How We Cook In Corinth

We Cooh 4._9rt Corinth

COMPILED BY

PARENT-TEACHERS ASSOCIATION OF

CORINTH, MISS.

- /95/ -

OFFICERS Mrs. 0. T. Holder, Jr.

President

Mrs. Ellis R. Perry

Vice-President

Miss Harriet Jackson

Secretary

Mrs. Roy Perkins

Treasurer

Printed by

McCowat-Mercer Press, Jackson, Tennessee

Breads Cookies Cakes—Fillings—Frostings Candies Desserts Cheese—Egg Dishes Meats—Fish—Fowl Pastries Soups Salads and Salad Dressings Vegetables

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DS NICE BISCUITS, SMALL AMOUNT 2 tablespoonfuls of shortening 1 cup self rising flour 1 teaspoonful of baking powder 1 cup buttermilk Use your blender to mix flour and shortening. Makes about 12 nice biscuits.

—Mrs. T. A. Haley

BEATEN BISCUITS 1 quart sifted flour cup shortening (Crisco) 1 teaspoon salt 1/2 cup butter With fingers, work until mealy. Add 1 1/2 to 2 cups ice cold milk or cream. The dough should be almost too stiff to handle. Beat until it pops or bubbles. Roll out about 1 inch thick. Cut with small cutter. Prick several times with a fork. Bake very slowly in a moderate oven for about 20 minutes.

—Mrs. Hugh E. Ray, Sr.

CHEESE BISCUITS 1 cup flour cup butter lb. hoop cheese, grated Speck cayenne pepper Cream the butter, add the cheese, and cream together. Add the cayenne pepper, the flour, and roll into small balls about % inch in diameter.

Bake in a 375 degree oven for fifteen to twenty minutes.

—Mrs. Fayette Williams 1/2 1/2

ORANGE BISCUITS Make a biscuit dough by your favorite recipe. Roll 1/2 inch thick. Cut in strips 6 inches wide, then spread with the orange paste given below. Roll like a jelly roll and with a sharp knife cut in one inch slices; place these in greased muffin tins or on a baking sheet and bake in a hot oven—use the following "Orange Paste Filling": 6 tablespoons butter 1 orange rind grated 2 tablespoons flour 1/2 cup sugar % cup orange juice In a double boiler cook all ingredients except sugar, until thickened.

Add sugar and remove from fire. If sugar is added sooner, a chemical action takes place which prevents its thickening. Let it cool before spreading.

I usually make this paste the day before using and keep it in the refrigerator.

—Mrs. L. F. Garrett

SOUTHERN DROP BISCUITS Sift together 2 cups sifted flour 1 heaping teaspoon sugar 4 teaspoons baking powder 1/2 teaspoon salt Blend in 3A cup Crisco—work until texture of corn meal.

Add 1/2 cup milk—handle dough as little as possible.

Drop a heaping teaspoon full of dough for each biscuit on greased cookie sheet. Chill in refrigerator. Bake in 450 ° oven for 12 minutes or less.

Makes 8-10 medium sized biscuits.

—Mrs. Liddon McPeters 5

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ORANGE BREAD 3 cups flour (sift then measure) 4 teaspoons baking powder 1 teaspoon salt 1 cup sugar 3/4 cup milk 2 tablespoons shortening 2 eggs beaten together 1/2 cup nuts chopped 1/2 cup orange peeling grated. (It is easier to grate it while on orange.

The yellow, not the white, lining is used.)

Cream shortening and sugar. Add eggs and mix well. Then milk. Sift dry ingredients together, then add to the above. Add nuts and orange peel.

Bake in moderate oven.

—Mrs. R. C. Liddon

HOW WE

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ROLLS

1 teaspoon salt 2 tablespoons shortening 1/4 cup sugar Over this pour 1 cup scalded milk and cool. After this has cooled, add ORANGE BREAD 1 yeast cake that has been softened by a little milk or water. Add 1 egg 3 cups flour measure) teaspoons baking cupsthen flour or enough to4 knead dough until powder smooth. Let beaten, about 4 1/2(sift 1 in teaspoon saltcook.

1 cup sugar until the dough is double rise in refrigerator size. Then 2 tablespoons shortening 3/4 cup milk Howard Little 2 eggs beaten together nuts chopped 1/2 cup —Mrs. 1/2 cup orange peeling grated. (It is easier to grate it while on orange.

The yellow, not the white, lining is used.)

ROLLS Cream and sugar. eggs and mix well. milk. Sift Scald 2 shortening cups milk and pour overAdd 4 tablespoons fat and 4 Then tablespoons dry ingredients together, then add to the above. Add nuts and orange peel. sugar.

Bake in moderate oven.

When cool to lukewarm, add 11/2 teaspoons salt and crumble in 1 yeast —Mrs. R. C. Liddon cake. Add 5 cups flour gradually, then roll out on 1 cup flour and knead a little. Place in greased bowl and let rise about 1 hour. Then punch down ROLLS and store in refrigerator.

Make out rolls 2 hours before baking.1Bake in oven 2 tablespoons shortening teaspoon saltat 450°.

1/4 cup sugar —Mrs. R. L. Folley Over this pour 1 cup scalded milk and cool. After this has cooled, add 1 yeast cake that has been softened by a little milk or water. Add 1 egg ICE-BOX ROLLS beaten, about 41/2 cups flour or enough to knead dough until smooth. Let rise Heat in refrigerator until the boiler dough is double in shortening size. Then cook.

1/4 cup to boiling in double 2 cups —Mrs. milk 1/4 cup sugar Howard Little Soften: 1 cake compressed yeast in 1/4 cup lukewarm water. Allow milk to cool. Pour into mixing bowl.

ROLLS Add yeast and 4 cups sifted flour. The batter should be thin. Beat Scald 2 cups milk and pour over 4degrees. tablespoons fat and 4 tablespoons well. Let rise in a warm place. 80-85 Time-2 hours or until sugar.is double in bulk. batter When cool to1/2 lukewarm, add 11/2 teaspoons salt and crumble in 1 yeast teaspoon baking powder, 1/2 teaspoon soda, 3 teaspoons Sift together cake. cups flour gradually, then roll out on 1 cup flour and knead a salt, 2 Add cups 5 flour. little. Place in greased bowl and let rise about 1 hour. Then punch down to dough and knead in additional flour. About 2 cups of flour and Add storethis in refrigerator. will be required. Knead until dough leaves bowl.

Make out rolls 2 hours before baking. Bake in oven at 450°.

Form dough into smooth ball—Grease lightly all over and place in —Mrs. R. L. Folley deep greased bowl.

Cover with clean cloth and place in refrigerator. Will keep for ROLLS several days. Shape, place in ICE-BOX greased baking pan, rub surface with melted fat and set in warm place. Let rolls double in size.

Heat to boiling in double boiler /4 cup shortening 1 Bake forsugar 15-20 minutes at 425 degrees.2 cups milk 1/4 cup —Frances Curtis Soften: 1 cake compressed yeast in1/4 cup lukewarm water. Allow milk to cool. Pour into mixing bowl.

6 Add yeast and 4 cups sifted flour. The batter should be thin. Beat well. Let rise in a warm place. 80-85 degrees. Time-2 hours or until batter is double in bulk.

Sift together 1/2 teaspoon baking powder,1/2 teaspoon soda, 3 teaspoons salt, 2 cups flour.

Add this to dough and knead in additional flour. About 2 cups of flour will be required. Knead until dough leaves bowl.

Form dough into smooth ball—Grease lightly all over and place in deep greased bowl.

Cover with clean cloth and place in refrigerator. Will keep for several days. Shape, place in greased baking pan, rub surface with melted fat and set in warm place. Let rolls double in size.

Bake for 15-20 minutes at 425 degrees.

—Frances Curtis

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BREADS, CONTINUED

PARKER HOUSE ROLLS 1 cup luke warm water 1 cup milk 6 cups sifted flour 5 tablespoons sugar 6 tablespoons melted shortening 1 tablespoon salt 1 package yeast Scald milk, add sugar and salt; cool to lukewarm. Dissolve yeast in lukewarm water and add to lukewarm milk. Add 3 cups flour and beat until perfectly smooth. Add melted shortening and remaining flour, or enough to make easily handled dough. Knead well. Place in greased bowl.

Cover and set in warm place, free from draft. Let rise until doubled in bulk, about 11/2 hours. Roll out3/8 inch thick, and cut with 21/2 inch biscuit cutter. Crease heavily through center with dull edge of knife and brush very lightly with melted butter. Fold over in pocket-book shape. Place close together in well-greased shallow pans. Cover and let rise until light, about 1 hour. Bake in hot oven at 425° about 20 minutes.

Makes 4 dozen.

—Mrs. James M. Smith and Mrs. J. P. Yeager

HOT BUTTERSCOTCH-PECAN ROLLS 1 cake fresh or 1 package gran- 2 well-beaten eggs ular yeast 3 1/2 cups enriched flour 1/2 cup melted shortening — part 1 cup lukewarm milk butter for flavoring, if possible 1/4 cup sugar 1 teaspoon salt Crumble yeast into mixing bowl. Stir in lukewarm milk, sugar, and salt. Let stand until yeast is dissolved. Stir in well-beaten eggs. Add half of the flour. Beat until mixture drops from spoon in "sheets"-5 to 10 minutes. Stir in melted shortening. Stir in remaining flour with hand, adding just enough to make a soft dough. Mix well. Then knead until smooth and elastic. Round up; place in greased bowl. Cover with damp cloth. Let rise in warm place (82 degrees) until double, about 2 hours.

Punch down. Let rise again until almost double, about 45 minutes. Use 1/2 of roll recipe. Cover with damp cloth; let rest 10 minutes. Roll to rectangle 1/4 inch thick and twice as long as it is wide. Brush rectangle 1/4 cup brown sugar mixed with 1 teaspoon with soft butter; sprinkle with cinnamon. Roll. Pinch to seal ends. Cut in 1-inch slices. Place the 1-inch slices in this mix. Melt 2 tablespoons butter; add 1/2 cup brown sugar,1/4 cup light corn syrup, heat to dissolve sugar, using pan the rolls are to be baked in. Sprinkle with1/2 cup pecans, 1/4 cup raisins if desired. Rolls bake in 9-inch square or round baking pan or muffin tins. Brush with melted butter. Let rise about 30 minutes or double in bulk. Bake in moderately hot oven-375° -25 to 30 minutes. Turn onto rack.

—Frances Curtis

BANANA BREAD 1/3 cup shortening 1 3/4 cups flour 2 eggs 1 1/4 teaspoons baking powder 1/2 cup walnuts or 1 teaspoon 1/2 teaspoon soda l lemon rind grated 3/4 teaspoon salt 1 cup mashed bananas 2!3 cup sugar Sift flour and measure. Add baking powder, soda, and salt. Sift twice.

With electric mixer on low speed, add sugar to shortening and cream until fluffy. Add 1 egg, start mixer at low speed, then beat at medium speed until smooth and light. Add second egg and repeat beating. Add nuts or lemon rind and blend. Now peel ripe bananas. Mash to pulp with pastry blended or fork. Measure 1 cup, add flour mixture alternately with banana pulp, about half of each at a time. Mix at low speed just to blend. Then pour into pan, push batter up into corners of pan. Bake in oven 350 ° for 55 minutes or until brown. When brown turn out on wax paper to cool.

—Mrs. W. Y. Roger 7

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BANANA NUT BREAD 2 cups flour /2 cup butter 1 cup sugar 1 teaspoon soda 1 cup pecans 2 eggs 3 bananas Crush bananas and cream until very light. Cream butter and sugar— add eggs, flour and soda. Beat and add bananas and nuts. Bake in slow oven in muffin rings.

— Mrs. Guy Thompson 1

NUT BREAD 3 cups sifted flour 1 cup sugar

1 cup milk 2 teaspoons baking powder 1 cup chopped nuts (pecans)

HOW1 WE egg COOK IN CORINTH

1 teaspoon salt Beat egg; add sugar gradually. Sift together the remaining dry ingredients. To the egg andBANANA sugar mixture, add dry ingredients alternately NUT BREAD with the milk. Stir in chopped nuts last, dusting them with some of the flour.

Pour1/2 into greased Bake at 350 degrees for cup butterloaf pan. Let stand 30 minutes.

2 cups flour nearly an hour.

1 cup sugar 1 teaspoon soda — Mrs. Ben E. Everett 1 cup pecans 2 eggs 3 bananas Crush bananas andCORN creamMEAL until very light. Cream butter and sugar— MUFFINS add eggs, flour and soda. Beat and add bananas and nuts. Bake in slow oven1in muffin cup meal rings.

1/4 teaspoon of soda —Mrs. 1 cup buttermilk ofGuy salt Thompson 1/4 teaspoon 1 egg This recipe makes 6 nice corn muffins or 6 corn sticks.

NUT BREAD —Bettye Haley 3 cups sifted flour 1 cup milk 1 cup sugar 2 teaspoons baking powder SPOON BREAD 1 egg 1 cup chopped nuts (pecans) Serves 4 to 6 1 cup boiling water, mix well 1 teaspoon salt 1 cup sifted meal 1 tablespoon butter Beat egg; add sugar gradually. Sift together the remaining dry in2 eggs 1 teaspoon salt egg and sugar mixture, gredients.

To the add dry ingredients alternately 1 cup milk 2 cups water — use 1 cup cold with the milk. Stir in chopped nuts last, dusting them with some of the flour. water—stir until Pour into greased loafdissolved, pan. Let add stand 30 minutes. Bake at 350 degrees for Cook nearly an meal, hour. salt, water, butter in double boiler. Stir constantly until thick. Remove from fire, cool slightly, add 2 unbeaten eggs, into corn—Mrs. Benbeat E. Everett meal mixture well. Finally thin with 1 cup milk. Pour into greased casserole, dot with butter. Bake 50 minutes at 400 ° .

MEAL MUFFINS This is a good supperCORN dish for winter.

Serve with lots of butter.

—Mrs. E. J. Duncan 1 cup meal 1/4 teaspoon of soda 1 cup buttermilk N teaspoon of salt 1 egg HUSH PUPPIES This recipe makes 6 nice corn muffins or 6 corn sticks.

1 teaspoon onion juice Haley 3 eggs —Bettye 1 tablespoon melted shortening 3 teaspoons baking powder 1 1/2 cups milk 1/8 teaspoon salt SPOON BREAD Corn meal to make a stiff batter 2 tablespoons flour Beat eggs ingredients and drop 1 cup boiling water, mix well Serves 4 toand 6 add to liquid. Add remaining from1acup spoon intomeal deep but not too hot fat,1used in fryingbutter the fish. They are tablespoon sifted delicious with fish.

2 eggs 1 teaspoon salt The story of the— origin hushcold puppies:1 cup milk 2 cups water use of 1 cup Inwater—stir a camp nearuntil Thomasville, Georgia where fishermen and hunters dissolved, add congregate, the Negro cook made thisin bread.

While the men eating,until Cook meal, salt, water, butter double boiler.

Stir were constantly and to Remove pacify the hungry they would pieceseggs, of bread them thick. from fire,dogs, cool slightly, addthrow 2 unbeaten beattointo cornwith this admonition "Hush Puppies." meal mixture well. Finally thin with 1 cup milk. Pour into greased casserole, dot with butter. Bake 50 minutes at 400 ° . —Mrs. Lloyd F. Garrett This is a good supper dish for winter.

Serve with lots of butter.

8 —Mrs. E. J. Duncan

HUSH PUPPIES 1 teaspoon onion juice 3 eggs 3 teaspoons baking powder 1 tablespoon melted shortening 1 1/2 cups milk Vs teaspoon salt Corn meal to make a stiff batter 2 tablespoons flour Beat eggs and add to liquid. Add remaining ingredients and drop from a spoon into deep but not too hot fat, used in frying the fish. They are delicious with fish.

The story of the origin of hush puppies: In a camp near Thomasville, Georgia where fishermen and hunters congregate, the Negro cook made this bread. While the men were eating, and to pacify the hungry dogs, they would throw pieces of bread to them with this admonition "Hush Puppies."

—Mrs. Lloyd F. Garrett 8

BREADS, CONTINUED

HUSH PUPPIES Mix together: pinch soda 2 cups meal Grate 1 onion and add to above mixture 1/2 cup flour 1 teaspoon salt Then add: 4 teaspoons baking powder 4 eggs Buttermilk—enough to makebatter soft enough to roll out in hand.

Fry in hot grease.

Mrs. D. C. Hughes

BLUEBERRY MUFFINS 4 teaspoons baking powder 1/4 cup butter 1/4 cup sugar 2 1/2 cups flour 1 cup milk 1 egg, well beaten 1/2 teaspoon salt 1 cup blueberries Mix 1/4 flour with blueberries. Let stand 1 hour. Cream butter and sugar, add egg, sift baking powder, salt and rest of flour. Combine the two mixtures alternately with the milk. Add floured berries last. Bake 25 minutes at 400° F. in buttered pans.

—Mrs. Kate McCullar

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COOKIES DATE FLUFFS 1 teaspoon vinegar 4 eggs Package dates 1 1/2 cups sugar 1 cup nuts Fold in package of dates and nuts. Drop on greased cookie sheet and bake in moderate oven.

—Mrs. R. L. Talley

SAND TARTS 1 egg white (beaten) 1 cup sugar 1 tablespoon sugar 1/2 cup butter N teaspoon cinnamon 1 egg 1 teaspoon lemon rind 2 cups flour 11/2 teaspoons baking powder Cream shortening, sugar. Add egg, flour and baking powder. Chill.

Roll and cut. Brush with egg white.

Sprinkle with sugar and nutmeg.

DATE FLUFFS Bake for 10 minutes at 350 ° F. 1 teaspoon vinegar 4 eggs —Mrs. W. A. Seiler Package dates 1 /2 cups sugar

COOKIES

1 1 cup nuts

ICE BOX COOKIES and nuts.

Drop on greased cookie sheet and Fold in package of dates bake in moderate oven.

1 tablespoon cream 1 cup butter —Mrs. R.of L.tarter Talley 6 cups flour 3 cups brown sugar Vanilla 4 eggs 1 tablespoon soda Nuts if desired SAND TARTS Mix and shape into loaves. Chill on ice several hours. Slice thin and egg white (beaten) bake1in cup quick sugar oven. Very good. (Makes 4 1 loaves.)

1 tablespoon sugar 1/2 cup butter —Mrs.cinnamon R. A. Stephens N teaspoon 1 egg

2 cups flour 1 teaspoon lemon rind 1 1 teaspoons baking powder FROSTED COOKIES Cream shortening, sugar. Add egg, flour and baking powder. Chill.

Roll1/2 and cut.

Brush with egg white. Sprinkle with sugar and nutmeg.

1 1/2 cups cake cup shortening flour Bake1for minutes at 350°F. cup10 sugar 1 teaspoon baking powder 2 eggs vanilla 1/2 teaspoon —Mrs. W. A. Seiler 1/2 teaspoon salt Cream shortening, sugar. Add beaten egg yolks and sifted dry inICE BOX COOKIES gredients. Add vanilla and mix well.

Spread batter thin onto greased baking sheet. Beat egg white until stiff. Fold in sugar. Spread on cookie tablespoon 1 cup butter batter. Bake at 325 ° F for 30 minutes. Cut1into squares.cream of tarter 6 cups flour 3 cups brown sugar —Mrs. James Anderson Vanilla 4 eggs

1 tablespoon soda Nuts if desired Mix and shape into loaves. Chill on ice several hours. Slice thin and DROP4COOKIES bake in quick oven. CHOCOLATE Very good. (Makes loaves.)

1 /2 cup shortening —Mrs. R. A. Stephens soda 1/2 teaspoon

1 cup brown sugar (packed) 2 squares melted chocolate 1 egg (beaten) 1 cup chopped nuts 1/2 cup milk 1 teaspoon vanilla FROSTED COOKIES 1 1/2 cups flour 1/2 cup shortening 1/2 cups cake Cream shortening. Add sugar, beaten1 egg, milk andflour flour sifted with cupin sugar 1 teaspoon baking powder soda.1 Stir melted chocolate, chopped nuts and vanilla.

Drop by spoon2 eggs teaspoon vanilla fuls onto buttered pan an inch apart. Bake 1/2 at 350 ° F. /2 teaspoon salt 1 Cream shortening, sugar. Add beaten egg—Mrs. yolksRoy andPerkins sifted dry ingredients. Add vanilla and mix well.

Spread batter thin onto greased 10 baking sheet. Beat egg white until stiff. Fold in sugar. Spread on cookie batter. Bake at 325°F for 30 minutes. Cut into squares.

—Mrs. James Anderson

CHOCOLATE DROP COOKIES 1 /2 cup shortening 1/2 teaspoon soda 1 cup brown sugar (packed) 2 squares melted chocolate 1 cup chopped nuts 1 egg (beaten) 1/2 cup milk 1 teaspoon vanilla 1 1/2 cups flour Cream shortening. Add sugar, beaten egg, milk and flour sifted with soda. Stir in melted chocolate, chopped nuts and vanilla. Drop by spoonfuls onto buttered pan an inch apart. Bake at 350 ° F. —Mrs. Roy Perkins

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SCOTCH SHORTBREADS 2 cups flour cup shortening 1/2 cup confectioners sugar 1/2 teaspoon baking powder 2 egg yolks Cream butter. Add sugar gradually. Beat well. Add egg yolks. Add sifted dry ingredients. Roll 1/4 inch thick . Cut. Prick with fork. Bake at 350 ° F. about 20 minutes. Makes 3 dozen.

—11,/frs. Robert McCullar 2/3

CHOCOLATE JUMBOS cup shortening 1 3/4 cups flour 2 1/2 teaspoons baking powder 1 cup brown sugar 1 egg 1/4 teaspoon salt 2 squares melted chocolate 1/2 cup milk 1/2 cup pecans (chopped) 1/2 teaspoon vanilla Cream fat, add sugar, beat well. Add unbeaten egg. Beat well. Add melted, cooled chocolate. Add vanilla. Sift dry ingredients. Add to first mixture alternately with milk. Mix well. Add nuts. Drop by teaspoonfuls onto greased baking sheet. Decorate with pecan halves. Bake at 400 ° F. about 20 minutes. Makes 3 dozen.

—Mrs. Chester Coln 1/2

SUGAR COOKIES 3 cups flour 1 cup shortening 1 teaspoon baking powder 3 eggs 1/4 teaspoon salt 1 teaspoon vanilla 1% cups sugar Sift dry ingredients. Cut in shortening. Add unbeaten eggs and flavoring. Roll and cut. Decorate as desired. Bake at 375 ° F. for 8 minutes. May also be used as ice-box cookies and sliced after being chilled in rolls. Makes 6 dozen.

—Mrs. Leon Busby

DROP GINGERSNAPS 1 1/4 cups sugar 1/2 cup lard 2 eggs 1 teaspoon vanilla 1/2 teaspoon salt Cream sugar and lard. add salt, cinnamon, ginger Drop by teaspoonfuls onto 15 minutes. Makes 100 2 1/2

1 teaspoon cinnamon 2 teaspoons ginger 1 1/4 teaspoons baking soda 3/4 cup sorghum 3 cups sifted flour Add eggs. Mix well. Add vanilla. Combine and and soda with sorghum. Add flour. Stir well. greased baking sheet. Bake at 400 ° F. for 10 to inch gingersnaps.

—Pauline Rohwer

WHEAT RANCH BROWNIES -

2 cups sifted flour 4 squares baking chocolate 1/2 teaspoon salt 3/4 cup melted butter 1/2 cup nuts, chopped 6 eggs, beaten 2 teaspoons vanilla 3 cups sugar Melt chocolate in butter. Beat eggs. Add sugar. Sift flour with salt.

Add to egg and sugar mixture. Add melted butter-chocolate, nuts and vanilla. Turn into two oiled shallow pans (10 x 14 in.) and bake in hot oven (450 ° F.) for 12 to 15 minutes. Just before Brownies are done, run under broiler flame to give a rich brown. Cut into squares while warm.

Makes 48 Brownies.

—Pauline Rohwer 11

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ORANGE BARS (In Three Layers) 1st Layer:

1 cup sifted flour cup shortening 1,14 cup Brazil nuts cup sugar Cream fat. Add sugar, nuts, salt. Blend thoroughly. Turn into eightinch square pan. Spread evenly. Press down with spatula. Bake at 350°F. for 15 minutes.

1/4 1/4

2nd Layer:

% cup finely chopped Brazil 3/4 cup brown sugar nuts 2 eggs (well beaten) 2 tablespoons flour 3/4 cup shredded coconut 1/4 teaspoon salt 1 teaspoon vanilla Combine sugar and eggs. Blend. Stir in nuts and vanilla. Add remaining ingredients. Mix well. Spread evenly over the first baked layer.

COOK HOW Bake WE at 350°F. forIN 15CORINTH minutes. Remove. Cool in pan.

3rd Layer: (or Topping) 1 1/4 cups sugar 2 tablespoons butter 2 tablespoons orange juice 1 teaspoon grated orange ORANGE rind BARS chopped Brazil nuts 1/2 cup finely (In Three Layers) Cream butter and orange rind with sugar and orange juice. Mix 1st Layer: smooth.

Spread over the baked cooled cookie layers.

1 cup siftedChill flourthirty minutes.

1/4 cup shortening Cut in or bars. Makes two dozen. 1/4 cup Brazil nuts 1/4 squares, cup sugar —Mrs. E. J.Turn Duncan Cream fat. Add sugar, nuts, salt. Blend thoroughly. into eight° F. inch square pan. Spread evenly. Press down with spatula. Bake at 350 for 15 minutes.

PECAN CRESCENTS 2nd Layer: 11 cup finely chopped Brazil egg yolk cupbrown sifted confectioners 31/2 /4 cup sugar nuts cups flour 2 eggs sugar(well beaten) 2 1/2 /4 cup shredded coconut 21 tablespoons cup butter, creamed flour lb. pecans, chopped 31/2 salt Add egg yolk, Cream butter.

Add sugar gradually. Beat until fluffy.

1 teaspoon vanilla 1/4 teaspoon Combine sugar and eggs.

Blend. Stir in nuts. nuts and vanilla. Add rebeaten well. Add flour.

Blend thoroughly.

Add maining Mix well.

Spread evenly over the first baked layer.

Chill.ingredients.

Cut out from sheet rolled a quarter inch thick, or pinch balls for 15shapes. minutes.

Remove.

Cool in pan.

Bake at 350° and roll into F. crescent Bake at 375°F. Roll in(or confectioners' Topping) sugar, or salt.

3rd Layer: —Mrs. Minnie Savage 1N cups sugar 2 tablespoons butter 2 tablespoons orange juice 1 teaspoon grated orange rind DATEchopped COOKIES 1/2 cup finely Brazil nuts Cream butter and orange rind with and orange juice. Mix 1 cupsugar chopped nuts 2 cups brown sugar smooth.

Spread over the baked cooled cookie layers. Chill 2 eggs 1 cup chopped dates thirty minutes.

Cut 1 incup squares, or bars. Makes two dozen. shortening 2 tablespoons milk —Mrs. E. of J. tartar Duncan 1 teaspoon cream 3 1/2 cups flour 1 teaspoon vanilla 1 teaspoon baking soda Sift flour, measure, and sift with baking soda and cream of tartar.

PECAN CRESCENTS Cream shortening and sugar. Add eggs and milk. Add dry ingredients, dates, flavoring.

Mix thoroughly.

Form into three rolls (in wax 1 egg yolk 1/2nuts cup and sifted confectioners paper).

Chill over night. Slice thin. Place well oiled baking sheet.

21/2on cups flour sugar ° F. for 10 minutes or1/2 Bake1 in hotbutter, oven 410 until browned. Makes cup creamed lb. delicately pecans, chopped 100 Cream small cookies. butter. Add sugar gradually. Beat until fluffy. Add egg yolk, —Mrs. B. Breckenridge beaten well. Add flour. Blend thoroughly.

Add C. nuts.

Chill. Cut out from sheet rolled a quarter inch thick, or pinch balls COCOONS and roll into crescent shapes. Bake at 375°F. Roll confectioners' sugar, or salt.21/2 cups flour 1/2 lb.in butter Minnie Savage 1/2 teaspoon vanilla 2 cups—Mrs. nuts 3 tablespoons XXXX sugar pinch salt DATEAdd COOKIES Mix butter, sugar and vanilla. flour, nuts and pinch of salt. Work with2hands and shape into a crescent. Bake 15 or 20 minutes 1 cup chopped nutsin moderate cups brown sugar oven,2 350°. eggs 1 cup chopped dates Roll hot in XXXX sugar.

2 tablespoons milk 1 cupwhile shortening —Mrs. C.cream B. Breckenridge 1 teaspoon of tartar 3 1/2 cups flour 1 teaspoon vanilla 1 teaspoon baking soda 12 Sift flour, measure, and sift with baking soda and cream of tartar.

Cream shortening and sugar. Add eggs and milk. Add dry ingredients, dates, nuts and flavoring. Mix thoroughly. Form into three rolls (in wax paper). Chill over night. Slice thin. Place on well oiled baking sheet.

Bake in hot oven 410° F. for 10 minutes or until delicately browned. Makes 100 small cookies.

—Mrs. C. B. Breckenridge

COCOONS lb. butter 21/2 cups flour 2 cups nuts 1/2 teaspoon vanilla 3 tablespoons XXXX sugar pinch salt Mix butter, sugar and vanilla. Add flour, nuts and pinch of salt. Work with hands and shape into a crescent. Bake 15 or 20 minutes in moderate oven, 350°.

Roll while hot in XXXX sugar.

—Mrs. C. B. Breckenridge 1/2

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COOKIES, CONTINUED

REFRIGERATOR COOKIES 1 1/2 cups shortening 1 cup brown sugar

1 teaspoon soda 1/2 teaspoon salt 3 eggs 4 cups flour Cream shortening. Add sugar and beat. Add eggs, one at a time and beat. Sift dry ingredients and add to mixture. Divide dough. Add melted chocolate and vanilla to one part. To the other half dough, add either nuts, raisins or dates. Make into rolls and wrap in wax paper. Place in refrigerator over night. Slice thin and bake in moderate oven.

—Mrs. R. L. Talley

CHOCOLATE DROP COOKIES Add: 1 can condensed milk 1 package coconut 4 squares bitter chocolate (melt 1 cup chopped nuts in pan and let cool before mixing with milk) Grease cookie sheet slightly. Drop with teaspoon. Cook 350°F. 10 to 12 minutes or until cookies set. Let set on sheet a few minutes before removing.

—Zola James

DROP COOKIES grated coconut, enough to make 1 can condensed milk thick or stiff dough 1 lb. dates chopped 1 cup English walnuts Cook in moderate oven until brown.

—Zola James

BUTTER CRISP COOKIES 4 hard cooked egg yolks 1/2 teaspoon vanilla 1 lb. butter 1/2 teaspoon salt 1 teaspoon grated lemon rind 4 cups flour 2 teaspoons lemon juice 3/4 cup sugar 3 raw egg yolks Cream butter well. Add sugar and keep on creaming. Add the beaten egg yolks and the sieved cooked ones, blending thoroughly. Finally add all dry ingredients sifted together and flavorings. Chill well. Roll thin on a lightly floured board. Cut in fancy shapes and decorate as desired. Bake at 350 ° F. 10 to 15 minutes.

—Mrs. J. T. Davis

SHORT BREAD COOKIES 1 tablespoon water /4 cup butter 1 cup pecans chopped 4 tablespoons powdered sugar 1 teaspoon vanilla 2 cups flour Cream butter and sugar. Add 1 cup of flour and work well. Add water, then other cup of flour. Add vanilla and nuts. Roll small amounts in hand (about size and shape of pecan). Place on buttered tin on which flour has been sprinkled Cook in slow oven, 300 ° F., until lightly browned.

When done, roll in powdered sugar.

—Mrs. Harry Lee Williams 3

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OATMEAL COOKIES 1 cup brown sugar 1 teaspoon soda 1 cup white sugar N teaspoon salt 1 teaspoon baking powder 1 cup shortening 2 cups flour Add all of this to brown sugar. Add 2 well beaten eggs.

1 teaspoon vanilla 1 cup coconut 1 cup gumdrops (cut fine) 2 cups oatmeal Let stand in refrigerator a few hours. Make into little balls size of walnut. Bake 10 minutes 350°F. oven.

—Mrs. Tommy Morris

ORANGE-PECAN COOKIES HOW COOK IN CORINTH 1 WE cup shortening

1 tablespoon grated orange peel cup brown sugar 2 cups flour % cup white sugar 1/4 teaspoon soda 1 egg 1/2 cup chopped pecans OATMEAL COOKIES 2 tablespoons orange juice 1 cup brown sugar and sugar. Add egg, 1 teaspoon Cream shortening orange soda juice and peel. Beat cup white sugar teaspoon salt Shape into small until1smooth.

Stir in flour, sifted with soda.

1/4 Add pecans.

1 teaspoon baking powder oven, shortening roll 1 2 cup inches across. Chill over night. Slice and bake in moderate 2 cups flour 375°F. 10 to 15 minutes.

Add all of this to brown sugar. Add 2 well —Mrs. beaten Tommy eggs. Morris 1 teaspoon vanilla 1 cup coconut 1 cup gumdrops (cut fine) 2 cups oatmeal THUMB PRINT COOKIES Let stand in refrigerator a few hours.

Make into little balls size of walnut. Bake 10 minutes 350°F. oven. brown Tommy sugar (packed) 1/2 cup—Mrs. 1/2 cup shortening Morris 1 egg 1/2 teaspoon salt 3/4 cup chopped pecans red jelly ORANGE-PECAN Mix shortening thoroughly with salt,COOKIES brown sugar, and egg yolk. Sift flour with salt and stir it in shortening mixture. Heat oven to 375 ° F. Roll 1 tablespoon orange peel 1 cup shortening dough between palms of hands into 1 inch balls. Beatgrated egg white slightly. /2 cupinbrown sugar roll in chopped pecans 2 cupsand flour Dip 1balls egg white; then place 1 inch apart % cup white sugar teaspoon soda 1/4five on ungreased baking sheet. Bake at 375 ° F. (5) minutes.

Remove from cup chopped pecans egg quickly press thumb gently on top 1/2 of oven1 and each cookie.

Return to oven tablespoons juice and 2bake ten (10)orange minutes longer. Remove from oven and cool on wire shortening and sugar.

Add egg, and peel. Beat cakeCream rack. Place a bit of jelly in thumb print.orange Makesjuice two dozen. until smooth. Stir in flour, sifted with soda. Add pecans.

ShapeBiggers into small —Mrs. Raymond roll 2 inches across. Chill over night. Slice and bake in moderate oven, 375°F. 10 to 15 minutes.

—Mrs. Tommy Morris COCONUT MACAROONS 1/2

1 can condensed milk 1/8 teaspoon salt THUMB PRINT COOKIES 3 drops vanilla 2 boxes Bakers dry coconut 1 bottle of Maraschino cherries 1/2 cup brown sugar (packed) 1/2 cup shortening Mix Let cook salt until it thickens.

1 eggmilk, salt and vanilla in double boiler.

1/2 teaspoon Add % other to the above mixture.

Drop with teaspoon on buttered cupingredients chopped pecans red jelly cookie sheet. Bake at 250 ° F. Mix shortening thoroughly with salt, brown sugar, D. andBrackstone egg yolk. Sift —Mrs. Fernand flour with salt and stir it in shortening mixture. Heat oven to 375 ° F. Roll dough between palms of hands into 1 inch balls. Beat egg white slightly.

Dip balls in egg white; rollALMOND in chopped pecans and then place 1 inch apart COOKIES on ungreased baking sheet. Bake at 375 ° F. five (5) minutes. Remove from 2 1/2 cupquickly shortening oven1and press thumb gently on top ofcups eachflour cookie. Return to oven 2/3 cup sugar 1/8 teaspoon salt and bake ten (10) minutes longer. Remove from oven and cool on wire egg or 3 yolks 1 teaspoon extract cake1rack.

Place a bit of jelly in thumb print.

Makesalmond two dozen.

Mix in order given. Use cookie press. Put on greased cookie sheet.

—Mrs. Raymond Biggers Bake in very slow oven, 300 ° F., until lightly browned.

—Mrs. R. C. Liddon

COCONUT MACAROONS

14 Vs teaspoon salt 1 can condensed milk 3 drops vanilla 2 boxes Bakers dry coconut 1 bottle of Maraschino cherries Mix milk, salt and vanilla in double boiler. Let cook until it thickens.

Add other ingredients to the above mixture. Drop with teaspoon on buttered cookie sheet. Bake at 250 ° F. —Mrs. Fernand D. Brackstone

ALMOND COOKIES 2 1/2 cups flour 1 cup shortening 2/3 cup sugar 1/8 teaspoon salt 1 egg or 3 yolks 1 teaspoon almond extract Mix in order given. Use cookie press. Put on greased cookie sheet.

Bake in very slow oven, 300 ° F., until lightly browned.

—Mrs. R. C. Liddon 14

COOKIES, CONTINUED

BROWN SUGAR STICKS 1 cup butter 2 cups brown sugar 2 eggs 2 cups flour nuts as needed 1 teaspoon vanilla Cream butter and 1 cup of the sugar. Add 1 egg and all of the flour and vanilla.

Spread real thin in pan. Beat the other egg, glaze the mixture, sprinkle 1/2 of remaining sugar. Sprinkle the nuts and other sugar on top of the nuts.

Cook at 350° F. about 15 minutes. Cut in squares. Makes 50 cookies.

—Mrs. Calvin Taylor

SANDIES 1 stick butter (1/4 lb.)

1 teaspoon ice-water 3 T. sugar (confectionary) 1 cup chopped pecans 2 cups cake flour 1 teaspoon vanilla Cream butter. Add sugar gradually and cream thoroughly. Add flour, water, vanilla and nuts. Work with hands if necessary. Shape into size of stuffed dates. Bake for 25 minutes at 350°F. Toss in paper bags of powdered sugar1/2 ( cup). Makes about 25 cookies.

—Mrs. Fred Dalton

BUTTER COOKIES 2 teaspoons lemon juice 2 cups butter 1 1/2 cups sugar 1 teaspoon vanilla 5 cups flour 1/2 teaspoon cinnamon 1/2 t. whiskey or rum essence 1/2 teaspoon baking powder pinch salt 1 lemon rind grated Cream butter soft. Add sugar. Beat until well mixed. Add whiskey or rum essence, cinnamon, vanilla, lemon rind and juice. Stir flour in gradually, adding baking powder to 2nd cup flour. Do not roll these cookies, but pinch off a small amount and mash flat with bottom of a glass.

Glaze cookies with egg white. Cover thickly with mixture of rolled nuts and 1 cup sugar. Makes 50-60 cookies. Will keep indefinitely in tightly closed tin or jar.

—Mrs. I. J. Scharff

BUTTER COOKIES 1 lb. butter Juice of 1/2 lemon 6 cups flour 1 cup sugar 1 teaspoon baking powder 2 eggs 1 c. almonds (chopped fine) Rind of 1/2 lemon Cream butter and sugar, then the yolks of eggs, slightly beaten. Add lemon rind and flour mixed with baking powder. Add lemon juice with only enough flour to handle.

Chill dough several hours. Roll, cut with small biscuit cutter, brush with white of eggs. Sprinkle a little sugar and chopped almonds on each cookie. Bake 350° F. 10-15 minutes.

—Mrs. Sam Brackstone

OATMEAL COOKIES Add: 11/2 cups flour Cream: 1 cup shortening 1 teaspoon soda 1 cup brown sugar 1 teaspoon salt 1 cup white sugar 3 cups quick-oats 2 eggs 1 cup nuts 1 teaspoon vanilla 10 Form in rolls, chill in refrigerator over night. Slice thin and bake minutes at 350 °F. —Mrs. R. L. Talley

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PEANUT BUTTER COOKIES 1 cup peanut butter 2 eggs 2 teaspoons soda 1 cup lard 3 cups flour 1 cup brown sugar 1 teaspoon vanilla 1 cup white sugar Cream lard and peanut butter. Add the sugar and cream. Then add egg and vanilla. Work flour in gradually. Roll dough in small balls and place in greased pan and pat out with fork that has been dipped in flour.

—Mrs. Pete Pannell

ICE BOX COOKIES 1 cup brown sugar 1 teaspoon salt HOW 41/2cups flour COOKsugar IN CORINTH 1 WE cup white 1 cup butter 1 cup chopped nuts 2 eggs Flavoring to taste 1 teaspoon soda PEANUT BUTTER COOKIES Mix, roll and put in ice box over night. Slice and cook in hot oven.

2 eggs 1 cup peanut butter —Mrs. T. A. Haley 2 teaspoons soda 1 cup lard 3 cups flour 1 cup brown sugar COOKIESvanilla 1 teaspoon 1 cup white sugarBESTEVER OATMEAL Cream lard and peanut butter. Add the sugar andoats cream. Then add 1 cup shortening 2 cups rolled egg 1 and vanilla. cup brown Work sugar flour in gradually.

2 Roll cups dough flour in small balls and place1 in greased pan and pat out with fork has been 1 that teaspoon soda dipped in flour. cup white sugar 2 eggs 3/2 teaspoon vanilla —Mrs. Peteextract Pannell 1/2 teaspoon Almond flavoring Cream shortening and sugar. Add eggs and flavoring, beat well, add COOKIES rolled oats. Let stand whileICE youBOK sift your flour with soda, add to oat mixture.1Drop by teaspoonfuls on greased cookie sheet. Bake cup brown sugar 1 teaspoon salt in moderate oven for 12 minutes orsugar until lightly browned.

1 cup white 41/2cups flour —Mrs. T. A. Haley 1 cup chopped nuts 1 cup butter Flavoring to taste 2 eggs 1 teaspoon soda PEANUT BUTTER COOKIES Mix, roll and put in ice box over night. Slice and cook in hot oven.

2 eggs 1/2 cup milk —Mrs. T. A. Haley 1/2 cup shortening 2 cups sifted flour 1 cup brown sugar 1 cup peanut butter BESTEVER OATMEAL COOKIESvanilla 1 cup white sugar 1 teaspoon 1 1/2 teasoons baking powder 1/2 teaspoon soda 11/2cup shortening 2 cups rolled oats teaspoon salt 1 cup brown sugar 2 cups flour Cream shortening and peanut butter. in thesoda eggs and sugar and 1 cup white sugar 1Beat teaspoon milk.

Gradually add the mixed dry ingredients.

Add vanilla.

Roll and 1/2 teaspoon vanilla extract 2 eggs slice/2thin.

May Almond pinch off balls and mash with a fork. Bake 12 minutes teaspoon flavoring 1 375 ° F. Cream shortening and sugar. Add eggs and flavoring, beat —Mrs. W. A. well, Seileradd rolled oats. Let stand while you sift your flour with soda, add to oat mixture. Drop by teaspoonfuls on greased cookie sheet. Bake in moderate oven CHERRY TWINKLES for 12 minutes or until lightly browned.

—Mrs. T. A. Haley 1 teaspoon lemon juice 3/2 cup butter 1 egg white (beaten) cup sugar 1/2 cup finely chopped walnuts 1 egg yolk (beaten)PEANUT BUTTER COOKIES 18 candied cherries 1 cup cake flour 2Cream eggs sugar, fat, egg yolk. Add flour, 1/2lemon cup milk juice. Roll in balls. Dip cups siftedRoll flourinto nuts. Press a cherry 1/2 cup shortening into2egg white. onto top of each ball. Bake 1 cup 1 cup peanut butter at 350 ° F. brown sugar 1 cup white sugar 1 teaspoon vanilla —Mrs. E. J. Duncan 1 1/2 teasoons baking powder 1/2 teaspoon soda 1/2 teaspoon salt 16 Cream shortening and peanut butter. Beat in the eggs and sugar and milk. Gradually add the mixed dry ingredients. Add vanilla. Roll and slice thin. May pinch off balls and mash with a fork. Bake 12 minutes 375 ° F. —Mrs. W. A. Seiler

CHERRY TWINKLES 1/2

cup butter 1 teaspoon lemon juice 1 egg white (beaten) cup sugar 1 egg yolk (beaten) 1/2 cup finely chopped walnuts 1 cup cake flour 18 candied cherries Cream sugar, fat, egg yolk. Add flour, lemon juice. Roll in balls. Dip into egg white. Roll into nuts. Press a cherry onto top of each ball. Bake at 350 ° F. —Mrs. E. J. Duncan 16

COOKIES, CONTINUED

TEA CAKES 2/3 cup butter 2 eggs beaten separately 2 cups sugar flour to roll 2 teaspoons sweet milk vanilla 2 teaspoons baking powder Roll, cut, cover with sugar and nutmeg.

—Mrs. John Hinton

ORANGE PECAN COOKIES 1/2

cup shortening 1 tablespoon orange peel 1/2 cup white sugar 2 cups flour 1/2 cup brown sugar 1/4 teaspoon soda 1 egg 1/2 cup chopped pecans 2 tablespoons orange juice Cream shortening and sugar. Add egg and peel, flour and soda.

Roll into long pieces one and one-half inches in diameter.

Chill over night.

Bake 10 minutes at 350 ° F. —Mrs. Taylor Sanders

GUM-DROP COOKIES 1 1/2 cups brown sugar 1/2 cup nuts 1 cup flour 2 eggs 1/4 teaspoon salt 18 small gumdrops Beat eggs. Add salt and sugar, flour, candy and nuts. Bake at 350 ° F. 15 minutes. Cut into squares. Roll in sugar.

—Mrs. Minnie Savage

TEA CAKES 1 egg 1/2 teaspoon soda 1/2 cup lard 1 teaspoon baking powder 1/2 cup buttermilk 1/2 teaspoon salt 1 cup sugar Cream sugar into lard. Add milk mixed with soda to the beaten egg.

Add flour to consistency of biscuit dough. Roll and cut. Sprinkle with sugar and bake quickly in hot oven.

—Mrs. Minnie Savage

MY MOTHER'S TEA CAKES 2 thoroughly beaten eggs 2 tablespoons sweet milk 1 cup sugar beaten into eggs 1 cup well-creamed lard or butter Add to sugar, eggs and milk, 1 quart flour, 2 teaspoons cream of tartar, 1 teaspoon soda. Flavor with vanilla. Roll out. Cut and bake.

—Mrs. Priscilla N. King

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1,06:I:LAGS

CATIE3 FIT.T.TPGS WHITE PINEAPPLE CAKE

2 cups sugar 4 teaspoons baking powder 1 cup shortening 6 egg whites 5 cups flour 1 teaspoon vanilla 2 cups sweet milk pinch salt Cream sugar and shortening. Add flour alternating with milk. Fold in egg whites and add vanilla. Bake in layers at 325 ° F. When cake has cooled, spread each layer with crushed pineapple and ice with seven minute icing.

—Mrs. Cecil Whitaker

EGGLESS DEVIL'S FOOD CAKE

Ara:3

FILL!PGS

1 cup sugar 1 teaspoon cinnamon 1 1/2 cups flour 1/2 cup shortening 3/4 cup cocoa 1 cup buttermilk 1/4 cup boiling waterWHITE PINEAPPLE 1 teaspoon CAKE soda 1/2 teaspoon cloves 2 cups sugarshortening with dash of salt, 4 teaspoons baking powder Mix sugar, cocoa, and boiling water and 1 cuptoshortening 6 egg whites stir well dissolve shortening. Add cloves, cinnamon, and one-half cup 5 cups 1 teaspoon vanilla flour.

Thenflour alternate 1 cup flour with 1 cup buttermilk in which has been 2 cups sweet milk pinch added 1 teaspoon soda. Bake in two layers and salt put divinity icing.

Cream sugar and shortening. Add flour alternating with milk.

Fold in —Mrs. Cecil Whitaker egg whites and add vanilla. Bake in layers at 325 ° F. When cake has cooled, spread each layer with crushed pineapple and ice with seven minute icing. DOUGHNUTS —Mrs. Cecil Whitaker 2 eggs 4 teaspoons baking powder 1 cup sugar 1/4 teaspoon nutmeg 4 tablespoons melted shortening 1/4 teaspoon EGGLESS DEVIL'S FOOD CAKE cinnamon 3 1/2 cups flour 1 cup milk teaspoon 1 cup sugarsalt 1 teaspoon cinnamon shortening cups flour 1/2 cup 1/2dozen.

Mix real good. Drop in hot fat. Makes1 3 3/4 cup cocoa 1 cup buttermilk —Mrs. Alva Dalton 1/4 cup boiling water 1 teaspoon soda 1/2 teaspoon clovesLANCASTER GINGERBREAD Mix sugar, shortening with dash of salt, cocoa, and boiling water and stir well to dissolve shortening. Add cloves, cinnamon, saltand one-half cup sugar 1/2 cup 1/2 teaspoon flour. alternate 1 cup flour with 1 cup in which has been 3 Then cups flour cup shortening 1/2 buttermilk added 1 teaspoon soda. Bake in two layers and molasses put divinity icing.

2 teaspoons soda 1 cup 1 cup sour milk 1/2 teaspoon ginger —Mrs. Cecil Whitaker 2 eggs 1/2 teaspoon cloves Mix and sift dry ingredients. Melt shortening. Add molasses, sour milk and eggs. Beat all together until light and smooth. Bake in angelDOUGHNUTS cake pan or in layers in a moderate oven. Time in oven-25 minutes.

2 eggs 350°F. Servings, 12.

4 teaspoons baking powder Temperature 1 cup sugar nutmegB.. B. Patterson 1/4 teaspoon—Mrs. 4 tablespoons melted shortening 1/4 teaspoon cinnamon 3 1/2 cups flour 1 cup milk 1 teaspoon salt GINGERBREAD Mix real good. Drop in hot fat. Makes 3 dozen.

1/2 cup sugar 1 1/2 teaspoons baking —Mrs. Alva powder Dalton 1 cup molasses 2 teaspoons ginger 1 cup shortening 1/2 teaspoon salt LANCASTER GINGERBREAD 2 eggs 2 teaspoons soda in cup boiling 2 1/2 cups flour water 1/2 cup sugar 1/2 teaspoon salt Guy Thompson 3 cups flour 1/2 cup—Mrs. shortening 2 teaspoons soda 1 cup molasses 18 1 cup sour milk 1/2 teaspoon ginger 1/2 teaspoon cloves 2 eggs Mix and sift dry ingredients. Melt shortening. Add molasses, sour milk and eggs. Beat all together until light and smooth. Bake in angelcake pan or in layers in a moderate oven. Time in oven-25 minutes.

Temperature 350°F. Servings, 12.

—Mrs. R. B. Patterson

GINGERBREAD 1/2

cup sugar 1 cup molasses 1 cup shortening 2 eggs 2 1/2 cups flour

1 1/2 teaspoons baking powder 2 teaspoons ginger 1/2 teaspoon salt 2 teaspoons soda in cup boiling water —Mrs. Guy Thompson 18

CAKES-FILLINGS-FROSTINGS, CONTINUED

GINGERBREAD 1/2 cup sugar 2 teaspoons soda—dissolved in 1 1/2 cup shortening cup boiling water 1 cup molasses 2 eggs well beaten 1 teaspoon ground ginger 2 1/2 cups flour 1 teaspoon ground cinnamon Cream together sugar and shortening. Add beaten eggs and molasses.

Add dry ingredients. Mix thoroughly, bake in shallow pan 35 minutes in moderate oven.

—Mrs. Shirley Briggs

BISHOP CAKE 11/2 cups flour

1 cup chopped dates 1 cup sugar 2 cups pecans 1 1/2 teaspoons baking powder 1 cup candied cherries 1 teaspoon salt 1/2 cup chocolate chips 3 eggs whole Mix first five items together, saving enough flour to mix with fruits.

Add fruits and chocolate chips. Bake in moderate oven 350°F.—Using a loaf pan.

—Mrs. Joe Droke

COCONUT ORANGE CAKE 3/4

cup shortening 1/2 cup orange juice and 1/2 cup rind of 1 orange water 4 teaspoons baking powder 3/4 teaspoon salt 1 tablespoon lemon juice 3 eggs 11/2 cups sugar 3 cups plain flour Cream shortening, add sugar gradually, add eggs one at a time and beat until smooth and creamy, add orange juice gradually. Sift flour after measuring. Remove 2 tablespoons from each cup, add baking powder and salt and sift 3 times more. Add gradually, beating at medium speed. Add lemon juice and rind and beat until smooth. Then bake.

ORANGE COCONUT FILLING 3 tablespoons butter 1 tablespoon lemon juice 1 cup orange juice 4 eggs, beaten 1/2 cup sugar 2 tablespoons grated orange rind Add ingredients and cook over hot water until thick enough to spread.

Cover layers with orange icing, then cover with white 7 minute icing. Top with fresh grated coconut.

—Mrs. Milton Sandy

YELLOW CAKE 3 1/2 cups flour 1 cup shortening 4 1/4 teaspoons baking powder 1 1/2 cups milk 1 teaspoon salt 2 teaspoons vanilla flavoring 2 1/4 cups sugar 6 yolks and two whole eggs Sift into mixing bowl flour, sugar, baking powder and salt. Add shortening, flavoring and 1/2 amount of milk. Beat for about two minutes.

Add remaining milk. Beat one minute. Add yolks and 2 whole eggs to mixture and beat for about two minutes. This can be cooked in stem pan or two large square pans.

Start at 400°F., cook 10 minutes, reduce to 375°F. and cook 20 minutes. when using square pan. Cook 1 hour when using loaf pan-375 ° F. for 15 minutes-300°F. for 45 minutes.

—Mrs. F. F. Anderson 19

1 fi *t

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ROBERT E. LEE CAKE Fruit part lb. oleo nutmeg and allspice 1 package seedless raisins lb. sugar 1/4 lb. citron lb. flour 5 eggs 1/4 lb. cherries 1/4 teaspoon salt 1/2 package figs 1 teaspoon baking powder 1/2 package dates 1 cup blackberry jam 1 pint shelled pecans 1 teaspoon each cinnamon, cloves, Cream oleo and sugar. Add eggs one at a time beating well after each.

Sift salt, spices and baking powder with flour and add, beating well. Have fruit floured. Add last. Bake in two layers.

1/2 1/2 1/2

COOK IN CORINTH White part 4 cups flour 1/4 teaspoon salt 1 teaspoon each vanilla and 2 cups sugar extract 1/3 lb. oleo ROBERT E. LEEalmond CAKE 1 cup sweet milk 10 egg whites Fruit part 4 level teaspoons baking powder 1/2 lb.egg oleowhites with one half cup sugar nutmeg allspice Cream reBeat as forand meringue.

1/2 lb.

1 package seedless raisinsAdd to sugarwith oleo. Sift baking powder maining sugar and salt with flour. lb. citron creamed flour until flour and milk are used.

Beat well. Add eggs and 1/2 lb.mixture eggs 1/4 lb. cherries bake5in two layers, same as fruit part. % teaspoon salt 1/2 package figs 1 teaspoon baking powder Filling 1/2 package dates 1 cups cup blackberry jam 1 shelled pecans 2 sugar 2 pint oranges juiced 1 each cinnamon, cloves, 1 teaspoon coconut grated 2 rounding tablespoons corn Cream oleo and sugar. Add eggs one at a time or beating 1 can crushed pineapple starch flour well after each.

Sift salt, spicesgrated and baking powder and add, beating well. Have 2 lemons, rind and juice with flour 1 envelope gelatine fruitMix floured.

Add last. Bake in two layers. sugar, cocoanut, pineapple, flour, lemon rind and cook over slow heat for ten minutes. Stir to keep from sticking. Have gelatine soaked in partStir until dissolved. Add lemon N cup cold water and add to hotWhite mixture. cups flour 1/4 teaspoon salt and 4 orange juice and cool.

1 teaspoon eachusing. vanilla and 2The cups sugar fruit layers may be baked several days before Put filling almond extract oleo 1/2 lb. on fruit part to set before starting white. When they are partly cooled, put 1 cup sweet milk 10 egg whites on. Use white icing on top. Makes two large cakes.

4 level teaspoons baking powder —Mrs. R. L. Ridings Beat egg whites with one half cup sugar as for meringue. Cream remaining sugar with oleo. Sift baking powder and salt with flour. Add to CHOCOLATE CAKE creamed mixture untilQUICK flour and milk are used.

Beat well. Add eggs and bake in two layers, same as fruit part.

Sift: 1 cup sugar 1 1/2 cups flour teaspoon salt Filling cupsugar cocoa teaspoon.soda 21/3cups 21/4oranges juiced Break in 1grated egg and 1/2 cup shortening. 2 rounding tablespoons corn 1 coconut Add:1 can crushed pineapple 1/2starch cup buttermilk or flour cup hotgrated water rind and juice teaspoon vanilla 21/3lemons, 1 envelope gelatine Beat sugar, all together.

Mix cocoanut, pineapple, flour, lemon rind and cook over slow in minutes. round pieStir panto 15keep or 20from minutes in 350Have degree oven. soaked in heat Cook for ten sticking. gelatine N cup cold water and add to hot mixture. Stir until dissolved. Add lemon and orange juice and cool.

ICING The fruit layers may be baked several dayssugar before using. Put filling 4 tablespoons butter 1 cup on fruit partcocoa to set before starting white. When 1/2 cup milkare partly cooled, put 1/4 cupthey on. Use white icing on top. Makes two large cakes.

Combine and mix well. After mixture starts boiling, cook one minute —Mrs. R. L. Ridings —no more, no less. Cool a few minutes, then beat adding 1/2 teaspoon vanilla. When thick, pour over hot cake. Cut in pie-like wedges. Nice served with vanilla iceQUICK cream on top.

CHOCOLATE CAKE —Mrs. Ben E. Everett Sift: 1 cup sugar 20 1 1/2 cups flour teaspoon salt 1/3 cup cocoa 1/4 teaspoon.soda Break in 1 egg and 1/3 cup shortening.

Add: 1/2 cup buttermilk 1/3 cup hot water 1 teaspoon vanilla Beat all together.

Cook in round pie pan 15 or 20 minutes in 350 degree oven.

HOW WE

ICING 4 tablespoons butter 1 cup sugar 1/3 cup cocoa 1/4 cup milk Combine and mix well. After mixture starts boiling, cook one minute —no more, no less. Cool a few minutes, then beat adding 1/2 teaspoon vanilla. When thick, pour over hot cake. Cut in pie-like wedges. Nice served with vanilla ice cream on top.

—Mrs. Ben E. Everett 20

CAKES-FILLINGS-FROSTINGS, CONTINUED

WHITE CAKE 4 cups flour 1/2 cup butter 41/2 teaspoons baking powder 2 teaspoons van la 21/2 cups sugar 6 egg whites 11/2 cups milk 1 teaspoon salt 1/2 cup shortening, Crisco Sift into mixing bowl flour, baking powder, 2 cups sugar and salt. Add shortening and butter and enough milk to dampen. Beat for 2 minutes with electric mixture—longer by hand. Add remaining milk. Beat 1 minute.

Add flavoring with remainder of milk. Beat egg whites at high speed until foamy. Add 1/2 cup sugar and beat two minutes. Then add beaten whites to cake mixture. Beat for two minutes. Bake in large square or round pans.

Start baking at 400°F. and cook 10 minutes, reduce heat to 375 ° F. and cook 20 minutes.

—Mrs. F. F. Anderson

APPLE SAUCE CAKE 2 cups flour 1/2 cup butter 2 teaspoons soda 11/2 cups sugar 1 teaspoon cinnamon 3 eggs 1/2 teaspoon cloves 11/2 cups apple sauce 1 cup chopped dates 1/2 teaspoon nutmeg 1/2 cup nuts—pecans 1/2 teaspoon salt Cream butter, sugar and eggs together till fluffy. Sift dry ingredients and add dates and nuts. Add alternately with apple sauce to the butter and sugar mixture. Mix thoroughly and turn into a well buttered pan and bake 1 hour. Temperature 325 degrees.

—Mrs. C. B. Sawyer

PINK CHERRY CAKE 3% cups sifted cake flour 11/2 teaspoons vanilla 2 1/4 cups sugar 3 teaspoons almond extract 5% teaspoons baking powder 6 egg whites, unbeaten 27 Maraschino cherries, well11/2 teaspoons salt drained and finely chopped 3/4 cup shortening cup walnuts, finely chopped 1 1/8 cups milk 3/8 cup Maraschino cherry juice Sift flour, sugar, baking powder and salt into mixing bowl, drop in shortening. Combine milk and Maraschino cherry juice. Add 1 cup this liquid and flavoring extracts. Beat two minutes with mixer at low speed.

Scrape bowl. Add remaining liquid and egg whites and beat 2 minutes at low speed. Add cherries and nuts and blend. Cook in 350 degree oven in pan 10 x 14 inches.

PINK FROSTING 6 tablespoons tap water 2 cups granulated sugar 1 teaspoon vanilla flavoring 1/2 teaspoon salt 1 teaspoon almond flavoring 1 teaspoon cream of tartar 4 unbeaten egg whites Mix all ingredients except flavoring and cook over boiling water until it holds a sharp peak. Remove from heat, add flavoring and red coloring to bring to desired shade of pink, spread on cake.

—Mrs. Fayette Williams 21

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WHIPPED CREAM CAKE 1 cup sugar

2 teaspoons baking powder 1 cup cream 1 teaspoon vanilla 2 eggs 1/4 teaspoon salt 1 1/2 cups flour Whip cream stiff, add sugar and beat well. Beat eggs and add to cream and sugar mixture. Sift flour, baking powder and salt together and add slowly to mixture. Add vanilla. Bake in funnel cake pan at 300 degrees.

It's good plain or can be frosted.

Mrs. James M. Smith

WHITE LAYER CAKE 1 cup cold water 4 egg whites cup butter 2 1/2 cups flour pinch salt 1 teaspoon vanilla 3 teaspoons baking powder WHIPPED CAKE Cream butter and sugar well.CREAM Sift flour and measure. Add baking powder, sift twice, add to creamed sugar and butter and continue cream2 teaspoons baking powder 1 cupitsugar ing until looks like corn meal. Add water and cream, then fold in stiffly 1 cup teaspoon vanilla beaten eggcream whites. Bake in two 9 inch cake1 pans.

1/4 teaspoon salt 2 eggs delicious fresh cocoanut cake using Seven Minute Icing.)

1(Makes 1/2 cupsaflour —Mrs. Lon add Loweto cream Whip cream stiff, add sugar and beat well. Beat eggs and and sugar mixture. Sift flour, baking powder and salt together and add slowly to mixture. Add vanilla.

Bake in funnel cake pan at 300 degrees.

2-EGG CAKE It's good plain or can be frosted.

Mrs. James M. Smith 2 1/4 cups sifted cake flour 1/2 cup shortening 3 teaspoons baking powder 3/4 cup milk eggs unbeaten 1/2 teaspoon salt WHITE LAYER 2CAKE 1 1/2 cups sugar Sift flour once, measure into sifter, add powder, 1 baking cup cold water salt, sugar, and 2 cups sugar set aside.

Place shortening in mix bowl and stir whites just enough to soften. Add 4 egg 1/2 cup butter dry ingredients and milk and last add eggs, onesalt at a time. Use any filling 2 1/2 cups flour pinch for 83 inch bakingbaking pan. powder 1 teaspoon vanilla teaspoons —Miss Lucy Powell Cream butter and sugar well. Sift flour and measure.

Add baking powder, sift twice, add to creamed sugar and butter and continue creaming until it looks like corn meal.

Add water and cream, then fold in stiffly JAM CAKE beaten egg whites. Bake in two9 inch cake pans.

3 cups flour 1 cup shortening (Makes a delicious fresh cocoanut cake using Seven Minute Icing.)

1 cup buttermilk 2 cups sugar —Mrs. Lon Lowe 4 eggs 1 cup jam 1 teaspoon cinnamon, allspice, soda and, baking powder 2-EGG CAKE Cream shortening and sugar, add eggs one at a time and heat well after each addition. Add dry ingredients which have been sifted together 3 times 2 1/4 cups sifted cake flour 1/2 cup shortening alternately with buttermilk.

3 teaspoons baking powder 3/4 cup milk Bake in layers at 350°F. 2 eggs unbeaten 1/2 teaspoon salt 1 1/2 cups sugar FILLING Sift flour once, measure into sifter, add baking powder, salt, sugar, and 2 cupsPlace sugar shortening in mix bowl and 1 cupstir sweet set aside. justmilk enough to soften. Add 1 cup raisins and milk and last add eggs, 1 cup one grated dry ingredients at cocoanut a time. Use any filling 1 orange grated cup nuts for 81 inch baking pan.

1 unpeeled apple, grated 1 egg —Miss Lucy Powell 2 tablespoons corn syrup Cook sugar, milk and corn syrup until soft ball stage in cold water.

JAM CAKE Add beaten egg gradually and beat. Pour over the fruit and spread between layers, top, and sides.

Press the filling on sides 1 cup shortening 3 cups flourwith fingers.

Bonner Whitten 1 cup—Mrs. buttermilk 2 cups sugar 4 eggs 1 cup jam 22 1 teaspoon cinnamon, allspice, soda and, baking powder Cream shortening and sugar, add eggs one at a time and heat well after each addition. Add dry ingredients which have been sifted together 3 times alternately with buttermilk.

Bake in layers at 350°F.

cupsCOOK sugar IN CORINTH HOW2 WE 1/2

FILLING 2 cups sugar 1 cup sweet milk 1 cup raisins 1 cup grated cocoanut 1 orange grated 1 cup nuts 1 unpeeled apple, grated 1 egg 2 tablespoons corn syrup Cook sugar, milk and corn syrup until soft ball stage in cold water.

Add beaten egg gradually and beat. Pour over the fruit and spread between layers, top, and sides. Press the filling on sides with fingers.

—Mrs. Bonner Whitten 22

CAKES-.FILLINGS---4ROSTINGS, CONTINUED

SOUR CREAM SPICE CAKE % cup shortening 1/4 teaspoon salt 11/2 cups brown sugar 1 teaspoon soda 2 teaspoons cinnamon 3 eggs separated 1 teaspoon cloves 1% cups sifted flour 1/2 teaspoon natmeg 1 cup evaporated milk 2 tablespoons vinegar Cream shortening. Add sugar and continue creaming until light and fluffy. Add beaten egg yolks. Sift flour with salt, soda and spices. Combine milk and vinegar. Add alternately to first mixture with dry ingredients, beginning and ending with dry ingredients. Fold in well beaten egg whites. Pour into two nine inch layer cake pans. Bake in 375 degree oven about 25 minutes.

BURNT BUTTER FROSTING 1 lb. confectioner's sugar cup butter cup shortening 5 tablespoons evaporated milk Melt butter in skillet and brown to a deep golden brown. Remove from heat, add shortening, and stir until melted. Sift sugar and stir in about 3/3 of sugar. Add milk and remaining sugar beating until smooth.

Spread rapidly on above spice cake.

—Mrs. Lon Lowe 1/4 1/4

AUTUMN WOODLAND CAKE 4 eggs unbeaten 1 cup shortening 2 teaspoons baking powder 1 teaspoon salt 3 cups sifted flour 2 teaspoons vanilla 1 cup milk 2 cups sugar Blend shortening, salt, vanilla. Add sugar gradually and cream well.

Add eggs, singly, beating well after each addition. Sift flour and baking powder three times, add flour to creamed mixture, alternately with milk Mix well. Bake in 9 inch pans for 30 to 35 minutes in moderate oven.

Makes 3 layers.

—Mrs. Roy Thomas AUTUMN WOODLAND DATE FILLING FOR AUTUMN WOODLAND CAKE 1 tablespoon butter 11/2 cups dates 1 tablespoon lemon juice 3/2 cup sugar 1/2 cup nuts 1/2 cup water Cook dates, sugar and water until thick, stir constantly. Remove from fire and add butter, lemon juice and nuts. Cool and spread between layers f. cake.

—Mrs. Roy Thomas DATE FROSTING FOR AUTUMN WOODLAND CAKE 1 teaspoon lemon juice 2 tablespoons shortening 1/4 teaspoon salt 1 tablespoon butter 1/4 teaspoon grated orange rind • 3 cups confectioner's sugar 5 dates cut in thin strips 3 tablespoons orange juice Melt shortening and butter and combined fruit juice over -hot water.

Pour this mixture over confectioners' sugar and salt. Stir until dissolved.

Add rind. Beat until thick enough to spread. Tint with yellow coloring.

Put dates cut in strips on top of cake.

—Mrs. Roy Thomas 23

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ORANGE CAKE 3/4 teaspoon baking powder 1/2 cup shortening 1 cup sugar 3/4 teaspoon soda 2 whole eggs 1/2 cup sweet milk 21/2 cups flour (1 whole large orange—run through food chopper with 1 cup raisins) Pour in 1 inch square pan, when done pour over the top juice of 1 1/2 oranges mixed with 1/2 cup sugar. Serve with whipped cream.

—Mrs. Hal Anderson, Sr.

BANANA LAYER CAKE 1 teaspoon vanilla 1 1/4 cups ripe bananas (forced through a potato ricer and 2 eggs measured) 2 1/2 cups cake flour 1/4 cup buttermilk (sifted before measuring) ORANGE CAKE 1/2 teaspoon baking powder 1 teaspoon soda Grease 9 inch layer pans and dust with flour. teaspoon baking powder /2 cup shortening 3/4 together, 1 Cream shortening, add sugar, and cream add whole eggs, one teaspoon Add soda buttermilk and cup sugar at a 1 time.

Beat well. Sift dry ingredients3/4together. /2 cup sweet milk 2 whole eggs 1 ingredients and banana mixvanilla to bananas. Add alternately the dry cups ture.21/2 Bake at flour 375°F. (1 whole large orange—'run through food chopper with 1 cup raisins) Frost with caramel icing or confectioners' sugar icing.

Pour in 1 inch square pan, when done pour over the top of 1 1/2 —Mrs. E. juice D. Allen oranges mixed with 1/2 cup sugar. Serve with whipped cream.

—Mrs. Hal Anderson, Sr. 11/2 cups sugar

/4 cup butter or shortening HOW3 WE COOK IN CORINTH

BANANA CAKE BANANA LAYER CAKE 1 cup shortening

4 cups sifted flour 6 medium size bananas mashed 2 cups sugar 1 1 1/3 cups sugar 1 teaspoon teaspoon vanilla salt 2 teaspoons soda 111/4 cups ripe bananas (forced 3/4 cup butter or shortening cup nuts 1 teaspoon vanilla through a potato ricer and 2 eggs 4 eggs unbeaten measured) 2 1/2 cups flour Sift into cake mixing bowl flour, sugar, salt, and soda. Add shortening, 1/4Then cup buttermilk before measuring) vanilla(sifted and bananas and beat two minutes. add unbeaten eggs and 1/2 teaspoon baking teaspoon soda beat 1two minutes.

Then add nuts. Put tablespoon of flour onpowder nuts. Leave inch pansyou andput dustinwith flour. flourGrease out of 9one oflayer the cups cake.

The nuts can be omitted.

Cream shortening, add sugar, and cream together, add whole eggs, one Bake at 375°F. for 5 minutes. Reduce to 300 ° F. and bake for 25 minutes at a two time.

Beat well.

Use 10-inch pans. Sift dry ingredients together. Add buttermilk and vanilla to bananas. Add alternately the dry ingredients banana mix—Mrs. F.and F. Anderson ture. Bake at 375°F. Frost with caramel icing or confectioners' icing.

FUDGE CAKE sugar—Mrs. E. D. Allen 5 teaspoons cocoa 1/4 lb. melted oleo 2 eggs 1/8 teaspoon salt BANANA CAKE 1 cup nuts 1 cup sugar 1 teaspoon vanilla 3/4 cups cup sifted flour flour 4 cup shortening Melt add sugar and mix well. Add whole eggs, one at a time, 6 medium size bananas mashed 2 cupsoleo, sugar beating well. Sift flour, cocoa and salt together and add 1 teaspoon salt to mixture. Add 2 teaspoons soda vanilla and chopped nuts. Bake in slow oven (250 degrees) for 30 minutes 1 cup nuts 1 teaspoon vanilla or until done.

Pan size 8 x 8 inches.

4 eggs unbeaten When cold, spread withflour, marshmallow creme, the folSift into mixing bowl sugar, salt, and then soda.frost Addwith shortening, lowing: vanilla and bananas and beat two minutes. Then add unbeaten eggs and teaspoons melted 4 teaspoons cocoaon nuts. Leave beat2two minutes.

Thenoleo add nuts. Put tablespoon of flour teaspoons 1 teaspoon vanilla flour3 out of one cream of the cups you put in cake.

The nuts can be omitted.

1 cup confectioners' sugar Bake at 375°F. for 5 minutes. Reduce to 300 ° F. and bake for 25 minutes and cocoa together, add melted oleo and cream. Mix well.

Use Sift two sugar 10-inch pans.

Add vanilla.

—Mrs. F. F. Anderson —Mrs. James M. Smith 24 CAKE FUDGE 5 teaspoons cocoa 1/4 lb. melted oleo 2 eggs 1/8 teaspoon salt 1 cup nuts 1 cup sugar 1 teaspoon vanilla 3/4 cup flour Melt oleo, add sugar and mix well. Add whole eggs, one at a time, beating well. Sift flour, cocoa and salt together and add to mixture. Add vanilla and chopped nuts. Bake in slow oven (250 degrees) for 30 minutes or until done. Pan size 8 x 8 inches.

When cold, spread with marshmallow creme, then frost with the following: 2 teaspoons melted oleo 4 teaspoons cocoa 3 teaspoons cream 1 teaspoon vanilla 1 cup confectioners' sugar Sift sugar and cocoa together, add melted oleo and cream. Mix well.

Add vanilla.

—Mrs. James M. Smith 24

CAKES—FILLINGS—FROSTINGS, CONTINUED

MYSTERY CAKE 2 tablespoons shortening 1 teaspoon soda 1 cup sugar teaspoon salt 1 teaspoon cinnamon 1 egg 1 can condensed tomato soup 1 teaspoon cloves Measure: 11/2 cups flour 1 teaspoon nutmeg Add to first mixture and beat well. Then add: 1 cup seedless raisins 1/2 cup pecans, chopped Pour batter into slightly greased cake pans, bake at 375°F. for 30 minutes.

Ice with caramel seven-minute icing.

—Mrs. Frank Hinton

CHOCOLATE CUPCAKE SURPRISE 1 cup buttermilk 8 tablespoons melted butter 11/2 cups sugar 1 teaspoon soda (dissolved in milk) 2 eggs 3 cups flour 1 teaspoon vanilla 4 tablespoons cocoa 1 pint whipped cream sweetened 2 teaspoons baking powder and a little vanilla added.

Cream butter and sugar, add eggs and dry ingredients alternately with milk and vanilla. Bake at 350 ° F. in muffin tins. Makes 2 dozen.

When cooled, remove the top, scoop out part of inside, fill with whipped cream. Put top back on and frost with chocolate frosting: 1 box powdered sugar 4 tablespoons melted butter 3 tablespoons cocoa % teaspoon vanilla Cherry juice from a bottle of cherries that holds about 30 cherries.

Mix to spreading consistency and frost cakes, topping with cherry.

Keep cupcakes in refrigerator.

The center scooped out may be used for pudding by pouring boiled custard over it.

—Mrs. J. A. Ledbetter

MOCHA REFRIGERATOR CAKE 1 cup butter 2 eggs 1/2 teaspoon cinnamon 4 tablespoons strong coffee lady fingers 2 cups sugar pinch salt 2 squares bitter chocolate Cream together until smooth and fluffy butter, cinnamon, sugar, and salt. Beat after each addition. Add chocolate melted over water. Add eggs beaten thick and coffee. Line mold with waxed paper. Sprinkle mold with lady fingers. Fill alternately with chocolate mixture and crushed crumbs. Let stand in refrigerator over night. Serve with whipped cream.

Serves at least 10.

—Mrs. I. J. Scharff

JAM CAKE allspice, nutmeg 1 cup jam 1 teaspoon soda dissolved in buttermilk and added at the last.

2 cups flour 1 cup sugar 3 eggs 3/4 cup butter 4 teaspoons buttermilk 1 teaspoon each of cinnamon,

BUTTERMILK ICING FOR JAM CAKE butter size of walnut 3 cups sugar 2 tablespoons white syrup I Vs cups buttermilk Cook until drops heavily from spoon and beat a long time.

—Mrs. Harry Lee Williams 25

HOW WE

COOK IN CORINTH

LAZY DAISY CAKE AND FROSTING 2 eggs 1/4 teaspoon salt 1 level tablespoon butter 1 cup sugar 1 cup cake flour 1/2 cup milk 1 teaspoon vanilla 1 teaspoon baking powder Beat eggs well. Add sugar and vanilla beating constantly. Then the dry ingredients which have been sifted together. Heat milk to boiling point with butter. Add to mixture and put in oven immediately. Cook about 30 minutes at 350°F. ICING 4 tablespoons cream 3 tablespoons melted butter 1/2 cup chopped nuts 10 tablespoons (pack) brown 1/2 cup cocoanut HOW WE sugarCOOK IN CORINTH Mix well. When cake is done, spread on top. Place under broiler about 10 minutes.

—Mrs. Ben E. Everett LAZY DAISY CAKE AND FROSTING Mix:

1/4 teaspoon salt 2 eggs DATE-NUT CAKE 1 level tablespoon butter 1 cup sugar 1/2 cup milk 1 cup cake flour 1 teaspoon baking powder 1 teaspoon package dates—chopped 1 baking powder 1 teaspoon vanilla 1/4 teaspoon salt 3 eggs beaten whole Beat eggs well.

Add sugar and vanilla 1 cupbeating pecans constantly. Then the 1 cup sugar dry ingredients which have been sifted together.

Heat milk to boiling point 1 1/4 cups flour with butter. Add to mixture and put in oven immediately. Cook about Mix in order given. Bake i n slow oven-275 degrees for about 1 hour.

30 minutes at 350°F. —Mrs. H. R. Oldham ICING PRUNELLA CAKE 4 tablespoons cream Mix: 3 tablespoons melted butter 1/2 cup chopped nuts use) 1 cup butter 10 tablespoons (pack) brown cup cocoanut 1/2table 3 cups flour 2 cups sugar sugar teaspoon eachunder soda, salt, cinna4 eggs Mix well. When cake is done, spread1 on top. Place broiler about mon, cloves, nutmeg, allspice, 1 1/3 cups buttermilk 10 minutes.

1 cup stewed prunes chopped fine baking powder, sifted with —Mrs. Ben E. Everett (stewed and sweetened as for flour Cream butter, sugar, and eggs, add chopped prunes, stir in milk, add dry ingredients. Bake 350°F.DATE-NUT in 3 layers. CAKE Add 1 cup pecans if desired.

1 package dates—chopped 1 teaspoon baking powder 3 eggs beaten whole 1/4 teaspoon salt CREAMY ICING 1 pecans butter 1 sugar 1 cup box confectioners' sugar 4 cup tablespoons cups flour 11/2 1/4 teaspoon cinnamon 4 tablespoons prune juice Mix in order given. Bake in slowoven-275 juice of degrees 1 lemon for about1 hour. salt 1/8 teaspoon —Mrs. H. R. Oldham Beat until smooth. Add any other juice or hot water to spreading consistency.

PRUNELLA CAKE —Mrs. J. A. Ledbetter

tableCAKE use) 1 cup butter OLD-FASHIONED POUND 3 cups flour 2 cups sugar 1 each soda, salt, cinna4 1 teaspoon tablespoon vanilla 1 eggs lb. butter mon, cloves, nutmeg, allspice, 111/2 buttermilk 2 teaspoons orange extract lb.cups sugar bakingsifted powder, 1 stewed prunes chopped fine 1 cup lb. shell eggs-7 large, 9 small 1 pound flour sifted with (stewed and sweetened as for flour Cream butter and sugar. Add egg yolks gradually and beat until Creamblended. butter, sugar, and eggs, add chopped prunes, stir whites in milk, add thoroughly Add flavorings and fold in flour.

Beat egg just • dry ingredients.

Bake 350°F. in 3 layers barely stiff and fold in very gently.

Bake in two loaf pans (8 x 4 x 3) about cup pecansoven. if desired.

1 1/2 Add hours1in moderate —Mrs. Emily Johnson CREAMY ICING 1 box confectioners' sugar 26 1/2 teaspoon cinnamon 1/8 teaspoon salt Beat until smooth. Add any other sistency.

4 tablespoons butter 4 tablespoons prune juice juice of 1 lemon juice or hot water to spreading con-Mrs. J. A. Ledbetter

OLD-FASHIONED POUND CAKE 1 tablespoon vanilla 1 lb. butter 1 lb. sugar 2 teaspoons orange extract 1 pound sifted flour 1 lb. shell eggs-7 large, 9 small Cream butter and sugar. Add egg yolks gradually and beat until thoroughly blended. Add flavorings and fold in flour. Beat egg whites just barely stiff and fold in very gently. Bake in two loaf pans (8 x 4 x 3) about 1 1/2 hours in moderate oven.

—Mrs. Emily Johnson 26

CAKES-FILLINGS-FROSTINGS, CONTINUED

JAPANESE FRUIT CAKE 2 cups sugar 2 cups sweet milk 1 cup butter 4 eggs 4 cups flour 2 teaspoons baking powder Divide into halves. Bake two plain cakes. Into other half, put: 1 teaspoon cinnamon 1 teaspoon allspice 1 teaspoon cloves 1 box seeded raisins (cut with scissors) Bake in two layers.

Cook in double boiler: Juice of 4 oranges and tiny bit of rind 2 grated cocoanuts 3 cups sugar 2 cups boiling water 3 tablespoons corn starch Cook until it drops in lumps from spoon. Spread between layers with nuts and raisins.

—Mrs. Fred Young

FRUIT CAKE (ICE BOX) 1 lb. graham crackers 2 cups marshmallows 1 cup raisins 1 bottle red cherries 1 cup currants 1 cup whipped cream 1 cup dates 1 teaspoon each cinnamon, 1 cup candied fruits allspice, nutmeg 1 cup nuts Crush graham crackers, dice fruits, add spices and whipped cream.

Save enough crushed graham crackers to roll cake in. Wrap in waxed paper and store in refrigerator.

—Mrs. Reid Box

DARK FRUIT CAKE 3 oz. crystallized lemon peel lb. butter 1 cup sugar 3 oz. orange peel 3 oz. citron 6 eggs 7 oz. pitted dates 3 cups sifted flour 1 teaspoon each baking powder, 6 packages dates 1/2 lb. crystallized cherries salt, cinnamon, allspice, cloves, nutmeg–sifted three times with 1/2 lb. crystallized pineapple the flour 1/2 lb. seeded raisins or 1/2 lb. currants 1/2 cup sorghum molasses 1/2 lb. seedless raisins 1/2 cup grape jelly 1/2 cup chopped blanched almonds 1/2 cup blackberry jam 1 1/2 cups chopped pecan meats 2/3 cup grape juice (to soak fruit in) 1 cup English walnuts Cut up fruit night before and pour grape juice over it.

Cream butter and sugar, drop in eggs one at a time, beat thoroughly after each addition, add jelly, jam and molasses and then 1/2 of the flour.

Stir fruit well, add remaining flour over the fruit and nuts, add fruit to the batter. Put in nuts.

Pour into large greased tube pan, wrap wax paper around the tube and line bottom of pan also.

Save enough nuts and fruit before soaking the fruit to decorate the top, decorate before baking.

Bake 275 ° F. for 2 hours, reduce heat to 250°F. for about 3 hours or until done. Do not open oven door for at least 1 hour. A small pan of water may be placed in oven while baking to add moisture.

When done let cake get cold before removing from pan and glaze top if desired with light corn syrup boiled -1/2 minute. Wrap cake well in foil or wax paper to store. Put a small glass in tube filled with grape juice or 1/2

wine. Weighs about 8 lbs.

—Mrs. E. D. Allen 27

HOW WE COOK

IN CORINTH

WHITE FRUIT CAKE 1 lb. butter 1/2 teaspoon lemon flavoring 1 teaspoon almond flavoring 1 1/2 cups sugar 1 1/4 lbs. candied cherries 7 whole eggs 1 1/4 lbs. candied pineapple 3 cups flour 1 1/4 lbs. nuts 1 teaspoon baking powder 1/2 teaspoon vanilla flavoring Prepare in order given and cook 4 hours at 250 ° F. —Mrs. Grady Peerey

OLD-FASHIONED POUND CAKE Grease a tube cake pan, flour lightly. Sift 2 cupfuls of pastry flour, measure after sifting once, then sift again 5 times and set aside. Break 5 HOW WE COOK CORINTH eggs whole into 5 IN small dishes. Wash and cream one generous cupful of fresh butter. When well creamed use hand to mix this cake. Add 1 2/4 cupfuls of granulated sugar a little at a time and work until the sugar loses all the grains. Then add one egg at a time and beat until none of the yellow WHITEuntil FRUIT CAKE can be seen. Proceed as before 5 eggs have been used. Beat very hard1and long—the longer the better. Add flour and beat flavoring again. When lemon lb. butter 1/2 teaspoon you have it tosugar a creamy mass, flavor with1tablespoon of rosewater or teateaspoon almond flavoring 1 1/2 cups spoon of vanilla. and shake down.

Bake in slow lbs. candied cherries 7 whole eggs Put by handfuls into pan1% oven.

For electric it cuts off,pineapple reset at 350°F. 1 1/4 lbs. candied 3 cups flour stove—set at 300 ° F. When and put cake in. baking Leave for 45 minutes or 1 1hour.

1/4 lbs. nuts 1 teaspoon powder —Mrs. A. K. Weaver 1/2 teaspoon vanilla flavoring Prepare in order given and cook 4 hours at 250°F. CHOCOLATE ANGEL FOOD —Mrs. CAKE Grady Peerey 3/4 cup CAKE cake flour (Sift 5 times be( or 12 egg POUND 1 1/2 cups egg whites OLD-FASHIONED whites) fore measuring) saltcake pan, flour lightly.1/4Sift cup2cocoa 1/4 teaspoon Grease a tube cupfuls of pastry flour, 1 teaspoon creamonce, of tartar extract measure after sifting then sift again1/2 5 teaspoon times andlemon set aside.

Break 5 cups sugar, sifteddishes. Wash and cream teaspoon eggs11/2 whole into 5 small onevanilla generous cupful of eggWhen whites with salt until of tartar beat freshBeat butter. well creamed usefrothy. hand toAdd mixcream this cake.

Add and 1% cupuntilofstiff but not sugar dry. Fold in at sugar, 1 and tablespoon at athe time.

Gradually fuls granulated a little a time work until sugar loses all foldgrains. in flour and add cocoa sifted together times.

Bake in a the Then one egg at a time 5and beatAdd untilflavoring. none of the yellow damp pan (ungreased) 275 oruntil 300 5degrees until been firm to touch, about 1 can betube seen.

Proceed as before eggs have used.

Beat very hour. and Let long—the cool in panlonger upside the down. hard better. Add flour and beat again. When —Mrs. E. Everett you have it to a creamy mass, flavor with tablespoon ofBen rosewater or teaspoon of vanilla. Put by handfuls into pan and shake down. Bake in slow oven. For electric stove—set at 300°F. When it cuts off, reset at 350°F. PINEAPPLE SPONGE CAKE and put cake in. Leave for 45 minutes or 1 hour.

A. K.so Weaver Melt four tablespoons butter in a heavy frying—Mrs. pan. Brush that sides and bottom are well greased. Add four tablespoons of brown sugar, stir until melted and distributed evenly over the bottom of pan. Drain sliced CHOCOLATE ANGEL FOOD CAKE pineapple and halves of canned peaches and place them in pan. Pineapple may11/2 be cups placed against the( sides the pan, becake heldflour in place the cake egg whites or 12of egg cup (Siftby 5 times be3/4 to batter.whites) (Fruits may be sprinkled between--nuts, or chopped dates.) fore raisins measuring) For the sponge egg yolks, % teaspoon saltcake mixture, beat fourI/4 cup cocoaadd one cup of sugar which has beencream mixedofwith 3 tablespoons1/2 cold water.lemon Mix and let stand, 1 teaspoon tartar teaspoon extract to dissolve thesugar, sugarsifted while measuring the other ingredients.

11/2 cups teaspoon vanillaThen add one cup Beat (scant) of whites pastry flour sifted with one and one-half egg with salt until frothy.

Add cream tablespoons of tartar andcornbeat starch, onebut teaspoon baking and salt.

Add one until stiff not dry.

Foldpowder, in sugar, 1 one-fourth tablespoonteaspoon at a time.

Gradually teaspoon of pineapple Fold in5the egg Add whites beaten stiff.

When fold in flour and cocoaflavoring. sifted together times. flavoring.

Bake in a pouring thepan batter over the275 fruit, careful to until makefirm it level as there is 1 a damp tube (ungreased) orbe 300 degrees to touch, about tendency the to rise lighter hour.

Let for cool incake pan upside down. on the sides than it does in the middle.

Bake about 35 minutes at 350 degrees. Turn out of theBen frying pan while —Mrs. E. Everett still warm. Decorate with Maraschino cherries and whipped cream pressed through pastry tube.

PINEAPPLE SPONGE CAKE —Mrs. Kate McCullar Melt four tablespoons butter in a28 heavy frying pan. Brush so that sides and bottom are well greased. Add four tablespoons of brown sugar, stir until melted and distributed evenly over the bottom of pan. Drain sliced pineapple and halves of canned peaches and place them in pan. Pineapple may be placed against the sides of the pan, to be held in place by the cake batter. (Fruits may be sprinkled between--nuts, raisins or chopped dates.)

For the sponge cake mixture, beat four egg yolks, add one cup of sugar which has been mixed with 3 tablespoons cold water. Mix and let stand, to dissolve the sugar while measuring the other ingredients. Then add one cup (scant) of pastry flour sifted with one and one-half tablespoons cornstarch, one teaspoon baking powder, and one-fourth teaspoon salt. Add one teaspoon of pineapple flavoring. Fold in the egg whites beaten stiff. When pouring the batter over the fruit, be careful to make it level as there is a tendency for the cake to rise lighter on the sides than it does in the middle.

Bake about 35 minutes at 350 degrees. Turn out of the frying pan while still warm. Decorate with Maraschino cherries and whipped cream pressed through pastry tube.

—Mrs. Kate McCullar 28

CAKES-FILLINGS-FROSTINGS, CONTINUED

1-2-3-4 CAKE 1 cup butter 3 teaspoons baking powder 1 cup milk 2 cups sugar 3 cups flour 1 teaspoon vanilla 4 eggs Cream butter and sugar—add egg yolks. Beat well dry ingredients sifted "together—alternating with milk, vanilla and fold in beaten egg whites last. Bake in layers or long pan at 350 degrees.

—Mrs. C. B. Breckenridge

TUTTI FRUIT! FROSTING drained and diced 1 box confectioners' sugar 1/2 lb. butter 1/4 cup green cherries, drained and diced 1/2 cup nuts, chopped fine 1/4 cup Maraschino cherries, Sift sugar, add to melted butter and cream. Add nuts and cherries.

A little heavy cream may be added if necessary.

—Mrs. Hubbard King

CHOCOLATE SUNDAE FROSTING 4 squares melted unsweetened chocolate

1 box confectioners' sugar 3 or 4 egg yolks 6 tablespoons melted butter A little hot water or milk may be used to make icing spreading consistency. After blended add 3/4 cup chopped pecans. Sprinkle 1/4 cup nuts over top.

—Mrs. E. D. Allen

FUDGE FROSTING 3 squares unsweetened chocolate 3 tablespoons light corn syrup 3 tablespoons butter 11/2 cups milk 1 1/2 teaspoons vanilla 3 cups sugar 1/4 teaspoon salt Add chocolate to milk and place over low heat. Cook until mixture is smooth and blended, stirring constantly. Add sugar, salt and corn syrup; stir until sugar is dissolved and mixture boils. Continue boiling, without stirring, until it forms a very soft ball in cold water. Remove from heat.

Add vanilla and butter. Cool to lukewarm. Beat until of right consistency to spread.

—Mrs. Irl Alexander

ROCKY ROAD FROSTING 1 teaspoon vanilla 3 squares unsweetened chocolate 12 marshmallows, cut in small 3 tablespoons butter 3 cups sifted confectioners' sugar pieces 3 tablespoons nuts 1/4 teaspoon salt 7 tablespoons milk Melt chocolate and butter over hot water. Combine sugar, salt, milk, and vanilla and blend. Add the hot chocolate mixture and mix well. Then fold in marshmallows and nuts, and let stand, stirring occasionally, until of

spreading consistency.

—Mrs. C. R. Caviness 29

HOW WE COOK IN CORINTH

CHOCOLATE ICING 1 1/2 cups milk /3 cup cocoa 4 1/2 tablespoons butter 3 cups sugar 1 teaspoon vanilla 1/8 teaspoon salt Combine cocoa with sugar and add salt. Add milk and bring to boil, stirring frequently. Cook until forms soft ball. Remove from heat. Drop in butter. Cool to lukewarm. Add vanilla. Beat until mixture thickens enough to spread on cake.

—Mrs. W. B. Wright 2

WHIPPED CREAM ICING FOR WHITE CAKE 1 cup heavy cream 1 small can pineapple, well

1 box powdered sugar 1 teaspoon vanilla

COOK IN CORINTH HOW WE drained

Whip cream stiff and work in the sugar; then add pineapple and vanilla.

Note: Some of the pineapple juice may be sprinkled over the layers of ICING the cake before spreading CHOCOLATE the icing.

—Miss Zola James 1 1/2 cups milk 2/3 cup cocoa 41/2 tablespoons butter 3 cups sugar FROSTING1 -teaspoon CHOCOLATE vanilla 1/8 teaspoonLAPLANDER salt Combine cocoa with sugar and add salt. Add milk and bring to boil, cups sugar from heat. Drop 2 whole eggs or 4 egg yolks ball.

Remove stirring frequently.

Cook until forms soft1 1/2 3 squares bitter mixture chocolatethickens 41/2 tablespoons cream Add vanilla.

Beat until in butter.

Cool to lukewarm.

3 tablespoons butter or margarine enough to spread on cake.

Beat eggs until light. Add other ingredients, then cook inB. heavy sauce—Mrs. W. Wright pan until mixture boils, stirring all the time. Then beat with electric mixer until cold and thick enough to spread. This must be watched carefully and WHIPPED ICING WHITE stirred constantly whileCREAM cooking for itFOR burns easily.CAKE For a large cake, double the recipe.

1 cup heavy cream 1 box powdered sugar —Mrs. H. R. Graves 1 small can pineapple, well 1 teaspoon vanilla drained Whip cream stiff SEVEN and work in theFROSTING sugar; then add pineapple and MINUTE vanilla.

2 egg whites 1 1/2 Note: Some of the pineapple juice may beteaspoons sprinkledlight overcorn the layers of 1 1/2 cups sugar syrup the cake before spreading the icing.

5 tablespoons water 1 teaspoon—Miss vanillaZola James Combine egg whites, water and corn syrup in top of double boiler, beating with rotary beater until thoroughly mixed. Place over rapidly boiling LAPLANDER FROSTING - CHOCOLATE water, beat constantly for seven minutes.

—Mrs. Lew Miller 1 1/2 cups sugar 2 whole eggs or 4 egg yolks 4 1/2 tablespoons cream 3 squares bitter chocolate 3 tablespoons butter or margarine CREAMY CARAMEL ICING Beat eggs until light. Add other ingredients, then cook in heavy sauce1 1/2Then cupsbeat milkwith electric mixer 3 cups sifted sugar pan until mixture boils, stirring all the time. tablespoon butter 8 must marshmallows until1cold and thick enough to spread. This be watched carefully and 1 teaspoon vanilla stirred constantly while cooking for it burns easily. For a large cake, Brown 1/2 cup sugar and butter. Mix remaining sugar and milk. Let double the recipe. come to boil and add to brown sugar mixture. Cook till it forms a soft ball.

—Mrs. H. R. Graves Remove from stove, add marshmallows and vanilla. Beat until thick and creamy.

SEVEN MINUTE FROSTING —Mrs. H. E. Ray 2 egg whites 1 1/2 teaspoons BUTTERMILK CARAMEL FILLING light corn 1 1/2 cups sugar syrup 2 tablespoons cups sugar water 1 teaspoon cup butter 5 1 vanilla 1 cup buttermilk into which teaspoon beenboiler, dissolved.

Combine egg whites, water and1corn syrup of in soda top ofhas double beatCombine and cook until soft ball stage.mixed.

Add vanilla.

Coolrapidly and beat until ing with rotary beater until thoroughly Place over boiling thick and Spread rapidly. water, beatcreamy. constantly for seven minutes.

—Mrs. C. Miller Sweat —Mrs.W. Lew 30

CREAMY CARAMEL ICING 1 1/2 cups milk 3 cups sifted sugar 8 marshmallows 1 tablespoon butter 1 teaspoon vanilla Brown 1/2 cup sugar and butter. Mix remaining sugar and milk. Let come to boil and add to brown sugar mixture. Cook till it forms a soft ball.

Remove from stove, add marshmallows and vanilla. Beat until thick and creamy.

—Mrs. H. E. Ray

BUTTERMILK CARAMEL FILLING 2 cups sugar 1 cup butter 1 cup buttermilk into which 1 teaspoon of soda has been dissolved.

Combine and cook until soft ball stage. Add vanilla. Cool and beat until thick and creamy. Spread rapidly.

—Mrs. W. C. Sweat 30

CAKES—.FILLINGS--FROSTINGS, CONTINUED

FOOL PROOF CARAMEL 4 tablespoons of sugar, 2 cups sugar 1 cup coffee cream browned Bring sugar and cream to a fast ball, then add browned sugar. Cook until forms soft ball in water. Let cool and beat well.

—Miss Zola James

CARAMEL ICING 3 cups sugar 3 tablespoons butter 1 tablespoon flour 1 teaspoon vanilla 1 cup milk Combine 2 cups sugar, flour and milk and put on to boil. Brown 1 cup sugar in skillet, add to boiling mixture. Cook to soft ball stage. Add butter and vanilla. Let stand and cool about 8 minutes. Beat until ready to spread.

—Mrs. Fred Young

FLUFFY WHITE ICING 1 1/4 cups sugar 1/2 teaspoon vanilla 1/2 cup boiling water 2 egg whites, stiffly beaten 1/4 teaspoon cream of tartar Combine sugar, water, and cream of tartar in a saucepan. Bring slowly to a boil. Cook until it forms a soft ball in cold water. Pour syrup in fine stream over stiffly beaten egg whites, beating constantly with electric mixer or rotary beater. Beat in vanilla. Spread between, on top, and sides of two 8-inch layers.

—Mrs. Milton Rubel

DIVINITY ICING Mix:

1/2 cup corn syrup 2 1/2 cups sugar 2/3 cup water Cook until threads. Then pour slowly into 2 egg whites beaten stiff, which have had 1/2 teaspoon cream of tartar and 4 tablespoons sugar added.

Beat until thick enough to spread. Add 1 teaspoon vanilla or pineapple flavoring.

—Mrs. W. D. Godwin

CREAMY FRENCH ICING 2 tablespoons water 1 egg 4 1/2 tablespoons granulated sugar 2/3 cup butter or vegetable 21/2 cups sifted confectioners' shortening sugar 1 teaspoon vanilla Boil water and sugar a few minutes. Mix sugar and egg. Blend with syrup. Add butter and vanilla. Beat until creamy.

—Mrs. Reid Box

COCONUT FILLING Combine: Mix together: 3/4 cup sugar Enough water to dissolve sugar— Milk of one coconut 3 tablespoons corn starch about 2 or 3 tablespoons pinch of salt Bring water and sugar to boil, add coconut milk and corn starch. Cook until thickens, stirring constantly. Remove from heat and add 1 teaspoon vanilla and 1/2 cup grated coconut. Fold into hot mixture the stiffly beaten whites of 2 eggs. (Do not pour mixture into egg whites.) Let cool. Spread between layers.

—Mrs. Frank Fields

31

HOW WE

COOK IN CORINTH

COCONUT FILLING 1 cup sweet milk 2 cups sugar lump of butter 1 tablespoon flour Combine all ingredients, let come to boil and drop in coconut. Cook until coconut is hot. Spread between layers and on top. Cover sides and top of cake with divinity icing and sprinkle coconut on top and sides.

—Mrs. Clarence McCord

FILLING FOR ANGEL FOOD CAKE 1 1/2 cups thin cream 5 egg yolks 3/4 cup sugar 1 teaspoon vanilla 1 pint whipped cream 1 envelope flavorless gelatin almond flavoring (dissolved water) COOK in IN CORINTH HOW WE Mix beaten egg yolks, sugar, gelatin, cream and cook in double boiler until thick (custard form). Add vanilla. When cold, add whipped cream and almond flavoring to taste. Place in the refrigerator and let stand 12 COCONUT hours or until thoroughly chilled before FILLING se rving.

—Mrs. Stanley A. Hill 1 cup sweet milk 2 cups sugar lump of butter 1 tablespoon flour Combine all ingredients,CREAM let come FILLING to boil and drop in coconut. Cook until coconut is hot. Spread between layers and on top. Cover sides and cup sweet milk 2 cups top of cake sugar with divinity icing and sprinkle1coconut on top and sides.

Cook until forms soft ball in water. Remove from fire, add 2 table—Mrs. Clarence McCord spoons butter, 1 teaspoon vanilla. Let cool and beat until creamy.

This cream filling is especially good with the pineapple filling between layers and the cream FILLING filling on FOR top ANGEL and sidesFOOD of cake.

CAKE —Mrs. Lew Miller 1 1/2 cups thin cream 5 egg yolks 3/4 cup sugar 1 teaspoon vanilla PINEAPPLE FILLING 1 pint whipped cream 1 envelope flavorless gelatin almond flavoring (dissolved in water) 2 cups sugar 1 can crushed pineapple Mix egg yolks, 1 cupbeaten pineapple juice sugar, gelatin, cream and cook in double boiler WhenRemove cold, addfrom whipped untilBoil thick (custard form).

Add vanilla. sugar and juice until it spins a thread. fire. cream and let stand 12 and almond flavoring to taste.2Place in the refrigerator Take crushed pineapple, tablespoons flour, mix thoroughly.

Beat hours until thoroughly chilled beforepineapple se rving. mixture. Now add crushed 2 eggsorseparately, and add to crushed —Mrs. Stanley to A. prevent Hill pineapple to juice that has been boiled, stirring constantly scorching.

—Mrs. Lew Miller CREAM FILLING 1 cup sweet milk 2 cups sugar CAKEfrom fire, add 2 tableCook until forms LEMON soft ball FILLING in water.FOR Remove spoons butter, 1 teaspoon vanilla.

Let cool and 1 cup beat wateruntil creamy.

1 cup sugar This the pineapple 1 lemon and rind filling between 1 eggcream filling is especially good with layers and the cream filling on top and sides cake.

2 of tablespoons flour 1 tablespoon butter —Mrs. Lew Miller Beat eggs, sugar and flour together. Stir in water and lemon juice and cook in double boiler.

—Miss Zola James PINEAPPLE FILLING cups sugar 1 can crushed pineapple AMALGAMATION2FILLING 1 cup pineapple juice Boil sugar andvery juice until it spinsAdd: a thread. Remove from fire.

4 eggs beaten light with Take pineapple, 2 tablespoons flour, mix thoroughly. Beat butter 1 cup crushed sugar 1/2 cup 2 eggs separately, and add to crushed mixture.

Now add crushed Cook in double boiler until thick.pineapple When cooled a little pineapple to juice that has been boiled,1stirring constantly to prevent cup raisins Add: scorching.

1 cup coconut 1 cup nuts —Mrs. Miller Beat and spread between cake layers. Ice outside withLew divinity icing.

—Mrs. Pete Pannell

LEMON FILLING FOR CAKE 32 1 cup sugar 1 egg 1 tablespoon butter Beat eggs, sugar and flour together. cook in double boiler.

1 cup water 1 lemon and rind 2 tablespoons flour Stir in water and lemon juice and —Miss Zola James

AMALGAMATION FILLING Add: 4 eggs beaten very light with 1 cup sugar 1/2 cup butter Cook in double boiler until thick. When cooled a little 1 cup raisins Add: 1 cup coconut 1 cup nuts Beat and spread between cake layers. Ice outside with divinity icing.

—Mrs. Pete Pannell 32

CAKES-FILLINGS-FROSTINGS, CONTINUED

DEVIL'S FOOD CAKE 1 cup sweet milk 1 cup sugar 3/4 cup cocoa 1 egg Combine sugar and cocoa, add well-beaten egg, add milk. Cook in double boiler until thick and smooth. Cool.

2 cups cake flour 1 cup sugar 1/2 teaspoon salt 3/4 cup shortening 1 teaspoon baking soda (preferably butter) 1 teaspoon vanilla 1/2 cup milk 2 eggs Cream shortening and sugar. Add well-beaten eggs. Beat thoroughly.

Sift flour, measure, and sift with baking soda and salt. Add alternately with milk to creamed shortening and sugar. Add flavoring. Add cocoa mixture which has been well cooled. Beat thoroughly. Pour into well oiled layer cake pans. Bake in moderate oven-350 degrees—about 20 minutes.

Use seven-minute icing or fudge icing. Makes two layers.

—Mrs. W. W. Striplin

ORANGE CAKE FILLING 1/4 cup sugar 1 teaspoon lemon juice or lemon extract 1 egg yolk 1/2 orange, pulp and grated rind 1/2 cup cream 2 tablespoons orange juice Combine above ingredients except cream. Stir and cook in double boiler until thickens. Chill and fold in whipped cream. Spread between layers.

Variation: Pineapple Filling: Prepare as above substituting 1 small can crushed pineapple for the orange juice, orange pulp and rind.

—Mrs. Frank Fields

BUTTER FILLING 2 cups sugar 3/4 cup sweet milk Combine and let boil until mixture spins a thread. Remove from heat, add 1 cup butter and let cool until just warm. Add vanilla and beat until creamy. Can be used between layers or over cake.

Note: Never stir after mixture starts boiling.

—Mrs. H. B. Johnson

33

CAI 'DIES CREAM MINTS 2 drops cake coloring 2 cups sugar 4 or 5 drops oil of peppermint 1 cup water 1/2 stick butter Let sugar and water come to a boil, then drop in butter. Cook until mixture cracks when striking a cup edge. When mixture cooks about 10 minutes, begin testing by putting spoon down gently in mixture. Press quickly with fingers and test on side of cup. Pour slowly on buttered marble slab, enamel table or sink. Put coloring and oil of peppermint on and as edges are cool enough to handle, turn up and keep on until you have it rolled up. Then pull as long as you can. Cut with scissors.

—Mrs. Lon Taylor

ORANGE COCONUT CREAMS

CANDIES

1 tablespoon butter 1/4 teaspoon grated orange rind 1/4 cup water 2 cups moist shredded coconut 2 cups sugar 2 teaspoons orange flower water 2 teaspoons orange juice CREAM MINTS 1/2 cup evaporated milk Melt is to cake be cooked.

2 drops coloringAdd sugar, 2 cupsbutter sugar in the pan in which candy water and water milk and boil to soft ball stage, stirring constantly.

Cool and 4 or 5 drops oil of peppermint 1 cup beat 1/2 as stick you would butterfudge. Add flavoring and coconut and work into candy untilLet creamy.

Using tablespoon of candy, the hands intountil sugar and about wateracome to a boil, then mold dropwith in butter.

Cook even sized balls. Roll instriking coconut. a cup edge. When mixture cooks about 10 mixture cracks when —Mrs.inBill Seiler Press minutes, begin testing by putting spoon down gently mixture. quickly with fingers and test on side of cup. Pour slowly on buttered marble slab, enamel table or sink.DIVINITY Put coloring and oil of peppermint on and as FUDGE edges are cool enough to handle, turn up and keep on until you have it 3 cups sugar syrup 3/4 cup rolled up. Then pull as long as you can.

Cutwhite with corn scissors.

3/4 cup water 3 egg whites —Mrs. Lon Taylor Bring sugar, wal er and corn syrup to a boil and cook until it forms a very hard ball in cold water. Pour gradually over eggs that have been ORANGE COCONUT beaten stiffly. Beat until the mixture loses CREAMS the glossy look. Add one teaspoon of vanilla and one cup pecans. Drop spoonfulsgrated on wax paper rind and orange 1 tablespoon butter 1/4 teaspoon let stand until cool.

1/4 cup water 2 cups moist shredded coconut —Mrs. T. E. Cooper 2 cups sugar 2 teaspoons orange flower water 2 teaspoons orange juice 1/2 cup evaporated milk Melt butter in the pan in DIVINITY which candy is to be cooked. Add sugar, water and milk and boil to soft ball stage, stirring constantly. Cool and 3 cups sugar teaspoon vanilla beat as you would fudge. Add flavoring1and coconut and work into candy cup white cornabout syrup a tablespoon 2ofegg whites until3/4 creamy.

Using candy, mold with the hands into 1 /2 cup water 1 cup nut meats even sized balls. Roll in coconut.

Mix sugar, syrup and water thoroughly. Boil until mixture form —Mrs. Bill will Seiler a firm ball in cool water. This takes only a few minutes. Beat egg whites until stiff. Pour hot syrup slowly over egg whites, beating constantly until DIVINITY FUDGE thick. Add vanilla and nuts. Continue to beat until stiff enough to drop from3 spoon onto a buttered platter. cups sugar 3/4 cup white corn syrup 3/4 cup water 3 egg whites—Mrs. Burt Isom Bring sugar, wal er and corn syrup to a boil and cook until it forms a MILLION DOLLAR FUDGEover eggs that have been very hard ball in cold water. Pour gradually beaten Beat until the mixture loses 1 lb.stiffly. chocolate bar, cut fine 41/2the cupsglossy sugar look. Add one teaspoon of semi-sweet vanilla and one cup pecans. Drop on wax paper and 1 lb. chocolate 1 tall spoonfuls can evaporated milk let stand until cool.

1 tablespoon butter 1/2 lb. walnuts —Mrs. T. E. Cooper 1 pint jar marshmallow whip syrup DIVINITY Boil 5 minutes. Stir constantly.

Pour over above mixture. Stir until melted.

Beat and turn out in buttered pan.

This makes about 4 1/2 lbs.

3 cups sugar 1 teaspoon vanilla 3/4 cup white corn syrup 2 egg whites —Mrs. Grady Peerey 1/2 cup water 1 cup nut meats 34 Mix sugar, syrup and water thoroughly.

Boil until mixture will form a firm ball in cool water. This takes only a few minutes. Beat egg whites until stiff. Pour hot syrup slowly over egg whites, beating constantly until thick. Add vanilla and nuts. Continue to beat until stiff enough to drop from spoon onto a buttered platter.

—Mrs. Burt Isom

MILLION DOLLAR FUDGE 1 lb. chocolate bar, cut fine 41/2 cups sugar 1 lb. semi-sweet chocolate 1 tall can evaporated milk 1 tablespoon butter 1/2 lb. walnuts 1 pint jar marshmallow whip syrup Boil 5 minutes. Stir constantly. Pour over above mixture. Stir until 1/2 lbs. melted. Beat and turn out in buttered pan. This makes about 4 —Mrs. Grady Peerey 34

CANDIES, CONTINUED

DIVINITY FUDGE 2 cups sugar 1 teaspoon vanilla extract 1 cup chopped black walnut 2/3 cup light corn syrup meats 1/2 cup water 2 stiff-beaten egg whites Combine sugar, corn syrup and water and stir over low heat until sugar dissolves. Boil to light-crack stage (270 degrees). Slowly pour over stiffbeaten egg whites, beating constantly with a rotary beater or electric mixer.

Beat candy until it is cool and holds its shape; add vanilla and nut meats and drop by teaspoonfuls on greased pan or waxed paper. If desired, pour on greased plate or pan, cool and cut in squares. (Makes about 3 dozen pieces.)

—Mrs. R. A. Stephens

DATE LOAF CANDY 3 cups sugar 1 package dates 1 cup milk 2 cups pecans or mixed nuts 2 teaspoons vanilla chopped Cook sugar and milk until it forms soft ball in cold water. Turn off heat and add dates cut in small pieces. Stir and beat a few minutes. Add nuts and beat a little more. Pour on cloth wrung out in cold water and roll. When cool wrap in aluminum foil. Will keep indefinitely. Slice as you use it.

—Mrs. J. E. Potts

DATE LOAF 3 cups sugar 1 cup nuts 1 cup hot milk 1 teaspoon vanilla 2 cups dates—chopped Boil sugar, milk and dates until the syrup forms soft ball in cold water.

Remove from fire and allow to cool until lukewarm. Add flavoring and nuts and beat until hard enough to pour into wet cloth and roll up. When hard, slice in quarter-inch slices.

—Mrs. Burt Isom

DATE LOAF 3 cups sugar package of pitted dates 1 cup pecans 1 cup milk lump butter 1 teaspoon vanilla Cook sugar, milk and butter until it forms a hard ball when put in cold water, pour dates into mixture and cook a few minutes, remove from heat, add vanilla and nuts, beat until hard, pour on a damp cloth, roll, and cool.

Slice.

—Mrs. N. C. Rinehart

CHOCOLATE FUDGE 2 tablespoons dark corn syrup 2 cups sugar 1 teaspoon vanilla 2/3 cup milk 1 tablespoon butter 1/4 cup cocoa 1/2 teaspoon salt Mix all but vanilla and butter together. Bring to a boil and cook until a small amount dropped in a cup of cold water forms a soft ball. Take from fire and add vanilla and butter, then beat until it starts to lose its gloss. Put in buttered pan and cut in squares.

—Mrs. Paden Nash

35

HOW WE

COOK IN CORINTH

CHOCOLATE FUDGE 3 tablespoons butter 21/2 squares chocolate 1 teaspoon vanilla 3 cups white sugar pinch salt 2 tablespoons white corn syrup 3/4 cup nut meats 1 cup milk Stir all together, cover and cook 2 minutes; uncover, cook, stirring often. to soft ball stage. Remove from stove, add vanilla. Let cool before beating. Beat until it thickens—pour into buttered pan. Just before pouring into pan add nut meats.

—Mrs. Calvin Taylor

FUDGE 2 squares unsweetened chocolate dash of salt HOW WE COOK cut in piecesIN CORINTH 2 tablespoons butter 2/3 cup cold milk 1 teaspoon vanilla 2 cups sugar Add chocolate to milk and place over low flame. Cook mixture until CHOCOLATE smooth and blended, stirring constantly.FUDGE Add sugar and salt and stir until sugar is dissolved and mixture boils. Continue cooking, without stirring, 3 tablespoons butter 21/2 squares chocolate until3acups small amount of mixture forms a 1soft ball invanilla cold water. Remove teaspoon white sugar from2 fire, add butter andcorn vanilla.

Cool to lukewarm, pinch salt then beat until mixture tablespoons white syrup begins to thicken and loses its gloss. Pour3/4atcup once into greased pan. Cool nut meats 1 cup milk and Stir cut in all squares. together, cover and cook 2 minutes; uncover, cook, stirring often.

—Frankie Mae Simms to soft ball stage. Remove from stove, add vanilla.

Let cool before beating. Beat until it thickens—pour into buttered pan. Just before pouring into pan add nut meats.

COCOA FUDGE —Mrs. Calvin Taylor 11/2 cups milk 2/3 cup cocoa 4 1/2 tablespoons butter 3 cups sugar FUDGE 3/4 teaspoon vanilla 1/8 teaspoon salt nut meats /2 tablespoons light corn syrup 1/2 cup 21 1squares unsweetened chocolate dash of chopped salt Combine cocoa with sugar, salt and syrup.

Stir in milk; bring to a boil, 2 tablespoons butter cut in pieces stirring frequently. a small amount of mixture 2/3 cup cold milkCook to 232 ° F., or until vanilla 1 teaspoon forms a softsugar ball when dropped in cold water, stirring several times during 2 cups the cooking process. and drop in butter. to lukeAdd chocolate toRemove milk andfrom placeheat over low flame.

Cook Cool mixture until warm orand 110°F. Add stirring vanilla and beat until mixture and stir loses its smooth blended, constantly.

Add sugar thickens and salt and until shiny is appearance.

Turn into aboils. buttered pan. Cut squares when stirring, cold. sugar dissolved and mixture Continue cooking, without BurtinIsom, Battles until a small amount of mixture forms —Mrs. a soft ball cold Mrs. water.

Remove from fire, add butter and vanilla. Cool to lukewarm, then beat until mixture begins to thicken and loses itsWHITE gloss. FUDGE Pour at once into greased pan. Cool and cut in squares.

2 cups sugar pinch —Frankie salt Mae Simms 1/3 cup white karo lump butter 1/2 cup milk COCOA FUDGE Cook all ingredients until it forms a soft ball in ice water. Remove from heat, add 1 teaspoon corn starch. Beat until ready to pour on greased 1 1/2 cups milk 2/ 3 cup cocoa plate.

1/2 tablespoons butter 3To cups sugar make chocolate add 1 1/2 squares of4chocolate or 3 tablespoons cocoa.

1/8 teaspoon salt 3/4 teaspoon vanilla This is a candy and also used for icing. nut meats 1 1/2 tablespoons light corn syrup 1/2 cup chopped —Mrs. Frank Hinton Combine cocoa with sugar, salt and syrup. Stir in milk; bring to a boil, stirring frequently. Cook to 232°F., or until a small amount of mixture PEANUT CLUSTERS forms a soft ball when dropped in cold water, stirring several times during the cooking Remove from heat and drop in butter.condensed Cool to lukeMakes aboutprocess.

36 2/3 cup sweetened milk warm vanilla and beat until thickens 1 mixture cup whole peanutsand loses its 1/2or lb.110°F. sweet Add chocolate shiny appearance. a buttered pan.

Cut squares when cold.

Melt chocolateTurn in topinto of double boiler.

Remove from heat.

Add milk —Mrs. Burt Mrs. Battles and peanuts, mixing well. Drop from teaspoon on Isom, buttered baking sheet or plate. Chill for several hours.

Raisins may be substituted.

WHITE FUDGE —Mrs. Bill Seiler 2 cups sugar pinch salt 36 1/3 cup white karo lump butter 1/2 cup milk Cook all ingredients until it forms a soft ball in ice water. Remove from heat, add 1 teaspoon corn starch. Beat until ready to pour on greased plate.

To make chocolate add 1 1/2 squares of chocolate or 3 tablespoons cocoa.

This is a candy and also used for icing.

—Mrs. Frank Hinton

PEANUT CLUSTERS Makes about 36 2/3 cup sweetened condensed milk 1 cup whole peanuts 1/2 lb. sweet chocolate Melt chocolate in top of double boiler. Remove from heat. Add milk and peanuts, mixing well. Drop from teaspoon on buttered baking sheet or plate. Chill for several hours.

Raisins may be substituted.

—Mrs. Bill Seiler

36

CANDIES, CONTINUED

SPICED NUTS 1 cup granulated sugar 1/4 cup boiling water 11/2 cups mixed nuts 1/2 teaspoon cinnamon 1/8 teaspoon cream of tartar 1/2 teaspoon vanilla Mix sugar, cinnamon, cream of tartar and boiling water; boil to 246 ° F. or until a little mixture forms a firm ball when dropped in cold water. Add nut meats; cool. Add vanilla and stir until mixture sugars; then turn onto a flat surface and separate the nuts. (Seedless raisins may be substituted for the nut meats.)

—Mrs. Stanley A. Hill

PRALINES 3 cups pecan nut meats, 3 cups sugar 1 cup thin cream broken in pieces 1 cup dark brown sugar few grains of salt Cook sugar, cream and salt to soft ball (234 ° F.). When nearly at this point melt brown sugar in small heavy pan. Add melted sugar and nuts to syrup. Cook two minutes, stir and arrange by spoonfuls on buttered cookie sheet. Makes 18.

—Mrs. Shirley Briggs

PECAN PRALINES 1 cup milk 3 cups sugar 1/2 cup butter 1/2 teaspoon soda 11/2 cups nut meats Caramelize 1 cup of sugar over slow heat. Heat cup of milk to boiling point. Add soda to caramelized sugar while both are hot. Stir until caramelized sugar is completely dissolved. Add 2 cups of remaining sugar and cook until it forms a soft but not firm ball when dropped into water. Butter should be added before the mixture is quite done. Remove from heat. Beat until thick. Fold in meat nuts and drop from spoon in small drops on buttered dish.

—Mrs. Fred Dalton

37

DESSERTS YELLOW PARFAIT few grains salt 1 cup sugar 3 teaspoons vanilla 1/2 cup water 3 cups cream 8 egg yolks Boil sugar and water five minutes. Pour slowly over well-beaten egg yolks. Cook on low heat until mixture coats the spoon. Cool, add salt, vanilla, and fold in whipped cream. Serve in tall parfait glasses and garnish with whipped cream and pecan meats.

—Mrs. Elbert White

MAPLE PARFAIT Follow recipe for yellow parfait, substituting one cup maple syrup for the sugar and water. Do not boil syrup, but heat in a double boiler before pouring over eggs.

—Mrs. Elbert White

DESSERTS YELLOW PARFAIT MARIE'S LEMON SHERBET

few6 grains salt 1 cup sugar 1 tray — serves 3 teaspoons vanilla 1/2 cup water 3 cream yolks 81 big egg can condensed milk 1 cups teaspoon extract rind of over 1 lemon 1 scant cup and sugar Boil sugar water five minutes. grated Pour slowly well-beaten egg 1/2 Cook cup lemon juice teaspoon salt yolks. on low heat until mixture1/scoats the spoon.

Cool, add salt, (about 3 lemons) vanilla, and fold in whipped cream. Serve in tall parfait glasses and garnish withBeat whipped and pecan meats. in evaporated milk.

Combine juices and flavorings. Stir sugar cream Elbert to White in sugar and milk mixture, pour in tray, and place —Mrs. in refrigerator freeze immediately. Finish filling tray with a little sweet milk or cream is better.

—Mrs. Ben E. Everett

MAPLE PARFAIT

Follow recipe for yellow parfait, substituting one cup maple syrup for CRANBERRY ICE the sugar and water. Do not boil syrup, but heat in a double boiler before pouring over eggs.

1 quart cranberries cooked until tender in 1 quart or more of water and White 1 cup sugar. Strain through a sieve allowing pulp—Mrs. to passElbert through.

Make a lemonade with 4 or 5 lemons, 1 pint water, sugar to taste. Add cranberries and 1/2 teaspoon salt. When nearly frozen, add beaten white of 1 MARIE'S LEMON SHERBET egg.

1 tray — serves 6 —Mrs. Hugh E. Ray, Sr. 1 teaspoon extract 1 big can condensed milk grated rind of 1 lemon 1 scant cup sugar PINEAPPLE MILK SHERBET 1/2 cup lemon juice Vs teaspoon salt (about 3 lemons) juice of 1/2 lemon cups crushed pineapple 1 1/4 Beat evaporated milk. Combine and flavorings. Stir 1/2 orange juice of juices 1 pintsugar sweet in milk in sugar milk mixture, pour in tray, and place in refrigerator to freeze 1 cupand sugar immediately.

Finish filling tray a littleissweet milk Freeze or cream is better.

Combine all ingredients.

Stir with until sugar dissolved. in freez—Mrs. Ben E. Everett ing tray until half frozen. Beat quickly until smooth and finish freezing.

—Mrs. E. D. Allen

CRANBERRY ICE PINEAPPLE SHERBET 1 quart cranberries cooked until tender in 1 quart or more of water and 1 cup sugar.

Strain through pulp to pass Make whites of 2 eggs well through. beaten 1 No. 2 can pineapple juice a sieve allowing a lemonade with 4 or 5 lemons, 1 pintjuice water, of 1sugar lemonto taste. Add cran1 No. 2 can sweetened salt. When nearly frozen, add beaten white of 1 berries and 1/8 teaspoon condensed milk egg.

Mix well and pour in freezing tray. Freeze—Mrs. till halfHugh frozen.

Beat Sr. again E. Ray, and freeze till firm.

—Mrs. 0. W. Dean

PINEAPPLE MILK SHERBET 38 juice of 1/2 lemon 1 1/4 cups crushed pineapple juice of 1/2 orange 1 pint sweet milk 1 cup sugar Combine all ingredients. Stir until sugar is dissolved. Freeze in freezing tray until half frozen. Beat quickly until smooth and finish freezing.

—Mrs. E. D. Allen

PINEAPPLE SHERBET 1 No. 2 can pineapple juice whites of 2 eggs well beaten 1 No. 2 can sweetened juice of 1 lemon condensed milk Mix well and pour in freezing tray.Freeze till half frozen. Beat again and freeze till firm.

—Mrs. 0. W. Dean 38

DESSERTS, CONTINUED

BUTTERMILK SHERBET 1 cup sugar 1 small can crushed pineapple 1 egg white 1/2 cup lemon juice 1 quart buttermilk Mix and freeze, stirring occasionally.

—Mrs. Travis M. Nelson

FRENCH CHOCOLATE ICE CREAM In saucepan combine: 1/4 cup water 1/2 cup sugar 1/4 teaspoon cream of tartar Cook until syrup spins light thread. Beat yolk of 4 eggs until thick and pale in color. Pour syrup on gradually, beating until mixture is very stiff. Melt 6 ozs. semi-sweet chocolate with 4 tablespoons strong black coffee. Stir into egg and syrup along with 31/2 cups heavy cream. Beat egg whites until stiff. Continue beating and add about 1/4 cup sugar. Fold this into mixture well and freeze.

—Mrs. Frank Simmons

PINEAPPLE ICE Boil for 5 minutes— 1 cup pineapple juice juice of four lemon 1 1/2 cups sugar 1 1/2 cups water juice of three oranges Strain Let cool. Add fruit juices, pour in tray and put into freezing unit for 2 or 3 hours, stirring frequently. (5-6 servings.)

—Mrs. R. A. Stephens

CUSTARD ICE CREAM (Serves 8, uses 1/4 package) 1 envelope flavorless gelatin 3/4 cup sugar 1/4 teaspoon salt 2 tablespoons cold water 1 pint milk 11/2 teaspoons vanilla 1 pint light cream 2 eggs, separated Soften gelatin in cold water. Combine milk, egg yolks, 1/2 cup sugar and salt in top of double boiler. Beat with a rotary egg beater until ingredients are well-blended. Place over hot water and cook, stirring constantly, until mixture coats the spoon. Remove from hot water, add softened gelatin and stir until dissolved. Cool. Add vanilla and cream.

Turn mixture into tray of automatic refrigerator and freeze firm. Remove mixture to chilled bowl, beat smooth, and fold in egg whites, which have been beaten until stiff, with remaining sugar. Return to tray and finish freezing. Ice cream will have a smoother texture if stirred 2 more times during the freezing process.

—Mrs. Clay McAmis

PEAR PERFECT 1 1/2 tablespoons grated orange 1 No. 2 1/2 can pear halves peel 1 cup red jelly 1 quart vanilla ice cream 1 cup orange juice Drain pears, melt jelly in saucepan and add pear halves; simmer until glazed. Baste frequently. Remove pears and chill. Add orange juice and peel to jelly. Arrange pear halves on ice cream and spoon over the sauce.

Serves 8.

—Mrs. Grady Peerey 39

HOW WE

COOK IN CORINTH

VANILLA ICE CREAM 1/8 teaspoon salt 2 cups top milk 1/2 pint cream 2 eggs 1 teaspoon vanilla 1/2 cup sugar 1 tablespoon flour Scald milk, beat eggs, adding sugar, flour and salt, beat well, combine with scalded milk and cook until mixture coats spoon, like a thin custard.

Add vanilla. Pour into refrigerator tray, and freeze like mush. Remove from tray, fold in cream whipped, and return to refrigerator.

—Mrs. Milton Rubel

VANILLA ICE CREAM 2 cups light cream 2 teaspoons vanilla 1 tablespoon gelatine

cupCOOK sugar IN CORINTH HOW3/4WE 1/4

teaspoon salt

2 cups milk 3 eggs, separated VANILLA ICE CREAM Soak gelatine in 1/4 cup cold water. Mix 1/2 cup of the sugar, salt and milk2and cook until mixture reaches boiling Beat egg yolks slightly Vs point. teaspoon salt cups top milk and 2 add a little of the hot milk to them. Now stir yolks creaminto remaining hot eggs 1/2 pint milk1/2 and cook over very low fire until slightly thickened, stirring constant1 teaspoon vanilla cup sugar ly. Pour in gelatine and mix thoroughly. Cool. Beat egg whites until stiff 1 tablespoon flour with the remaining 1/4 cup sugar. Stir the cream in the custard and add Scald milk, beat eggs, sugar, flour salt, beat well, vanilla.

Fold in beaten egg adding whites and freeze in and refrigerator tray.

Becombine sure with cook until mixture coats spoon, like a thin custard. to stirscalded several milk times and during freezing process. Serves six.

Add vanilla. Pour into refrigerator tray, and—Mrs. freeze John like Barkley mush. Remove from tray, fold in cream whipped, and return to refrigerator.

—Mrs. Milton Rubel

APRICOT ICE CREAM Stir well and combine with VANILLA ICE CREAM 1 large can peeled apricot—

crushed apricots drain off juice 2 cups light 3/4 cup sugar Add juice ofcream 2 lemons Mash thoroughly or put through 2Vs teaspoons vanilla teaspoon salt 1/4sieve teaspoon salt 2 cups milk 1 tablespoon gelatine Dissolve 2 cups sugar in 2 cups 3 eggs, milk separated cup cold Mix Soak in 1/4 trays. cup ofcream the sugar, salt and Place gelatine in 2 freezing Addwater.

1/2 pint of 1/2 whipped to each tray milk andmixture cook until mixture reaches boiling point.

Beat yolks slightly after the begins freezing.

Makes a smooth, fluffy iceegg cream. and add a little of the hot milk to them. Now stir yolks intoC. remaining hot —Mrs. Jameson Jones milk and cook over very low fire until slightly thickened, stirring constantly. Pour in gelatine and mix thoroughly. Cool. Beat egg whites until stiff PUDDING sugar. Stir the cream in the custard and add with the remaining1/4 cup LEMON vanilla. Fold in beaten egg whites and freeze in refrigerator tray. Be sure juice and rindsix. of 1 lemon 1 cup white sugar to stir several times during freezing process.

Serves grated—Mrs. John Barkley 3 full tablespoons flour 2 eggs beaten separately 1 cup milk Combine all ingredients. Add beaten egg whites last. Pour in buttered APRICOT ° F. about 45 minutes. Serve with dish. Bake in pan of hot water aboutICE 350CREAM whipped cream.

Stir well and combine with 1 large can peeled apricot— —Mrs. J. A. Ledbetter crushed apricots drain off juice Mash thoroughly or put through Add juice of 2 lemons LEMON PUDDING Vs teaspoon salt sieve Dissolve 2 cups sugar in 2 cups dash of salt 2 cups milksugar 6 heaping flour Add1/2 pint of whipped cream to each tray Place in 2tablespoons freezing trays. in bowl, then add 4 egg yolks and 2 cups milk afterMix the this mixture begins freezing.

Makes a smooth, fluffy icebeaten cream. toof Jameson rind. FoldC. in Jones 4 beaten gether. Add juice of 3 lemons and a small amount —Mrs. whites. Put in buttered pyrex dish and set in larger pan of hot water. Bake 45-50 minutes in a slow oven. Serve cold or with whipped cream.

LEMON PUDDING —Mrs. T. C. Graham juice and rind of 1 lemon 1 cup white sugar 40 grated 3 full tablespoons flour 2 eggs beaten separately 1 cup milk Combine all ingredients. Add beaten egg whites last. Pour in buttered ° F. about 45 minutes. Serve with dish. Bake in pan of hot water about 350 whipped cream.

—Mrs. J. A. Ledbetter

LEMON PUDDING dash of salt 2 cups sugar 6 heaping tablespoons flour Mix this in bowl, then add 4 egg yolks and 2 cups milk beaten together. Add juice of 3 lemons and a small amount of rind. Fold in 4 beaten whites. Put in buttered pyrex dish and set in larger pan of hot water. Bake 45-50 minutes in a slow oven. Serve cold or with whipped cream.

—Mrs. T. C. Graham 40

DESSERTS, CONTINUED

ALL-BRAN PUDDING 3 or 4 slices bread—fresh 1 cup sugar 1/2 cup all-bran Butter the size of an egg 1 cup raisins Enough sweet milk and water to 1 teaspoon allspice soak bread 1 egg Add sugar, eggs, all-bran, raisins, allspice and butter. Cook in pyrex dish. Serve with whipped cream.

—Mrs. Guy Thompson

RICE CUSTARD PUDDING 1 cup steamed rice 2 tablespoons sugar 1 cup scalded milk 1/2 teaspoon salt '/z tablespoon fat 1/4 cup seeded raisins 1 slightly beaten egg Mix sugar and salt with egg. Melt fat in hot milk. Add milk mixture slowly to egg mixture. Add rice and raisins. Pour into an oiled baking dish. Set dish in pan of water and bake in a moderate oven until firm.

Serve with hard sauce.

—Mrs. Carson C. Pyle

BOILED CUSTARD 1 quart milk 3/4

3 eggs 2 teaspoons vanilla

cup sugar

pinch of salt Beat eggs and sugar together, add milk and stir until dissolved. Cook in double boiler until contents begin to thicken. Chill in refrigerator.

—Mrs. J. E. Potts

MOLASSES GINGER PUDDING 1 egg 1 cup flour 1 teaspoon soda 1/2 cup molasses 2 tablespoons margarine, melted 1/4 teaspoon salt 1/2 cup milk 1 teaspoon ginger Sift flour, measure; add soda, salt, ginger and sift again. Beat egg with molasses, add margarine. Add dry ingredients and milk alternately, blending thoroughly. Turn into 6 oiled custard cups, cover with oiled paper, tie securely and steam 30 minutes. This can be steamed in covered baking dish or roaster. Serve with vanilla hard sauce.

—Mrs. Carson C. Pyle

41

E09-EGG DI flEr AFTER DINNER CHEESE To every cup of grated cheese, add 1/2 cup salted almonds (or peanuts) ground fine, a little cayenne and black pepper.

1/2 cup thick cream.

Form into oblong squares. Keep in cool place. These are improved by rolling in powdered nuts.

—Mrs. Fentress Ray

ANCHOVY PUFFS Blend 1/2 cup butter and one 3-ounce package of cream cheese; mix with 1 cup flour. Chill. Roll very thin and cut with 2-inch cookie cutter.

Spread with anchovy paste; fold over; bake in hot oven-400 ° F. 10 minutes.

Serve hot. Makes 48.

—Mrs. Calvin Taylor

Cli:KASE-EGG D1,31.1Ev AFTER DINNER CHEESE GARLIC CHEESE LOAF

To every cup of grated cheese, add 1/2 cup salted almonds (or peanuts) 2 packages cream cheese and black pepper.

1/3 teaspoon finely minced garlic ground fine, a little cayenne 1 package American loaf cheese 3 drops Worcestershire Sauce /2 cup thick cream.

1 Creaminto ingredients form cylinder loaves. by Form oblongtogether squares.and Keep ininto coolsmall place.

Theseshaped are improved Roll in chili powder. Wrap rolling in powdered nuts. in waxed paper and let ripen and harden in refrigerator. Slice to serve. Chopped nuts may be added if desired.

—Mrs. FentressGarnish Ray with parsley.

—Mrs. Ben E. Everett

ANCHOVY PUFFS COTTAGE CHEESE package of cream cheese; mix Blend 1/2 cup butter and one 3-ounce with 1 cup flour. Chill. Roll very thin and cut with 2-inch cookie cutter.

1 lb.with cottage cheesepaste; fold over; bake 2 teaspoons parsley° F. 10 minutes.

Spread anchovy in hot oven-400 1 tablespoon pepper chopped fine 1 tablespoon finely Serve hot. Makes 48. chopped onion pinch salt pinch garlic chopped fine —Mrs. Calvin Taylor One tablespoon mayonnaise dressing and cream to make right consistency. Add dash Louisiana Red Hot. —Mrs. Kate McCullar GARLIC CHEESE LOAF 2 packages cream cheese 1/3 teaspoon finely minced garlic CHEESE 1 package American loaf cheeseSOUFFLE 3 drops Worcestershire Sauce Cream ingredients together and form into small cylinder shaped loaves. or margarine sharp 1/2 lb.

Roll 1/4 in cup chilibutter powder.

Wrap in waxed paper and let cheese ripen and harden in re1/4 cup flour pepper to taste frigerator.

Slice to serve. Chopped nutsred may be added if desired. Garnish 1/2 teaspoon salt 4 well-beaten egg yolks with parsley.

4 well-beaten egg 1 cup milk —Mrs. Benwhites E. Everett Melt butter, add flour and salt, blend. Add milk, stir until thick and smooth; add grated cheese, red pepper. Beat egg yolks. Gradually stir hot sauce into egg yolks. Return sauceCHEESE to double boiler—not over boiling COTTAGE water, to stand by while you beat egg whites.

1 lb. cottage cheese 2 teaspoons parsleysauce which Beat egg whites until stiff but not dry.

Fold in cheese 1 tablespoon pepper chopped fine 1 tablespoon you have ready. finely chopped onion saltingredients remain the pinch garlic occasions chopped fine (For special use 5 or 6 eggs,pinch the other One tablespoon mayonnaise dressing and cream to make right consistsame.) ency.

Add dash Louisiana Red Hot. Pour mixture into an ungreased 2-quart casserole.

-Mrs. Kate McCullar Bake in slow oven 300 to 325°F. for 1 hour and 15 minutes.

Place the casserole in a pan of water while baking.

CHEESE SOUFFLE

—Mrs. Calvin Taylor

1/4 1/4 1/2

cup butter or margarine 1/2 lb. sharp cheese 42 cup flour red pepper to taste teaspoon salt 4 well-beaten egg yolks 4 well-beaten egg whites 1 cup milk Melt butter, add flour and salt, blend. Add milk, stir until thick and smooth; add grated cheese, red pepper. Beat egg yolks. Gradually stir hot sauce into egg yolks. Return sauce to double boiler—not over boiling water, to stand by while you beat egg whites.

Beat egg whites until stiff but not dry. Fold in cheese sauce which you have ready.

(For special occasions use 5 or 6 eggs, the other ingredients remain the same.)

Pour mixture into an ungreased 2-quart casserole.

Bake in slow oven 300 to 325°F. for 1 hour and 15 minutes.

Place the casserole in a pan of water while baking.

—Mrs. Calvin Taylor 42

CHEESE-EGG DISHES, CONTINUED

CHEESE SOUFFLE 3 tablespoons butter 1 cup milk 3 tablespoons flour 3 eggs 1 pinch salt 1 dash Louisiana Red Hot 1 cup grated yellow cooking cheese Melt butter. Stir in flour until mixture bubbles and stir in milk gradually until smooth and thick. Add seasoning. Add cheese and stir until dissolved, then stir in well-beaten egg yolks until smooth and thick. Add Louisiana Red Hot. Remove at once from fire and set aside to cool. When cool, add very stiffly beaten egg whites. Bake in well greased baking dish.

Set in pan of hot water in hot oven, 25 to 30 minutes. Serve at once.

—Mrs. Kate McCullar

CHEESE OR CRABMEAT SOUFFLE Make a thick cream sauce.

1 cup milk 1/2 teaspoon salt 1 tablespoon flour (heaping) white pepper 1 tablespoon butter cayenne While hot add 1 cup chopped or grated sharp cheese. Let mixture cool. Stir in 3 or 4 beaten egg yolks and lastly fold in egg whites, beaten stiff. Pour in buttered casserole dish and bake in moderate oven 375 ° F. about 20 minutes. Serve immediately.

If desired, add few drops tabasco 1/2 t. Worcestershire sauce slight pinch baking powder 1/4 t. prepared mustard FOR CRAB MEAT SOUFFLE Substitute flaked crab meat for the cheese.

—Mrs. Jameson Jones

CHEESE BALLS 1 cup grated cheese A generous sprinkle of cayenne, a little salt and pepper Beat the whites of 3 eggs very stiff. Stir in the cheese. Stir with a fork until quite stiff. Add a tablespoon of fine cracker crumbs. Set in refrigerator a few minutes. Form into tiny balls, roll in cracker crumbs, fry in hot deep fat.

—Mrs. Ben E. Everett

CHEESE STRATA 1 t. Worcestershire sauce 12 slices of stale bread 3/4 t. salt, pepper, paprika 1/2 lb. American loaf cheese 1/2 t. prepared mustard 2% cups sweet milk 4 eggs Remove crust from bread and fit 6 slices into bottom of a buttered baking dish. Slice cheese and place on bread. Cover with other 6 slices of bread. Beat eggs slightly, add milk and seasonings. Pour over bread and cheese. Cover and chill for several hours in refrigerator. Set in pan of hot water and bake to a lovely brown-325-350°F. in about 45 minutes until custard is set. Serve at once. Serves 6.

—Mrs. Jameson Jones 43

HOW WE COOK IN CORINTH

CHEESE-SPINACH SOUFFLE 1 cup thick white sauce 1 tablespoon chopped onion 1 cup chopped cooked spinach 1 cup grated cheese 3 eggs, separated salt and pepper to taste Add onion, cheese and seasonings to white sauce. Heat until cheese melts. Add spinach and well beaten egg yolks. Mix well. Fold in stiffly beaten egg whites. Pour into buttered loaf pan. Place pan in another pan of hot water and bake in moderate oven-350 ° F.—for about 45 minutes or until firm. Serves 4 or 5.

—Mrs. Liddon McPeters

WELSH RAREBIT 1 cup grated or finely chopped 1/2 teaspoon Worcestershire Sauce cheese HOW1 WE COOK IN CORINTH tablespoon butter 1/2 teaspoon prepared mustard salt, pepper, cayenne to taste 2 tablespoons milk Melt butter, add the milk, seasonings and cheese. Stir until cheese is melted over low heat or in a double boiler.SOUFFLE Serve hot on crackers.

CHEESE-SPINACH —Mrs. Ben E. Everett 1 cup thick white sauce 1 tablespoon chopped onion 1 cup chopped cooked spinach 1 cup grated cheese CASSEROLE EGGS 3 eggs, separated salt and pepper to taste crumbsHeat until cheese 1 dozen hard boiled eggs Add onion, cheese and seasonings tocracker white sauce.

1 bell melts.

Addpepper spinach and well beaten egg salt yolks. Mix well. Fold in stiffly 1 onion beaten egg whites. Pour into buttered loafpepper pan. Place pan in another pan 1 tablespoon bacon45 grease 1 small celery minutes or ° F.—for about of hot waterbunch and bake in moderate oven-350 1 can tomato soup until firm. Serves 4 or 5.

Simmer pepper, celery and onion in bacon drippings till tender.

—Mrs. Liddon McPetersMix lightly eggs (cut in quarters) and can of soup with other ingredients. Place in casserole, cover with cracker crumbs.

Set in oven until crackers are WELSH RAREBIT brown. Serve hot.

Worcestershire 1 cup grated or finely—Mrs. chopped H. R. Oldham and Mrs. B. F. Worsham 1/2 teaspoon Sauce cheese 1 tablespoon butter 1/2 teaspoon prepared mustard EGG CROQUETTES salt, pepper, cayenne to taste 2 tablespoons milk 3 hardbutter, cooked eggs 1 cup cooked macaroni spaghetti Melt add the milk, seasonings and cheese.

Stiror until cheese is Chop both mix with one cup thick Add 3/4 teamelted over lowfine heatand or in a double boiler.

Servecream hot onsauce. crackers. spoon finely minced onion. Allow to cool so can—Mrs. be easily handled (chill in Ben E. Everett refrigerator). Shape and dip in bread crumbs, beaten egg and bread crumbs again. Cook in deep fat until golden brown. These are suitable as CASSEROLE EGGS luncheon main dish, when served with cheese or tomato sauce. Serves 6. cracker crumbs 1 dozen hard boiled eggs —Mrs. E. J. Duncan salt 1 bell pepper EGG SALAD pepper 1 onion 1 tablespoon bacon grease 1 small bunch celery paprika 6 hard boiled eggs 1 can tomato soup 2 medium sized sour pickles mayonnaise 1/2 cupdrippings Simmer pepper, celery and onion in bacon till tender. Mix celery lightly eggsseed (cut in quarters) and can of soup with other ingredients. Place When eggs are cool, chop them finely.

Add chopped pickles, celery in casserole, cover with cracker crumbs. Set in oven until crackers are seed, paprika brown.

Serveand hot.mayonnaise. Salt and pepper to taste. This is fine served in a lettuce cup or used as—Mrs. a sandwich spread.

H. R. Oldham and Mrs. B. F. Worsham —Mrs. Hubert C. Jones

EGG EGG CROQUETTES SUPPER DISH 1 cup cooked macaroni or spaghetti 3 hard cooked eggs 6 hardboth boiled eggs cupcream Englishsauce. peas Add 3/4 teaChop fine and mix with one cup 1/2 thick fewcan bitsbeofeasily pimento 1 cup milk spoon finely minced onion. Allow to cool so handled (chill in 1/2 cup cheese refrigerator).

Shape and dip in bread crumbs, beaten egg and bread Slice eggs on serving platter.

Make a sauce of milk, cheese, pepper crumbs again. Cook in deep fat until golden brown. These are salt, suitable as and sufficient thicken.

Addwith peascheese and pimento and sauce. pour over sliced luncheon mainflour dish,towhen served or tomato Serves 6. eggs. This will serve as a full meal.

—Mrs. E. J. Duncan —Mrs. Hubert C. Jones

EGG SALAD 44 paprika 6 hard boiled eggs 2 medium sized sour pickles 1/2 cup mayonnaise celery seed When eggs are cool, chop them finely. Add chopped pickles, celery seed, paprika and mayonnaise. Salt and pepper to taste. This is fine served in a lettuce cup or used as a sandwich spread.

—Mrs. Hubert C. Jones

EGG SUPPER DISH 6 hard boiled eggs 1 cup milk 1/2 cup cheese Slice eggs on serving platter. Make a and sufficient flour to thicken. Add peas eggs. This will serve as a full meal.

1/2 cup English peas few bits of pimento

sauce of milk, cheese, salt, pepper and pimento and pour over sliced —Mrs. Hubert C. Jones

44

AT - FISH - F077:11.

CHICKEN A LA KING 2 tablespoons butter 2 cups milk 1 cup sliced mushrooms 2 cups chopped chicken (cooked) 2 tablespoons flour 1 pimento cut in thin strips 1 teaspoon salt Melt butter, add mushrooms, cover and cook 5 minutes. Sprinkle with flour, add all other ingredients and let cook until sauce thickens. Serve on toast or patty shells.

1 cup milk or cream and 1 cup stock may be substituted for 2 cups milk.

Serves 8.

—Mrs. Dave Ajax

BAKED CHICKEN Disjoint and clean 2 young frying chickens. Dip in seasoned flour.

Saute a few pieces at a time in cooking fat until golden brown. Butter roaster and put in browned chicken. Saute 1/2 lb. fresh or canned mushrooms in butter 5 minutes. Add 1/2 1 cups white sauce, 1 teaspoon lemon juice, 3 tablespoons sherry and season with salt and pepper. Pour over chicken. Dot generously with butter. Bake covered in moderate oven about an hour (325°). Serves 6.

—Mrs. Preston Biggers

BAKED CHICKEN Choose a dressed fryer, which weighs about 2 pounds. Cut as for frying or cut in halves. Season with salt and pepper. Place the chicken in equal amounts in aluminum wrap, sealing it so no juices can drip. Place the two packages on a rack in an uncovered shallow pan and bake at 325°F. for 50 minutes. If desired, barbecue sauce may be added to the seasoning before sealing in the aluminum wrap.

—Mrs. Claudia Jackson

BAKED TURKEY, HEN OR OTHER FOWL Rub fowl with butter and salt. Prepare dressing (made of celery, sage, onions, cornbread, biscuit, eggs, etc.) and stuff in usual way for baking. ° F. Allow meat Place in oven. Allow the temperature to gradually reach 250 to cook at this heat for five minutes per pound. Reduce heat to 200°F. and finish cooking (Allowing 20 minutes per pound). Use very little water as natural juices are retained.

—Mrs. C. P. Butler

BAKED CHICKEN WITH OYSTERS 1/4 cup salad oil 3 lbs. chicken 1/4 cup hot water 1/2 cup flour 1 1/2 tablespoons salt 12 oysters 1 cup of light cream 1/2 teaspoon pepper Wash chicken, dry and cut in serving size pieces. Mix flour, 1 tablespoon salt and pepper. Use to dredge chicken. Brown chicken in salad oil; add water and cover. Cook slowly for 30 minutes. Place in shallow baking dish; add oysters. Mix cream and remaining salt; pour over chicken and oysters. Bake in 350°F. oven for 30 minutes.

—Mrs. Ed Smith, Jr.

45

HOW WE

COOK

IN CORINTH

CHICKEN BAKED IN BREAD CRUMBS If a hen, boil until tender and cut. If a young chicken, cut up like for frying. Make a batter of egg, milk, pinch of salt and a little flour. Dip each piece in batter, then roll in bread crumbs. Place evenly in baking pan, use plenty of butter. Season with salt and pepper. Cover, set in oven to bake at moderate temperature. Bake until tender.

—Mrs. Ben E. Everett

CHICKEN FRICASSEE Cut chicken in pieces. Rub with salt and pepper. Brown in hot fat.

Add 2 cups of water (if cream chicken is wanted substitute cream). Cover.

Simmer slowly until chicken is tender. Remove chicken. Thicken broth HOW coRINTH with aWE littleCOOK flour. IN Cook until smooth. Serve with chicken. If desired, bay leaf or celery seed may be added to give variety in flavor.

—Mrs. Fred Myers

CHICKEN BAKED IN BREAD CRUMBS CHICKEN If a hen, boil until tender and cut. CURRY If a young chicken, cut up like for frying. Make a batter of egg, milk, pinch of salt and a little flour. Dip each 1 4-lb. hen smallevenly cans mushrooms piece in batter, then roll in bread crumbs. 3Place in baking pan, use 3 onions (big) 1 celery stalkset in oven to bake plenty of butter.

Season with salt and pepper.

Cover, 2 peppers (big, red and green) at moderate temperature. Bake until tender.

Season with Worcestershire sauce, tabasco, black pepper, salt and chili —Mrs. Ben E. Everett or catsup. Add 1 tablespoon curry powder. Cook chicken until it leaves bones. Cook chopped celery. Pour off water and add mushrooms. Brown onions and peppers. AddCHICKEN stock from chicken and thicken slightly. Cook FRICASSEE together several hours.

Cut chicken in pieces. Rub with salt and pepper.

Brown in hot fat.

—Mrs. F. F. Anderson Add 2 cups of water (if cream chicken is wanted substitute cream). Cover.

Simmer slowly until chicken is tender. Remove chicken. Thicken broth with a little flour. Cook until smooth. Serve with chicken. If desired, bay BARBECUED CHICKEN leaf or celery seed may be added to give variety in flavor.

Sauce for 3 1/2 pound fryer.

—Mrs. Fred Myers 1/2 cup catsup 4 tablespoons water 3 tablespoons butter 3 tablespoons brown sugar 1 tablespoon lemon juice 1 teaspoon salt CHICKEN CURRY 1 teaspoon mustard 2 tablespoons Worcestershire 1 small teaspoon saucehen 1 4-lb.

3 canspaprika mushrooms 1 onions tablespoon chili powder 1 celery teaspoon black pepper 3 (big) stalk 4 tablespoons vinegar 2 peppers (big, red and green) Cut chicken in pieces and line pan tabasco, with aluminum foil. Dip Season with Worcestershire sauce, black pepper, salteach and piece chili of catsup. chickenAdd in sauce and pour curry rest ofpowder. sauce over chicken.

Cover with or 1 tablespoon Cook chicken until pan it leaves at 350 aluminum foilchopped and rollcelery. up withPour bottom seal.

1 1/2 hoursBrown bones.

Cook off piece water to and addBake mushrooms. degrees.and peppers. Add stock from chicken and thicken slightly. Cook onions together several hours.

—Mrs. May Weaver and Catherine Weaver Wright.

—Mrs. F. F. Anderson BARBECUED CHICKEN BARBECUED CHICKEN

1 cup catsup 1 teaspoon Worcestershire sauce 1 teaspoon Wesson oil 1 teaspoon Sauce for 3 salt 1/2 pound fryer. teaspoon vinegar pepper 11 /2teaspoon cup catsup 41 tablespoons water 3 butter 3 tablespoons sugarabove 1 tablespoons medium onion chopped, put chicken in greasedbrown bag, pour 1 tablespoon lemon juice 1 teaspoon salt mixture over chicken, put in covered roaster and put it in a preheated oven 2 tablespoons Worcestershire 1 °teaspoon mustard at 500°F. for 20 minutes, turn down to 350 F. and cook for 1 hour and 20 sauce 1 teaspoon paprika minutes.

1 tablespoon chili powder 1 teaspoon black pepper —Mrs. B. F. Worsham, Sr. 4 tablespoons vinegar Cut chicken in pieces and line pan 46 with aluminum foil. Dip each piece of chicken in sauce and pour rest of sauce over chicken. Cover pan with aluminum foil and roll up with bottom piece to seal. Bake 1 1/2 hours at 350 degrees.

—Mrs. May Weaver and Catherine Weaver Wright.

BARBECUED CHICKEN 1 cup catsup 1 teaspoon Worcestershire sauce 1 teaspoon salt 1 teaspoon Wesson oil 1 teaspoon pepper 1 teaspoon vinegar 1 medium onion chopped, put chicken in greased bag, pour above mixture over chicken, put in covered roaster and put it in a preheated oven at 500°F. for 20 minutes, turn down to 350 ° F. and cook for 1 hour and 20 minutes.

—Mrs. B. F. Worsham, Sr. 46

MEATS—FISH---FOWL, CONTINUED

BARBECUED CHICKEN Select a 3-lb. fryer. Salt and pepper chicken and dip each piece in barbecue sauce. Grease inside of a medium sized heavy paper sack and place chicken in it. Pour remaining sauce over all the chicken in the sack.

Fold down edge of paper bag to keep in the sauce. Place bag in roaster and cook fifteen minutes at 500°F. Decrease heat and cook 1 hour and 15 minutes at 350° F. Do not open sack until chicken is done.

SAUCE 3 tablespoons catsup 3 tablespoons brown sugar 2 tablespoons vinegar dash cloves if desired 1 tablespoon lemon juice 1 teaspoon salt 2 tablespoons Worcestershire 1 teaspoon chili powder sauce 1/2 teaspoon red pepper 4 tablespoons water 2 tablespoons butter 1 teaspoon paprika Mix ingredients and heat thoroughly.

—Mrs. J. A. Bray and Mrs. Grady Peerey

CREAM CHICKEN 2 cups milk Dice 2 cups of chicken 1 can of mushrooms 1 cup chicken broth 1 hard cooked egg 1 teaspoon salt 1/4 teaspoon celery salt 1/2 green pepper 3 tablespoons butter 1/2 teaspoon paprika 4 tablespoons flour In a double boiler make a cream sauce by melting 3 tablespoons of butter and blending in it 4 tablespoons flour adding gradually 2 cups of milk and 1 cup chicken broth. Add 1 teaspoon salt, 1/4 teaspoon celery salt and 1/2 teaspoon paprika. When thickened add diced chicken mixture and serve hot in patty shells.

—Miss Willie Kimmons

FRIED CHICKEN Dress young chicken and cut for frying. Roll each piece in flour and put into skillet of hot vegetable shortening, enough to brown chicken nicely.

When chicken is brown, pour off all grease except two tablespoonsful. Then add salt and one small onion cut into quarters. Place around chicken. Place a tight cover on chicken and put in oven which has been preheated to 300 degrees. Let cook about thirty minutes or until very tender. Use the grease which has been poured off chicken to make cream gravy.

—Mrs. L. H. Kingsley

DELICIOUS FRIED CHICKEN Cut frying size chicken in serving pieces. 1 well-beaten egg with a little sweet milk. Enough buttermilk to dip chicken in and flour. Use deep vessel (I prefer bottom part of pressure cooker). Fill about 1/3 full of shortening, when very hot add 3 or 4 pieces of chicken at a time, salted and dipped first in buttermilk, egg and dry flour. Cook until well browned.

Drain on heavy paper. Add more chicken, but do not dip chicken until almost ready to drop it in the hot fat. The chicken cooks quickly and is very tender. Cook on high most of the time.

—Mrs. E. D. Allen

47

HOW WE

COOK IN CORINTH

CHICKEN LOAF salt and pepper, onion juice 1 4-lb. hen (1 tablespoon each) 2 cups bread crumbs (toasted) 4 eggs—Add last, well beaten.

2 teaspoons parsley cut fine Grind both dark and light meat. Take one cup rich milk and one cup chicken stock and add 3 level spoons of butter or fat from chicken. Add bread crumbs and combine and cook over hot water (in well greased molds) for 40 minutes at 350 ° F. in oven or until done. Serves 10-12.

—Mrs. Lon Taylor SAUCE FOR CHICKEN LOAF 1/2 milk or all milk. A part of the stock, butter, flour and add the yolks of 2 eggs (beaten in flour). Cut up mushrooms in sauce when done.

HOW COOK IN CORINTH 4 WE tablespoons butter 2 tablespoons flour 1 1/2 cups rich milk 2 egg yolks 1 cup mushrooms salt and pepper —Mrs. Lon Taylor

CHICKEN LOAF

salt and pepper, onion juice 1 4-lb. hen INDIVIDUAL CHICKEN PIES 2 cups bread crumbs (toasted) (1 tablespoon each) 4 eggs—Add well beaten.

2 teaspoons parsley fine Cut rounds of pastrycut and fill with finely cut cookedlast, chicken (similar to a fried fruit pie).

Grind both dark and light meat. Take one cup rich milk and one cup Bake in oven until3crisp browned slightly. baked chicken stock and add level and spoons of butter or fat Use fromregular chicken.

Add chicken gravyand with one cup English peashot andwater 3/4 cup dicedmolds) carrots bread crumbs combine and cook over (in cooked well greased added. for 40 minutes at 350 ° F. in oven or until done. Serves 10-12.

Pour over and serve hot.

—Mrs. Lon Taylor —Mrs. T. C. Graham SAUCE FOR CHICKEN LOAF

SMOTHERED CHICKEN part of the stock, butter, flour and add the yolks 1/2 milk or all milk. A of 2 eggs (beaten in flour). Cut up mushrooms in sauce when done.

1 1/2 or 2-lb. fryer ginger 41/2 tablespoons butter 2 tablespoons flour cup fat flour 11/2 cupspepper rich milk 2 egg yolks salt and 1 cup mushrooms salt and pepper Cut chicken into serving pieces. Wash and season with Lon salt and pepper —Mrs. Taylor to taste. Sprinkle with dash of ginger and rub. Roll in flour and brown quickly in fat. Remove chicken from frying pan and pour off all grease and 1 or 2 tablespoonsful except about 4 tablespoonsful.

Add CHICKEN INDIVIDUAL PIES 1/2 cup water flour. Return browned chicken to gravy mixture and cover tightly. Simrounds of pastry and fill withRemove finely cut chicken to mer Cut on top• of stove for 45 minutes. lidcooked and place under(similar broiler in a frieduntil fruitglazed, pie). turning frequently. If necessary, more water may be oven Bake in oven until process. crisp and browned slightly. Use regular baked added during simmering chicken gravy with one cup English peas and —Mrs. 3/4 cup cooked diced carrots Gerald Reynolds added.

Pour over and serve hot.

CHICKEN SPAGHETTI —Mrs. T. C. Graham 1 five pound hen 1 quart tomatoes 2 large onions 1 medium can mushrooms SMOTHERED CHICKEN 2 cloves garlic 1 1/2 boxes spaghetti 111/2 or 2-lb. fryer ginger cayenne pepper sweet pepper 17 /4stalks cup fat flour celery salt salt Boiland henpepper until tender and cut up as for chicken salad. Put two or three Cut chicken into serving pieces.

Wash and and season with salt and pepper tablespoons chicken fat in skillet, add onions garlic which have been to taste. Sprinkle with dash of ginger and rub.

Roll in flour and brown chopped fine. Cook until cream color. Add sweet pepper and celery, both quickly inSeason fat. Remove chicken frying pansalt, andand pour off all grease chopped. tomatoes with from chicken broth, cayenne pepper water and or 2 tablespoonsful except about 4 tablespoonsful.

Add 1/2 cup and cook until thick. Cook mushrooms in pepper tea; 1 drain, cut and add to flour.

Return browned chicken to gravy mixture covermix tightly.

Simchicken.

Cook spaghetti until tender.

Just beforeand serving, all the inmer on top,put of on stove for platter, 45 minutes.

Remove lidgrated and place under broiler in gredients, large and cover with cheese. oven until glazed, turning frequently. If necessary, waterSr. may be —Mrs. B.more C. Barnes, added during simmering process.

48 —Mrs. Gerald Reynolds

CHICKEN SPAGHETTI 1 five pound hen 1 quart tomatoes 2 large onions 1 medium can mushrooms 2 cloves garlic 1 1/2 boxes spaghetti 1 sweet pepper cayenne pepper 7 stalks celery salt Boil hen until tender and cut up as for chicken salad. Put two or three tablespoons chicken fat in skillet, add onions and garlic which have been chopped fine. Cook until cream color. Add sweet pepper and celery, both chopped. Season tomatoes with chicken broth, salt, and cayenne pepper and cook until thick. Cook mushrooms in pepper tea; drain, cut and add to chicken. Cook spaghetti until tender. Just before serving, mix all the ingredients, put on large platter, and cover with grated cheese.

—Mrs. B. C. Barnes, Sr. 48

MEATS-FISH-FOWL, CONTINUED

CHICKEN SPAGHETTI Boil well a whole hen, well seasoned. Take meat from bone and dice.

Add one onion, grated, to chicken and stock, also one can pimentoes, one can mushrooms, one tablespoon Worcestershire sauce. Cook a short while.

Add one box egg noodles and one box of spaghetti that have been cooked together. Let simmer together for 1/2 hour with seasoning to taste. Serve hot.

—Mrs. Ed Smith, Jr.

TANGY MEAT SAUCE 1 1/2 tablespoons flour /4 cup ripe olives /4 cup chopped onions 1/2 teaspoon salt 1/2 cup tomato juice 1/2 lb. ground lean beef 1 tablespoon oil 1/2 cup buttermilk .

Cut olives into large pieces. Brown onion and meat in oil. Blend in flour and salt. Add tomato juice and buttermilk and cook slowly 10 to 15 minutes stirring often. Serve over spaghetti.

—Mrs. Shirley Briggs 1 1

BARBECUE SAUCE /2 cup catsup 1 tbl. Worcestershire sauce % cup vinegar 2 tbl. minced onion Combine all ingredients in sauce pan. Cover with lid and cook for twenty minutes.

—Mrs. R. L. Talley 1

COLD MEAT SAUCE 3 heaping tbl. mayonnaise Blend. Chill and serve.

3 or 4 teaspoons horse radish —Mrs. Carl Norwood, Jr.

MEAT BARBECUE 4 lbs. beef % cup Worcestershire sauce % cup tomato catsup 21/2 cups of canned tomatoes 1 large onion salt and pepper to taste Put the meat and tomatoes into a Dutch oven or skillet Cover and simmer until meat is tender. (This first step can be done in pressure cooker, saving time). Allow to cool, take out gristle and bone. Cut up into small pieces. Put back into tomato mixture and add the other ingredients. Cook down slowly until thick and the meat has fallen to pieces. This last cooking takes about 2 1/2 to 3 hours. Serve on toasted buns with long shredded cabbage slaw that has, been soaked in salted vinegar. Drain and sprinkle with salad oil, celery seed, pepper and maybe more salt.

—Mrs. F. F. Anderson

BAR-B-QUE 2 lbs. beef or pork cubed 1 onion (chopped) % bottle Worcestershire sauce 1/2 cup vinegar 1 tablespoon sugar 1 cup water 2 cups tomatoes salt and pepper to taste Add ingredients and boil for two or more hours, until meat falls apart and sauce cooks down. Serve on toasted buns.

—Mrs. Cecil Whitaker 49

rr-rr7

HOW WE COOK IN CORINTH

ROAST BEEF OR STANDING RIB ROAST 1 teaspoon salt 3 tablespoons flour teaspoon pepper 1 tablespoon sugar Mix together and roll beef in this, then brown slowly in suet or other fat. Roast without cover in moderate oven, 20 minutes to the pound for medium.

—Mrs. Troy Graham

BEEF FRICASSEE Flour 1 lb. stew beef 1 cup of water and catsup 1 large onion mixed) salt and pepper to taste HOW WE COOK IN CORINTH Place salt, pepper and flour in paper bag. Cut beef in small cubes and shake together with other ingredients in bag. Put floured beef in hot frying pan, containing drippings and brown on all sides. After browning lower heat and simmerROAST until tender. thickening may be ROAST added just before servBEEFA OR STANDING RIB ing. This will serve about 3 people.

1 teaspoon salt 3 tablespoons flour Mrs. Ed Smith, Jr. pepper 1 tablespoon sugar 1/2 teaspoon Mix together and roll beef in this, then brown slowly in suet or other HAMBURGER STEAKS fat. Roast without cover in moderate oven, 20 minutes to the pound for medium.

1 lb. ground round steak 1 garlic clove 6 slices bacon salt and—Mrs. pepperTroy Graham 6 whole potatoes peeled 1 cup of water 2 tablespoons cooking oil 6 whole carrots, scraped BEEF FRICASSEE Fashion six patties of beef. Wrap each with one slice of bacon and Flourskewer. Place fat in bottom 1 lb. stew beef fasten securely with a toothpick or small meat cup brown of waterwell and on catsup 1 large onion of pressure cooker. When hot add patties1 and both sides. salt and pepper to taste Place a slice of garlic clove on each patty. mixed) Arrange potatoes and carrots around patties.

Sprinkle with saltinand pepper.

Addbeef water. and cook Place salt, pepper and flour paper bag. Cut in Cover small cubes and at 10 lbs. pressure 15 minutes.

Serve withPut thefloured gravy remaining. shake together withfor other ingredients in bag. beef in hot Gravy frying may be thickeneddrippings if desired.and brown on all sides. After browning lower pan, containing heat and simmer until tender. A thickening may be added before serv—Mrs.just Curlee Ross ing. This will serve about 3 people.

Mrs. Ed Smith, Jr.

BARBECUED HAMBURGER STEAK

Mix:

pepper HAMBURGER STEAKS 1 lb. ground beef 1/2 cup milk teaspoon cup bread crumbs 1 lb. groundsalt round steak 1 garlic clove Form oval patties and brown in 2 tablespoonsful fat. salt and pepper 6 slices bacon Cover with saucepeeled made with the following 1 cupingredients: of water 6 whole potatoes 2 whole tablespoons sugar 2 tablespoons to 4 T. Worcestershire 2 cooking oil sauce 6 carrots, scraped 2 tablespoons vinegar 1 cup catsup Fashion six patties of beef. Wrap each with one slice of bacon and Bake for 30with minutes at 350°F.orcovered. fasten securely a toothpick small meat skewer. Place fat in bottom of pressure cooker. When hot add patties and brown well on both sides.

—Mrs. J. A. Bray Place a slice of garlic clove on each patty. Arrange potatoes and carrots around patties. Sprinkle with salt and pepper. Add water. Cover and cook VERY GOOD MEAT BALLS at 10 lbs. pressure for 15 minutes.

Serve with the gravy remaining. Gravy may be thickened if desired.

11/2 lbs. ground beef 1 cup milk —Mrs. 3/4 cup dry oatmeal 1 teaspoon salt Curlee Ross 3 teaspoons chopped onion 1/2 teaspoon pepper Combine ingredients and mix well. FormSTEAK in patties. Fry in hot fat BARBECUED HAMBURGER until brown. Serve with barbecue sauce.

Mix: pepper —Mrs. Eva Flournoy 1 lb. ground beef 1/2 cup milk 1 teaspoon salt 1 cup bread crumbs 50 Form oval patties and brown in 2 tablespoonsful fat.

Cover with sauce made with the following ingredients: 2 tablespoons sugar 2 to 4 T. Worcestershire sauce 2 tablespoons vinegar 1 cup catsup Bake for 30 minutes at 350°F. covered.

—Mrs. J. A. Bray

VERY GOOD MEAT BALLS 1 1/2 lbs. ground beef 1 cup milk 3/4 cup dry oatmeal 1 teaspoon salt 3 teaspoons chopped onion 1/2 teaspoon pepper Combine ingredients and mix well. Form in patties. Fry in hot fat until brown. Serve with barbecue sauce.

—Mrs. Eva Flournoy 50

! :1

MEATS-FISH-FOWL, CONTINUED

BARBECUE SAUCE 1 cup catsup 1 teaspoon sugar 1 onion chopped 2 T. Worcestershire sauce 3 tablespoons vinegar salt and pepper to taste Combine ingredients. Season to taste. Pour over patties and simmer 20 minutes.

—Eva B. Flournoy

SCOTCH MEAT LOAF 1 lb. finely ground beef 1/3 cup tomato catsup 1 cup milk 1 teaspoon Worcestershire 1 egg sauce 2 teaspoons salt 1 1/4 cups dry rolled oats pinch pepper (Quick Quaker) 2 teaspoons minced onion Mix and pack in greased loaf pan. Cook 1 hour or longer, until done350°F. Unmold to serve. Nice with mushroom sauce.

Mrs. Liddon McPeters

SWEDISH MEAT BALLS 11/2 slices of white bread 1/2 lb. round steak ground 1 egg 1 onion Mix egg, broken bread (previously soaked for 10 minutes in milk and drained), minced onion, salt, pepper, celery salt, garlic salt, and allspice.

Roll into very small balls. Brown quickly on all sides in butter. Add water about 1/4 inch deep in pan. Cover and steam 20 minutes on slow heat. Serves 2 or 3.

—Mrs. Liddon McPeters

MEAT LOAF 1 cup broken crackers 1 lb. ground beef 2 tablespoons melted butter 1 cup milk 1 teaspoon salt 1 egg, slightly beaten 2 slices bacon 2 tablespoons chopped onion 1/4 teaspoon pepper Combine all ingredients except bacon. Form in loaf. Lay slices of bacon on top and bake 2 hours in moderate oven. Serve with tomato sauce gravy.

—Mrs. William Johnson

PAN-BARBECUED STEAK 1/2 clove garlic 2 lbs. round steak (1 1/2 to 2 inches thick) 2 tablespoons brown sugar 2 teaspoons prepared mustard 1/2 teaspoon salt 2 T. Worcestershire sauce 1/2 teaspoon pepper 2 teaspoons lemon juice 3 tablespoons shortening dash tabasco % cup minced onion 1 can tomato soup % cup minced celery Sprinkle steak with salt and pepper—pound thoroughly. Melt shortening in heavy skillet. Brown steak, onions, celery and garlic. Add remaining ingredients and cover. Cook in a 350 degrees oven for about 1 1/2 hours, or until tender. For additional sauce to serve over rice or mashed potatoes —double all the sauce ingredients.

—Mrs. T. E. Cooper 51

HOW WE

COOK IN CORINTH

BARBECUED BEEF SHORT RIBS 3 lbs. beef short ribs 1/4 teaspoon pepper 1 tablespoon Worcestershire 2 tablespoons fat or drippings 1 tablespoon flour 1/2 cup juice from sweet pickles 1 tablespoon prepared mustard or apple or peaches 2 tablespoons chopped onion 1/2 cup catsup 1/2 teaspoon salt Brown short ribs in hot fat or drippings. Combine flour and mustard; add remaining ingredients and pour over short ribs. Cover and turn to simmer for 2 1/2 hours. 6 to 8 servings.

—Mrs. Troy Graham

BAKED HAM HOW WE

COOK IN CORINTH

Choose any good brand of tenderized ham in the whole or in any number of pounds desired. Wrap ham in brown paper and tie securely.

Place on a rack in an uncovered, shallow pan being careful that the fat side is up. Bake at 325°F.BARBECUED according toBEEF timetable below.

SHORT RIBS(Instead of wrapping in paper, the ham may be dotted on the outside with cloves and coated with 3 lbs. of beef shortsugar ribs and flour.) a mixture brown 1/4 teaspoon pepper 1 tablespoon Worcestershire 2 tablespoons fat or drippings Half ham 6 to 8 lbs.

30 min. per pound 1/2min.

1 tablespoon10 flour cup per juice from sweet pickles to 12 lbs.

22 pound 1 tablespoon12 prepared mustard or apple peaches lbs. and over 18 min. per or pound 2Iftablespoons onion to baking 1/2time. cup catsup ham is cold,chopped add 30 minutes 1/2 teaspoon salt —Mrs. Hugh Hopper Brown short ribs in hot fat or drippings. Combine flour and mustard; add remaining ingredients and pour over BAKED HAMshort ribs. Cover and turn to simmer for 2 1/2 hours. 6 to 8 servings.

Place ham in paper bag with fat side up on—Mrs. broilerTroy pan. Graham Set oven at 300 degrees when temperature is reached, put pan on rack which has been placed in middle bracket of oven.

Cook 25 minutes per pound until time BAKED HAM lacks 30 minutes being over. Take ham out of bag and rub over it a mixture made of brown sugar, and fruit juice.ham Pickle pineapple Choose any goodmustard brand of tenderized in syrup, the whole or in juice any or any other fruit juice you Wrap might ham havein onbrown hand will do.

Lettie cool before number of pounds desired. paper and securely. slicing.

Place on a rack in an uncovered, shallow pan being careful that the fat side —Mrs. W. W.ofStriplin is up. Bake at 325°F. according to timetable below.

(Instead wrapping in paper, the ham may be dotted on the outside with cloves and coated with a mixture of brown sugar and flour.)

BAKED HAM Half ham 6 to 8 lbs.

30 min. per pound 10 12 to 12 22ham. min. Place per pound Wash a 10 or lb. lbs. tenderized cured in roaster fat side up 12of lbs. over min, per Cover poundroaster and bake and cover bottom panand with 2 or 3 cups18 hot water.

If ham cold, add 30 minutes to baking in slow ovenis325 ° F.—allowing 25 minutes to time. the lb. and 21 minutes, for larger Hughprepared Hopper hams. When about 2/3 done, remove rind, spread with 1—Mrs. tablespoon mustard. Add 1/4 cup pure cider vinegar to water in pan. Spread brown sugar over ham. Baste frequently while HAM baking. When almost done, sprinkle BAKED with cloves. Bake uncovered 20 minutes or until slightly brown.

—Mrs. Hugh E.Set Ray,oven Sr. at Place ham in paper bag with fat side up on broiler pan.

300 degrees when temperature is reached, put pan on rack which has been placed in middle bracketBAKED of oven.

Cook minutes per pound until time HAM 'N'25 APPLES lacks 30 minutes being over. Take ham out of bag and rub over it a mixture made3of brown sugar, mustard Pickle syrup, pineapple juice cups cooked ham, groundand fruit juice.

1 egg or any otherwinesap fruit juice you might have on1/2hand will do. Let cool before 3 small apples, cup milk slicing. peeled and cored 1 cup bread crumbs W. Striplin 1/2 teaspoon dry mustard brown W. sugar 1/2 cup—Mrs. 1 tablespoon onion, grated Combine ham, mustard,BAKED onion, HAM egg, milk, and crumbs. Place in greased baking dish. Slice apples half inch thick and arrange over ham mixture, around edge ofham. dish. Place Sprinkle with butter, sugar Washoverlaping a 10 or 12slices lb. tenderized cured in roaster fat side up andcover dot with butter.

Bake, uncovered in moderate and bottom of pan with 2 or 3 cups hot water.oven.

CoverServes roastersix. and bake Mrs. Clay McAmis in slow oven 325 ° F.—allowing 25 minutes to the lb. and 21 minutes, for larger hams. When about 2/3 done, remove rind, spread with 1 tablespoon prepared 52 mustard. Add 1/4 cup pure cider vinegar to water in pan. Spread brown sugar over ham. Baste frequently while baking. When almost done, sprinkle with cloves. Bake uncovered 20 minutes or until slightly brown.

—Mrs. Hugh E. Ray, Sr.

BAKED HAM 'N' APPLES 3 cups cooked ham, ground 1 egg 3 small winesap apples, 1/2 cup milk peeled and cored 1 cup bread crumbs 1/2 teaspoon dry mustard 1/2 cup brown sugar 1 tablespoon onion, grated Combine ham, mustard, onion, egg, milk, and crumbs. Place in greased baking dish. Slice apples half inch thick and arrange over ham mixture, overlaping slices around edge of dish. Sprinkle with butter, sugar and dot with butter. Bake, uncovered in moderate oven. Serves six.

Mrs. Clay McAmis 52

MEATS-FISH-FOWL, CONTINUED

BAKED HAM SLICE Have ham sliced one inch thick. Mix together 1 tablespoon mustard, 1 tablespoon flour, 1 1/2 tablespoons brown sugar and a pinch of red pepper.

Blend the above mixture with enough sweet milk to cover ham after it is placed in dish for baking. Bake in a covered dish for one hour.

—Mrs. R. T. Bryant

HAM LOAF with cup milk 2 lbs. smoked ham, ground very fine 4 eggs beaten 1 lb. pork butts or very lean pork, 1 teaspoon dry mustard ground very fine pepper to taste 3 cups bread crumbs, moistened Combine meats, seasoning, bread crumbs and eggs. Mix well. Shape in loaf and sew in a cloth. Boil 2 hours in 4 or 5 quarts of water. Add 1 tablespoon of vinegar to the water.

A serving of horseradish mixed with whipped cream adds a bit of zest.

—Mrs. Stanley Hill

JELLIED HAM LOAF 1/4 cup cold water 2 tablespoons gelatin 1 cup boiling chicken broth 1/2 cup water (boiling) 2 cups chopped cooked ham 1/2 cup diced celery 1/4 cup minced green pepper Soak gelatin in cold water. Dissolve until little thick. Add other ingredients.

1 tablespoon chopped onion 1 tablespoon chopped parsley 1/4 cup of chopped olives 1 tablespoon lemon juice 3 tablespoons salad dressing 2 hard cooked eggs in broth and boiling water. Cool —Miss Willie Kimmons

MINT SAUCE I/4 cup lemon juice 1/2 cup vinegar 2 tablespoons sugar 1 1/2 cups water 1 teaspoon salt 1/2 cup chopped fresh mint Simmer vinegar, 1 cup water and 1/4 cup mint until reduced to 1/2 original quantity. Remove from heat and strain. Add remaining water, lemon juice, sugar and salt. Chill and add remaining mint leaves. Serve with lamb.

—Mrs. Otis Askew

PORK CHOPS AND RICE 4 green pepper slices 4 chops 2 1/2 cups beef bouillon (made with 4 tablespoons rice (cooked or unboullion cubes or canned) cooked may be used) 1/4 teaspoon thyme 4 onion slices 1/4 teaspoon marjoram 4 tomato slices (canned tomatoes may be used) Salt and pepper chops, then brown in hot fat. Remove chops to covered baking pan. Place on each chop 1 tablespoon rice, slice of onion, ring of pepper and slice of tomato. Add boullion to pan, cover tightly and simmer 50 minutes at 350° or until pork chops and rice are tender.

—Mrs. W. G. Hardin 53

HOW WE

COOK IN CORINTH

BAKED CANADIAN BACON 2 lbs. Canadian bacon, whole 1/2 cup unsweetened pineapple or any other fruit juice 1/2 cup brown sugar on hand 1/2 teaspoon dry mustard Combine juice, mustard and sugar.; cover bacon and cook uncovered in moderate oven (325°) one hour. Baste frequently. Serves eight.

—Mrs. Ed Smith, Jr.

BARBECUED SPARERIBS 3 lbs. spareribs, cut into portions 1 teaspoon each of salt and dry of 2 bones each and salt them mustard 1 clove garlic, cut fine 1 cup vinegar HOW COOK IN CORINTH 1/2 cup tabasco 2 WE T. Worcestershire sauce 1/2 cup catsup 1 T. sugar Combine ingredients and simmer 10 minutes. Brush ribs with sauce and place in preheated boiler.CANADIAN Cook 30 to BACON 35 minutes, turning every 10 BAKED minutes, brushing ribs with sauce.

2 lbs. Canadian bacon, whole 1/2 cup unsweetened —Mrs. Preston pineapple Biggers or any other fruit juice 1/2 cup brown sugar on hand 1/2 teaspoon dry mustard BREADED VEAL cover CUTLETS Combine juice, mustard and sugar.; bacon and cook uncovered in moderate oven (325°) one hour. Baste frequently. Serves eight.

(1) Wash chops or cutlets, salt and place in refrigerator for one hour.

—Mrs. Ed Smith, Jr. (2) Wash off salt and dry.

(3) Beat 2 eggs. Dip meat in egg, then into bread crumbs , on both sides.

Wesson oil until golden brown.

(4) Fry in deep fat or hot BARBECUED SPARERIBS (Recipe for 1 lb. of veal.)

—Mrs. Richard 3 lbs. spareribs, cut into portions 1 teaspoon each ofWarriner salt and dry of 2 bones each and salt them mustard 1 clove garlic, cut fine 1 cup vinegar COCKTAIL SAUCE 1/2 cup tabasco 2 T. WorcestershireSHRIMP sauce 1/2 cup catsup 1 T. sugar 1 teaspoon Worcestershire 1 cup catsup Combine ingredients and simmer 10 few minutes. drops Brush tabascoribs with sauce sauce 1/2 cup chili and place in1preheated boiler. Cook 30 1 totablespoon 35 minutes, turning every 10 horse radish juice of lemon minutes, brushing ribs with sauce.

—Mrs. S. J. Richey —Mrs. Preston Biggers

TARTAR SAUCE BREADED VEAL CUTLETS

1 teaspoon onion and juice 1 cup mayonnaise 1 teaspoon (if desired) 1 teaspoon chopped pickle (dill) Wash chopscapers or cutlets, salt and place in refrigerator for one hour.

Blendoff andsalt serve Wash andwith dry. fish.

Beat 2 eggs. Dip meat in egg, then into bread crumbs , on both sides.

—Mrs. Carl Norwood, Jr. Fry in deep fat or hot Wesson oil until golden brown.

(Recipe for 1 lb. of veal.)

CRAB MEAT IN ASPIC —Mrs. Richard Warriner 2 chopped pickles 2 tablespoons gelatin 1 lb. crab meat 1/4 cup cold stock SHRIMP COCKTAIL SAUCE 1 cup celery, diced 1 cup hot stock salt cupcatsup chili sauce 1 teaspoon Worcestershire 11/2cup 2 drops tabasco sauce lemon juice few drops tabasco /2tablespoons cup chili sauce 12 1 tablespoon horse radish Cool juice 1 lemon Soak of gelatin in cold stock. Add hot stock.

Stir until dissolved. slightly. Add chili sauce, tabasco sauce, lemon juice and salt taste. Cool —Mrs. S. to J. Richey until mixture begins to thicken. Add chopped pickles, celery and crab meat.

Place in individual molds. Set in refrigerator to harden. Serve garnished with lettuce and water cress.TARTAR Boullion SAUCE cubes may be substituted for stock.

—Mrs. Kate McCullar 1 teaspoon onion and juice 1 cup mayonnaise 1 teaspoon capers (if desired) 1 teaspoon chopped pickle (dill) 54 Blend and serve with fish.

—Mrs. Carl Norwood, Jr.

(1) (2) (3) (4)

CRAB MEAT IN ASPIC 2 chopped pickles 2 tablespoons gelatin 1 lb. crab meat 1/4 cup cold stock 1 cup celery, diced 1 cup hot stock salt 1/2 cup chili sauce 2 drops tabasco sauce 2 tablespoons lemon juice Soak gelatin in cold stock. Add hot stock. Stir until dissolved. Cool slightly. Add chili sauce, tabasco sauce, lemon juice and salt to taste. Cool until mixture begins to thicken. Add chopped pickles, celery and crab meat.

Place in individual molds. Set in refrigerator to harden. Serve garnished with lettuce and water cress. Boullion cubes may be substituted for stock.

—Mrs. Kate McCullar 54

MEATS.---.FISH-FOWL, CONTINUED

DEVILED CRABS 1 cup medium white sauce 2 hard-cooked eggs, diced 1 egg, well-beaten 1/2 teaspoon salt 1 cup cooked flaked crabmeat 1 teaspoon chili powder 2 tablespoons tomato catsup 1/2 cup buttered crumbs 1 green pepper, chopped 2 tablespoons chopped parsley Add sauce to egg and mix well. Stir in crabmeat, catsup, green pepper, hard-cooked eggs, salt and chili powder. Pour into crab shells or individual baking dishes. Top with crumbs and parsley. Bake in hot oven (400 ° F.) 10 minutes. Yield: 4 portions.

—Mrs. Clay McAmis

DEVILED OYSTERS (Serves 12 or 14) 1 quart fresh oysters 2 beaten eggs 1 cup butter 1/2 cup cream 1/4 cup Worcestershire sauce 1 1/2 cups finely diced celery (or less) 1 large onion, cut fine 1 clove of garlic, cut fine 1 teaspoon tabasco (or less) 2 cups cracker crumbs 1 teaspoon lemon juice 2 hard boiled eggs salt and pepper to taste Melt 31/4 cup butter in saucepan. Add oysters. Cook gently till firm or about 1 minute. Cool the mixture, then cut each oyster into quarters. Cook the celery and garlic in 1/4 cup butter until soft and yellow. Add liquid from oysters and sufficient hot water to cover completely. Simmer gently till very tender, then combine with oysters, cracker crumbs, chopped hard boiled eggs. Add lightly beaten eggs with the cream, then add sauces, lemon juice and remaining seasonings. Mix lightly with a fork. Place in greased oyster or clam shells or ramekins. Sprinkle with fine cracker crumbs and dots of butter. Bake in moderate oven for 15 minutes. (450 degrees). Serve hot with tomato aspic. Garnish with parsley.

—Mrs. Hugh E. Ray, Sr.

CREAMED OYSTERS 1 cup celery 1/2 cup butter 1 pimento diced 5 tablespoons flour 1 pint oysters 2 cups milk 1 teaspoon salt Melt butter and add flour—gradually stir in milk and stir until mixture boils and thickens. Add celery and cook three minutes. Add seasoning and oysters and cook another three minutes or until oysters curl. Serve while hot in golden crisp patty shells.

—Mrs. Nat Bynum

SALMON SOUFFLE 2 tablespoons melted butter 1/4 teaspoon nutmeg dash of black pepper 2 tablespoons flour 1-1 lb. can salmon flaked 1 cup milk 2 stiff-beaten egg whites 2 well-beaten egg yolks 1/2 teaspoon salt Make white sauce of butter, flour and milk. Slowly add small amount of sauce to egg yolks and stir into remaining sauce. Add salt, nutmeg, pepper and salmon. Fold in egg whites. Bake in individual baking dishes or casserole in moderate oven 325 ° F. 45 minutes. Serve immediately. Garnish with lemon. Serves six.

—Mrs. Ed Smith, Jr. 55

HOW

WE COOK IN CORINTH

SCALLOPED OYSTERS butter 1/2 pint oysters, select milk crackers Place in casserole, a layer of oysters, cover with broken crackers and dot with butter. Continue a layer of each until oysters are used. Cover with milk and bake.

—Mrs. Ruby Dean

STEAMED SHRIMP (Basic for shrimp salads, shrimp creole, etc.)

1 lb. shrimp (frozen or fresh) 1 teaspoon salt 1 1/2 cups water 2 tablespoons whole pickling HOW spice WE COOK IN CORINTH Put water, salt and pickling spice (if spice is not available use a bay leaf, 4 or 5 whole cloves, whole allspice, a part of dried hot pepper) in open pressure sauce pan and bring to rapid boil.

Add washed shrimp to liquid.

SCALLOPED OYSTERS Cover. Cook at 10 lbs. pressure for 6 minutes. Drop into cold water and pintbefore oysters, select and cleaning. butter chill 1/2 on ice shelling milk crackers —Mrs. Curlee Ross Place in casserole, a layer of oysters, cover with broken crackers and dot with butter. Continue a layerFRIED of each until oysters are used. Cover FRENCH SHRIMP with milk and bake.

—Mrs.tails Ruby Peel and wash 2 lbs. fresh shrimp (uncooked) leaving onDean and cut black line down the backs. Make a batter of 2 eggs, 1 cup milk and 1 cup of flour, 1 teaspoon salt, 1 teaspoon baking powder, and then beat until STEAMED SHRIMPpoint. Dip shrimp in batter smooth. Heat lard, oil, or other fat to sizzling (Basic for shrimp salads, creole,Do etc.) and fry to a golden brown.

Use iron panshrimp if possible. not fry too many at one time.

Drain on paper towels.

Sprinkle a little salt on the shrimp.

1 lb. shrimp (frozen or fresh) 1 teaspoon salt Serves six.

2 tablespoons whole pickling 1 1/2 cups water —Mrs. Laura Mills spice Put water, salt and pickling spice (if spice is not available use a bay SHRIMP CREOLE leaf, 4 or 5 whole cloves, whole allspice, a part of dried hot pepper) in open pressure sauce pan and bring to rapid boil. Add washed shrimp to liquid.

4 tablespoons fat 1/2 chopped Cover. Cook at 10 lbs. pressure for 6 minutes.

Droponion into cold water and green pepper chill1/2 oncup ice chopped before shelling and cleaning. 1 clove garlic 1 teaspoon salt 1/4 teaspoon chili powder —Mrs. Curlee Ross 1/2 cup water 1 cup tomato sauce 4 teaspoon pepper 1 cup cooked shrimp 1 FRIED SHRIMP Melt fat. Add onion,FRENCH green pepper and garlic; cook over medium heat for 10 minutes.

Add salt,fresh pepper, chili(uncooked) powder, tomato sauce water.

Peel and wash 2 lbs. shrimp leaving tails and on and cut Simmer 10down minutes shrimp.

Serve on 1boiled rice.and 1 cup black line the more. backs.Add Make a batter of 2hot eggs, cup milk —Mrs. Monk of flour, 1 teaspoon salt, 1 teaspoon baking powder, and thenFo beat until smooth. Heat lard, oil, or other fat to sizzling point. Dip shrimp in batter and fry to a golden brown.

UseFISH iron CASSEROLE pan if possible. Do not fry too many TUNA at one time. Drain on paper towels. Sprinkle a little salt on the shrimp.

Serves 1-6six. oz. package small strips of 1 small onion chopped —Mrs. Laura Mills (if desired) egg noodles 1 can chicken breast tuna fish salt and pepper to taste 2 hard boiled eggs sliced 1 can cream of mushroom soup SHRIMP CREOLE 2/3 cup of sweet milk 4 tablespoons Cook noodlesfat in boiling salted water1/2 tillchopped tender.onion Add with other inchopped green pepper 1 clove garlic gredients. in buttered casserole dish, sprinkle with buttered bread 1/2 cupPour teaspoon chili powder 1 teaspoon saltcrumbs. Bake about 251/4 crumbs or cracker minutes at 375°F. or until well 1 cup tomato sauce browned.

1/2 cup water 17 4 teaspoon pepper 1 cup cooked shrimp Mrs. 0. W. Dean Melt fat. Add onion, green pepper and garlic; cook over medium heat for 10 minutes. Add salt, pepper, chili powder, tomato sauce and water.

Simmer 10 minutes more. Add shrimp. Serve hot on boiled rice.

—Mrs. Monk Fowler

TUNA FISH CASSEROLE 1-6 oz. package small strips of egg noodles 1 can chicken breast tuna fish 2 hard boiled eggs sliced

1 small onion chopped (if desired) salt and pepper to taste 1 can cream of mushroom soup % cup of sweet milk Cook noodles in boiling salted water till tender. Add with other ingredients. Pour in buttered casserole dish, sprinkle with buttered bread crumbs or cracker crumbs. Bake about 25 minutes at 375°F. or until well browned.

Mrs. 0. W. Dean SC

MEATS—FISH—FOWL, CONTINUED

TUNA CASSEROLE 1 can mushroom soup 1 can tuna fish 1 can sweet milk 1 20c pkg. potato chips Crumble potato chips in bottom of casserole. Pour over this, the mixture of other ingredients. Cover with more crumbled potato chips and bake in moderate oven 30 minutes.

This makes a delightful quick lunch, served with a tossed green salad and popovers.

—Mrs. Clay McAmis

TUNA CASSEROLE 1 can mushroom soup Vs cup buttered bread or cracker crumbs 1/2 (8-oz.) package noodles 1 (8-oz.) can tuna Cook noodles and drain. Heat mushroom soup and mix with tuna and noodles, salt to taste. Pour into greased casserole, top with bread crumbs, and bake in moderate oven 350 ° F. 20 minutes. This dish is improved by the addition of two hard cooked eggs and one tablespoon grated onion, also grated cheese sprinkled on the bread crumbs, but this is optional. Will serve four to six.

—Mrs. V. A. McClure

TUNA A LA KING 2 T. chopped green pepper 2 T. chopped pimento 3 hard-cooked eggs, quartered 1 T. butter or margarine 12 slices of thin-sliced bread 1 can cream of mushroom soup 1 7-ounce can tuna, drained Cook green pepper in butter until soft; mix in mushroom soup, stirring well. Add milk. Heat in top of double boiler. Break tuna fish into chunks; add to soup, with pimento and eggs, reserving one yolk for garnish. Trim crusts from bread; press a slice into each section of muffin pans, and toast in hot oven. Pour tuna-mushroom mixture into these toast cups. Garnish with pimento and sieved egg yolk.

—Mrs. Hugh Hopper

CHILI CON CARNE garlic 2 lbs. ground beef Fry in bacon grease till meat falls 1 large bell pepper 2 or 3 teaspoons chili powder apart salt Add 1 No. 2 can tomatoes black and red pepper to taste 1 large onion, diced 2 cloves Let all ingredients cook slowly about 2 hours. Adding small amount of water if mixture gets too thick. When ready to serve, add 2 No. 2 cans red kidney beans.

—Mrs. H. R. Oldham

CORNBEEF SANDWICHES 2 T. mustard 1 can corn beef 1 grated onion 1/2 lb. grated cheese (medium size) 3 T. Worcestershire sauce Blend all ingredients together and spread on thin slices of sandwich bread. Roll each slice and fasten with toothpicks. Place on cookie sheet and toast in oven.

—Mrs. R. L. Talley 57

HOW WE COOK IN CORINTH

BARBECUED HOT DOGS 1 teaspoon paprika 2 lbs. frankfurters 1 medium sized onion 1/4 teaspoon black pepper 1 teaspoon chili powder or 2 tablespoons vinegar mustard 1 tablespoon flour 1/2 cup catsup 1 1/2 tablespoons Worcestershire 2 teaspoons brown sugar 2 teaspoons salt 4 tablespoons hot water pinch of red pepper Blend vinegar and flour, add onion and other ingredients. Pierce each frankfurter and bake 1 hour at 350 degrees in roaster.

—Mrs. R. L. Talley

MEAT STRETCHER HOW WE

COOK IN CORINTH

'3/4 teaspoon salt 1/2 lb. ground meat 1 egg 2 slices white bread, shredded 2 tablespoons grated onion /3 can tomato soup HOTadd DOGS Make patties. TakeBARBECUED remainder soup, 3 tablespoons water, salt, pepper, 1 teaspoon Worcestershire sauce and 1 teaspoon paprika. Cook in 1 teaspoon paprika 2 lbs. skillet for frankfurters about 5 minutes. Add meat patties, cover and let simmer about 1 medium sized onion 1/2 hour over low heat.

Makes 6 patties. 1/4 teaspoon black pepper 1 teaspoon chili powder or 2 tablespoons vinegar —Mrs. I. J. Scharff mustard 1 tablespoon flour 1 1/2 tablespoons Worcestershire 1/2 cup catsup MOZETTI2 teaspoons brown sugar 2 teaspoons salt 4 tablespoons hot water pinch of red pepper large package of egg noodles 1 lb. ground beef Blend vinegar and flour, add onion 1 and other ingredients.

Pierce each 1 tablespoon 2 large onions, cut fine frankfurter and bake 1 hour at 350 degrees in roaster.black pepper dash of red hot sauce 1 bell pepper, cut fine —Mrs. R. L. Talley dash of Worcestershire sauce 1 large clove garlic 1 quart tomatoes MEAT STRETCHER Cook onions, bell pepper and garlic in bacon drippings very slow. When they liquify, add ground beef and cook medium fast. Add salt to taste, black /2 lb. ground meat 3 teaspoon salt 1 pepper and hot sauce. Simmer until well done.

1 egg 2 slicesnoodles white bread, shredded Cook in salted water. Mix and bake 30 minutes. Serve with 1/2 canExcellent tomato soup 2 tablespoons grated onion Parmesan cheese (powdered) sprinkled on top. with crackers or Make patties.

Take remainder soup, add 3 tablespoons water, salt, French bread. pepper, 1 teaspoon Worcestershire sauce and—Mrs. 1 teaspoon Cecil paprika.

Whitaker Cook in skillet for about 5 minutes. Add meat patties, cover and let simmer about 1/2 hour over low heat. Makes 6 patties.

ITALIAN SPAGHETTI —Mrs. I. J. Scharff 1 teaspoon chili powder 2 large onions (minced) 2 cloves garlic (minced) MOZETTI 1 teaspoon tabasco sauce 1 green pepper (minced) 1 can mushrooms or 1 can cream 1 large packagesoup of egg noodles 1 lb. ground beef cup olive oil or shortening of mushroom 1/2 tablespoon black pepper 21 large fine poundonions, groundcut beef 11 can condensed tomato soup dash red hot sauce 11/2bell pepper, cutpork fine pound ground 1 canof tomato paste dash of Worcestershire 11 large clove garlic 1 1/2 lbs. long spaghetti sauce tablespoon salt 11/2quart tomatoes 1 cup grated Parmesan cheese teaspoon black pepper 1/2 teaspoon Cook onions,red bellpepper pepper and garlic in bacon drippings very slow. When onions, andbeef green pepper the olive oil Add until salt the onions are they Fry liquify, addgarlic ground and cook in medium fast. to taste, black lightly browned.

Add meat, brown slightly, cover and simmer 15 minutes. pepper and hot sauce.

Simmer until well done.

Combine tomatowater. soup, tomato paste and30 seasonings.

Cookmushrooms, noodles in salted Mix and bake minutes. Place Servein with deep well cooker the meat mixture.

Cover and cook with switch turned or Parmesan cheesewith (powdered) sprinkled on top.

Excellent with crackers to high until steam escapes. Then turn switch to third position and simmer French bread. for about 3 1/2 hours. Add cheese and continue cooking 1/2Whitaker hour.

—Mrs.for Cecil Cook spaghetti in boiling salted water until tender. Drain and rinse with hot water. Arrange on hot plates. Pour over sauce and sprinkle with ITALIAN SPAGHETTI cheese. Pass additional sauce and cheese.

Serves 6-8.

—Mrs. R. C. Liddon, Jr. 2 large onions (minced) 1 teaspoon chili powder 2 cloves garlic (minced) 1 teaspoon tabasco sauce 58 1 can mushrooms or 1 can cream 1 green pepper (minced) of mushroom soup 1/2 cup olive oil or shortening I can condensed tomato soup 1 pound ground beef 1 can tomato paste 1/2 pound ground pork 1 1/2 lbs. long spaghetti 1 tablespoon salt 1 cup grated Parmesan cheese 1/2 teaspoon black pepper 1/2 teaspoon red pepper Fry onions, garlic and green pepper in the olive oil until the onions are lightly browned. Add meat, brown slightly, cover and simmer 15 minutes.

Combine mushrooms, tomato soup, tomato paste and seasonings. Place in deep well cooker with the meat mixture. Cover and cook with switch turned to high until steam escapes. Then turn switch to third position and simmer for about 31/2 hours. Add cheese and continue cooking for 1/2 hour.

Cook spaghetti in boiling salted water until tender. Drain and rinse with hot water. Arrange on hot plates. Pour over sauce and sprinkle with cheese. Pass additional sauce and cheese. Serves 6-8.

—Mrs. R. C. Liddon, Jr. 58

MEATS-FISH-FOWL, CONTINUED

SPAGHETTI 11/2 packages-7 oz. spaghetti Sauce: 1 lb. ground beef 2 onions chopped fine 1 sweet pepper finely chopped 1 cup finely chopped celery 1 clove garlic cut fine 2 tablespoons parsley cut fine 2 cans tomato sauce 2 cans tomato paste

Cook spaghetti in usual manner

1 can mushrooms (sterns and pieces) 1 cup water additional parsley 1 can grated Parmesan grated cheese (1 1/2 oz.)

1 teaspoon salt 1/4 teaspoon black pepper 4 red pepper seeds Brown ground beef in heavy pot, using 1 tablespoon fat, there will be enough additional fat in ground beef to cook. Stir and cook ground beef until raw look disappears. Add pepper, onion, garlic, celery and parsley.

Cook about 10 minutes stirring frequently. Drain excess fat before adding tomato sauce and tomato paste, pouring the cup of water into empty cans, so you can get all the sauce and paste possible. Add salt and black pepper, simmer for 1 hour. Add the seeds of red pepper, or if no dried red pepper seed available, add 1 teaspoon of red pepper. Add canned mushrooms and simmer about 40 miutes longer. It may be necessary to add a little water from time to time. This sauce may be made in advance and reheated. When ready to serve, place drained spaghetti on each plate, cover with sauce, sprinkle cut raw parsley over sauce. Let each person use amount of grated cheese desired, from can of Parmesan cheese on table. Serves 4 or 5 generously.

—Mrs. E. J. Duncan

ITALIAN SPAGHETTI 2 lbs. ground beef browned in 1 garlic button finely chopped butter 1 teaspoon allspice 2 large onions browned with 1 teaspoon Worcestershire sauce dash of paprika meat 1 can tomato paste 1 small can mushroom buttons 1 quart tomatoes 1 quart water 1/2 bell pepper salt and pepper to taste small piece of celery Combine all ingredients in large vessel. Bring to a boil and simmer about one hour—longer if desired. Serve over cooked whole spaghetti and top with grated cheese.

—Mrs. Lew Miller

SPANISH RICE 1 cup rice (uncooked) 1/2 lb. ground beef 2 tablespoons chopped bell 1 teaspoon chili powder pepper 1 teaspoon salt 1 medium onion chopped pepper 1 can tomatoes 1 teaspoon sugar 3 tablespoons chopped celery 2 tablespoons fat Wash rice, boil and drain well. While rice is boiling, brown onion and ground beef in 2 tablespoons fat. Add tomatoes, chopped pepper and celery and seasoning. Let simmer until rice is done. Mix rice and ground beef mixture and pour into buttered casserole. Bake at 400°F. for 45 minutes.

Grated cheese may be added during last 5 minutes of baking if desired.

--Mrs. Gerald Reynolds 59

HOW WE

COOK IN CORINTH

SPANISH MEAT PIE 1 onion 1 cup boiled rice salt and pepper to taste 1 pint strained tomatoes 1 lb. hamburger steak Brown meat in fat with onion chopped fine, mix all ingredients together and place in baking dish. Cover with cracker crumbs and bake until brown.

—Mrs. R. T. Bryant

TETRAZINNI 2 cups stock 1/2 pkg. (8 oz.) medium noodles 2 cups chicken, turkey, or other 1 cup heavy cream, scalded meat 1/8 teaspoon sherry flavoring HOW WE COOK IN CORINTH 1 can (6 oz.) broiled mushrooms 6 tablespoons fat 1/3 cup toasted slivered almonds 6 tablespoons flour 1 1/2 teaspoons salt 3 tablespoons minced parsley cup grated Parmesan cheese 1/4 teaspoon pepper SPANISH MEAT 1/2PIE 1/2 teaspoon celery salt onion 1 cup boiled rice Cook noodles in boiling, salted water 1 until tender. Drain. Melt fat; add salt andover pepper taste pintblend. strained tomatoes flour1and Add seasonings and stock; cook lowto heat until thick, 1 lb. hamburger steak stirring constantly. Remove from heat. Stir in cream, sherry flavoring, Brown meat in fat with onion layers chopped fine, mixchicken all ingredients tomushrooms and parsley.

Alternate of noodles, and mushgether and place in baking dish.

Cover with cracker crumbs and bake Bake until room sauce in greased 2-quart casserole.

Top with cheese and almonds. brown. uncovered in moderate oven (350°) for 45 minutes. Serves 8.

—Mrs. R. T. —Mrs. R.Bryant J. Fry

TETRAZINNI 1/2 pkg. (8 oz.) medium noodles 2 cups stock 2 cups chicken, turkey, or other 1 cup heavy cream, scalded 1/8 teaspoon sherry flavoring meat 1 can (6 oz.) broiled mushrooms 6 tablespoons fat 1/3 cup toasted slivered almonds 6 tablespoons flour 1 1/2 teaspoons salt 3 tablespoons minced parsley 1/2 cup grated Parmesan cheese 1/4 teaspoon pepper 1/2 teaspoon celery salt Cook noodles in boiling, salted water until tender. Drain. Melt fat; add flour and blend. Add seasonings and stock; cook over low heat until thick, stirring constantly. Remove from heat. Stir in cream, sherry flavoring, mushrooms and parsley. Alternate layers of noodles, chicken and mushroom sauce in greased 2-quart casserole. Top with cheese and almonds. Bake uncovered in moderate oven (350°) for 45 minutes. Serves 8.

—Mrs. R. J. Fry

60

60

STRIES ANGEL CHIFFON PIE 1/4 teaspoon salt 1 tablespoon (1 envelope) unflavored gelatin 1 cup milk, scalded 1 teaspoon vanilla 1/4 cup cold water 2 slightly beaten egg yolks 2 stiff beaten egg whites 1 cup heavy cream 1/2 cup sugar Soften gelatin in cold water. Combine egg yolks, sugar and salt and slowly add milk. Cook in double boiler until mixture coats spoon. Add gelatin; stir until dissolved. Cool; add vanilla. Fold in egg whites and cream. Pour into:

CHOCOLATE CRUMB CRUST

Combine 11/2 cups chocolate wafer crumbs with1/3 cup butter or margarine, i/4 cup confectioners' sugar and 1 tablespoon light cream. Press in 9-inch pie pan. Chill. Add filling; sprinkle with shaved chocolate.

—Mrs. Irvin Mauldin

SWEDISH APPLE DUMPLING Cut pastry into six 4-inch squares. Place a peeled and cored apple in center of each square. Pour 1 tablespoon sugar into core of each apple. Fold dough up over apples. Pinch edges together. Place in baking dish. Bring 1 cup water, a dash of cinnamon, 11 /2 cups sugar and1/4 pound of butter or margarine to a boil. Pour over the dumplings. Bake 1 hour. Fifteen minutes at 400° F. and 45 minutes at 300°F. —Mrs. T. E. Cooper

APPLE STREUSSEL PIE 3 cups uncooked apples 3/4 cup sugar 2 tablespoons flour

1 cup sour cream 1 egg 1 teaspoon vanilla

Topping 1 teaspoon cinnamon cup sugar 3 tablespoons butter 5 1/2 tablespoons flour Chop apples very fine. Mix sugar and flour, add cream, beaten egg, vanilla and salt. Beat until smooth, add apples and mix. Pour into pastry lined pan. Bake in hot oven until somewhat firm. Remove from oven and cover with topping, which has been worked into a crumby mass. Return to oven and bake 10 minutes. Makes 1 pie.

—Mrs. Paul Johnson 1/2

APPLE PIE 1 teaspoon cinnamon 5 to 7 tart apples 1/4 teaspoon nutmeg 3/4 to 1 cup sugar 1 recipe plain pastry 2 tablespoons flour 2 T. lemon juice (1/2 lemon) Vs teaspoon salt Pare apples, slice thin, add sugar mixed with flour, salt and spices; fill 9 inch pastry lined pie pan, dot with butter, add lemon juice. Grated lemon rind may be added if desired. Adjust top crust, bake in hot oven 450 ° F. 10 minutes then in moderate oven 350°F. for 40 minutes.

—Mrs. James R. Laughlin 61

HOW WE

COOK IN CORINTH

DEEP APPLE PIE pinch cinnamon Mix together: 2 tablespoons water 6 apples cut thin 1 tablespoon butter 1/2 cup white sugar Put above in casserole. Cream and put on top: 1 cup flour 1/4 lb. butter 1/2 cup brown sugar Bake in moderate oven for about 45 minutes. Serve with whipped cream.

—Mrs. R. C. Liddon

BERRY PIE Line pie plate with pastry. Sprinkle lightly with flour and sugar mixed to prevent juice from soaking in crust. Fill with berries which have been IN CORINTH HOW WE COOK picked over, washed and drained. Sprinkle with flour and a little salt. Cover with 2/3 cup sugar and dot with small pieces of butter. Cut remaining pastry in narrow long strips. Place them evenly across the pie. Lay other strips DEEPTrim APPLE PIE across the pie top to form lattice. and bake in hot oven-450°F.—for about 25 minutes. pinch cinnamon Mix together: —Mrs. L. J. Green 2 tablespoons water 6 apples cut thin 1 tablespoon butter 1/2 cup white sugar BOTTOM Put above in casserole. BLACK Cream and put on PIE top: 1 /4envelope lb. butterunflavored gelatin 11 2 cup cupsflour scalded milk 1/2 cup brown sugar 4 eggs, separated 1/2 pint whipping cream Bake in moderate Servecorn with whipped 1/2 tablespoons starch 1 teaspoon vanilla oven for about 451 minutes. cream.

1/2 cup sugar 2 ozs. chocolate C. Liddon Scald milk; mix corn starch and sugar and—Mrs. add to R. milk; pour into beaten egg yolks. Cook in double boiler until thick custard. Soak gelatin BERRY PIE in 1/4 cup cold water 5 minutes. Take out 1 cup custard and add 1 1/2 squares melted chocolate; add vanilla, put chocolate mixture into baked pie crust Line pie plate with pastry.

Sprinkle lightly with sugar mixed and chill. Add gelatin to balance of custard and stirflour untiland dissolved; cool to prevent juice from soaking in egg crust.

Fill with berries which which have been slightly; add to this mixture the whites beaten stiffly—to teapicked over, washed and drained.

Sprinkle with flour and a little salt.

Cover spoon cream of tartar, 1/2 cup sugar, and 2 tablespoons rum flavoring have cup sugar and dot with small pieces of butter.

Cut remaining pastry with 2/3 been added. Pour on top of first layer of pie in crust and refrigerate several in narrow hours untillong firm.strips. Place them evenly across the pie. Lay other strips across the piewhipped top to form lattice.

Trim and bake in hot oven-450°F.—for Top with cream and grated chocolate. about 25 minutes.

L. J.PIE Green GRAHAM CRACKER CRUST F•R BLACK—Mrs. BOTTOM 18 graham crackers orBLACK ginger snaps, crushed BOTTOM PIE 5 tablespoons melted butter Cream together and press into pie plate.

Bake 10unflavored minutes atgelatin 400°F. 2 cups scalded milk 1 envelope —Mrs.cream Ed Duncan 4 eggs, separated 1/2 pint whipping 1 1/2 tablespoons corn starch 1 teaspoon vanilla 2 ozs. chocolate 1/2 cup sugar CHERRY PIE Scald milk; mix corn starch and sugar and add to milk; pour into Take offCook cherries and add till Soak thickens and beaten eggsyrup yolks. in double boiler 3/4 cup untilsugar. thickCook custard. gelatin add and add Take 2 tablespoons crust: in cup coldTake wateroff 5 minutes. out 1 cup flour. custardPour and in add 1 1/2 squares 1/4cherries.

1 cup flour 3 T.mixture water (Ice melted chocolate; add vanilla, put chocolate intowater) baked pie crust 4 levelAdd T. Crisco pinch and chill. gelatin to balance of custard andsalt stir until dissolved; cool Mix add flour, and salt blended. ice water, mix.1/4 Cook teaslightly; to Crisco this mixture theuntil egg well whites beaten Add stiffly—to which in 400 cream degreesofoven 20 minutes.

1/2 cup sugar, and 2 tablespoons rum flavoring have spoon tartar, —Mrs. Kate McCullar been added. Pour on top of first layer of pie in crust and refrigerate several hours until firm.

Top with whipped cream and grated chocolate.

INDIVIDUAL CHERRY PIE Drain 1 can pie cherries partly.

Use liquid to make paste PIE of 1 1/2 cups GRAHAM CRACKER CRUST F•R BLACK BOTTOM sugar and 1 tablespoon flour.

18 graham crackers or ginger snaps, crushed Mix together and serve in pastries topped with whipped cream.

5 tablespoons melted butter —Mrs Emily Johnson Cream together and press into pie plate. Bake 10 minutes at 400°F. —Mrs. Ed Duncan 62

CHERRY PIE Take syrup off cherries and add 3/4 cup sugar. Cook till thickens and add cherries. Take off and add 2 tablespoons flour. Pour in crust: 1 cup flour 3 T. water (Ice water) pinch salt 4 level T. Crisco Mix flour, Crisco and salt until well blended. Add ice water, mix. Cook in 400 degrees oven 20 minutes.

—Mrs. Kate McCullar

INDIVIDUAL CHERRY PIE Drain 1 can pie cherries partly. Use liquid to make paste of 1 1/2 cups sugar and 1 tablespoon flour.

Mix together and serve in pastries topped with whipped cream.

—Mrs. Emily Johnson 62

PASTRIES, CONTINUED

PRIZE CHERRY PIE 1 No. 2 can pitted cherries 4 tablespoons flour cup sugar cinnamon Drain juice from cherries. Mix flour and sugar together, then mix with the cherries. Sprinkle with cinnamon. Spread this mixture over an uncooked pastry, for top crust use criss-cross strips or plain top pricked with fork or knife—brush top pastry with melted butter, sprinkle with a little sugar, cinnamon, and nutmeg (if desired). Temperature 450 ° for 15 minutes, reduce to 375° till well browned, about 30 minutes.

—Mrs. E. D. Allen

JELLO CHERRY PIE 1 No. 2 can pitted cherries 1 package cherry jello 1 cup sugar Drain juice from cherries and beat dissolved jello in it and add sugar.

Congeal till about half firm, add cherries and pour in ready cooked pastry or pie pan lined with vanilla wafers. Place in refrigerator and congeal.

Serve with whipped cream.

—Mrs. 0. W. Dean

CHESS PIE 1 or 2 teaspoons nutmeg 5 eggs 2 1/2 cups sugar vanilla 1 cup sweet milk 1/2 cup butter 3 tablespoons flour Mix flour with sugar. Add to softened butter and milk. Add beaten egg yolks. Beat egg whites stiff and add to other mixture—mixing thoroughly. Bake in crust.

—Mrs. H. R. Oldham

CHESS PIE 8 egg yolks 1/2 cup cream 1 1/2 cups sugar 1/2 cup butter Beat the eggs and add sugar, cream and butter. Put in double boiler and cook for 1 hour or until thick. Remove from stove and cool. Add 2 teaspoonfuls vanilla. Place in baked pie shell and return to oven and bake a light brown.

—Mrs. Nat Bynum

CHESS PIE 2 tablespoons flour 5 or 6 eggs 2 cups milk 2/3 cup butter 1 teaspoon lemon extract 2 cups sugar Use 1/2 2nd cup sugar in meringue.

Cream eggs, butter, sugar and add flour then milk and flavor. Bake in uncooked crust. Cook until firm. Makes 2 pies.

—Mrs. W. C. Sweat

CHESS PIE Beat the yolks of 5 eggs. Add 1/2 cup melted butter, 1 cup sugar, 1 tablespoon meal, 1 tablespoon flour. Add 1 cup milk and another cup of sugar, 2 teaspoons vanilla. Pour in partly cooked pie shell. Bake in slow oven 325°-350 ° until firm.

—Mrs. E. S. Perkins 63

HOW WE COOK IN CORINTH

CHESS PIE 2 tablespoons vinegar 3 eggs whipped until fluffy vanilla to taste 1/2 cup butter 1 1/2 cups sugar Blend and put in unbaked crust. Set oven at 350° until pie crusts over.

Then rook at 250 ° until firm.

PASTRY almost 1 cup shortening 2 cups flour pinch salt Blend until like cornmeal. Moisten with milk and roll.

—Mrs. John Jones

SOUTHERN CHESS PIE

HOW WE COOK IN CORINTH

1 teaspoon vanilla cup butter 1 grated lemon rind 1 cup sugar rich pastry for pie 5 eggs CHESS PIE 1 teaspoon lemon juice Beat yolks and light. Add sugar gradually tablespoons vinegar 3 eggsegg whipped untilwhites fluffy of two eggs2 until continuing beat until very light and fluffy.

Cream butter vanilla to butter taste perfectly smooth 1/2 cup to and 1soft, thensugar add mixture and mix well. Add salt, lemon juice, rind and 1/2 cups vanilla.

Doand notput stir, whip with and light.

Blend inbut unbaked crust.egg Set beater oven atuntil 350°well untilmixed pie crusts over.

Line gook pie pan with° until pastry, prick with fork. Pour in filling and bake in fairly Then at 250 firm. hot oven, 375 degrees about 35 or 40 minutes until custard is well set and PASTRY pastry browned. Remove from oven and cover top with meringue.

Kate McCullar almost —Mrs. 1 cup shortening 2 cups flour pinch salt Blend until like cornmeal. Moisten with milk and roll.

CHEESE PIE —Mrs. John Jones Yolks of 5 beaten eggs, mix with a cup of sugar, add a pinch of salt, 1 tablespoon flour, 1 tablespoon melted butter, SOUTHERN CHESS PIE rind and juice of half a lemon, 1/2 pint cream, 1 lb. cottage cheese and the whites of eggs beaten stiff last. pie pan with pie crust and, put1 mixture pan and bake in slow teaspoonin vanilla 3/4Line cup butter oven-325°--for 1 cup sugar 1 to 1 1/2 hours.

1 grated lemon rind rich pastry—Mrs. for pieMilton Rubel 5 eggs 1 teaspoon lemon juice Beat egg yolks and whites of two eggs until CHOCOLATE PIE light. Add sugar gradually continuing to beat until very light and fluffy. Cream butter perfectly smooth Scaldthen 2 cups over boiling water.

Sift together bowl cup and soft, add milk mixture and mix well.

Add salt, lemoninto juice, rind1 and sugar, 1/4 teaspoon 2 heaping cocoa (more or less be vanilla.

Do not stir,salt, but whip with tablespoons egg beater until well mixed andcan light. added if pan desired), and 4 rounding Add the Line pie with pastry, prick withtablespoons fork. Pour inflour. filling andenough bake inof fairly scalded the sifted ingredients to makeuntil a smooth paste.

Then add hot oven,milk 375 to degrees about 35 or 40 minutes custard is well set and rest of browned. milk and Remove return to from double boiler cook 20 pastry oven andand cover topuntil withthickens—about meringue. minutes—stirring occasionally. Beat two egg yolks andKate stir into chocolate —Mrs. McCuller mixture. Stir constantly for 2 minutes. Remove from fire, add 1 tablespoon butter and 1 teaspoon vanilla. Pour into baked pie shell. Top with whipped CHEESE PIE cream or meringue made from the 2 egg whites.

Variations: Yolks of 5 beaten eggs, mix with a cup of sugar, add a pinch of salt, Coconut Pie. Make as above leaving cocoa.

1 tablespoon flour, 1 tablespoon melted out butter, rindAdd andcoconut juice of before half a pouring1/2 into pie shell. 1 lb. cottage cheese and the whites of eggs beaten stiff lemon, pint cream, Caramelize cup sugar in 1/4 andinadd to last. Caramel Line pie Pie. pan with pie crust1/2 and put mixture in cup pan butter and bake slow custard mixture adding egg yolks. oven-325 ° —forbefore 1 to 1 1/2 hours.

—Mrs. Milton Rubel FOOL PROOF PIE CRUST 3 rounding T. shortening 1 cup flour CHOCOLATE3PIE 1/4 teaspoon salt T. cold water—not ice water Sift flour2 and salt, cutover in shortening, usingSift pastry blender or bowl two knives, Scald cups milk boiling water. together into 1 cup add water, mix andsalt, roll 2 out on lightly floured board. degrees. sugar, heaping tablespoons cocoa Bake (more450 or less can be 1/4 teaspoon —Mrs. E. S. Perkins added if desired), and 4 rounding tablespoons flour. Add enough of the scalded milk to the sifted ingredients to make a smooth paste. Then add 64 and cook until thickens—about 20 rest of milk and return to double boiler minutes—stirring occasionally. Beat two egg yolks and stir into chocolate mixture. Stir constantly for 2 minutes. Remove from fire, add 1 tablespoon butter and 1 teaspoon vanilla. Pour into baked pie shell. Top with whipped cream or meringue made from the 2 egg whites.

Variations: Coconut Pie. Make as above leaving out cocoa. Add coconut before pouring into pie shell.

Caramel Pie. Caramelize 1/2 cup sugar in cup butter and add to custard mixture before adding egg yolks.

3/4

FOOL PROOF PIE CRUST 1 cup flour 3 rounding T. shortening 1/4 teaspoon salt 3 T. cold water—not ice water Sift flour and salt, cut in shortening, using pastry blender or two knives, add water, mix and roll out on lightly floured board. Bake 450 degrees.

—Mrs. E. S. Perkins 64

PASTRIES, CONTINUED

CHOCOLATE PIE 1 teaspoon butter 3 eggs, separated 2 or 3 tablespoons corn starch 3 cup sugar salt to taste 6 tablespoons cocoa 1 teaspoon vanilla 1 pint milk-2 cups Beat egg yolks and sugar together lightly. Dissolve cocoa in milk, stir over fire until well mixed. Stir hot cocoa into egg mixture. Cook in double boiler, stirring until beginning to thicken. Add butter and corn starch dissolved in a little milk while mixture is cooking, stir until thick. Turn into rich pie crust that has been baked 2/3 done in hot oven.

Beat egg whites stiff, add 4 tablespoons sugar. Spread meringue over filling. Bake until light brown and filling is set.

—Mrs. Leroy Gray

COCONUT PIE 1/2 cup melted butter 1 can coconut (Southern style) pinch salt Bake in crust.

—Mrs. H. R. Oldham

3 eggs (whole) 1 tablespoon flour mixed with 1 cup sugar 3/4 cup white or dark corn syrup

COCONUT PIE 1 cup sugar

1 cup milk, scalded 1 lump butter—melted in milk 2 eggs 1 teaspoon vanilla 1 tablespoon flour Mix ingredients well, blending 1 package coconut. Pour into slightly baked pie shell and bake in slow oven-350 ° —until done and slightly brown.

—Mrs. W. C. Briggs

CREAM PIE 2 tablespoons butter cup flour 3 slightly beaten egg yolks cup sugar 1/2 teaspoon vanilla extract teaspoon salt 1 baked pastry shell 2 cups milk Mix flour, sugar and salt thoroughly; bring milk to scalding and add to dry ingredients gradually, stirring constantly. Cook over hot water, stirring often, until thick, about 15 minutes. Add butter and egg yolks; cook 2 minutes longer. Cool and add vanilla. Pour into baked pastry shell and cover with meringue and bake in moderate oven (350 degrees) about 12 minutes.

Makes one nine-inch pie.

Variations of Cream Pie Butterscotch Pie. Substitute 1 cup brown sugar for granulated sugar in recipe for cream pie. Very good.

Chocolate Pie. In recipe for cream pie increase sugar to 1 cup; add 2 squares unsweetened chocolate to scalded milk and let melt.

Banana Pie. Slice 2 or 3 bananas and add to filling for cream pie.

—Mrs. R. A. Stephens 1/3 2/3 1/4

LEMON PIE 11/2 cups water 1 cup sugar 1/3 cup flour 1/2 teaspoon salt 1 teaspoon butter or margarine 4 tablespoons lemon juice 3 egg yolks Beat egg yolks in top of double boiler; gradually stir in sugar, flour, salt, water, and lemon juice. Cook in double boiler until mixture thickens, then add butter. Cool and pour into baked pie shell. Top with meringue and brown lightly in moderate oven-325 degrees.

—Mrs. James R. Laughlin 65

HOW WE COOK IN CORINTH

EGGNOG PIE 1 tablespoon gelatin 1/2 teaspoon almond extract 3 egg whites 2 tablespoons cold water 2 cups light cream 1/2 cup almonds, slivered and toasted 1/4 teaspoon salt 3 egg yolks—well beaten 1/2 cup Maraschino cherriescut in pieces 1 1/2 teaspoons vanilla 2/3 cup sugar green citron Soften gelatin in cold water for 5 minutes. Scald cream in top of double boiler. Add salt and 1/2 cup sugar to beaten egg yolks; beat until lemon colored and foamy. Add a small amount of scalded cream to egg mixture and blend. Return to double boiler and cook over hot water until mixture coats a silver spoon (7 to 10 minutes). Add vanilla, almond extract and gelatin and blend well. Chill until slightly thickened. Beat egg whites until still, add cup sugar gradually; continue beating until sugar is HOW WEremaining COOK IN1/2 CORINTH thoroughly blended. Fold egg white mixture into thickened gelatin mixture.

Add almonds and cherries and blend well. Pour into baked pie shell. Garnish with several cherry poinsettias and citron leaves. Chill until ready to EGGNOG PIE serve. This can be made the day before it is to be served.

—Mrs. E. D. Klyce 1 tablespoon gelatin almond extract 1/2 teaspoon 2 tablespoons cold water 3 egg whites LEMON DELIGHT 2 cups light cream 1/2 cup almonds, slivered and toasted 1 /4 teaspoon salt 2 egg yolks—well-beaten juice of 2 lemons cup Maraschino cherries3 egg yolks—well 1/2stiffly 8 tablespoons sugarbeaten 2 beaten egg whites cut in pieces teaspoons vanilla 111/2 tall can chilled evaporated milk 1/2 cup sugar green citron Pour into crumb lined trays (chilled) and top with more crumbs.

Soften gelatin in cold for squares 5 minutes. cream in top of double Freeze till firm enough towater cut into forScald serving.

Crushed fruit, i.e., boiler.

Add salt and % cup sugar to beaten egg yolks; beat until lemon pineapple, etc., may be added for variety. colored and foamy. Add a small amount of scalded cream to egg mixture —Mrs. R. B. Patterson and blend. Return to double boiler and cook over hot water until mixture coats a silver spoon (7 to LEMON 10 minutes).

Add vanilla, almond extract and ICE BOX PIE gelatin and blend well. Chill until slightly thickened. Beat egg whites until cup lemon juice pinch of saltbeating until sugar is still, 1/2 add remaining 1/2 cup sugar gradually; continue 1 gratedblended. lemon rind 1% cupthickened sweet condensed milk thoroughly Fold egg white mixture into gelatin mixture. rolled vanilla wafers or cup sugar 1/4 cup Add 1/2 almonds and cherries and blend well.1 Pour into baked pie shell.

Gareggsseveral cherry poinsettias and citron stale lady fingers nish 4with leaves.

Chill until ready to Beat andthe one egg white light.

Add condensed milk, serve.

Thisegg canyolks be made day before it very is to be served. stirring until well mixed. Add lemon juice and rind stirring thick.

—Mrs. E. D.until Klyce Butter well a large pyrex pie pan and sprinkle crumbs thickly all over.

Turn lemon mixture over crumbs. salt to egg whites, beat stiff. Add LEMONAdd DELIGHT sugar gradually while continuing to beat smooth. Add few drops lemon 2 egg yolks—well-beaten juice in of oven 2 lemons juice.

Spread meringue thickly over pie. Place under low flame to 8 tablespoons sugar 2 stiffly6beaten whites brown meringue delicately.

Leave in refrigerator hours egg or over night betall can chilled evaporated milk fore 1 serving.

Pour into crumb lined trays (chilled) and—Mrs. top with more crumbs.

Kate McCullar Freeze till firm enough to cut into squares for serving. Crushed fruit, i.e., pineapple, etc., may be added for variety.

LEMON-RAISIN PIE —Mrs. R. B. Patterson 1 lemon 1 cup sugar 1 1/2 cups water 2 tablespoons butter or margarine LEMON ICE BOX PIE 1 1/2 cups raisins 3 tablespoons flour /2 cup lemon juice pinch of salt 11 teaspoon salt 1 gratedfor lemon rindpie-8 inch 11/2 cup sweet condensed milk Pastry 2 crust 1Combine cup rolled vanilla or /2 cup sugar sugar, water, raisins and salt1 1/4 in sauce pan. Cut halfwafers of lemon eggs stale lady fingers into 4thin slices—add to sugar and raisin mixture.

Bring to boil, cover and Beat yolks Blend and one eggand white very light.

Add mixture—stirring. condensed milk, simmer 15egg minutes. butter flour—add to raisin stirring until well to mixed.

Add lemon and rind3 stirring Bring this mixture boil and cook untiljuice thick, about minutes.until Addthick. juice Butter well a large pie Roll pan and sprinkle crumbs thickly all over. from remaining half pyrex of lemon. out half of pastry and fit into 8-inch pie Turn lemon mixture over crumbs.

Add salt to egg whites, beat stiff. pan—pour in mixture—. Roll out remaining pastry—cut into stripsAdd and sugar gradually while continuing to beat smooth.

Add few drops lemon make lattice top. Bake in hot oven 425 degrees for 30 minutes'. juice. Spread meringue thickly over pie. Place in—Mrs. oven under low flame to Guy Thompson brown meringue delicately. Leave in refrigerator 6 hours or over night be66 fore serving.

—Mrs. Kate McCullar

LEMON-RAISIN PIE 1 cup sugar

1 lemon 2 tablespoons butter or margarine 3 tablespoons flour

1 1/2 cups water

1 1/2 cups raisins 1/2 teaspoon salt Pastry for 2 crust pie-8 inch Combine sugar, water, raisins and salt in sauce pan. Cut half of lemon into thin slices—add to sugar and raisin mixture. Bring to boil, cover and simmer 15 minutes. Blend butter and flour—add to raisin mixture—stirring.

Bring this mixture to boil and cook until thick, about 3 minutes. Add juice from remaining half of lemon. Roll out half of pastry and fit into 8-inch pie pan—pour in mixture—. Roll out remaining pastry—cut into strips and make lattice top. Bake in hot oven 425 degrees for 30 minutes'.

—Mrs. Guy Thompson 66

PASTRIES, CONTINUED

LEMON CHIFFON PIE 1 tablespoon plain gelatin Vs teaspoon salt 1/4 cup cold water 1/4 cup lemon juice 3/4 cup sugar 1/4 cup water 4 egg yolks 1/2 teaspoon grated rind Dissolve gelatin in 1/4 cup cold water; in a double boiler put the slightly beaten yolks, the lemon juice and the other 1/4 cup of water with the softened gelatin and half the sugar. Cook very slowly over water until mixture begins to thicken perceptibly, then remove at once and place in a pan of cold water to cool. Meanwhile add the salt to the egg whites and beat until almost stiff and begin to slowly add the remaining sugar while beating. By that time the gelatin mixture should be to the quivery stage; then gradually beat that into the egg white mixture while still beating vigorously. This mixture will be very light and when it begins to get firm enough to look as if it will hold its shape turn it into a graham pastry shell. Set in refrigerator until ready to serve and cover with slightly sweetened whipped cream. If made on an electric mixer this pie will have a greater volume and will be lighter. Note, also that the entire amount of liquid designated in this recipe is 3/4 cupful. Use the same amount of liquid in any chiffon pie of these proportions and it will work out all right. Yield one 10-inch pie and serves 8.

This recipe came from Mrs. Fred Perry's famous Crickett Inn Tea Room in Tampa, Florida and is simply out of this world!

—Mrs. Lloyd F. Garrett

MACAROON TORTE 1 tablespoon (1 envelope) 1/2 cup sugar unflavored gelatin 2 stiff beaten egg whites 1/4 cup cold water 1 cup heavy cream, whipped 1/2 cup hot water 1 8 oz. package macaroon cookies 1/2 cup crushed drained pineapple Soften gelatin in cold water; dissolve in hot water and chill until partially set. Line sides of 8 inch square pan with macaroons• roll remaining macaroons to cover bottom of pan; reserve 1/4 cup of crumbs ' to sprinkle on the top. Add pineapple to gelatin. Gradually beat sugar in stiff-beaten egg whites; fold into gelatin mixture. Fold in whipped cream. Pour into pan.

Top with remaining 1/4 cup crumbs. Chill thoroughly. Serves 9.

—Mrs. C. R. Caviness

MOLASSES PIE 3/4

cup sugar pinch of salt 1 cup sorghum molasses 2 eggs 1 tablespoon flour 1 cup buttermilk Blend all ingredients and put into unbaked pie shell. Bake 45 minutes or until firm.

—Miss Lucy Powell

ORANGE CHIFFON PIE 1 tablespoon unflavored gelatin 4 egg yolks 1/4 cup cold water 2 teaspoons grated orange peel 1/2 cup sugar 1/4 cup sugar 1/2 cup orange juice 4 stiff beaten egg whites 1/2 teaspoon salt 1 9 inch baked pastry shell Soften gelatin in cold water. Combine sugar and orange juice. Add salt to egg yolks and beat until thick. Add fruit juice mixture, beat well. Cook in double boiler until mixture coats spoon. Remove from heat; add softened gelatin and stir until dissolved. Add orange peel. Chill until partially set.

Slowly beat 1/4 cup sugar into egg whites. Fold into custard and pour into cooled pastry shell. Chill until set. Top with whipped cream and garnish with orange sections. Serves 6.

—Mrs. Irvin Mauldin 67

HOW WE

COOK IN CORINTH

PECAN PIE 1 cup white corn syrup 3 eggs 1 cup pecans 1/2 cup sugar 1 teaspoon vanilla 1 tablespoon corn starch 1 tablespoon melted butter Beat eggs together, mix sugar and corn starch, and add eggs; add other ingredients. Cook in unbaked pie shell. Cook in slow oven about 40 minutes.

Hickory nuts may be substituted.

—Mrs. Egbert Martin

PECAN PIE Beat 3 eggs, add 1/2 cup sugar, 1 cup white corn syrup, 1 tablespoon butter, 1 tablespoon corn starch, 1 cup broken pecans, and 1 teaspoon vanilla flavoring, mixIN well.

HOW WE and COOK CORINTH Partly bake crust and pour filling in, bake for 40 minutes in a slow oven 325 degrees.

—Mrs. Milton Rubel

PECAN PIE 1 cup white corn syrup PECAN PIE

3 eggs 1 cup pecans 1/2 cup sugar cup chopped nuts 3 slightlycorn beaten 1%teaspoon vanilla 1 eggs tablespoon starch 1 cup white corn syrup 1 teaspoon vanilla 1 tablespoon melted butter Ys teaspoon salt 1 cup sugar starch, and add eggs; add other Beat eggs together, mix sugar andcorn Mix all, Cook add pecans.

Pour in shell oven and bake.

Cookpie in slow about 40 minutes. ingredients. in unbaked pieuncooked shell.

—Mrs. Alva Dalton Hickory nuts may be substituted.

—Mrs. Egbert Martin

PINEAPPLE PIE PIE Take 2 heaping tablespoonsPECAN flour and mix with 1 1/2 cups sugar, yellows of 6 Beat eggs, 3lump butter, small can crushed pineapple. eggs, add 1/2 cup sugar, 1 cup white corn syrup, 1 tablespoon Bake in crust. Beat whites of eggs add 2pecans, tablespoons to each butter, 1 tablespoon corn starch, 1 cupand broken and 1sugar teaspoon vanilla white for meringue. flavoring, and mix Makes well. 2 pies.

Partly bake crust and pour filling in, bake for 40 minutes in a slow oven PASTRY—One Crust 325 degrees.

—Mrs. Milton Rubel 1 1/4 cups sifted flour 5 or 6 tablespoons cold fat 3 tablespoons cold milk 1/4 teaspoon salt Mix flour, salt and shortening until PIE well blended. Then add cold milk.

PECAN —Mrs. John Barkley % cup chopped nuts 3 eggs slightly beaten 1 cup white corn syrup 1 teaspoon vanilla PUMPKIN PIE 1 cup sugar 1/8 teaspoon salt Mix all, add pecans. Pour in uncooked pie shell and bake. salt Alva Dalton 2 cups stewed pumpkin 1/2 teaspoon —Mrs. 2 cups rich milk or cream 1/2 teaspoon ginger 1 cup of sugar 2 teaspoons cinnamon 2 eggs PINEAPPLE 1/2 PIEteaspoon allspice Mash pumpkin and mix with milk, sugar, beaten eggs, salt and spices, Take 2 heaping tablespoons flour and mixinwith 1 cupsa sugar, yellows and pour into pie plate lined with pastry. Place hot1/2 oven few minutes, of 6 eggs, lump small can oven. crushed pineapple. thl,n reduce heatbutter, and bake in slow Bake in crust. Beat whites of eggs and add 2 tablespoons —Mrs. L. J. sugar Green to each white for meringue. Makes 2 pies.

PUMPKIN PIECrust PASTRY—One 13/41/4cup cups sifted flour 5 6 tablespoons sugar 1 or tablespoon butter cold fat 31/4tablespoons cold milk 1/4tablespoons teaspoon salt 3 flour teaspoon salt, cinnamon, Mix flour, saltpumpkin and shortening until well blended.

Then add cold milk.

2 cups cooked cloves, ginger, and nutmeg —Mrs. John Barkley 3 egg yolks Combine and cook until thick. Let cool and add to baked crust.

—Mrs. Mary Hyland PUMPKIN PIE

68 2 cups stewed pumpkin 1/2 teaspoon salt 2 cups rich milk or cream 1/2 teaspoon ginger 1 cup of sugar 2 teaspoons cinnamon 2 eggs 1/2 teaspoon allspice Mash pumpkin and mix with milk, sugar, beaten eggs, salt and spices, and pour into pie plate lined with pastry. Place in hot oven a few minutes, thl'n reduce heat and bake in slow oven.

—Mrs. L. J. Green

PUMPKIN PIE 3/4 cup sugar 1 tablespoon butter 3 tablespoons flour 1/4 teaspoon salt, cinnamon, 2 cups cooked pumpkin cloves, ginger, and nutmeg 3 egg yolks Combine and cook until thick.Let cool and add to baked crust.

—Mrs. Mary Hyland

68

PASTRIES, CONTINUED

PUMPKIN CHIFFON PIE 2 teaspoons unflavored gelatin 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 cup cold water 3 eggs separated 1/2 teaspoon ginger 1/2 cup milk 1 cup sugar 1 ginger snap pie shell 1 1/4 cups mashed, cooked whipped cream pumpkin 1/2 teaspoon salt Soften gelatin in water 5 minutes. Beat egg yolks and add 1/2 cup sugar, pumpkin, salt, spices and milk. Cook over low heat, stirring constantly until mixture begins to thicken. Add gelatin to hot pumpkin and stir until dissolved. Cool. When mixture begins to thicken beat egg whites until almost stiff and beat in remaining sugar, 1 tablespoon at a time. Fold in pumpkin mixture. Pour into pie shell and chill until firm. Cover with whipped cream.

—Mrs. Milton Sandy

PUMPKIN PIE 1 teaspoon cinnamon 1 cup 3 tablespoons pumpkin 1 teaspoon nutmeg 1 cup 3 tablespoons milk pinch allspice, cloves, ginger, 2 eggs 5/8 cup sugar salt 7 teaspoons butter Cream sugar, salt, cinnamon, nutmeg, cloves, allspice, and butter light.

Add egg yolks and cream. Add to this mixture milk and pumpkin. Whip egg whites until stiff, fold into mixture. Fill crust and bake in a medium oven 40 minutes. Makes one pie. —Mrs. Paul Johnson

RAISIN PIE 1 cup of raisins, boil in 1 1/2 cups water until tender-1 cup of sugar, 1 egg, 1 lemon juice and rind, 1 tablespoon of flour, butter size of a walnut, 1 apple chopped fine, 1 teaspoon of vanilla. —Mrs. Cyril Propst

STRAWBERRY CHIFFON PIE 1 package strawberry-flavored 1/4 cup sugar 2 stiff-beaten egg whites gelatin 1 cup hot water 1/2 cup heavy cream whipped 1 9-inch baked pastry shell 1 cup crushed sweetened strawberries—fresh or frozen Dissolve gelatine in hot water. Chill until partially set. Beat fluffy.

Fold in berries. Gradually beat sugar into egg whites; beat until mixture stands in peaks. Fold egg whites and cream into gelatin mixture. Pour into pie crust. Top with whipped cream. Garnish with sliced strawberries.

—Mrs. Charles R. Caviness

GRAHAM CRACKER PIE CRUST — Uncooked 16 large graham crackers 1/4 cup sugar 1/4 cup melted butter Roll crackers fine. Mix with butter and sugar; press firmly against sides and bottom of pie plate; chill.

—Mrs. Carl Norwood, Jr.

69

SOUPS GREEN SPLIT PEA SOUP 1 lb. green split peas 1/2 yellow turnip diced 3 quarts water 1 ham bone or 1/8 lb. salt pork 1 medium size onion chopped Wash peas in cold water. Rinse and drain peas well, place in kettle with rest of ingredients. Bring to a boil and let simmer for about 3 hours.

Season to taste. Add more water from time to time if necessary. Put through a seive, reheat and serve.

—Mrs. Lloyd Garrett

ONION SOUP AU GRATIN 5 small onions thinly sliced in 3 tablespoons butter rings 6 cups brown stock This may be made with 4 beef bouillon cubes added to the boiling water.

3 tablespoons grated Parmesan 6 slices, toast, preferably GREEN SPLIT PEA SOUP loaf French cheese Cook onions slowly in butter until soft.

Add stock. Salt to taste and 1 lb. green split peas yellow turnip diced 1/2each simmer 30 minutes. soup plate, sprinkle with 3 quarts water Place slice of toast on 1 ham bone or Serves 1/8 lb. salt cheese and pour soup over it, or pass cheese separately.

6 orpork 8.

1 medium size onion chopped —Mrs. Liddon McPeters Wash peas in cold water. Rinse and drain peas well, place in kettle with rest of ingredients. Bring to a boil and let simmer for about 3 hours.

Season to taste. Add more waterOF from time to time if necessary. Put through CREAM POTATO SOUP a seive, reheat and serve.

2 tablespoons butter salt and—Mrs. pepperLloyd Garrett 2 tablespoons flour 2 cups diced cooked potatoes 3 cups milk 1 tablespoon chopped pimento ONION SOUPAdd AUmilk GRATIN Melt butter; add flour and blend. and salt; cook until slightly thick, stirring constantly. Add potatoes and pimento. Season with salt and 5 small onions 3 tablespoons butter pepper.

Serves 6. thinly sliced in rings 6 cups brownBurleigh stock Russell —Mrs. This may be made with 4 beef bouillon cubes added to the boiling water.

3 tablespoons grated Parmesan 6 slices, toast, preferably CRAB GUMBO French loaf cheese 2 quarts boiling water 2 potatoes, chopped Cook onions slowly in butter until soft.

Add stock.

Salt to taste and 2 white onions, chopped 2 level salt simmer 30 minutes. Place slice of toast on each teaspoons soup plate, sprinkle with When boiling hard add: cheese and pour soup over it, or pass cheese separately. Serves 6 or 8.

1/2 cup raw rice 1 cup macaroni —Mrs. Liddon McPeters Let cook together about 1 hour. Then add: 1 can okra 1 can crab meat 1 can lima beans CREAM OF POTATO SOUP Season with: 1 sugar 2 teaspoon tablespoons butter dash salt and cayenne pepper pepper 1 hot flour stuff 2 teaspoon tablespoons dash black 2 cups dicedpepper cooked potatoes 2 3 tablespoons cups milk tomato catsup 1 tablespoon chopped pimento Add timeand to time ifAdd necessary, simmer for until four slightly hours.

Melt water butter;from add flour blend. milk and salt; cook Serve thick. thick, very stirring constantly. Add potatoes and pimento. Season with salt and pepper. Serves 6.

—Mrs. Jameson Jones —Mrs. Burleigh Russell

SOUPS

CHICKEN BRUNSWICK STEW CRAB GUMBO 1 fowl 2 onions 1 quart can corn 1 pint green butterbeans 2 quarts boiling water 2 potatoes, chopped 1 quart tomatoes Salt and pepper to taste 2 white onions, chopped level teaspoons salt Boil hen until tender and dice, return2to broth, add vegetables.

Cook When boiling hard add: slowly until thick.

1/2 cup raw rice 1 cup macaroni —Mrs. J. R. Talley Let cook together about 1 hour. Then add: 1 can okra 1 can crab meat 70 1 can lima beans Season with: 1 teaspoon sugar dash cayenne pepper 1 teaspoon hot stuff dash black pepper 2 tablespoons tomato catsup Add water from time to time if necessary, simmer for four hours.

Serve very thick.

—Mrs. Jameson Jones CHICKEN BRUNSWICK STEW 1 fowl 2 onions 1 quart can corn 1 pint green butterbeans 1 quart tomatoes Salt and pepper to taste Boil hen until tender and dice, return to broth, add vegetables. Cook slowly until thick.

—Mrs. J. R. Talley 70

SOUPS, CONTINUED

CREOLE GUMBO 1 pint oysters with liquor 2 1/2 cups cut okra 2 quarts hot water 3 T. ham drippings or other fat 3 strips bacon or 3 T. diced ham 1 large onion (chopped) 2 bay leaves 2 cloves garlic (chopped) 2 sprigs parsley (chopped) 1 green pepper (chopped) 1 teaspoon salt 2 tablespoons flour few grains black pepper 1/2 can tomato paste or 1 8 oz. can 1/16 teaspoon cayenne pepper tomato sauce 1 teaspoon thyme 1 1/2 cups cooked shrimp 1 cup fresh or canned crab meat Fry okra slowly in fat. When soft, add onion, garlic, and green pepper.

Continue frying until onion is soft. Blend in flour, tomato paste and a little water to prevent sticking. Add remaining ingredients. Simmer slowly at least 1 hour. Gumbo should be dark and thick. Serve in soup bowls with boiled rice.

—Mrs. Fayette Williams

"OL'S" BRUNSWICK STEW 9 teaspoons chili powder (some 1 large fryer like stronger flavor, so taste 1 1/4 lb. round steak, or about that much chopped beef roast with before getting too much) salt, black pepper, to taste a little gravy.

1 tablespoon tomato catsup 2 1/2 No. 2 cans tomatoes 3 t. Worcestershire sauce 6 medium Irish potatoes, 3 No. 2 cans water chopped fine 1 small garlic button chopped 3 medium onions, chopped fine very fine 1 No. 1 can Lima beans 1 No. 1 can green peas (English) 1/2 lb. oleo or butter 1 No. 2 can white cream corn 2 tablespoons bacon drippings 1/2 lb. okra (sliced) Start chicken to boil in cold water. If uncooked meat is used, brown in butter, chop fine, and add to chicken. Then add the rest of ingredients, except corn and peas. Add them later. Cook a long time, close to 6 hours.

Stir often, especially as it starts to thicken or it will scorch. Lower heat during the last cooking and add more water if it is too thick to suit. Don't start tasting too soon.

—Mrs. Clay McAmis ,

OYSTER STEW 1/8 teaspoon black pepper 1 pint oysters 1 1/2 quarts milk 1/2 cup butter 1/4 teaspoon paprika 1/2 teaspoon salt 1/16 teaspoon cayenne pepper Place oysters and juice in saucepan and heat gently. While oysters are heating add 1/4 cup of butter, salt and pepper. When oyster juice begins to simmer and the edges of oysters curl, add scalded milk. Heat to boiling, stirring occasionally. Remove from heat at once, cut remaining 1/4 cup butter into 6 pieces, placing one in each of the heated soup plates. Pour soup over and sprinkle with paprika. Serves 6.

—Mrs. Bonner Whitten

71

SALADS AND SALAD DRESSIITGS APPLE-CHEESE SALAD 1 cup shredded canned pineapple 1 cup shredded cabbage salt 2/3 cup diced cheese mayonnaise dressing 1 cup diced apple Combine ingredients. Mix lightly with 2 forks. Chill. Serve on crisp salad greens.

—Mrs. Blanch Kemp

BANCROFT SALAD 2 hard cooked eggs, diced 1 cup cubed cooked potatoes 2/3 cup diced celery 1/2 cup cooked green beans 1 teaspoon minced parsley 1/2 cup cooked peas 1/2 teaspoon salt 1/2 cup broken nuts (English walnuts or pecans) Mix together and moisten with 1/2 cup salad dressing. Chill, serve in a nest of crisp lettuce. Top with more dressing and a dash of paprika.

APPLE-CHEESE SALAD —Mrs. Haskell 0. Page 1 cup shredded canned pineapple 1 cup shredded cabbage salt 2/3 cup diced cheese SALAD dressing 1 cup diced apple BLACK CHERRYmayonnaise Combine ingredients.

Mix lightly with forks. pinch2of salt Chill. Serve on crisp 1 envelope gelatin salad1/2greens.

1 can black cherries cup cold water —Mrs. Blanch Kemp 1 can sliced grapefruit 2 cups heated ginger ale 30 to 35 almonds 4 tablespoons lemon juice 1/4 cup sugar BANCROFT SALAD Soak gelatin in cold water and dissolve in ginger ale. Stir lemon juice, sugar and salt into gelatin-ginger and put into refrigerator to 2 hard cooked eggs, diced 1 cup cubed cooked potatoes ale mixture set When gelatin begins tobeans set, add remaining ingredients and put back into 2/3 cup diced celery cooked green 1/2 cup refrigerator to set. peas 1 teaspoon minced parsley 1/2 cup cooked 1/2 teaspoon salt or with maybroken nuts (English 1/2 cupon Serve lettuce with your favorite fruit salad dressing walnuts orwhipped pecans) cream has been added. Serves 6 to 8. onnaise to which dressing.

Chill, serve in a Mix together and moisten with1/2 cup salad —Mrs. Frank McAmis nest of crisp lettuce. Top with more dressing and a dash of paprika.

—Mrs. Haskell 0. Page

SALADS AND SALAD DRESSIEGS

BLACK CHERRY SALAD

small can pineapple, drained 1 package cherry jello BLACK CHERRY1 SALAD 1 package cream cheese 1 can black cherries, drained 1/2envelope cup nutsgelatin pinch of salt 1 1 can black 1/2 cup cold water Mix juices of cherries and pineapple and heat, then cherries pour over jello. Let 1 can sliced cups heated ginger jello2partly congeal.

Stuffale cherries with nuts, then addgrapefruit this and pineapple 30 to 35 almonds 4 tablespoons lemon juice to jello. Save 1 teaspoon of cherry juice to add to cream cheese and top this.

1/4 cup sugar Byrd juice, Soak gelatin in cold water and dissolve in ginger—Frances ale. Stir lemon sugar and salt into gelatin-ginger ale mixture and put into refrigerator to set When gelatin begins to set, add ingredients and put back into CHEESE ANDremaining EGG SALAD refrigerator to set.

2 1/3 cups tablespoon grated onion Serve oncottage lettucecheese with your favorite2/3 fruit salad dressing or with may1/2 added. cup chopped olives 2 hard chopped onnaise to cooked which eggs, whipped cream has been Serves 6 to 8.

1/2 cup cream whipped creamMcAmis 2/3 cup—Mrs. Frank 1 pimento 10 lettuce leaves Mash the cottage cheese until fine, add the cream, eggs, onion and BLACK CHERRY SALAD olives. Serve on lettuce garnished with strips of pimento and any dressing desired.

1 small can pineapple, drained 1 package cherry jello Ida Holley 1 package —Mrs. cream cheese 1 can black cherries, drained 1/2 cup nuts 72 Mix juices of cherries and pineapple and heat, then pour over jello. Let jello partly congeal. Stuff cherries with nuts, then add this and pineapple to jello. Save 1 teaspoon of cherry juice to add to cream cheese and top this.

—Frances Byrd

CHEESE AND EGG SALAD 21/2 cups cottage cheese 2/3 tablespoon grated onion 1/3 cup chopped olives 2 hard cooked eggs, chopped 1/2 cup cream 2/3 cup whipped cream 1 pimento 10 lettuce leaves Mash the cottage cheese until fine, add the cream, eggs, onion and olives. Serve on lettuce garnished with strips of pimento and any dressing desired.

—Mrs. Ida Holley 72

SALADS AND SALAD DRESSINGS, CONTINUED

CANTALOUP SALAD Remove rind and seeds from cantaloupe. Cut in rings; 1 medium cantaloupe will make 3 rings. Arrange rings on shredded lettuce. Fill centers with large black, pitted canned cherries. Chill. Serve with French dressing.

—Mrs. Pete Curry

CHICKEN SALAD Cook young fat hen. Chop meat. Cool. Marinate several hours with dressing made of 1 cup of broth and fat melted, onion juice, salt and pepper, tabasco and vinegar, combine with crisp chopped celery and six hard boiled eggs. Use homemade mayonnaise made with lemon juice and use plenty of it. Do not add anything else. Serve on crisp lettuce with crackers.

—Mrs. Frank Worsham, Jr.

COLE SLAW Combine cup chopped parsley and 2 tablespoons chopped onion with each cup shredded cabbage. Garnish salad with crisp onion rings and a tuft of parsley. For each cup of shredded cabbage you will need 1 tablespoon salad oil, 11/2 tablespoons vinegar, 1/2 teaspoon salt and 1 1/2 teaspoons sugar.

Blend well, pour over shredded cabbage, toss lightly.

—Mrs. Milton Rubel

FISH MEDLEY SALAD 2/3 cup salmon 1/2 cup tuna 1/2 cup crab flakes

1 tablespoon minced parsley 1/4 teaspoon salt 2 teaspoons lemon juice 1/4 teaspoon paprika 1/2 cup salad dressing

2 hard cooked eggs 1/2 cup diced celery 1/4 cup chopped sweet pickles Mix and chill ingredients. Only one kind of fish may be used if preferred, but often leftover bits of fish may be used in this salad.

—Mrs. J. Burns

CRANBERRY SAUCE CONGEALED Make up 1 1/2 packages orange gelatin with 1/2 cup sugar. Let partly congeal. Add: 1 can cranberry sauce 1/2 cup nut meats 1/2 cup celery 1/2 cup pineapple drained —Mrs. J. A. Bray

FROZEN CRANBERRY SALAD 1 16-oz. can jellied cranberry 1/4 cup mayonnaise cup confectioners' sugar sauce 1 cup chopped California walnuts 3 tablespoons lemon juice 1 cup heavy cream whipped Crush cranberry sauce with fork. Add lemon juice. Pour into paper cups or refrigerator tray. Combine remaining ingredients and spread over cranberry mixture. Freeze firm. Unmold in crisp lettuce. Pass salted nuts Serves 6.

—Mrs. Wallace Schilling 73

HOW WE COOK IN CORINTH

CRANBERRY SALAD 1 lb. cranberries 2 1/2 cups water 1 1/2 cups sugar 2 packages orange gelatin 1 cup pecans 1 cup orange and juice 1 small can crushed pineapple Grind berries, pour sugar over and let set 15 minutes. Pour 2 1/2 cups water over gelatin and mix well. When it begins to set mix with above ingredients. Let set in refrigerator until well set. Serve on lettuce.

—Margaret L. Meeks

CRANBERRY SALAD 1 can whole cranberry sauce 1 package raspberry gelatin dissolved in 2 cups hot water 1 envelope unflavored gelatin dissolved in 1/4 cup cold water HOW1WE COOK IN CORINTH orange, quartered and ground Chill gelatin till half firm. Add whole cranberry sauce and orange.

Chill firm.

—Mrs. J. A. Ledbetter

CRANBERRY SALAD CRANBERRY SALAD 2 1/2 cups water

1 lb. cranberries 21 packages orange 121/2 cups sugar cups cranberries cup chopped nutsgelatin 1 orange and juice 1 2 cup cupspecans sugar 2 cup packages lemon gelatin 1 4 cups water 1 small orangecan crushed pineapple Grind berries, pour sugar over and let set 15 minutes.

Pour 2 1/2 cups 1 cup chopped celery water over gelatin and mix When to set mixSoak with gelatin above inGrind cranberries, addwell. sugar and it letbegins soak an hour. in gredients.

Let setthen in refrigerator until wellheated. set. Serve on lettuce. little cold water, add rest of the water Let partly congeal, add —Margaret L. Meeks all ingredients. Pour into molds and let harden in refrigerator. Makes 18 salads.

CRANBERRY SALAD —Mrs. Richard Warriner and Mrs. Robert Adams 1 can whole cranberry sauce FROZEN FRUIT in SALAD 1 package raspberry gelatin dissolved 2 cups hot water 1 gelatin dissolved in 1/4 to cuptaste cold water 1 envelope large canunflavored white cherries ened 1 and ground 1 orange, large canquartered crushed pineapple 1 envelope gelatin Chill till half firm.

Add whole cranberry sauce and orange. about gelatin 20 marshmallows, chopped 2 cups fruit juice Chill1/2 firm. juice of 1 lemon cup chopped almonds, optional —Mrs. J. A. Ledbetter 1/2 pt. cream, whipped and sweet2 tablespoons salad dressing Boil two cups fruit juice drained from fruit, cool slightly, add gelatin CRANBERRY SALAD dissolved in little cold water. Allow this to cool. Stir in all other ingredients.2Put incranberries freezing trays of refrigerator.1Stir or twice cups cuponce chopped nuts while freezing. 2 Serve lettuce leaves. cupson sugar 2 packages lemon gelatin —Mrs. John Stanley 4 cups water 1 orange 1 cup chopped celery FROZEN Grind cranberries, add sugarFRUIT and letSALAD soak an hour. Soak gelatin in littleNo. cold water, then add rest of the water10 heated.

Let partly congeal, add can sliced pineapple— marshmallows 2 1/2 all ingredients. refrigerator.

1 pint in cream whipped Makes 18 chopped Pour into molds and let harden salads.

8 bananas ripe No. 2 1/2 can white cherries— Mrs. Robert Adams 1 cupand mayonnaise seeded and cut—Mrs. in half Richard Warriner (If needed add pt. of top milk) 1 cup pecans—chopped FROZEN SALADuntil hard.

Mix all ingredients and freeze FRUIT in ice freezer —Mrs. F. C. Williams, Sr. 1 large can white cherries ened to taste 1 envelope gelatin 1 large can crushed pineapple FROZEN FRUIT SALAD 2 cups fruit juice about 20 marshmallows, chopped 11 juice of 1 lemon /2can cupwhite chopped almonds, optional Make cherries, pitted dressing of: /2 pt. whipped and sweet2 salad dressing 11/4 4 tablespoons egg yolks lb.cream, chopped marshmallows Boil two cups fruit juice drained from fruit, cool slightly, add gelatin 4 tablespoons vinegar.

1 - cup almonds dissolved little whipped cold water. Allow this to cool. Stir insugar all other ingredi1 pintin cream 4 tablespoons ents.Cook Put in trays of refrigerator. once or whilemarshfreezinfreezing double boiler until thick, addStir dressing to twice fruit, nuts, ing.

Serveand on cream. lettuce Freeze. leaves. mallows, —Mrs.D. John Stanley --Mrs. C. Hughes

FROZEN FRUIT SALAD 74 10 marshmallows No. 2 1/2 can sliced pineapple— chopped 1 pint cream whipped 8 bananas ripe No. 2 1/2 can white cherries-1 cup mayonnaise seeded and cut in half (If needed add pt. of top milk) 1 cup pecans—chopped Mix all ingredients and freeze in ice freezer until hard.

—Mrs. F. C. Williams, Sr. FROZEN FRUIT SALAD Make dressing of: 1 can white cherries, pitted 4 egg yolks 1/4 lb. chopped marshmallows '4 tablespoons vinegar.

1 - cup almonds 4 tablespoons sugar 1 pint cream whipped Cook in double boiler until thick, add dressing to fruit, nuts, marshmallows, and cream. Freeze.

---Mrs. D. C. Hughes 74

SALADS AND SALAD DRESSINGS, CONTINUED

FRENCH FRUIT SALAD I orange 1 doz. walnuts 1 banana lettuce French dressing 1/2 lb. grapes Peel orange and cut in sections. Peel banana and cut in quarter-inch slices. Remove skins and seeds from grapes. Break walnuts into small pieces.

Mix ingredients thoroughly and place on ice. Serve on lettuce leaves with French dressing.

—Mrs. Hermon Hester GARDEN SALAD lettuce 2 tomatoes 2 or 3 stalks celery 2 hard boiled eggs 3 or 4 radishes Rub salad bowl with garlic. Chop chilled ingredients. Toss together with mayonnaise to which catsup has been added—about one tablespoon to 1/2 cup of mayonnaise.

—Mrs. R. C. Wigginton

GRAPEFRUIT SALAD 1 1/2 tablespoons plain gelatin 1/4 cup cold water 1/2 cup boiling water 1/2 cup sugar Soak gelatin in cold water 5 minutes. dissolve. Add to other ingredients. Chill

2 tablespoons lemon juice 1 cup apples diced—or grapes 2 cups grapefruit pulp and juice 3/4 cup pecans Add boiling water and sugar and in molds or refrigerator dish.

NEW ORLEANS SALAD DRESSING Measure in 1 pint fruit jar 1 teaspoon salt, 1/4 teaspoon sugar, 1/4 teaspoon dry mustard, 1/2 teaspoon paprika, 1/2 teaspoon black pepper, 1/2 teaspoon prepared mustard, 1/2 teaspoon Worcestershire sauce, 2 dashes tabasco, 1 shake red pepper, 1/4 teaspoon peanut butter, 1 clove garlic cut in pieces (remove after six hours), 3/4 cup salad oil or olive oil, 1/4 cup red vinegar, juice of 1/2 lemon. Shake well. Serve over tossed salad or just over lettuce.

—Mrs. Bonner Whitten

KIDNEY BEAN SALAD 1/2 cup chopped celery 2 1/4 cups cooked or canned kidney 1/2 cup evaporated milk beans 1/4 cup vinegar drained from 3/4 cup chopped sweet pickle pickles 2 sliced hard cooked eggs Combine beans, pickle, eggs and celery lightly with a fork. Mix milk and vinegar and add to salad. Chill thoroughly. Serves six.

—Mrs. I. C. Thompson

MINTED HONEYDEW SALAD WITH MELON BALLS leaves 1 package lime gelatin 1 cup honeydew melon balls 2 cups hot water 1 to 2 teaspoons chopped mint Dissolve gelatin in hot water. Add mint leaves; let stand 10 minutes.

Strain mixture through very fine sieve. Chill until cold and syrupy. Remember that jello sets quickly; it is not necessary to allow it to chill very long. Add melon balls. Turn into large mold or individual molds. Chill until firm. Serve as dessert or salad with crisp lettuce and mayonnaise.

Serves 4 to 6.

—Mrs. Paden Nash 75

HOW WE COOK IN CORINTH

MACARONI SALAD small amounts of butter, sweet pickle, onion, celery seed, pepper salad dressing

1 package macaroni cooked 3 cooked eggs 1 bell pepper 1 teaspoon vinegar 1 cup mayonnaise 1 teaspoon mustard 1/2 cup salad oil 1/4 cup chili sauce 1/4 cup catsup dash tabasco sauce

SALAD DRESSING 1 teaspoon Worcestershire sauce 1 teaspoon black pepper 1 small onion grated 1 tablespoon water 2 cloves garlic chopped very fine paprika —Mrs. J. A. Bray

HOW WE COOK IN CORINTH

NUT AND PICKLE SALAD 2 cups sugar 2 1/2 tablespoons granulated MACARONI SALAD 1 cup cider vinegar, medium gelatin strength 1 package cup chopped walnutcooked meats small amounts of butter, sweet 1 macaroni mayonnaise 2 cups sweet pickle pickle, onion, celery seed, 32 cooked eggs lettuce cups cold water pepper 1 pepper 12bell cloves saladuntil dressing 1 teaspoon vinegar Boil together vinegar, sugar and cloves the mixture thickens.

Then remove from heat, remove cloves and add SALAD DRESSING the gelatin which has been soaked in the cold water for 5 minutes. Cool and when beginning to set, 1 teaspoon Worcestershire sauce 1 cup mayonnaise stir in the chopped nut meats and the pickles sliced black thin. Pour into cold, 1 teaspoon pepper 1 teaspoon mustard wet individual molds and set aside for a few hours to stiffen.

Serve on let1 small onion grated /2 cup salad oil tuce 1with a garnish of mayonnaise.

1 tablespoon water /4 cup chili sauce 1 —Mrs. McCullar 2 cloves garlicKate chopped very fine 1/4 cup catsup paprika dash tabasco sauce 5 "P" SALAD —Mrs. J. A. Bray 1 small can pimento 1 cup pecans 1 cup extra small English peasPICKLE1/2 cup green pepper cut fine NUT AND SALAD 1 package lime gelatin 1 cup crushed pineapple 2 cups 2 1/2 tablespoons Dissolve gelatin granulated according to directions on sugar box, add ingredients and 1 cup cider vinegar, medium chill. gelatin strength 1 cup chopped walnut meats —Mrs. M. W. Swayze mayonnaise 2 cups sweet pickle lettuce 2 cups cold water PEACH PICKLE SALAD 12 cloves Boil together sugar and cloves until the cheese mixture thickens.

1 package lime vinegar, gelatin 1 package cream Then from heat,orremove add the gelatin which has been 1/2 cup pecans chopped 4 remove large peach pickle 8 smallcloves and soaked the cold water for 5 minutes. beginning Mixingelatin with water.

Fill molds 1/2Cool inchand deepwhen with gelatin and to letset, stir in the chopped nut meats and the pickles thin.peach Pourpickle into cold, congeal.

Soften cream cheese with cream and add sliced nuts. Stuff wet individual set with asidecream for a few hours to stiffen.

Serve on lethalves or wholemolds smalland pickle cheese mixture.

Place on contuce with a garnish of mayonnaise. gealed gelatin and finish filling molds with lime gelatin. Let congeal. Serve —Mrs. Kate McCullar on lettuce with mayonnaise.

—Mrs. Harry Lee Williams

5 "P" SALAD OLIVE RELISH 1 small can pimento

1 cup pecans 1 cup extra small English peas 3,4 cup 1/2 cup green pepper cut fine 1 package lime gelatin sliced stuffed olives package lime gelatin 1 cup 1 pint hotcrushed water pineapple cup sliced sweet pickles 1/2 1 Dissolve gelatin according to directions on box, add ingredients and celery, if desired 3 tablespoons vinegar 1/4 cup sliced chill.

1/4 teaspoon salt —Mrs. W. Swayze Dissolve gelatin in hot water, add vinegar and salt.M. Chill, then when slightly thickened add remaining ingredients. Turn into individual molds.

Chill until firm. Unmold, PEACH then serve with fish or meat.

PICKLE SALAD —Mrs. J. C. Byrd 1 package cream cheese 1 package lime gelatin 4 large peach pickle or 8 small 76 1/2 cup pecans chopped Mix gelatin with water. Fill molds 1/2 inch deep with gelatin and let congeal. Soften cream cheese with cream and add nuts. Stuff peach pickle halves or whole small pickle with cream cheese mixture. Place on congealed gelatin and finish filling molds with lime gelatin. Let congeal. Serve on lettuce with mayonnaise.

—Mrs. Harry Lee Williams

OLIVE RELISH 73,4 cup sliced stuffed olives 1 package lime gelatin 1 pint hot water 1/2 cup sliced sweet pickles 3 tablespoons vinegar 1/4 cup sliced celery, if desired 1/4 teaspoon salt Dissolve gelatin in hot water, add vinegar and salt. Chill, then when slightly thickened add remaining ingredients. Turn into individual molds.

Chill until firm. Unmold, then serve with fish or meat.

—Mrs. J. C. Byrd 76

SALADS AND SALAD DRESSINGS, CONTINUED

OVERNIGHT SALAD 1 lb. marshmallows 1 large can sliced pineapple, drained

1 cup pecans 1/2 pint whipping cream

Dressing: 1 tablespoon flour 5 tablespoons vinegar 5 egg yolks 1 1/2 teaspoons salt 1 cup milk 1/2 teaspoon mustard cook, stirBeat egg yolks slightly, add other dressing ingredients and ring continually, until thick.

Chop marshmallows, pineapple, pecans. Whip cream. Mix these with dressing. Let stand overnight in refrigerator. Serves 20.

—Mrs. J. R. McCarter

PERFECTION SALAD 1 envelope gelatin, unflavored 1/2 cup cold water 1 pint boiling water 1/2 cup vinegar 1 teaspoon salt 1 cup shredded cabbage 1/2 cup sugar 1/2 teaspoon lemon flavoring or juice 1/4 can sweet red pepper cut fine 2 cups celery cut in small pieces Soak gelatin in cold water 5 minutes. Add vinegar, lemon, sugar and salt in the boiling water. Strain and when it begins to set add other ingredients. Turn into mold and chill. Serve on lettuce with mayonnaise. A delicious accompaniment to cold sliced chicken, veal, or pork.

—Mrs. G. 0. Meeks

POTATO SALAD 6 large red Irish potatoes 1/2 cup vinegar 1 1/2 cups celery, chopped fine 2 tablespoons salt 1/2 cup finely cut onion 1 tablespoon pepper, black or white 1/2 cup finely chopped parsley 1 cup pure olive oil Boil potatoes until a fork penetrates their centers. Allow to cool until they can be thinly sliced. Add celery, onion, salt and pepper and half of the chopped parsley. Stir olive oil through mixture and add vinegar to taste. When all is thoroughly blended, sprinkle black pepper and the remaining half of the parsley over the salad.

"Never put potato salad in the refrigerator."

—Mrs. Clay McAmis

PINEAPPLE-CHEESE SALAD 1 package lemon gelatin 1 small can crushed pineapple 1 package cream cheese 1/z cup salad dressing dash of salt 1 cup whipped cream Drain pineapple. Add to pineapple juice enough water to make one cupful. Heat this and dissolve gelatin in it. Add other ingredients and put into molds until firm. Serves 8.

—Mrs. 0. T. Holder, Sr.

COTTAGE CHEESE AND PINEAPPLE SALAD 1 lb. or 12 oz. cottage cheese 1 cup pecans, chopped 1 cup Pet milk, undiluted 1 cup mayonnaise mix well and mold. Serves 16.

1 package lemon gelatin 1 package lime gelatin 2 cups boiling water let cool but not set 1 can No. 2 crushed pineapple, drained

—Mrs. Frank Hinton 77

HOW WE COOK IN CORINTH

CHEESE AND PINEAPPLE SALAD 2 cups grated pineapple, 1/2 cup cold water 1 cup grated American cheese No. 2 can 1/2 cup sugar 1/2 pint whipped cream 1 envelope gelatin Add lemon juice to pineapple, put on fire and get very hot—do not boil.

Dissolve 1 envelope of gelatin in 1/2 cup of cold water about 5 minutes, then stir pineapple into this. When it begins to congeal, add 1 cup of grated cheese and 1/2 pint of whipped cream.

—Mrs. Reid Box

PEAR SALAD Two large pear halves on lettuce for individual serving. Fill with cot-

HOW WE COOK IN CORINTH tage cheese and cooked salad dressing and hold together with toothpicks.

Cover with Old English cheese, grated and garnish with cooked salad dressing and Maraschino cherries.

CHEESE SALAD AND PINEAPPLE SALAD BOILED DRESSING USED 3 eggs 2yolks cupsof grated pineapple, /2 cup cold butter water 1tablespoon teaspoon dry mustard 3 cup tablespoons water cheese 1 grated American No. 2 can teaspoon salt sugar pint whipped cream 16/2tablespoons 1/2 cup sugar flour—heaping 8 tablespoons vinegar 1teaspoon envelope gelatin Mix lemon all above with egg beater.put Cook in double until thick.

Add juice to pineapple, on fire and getboiler very hot—do not Add boil. one cup of cream when ready to offof stove, in jar. cold put water about 5 minutes, then Dissolve 1 envelope of gelatin in take 1/2 cup —Mrs. W.1L.cup McPeters stir pineapple into this. When it begins to congeal, add of grated cheese and 1/2 pint of whipped cream.

—Mrs. Reid Box RECEPTION SALAD 1 large can pineapple, crushed 1 package pecans PEAR SALAD 1/2 pint whipping cream 1 package lemon gelatin 2 packages cream cheese Two large pear halves on lettuce for individual serving.

Fill with cotand bring juice to boiling point. Pour lemon tage Drain cheesepineapple and cooked salad dressing and hold together with over toothpicks. gelatin.

Cream together cheese and pimento.

Mix pineapple and nuts.

Mix Cover with Old English cheese, grated and garnish with cooked salad dressall and whippingcherries. cream. ing and add Maraschino —Mrs. Clifford Boatman BOILED SALAD DRESSING USED yolks of 3 eggs tablespoon butter SALAD RING teaspoon dry mustard 3 tablespoons water 1teaspoon 3 tablespoons tablespoons lemon packagesalt lemon gelatin 6 sugar juice 1 cups V-8 cocktail tablespoons vinegar vinegar 1/2 teaspoon flour—heaping 82 tablespoons 1/2 teaspoon salt Mix all above with egg beater. Cook in double boiler until thick. Add Dissolve lemon gelatin 1 1/2 ofput hotinV-8 one cup of cream when readyintothe take offcups stove, jar.cocktail. Add salt, lemon juice and vinegar. Chill partially. Add 21/2 —Mrs. cups shredded mixed fresh W. L. McPeters vegetables, cabbage, carrots, turnips, celery, green pepper and green onion.

Pour into 1 quart oiled ring mold, or into individual molds. Garnish with RECEPTION SALAD deviled eggs and watercress.

—Mrs. E. J. Duncan 1 large can pineapple, crushed 1 package pecans 1 can pimentos 1/2 pint whipping cream SWEET PICKLE SALAD 1 package lemon gelatin 2 packages cream cheese Drain pineapple and bring juice to boiling 1 cup sugar 5 wholepoint. clovesPour over lemon gelatin.

Cream together cheese and pimento. Mix pineapple and nuts. Mix 1 cup vinegar all and cream.

Letadd thewhipping three above cook until they make a syrup. Then strain.

Clifford Boatman 1 package lime gelatin, dissolved in two cups —Mrs. hot water.

1 envelope gelatin, dissolved in little cold water.

Add the syrup to the gelatin and gelatin SALAD RING mixture, then add: 1 cup chopped pecans 11 package 3 tablespoons lemon juice lemon gelatin cup sliced sweet pickle gherkins 1Stir V-8 cocktail Serve with or without 2 tablespoons vinegar Serves 6.

1/2 cups while congealing. salad dressing.

1/2 teaspoon salt —Mrs. R. B. Moore, Sr. Dissolve lemon gelatin in the 1 1/2 cups of hot V-8 cocktail. Add salt, 78 Add 2% cups shredded mixed fresh lemon juice and vinegar. Chill partially. vegetables, cabbage, carrots, turnips, celery, green pepper and green onion.

Pour into 1 quart oiled ring mold, or into individual molds. Garnish with deviled eggs and watercress.

—Mrs. E. J. Duncan

1 can pimentos

SWEET PICKLE SALAD 5 whole cloves 1 cup sugar 1 cup vinegar Let the three above cook until they make a syrup. Then strain.

1 package lime gelatin, dissolved in two cups hot water.

1 envelope gelatin, dissolved in little cold water.

Add the syrup to the gelatin and gelatin mixture, then add: 1 cup chopped pecans 1 cup sliced sweet pickle gherkins Stir while congealing. Serve with or without salad dressing. Serves 6.

—Mrs. R. B. Moore, Sr. 78

SALADS AND SALAD DRESSINGS, CONTINUED

SALMON SALAD 1 can salmon—pour off all liquid 1 cup celery 3/4 cup fine cut sour pickle 3 hard boiled eggs, chopped fine Mix and serve with mustard, mayonnaise, or sauce.

—Mrs. M. E. Pratt

SCARLET BEAUTY SALAD 1 quart tomato aspic 1 tablespoon chopped green pepper 1/2 cup mayonnaise or salad 1/2 cup chopped pecans dressing 2 packages cream cheese 1 teaspoon lemon juice 1 cup chopped celery 2 teaspoons gelatin 1 tablespoon chopped pimento lettuce Pour 1/2 the aspic into a ring mold and chill until firm. Blend 1/2 cup mayonnaise into the cheese. Add next 5 ingredients, and the gelatin dissolved in 1/4 cup cold water and dissolved over hot water. Spread over firm aspic; chill until firm. Pour remaining aspic over cream cheese layer; chill again. When firm, unmold on lettuce; top with mayonnaise.

—Mrs. James M. Smith

TOMATO ASPIC 2 cups tomato juice 11/2 tablespoons lemon juice 1 tablespoon powdered sugar 2 tablespoons gelatin soaked in 1/2 cup cold water 1/2 teaspoon salt bit of bay leaf lettuce mayonnaise 1/4 cup vinegar Heat 1/2 cup tomato juice with sugar, salt and bay leaf. Add soaked gelatin, stir until gelatin dissolves, and strain. Add remaining tomato juice, vinegar and lemon juice. Fill molds.

Add if desired, as aspic begins to thicken: 1 1/2 T. green pepper or pimento 1 1/2 teaspoons chopped onion 1 cup celery small can shrimp —Mrs. Fred Vann and Mrs. Richard Warriner

TOMATO ASPIC 3 T. chopped onion 3/4 cup cold water 2 lb. can tomatoes 3 T. chopped celery 1 teaspoon lemon juice 1 teaspoon salt 2 cloves 2 teaspoons sugar 1 bay leaf 1/4 teaspoon Worcestershire dash cayenne 1/2 teaspoon pepper 2 1/2 T. granulated gelatin Soak gelatin in 1/2 cup cold water 15 minutes. Cook tomatoes and balance of ingredients except lemon juice slowly and steadily 30 minutes.

Strain boiling mixture over soaked gelatin, stirring until dissolved. Add lemon juice and strain again. Pour in rinsed small or large molds, place in refrigerator to harden. Serve plain or as foundations for vegetables, seafood, meat or egg aspic.

—Mrs. Kate McCullar 79

HOW WE

COOK IN CORINTH

TOMATO ASPIC RING 2 cups canned tomatoes 1/2 teaspoon celery seed or celery leaves 1/2 cup chopped onion 2 tablespoons vinegar 1 bay leaf 1 package lemon gelatin 1/2 teaspoon salt Combine tomatoes, onions, bay leaf, and seasonings. Simmer 10 minutes, strain. Add vinegar and enough water to make 2 cups. Add gelatin, stir until dissolved. Chill until firm in individual molds. Or double recipe for large ring mold. Fill with old fashioned potato salad. Sprinkle with chopped.parsley. Serves 4 to 6.

—Mrs. E. J. Duncan

TOMATO-HAM LOAF SALAD HOW WE

COOK IN CORINTH

1 cup chopped boiled ham 3 cups tomato juice 1 teaspoon prepared mustard 1 small onion, minced 2 tablespoons mayonnaise 1 teaspoon sugar TOMATO ASPIC1/2RING salt and pepper cup chopped sweet gherkins lettuce tablespoons teaspoon celery seed or celery 22 cups cannedgelatin tomatoes 11/2head 1/2 cup cold water leaves 1/2 cup chopped onion Heat season to taste.

Soften gelatin 2 tablespoons vinegar 1 baytomato leaf juice with onion and sugar, in cold water, andsalt dissolve in hot juice. (Pour small amount of juice grad1 package lemon gelatin 1/2 teaspoon ually into gelatine.) Strain and chill until slightly thickened. Put 1/3 of 10 minonions, bay leaf, and seasonings. Simmer juiceCombine into loaf tomatoes, pan and chill until firm.

utes, strain. Add vinegar and enough water to make 2 cups. Add gelatin, Mix ham with mustard, mayonnaise and pickles,molds. and add todouble this onestir until dissolved.

Chill until firm in individual Or recipe halflarge of remaining gelatin, and turn into mold on firm salad. layer. Sprinkle Chill untilwith for ring mold.

Fill with old fashioned potato firm. chopped.parsley.

Serves 4 to 6.

Then add remaining gelatin mixture and chill—Mrs. until firm.

Unmold and E. J. Duncan

serve on lettuce. Yield-8 portions.

—Mrs. Clay McAmis

TOMATO-HAM LOAF SALAD

1 cup chopped boiled ham 3 cups tomato juice MOLDED TOMATO SALAD prepared mustard 1 teaspoon 1 small onion, minced 2 tablespoons mayonnaise 1 teaspoon sugar Dissolve 1 package lemon gelatin in 1 1/2 cups boiling tomato juice. salt 1/2 cup chopped sweet gherkins Blend cup pepper mayonnaise with 3 oz. package cream cheese. Add gelatin mix1/2and 1 head lettuce 2 tablespoons gelatin ture slowly, stirring constantly. Season to taste. Onion juice is good in it.

1/2 cup cold water Place in molds and allow to harden.

Heat tomato juice with onion and sugar, season to taste. Soften gelatin Serve withand mayonnaise. it juice. is good served with tuna, salmon, in cold water, dissolve inOr hot (Pour small amount of juice or gradchicken salad on top. Strain and chill until slightly thickened. Put Vs of ually into gelatine.)

—Mrs. R. C. Liddon, Jr. juice into loaf pan and chill until firm.

Mix ham with mustard, mayonnaise and pickles, and add to this onehalf of remaining gelatin, and turn into mold FROZEN VEGETABLE SALADon firm layer. Chill until firm. plain gelatine 2 tablespoons minced onion 1 envelope Then add remaining gelatin mixture and chill until firm.

Unmold and 1/4on cup cold water 3/4 cup diced tomatoes serve lettuce.

Yield-8 portions.

3/4 cup mayonnaise 3/4 cup diced celery —Mrs. Clay McAmis 1/4 cup cream, whipped salt to taste

1 cup diced cooked shrimp or 1/4 teaspoon paprika 1 cup diced cooked chicken 2 tablespoons lemon juice MOLDED TOMATO SALAD 3 tablespoons chopped green lettuce pepper Dissolve 1 package lemon gelatin in 11/2 cups boiling tomato juice.

Soften gelatin in cold with water3 and dissolve cream over hot water.Add Cool slightly Blend 1/2 cup mayonnaise oz. package cheese. gelatin mixand mix withstirring mayonnaise.

Fold in whipped creamOnion and remaining ingreture slowly, constantly.

Season to taste. juice is good in it. dients except lettuce.

Putallow in freezing try and freeze for two or three hours, Place in molds and to harden. or until firm. Cut into squares and serve on lettuce. Serves 6.

Serve with mayonnaise. Or it is good served with tuna, salmon, or —Mrs. Harry Crockett chicken salad on top.

—Mrs. R. C. Liddon, Jr. 80

FROZEN VEGETABLE SALAD 1 envelope plain gelatine 2 tablespoons minced onion 3/4 cup diced tomatoes 1/4 cup cold water 3/4 cup mayonnaise 3/4 cup diced celery 1/4 cup cream, whipped salt to taste 1 cup diced cooked shrimp or 1/4 teaspoon paprika 1 cup diced cooked chicken 2 tablespoons lemon juice 3 tablespoons chopped green lettuce pepper Soften gelatin in cold water and dissolve over hot water. Cool slightly and mix with mayonnaise. Fold in whipped cream and remaining ingredients except lettuce. Put in freezing try and freeze for two or three hours, or until firm. Cut into squares and serve on lettuce. Serves 6.

—Mrs. Harry Crockett 80

SALADS AND SALAD DRESSINGS, CONTINUED

TUNA SALAD 1 cup chopped celery 1 small can pimento 1 can tuna 1 package lemon jello 1 can extra small English peas Dissolve jello according to directions on box and add ingredients and chill.

—Mrs. M. W. Swayze

YUM YUM SALAD 1 large can grated pineapple 1 cup whipped cream 1 cup sugar 1 small bottle red cherries 1 lemon juice 1 cup grated cheese 1 package gelatin Mix the pineapple, sugar and lemon juice and bring to a boil. Then cool. Soak gelatin and add to the above mixture and chill until thick. Add the whipped cream, grated cheese and cherries—chopped in large pieces.

Return to refrigerator until firm.

—Zola James

COME-BACK DRESSING 4 garlic buttons grated or finely 1 teaspoon black pepper chopped dash tabasco sauce 1 cup mayonnaise dash paprika juice of 1 lemon 1/2 cup catsup juice of 1 onion (grate onion) 1 teaspoon mustard 2 T. water 1/2 cup Wesson oil 1 T. Worcestershire sauce 1/2 cup chili sauce Mix well after adding each ingredient. It is better to mix with an electric mixer or rotary beater .

—Mrs. Cecil Whitaker

FRUIT SALAD DRESSING 1 cup sugar 2 teaspoons celery seed 2 teaspoons paprika 2 tablespoons onion juice 2 teaspoons salt 1/2 cup lemon juice 2 cups Wesson oil 2 teaspoons dry mustard Mix all dry ingredients, add the onion and lemon juices, then gradually add the Wesson oil and whip slowly for 1/2 hour. (The whipping makes a thick consistency.)

—Mrs. Stanley Hill

GENTLEMAN'S DRESSING Serve this on hunks of crisp lettuce. Cream yolks of two hard boiled eggs with half the juice from a 5-inch tall jar of pickled onions. Chop 2 garlic buttons fine. Cut 1/4 lb. of blue cheese, mash. Add 1 cup of mayonnaise—preferably homemade. Salt to taste. Dash of tabasco and Worcestershire sauce. Chop fine 1/2 jar of pickled onions and the 2 egg whites. Add with juice of 2 lemons.

—Mrs. Frank Worsham, Jr.

ROQUEFORT DRESSING 2 pkgs. Roquefort (triangular) 4 teaspoons salt 1 pkg. cream cheese 5 teaspoons white pepper 2 1/2 cups salad oil 1 T. Worcestershire sauce 3/4 cup vinegar 1/2 small bottle tomato catsup Mash Roquefort with a fork, add cream cheese and mix well together.

Add dry ingredients, then remaining ingredients and mix thoroughly with a rotary beater. Store in covered jar in refrigerator. Makes one quart.

Mrs. B. C. Barnes, Jr. 81

HOW WE

COOK IN CORINTH

SWEET SALAD DRESSING /4 cup sugar 1/4 cup orange juice 1 rounded T. corn starch or flour /4 cup pineapple juice 2 egg yolks 1/4 cup lemon juice Cook until thick in double boiler, stirring constantly. Cool. When ready to serve mix with 1 cup of cream whipped.

Serve generously over fresh fruits mixed for salad. Use about 2 tablespoonsful for each serving.

—Mrs. F. C. Williams, Sr. 1 1

THOUSAND ISLAND DRESSING 1 cup mayonnaise

1 hard cooked chopped egg 1 teaspoon chopped pimento 1/3 cup chili sauce 1 teaspoon grated onion Combine ingredients and blend well. Serve over lettuce hearts.

SWEET SALAD DRESSING—Mrs. Clay McAmis

T. chopped pepper HOW1WE COOK green IN CORINTH

cup orange juice /4 cup sugar THOUSAND ISLAND1/4DRESSING 1 rounded T. corn starch or flour /4 cup pineapple juice cupmayonnaise lemon juice 21 egg yolks 1/4 pint T. Worcestershire sauce salad thick oil in double boiler, stirring chili cause Cool. When Cook 1/2 cupuntil 1/2 cup constantly. tablespoon mustard 1/2 cup tomato catsup ready1 to serve mixprepared with 1 cup of cream whipped.

1 tablespoon paprika juice ofsalad.

1/2 lemon Serve generously over fresh fruits mixed for Use about 2 table1/4 teaspoon salt 1 teaspoon grated onion spoonsful for each serving.

1 clove garlic—mashed 1/4 teaspoon black pepper —Mrs. F. C. Williams, Sr. 3 drops tabasco sauce Mix all ingredients together. Shake in a jar. Keeps well.

THOUSAND ISLAND When serving with a tossed green salad,DRESSING nice to add minced hard boiled egg, 1chopped olives, and celery cut fine. cup mayonnaise 1 hard cooked chopped egg —Mrs. Ben E. Everett 1 teaspoon chopped pimento 1 T. chopped green pepper 1/3 cup chili sauce 1 teaspoon grated onion Combine ingredients and blend Serve over lettuce hearts.

BEET well.

PICKLE —Mrs. Clay McAmis Cook beets until tender, peel and pack in jars. Bring to a boil: 3 cups vinegar THOUSAND ISLAND DRESSING 1 cup red water beets were cooked in 11 1/2 pint mayonnaise 1 T. Worcestershire sauce cups sugar 1/2 cup chili cause /2 cupover saladbeets oil and seal.

1Pour 1 tablespoon prepared mustard 1/2 cup tomato catsup —Mrs. William Johnson 1 tablespoon paprika juice of 1/2 lemon 1 teaspoon grated onion 1/4 teaspoon salt 1 clove garlic—mashed 1/4 teaspoon black pepper 14 DAY CUCUMBER PICKLE 3 drops tabasco sauce Put cucumbers into brine strong enough to float an well. egg. Let stand 10 Mix all ingredients together. Shake in a jar. Keeps days. Rinse and soak in clear water for 24 hours—slice and put into alum When serving with a tossed greenof salad, niceBring to addtominced hard boiled water.

(2 teaspoons alum to 1 cut quart water.) a boiling point— egg, chopped olives, celery set on low heat andand keep hot for 2fine. hours. Remove and chill in ice water.

—Mrs. Ben E. Everett Make syrup.

4 cups sugar to 1 pint vinegar BEET PICKLE 1 1/2 tablespoons whole cloves and stick cinnamon. Tie in a cloth and boil Cook for 5 minutes.

Pour over peel cucumbers. beets until tender, and pack in jars. Bring to a boil: 32nd cups vinegarpour syrup off and heat—pour back over cucumbers. morning, 1 cup red waterplace beets cucumbers were cookedinto in jars and heat syrup—pour over 3rd morning, 1 1/2 cups sugar cucumbers and seal.

—Mrs. Guy Thompson Pour over beets and seal.

—Mrs. William Johnson 82 1 1 1

14 DAY CUCUMBER PICKLE Put cucumbers into brine strong enough to float an egg. Let stand 10 days. Rinse and soak in clear water for 24 hours—slice and put into alum water. (2 teaspoons alum to 1 quart of water.) Bring to a boiling point— set on low heat and keep hot for 2 hours. Remove and chill in ice water.

Make syrup.

4 cups sugar to 1 pint vinegar 1 1/2 tablespoons whole cloves and stick cinnamon. Tie in a cloth and boil for 5 minutes. Pour over cucumbers.

2nd morning, pour syrup off and heat—pour back over cucumbers.

3rd morning, place cucumbers into jars and heat syrup—pour over cucumbers and seal.

—Mrs. Guy Thompson 82

SALADS AND SALAD DRESSINGS, CONTINUED

BREAD AND BUTTER PICKLES 20 medium cucumbers 3 cups sugar 12 medium onions 4 teaspoons celery seed 2 teaspoons mustard seed 1 cup salt 2 teaspoons ground ginger 4 cups vinegar 1 teaspoon tumeric 4 cups water Wash cucumbers and cut in thin slices, without peeling. Peel and slice onions. Combine these vegetables with salt. Let stand 2 hours. Combine remaining ingredients and heat to boiling point. Rinse vegetables and add the boiling mixture. Simmer about 30 minutes or until tender. Pack at once in hot jars and seal.

—Mrs. Ben E. Everett

CRANBERRY RELISH 2 medium oranges, sectioned and 1 lb. cranberries 1 cup pecans seeded 1 cup or small can drained sugar to taste pineapple Grind cranberries, pecans, pineapple and oranges in food chopper, using medium or coarse blade. Add sugar and mix thoroughly. Store in refrigerator. Can be served as relish or as dessert with whipped cream.

—Mrs. Travis M. Nelson

MUSTARD PICKLE 1 quart each of green tomatoes, cucumbers and onions. Sprinkle with salt and let stand over night. Next morning cook in brine 3 or 4 minutes or until tender and drain.

1 cup sugar mixed separately Make a dressing of: 3 cups vinegar with one cup flour 1 cup water 4 tablespoons dry mustard 1 tablespoon tumeric Add 1 cup of liquid to make paste and bring remaining liquid to boil and thicken. Add chopped vegetables and about 4 chopped bell peppers.

Heat thoroughly before sealing in pint jars.

—Mrs. William Johnson

83

EGET.1:\ zi ► LES ASPARAGUS CASSEROLE dash red pepper salt to taste 1 can cream of mushroom soup 2 T. sweet milk or asparagus 2 eggs hard boiled liquor 1/4 lb. cheese pimento to taste Heat mushroom soup, add milk, put cheese into this to melt. Add salt and red pepper. Alternate layers of asparagus, chopped cooked eggs and pimento with the mushroom sauce between each layer in glass baking dish.

Top with cracker crumbs. Heat in oven before serving. Serves 6 to 8. 1/2 cup blanched almonds can be substituted for the pimento.

—Mrs. Calvin Taylor 1 can green asparagus spears

FRENCH STYLE BEANS 'AGE' AnLES 1 can mushroom soup undiluted 1 package frozen French style chopped almonds beans ASPARAGUS CASSEROLE Mace, onion, salt, rosemary—dash of each. dash red pepper 1 caningreen asparagus Heat casserole until it spears bubbles. salt to taste 1 can cream of mushroom soup —Mrs. S. J. Richey 2 T. sweet milk or asparagus 2 eggs hard boiled liquor 1/4 lb. cheese BAKED BEANS pimento to taste Heat mushroom soup, add milk, put cheese into this to melt. Add salt 2 tablespoons dark molasses tablespoon drippings and 1red pepper. bacon Alternate layers of asparagus, chopped cooked eggs and 1 small onion 1/2 cup finely green pimento with the cut mushroom sauce between each layer in glass baking dish.

6 whole cloves peppers Top with cracker crumbs. Heat in oven before serving. Serves 68.to 1/2 1 can beansalmonds in tomato sauce 1/2for cupthe tomato catsup cup blanched can be substituted pimento.

Mix in order given. Bake in one-quart baking dish at 350°F. 1 hour.

—Mrs. Calvin Taylor With the beans, I serve cottage cheese salad and pumpkin pie for dessert.

—Mrs. Clay McAmis

FRENCH STYLE BEANS HARVARD BEETS 1 can mushroom soup undiluted 1 package frozen French style chopped almonds beans Cook until tender enough beets to make 2 cups diced. Peel. Make Mace, onion, salt, rosemary—dash of each. sauce as follows: Heat in casserole 1 tablespoon flour until it bubbles.

2 tablespoons butter —Mrs. S. J. Richey 3 tablespoons sugar 1/z teaspoon salt dash red pepper cup vinegar Cook sauce about 10 minutes, then beat until smooth. Pour over beets.

BAKED BEANS —Mrs. Hugh Hinton 2 tablespoons dark molasses 1 tablespoon bacon drippings 1 small onion 1/2 cup finely cut green CHEESED CABBAGE 6 whole cloves peppers 11 can beans in tomato sauce 1/2 cup medium cabbage dash of tomato pepper catsup Mix in order given. Bake in one-quart baking dish 1/2 cup of water 2 tablespoons flourat 350°F. 1 hour.

With1 the beans,salt I serve cottage cheese salad pumpkin 1 cup and teaspoon grated cheese pie for dessert.

—Mrs. Clay Slice cabbage and allow to stand in cold water.

Drain, andMcAmis place with water and salt in saucepan. Cover tightly. Bring to a boil. Reduce heat immediately. Cook 8 minutes or till tender (not until the green color is HARVARD BEETS lost, however). Remove cabbage with a fork to casserole. To flour add one tablespoon or two of cabbage liquid—sufficient paste. Peel.

Then stir Cook until tender enough beets to maketo2make cupsadiced.

Make thickening into liquid and pour over cabbage. Sprinkle grated cheese over sauce as follows: top and run into oven just long enough to melt and brown slightly A good 2 tablespoons butter way1totablespoon dress up anflour humble vegetable.

3 tablespoons sugar 1/z teaspoon salt Curlee Ross dash red —Mrs. pepper cup vinegar 84 Cook sauce about 10 minutes, then beat until smooth. Pour over beets.

—Mrs. Hugh Hinton

CHEESED CABBAGE 1 medium cabbage

dash of pepper 1/2 cup of water 2 tablespoons flour 1 teaspoon salt 1 cup grated cheese Slice cabbage and allow to stand in cold water. Drain, and place with water and salt in saucepan. Cover tightly. Bring to a boil. Reduce heat immediately. Cook 8 minutes or till tender (not until the green color is lost, however). Remove cabbage with a fork to casserole. To flour add one tablespoon or two of cabbage liquid—sufficient to make a paste. Then stir thickening into liquid and pour over cabbage. Sprinkle grated cheese over top and run into oven just long enough to melt and brown slightly A good way to dress up an humble vegetable.

—Mrs. Curlee Ross 84

VEGETABLES, CONTINUED

BROCCOLI CASSEROLE 1 cup cream sauce 1 package frozen broccoli 2 hard boiled eggs bacon salt and pepper to taste grated cheese Cook broccoli a few minutes until tender. Place in buttered casserole dish a layer of broccoli, a layer of cream sauce, chopped boiled eggs and grated cheese. Repeat with broccoli, cream sauce, cheese and top with several slices of bacon. Bake slowly about 30 minutes, 350°F. oven, until bacon is crisp.

—Mrs. Hugh E. Ray, Sr.

CABBAGE FAVORITE 5 cups shredded cabbage 1 quart boiling water 1 tablespoon lemon juice 1 teaspoon salt 3 tablespoons Wesson oil 1/2 teaspoon sugar 1 tablespoon horseradish (prepared) Crisp cabbage in ice water 1 hour. Drain and add boiling water and cook rapidly 12 minutes, uncovered. Drain.

Blend other ingredients with Wesson oil. Combine lightly with cabbage.

Sprinkle with paprika. Serve hot. Serves 6.

—Mrs. I. J. Scharff

RED CABBAGE Sweet and Sour 1 apple, quartered 1 red cabbage 1 onion, quartered little bacon or bacon fat salt Cook all together about 15-20 minutes with enough water to barely cover the cabbage.

Then add: few whole cloves 2 tablespoons vinegar 1 tablespoon sugar Cook about 5 minutes longer and serve hot.

—Mrs. Richard Warriner

CARROTS 6 medium carrots 1/2 teaspoon salt 1 teaspoon grated orange rind 1 tablespoon honey 1 tablespoon sugar 2 tablespoons butter Scrape carrots, cover with water and add remaining ingredients. Cook until tender. Allow to boil down very low and glaze.

—Mrs. Ellis R. Perry

CARROT RING 4 eggs 2 cups mashed cooked carrots 1 teaspoon salt 3 tablespoons melted butter dash white pepper 1 teaspoon sugar 2 teaspoons flour Wash carrots, cook in boiling water until tender. Drain, slip off skin and mash through sieve. Measure required quantity, add well-beaten egg yolks, sugar, butter, flour and seasoning. Mix well. Fold in stiffly beaten egg whites. Turn into well buttered ring mold. Bake 25 to 30 minutes in a pan of hot water in hot oven, 375 degrees. Turn on platter and serve at once. Fill center with cooked green peas, mushrooms or thick cream sauce to which diced hard boiled eggs have been added.

—Mrs. Kate McCullar 85

HOW WE COOK IN CORINTH

CAULIFLOWER AND HAM CASSEROLE 1 medium size cauliflower 1 cup white sauce 1 lb. ground ham 1 cup grated cheese Wash cauliflower, drain and separate into flowerets. Drop into rapidly boiling, salted water and boil, uncovered, 20 minutes. Form ham into small balls and fry until done. Arrange alternate layers of cauliflower and ham in a greased casserole. Pour hot white sauce over mixture, sprinkle with cheese and bake until sauce bubbles.

—Mrs. Clay McAmis

CELERY BAKED WITH CHEESE Separate and wash a bunch of celery. Reserve the hearts for service as HOW WE COOK CORINTH appetizers.

ReserveINthe top for use in soup. Cut the remainder of the stalks

into pieces and boil until tender. Drain. Prepare one cup white sauce thickened with two tablespoons flour and two tablespoons butter and seasoned with salt, pepper and grated nutmeg. Place the celery in a glass HAMthe CASSEROLE baking dish andCAULIFLOWER cover with sauce.AND Sprinkle top generously with equal parts1of grated cheese mixed with fine bread crumbs. Bake at 350°F. until medium size cauliflower 1 cup white sauce well 1browned. lb. ground ham 1 cup grated cheese —Mrs. Kate Wash cauliflower, drain and separate into flowerets.

DropMcCullar into rapidly boiling, salted water and boil, uncovered, 20 minutes. Form ham into small balls and fry until done.

Arrange alternate layers of cauliflower and ham PLANTATION BAKED CORN in a greased casserole. Pour hot white sauce over mixture, sprinkle with 1 can cheese andcanned bake until whole sauce kernel bubbles. corn 1 egg slightly beaten 1 tablespoon melted fat 1/2 medium green pepper diced —Mrs. Clay McAmis 1 small onion diced 2 teaspoons sugar 1/2 cup grated American cheese 1/2 teaspoon salt CELERY BAKED WITH CHEESE 1 cup milk pinch pepper Combine all ingredients and place in one quart greased casserole.

Place Separate and wash a bunch offirm celery. the hearts for service as in pan of hotReserve water and until and Reserve brown about 35 minutes at 350°. appetizers. thebake top for use in soup.

Cut the remainder of the stalks —Mrs. Slater Knight into pieces and boil until tender. Drain. Prepare one cup white sauce thickened with two tablespoons flour and two tablespoons butter and seasoned with salt, pepper and grated nutmeg. Place the celery in a glass FRESH CORN PUDDING baking dish and cover with sauce.

Sprinkle the top generously with equal partsScrape of grated cheese mixed with fine bread crumbs.

Bake at 1 350°F. until 1 dozen ears of corn to make milky mixture.

Add cup cream well browned. season with salt, pepper and nutmeg to milky mixture. Stir in 2 tablespoons Kate McCullar melted butter. Fold in 3 beaten egg yolks and 3 —Mrs. stiffly beaten egg whites.

Pour mixture into generously buttered baking dish. Bake for 35 to 40 minutes in moderate oven 275 ° to 300°.

RaiseCORN heat to 375° and brown top PLANTATION BAKED from 10 to 15 minutes. Serve either hot or cold.

1 can canned whole kernel corn 1 egg—Mrs. slightlyFrank beaten Simmons 1 tablespoon melted fat 1/2 medium green pepper diced 1 small onion diced 2 teaspoons sugar 1/2 cup grated American cheese 1/2 teaspoon salt STEWED OKRA 1 cup milk pinch pepper 1 pound tender okra 1 can tomatoes Combine all ingredients and place in one quart greased casserole. Place 2 medium sizedand onions in pan of hot water bake until firm and brown about 35 minutes at 350°.

Brown the onions in bacon dripping, add okra —Mrs. cut in pieces inch long, Slater1Knight add tomatoes. Simmer all ingredients until the mixture thickens and the okra is tender. Salt and pepper to taste. A small amount of sugar may be added if desired.

FRESH CORN PUDDING A medium sized green pepper, a cup of chopped celery and a dash of Scrape 1 dozen to make milky mixture. Add 1 cup cream Worcestershire sauceears mayofbecorn added if desired. season with salt, pepper and with nutmeg to milky mixture.

Stir inor 2 any tablespoons This is delicious served steamed lima beans kind of melted butter. Fold in 3 beaten egg yolks rice and or 3 stiffly beaten egg whites. field peas.

Pour mixture into generously buttered baking dish. Bake for 35 to 40 —Mrs. R. B.and Patterson minutes in moderate oven 275 ° to 300°. Raise heat to 375° brown top from 10 to 15 minutes. Serve either hot or cold.

86 —Mrs. Frank Simmons

STEWED OKRA 1 pound tender okra 1 can tomatoes 2 medium sized onions Brown the onions in bacon dripping, add okra cut in pieces 1 inch long, add tomatoes. Simmer all ingredients until the mixture thickens and the okra is tender. Salt and pepper to taste. A small amount of sugar may be added if desired.

A medium sized green pepper, a cup of chopped celery and a dash of Worcestershire sauce may be added if desired.

This is delicious served with steamed rice or lima beans or any kind of field peas.

—Mrs. R. B. Patterson

86

VEGETABLES, CONTINUED

EGGPLANT CASSEROLE Boil unpeeled eggplant until tender. Remove seeds. Remove pulp and mash well with fork.

Add: 1 lb. grated cheese salt and pepper to taste sweet milk small piece of butter dash red pepper 1 raw egg Mix well. Pour into buttered casserole and place cracker crumbs on top. Bake 30 minutes at 375 ° .

—Mrs. Hugh Hinton

BAKED EGGPLANT Boil 1 unpeeled eggplant until tender. When tender remove from water and cut in half lengthwise. Remove seeds then scrape out pulp. Mash and add salt, pepper, butter and small can tomatoes. Add 1/2 bell pepper chopped. Mix with eggplant pulp and fill halves. Cover with cracker crumbs and bake 30 minutes at 350°.

—Mrs. Hugh Hinton

ONION CASSEROLE 1 teaspoon dry mustard 3 or 4 extra large onions 2 T. Worcestershire sauce 3 tablespoons butter 1/3 cup of flour 2 heaping T. mayonnaise 1 cup cracker crumbs enough milk to make sauce butter to dot top salt to taste dash red pepper Peel and slice onions. Saute to golden brown in butter. Sprinkle flour over onions and stir until onions are well coated. Add milk to cover. Cook to thickness of medium white sauce. Add rest of ingredients and transfer to casserole. Cover with cracker crumbs. Dot with butter and bake at 400 degrees for 25 to 30 minutes or until onions are tender.

—Mrs. Carl Norwood, Jr.

FRENCH FRIED ONIONS Pick large mild onions, cut slices about 1/4 inch thick. Combine 2 cups milk, 3 eggs and salt in a shallow pan. Drop onion rings into this. Mix around with your hands. Lift onion rings out-.then drop into pan of flour; make sure each ring is coated with flour.

Then place in wire basket. Do not handle too many onion rings at once.

Set basket in hot, fat, about 450°. Give rings a light stir with a fork, to separate rings as they fry. Turn out on brown paper.

—Mrs. Calvin Taylor

FRENCH FRIED ONIONS 6 or 8 medium sized onions 1 egg 1/4 teaspoon salt 1 cup flour lard for frying 1 cup milk Skin onions, slice very thin, separate into rings, dip into a batter made from the flour, milk, egg and salt and drain well. Have ready deep lard, hot enough to brown a small piece of bread in 60 second's. Put the onions in a wire basket, lower into the hot lard and fry until the onions are a golden brown. Drain them on absorbent paper, sprinkle with salt, and keep hot until served.

—Mrs. Clay McAmis

87

HOW WE

COOK IN CORINTH

CASSEROLE OF PEAS Mix together: 1 small can pimento mashed 1 No. 2 1/z can peas drained 1 small bell pepper 1/2 lb. cheese chopped Make cream sauce as follows: 1 teaspoon seasoning salt 2 cups milk 1 tablespoon sugar 1/3 teaspoon red pepper butter size of egg 1 teaspoon salt When sauce is hot thicken with 4 tablespoons of flour made into paste with small amount of water. Cool cream sauce and add to pea mixture.

Place in buttered casserole and bake 30 minutes at 350 degrees.

—Mrs. Hugh Hinton

STUFFED PEPPERS HOW WE

COOK IN CORINTH

6 medium peppers 1/s teaspoon black pepper 2 slices of bread crumbled fine 2 cups (about 1 lb.) ground beef 2 tablespoons finely chopped or beef and pork mixed green pepper 1 onion chopped fine CASSEROLE OF PEAS 1 t. Worcestersire sauce 1 egg beaten Mix together: 1 teaspoon salt 1/2 cup tomato juice 1 small can pimento mashed can peas drained 1 No.all 2 1/2 Mix ingredients thoroughly. Cut stem ends from peppers.

Remove /2 salted lb. cheese chopped small bell pepper seed1and parboil about 10 to 15 minutes 1in water.

Drain and stuff sauce asStand follows: withMake abovecream ingredients. upright in loaf pan. Add enough water and teaspoon seasoning salt 2 cups milk Bake at 350° for about tomato juice to have about 1/2 inch in the1bottom.

1 tablespoon sugar 45 minutes to 1 hour, basting occasionally. 1/3 teaspoon red pepper butter size —Mrs of egg Ellis Perry 1 teaspoon salt When sauce is hot thicken with 4 tablespoons of flour made into paste with small amount of water. Cool cream sauce and add to pea mixture.

POTATOES AND GREEN PEAS IN MUSHROOM SAUCE PlaceNEW in buttered casserole and bake 30 minutes at 350 degrees.

—Mrs. Hugh Hinton 1 can cream of mushroom soup 8 medium new potatoes 6 tablespoons milk 1 cup green peas, cooked STUFFED Cook potatoes in boiling salted PEPPERS water. Peel and put into casserole.

Combine soup and milk. Heat and add cooked peas. Pour over potatoes in 6 medium peppers 1/8 minutes. teaspoon Serves black pepper casserole.

Put in moderate oven for 15 or 20 four.

2 cups (about 1 lb.) ground beef 2 slices —Mrs. of breadClay crumbled fine McAmis 2 tablespoons finely chopped or beef and pork mixed green pepper 1 onion chopped fine POTATOES SUPREME 1 t. Worcestersire sauce 1 egg beaten tomato juice 1/2 cup 1 teaspoon salt Cut potatoes in thick slices and put layer in buttered casserole. SprinMix salt, all ingredients thoroughly.

Cut stem ends from peppers. kle with pepper, chopped onion and chopped green pepper.Remove Repeat seed dish and parboil 10 to 15 minutes in salted water.

Drain and until is nearlyabout filled.

Mix canned mushroom soup with cream or stuff milk with upright inPour loaf pan. enough water equalabove parts. ingredients.

Add a large Stand lump of butter. over Add potatoes until they and are tomato juice in the bottom. Bake at 350° for about covered.

Baketoinhave slowabout oven 1/2 untilinch done.

45 minutes to 1 hour, basting occasionally.

Mrs. Ben E. Everett —Mrs Ellis Perry

SWEET POTATO CASSEROLE NEW POTATOES AND GREEN PEAS IN MUSHROOM SAUCE

Boil sweet potatoes and cream with butter, cream or milk, and sugar.

Place8 layer of potatoes in casserole. Add layer of cream chopped pineapple, soup grated medium new potatoes 1 can of mushroom coconut and sliced bananas. then sprinkle 6 tablespoons milktop with corn1 cup green peas, cookedHeat thoroughly flakes and brown.

Cook potatoes in boiling salted water. Peel and put into casserole.

R. C.over Liddon, Sr. in Combine soup and milk. Heat and add cooked —Mrs. peas. Pour potatoes casserole. Put in moderate oven for 15 or 20 minutes. Serves four.

SWEET POTATO SNOWBALLS —Mrs. Clay McAmis 2 cups mashed sweet potatoes 1 tablespoon butter POTATOES SUPREME 1/2 _teaspoon cinnamon nut meats and a few tablespoons cream 1/3 cup brown in sugar Cut potatoes thick slices and put layer in buttered casserole. SprinPlacesalt, this pepper, mixturechopped around marshmallows, making a ball.

ThenRepeat roll in kle with onion and chopped green pepper. coconut, place in ovenMix to brown, so allsoup sideswith will cream brown.or milk until dishand is nearly filled. cannedturning mushroom —Mrs. R. C. Liddon equal parts. Add a large lump of butter. Pour over potatoes until they are covered. Bake in slow oven until done.

88 Mrs. Ben E. Everett

SWEET POTATO CASSEROLE Boil sweet potatoes and cream with butter, cream or milk, and sugar.

Place layer of potatoes in casserole. Add layer of chopped pineapple, grated coconut and sliced bananas. Heat thoroughly then sprinkle top with cornflakes and brown.

—Mrs. R. C. Liddon, Sr.

SWEET POTATO SNOWBALLS 2 cups mashed sweet potatoes 1 tablespoon butter teaspoon cinnamon nut meats and a few tablespoons cream 1/3 cup brown sugar Place this mixture around marshmallows, making a ball. Then roll in coconut, and place in oven to brown, turning so all sides will brown.

—Mrs. R. C. Liddon 88

VEGETABLES, CONTINUED

SWEET POTATO CROQUETTES 2/3 cup sugar 3 cups creamed sweet potatoes 1 teaspoon vanilla . butter size of egg Mix together while hot, let cool. Dip hands in cold water, take enough potatoes in hand to cover marshmallow. Roll in unbeaten egg whites, then roll in cornflakes. Fry in hot fat. Brown on both sides. Serve hot with meats or as a quick snack. This is to make 6 croquettes.

—Mrs. Carl Howie

CANDIED SWEET POTATOES 4 medium size sweet potatoes 1/2 teaspoon salt 1 1/2 cups sugar 1/2 cup chopped peanuts 1 cup boiling water or pecans Pare and slice potatoes. Make a syrup of sugar, water and butter. Put in a shallow baking dish with potatoes. Bake in oven for one hour or until candied. When almost done, sprinkle with chopped nuts and brown.

—Mrs. Nat Bynum

SPINACH Wash and pick spinach and scald in salted water until ready to boil.

Put in collander and wash in cold water. Then cut spinach up. Fry one medium size onion in butter and when cooked a little (still white) add 2 tablespoons flour and cook few minutes. Pour spinach in, add little water.

Cook slowly as long as spinach is green. Garnish with hard boiled egg slices.

—Mrs. Kate McCuller

SOUFFLE FOR VEGETABLE AND MEAT RINGS 3 tablespoons butter 1 cup hot milk or cream 3 tablespoons flour 3 eggs separated 1 cup cooked vegetables or meat 1/4 teaspoon salt Melt butter and flour. When it bubbles, add milk gradually, stirring constantly until smooth. Pour gradually onto well-beaten yolks. Add vegetables or meat diced. Season to taste. Cool. Fold in stiffly beaten whites.

Place in a well buttered mold. Set in a pan with hot water 1 inch deep.

Cover with a buttered paper and bake in a moderate oven, 325 degrees for 1/2 to 3/4 hours or until firm. Loosen edges and turn carefully onto hot platter.

—Mrs. Kate McCullar

BAKED SQUASH 1 teaspoon salt 11/2 lbs. squash 1 can cream of mushroom soup 1 cup water bread crumbs 2 medium onions 4 tablespoons bacon drippings Wash, remove stems and slice yellow squash in slices one-fourth inch thick. Add to bacon drippings in skillet. Add onions, water and salt. Cover skillet and steam until tender and water has cooked out. Add soup (no water). Mix well. Pour into baking dish and top with toasted bread crumbs.

Bake in 350 degrees F. oven 30 minutes. Serve hot.

—Mrs. Clay McAmis

MOCK HOLLANDAISE SAUCE 1/2 teaspoon salt 2 tablespoons butter Vs teaspoon pepper 2 tablespoons flour 1/4 cup mayonnaise 1 cup milk Melt butter, blend in flour, and add milk. Stirring constantly. Add salt and pepper. When sauce is thick add mayonnaise. Mix thoroughly.

Serve on broccoli, asparagus, etc.

—Mrs. Liddon McPeters

HOW WE COOK IN CORINTH

SPINACH RING WITH MUSHROOM SAUCE 1 cup milk 2 1/2 lbs. spinach 3 tablespoons sifted flour 2 eggs 4 tablespoons onion chopped 4 tablespoons butter Clean spinch and scald until ready to boil. Pour off liquid and put in colander and wash in cold salted water. Pour spinach into platter and chop fine. Melt butter and stir in flour until mixture bubbles. Add 2 tablespoons water and cup milk. Add spinach to sauce. Now add onions and eggs. Turn into greased spinach ring. Set in pan of hot water and bake in moderate oven until set. When ready to serve, turn on platter and garnish with grated hard boiled eggs. Fill ring with mushroom sauce: Combine can of mushroom soup, few fried mushrooms, 1/2 cup cream, 2 tablespoons butter, salt and pepper.

—Mrs. Kate McCullar HOW WE COOK IN CORINTH

BAKED SQUASH Select 4 medium yellow squash. Boil whole until tender but firm. While SPINACH MUSHROOM squash are boiling fry 5RING stripsWITH of bacon until crispSAUCE and drain on brown paper. cuppulp milkand mash. Melt about lbs. squash spinachlengthwise and scoop1out 2 1/2Split 1/2 stick of butter or oleo in frying pan and3add one finelysifted chopped medium tablespoons flour 2 eggs onion.

Brown lightly then add squash, crumbled bacon and saltchopped and pepper 4 tablespoons onion 4 tablespoons butter to taste. Cook slowly about 10 minutes. Fill squash halves with this mixspinch scald ready to butter boil. Pour off liquid and put in ture Clean and put bread and crumbs onuntil top. Dot with and bake at 400° until colander and wash in cold salted water. Pour spinach into platter and chop crumbs are brown. fine. Melt butter and stir in flour until mixture—Mrs. bubbles.

Add 2 tablespoons Earl Wardlaw water and cup milk. Add spinach to sauce. Now add onions and eggs. Turn into greased spinach ring. Set in pan of hot water and bake in moderate DISH oven until set. When ready VEGETABLE to serve, turn on platter and garnish with grated hardCook boiled ringminutes with mushroom sauce: Combine of mushforeggs. ten orFill fifteen 1 No. 2 can of tomatoes withcan pinch of room soup, fried salt. mushrooms, 1/2 cup cream, 2 tablespoons butter, salt soda and teaspoon 1/2 few and While pepper. this is cooking, cook in separate pan together: 1 cup chopped —Mrs. Kate McCullar celery, 1 cup chopped green peppers, 1 small onion, grated.

Cook this in small amount of water.

Hard boil 6 eggs.

BAKED SQUASH Make 2 cups cream sauce.

Select 4 medium yellow squash. wholeonion, until tender While When vegetables are tender, mix Boil tomatoes, peppersbut andfirm. celery. squash are boiling fryof 5 strips of bacon drain sauce on brown Put alternate layers vegetables, hard until boiledcrisp eggs and and cream paper.

Split lengthwise pulp and mash. Melt about m baking dishsquash with cracker crumbsand andscoop butterout on top.

1/2 stick or oleo frying and add one finely chopped medium Bakeofinbutter moderate oveninfor aboutpan 30 minutes. onion. Brown lightly then add squash, crumbled and salt and —Mrs.bacon F. C. Williams, Sr. pepper to taste. Cook slowly about 10 minutes. Fill squash halves with this mixture and put bread crumbs on top. Dot with butter and bake at 400° until MEDIUM WHITE SAUCE crumbs are brown.

2 tablespoons butter pepper —Mrs. to taste Earl Wardlaw 1/4 teaspoon salt 2 tablespoons flour 1 cup milk VEGETABLE DISH Melt butter.

Blend flour until smooth. gradually, stirring Cook for ten or fifteen minutes 1 No. 2Add canmilk of tomatoes with pinch of constantly boiling point is reached. Reduce heat and cook 3 minutes soda and 1/2until teaspoon salt. longer.

Add seasoning and blend.

Place over hot water and keep covered While this is cooking, cook in separate pan together: 1 cup chopped tightly to prevent film from a cheese sauce add 3Cook or 4 oz. celery, 1 cup chopped greenforming. peppers,For 1 small onion, grated. this in grated cheese. Season to taste with mustard and paprika. small amount of water.

—Mrs. Milton Sandy Hard boil 6 eggs.

Make 2 cups cream sauce.

CREAM SAUCE When vegetables are tender, mix tomatoes, onion, peppers and celery.

Put alternate layers of vegetables, hard boiled eggs and cream sauce 1/2 pint cream egg on top. m baking dish with cracker crumbs and 1butter % cupinmilk /2 teaspoon vanilla Bake moderate oven for about 30 1minutes.

Beat white until stiff, add milk, beaten yolk, sugar vanilla. Lastly —Mrs. F. and C. Williams, Sr. add cream.

—Mrs. Clovis Henderson

MEDIUM WHITE SAUCE

2 tablespoons butter

90

pepper to taste teaspoon salt 2 tablespoons flour 1 cup milk Melt butter. Blend flour until smooth. Add milk gradually, stirring constantly until boiling point is reached. Reduce heat and cook 3 minutes longer. Add seasoning and blend. Place over hot water and keep covered tightly to prevent film from forming. For a cheese sauce add 3 or 4 oz. grated cheese. Season to taste with mustard and paprika.

—Mrs. Milton Sandy 1/4

CREAM SAUCE 1/2 pint cream 1/3 cup milk

1 egg 1/2 teaspoon vanilla Beat white until stiff, add milk, beaten yolk, sugar and vanilla. Lastly add cream.

—Mrs. Clovis Henderson

90

1110d WE COOK IN CORINTH

SCRAP 1 001K SECTION

Pad to in — ?elite in ?ew, %Write eecipeo

91

.

ADDITIONAL RECIPES

ADDITIONAL RECIPES

92

ADDITIONAL RECIPES

ADDITIONAL RECIPES

ADDITIONAL RECIPES

94

94

ADDITIONAL RECIPES

ADDITIONAL RECIPES

ADDITIONAL RECIPES

96

96

ADDITIONAL RECIPES

97

ADDITIONAL RECIPES

ADDITIONAL RECIPES

98

ADD TIONAL RECIPES

Alcorn Dairy Products Distributors of

CARR MYERS GRADE A DAIRY PRCOUCTS

Mississrv.

Alcorn kill PrCorinth, ducts

P one 6444

Distributors of Compliments of

CARR MYERS

McPETERS GRADE A DAIRY 13720DIJCTS FUNERAL HOME Get Compliments

Pone 6444

Corinth, of Mississr

Hardin's Bread

STYLE Sr,- 7!'Cl7q)E

Compliments of Compliments

Fresh daily at your

hicPETERS of FUNERAL HOME COCA-COLA .OITLING WOWS

favorite grocery Get

Compliments

Hardin's Bread

of

STYLE

srltrrE

100

Compliments

Fresh daily at your

of

favorite grocery

COCA-COLA LIDTTLING WORKS

100

Good Food, Like Good Friends

Ask Your Grocer For

and a Good Store like Rubels are things to be appreciated.

Sauers

Rubel's are proud to have been your Friends since 1858.

ABE RUBEL & CO. The Store of Satisfaction

OR

INVINCIBLE

MUTUAL INSURANCE AGENCY

Plain or Self-rising Flour

J. R. LAUGHLIN

J. W. VASSAR

Corinth, Miss.

J. C. EDENTON CO.

Compliments

Corinth, Miss.

of

Wholesale Distributors

BELL COAL & TRANSFER COMP/1N.Y

Compliments

of

N E. EVERETT & CO. GENERAL INSURANCE

Compliments of

Dial 3102

Est. 1905

HINTOLL-PEEi1LL S OIL C6itiiP4k4Y

GALYEAN BROTHERS

1904 Proper Street Phone 2821

P. 0. Box 506

Distributors of Shell Products

Compliments

of

EPPER 3OTTLING COMPANY

CONTRACTORS BUILDERS SUPPLIES

J. fr). BIGGERS H _DWARE CO.

Hardware for Hard Wear 101

MEMBER FEDERAL DEPOSIT INSURANCE CORPORATION

25 LEIS

Enriched

PHOSPHATED FLOUR BLEACHER

T. E. Cooper, Owner

CORINTH, MISS. Good Recipes + Good Food = Good Results

MEMBER FEDERAL DEPOSIT INSURANCE CORPORATION

25 LBS.

Enriched

Compliments of

PHOSPHATED FLOUR miLmron BLEACHER

BAKING QUALITY GUARANTEED BY

WASHINGTON FLOUR MILL WASHINGTON, MO.

T. E. Cooper, Owner ENRICHED

CORINTH, MISS.

WHITE SILK PHOSPHATED

Good Recipes + Good Food = Good Results

102

Compliments of miLmron BAKING QUALITY GUARANTEED BY

WASHINGTON FLOUR MILL WASHINGTON, MO.

ENRICHED

WHITE SILK PHOSPHATED 102

111

In cooperation with the Corinth Primary P. T. A. we are happy to participate as an advertiser in this splendid publication featuring CORINTH COOKING.

We congratulate and extend best wishes to the P. T. A., the recipe contributors, the committee who compiled the Cook Book and to its many readers.

CORINTH MACHINERY CO. Corinth, Mississippi

103

Pearl R. Brown Owner & Operator

RHOADS MOTO.: CO.

MOLL DRY CLEANERS

914 CRUISE STREET

Compliments

Corinth's Most rodern Cleaners

SLOAN GREEN CLOTHING COM:dANY

Two Hour Service on Request FREE PICK-UP AND DELIVERY

All Work Guaranteed

SHULTS GROCERY AND MARKET

Compliments

WEST END LAUNDRY RHOADS MOTOCO.

Pearl R. Brown Owner Phone 3371 & Operator

MODEL DRYCompliments CLEANERS

SALUTES THE PRIMARY P. T. A.

914 CRUISE STREET

CITY DRY CLEANERS Compliments 811 Cruise Street SLOAN GREEN CLOTHING COMPANY

Corinth's Most Modern L:OfCleaners SHOE STORE Two Hour Service on Request FREE PICK-UP AND DELIVERY

All Work Guaranteed

MITCHELL'S DEPARTMENT STOT:7, Compliments Fillmore Street WEST END LAUNDRY E. M. CC CE 7RAi i LUMBER COMPANY

McCLURE MOTOR COMPANY SHULTS GROCERY AND DeSotoMARKET and Plymouth

CITY DRY CLEANERS Building Materials Tel. 6601 811 Cruise Street

RETAIL DEPARTMENT

McLAIN PURE OIL Compliments STATION RAY SHOE STORE

0. T. HOLDER

GILBERT'S UPHOLSTERING McCLURE CO. HIGHWAY 45 SOUTH MOTOR COMPANY Phone 5991 De Soto and Plymouth

PHONE 1155 Phone 3371 SALUTES THE PRIMARY P. T. A.

Compliments

MITCHELL'S DEPARTMENT STOLZ

INSURANCE BENCY

Fillmore Street 405 Fillmore E:eet E.Phone M. COCHRAE 3391 I LUMBER COMPANY

PHONE 1155

STEVENSON FURNITURE COMPANY Honest Values Always Compliments PHONE 6334

RETAIL DEPARTMENT

Building Materials Tel. 6601

104

McLAFN PURE OIL STATEN

0. I. HOLDER

UlIVOLSTERING CO.

INSURAVE AGENCY

Phone 5991

HIGHWAY 45 SOUTH

STEVENSON FURNITURE COMPANY Honest Values Always

405 Fillmore St:eet Phone 3391

PHONE 6334

104

ro

Compliments of Compliments of

WAITS JEWARY STCIE

faAson Hosiery Mills, Inc.

Compliments of CORINTH .1:iNING MILL CO. LUMBER AND BUILDING SUPPLIES

NIG-E

'MAN, INC.

Compliments of

Wholesale Distributors

SWANSDOWN FLOUR

GRIFFIN-MBERTSCA DRUG CO.

POTTS MOTOR CO.

BILLINGSLEY GROCERY

Chrysler --- Plymouth

GROCERIES AND MEATS

of

815 CRUISE ST.

Phone 6636

TEL. 3303

H. K. COUNCE Your Leadir: Grocery MEAT CURING

FOOD LOCKERS

V. M. BOX MOTOR CO.

Old Highway 72E. Phone 6301

PITTMAN BROTHERS PROPANE GAS CO. HEATING, COOKING AND

Sales

REFRIGERATION

FORD Service

"The one FINE ear In its Field" PARADISE LADIES' FINE SHOES

Air Step The Shoe with the Youthful Feel FRANKLIN AND CHILDS STREETS

MESSNER'S SHOE STORE

Tel. 2231

607 Cruise Street CORINTH, MISSISSIPPI Roblee Shoes For Men

Buster Brown For Boys and Girls

105

Corinth, Miss.

Compliments of

Corinth Auto Exchp, Inc.

KING AND STANLEY COMPANY

Established 1936

Compliments of

H. WORRIS DODGE & PLYMOUTH

Ladies' Millinery and Ready-toWear

LEROY WALKER'S GROCERY & MARKET Compliments of Sinclair Station

Compliments of

Corinth Auto WORSHAM Excinfigl, Inc. BROTHERS

HIGHWAY 72 W. KING AND STANLEY COMPANY MORRIS JEWELRY STORE 614 WALDRON ST. PHONE Compliments of 3109

PHONE 3211

CONTRACTORS

Established 1936

Watches - Diamonds - Jewelry

ENGINEERS

H. WORRIS

Watchmaking - Engraving Designing Ladies' Millinery and Ready-toWear

DODGE & PLYMOU -1N FOWLER Euticlie '.'-)ropane Gas Co. Compliments of

LEROY WALKER'S GROCERY & MARKET Sinclair Station

Quality Gas Appliances

TAPPAN GAS RANGES

WORSHAM Compliments BROTHERSof

PHONE 3211

HIGHWAY 72 W.

Compliments of MORRIS JEWELRY STORE

QUALITY LAUNDRY CONTRACTORS

614 WALDRON ST. PHONE 3109

WEAVER PANTS CORPORATION

El GINEERS

Watches - Diamonds - Jewelry Watchmaking - Engraving Designing

Compliments of

FOWLER FORSYTHE rt. Propane FURNITURE CO. Gas Co.

E;titV-,le

Quality Gas Appliances

TAPPAN GAS RANGES

LItEGGS SERVICE CAB CO. Compliments of Phone 3311

Compliments of

QUALITY LAUNDRY 106

Compliments of

FORSYTHE FURNITURE CO.

BRIGGS SERVICE CAB CO. Phone 3311

106

WE PANTS CORPORATION

Deposit at interest with us on Savings Account the funds you save by good home management.

The Security Bank invites you to use fully all of

its facilities.

THE SECURITY BANK Corinth, Mississippi MEMBER OF FEDERAL DEPOSIT INSURANCE CORPORATION

Compliments of

CORINTH INCC: COMPANY, Inc.

:NT DIsl CHEVROLET COMPANY 801-811 Cruise Street

Manufacturers

JOHNSON APPLIALrJ:E COMPAIV:

FACE AND COMMON BRICK

Incorporated

Southern R. R at W. Waldron

Dial 3986 609 Fillmore Street

Compliments of

ELITE St ]Or

WE IOLESALE CO., INC.

410 West Waldron LADIES' READY-TO WEAR

Phone 6794 or 6396

NU-WAY CLErlAkS

„N REAL ESTATE COMPANY

Corinth, Mississippi

RENTALS - SALES Office: 606 1/2 Waldron Street

Dial 5231

107

ODORLESS DRY CLEANERS

AMERICAN PLUMVINCi & ViATING

408 Waldron Street Dial 2376

Phone 2309

H. B. GLENN, Prop.

for your

LEE HIGHWAY FLORAL

Master Plun:Lar

The Home of Nash Flowers

Phone 2283

CORINTH 111:DSC COMPANY ODORLESS Sales and Service DRY CLEANERS

YOUTH SH0:77':-.

The Shop of Youthful AMERICAN PLUMBING Fashions & HEATING CO374CPANY

Phone 408 3168Waldron Highway 45 South Street Dial 2376

Phone 2309

H. B. GLENN, Prop.

ALCORN TRACTOR & IIV.:':.EIV:1NT CO., Inc. Highway 45 South LEE r:77C-7-IWnY CORINTH, MISSISSIPPI FLORAL

WEAVER FARMS for your

WE SPECIALIZE IN POULTRY AND EGGS

Refrigerators - Stoves - Washers The HomeFreezers of Nash Flowers

Master Plum72 ,,w

Phone 2283

YOUTH SHOPPE The Shop of Youthful Compliments Fashions of

A.WEAVER Y. NASH, I nc.

FARMS WE SPECIALIZE IN POULTRY

HOPKINSVILLE MILLING COMPANY CORINTH 1-31:DSC:81 Hopkinsville, Kentucky COMPANY UseSales Sunflour and Service Phone 3168 Highway 45 South It's Best Sunlower Meal ALCORN TRACTOR & IMI7LEMENT CO., Better Inc. Made from Highway 45 South Corn CORINTH, MISSISSIPPI

General ANDInsurance EGGS and Real Estate 467 FILLMORE STREET

Refrigerators - Stoves - Washers Freezers

Compliments of

HOPKINSVILLE KILLING COMPANY

CORINTH DRY MANE Use Sunflour

Hopkinsville, Kentucky

PHONE 5981

Compliments of

A. Y. NA l, Inc.

It's Best Street 806 Foote

Phone 2171 Sun3ower Meal Made from Better 108 Corn

General Insurance and Real Estate

Compliments of

467 FILLMORE STREET

DRY CLEANERS

PHONE 5981

806 Foote Street

P7] ,2ne 2171 108

Compliments of

1. C. JOHNSON MOTOR CO.

EL N. YCUNG INSURANCE CO.

Sales Nash Service

LTOB'S CAFE

THE WORLD'S MOST MODERN CAR

Good Food Moses Building Highways 45-72

Highways 45 and 72 Corinth, Miss.

JCETIS r:.7,1Y CLEANERS Cleaners and Hatters

Phone 5545

Ladies' and Gents' Suits & Coats Tailored to your measure

24 Hour Wrecker Service

Phone 2416

912 Tate Street

PERKINS FUNERAL HCEIIE

"WE DOZE---

BURIAL INSURANCE

BUT NEVER CLOSE"

AMBULANCE SERVICE Dial 5591

Dial 5591

Compliments of

THE NATIONAL STORE

F7.:1N-CELLE EAUT'h . SALON PHONE 2476

Corinth, L.liss.

Complin.ents of CC LONIAL BAKING COMPANY

Style - Quality - Price

SPEAR GARAGE

LANE'S

Wrecker Service Automobile Repairing

Phone 5536

Ladies and Misses

Franklin and Bunch Streets

Leady-f o-Wear r7alrIliments of

Millinery and Shoes

WESTERL] AUTO :1SSOCIATE STORE

"The place to go for the brand you

know."

109

To insure success in every receipt calling for Dairy Products L111.,141,; '

USE

EDGEWORTH fnRMS Gracla

a7.1

M::k

Ice Cream

To insure success in every receipt Dial 5573 Highway 72 East calling for Dairy Products USE

EDGEWORTH FE

Compliments of

Potts Applicr gnGr7v,.:13 A$174k Company 611 Cruise Street Dial 5573 Telephone 5901

ason Motors, Inc.Ice Cre1.1 -,, OLDSMOBILE Highway 72 East CADILLAC

INTERNATIOIVIL TRUCKS

MADDEN MOTOR COMPAMY Studebaker Carsof and Compliments Trucks

Dial 2201

nson Maters, , Miss.

Coe Inc.

Telephone 6663

Highway 72 East

CZOCERY a MARKET 611 Cruise Street

OLDSMOE i.E

Potts Appliance Compliments of Company JACKSON 1506 Polk

Dial 5526

Telephone 5901

CADILLAC 110

MADDEN MOTOR COMPAr lY Studebaker Cars and Trucks

Dial 2201 Highway 72 East

Telephone 6663

Compliments of

Cor:nth, Miss.

JACKSON GROCERY cfs- VARKE7 1506 Polk

INTERNATION,^11.

TRUCKS

Dial 5526

110

Our thanks to the splendid firms whose advertisements have made this book possible.

Also we are grateful to these firms who have helped us with cash donations: WALDRON DINING ROOM WHITE WAY DRIVE-IN F ERKINS DRUG COMPANY BORROUM DRUG COMPANY MITCHELL & AUSTIN REFRIGERATION CC71PANY LION OIL COMPil HULMAN & COMPANY WILSON DRUG COMPANY STEWART PAINT SHOP 'W.GON RESTAURANT ISOM SIGN SHOP FIRESTONE E ION:2 AND AUTO SUF: LY E. I. WHITE LUMBER COMPANY

PARENT-TEACHERS ASSOCIATION of Corinth, Mississippi

111

LI