The final essay should be approximately 8-pages long It should include a title page and citation page in MLA format. It also should conform to the general guidelines for writing listed below.  It must be turned in by March 2 at 5 p.m. unless you have arranged for an extension in advance.  It must be carefully researched and written.

Community cookbooks were written by civic and church groups, often as fundraisers, and usually contain signed recipes from members of the community.  Often the introductions, recipes, and pictures tell a story about a community and its population, although it can be difficult to discover that story.  The McCain Library and Archive has collected nearly two-thousand community cookbooks from Mississippi and surrounding states and they are available for your project.  Many of these are available

online (Links to an external site.)

.

Throughout this class, you have looked at how the British and the French negotiated ethnic and migrant communities through food.  But the British and the French were also immigrants and for this assignment you will consider how British, French, and other European cultures were integrated into America’s culinary culture.  Select at least three cookbooks (you may need to look through more, but start with three) and search for recipes that reflect the influence of British, French and other European immigrants.  This may be challenging because the recipes will not necessarily be marked as British or French, but look for clues in the titles and be patient.  Then investigate the origins of some of these recipes (using online resources or other cookbooks available by visiting the Southern Miss archive).  Consider how these recipes are different when presented in a local, American cookbook.  Have the ingredients changed to reflect local custom or available resources?  Do their meanings change when presented in a local Mississippi cookbook?  What can you tell by looking at other recipes in the cookbook about how these recipes were viewed?  What can you say about these recipes by considering the communities in which the cookbook was created?  The final paper should discuss at least three European recipes found in at least two different cookbooks, but you may consider more.

You will need to submit a project proposal—200-to-250 words—by February 2.  The proposal should briefly state what recipes you have discovered so far and it should demonstrate that the project is doable by discussing why you chose these recipes and these cookbooks.  It should also propose a hypothesis, even if the hypothesis is very speculative.  The hypothesis might discuss the role of food in immigrant lives or the reasons that Americans embraced French, British and other European recipes, but it should relate to the recipes you are exploring and offer an informed argument about those recipes. 

(I attached my initial project proposal to give you an idea of what direction I was headed in and the chosen cook books. I also have the feedback from my professor provided below for the assignment).

Hey Benjamin! I like this as a starting point! I think you’re going to have to think a lot about how French -> Cajun/Creole however. One question, for instance, that you’ll confront, is that while there is *no doubt* about the influence of the French, Cajun and Creole foods are, perhaps, less French than they may appear (as they have incorporated other cuisines like Spanish).   All this is not to say don’t look for French influence! Just make sure you’re tracking what your argument is, and also make sure you’re relating it back to the idea of cosmopolitanism within Mississippi in the areas you’re looking at.

Initial Proposal

Benjamin Goudy

HON 303 Honors Seminar

February 2, 2021

Recipes have been passed along for generations and used for centuries around the world. One way this has been done is through the use of cookbooks, which are just collections of recipes. I decided to look at the contribution from France to “our” dishes and recipes. The cookbooks I chose for my final essay are, Lamar Life Cookbook, Recipes from Natchez, and Biloxi’s Own Cookbook. Given the heavy influence of the French in these areas, I decided to research the regions of Mississippi that were located in the southernmost part of the state as well as closer to Louisiana for the project. The recipes I decided to examine were Shrimp Hors d’oeuvres, Crawfish/Shrimp Etouffee, Shrimp Creole, and Gumbo A La Creole. I chose these recipes because they are each seafood dishes which can include shrimp, and all have French origin. Shrimp is an important ingredient in the regions where these recipes derived as a lot dishes included it because of its conveniency and abundance.

The reason for the French’s notorious footprint in Southern American culinary dishes and Mississippian cookbooks lies in the large number of French immigrants that settled in the southern regions of the United states like Louisiana and the reflection of the culture to that of the French. The close proximity of the two states, Mississippi and Louisiana provides the perfect environment for there to be an exchange of the cultural values expressed in their dishes and recipes brought to the land by the French.

Work Cited

Lamar Life Insurance Co. (1958). Lamar Life Cookbook; 1958. mus_msb00299.

First Methodist Church Biloxi, MS. (n.d.). Biloxi’s own cookbook (mus_msb00325 ed.). W.S.C.S Circle NO. 1.

Civic and Welfare Club Natchez, MS. (1965). Recipes from Natchez. Bev-Ron Publishing Company.

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Lamar

THE LAMAR LIFE NCECOMPANY
ESTABLISHED 1906

JACKSON, MISSISSIPP

I

July 17 , 1958

Dear “Contributors 11 ,

It was impossible to check with each of you
so I am sure we have made some mistakes in you

r

recipes. · If you find an error in yours, please type
the entire recipe again and mai

l

it to Miss Mild

red

Brashear at the office. She will publish the corrected
recipe in the “Firing Line “, and then e ach of you can
correct it in your book. This is the only way we can
think of to handle this situation.

At the very last m .inute, we have found a very
few recipes under the wrong headings . We are sorry
for this. But, in order to get the book to you by
Convention time, it was impossible to do it all over.
So please overlook this mistake.

We hope you will like it as much as we do,
and thank you again for your help.

Sincerely,

~L~.
Erm.a Lut

ken

l

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l

L

– ‘
. ‘

– .

Whenever ladies get toge t her, sooner or later the
conversation generally turns to recipes and cooking.
L amar Life ladies are no exception. T his little
book is the result of many talk fes t s at t he All-Star
Conventions. So, in a way, it isn’t a cook book at
a ll, but rather a memory book of the happy t im es
we _have had together and will serve to remind u s
of Jamaica, Cuba, Mexico, Biloxi, Canada and
many other wonderful trips .

It is your book becaus e it is composed o f the recipes
that are favorites with your family and friends and
I thank each of you for y our cooperation.

The real work was done b y Nannie Belle Hutch ins o n,
Doris Shirley, Mildred Brashear, Barbara Hemphill,
Gwen Diket and Chuc k Allen. I wish I could cook
everything in the book a nd serve to them at a banquet .
Since I can’t I ’11 say many, many thanks for the many
hours that have gone into this ‘ ‘ labor of lov e”.

And now – u se this book to send your agent out as a
“Tower of Str e ngth” – Happy Cooking!

Erma C . Lutken

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TABLE OF CONT ENT S

Appetizers—————- ·—————

– 1 –

4

Beverages and Breads———————–5 – 11

Cakes, Cookies and Candies —————-12 43

Desserts——————————–

– 44 –

56

Eg g s—– — — — — —————- – —– 5

7

Fish———————————–

– 58 –

61

Meats and Poultry ————————-62 80

Pastry, Pies and Preserves—————

– 81 –

97

Sandwiches, Salads, Salad Dressings,

Soups and Sauces——————— 98 – 118

Vegetables——————————-119 – 127

[

TOMATO JUICE COCKTAIL

1 large can t omat o juice
2 small onions , sliced
2 bay leaves
2 pieces celery, crushed
1 tsp . salt
1 tsp. sugar

2 tsp. chopped parsley
2 Tbsp. lemon juice
2 Tbsp. Worcest e rshire

sauc e

2 Tbsp . chi li sauc e

Mix all together – chill over night – strain and serve.

(Mrs. P . K . } Erm.a Lut ken

CRAB-MEAT COCKTAIL

1 lb. White Crabm.eat
1 grapefruit

3 / 4 cup mayonna i se
1 / 4 cup ketchup

Break grapefruit sections into quarters, add crabmeat.
Mix mayonnaise and ketchup thoroughly and combine with
the crabmeat and grapefruit. Chill unt il ready to use .
Serve with Ritz crackers.

Mrs. Jeannette Matzenger

CHEESE SNAILS

1 lb .

cheese

2 Tbsp. melted butter
1 small onion, chopped
1 pimento
1/ 4 cup catsup

1 tps. salt
Dash of cayenne
1 loaf bread, sliced

lengthwise in 5 slices

Mix the above, spread on bread, roll, and place in
refrigerator. When ready to serve, slice and toast.

(Mrs. Bright} Jessie Hunter

– 1 –

MARINATED SHRIMP

Marinate cleaned cooked shrimp in any good bottled
French Dressing (or your own) to which has been added
2 minced cloves of garlic, for 24 hours. Wonderful for
cocktails or salads.

1/3 cup butter
1/2 Bell

pepper

(Mrs. J. B.) Dixie Knight

HOT CLAM DIP

1 /3 cup cats up

2 8-oz. cans m.inced clams
1 6-oz. package hickory

1 Tbsp. Worcestshire

sauce

1 Tbsp. Sherry
Dash red pepper or

tabasco
smoked cheese

Saute minced bell pepper in butter in skillet for 3 minutes.
In top of double boiler, com.bine other ingredients and
cook over boiling water until m .elted. Stir in butter and
peppers . Serve hot in chafing dish with melba rounds,
bread sticks, etc., for dipping .

(Mrs . Oscar) Cleo Burris

BOURBON-NETTS

Preparation time 30 Minutes . Makes 2-1/2 dozen .

1 pkg. pitted dates
1 cup pecan halves
1 cup confectionate sugar
1 cup raisins

2 – 3 Tbsp . honey or
honey butter

2 Tbsp . bourbon

Mix all the above ingredients together in a bowl. Then put
through a meat grinder. Roll into nickel-size balls and
t hen· into m .ore confectionate sugar . Rum or Brandy m .ay be
used in place of Bourbon .

(Mrs . Dean) Isabelle Keating

– 2 –

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SHRIMP SPREAD

1 small pkg . Philadelphia
cream cheese

1 tsp. grat e d onion (o r juice)

1 Tbsp. cream

1/ 2 tsp. lemon juic e
1/ 2 cup mayonnais e (more or

less, to m .ake for- easy-
spreading consistency)

1/2 tsp. Worcestershire
sauce

1/2 lb . de-veined , cooke d
shrimp

salt and p epp er t o ta s te

This _recipe is not intended as a “dip”, but as a spread for
crack,ers .. _or assorted breads.

Com.bine cream. cheese, grated onion, lem.on juice, Wo rcest er –
shire sauce and cream.. Add shrim.p (crum.bled with fingers or
mashed with fork)

1
mayonnaise, salt and pepper.

(Mrs. H. W . ) Merle McMillan

SHRIMP HORS D “‘OEUVRES

1 lb. fresh shrimp, cleaned
and cooked

1 Tbsp. minced onions
, l _ t s:P• /p-.i,n s:efi gi:e_~ll pepper.
. 1/ 2 tsp·. grated l e mon

rind

4 or 5 drops tabasco sauce

3 / 4 cup mayonnaise
1 t sp. m.inced celery
2 t sp. l emon juice
1/ 4 tsp . s alt.
dash black pepper

Cut shrimp into very small pie ces and mix with other
ingredient s.

Cut 3 6 rounds of bread about the s i z e of a half dollar . Pile
shrim.p mixture on bread . Garnish with parsley.

(Mr s . Henry) Beatrice Barnard

SHRIMP HORS D 1OEUVERS

1 large chopped onion
2 large stalks celery
4 bay leaves
1 Tbsp . thyme
1 chopped bell pepper

1 tsp . salt
1/ 2 tsp. red pepper
2 or 3 dashes tabasco
1/ 4 tsp. black pepper
juice 1/2 lemon

{Simmer these ingredients for 15 to 20 minutes in:)
2 cans consom.me
1 can water

Strain and measure. Use double am.ount of gelatine,
that is two envelopes to every pint of liquid, setting in
1/2 cup cold water to dissolve, and adding to liquid .

***
Dip piece of cotton slightly in Wesson Oil and grease
egg tray molds.

Sprinkle bottom of egg mold with:

chopped pars’ley, few pieces pimento
strips, and 1 small shrim.p or part of
large shrimp.

Fill egg molds with liquid, and let set. Can be frozen
and defrosted.

Serve on toast or cracker rounds.

(Mrs. Robert) Annie Laurie Hearin

– 4 –

J

Beverages
….,. – Breads

EGGNOG

Separate yolks and whites of 12 eggs . Beat yolks
until thick. Add 1 cup sugar by spoonful, beating
continually. Add 1 cup whiskey , 1 teaspoon at a
time, still beating . Beat whites until stiff and gently
fold into yolk mixture. Fold in 1/ 2 pint cream
whipped and I pint vanilla ice cream. Serve at once .
Serves 12 .

(Mrs . Martin) Gladys Klindworth

SPICED TEA (16 cups)

3 Oranges, 3,..1/2 quarts water, 3 lem.ons
1/2 cup tea put in cloth and dip in mixture until you have
the desired cplor. 2-1/2 cups sugar with 1 pint water and
let boil 5 minutes then add to above, 2 cloves , 2 sticks
cinnamon – boil all til flavored .

Mrs. Ruby Hines

– 5 –

SPOON BREAD

2 eggs well beat en
1 cup sour milk
1 cup sweet milk
4 Tbsp . corn meal

1 tsp. salt
1 Tbsp. melted butter
1/ 2 t sp. soda dissolved

in a little warm water

Mix all t ogether, adding soda last. Plac.e in buttered
baking dish and bake at 400° for 3 0 minutes . Serve at
once.

(Mrs . P. K . ) Erma Lutken

ALL BRAN BROWN BREAD

3 cups All-Bran
3 c up s buttermilk
1 large box seedless raisins
3Tbsp .

molasses

1-1 / 2 cups sugar
3 cups flour
3 tsp. soda
3 / 4 t sp. salt

Mix together the All-Bran, buttermilk, and raisins.

Add

molasses , sugar, and flour which h as bee n sifted with the
soda and salt . Put into greased t ins, c over ~ightly and
s t eam for three hours.

(Mrs. J. D.) Eula Holder

ORANGE -BRAN MUFFINS

1/ 3 cup shortening
1 /2 cup sugar
1 egg
1/ 2 c up All-Bran
1 Tbsp. orange-rind, grated
1/ 2 cup orange juice

1/4 cup milk
1-3 /4 cups flour
2 Tbsp. baking

powder

1/ 2 Tbsp. salt
1/4 Tbsp. soda

Cream shortening and sugar. Add egg and beat well . Stir
in bran, orange-rind, juice and milk . Sift dry ingre-

– 6 –

ORANGE-BRAN MUFFINS (Continued)

ients and add to mixture. Stir only until flour dis –
appears . Pour in greased muffin tins and bake in
moderate oven about 25 minutes. Makes 8 muffins.

{Have never made these but know t hey are good.)

Mildred Brashear

CHEESE WAFERS

1 lb. New York State
sharp cheese

1 stick oleo
2 cups flour

1/ 2 Tbsp. salt
1/ 4 Tbsp. pepper,

red

Grat e cheese fine and cream with softened oleo,

add

flour. If it does not mix well, add tablespoon cream
o r milk. Roll into four parts. Wrap in wax paper and
keep in refrigerator 24 t o 48 hours, Slice very thin
and cook 10 t o 12 m .inutes in oven 3 00 degree,. Will
make 175 wafers. These can be served either hot or
cold, My fa mily prefers them r i ght out of t he ovcm,
Thes e rolls will k eep in the ice box two week1 , thn.t 11,
if you can hold the family off for t hat lons, Thi• i1 11.
real favorite w ith them,,

(Mr, . Floyd) :rn.nc tH Meltcm

CHEESE STRAWS

l lb, New York 1hi.rp c htHHile
l 1ttek butter

1 Tb1p, wi.hr
1 tap. bakins powder
11.lt i.nd p1pper (hot ) 2 eup1 flour

Orate eheue, Mix flour, u.lt, popper, bi.kins
powder, Add to creamed butter, Add ehcu11e, w1:1.ter,

• 7 •

CHEESE STRAWS {Continued)

Squeeze from cookie press to form straws. Bake
on greased cookie sheet at 375° for 12 to 15

minutes .

{Mrs. W. J.) Katie Moody

REFRIGERATOR CHEESE CRACKERS OR BISCUITS

1 lb. Old English cheese
1/ 4 lb. butter
2 cups flour

Dash paprika
1 tsp . salt

Grate or grind cheese, cream with butter, add
flour, salt, paprika . Knead and shape in rolls 1 to
1-1/2 in. in diameter, wrap in waxed paper, leave
in refrigerator until thoroughly chilled . Shortly
before serving slice to desired thickness {one
eighth-inch) and bake at 350°.

{Mrs. Bright) Jessie Hunter

HUSH PUPPIES

1/ 2 cup sifted flour
2 tsp. baking powder
3 Tbsp. sugar
1/ 2 tsp . salt

1-1 / 2 cups corn meal
1 egg – well beaten
3 / 4 cup milk
1 onion – chopped

Sift £.lour, baking powder, sugar, salt and

corn

meal. Add well beaten egg and milk, then add chopped
onion. Drop by teaspoonfuls in deep hot Wesson oi

l.

Fry a few at a time . Cook until golden brown. Drain
on absorbent paper. Yield – – about 3 dozen. Delicious
with fresh fried fish, tossed salad -and french fries .

(Mrs . Jim) Helen Ray

– 8 –

CORN BREAD

{Halfway b etwee n Corn Br e ad and Spoon Br e ad).

{Serves 4).

Heat oven to 450° .

Melt:

Pour :

1/ 3 s t i c k butt er in ove n in 9″ squar e pan or
p ie pan .

1 c up b o iling wate r ove r 1 c up white corn meal
{finely ground).

Mix and

Add:

1/ 2 cup milk

Stir in:

1 larg e e g g and mos t of the melte d but ter
(l e ave a little in pan) .

Add and s t ir i n :
2 t sp . baking powder.

Pour in hot , buttered pan and bake about 25 minut es
until golden brown . Slice and serve immediately .

{Mrs . Brice) B etty Jane McEuen

OLD SEDBERRY INN , McMIN NVILLE, TENNESSEE
FAMOUS CORN STICKS

Beat 8 eggs w e ll {until t hey foam) . Combine eggs,
6 cups but termilk and 1-1 / 2 c ups bacon drippings or
othe r shortening . Mix 3 cups any good plain corn
meal, 1 Tbsp . baki ng powd e r , 2 to 2-1 / 2 ts p . soda
{depending on s ourness of milk), 1 tsp . salt and 1/ 2
t sp . sugar ; s t ir int o t h e othe r mix tur e . Have iron
corn stick molds hot, wit h ple n t y of fa t in t h e m. Pour
in batter and cook in quick oven . Serve hot. This
r e cipei s good bake d as spoon br ead .

(Mrs . Bright) J e ssie Hunte r

– 9 –

3 Tbsp. lard
1/4 cup sugar

ICE BOX ROLLS

3 /4 tsp. salt

1/2 cup boiling water

Combine the above and m .ix well with a hand beater .
Dissolve 1 yeast cake in 1/ 2 cup lukewarm water and ·
add to first mixture . Beat one egg and add . Sift 3 cups
flour and add gradually . Mix to fairly stiff dough (some-
times entire amount of flour is not needed) and put in
large bowl cov ered with lid or plate and keep in
refrigerator if not to be used immediately .

each one in
each up
Bake

Using a teaspoon, make little balls and dip
melted butter before putting in muffin tins
takes 3 balls . Let rise 1-1/2 hours — or 2 .
about 12 m .inutes in 400° oven .

1 cup sugar

1/ 2 cup Crisco
2 eggs
2 cups flour

(Mrs . Howard) Margaret Sluyter

BANANA NUT BREAD

1 tsp. soda
1/4 tsp. salt
1/ 4 cup nuts
3 mashed bananas

Mix well. Bake in slow oven .

Mrs. Virgil Wright

‘ JO –

REFRIGERATOR ROLLS

1-1 / 2 cup lukewarm.
potato water

1 -1 / 2 tsp. salt
2 eggs

2 / 3cup soft shortening
1 cup mashed potatoes
2 pkg. dry yeast
2 / 3 cup sugar

Cream. potatoes, add shortening and sugar. Mix. Add
eggs and salt . Dissolve yeast in 1/ 2 cup potato water .
Add to remaining cup of water. Then to mixture . Add
gradually enough flour to form soft dough. (Do not
knead.) Place in covered container in refrigerator .
Make into rolls 1-1 / 2 to 2 hours before time to cook.
Leave’ any remaining dough in refrigerator until needed.

(Mrs. Russ) Era May Price

CORNBREAD

1 cup corn m .eal, 3 tablespoons flour, 1 teaspoon salt,
4 tablespoons vegetable shortening, 2 c’ups boiling
water, 2 eggs. Mix all dry ingredients, pour in boiling
water very slowly, st iring constantly, to a sm.ooth m .ixture.
Add shortening and egg .yolks, then stiff beaten egg whites .
Pour in hot greased muffin pan and bake in quick oven .

Mrs . Ruby Hines

– 11 –

Cakes
Cool

~Candies

DATE -NUT ROLL

2/3 cup condensed milk
5 tsp. lemon juice
2 cups vanilla wafer

crumbs (1/2 lb.)
1 cup chopped dates

1/2 cup chopped nuts
1 Tbsp. water
Powdered sugar
Whipped cream

Mix milk, 4 tsp. lemon juice, and vanilla wafers. Let
stand for 10 minutes. Mix dates and nuts with 1 tsp.
lemon juice and water, and add to other m.ixture. Make
roll of desired size and roll in powdered sugar. Chill
from 6 to 8 hours. Cut in one-inch rounds and serve with
whipped cream.

2 cups sugar
1 cup milk

1/ 2 tsp. soda

(Mrs.B1ann) Nancy Holloway

PRALINES

1 cup nuts

1 tsp. vanilla

Mix sugar , m .ilk, and soda. Cook until it forms a firm
ball in cold water. Bettt a little. Add nuts and vanilla.
Drop by teaspoonfuls on waxed paper. (There are only
five ingredients. Nothing is left out.)

2 cups sugar
1 cup milk

(Mrs.Blann) Nancy Holloway

BASIC CHOCOLATE FUDGE

1 tsp. vanilla

4 Tbsp. butter
2 squares chocolate
2 Tbsp. Karo syrup

Cook sugar, milk, chocolate, and Karo until a bit tried in
cold wat e r forms a soft ball. Set off stove and allow to

– 12 –

BASIC CHOCOLATE FUDGE (Continued)

cool until lukewarm, then beat until it loses its gloss.
Turn out onto a slab or enameled table top and knead
until the entire mixture is smooth and creamy . Then
shape as desired and allow to “set” befor e cutting. Cut

in squares.

(Mrs. I. W . ) Mary Nell McDonald

HEAVENLY HASH

1-1 / 2 pkgs. Baker’s
semi-sweet chocolate

1 Tbsp. butter

1 small pkg. marsh-
mallows cut in half

1 can condensed milk
1 cup pe cans

Melt chocolate in double boiler in which butter has been
added. Just as soon as it melts, quickly add other
ingredients (marshmallows last) and put in buttered pan
overnight.

1 cup white sugar
1 cup brown sugar
1 / 2 cup white Karo
1 / 2 cup water

(Mrs . Roy) Margaret Nelson

PRALINES

Pinch of salt
1 tsp. vanilla
3 / 4 stick butter
2 cups p ecans

Put all ingredients together except butter, vanilla, and
pecans. Cook till forms firm ball in water. Set off and
add butter, vanilla, and pecans. Set back on stove and
let it come to a good boil. Stir just till it looks real
thick.

(Mrs. Carson) Morella Hughe s

– 13 –

7

…

..

DATE AND NUT ROLL

1 bag small marshmallows
1 pkg . chopped dates

I cup chopped pecans

20 crushed graham
crackers

3 /4 cup grape juice
Salt to

taste

Mix well with hands, roll a few graham crackers and
sprinkle on wax paper, shape mixture into roll. Place
in refrigerator over night, slice and serve with

whipped

cream. This keeps well for future use.

(Mrs. C .R. ) Bertha Murphey

PEANUT BRITTLE

1-1/2 cups sugar
1/4 cup cold water
Pinch salt

1/ 2 cup Karo (white)
2 cups raw peanuts

Put in large pot (Presto cooker without cover is fine)
and cook slowly until syrup turns caramel and peanuts
?egin to pop. Test peanuts by pressing one open to see
if done. Take from fire and add 1-1 / 2 · tsp . baking soda
and pour on buttered cookie sheet.

(Mrs. Clarence) June Mitchell

CREAMY PRALINES

Stir and bring to boil:
I cup brown sugar
I / 2 cup maple syrup

Boil without stirring to 232°.

1/3 cup heavy cream or
undiluted canned milk

I Tbsp. butter

Cool 5 minutes.

~dd: 2 cups pecans which have been dried a few minutes
in s~ow oven wi_th door open (not roasted). Stir and drop
by pieces on foil paper . Fruit jar rubber rings may be

– 14 –

CREAMY PRALINES (Continued)

used to make uniform sized pieces. Place rings on
paper and drop a Tbsp. in each ring .

(Mrs. Brice) Betty Jane McEuen

3 cups sugar
1 cup water
1 cup Karo (white)

4 egg whites

DIVINITY

1 dash salt
1 tsp. vanilla
I cup pecans or walnuts

(chopped)

Place first three ingredients in pan, let boil until
thread will go from spoon to pan and becomes a hair.
Pour over beaten egg whites, dash of salt. Beat until
it holds its shape. Add vanilla and nuts . Drop by
spoonful on waxed paper.

{Mrs. Russell) Sam Berry Blair

DATE LOAF

2 cups granulated sugar
1 cup light cream

2 cups broken pecans
1 Tbsp. butter

2 Tbsp. Karo 1 tsp. vanilla
1 cup pitted chopped dates

Put sugar, cream and Karo in saucepan. Stir until sugar
has dissolved. Turn heat down low and let cook until mix-
ture forms a soft ball when dropped in cold water. Then
put dates and butter in mixture and cook 5 minutes longer,
stirring often so that dates won 1t stick to pan. Remove
from heat, add vanilla and let cool. Beat well and add
pecans. Beat until mixture is cold, then pour onto a
slightly dampened cloth. Shape into a long loaf. Roll
cloth over loaf and let stand 30 minutes more. (The loaf
may later be rem.oved from the cloth and wrapped in waxed
paper, if preferred). Refrigerate. To serve, cut in slices
about 1/4 inch think.

Nannie B. Hutchinson·
·- 15 –

BUTTERMILK CANDY

2 cups sugar
1 stick (1 / 2 cup) butter
1 t sp. soda

1 cup buttermilk
2 Tbsp. Karo (dark)
1 tsp . vanilla
1 cup nuts

Mix Karo and sugar, mix soda and buttermilk; then mix
together and add butter . Cook till forms soft ball in
water, add nuts and vanilla. Beat , pour on cake for
icing.

(Mrs . Jack) Nell Rhodes

OATMEAL CRISPIES

2 sticks margarine
1 cup brown sugar
1 cup granulated sugar
2 beaten eggs
1 tsp. vanilla
1/2 tsp. salt

1 tsp. soda
3 cups 3 -minute oats
1 to 2 cups chopped

nut meats
1-1 / 2 cups flour

Cream shortening and sugar; add beaten eggs and
vanilla . Beat well. Add sifted dry ingredients. Add
oatmeal and nuts; shape in rolls, wrap in waxed paper
and chill thoroughly. Slice 1/ 4″ thick and bake on
greased cookie sheet at about 325° for about 10
minutes

(Mrs . W. E . ) Annie Laura Moore

PRALINES

6 cups Colonial Golden
Yellow soft sugar

2 cups Colonial Granulated
sugar

1 -1 / 2 cups water
4 cups shelled pecans

– 16 –

PRALINES (Continued}

Boil sugar and water to a temperature of 238°F. (or
until it forms a “soft ball ” in cold water}. Remove
cooked syrup from fire, add pecans, return mixture to
the fire until it again comes t o a boil. Remov e from fire
and stir until syrup becomes lightly cloudy. Pour a
large spoonful of the nut and syrup mixture on waxed
paper to form a praline . This recipe make 35 pralines .

Mrs. J e annette Matzenger

BLOND BROWNIE1S RECIPE

2 cups sifted flour

1 tsp. baking powder

1/ 4 tsp. soda
1 t sp. salt
2 beaten eggs
1 pkg. Nestles Semi-

sweet Bits

2 cups brown sugar
2 / 3 cup shortening
1 Tbsp. hot water
2 tsp. vanilla
1 cup nuts

Melt shortening, stir in sugar, cool slightly, add beaten
eggs and vanilla. Add nuts to sift e d flour, beat flour
and nuts to other mixture – small amount at a time,
adding water when about 1/ 2 of flour is mixed, pour in
well greased pan, 11 x 13 x 2 and spread evenly. Sprinkle
semi-sweet chocolates over top. Bake at 350°F for 20 to
35 minutes until brown. L e t cool and cut i n squares.

(Mrs. W. E.} Annie Laura Moore

PECAN COOKIES

1 stick oleo
1 cup dark brown sugar
2 eggs
1 tsp. vanilla

2 cups flour
1/ 2 tsp. soda
1/ 2 tsp. cream tartar
1-1 / 2 cups chopped pecans

– 17 –

[

PECA N COOKIES (Continued)

Cream s uga r a nd o l eo together, add dry ingre~i ents
along w ith eggs, one at a time, then add

flavoring

and nut s . Spo o n up in small amounts on two well_
g r e ased c ook ie sheets. C ook approximately 8 minutes
in a 375 ° oven.

{Mrs . Emmett)Alice Mitchell

COCOONS

1/ 2 lb . butte r 2 cups flour
5 Tbsp. p owdered sugar

Cream t o g e t her and add: 1 cup pecans, a little vani lla
flavoring.

Roll int o t i ny b a lls, place pecan half on each, and bake.

(Mrs. Wm . A. ) Mary Lynn Long

NUT M E G C OOKIES

1/ 2 cup butte r (rea l b u tter}
1 cup sug ar
1/ 2 a nut m eg , g r ated ( a

whole nutmeg )
1 beat en eeg

1 Tbsp. liquid (Sherry
wine, rum., o r orange
juice)

1 – 1/ 2 cups flou r
1 tsp. baking powder
1/ 4 cup: pecans , chopped
~fine

Cream. butte r and s ugar and nutmeg. Cover and store
overni ght in r efr i gerator. Beat egg until light and thick ,
and beat in t he liquid. Store this in refrigerator over –
night, too. The n ext d ay , m i x butter mixtu re a n d egg
mixture t horoughly. S ift flo u r and baking powder
together and add to oth e r ing r edi ent s . A dd p ecan s, and
mix w ell . F orm d ough into rolls and chill for at lea st

-18-

NUTMEG COOKIES (Continued)

one hour. Slice 1/ 4 inch thick,_ place on gr~ased
cookie sheet and bake for 10 minutes at 3 75 . These
are so delicious m .ade with real butter they are worth
the extravagance occasionally . Also, grating a whole
nutmeg is better than using nutmeg already grated.

(Mrs. Oscar) Cleo Burris

JUMBLES

1 / 2 cup butter
1 / 2 cup sugar
1 egg
3/4 cup flour

1.-1/2, tsp. vanilla
1/ 2 cup rolled oats

(either quick or
regular)

Cream. butter, add sugar, and cream. thoroughly, Add
the unbeaten egg and beat well, Add flour, vanilla
(other flavoring m .ay be used according to the addition
of fruit or spices) and rolled oats, From a teaspoon
drop on a gr eased cookie sheet, Bake in m .ode r atc oven.

(M r s. John ) F r an.ell Cn.lhoun

I CE BOX COOKIES

1 lb, ole om.a:rsar ine
2 – 1 /Z c: up1 white s uga:r·
3 ess•
6 eup, flour

2 h p, vnni lln
1 ti p, 1Alt
l h p. 10dA
Nut. o :r “date 1

Have oleo :r oom tempe r atur e , cream oleo and 1u91.r.
add whole ess• one at a time, Sift flou r , 11.lt 1.nd
aoda and add to £ir 1t m.ixture. Nut, or date , m ay ~ei
added but ar e not nec: e 1 1 ary. Makee a bout 1ix roll,
of cookie dough (6″x 1-1/2″). wrap in waxed papen• e.nd
chill until it will slice, Place sliced cookie doush on

– 19 –

[

IC E BOX COOKIES (Cont inue d)

baking sheet , c ook i n slow oven u ntil light brown. This
is n ice t o k eep on hand , ready t o b e slic e d and used on
sho r t not i ce.

(Mrs. R icha r d ) Betty Blair Mays

MINCEMEA T SQUARES

1 / 4 c up b utt e r
1 cup light b rown s u gar
1 e gg
1/2 t sp. van illa
1 / 2 c up b r oken p ecan

mea ts may be a dd ed
if des iire d

1/ 2 c up m .inc em.eat
1 cup flou r
1/ 4 t sp. salt
1 t sp. baking polfder

Melt but t er; a dd s u gar and b lend . Add egg and vanilla.
M ix w ell. St i r in mincemeat , t h en s i ft dry ingredients ;
mix w ell. S p read in greased 8 inc h squa1.”e pan. Bake
in modera te oven (35 0°) for 40 minutes . Cut in squares
a nd roll i n pow d ered s u gar.

{Mrs . W . H .) Edit h Gussio

DUTCH THR EE LAYER C OOKIES

1st layer
1 c up flou r , 2 T b sp. s u gar, 1/2 cup butter, m .ix and pat
i n 9- inc h square cake pan and b ake u ntil light brown. Add:

2nd layer
1 cup b rown s u gar , .2 eggs, 1 c u p coconut , 1/ 2 c·up

finely

c hopped pecans , Z T bsp. flou r, 1/.2 t sp. ba king powder.
Mix and spread on first layer and bake. Add:

– 2 0 –

DUTCH THREE LAYER COOKIES (Continued)

3rd layer
2 Tbsp. butter, 1 cup powdered sugar, juice

of one

lemon. Cream butter, add sugar and lem.on juice and
beat. Pour over the rest while hot.

When cool, cut in squares.

(Mrs. Bright) Jessie Hunter

OATMEAL CRISPS

1 cup shortening

1 cup brown sugar
1 cup white sugar

2 eggs
1 tsp. vanilla

1-1/4 cup plain flour
1 tsp. salt
1 tsp. soda
3 cups Quick Quaker

Oats
1/2 cup chopped nuts

Cream shortening, brown sugar and white sugar, add
2 beaten eggs and tsp. vanilla and mix well. Add flour,
salt and soda and mix again. Add 3 cups oats and
chopped nuts, mix. Form. in long rolls and chill. Cut
in 1/4-inch arid cook at 325°F. Cookie dough may also
be rolled out and cut with cookie cutter. Makes 5
dozen.

3 eggs

1 cup sugar
1 cup flour

(Mrs. W. S . )Grace Hunt

DATE SQUARES

1-1/2 cups pecans
I pkg. chopped dates
1 tsp. vanilla

1 tsp. baking powder

Whip eggs. Add sugar. Add pecans and dates to flour
and baking powder. Fold in eggs and sugar to flour

– 21 –

fL DATE SQUARES (Continued)
mixture . Add vanilla. Pour into greased pan (approx.
8 x 12) lined with waxed paper. Bake in 325° oven for
35 minutes. Cut into squares.

(Mrs. Ed) Ruby Crowley

SOFT GINGER “GRANDMA” COOKIES

1 cup brown sugar
1 cup white sugar

Mix above and add:

Sift:

3 eggs

2 cups all purpose flour
I tsp. cloves
1 tsp. ginger

1 cup bacon drippings
2 cups molasses (half

sorghum, half Karo)

2 tsp. cinnamon
3 ts p. soda

Add alternately with: 1 cup sour milk

Add more sifted flour to make a soft dough. Chill
several hours or overnight. Roll 1/ 2 inch thick, cut ,
and bake at 375° for 10 to 12 minutes. (May be
sprinkled with granulated sugar before baking.) Do
not over bake. Cookies should be t hick and soft. Store
in crock or tin with an apple. These improve with age.

(Mrs. Brice) Betty Jane McEuen

BUTTERSCOTCH SQUARES

1 /2 cup butter
2 cups brown sugar (not

packed)
2 eggs (unbeaten)

1/ 2 cup pecans (cut fine)
1-1/2 cups flour
1 tsp. vanilla
2 tsp. baking powder

Cook butter and sugar together until sm.ooth and well
blended. Cool to lukewarm. Add J:!ggs o.ne at a time

– 22 –

BUTTERSCOTCH SQUARES (Continued)

unbeaten and beat in well. Add flour sifted with
baking powder, then vanilla and nuts . Spread in
pans lined with waxed paper. Bake in moderate
oven, turn out to cool and cut in squares .

(Mrs . P . K . ) Erma Lutken

AUNT NETTIES ‘ ROCKS

3 sticks butter
1- 1/2 cups sugar
3 eggs
3 -3 / 4 cups flour
1 pkg. raisins
1 pkg . currants
1-1/2 tsp. soda

dissolved in
3 Tbsp . warm. water
I pkg. dates (cut fine)

1 pt. waterm.elon rind
preserves (cut up)

1 tsp. cloves, allspice,
ginger, cinnam.on

1 tsp. salt
Grated rind of one

orange
2 qts. pecans and

brazil nuts (chopped up)

Cream butter and sugar. Add eggs, flour, and soda
last. Then add fruit and nuts. Place b y teaspoonful on
cookie sheet and bake in 325° oven. These keep like
fruit cake.

(Mrs . P. K.) Erma Lutken

OAT MEAL LACE COOKIES

Sift together into a bowl: 1/ 2 cup flour

Add:

1/ 4 tsp. baking powder
1/ 2 cup sug ar

1/ 2 cup quick-cooking
oats

2 Tbsp . heavy cream

– 23 –

I

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OATMEAL LAGE COOKIES (Continu~d . ‘

2 Tbsp. light corn syrup
I / 3 cup melted but ter or

m.argarine and
l Tbsp. vanilla.

Mix together until well blended.

Drop onto an ungrea,sed baking sheet , 4″ apart , using a

I · e Bake in a I 4 teaspoon m .easur1ng spoon a .s a m .easur •
moderately hot oven, 3 75°F, 6 to 8 mip.utes-, until
lightly browned. Let stand a few seconds before
removing from pan. M .akes about 6 dozen 2·11 cookies .

(Mrs. W.C.III) Pauline Wells

OATMEAL DROP COOKIES

1-1 / .2 stick butt.er or
oleo

1 cup sugar
2 eggs
1 / 4 cup sweet milk
2 cups raw rolled oats
2 cups flour

l t sp. baking pow der
1/ 2 t sp. salt
I t s.p. cinnam.on
1 cup seedl ess ra i s i ns
1-1 / 2 cups c.~ opped pecans

Cream butter, add sugar., cream.ing mixtur-e well. Add
well beaten eggs,then milk and oat~\ Sift ·flour, m .easur e .
To the flour add palt., baking powder, and dnnamon and
sift again. Add nuts and rai sins. Drop by spoonfuls on a
greased cookie sheet. Bake in 375° oven for 12 minut es.
I have not found a Cub Scout., Brownie Scout, Girl Scout ,
Boy Scout, or Explorer Scout that these did not appeal t o.
I should know for I have been Mother to all of these
different groups. P. S. When se·rving one of these groups
I double the recipe.

(Mrs. Floy d) Frances Melton

– 24

BROWN SUGAR CLUSTERS

Butter size of an egg
1 cup milk or water
1 cup nuts (more if desired)

1 box old fashioned brown
sugar (about 3 cups in
box)

· Cook sugar, butter, and milk as for fudge. Test in cold
water (soft ball stage), remove pan from fire. Beat until
cream.y, add nuts. Drop from. teaspoon on waxed paper
in clusters. Similar to Fralin.es.

(Mrs. John) Franell Calhoun

ICE BOX COOKIES

1 lb. Troco (or other
vegetable shortening

1 cup sugar (white)
1 cup sugar (brown)
1 cup nuts
1/2 tsp. salt

1 tsp. cinnamon
1 tsp. vanilla
3 eggs beaten separately

(whites first)
2 level tsp. soda
6 cups flour sifted

Mix well, knead, roll 1-1/2 inches in diameter, wrap in
waxed paper, slice when ready to bake one-eighth inches
thick.

(Mrs. Bright) Jessie Hunter

COOKIE COCOONS

1/2 lb. butter
2-1/2 cups flour

(sifted)
1 tsp. vanilla

2 heaping Tbsp. powdered
sugar

2 cups pecans (coarse cut)

Put all together and cream. by ha-p.d. Shape round or
oblong. Bake in ungreased pan 30 minutes in slow oven

0
325 . Take out of oven and roll in powdered sugar while
still warm ..

(Mrs. Curtis) Elizabeth Foster
? _C’.

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1 -2 -3 -4 -CAKE

1 cup butter
1 cup milk
2 tsp. baking powder
1 tsp. vanilla

Mix as any cake batter .

2 cups sugar
3 cups flour
4 eggs

(Mrs . John) Franell Calhoun

SUNSHINE ANGEL FOOD

1 No . 2 , can crushed pineapple,

drained

I m .edium. bottle m.araschino cherries, cut up
1/2 cup sugar, cook with pineapple and cherries, five

minutes. Set aside to cool.
1-1/2 Tl::sp . gelatine inl/4 cup cold water

Make a custard out of 6 egg yolks, beat good, and add
3/4 cup sugar gradually
3/4 cup orange and lemon juice combinep,
I tsp. grated orange rind, cook stirring constantly

until medium thick .

While the custard is hot, add the gelatine mixture. Beat
6 egg whites stiff, add 3 / 4 cup. ·sugar , fold into the above
m .ixture, let get cold.

Take one baked angel food cake, break into medium size
pieces, grease tube cake pan, put a layer of broken cake
pieces in, then add som.e of the custard m .ixture, som.e
of the pineapple and cherry m .ixture, continue alternating
cake , custard and fruit . Put in icebox to chill overnight.
Slice and serve with whipped cream ..

Jean M. Hall

– 26 –

JELLO LOAF CAKE

1 pkg. Betty Crocker white cake mix

1 pkg. orange jello
3 / 4 cup Wesson oil
3/4 cup cold water
4 whole eggs
Pinch of salt

Sift flour and jello together. Add rest of ingredients and
mix for 5 minutes. Cook in ungreased pan slow for 45

minutes at 325°.

(Mrs. V. A. Wright)

POUND CAKE

1 cup Snowdrift
2 1/ 2 cups sugar
5 eggs

3 cups S elf-Rising flour
1 cup buttermilk
1 tsp. lemon flavoring and
1 tsp. vanilla

Cream shortening, add sugar gradually, then eggs, one at
the time beating after each, then flour and buttermilk
alternately, mixing as little as possible. Add flavoring

0
and bake in an extra lar ge tube pan or 2 loaf pans at 325
for 50 or 60 minutes.

(Mrs. Roy) Margaret Nelson

JELLO CAKE

1 pkg. white cake mix
2 / 3 cup water
2/3 cup cooking oil

4 eggs
1 pkg. lemon jello
lemon flavoring

Add jello to cake mix, add eggs, and liquid alternately,
beating as is explained on the cake mix box.

(Mrs . John) Franell Calhoun

– 27 –

IL
I
L
L
L

ORANGE CHIFFON CAKE

2-1 /4 cups sifted cake
flour

1-1 /2 cups sugar
3 tsp. baking powder
1 tsp. salt
1/ 2 cup cooking oil

6 egg yolks
3 / 4 cup water
1 tsp. grated orange

peel
2 tsp. vanilla
1/ 2 tsp. cream tartar
6 egg whites

Mix and sift first four ingredients . Make a well and
add in order, cooking oil, egg yolks, water, orange
rind, and vanilla. Beat with spoon until smooth. Add
cream of tartar to egg whites and beat until wh’i.tes
form very stiff peak.

Gently fold first mixture into egg whites until well
blended. Fold, do not stir. Turn batter into ungreased
10-inch tube cake pan. Bake in slow oven (325°) 70 to
75 minutes or until cake springs back when lightly
touched with finger. Immediately invert pan over bottle
neck. Let cool; then loosen sides of cake with spatula.

Lem.on may be used instead of orange if desired.

2 cups sugar
1 cup butter
4 eggs

(Mrs. J. J.)Lura Inez Roberts

POTATO CAKE

2 tsp. baking powder
3 Tbsp. cocoa

1 cup hot mashed potatoes
1/ 2 cup milk

1 tsp. each of cloves, nutmeg,
cinnam.on, allspice

1 cup nuts

Cream butter and sugar, add beaten egg yolks, add hot
potatoes, add sifted dry ingredients alternately with
milk, add broken nuts, and fold in beaten egg whites.
Bake in 2 layer s at 350°. Spread with chocolate icing.

(Mrs. A. L.) Sara Metz
– 28 –

ORANGE-

DATE CAKE

1 cup butter or
m .argarine

2 cups sugar
1 -1 /3 cup buttermilk
4 whole eggs
1 tsp. soda

1 Tbsp. grated orange
peel

4 cups flour
1 pkg. dates
I cup pe,::ans
(Dredge dates and

nuts in flour)

Bake in oven 350° tem.perature about one hour.

FILLING

1-1 /3 cups orange juice
2 cups sugar

I Tbsp. grated orange
peel

Mix and stir so all sugar will dissolve. Allow to stand
while cake cooks. When cake is done let stay in pan
until cold. Pour filling over cake and leave in pan until
all filling is soaked in cake.

(Mrs. Wm . A.) Monelle Crecink

JAM CAKE

Cream.:

1/2 cup butter

Add:
4 egg yolks
1 tsp. soda dissolved

in 1/2 cup sweet milk
1 cup strawberry jam.

1 cup sugar

Z–1/2 cups flour, sifted
with

Z/3 tsp . each of cloves,
cinnam.on, and allspice

Fold in beaten whites of 2 eggs .

Bake in three layers at 325°. Bake in m .uffin pans.

(Mrs. Wm . A.) Mary Lynn Long

– 29 –

J -.
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UPSIDE DOWN QUICKIE

Grease and line oblong baking dish with dark brown
sugar, then sprinkle with chopped nuts (pecans usually).
Pour the following m i xtures over this and bake at 300°
for ZO to 30 minutes .

1-1/2 cups cake flour
1-1/4 tsp . baking powder
1/3 tsp. salt
1 /2 cup sugar

3 Tbsp. soft shortening
1 egg
3/4 cup milk
1 tsp. vanilla flavoring

Beat above ingredients until fluffy. Cook and serve.

This recipe can be used without brown sugar and nuts to
be served as a shortcake with fruits .

Z cups flour
2 tsp. baking powder
4 Tbsp. cocoa
1/2 tsp. salt
1 tsp. cloves
1 tsp. cinnamon
1 tsp. vanilla
1 tsp. nutmeg

(Mrs. R. L.) Martha Siltman

POTATO CAKE

2 cups sugar
1 cup butter
4 egg yolks
2/3 cup milk
1 cup hot mashed sweet

potatoes
1 cup nuts

Cream .sugar and butter, add egg yolks and cream well .
Sift together flour, cocoa, baking powder, salt, cloves,
cinnamon and nutmeg, add alternately with milk to the
creamed mixture. Add mashed potatoes. Fold in stiffly
beaten egg whites then nuts and vanilla. Bake in 3 layers
or one large pan for 25 m.inutes at 350°.

(Mrs. Jack) Nell Rhodes

– 30 –

WHITE

FRUIT CAKE

1-1/2 lb. butter
2· .lb. sugar
22 eggs
3 lb. white
1 lb. dates
1 lb. figs

raisinp

2 lb. crystallized
pineapple

2 lb. crystallized
cherries

1 lb. citron
1 lb . shelled almonds

2 qts. (or more) shelled pecans

Soak raisins, dates, and figs overnight in whiskey.
Next morning, dredge the soaked fruit in flour, using
as m .uch as can be taken up (m.ore than one quart and
possibly two quarts). In a large pan, mix butter and
sugar and cream thoroughly . To this add the eggs which
have been beaten separately . Add vanilla flavoring and a
pinch of salt . Add the floured raisins, dates, and figs,
ihen the cherries and pineapple ( cut in not too small
pieces), and last of all add the nuts. Leave the almonds
whole and the pecans in halves . Bake in loaf pans that
will hold two or three pounds each . Bake at 250° for
two hours and at 3 00° for one hour . This recipe mak~s
from. 18 to 20 pounds of fruit cake. Wrap in cellophane
while still hot.

Jean M . Hall

JEAN MACARTHUR’S FUDGE CAKE

Melt 4 Tbsp. butter and 1/2 box of Baker I s unsweetened
chocolate.
Add: 2 cups sugar, 4 eggs
Mix well.

Add: 1 cup flour gradually , 1 tsp . vanilla
1 cup nuts, broken

Bake at 375° or less.

(Mrs. Bright) Jessie Hunter

– 31 –

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ORANGE ICE BOX CAKE

1 Tbsp. gelatine {unflavored)
1 -1 /2 cups cold water
1 cup sugar .
1 cup orange juice and pulp
1 lb. marshmallows

1 pt. whipping cream.
1 cup pecans
2 doz. ladyfingers
(small pound cake or
graham crackers m.ay
be _used)

Dissolve gelatine in 1/ 2 cup of water in refrigerator.
Boil sugar and remaining water 20 minutes. To this
add gelatine, chopped marshmallows and orange juice.
Place this mixture in refrigerator, stirring at intervals,
until . it begins to congeal, then add whipped cream..

Use either long pyrex dish or large round pan lined with
waxed paper. Sprinkle bottom with cake crumbs, line
sides with divided lady fingers or small slices of cake.
Pour half of m.ixture over cake cnum.bs and sprinkle with
chopped nuts. Cover this with m .ore crumbs, add
remaining mixture and nuts. Place in refrigerator to
congeal. More whipped cream may be put on top of cake
before serving.

2 sticks of butter
softened

2 cups su.g-a-r
2 cups, fl.our

(Mrs. Robert ) Nancy Case

POUND CAKE

5 h i-g ·e gg s or
6 small ones

1 t sp. of flavoring

Cream _b.”N:tt c r, add sug ar g r a dua lly and c r eam.. Add
floua· and eggs alt erna-tel,y, beat ing aft e r e ach addition.
Bake in tube pa.n at 34·0° for one hour.

·(Mrs. A. L.) Sara Metz

– 32 –

LEMON FILLED CAKES

1 /2 cup butter
I cup sugar
2-1/2 Tbsp. baking powder
1/2 cup milk

2 whole eggs
l -~/4 cups flour
1 tsp. vanilla

Mix wel,l and bake in sm.all m .uffin tins, when done cut
open and fill with following :

1 cup sugar
2 whole- eggs
2 Tbsp. flour

1/4 cup water
Juice of 2 lem.ons, rind

of one

When filled roll in powdered sugar .

If cake m .ix is used, will m.ake 4 dozen cup cakes.

(Mrs. C.R . ) Bertha ·Murphey

POUND CAKE

2 sticks butter (not oleo)
2 cups sugar

1 tsp. vanilla
1 tsp. !em.on flavoring
2 or 3 drops yellow 6 eggs

2 cups sifted flour coloring

Cream butter thoroughly and add sugar gradually . Add
one egg at the time, beating about 1 minute after each .
Add flavoring and flour quickly, just barely mixing.
Bake in greased and floured tube or loaf pan about one
hour at 325°.

(Mrs. Roy) Margaret Nelson

– 3 3 –

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2:
I ~1

FRUIT CAKE

1 /2 lb . butter
1-1 / 2 cups b r own sugar
6 eggs

2 lb . candied cherries
2 lb. pecans (shelled)
1/ 2 lb . English walnut s
1 cup black walnuts I Tbsp . cinnamon

1 glass acid jelly
1 pt butt ermilk
2 tsp. soda
I lb. raisins
2 lb. dates
1-1/2 l _b. qmdied

pineapple
1/2 tsp. salt

1 pt . fig preserves
I pt. wat erm.elon rind

preserves
I / 2 lb . lemon pee 1
1/ 4 lb. orange peel
6 cups flour – dredge

fruit with 2

Cream butter and sugar, add jelly, add eggs one at a
time beating after each. Beat soda into but ter. Sift
together cinnam.on, salt and flour, add alternately
with buttermilk to butter and egg mixture . Add pre-
serves cut in sm.all pieces with the jui ce of fig pre –
serves. Add fruit and nuts, m.ix well and bake about
three or four hours, depending on size of pans at 250°.
When cakes are cool pour over each a sm.all glass of
brandy . Makes about 15 lbs . of cake .

2 sticks of butter
4 eggs
3-1/3 cups .flour
1 tsp. vanilla

(Mrs. Ewell) Ethel Martin

LAYER CAKE

2 c ups sugar
1 cup milk
3 t sp . baking powder

Cream. butter, add sugar gradually, add egg yolks one
at a time, beating between addit i ons . Sift flour and
baking powder 8 times. Add flour 4 t imes and milk
3 times . Add vanilla and fold in beaten egg whites.
Bake in layers, 3, at 350° .

(Mrs. S . L . ) Sara Metz

– 34 –

PINEAPPLE WHEEL CAKE

1 large can s lie ed
pineapple

I /2 cup butter or 1 stick
(oleo can be used)

1 -1 / 2 cup brown sugar
1 cup flour

4 eggs
1 cup white sugar
1 heaping tsp . baking

powder
1 pt . whipping cream

Melt butt er, place in bottom. of skillet, cover evenly
with brown sugar . Place one slice of pineapple on
top of sugar in the center, cut the remaining slices in
half crosswise, arrange them. in a circle around the
center slice like the spokes of a wheel, round e d edges
facing one way . Make a sponge cake batter, using the
4 eggs, 1 cup sugar cr e am.ed together, 1 cu_p flour and
1 heaping tsp. baking powder. Pour over pmeapple
wheel, put in pre-heated 350° oven and bake until _firm
or about 35 m .inutes. Run knife around edge of skillet
and turn out on cake platter . Pour r e m .am1ng syrup
over cake. Serve cold with whipped cr e am.. This is
almost a fool proof recipe . It is a quick dessert.

(Mrs. Floyd) ~rane e s Melton

DATE CAKE

1 cup flour
1 cup sugar
1 tsp. baking powder
1 cup pecans (broken)

1 small pkg . dates
(chopped)

3 eggs
1 t sp. cinnam.on
1/ 4 tsp. allspice

Beat the egg whites. Add sugar, baking powder , flour
with spices sifted in, dates , and nuts . B e at egg yolks
and stir in last. Bake in a 9 11 x 12 11 pan with waxed
paper doubled in bottom. of pan to prevent burning . Bake
at 300° for 50 m .inutes . When cool, cut in strips and
roll in powdered sug ar.

(Mrs . Har r y) Carr ie Crockett

– 35 –

[
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SPICE CAKE WITH

SEA FOAM FROSTING

2-1 /4 cups sifted cake
flou r

1 tsp . baking powder
3/4 tsp. baking soda
1 t s p. salt
3/4 tsp. cloves
3/4 tsp. cinnamon
P inch of black pepper

1 cup but term.ilk or
sour milk

3 / 4 cup shortening,
butter or margarine

3/4 cup firmly packed
brown suga r

1 cup granulated sugar
1 tsp. vanilla extract
3 eggs

S tartyou r oven at 350°F or m .oderate. Grease t h ree
8-in ch cake pans with shortening, coat pans with a t h in
fi l m of flour . S ift flour several times with baking
pow d e r , baking soda, salt , cloves , cinnam.on and pepper .
W ork shortening , butter or margarine unti l it looks like
wh i p ped cream.. Then start working in both brown a nd
granulated sugar a little at a time . Add vanilla extract
and coµtinue working or creaming the m .ixture until very
fluffy a nd smooth a.s possible . This important step
assu res a fine-textured cake . Add unbeaten eggs, one at
a t i me, and beat vigorously after each addition. F rom.
h ere o n in work fast. Mix one-third of t he flour m .ixture
i nto batter . Don 1t beat. Add half the buttermilk or sou r
mil k and stir again. Repeat these operations ending w i t h
flour. P our batter into pans, dividing it equally . Bake
30 t o 35 minutes or until cake l eaves sides of the pan .
R e m ove from. oven and cool about 5 minutes before
turning o u t on a cake rack to cool com.pletely .

SEA FOAM FROSTING

2 egg whites
1 – 1/2 cup firmly packed

da r k brown sugar

1/3 cup water
1 tsp. vanilla extract

Stir t h e unbeaten egg whites, sugar and water together in
t he top of a double boiler or saucepan until smooth . Cook

– 3 6 ..

SEA FOAM FROSTING (Continued)

over briskly boiling water, beating with a rotary beater,
for 7 minutes or until frosting looks fluffy and holds a
soft, gentle shape . If you use an electric m .ixer cut down
beating time to 3 to 4 minutes . Rem.ove from. boiling
water, add vanilla extract and continue beating until
frosting holds definite peaks. Spread a layer of frosting
between cake layers, then frost sides and top of cake.

(Mrs. A. M.} Pat Wells

BROWN STONE FRONT CAKE

1 cup butter and 2–1/2 cups sugar creamed well. Add 4
blocks of melted chocolate. Beat yolks of 5 eggs and add
to the above mixture. Dissolve 1 tsp. soda in I Tbsp.
water and add to 1 cup of buttermilk. Alternate part of
2-1/2 cups sifted cake flour with part of the milk until all
of the flour and milk has been mixed. Beat the 5 egg
whites and add to the batter, then 1 ts·p. vanilla. Bake in
greased cake pans (this· will fill 3 -nine inch pans} at 325°F.
When cool ice with this filling:
Mix 2-1/2 cups sugar, 4 blocks of chocolate, 1 can Pet
milk, 2 Tbsp . sweet milk in a boiler and let come to a
boil. Cook 3 minutes, cool. Add 1 tsp. vanilla.

Mary Jane Hall

BUTTER CAKE

Cream: 1/2 lb . butter (no substitute) and 2 cups sugar.
Add: 5 eggs, (1 at a time}, 2 cups flour, I tsp. vanilla.
Pour in ungreased tube cake pan and bake one hour at
300° • Test as you bake for best results. Overcooking
dries it too much .

(Mrs. J.B.} Dixie Knight

– 37 –

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GERMAN CHOCOLATE CAKE, FILLIN G AND ICING

2 cups sugar
1 cupCrisco
4 eggs

Cake

1 bar (1 / 4 lb.) German
chocolate

1/2 cup boiling water

1 cup but termilk
1 tsp. baking soda
2-1 / 2 cups all-purpose

flour
1 tsp. vanilla
Salt to taste

Cream. sugar and Crisco, add egg yolks one at a tim.e.
Add chocolate melted in hot water.

Add alternately

sifted flour and buttermilk in which soda has been
dissolved. Add vanilla and salt. Fold in stiffly-
beaten egg whit es. Pour int o 3 well oiled 9 inch cake
pans and bake about 30 minutes at 350°.

This cake is delicious baked in an oblong or square
pan that has been well greased, then just spread t he
icing on top leaving the cake in the pan. It keeps
mo i st and fresh this way. It can be served in squares
right out of the pan or pyrex baking dish .

FILLING AND ICING

1 cup sugar
1 cup evaporated milk
1 stick butter or oleo
3 beaten egg yolks.

1 cup Angel Flake
Coconut

1 cup chopped pecans

1 tsp. vanilla

Mix and cook slowly in heavy boiler until t hic k , all
ingredients, except pecans and v anilla. Sti r const ant ly.
Set off heat and cool. Add pecans and vanilla. Stir
and spread between layers and on top.

(This icing is the secret of the whole cake. One slice is
usually enough).

(Mrs. D. B} Ruby Aycock

– 38 –

JAM CAKE

Cream. together

Add

1 cup shortening or butter
2 cups sugar

6 egg yolks – beaten well

Add alternately

Fold in

Add

3 heaping cups flour
1 tsp. soda mixed with
1 cup sour cream.

6 stiffly beaten egg whites

1 cup Raspberry or Blackberry Jam
1 tsp. each: cinnam.on, allspice; cloves

Bake at 350°. Makes four 9″ x 1-1/2″ layers or
five or six 8 11 layers.

CHRIST MAS FILLING

3 cups brown sugar
1 cup butter (2

sticks)

1- 1/2 cup thick cream
or Pet milk

1 tsp. vanilla

Boil until thick , add vanilla and 1 cup chopped nuts,
candied cherries (red and green) and a few raisins .

For best results, prepare cake and filling a few days
in advance before serving.

(Mrs. Hugh) Regina Noble

– 39 –

PINEAPPLE MERINGUE CAKE

1/2 cup shortening
1/2 cup sugar
4 egg yolks
I cup cake flour, sifted

2 tsp. baking powder
1/ 8 tsp. salt
I tsp. vanilla
5 Tbsp. milk

Cream shortening and sugar together, add egg yolks
and mix thoroughly. Add the cake flour, which has
been sifted with the baking powder and salt, alternately
with the vanilla and milk . Pour into two 8 -inch round
·layer cake pans and add:

MERINGUE TOPPING

4 egg whites
I cup sugar

I t sp. vanilla

Beat egg whites stiff; then add a light sifting of sugar,
continue beating and adding until all sugar has been
used. Add vanilla and spread m .eringue on each cake .
Bake at 350°, 20 to 30 minutes . Allow to cool, then
remove from pans and spread with Pineapple Filling.

PINEAPPLE FILLING

I cup heavy cream, whipped
1 cup drained crushed

pineapple
3/4 cup chopped nut meats

1- 1/ 2 tsp . powdered
sugar

1/4 tsp. vanilla

C_ombine all ingredients. Place one layer meringue
side down on cake plate and spread filling on cake.
Place second layer on top of filling with meringue
side up. Serve. Keep in refrigerator .

{Mrs. Wren) Sue Worley

– 40 –

DATE LOAF

3 cups sugar
1-1/2 cups sweet milk
2 Tbsp. white Karo syrup
1/8 tsp. salt

1-1 /2 cups chopped nuts
l Tbsp. butter
l tsp. vanilla
l small pkg. dates ,chopped

Mix first four ingredients together and cook over medium
h eat unt il a soft ball forms when added to cold water,
then add dates and co’ntinue cooking and beating until a
firm ball is made when tested . Rem.ave from. heat and
add butter, flavoring and nuts. Beat unti l cool and roll
in a damp cloth, wrap with wax paper, and place in
refrigerator . Cool thoroughly before slicing. Slice as
needed. This loaf will keep several weeks in ice box.

(Mrs. Emmett) Alice Mitchell

ICEBOX CAKE

1/4 lb. butte r
4 Tbsp. sugar
l larg e can evaporated

milk
28 Graham crackers
l pkg. lemon Jell-O

1/ 2 cup hot water
Juice 2 lemons
1 tsp. vanilla
1-1 /4 cup sugar
Dash salt

Chill evaporated milk thoroughly. Roll fine Graham
crackers. Melt butter and 4 Tbsp . sugar; add both to
rolled crackers. Dissolve Jell-O in hot w ater, add
lemon juice, vanilla, 1-1 / 4 cups sugar and salt. Whip
chilled milk, add the Jell-O mixture. Place half of
rolled crackers in bottom of a square or long pan.
Pour in all well-stirred ingredients. Put other half
of crackers on top. Smooth over. Pla·c.e in refriger –
ator to congeal several hours before serving.

(Mr~. Charles B.) Kathleen Mitchell

– 41 –

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OLD FASHIONED POUND CAKE

I lb . butier 12 eggs beaten

1 lb. flour (4 cups)
1 lb. sugar (2-1 /2 cups)

separate .
I/4 cup whiskey or wrne

for flavor

Bake 360° for 1 hour.

Mrs. Ruby Hines

EASY POUND CAKE

2 sticks butter
2 cups sugar
3 cups flour

5 eggs
1 tsp. vanilla

Cream. butter and sugar real good till crea1:1y – – add
flour and eggs a little at a tim~ — then vanilla.
Cook in tube pan 1 hour at 350 •

Mrs. Ruby Hines

SCOT TISH SHORT CAKE

1 cup butter (2 sticks)
or oleo

2 cups flour
1 tsp. vanilla.

4 heaping Tbsp. powdered
sugar

Roll in wax paper and put in refrige r ator, till cool.
Cut in half inch rounds, prick with fork and cook
slow, do not brown very brown.

Mrs. Ruby Hines

·- 42 –

5 eggs
2 sticks margarine
2 cups sugar

POUND CAKE

1 tsp . vanilla ~voring
1 tsp. lemon ‘flavoring
2 cups plain flour

Cream margarine and sugar until light and fluffy. Add
eggs, one at the time, beating well after each addition.
Add flavoring and last add the flour. Pour into a well

0 buttered and floured tube pan. Bake at 325 one hour .
Turn out on rack and let cool.

(Mrs. Mike) Pauline Mihalic

– 43 –

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LEMON MILK SHERBET

1/ 2 tsp. salt 4 cups suga r
1-1 / 4 cups lemon juice

Let stand to dissolve

Add 1-3 / 4 quarts whole milk
I cup whipping cream

This makes 1 gallon sherbet when frozen.

(Mrs. W.C.III)Pauline Wells

THREE SISTERS’ SHERBET

3 cups of sugar
3 cups of water
3 ripe bananas (mashed)
Juice of 3 large lemons

(or 4 small ones)

Juice of 3 larg e Oranges
(or 4 small ones)

1 cup of cream

Boil sugar and water for 20 minutes. Wh e n cool, add
juices and m.ashed bananas, place in f.reezer. When
this begins to freeze around the edge; add 1 cup cream,
mix thoroughly. Cover freezing tray to prevent ice
from forming. Stir I time during freezing. Serves 8
generously.

(Mrs. Joe) Mildred Landers

– 44 –

FRESH

PEACH ICE CREAM

1 quart fresh sliced
peaches – mashed
to a fine pulp

2 – 1 /2 c ups sugar
Juice of one lemon

Mix the above ingredients and let stand for at least
one hour. Add 1 quart c offee cream.

1 quart w hipping cream.
Mix thoroughly and freeze in electric freezer or old
fashioned turn freezer.

(Mrs. P. K .) Erma Lutken

SHERBET IN FREEZER
(gallon orange)

2 medium. size cans
of frozen orange
juice

2 quarts sweet milk
2 cups sugar

Put all ingredients in can and freeze.

(Mrs. Carson) Morella Hughes

PEACH ICE CREAM

2 cups chopped ripe
peaches

1 cup sugar

1/2 tsp. lemon juice
2 cups light cream

Mix peaches and sugar — let stand 30 minutes. Force
through sieve . Add lem.on juice and stir in cream .
Freeze in HAND FREEZER.

(Mrs . Buck) Mary Palmer

– 45 –

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ANGEL CHARLOTTE RUSSE

1 envelope Knox Gelatin, in 1/4 cup cold water. Let
stand 10 minutes add 1/4 cup hot water, stir until
dissolved.

To this add 3/4 cup sugar, 1/4 tsp. salt . Cut 12
marshm.allows fine, 2 Tbsp. Ma~schino cherries
(Red and Green), 1 cup chopped pecans, 3 /4 tsp.
vanilla, one pint cream wh~pped – mix all together.

Line a 2 by 8 by 8 inch pyrex dish with lady-fingers
and pour the mixtur e in and l et chill over night for 12
hours.

(Mrs. Wood) Jean Hall

BISQUE TORTONI

Ingredients

1 cup heavy cream.,
whipped (i. e ., 1/2 pt .
cream)

1/4 cup sugar
1/ 2 cup stale macaroons,

rolled . You can use
ST ALE macaroons only,
for fr esh ones will be
gummy and will not roll.

1 egg white, stiffly
beaten

1 Tbsp . brandy, sherry
or 1 tsp. vanilla

2 Tbsp. Maraschino
cherry juice

Beat egg white very stiff, and add sugar very lightly. Put
into a larger bo~nd add whipped cream. Fold in the
rolled macaroon. crumbs except for 2 or 3 tsp. which you
sprinkle on top. Add brandy and Maraschino juice. Spoon
about 2 heaping Tbsp. of the mixture into each small paper
cup. Freeze. S e:i;ve with cherry on top. Makes about 5.

(Mrs. Clay) Dean Alexander

– 46 –

FRUIT BAVARIAN
(Serves 8)

2 envelopes unflavored
gelatin

1 /3 cup lemon juice
1 unbeaten egg white
1/2 cup cream 1 cup sugar

2-12 oz. cans apricot
nectar

whipped

Com.bine sugar, gelatin and sprinkle of salt. Heat ·
1 can of nectar just to boiling, add to gelatin and
dissolve. Add other can nectar and lem.on juice –
cool to room. tem.perature. Add unbeaten egg whites –
chill until thick but not set. Beat until light and
fluffy – fold in whipped cream – prunes or sieved
peaches m.ay be substituted for apricots.

(Mrs. M. E.) Gladys Klindworth

SYLLABUB

1 quart (half in half)
milk

1 cup wine
1/2 cup sugar

Put sugar and wine in a bowl and get milk just luke
warm in separate vessel. When sugar is dissolved in
wine, pour in the milk, holding it high. Pour back and
forth until frothy. Grate small bit of nutmeg over it.

(Mrs. M. E.) Gladys Klindworth

STRAWBERRY MOUSSE

2 cups crushed berries add 1/2 tsp. salt and 1 cup
confectioners sugar.

Soak 1 envelope gelatin in juice of one lemon and
dissolve in 1/2 to 1 cup of boiling water – fold into
fruit – cool – whip 2 cups of cream until stiff and fold
in fruit m .ixture – freeze.

(Mrs. Jack) Virginia Matthews

– 47 –

“”

CHARLOTTE ROUSE

1 quart of whipping
cream.

5 eggs
5 tsp. of gelatin

5 Tbsp. of whiskey
1 cup of sugar

Put half of the sugar in the cream and beat stiff.
Separate eggs, add other sugar to egg yolks and beat
stiff . Dissolve gelatin in one third of cup of hot water.
Whip whites of eggs then mix with the yolks and cream
beating the mixture all the time. Then pour gelatin into
mixture slowly, still whipping, and set in cold place to
congeal.

Will serve 12 to 16.

Mrs. L. E . Williams

COCONUT -CR UNCH TORTE

1 cup Graham. cracker
crum.bs

1/2 cup chopped moist
shredded coconut

1/2 cup chopped English
Walnuts or pecans

4 egg whites

1/4 tsp. salt
12 dates chopped fine
1 tsp. vanilla
1 cup sugar
1 pt. vanilla or caramel

nut ice cream.

Com.bine graham cracker crum.bs, coconut, and nuts.
Beat egg whites with salt and vanilla till foamy; gradually
add sugar and continue beating until egg whites form stiff
peaks . Fold graham cracker, nuts and dates into egg
white mixture. Spread in well greased 9 inch pie plate .
Bake in moderate oven (350°) about 30 minutes. Cool.
Cut in wedges and top with scoops of ice cream.. Serves
6 to 8 .

(Mrs. W.W.) Beryl Brunson

– 48 –

PINEAPPLE-

DATE PUDDING

1 beaten egg
1/2 cup sugar
1/2 tsp. salt
3 Tbsp. melted butter
1 cup unsweetened

pineapple juice
1 cup chopped dates

(or 1 box)

1/4 cup chopped raiains
1 /2 cup chopped nut

m .eats or more
1 tsp. vanilla extract
1-1/2 cup flour
3/4 tsp. soda
1 tsp. cinnamon
1/4 tsp. nutmeg

Beat egg and sugar; add salt, butter, and pineapple juice.
Stir in fruits, nut meats, and vanilla. Add sifted dry
ingredients. Beat. Fill greased molds. Cover tightly
and steam. in oven 2 hrs . or at 15 pounds pressure in
pressure cooker for 30 minutes. Serve hot with Hard
Sauce. Serves 12-14.

H,ARD SAUC E

1/2 cup butter creamed with 1 tsp. vanilla, add 2 cups
confectioners I sugar beating smooth after each addition.

(Mrs. A. B.) Dorothy Kelly

PE.ACH :MOUSSE

1 box frozen peaches
1 pint com.mercial

sour cream

1 cup sugar
1 tsp. vanilla

Let fruit thaw until soft. Combine cream, sugar, vanilla.
Mix with electric mixer. (It will be a thin mixture) . Pour
into freezer tray or pan and freeze.

You may use strawberries, raspberries, or other fruit.

(Mrs. I. W.) Mary Nell McDonald

– 49 –

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DATE PUDDING

1 /2 cup butter
1 cup sugar
2 eggs
1 cup sweet milk

1 cup dates
1 cup pecans
1 tsp. baking powder
2 Tbsp. flour

Cream sugar and butter. Add beaten eggs and milk,
then chopped dates and pecans, baking powder and ~lour
sifted together. Bake in slow oven and serve hot with
whipped cream or hard sauce .

(Mrs. Bright) Jessie Hunter
DATE PUDDING

1 pkg. dates
1 tsp. soda
1 cup boiling water
1 Tbsp. shortening
1 cup sugar

1 egg
1/ 2 cup chopped nuts
1-1 / 2 cups flour
1 tsp. vanilla
1/4 tsp. salt

Pit and chop dates – sprinkle soda over and pour boiling
water over them.

Cream shortening and sugar togeth e r – add egg then flour,
salt and dates. Bake in moderate oven and serve with
whip cream.

1 cup shortening
1-2/ 3 cups sugar
3 eggs, beaten
1 cup milk

(Mrs. M . J.) Elizabeth Howell

DANISH PUDDING

2 cups sifted Martha
White self-rising flour

7-1 / 4 oz. pkg. dates,
cut up

1 cup chopped pecans

Heat oven to 350°F. Grease and flour bottom of a 10-
inch stem pan. Take out 1/ 4 cup sifted flour and flour

– 50 –

DANISH PUDDING ( Continued)

dates and nuts. Cream. together shortening and sugar
until light and fluffy. Fold in eggs. Lightly stir in
flour alternately with milk. Fold in floured dates and
nuts. Turn into pan. Bake 1 hour. Im.mediately after
removing from. oven spoon the following m .ixture over
the top. (use Orange Sauce)

ORANGE

SAUCE

1 cup sugar
2 Tbsp. grated orange

rind

1 cup orange juice

Combine above ingredients in sm.all sauce pan and
bring to boil. Remove from heat and cool slightly_.
Let pudding cool in pan.
Note: If using Martha White Plain Flour add 4-1/2
tsp. baking powder and 1 tsp. salt to flour.

(Mrs. W. S.) Grace Hunt

ICE BOX PU.DDING

42 Graham. crackers
Pinch of salt . .
1/4 lb. butter, m:elted
1 cup sugar
1 cup dates, chopped

1 cup nuts, chopped
4 eggs, separated
1 quart milk
3 Tbsp. corn

starch

Roll c rackers, add melted butter and fill bottom of
baking dish with 2/3 of crumbs. Make a custard of
egg yolks, milk, sugar and cornstarch. When
custard is cool, place on crum.bs, dates on custard

. ‘
egg whites on dates, nuts on egg whites. Cover with
remainder of crum.bs and bake in oven 30 m .inu:tes.

Mrs. Porter Herndon

– 51 –

DATE MARSHMALLOW LOAF

1/2 lb. marshmallows
(quartered)

1/2 lb. graham crackers
(rolled)

1/ 2 lb. dates , chopped
1 cup nuts, chopped
1/ 2 cup thin cream

Soak marshmallows in cream. until soft. Roll graham
crackers, m .ix ingredient s together, knead as you y.,ould
bread, and make inot l ong rolls, wrap in wax paper, put
in refrigerator until very cold. Slice in desired pro-
portions and top with whipped cream before serving.

(Mrs. Robert ) Annie Laurie Hearin

COMPANY DESSERT

Sift together…… 1 cup Pillsbury’s Best Flour
1 tsp. baking powder
1/4 tsp. salt

Cream……….. 1/ 2 cup butter, add gradually
1/ 2 cup sugar, cream. well.

Beat. . • • . • • . . • . . . 4 egg yolks, until thick and light.
Blend yolks into butter -sugar
m.ixture.

Combine……… 5 Tbsp. milk
1 tsp. vanilla. Add alternately
with dry ingredient s to cream.
mixture.

Pour………… fnto two well- greased and lightly
floured 8 or 9 inch round layer
pans, at least 1-1 /4 inch deep .

Beat. . • • • • • . • . . . 4 egg whites stiff, add 1 cup
sugar gradually. Beat thoroughly
aft er each addition.

Spread. . • • • . . . . . over each layer and cover with
chopped walnut s, pecans or other
nuts .

– 52 –

COMPANY DESSERT {Continued

Bake .•….•….. in moderate oven (325°F) 30
minutes. Turn out carefully.
Cool, then put layers together with
custard filling. Meringue side up.

Meringue top may be covered with
whipped cream ; but it is really rich
enough without.

GUST ARD FILLING:
Combine 2 Tbsp. sugar, 1 Tbsp.
cornstarch and 1/8 tsp. salt, then
stir in 1 egg yolk and 1 cup milk.
Cook until thickened. Add 1/2 tsp.
vanilla.

Vida Davies

PRUNE PUDDING

3 eggs
1 cup Wesson oil
1-1/2 cups sugar
2 cups flour
1 tsp. soda
1 tsp. cinnam.on
1 tsp. nutmeg

1 tsp. allspice
1 tsp. sale
1 cup buttermilk
1 cup cooked prunes
1 tsp. vanilla
1 cup nuts

Beat eggs, add other ingredients in order, bake at 300
degrees. While still hot, pour over the following icing
which has been cooked until it thickened:

1 cup sugar
1/2 cup buttermilk
1/2 tsp. soda

1 Tbsp. white Karo
1/4 cup butter
1/2 tsp. vanilla

(Mrs. Bright) Jessie Hunter

– 53 –

CANDIED APPLES

4 to 6 Winesap apples
2 cups sugar

1/2 cup water
Red cake coloring

Add water to sugar and boil until a syrup . Wash, core,
and quarter apples. Add coloring, as desired, to sugar.
Add apples and move lightly in the mixture to prevent
tearing. Cook until apples are tender.

Serve with broiled ham. by arranging slices of ham and
apples on a platter. The jelly from the apples may be
served on the apples, or m .ay be used for another
cooking later. {The apples may be cooked in advance if
desired) .

(Mrs. Leo) Naomi Seal

CHERRY MERINGUES

Beat 2 egg, whites with a pinch of salt until stiff but not
dry. Add 2/3 cup fine granulated sugar, a Tbsp . at a
time, beating well after each addition, so the sugar is
well dissolved. Add 1 tsp. vanilla and 1/4 tsp . almond
flavoring; beat until blended . Put into a pastry bag and
using the rosette tube end m .ake swirls 2″ in diameter
on a greased baking sheet.. With the end of a spoon make
a little depression in the center of each swirl for the
cherry filling . Bake in a very slow oven, 225°F, 1/2
hour until the m .eringues are crisp . Rem.ave the
meringues from the baking sheet . Cool and fill the
centers with cherry preserves. Makes about 3 dozen
meringues.

–Ladies Hom.e Journal
(Mrs . W. C. III) Pauline Wells

-54 –

GRAHAM CRACKER TARTS

3 egg whites
3/4 cup Graham crackers

{rolled fine)
1 / 2 cup nut meats

1 tsp. vanilla
1 tsp. baking powder
1 cup sugar

Beat egg whites until stiff and gradually add 1/ 2 cup sugar,
add cracker crumbs which have had the other 1/ 2 cup
sugar added to t hem. Add nut meats and vanilla . Blend
lightly but well and spread in buttered pie pans. Bake
25-30 minutes in oven 325° . Cool and serve with 1 Tbsp.
whipped

cream on top.

{Mrs . Odis) Wilma Sue Goodwin

_CHERRY DELIGHT

Can Marachino cherries
pour off juice and boil with about 4 or 5 Tbsp. of
sugar

add 2 Tbsp. cornstarch to make thick {add t he cornstarch
to a sm.all am.cunt of water and make a cold water
paste before adding it t o the cherry juice)

when the juice is thickened, rem.eve from. heat, and
add 4 Tbsp . creamery butte r.

Cool, then add lots of red col oring and pour cherries
back into mixture, add 1 tsp . almond flavoring, and a
pinch of salt.

Crust:

1-1/2 cups self-rising flour 1/ 2 c up Crisco

Cut and cut with 2 knives until t his mixt ure looks mealy.
Add 4 Tbsp. ice water and cut som.e more unti l mixed
well together .

Roll out . This amount of crust will make a 9 inch shell,
and about 5 or 6 individual shells.

– 55 –

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CHERRY DELIGHT {Continued)

For individual shells cut squares of the crust (about
4″ squar es ) and place on small pyrex dishes tur n e d
upside down. Grease t he dishes a little so the crust
will come right off. Bake them unt il brown.

(Mrs. J. H.) Rut h Jordan

PATIENCE

4 cups white sugar
2 cups light cream

2 Tbsp. Karo syrup
2 Tbsp. honey

Bring above to · a boil in large po t and add:
a pinch of soda

Brown and add to above:
1/2 cup (1 / 4 lb.) butter

Boil over slow fire t o soft, firm ball (2380)
DO NOT STIR – Cool and add .

1 tsp. vanilla
Beat until creamy – add:

2 cups nuts

Pour in buttered pans and cut in squares or drop on
waxed paper. Store in a covered can.

For a rich chocolate fudge:
Remove several Tbsp. of candy while it is
coo king. Add to this:

4 Tbsp. cocoa
(.”Draste” cocoa is best)

Stir and return to pot.

(Mrs. BPice) Betty Jane McEuen

– 56 ..

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Eggs
– c)c –

4 eggs, separated
1 Tbsp. butter
2 Tbsp. tapioca

PUFFY OMELET

3/4 cup milk scalded
1/8 tsp. pepper
1/2 tsp. salt

Cook tapioca in milk in double boiler until clear. Stir
frequently, and add butter, salt, and pepper. Add
mixture slowly to beaten egg yolks. Fold ,in egg whites
which have been beaten stiff. Pour into hot buttered
9 inch frying pan. Cook over !ow heat 3 minutes. Bake
in m,oderate oven 15 minutes. Serve on hot platter
garnished with parsley. Easy and good!

(Mrs. Howard) Margaret Sluyter

– 57 –

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SHRIMP CREOLE

(For four, increase in proportion)

1 onion, chopped fine
1 clove gar lie
2 sprigs parsley

2 small whole cloves
1 level Tbsp. flour

Brown in olive oil or other shortening

add

1 lb. raw shrimp shelled or deveined
Pinch of thyme
Salt and pepper to taste

Add to above, cook about 15 minutes. Then add can
tomatoes, and one cup of water. Cook about 30
minutes. Serve with rice.

(Mrs. A . E J Sara Babbitt

MUTTON SNAPPER

Recipe from Willard – ~he£ at “Spanish Key” – Can
be used for any sizeable fish “filets”.

Filet the fish into individual size serving pieces
Marinate the pieces in French Dressing for about
45 minutes – Sprinkle heavily with paprika – Heat
in sk_illet about 1/ 2 in fat. Use half Wesson Oil,
half butter – enough to halfway cover pieces. Cook
about 10 minutes (until ligh_tly brown on one side}
turn once and cook on other side – Serve with lemon
slices.

(Mrs. P.K., Jr.} Ruth Lutken

– 58 –

BAKED FISH (from a Greek Friend)

Wilt 1 large onion, chopped, and 1 button garlic m 1 cup
olive oil. Salt inside of any baking fish, and place a
little onion mixture inside for flavor . Put part of the
onion m .ixture, plus fresh or canned tom,atoes in the
bottom of a baking dish.

Place other portion on top of fish, plus lemon slices .
Cover until nearly done (depends on size of fish), then
rem.eve cover to brown.

(Mrs . Buck) Ma.ry Palmer

SHRIMP LUNCHEON PLATE

1 Box Holland Rusk
Pkg. Philadelphia cream

cheese (seasoned with
salt, little red pepper,
garlic salt)

1 large tom:ato (salted)
Head lettuce (1/2 head enough)
2 lbs fresh Shrimp {boiled in

salt water 7 min. and then
clJ aned)

DRESSING:

3/4 cup wesson oil
1 /3 cup sugar
1 tsp. salt
1 grated onion
3/4 cup chili sauce (Heinz)
1/4 cup water
1/4 cup wine vinegar
1 tsp. paprika
1 clove garlic (mashed)

Put into jar and shake .

Place on plate a piece of Holland Rusk topped generously
with cheese. Place slice of tomato on this . Cover and
surround with shredded lettuce. Scatter shrimp over this
and pour dressing over all.

A light dessert and coffee com.plete the luncheon.

(Mrs . Henry) Beatrice Barnard

– 59 –

[ ]

J

DEVILED CRAB

4 cups crabmeat
1 cup milk
1-1/4 cups cracker crum.bs
1/4 lb. butter (save bit for

top ·crumbs)
3 Tbsp. minced parsley
1-1/2 Tbsp. grated onion
3/4 tsp. salt

Dash pepper
Dash tabasco
3 Tbsp. Worcestershire

sauce
1 tsp. dry mustard
1 green pepper, chopped
1 pim:ento, chopped
2 hard boiled eggs

Co:ok all ingred\ents (except crabmeat and 1/2 cup cracker
crumbs) 10 minutes, stirring. Add crabmeat. Cook 5
minutes. Fill shells or serve as casserole – top with
buttered crum.bs and brown in hot oven. Serves 8.

(Mrs. Ralph) Sadie May Todd

DEVILED CRAB IMPERIAL

2 cans Geisha Girl crabm . .eat
3 hard co-oked eggs
1 can cream .. mushroom.

soup

1/2 cup chopped celery
1/4 cup chopped green

pepper

Mix in casserole (well buttered) – add 1 Tbsp. Worcester-
shire sauce – top,with cracker crum.bs, butter and grated
cheese – heat and serve – Serves 6 to 8 . Serve on rice.

(Mrs. Jack) Virginia Matthews

BAKED RED SNAPPER

Place some sliced bacon lengthwise on the fish with m .inced
onion, celery, green pepper and garlic and lay two sliced
tomatoes over these. Place the fish in a baking pan,
sprinkle flour over the top, dot with butter. Pour a cup of
water around and bake in a moderate oven. 50 Minutes.

Mrs. Jeannette L. Matzenger

– 60 –

STUFF ED CRABS

1 can crabmeat
3 / 4 cup mashed potatoes
3 eggs well beaten
1/ 4 cup milk
1 Tbsp. worstershire sauce
3 / 4 Tbsp. vinegar

1/ 2 Tbsp. tomato catsup
3 / 4 tsp. salt
3 / 4 tsp. pepper
1 / 4 cup butter or oleo

(1 / 2 stick)
1 medium onion

Cook onion in butter until soft. Mix all other ingredients.
Put in skillet with onions and cook slowly until soft enough to
go in shells. Add cracker crumbs on top and dot with butter
and a half strip of bacon. Put in hot oven and cook until
bacon is done. This can be put in a casserole if you do not
have shells. Can be made in advance and kept in the refriger-
ator until ready to cook later that day.

{Mrs. Floyd} Frances Melton

STUFF ED CRABS

To 1 can crabmeat {washed and flaked) add:

1 slice white bread{crumbled)
6 crackers {crumbled)
l apple (diced)
1 stalk celery {chipped)
1 tsp. chopped onion
2 hardboiled eggs {chopped)

1 raw egg
Juice of 1/2 lemon
2 Tbsp. butter
Salt and pepper to taste
1/ 2 cup boiling water

Stuff shells – dot with butter and bake til slightly browned.

{Mrs. Wm. A.) Mary Lynn Long

– 61 –

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Meats

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–

BEEF STROGANOFF

Serves 4 to 6.

Cut:
1-1 / 2 lb. heavy beef {tenderloin, s i rloin, or
round) in very thin strips across grain of meat.

Sear them in hot skillet in:
2 Tbsp. butter
Salt and pepper to taste

Then cover, reduce heat and simmer until very tender
{6 to 30 minutes, . depending on cut of beef).

While above is cooking, chop:
2 medium onions or .I bunch fresh green onions

Saute in:
2 Tbsp. butter

Add:
I pt. fresh, sliced mushrooms or
2-4 oz. cans of mushrooms {saveliquid}.

When onions are clear, add:
Liquid from 1 can of mushrooms, cover and
s imm.er 8 to 10 minutes. (Fresh mushrooms
make their own liquid.)

Pour onions over meat. Then pour liquid from. meat and
onions back into ·skillet onions were cooked in. Thicken
liquid with paste made of:

Stir in:

1/4 cup flour
Liquid from 1 can of mushrooms or water or
milk or stock

1 pt. thick sour cream.
Pour over meat. Heat and serve over rice,. noodles, grits,
or in pastry shells or over melba toast.

{Mrs. Br.ice) Betty J~ne M-cEu.en

– 62 –

VIENNESE STEAK

Z lb. steak, cut in cubes
Salt and pepper to taste
1/2 tsp. garlic ‘Salt
1/4 ·cup butter

1 cup chicken stock
2 Tbsp. paprika
I/4 pt. sour cream

(or sweet)
Toasted almonds

Sprinkle steak with salt, pepper, and garlic salt.
Brown in butter. Add chicken stock and cook
covered 1-1/Z hour’S, May be s:et aside until ready to
serve. Just before serving, add paprika and cream
and heat. Serve over rice and sprinkle with almonps.
(If liquid cooks out, add more chicken stock or water.)

(Mrs. Blann) Nancy Holloway

TOMATO-BEEF STEW

Preparation time: 3 0 minutes. Serves 4 generously.

1 can Campbell Is
tomato soup

3 large Irish potatoes
cut into quarters

5 whole carrots·
1 can small onions
1 lb. stew meat

Boil potatoes and carrots together till almost done.
While these are cooking , brown the meat in 3 Tbsp.
bacon grease. Salt and pepper to taste. When the
vegetables are cooked then add the soup plus one can
of water to the m .eat, mix together and put in the
onions (drained) along with the potatoes and carrots.
Let the stew simrner till the gravy thickens.

. ;

(Diced be~f from a left-over\ toast can be us.ed and
takes le;ss preparation time.) ‘ · .

(Mrs~ Dean) Is·abelle Keatihg

PORCUPINE MEAT BALLS

1-1/2 lb. ground beef
1 tsp. salt
1 Tbsp. onion, m.inced
1/2 cup water

1/2 cup rice
1/ 2 tsp. pepper
1 small can tomato soup

Wash rice thoroughly. Com.bine meat, rice, salt, pepper
and onion. Shape into small balls. Heat tomato soup and
water in Presto cooker. Drop m .eat balls into soup m .ix-
ture . Place cover and cook 10 minutes with indicator
weight on.

1 lb. round steak
3 pieces celery
1 small onion

(Mrs. Clarence) June Mitchell

SWISS STEAK

3 or 4 carrots
1 can m .ushrooms
1 can tomato paste

Cut steak into serving pieces. Salt, pepper and flour
and brown in skillet with mushrooms. When this is
golden brown add a little water. To this add the sliced
celery, onion, carrots, and tomato paste. Put in
pressure cooker or skillet and cook slowly until tender.

(Mrs. Henry) Vashti Applewhite

– 64 –

BARBECUED BEEF

2 lb. boneless beef rum.p
roast, cut 2 in. thick

2 Tbsp. drippir:gs or lard
1 m .edium. onion, sliced
3 tsp. salt
1/4 tsp. pepper
1/2 cup water
1 medium onion, chopped

finely
1 clove garlic, chopped

finely

3 Tbsp. butter or
margarine

l cup catsup
2 Tbsp. vinegar
2 Tbsp. ~rown sugar
Z Tbsp. Worchestershire

sauce
1 tsp. chili powder
l tsp. dry mustard
2. thin slices !em.on

Brown m .eat in hot drippings in a large, heavy pan.
Add sliced onion, 2 tsp. salt, 1/4 tsp. pepper, and
1/4 cup water. Cover pan and simm.er over low heat
about 1-1/2 hours or until meat is tender, adding
more water if necessary during cooking. To prepare
sauce, cook onion and garlic in butter five m.inutes.
Add cat sup, vinegar, and rem.aining water, brown
sugitr, Worchestershire sauce, chili powder, dry
mustard, remaining salt and lemon slices. Cook
sauce over low heat 10 minutes. Slice beef thinly and
add to sauce. Heat through. Serve on toasted bread,
hamburger buns, or hard rolls. Makes 12 to 15
sandwiches .

(Mrs :. Charles) Kathleen Mitchell

IT:ALIAN SPAG.R,Prf-TI MEAT SAUCE

4 slices b&con
l lb . ground beef
2 Tbsp. chopped onion
l clove chopped garlic
l small can m .ushroom.s

l can tom.atoes
l can tomato paste
l tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika

Brown bacon and rem.ove from. pan leaving bacon ,
drippings in skillet. To bacon fat add ground beef,
o_nion, garlic, and mush:room.s. Cook together until
lightly browned, stirring frequently . Add salad oil if

ITALIAN SPAGHETTI MEAT SAUCE (Continued)

additional fat is needed. Add tomatoes, tomato paste,
crwnbled cooked bacon, and other seasonings. Simmer
over low heat about 45 m .inutes or until thickened. Serve
over spaghetti.

(Mrs. W. C.) Betty Jean Stewart

PIZZA HASH

l can Corned Beef Hash
(chilled)

1 cup shredded Am.erican
cheese

1-8 oz. can seasoned
tom.ato sauce

l – .2 oz. can m .ushroom.
pieces and stems,
drained, or

l can cream of m .ushroom.
soup {undiluted)

1/2 tsp. garlic salt
1

1/2 tsp. crushed oregano
2 Tbsp. grated parmesan

cheese

Slice hash into 6 slices. Place in ungreased casserole.
Top with shredded cheese. Add mushrooms or m .ushro·om.
soup, garlic salt and or~gano to tom.ato sauce and spoon
over hash. Sprinkle with parmesan cheese. Bake in 3 750
oven for 15 to 20 minutes .

Serves 3 adequately . I would suggest serving it with an
Italian or tossed salad and garlic bread.

(Mrs. J.E.) Evelyn Palmer

ITALIAN SPAGHETTI

Place Olive oil in hot skillet. Add:

2. lb .. group.d beef
1. lb. ground pork, ‘cook until brown, add:

– 66 –

ITALIAN SPAGHETTI (Continued)

1 m .edium onion, chopped
2 c loves garlic, chopped, brown, add:
2 cans tom.ato sauce
1 large can tomatoes
1 can m .ushroom.s, juice and all.

Season with thym.e , or~gano, sweet marjoram., basil,
salt , pepper . Sim.m .er five hours.

(·Mrs. A . E.) Dot Bailey

BAKED PORK CHOPS

4 po r k chops, 1 inch
thick

1/ 4 cup dark brown
sugar

1/4 cup catsup
1 m .edium onion
1 !em.on

Salt and pepper pork chops and place in baking pan.
Mix brown sugar and catsup, and spread on top and
sides of chops . Place thick slice of onion on each
chop, then place slice of l emon on top the onion slice.
Cover chops and bake at 350° for one hour .

(Mrs. W .H) Edith Gussio

BARBECUED SPARE RIBS

3 lb . pork spare ribs
1 m .edium. onion
2 Tbsp .• butter
2 Tbsp. vinegar
3 Tbsp . Worchestershire

sauc e

1 tsp. salt
1 tsp • . paprika
1 tsp. red pepper
3 Tbsp. cat sup
5 Tbsp. water
1 tsp. prepared m.ustard

Brown onion in butter . Add other ingredients and sim –
m .er 30 minutes . P our over spare ribs that have been
browned in a small am.ount of shortening. Cover and

– 67 –

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BARB,ECUED SPARE RIBS (Continued)

cook in the oven until ribs are tender {about 2 hours).
Baste frequently with sauce .

3 Tbsp. oil
1 – 1/ 2 lb. ground beef
.2 onions
1 can pimento
2 Tbsp. chili powder

(or to taste)
1 can kidney heans

(drained)

Mrs. Lona R. Wallace

CHILI

1 tsp. dried parsley
,2 cans tomato paste
Z cups water
1-I/Z tsp. salt
1/8 tsp .. pepper

Brown beef and onions in oil. Add remaining ingredients
with exception of kidney beans. Simm~r for about 1-1 /Z
hours. Add kidney beans and serve.. This. recipe makes
about 1-3 / 4 quarts.

(Mrs. W. C-)Betty Jean Stewart

CHICKEN SPAGHETTI

1-3 lb. hen, cooked tender and cut up
3 medium size· onions )
I bunch celery ) cut up fine
1 bell pepper )

Cook chopped onions, celery and peppe·r in a little of the
chicken fat. Add one # z. can tomatoes, one II Z can of

‘ ··
mushrooms, sliced. Salt and pepper to taste. Use
chicken broth to cook two packages of spaghetti. Use
grated cheese on top.

Jean M. Hall

– 68 ..

GATEAU — FROMAGE
( Cheese and Onion Pie)

Past r y fo r a 9 ” pie plate
1/2 lb . sharp cheddar cheese
1 cup slic e d onions
1 T bsp . butte r
3 slic e s bac on

1/8 tsp. pepper
I/4 tsp. salt
1 egg

1 Tbsp. flour

3/4 cup milk

Line a 9 ” pie plate with regular pastry {Betty Crocker
makes delicious past:r-y . ). Grate into it 1/2 lb. sharp
cheese . Saute. the onion rings in butter until tender.
Drain on paper toweling. Fry bacon until crisp.
D r a i n and crumb.le . Add onions and bacon to pie, on
t op of chees·e . Sprinkle with salt a .nd pepper. Beat
togeth e r t he egg, flour, and milk. Pour this mixture
over the cheese . Do not stir ., _Jiggle the pie plate to
combine . Bake in a hot oven {about 450°) for 25 to 30
minut es or until golden ·b!_own on top~ Cool slightly
before cutting . This makes a delicious quick main
dish for a luncheon or Sunday night supp~It is
good with a green salad with a garlic French dressing .

.(Mrs·~ Oscar) Cleo Burris

PIZZA

C r u st : Hot Roll Mix, Biscuit, pastry or cornmeal
m uffin

Cheese: Sha rp Cheddar or Mozzerrella (2 cups)
Sauc e :

1/ 2 cup onion, ch_o.p.ped
1/4 cup green pepper
1 clo v e garlic
1 Tbsp. olive oil_ .
1 can tom .ate sauce

1 can tom.ate paste
1 tsp. salt and pepper

· 1/ 2 to 1 tsp. aregans
1/4 tsp. celery salt

B rown onion, g r een pepper, garlic in olive oil. Add
other ingr e dients and cook slowly 30 minutes.

– 69 –

PIZZA (continued)

Pat out crust very thin (keep fingers oiled), ha v e ridge
around edge. Put the tomato sauce in crust, then add
grated sharp chedder cheese and then ground s t eak bits
or cooked smoked sausage or le£t.:.t5ver m .eats or mush-
rooms or most anything. Sprinkle with Parenesan
Cheese. Bake in 5000 oven – .
Make small Pizza,, size of biscuit for party.

I prefer sharp chedder to Mozzarelle cheese. Try both
to suit your taste.

(Mrs. Ralph) Sadie May Todd

-70 –

OVEN BROILED CHICKEN

P lace chicken quarters in butt~red pan” rub butter over
chicken (s lightly salted) cove r and cook about 30 minutes
or until done at about 350° . Add about 1/4 p kg . of dried
onion soup mixture a n d water if ne c essary . baste chit ken
with m.ixture while c hicken browns in uncovered pan$
keeping enough water fo r natural gravy to be served over
rice .

{Mrs . A . L . ) Sarah Metz

P LANTATION CHICKEN

1 cup chopped celery
1 small chopped o n ion
3 Tbsp . chopped green

pepper
5 Tbsp . butter o r

margarine
6 Tbsp . flour
3 cups milk
1-1/2 cups cold w c..ter

1 can mushroo m soup
2 cups diced cooked ham
2 cups dice d cooked

chicken
3 Tbsp. chopp e d pimento
l cup grated cheese
1 cup fine bread crumbs

Cook c ele:r,y . peppe r , and o n ion u n t il t e nder in butt er•
then blend i n flour ; a d d milk a nd cook . stir ring until .”
smooth; add s oup , ham a nd c h icken and p im ento ; add
s a l t and das h o f g ar lic s a l t ; turn int o .2 quart greased
c a sser ole; cover with ehes s.e a n d bread crumbs mixed.
Bake u n til g old en b l:’ ow:n.~ ·

(Mrs . M .• E .) G l adys K lindworth

HAM CASSEROLE

l ca.n c elery soup
1 /2 cup m .ilk
1/4 tsp . pepper

l t s p . onion
10 cracker s
1 cup ham

[

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HAM CASSEROLE (Continued

casserole, alternate layers of crackers and ham, ending
with crackers. Pour mixture over this and bake 20
minutes in medium. oven.

(Mrs. Blann) Nancy Holloway

CHICKEN CASSEROLE

1 (around 2.-1/2 lb . chicken
1 can tomatoes
1 can tomato sauce
1 onion
Grated cheese

1 bell pepper
1/2. cup celery
1 pkg . noodles (around

8 oz . size)

Boil chicken and pull off the bones. Saute chopp~d onion,
bell pepper, and celery. Add tomatoes and tomato sauce
and cook slowly until celery is tender. Salt and pepper to
taste . Boil noodles in the chicken broth. Add the chicken
to tomato sauce . Put layer of noodles, layer of chicken
sauce, and layer of grated cheese in casserole. This makes
enough for two layers of each. Much better after it has
been in the refrigerator for at least a day . When ready to
serve heat in slow oven for 30 to 45 m.inutes.

(Mrs. John) Martha Ann Goodrich

CA’PT AlN’S CHICKEN

2 chickens, cut up , floured, and browned in 1 stick of
butter .
Put this mixture in bottom of greased casserole all m .ixed
together:

1-1/2 cups ttncooked rice
I big green pepper,

cut up
I large onion, diced

2 cans tomatoes
5 cups chicken broth or

bouillon

Mix soup, milk ~ pepper, and o nions . In a greased
– 71 … – 72 –

CAPTAIN’S CHICKEN (Continued)

Place chicken on top and pour o ver all remaining butter.
Cook 425° for about 45 minutes .

(Mrs . A . B . ) Dorothy Kelly

SUKIYAKI
(one dish meal)

2 Tbsp . cooking oil
1 bunch scallions cho pped

in 1 inch lengths
2 large white onions

coarsely cut
2 lbs . round s teak,

browned and tenderized,
I inch cubes

1 bunch celery, cut 1 inch
lengths

1 lb . or large can of
mushrooms (drain)

1 can bamboo shoots (dra ined}
1 can water chestnuts (drained)
1 can consomme (drained)
4 Tbsp. Soy sauce

After this has s i mmered about 15 minutes, slowly, add
I bunc h coarsely chopped spinach. This should barely
cook for the right effect since the m.ixture must not be
gooey as chopsticks should be used. Serve on dry boiled
rice, border ed wit h pineapple rings, and saut eed whole
bananas , pears filled with guava jelly.

(Mrs. W . C.) Ruth Thompson

BASIC SCUFFLE
(Chicken or turkey may be used in place of cheese)

3 Tbsp . butter
3 Tbsp. flour
3 eggs (4 if small)

1/ 2 lb. yellow cheese
Mustard, onion salt and

pepper
1 – 1 / 3 cups milk

Melt butte r in double boiler, stir in flour and seasonings.
Add milk slowly . Turn flame down, put in chunks of cheese
and stir . Wh en mixture is smooth, stir in the beaten egg
yolks. L et cool for 20 minutes , then fold in s t iffly beaten

– 73 –

BASIC SCUF FLE (Continu ed)

egg whites . Fold t o gether slowly and carefully until
mixture become one mixture . Bake in buttered cas-
serole until done, usually about 1 hour, at 325°.
While baking casserole must sit in a pan filled with
water . Serves four.

(Mrs. Roy) Margaret Nelson
CHICKEN SPAGHETTI

I large c hi c ken, cooked
tender and chopped

I pt. brot h (thickene d
with 2 T bsp . flour)

I lar ge onion, chopped
I large bell pepper,

ch opped, c ooked in broth
I No. 2 can tomatoes

drained

3 /4 lb . grated cheese
3 Tbsp. butter (omit if

broth is rich)
I can mushrooms
1 can pimento (optional)
4 boiled eggs
Salt and pepper to

taste

Make a sauce o f t he above ingredients and add t o one
pkg . cooked spaghetti. S erve “as is ” , or grate cheese
over top and run in oven. This is our favo rite all
round di sh . Fine for company too . Tastes even better
after freez ing.

(Mrs . Buck) Mary Palmer

CHICKEN LOAF

1 4 lb . chicken cooked
tender and cut up

2 cups fresh bread crumbs
1 tsp. salt

2 cups rice
1 small can pimento

chopped
4 egg s well beaten

Mix all together with a cup of chicken brot h, adding the
eggs last. Bake one hour at 3 00° in a pan or ring m.old.
S erve with MUSHROOM SAUC E :

·- 74

CHICKEN LOAF (Continued)

1/4 cup butter or chicken fat ; 1/4 cup flour, 1 pt. chicken
broth, melt fat or butter and add one 1/2 lb . can mush-
rooms. Cook gently for 5 minutes, add 1 Tbsp . chopped
parsley and then the flour. Mix well. Add broth; stir –
ring constantly . To this add 1/ 2 tsp. lemon juice and
paprika. Place over hot water until ready to serve.

Jean M. Hall

HAM LOAF

1 lb. cured ham ground )
1/2 lb. fresh pork, ground )
2 cups Rice Krispies
1 egg
3/4 cup sweet milk

get grocer to grind

1 Tbsp. Worchestershire
sauce

2 Tbsp . catsup
Salt and pepper to taste

Mix in order given. Pack in greased loaf pan. Cover with
brown sugar. Bake at 3 50° for 1 hour.

MUST ARD SAUCE FOR HAM LOAF

3 egg yolks
1/2 Tbsp. flour
1/2 cup sugar (or to taste)
1 Tbsp~ dry mustard

2 beef bouillon cubes
‘.dissolved in 1 /2 c. hot
water

1/ 4 cup vinegar
1/4 cup butter

Mix in order given and cook in double boiler until thick .
Serves 8 or m .ore .

(Mrs. W . W.) Beryl Brunson

-75 –

I

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CURRIED TURKEY AMANDINE

Eno,ugh turkey broth , all fat removed , to m.ake 5 cups
6 well-packed cups cooked turkey , cut into bite sized

cubes.
Melt 1/4 lb. butter .
Blend in 10 Tbsp. flour, 1 Tbsp. plus 1 tsp. curry pow-
der, and a pinch of saffron. Add hot broth, gradually.
Add turkey and 2 cans button mushrooms (drained). Keep
hot until serving time .
Serve in chafing or some other dish in which turkey will
stay hot. Just before serving sprinkle top with 6 .ounces
of slivered almonds, which have been blanched and
toasted in butter.
Add 1 cup white raisins. Serve on thin slices of t o ast or
in patty shells.

(Mrs . W. E.) Dibba Watts

CHICKEN PIE

Cut up a 2-1 /2 or 3 lb . chicken and cook until tender with
1/ 4 lb. butter. Make a crust of:

2-1 / 4 cups flour
2 level tsp . baking

powder

1/2 tsp. salt
1/4 tsp soda

Mix well with 1/2 cup shortening and 1 c up buttermilk.
Line deep pie pan with crust. Put in half of chicken, salt
and pepper, 1/8 Ib. butter. Then add s t rips of pastry,
the rest of chicken and broth or 1 / 8 lb . of butter. Put
crust on top and cook till brown (have at least 2 cups broth
in pie). When done, cut crosswise and add 1 cup sweet
rh.ilk and bring to simm.er and remove from heat.
Temperature should be 400°.

Mrs. Ruby Hines

– 76 –

CHICKEN SPAGHETTI

5 lb. hen
2 cloves garlic
1 bunch celery
3 boxes spaghetti
1 qt. tomatoes or 1

large can tom.ato
sal,1.ce

2 large onions
1 bell pepper
1 medium can

mushrooms
P e pper
Salt

Boil hen until tender, bone, and cut up. Cook onions,
celery, and chopped pepper in a small amount of
chicken fat until tender, add tomatoes and enough broth
to m .ake a heavy sauce . Meanwhile cook spaghetti as
directed on package, cover with sauce, add mushrooms,
salt and pepper to taste. Just before serving mix in
chicken. When bell pepper is not available, use pimento.

(Mrs. Robert) Nancy Case

CHICKEN WITH YELLOW RICE

1 stewing chicken
1 qt. chicken stock
2 pkg . yellow rice

(seasoned with saffron)

1/ 2 cup chopped onion
1/ 2 cup chopped celery
Seasonings ( salt, pepper,

garlic salt) to taste

Boil chicken until tender, remove from. stock, add onion
and celery. Cook until tender. Add rice and seasonings,
cook or rather sim.mer until rice has cooked, rem.ove
chicken from bones in small pieces and add to rice
mixture. This is delicious served with a tossed green
salad, French fried onions, and garlic bread.

(Mrs. L. T . )Mary McCracken

– 77 –

L

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[
CHICKEN LOAF

4 cups diced cooked chicken
2 cups fresh br ead crum.bs
1 cup cooked rice

( 1 /3 c. uncooked usually)
1-1 /2 tsp. salt

1/8 cup chopped pimento
3 cups milk (or 1-1 / 2 cup

milk and 1-1 / 2 cup
broth)

4 eggs well beaten

Mix all together adding eggs last. Bake 1 hour, slow
oven, 325° , in baking pan or ring mold. S erve with
mushroom sauce. Serves 12 . May be made day before
and stored uncooked.

MUSHROOM SAUCE

1/ 4 cup butte r
1 /4 cup flour
1 pt. chicken broth
1/ 4 cup cream
1/2 tsp. lemon juice

1/ 4 lb. fresh mushrooms
or 1/ 2 lb . canned

1/2 Tbsp . canned parsley
1/ 8 tsp. paprika
Salt

Melt butter, add mushrooms, flour. Add broth, stirring .
Add cream., paprika, parsley, lemon juice, salt. Place
pan in hot water to keep warm till serving time .

(Mrs . A. B . ) Dorothy Kelly

SOUTH LOUISIANA BAKED DUCK AND RICE

2 ducks
2 Tbsp . Worchestershire

sauce
Pepper
Salt

1 cup chopped parsley
(optional)

1 large onion
2 pods garlic (large)

Make a paste of Worchestershire sauce, salt and pepper.
(This requires about two Tbsp. salt and pepper .) Rub
ducks inside and out with this mixture. Place ducks in

– 78 –

SOUTH LOUISIANA BAKED DUCK AND RICE (Continued)

open baking pan in a 450°pre-heated oven. Let brown
thoroughly . Rem.ove ducks from. pan. Pour off any fat.
Saute onions and garlic in pan. Add parsley. Add 1 qt.
water. Replace ducks in pan and cover. Bake at 350°
until tender, about 45 m .inutes. Before serving, add 1
cup raw rice.

CHICKEN-RICE RING

4 lb. chicken, stewed
(reserve broth)

2 cups _soft bread crum.bs
1 cup cooked rice

1-1/2 tsp. salt
1/4 tsp. paprika
3 cups milk or broth,

or half and half
4 eggs well beaten

Remove meat from chicken bones and dice. Add bread
crum.bs, rice, seasonings and m .ilk. Stir in eggs. Pour
into a greased 2-qt. ring mold or baking dish. Bake at
325°F. for 1 hour, or until firm. Serve hot with sauce.
Yield: 6 portions.

1/4 cup butter or
m .argarine

1/4 cup flour
1 pt . chicken broth
1/4 cup cream

SAUCE

1 3 -oz. can sliced
m .ushrooms

1/4 tsp. paprika
1/2 tsp. chopped parsley
1/4 tsp. lemon juice

Make white sauce from. the butter, flour and liquids.
When thickened, add remaining ingredients.

(Mrs. L. E.) Mimi Watson

– 79 –

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KLINDWORTH KASSEROLE

Serves 15 .

1 large hen – – cooked until
tender and cut in sm.all
pieces

1 cup chopped celery
1 cup chopped onion
1 cup chopped green pepper

1 small can drained
chopped pimento

1 small can drained
chopped m .ushroom.s

2 cups grated cheese
1 pkg. vermicelli

White sauce (medium) made from broth of hen and m .ush-
room juice – season to taste. A generous hand with the
garlic gives a wonderful dash to this casserole. Can be
made day before serving. Before serving bake in large
casserole until bubbly. Make enough white sauce to add
som.e if necessary. Consistency should be quite moist
with broth sacue.

{Mrs. M. E . ) Gladys Klindworth

– 80 –

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r—-.. Preserves

5 egg yolks
1 cup sugar
1 1/

2 cups milk

CARAMEL PIE

1/ 4 tsp. salt
3 rounded Tbsp. flour
1/ 2 stick butter

Blend and bring to a good boil, stirring constantly
add to 1 cup hot (not too hot) melted sugar. Cook until
thick enough . Add 1 tsp. vanilla and let cool before
putting into cool pie crust . Cover with meringue m .ade
of 5 egg whites as follows .

SUPER

MERINGUE

1. Use 2 level Tbsp. sugar to each egg white.
2. Add sugar gradually after eggs have been beaten

until they hold a peak.
3 . Beat until meringue has a nice glossy look and all

sugar is melted.
4. Spread on cool pie filling, making meringue kiss

the crust all the way around.
5. Bake at 350° until light golden brown. (About 15

minutes . )

2 cups milk

(Mrs. Henry B.) Beatrice Barnard

RUM CHIFFON PIE

1 Tbsp. or 1 envelope
gelatin 4 eggs (separated)

1/ 2 cup sugar
1 1/4 Tbsp. cornstarch

1 Tbsp. rum (or more)
1/2 pt . whipping cream

Scald milk. Mix sugar and cornstarch; mix with milk .
Cook until custard, add gelatin which has been soaked
in 1/4 cup cold water. Chill until thoroughly set.
Then add meringue made from egg whites to which has
been added 4 Tbsp . confectioners sugar. Add flavoring
and pour into chilled graham cracker crust or regular
pie crust which has been baked. Serve with whipped

– 81 –

RUM CHIFFON PIE (Continue d)

cream on top.

GRAHAM CRACKER CR UST

18 Graham crackers 1/ 4 lb . melted butter
2 Tbsp. sugar 1 nine inch pie plate

Crunch crumbs thoroughly. Add sugar, butter and
shape into pie plate.

(Mrs . Wiley) Katie Moody

BOSTON CREAM PIE

1 cup flour ) sift each 5 times
1 cup sugar)

5 eggs, separated and beaten separately

Add 1 tsp. cream. of tartar to whites . Beat eggs, beat
some sugar into yolks and whites. Fold egg m.ixtures
together, then fold in flour gently fast enough to mix.
Grease and flour 2 nine-inch round pans. Bake in 350 P
oven for 25 to 30 minutes . When cool split lay ers and
put custard between. This make s 2 p i es. I put c us –
tard between layers and whipped cream on top and
fresh strawberries on top of whipped cr e am .

FILLING FOR BOSTON CREAM PIE

1 pt. milk
.2 eg g s

1 /2 cup sug ar
1/4 tsp. salt

2 rounding 1~bsp. flour

Cook in double boiler, as you would anyl:niled custard.
I beat eggs, add sugar, flour, and salt m .ixed togeth e r
and then add to warm. m.ilk in double boiler.

(Mrs. W . C. III) Pauline Wells

– 82 –

M A CAROON PIE

3 egg whites
1 tsp. baking powder
1 Pinch s a lt

6 crushed saltines
1 cup sugar
1/2 cup pecans

Beat egg whit es and fo ld i n other ingredients which have
been combine d i n sep arat e b owl. Greas·e a nd flour p ie
pan and spr ead m ixtur e as if p ie crust . Bake at 35 0°
for 40 minutes – – not t oo b r own and don it worr y if it
puffs up while baking . Cool. F ill with swee tened
whipped cream a.nd d e c o rat e ,with choco late shav i ng s ..

{Mrs. J. B . ) D ixie Knight

MACAROON P IE

12 so~a crackers 1 cup sugar
12 dates {chopped fine)
1 /z cup pecans
1 tsp. almond

fla-voring

1/4 ts p.- baking pow der
3 eg g whites

Roll c r a ckers and comb ine with dates ~ sugar and pecans.
Mix thoroughly . B eat egg whit es , add flavoring. Fold
in other ingredien ts . Bake about 30 minutes at 3 5 0° .
Do not r e~ove fr o m p an until cold . Top with whipped
cream. or i c e cream ..

(Mrs ~ H.P. ) Elizabeth Oliver

A NGE L

LEMON PIE

Beat the yolks of 3 e ggs until lemo n yellow. Gradually
add I cup sugar and 1/ 4 cup lemon juice and 1 tsp .
grated rind. Cook i n t op of doub le boiler until quite thick.
Beat the w hit e s of three eggs and gradually add 1/2 cup

.. 8 3 –

ANGEL LEMON PIE (Continued)

sugar. Fold lemon m .ixture into egg white mixture.
Pile into baked 10- inch pas.try shell and bake in 3 50°
oven for 20 minutes.

(Mrs. J . D.) Eula Holder

LEMON PIE

1 cup sugar
2 Tbsp. flour
1 cup boiling water

3 eggs
Grated rind and

juice of one lemon
1/4 stick butter

Mix sugar and flour in a double boiler , add cup of
boiling water, beat 3 egg yolks well and add enough
water to thin. Then add eggs, lemon juice and butter
to sugar mixture. Cook until real thick. Pour in
baked pie s·hell. Beat 3 egg whites with 3 Tbsp . sugar
for m .eringue.

(Mrs. John) Martha Ann Goodrich

LEMON ICE BOX PIE

3 eggs
3 lemons (juice)
1 can condensed m .ilk

1/ 2 banana
4 Tbsp . crushed pine –

apple (drained)
5 Tbsp. sugar

Beat egg yolks, add !em.on juice and condensed milk.
Add banana and pineapple. Line pie plate with vanilla
wafers. Heat until well-set with Wesson oil or butter .
Pour in m .ixture, top with beaten egg whites . Brown
m .eringue.

(Mrs. H . P . ) Elizabeth Oliver

– 84 –

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PINEAPPLE

CHESS PIE

(2 pies)

1 cup m .argarine
2 cups sugar
1 Tbsp. Flour (rounded)

5 egg yolks and 1
whole egg

1 # 2 can crushed pine –
apple (drained)

1 Tbsp. cream

Cream margarine, gradually add sugar and flour (mixed)
and cream thoroughly. Add egg yolks and whole egg and
beat well. Add the drained pineapple and cream. Pour
into unbaked pie shell. Bake in 425° oven for 10 minutes;
reduce heat to 325° and bake for 30 minutes more . Cool
and cover with meringue made with the 5 egg whites and
brown in oven.

1 cup sugar
1 cup butter
3 egg yolks
1 egg white

{Mrs. J. D.) Eula Holder

CHESS PIE

1 tsp. vanilla (or
lemon or cocoanut
as desired)

1 tsp. water

Cream the butter and sugar and add eggs, beat till
foamy, then add the water and flavoring and beat again
till well mixed. Pour into pan lined with raw pastry
and cook. Meringue may be added if desired .

Mrs . . Home·r ·Sam.uels

LEMON PIE

1 cup sugar
6 level Tbsp . corn-

starch

1-1/2 cups boiling
water

Cook over slow heat till thick, add grated rind of 1 lemon,
juice of 2 lem.ons, 2 beaten egg yolks, 2 Tbsp. butter,

– 85 –

LEMON PIE (Cont inued}

1/8 tsp . salt . Cook 3 minutes longer, pour in baked pie
shell, cover with meringue, and bake slowly till brown .

MERINGUE

2 egg whites 4 Tbsp. sugar
1/4 tsp. cream. of tartar

Beat egg whites and cream of tartar until stiff, but
not dry, add sugar by tablespoons, beating well after
each, and until meringue stands in peaks . Spread on
pie and brown 15 to 20 m.inutes in very slow oven.

(Mrs . R . A.} Delphia Hilbun

LEMON PIE

Beat thoroughly 4 egg yolks. Add 1 can condensed milk,
juice and rind of 2 lemons . Fold in stiffly beaten egg
whites and bake 25 minutes at 325°. When cold, add
whipped cream on top, sprinkled with graham cracker
crumbs. (Crust is 1 cup of cracker crumbs (gr aham)
mixed with enough melted butter to mix a little powder’ed
sugar and cinnam.on added . )

(Mrs . Roy) Margaret Nelson

TEXAS

PECAN PIE

1 1/2 cups white Karo
1 1/2 cups sugar
2 Tbsp . flour

2 Tbsp . melted butter
1 tsp. vanilla
2 cups chopped pecans

6 eggs (or 5 large ones)

Bake slowly in uncooked pie shell till firm.. Oven tem-
perature about 350° Yields two large pies .

(Mrs . W . E.) Annie Laura Moore
– 86 –

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MISSISSIPPI PECAN PIE

1 cup white Karo
3 / 4 cup sugar
3 eggs, slightly beaten

3 Tbsp. butter
1 tsp . vanilla
1 cup pec ans, coarsely bro-

ken

Boil Karo and sugar together about 2 minutes . Pour
slowly over eggs, stirring well. Add butter, vanilla ,
and nuts. Pour into unbaked pie shell and bake in
moderate oven (350°) for 50 minutes , or until done. Pie
will be done when completely puffed across top.

(Mrs. Tillman) Margaret Ann Britt

FROZEN LEMON PIE

4 egg yolks
1/2 pt. whipping cream
1/Z box lemon jello
1 cup sugar

Juice and grated rind
of 1 lemon

1 box vanilla wafers

Mix 1/2 cup sugar with egg yolks, lemon juice, and rind .
Put into double boiler and cook until thick . Add jello
to 1/2 cup boiling water, then add t o egg mixture while
hot. Set aside to cool. Whip whites of eggs adding 1/2
cup sugar. Whip cream . Pour egg whites and whipped
cream. into egg m .ixture and fold together . Sprinkle
crushed vanilla wafers on bottom. of ice tray, pour in m .ix-
ture and sprinkle crushed vanilla wafers on top. Freeze
about 24 hours . Serves 8 to 10.

(Mrs . H . G .) Jane Wood

– 87 –

“OLD FASHIONED ” CHESS PIE

3 eggs
2 Tbsp. corn m .eal
1 Tbsp . vinegar

1 cup sugar
1 tube butter or oleo (melted) 1 tsp. vanilla

Beat eggs until light. Add sugar and butter and beat
again. Add remaining ingredients and put into an
unbaked pastry shell and bake until brown in oven

temperature of 300°.

(Mrs . Bryce) Clytee Prestage

CHESS PIE RECIPE

1/ 2 cup shortening
2 cups s u gar
5 eggs
1 cup milk

1 tsp. vanilla
I Tbsp. corn meal
Nutmeg, lemon juice,
or lemon rind

1 Tbsp. flour

Cream together sugar and shortening. Add the eggs
(slightly b eaten) in two additions. Beat until smooth
and add milk, vanilla, and a sprinkling of nutmeg, or
lemon juice, or grated lemon rind. Add flour and
corn m .eal. P our into an unbaked 10-inch pie shell,
shaping crust to stand high above rim . Bake at 350°
for 45 minutes to one hour, or u ntil filling sets and
pastry is lightly browned.

(Mrs. N. C . )GoldaOswalt

– 88 –

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BLACK BOTT O M PIE
Serves 10.

Roll to fine crumbs:
15 Famous choco l ate cookies

Mix crumbs with:
5 Tbsp. melted butter

Pat crumb m .ixture into 10″ or 12 ” pie plate

Bake at 300° for 10 minutes.

Mix: 1-1/4 Tbsp. corn starch
1 /2 cup sugar

Beat above into:
4 egg yolks

Add to:
2 cups scalded milk

Cook in double boiler or over low flame stirring
constantly until mixtu re coats spoon .

Rem.ave:
1 cup hot custard and pour it over
1 -1/2 squares bitter chocolate
1 tsp. vanilla

S tir until chocolate is melted and blended . Spread
over bottom of crust .

To remaining “white” custard add:
1 Tbsp. gelatin soaked in

Beat:
4 Tbsp . cold water

4 egg whites
1 tsp. cream of tartar
Pinch of salt

When stiff but not dry fold in gradually:
. 1/2 cup sugar

Add:
2 Tbsp . Rum or Vermouth

Fold:
egg white mixture into white custard .

– 89 –

BLACK BOTTOM PIE (Continued)

Pour over chocolate custard .
hours or overnight T . m crust. Chill 6 to 8

· op with whip d (
flavored with Rum V pe cream. m .ay be

or ermouth) and .
chopped nuts or sh d sprmkle with

1 cup pecans
1 /2 cup sugar
3 eggs
1 cup red Karo

ave chocolate before serv1· ng.

(Mrs. Brice) Betty Jane McEuen
PECAN PIE

1 Tbsp. butter
1 tsp. vanilla
pinch of salt

Melt butter and add the th . . B k · 0 er ingredient
a e in raw crust a:t 3750 . s.

Beat well.
until done.

(Mrs. Henry) Vashti Applewhite
PECAN PIE

1 cup Karo syrup
1 cup sugar
3 eggs well beaten
3 Tbsp. butter

3 Tbsp. corn meal
1 cup pecan m .eats
1 tsp. vanilla

Cream butt er and sugar Add
eggs. Then add m 1 . syrup, flavoring, and

I
.ea and pecans B k

s ow oven. · a e in pie crust in

(Mrs. Leo) Naomi Seal

– 90 –

20 graham. crackers
1 stick butter
(Mixture 1)
2 eggs

CHEESE PIE

(Mixture 2)
1/2 pt . sour c:i:eam
2 Tbsp. sugar
1/2 tsp . vanilla

1/2 cup sugar
1/2 tsp . vanilla
2 8-oz . pkg. cream cheese

1 small c~li” crushed
pineapple

In 10-inch pie pan m .ake graham. cracker crust . Open
can of crushed pineapple and let it drain while pre-

paring mixtures (1) and (2) . ··

For first mixture combine 2 eggs, 1/2 cup sugar, f/2
tsp . vanilla; · and28-oz. pkg. cream. cheese. Beat
until smooth, pour into pie plate and bake at 3 75° for·
20 minutes. While this mixture is baking, prepare
second mixture. Mix 1/2 pt. sour cream, 2 Tbsp .

sugar, and 1/2 tsp. vanilla.

After first m .ixture has baked for 20 m .inutes, remove
from. oven and pour over second m .ixture. Sp·rinkle
crushed pineapple O!l the top and bake for 5 minutes
at 450°. Let cool and then refrigerate .

Mix in bowl:
1 cup flour
1 cup sugar

Add:
2/3 cup milk

(Mrs. W. E . , Jr . ) Rosemary Watts

LAZY PIE

Pinch of salt
1 Tbsp. baking powder

Melt in pan or· baking dish 1/4 lb. butter or oleo. Pour
in above mixture . Po~r on top of batter 2 1/2 cups
sweetened fruit. Bake in slow oven about 40 m .inutes.

(Mrs. Buck) Mary Palmer

– 91 –

1-9″ pie shell
1 cup sugar
3 Tbsp. flour
3 Tbsp. cocoa

CHOCOLATE PIE

3 eggs
1 cup milk
2 Tbsp. butter
1 tsp. vanilla

In iron or heavy skillet m.ix sugar, cocoa and flour
well. Make a nest in center and add 3 ~gg ‘yolks stirring
gradually over low heat. As it begins to thicken, add
slowly 1 cup milk. Cook until thick. Add butter and
vanilla… .\ For meringue add 1/4 tsp. cream. of tartar
to egg whites and beat well. Then gradually add 6
Tbsp. sugar .

3 egg yolks
1 cup sugar
I Tbsp. cornstarch

(Mrs. H. G.) Jane Wood

JELLY PIE

1 heaping Tbsp.
wild plum jelly

1/2 cup butter

Cream. butter, sugar and cornstarch. Add yolks and
vanilla. Bake in pastry lined pan in a m .oderate oven.
When pie is ready, set aside to cool a few m .inutes
then cover with m .eringue m .ade from.:
3 egg whites 5 Tbsp. sugar

Brown in 325°oven.

(Mrs. Emmett) Alice Mitchell

– 92 –

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STRAWBERRY PIE

1 can evaporated milk {large)
1 pkg. strawberry jello
1/2 cup sugar

1 small can crushed
pineapple (drained)

Crust of vanilla wafers
or graham crackers

Whip cold milk in cold bowl. Add jello and beat . Add
sugar and pineapple. Pour into crust and chill.

{Mrs. Blann) Nancy Holloway

CHERRY COBBLER

1 cup sugar
1 cup flour
1 tsp. baking powder (mix)

1/ 2 cup sweet milk
1/ 2 cup butter in pan

melted

Warm any kind of fruit anp pour over batter and bake.
I use 1 stick of margarine instead of 1/ 2 cup butter.

Mrs. Virgil Wr ight

PINEAPPLE ICEBOX PIE

1 can Eagle brand condensed
milk

Juice of 3 lemons

1 sm.all can crushed
pineapple {drained)

1/ 2 pt. whipping cream

Mix together thoroughly the condensed milk, lemon
juice and drained crushed pineapple. Pour into gra-
ham. cracker pie crust and let stand in refrigerator
for several hours. Before serving, whip cream. and
spread over t op of pie.

GRAHAM CRACKER CRUST

20 Whole g1;aham crc:\i::.kers 1/ 2 stick margarine

Crush g raham crackers and m .ix thoroughly with
margarine. Place in pie plate and mol~ int o sh~pe
w ith a smaller pie plat e . Recipe for this crust is
give n on Graham. Cracker box, but w e om.it sugar.

2 e gg whites
1 cup sugar

(Mrs. Joe F.) Katie Ford

FOOLISH PIE

1 tsp. vinegar

Beat whites of eg g s well . Add slowly, as you con-
tinue to beat, the sugar· and vinegar. Pour int o pas –
try that has b e en 3 / 4 cooke d, and bake in a slow
oven until the m.ixture will hold its shape. Remove
pie from stove and finish filling pan with sliced pine –
apple cut into small pieces, or b a nanas. When pie
is cold, serve with whipped cream .

Combine

(Mrs . Leo Z . ) Naomi S e al

KENTUCKY PIE

4 beaten eg g yolks
1 and 3 / 4 cups of sugar
4 Tbsp. corn starch or flour
3 / 4 cups butter
1 tsp. cinna m .on
1/ 2 tsp. nutme g
1/4 tsp. soda disso lved in 1/ 2 cup

buttermilk.
Add 1 cup raisens and 1 cup of pecans . Cook on
unbaked pie crust at 300° until done (about 1 hour).
Cover with m .eri ngue .

(Mrs. Mike) Pauline Mihalic

– 94 –

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ANGEL PIE

4 egg whites (well beaten)
1 cup sugar beaten in t he

whites very slowly and until
it looks g l azed. Pour in a
well greased p i n pan and
cook 1 hour at 275°. When
cook put the lemon filling in
and top with 1 cup cream
whipped.

FILLING

Cook egg yolks and
1 / 2 c u p sugar over
hot water till thickens,
then add juice of a
lem.on and srn.all p iecer
of butter, (let this coo~
before pouring in cold
cr~st.

LEMON PIE (old fashioned)

1 cup sugar
3 egg yolks
4 level Tbsp. flour

1 can pet milk (or 1 cup)
and 1 cup milk.

(I use 2 cups milk
instead)

C ook tiL thick t h en remove from fire and add a piece of
butter – s i ze of an egg – juice of two lemons and rind
of one. Pou r in baked p ie shell, and add (on top) the
beaten whites to which has been added 6 Tbsp. sugar
and p ut i n stove for few minutes to brown.

I find if you will bring t h e meringue to edge of crust
(seal) i t will not shrink.

Mrs. Ruby Hine s

– 95 –

APPLE TART

Butter an 8″ pie plate thi’ckly and cover the bottom with
3 /4 cup fine granulated sugar. Over the sugar arrange
about 5 tart apples, peeled, quartered, and cored. (I
~se Jonatham apples when they are available.) Sprinkle
the apples with 1/2 tsp. nutmeg, the grated rind and
juice of 1/2 a lemon, and dot with 2 Tbsp. butter. Cover
with tart dough made as follows.

TART DOUGH

$Ht 1 cup flour into a bowl, and make a well in the cen-
ter. In the well put ‘l egg yolk, 1 Tbsp. sugar, 1/2 cup
real butter (soft), the grated rind of 1 lemon, and a
pinch of satt. Mix the center ingredients into a smooth
paste , and then quickly work in the flour, using a very
little water, if needed~ to make’ a firm dough that cleans
the sides of the bowl. Wrap dough in waxed paper and
chill for al:?out 2 hours. Unless this dough is chilled,
it is hard to roll out.

Roll about 1/8 inch thick, lay over apples, and bake in
a moderate o-ven (about 3750) for about 30 minutes, or
until apples are tender and the crust is golden. Serve
wa:rm with whipped cream, sugared and flavored to
taste-. Of Gour s e this• is rich enough to kill y-ou, but it
ta.stes so go·od you will die happy~

(Mrs. Oscar} Cleo Burris

– 96 –

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GRAHAM CRACKER CR UST

20 whole graham crackers
1/2 stick margarine

Crush graham c:rackers and mix thoroughly with mar-
garine. Place in pie plate and mold into shape _·w ith
a smaller pie plate. Recipe for this crust is given on
graham. cracker box, but we om.it sugar.

{M-r·s. Joe ,:F •. ) Katie· Ford

PIE CRUST

3 cups flour 1 whole egg
1 cup shortening 2. tsp. vinegar

Beat in a measuring cup 1 whole egg and add to this
egg in the measuring cup 2 tsp. vinegar and finish fill-
ing cup with water until 3 / 4 full. Blend shortening into
flour then add egg mixture. Makes 3 medium pie shells
or 2 large ones. Bake in moderate oven till brown.

– 97 –

CARROT PIE

1 -1 / 2 cup grated carrots
1 cup sugar
Scant tsp. cinnam.on
Scant Tbsp. ginger
Sm.all piece of butter

3 eggs beat e n
1/ 2 cup milk
2 Tbsp. flour
Pinch of salt

Add sugar m .ixed with the s pices to grated carrots.
The beaten e ggs should then be added to milk and
butter. Bake in uncooked crust in a slow oven.

(Mrs. John) Franell Calhoun

PUMPKIN PIE

– Serve with whipped cream –

1 cup strained pumpkin
1/2 tsp. salt
3/4 tsp. ginger
1/ 2 tsp. cloves
2 tsp. cinnamon

1 tsp. nutmeg
2 cups sugar
4 eggs
2 cups Carnation milk
1-1 / 2 tsp. vanilla

flavoring

Mix all dry ingredients in the strained pumpkin –
Stir well – Add eggs and milk – Blend well ,-. Pour in
unbaked pie shell – Cook at 350° until pie is set –
about 20 minutes.

(Mrs.P.K.Jr.) Ruth Lutken

Sandwiches
~ Salads

Sahl Dresstngs
Soups YSauces

PIMENTO AND CHEESE SANDWIC HES

Take 1 can pimento es, drain off liquor and m .ash to a
paste; to this add enough grated or m .ashed cheese to ··’
make a thick paste , add salt and Cayenne pepper to
taste, and spread between thin slices of bread which
have been previously spr ead with m .ayonnaise . The
mayonnaise may be om.itted, if preferre d.

CHICKEN SALAD SA NDWICHES

In m .aking chicken salad for sandwiches , cut the
chicken and celery into smaller pieces t h an ordinarily
and serve between thin slices of bread which have been
previously spread with m ayonnaise.

GKEEN PEPPER SANDWICHES

Spread very thin slices of bread with mayonnaise, and
put between the layers, very thin slice s of bell peppers.

CLUB HOUS E SANDWICHES

Toast a sufficient quantity of b read c ut as thin as is possible
to toast; when cold spread both sides with mayonnaise; have
sliced cold fowl, either chicken, tur k ey o r duck; and break-
fast bacon broiled until crisp. Put on one side of each
sandwich a j;;lice of fres h tomato cut very thin, or broile d
sliced tom.ato, as prefe rred , then a. slice o f the fowl and of the
bacon and add a small leaf of very cris p lettuce ; put the slices
of toast together and serve while crisp.

-98 –

TURKEY SANDWICHES

1 can boned turkey minced fine, add 1/3 as much cel-
ery chopped fine, white grapes, nuts and add mayon-
naise.

1 lb boiled ham

(Miss) Mary Jane Hall

HAM SPREAD

1 tsp . mustard
6 hard boiled eggs Small jar sweet pickles

Run ha:m, boiled eggs, and sweet pickles through food
chopper, add mustard and m .ayonnaise.

Good for hearty sandwiches or party sandwiches
finger ones cut with pinking shears or open faced and
sprinkled with grated yellows of hard boiled eggs.

(Mrs. A . L.) Sarah Metz

SHRIMP SANDWICHES

1 can shrimp mashed very fine with a fork, cut very
fine 1/ 3 as much celery, sprinkle with salt and gen-
erously with red pepper. Put the juice of 1/3 lemon
on and add mayonnaise to spreading c ·onsisten·cy ..

(Miss) Mary Jane Hall

HAMBURGERS

Your ham.burgers will be. better this way.

1 lb . ground beef
1 egg

1 slice bread softened in
milk

Season to taste – then cook regular way .

Mrs. Ruby Hines
– 99 –

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PARTY SALAD

1 can tomato so.up
3 pkg. Philadelphia cream cheese

(Or 1 1/2 pkg. large size)
2 Tbsp. gelatin
1 cup m .ayonnaise
1 1/ 2 cups celery, green pepper, onions–chopped fine

Heat soup, add chees~, stir until smooth, add gelatin
which has been dissolved in 1/ 2 cup cold water. Cool,
add vegetables., and pour into m .ol4s.

(Mrs. Bright) Jessie Hunter

ASPARAGUS SALAD

1 pkg. lime jello
l cup boiling water
1/ 3 cup cold water
1/ 4 tsp. salt
l can asparagus tips
1 cup mayonnaise

1/2 cup milk
1/2 cup grated cheese
1 Tbsp. onion juice

. 1 Tbsp. vinegar
Cayenne to taste

Dissolve Jello in the boiling water and stir until
dissolved. Cool. Mix the other five ingredients and
add to the Jello mixture. Cut the asparagus tips and
place in individual molds ; pour th.e mixture over and
place in refrigerator.

(Mrs. I. W.) Mary N. McDonald

COCA COLA SALAD

2 cokes 1/2 cup .. nuts.:
1 pkg . lime jello 1 s:mall bottle olives

Heat one coke, dissolve lime Jello. Add other coke .
Add olives and nuts and place in refrigerator to congeal.

(Mrs. I. W.)MaryN. McDonald
100 — ·:

CORNED BEEF SALAD

Serves 8. (Try for Ladies Luncheon.)

1 cup chopped c e l ery
1 onion grated (small}
3 hard boiled eggs sliced
1/ 2 green pepper chopped
1 can corned beef (broken}

3/4 cup mayonnaise
1 can beef bouillion
1 can water
1 pkg. lemon j ello
1/ 2 envelope Knox gelatin

Heat bouillion and water and melt jello and gelatin in
this. Add other ingredients, mold in flat pan. Cut in
squares to serve.

(Mrs. Martin} Gladys Klindworth

TOMATO ASPIC

2 cans tomato soup 2 pkgs. lemon jello

Pour into loaf pan and let it set. Serve on lettuce
with shrimp dressing over it. Serves 16 .

Dressing
1 pt . heavy sour cream
1/ 2 cup catsup
1 tsp. salt
2 Tbsp. Worchestershire
2 Tbsp. horseradish

1 tsp. paprika
1/ 2 tsp. dry mustard
1/ 2 lb . grated shrimp

sauce

(Mrs . Carson} Morella Hughes

– 101 –

CHICKEN SALAD ROY AL

2 cups chicken, cooked and cut up
1 can English peas
1 Tbsp. plain gelatin
1 cup rrayonnaise
1/2 cup water

Drain juice from peas . Measure and add water to make
1 cupful. Soften gelatin in 1/2 cup cold water, then
dissolve by adding vegetable juice boiling hot. Cool.
Add peas, chicken, and mayonnaise. Pour into a mold
or individual molds and chill. Serve on lettuce.
(Instead of chicken you can us~ tuna or salmon.)

(Miss} Mary Jane Hall

LIME-AVOCADO SALAD

1 pkg. lime jello
1 Tbsp. lemon juice
1 pkg. cream cheese

Small can crushed pine –
apple and juice

1 Avocado pear m .ashed
fine

Dissolve Jello in cup of boiling water. Mix all other
ingredients thoroughly and congeal. More lemon juice
may be added if a tartar salad is desired.

Two or three drops of green coloring m .ay be added for
color.

(Mrs. Roy) Margaret Nelson

– 102 –

SHRIMP SALAD

1 lb. fresh shrimp Few drops onion juice
3 hard boiled eg g s Salt to taste
1 clove garlic 1/ 2 cup celery,
Juice ofhali a lemon chopped fine
Enough mayonnaise to mix thoroughly

Let star,i.d in refrigerator several hours before, serving.

(Mrs . Roy) Margaret Nelson

CHICKEN SALAD

1 large fryer Juice of 1/ 2 lemon
3 hard boiled eggs 1 tsp. grated onion
1 cup celery , chopped fine Salt to taste
Enough hom.e -made m .ayonnaise to m .ix

Steam whole chicken until tender. Cut in large pieces
with scissors and add other ingredients. Let stand
several hours in refrigerator before serving. Garnish
with m .ayonnaise and large stuffed olives.

(Mrs . Roy) Margaret Nelson

HOT CHICKEN SALAD

2 cups chopped chicken
2 Tbsp. lemon juice

1 cup blanched alm.onds
1 1/2 cup celery

1/ 4 cup broth
1 cup mayonnaise
1 pimiento

2 Tbsp. grated onion
Salt and pepper to taste

Mix ingredients. place in baking dish, top with 1/3 cup
cheese and · crushed potato chips , serves 6 to 8 . Bake
till hot through and serve.

(Mrs. C . R.) Bertha Murphey

– 103 –

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BLACK CHERRY SALAD

I pkg . orange jello
1 medium size can black pitted cherries
1 Tbsp. Knox Gelatin dissolved in 1/ 2 cup cold water
1 cup boiling water

Dissolve jello in boiling water and add gelatin which
has been soaked in cold water. Cool and add cherries
with juice from can. Pour in mold and let conge al.

Top Layer :
1 orange jello
1 cup boiling water
1 large or 3 small pkgs. cream cheese
Sections from. 4 o.ranges

Mash cream cheese and add juice from. oranges to m~sh
thoroughly. Dissolve jello in boiling water and let
cool. Add cheese mixture and when thoroughly cold add
to top of other m.ixture in m .olds. Top with cream cheese
softened with orange juice and an orange section and
black cherry on top.

1 pkg . cherry jello
1 pkg. lemon jello

(Mrs . Roy) Margaret Nelson

FROZEN SALAD

2 cups hot water
1 can whde cranberries

1 1/ 2 cup celery, chopped
1 cup chopped pecans

1 small can crushed pine –
apple (Do not drain.)

Mix jello and water until jello is dissolved . Add other
ingredients and chill until firm.

(Mrs. Buck) Mary Palmer

– 104 –

FROZEN SALAD

1 3-oz. pkg . cream cheese
1 cup m .ayonnaise
1 Tbsp. cream

1 No . 2 1/ 2 can fruit
cocktail

2Tbsp. sugar
1/ 2 pint cream , whipped

Mix in order and freeze until firm. Serve on lettuce .

(Mrs . Blann) Nancy Holloway

LIME PINEAPPLE SALAD

1 pkg. of lime jello
1 cup boiling water
12 marshmallows
1 large can pineapple (with juice)
1 Tbsp. mayonnaise
1 cup cooking sherry
1 cup nuts
1 pkg. cream cheese (creamed)

Pour the water over the jello and m.arshm.allows . Add
other ingredients and allow to congeal. Serves 10 .

Mrs . L . E . Williams

CHICKEN SALAD

2 cups diced cooked chicken
1 cup diced celery

2 Tbsp . lemon juice
2 hard boiled eggs
1/ 2 cup diced apples
1 cup chopped pickles
1 tsp . salt

1 cup chopped nuts
1/ 2 cup mayonnaise
8 stuffed olives diced

Place ingredients in large bowl, toss lightly . Serve in
lettuce cups.

Mrs . Lona R . Wallace

– 105 –

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SHRIMP-AVOCADO SALAD

Boil I lb. shrimp rapidly for 10 minutes with 1 clove
garlic, salt, pepper, and 3 Tbsp. Worchestershire
S’auce. Run cold water over shrimp to cool, then peel
and clean and put into refrigerator to chill. Cut up 1
cup crisp celery, two hard boiled eggs, 1 green onion,
and two cucumber pickles . Add to chilled shrimp and
moisten all thoroughly with your favorite m.ayonnaise or
French dressing .

Peel and halve two ripe, but firm., Avocados and fill
with good French dressing. Allow to stand 5 to 10
m.inutes, pour off dressing, fill with shrim.p m .ixture,
arrange on crisp lettuce leaf and serve with crackers
or croutons.

CRANBERRY SALAD

Dissolve 2 pkgs. raspberry gelatin in 3 cups hot water.
Add one 16-oz. can strained cranberry sauce (j’elly) to
hot gelatin.. Stir at intervals. Let stand until partially
ccngealed . Add four apples that have been pared and
grated, 15 marshmallows cut into eighths and 1 cup
broken nutmeats . Whip 1/2 pint heavy cream and fold
into mixture . Mold as desired. Serve on lettuce with
dressing of half whipped cream and half mayonnaise.

(Mrs . J. D.) Eula Holder

– 106 –

CONGEALED OR FROZEN FRUIT SALAD

2 e gg yolks
1 Tbsp. flour
1/ 2 cup sugar
1/ 8 tsp. salt
1 cup fruit juice (orange, pineapple, fruit cocktail

juice – any of this)
1 small pkg . Philadelphia Cream. Cheese
1 Tbsp. gelatin
1/ 4 cup water
1 cup cream., whipped
1 doz. m .arshm.allows
1 can drained fruit cocktail
1 small can sliced pineapple

Mix t~ether in top of double boiler the flour, salt, su-
gar, egg yolks, and fruit juice. Cook until thick. Add
g elatin which has been soaked in 1/ 4 cup cold water.
Let cool. Add cream cheese blended with a little of
the cream. . Add the cut-up rrarshm.allows, whipped
cream., and the fruit (cocktail fruit and cut-up pineapple).
Pour into molds or a pan and place in refrigerator to
congeal or freeze.

(Miss) Mary Keith Moffat
I

SUNDAY NIGHT SALAD

6 m .edium.-sized tomatoes
1 can Underwood deviled ham.
4 Tbsp. mayonnaise

1/ 2 cup diced celery
1 chopped hard boiled egg
1 head lettuce

Cut slice from stem.-end of tomatoes and scoop pulp into
bowl. Chill tomato cups in refrige r ator . Mash tomato
pulp and the n add deviled ham., m .ayonnaise and chopped
celery. Mix tho roughly. Heap mixture in chille d tomato
cups, sprinkle with ha:r d-cooked eggs and serve each in
l e ttuce lea f n e st . M a kes 6 s e rving s.

(Mrs. A. K.) Josephine Faust

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MO L D E D CHICKEN SALAD

1 cup d i c e d cooke d chicken or
1/ 2 cup chicke n a n d 1/2 c u p pork or veal
2 Tbsp. c h opp e d stuffe d olives
2 Tbsp . c hop ped pim i e nt o
1/ 4 cup c hopped cuc u m b er
1/ 4 cup c h o pped celery .
1/ 4 cup s live r ed t o asted almon d s
1 Tb s p . l emo n juice
1/ 4 ts p. s a l t
1 1/ 2 t sp . u n flavor e d ge l at i n
2 Tbsp . c old w a ter
1/ 2 c up m a yonn aise
1/ 2 c up w h i pping cream.

Ble nd m .e at, o l vies , pimient o , c u c um.be r , cele ry, alm.onds,
lemo n j uice , s alt. S oak gelatin in c old w a t e r five minutes;
diss o l ve o v e r boiling wate r . Stir two Tbsp . mayonnaise
int o gelat i n m ixture ; ble n d thoroughly; add remaining mayo-
nna is e. Whip c ream; fol d into mayonnaise. Fold whipped
cream. mixture into c h icken m. ixtu re. Rinse molds with
cold wate r . P o u r sal a d mixtur e int o m .olds, chill until
firm.. Unm.old ; g arn is h with l e t t u ce ; cut large slices of
canned pine apple i n t o h alve s ; place a round base of salad and
put a m.ara c h i n o c h e r ry int o th e c enter of each half.; sprinkle
t op of salad w ith p a p rik a .

(Miss ) A n ona Brashear

– 1 08 –

STRAWBERRY SALAD

2 pkgs. strawberry jello
2 cups hot water
1 12-oz. pkg. frozen strawberries
1 small can crushed pineapple (drained)
1 large pkg. cream cheese
2 Tbsp. mayonnaise
2 Tbsp. sugar
1 carton sour cream

Mix jello, water, strawberries, and pineapple.
Pour 1/ 2 in a mold to congeal. Keep other half out
to use later . Spread 1 carton of sour cream. over con-
gealed mixture. Let harden . Add remaini_ng mixture
and congeal. Mix cream cheese, mayonnaise, and
s u gar . Spread over top and chill.

(Mrs. Blann) Nancy Holloway

POT A TO SALAD

1 small onion 2 slices bacon, diced
2 1/2 ts p . salt 4 large sticks celery
1/2 cup vinegar (weak) Chopped lettuce
4 cupfuls• sliced boiled potatoes 2 hard-cooked eggs
3 Tbsp. salad oil 1 Tbsp. minced parsley

P u t the chopped onion in a large bowl, add the salt,
pepper and vinegar, and let stand ten minutes; then
slice in the potatoes while still warm and mix thoroughly.
Add the oil, celery cut fine, bacon fried to a crisp, and
the bacon fat from frying the bacon; then add the par –
sley. Arrange on a bed of chopped lettuce and garnish
with the beets and hard-coo ked eggs that have been
chopped.

Mrs. Vida Davi:’es

– 109 –

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FRENCH POTATO SALAD

About 4 large Irish potatoes cooked in jackets. Cool
and dice. Don’t put in refrigerator. Make up recipe
of French dressing. Shake well and pour in large (qt.
size) fruit jar. Chop about 3 stalks celery. Three or
four green onions, 1/ 2 bunch (small) parsley, real
fine. Put all of this in the fruit jar with the French
dressing. Let stand a while, then pour over diced
po t atoes. Add fresh ground black pepper to taste and
possibly a little more salt.

FRENCH DRESSING

4 oz. olive oil
2 oz. cider vinegar
1 tsp. salt

Level tsp. sugar
About 3 drops tobasco
2 pods gar lie, cut in half

Shake well. Take out garlic after about two hours.
The olive oil is the secret – – other oils will not do.

(Mrs. W . E. ) Dibba Watts

COCA COIA SALAD

1 large can bing cherries (#2 can)
1 large can crushed pineapple (#2 can)
2 pkg. cherry jello
2 bcttles of Coca Cola
1 cup chopped pecan nuts

D rain juice from cherries and pineapple and heat 1 1/2
cups juice, then add heated juice to jello, dissolve well
and add Coca Cola to jello mixture. When mixture
begins to congeal, add pineapple, cherries, and nuts.

(Mrs. Albert) Cornelia Riddle

– 110 –

“COKE” SALAD

2 pkg. cherry jello
2 small Coca Colas
#2 1/2 can Black Cherries

#2 can crushed pineapple
1 large pkg . · cream. cheese
1 cup nuts

Drain juice from cherries and pineapple. Heat this to
boiling to dissolve the jello. Add the cokes . Place in
refrigerator until it begins to c.ongeal. Add remaining
ingredients and chill until ready to serve. Place on let-
tuce and serve with Miracle Whip Salad Dressing .

(Mrs . Bryce) Clytee Prestage
CRANBERRY SALAD

2 cups raw cranberries
1 orange

2 cups boiling water
1 cup crushed celery

3/4 cups sugar
1 pkg. Black Raspberry Jello
1 pkg. Black Cherry Jello

1 cup crushed pineapple
1 cup pecans

Wash and grind your cranberries and orange . Add 3/4
cup sugar and set aside. ‘ Dissolve 2 pkg . jello in 2
cups boiling water. When jello cools, add it to cran-
berries, add celery, pineapple, and pecans. Serves 12 .

(Mrs. Otho) Dot Johnson

LIME-CUCUMBER SALAD

For 6 servings, dissolve 1 pkg. lime -flavored gelatin
in 3/4 cup hot water. Let cool. Add 1/2 cup lemon
juice, 1 Tbsp. grated onion, 1 cup mayonnaise, 1 large
cucum.ber, chopped fine. Mold and chill in refrigerator
until congealed and ready to serve.

(Mrs. Bright) Jessie Hunter

– 111 –

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HOT POTATO SALAD

6 medium-sized potatoes 4 Tbsp. vinegar
2 Tbsp . chopped parsley 4 Tl::sp.salad oil
1/2 cupful diced celery 1/ 2 tsp . lemon juice

Salt and pepper

Wash and cook potatoes w ithout paring in boiling salt
water until tender. Cool, peel and cut into thin slices.
Arrange a layer of potatoes in the bottom of dish; ·
sprinkle with salt, pepper, one Tbsp. chopped parsley
and 1/4 cupful diced celery. Mix the vinegar, salad
oil, and lemon juice together and heat just to the
boiling point. Pour half of it over the potatoes; t hen
arrange the remaining potatoes on top and sprinkle
with salt, pepper, tl£ rem.aining parsley, celery, and
oil dressing.

Mrs. Vida Davies

VEGETABLE SALAD

2 tsp. unflavored gelatin
3 Tbsp. cold water
3/4 cup boiling water
3 Tbsp. sugar
3 Tbsp. vinegar
2 tsp. lemon juice

1/ 2 tsp. salt
1/ 2 cup chopped celery
I/ 4 cup chopped green

pepper
1 Tbsp. chopped pimiento
1/ 4 cup grated carrots
1/ 4 cup shredded cabbage

Soak gelatin in cold water five minutes; add boiling water;
stir until dissolved. Add sugar, vinegar, lem.on juice,
salt; chill until mixture starts to thicken. Stir in celery,
cabbage, green pepper, pimiento, carrots ; Rinse m.olds
with cold water. Pour salad mixture into molds ; chill
until firm. Unmold on bed of lettuce or water cress; gar-
nish with sliced tomato es and stuffed olives.

(Miss) Mildred E. Brashear
-112, –

SHRIMP SALAD

Eight or nine inch mold of tomato aspic (4 to 6 cups) .
If preferred, put into in~ividual molds.

1-1/2 cups cooked shrimp
1/ 2 cup walnuts, coarsely

chopped
1 cup thinly sliced celery

1/4 cup sliced stuffed
olives

1/ 2 cup mayonnaise
1/ 4 cup French dressing

Make tomato aspic day ahead. Also cook and clean
shrimp day ahead and refrigerate both. Shortly before
serving, m .ix 1 cup shrimp that has been cut into bite
size, celery, walnuts and olives with blended m .ayon-
naise and French dressing. Fill center of aspic with
mixture, garnish with walnut halves and rem.aining
shrimp.

(Mrs.H.G.) Jane Wood

CONGEALED FRUIT SALAD
(Serves 8)

1 pkg ~ lime j ello
1/2 cup mayonnaise
I cup whipping cream

1/2 cup Maraschino
cherries

3 ounces (1/3 cup) cream
2 cups canned fruit

(pineapple, peache s,
pears) cheese

I cup chopped pecans

Mix jello according to directions on package and let
stand in refrigerator until it reaches the “ropey”
stage. Beat until fluffy . While jello is reaching
“ropey” stage, com.bine m .arshm.allows, fruits , and
nuts and let stand until m .arshm.allows have softened .
Combine m .ayonnaise, whipped cream., and cheese;
mix until creamy. Add fruit mixture to fluffy jello
and fold in the whipped cream mixture. Pour into
shallow dish and let congeal in refrigerator . Cut
into squares and serve on lettuce leaf with whipped
cream. or m.ayonnaise.

(Mrs. Mike) Pauline Mihalic
– 113 –

·-

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BORSHT (BEET SOUP)

1 # 3 03 can sliced beet s
I / 3 cup sugar
1 can water
5 lem.ons

Run beet s through Foley 1s Food Mill, add wat er, sugar
and bring to good boil; s k im . Remo v e from heat and add
juice of 5 lemons.

Serve cold wit h milk and sour cream. or w ith butt ermilk
and cot tage cheese. Good with boiled pot atoes or boiled
eggs adred at table.

(Mrs. A. L . ) Sarah Metz

– 114 –

ROTISSERIE SALAD DRESSING

2 or 3 cloves of garlic 1/2 cup Wesson Oil
1 tsp . Lea &: Perrin
1 tsp . black pepper
1 tsp. paprika

grated
1 cup mayonnaise
1/4 cup Chili Sauce
1/4 cup Ketchup
1 tsp. prepared mustard
Juice of one lem.on

1 tsp . grated onion
Salt to taste

Put in fruit jar and mix thoroughly . Better when made
a day or two before it is to be used.

(Mrs. Roy} Margaret Nelson

T ETOU DRESSING

1 cup sour cream.
1 cup m.ayonnaise
1 1/2 tsp. lemon juice
1 clove garlic minced

1 (11/2-oz . } Wedge
Bleu cheese crum.bled

1/8 tsp. celery salt

Combine all ingredients and blend well. Yield 2 cups.

(Mrs. J. B. } Dixie Knight

2 Tbsp. sugar
1 tsp. salt
1 tsp. mustard

SOUR CREAM DRESSING

2 Tbsp. lemon juice
2 Tbsp. vinegar
1 cup sour cream.

Mix first five ingredients. Place in covered dish in
refrigerator for one hour. Whip cream until light (not
stiff}, add other ingredients and mix. Serve on slaw,
sliced cucum.pers, or m .ixed vegetable salad.

(Mrs. Buck} Mary Palm.er

– 115 –

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KLINDWORTH SEA FOOD OR SALAD
SAUCE

2 Tbsp. chili sauce
3 Tbsp. ketchup
1 tsp. salt

1/2 lemon – squeezed
1 bud garlic crushed ·
1 tsp. finely chopped

2 tsp. horseradish (prepare4)
1/2 tsp. Worchestershire sauce

s·hallots
1/2 tsp . finely_
chopped. parsley

Mix well and chill.

.{Mrs. Martin} Gladys Klindworth

REMOULADE FOR SHRIMP

3 cups m.ayonnaise
2 Tbsp. chili sauce
1 Tbsp. horseradish

1 ’11:sp. horseradish
mustard

1 Tbsp. grated onion
1 button garlic ( through

press}

Mix all ingredients together and chill.

(Mrs. Buck} Mary Palm.er

PETIT SAUCE

8-oz. pkg. cream cheese (Soften and l)eat . )

Add 3 Tbsp. confectioners sugar. Add enough cream to
make smooth and thick.

Serve with bing cherries and brown sugar sauce, or
with strawberries and crushed pineapple.

(Mrs. Jack} Virginia Matthews

– 116 –

BARBECUE SAUCE

M -elt one stick of butter or oleo. Add one #2 can
tomato juice, 1/2 bottle catsup, 11/2 Tbsp. Worches-
tershire Sauce, 1 Tbsp. Tabasco Sauce, one m ,edium.
size onion, chopped, 1 tsp. salt.

Simmer (do not boil} for 10 minutes.

(Mrs. Russ} E-ra May Price

EASY :HOLLANDAISE SAUCE

Melt 4 Tbsp. butter in a S:1.ucepan; in this cook 4 Tbsp.
flour and 1/2 tsp. salt, add 2 cups of liquid (chicken
broth or water) ari.d stir until the mixture boils and
thickens. Add the yolks of 2 eggs, beaten light and
diluted with a little of the hot mixture. Then add lemon
juice, a small amount at a time, until right flavor
{generally about one lemon), then add 2 Tbsp. butter
and beat smooth.

{Mrs. Howard} Margaret Sluyter

– 117 –

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SWEET-SOUR BACON DRESSING FOR
GREEN SALAD

Dice and fry slowly until crisp:
4 to 6 slices bacon

Remove bacon bits to paper towel and save.

Measure :
3 Tbsp. of the bacon drippings
Add to it:
2 Tbsp. vinegar
I Tbsp . sugar
1/ 2 tsp. salt

Stir over low flame until sugar is dissolved and bring
to a boil. Pour immediately over s alad greens and
serve sprinkled with bacon bits.

For salad greens use any com.bination of lettuce, leaf
lettuce, Boston lettuce, water cress, fresh tender
spinach leaves, turnip g reens {if very young} . Be
sure to include a little chopped gre e n onion, chives,
or garlic . Serves four .

{Mrs . Brice) Betty Jane McEuen

RUSSIAN DRESSING

1 p t. Miracle Whip Salad
dressing

1/ 2 Lottle chili sauce
1 / 4 bottle tomato cats up
2 Tbsp . Won:estershire

sauce
1/ 2 tsp . hot sauce
1- 1/ 2 Tbsp . pickle relish

1 Tbsp . horse radish
1 / 2 cup chopped celery
1/ 2 cup chopped green

pepper
2 Tbsp. minced onion
Juice of 1 / 2 lemon

Mix all ing redients, place in covered jar and keep re-
frigerated until ready touse. Excellent on green toss
salad .

{Mrs . Bryce) Clytee Prestage

……,

Vegetables

BROCCOLI AND ONION CASSEROLE

Ingredients

2 pkg . frozen broccoli spears
1 small can tiny white onions
White cream sauce made with:

4 Tbsp. butter 2 cups milk
3 to 4 Tbsp. flour Seasoned w th 3 – 1/ 2 tsp.

Worcestershire sauce
and 5 tsp. canned onion
juice, salt and pepper.

Grated cheese for casserole topping.

Instructions

Cook broccoli according to instructions on the package.
Make the white cream sauce, melting the butter over low
heat, blending the flour slowly and stirring in the milk and
seasonings very slowly, stirring constantly so that the
sauce will be smooth. Butter casserole dish, add a layer
of broccoli, dot with onions, then a layer of cream sauce,
another layer of broccoli, onions, and cream sauce until
the dish is full. Grate cheese on top. Bake in 350° oven
for 3 0 minutes.

2 large onions
1-1 / 2 cups milk
1 tsp. sugar
1/ 2 tsp. salt

(Mrs . Clay) Dean Alexander

ONION RINGS

1/ 2 tsp. baking powder
1 egg
1 cup flour

Slice onions in 1/ 4 inch slices and separate into rings.
Let stand in milk 30 minutes. Make batter of remaining
ingredients, using milk in which onions were soaked. Dip
each ring in batter and fry in deep fat until brown. Fry
only a few rings at a time to avoid sticking together.

(Mrs. Buck) Mary Palmer

SWEET – SOUR BEETS

(May be served as a vegetable, a garnish, or a relish)
Serves 4-6

Remove from

1 can (size 303) small, whole red beets 1/ 2 cup of the
liquid

Pour remaining liquid in splall sauce pan and add to it:

1/3 cup sugar
1/3 cup vinegar ( tarragon, wine, salad, or plain)
pinch salt
3 whole cloves

Stir and bring to boil. Pour over beets in can. Liquid
should com.pletely cover beets.

Let stand 10-15 minutes and serve warm (drained) or
chill and serve cold.

Beets may be sliced before liquid is poured over them .

(Mrs. Brice) Betty Jane McEuen

CARROT MOUSSE

2 cups carrots, cooked
and pureed

2 cups top milk
4 eggs, separated

4 Tbsp. flour
2 Tbsp. butter

1 Tbsp. onion, grated
salt and pepper, to taste

Make cream sauce of flour, butter, milk. Add carrots,
onion, and beaten egg yolks. Cool. Add stiffly beaten
egg whites. Pile in buttered loaf pan or ring mold,
place in shallow pan of hot water. Bake one hour in
moderate oven.

(Mrs. H. W.) Merle McMillan

– 120 –

•
STRING BEAN CASSEROLE

1 can French style beans
1 can cream of mushroom

soup

1/2 stick margarine,
melted

4 Tbsp. Worcestershir e
sauce

1/ 2 pkg . Ritz crackers

Drain beans and spread in casserole about 10 by 16. Add
Worcestershire sauce to mushroom. sauce and pour over
beans. Salt lightly. Crush crackers and spread thickly
over top. Pour melted margarine over crumbs and
sprinkle with paprika. Cook in 400 degree oven until
soup begins to bubble through.

(Mrs. Buck) Mary Palmer

MARINATED BEANS (GREEN)

A good brand of whole canned beans, drained.

Salt and pepper to taste.

As much thin sliced onion as you. like.

An equal amount of vinegar and Wesson oil, to cover beans .

Soak for 24 hours in the solution of oil and vinegar . Take
out of solution and serve cold .

(Mrs . W. E . ) Dibba Watts

GREEN BEANS
PUERTO RICAN

2 cans whole beans
3 Tbsp. butter
1 Tbsp. minc ed onion

Juice 1/ 2 lemon
1 Tbsp. chopped green

pepper
Salt and pepper

Put beans in casserole (straight). Melt butter, add onion,

– 121 –

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GREEN BEANS (Continued)
PUERTO RICAN

green pepper, etc .
to heat and season.

Pour over beans. Run in oven
I cover casserole with foil.

(Mrs. Ralph) Sadie May Todd

BAKED BEANS

1 large can Pork and Beans
1 can drained tomatoes
1 Tbsp. prepared mustard
1 c hopped onion

2 Tbsp. molasses
Salt’~ pepper, and

garlic to taste

Combine ingredients – Top with strips of bacon and
bake at 350° for 1 hour.

(Mrs. W. E. , Jr.) Rosemary Watts

BAKED BEANS

2 cups dried Navy beans
1/2 lb. boiling bacon

(s’liced thick)
About 1 tsp . salt
1/ 2 cup old fashioned

molasses

1/ 2 tsp. mustard
(dry kind)

2 Tbsp. catsup (optional)
1 large onion, chopped
Boiling water

Wash and pick over beans; cover with 1 qt. water and
soak over nite. Cook slowly until beans burst or are
just tender. Drain, place 1/ 2 the beans in an earthen-
ware beanpot or casserole. Bury part of bacon in
beans and add 1/2 of combined seasonings. Add
remaining beans and seasonings. Lay rest of salt pork
on top. Add boiling water to cover. Cover t he baking
dish and bake six to eight hours in slow oven about 300
degrees. If nec es sary replenish water from. time to
time to keep beans from. becom.ing dry.

(Mrs. W. E.) Dibba Watts

– 122 –

ASPARAGUS CASSEROLE

White Sauce

1/2 stick butter )
1/2 cup flour )

2 cups milk

Melt together until cream.y –
then add milk and thicken.

Mix 3 boiled eggs (chopped) and 1 can chopped
asparagus with sauce. Season to taste. Place in
casserole – layer of crackers, layer of sauce m .ixture,
layer of American cheese squares . Bake long enough
to melt cheese . May be m .ixed and placed in ice box
before used.

Mrs . H. P . Oliver

GREEN BEAN CASSBROLE

1 10-oz. can condensed
m .ushroom. soup

1/2 cup light cream or milk
1 Tbsp. butter
1 Tbsp. flour
1/2 tsp . Worcestershire

sau,ce
1/2 cup grated sharp

cheese

1 tsp. finely chopped
onion

1 No. 3 can of whole
green beans cut to
tiny bite size (fresh
or frozen cooked beans
will do)

2 Tbsp. finely chopped
canned pim.ento

1/2 cup of buttered bread
crum.bs

Com.bine soup, onion and cream., heat. Blend butter and
flour and stir into soup m .ixture . Add Worcestershire.
Cook until thick, stirring constantly . Stir in cheese until
melted and blended well . Com.bine with beans pimento.
Season with a dash of salt and pepper if desired . Pour into
a casserole. Sprinkle with the crum.bs. Bake at 350° for
20 m.inutes, or until mixture is hot and the crum.bs have
browne d. Yield: 6 to 8 portions.

(Mrs. A . M . ) Pat Wells
– 123 –

[ ]

l ]

[_ ]

l ]
]

MACARONI MOUSSE

1 cup broken m .acaroni
1-1 / 2 cups scalded milk
1 cup soft bread crum.bs

(only inside bread)
1/ 4 cup melted but ter
1 cup chopped pimento
1 Tbsp chopped parsley
1 Tbsp. onion juice

2-1 / 2 cups grated
cheese

Salt, t o taste
Paprika
Garlic salt (pinch)
Accent
3 raw eggs – well beaten
Black pepper

Cook m.acaroni and drain after rinsing in cold water.
Pour scalded m .ilk over bread crumbs.

Add all ingredients – eggs last .

‘ Pour in large baking dish. Top with cracker crumbs
and sprinkle with Caraway seed. Bake in moderate
oven until thick.

Good with ham or roast .

(Mrs. W. E.) Dibba Watts

BEAN RELISH

2 cans French cut stri ng
beans·

1 cup salad vinegar
3/4 cup Wesson oil

1 / 3 cup sugar
1 tsp. salt
5 buttons of garlic –

tied up in cloth

Mix vinegar and o t h er ing re dients and let com.e to
boil. Lift out garlic. Chill, the n mix with beans
that have been well draine d.

(Mrs . L. E.) Mimi Watson

PICKLED BEETS & O NIONS

Arrange in casserole one can of sliced beets (without
juice) and one onion slic e d thin and rings separated.

-. 124 –

PICKLED BEETS & ONIONS {Continued)

Mix 1/ 2 cup sugar, 1/2 cup vinegar , l tablespoon flour
and about 1/3 cup of the beet ju.ice . Boil for three or
four m .inutes , or until clear , and pour over beets and
onions , Put in refrigerator overnight, then put the
contents into a pan and bring to a boil . Put back in
refrigerator for another day before using. Keeps for
about a week.

(Mrs . Roy) Margaret Nelson

CUCUMBER PICKLES

1 ·gallon jug Americ an
sour pickles

5 lbs . sugar
2 boxes pickling spices
1 whole pod gar lie

1/2 cup imported olive
oil

1/2 cup tarragon vinegar

Slice pickles one half inch thick round ways.

Pack in crock alternating sliced pickles and sugar and
seasoning .

Last add olive oil and vinegar. Let stand for 10 days .

(Mrs . Dudley) Lucile Owens

WAT ERM ELON RIND PICKLE

Cut all the green from. the waterm.elon rind, cutting deep
enough to get all the green off. Cut rind into 1 inch
pieces. Soak rind for 3-1/2 hours in water containing
1/4 {one-fifth) ounce lime to 1 quart water. Drain and
soak rind in clear water for 1 hour. Drain and boil rind
1- 1 /2 hours in fresh water. Drain.

Make a syrup of one pound sugar to each quart of water
used . Use a quart of water to each_ pound of rind. Drop

– 125 –

WATERMELON RIND PICKLE (Continued)

waterm.elon rinds, gingeroot, whole all-spice, cloves,
stick cinnam.on, and lemon into boiling syrup. Cook
until the syrup thickens: and the fruit looks clear,, about
5 hours. You may cover the pot with a lid the first 1-1/2
hours of boiling. Add more syrup if needed and the- fruit
has not cooked clear.

Proportions of ingredients for 8 pounds of rind:

8 lbs. watermelon rind
8 quarts water
8 lbs. sugar
4 lemons, thinly sliced

3 pieces gingeroot
32 balls all-spice
64 whole cloves without

heads
8 cinnamon sticks (3 inch

sticks)
(Mrs. Clay) Dean Alexander

– 126 –

SPANISH DELIGHT

1 can Spanish Rice
1 can yellow cream.ed

corn

1 lb . ground me~t
1 large onion, m .inced

Brown ground m .eat and onion in sm.all am.aunt of bacon
grease. Add Spanish Rice and corn and mix well . C_over
and let simmer slowly over a very low heat for one hour,
being sure to keep the m .ixture stirred frequently .

(Mrs. Tillman) Margaret Ann Britt

CHEESE RICE MOLD

2 eggs, well beaten
1 /2 cup pet milk diluted

with 1/ 2 cup water
1 cup uncooked rice

1 cup grated sharp
cheese

Salt and pepper

Bake 45 m .inutes at low tem.perature . Cook rice and put
layer of rice and layer of cheese (alternate) in baking .
dish. Pour over this the beaten eggs mixed with milk,
have last layer cheese – and dot with butter . Bake .

Macaroni

(Mrs. Wiley) Katie Moody

MACORONI AND CHEESE

Salt and pepper to taste
Oleo

Milk
Cheese

Cook macaroni until tender, then place in c asserole,
alternating with 1he cheese, oleo, milk, salt and pepper.

Cook in moderate oven 3 0 to 40 minutes . Be careful
and don’t let cook too dry.

(Mrs. Henry) Vashti Applewhite

– 127 –

~

• mus_msb_00299_001_FrontCover
• mus_msb_00299_002_FrontPage
• mus_msb_00299_003_Letter
• mus_msb_00299_004_Welcome
• mus_msb_00299_005_Dedication
• mus_msb_00299_006_TableofContents
• mus_msb_00299_007_Appetizers
• mus_msb_00299_008_Page1
• mus_msb_00299_009_Pages2-3
• mus_msb_00299_010_Page4andBeveragesandBread
• mus_msb_00299_011_Page5
• mus_msb_00299_012_Pages6-7
• mus_msb_00299_013_Pages8-9
• mus_msb_00299_014_Pages10-11
• mus_msb_00299_015_Cakes
• mus_msb_00299_016_Pages12
• mus_msb_00299_017_Pages13-14
• mus_msb_00299_018_Pages15-16
• mus_msb_00299_019_Pages17-18
• mus_msb_00299_020_Pages19-20
• mus_msb_00299_021_Pages21-22
• mus_msb_00299_022_Pages23-24
• mus_msb_00299_023_Pages25-26
• mus_msb_00299_024_Pages27-28
• mus_msb_00299_025_Pages29-30
• mus_msb_00299_026_Pages31-32
• mus_msb_00299_027_Pages33-34
• mus_msb_00299_028_Pages35-36
• mus_msb_00299_029_Pages37-38
• mus_msb_00299_030_Pages39-40
• mus_msb_00299_031_Pages41-42
• mus_msb_00299_032_Page43andDesserts
• mus_msb_00299_033_Page44
• mus_msb_00299_034_Pages45-46
• mus_msb_00299_035_Pages47-48
• mus_msb_00299_036_Pages49-50
• mus_msb_00299_037_Pages51-52
• mus_msb_00299_038_Pages53-54
• mus_msb_00299_039_Pages55-56
• mus_msb_00299_040_Eggs
• mus_msb_00299_041_Page57
• mus_msb_00299_042_Fish
• mus_msb_00299_043_Page58
• mus_msb_00299_044_Pages59-60
• mus_msb_00299_045_Page61andMeatsandPoultry
• mus_msb_00299_046_Page62
• mus_msb_00299_047_Pages63-64
• mus_msb_00299_048_Pages65-66
• mus_msb_00299_049_Pages67-68
• mus_msb_00299_050_Pages69-70
• mus_msb_00299_051_Pages71-72
• mus_msb_00299_052_Pages73-74
• mus_msb_00299_053_Pages75-76
• mus_msb_00299_054_Pages77-78
• mus_msb_00299_055_Pages79-80
• mus_msb_00299_056_Pastries
• mus_msb_00299_057_Page81
• mus_msb_00299_058_Pages82-83
• mus_msb_00299_059_Pages84-85
• mus_msb_00299_060_Pages86-87
• mus_msb_00299_061_Pages88-89
• mus_msb_00299_062_Pages90-91
• mus_msb_00299_063_Pages92-93
• mus_msb_00299_064_Pages94-95
• mus_msb_00299_065_Pages96-97
• mus_msb_00299_066_Sandwiches
• mus_msb_00299_067_Page98
• mus_msb_00299_068_Pages99-100
• mus_msb_00299_069_Pages101-102
• mus_msb_00299_070_Pages103-104
• mus_msb_00299_071_Pages104-105
• mus_msb_00299_072_Pages107-108
• mus_msb_00299_073_Pages109-110
• mus_msb_00299_074_Pages111-112
• mus_msb_00299_075_Pages113-114
• mus_msb_00299_076_Pages115-116
• mus_msb_00299_077_Pages117-118
• mus_msb_00299_078_Vegetables
• mus_msb_00299_079_Pages119-120
• mus_msb_00299_080_Pages121-122
• mus_msb_00299_081_Pages123-124
• mus_msb_00299_082_Pages125-126
• mus_msb_00299_083_Page127
• mus_msb_00299_084_BackCover

RlCIPlS FROM NATCH[Z

s

NATCHEZ

•

,3trus>J · •

FoJei

0

VJooDvi\le

. COMP I LE D B Y T HE

ETR.tFiEO
FoR~5T

CIVIC and WELFARE CLUB

NATCHEZ, MISS.

“YOUR RECIPE FOR GOOD BANKING”

MEMBER OF FEDERAL. DEPOSIT INSURANCE COMPANY

NATCHEZ,

MISS.

SUNRAY DX D£A1£RS
~
DX
~

PHONE 336-5266 P . O. BOX 886

NATCHEZ & VIDALIA, LOUISIANA

COMPL. I MENTS

OF

MISSISSIPPI POWER &LIGHT COMPANY
~Z3uh~-”

..
–

Ill
Ill

COPYRIGHT

1965
BEV-RON PUBLISHING COMPANY

Z556 MC GEE TRAFFICWAY

KANSAS CITY, MISSOURI

THIS COOK BOOK IS A

PERFECT

GIFT FOR ALL OCCASIONS.

GET A SUPPLY WHILE

THEY ARE STILL AVAILABLE.

THIS BOOK includes the finest plastic ring binders available, BUT, like most
plastics, the BINDERS CAN BE DAMAGED BY EXCESSIVE HEAT, so AVOID
exposing them to the direct rays of the SUN, or to excessive heat such as
IN A CAR on a hot day. or on the top of the kitchen STOVE. If not exposed
to heat, the binders will last indefinitely.

1st Printing
2nd Printing

July 1965
Nov. 1965

400 Books
300 Books

President . .
Vice President . .

CIVIC AND WELFARE CLUB

OFFICERS – 1964-65

Recording Secretary. .
Corresponding Secretary
Treasurer • .
Parliamentarian

Mrs. Glen Blackwell

Mrs. T. A. Bearry

Mrs. Leo Scanlon

Mrs. J.C. Mann
Mrs. J. J. Holland

Mrs.Oharles Mayffeld

Barksdale, Mrs. B. C.
Biglane, Mrs. Noland
Brown, Mrs. J. W.
Coffman, Mrs. R. E.
Cole, Mrs. James F.
D’Antoni, Mrs. Paul
Hobdy, Mrs. B. T.
Junkin, Mrs. ‘G. M.
Klotz, Mrs. Paul
Loflin, Mrs. 0. T. , Jr.
Lyon, Mrs. Craig

AS SOCIA TE MEMBERS

McGehee, Mrs. James C .
McGehee, Mrs. Frank

Moss, Mrs. G. W _
Punches, Mrs. R. K.

Read, Mrs. A. M.
Rogers, Mrs. Lamar G.

MEMBERSHIP LIST

Anders, Mrs. Odell (Blanche)
Bearry, Mrs. T. A. (Peggy)
Biron, Mrs. Gilbert (Gladys)
Blackwell, Mrs. Glen W. (Nell)
Case, Mrs. A. P. (Lorna)
Chauvin, Mrs. Arthur E.

Rowley, Mrs. Steve
Sargent, Mrs. Grady

Thompson, Mrs. C. H.
Watkins, Mrs. Troy
Weeks, Mrs. Lee R.

2-7562
2-7835
5-9884
5-4811
2-3323

(Betty Lou) 5-8323
Dunlap, Mrs. Tom (Caroline) 2-0078
Foresman, Mrs. Gilbert 2-2895

(Tommie Lou)
Foret, Mrs. Gerald (Gail) 2-0110
Francis, Mrs. J. F. (Ethel) 2-6067
Green, Mrs. Paul (Bernice) 5-9481
Guido, Mrs. G. J. (Margaret) 2 – 6082
Haydel, Mrs. Bert (Shirley) 2-0480
Hobbs, Mrs K. W. (Sally) 2-1 790
Holland, Mrs. J. J. (Rita) 5-5833
Ivins, Mrs. Dalton (Mary Ann) 2-1488
Jones, Mrs. Emmett R. (Pete) 5-9626
Junkin, Mrs. Sam, Jr. 2-7902

(Evelyn)
Leachman, Mrs. Jim C.

(Clarice)
Lehmann, Mrs. A.H. (Muriel)
Mann, Mrs. J.C. (Sue)
Marler, Mrs. R. A. (Arlene)
Marlow, Mrs. Orvis, Jr. (Inez)
Mayfield, Mrs. Charles

(Bobbye)
Massey, Mrs. E. D. (Gail)
McGee, Mrs. John (Lou)
Odom, Mrs. R.H. (Virginia)

2-1908

2-7095
2-1285
2 – 6928
2-0156

5-5439
3-2257
2-1846
2-7665

-A-

Natchez, Miss.

(Membership List. Continued)

Poole. Mrs. Pr>ilip (Carmen)
Porter, Mrs. Claude (Delores)
Scanlon. Mrs-. Leo (Laura)
Smith. Mrs. Frank (Helen)
Stewalit, Mrs. Van (Barbara)
Tedder . Mrs. Hugh (Camille)
Williams. Mrs. Lacy (Joy)

Dudding. Mrs·. Ben A- Jr.
(Gloria)

Green. Mrs. Richa.d (Lo,UJise)
Hauiingtm:r, Mrs~ Joe(;Peggy)
Doherty, Mrs. Henry {Helen)
D’Antoni . Mrs. John F. J,r.

(Yvonne}
Chaney , Mrs. Van (Peggy)

KEY TO ABBREVIATIONS USED

C.
tsp. –
Tbsp.
pt.
qt.
gal.
oz.
lb.
pkg.
min
hr.
in. ( or “)
doz.

cup
teaspoon
Tablespoon
pint
quart
gallon
ounce
pound
package
minute
hour
inch
dozen

-B-

Natchez, Miss.

2-1747
5,-8694
2-0068
2-2924
5-8026
2.-1214
2-1750

5-8759
2-0463
2-2066
5 – 5739

2-1QQ7,
5-5658

CANAPE TRAY
(FOR PARTIES, TEAS OR BEFORE D INN ER)

FoR THE BASE OF THE C ANAPES CUT BREAD IN SMALL DESIGNS OF YOUR

,CHOICE AND TOAST ONE S ID E ONLY, (SMALL ROUND CRACKERS MAY BE SUB-

_STITUTED,) ON THE UNTOASTED SIDE OF THE BREAD BUILD CANAPES USING

ANY PREFER E D IDEAS . SOME SUGGESTED ONES FOLLOW–

/

FoR THE CENTER OF THE TRAY

SLICE AN ORANGE (OR ANY CITRUS

FRUIT) IN HALF, PLACING OPEN END

DOWN ON TRAY. INS ERT TOOTHPICK

INSKIN OF FRUIT ABOUT 3 -4THSOF

AN IN CH. ON EXPOSED ENDS OF

P I CKS PLACE STUFFED OLIVES, RED

& GREEN MARASCHIN O CHERR I ES,

PICKLED ONIONS, BITS OF VIENNA
SAUSAGES, BLACK B I NG CHERRIES

STUFFED WITH SO UR CREAM CHEESE
ETC.

PLACE THE CANAPES (ALL OF

ONE KIND TOG ET HER) AROUND THE

CENTERPIECE OF FRUIT HALF .

Us £ LARG E TRAY BUT 1F SMALL
INDIVIDUAL TRAYS ARE DESIRED BE

SURE AT LEAST ONE OF EAC H K I ND

OF CANAPE APPEARS ON EACH TRAY.

0RRNGE ff 9Lf

~STVFFEl>
01../VI:.

(Si.JC.f’S)

SPREJtl) (>,)/TH
‘8

‘Rov.NQS

SHR/llt’P

SPRERP
1111TH

RNtHOIIIE:
-PR~E

APPETIZERS – RELISHES – GARNISHES

CHEE SE BALL

2 8 oz, pkgs. cream

cheese

1/2 lb. sharp Cheddar cheese,

sh redded
2 tsp. grated onion
2 tsp. Worcestershire sauce
1 tsp. lemon juice
1 tsp. dry mustard

Mrs. Louis Lehmann

1 / 2 tsp, paprika
1 /2 tsp. seasoned salt
1/4 tsp. salt
2 Tbsp. chopped parsley
2 Tbsp. chopped pimiento
2/3 c . chopped pecans

Soften cream cheese and beat with mixer, Add Cheddar cheese and
next 8 ingredients. Beat until creamy. Stir in parsley and pimiento. Chill sever-
al hours; then shape into ball. Coat e venly with the nuts, Wr. ap in moisture- proof
paper and refrigerate until ready to serve.

CHEESE COOKIES Mrs . Van B. Chaney

1 small jar Kraft Cheddar cheese 1 stick oleo
1 1/2 c . flour

Cream the cheese and oleo. Add flour . The dough will be very stiff.
Roll the dough together, then pinch off a small piece and roll into a small ball,
then flatten to the size of a quarter. Cook at 350° for 8 to 10 minutes, Makes
about 8 dozen.

CHEESE PENN IE S Mrs. Beth Carlton
(Home Ee , Dept., Natchez-Adams Co. High School )

1 stick softened butter
1/4 lb. grated sharp Cheddar

cheese

1/2 pkg. dry onion soup

mix

1/2 tsp. salt
1 c . flour

Blend butter and cheese, add soup mix, salt, flour , and mix well ,
Chill dough for easy handling. Make into several rolls of l” in diameter. Cover
with wax paper and chill. Slice into 1/8″ slices and bake in 375° for 7 to 9 m in·
utes,

CHEESE STRAWS

1/2 c. butter
1 c, grated cheese (sharp)
1 c. flour

Mrs. E, C, Guidroz

1/ 2 tsp . salt
Cayenne pepper to taste

Cream butter, add cheese. Add flou r and seasoning. Put through the
cookie press on ungreased baking sheet and bake in m oderate oven until lightly
browned. Dough may be rolled thin and c u t into strips if you do not have a press.

CHEESE W APERS

1 stick butter or oleo
1/4 l b. sharp cracker barrel

cheese
1 1/2 c . flour

Mrs. J. Gould Gardner , Jr,

1/2 tsp. salt
1/2 tsp. paprika
Dash of red pepper

Melt butter and cheese in dou ble boiler (break up cheese to melt fast·
er). Remove from heat and work in flour and seasonings. Div ide dough and shape
into two rolls about the size of half dollar in diameter. Roll them in wax paper ,
refrigerate to chill, Will keep days. Best to bake just before serving. Slice about •
1/4″ wide and bake on ungreased cookie sheet in slow oven 300° to 325° 10 to 12
minutes. 1/2 c. chopped nuts may be added to dough when mixi ng.

37H – 1- Natchez, Miss . 6/65

GARLIC CHEESE ROLL

1 lb. Cheddar cheese , grated
1 tsp, salt
2 pkgs. cream cheese (6 oz.)
1 clove garlic (mashed to paste)
3 dashes Tabasco sauce

Mrs. Robert A. Bonds

1 Tbsp. Worcestershire sauce
2 Tbsp, m ayonnaise
1/4 tsp. dry mustard
1/2 box paprika (for rolling)
1 Tbsp. onion juice

Blend all ingredients, except paprika. Work until smooth paste is formed
Divide Lr1 two rolls about size of half dollar. Sprinkle paprika on wax pape r.. Com-·
pletely c oat outside of each roll. Roll in clean wax paper and place in refrigerator
for 24 hours. Take out a short while before serving to soften,

(To serve: Put Ritz crackers on tray on one side and Melba toast rounds
on other side.)

F ROS TY FRUIT APPETI Z ER

1 can orange sections
1 can grapefruit sections
1/ 4 c,

sugar

Mrs. John Coffey

1/2 c, dry white wine
1 c, strawberries, fresh or frozen

Drain orange and grapefruit sect ions. Add sugar and wine, Place straw-
berries on top of mixture.

Before serving, put in ice tray until ice crystals have formed around si des
Arrange in frosted glasses, •

NORWEGIAN HORS D ‘ OEUVRE Mrs. Don Oatley

Norwegian sardines (small) canned Chopped parsley
Lemon juice Buttered bread
Cayenne pepper Finely shredded bacon

(Quantities depend on number to be serve d,)

Drain oil from sardines and season with the lemon juice, cayenne and
parsley, Let stand.

With sc issors, cut buttered bread into rectangles the size of sardines, Put
one sardine on each piece of bread, placing them very close together on pan or on
cookie sheet, Sprinkle finely chopped bacon over all. Broil until bacon is brown
and bread toasted .

Serve immediately. (Additional parsl ey may be sprinkled over sandwiches
after broiling, if desired.)

PECAN WITH ANCHOVIES

1 3 oz. pkg, c ream cheese
1 Tbsp, anchovy paste
1 l b, pecan hal ves, toasted

Cayenne (optional)
Parsley ( optional)
Salt to taste

Mrs. R, L, Green

Cream a nchovy paste and softened cream cheese. Add cayenne and par-
sley if desired. Put a fairly thick layer of mixture on flat side of toasted pecan half
and press a nother half on t op of it, Sprinkle lightly with salt (not too much as an·
chovy paste adds a lot of sal t), ·

TASTY DIP

1 clove garlic
1 can mushroom soup

Mrs, Joe Herrington

1 bouillon cube
1 pkg, garlic flavored cheese

Crush clove garlic in top of double boiler. Add mushroom soup and bouil-
lon cube dissolved in 1/4 c. boiling water, Add cheese and cook over hot water unti 1
cheese melts, Serve warm with corn chips.

-2- Natchez, Miss.

CHOW-CHOW

1 peck green tomatoes
1 /2 doz, large onions
2 med. sized cabbages
1/2 gal. vinegar
1 Tbsp . grou nd cloves

Mrs. Fred A. Green

1 Tbsp. ground cinnamon
1 Tbsp. ground allsp ice
4 c . sugar
Red pepper to taste
1 c . salt

Put tomatoes, onions and cabbage through food c hopper, using m ed ium
blade , Mix well. Add sugar . spices, salt, pepper a nd v inegar. Cook for one hour ,
making sure mixture stays at a low boil, Pour into ste rilized jars and seal.

CRANBERRY RELISH

1 l b, fresh er an berries
1 large orange

1 c . nuts
2 c, sugar

Mrs. A, H. Lehmann

Wash cranberries. Peel orange, secti on and remove seeds. Pu t c ra n-
berries, orange sections, orange peel and nuts through food c hopper . Add sugar.
Mix thoroughly, Let stand 30 to 40 minutes, Pour into jars and cover, or sto~e i o
covered dish in t he refrigerator several days before serving. Keeps indefin itely.
(This is a good substitute for cranberry sauce and very good with pork.)

HOT CURRIED FRUIT

1 large can Bartlett pears
1 large can peaches or apricots
I l a rge can chunk pineapple
1 small jar red cherries

Mrs. Fra nk Rigel!

1 stick butter
3/4 c., light brown sugar
1 tsp. c urry powder

Drain fruit thoroughly, (This is very important), Mix all together in
a baking dish, Melt but ter and add sugar and curry. Pour over top of fruit and bake
one hour at 325° uncovered, Very good served with chicken or ham ,

HAYDEN PICKLE RELISH

1 gal, ripe tomatoes, chopped
1 gal, cabbage, grated
1 qt, onions

1 doz , green peppers
1 pod hot red pepper

Mrs. Harold Grigsby

Chop all ingredients ,
drain and squeeze out,

m ix and add 1 cup salt, Let stand 2 hours, then

Add :
3 Tbsp. mustard (ground)
2 Tbsp. ginger
2 Tbsp, turmeric

1 Tbsp. celery seed
1 Tbsp, cinnamon
3 l b, sugar
Enough v i negar to cover (1/2 gal.

or more)
Boil 1 hour and seal i n fruit jars. Makes 9 pints,

HOT DO G RELISH Mrs, Robert Barnes

1 bunch pascal c elery (3 c , ground) 2 1/2 l b. onions (2 1/4 c, ground)
3 1/2 lb, c ucumber (5 c, ground) 1 qt. water

(leave out some of the cucumber m iddle wi th seeds)
1/2 lb. ground swe et peppers
2 hot red peppers (2 oz,) 1/2 c, salt
3 c, 5o/o cider v inegar 2 c, sugar
2 tsp. white mustard seed 2 tsp, celery seed

Prepare vegetables and put through food c hopper using coarse blade.
Measure into large glass or enamelware bowl, Add water in which the salt has been
dissolved, Let stand 1 hour, Drain in colander 15 or 20 minutes, pressing gently with

– 3- Natchez, Miss.

HOT DOG RELISH

(Continued)

palm of hand to remove excess liquid. Put iri heavy pan. Stir in rest of ingredients
and heat to simmer 2 or 3 minutes. Fill hot sterile jars to top.

PICKLED OKRA Stroud ‘ s Restaurant
Mrs. Alyne Stroud , Unnon Church, Miss.

Cut stem and tip from small tender okra, Put in each jar:

1 Tbsp, mixed – mustard see d, cel ery seed, dill. Put in bottom of jar, Put 1 pod
of hot pepper, clove of garlic and oniono Place okra in jar, pack tight, lengthwise.

Make syrup of following and bring to hard boil and pour over packed okra.
Seal. Let stand at least a month or more before using.

Syrup :
4 c, vinegar
1 1/2 c. water

Makes about 6 pints,

SWEET PICKLES

1/2 gal. jar sour pickles
( whole)

4 1/2 c , sugar

1/4 c. salt
1/4 c. sugar

Mrs. John F. Dixon

4 1/2 Tbsp. white vinegar
4 or 5 garlic pods (sliced thin)
1 pkg. pickling spices (tied in a bag)

Pour off brine from pickles. Slice pickles to desired thickness, put in a
large bowl with other ingredients and leave for 3 days, turning mixture twice a day
to distribute evenly. Before packing in jars, remove spice bag. Put several pieces
of garlic in each jar. Do not have to seal. Chill before serving, and they will be
crisp. Keeps indefinitel y.

APRICOT GLAZE FOR HAM

Mrs. Elizabeth Foster

Slowly stir 1 bottle (7 oz.) 7- Up into 1 jar (12 oz.) apricot preserves.
Blend in :

1/2 c. brown sugar ,
1 tsp, ground cinnamon 1/2 tsp. ground cloves

Baste ham with mixture during last half hour of baki ng.

Extra Recipes Here:

-4- Natchez, Miss.

~OUPS ~ALADS

Io•

__…….,

EGET ABLES
..

SPECIAL SALAD
(GOOD AT THANKSGIVING OR CHRISTMASTIME)

HEAD CR I SP, CH I LLED LETTUCE

CAN CRANBERRY SAUCE , CHILLED

I PACKAGE BLACK WALNUTS

MAYONNAISE

MAKE BED OF CHILLED L ETTUCE AND PLACE IN SALAD DISH. CU,

C RANBERRY SAUCE IN SLICES ABOUT 3 – 4 INCH THICK (ROUNDS) & TOP

WITH PLENT Y O F MAYONNAISE. SPRINKLE BLACK WALNUTS FREELY

ON TOP OF MAYONNAISE AND SERVE . THIS SALAD IS ESPECIALLY DE-

LICIOUS WI TH TURKEY, DUCK, GOOSE OR FOWL OF ANY KIND.

BEST DURING THE WINTER SEASON.

TO ADD ZEST …

TO SHR IMP SALAD

IT IS

FRY ONE SLICE OF BACON (FRY CRISP) FOR EACH SHRIMP SALAD TO

BE SERVED. DICE AND MIX THOROUGHLY WITH THE SHREDDED SHRIMP.

THE BACON ACCENTS T HE FLAVOR OF THE SHRIMP.

TO VARIOUS

SOUPS

A SLICE OF LEMON IN BLACK BEAN SOUP WILL SHARPEN THE F LA-
VOR AS WELL AS ENHANCE THE LOOKS OF T HE CUP OF SOU P .

Rue THE BOTTOM OF THE SOUP CUP WITH A SLICED WHO L E GARLIC

TO ACCEN T THE FLAVOR OF NAVY BEAN SOUP.

ADD SL I CED PIMIENTOS (WITHOUT THE LIQUID) TO ASPARAGUS SOUP

JUST BEFORE REMOV I NG FROM FIRE TO SERVE. DONOTCOOK PIMIEN-

TOS IN SOUP FOR THIS WILL DESTROY THE ASPARAGUS FLAVOR.

SOUPS

BEEF VEGETABLE SOUP

4 lb, meaty beef bone
3 large onions, chopped
1 bunch cel ery , chopped
3 large carrots, sliced
1/4 lb, butter
4 tsp, salt
1/2 tsp. pepper

SALADS ~ VEGETABLES

Mrs. Ed Graham

2 c. stewed tomatoes
4 oz, tomato puree
3 large potatoes, diced
1/4 lb. frozen green peas
1/4 lb. frozen baby lim a beans
4 drops T abasco sauce
3 green peppers

Place bone in a large pot, Add 1 onion, half bunch celery ao.d cover
with water. Cook slowly for 4 hours. Skim off top of beef stock occasionally,
Saute remaining onions and celery, peppers a11d carrots in bur.rer. Add tomatoes ,
puree and potatoes. Cook 30 minutes over medium heat, Add beef stock and sea-
sonings. Remove meat from bone, chop in small pieces and add to soup. The11
add lima beans, peas and Tabasco. Cook 30 minutes over low heat. Mal,

FRENCH ONION SOUP

1 turkey or large hen carcass
1 stick margarine
1/2 c. salad oil
6 large Bermuda onions (white)

Mr. J. H, Love, Jr.

4 Tbsp. flour
Salt and coarsely ground black

pepper to taste
Toasted bread rounds (white or rye)
Parmesan cheese

Make stock by boiling turkey carcass with sufficient amount of water
to cover. Strain and set aside.

Slice onions and brown in a mix ture of salad oil and margarine, Be
careful not to burn. Just before onions are browned, sprinkle the flour over them
and mix well. Add stock, salt and pepper to taste, and let simmer in covered pot
for at least two hours.

When ready to serve, pour into oven-proof soup bowls. Place toast
rounds on each servL11g, sprinkl e with Parmesan cheese and slide under broiler until
cheese bubbles, Serve immediatel y.

OYSTER STEW

1 pt, oysters
3/4 qt. milk
1/4 c. butter (real)

Mrs. T. A. Bearry

2 tsp . salt
1/2 tsp. pepper

. Prepare the oysters (pick them over to remove pieces of shell), Heat
milk to simmer stage , then add oysters, butter, salt· and pepper. Simmer together
till edges of oyster begins to curl.

SEAFOOD GUMBO (OLD NEW ORLEANS RECIPE) Mrs, Bill Skinner

6 Tbsp. bacon drippings
2 big onions
4 Tbsp, flour
3 cloves of garlic
1 bell pepper
3 stalks celery
4 little green onions
3 qts. water
2 lb. shrimp

1 lb, okra
Parsley ( optional)
1 small can tomatoes
1 small can tomato paste
1 tsp. mustard
Worcestersh ire sauce
Salt and pepper to taste
1 lb. crab meat
1/2 lb. oysters

Make a light brown roux of 6 Tbsp. bacon drippings ( or cooking oil) and
4 Tbsp. flour. Cut up: 2 big onions, 3 cloves of garlic, 1 bell peppet , 3 stalks of
celery, 4 little green onions, 1 lb. okra, and parsley (optional). Add the above in-

– 5- Natchez, Miss.

SEAFOOD GUM BO (Continued)

gredients to the roux and stir constantly until limp. Add the following to the above
mixt ure: 1 small can tomatoes, 1 can tomato paste, 1 tsp. mustard, hot sauce and J
Worcestershire sauce to taste, salt and pepper to taste and 3 qts, of water. Cook ·

\

slo1<1ly for 3 hours. Add the following seafood : 2 lb. shrimp, l lb, crab meat, and 1/2 lb. oysters ·(the more seafood, the better). Cook for 30 additional minutes and serve over rice.

BLUEBERR Y DELIGHT SALAD

2 pkgs. (3 oz.) jello, lemon
and cherry

1 #300 size can blueberries and
juice

Mrs. R. S. Hall

1 #211 size can pineapple tidbits and juice
Juice of 1 lemon
2 c.

boiling water

1 stal k celery, finely chopped

Prepare jello, add lemon juice, fruit and celery, Pour half of mixture
into deep dish about 7xl0, and let set in refrigerator,

Prepare Dressing:

1 c, commercial sour cream
2 Tbsp. salad dressing
2 Tbsp. sugar

2 tsp. orange flavoring
1 Tbsp. grated orange rind

Mix well and spread over the congealed salad mixture. Carefully spoon
the remaining half of mixture over the dressing. Cover and refrigerate until con-
gealed, Makes a large quantity , but it is good sever al days.

CHERRY SA LAD

1 can sour, p itted pie cheuies
and juice

1 c. sugar

1 pkg. cherry jello
1 env. plain gela tin

Mrs, Fred A, Morgan

1/2· c. cold water
1 small can crushed pineapple juice
Pulp of 2 oranges
Grated rind of 1 orange
1 c. nut meats

Mix the cherries and juice with 1 c. suga r and bring to a boil to dissolve.
Then add this to the package of cherry jello (pour over). Dissolve the gelatin in
1/2 c, cold water and add to hot mixture. Cool, Then add the crushed pi_neapple ,
the orange pulp and juice and rind and the nuts; congeal. Canned Manda~m ~range
sections may be substituted to save time, but the fresh orange pulp and Jmce is bet-
ter because it is not as sweet as the Mandarin.

CHERRY SALA D

2 pkgs. cherry jello
2 Coca- Colas
1 can crushed pineapple (large)

Mrs, Grace Hensarling

2 cans black cherries
2 small pkgs, cream cheese
1/2 c, chopped nuts

Strain the juice, cherries and p i neapple and heat. Cream the jello wi th
the cream cheese. After the juices have p artly cooled, dissol ve the jello and th e
cream cheese in the juices. Add the Coca- Colas and let cool. Add cherries, p ine·
apple and nuts. Finish chilling.

CHICKEN SALA D

2 c . cut up cold cooked chicken
1 c . cut up celery
3 hard cooked eggs, cut up

Mrs. Pa ul G, 6reen

1 Tbsp. lemon juice
1/2 c. mayonnaise
Salt and pepper to taste

Toss chicken, celery, lemon juice, salt and pepper together. Mix in
mayonnaise. Carefully fold in eggs. Chill thoroughly. Arrange in lettuce cups
and garnish with olives or sweet pickles and parsley. Serves 6 .

-6- Natchez, Miss.

..
–

COTTAGE CHEESE – ONION SALAD Mrs. Frank Pitc he r

1/2 pkg. lemon je’Uo (24 oz. size}
1 qt. boiling water
1/4 c, sugar
1/4 c . pimientos, finelv chopped
1/4 c. green pepper , grated

1 qt , c ottage cheese, fine curd
Shredded lettuce
1/2 tsp. salt
1 qr, m ayonnaise
1/ 4 c. onior:., finely c ut
1 qt . celery , finely cut

Dissolve jello in boiling water.. Add salt and sugar and set in pan of
ice to cool. When cool and beginning to set, add mayonnaise , pimientos , onion,
green pepper, celery and cottage cheese. Mix well togeth er. Put into molds and
chill. Unmol d and se rve on shredded let tuce . Yield: 20- 24 servings. (This can
also be molded in large baking dish and cut into squares. )

CUCUMBER SALAD

1 pkg. lime jello
1 pkg. gelatine dissolved in

1/2 c, cold water
2 c. boiling water
Salt

Mrs. Charles Fort

1/4 c. lemon juice
Small grated onion
1 c. salad dressing
1 med, chopped cucumber

Beat first 7 ingredients together wi th mixer until light and fluffy . Let
partly jell before adding chopped cucumber. Put i n greased mold.

FIVE CUP FRUIT SALAD

1 c. Mandarin oranges
(canned, drai ned)

1 c. pineapple tidbits, drained

Mrs. Sim Callon

1 c. Angel Flake coconut
1 c. miniature marshmallows
1 c. sour cream

Mix together. Put in pyrex dish and chill.

FROZEN FRUIT SALAD

1 large can fruit cocktail
1 large can crushed pineapple
10 marshmallows, cut small
2 bananas , cut in small pieces

Mrs. Laura Scanlon

15 maraschino cherries, cut small
4 small pkgs. cream cheese
1 c. mayonnaise

. Soften and mix together cream cheese and mayonnaise. Add the fruit
mixture, which has been drained of all juice. Mix with fork. Lightl y grease a
container with butter and pour in mixture. Freeze overni ght and slice for serving.
Serves 12.

FROZEN SALA D

1 c. diced grapefruit sections
1 c. crushed pineapple

•
Mrs. Ben A, Dudding, Jr.

3/4 c. mayonnaise
1 1/2 c. whipped cream

Stir above ingredients together and put in freezing tray in the f zer
department of your refrigerator, Stir occasionally until firm. Cut in squares and
serve on a lettuce leaf.

FROZEN PINEAPPLE SA L AD

1 #2 can crushed pineapple
1 pkg. lime jello dessert
1 12 oz. pkg. cottage cheese

Mrs. Edwin Torrey

1/2 c. chopped pecans
1 c. whipped cream

(measured before whipped)

Combine lime jello and crushed pineapple in saucepan. Bring to a boil
for about 5 minutes until gelatin is dissolved and set aside to cool. Wh en cooled

Natchez, Miss.

FROZEN P I NEAPPLE SALA D {ContLrmed)

tho!OugMy, add cottage c heese , pecans, a nd whipped cream. Chi.11 one hour before
servirrg . This can be stored in deep- freeze .

LIME CREAM CHEES E S ALAD

1 small pkg. lim e jello
8 oz. pkg. Philadelphia cream

cheese

Mrs. Helen Doherty

#2 c an crushed pineapple
Nu ts if desired

1 c. milk

Dissolve jello in 1 cup boiling water. Let cream cheese soften to room
temperature and then c ombine with milk in mixer. Add jello, pineapple (juice, too)
and nuts if desired. Chill.

LI ME JELLO CHEESE SALA D

2 pkgs . lime jello
2 c. water
1 can crushed pineapple

(juice included)
1 large pkg. Plantation cottage cheese

Mrs. W. C. Cothern

1 Tbsp. p imiento , cut up
3/4 c . chopped celery
3/4 c. pecans
1 tsp. salt

Mix together and mold.

Serves 8.

LIM E VEGETABLE SALAD

1 large cucumber, diced

fine

1/2 c. chopped celery

1/4 c, chopped green onions

1 pkg. lime jello
1 1/3 c. water
2 Tbsp. vinegar
1 tsp. salt

Mrs. Tom Dunlap

Bring water to boil, add vinegar and salt. Pour over lime jello to dis-
solve. When cool and thick add vegetables. Pour into 8 or 9″ square pan, and cut
in squares when set. 9 small servings.

MANDARIN ORANGE DUMP SALAD Mrs . Hugh Tedder

2 pkgs. orange jello 2 c . boiling water
Mix and cool.
Add ingredients below and chill :

1 #2 can crushed 1 11 oz . can Mandarin orange
pineapple ( without draining) segments

1 small can frozen orange juice (undiluted and partly thawed)

MANDARIN SA LAD

1 pkg, peach gelatin
1 c, boiling water

Mrs. Joe Herrington

11 oz, can Mandarin oranges
5 oz. can water chestnuts

Dissolve gelatin in boiling water. Drain oranges; add enough cold water
to jui~ to make 1 cup; stir into gelatin, Chill until thick but not set. Drain water
chesi:nuts and chop fine . Fold oranges and chestnuts into gelatin. Pour into 3 cup
mold and chill till set, Serves 6.

MARINATED GREEN BEAN SALA D Mrs. Frank Pitcher

2 cans red kidney beans
2 cans whole green beans
2 cans yellow wax beans
2 cans garbanzas (chick peas)
2 l arge green peppers, cut

into thin rings

-8-

1 large red pepper, cut into thin rings
5 med. sized sweet salad onions

(or 2 large white onioos) cut into
thin rings

Stuffed olives for garnish
1 c . sliced pimiento – for garnish

(Continued)
Natchez, Miss.

MARINAT E D GREEN BEAN SALAD fCominued)

3/4 c. salad oil
3/4 c. white vinegar 3/4 c. sugar

Drain all beans into large container. Add remainmg ingredients ex-
cept olives and pim iemo (save for garnish). Shake the foll.owing ingredients to-
gether in a jar : Oil , vinegar , and sugar. Pour over beam. Refrigerate a t le ast
6 h ours before serving. This will keep at least a week in the refrigera tor.

T HREE BEAN SALAD

1 pkg. (10 oz, ) frozen small
green lim a beans

1 #2 can tender cut green beans
1 #2 can tender cut wax beans

1 c. shredde d raw carrot
1 Tbsp , pickle relish

Mrs. Frnnk R1gell

1/2 c . mayonnaLSe
Thinly sliced oni.on rings
Salt and pepper

Cook frozen limas i n salted boilmg water uNil just barely tender. Add
green and wax canned beans that have been drai1J.ed well. Let beans simmer for 5
minutes. Tum off heat, remove from boiler and drain well. While thev are cool-
ing, shred c arrots and ready other i ngredients. T oss in large bowl , top ·with onion
rings and refrigerate well before serving. Serves 6 to 8.

TRIP L E BEAN SALAD PIQ U ANT

1 1-lb. can wax beans, drained
1 1- lb. can green beans, drained
1 1-lb. can large kidney beans,

drained
1/2 c. sliced celery
1 med, green pepper, cut into rings

and deseeded

Mrs. Helen Doherty

1 med. sweet oni.on , th inly
sliced and separated into rings

1/2 c. sugar

1/2 c. salad oil
3/4 c. cider vinegar

T?ss beans, celery_. green pepper a nd onion together in a large bowl,
Thorou~hly mix sugar , salad 011 and vinegar together and heat until sugar melts,
Cool sll~htly ~nd pour over vegetables , t ossing with. a fork to coat evenly. Cover
and set m refrigerator at least 8 hours, tossing several times. Serve chilled
(About 8 servings.) •

CONGEALED RASPBERRY – BEET SALAD Mrs, E. C . Gu idroz

1 pt, can beets, cut fine
1 pt. can crushed pineapple
1 c. diced celery

1/2 c. nuts
3 pkgs. raspberry jello
Boiling water

Drain a1:d save liquid from canned beets. Add enough water to liquid
to make 2 cups, Boil and pour over jello. Add the 4 ingredients and pour into
mold. Use mayonnaise dressing.

SHRIMP ASPIC RING

2 pkgs. unflavored gelatin
1/2 c. water
1 cube beef bouillon
2 c. tomato juice
2 tsp. prepared horseradish

Mrs. Kenneth Hobbs

2 tsp, Worcestershire sauce
1 tsp. salt
1 /2 tsp, celery salt
1 7 oz. bottle 7- Up
1 l b, cooked shrimp

. . S?ft_en gelatin in water. Add bouillon cube. Heat tomato juice to
bo1lmg and stir mto gelatin until dissolved. Add horseradish. Cool slightly. Add
7- Up and P?ur half of mixture into 2 quart mold. Place in refrigerator until firm .
Arra_nge shnmp on top, add remaining mixture. Ch. ill until furn . Makes 8 to 10
servmgs.

-9- Natchez, Miss.

STRAWBERRY SALAD

2 pkgs. strawberry jello
2 c. boiling water
2 pkgs, frozeD strawberries

Mrs. Fred Kimbrell
President, Natchez Garde11 Club

1 large can crushed pineapple, drained
1 large 8 oz . pkg. cream cheese
May onnaise

Congeal jello mixture in free zer until it can be spooned to make bottom
layer. Save 1/2 gelatin mixture for top.

Soften cream cheese with may onnaise and put layer on top of flfst layer
of jello mixture.

TOMAT O ASPIC

1 env. Knox unflavored gda tine
1 3/4 c. tomato juice
1/2 tsp . salt
1/2 tsp. sugar

Mrs. E, W. Kaiser

1/2 tsp, Worcestershire sauce
1/8 tsp. Tabasco
2 Tbsp, lemon juice

Spri.nkle gelatine on 1/2 cup of tomato juice to softe11. Place over l ow
heat and stir umil gelatine dissolves. Remove from heat a11d stir in rest of tomato
juice and seasonings. Turn. into mold and c hill. Serves 4.

TOMORROW ‘ S SALAD Lois Gore

Combine in top of double boiler :

1/2 c. sugar
1/4 c, v inegar

2 eggs

Mix thoroughly and cook over hot (not rapidly boiling) water until it is
thick like custard. Remove from heat and add 2 Tbsp, butter, set aside to cool,
while you combine in a bowl :

2 c. grapes (red or green) halved
and seeded

1 orange, divided into sections ,
and each cut into 3 oarts

1/4 c. maraschino cherries, chopped
2 c. pineappl e chunks, drained
2 c. small marshmallows

Mix all this and fold into 1 cup whipped cream. Then fold this into the
custard- like mixture and let set for 24 hours, Age improves the taste. Serve on
lettuce. Makes 8 large servings.

WEST INDIES CRAB SA L AD

1 lb, lump crab meat
1/3 c, ol ive oil
1 c. ice water

Mrs. Kenneth Hobbs

1/3 c. vinegar
1 med. onion , chopped
Salt and pepper to taste

Combine all ingredients and marinate in refrigerator for 10 hours. Stir
several times. Drain and serve on lettuce leaf.

SALAD DRESSING

1 c l ove garlic, pressed
1 med. onion, grated
1 c. mayonnaise
1/2 c. Wesson oil
1/ 4 c, chi.li sauce
1/4 c. catsup
1 Tbsp . Lea & Perrins Worcestershire

Mrs. R. S. Hale

1 tsp. prepared mustard
1/2 tsp. black pepper
1 tsp, paprika
Sever al dashes Tabasco
2 Tbsp. sherry wine or vinegar
Salt, if desired

Mix all; shake in a quart jar. Keeps for weeks in refrigerator.

-10- Natchez, Miss.

SALAD DRESSING (For T ossed Salad)

Mrs. Claude Porter

2 cloves garlic , chopped fine
Juice of 1 grated onion
1 Tbsp. Worcestershire sauce
1 c . mayonnaise
1/4 c. chili sauce
1/4 c . catsup

1 tsp. prepa~ed musta rd
1/2 c . salad oil
1 tsp. black pepper
Dash Tabasco sauce
Dash papnka

Mix thoroughly. Chill before serving.

SALAD DRESSI NG (For Tossed Salads)

Mrs. R. L. Green

1 c. Wesson oil or olive oil
2 Tbsp. white v inegar
Juice of 1 lemon

1 tsp. brown sugar
1 c love garlic, split
1 slice onion
Salt to taste

Put all ingredients in pint jar, shake well and let stand for several
hours before serving. Remove garlic and onion , pour over salad.

GREEN GODDESS SALAD DRESSING Mrs, E. W. Kaiser

Mix in order and chill :
3 Tbsp. wine vinegar
1/2 c. sour cream

Add :
1 clove garlic
2 Tbsp. chopped anchovies

1 c, mayonnaise
1/ 3 c, chopped parsley

3 Tbsp. chopped green oni.on
1 Tbsp, lemon juice

Place in blender until thoroughly blended. Add salt and pepper to taste.
May be used as a dip for raw vegetables.

ASPARAGUS CASSEROLE

1 can asparagus
16 crackers (soda)
3 hard boiled eggs
1 c. grated hoop cheese
1 small jar pimiento

1/2 c. milk
1 stick oleo
1 Tbsp. flour
Sal t to taste

Mrs. Elliott T r imble

2 Tbsp. Worcestershire sauce
1 Tbsp. Tabasco

Melt 1 stick oleo, Add 1/ 2 c. milk, 1 Tbsp. flour, the juice from cans
of asparagus and pimiento, and a dash of salt. Stir over medium heat until sauce
thic.kens •. Add 2 TbsJil, Worces~ershire sauce and 1 Tbsp . Tabasco. In a greased
bakrng dish, layer this sauce with the asparagus , 16 crackers, 3 hard boiled eggs,
chopped up, 1 c. grated hoop cheese, and 1 small jar pimiento minced Bake at
350° until brown. •

BAKED BEANS

2 16 oz, cans pork and beans
1/4 c, brown sugar
1/2 tsp. dry mustard
1/2 c. catsup

Mrs, Stanley Powell
Shrevep.ort, La.

4 slices bacon, cut up i n l” pieces
1 med. onion, sliced thin
1/ 4 c. bell pepper

Mix all ingredients; put one half in bean pot, cover with bacon , Add
rest of beans, Cover, cook 1 hour. Remove cover; cook 1 hour at 350°,

-11- Natchez, Miss.

NP.W O R LEANS RED BEANS

1 lb. red kidney beans
1 omon, c hopped
1 rib celery, chopped
1 pod gatlic , chopped

Mrs. Gerald Foret

l /4 sweet pepper, chopped
1 ham bo11e or 1 lb. ham seasoning
Salt and pe ppe1 to taste

Wash beans. Coc k beans m 2 quarts water with ham and sea:;onings.
Cook slowly about 2 01 3 hours, If gravy bec omes too thick add water, Serve on
mounds of rice with Tabasco sauce if desired.

GREEN BEAN CASSEROLE

1 c an whole be ans
1/ 2 onion, m rings
4 slices c ooked bacon , crumbled

4 Tbsp. vinegar
4 Tbsp. sugar

Mrs, Bill Gore

Heat oni on, vin.egar and sugar iP 2 Tbsp. of the bacon drippings. Add the
beans a11d marinate overri ight. Add bacon c rumbs. Bake for 1 hour at 350°.

GREEN BEANS WITH SOUR CREAM
Serves 6

Mrs, Forrest Colebank

2 #303 cans Blue Lake green beans
2 large onions
1 Tbsp, oil
1 Tbsp, v inegar
1/ 4 tsp, salt

1/ 4 tsp, dr y mustard
1/ 2 c . mayonnaise
1 Tbsp, horseradish
1 c , sour cream

Drain 2 cans (#303 size) Blue Lake green beans, Slice thinly 2 large on-
ions. Mix 1 Tbsp. oil , 1 Tbsp. vinegar, and 1/ 4 tsp, salt. Add above marinade to
onions and beans. Marinate 1 hour. Drain. Mix : 1/ 4 tsp. dry mustard , 1/2 c.
mayonnaise, 1 Tbsp. horseradish, and 1 c. sour cream. Toss with beans and onion
and serve .

GREEN BEANS – SUPREME

3 c ans whole green beans
1 can mushroom soup
1 can shredded C heddar cheese

Bread crumbs – grated
1 small onion, chopped
1 pod garlic

Evelyn Junkin

Cook beans with 1 Tbsp. bacon drippings, onion, salt and pepper. Add 1
pod garlic while cooking, Drain off liquid and remove garlic pod, Butter a casse-
role dish , add the mushroom soup and mix well with beans, Put cheese on top of
beans, add dry bread crumbs, Bake in a moderate oven 375° until cheese melts,

HARV ARD BEETS

1 #2 can diced beets
1/2 c. beet juice
1/4 c. sugar
1 Tbsp. cornstarch
1/4 c. cider vinegar

1 T bsp. butter
1/2 tsp. salt
1/3 tsp. pepper
1 large bay leaf
3 whole cloves

Mrs, Robert Marler

Mix sugar, and cornstarch in saucepan. Add bee t juice, vinegar, bay
leaf and cloves. Cook over low heat. Stir constantly until thickened and c lear. Re-
move the bay leaf and c l oves, Add bu tter, salt , pepper and beets. Cook slowly,
stirring occasionally until bee ts are heated.

BROCCOLI CASSEROLE

2 pkgs. frozen chopped broccoli
1 1/2 pkgs. garlic cheese

• 12-

Mrs. Charles Fort

1 large onion , chopped fine
1 stick butter

(Continu ed)

Na tchez, Miss.

BROCCOLI CASSEROLE (Continued)

2 c. mushroom soup
1 tsp, Accent

1/ 2 c. blanched slivered almonds
Black pepper (no salt)

C ook onion in butter. Cook broccoli. Add soup and cheese. ~tir until
melted, Add pepper, Accent and nu_ts. ~op with buttered crumbs. Heat m oven
thoroughly. Freezes nicely. Keeps mdeflmtely.

SKILLET CABBAGE

4 c, cabbage , shredded fine
1 c , celery, cut diagonally
1 med. onion, chopped
2 small carrots, sliced thin
2 green· peppers, chopped

Mrs. James Sanders

2 med, tomatoes, chopped, or
1/2 c. canned

2 Tbsp. bacon fat
1 Tbsp. soy sauce
Salt and pepper to taste

Mix well in skillet with lid that fits tight and_ cook at a hot temp~ra-
ture for 3 to 5 minutes, Turn heat low and cook 3 to 5 mmutes longer, or until
tender.

SOUTHERN CORN FRITTERS

1 c, flour •
1 tsp, baking powder
1 egg

Mrs. F, I. Honderich

1/2 Tbsp. butter
1 c, drained whole kernel corn
1/4 c, milk

Mix dry ingredients, gradually adding milk and beaten e~. Add but-
ter and corn, Beat thoroughly and drop by spoonfuls into deep fat. Dram on brown
paper.

CORN PUDDING

1 can cream style corn
2 eggs
1 Tbsp, melted butter

Mrs. G, Swink Hicks

3/4 c . sweet milk
2 Tbsp. sugar
Salt and pepper to taste

Add lightly beaten eggs to seasoned corn. Add milk and melted butter,
Bake about 45 minutes at 350°. Serves 4,

CREAMED CORN AND MUSHROOMS Mrs, Robert Marler

2 Tbsp, butter
1 small can drained mushrooms
2 c, corn (cream style)
2 Tbsp, minced onion .

1/ 4 tsp. dry mustard
1/2 c, grated cheese
1 tsp, salt
1/2 tsp, black pepper

Melt butter over low heat, add onions and mushrooms,. c?Ok until the
onions are yellow .but not brown. Stir in mustard and corn. ~hen st1! in the cheese.
Put over low heat and let cheese melt, stirring until well mixed. Simmer for a few
minutes, putting in salt and pepper. Serve hot,

BAKED EGGPLANT

1 large eggplant
2 Tbsp, salad oil
2 chopped onions
1 lb. shrimp (crabmeat may be

used)

Mrs, C , J. Beauvias

4 slices stale bread
1 egg, beaten
3/4 c, water
Salt and pepper to taste

Parboil eggplant (20 minutes) ; cool. Cut i_n half and scrape out pu_lp.
Reserve hulls intact, Heat salad oil in skillet, add onions and cleaned cut shrimp
and fry 15 minutes. Add eggpl ant pulp and grated toasted bread. Slowly add ~eat-
en egg and water, Season to taste and let simmer for 30 minutes . Full (Continued)

-13- Natchez, Miss.

BAKED EGGPLANT (Continued)

Fill hul1 with mixture, sprinkle witb bread crumbs and butter pats on top.
Bake 30 m inutes in 350° oven.

BAKED E GGPLANT WI TH O Y STERS Mrs. Beth Carlton

1 large eggplant
1 T bsp. butter or margarine
1 3/4 c . grated cheese (not

Velveeta)
2 eggs

3/4 c, sweet milk
3 – 4 crackers
Grated omon, or on ion salt
1 pt, oysters

Pee l very thin I large eggplant. Slice and boil until tender ( about 8 min-
utes). Drain in colande1 . Then put back in saucepan and mash thoroughly. Add but-
ter or margarine while hot. Salt to taste. Add about 1 cup of grated c hee se. Add
beaten eggs. Add sweet milk. Add crackers broken r a ther fine. Add a small. piece
of grated onwn or onion salt. Add oysters , c ut in half. Bake 40 minutes ( about) at
300°, then add 3/4 c. grated cheese on top. let i t melt for 15 minutes, while setting.
Serve immediately.

EGGPLANT SO U FFLE

1 eggplant
1 tsp. grated onion
1 tsp. catsup
2 eggs
1 c, grated cheese

Mrs. c. G. Prospere
2 tsp. butter
1 c. milk
1 tsp. flour
3/4 c, bread crumbs
Salt and pepper to taste

Cook eggplant in salted water until tender. Drain. Make white sauce and
cook until thick. Add eggplant, bread crumbs , cheese, seasoning and m ix. Fold in
beaten egg whites. Bake in greased casserol_e at 350° for 30 minutes.

BAKED ONIONS

1 pkg. Kraft pimi.ento cheese
(8 slices)

8 large onions, cut in rings

Mrs. Frank McGehee

1 stick oleo or butter
1/2 tsp. country red pepper
Soft b!ead crumbs for topping

Melt butter and cook onions until tender in heavy frying pan. Lift out with
draining spoon into casserole. Cover with crumbled cheese, bread crumbs on top.
Cook i.n 350° oven for 30 minutes. Serves 80

BERMUDA ONION RINGS

2 large onions
1/2 c. milk
1/2 c. water

1/2 c. flour
Salt and pepper
1 beaten egg

Mrs. Robert Marler

Slice onions into 1/2″ slices , then separate rings. Soak in milk and water
mixture for 15 to 20 minutes. Dip in flour and egg batter. Fry in deep fat. Salt and
pepper to taste.

GREEN PEPPERS WITH WILD RICE Mrs. R, L. Green

4 – 6 bell peppers
1 large onion, chopped
1 pkg. long grain and wild rice

mix

1 small can mushrooms
(stems and pieces, drained)

1 egg
Salt and pepper to taste

Cook rice according to package directions, Parboil peppers 5 minutes.
Soften oni.on in butter or margarine. Mix all ingredients and stuff peppers which have
been placed in buttered casserole or skillet. Bake in moderate oven until heated
through and peppers are done,

-14- Natchez, Miss .

POTATO PUFFS

1 pt. hot mashed potatoes
1 Tbsp. cream
2 eggs, beaten separately

Mrs. Robert A, Bonds

2 Tbsp, mince d parsley
Salt , pepper, onion juice and

butter to suit taste

T o not mashed potatoes add salt, pepper and butter. Stir in beaten egg
yolks. Add cream and onion juice. Fold in egg whites as lightly as possible. Pile
unevenly in buttered dish. Sprinkle with grated cheese. Bake until well. puffed and
brown. Bake at 350°.

GREEN RICE

Beat: 1 egg
Add and mix well to :

l c. milk
1/2 c. parsley , chopped fine
1 clove garlic, chopped fine

Mrs. Alyne Stroud

Stroud ‘s Restaurant,

Union Church, Miss,

1 small onion , minced
2 c. cooked rice
1/2 c. cheese , grated
Salt to taste

Pour 2 Tbsp. cooking oil or olive oil into baking dish and add rice mix-
ture. Bake 20 to 30 minutes at 325°.

RICE PILAAF

1 stick oleo
1 1/2 c. rice
1 small onion

Mrs. Bill Gore

3 c. hot bouillon
(Make by heating 3 c, water and
adding 3 or 4 beef bouillon cubes)

Place butter in casserole dish in oven and melt. Stir in 1 1/2 cups rice.
Place sliced onions on top, Cover with hot bouillon, Bake in tightly covered dish
in 350° oven for 30 m inutes,

BAKED SPINACH SURPRISE

2 pkgs. frozen chopped spinach
2 small blocks cream cheese

Mrs. Forrest Colebank

1 pkg. Pepperidge Farm herb crumbs
3 Tbsp. butter

Cook frozen spinach as directed. Drain. Mix hot, drained spinach
with cream cheese in buttered casserole, Saute herb crumbs in butter, mix all but
3/4 cup crumbs with spinach and cream cheese, Top casserole with 3/4 c. sauteed
crumbs. Bake at 350° for 30 minutes.

SPINACH CASSEROLE

4 pkgs. frozen chopped spi nach
1 stick butter
1 med. onion
1 can artichoke hearts

1 carton- sour cream
Celery seed
Parmesan cheese
Paprika

E. Junkin

Cook spinach according·to directions on box, Saute onion in butter.
Mix drained cooked spinach, artichoke hearts, sour cream, onions and butter. Top
with Parmesan cheese and paprika, Cook in 325° oven until heated thoroughly.

SQUASH CAKES

1 1/2 c, cooked squash
1/2 c. sifted flour
1 egg
1 tsp. baking powder

Mrs. William Calhoun

1/2 tsp. salt
Small amount grated onion

(optional)
Dash pepper

Drain squash, mash perfectly smooth , add well beaten egg, salt and
pepper. Add flour and baking powder sifted together. Mix well, fry by spoonfuls
on hot griddle, using a little grease.

-15- Natchez, Miss.

SQUASH CA5SEROLE

2 c. cooked squash and onions
1 Tbso. butter
1 c. milk
2 slightly beaten eggs

Mrs, Joy Williams

1 c. grated sharp cheese
1 c, c1acker crumbs or soft bread crumbs
1 tsp, paprika
1/2 tsp. salt

Boil squash and oniof).s until tender. Season to taste with butter and salt.
Mix. eggs and milk. Add to squash mixture along with 1 c. grated cheese, Toss
lightly. Pour into greased baking dish. Top with crumbs. (Add more cheese to
topping if desired,) Spri.Plde with paprika. Bake m moderate oven, 350°, about
35 minutes or until mi.Kture doesn’t adhere to knife when inserted.

VEGETABLE CASSEROLE

1 can artichokes
1 can green asparagus spears
)/2 c .. mayonnaise
1 Tbsp, prepared mustard

Mrs. J. Gould Gardner, Jr,

1/2 stick butter
Red pepper
On ion salt
Juice of 1/2 lemon

Drain asparagus and artichokes, Cut artichokes in fourths. Arrange these
in casserole and bake in oven just long enough to heat (can cover with foil). Make
sauce by combining remaimng ingredients except lemon juice, Cook in double boil-
er until melted and blended, Add lemon juice. Pour over hot vegetables. Garnish
with paprika and parsley flakes,

Extra RecJ.pes Here:

-16- Natchez, Miss.

………

O:•

I SH
..

OU LTRY

WILD GAME RECIPES

ROASTED WILD DUCK
Clean, wipe and dry the ducks. Sprinkle generously with fl our, s.ilt .ind pepper.

Place whole peeled onion inside each duck and place them i n self-b.isting roaster.
Fasten with toothpicks 2 or 3 strips of bacon across each bird. If desired, ducks m.iy
be stuffed with wild rice dressing made by boiling rice (wi Id) and seasoning with salt,
pepper and chopped onion. Cover bottom of roaster with water. Cover tightly and
roast in oven at 350degrees for 1112 to 2 hours, depending on the number and sizeof
ducks. Remove cover of roaster for last 15 – 20 minutes, before taking from oven to

allow skin to brown.

LARDED GROUSE
On each bird lay thin slices of bacon until bird is completely covered. Wrap with

string to keep bacon in place. Put in roasting pan a.id pour over birds sufficient water

to provide basting. Roast for 20 – 25 minutes at 400 degrees. Remove strips of ba-
con, brush birds with melted butter, dredge with flour and place in oven again until
the birds turn a rich brown.

SOUTHERN FRIED QUAIL
Dry pick quail. Clean and wipe thoroughly, salt and pepper and dredge with

flour. Have a deep (heavy) frying pan with close fitting lid half full of hot fat_ Put
in quail, cook for a few minutes over a hot fire, then cover skillet and reduce heat.
Cook slowly until tender, turning the qua ii to the other side when golden brown.
Serve on h ot platter garnished with slices of lemon and sprigs of parsley.

VENISON WITH SOUR CREAM
2 lbs. venison
1/4 c. fat

1 clove garlic
1 c. diced carrots

1 c. diced celery 2 c. water
1/2 c. minced onion 1 tsp. salt
1 bay leaf 4 Tbsp. flour
4 Tbsp. butter 1 c. sour cream

Cut ve nison in pieces and melt fat in heavy frying pan. Add meat and gar lic.
Brown on all sides and arrange in dish. Put v egetables in re maining fat and cook for
2 minutes. Add salt, pepper and water. Pour over me at. Bake in slow oven until
meat is te nder. Me lt butter in frying pan and stir in flour. Add water that the meat
was cooked in and bo il until thick. Add sour cre am and m ore salt if necessary. Pour
ove r meat and vegeta b les.

Serve with butte red noodles and currant jelly.

MOOSE STEAK
1/ 2 c. onions, chopped fine
1/2 c. swe et or sour cream
1 c. cho pped m ushrooms .

2 Tbsp. butter
2 Tbsp. flour

Fry oni ons, brown in butter. Sear steak on both sides i n butter and browned on-
ion. Cov e r and let simme r for l /2 hour. When almost tender add the mushrooms and
the flour, stirre d into the cream. Cover and let simm e r for 20 minutes.

MEAT – FISH – POUL TRY

B A RBECUE RIBS

Mrs. Leon Dunn

2 lb. ribs
1/4 c, vinegar
1/2 c , water
2 Tbsp . sugar
1 Tbsp. prep ared must ard

1/ 4 tsp. bl ack pepper
1 1/2 tsp. salt
Sllce of lemon
1 onion
1 stick oleo

Boil all ingredients, except ribs, 20 or 30 minutes and add:

1/2 c . catsup
2 Tbsp. Worcestershire sauce

1 1/ 2 tsp. liquid smoke

Dip ribs i n above mixt ure, Place ribs in foil on baking pan , with re-
maining sauce. Bake approximately 1 1/ 2 hours at 300°.

BEE F BURGERS

10 – 12 hamburger buns
1 lb . lean ground beef
2 T bsp. butter or bacon drippings
2/3 c . chopped onion
1/2 c . chopped celery
1 clove garlic, minced

Mrs. Odell Anders

1 Tbsp. Worcestershire sauce
1/3 c . chopped bell pepper
1/ 2 c . catsup
1 tsp. sal t
1 c . grated cheese

Saute onion, celery , bell pepper and garlic in butter or bacon drippings,
Add beef and stir while browning, Add remaining ingredients and simmer about 15
m inutes. Remove from heat and let stand until cold. Spread buns with mustard on
one side and softened butter on other. Fill bun with col d meat m ixture. Wrap each
in foil and store in free zer, ·When ready to serve , put bun still wrapped in foil in
350° oven and bake for 30 minutes.

BEEF BURGUN D Y

3 lb, round steak
2 Tbsp , butter
Flour
1 1/2 c , dry wine (Burgu ndy)
1 can consomme
Salt and pepper
2 bay leaves

Pinch thyme
1/ 4 c . chopped parsley
1 carrot, sliced
1 onion , sliced

Mrs. Art Wolz

6 or more small onions (white)
I 1/ 2 c. mushrooms

Cut meat in large bite size pieces, put in a heavy pot with bu tter and
brown lightly. Remove meat and pour off grease, Sprinkle meat wi th flour , return
to the pot and stir till light brown once more , Add wine, consomme, salt, pepper ,
thyme , bay le aves , p a rsley , c a rrot a nd sliced onion and simmer for 1 1/ 2 hours.
Add small onions, mushrooms and simmer about 1 1/ 2 hours or more if needed,
Serve with French bread and green sal ad,

BE EF CASSEROL E

1 lb. ground beef
2 Tbsp , shortening
1 med . onion, chopped
2 c . t omatoes
1 T bsp . catsup
1 Tbsp. steak sauce

Mrs. M, H. Stalmuke

1 / 4 c . green pepper
2 Tbsp. parsley
6 oz. elbow macaroni
Salt and pepper
1 can mushroom soup
1 c . grated cheese

Brown beef i n shortening. Add onion , tomatoes , catsup, steak sauce,
green pepper and parsley. Simmer 30 minutes.

Cook macaroni, combine with beef mixture in baking dish. Season

-17- Natchez, Miss .

BEEF CASSEROLE (Continued)

to taste. Spoon mushroom soup into mixture, mixing lightly.
Sprinkle grated cheese over top and bake 30 minutes at 350°.

BEEF STROGANOFF

2 Tbsp. flour
1 Tbsp. salt
1/4 tsp. pepper
1 lb. sirloin, rib or similar

steak, 1/4″ thick
1 clove garlic. cut and peeled
1/4 c. margarine

1/2 c. minced onion
1/4 c. water

Mrs. Louis Lehmann

1 c, condensed, undiluted chicken soup
1 can sliced mushrooms
1 c. sour cream
Minced parsley

Trim fat from meat. Rub with garlic. Pound flour, salt and pepper into
both sides of meat. Cut meat into strips 11/2″ x l”, Melt butter in Dutch oven or
skill.et, Lightly brown onion in it. Remove onion and butter. Brown meat. Remove.
Add water. Return onion , butter and meat to Dutch oven. Cover and simmer 15 min-
utes. Add soup and mushrooms. Cover and cook until tender, about 1 – 1 1/4 hours.
Just before serving add sour cream and garnish with parsley. Serve with rice or with
noodles, Serves 4 to 5.

STUFFED BELL PEPPERS

8 med. peppers
1 Tbsp. salt
1 tsp, cinnamon
3 Tbsp. melted butter

Mrs. C. H. Thompson

1 1/2 to 2 lb. ground pork
1 1/2 c, rice
1 small can tomatoes
1 clove crushed garlic

Cut peppers and remove seeds, Combine rest of ingredients and fill cen-
ters of peppers with mixture, Do not pack firmly. Place peppers filled right side
up in single layer in large pot. Add water to cover and salt to taste. Cover and
bring to a boil. Simmer until rice is tender, about 30 minutes.

HAMBURGER PIE

1 med. onion, chopped
1 lb. ground beef
Salt and pepper, to taste
1 #2 can cooked green beans
1 11- oz, can condensed tomato soup

Mrs. Howard Johnson

5 med. cooked potatoes
1/2 c, warm milk
1 beaten egg
Salt and pepper to taste

Cook onion in hot fat till golden; add meat and seasonings; brown, Add
drained beans and soup; pour into greased 1 1/2 quart casserole. Mash the potatoes;
add the milk, egg and the seasonings. Spoon in mounds over meat. Bake in mod-
erate oven (350°) for 30 minutes.

6 servings.

HAMBURGER S TROG AN OFF

1 lb, ground lean beef
2 Tbsp. butter
2 Tbsp. flour
1 Tbsp. instant minced onion
1 beef bouillon cube
1/2 tsp. garlic salt
1/2 tsp. paprika

Mrs. Curtis Collins

1 c, water
1 3 oz. can sliced mush.rooms

and liquid
1 env. sour cream mix
1 6 oz. can evaporated milk
2 Tbsp. sherry (optional)
1 pkg. noodles, cooked

Brown meat in butter, stir in flour, onion, bouillon cube, garlic salt and
paprika. Add water and mushrooms. Cover and simmer 10 minutes. Combine sauce
with evaporated milk. Stir into meat mixture. Add wine and heat through. Serve
over hot, buttered noodles,

-18- Natchez, Miss.

LASAGNE

1 Tbsp. shortening
1/3 c, minced onion
1 lb. ground chuck
1 clove garlic
3 /4 tsp. salt
1/4 tsp. pepper
1/4 tsp, oregano

Mrs. D. M. Ivins

2 Tbsp. snipped parsley
1 8 oz, can tomato sauce
1/4 lb. lasagne (4 pieces)
1/4 lb, sliced Swiss cheese
1 1/2 c . cottage cheese ( dry)
1 #2 can tomatoes

Sa_ute onion in oil, Add ground meat. Slice garlic, mash wi th salt;
add to meat with pepper, oregano, parsley , tomatoes, and tomato sauce. Simmer
unc overed for 30 minutes. Refrigerate, 45 minutes.

. Be~ore serving, heat oven _to 350°. Cook lasagne as d irected on label.
Dram, cover with cold water. In serving dish arrange 1/3 of meat sauce then 2
pieces of dyained. lasagna and half of Swiss cheese, half of cottage chees~. Repeat.
Bake 30 mmutes,

STUFFED MACARONI

2 onions
4 stalks celery
Bacon drippings
1/2 lb, sausage
1 c, bread crumbs
1 lb, ground meat

1 pkg. frozen spinach
1 egg, beaten

Mrs. Dalton Ivins

3 Tbsp. grated cheese (Italian style)
2 small cans tomato sauce
Salt and pepper
Macaroni (Ronco “Tufoili” for

stuffing)

. . Cook spinach, drain and set aside, Wilt onions and celery i n the ba-
con dnppmgs. ll;dd sausage and Gook until done. Add ground meat and cook until
not raw. Add spmach, salt and pepper to taste, and -bread crumbs, Set aside to
cool, Blend cheese into egg and mix into meat mixture

. Boil water and-cook macaroni for 10 minutes·. Drai n and stuff with meat
mixture, Place in baking dish in single layer. Cover wit h tomato sauce and grated
cheese on top. Bake 45 minutes in 300° oven,

MEAT SAUCE

1 lb. lean beef
1 large onion
1 can tomato sauce
1 level cook ing spoon of flour

Mrs. Charles Feltus

1 /2 c, chopped celery
1/4 c. chopped bell pepper
1 or 2 bay leaves

1 large cooking spoon of shortening
Salt and pepper to taste
1 c, hot water

. Put in a large cooking spoon of shortening in frying pan, When hot,
put meat m and let brown, Add onion and cook 10 minutes. (Don’ t let onions
brown.) Add flour and when brown add tomato sauce. Let cook 5 minutes, then
a_dd rest o_fthe se_asoning. Add 1 cup of hot water. Cook on slow fire 1 hour, stir-
ring once m a while, Serves 4,

MEAT LOAF

1 1/2 lb. ground beef
1 med, onion, chopped
1 1/4 tsp, salt
1/4 tsp, pepper

Mrs. Bill Gore

1/2 can tomato sauce (small can)
1 c, bread crumbs
1 egg,· beaten

. . Mix i_ngredients and shape into loaf. Place in 350° oven. While this
begms bakmg, m ix the following ingredients for sauce:

1/2 can tomato sauce
2 Tbsp, mustard
2 Tbsp. brown sugar or molasses

Pour over meat loaf,
sauce during baking period.

-19-

2 Tbsp. vinegar
1 c. water

continue baking 1 1/2 hours. May be basted with

Natchez , Miss.

MEAT BALLS AND GRAVY

2 lb. chucl< roast ground beef 7 sl ires of b1ead 1 c, grated Romano cheese

1 Tbsp, parsley
6 eggs
Salt and pepper to taste

Mrs. J. w. Brown

Soak bread in water until soft , squeeze out water until almost dry. Add
to other ingredients. Mix well, Roll into balls, dampen the palms and then roll.
Makes 24 meat balls. Brown slightly on all sides.

Tomato Gravy.
1 med. op1011, chopped
3 cloves garlic
2 cans tomatoes
4 cans tomato paste
Salt and pepper to taste
1/4 tsp. thyme
1/2 tsp. sweet basil

1/2 tsp. oregano
1/2 tsp, chopped parsley
3 bay leaves
3 Tbsp. sugar, or sweeten to taste
10 tomato pasre cans water
5 Tbsp. oil

Brown onions and garlic in oil, add can tomatoes, simmer _a few l!linutes;
add tom a to paste, water, stirring until a ~l is blended. Add all seasonings; bnng to a
boil. Simmer a few minutes, add the slightly brown_ed meat balls. Cook slowly for
one hour. Remove meat balls , boil anoth~r hour_ to msure _tenderness. If cooked the
day before serving, seasoning penetrates, mcreasmg ~avormg. _ _ . _

May be served with any type pasta. Pasta IS cooked 1~ rollmg bo1lmg salt
water until tender. Mix gravy and pasta . Serve with grated Italian cheese.

MEAT BALLS WITH TOMATO SAUCE Miss Madalane Davis
President, Beta Sigm a Phi

2 c. ground beef (1 lb.)
1 c. soft bread crumbs
1 c. cooked rice
1/2 c. evaporated milk

1 small onion, chopped
2 Tbsp. bell pepper, chopped fine
1/2 tsp. salt
1 tsp, black pepper

Mix ingredients and form into small balls and roll in 3 Tbsp. flour. Fry
in 4 Tbsp. shortening until light brown. Add 1 can tomato soup and cook very slowly
1 1/2 hours,

PARTY MEAT BALLS Mrs, Ruth Schuchs

To each pound of ground lean beef, add:
3 slices toasted, grated bread
1 raw egg
Salt and pepper
Grated garlic
Lea & Perrins sauce

1/2 tsp. horseradish
1/4 c . grated Romano cheese
Speck of oregano
Chopped parsley

Mix all of this well, change any of seasoning to suit you r tas~e, roll into
marble- sized balls. Fry over medium heat until they are done – not cr1Sp , however,
Keep hot in double boiler or chafing dish, with a little sauce made of melted butter ,
Lea & Perrins sauce and

water.

Five pounds makes about 200 little meat balls.

MORE – MORE(HAWAII)

2 Tbsp. salt
4 to 6 qts. bo111ng water
1 lb. mea. egg nooales
1 c, chopped omon
2 Tbsp. butter
4 lb. ground chuck

Mrs. Glen Blackwell

1 1/2 c. chopped green pepper
6 8 oz. cans tomato sauce
1 1- lb. can whole kernel corn, drained
2 Tbsp. chili powder
Salt to taste
1 lb. Cheddar cheese, grated

Add salt to boilmg w acer. Gradually add noodles so that water continues

-20- Natchez, Miss.

MO RE – MORE (Continued)

ro boil. Cook, uncovered , surri.Jlg occasion ally until Just tender, Dram. Mean-
while, saure omon m butter rn large skillet until soft. Add meat, Cook until 1.t 1s
bt◊wned, stiuing to break up large pieces, Add green pepper, iomaro sauce, rhe
drained com , chili powder arid salt to taste. Mix well. Combine wirh “OO dles
and turn into 6 quart baking dish. Top with grated cheese. Cover and bake at
350° for 1 hour. Yield: 20 po1tions, Freezes well.

TOHNNY MOZETTA

1 pkg. wide noodles
3 lb. ground steak
1 lb. onions, sliced
3 garlic buttons or 1/ 2 Tbsp,

garlic salt
1 med. sized bottle olives,

sliced
1/ 2 bunch chopped celery

Mrs. R. Lee Chisolm

1 chopped green pepper
1 large can mushrooms (stems

and pieces)
3 cans tomato puree
1 can tomato soup
Hot sauce and salt to taste
Ame1ican cheese (shced)

Boil noodles until bace ly tender m salted water. Brown garlic , onioP s,
celery and green pepper in oil, then add meat a11d brown. When tender add othe1
mgredients. Mix water .

Cover with generous slices of AmencaP cheese and bake m covered
casserole at 325° tor 1 hou1. To serve 6, divide recipe but put in whole can of
soup. Can be fixed early and baked 1 hour pri or to serving time.

CHILI CON CARNE

1 1/ 2 c. red chili beans or
1 #2 can kidney beans

1 large onion, sliced
1 green pepper, chopped
1 lb. ground beef
1 to 2 Tbsp. chill powder

Mrs. William Cuthbertson

1 #2 1/2 can tomatoes
l 1/2 Tbsp. salt
Dash paprika
Dash cayenne pepper.
3 whole cloves
1 bay leat

Brown onion, green pepper and meat. Aad tomatoes and seasonmgs.
Simmer 2 hours, adding water 1t necessary, Add beans and heat thoroughly.

6 servings.

PEPPER STEAK

1 1/2 lb. round steak
3 Tbsp. cornstarch
1/2 tsp, salt
1/4 tsp. black pepper
5 Tbsp, soy sauce

2 onions, sliced
3 green peppers

Mrs, Harold D, Gri gsby

4 Tbsp, COOkmg oil
1 clove garlic, crushed
1 can beet consomme
Cooked r.ice, tomato weages

Freeze meat until quite firm, then slice paper- thin across the grain.
Mix the cornstarch, salt , pepper and soy sauce , toss gently with meat un~i-1-all
shreds are evenly coated, –

Cut peppers into 1/4″ slices. Heat 2 Tbsp, oil in skillet and saute the
peppers and onions over high heat 2 minutes. Remove peppers from skillet, add
remaining oil and garlic, Turn flame to high. Turn seasoned beef into skillet and
saute rapidly, stirring constantly for about 4 minutes. Return peppers to skillet,
then pour in beef consomme. Bring to fast boil, then cover and simmer 10 min-
utes. Serve over rice and garnish with fresh tomato wedges.

HAM LOAF

2 lb. raw ham, ground
1 1/2 lb. pork, ground
Salt and pepper to taste

-21-

2 beaten egg~
1 c. milk
1 c. crumbs

Natchez, Miss.

Mrs. P, H. Mitchell

1-l AM LO AF (Continued)

Mix together a11d bake about 2 hours in 375• oven.
Meanwhile , cook together:

3/4 c. brown sugar
1 1/2 tsp. dry mustard

1/4 c. vlilegar
1 1/4 c, water

When loaf starts to brown, baste frequently w1th this sauce.

HOT TAM ALE PIE

Mrs. Orvis D. Marlow, Jr.

3 Tbsp. salad oil 1/4 tsp. pepper
1 med. green pepper, sllced 1 can (l lb.) tomatoes
1 large onion, chopped 1 pkg. (12 oz.) corn muffin mix
2 lb. giound beef 1 c. evaporated milk
2 tsp. monosodium glutamate 3/4 c. grated sharp Cheddar cheese

(Accent) 2 tsp. salt
1 Tb5p. chi.Ii. powder

Heat oil Ln a 3 quart hear-proof casserole on top of r~n11,e. Add &:reen
peppei and onion, cook unnl on ion is tender but.not brown. Spunk~ beef with
monosodium glutamate, salt and pepper; brown m_ casserole! breakml?; up me~t
with fork. Add tomatoes and chili powder. Let sJ.mmer while preparing toppmg.
Follow package directions for preparmg corn muffin mix. Omit egg; substitute
1 c. evaporated milk for liquid called for in directi_ons. Remo_ve casserole from
heat pour corn muffin mixmre over top. Then spribkle top with grated cheese,
Bake in hot oven, 400° 20 mmutes. Serves 8.

TAM ALE PIE Mrs. Helen Doherty

1 can (15 oz.) tamales 1 29¢ bag Fritos
1 med. size chopped onion About 1 c. grated cheese
1 can (15 oz.) chili (with or without beans)

Remove wrappers from tamales, place m casserole. Heat chili and the
chopped onion in saucepan, adding about 1/2 cup o_f water. Heat tho~oughly and
pour over tamales. Crush Fritos and spread over mixture and cover with grated .
cheese. Heat in 350• oven about 15 minutes or until thoroughly hot and cheese is
melted.

CORNED BEEF CASSEROLE

1 18 oz. pkg. egg noodles
1 12 oz. can corned beef
1/4 lb, American cheese, diced
1 can condensed cream of chicken soup

Mrs. Edwin Torrey

1 c, milk
1/2 c. chopped onions
3/4 c. buttered crumbs

Cook noodles in salted water. Drain, then add all other ingredients,
except crumbs. Top with buttered crumbs. Bake at 350° for 45 minutes. Serves 10,

PORK CHOPS CALIFORNIA

6 pork chops, 3/4″ – l” thick
2 Tbsp, brown sugar

2/3 c, catsup
1/3 c. water

Mrs. Gerald Foret

Brown chops in skillet. Drain and transfer to shallow ba~ng dish. Com-
bine brown sugar, catsup and water. Pour over chops. Bake at 350 for 30 to 45
minutes. Skim off fat. · b k.

If desired, thin slice of lemon can be _placed on each chop durmg a mg.
Serves 6.

VEAL SC ALL OP IN I

1 lb. veal cutlet, sliced thin,
cut in 1 1/2″ squares

1 c. or 1 can consomme

-22-

Mrs. Frank McGehee

1 tsp. onion juice
Parsley
2 Tbsp. sherry or 4 Tbsp. red wine

Natchez, Miss.

VEAL SCALLOPTNI (Contmued)

Sprinkle veal squares with salt and pepper. Brown ill butter. Add con·
somme, omon and parsley. Cook till tender, about 25 mlilutes. Just before se,.,
mg, add sher, y.

BAKED CRAB MEAT AND SHRIMP Mu. W. A. PeU.erin

1/2 chopped green pepper
1 med. onion, chopped fine
1 c. chopped celery
1 6 1/2 oz. can white crab meat
2 6 1/2 oz. cans shrimp

1/2 tsp. salt
Dash pepper
1 tsp. Worcestershire sauce
1 c. mayonnaise
1 c. buttered crumbs

Combine lilgredients, except crumbs. Place in buttered casserole or
in 6 individual casseroles, Sprinkle with crumbs. Bake 30 minutes at 350° .

CRAB MEAT AND SHRIMP CASSEROLE Mrs. Donald Clark

1 stick butter and 1/3 suck
1/2 c. flour
1/2 tsp. salt
1/2 tsp. black pepper
4 c. milk
1 c. chopped celery

1 c. chopped bell pepper
2 med. onions
1 can crab meat
2 lb. cooked shrimp
2 tsp. Worcestershire sauce
Bread crumbs

Saute in 1/3 stick of butter: 1 c. chopped celery, 1 c, chopped bell
pepper, 2 med. onions.

Make white sa_uce of: 1 snck butter, 1/2 c. flour, 1/2 tsp. salt, 1/2
tsp. black pepper, 4 c. milk.

Add to white sauce the sauteed celery, etc.
And then: 1 can crabmeat, 2 lb. cooked shrimp, 2 tsp. Worcestershire

sauce.
Top with bread crumbs and bake in 350° oven for 30 minutes.

COMPANY CRAB CASSEROLE

1 can (1 lb.) cut Blue Lake
green beans

1 can frozen condensed cream
of shrimp soup

1 can (7 1/2 oz,) crab meat
or 1 pkg. frozen crab meat

1/4 c. finely chopped celery

Mrs. Evelyn Junkin

2 Tbsp, sherry cooking wme
1/2 tsp. lemon juice
1/4 tsp, basil, crushed
1/4 tsp, tarragon, crushed
3/4 c. fine soft bread crumbs
2 Tbsp. butter, melted
2 Tbsp, grated Parmesan cheese

Drain b~ans, res~rvmg 1/4 c. liquid. Combine liquid and soup in a
saucepan, Heat, stirnng until soup thaws. Rinse, drain and flake crab meat.
Add t? soup along with beans, celery, sherry, lemon juice and herbs. Stir to mix.
Turn mto a 1 quart casserole or 4 or 5 individual buttered casseroles Toss bread
~rumb~ in butter, ~prinkle around edge of casserole. Dust cheese o;er top, Bake
m 350 oven 20 mmutes, Makes 4 or 5 servings.

CRAB MEAT CASSEROLE

5 Tbsp. butter
3 Tbsp. flour
2 c. milk
2 Tbsp. minced onion
1/2 tsp. celery salt
1 Tbsp. grated orange rind
1 Tbsp, minced parsley
1 Tbsp. minced green pepper
1 pimiento

-23-

Mrs. Beth Carlton
NAHS Home Ee. Dept.

2 Tbsp, sherry
1 egg, beaten
Dash of hot sauce
1 tsp. salt
Dash of black pepper
1 lb. fresh crab meat
1 Tbsp. butter
Bread crumbs

Natchez, Miss.

CRAB MEAT CASSEROLE (Continued)

Make white sauce of butter , flour and milk. Add next 6 ingredients. Re-
move from heat, add sheny. Add a little hot sauce to the egg, then add egg to the
rest of the sauce, Add dash more of bot sauce, salt, pepper and crab meat. Put in
1 1/ 2 quart casserole. Sprinkle top with bread crumbs mixed with 1 Tbsp. melted
butter, Bake in 350° oven for 15 to 20 minutes. Serves 8.

May be served on cooked rice, Chinese noodles , or toast, Sprinkle or
garnish with cheese or bake in individual seafood shells.

CRAB MEAT AU GR A T

IN

2 c. white sauce
2 c, crab meat
1 pimiento
1 green pepper, chopped

Mrs. E. C. Ward

1 tsp. parsley, chopped
1 / 2 tsp. Worcestershire sauce
2 thin slices lemon
1 c. grated cheese

To the white sauce add crab meat, pimiento, green pepper, parsley,
Worcestershire sauce , lemon and season to taste. Place in baking dish, sprinkle
with grated cheese. Bake in moderate oven (350°) for 30 minutes. Serves 6.

CRAWFISH ETOUFFEE (OR SHRIMP ETOUFFE)
(Smothered Crawfish)

Mrs. Ronald Gossen

1 lb. boiled , cleaned crawfish
(or shrimp)

1/4 lb. (or 1 block) marganne
1 onion (large)

2 Tbsp. chopped sweet pepper
2 Tbsp. chopped onion tops
2 Tbsp. chopped parsley
2 tsp. tomato paste
Salt and pepper to taste

Heat margarine in saucepan and add minced onion and sweet pepper.
Cook over low fire until onion a nd pepper are brown. Add tomato paste and let
simmer about 20 to 30 minutes on low heat. (Be careful not to burn. ) Add craw-
fish and crawfish fat with a little salt. Cover and cook for 15 minutes. Add parsley
and onion tops about the last 5 minutes of cooking time. The crawfish will make
its own gravy or sauce. Serve over rice.

If you want Shrimp Etouffee, make it the same way, using 1 lb. of
shrimp instead of crawfish.

BAKE D SEAFOOD CASSEROLE

1 lb. crab meat (frozen, canned
or fresh)

1 lb. shrimp, cooked , shelled , etc.
(cook fresh ones 5 minutes only
and let stand covered in own
juice, which use in casserole)

1 c. mayonnaise
1/2 c, chopped green pepper

Mrs. Warfield Nugent

1/4 c. finely chopped onion (small green)
1/2 c. finely chopped .celery
1/2 tsp. salt
1 Tbsp. Lea & Perri ns sauce
2 c . coarsely crushed potato chips

plus small can (stems and pieces)
of mushrooms

Grated sharp cheese
Paprika

Heat oven to 400° , (moderately hot). Combine crab meat, shrimp,
mayonnaise, green pepper, onion, celery , salt and Lea & Perrins. Pour into a
buttered 2 1/2 quart casserole that has been lined wi th crushed potato chips. Top
with crushed potato chips, sprinkle with sharp grated cheese and paprika. Bake 20
to 25 minutes or until all thoroughly heated and bubbling a round the edges.

Serves 8.

BAKED STUFFED FISH

1 3-to-4 lb. fish (bass or red snapper)
Wash fish, sprinkle inside and out with salt and pepper.

Dressing: 1 med, onion, chopped

-24-

1/2 c. chopped celery
Natchez, Miss.

Mrs. J. W. Brown

BEAUTY
SHOPS

Two Locations fo Serve
You

For Appoint ment Dial Your Choice

MODERN I LIBERTY
BEAUTY SHOP BEAUTY CENTER

445-8512 “.2-0401

LIBERTY SHOPPING CENTER

NAT C H EZ , MI SS,

NATCHEZ COCA-COLA
BOTTLING COMPANY

NATCHEZ, MISS.

DELICIOUS A N D REFRESHING

JORDAN AUTO COMPANY,INC.
HIGHWAY 61 N. AT LYNDA LEE DRIVE SINCE 1921

.tl◄:t .• !J(l . ~
CADILLAC

NATCHEZ, MISS.

PLEASE PATRONIZE OUR ADVERTISERS

WINDMILL RESTAURANT
HI-WAY 61 NORTH

.

NATCHEZ, Miss.

YOUR REC! PE FOR
DINING FULFILLMENT

COT,.fON’S
HOLSUM BAKERS, INC.

NATCHEZ MISS.

BA KE D S T U FF ED F IS H (C onti nued)

1 tsp. chopped parsley
2 c. bread crumbs
1 c. grate d Parmesan cheese

2 hard boiled eggs, chopped
4 Tbsp. oil
1 can tomatoes
6 Tbsp. water

Brown onions and celery in oil, Mix wi th balance of ingredients. Stuff
dressing into fish. Put water into casserole ; place fish in casserole. Pour tomatoes
over fish. Bake 40 minutes in hot oven, 400°.

FLOUNDER Mrs. William Calhoun

2 flounders – rub with salt and pepper

Mix together :
2 Tbsp. minc ed parsley 1/ 4 c. chopped celery
1/8 c. chopped green pepper
1/4 clove garlic, minced

1/4 c . c hopped green onion tops
1 stkk butter or oleo, melted

Pour above mixture over. each flounder. Plac e fish in pan wi th unde r·
skin 3″ from flame and broil for about 10 minutes. Remove from flame and sprin-
kle 1/2 c, fine bread crumbs over fish. Baste with drippings, put back in broiler
and broil 3 minutes longer. Serve garnished with lemon slices.

BROILED RAINBOW TROUT
(Camping Recipe)

1 Rainbow trout

Mrs. Grace Hensarling

Dress the trout, sprinkle with salt and pepper. Place 1 Tbsp. of butter
inside the trout. Add a dash or two of onion salt and 2 tsp. of pickle juice. Wrap
in heavy aluminum foil and cook over hot coals. When done, remove skin , serve
with corn bread patties and coffee.

CREAMED OYSTERS ROCKEFELLER ” EOLA”

(Use 8 oz. cup. All ingredients very finelv chopped.)

1 c. packed,very finely chopped
green onions ( do not use too
much of the green tops)

1/2 c. celery
1/2 c. bell pepper

Eola Hotel Recipe

Saute above in 6 oz. butter for 6 to 8 minutes. Then add:
1 c, parsley 1/2 c. lettuce

Add the following seasoning: .
1/8 tsp. garliE: powder 2/3 tsp. salt

2/3 tsp. black pepper

Let above mixture simmer for about 10 minutes. Add 3 doz. (can use
more or less) drained oysters. Let oysters cook in mixture for approx. 10 minutes
and then chop oysters into small pieces. (If you plan to serve oysters in casserole
as entree, leave oysters whole). Add:

1 tsp. Tabasco sauce

Add flour from sifter gradually, stirring all the time, until you have a
thick paste. Thin paste with hot milk (about 1 1/2 glasses) until you have the thick-
ness you desire for your dip, Add:

. 1 1/2 tsp, oil of anise

Stir in thoroughly. (Be sure to add oil of anise a little at a time. You
will ge t all degrees of concentration when you purchase. You do not want the anise
flavor to overpower all the others, as it will do, if you add too much.) Add :

-25- Natchez, Miss.

CREAMED OYSTERS ROCKEFELLER (Continued)

1 1/2 c. very finely chopped fresh spinach

Stir m well. Allow about 10 or 12 minutes cooking time and remove from
fire unul ready to serve. Serve hor from chafing dish with Melba toast or cocktail
crackers, or serve in tiny pastry shells.

OLD SOUTHERN BAKED OYSTERS Mrs. Beth Carlton
NAHS Home Economics Dept,

2 qts. oysters, drained
1/2 c. finely chopped parsley
1/2 c, finely chopped shallots

or onions
Tabasco
1 Tbsp. Lea & Perrins
2 Tbsp. lemon juice

1/2 c. melted butter or margarine
2 c , fine cracker crumbs
Paprika
3/4 c. half & half cream
Salt
Pepper

Place a layer of oysters in bottom of greased shallow 2 quart oaking dish,
Sprinkle wi.th half of parsley, shallots, seasonings, lemon juice, butter and crumbs.
Make another layer of the same 111gredients. Sprinkle with paprika. Just before bak-
ing, pour the milk evenly in spaced holes, being careful not to moisten crumb top-
ping all over. Bake at 375° for about 30 minutes or until firm,

Makes 12 to 15 servings.

SCALL OPED CORN AND OYSTERS Mrs, Dalton Bittle

1 qt. oysters
2 #2 cans cream style corn
1/2 c, light c ream
1 1/2 tsp. salt
1/2 tsp, pepper

1/2 tsp. Tabasco
4 c. coarsely rolled cracker crumbs
1 c . butter or oleo (melted)
1/2 tsp. salt

Pick and remove bits of shell from oysters and chop coarsely. Mix to-
gether corn, cream, 11/2 tsp, salt, pepper and Tabasco. In another bowl, mix
together cracker crumbs, melted butter and 1/2 tsp. salt. Arrange crumbs, corn
and oysters in layers in 2 quart casserole, having 3 layers of crumbs and 2 layers
each of corn and oysters. Bake in 350° oven for 40 minutes.

ACADIAN SHRIMP CREO LE

2 lb. cleaned shrimp
1 large onion, chopped
2 cloves garlic, minced
1 small can tomato paste
1 can whole tomatoes

Mrs. Ronald Gossen

2 Tbsp. celery, minced
1/4 c. minced onion tops and parsley
1/2 c. salad oil
3 c. water
Salt and pepper to taste

Brown tomato paste, stirring constantly to prevent scorching, in salad oil.
Add onions and garlic, cooking until wilted. Add whole tomatoes, cook until fat
rises to top. Add shrimp, cook about 10 minutes. Add water and remainder of sea-
sonings. Cook about 10 minutes longer, Serve with steaming rice.

BAYOU JAM BALAY A

1 med. onion, diced
1/2 c. chopped green pepper
1 c. uncooked rice
2 Tbsp. butter

1 Tbsp. vinegar
1 c. ketchup
2 1/2 c, water
1 c, cubed ham

Mrs. Charles Stern

1 lb. raw shrimp, cleaned

In large skillet saute onion, green pepper and uncooked rice in butter
until onion is transparent. Add vinegar, ketchup, water, ham and shrimp. Cover
and simmer about 40 minutes until rice is tender.

-26- Natchez, Miss.

SCAMPI

2 lb. shrimp, fresh or frozen
1/4 lb. butter or margarine

Mrs. 1-larvey Firzpatrick

1 clove garlic, minced
Salt and pepper to taste
Juice of 2 lemons

Remove shells from shrimp, devein them. Melt butter, add lemon
and garlic and simme! 3 min_utes. Place sh.ump on broil111g pan and pour butter
sauce over them. Spnnkle with salt and pepper. Place in preheated broiler or
outdoor grill, 3″ from heat for 5 to 7 minutes or until brown and tender. Serves
4 to 5 . Frozen shrimp already cleaned can be used,

SHRIMP BILOXI

l Tbsp. lemon juice
1 Tbsp. Worcestershue sauce
1/2 tsp. salt
Flour

Mrs. Orvis D. Marlow, Jr.

1 egg,

slightly beaten

Bread or cracker crumbs
Fresh or frozen shrimp for 4

. . Co:171bine the first 4 ingredients. 1-ightly coat shrimp with flour and
dip mto egg mlXture, then coat with crumbs. Let stand a few minutes to dry coat-
111g. Pan- fry for 3 minutes.

SHRIMP AND BROCCOLI CASSEROLE Mrs. Fred A. Morgan

About 2 lb. shrimp , cleaned or
canned

6 slices bread, trimmed,
cubed and buttered

2 pkgs. frozen broccoli spears
1 3 oz. can sliced mushrooms
1/2 lb. sharp yellow cheese, grated

3 eggs
1/2 tsp. salt
1/2 tsp. dry mustard
Dash pepper
Dash paprika
2 c. milk

. Cook broccoli in little boili?g water until tender. Boil shrimp no more
than 5 minutes .. Grease a ca~serole (fairly shallow one). Make layer of bread
cr_umbs, then shnmp, broccoli, mushrooms, and cheese. Fill casserole and top
with bread and cheese . Beat together the eggs and seasonings well. Beat in milk
and pour over all. Bake in a slow oven ( about 325•) until just set, about 40 min-
utes.

Serves about 6 . May be put together and refrigerated early in day and
baked later.

ROOSEVELT HOTEL SHRIMP REMOULADE Mrs. Beth Carlton
NAHS Home Ee, Dept.

2 egg yolks
1/2 pt. Creole mustard
1/4 c . vinegar
Juice of 1 lemon

Salt and pepper
1 pt. Wesson oil
1/2 stalk celery
1 bunch green onions, minced

Blend egg yolks, Creole mustard, vinegar, lemon juice, salt and pep-
pe~. Beat well. Slowly a_dd Wesson oil, beating constantly as in making mayon-
?aise. When sauce has thickened, add green onions and celery. Marinate shrimp
m ~auce for about 4 hours. This amount of sauce will marinate about 5 pounds of
shnmp.

SHRIMP REMOULADE

5 lb. shrimp, cooked , peeled and
deveined

4 c. finely chopped celery
1/2 c. parsley

-27-

Mrs. Beth Carlton
NAHS Home Ee. Dept,

1 clove garlic, mashed and
chopped fine

Crust of French bread
2 c. olive oil
1/2 c. hot mustard

Natchez, Miss.

SHRIMP REMO U LADE {Continued)

1/2 c . paprika Salt – pepper
1/2 c , vinegar Lea & Perrins sauce ( just a little)

Place all liquids in jar. Add seasonings, including garlic , and shake
well. Add celery and parsley. Add shrimp. Marinate several hours.

Rub garlic on crust of French bread which has been toasted and cut in l”
cubes.

To serve remove shrimp from mari nade, toss with bread cubes and place
on l e ttuce leaf. G;rnish with marinade sauce , if desired.

SHRIMP STUFFED PEPPERS

6 green peppers
1/4 c. butter or margarine, melted
1 stack crackers, finely rolled

(2 c,)
2 1/2 c, grated Cheddar cheese

Mrs, Grace Hensarling
Pres., Altrusa Club

8 oz. can tomato sauce
1 tsp, Worcestershire sauce
1/4 tsp. salt
1/2 tsp, oregano
1/2 lb. shrimp , cooked and cleaned

Parboil peppers in salted boiling water 5 minutes. Drain and dry on paper
towels Combine melted butter or margarine and cracker crumbs. Layer crumbs,
grated• cheese and shrimp in peppers, topping with c hee~e and shrimp. Combine _to-
mato sauce with seasonings. Pour about 1/4 cup sauce m bottom of shallow bakmg
dish, Place peppers in dish. Bake in moderate oven (350°) 30 minutes. Spoon re-
maining sauce over peppers, Makes 6 servings.

SHRIMP GUMB O

2 lb. fresh okra
1 med, onion, chopped
1/2 green pepper, chopped
4 cloves garlic, crushed
3 Tbsp. flour
3 Tbsp. shortening
1 large can tomatoes

Mrs, C, J, Beauvais

4 bay leaves
1 1/2 – ·2 qts. cold water
2 lb. raw shrimp
1 can crab meat
Hot pepper sauce , Worcestershire

sauce, salt and pepper to taste

Fry okra in 1 Tbsp. hot shortening until it loses ropiness. Add _chopped
onion, pepper and garlic, Cook until soft. Remove from pan. Add remainder of
shortening to pan. Sprinkl e flour into pan and cook until bro_wned. Add tomatoes,
Add water slowly. When gumbo starts to bubble, add okra mixture and crushe~ bay
leaves Let simmer for 15 minutes. Add shrimp and crab meat. Cover and sim-
mer o~e hour. Ten minutes before serving add the sauces to taste. Serve hot with
cooked rice,

PARTY OR LUNCHEON SPECIAL
CHEESE TUNA BAKE

12 slices bread
1 c. (or more if desired) grate d

cheese
1 7 oz. can tuna

4 whole eggs
3 c. milk

Butter

Mrs. W. B, Bush

Trim crust from bread and spread with butter. Line bottom of buttered
baking dish, leaving space between E:ach slice. SprinklE: with cheese and t una.
(Use 6 slices for this.) Place remammg bread on those m pan. .

Beat eggs, add milk, pour over bread and tuna. Allow. to stand over111ght
or 6 to 8 hours. Bake in preheated oven 1 to 1 1/2 hours, Serve with condensed
mushroom soup, slightly diluted and heated to make a sauce. Makes 6 large serv-
ings,

-28- Natchez, Miss.

CASHEW TUNA CASSEROLE

1 can cashew nuts
1 can Chinese noodles
1 can tuna

Mrs. James Krestensen

1 can mushroom soup
1 c. chopped celery
1 c, chopped onions

Mix all ingredients, Bake 30 minutes at 350°.

BARBARA ‘ S CHICKEN SUPREME Mrs. Frank Pitcher

1 stewing chicken
(about 5 lbs. not cut up)

3 c. water
1 med. sized onion, sliced
1 carrot, scraped and halved
Handful celery tops
1 Tbsp. salt
1 bay leaf

6 Tbsp. chicken fat
6 Tbsp. flour
1 c . light cream
1 can (6 oz.) sliced mushrooms
1 can ( 4 oz,) prmientos, diced
1 1/4 c. slivered , toa$ted almonds
1 c. buttered soft bread crumbs
6 c, cooked rice

Simmer chicken in water , with onion, carrot, celery tops , salt and
bay leaf 1 to 11/2 hours (covered) until tender. Cool chicken in stock; remove.
(Wrap in foil and refrigerate if done a day ahead). Strain stock into bowl, chill,
skim off fat and save. When ready to complete dish, pour 1 cup stock over the
cooked rice in large bowl. Let stand while making sauce. Remove chicken from
bones , cut in pieces. Melt chicken fat in medium sized saucepan, adding butter
or margarine if needed to make 6 Tbsp, fat, Blend in flour; remove from heat ;
stir in 2 cups stock, Cook over l ow heat, stirring constantly until sauce thickens
and boils 1 minute. Remove from heat; gradually stir in cream, mushrooms and
liquid, pimientos, almonds and chicken. Season to taste with salt and pepper.
Make alternate layers of chicken mixture and rice in buttered 12- cup casserole.
Sprinkle buttered crumbs around edge. Bake in moderate oven, 350°, about 50
minutes (until crumbs are brown and bubbles around edge).

CHICKEN BREASTS SAUTERNE Mrs. Forrest Colebank

1 chicken bouillon cube 4 to 6 chicken breasts
1 minced clove of garlic
1 sliced onion
2 Tbsp, flour
1/4 tsp, pepper
1/2 tsp. sal t

1/2 c. sauterne (or sherry or red wine)
1 #303 can small new white potatoes
Parsley
1/2 stick butter
1 c. boiling water

Remove the skin from chicken breasts and saute them slowly in butter
until brown, Add garlic and onion; cook 5 minutes. Combine flour, pepper and
salt in a small bowl and add this mixture to bouillon cube that has been dissolved
in boiling water, Stir slowly and pour over chicken. Add sauterne (or sherry or
red wine) and cover tightly, Cook slowly 1 hour or until done, Drain potatoes
and add to chicken. Spoon sauce mixture over potatoes. Cover and heat, Garnish
with parsley, Serve.

CHICKEN CASSEROLE

Mrs. Fred Yarbrough

Use stewed hen for this casserole.

2 c . cooked and chopped chicken
1 1/2 c. chopped celery

1 or 2 boiled eggs, chopped

2 small cans button mushrooms,
chopped fine or 2 small cans mushroom
pieces

2 Tbsp, finely chopped black
ripe olives ( optional)

Prepare thin crea m sauce,
4 Tbsp. bacon fat or butter,

if preferred
2 Tbsp, flour
1 1/2 c. chicken broth

– 29-

as follows :

3/4 c, milk or half & half cream
Pepper and salt to taste

Natchez, Miss.

CHICKEN CASSERO LE (Continued)

After cooking sauce, add mushrooms and liquid.
Combine chicken, celery, eggs, olives in mixing bowl. Mix thoroughly

with cream sauce. Mixture should be soupy. Cover with coarse buttered cracker
crumbs. Bake in 400° oven for about 35 to 40 minutes, Serve with hot fluffy rice,

CHICKEN CASSEROLE

1 2- lb. pkg. chicken breasts
1 c. wild rice (cooked and

drained)
1/2 lb, can mushrooms

Sauce :
3 Tbsp. but ter
2 Tbsp, flour
2 c. used chicken broth (same as above)

Mrs. Kenneth Samples

2 c, chicken broth, canned or
bouillon

1 c, sliced water chestnuts
Grated Parmesan cheese

1 c. half & half cream ( at room temp.)
2 Tbsp. sherry

Put chicken breasts in large kettle and cover with 2 cups chicken broth.
Cover, simmer one hour. Drain broth from chicken and let chicken cool,

While chicken is cooling, melt 3 Tbsp. butter in small saucepan. Add
2 Tbsp. flour and stir until creamy. Add 2 c. chicken broth (drained from chicken)
and season to taste, Cook until sauce is thick. Add half and half cream to sauce,
Add 2 Tbsp. sherry.

Take chicken off bones and break into bite size pieces. Combine chick-
en, rice, mushrooms, chestnuts and sauce and put into a greased casserole, Bake
1/2 hour at 350°, Cover with Parmesan cheese.

(This can be prepared one day and baked the following day).

CHICKEN AND GREEN NOODLE~ Mrs, Hall Wilson, Sr.

4 lb. hen
1 tsp. salt
1 pkg. green noodles
1 stick .oleo
1 c. green pepper

1 c. celery
1 c. white onions
1 large can mushrooms
1 or 2 cans mushroom soup
1/2 lb, Velveeta cheese

Boil hen with salt until it falls from bones. Skim excess fat, Boil green
noodles in stock about 30 minutes. (This should soak up stock,) Cut chicken in
bite size pieces and mix with sauce, made as follows :

Saute cut up green pepper, celery, and onions in oleo. Add mushrooms,
mushroom soup and cheese.

Mix with chicken and noodles. Put in buttered casserole. Bake at 350°
until hot and bubbly,

DUTCH CHICKEN CASSEROLE

2 large fryers
Oleo
1 c. almonds, chopped
3/4 large pkg. Ronco noodles,

med. size
1 c, grated sharp cheese

Mrs. D. G. McLaurin

1 onion
1 garlic button (optional)
2 cans buttered mushrooms
1 stick oleo
White sauce
1 c, grated Swiss cheese

Brown fryers in oleo , then chop into bite size pieces. Brown mushrooms
in 1 stick of oleo, Add onion and garlic, and simmer. Make white sauce , adding
half of the cheese to it,

Cook noodles about 20 minutes, or until tender. Grease baking dish, Put
noodles first, then chicken, cream sauce, mushrooms and almonds, Sprinkle other
half of cheese over the top, Cook at 300° for 45 minutes.

-30- Natchez, Miss.

CHICKEN AND DRESSING CASSEROLE . Mrs. R, L, Green

Boil a hen with plenty of seasoning. Let cool and take meat from the
bones. Take 1/2 c, chicken fat or butter and rub with 1/2 c. flour. Add 1 qt. hot
chicken stock and cook until thick and smooth. Taste for salt and pepper, Take
from stove and add 4 well beaten eggs, stirring constantly. Do not re-cook.

Make corn btead dressing for number of people to be served – one hen
will -serve 8 or 10.

Butter baking dish or individual casseroles. Put in a moderately thick
layer of dressing, a thick layer of sauce, layer of chicken, another layer of sauce.
Cover with buttered bread crumbs and bake in moderate oven until bubbling hot,
Best served right from oven so have everything else ready by the time the ·casserole
is done.

PANTRY SHELF CHICKEN CASSEROLE Mrs. E. D. Massey

1 can Swanson boned chicken
1 can chicken soup with rice
1 can cream of musbroom soup
1 small can evaporated m ilk

1 can water chestnuts, sliced
1 can chow mein noodles
1 25¢ bag potato chips , crushed

Mix milk and mushroom soup; add remainder of ingredients, except
potato chips. Pour into greased casserole about 8″ x 13″. Sprinkle with paprika;
add crushed potato chips to cover ent ire top, Bake at 350° until bubbly hot.

CHICKEN SPAGHETTI CASSEROLE Mrs. William E. Gibson

3 Tbsp. olive oil
1 onion, chopped
1 green onion
1 c. sliced m ushrooms
2 cans tomato sauce

1 tsp. salt
1/2 tsp. oregano
1 lb. spaghetti, cooked and drained
2 c . cooked chicken or turkey, diced
1/2 lb. Mozzarella cheese, grated

Heat the olive oil in a skillet. Saute the onion and green pepper for
10 minutes, stirring frequentl y. Add the mushrooms, tomato sauce, salt and pep-
per and oregano, Cook over low heat for 30 minutes , stirring occasionally. Cor-
rect seasoning.

In a buttered casserole, arrange successive layers of the spaghetti,
poultry., sauce and cheese. Bake in 375° oven for 30 minutes.

HUNTINGTON CHICKEN

1 big hen, or 2 small ones
4 stalks celery
2 onions
1 big pkg. 12- oz. ribbon noodles
1 can drained English peas

Mrs. Frank Byars

2 cans undiluted mushroom soup
2 oans chopped pimiento
3/4 lb. grated sharp cheese
2 cubes chicken bouillon

Cook hen until tender , reserving stock. To stock add bouillon cubes,
and cook noodles, celery and onion until tender and almost all of stock is absorbed.
Then add soup and chicken, cut in l arge pieces, peas, cheese and .pimiento. Mix,
season with Accent, Worcestershire sauce, Serve with buttered bread crumbs on top.

Will serve 20 , and can be made .ahead of time and frozen.

IOWA CH I CKEN CASSEROLE

2 c. firmly packed diced chicken
2 c. finely chopped celery
1/2 c, chopped toasted almonds
1/2 tsp. Accent

Mrs. P. H. Mitchell

2 tsp. grated onion
2 Tbsp. lemon juice
1 c. mayonnaise (do not use

salad dressing)
1/2 tsp. salt

Combine the above and place in shallow casserole. Top with 1/ 2 cup

-31-

Natchez, Miss,

!OW A C HI C KE N C A SS ER OLE (Continue d)

grated American chee se and 1 cup crushed potato chips. Bake at 350° until brown
but do not over bake.

LEMON BARBECUE CHICKEN – Mrs. Art Wolz

2 1/2 to 3 lb. fryer, cut up 1/2 c. butter

Brown chicken evenly in butter seasoned with salt crnd pepper.

Sauce:
1 small clove garlic
1/2 tsp . salt
1/4 c, margarine
1/2 c, lemon juice

2 Tbsp. onion
1/2 Tbsp. black pepper
1/2 Tbsp. dried thyme

Mash garlic clove with salt in bowl. stir in remaining ingredients. Let
stand 1 hour before using to blend flavors. Pour sauce over meat. Cover and cook
slowly 30 to 45 m inutes. If to broil on grill , dip in melted butter.

EASY OVEN CHICKEN AND RICE Mrs. ¥ , H. Stalmuke

1 fryer, cut in serving pieces
1 c. uncooked white rice
1/2 pkg, dry onion soup mix

‘!

1 can cream of chicken or
mushroom s·oup

1 can milk

In bottom of baking pan (13 x 9 1/2 x 2″) sprinkle 1/2 pkg, of dry onion
soup mix. Over this sprinkle 1 cup uncooked rice. Place cut up p ieces of 1 uncook-
ed chicken over rice. Dilute 1 can of cream of chicken soup (or mushroom soup)
with 1 can milk, Pour over chicken. Cover with foil, bake at 325° for 1 hour and
30 minutes. Serves 4 to 6.

CHICKEN TETRAZZINI

1 1/2 lb, spaghetti
1 onion, minced
1 clove garlic, minced
2 Tbsp. butter
4 cans each, cream of chicken

and cream of mushroom soup
2 tsp, steak sauce

Mrs. Charles Stern

4 c . milk
1 1/2 lb. sharp Cheddar cheese,

shredded
2 1/2 qts. diced cooked chicken
1 4 oz, can pimientos, chopped
1/3 c. chopped parsley
Pepper
Paprika

Cook and drain spaghetti, rinse in hof water and put in shallow baking
dishes, filling them about one-third full. Cook onion and garlic in butter a bout 5
minutes. Add soup, steak sauce, milk and one half of cheese. Cook until smooth,
stirring, Add chicken, pimiento and parsley and mix well. Add pepper to taste,
Pour sauce over spaghetti, mixing lightly. Sprinkle with remainder of cheese and
paprika. Bake in moderate oven, 375°, about 30 minutes,

DUCK GUMBO

2 ducks
6 Tbsp. bacon drippings
3 Tbsp. flour
1 large onion
1 clove garlic

3 stalks celery
1 bell pepper
1 pt, oysters
Onion tops
Rice

Mrs. Hugh ‘.f edder

Brown flour in bacon drippings until golden brown. Add finely chopped
onion, garlic, ce lery and bell pepper. Cook until tender. Add the whole ducks to
this mixture, turning u:1t il-they are slightly browned all ove r. Add about 2 qts. of
boiling water. Cover ana simmer slowly about 2 hours, or until ducks are tender.

(Continued)

-32- Natchez, Miss.

DUCK GUMBO (Continued)

SGJason to taste with salt and pepper. Take ducks from liquid ; allow to
cool. Remove all meat from bones and return to liquid,

Add 1 pint of QYsters and some finely cut onion tops and simmer anoth-
er 10 to 15 minutes. Serv’e over cooked rice; sprinkle a dash of gumbo file in each
plate,

Chicken may be used instead of duck.

WILD DUCK RECIPE Mrs. Richard Punches

Rub duck with cooking oil and flour. Sprinkle inside and outside of the
duck with:

Ground sage
Oregano

Thyme
Marjoram

Place 1/4 orange and 1/4 onion in each duck,

Place in oven in open broiler and cook 15 minutes at 500°. Add 1 – 2
cans of undiluted consomme, chopped celery and onion, parsley and salt. Place
top on broiler pan and cook for 2 1/4 hours.

Additional orange juice can be added with consomme. To make the
gravy, thicken pan drippi ngs and add wine, if desired,

Extra Recipes Here:

Natchez, Miss,

Extra Rec ipes Here:

•

-34- Natchez, Miss.
f

~READ
…

______.

p&’11 cHIFI C
OcERN

Food Quantities for Serving
25, SO and 100 Persons at Picnic

Do you have tro uble deciding how much of various foods to talce to c
picnic? Here are some suggested figures on 25, 50 and 100 servings,
tak e n from ” Planning Food Fo r Institutions,” a USDA handbook:

Food

Sandwic hes:
Bread

Butter

25 Servings

50 slic es or
3 1-lb, loaves
1/2 pound

Mayonnaise l cup
Mixed filling

(meat, eggs, fish) l 1/2 quarts
Mixed filling

(sweet-fruit) l quart
~ttuce l 1/2 heads

Meat, Poultry or Fish:
Wieners
Hamburger
Ham (bone in)
Turkey or chicken
Fish, large

whole (round)
Fish, fillets

6 1/2 pounds
9 pounds
14 pounds

13 pounds

13 pounds

or steaks 7 1/2 pounds

Salads, Casseroles:
Potato salad 4 1/4 quarts
Scalloped potato 4 1/2 quarts or

Spaghetti
Baked Beans
Jello Salad

Ice Cream :
Brick
Bulk

Beverages:
Coffee

Tea

Lemonade

Desserts:
Watermelon
Cake

Whipping cream

l 12 x20″ pan
l 1/4 gallons
3/4 gallon
3/4 ga llon

3 1/4 quarts
2 1/4 quarts

1/2 pound and
11/2 gal. water
1/12 pound and
1 1/2 gal. water
10 to 15 lemons,
l 1/2 gal. water

37 1/2 pounds
1 10xl2″ sheet

cake
1 1/2 10″ layer

cakes
3/ 4 pint

50 Servings

100 slic e s or
6 1-lb. loaves
3/ 4 to l pound
2 to 3 cups

2 1/ 2 to 3 quarts

l 3/ 4 to 2 quarts
2 1/2 to 3 heads

13 pounds
18 pounds
28 pounds
25 to 35 pounds

25 pounds

15 pounds

2 1/4 ga llons
8 1/2 qua rts

2 1/2 gallons

1 1/4 gallons
l 1/ 4 gallons

6 1/2 quarts
4 1/ 2 quarts or

1 1/ 4 gallons

1 pound and
3 gal. water
1/6 pound and
3 gal. wa ter
20 to 30 lemons,
3 gal. water

75 pounds
1 12×20″ sheet

cake
3 10 ” layer

cakes
1 1/2 to 2 pints

100 Servings

200 slices or
12 1-lb. loaves

I 1/2 pounds
4 to 6 c ups

5 to 6 quarts

2 1/2 to 4 quarts
5 to 6 heads

25 pounds
35 pounds
55 pounds
50 to 7 5 pounds

50 pounds

30 pounds

4 1/2 gallons
17 quarts

5 gallons
2 1/2 gallons
2 1/2 gallons

12 1/2 quarts
9 quarts or

2 1/2 gallons

2 pounds and
6 gallons water
1/ 3 pound and
6 gallons water
40 to 60 lemons,
6 gallons water

150 pounds

2 12×20″ sheet
cakes

6 10 ” layer
cakes

3 pints

BRE AD • RO LLS – P A STRY

APRICOT BREAD Mrs. Henry Cha rle s Doherty

Soak for 30 minutes i n warm water to cover – 1 c . dried ap ricots (half
of 11 oz. pkg). Drain and reserve 1/4 cup liquid, Chop apricots,

Mix thoroughly:
1 c. sugar 1 egg
2 Tbsp. melted butte r

Stir in 1/4 c. water drained from apricots.
1/2 c. orange juice and grated rind

Sift and stir in:
2 c. sifted flour
2 tsp. baking powder

2 tsp. baking soda
1 tsp. salt

Blend in 1/2 c. chopped nuts and c ut up apricots.

Line bottom of greased loaf pan with p aper; grease paper. Pour in the
batter. Let stand 20 minutes. Bake 55 to 65 minutes in oven until toothpick comes
out clean. Remove from pan. C ool on rack. Recipe may be doubled .

BANANA NUT BREA D

1 / 2 c . butter
3 large bananas, mashed
1 /2 c. chopped nuts
1/2 tsp. soda
1 tsp. salt

Mrs, E, C. Guidroz

1 c. sugar
2 c. flour
2 eggs
1/2 tsp. baking powder
1 tsp. vanilla

Cream butter and sugar. Add eggs one at a time and beat well. Add
bananas and nu ts. Add flour, sifted with soda , baking powder and salt, Add the
vanilla. Bake in loaf pan at 350° for 1 hour or until done,

CORN LI GHT BREAD
(Serve with barbeque)

2 c. m ilk
1/2 c, sugar
1/4 c. Wesson oil
1 T bsp, salt
1 pkg. dry yeast

1/4 c . warm wate r
1 c. yellow corn meal
2 eggs
7 c, flour

Mrs. R. L. Green

Scald m ilk, Add sugar , oil and sa l t. Cool. Add yeast to 1/ 4 c. warm
water and let dissolve.

Put a ll above ingredients i nto a large bowl. Beat in meal, eggs and
3 cups o f the flour , maki ng sure t o beat hard. Add remaining flour and knead on
bread board for 10 minu tes. Let rise 2 hours, Punch down and shape i nto two loaves.
Put in greased loaf pans and let rise 30 minutes. Bake at 400° for 10 m inutes, then
bake at 375° for 30 to 40 minutes. Butter top twice while baking.

MEXICAN CORN BREA D

1 1/ 2 c . sel f rising corn meal
1 can cream style corn
1 1/2 c . ground onion
1 c . grated sharp cheese
Dash of garlic salt

-35 –

Stroud ‘ s Restaurant
Mrs. Alyne Stroud

Union Church, Miss,

3 pods ground hot pepper
3 eggs
1/2 c . Wesson oil
1/ 4 tsp . sal t
1/2 c. sweet milk

Natchez , M iss.

MEXICAN CORN BREAD (Continued)

Blend ingredients until well mixed. Put in heavy skillet or baking dish.
Cook at 350° until solid like bread , or about 1 hour.

CORN BREAD FOR DRESSING

3 c. plain flour
1 1/2 c. corn meal
6 eggs

Stroud ‘ s Restaurant
Mrs. Alyne Stroud

Union Church, Miss.

5 tsp . baking powder
1 tsp. salt
Milk

Mix well together all ingredients. Bake as you “‘.ould any co_rn bread in a
skillet or baking pan. Cool, so you can crumble or break mto sma!l pieces •.

To make dressing : Saute onion, celery, bell pepper unnl ten~er m but-
ter or chicken fat. Add parsley and garlic to taste (optional) and cook with broth.
until tender. Stir into bread crumbs, mixing lightly; do not get too soft, Bake until
done or partly dry.

This dressing is very flaky. I use it in my restaurant.

HUSH PUPPIES

1 c . corn meal
1/3 c. flour
1 tsp. salt
1/2 tsp. cayenne pepper

Mrs. R. L. Green

1 tsp. baking powder
2 small onions, chopped fine
1 egg
Buttermilk

Sift the fine dry ingredients together – add chopped onions. Add beate_n
egg and enough buttermilk so that the batte~ will almost drop off the spoon. Fry m
deep fat until brown on one side, turn and fimsh browning, Serve hot.

DILLY BREAD

1 pkg. yeast
1/ 4 c. warm water
1 c. cottage cheese
2 Tbsp. sugar
1 Tbsp instant minced onion
1 Tbsp, butter

Mrs. Marson Stanfill

1 tsp. salt
2 Tbsp. dill seed or weed
1/4 tsp. soda
1 unbeaten egg
2 1/2 or 3 c. flour – to suit

Combine all ingredients. Knead the flour in until the _mixture is th ick
like potatoes. Let rise until double in bulk. Work down and let rise agam. Bake 40
or 50 minutes in 350° oven. Brush top with butter,

GINGERBREAD

1 c. brown sugar
1 c. molasses
1 c, lard or Crisco
1 c. boiling water
1 Tbsp. baking soda

Mrs. P, H. Mi tchell

3 eggs
1 tsp. g inger (scant)
3 c. flour
Pinch of cloves
Cinnamon and allspice

Blend sugar and shortening, add eggs, molasses and flou~ sifted with the
spices, alternately with the boiling water in which soda has

0
bee”. dissolv~d. Bake

in one large greased pan or in gem pans, Bake at about 400 unul toothpick comes
out clean.

ANGEL BISCUITS

4 c. unsifted flour
1/4 c. sugar
3 tsp. baking powde r
1 tsp. soda

-36-

1 c, shortening
1 tsp. salt
1 pkg. dry yeast
2 c. buttermilk

Natchez, Miss.

Mrs. J. F. Smith

ANGEL BISCUITS (Continued)

2 Tbsp. lukewarm water

Sift dry ingredients toge ther. Cut in shortening. Dissolve yeast in
lukewarm water and add with buttermilk to sifted dry ingredients, . Mix well.
Turn on floured board and roll 1/4″ thick. Bake at 400° for 15 minutes. (This
dough can be kept i n the refrigetator for as long as a week. )

SA.USAGE BISCUITS

Mrs. Paul G. Green

Make regular biscuit recipe except leave out 1/2 shortening. Roll out
to regul ar thickness and spread entire surface with thin layer of uncooked sausage.
Sausage will be soft if left out of refrigerator for about 1 hour. Roll up as for jelly
roll and wrap in waxed paper. Chill overnight. Slice off as needed and bake as
regular biscuits,

SOUR CREAM PANCAKES

2 1/2 c. all purpose flour
1 Tbsp, baking powder
1 tsp. salt
1 Tbsp. sugar
3 eggs

2 tsp, baking soda .
2 c. buttermilk
2 Tbsp. melted butter
1 c. sour cream

Mrs. Ed Graham

Sift dry ingredients together . Beat eggs. Blend liquid and flour mix-
ture alternately. Beat gently until smooth and then fold in melted butter. Cook
on hot grill. Makes 18 large pancakes.

ALL BRAN ROL LS

1 c. shortening
1 c , boiling water
3/4 c. sugar
1 c . All Bran cereal
1 1/2 tsp. salt

2 pkgs. yeast
1 c. lukewarm water
2 beaten eggs
6 c, flour

Mrs. Charles Fort

Mix shortening, boiling water, sugar, All Bran and salt, Stir until the
shortening melts. Let stand until lukewarm . Add eggs and yeast which has been
dissolved in lukewarm water. Add flour and beat thoroughly. Cover with oil pa-
per and put in refrigerator, Let set in box at least 2 hours. Roll out and let rise 1
hour. Bake a t 400° for about 20 to 25 minutes.

BUTTER D I PS

1/3 c. butter ( for pan)
2 1/ 4 c. sifted flour
1 1/2 tsp. salt

Mrs, Frank Rigell

1 tsp. sugar
3 1/2 tsp, baking powder
1 c. milk

Heat oven to 450°, Melt butter in oven in oblong pan 13×9 1/2 x 2″.
Remove from oven when butter is melted. Sift dry ingredients into bowl. Add t he .
milk, Stir slow l y with fork until dough just clings toget her. Turn out on well
floured board. Knead lightly about 10 times. Roll out 1/2″ thick into rectangle,
8xl2″. Cut in half lengthwise, then crosswise into 16 strips . Dip each strip into
melted butter. Place close together in two rows in pan. Bake 15 to 20 minutes,
Serve piping hot, Makes about 32 dips.

POTATO ROLLS

1 cake or pkg. yeast
1 1/2 c, water
2/3 c. shortening
2/3 c. sugar

-37-

Mrs. James C. Mann

1 1/2 Tbsp. salt
1 c. mashed potatoes (fresh)
2 eggs
7 1/2 c. flour

Natchez, Miss.

POTATO ROLLS (Continued)

Crumble yeast into a cup and add 1/4 cup warm water. Cream shorten-
ing, sugar and salt , blend in freshly mashed potatoes. Add well beaten eggs and
yeast mixture. Sift flour once before measuring and spoon lightly into cup to mea-
sure, Add half the flour with remaining water and beat well. Mix in remaining
flour with hands. Knead in bowl or on lightly floured board until sm9oth, Set to
rise in well greased bowl. Cover bowl and keep dough at 80 – 88°. (Dough should
not feel warm but cool to the touch). Let rise until it has doubled in bulk.

TEA T IME TASSIES

Pastry :
1 3 oz. pkg. cream

cheese, softened

Mrs. R. s. Hale

1 stick butter, also softened
1 c. sifted flour

Combine all well in electric mixer. Chill at least 2 hours. Press into
tea muffins,ungreased , using abou t 1 Tbsp. of mixture to each muffin. Should make
about 2 1/2 dozen.

Filling:
2 whole eggs
1 c. brown sugar
1/3 c. all purpose Karo
Z-Tbsp. butter, softened

1 tsp. vanilla

1/8 tsp. salt

2/3 c, pecans, chopped

Beat eggs, add sugar, Karo, butter, vanilla and salt. Blend well, then
add nuts. Spoon into muffin tins. Bake at 325° for 25 minutes or until fill ing is set.
For browner pastry place rack at low posi tion in oven. ·

PIE CRUST

3 c. plain flour (do not sift)
1 1/2 tsp. salt
1 c. shortening

1 egg
1 tsp. vinegar
1/2 c. ice water

Mrs. D. Moody Jordan

Combine dry ingredients. Add shortening, vinegar and ice water to
slightly beaten egg. Mix thoroughly with dry ingredients. Makes 2 double or 4
single crusts.

BUT T°ER CRUNCH CRUST

1 stick butter
1/ 4 c. dark brown sugar, packed

Mrs, R. S, Hale

1 c. flour
1/2 c, finely chopped pecans

Preheat oven to 400°. Soften butter and m ix well with all other ingredi-
ents. Spread on oblong pan, 13 x 9 1/2 x 2″. Bake 15 minutes, stirring at intervals.
Remove from oven and stir again. Set aside 1/4 cup for p ie topping.

Immediately press into bottom and sides of pie pan the rest of mixture.
Cool, Fill with desired filling, then sprinkle the reserved 1/4 cup over fill ing.

WESSON OIL CRUST Mrs. J. D, Wedgeworth

2 c. sifted flour 1 tsp. salt
Sift together,

1/2 c. Wesson oil 5 Tbsp. cold water
Stir rapidly , pour all at once into flour.

Mixture forms a ball, roll out. Enough for two 9″ crusts.

-38- Natchez, Miss.

SWEDISH APPLE PIE

2 c. apple slices, cooked
2 Tbsp. flour
3/4 c. sugar
Pinch salt

Mrs. Charles Mayfield

1 egg
1 tsp. van ill a
1 c. sour cream
9″ pie shell, unbaked

Ma~h apples slightly; add flour , sugar and salt, Beat egg and vanilla,
~dd to_ apple mix. Beat sour c~eam until_ sti ff and fold into apple mixture, Pour
into pie shell and bake _at 350 for 40 minutes. Remove and sprinkle with topping.
Return to oven for 15 minutes longer.

Topping:

1/3 c, sugar
1/3 c. flour

1 tsp, cinnamon
1/ 4 lb. soft margarine

Rub ingredients together like pastry dough with fork or fingers.

APPLE CRUSTY PIE

1 can Comstock apple pie slices
2/3 c, sugar
1 Tbsp , lemon juice

Crust: 1 c. flour
1/2 c. butter

3 Tbsp. water
3 Tbsp. butter
Dash of nutmeg

1/2 c. brown sugar

Mrs. Russell Brown

Mix pie in_gredients together and pour into 9″ square pan. Dot with the
butter. Spread crust mixture over apples and bake at 350° for 45 minutes. Serves 8
to 10.

. Fresh appl~s may be used instead of canned. Be sure they are tart.
Use enough to almost fill dish before adding crust mixture.

BLUEBERR Y CREAM PIE

3 c. confectioners’ sugar
2 boxes Dream Whip

Mrs. Alyne Stroud

1 8 oz. pkg. cream cheese
1 can blueberry pie filling

. Cook 2 crust pastry with chopped pecans, broken fine and pushed in
crust. Wh~p sugar and _cream chees_e and set aside. Whip to a peak the Dream Whip,
t~en fold in cheese mixture. Pour 111 cooled pie crust. Chill several hours or over-
night. Add blueberry pie filling on top. Add whipped cream for topping when
served.

CHEESE PIE

Prepare unbaked 8 or 9″ pie shell.

2 whole eggs
1 1/2 c, sugar
1 Tbsp. butter

1 tsp. vanilla
2 1/2 tsp. flour
1 lb. cream cheese

Mrs. lrvi ng Swarts

Mix .well and pour into pie shell. Sprinkle with cinnamon. Bake in a
slow oven at 325 for 1 hour. Cool before serving.

MOT HER’ S C HOC OLA TE PIE

3 eggs, separated
1/2 c. sugar
2 small squares chocolate

1/4 c. butter
1 T bsp. flour
1 c. milk

Mrs . Fred A. Morgan

Heat milk and melt chocolate in it. Mix flour with sugar well, Mix
egg yolks, sugar and flour and butter together. Add the milk and chocolate and

-39- Natchez, Miss.

MOTHER ‘ S CHOCOLATE PIE (Continued)

stir and cook slowly over low heat until smooth and right consis_tency. Pour int?
b aked pie crust .. Cover with meringue made from the 3 egg whites, and brown m
metlium slow oven.

CHOCOLATE CREAM PIE Mrs. Robert Husbands

Crust:
40 chocolate cookies, crushed

1 c, butter
Mix together. Press into pie plate and chil.

Pie:
1 Tbsp. gelatine
1/2 c. col d water
4 eggs, separated
1 c, sugar

1 c . cream, (whipping)
Pinch salt
1 1/2 c . grated coconut
1 tsp, vanilla

Mix: Soak gelatine in cold water 5 minutes.

Separate eggs and beat plks. Add l z2 c. su~ar ~nd salt to egg yol_ks.
Beat and add 1/2 c. cream. Cook in double boiler unul thick then add gelat~ne .
water mixture, Set aside, Beat egg whites and add 1/2 c. sugar ~nd beat_unul stiff,
When custard cools fold in egg wh ites and 1 cup coconut and v amlla. Chill m pie
crust. This will make two pies.

Serve. Spread with remaining 1/2 c. cream and add 1/2 c. coconut or
serve wi th cream alone.

COCONUT PIE

1 stick oleo, softened
3 beaten eggs
1 Tbsp. vinegar

1 can coconut, grated
1 tsp, vanilla
1 1/2 c. sugar

Mrs, Frank L. Byars

Blend all ingredients together. Put in unba ked pastry shell, Bake at 325°
or until firm.

SOUTHERN COCONUT PIE

2 Tbsp. melted butter
1/3 c. granulated sugar
1/4 tsp. salt
3 eggs, slightly beaten
1 c. light corn syrup

Mrs, Elliot T rimble

1 tsp, vanilla
1/2 tsp, almond ext ract
2/3 c, canned coconut
1 unbaked 9″ pie shell

Blend the butter, su gar and salt. Add eggs, syrup and e xtract, Stir well.
Sprinkle coconut over the bottom of the pie shell. Pour in filli ng. Bake 40 to 50
minutes in 375° oven. May be served with whipped c ream.

DATE NUT PIE

12 dates, chopped
12 saltine crackers, rolled fine

1 c. chopped pecans

1/2 tsp. baking powder

Mrs. M, H, Stalmuke

1/2 tsp, vanill a
3 egg whites , beaten stiff

and add 1 c. sugar
( the crackers form a pie crust when
cooked)

Roll crackers and add baking powder , dates and nuts. Ad? vanilla to ~gg
whites. Fold all together and bake in well greased pie pan for 30 minutes at 350 •

-40- Natchez, Miss.

LEMON CREAM PIE

5 Tbsp. cornstarch
2 c, cold water
1 1/4 c. sugar
1/4 tsp. salt
3 large or 4 small egg yolks ,

slightly beaten
Mrs. J. W. Brown

1/ 2 stick butter
5 T bsp, lemon juice
2 tsp. lemon rind
2 tsp, orange juice – optional

1 9″ baked pastry shell

Mix starch in 1/2 c . cold water in top of double boiler. Blend in sugar
and salt, add remainder of water until well blended. Always stir constantly. Cook
about 10 minutes or until thick. Gradually pour beaten egg yolks ; stir constantly,
cooking about 2 minutes longer. Add lemon juice, rind and orange juice, cook
abou t a minute longer. Add butter ; mix well. Cool, Pour into baked pie shell.

Meringue from egg whites, Bake in 325° oven about 10 or 15 minutes
or until meringue is golden brown.

LEMON CHIFFON PIE

Grated rind l lemon
1/3 c. lemon juice

Mrs. E, c. Guidroz
5 eggs
1 c, sugar

Heat juice and rind in double boiler. Beat yolks with sugar until thick
and add juice and rind. Cook like custard until thick. Remove from fire and add
beaten whites of 2 eggs, Fill baked pie shell and put meringue on top.

Meringue :
Beat ~hites of 3 eggs until light but not dry ; add 6 Tbsp, of sugar, a

little at a time, beating until all is used . Place on pie and brown, 275°.

Pie Crust:
1 c. flour
1/3 c. shortening
1/4 c. cold water

FRESH PEACH PIE

2 1/2 c. sliced peaches
1 c , Eagle Brand milk

1/3 tsp . salt
1/4 tsp, baking powder
1/3 tsp, sugar

Mrs. A. Pressgrove

1/2 c. lemon juice
1 pt, whipping cream

. Peel and slice peaches. Cover with sugar and let set. Mix lemon
juice and Eagle Brand milk. Drain peaches and line the bottom of a cooked pie
shell. Pour mixture of milk and lemon juice over peaches, Whip cream and put
on top of pie. Chill in ice box,

P E ACH DUMPLINGS

16 canned Del Monte peach
halves

3 oz. cream cheese

4 Tbsp, brown sugar
2 Tbsp. butter
Pastry for 2-crust pie

Mrs, . William Gore

Drain peach halves. Blend cream cheese with 2 Tbsp, of the brown
sugar. Roll pastry 1/8″ thick; cut out eight 6″ squares and 8 t iny rounds for tops,
Place a peach half, cut side up, in center of each square, Fill each peach with 1
Tbsp, cream cheese mix ; top with another peach.half, cut si de down; stick in
toothpicks to hold in place. Sprinkle brown sugar over top and dot with butter,
Overlap opposite corners of pastry to seal and place the rounds on the top of each.
Bake on greased shallow pan in hot oven ( 425°) for 25 to 30 minutes. Remove
toothpicks. Serve warm either plain or with whipped cream,

PECAN PIE

3 eggs, beaten

-41-

Mrs. Audley Case

1 c. Karo syrup (white)
( Continued)

Natchez, Miss.

PECAN PIE (Continued)

1 tsp. vanilla
1/2 c. sugar

2 Tbsp. melted butter
1/8 tsp. salt
1 c. peca ns

Mix ingredients together, adding pecans last. Pour into unbaked pastry
shell. Bake in hot oven, 400°, 15 minutes, reduce heat to moderate, 350° , and
bake 30 to 35 minutes or longer, or until a silver knife inserted comes out cl e an.

PECAN P I E

3 whole eggs
1 c. white sugar
1 c . white Karo

Mrs. Barney Boyles, Jr.

2 Tbsp. melted butter
2 Tbsp. yellow corn meal
2 tsp. vanilla
1 1/2 c, chopped pecans

Beat sugar and Karo together. Add eggs one at a time and beat well after
each addition. Bake in uncooked pie shell at 325° about 1 hour or until set.

PECAN P IE

1 c . sugar
1 c . dark corn syrup
1/2 stick butter
3 eggs, well beaten

Mrs. Curtis L. Collins

2 c . pecans
1 tsp. vanilla
1 tsp . lemon juice
1 9″ unbaked pastry shell

Combine sugar, corn syrup and butter in saucep a n, Bring to a boil , stir-
ring constantly until butte r is melted. Remove fr om heat and gradually add h ot
syrup to beaten eggs, stirring constantly . Add nuts a nd cool to lukewarm. Add the
van illa and lemon juice. Pour into unbaked shell and bake at 375° for 35 to 40
m i nutes.

SOUR CREAM PECAN P I E

Crust for one 9″ pie
Pecan halves
3 whole eggs
1 egg, separated
1 c . sugar

Mrs. Calvin B. Wells

1 Tbsp. flour
1/4 tsp. ground cardamom
1 c . d airy sour cream
1 c . chopped pecans
1/ 2 c . finely chopped dried apricots

Beat whole eggs and egg white until light. (Save yolk.) Gradually beat
in 1 c . sugar until well blended , Stir in flour and cardamom. Fol d in sour cream,
chopped pecans and apricots. Pour into pastry shell, Beat egg yolk and brush over
pecan- topped pastry. Sprinkle with sugar.

VIRGINIA CHESS PIE

1/2 stick butte r
1 1/2 c . granulated sugar
4 eggs

Juice of 2 lemons or
l tsp. vanilla

1 scant Tbsp. corn meal

Miss Sue Fowler

Work butter and sugar together. Break eggs into butter and sugar m ixture
and stir until well broken and worked in , but do not bea t. Add lemon juice and corn
meal. Bake i n a rich pasuy pie crust (not vanilla wafer or graham cracker crust)
and bake in moderate oven at 350°.

EASY MERINGUES (About 2 Dozen) Mrs. Beth Carl ton

2 egg whites 2 c. chopped nuts
2 c. powdered sugar (measure; sift) 1 Tbsp. vanilla

Stir sugar into beaten egg whites, add vanilla and nuts. Drop by teaspoon-
fuls onto heavy brown paper. Bake in pre-heated oven, 350°-375° until golden brown.
Slip brown paper from cookie sheet, place on damp towel till cool. Cookies will lift
off easily.

-42- Natchez, Miss.

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·•—–·– ——–.· –·-u—-0——–1——————- —–. . . • • • . .

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COOKING SUGGESTIONS

To toa st cocoanut for cakes, put in pie pan and place i n moderate oven.
Stir ofte n from e dges, to brown e venly.

•
Flour should be sift ed once before measuring. Fill the cup without packing.

•
Do not grease the sides of cake pans, grease only the bottoms.

•
When beating egg whites do not tap beater on bowl of egg whites. The

ja rring of beater will cause the whites to lose a great deal of their fluffiness.
The beater should be tapped on the hand to clear off the whites.

•
If home churned butter is used, use equal parts of butter and lard or other

shortening.

•
Eggs should be at least three days old before using in cakes.

•
SLOW OVEN—— – — 250 to 325 degrees
MOD ERA TE OVEN – – – – 350 to 37 5 degrees
HOT OVEN- – – – – – – – – – – 400 to 450 degrees
VERY HOT OVEN—– 450 to 500 degrees

•
When making cake icing or candy consisting of milk or cream and sugar,

add one teaspoon of ordinary table syrup for each cup of sugar used. Boil in the
usual way. Your finished product will be much smoother and not so apt to becom£
mgary.

PRESERVED CHILDREN

Take 1 large field, half a dozen children, 2 or 3 small dogs, a pinch of
brook and some pebbles. Mix the children and dogs well together; put them
on the field, stirring constantly. Pour the brook over the pebbles; sprinkle the
field with flowers; spread over all a deep blue sky and bake in the sun. When
brown, set away to cool in the bath tub.

COOKIES AND CAKES

CHO COL ATE ANGEL FOOD CAKE Mrs. Paul D ‘ Antoni

1 c. cake flour (sifted before
measuring)

1/2 c . cocoa
2 c . sugar
1 1/2 c. egg whites (room temp.)

1/2 tsp. salt
1 1/2 tsp. cream of tartar
1 1/2 tsp. vanilla
1 tsp, almond flavoring

Combine flour, cocoa and I cup sugar and sift fou r times. Place egg
whites in large mixing bowl , add salt and beat egg whites at high speed until foamy
(about 1 minute), Add cream of tartar and continue beating until stiff but not.dry,
about 3 minutes, Add remaining sugar slowl y – takes about 1 minute, Add flavoring •

Re- set control to slow.est setting. Add flour mixture quickly, but slow
enough to thoroughly blend flour through the egg whites D requires about 2 mi.nutes.
Pour in tube pan and bake in preheated oven , 325°, for about 65 minutes. When
removed from oven, invert pan on wire rack until cool. Does not need icing but
one can be used, preferably ?-minute one.

PEACH ANG EL CAKE

1/2 c, orange juice
1/2 c, lemon ju ic e
1/4 tsp, salt ,
1 1/2 c, sugar
6 egg : yolks
1 1/2 tsp. lemon peel

Mrs. Russell Brown

1 Tbsp. unflavored gelatin
1/4 c. cold water
6 egg whites
2 c , crushed fresh peaches or

2 boxes frozen peaches
. 1 large angel food cake (may be

ready-made cake or cake mix)

C ombine juices, 3/4 c. sugar, lightly beaten egg yolks and salt in top
of double boiler over hot water, stirring constantly until mixture coats back of
spoon. Add gelatin which has been dissolved in 1/4 cup cold water. Let cool, add
lemon peel. Beat egg whites until stiff and add 3/4 c. sugar gradually, continuing
to beat until whites hold sti ff peaks. Fold egg whi tes gently into custard. Break
cake into bite size pieces. Place a layer of cake pieces in large, flat glass dish or
angel cake mold which has been greased or has been lined with wax paper. Cover
with custard, then a layer of peaches. Repeat with cake, custard and peach layers
until all is used , ending with custard on top. Let chill four hours , or until well set.
Serve with whipped cream and a maraschino cherry. This cake is delicious when
orange sections , well drained, are added around the side of the serving dish.

Serves 12 to 16,

WHITE ANGEL CAK E

2 1/4 c, cake flour
3 1/4 tsp. baking powder
1 tsp. salt
1 1/4 c. sugar

1/2 c. Snowdrift
1 c. sweet milk
1/2 c. egg whites
1 tsp . van ill a

Mrs. Paul Klutts

Grease and lightly dust with flour two 8 or 9″ round cake pans.
Sift dry ingredients together. Sift again into large m ixer bowl. Add

shortening and 2/3 c . milk. Beat 3 minu tes on low speed of inixer. Scrape beat-
ers and bowl. Add egg whites and 1/3 c . milk. Add vanilla. Beat 2 minutes at
medium speed. Pour into cake pans and bake in 350° oven for 25 or 30 m inutes .
Remove from oven and allow to cool 10 minutes before taking from pan. Cool the
cake on wire rack and frost,

Frosting for White Angel Cake:

1 7 /8 c. sugar
3/4 tsp. white com syrup
3/4 c. wa ter

-43 –

2 egg whites
1 tsp. vanilla
1 can grated coconut

Natchez, Miss.

WHITE ANGEL CAKE (Continued)

. Mix sugar, syrup and water together • . Boil until mixture spins a thread.
Pour over egg whites. Add v anilla. Beat until of _spreading consistency. Spread the
frosting between layers ; sprinkle with coconu~. Frost outside and top of cake.

Sprinkle remainder of coconut on cake.

APPLESAUCE CAKE

1/2 c. shortening
(1/2 stick butter and 1/2 stick oleo)

1 c. white sugar
1 1/2 c . applesauce
1 c. raisins
2 c. sifted all purpose flour

1 r.sp. cinnamon
1 tsp. nutmeg ,
2 tsp. soda
1/2 tsp. cloves
1/2 tsp. salt
1 c. chopped nuts

Mrs. Swink Hicks

Cream shortening and sugar. Heat applesauce; add with raisins to sugar
mixture. Cool. Sift dry ingredients together, and gradually beat into sugar mix-
ture. Add nuts. Pour into greased loaf pan. Bake in 325° oven for 1 hour. Turn out
on rack to cool.

APPLE SPICE CAKE

2 c. sugar
1 1/4 c, Wesson oil
3 eggs
3 c. plain flour, sifted
1 tsp. soda
1 tsp . vanilla

1 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
1 c. chipped pecans
1 c. raisins or dates

Miss Sue· Fowler

3 c. chopped, peel ed apples

. Comb ine sugar and oil and stir at high speed. Add eggs one at a time and
beat 1 minute each. Add sifted dry ingredients. Mix well, Add apples, nuts, raisins
and vanilla. Bake at 325° for 1 hour and 15 to 30 minutes in tube pan which has been
greased and floured. Cool in pan,

BRAZIL NUT CAKE

3/4 c. sifted all purpose flour
3/4 c. granul ated sugar
1/2 tsp. baking powder
1/2 tsp. salt
3 c. Brazil nuts

Mrs. John M. Harwood

2 pkgs. dates, about 1 lb.
1 c. candied cherries
3 eggs
1 tsp. vanilla
2 slices candied pineapple

Preheat oven. Grease and line with wax paper a 9×5″ loaf pan. In sifter,
place first four ingredients. In large bowl, place nuts, dates, cherries and pineap-
ple. Sift flour mixture over these, Mix with hands until nuts and fruit are well
covered. Beat eggs until foamy; add vanilla and stir into nut mixture until well
mixed. Bake 1 hour and 45 minutes ±n 300° oven. Cool in pan 45 minutes on wire
rack. Remove from pan; peel off p aper. Cool o.n rack. Wrap in aluminum fo il
and store in refrigerator.

CHEESE CAKE

2 c. graham cracker c ru mbs
1/2 c. sugar
1/2 c. melted butter (1 stick)
2 8- oz. pkgs. cream cheese
1 c. milk

Miss Dorothy Lee Snead

2 eggs
2/3 c. sugar
1 Tbsp. lemon juice
1 c. commercial sour cream
2 Tbsp. sugar
1 tsp. vanilla

Combine graham cracker crumbs , sugar and melted butter. Press into
sides and bottom of 9″ spring-form cake pan to form crust. Cream Philadelphia

-44- Natchez, Miss.

CHEESE CAKE (Continued)

cream cheese with milk until smooth. Blend in egg yolks, sugar and lemon juice,
Fold in beaten egg whites (stiff but not dry). Pour into crust and bake at 375° for
20 minutes. Remove from oven and let stand 15 minutes. Increase oven temper-
atur-e to 425°,

Meanwhile combine sour cream, sugar and vanilla. Carefully spread
over baked filling just before returning to oven to bake 10 minutes, Cool. Chill
overnight before serving. (10 – 12 servings.)

CHERRY MUFFINS

4 Tbsp, butter
1/2 c. sugar
1/2 c. brown sugar
2 eggs (yolks) beaten

Mrs. Dal Robertson

1 c . flour
1/4 tsp. baking powder
2 c . ground pecans
Maraschino cherries
2 egg whites, well. beaten

Butter tiny muffin tins. Sprinkle with finely ground pecans. Preheat
oven to 400°.

Cream together the butter, white sugar , brown sugar. Add the 2 beat-
en egg yolks and beat until blended. Sift flour and baking powder together and
add to mixture. Mix well. Stir in 2 Tbsp. maraschino cherry juice. Fold in the
2 well beaten egg whites.

· . Pla_c~ 1 Tbsp. batter in each muffin ring. Place 1 cherry in each ring.
Cover wnh additional batter , bei ng careful not to fill more than 2/3 full. Sprinkle
the batter with remainder of ground pecans. Bake in preheated oven 10 minutes.
Remove muffins and roll in additional granul ated sugar while warm. Makes 2 or 3
dozen.

These muffins may be stored in tight container, Flavor improves with
storage.

CHOCOLATE PAN CAKE

2 eggs
1 tsp. soda
1/2 c. buttermilk
1 tsp, van ill a
1 c. water
2 Tbsp. cocoa

1 stick margarine
1/2 c. shortening
2 c. plain flour
2 c, sugar
1 /2 tsp. salt

Mrs. John Davis

Mix eggs, soda, buttermilk and vanilla. In another bowl sift flour,
sugar and s_alt togethe_r. In· a saucepan , put o_leomargarine, water, shortening and
cocoa._ Bung to _a boil_ and pour over flour mixture, beating while adding. Add
egg

0
mixture • . Mix unpl “:ell blended. Bake on a greased, floured cookie pan at

350 for 25 mmutes. Dur mg the last 5 minutes of baking, start icing.

Icing:
1 stick oleomargarine
2 Tbsp. cocoa
1 tsp. van ill a

1/2 c. nuts
6 Tbsp. m ilk
1 box powdered sugar

. . Melt_ oleomargarine and cocoa; add vanilla, sugar, milk and nuts,
Sur until well mixed. Spread on cake immediately after taking from oven.

CINNAMON

COFFEE CAKE

Cream together:
1 stick butter

2 c, flour
1 tsp. soda

Add 2 whole eggs.
Sift together :

-45 –

Mrs. Ben Dudding

1 c. sugar

1 1/2 ·tsp. baking powder
1/2 tsp. salt

Natchez, Miss.-

CINNAMON COFFEE CAKE (Comimled)

Alternate this mixture wilb. 112 pilllt sour cream. Add 1 tsp. vanilla.
Put h alf of mixtme in angel food cake pan. .
Mix a linle mg,ai (2 Tb!p.} amd cinnamon (1 Tbsp.) togetba and sprinkle

over batter. Add 1est of batta and s:pmkle tCIP wiib ciunamon. sugar and finely
chopped nuts and dots of bona.

Bake at 35Clt fOI’ about 35 to

COFFEE CAKE

1/2 c. shorrening
3/4 c. sugar
1 tsp. vanilla
3ew
2 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda

Mrs. Sim Callon

1/2 Pt. sour cream
6 Tbsp. butter or· margarine. softened
1 c. firmly packed brown sug;n
2 up. cinnamon
1 c. chopped nuts

Cream sboneniog. sug;n and vanilla thor:ougb]y. Add ew. singly. beat-
ing well after each addition. Sift ftour. baking powder and soda together. Add to
creamed mixture alternately with sour cream. blending after each addition. Spread
half of batter in 10″ tube pan that has been greased. Cream butter, brown sugar and
cinnamon together. Add nuts; mix well. Dot batter in pan evenly with half of nut
mixnue. Cover with remaining batter. Dot with remaining nut mixnue. Bake at 350°
about 50 minutes. Cool.

COF-FEE CAKE

2 sticks oleo or buner
2 c. sugar
2ew
1 c. sour cream

Mrs. Frank L. Byars

1 / 2 tsp. vanilla
2 c. cake flour. sifted
1 tsp. baking powder
1/4 tsp. salt

Cream oleo. sugar. ew. sour cream and vanilla. Add sifted ingredients
at one time. Put half of this mixture in greased tube cake pan. Sprinkle 1/2 top-
ping over this. Then pour in remaining baner and rest of topping. Bake at 350° for
50 or 60 minutes.

Topping:
1 c. pecans, chopped

fine

Mix thoroughly.

2 tsp. sugar
1 tsp. cinnamon

DATE NUT CAKE WITH WHIPPED CREAM ICING

2 Tbsp. butter
1 c. sugar
1 pkg. pitted dates
1 c. boiling water
1 tsp. baking soda

Margaret (Mrs. Geo. M.) P. Marshall

1 egg .
2 scant c. flour
2 Tbsp. baking powder
1 c. pecans
1 pt. whipping cream
3 Tbsp. powdered sugar

Cream together butter and sugar. Pour boiling water over cut up dates.
Add soda to water. Let cool. Add to butter and sugar. Separate egg; beat yolk
and add to mixture. Then add sifted flour and baking powder. Add broken pecan
pieces and last of all add egg white, which has been beaten stiff.

Bake at 350° until straw comes out clean (in two cake pans).
Ice top, between layers and sides with whipped cream, to which has

been added 3 Tbsp. of powdered sugar.

-46• Natchez, Miss.

FRUIT CAKE

1 lb. butter
4 c . sugar
12 eggs
1 c. buttermilk
1 tsp. soda
6 c. flour (1/2 rub on fruit)
1 lb. raisins
3/4 lb. citron
1 lb. figs

Mrs. Ben A. Dudding, Jr.

1 lb. dates
1 1/2 lb. pineapple
1 1/2 lb. cherries
1 1/2 lb. orange and lemon peel
4 fresh apples, chopped fine
2 qcs . shelled pecans (or more)
2 tsp. c l oves
2 tsp. c innamon
2 tsp, nutmeg
1 pt. strawberry preserves

Cream the butter and sugar, Add eggs and beat slightly. Add butter··
milk and soda and mix. Add remaining ingredients one at a time. Cook in tube
or loaf pans in a 250° oven for 2 to 3 hours.

DATE FRUIT CAKE

1 can Eagle Brand condensed
milk

1 lb. dates, chopped

Mrs. Gilmer McLaurin

1 1/2 lb. grated coconut or 2 cans
(4 oz. size) Baker’s moist
Southern Style

2 c. nuts (pecans) chopped

Line 2 small or 1 medium sized loaf pan with brown paper, Mix all in-
gredients together and pack mixture into pans. Bake 1 hour in 300° oven until gold”
en brown on top. ·

DEVILS FOOD CAKE

1/2 c. cocoa
2 c. sugar
1 c. butter
1/2 c. sweet or sour cream
1 heaping tsp. soda

3 eggs, unbeaten
1 c. buttermilk
2 c. cake flour
2 tsp. van ill a
1 c. (heaping) soda

Mrs, Odell Anders

Mix cocoa, sugar, melted butter arid cream together. Add eggs and
buttermilk. Beat until blended. Sift the flour and soda and add to the mixture.
Beat until thoroughly blended. Add vanilla. Pour into layer cake pans which have
been greased and floured. Makes 2 large layers or three thin layers. Bake in 300°
oven for about 35 minutes,

This cake is good frosted with Buttermilk Icing.

DEVILS FOOD CAKE SQUARES WITH FUDGE FROSTING

3/4 c. shortening
2 1/2 c. sugar
3 eggs
3 c. flour, sifted
1 1/2 tsp. salt

Mrs. Orvis D, Marlow, Jr.

3/4 c . cocoa
1 1/2 c, hot coffee
1 1/2 tsp . van ill a
1 1/2 tsp. baking soda
3/4 c. boiling w acer

. Cream the shortening until light, Add the sugar gradually, beating
unul fluffy. Beat in the eggs, one at a time. Combine cocoa and coffee and add
to mixt!-1re, Add vanilla, Slowly fold in flour which has been sifted together with
salt. Dissolve soda in the boiling water and mix into the batter. Pour into two
9x9x2″ square cake pans which have been greased and lightly floured. Bake at 325°
for about 50 minutes.

Fudge

Frosting:

6 sq. unsweetened chocolate
1 lb. confectioners’ sugar
1/3 c. hot w acer

-47-

2 eggs
4 Tbsp. butter, softened
1 tsp. vanilla

Natchez, Miss.

DEVILS FOOD CAKE SQUARES WITH FUDGE FROSTING (Continued)

Heat chocolate in double boiler over simmering water just until melted.
Remove from heat and mix in sugar and hot water. Add eggs; then beat in the but-
ter, adding 1 Tbsp. at a time. Add vanilla. Chill m’ixture in refrigerator for about
30 minutes. Beat vigorously until it reaches spreading consistency.

FRUIT COCKTAIL CAKE

2 c. flour
1 tsp. soda

1 1/2 c. sugar
1/4 tsp. salt

Mrs. C. H. Hearon

M i x all dry ingredients together, then add:
1 egg
1 #2 can fruit cocktail 1 tsp! van ill a

Grease and flour 2 x 9 x 13″ pan. Bake at 350° for 35 to 45 minutes.

Icing:
1 small can evaporated milk

Mix. Boil 10 minutes. Add:

1 c. coconut

1 stick butter
2/3 c. sugar

1 c. chopped pecans

Pour over cake while still warm.

HERSHEY BAR CAKE Mrs. Gene Murray

8 plain Hershey bars 5 1/2 oz. can chocolate syrup

Melt in double boiler and cool.

2 c . sugar
2 sticks oleo or butter
4 eggs

2 1/2 c. flour
1 c. buttermilk
1/2 tsp. soda in buttermilk
1 tsp. vanilla

Cream butter and sugar, add eggs, one at a time. Add flour and butter-
milk alternately; fold in chocolate mixt ure and vanilla. Bake in 300° oven in tube
pan for 1 1/2 hours.

HOT MILK CAKE

1 stick margarine
1 c. milk
4 eggs
2 c. sugar

Mrs. William Cuthbertson

2 c. sifted flour
2 1/2 tsp. baking powder
1/ 4 tsp. salt
1 tsp. vanilla

Dissolve margarine in milk over low heat and let stand until cool, Beat
4 eggs well in large bowl. Gradually add 2 c. sugar to eggs. Reduce mixer speed
and · add 2 c. sifted flour and 2 1/2 tsp. baking powder. Add 1/4 tsp. salt to eggs
and sugar. Add 1 tsp. vanilla to milk mixture. Combine with egg mixture by beating
until just mixed. Pour into three cake pans or put in angel cake pan.

Bake at 325° to 350° for about 30 m i nutes.

JAM CAKE

6 eggs
2 c. sugar
1 c. butter
1/2 c. buttermilk
2 c . seedless blackberry or

strawberry jam
-48-.

2 tsp. soda
2 tsp. allspice
2 tsp . nutmeg
2 tsp. cloves
3 c . flour
1/2 tsp. salt
Natchez, Miss.

Mrs. E. L. Henderson

JAM CA KE (Continued)

Cream butter and sugar, add eggs, beating after each addition, Add
jam, then milk and flour, with salt, spices and soda, sifted in, ending up with
flour. Pour into three cake pans and bake at 325° – 350° for about 30 minutes.

Filling:
2 eggs
1 1/2 c. sugar
1 c. raisins
1 c. nuts

1 c. cocoanut
1 c. sweet milk
2 Tbsp. flour

Scald milk, add eggs, beaten with sugar and flour. Cook in double
boiler or heavy pan until coats spoon, Add ra isins, nuts and coconut. Mix well
and cook over low heat until thick enough to spread. This can be .prepared while
cake is baking, Cool cake partially and spread on filling. This cake keeps well
for 10 days to 2 weeks. ·

OLD FASHIONED JELLY ROLL

1 c. sifted cake flour
1/4 tsp. salt
3/4 tsp. baking powder
5 eggs, separated

Mrs. Orvis D. Marlow, Jr.

1 tsp. · grated lemon rind
2 Tbsp. lemon juice
1 c. sugar
1 c. currant jelly

Sift the flour with salt and baking powder. Beat egg yolks until thick
as m_ayonnajse. Stir. in lemo1: rind and _juice and beat well. Gradually add sugar,
beaung until very thick. Whip egg whites until stiff but not dry. Add the flour to
the yolk mixture alternately with the egg whites, in three additions, folding in
gently and thoroughly. Pour into a 15 1/2 x 10 1/2 x l” jelly roll pan that has been
lightly greased, lined with waxed paper and greased again. Spread batter evenly
and bake in 400° oven for 12 to 14 minutes or until it springs back from the touch.
Turn cake out onto a cloth that has been dusted with confectioners’ sugar. Quickly
re~ove p_aper and trim crisp edges. Roll up _in a towel and cool. Break up jelly in
a bowl_wn~ a fork. Unroll_ cake onto wax~d paper and spread jelly evenly. Roll
up again and place on serving plate seam side down. Glaze and decorate as de-
sired.

Sugar Glaze:
1 Tbsp. lemon ·juice
2 tsp. light _cream

· 3/4 c. sifted confectioners’ sugar
Few drops cooking oil

Stir lemon juice and cream into sugar and beat until sm ooth. Spoon
over cake.

MILKY WAY CAKE

8 Milky Way bars
2 sticks oleo
2 c. sugar
4 eggs

2 1/2 c. flour
1/2 tsp. soda
1 1/ 4 c, buttermilk
1 c,_ chopped pecans

Mrs. C, L. Smith

. Melt Milky Way bars and 1 st ick oleo; set aside. Cream sugar and 1
suck oleo; ~dd eggs; add alternately flour, soda and buttermilk, Add melted candy
and oleo mixture. Add pecans. Bake in tube pan at 325° for 1 hour and 10 minutes
or. until done.

Milky Way Icing:
2 1/2 c, sugar
1 c. evaporated milk
1 stick oleo

6 oz, sem i-sweet chocolate chips
1 c, marshmallow creme

Cook sugar and milk to soft ball stage. Add chocolate chips, marsh-
mallow creme and oleo. Stir until all melted,

– 49- Na tchez, Miss.

OATMEAL CAKE

11/4 c. boiling water
1 c. oatmeal
1 stick oleo
1 c. brown sugar
1 c. white sugar

2 eggs
1 1/3 c, flour
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. soda

Mrs. D. M. Ivins

Pour 1 1/4 c. boiling water over 1 c. oatmeal and 1 stick oleo – cover
and let stand 20 minutes.

. Stir sugar, eggs, flour and seasoning together and mix with oatmeal mix-
ture, Bake at 350° in 9 x 13″ greased and floured pan for 30 minutes.

Topping:
6 Tbsp. melted butter
1/4 c. Pet milk
1 c. brown sugar

1 c. cocoanut
1 c. nuts
1 tsp. vanilla

Stir together. Put on cake while still warm. Put under broiler for 3
minutes or until sugar is melted.

PENNSYLVANIA DUTCH CHOCO L ATE CAKE Mrs. Gerald Buckley

1 c. sugar
1/2 c. Hershey’s cocoa

Cook a few minutes and cool,.

1 c. sugar
3/4 c. shortening
2 eggs, well beaten

1 c. milk

2 1/2 c, flour
1 c. buttermilk mixed wi th
1 tsp • .baking soda ( a llow to react)

Cream shortening and sugar. Add eggs one at a time. Add chocolate,
sugar and milk mixture, Add flour and buttermilk alternately. Bake in two 9″
l,!yers for 30 minutes at 350°.

Icing:
1 stick margarine (soft)
4 Tbsp, cocoa
Milk to soften

POUND CAKE

2 c. sugar
1 c, butter ( not oleo)
6 whole eggs

2 tsp. vanilla
1 box powdered sugar
Dash of salt

2 c. flour
1 tsp, vanilla

Mrs. Dalton Bittle

Cream butter and sugar until very fluffy. Break 1 egg at a time in but-
ter mixture, beating well after each egg. Add vanilla, then sift in flour. These-
cret is in the beating, for this takes the place of baking powder. Bake in greased
and floured 10″ tube pan at 300° until done, approximately one hour,

CHOCOLATE POUND CAKE

1 /2 lb. butter
1/2 c. shortening
1 tsp. vanilla
3 c. sugar
5 eggs

Mrs, Dick Robinson

3 c. flour
1/2 tsp . baking powder
1/2 tsp. salt
4 Tbsp. cocoa
1 c. milk

Cream together shortening and butter. Add sugar and eggs slow ly, Add
the vanilla to creamed mixture. Sift dry ingredients toge ther. Add alternately with
the milk. Stir until well blended. Bake in 9 or 10″ tube pan.

Preheat oven to 325°.

Bake cake for 1 1/2 hours.

-50- Natchez, Miss.

PRUNE CAKE

3 eggs
2 c. sugar
1 c. Wesson oil
2 c. flour (plain)
1 tsp. soda
1 tsp. salt
1 tsp. cloves

Preheat oven to 325°.

1 tsp. cinnamon .
1 tsp. nutmeg
1 c, buttermilk

Mrs. C. J. Hartman

1 c. cooked prunes, drained,
pitted and chopped

1 c. chopped pecans

Beat eggs. Add sugar and Wesson oil. Blend thoroughly. Sift dry in-
gredients together. Add alternately with buttermilk, to the egg mixture. Fold in
prunes and nuts. Pour into greased and floured tube pan. Bake in 325° oven for
approximately 1 hour.

QUEEN ELIZABETH CAKE

*

1 c, boiling water
1 c, dates, chopped
1 tsp. baking soda
1 c. suga-r
1/4 c. butter or oleo
1 egg, beaten

1 tsp. vanilla
1 1/3 c. flour

Mrs. C, E. Schloemer

1 tsp. baking powder
1/3 tsp. salt
1/3 c, nut meats

Pour boiling water over chopped dates and baking soda, Let stand
while creaming-together the sugar, butter, egg and vanilla. Sift in the dry ingre-
dients. Blend together and add nut meats, Pour batter into greased and floured
9 x 12″ pan. Bake in 350° oven for about 30 minutes. Frost with the following
icing:

5 Tbsp. brown sugar
5 Tbsp. cream 2 Tbsp. butter

Boil all- ingredients together for 3 minutes and spread on cool cake.
Sprinkle top with grated coconut and additional nut meats i f desired.

* It is said this is the only cake the Queen makes with her “own little
hands”.

RAISIN CAKE
(Without Milk, Eggs or Butter)

1 c. brown sugar
1 c. water .
1/3 c. shortening

Mrs. Frank Smith

2 c. seeded raisins
1/4 of a nutmeg, grated (or 1/2 tsp.)
1 tsp. c innamon

Boil these ingredients together for 3 minutes. When thoroughly cold
add:

1 pinch of salt 2 c. flour, sifted
1 tsp. soda , dissolved in warm water 1/2 tsp. baki ng powder

Place in l oaf pan. Bake in 350° oven for 30 minutes.

RANGER COOKIES

1 c. shortening (2 sticks oleo)
1 c. granulated sugar
1 c, brown sugar
2 eggs
2 c. corn flakes
2 c. raw oatmeal

-51-

Mrs. R, Lee Chisholm

2 c. flour
1/2 tsp. salt
1 tsp. baking powder
2 tsp. soda
1 c, coconut
1 c. chopped nuts
1 tsp. vanilla

Natchez, Miss. ·

RANGER COOKIES (Continued)

Cream shortening and sugar at medium speed of mixer. Add eggs one at
a time, Add other ingredients in order given, Roll in small balls and press on
cookie sheet by using flat bottom of small juice gl ass dipped in sugar. Bake at 325°
to 350° for 10 or 15 minutes. 125 cookies yield,

SWEET POTATO CAKE

1 1/2 c. cooking oil
2 c. sugar
4 eggs, separated
4 Tbsp. hot water
2 c, sifted cake flour
3 Tbsp. baking powder

Mrs. William Calhoun

1/4 tsp, salt
1 tsp, cinnamon
1 tsp. nutmeg
1 1/2 c, grated raw sweet potatoes
1 c. chopped nuts
1 tsp. vanilla

Combine cooking oil and sugar and beat until smooth. Add egg yol ks and
beat well, Add hot water, then dry ingredients which have been sifted together.
Stir in potatoes, nuts and vanilla and beat well. Beat egg whites until stiff and fold
into mixture. Bake in three greased 8″ layer cake pans at 350° for 25 or 30 minutes.
Cool and frost with:

Frosting:

1 large can evaporated milk
1 c, sugar
1 stick margarine

3 egg yolks
1 tsp, vanilla
1 1/3 c. flaked coconut

Combine the milk, sugar and margarine, egg yolks and vanilla in sauce-
pan, Gook over medium hea t about 12 minutes, stirri ng constantly until mixture
thickens, Remove from heat and add 11/3 cups flaked coconut. Beat until cool
and of spreading consistency.

VANILLA WAFER CAKE

1 1/2 c, sugar
2 sticks butter or oleo
6 eggs
1/2 c. m ilk

Mrs. Elliott Trimble

1 12 oz. box v a nilla wafers
1 can coconut
1 c. chopped p ecans

Cream 1 1/2 c, sugar with 2 sticks of butter. Add 6 eggs one at a t ime.
Then add alternately 1/2 c. milk and one 12 oz. box crushed vanilla wafers. Add
1 can of coconut and 1 c. chopped pecans. Bake in a tube pan for 1 hour and 15 min-
utes in 300° oven,

YUM YU.M CAKE

1/2 c. (about 2 oz.) pecans,
coarsely chopped

Mrs. Henry Doherty

2 Tbsp. butter, softened
1/4 c. firmly packed brown sugar

Blend sugar and butter and add pecans and set aside for topping.

3 oz. marshmallows, cut in
small pieces (or about 1 3/4 c,
miniature marshmallows)

1/2 c. (3 oz.) semi-sweet
chocol ate pieces, coarsely
chopped

2 c. sifted flour
1 1/2 tsp. baking powder

1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. butter
1 tsp. vanilla
1 c. sugar
1 egg, well beaten
3/4 c. buttermilk

Grease bottom only of 9 x 9 x 2″ cake pan.
Sift together flour, baking powder, baking soda and salt. Cream the 1/2

c. butter and vanilla extract together until butter is softened. Add sugar gradually

-52- Natchez, Miss.

DIAL 636-7973
707 CLAY ST.

VICKSBURG, MISS.

D IAL 442-6226
404 MAIN ST.

NATCHE:Z:. MISS.

DIAL FL 2•7628
· 1000 NORTH. STATE ST.

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NATCHEZ, MISSISSIPPI

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NATCHEZ. MISSISSIPPI

COMPLIMENTS OF OUR FR IEN DS

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NAT CHEZ, M I SS.

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FOR RESERVATIONS

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MOTOR HOTEL
& RESTAURANT

NATCH _Ez, M1s,s1ss1PP1

YUM YUM CAKE (Continued)

creaming until fluffy after each addition, Add egg in thirds, beating well after
each addition. Beating only until smooth after each addition, alternately add dry
ingredients in fourths, buttermilk in thirds to creamed mixture. Finally , beat only
until smooth (do not over beat). Mix in the marshmallow and chocolate pieces.
Turn batter into pan. Top evenly with pecan mixture . Bake at 350° for 45 min·
utes, .or until cake tester or wooden pick comes out dean when inserted in center
of cake. Remove from oven and cool in pan.

BENEFIT TEA SQUARES

1 1/2 sticks oleo or butter
2 c. light brown sugar

Mrs. Frank Rigell

2 eggs
1 c. flour
1 c. nut meats

Melt butter, add sugar and flour and beat well. Add unbea ten eggs
and beat well. Mix in nuts. Pour in ungreased 6 x 9″ pyrex pan. Bake in 350°
oven for 25 or 30 minu tes. Cool , cut into squares and roll in powdered sugar,
preferably while still warm.

BISCUIT TORTON I

1 egg white
Salt
1/4 c. sugar

1 c. heavy cream
3/4 c. macaroon crumbs
1 tsp. sherry extract
6 paper muffin cups

Mrs, Sim Callon

Beat egg white and salt until stiff, fol d in sugar gradually. Whip the
cream. Fold c ream and 1/2 c. of macaroon crumbs and sherry extract in with the
egg whites, Turn into 6 paper muffin cups and sprinkl e with remaining 1/4 cup of
macaroon crumbs. Place in freezer for 2 hours. Serves 6.

BROWN SUGAR DROPS

1 c. soft shortening
2 c. brown sugar, packed
2 eggs

Mrs. Paul G, Green

1/2 c. sour milk or water
3 1/2 c . sifted flour
1 tsp . soda
1 tsp. salt

Mix shortening, sugar and eggs, stir in milk. Sift flour, soda and salt
together and stir in. Chill at least I hour. Drop by teaspoonfuls about 2″ apart on
ligh.tly greased baking sheet. Bake until set. about 8 to 10 minutes. Makes about
6 dozen soft chewy cookies.

BROWNIES

2 sq. unsweetened chocolate
( 2 oz. )

1/3 c. shortening
1 c. sugar
2 eggs

Mrs. Paul G. Green

3/4 c. flour, sifted
1/2 tsp. baking powder
1/2 tsp , salt
3/4 c . broken nuts

Melt chocolate and shortening together over hot water. Bea t in sugar
and eggs. Sift together the flour, baking powder and salt. Stir into the above mix·
ture. Add nuts and mix well. Spread in well greased pan. Bake until top has dull
crust, about 30 minutes at 350°. Cool slightly. Frost if desired. Cut in squares.

Icing:
Melt over hot water 1 Tbsp. butter and I sq. unsweetened c hocolate.

Blend 11/2 Tbsp. warm water.
Stir and beat in about I c. sifted confectioners’ sugar (until icing will

spread easily).

· 53 · Natchez, Miss. ,

BLONDE BROWNIES

1/ 3 c. melted margarine
1 c. br9w n sugar
1 egg
1 c . flour
1/2 tsp. baking powder q

Pinch of salt
1 c, chopped nuts
1 tsp. vanilla

Mrs. Bryant Reed, Jr.

1 pkg. semi-sweet chocolate pieces
1/ 4 tsp. soda

Mix all ingredients together except chocolate pieces. This will be a stiff
mixture. Pour into 9″ square pan and sprinkle 1 pkg. semi-sweet chocolate drops on
top 9f mixture. Bake at 350° for 25 minutes.

CHERRY BROWNIES WITH SAUCE Mrs. Marson Stanfill

1 1/4 c. sugar
1 c . flour
1 tsp. soda
1 tsp . cinnamon
Pinch of salt

1;2· c. chopped nuts
2 c, drained sour cherries (save juice)
1 egg
1 Tbsp. melted butter

Combine ingredients and mix together with beater, Bake 45 minutes to 1
hour in 350° oven.

Sauce:
1 c, cherry juice (use all juice

from can, plus enough water to
make 1 cup)

1/2 c. sugar

1 Tbsp. cornstarch
1 Tbsp. melted butter
1/2 tsp. salt

. Combine ingredients and cook until thick. Serve over ice cream or over
cherry sqµares. Serves 6.

BUTTERFINGERS

7 /8 c. butter
5 Tbsp. sugar
2 c. flour

1 Tbsp, water
1 tsp. van ill a
1 c. chopped pecans

Mrs. Sam Junkin, Jr.

Cream butter and sugar. Mix in other ingredients and chill dough. Shape
in,o finger- like rolls. Bake in 325° oven 15 to 20 minutes. Roll in granulated sugar.
Makes about 60 Butterfingers.

BUTTER SQUARES

1 stick butter
1 stick oleo
1 c . sugar

1 egg yolk
2 c: flour
1 tsp. vanilla

Mrs. H. C. Doherty

Cream butter, oleo and sugar together, Add beaten egg yolk; add flour
and vanilla. Spread mixture on cookie sheet as thinly as possible. Use egg whit e to
spread on top. Sprinkle with chopped or ground pecans. Bake at 350° about 20 min-
utes but watch for over-browning. Cut in squares and cool,

CHIPMUNK BARS

1 c. boiling water
1 c, chopped dates
1 3/4 c. sifted flour
1/4 c. cocoa
1 esp. soda
1/2 tsp. salt

Mrs. Bryant Reed, Jr.

1 c. shortening – half butter
1 c, sugar
2 beaten eggs
1 tsp. van ill a
1/2 c. chopped nuts
1 c. semi- sweet chocolate drops

Pour boiling water over dates. Let cool. Measure sifted flour. Add the
cocoa, soda, salt and sift together. Cream shortening, add sugar gradually, cream-

-54- Natchez, Miss.

CHIPMUNK BARS (Continued)

ing until light and fluffy . Add eggs and vanilla ; beat well. Then add flour , al-
ternating with date mixture blending after each addition. Pour batter into 15 x 10
x l” pan which has been greased on bottom, Sprinkle on nuts and chocolate drops
and press lightly into batter. Bake at 350° for 25 to 30 minutes.

CHRISTMAS COOKIES

3 c. chopped pecans
1/2 lb. red candied pineapple
1/2 lb, green candied pineapple
1/2 lb. red candied cherries
1/2 lb. white raisins
1/2 lb. green candied cherries
1 stick butter
1 c. brown sugar

Mrs. J. W. Brown

1 tsp . allspice
1 tsp . cinnamon
4 eggs, well beaten
1/2 esp. salt
Pi nch of soda
3 Tbsp . sweet milk
4 c. sifted flour
3 Tbsp. wine or whiskey

Cream butter, add sugar, and well beaten eggs. Add milk. Sift dry in-
gredients several times, Mix nuts and fruits to dry ingredients , then add batter
mixture. Add whiskey or wine. Drop on greased cookie sheet. Bake at 325° for 15
to 20 minutes.

CRANBERRY DROP COOKIES

1/2 c, butter or margarine
1 c. white sugar
1 c. light brown sugar, packed
1/4 c. sweet milk

3 c. flour
1 tsp, baking powder
1/2 tsp. salt
1/4 tsp. soda
1 c. chopped nuts

Dolores Porter

2 Tbsp. orange juice
1 egg 2 1/2 c. chopped cranberries, raw

Heat oven to 350°. Cream sugar and butter, beat in egg, milk and
orange juice, Measure flour, sift the flour , baking powder , soda and salt together.
Mix with the sugar mixture, then blend the nuts and cranberries. Drop by teaspoon-
fuls on cookie sheet. Bake 10 – 15 minutes. Makes about 10 dozen small cookies,

DUTCH THREE LAYER COOKIES Mrs, Calvin B, Wells

Bake at 350°.
1st layer:
1 c. flour 1/2 c. butter
2 Tbsp. sugar

Mix and put in 9″ square pan and bake until light brown. Add :

2nd layer:
1 c. brown sugar 1/2 c. finely chopped pecans
2 eggs 2 Tbsp. flour
1 c. coconut 1/2 tsp. baking powder

Mix and spread on first layer and bake. Add:

3rd layer:
2 Tbsp, butter Juice of 1 lemon
1 c. powdered sugar

Cream butter, add sugar and lemon juice and beat,
Pour over the rest while hot. When cool, cut in squares.

GERMAN CHOCO L ATE COOKIES

2 bars Baker’s German chocolate
2 Tbsp. butter
2 eggs
1/4 c. sugar

-55-

1/4 c. unsifted flour
1/4 tsp. baking powder
1/4 tsp. cinnamon
1/8 tsp. salt

Natchez, Miss.

Stroud’s Restaurant
Mrs. Alyne Stroud

GERMAN CHOCOLATE COOKIES (Continued)

1 tsp. v an ill a 1 c. chopped nuts

Melt chocolate and butter together. Let cool. Beat eggs until foamy, add
sugar, 2 Tbsp. at a time, beat until thick. Blend in chocolate mixture. Add flour,
baking powder, cinnamon, salt, vanilla and nuts. Drop by teaspoonfuls on greased
baking sheet. Bake at 350° for 8 to 10 minutes.

GRAHAM CRACKER DREAM BAR

1 c. butter
1/2 c. milk
1 c. sugar
1 egg
1 c. chopped nu ts

Mrs. Ben A. Dudding, Jr.

1 pkg. graham crackers
2 c. powdered sugar
1/2 c, butter or oleo
1 /2 tsp. vanilla
1 c. cocoanut

Lme bottom of 9 x 13″ pan with a layer of whole graham crackers. Melt
1 cup of butter or oleo. Add 1/2 c. milk, 1 c. sugar, 1 egg slightly beaten. Cook the
m ixture, stirring constantly until boiled. Add 1 c. coconut and 1 c. chopped nuts,
1 c. crushed graham crackers. Spread mixture over layer of graham crackers, Cover
with whole graham crackers, as on bottom. Frost with 2 cups of powdered sugar, 1/2
cup butter, 1/2 tsp. vanilla. Cream enough to spread. You may need to add a little
milk. Chill in refrigerator. Serve.

HOLIDAY CO OKIES

4 c. sifted all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 c. oleo

2 c. sugar
3 eggs
1 tsp. vanilla

Mrs. Hugh Tedder

Sift together flour, baking soda and salt, Cream oleo. Slowly add and
beat in sugar and continue beating until well blended. Add eggs, one at a time,
beating well after each addition. Blend in vanilla. Add sifted dry ingredients grad-
ually; blend well, Cover bowl, Chill dough untll firm enough to roll.

Cut with appropriate cookie cutter (heart for Valentine’s, star and tree
for Christmas, etc,) On greased cooky sheet bake 8 to 10 minutes or until golden.

If desired, add food coloring to your favorite confectioners’ sugar icing.
Ice, and decorate with red cinnam on candies, silver decors, green crystals, etc .

LEMON SNOWBALLS

1/2 c. soft shortening
2/3 c, sugar
2 tsp. grated lemon rind
1 egg
3 Tbsp , strained lemon juice
1 Tbsp. water

Mrs. Richard Place

1 3/4 c. flour, sifted
1/4 tsp. soda
1 /2 tsp. salt
1/4 tsp. cream of tartar
1/2 c. nuts, finely chopped
Confectioners’ sugar

Preheat oven to 350°.
Mix together thoroughly the shortening, sugar, lemon rind and the egg.

Stir in lemon juice and water. Sift dry ingredients together and stir into mixture.
Add nuts.

Flour hands and form dough into balls the size of a small walnut. Place
about l” apart on ungreased baking sheet. Bake 10 – 15 minutes in moderate oven,
350°. When done, cookies a re light brown on bottom, but not on top, Remove
immed iately from baking sheet and roll in confectioners’ sugar. Makes about 4
dozen cookies.

NORTHLAND COOKIES

Mrs. Carl B. Kendrick

6 Tbsp. oleo 1 c. brown sugar

– 56- Natchez, Miss.

NORT HL AND COOKIES (Continued)

1 tsp. soda
1/2 tsp. salt
1/2 tsp. cinnamon

1 3/4 c. flour
1/2 c. cold water
1/2 c. nuts, chopped

Cream brown sugar and oleo. Add dry ingredients which have been
sifted toge~her. Add these ingredients alternately with the wate r. Add nuts. Place
dough on ll_ghtly !lo~red board and knead well, Shape into a roll and wrap in wax
paper, Chill u?tll firm (several hours or_ overnight) •• Slice and place l” apart on
u~greased cookie sheet, Bake about 6 mmutes at 400 • Remove from cookie sheet.
Yield :. 6 dozen,

OATMEAL COOKIES

1/2 c. butter
1 c. sugar
2 eggs
1/2 c. buttermilk
1 3/4 c . flour
1 tsp. salt
1/2 tsp. cinnamon

1/4 tsp. nutmeg
1 / 2 tsp. soda
1 c. oatmeal
1 c. raisins or dates
1 tsp, cloves
2 tsp. baking powder

Mrs. John Coffey

. Mix and drop by teaspoonfuls on greased cookie sheet. Bake in 350°
oven unul brown,

OAT ME AL C HOC OLA TE COO KIES Mrs. Beth Carlton
NAHS Home Economics Dept.

1 stick margarine
2 c. sugar
1/2 c. milk
1 /4 c. cocoa

1/2 c. peanut butter
1 Tbsp. vanilla
3 c. quick oats
Pinch of salt

Heat first four ingredients to a rolling boil, stirring occasionally. Re-
i:iove fro1!1 heat. Add peanut butter, vanilla and quick oats and salt, Stir until all
is_v.:ell mixed. Drop by teaspoonfuls on wax paper and set aside to cool. A very nu-
tnuous and easy snack after school.

EASY ORANGE VAN ILLA WAFER COOKIES

12 oz. pkg. vanilla wafers
1 small can frozen orange juice

(thawed)

1 c. powdered sugar
1 c. finely chopped nuts
1/4 stick butter

Mrs. E. M. Holt

. Crush van~lla wafers. Mix all ingredients, Add more butter if neces-
sary. Roll mto balls size of small walnuts and roll in powdered sugar, May be
frozen,

PECAN CRISPS Mrs. Swink Hicks

2 sticks butter “‘ 2 c. flour
1 c. sugar 1 tsp, cinnamon
1 egg, separ;ted. . 3/4 c. pecans, chopped

1 suck oleomargarme may be substituted for 1 stick of butter,

. . Cream butter and sugar, Add egg yolk. Add flour which has been
sifted with _the cinnamon. Mix together well and spread on large greased cookie
sheet. Sprmkle the pecans on top and press into dough lightly. Smear with slight-
ly beaten egg white. Bake at 325° for 25 minutes. Cut into squares immediately.

-57- Natchez, Miss.

PECAN COOKIES

3 1/2 c . flour
1 tsp. soda
1 c. pecans
2/3 c. shortening

1/2 tsp. salt
1 tsp. cinnamon
3 eggs
2 c. brown sugar

Mrs. Bryant Reed, Jr.

Cream sugar and shortening. Add eggs. Mix in dry ingredients which
have been combined and add pecans. Make into roll and put in refrigerator over-
night. Slice and bake at 400° until nice and brown.

PECAN CRESCENTS

1 c. soft butter or margarine
1/4 c. confectioners ‘ sugar
1 1/2 tsp. water

Mrs. John D ‘Antoni, Jr.

2 tsp. van ill a
2 c. unsifted flour
1 c. chopped pecans or other nuts

Cream butter and 1/4 c. confectioners’ sugar. Add remaining ingredients
and mix well. Shape ·into rolls about 1/2″ diameter and cut in l” pieces. Put on
cookie sheets and pull down ends to form crescent shapes. Bake in moderate oven,
375° about 15 minutes. Roll in confectioners’ sugar when cool. Makes about 6 doz.

PRALINE COOKIES

1 Tbsp. flour
1 egg white
1 c. light brown sugar

Mrs. Gerald Foret

1 tsp. vanilla
2 c. pecan halves

Beat egg white until almost stiff. Fold sugar and flour into egg white.
Add vanilla and pecans. Drop on well buttered cookie sheet. Bake at 275° for 25 to
30 minutes.

ROCK COO K IES

2 sticks butter or oleo
1 1/2 c. sugar
3 eggs
3 c, flour
2 tsp. c l oves
1 tsp. allspice
1 tsp. cinnamon

1 tsp. soda
1 Tbsp. hot water
2 tsp. van ill a
1 Tbsp. whiskey
3 c, pecans
1 box seedless raisins
2 tsp. nutmeg

Mrs. Van L. Stew art

Cream butter and sugar. Add eggs and mix thoroughly. Sift together the
flour, cloves, allspice, cinnamon and nutmeg. Add to the creamed m ixture. Add
the soda to the hot water and blend into mixture. Add vanilla and whiskey. Fold in
nuts and raisins. Drop from teaspoon onto cookie sheet lined with wax paper.

Bake at 325° oven.

SAND TARTS

1 c. butter
3/4 c. powdered sugar
2 c , self r ising flour

Mrs. Leon Dunn

2 tsp. vanilla
1 1/2 c, nuts, chopped fine

Cream butter and sugar. Add flour , vanilla and nuts. Form m ixture into
small balls. Bake on an ungreased cookie sheet in a 350° oven for 25 to 30 minutes.
Roll in powdered sugar while warm,

SK I LLET COOKIES

1 stick oleo
3/4 c. sugar
2 c. chopped dates
1 c . chopped nuts

-58-

Mrs. Sam Junkin, Jr.

2 eggs, beaten
2 c. Rice Crispies, toasted
Angel Flake coconut , or confectioners’

sugar
Natchez, Miss,

SKILLET COOKIES (Continued)

Melt oleo. Stir in eggs, sugar and dates, Cook 8 to 10 minutes. Add
Rice Ctispies and nuts. Mix well. Cool slightly. Shape teaspoonfuls into balls and
roll in Angel Flake coconut on confectioners’ sugar.

TOFFE E BARS

1/2 c 0 butter
1/2 c. oleo
1/2 c. brown sugar
1 c. white sugar.

Mrs. Jame·s Krestensen

1 egg, beaten
1 tsp. vanilla
2 c. cake flour
1 Hershey bar (10 oz.)

Cream shortening and sugar until light. Add 1 beaten egg and 1 tsp.
vanilla. Add 2 c. cake flour and mix well. Spread thinly on two large cookie
sheets. Allow for expansion. Bake at 350° for 15 to 20 minutes ••

. While bars are baking melt Hershey bar. Spread on warm baked cook-
ies. Sprinkle 1 cup finely chopped nuts. Cut.while warm.

BUTTERMI LK ICING

2 c. sugar 1/2 c. buttermilk
1/2 c. melted butter

Mrs. Odell Anders

Mix all above ingredients together and cook until it makes a soft ball
when dropped in cold water. Remove from heat and hand beat until creamy.

Especially good when used to frost devils food cake.

TOPPING FO R ANGEL FO O D CAKE Mrs. Henry Doherty

3 Tbsp. confectioaers’ sugar
1/4 c. drained crushed p ineapple
1/4 c. blanched almonds

(toasted and chopped)

1/2 c. J;oasted coconut
1 c. whipping c ream

Fold 3 Tbsp. c onfectioners’ sugar, drained pineapple, aJmonds and
coconut into whippi ng cream, whipped stiff. Spread on whole cake – ot top slices
wi th it.

FLUFFY WHITE FROSTING

3/4 c. sugar
2 egg whites
2 Tbsp. water

3 Tbsp. corn syrup
1/4 tsp. salt
1 tsp. vanilla

Mrs. Robert Marler

Combine in top of double boiler sugar , egg whites , water, corn syrup
and salt. Cook over rapidly boiling water, beat ing with electric mix.er or rotary
beater until m ixture stands in peaks. Remove from heat, add vanilla. Beat until
mixture is of spreading consistency.

PINEAPPLE FILLI NG

1 can crushed pineapple (large size)
1/2 c. sugar
1 envelope unflavored gelatin

Mrs. Claude Porter

1/4 c. cold water
1/4 pt. whipping cream
1 recipe for two layer white

or yellow cake

Having already prepared and baked one two-layer yellow or whi te
cake, cut each layer in half (while warm), forming four layers. Do not sep arate
until ready to frost •.

Pour pineapple, including juice into saucepan. Add sugar and bring
to a boil. Mix gelatin with the cold water and stir until dissolved. Add to pine-
apple mixture and allow to cool. Chill. Whip cream and fold into pineappl e
mixrure. Put between layers and on top of cake. Return to refrigerator until-ready
to serve.

-59- Natchez, Miss.

PEANUT BLOSSOMS

1 3/4 c, sifted flour
1 tsp. soda
1/ 2 tsp, salt
1/2 c, white sugar
1/2 c, brown sugar, firmly packed
2 T bsp, milk

1 tsp . vanilla
1/2 c, shortening
1/2 c; peanut butter
1 egg
Chocolate kisses

Mrs. J. W. Brown

Cream shortening and peanut butter. Gradually add the white and brown
sugar, creaming well. Add unbeaten egg, milk and-vanilla, Beat well. Blend in the
dry ingredients which have been sifted together, Add the dry ingredients gradually,
stir until well blended, Shape by rounded teaspoonfuls in balls. Roll in sugar.
Place on ungreased cookie sheet, Bake at 375° for 8 minutes.

Remove from oven and place chocolate kisses on top of each, pressing
down so that cookie cracks around edge. Bake 2 or 5 minutes longer.

Extra Recipes Here:

-60- Natchez, Miss.

KITCHEN MEASURES

3 tsp. —– — — ———1 Tbsp.
2 Tbsp. ——————1 fluid oz.
4 Tbsp. ——-‘———–1/4 cup
6 Tbsp. ——————3 /8 cup
8 Tbsp. —- – – – ———–1/2 cup
16 Tbsp. ————- — –1 cup
1 cup—– —– —- – —–8 fluid ounces
2 cups ——————-1 pint
2 pints – – —————-1 qt.
4 qts. —— — —– — —- -1 gal.
8qts. – —— – — – ——-1 peck
4 pks.– ——- ———–1 bu.
16 oz.————– ——1 lb.
2 c. liquid —————1 lb.
4 c. flour——— – — – ,–1 lb.
2 c. granulated sugar——1 lb.
2 2/3 c. brown sugar ——1 lb.
3 1/2 c. powdered sugar —1 lb.
2 c. butter —————1 lb.
2 c. solid meat ———–1 lb.

1 lb. brick butter —- — —2 cups
9 medium s i zed eggs——-1 lb.
4 Tbsp. fl o ur — – – —- – — – 1 oz.
2 tsp. butter or salt — — —1 oz.
1 oz. chocolate– — ——-1/4 c. cocoa

sq .. bitter chocolate——1 oz.
peck tomatoes- – – – — —- -15 pounds

MEASURE ABBREVIATIONS

Teaspoon—————- tsp.
Tablespoon ————– Tbsp.
Ounce————- – —– oz.
Cup — ——– – ——- – –

Pint ——– – – – ———
Quart —— ———- – —

Gallon — — ———- —
Peck- – – – – – – – — – – – – – – – – – –
Bushe l —— —— — – — –

Pound —— — ———–
Square – – — – – — ———

c.
pt.
qt.

g a 1.
pk.
bu.
1 b.

sq.

APPLE CRISP

4 apples, sliced (about 1 qt.)
1/2 tsp. cinnamon (or nutmeg)
1/2 c. water
1/4 tsp, salt

DESSERTS

1/2 c . sugar
1/2 c. flou r
4 Tbsp. butter

Mrs. Ben A. Dudding , Jr.

Butter a fire- proof baking dish and fill with apples , water and cinna-
mon. · Work together the othe ingredients until crumbly, spread over the apple
mixture. Bake uncovered for about 30 minutes in a 350° oven.

APRICOT FRUIT RING

1 lb. dry apricots
1 c, water

Soak and cook.

Mrs. Carl B. Kendrick

1/2 c. sug~r

Dissolve 3 pkgs. lime jello in 5 cups boiling water. Mix well and add:

1 #2. can crushed pineapple,
drained

1 c. slivered almonds

Remove 1/3 cup of apricot mixture for topping and add remainder to
jello mixture. Chill. Serve with following topping: ·

1/2 pt, whipped cream
1/4 c. confectioners’ sugar
1/2 tsp. vanilla

CHARLOTTE ROUSSE

1 env. gelatine
1/4 c. cold water
4 eggs, separated

1/2 lb. cream cheese
1/3 c. apricot m ixture

Mrs . Dalton Bittle

1/2 Pt. whipping cream, whipped
3/4 c. sugar
1 tsp. van ill a

In top of double boiler soak gelatine in cold water. Beat egg yolks
with 1/2 c, sugar. Beat egg whi tes with 1/4 c, sugar till soft peaks form. Beat
cream not too stiff. Put gel atine over boiling water. When melted; pour in a
very fine stream into egg yol k mixture, stirring fast all the time.. Quickly fold
in whipped cream. Then fold in egg whites and vanilla. Pour into mold and chill.
Serve with additional whipped cream , if desired . · Pieces of broken angel cake
may be folded in after egg whites, if desired.

CHEESE CAKE

Crust:
3/4 pkg. zwieback
1/4 c. sugar

1/2 c. mel ted butter
1 tsp. cinnarrion

Mrs. Irving Swartz

Mix ingredients. Press 3/4 of mixture on bottom and side of a 10″
spring form pan. Pour in c heese filling,

Cheese Filling:

ored,

2 lb. cream cheese (less
can be used with

good results)
1/8 tsp. salt
1 c. sugar

4 eggs, well beaten
1 Tbsp. lemon juice
1 pt. sour cream
5 Tbsp. sugar
1 tsp. van ill a

Cream the cheese. Beat eggs and 1 c . sugar until thick and lemon col –
Add to the cheese wi th 1 tsp. lerrion juice and salt. Beat well with rotary

·61- Na tchez, Miss.

CHEESE CAKE (Continued)

beater, · Pour into lined spring form pan, Bake in moderate oven, 375°, for 20 min-
utes,

For Sour Cream Dressing only:
Blend the cream , 4 Tbsp, sugar and vanilla. Spread over partially baked

cake. -Sprinkle with remaining zwieback crumbs, Bake in hot oven 475° for 10 min-
utes. When cool place in refrigerator for several hours. Remove an hour before it is
served,

Strawberry Topping:
Omit crumbs on top of cake. Cook the extra 10 minutes as when using

sour cream. Spread with Strawberry Glaze: · _

1 pt. strawberries
2 tsp. lemon juice

1 Tbsp. cornstarch
1/4 c. cold water

Dissolve cornstarch in cold water, Bring fruit to boil. Add cornstarch.
Cook 3 minutes or until mixture clears. Add lemon juice. Cool and spread ,

CHERRY CRUNCH DESSERT

1 can cherry pie filling
1 box white cake mix

1 c. chopped pecans
1 stick butter

Mrs. Sam Junkin, Jr.

Spread cherry pie filling in bottom of 8″ square pyrex dish, Spread 1 c.
of dry white cake mix evenly over filling . Sprinkle 1/2 c. chopped nuts over mix.
Spread another cup of cake mix over nuts, then 1/2 c. nuts over the cake mix. ~ •

Melt 1 stick of butter and pour over top. Bake at 350° for approximately
35 minutes or until brown on top. Serve, when cool, with whipped cream,

C HOC OLA TE GLAZED EC LAIRS

Eclairs:
1 c. water
1/2 c. butter or oleo
1 c, sifted flour

1/ 4 tsp. salt
4 eggs

Mrs. Orvis D. Marlow, Jr.

Bring water to boil in medium size saucepan. Add butter or oleo. When
melted, add flour and stir v i gorously until mixture leaves the sides and bottom of the
pan and forms a soft ball. Remove from heat, cool slightly. Then add eggs, one at
a time, beating until smooth after each addition. Continue beating until mixture is
velvety. Drop from spoon into greased baking sheet in mounds about 1 x 4″, allow-
ing space in between for doubling in size. Bake at 450° for 15 minutes then at 350°
for 35 to 40 minutes. Remove and cut tops to cool.

Filling:
1 pkg. vanilla pudding

and pie filling (reg. size)
1 c. milk

2 egg yolks
1/2 c. whipping cream

Combine pudding mix and milk in a saucepan. Cook and stir over med-
ium heat until mixture begins to t hicken. Beat egg yolks slightly. Add a little hot
pudding mixture to eggs. Stir to blend. Then stir egg mixture into pudding in sauce-
pan. Cook, stirring constantly, until mixture comes to a full. Boil. Remove from
heat. Chill. Whip cream and fold into chilled pudding. Fill eclairs with chilled
mixture.

Chocolate Glaze :
1/4 c. butter or oleo
4 sq. unsweetened chocolate
1/4 c. boiling water

-62-

2 c. sifted confectioners’ sugar
1/8 tsp. salt
1/2 tsp. vanilla

Natchez, Miss.

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Natchez, Miss.

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Men’s, Women’s 4~d Children’s Shoes

414 MAIN STREET

NATCHEZ, MIS§o

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• . GIFTS
PHONE 442-0247

516 MAIN STREET 431 COLUMBIA ST.
NATCHEZ, MISS. BOGALUSA, LA.

“Shoes for the Entire Family”

NATC HE Z, MISS.

C H OCOLATE GLAZED ECLAIRS (Continued)

Mel t together 1/4 c . butter or oleo and 4 squares unsweetened choco-
late. Beat in 1/4 c. boiling water, 2 c. sifted confectioners’ sugar, 1/8 tsp. salt
and 1/2 tsp. vanilla. Spread immediately over filled eclairs, after mixture is
blended.

BAKE D CUSTARD

3 slightly beaten eggs
1 c. sugar
1/4 tsp. salt

2 c. scalded milk
1/2 tsp. vanilla
Nutmeg

Mrs. J. W. Brown

Combine eggs, sugar and sal t. Scald milk and stir slowly into egg
mixture; add vanilla extract. Pour into custard cups or casserole and sprinkle
with nutmeg. Bake in pan of hot water in moderate oven, 350°, until m ixture
does not adhere to knife, about 30 to 40 minutes. Serve warm or col d.

EGG CUSTARD

8″ or 9″ pie crust
3/4 stick butter
1 c. sugar
1 Tbsp. flour

3 eggs
1 c. milk, scalded
1 tsp. vanilla
Nutmeg to taste

Mrs. Calvin B. Wells

Cream butter with sugar to which flour has been added, Add 1 egg at
a time and mix well after each addition. Add cup of scalded milk. Add 1 tsp. of
vanilla and nutmeg. Pour into 8″ or 9″ unbaked pie crust and cook at 450° for 10
minutes. Reduce heat and bake a t 325° until it -shakes like jello.

FRUIT COMPOTE DE SS E RT

1 can pineapple chunks
1 can dark cherries
1 can pears
1 pt. ice cream

Mrs. Frank Rigel!

1 can peach halves
1 can unpeeled apricots
1 can frozen orange juice
1 small can coconut (toasted)
1/2 c. brown sugar

Drain all fruits (saving juice for future salads or punch), and place in
large casserole dish in 350° oven. Bake for one hour occasionally stirring. During
the l ast 10 minutes of cooking, add brown sugar to orange juice (undiluted) and
spoon well over all fruits. Bake for only 10 m inutes more, While fruit is baking
take ice cream and form into scoops or balls and roll into toasted coconut. Return .
to freezer until ready to serve. To serve, ladle generous servings of fruit into
compote and top with ice cream balls. Serves 8 easily.

Compote may be used without the ice cream balls and served as a frui t
casserole with dinn er.

FUDGE DESSERT

4 eggs
2 c. sugar
1 1/2 sticks butter
1 c. broken pecans

2 Tbsp. cocoa
1/2 c. flour
Pinch salt

Mrs. John Coffey , Jr.

Beat eggs well. Add sugar and be at well. Me l t cocoa in butter and
add to egg mixture. Add remaining ingredients and beat well. Pour into unbuttered
cake pan and place in pan of water. Bake at 350~ for about 40 minutes This should
be crisp on top and like thick sauce underneath, Serve with ice cream:

-63- Natchez, Miss.

HOLIDAY DELIGHT

3 c. sugar
1 c, Karo

Mrs, Carl B. Kendrick

1 1/2 c. light cream

Combine and cook to soft ball stage over medium flame, Remove from
heat and beat immediately. It will.begin to thicken and change color.

Add 1 1/2 tsp. vanilla and continue beating. Then add :

1/2 lb. Brazil nu ts
1/2 lb. pecans
1/2 lb. walnuts

1/2 lb. candied cherries
1/2 lb. candied pineapple (green)

Pack into a waxed papered loaf pan and press down firm ly with wet spoon.
Chill 24 hours. Slice thin.

PEACH COBBLER

1 c, flour
1 Tbsp. sugar
1/3 c. shortening

1 /2 tsp. salt
2 Tbsp. water

Mrs. C. J. Beauvais

M ix flour, shorten~g until the consistency of coarse corn meal. Add salt
and sugar and water, Roll out. . . .

Peel 9 peaches, slice thm, Place m casserole dish •. Add 1 c. sugar, 1 c.
water, 1 stick butter. Place strips of pastry on top and brush with butter, Bake for 30
minutes in a 350° oven.

P INEA P PLE SH E RBET

1 pt. milk
1/2 c. pineapple juice
1/2 c. sugar

1 Tbsp. lemon juice
1/2 tsp. lemon rind

Mrs. T . A. Bearry

Combine all ingredients, mixing well. Pour into freezing tray a nd freeze
until partly set. Scrape out into a bowl and whip. until light and creamy. Re t urn to
tray and finish freezing.

BANANA P U DD ING

1 c. pl us 2 Tbsp. flour
1 / 4 tsp. salt
2 c. milk

3 eggs, separated
1 tsp. vanilla

Mrs. J. W. Brown

6 med. bananas, well ripened
Vanilla w·afers ·

Combi ne sugar, flour and salt in top of double boiler. . . .
Stir’ in m ilk; stir c onstantly till thick. cook about 15 mmutes, su 1i st-ir-

ring constantly. Beat egg yolks, stir gradually into hot m ixture. and cook a_bout 5
minutes longer, Remove from heat; add vanilla extract~ Line casserole wnh w a-
fers· top with layer of ban anas, sliced thin. Pour a p ortion of custard over the banan-
as. ‘Make 2 layers of wafers and. bananas. Beat egg whites stiff. Pile on top of the
pudding and bake at 350° until golden brown,

BR E A D PU DD ING Mrs. Henry Doherty

4 or 5 slices of bread (stale bread is best – may use whole wheat, wh ite or m ixed)

2 eggs
1/2 c. m i lk
Milk to moisten
1/2 c. coconut
1/2 c. broken nut meats.

1/2 c. raisins
1 or 2 mashed b ananas, if desired
2 T bsp, melted oleo
1/2 tsp, Vanilla
1/2 tsp. nutmeg

Mix in casserole or loaf pan and add enough m ilk to moisten well. Bake
at 350° until done (toothpick test) and crusty. Serve wit h nutmeg sauce. (Cont. )

-64- Natchez, Miss.

BREAD PUDDING (Continued)

Sauce :
1/3 c, sugar
2 Tbsp, flour
1 1/2 to 2 c, milk

1 Tbsp. oleo
Dash of salt

Mix sugar and flour in saucepan and gradually add milk and ,other in-
gredients except oleo. Cook until thick. Add oleo while hot and sprinkle ‘-‘lit..h n ut-
meg when served.

CARAMEL BREAD P U DDING

1/2 c. sugar
1 qt. sweet milk
1 c. broken bread slices,

lightly packed

2/3 c. sugar
3 eggs
2 tsp. vanilla
1 1/4 tsp. salt

Mrs, Ben A. Dudding, Jr.

Melt 1/2 c. sugar in iron skillet, Heat milk to boiling point. When the
sugar is caramelized , pour into milk and stir until the sugar is completely dissolved,
Remove from fire, Add bread to the milk and sugar and let stand about 1/2 hour.
Care should be used not to add too much b.read. Use 2 or 3 slices at the most. Beat
eggs slightly. Add 2/3 c. sugar, vanilla an.d salt and add to milk and bread, Pour
into buttered pudding pan and bake in a moderate oven for 1 hour. Let cool and serve
with. heavy cream. •

KENTUCKY NUT PUDDING

6 egg whites
2 c. sugar

1/2 c. cooked prunes
1 c. nuts

Mrs. Cha~les Fort

Beat egg whites until stiff, almost dry. Beat in 2 c, sugar gradually.
Fold in chipped prunes and nuts, Put in oblong greased pyrex dish. Bake for 1 hour
at 275° •

LEMON FLUFF PUDDING

3 eggs, separated
1/4 tsp0 salt
3/4 c, sugar
3 Tbsp •• flour

2 Tbsp. margarine
1/4 c. lemon juice
1 Tbsp. grated lemon rind
1 c. milk

Mrs. Rudy Case

Preheat oven to 325°. Pl ace egg whites and salt in small bqwl and mix
until stiff. Place egg yol ks and all ingredients in large bowl. Mix for 2 or 3 min•
utes until well blended. Add beaten egg whites and fold in at low speed. Pour in-
to ungreased 11/2 quart shallow casserole. Set in pan of water in oven and bake 40
to 45 minutes.

GRATED SWEET POTATO PUDDING

4 c. raw sweet potato, grated
1 c. sugar
1 c. milk
1/4 c, molasses
1/8 tsp, salt

4 eggs
1/2 c , butter
1 wine glass whiskey
1 tsp. allspice
1 tsp, cinnamon

Mrs. c. E, Rhodes
Georgetown, s. c.

Grate potatoes in m ilk. Add sugar, molasses, mel ted butter, spices,
salt , whiskey and well beaten eggs, Place in casserole dish and bak~ at 350° for
40 minutes.

-65- Natchez , Miss.

SALAD DESSERT

11/2 pkg. small marsh.mallows
1 #3 can sliced pineapple
I can seedless grapes

(white cut in halves)
1 l arge bottle maraschino cherries
1 pt. whipping cream

3 Tbsp. vinegar
Juice of 1 lemon
3 egg yolks
3 Tbsp. water
1/2 tsp. salt

Mrs. w. s. Bush

Dice pineapple. Mix fruit, nuts and marshmallows. Let drain. Beat egg
yolks slightly. Add salt and water. Cook over low heat, stirring constantly, until
thick. Let cool. Add lemon juice. Fold in first mixture , then add cream which
has been whipped thick, Chill and serve as salad or dessert.

SWEET POTATO PIE

1 1/2 c. hot mashed sweet
potatoes

3 eggs, slightly beaten
1/3 c. brown sugar, firmly

packed
Dash of salt
1/4 tsp. cinnamon

Mrs. T. A. Bearry

1 tsp, nutmeg
1/4 c. milk or cream
2 Tbsp. butter or margarine
1 tsp. vanilla
1 pie crust
1/4 tsp. ginger

Combine all ingredients and turn into a past ry lined pie plate. Bake in a
hot oven 450° 10 minutes, reduce heat to 350° and bake 30 minutes longer, or until
pie is set and crust browned.

TEXAS SK ILLE T COBBL E R

1 stick butter
1 1/2 c. sugar
1 c~n . cherries and juice

Mrs. Frank McGehee

1 c. flour
2 Tbsp. baking powder
1/2 c. milk

Melt 1 stick of butter in skillet. Add 1/2 c. sugar and 1 can cherries with
all of juice. Mix remaining cup of sugar, flour, baking powder and 1/2 cup milk
and spread over cherry mixture in skillet. Bake in 350° oven for 25 minutes. Leave
skillet in oven after heat is turned off and a llow cobbler to get crusty. Serve with
ice cream or whipped cream on top•

Extra Recipes Here:

-66- Natchez , Miss,

.. RESERVES

ANDY

TEMPERATURE TESTS FOR CANDY MAKING

There are two different methods of determining when candy has
been cooked to the proper consistency . One is by using a candy ther –
mometer in order to record degrees, the other is by using the cold water
test. The chart below will prove useful in helping t o follow candy re –

cipes:

TYPE OF CANDY DEGREES COLD WATER

FONDANT, FUDGE 234 – 238° SOFT BALL

DIVINITY, CARAMELS 245 – 248 FIRM BALL

TAFFY 265 – 270 HARD BALL

BUTTER SCOTCH 275 – 280 LIGHT CRACK

PEANUT BRITTLE 285 – 290 HARO CRACK

CARAMELIZED SUGAR 310 – 321 CARAMELIZED

In using the cold water test use a fresh cupful of cold water for
each test. When testing remove the candy from the fire and pour about
1/ 2 tsp. of candy Into the cold water. Pick the candy up in the fingers

and roll into a ball if possible.

In the SOFT BALL TEST the candy will roll into a soft ball which
quickly loses its shape when removed

from the water.

In the FIRM BALL TEST the candy will roll into a firm but not
hard ball. It will flatten out a few minutes after being removed from

water.

In the HARD BALL TEST the candy will roll into a hard ball which

has lost almost all plasticity and will roll around on a plate on removal

from the water.

In the LIGHT CRACK TEST the candy will for m brittle threads

which will soften on removal from the water.

In the HARD CRACK TEST the candy will form brittle threads in
the water which will remain brittle after being removed from the water.

In the CARAMELIZING the sugar first melts then becomes a gold-
en brown. It will form a hard brittle ball in cold wate r

PRESERVES – JELLY – CANDY

CHOCOLATE CANDY

2 c. sugar
1/2 c. milk
4 Tbsp. cocoa
1 stick oleomargarine

Mrs. H. c. D’oherty
3 c . oatmeal (quick cooking)
1 c. coconut
1 c, nuts, chopped
1 tsp. vanilla

Into saucepan put sugar , milk, cocoa and margarine. Bring to a rapid
boil and remove from heat, Add remaining ingredients and m ix well. Drop by the
teaspoonfuls on wax paper and cool. Yield : 48.

Coconut and nuts may be omitted and 1 c. crunchy peanut butter added.

CHOCO L ATE FU D GE

1 1/2 c. milk
3 c. sugar
1/3 c. Hershey’s cocoa
Pinch salt

Mrs. Wesley Caldwell

1 Tbsp. white Karo
1 tsp. van ill a
4 Tbsp. butter
1 c. chopped nuts

Mix sugar, cocoa and salt in fairly large saucepan , then stir in Karo
syrup. Add milk, cook over low to medium heat, stirring occasionally, until the
mixture forms a soft ball.

Remove from heat, stir in butter and vanilla. Beat until mixture is
thick. Add nuts and pour onto buttered plates.

CHOCOLATE FUDGE

2 sq. Baker ‘s unsweetened
chocolate

3/4 c. milk

2 c. sugar
Dash of salt
2 Tbsp. butter
1 tsp . vanilla

Mrs. s. D. Hollis

Place chocolate and milk in heavy saucepan. Cook and stir over very
low heat until blended, Add sugar and salt; stir over medium heat to a boil. Con-
tinue boiling, without stirring, until a little forms a soft ball in cold water (or to a
temperature of 234°). Remove from heat. Add butter and vanilla, cool to l uke-
warm (110°). Then beat until mixture holds its shape. Pour a t once into buttered
8×4″ pan. Cut when cold. Makes 18 pieces.

COCONUT HAYSTACKS

1 c. brown sugar
1 c. corn syrup
1/2 c, dark molasses

1/2 c. milk
1/4 tsp. salt
2 Tbsp . butter
1 l b. coconut

Mrs. Lacy Williams

Mix sugar, molasses, milk and sal t, and cook to soft ball stage. Add
butter and coconut. Stir well, When mixed pour on buttered dish. Cool , then shape
and place each haystack on wax paper.

CRUNCHIES Mrs. Beth C arlton

I large pkg. butterscotch bi ts
1 can Chinese chow mein noodles

1 can Planters peanuts

Melt bits over hot water or in an electric skillet set on low. When
comple!ely mel ted , remove from he at and add other two ingre dients and stir or
toss until completely coated. Drop by teaspoonfuls on wax paper and set aside to
cool. May place in refrige rator.

Delicious! Teenagers love ’em!

-67- Natchez, Miss.·

DATE LOAF CAND Y

3 c . sugar
1 c . milk
1 Tbsp. butter
8 oz. pkg. dates, cut up

3 Tbsp. Karo
1 tsp. vanilla
2 c. chopped pecans

Mrs. Paul G. Green

Cook sugar, milk and Karo syrup until a soft ball forms in cold water.
Add dates. Cook 5 minutes longer, stirring constantly. Take off fire and add but-
ter , vanilla and pecans. Beat until nearly hard. Pour onto wet rag and roll. When
hard wrap in Reynolds Wrap or wax paper.

DIVINITY

3 c. sugar
2/3 c. white Karo syrup

1/3 c . water
2 egg whites
1 tsp. van ill a

Mrs. R. D. Colter, Jr.

Boil sugar, Karo and water to soft ball stage. Start adding a teaspoonful
at a time to beaten egg whites. Keep beati ng and increase liquid to 1/3 mixture
until all is used. After mixture is real stiff, add vanilla and beat until stiff enough
to drop by teaspoonfu ls onto waxed paper. (And I always fold in 1 1/2 c. chopped
pecans just before doing this.)

If mixture does not get stiff, put ,in double boiler or place bowl over boil-
ing water and beat until i t is stiff enough to drop.

DIVINITY

3 c. sugar
1/2 c . white Karo
3 egg whites, beaten stiff and dry

Mrs. Wesley Caldwell

1 1/4 c. chopped nuts
3/4 c. water

Mix sugar, syrup and water and pinch .of salt. Cook until m ixture forms
a soft ball, then add syrup mixture to beaten egg whites, beating all the time until
mixture thickens.

Stir in nuts and vanilla and beat until creamy, Drop or pour into buttered
pan.

PINK DIVINITY

3 c, sugar
3/4 c, light com syrup
3/4 c, water
2 egg whites

Mrs, Sam Junki n, Jr.

1 pkg. raspberry jello
1 c. chopped walnuts
Green cherry snips for decorati on

Brush 9″ square baking pan with soft butter. Combine sugar, syrup and
water in 3 quart saucepan, Heat slowly, stirring UDtil sugar is dissolved. Bring the
mixture to boil and cook to 252° (hard ball stage). Beat egg whi tes until fluffy.
Gradually add dry jello, beating to stiff peaks. Pour thin stream of hot syrup into.
egg whites , beati ng constantly until m ixture holds its shape and loses gloss. Fold 111
nuts and pour into pan.

With knife dipped in hot water, mark top in squares, before divinity sets.
Decorate with green cherry snips or pecans.

ORANGE PECANS

2 c . light brown sugar
1/2 c. sweet milk
1 Tbsp. vinegar

Grated rind of 2 oranges
1 lb, pecans

Mrs. Frank Smith

Combine sugar and milk in saucepan. Add vi negar, Boil un:il forms ~
soft ball in cold water, Pour mixture over pecan halves. Add grated nnd and sur
until nuts are coated.

-68- Natchez, Miss.

PEANUT BRITTLE

2 c. sugar
1 c. raw Spanish peanuts

2/3 c. white Karo
1/3 c, water

Mrs. Bess-Ivine

Combine the 4 ingredients; cook.over medium heat to hard crack stage
(30b0 ). Remove from stove and add 1 tsp. bak\ng so~a. Stir until taffy color. Pour
onto greased cookie sheet. When hard, break rnto pieces.

PEANUT BR I TTLE

3 c. sugar
1 c. light com syrup
1/2 c. water

Mrs. R. D. Colter, Jr.

3 c, salted peanuts
2 tsp. baking soda

In heavy saucepan ~tir together the sugar, water and.com syrup. Cook
over medium heat, stirring constal).tly, until mixture boils and sugar is dissolved .
Continue cooking, not stirring any more, until temperature on candy thermometer
reaches 280° • Add salted peanuts, stirring, and stir constantly until temperature
reaches 300°. (Watch closely, this doesn’t take .too long.) Remove from heat.
Quickly stir in baking soda, pour on two large buttered cooky sheets ?r trays o~
marble blocks. (If it doesn’t spread out enough, pull edges gently with tongs m
two directions at once, will get nice and thin • .) Break up in pieces. Makes 2 1/ 2
pounds.

PRALINES

1 1/2 c, sugar
3/4 c. brown sugar
Pinch soda

Mrs. Curtis P • Adams

1 c. milk
1 c. pecans (or more)
1 tsp. vanilla
1/2. stick butter

Cook sugar, milk and soda until a soft ball forms when tested in cold
water. Remove from stove and add 1/2 stick butter and van illa, Beat, adding pe-
cans, Drop by spoonfuls on waxed paper,

OLD FASHIO N TAFFY

3/4 c. sugar
3/4 c. water

~ Tbsp, vinegar
1 tsp. butter

Mrs. D. M, Ivins

Cook until i t forms a hard ball in cold cup of water, Then take off
stove and pour into a pan with 1 tsp. butter spread on it, As soon as you can handle
it, grease hands slightly and pull until it becomes white and hard. Stretch into long
ropes. When hard, chop into short pieces. Store this 24 hours to soften.

BELL PEPPER JELLY

7 c 0 white sugar
1 1/2 c, white vinegar

Mrs. Dal Robertson

2 c. · ground peppers (red and green
peppers may be combined for color.
add hot peppers if des~red.)

Remove seeds and veins from peppers. Grind finely. Boil peppers,
vinegar and sugar briskly for 3 to 5 minutes. Add 1 bottle of pectin and boil 2 to 3
minutes briskly. Let cool, skim and seal in jars.

Delicious with meats,

STRAW BERRY PR ES ERV ES

1 qt, firm ripe strawberries 3 Tbsp. vinegar
1 qt. sugar

Mrs, R. L. Green

Sprinkle vinegar ove’r washed and stemmed berries and let boil for 3

– 69- Natchez, Miss.

STRAWBERRY PRESERVES (Continued)

minutes. Add sugar and let boil for an additional 6 minutes. Remove from heat
and let stand for 24 hours. Pour into sterilized jars and seal, Do not re .. heat.

These preserves must be made with firm berries, otherwise they will not
remain whole, If you have extra syrup , put into sterilized jars and use for pancakes
or b iscuits.

As with most preserves, you must remove the whi te form on top with a
l arge spoon as the fruit boils.

Extra Recipes Here :

0
Natchez , Miss.

TO QUICK- FREEZE VEGETABLES

Vegetables for freezing are prepared as for cooking, then blanched
(scalded) and packed dry, or with the brine. The dry pack is less trouble
and is satisfactory for all vegetables except green peppers.

Blanching vegetables is important because it minimized loss of fla-
vor and color. To blanch in boiling water, put about one pound of vege-
tables in a fine-mesh wire basket with a wire cover to hold food under the
water and lower into rapidly boiling water, enough to cover food. Cover
the kettle and then COUNT THE TIME RECOMMENDED FOR EACH vege-
table. Afte r blanching, chill quickly and thoroughly, plunge the vegeta-
bles into ice water, or hold under cold running water. When completely
chilled, remove and drain, and PACK AT ONCE.

VEGETABLE

ASPARAGUS

BEANS, GREEN
AND WAX

BEANS, LIMA

CARROTS

CAULIFWWER

CORN, ON COB

CORN, KERNELS

GREENS
Beet, Chard, Kale,
Mustard, Spinach,
Collards, etc.

PEAS

PEPPERS, GREEN

HOW PREPARED

Wash, cut, sort into groups
according to thickness of
stalk. Blanch, chill,

pack.

Wash, stem, slice, cut or
leave whole. Blanch, chill,
pack.

Shell, wash, blanch, chill,
Remove white beans, which
may be used for cooking-pack
Remove tops, wash, scrape.
Slice lengthwise or crosswise
as preferred, or leave small
carrots whole,
Break heads into flowerets
about 1 inch across. Wash,
blanch, chill, pack.
Husk, trim away silk and
spots. Wash, blanch, chill,

pack.

Same as corn on cob. After
chilling, cut off kernels and

ack.
Wash, discard bad leaves,
tough stems. Blanch, chill,

pack.

Shell, sort, blanch, chill,
pack.

Wash, cut away seeds, slice.
Blanch, pack in brine of 1
tsp. salt to 1 c , cold water.

BLANCHING
3 to 4 minutes in
boiling water, de-
pending on size .
Cut: 2 minutes in

boiling water
Whole: 2 1/2 min.

in boiling water .

1 to 2 minutes in
boiling water, de-
pending on size.

Whole: 4 1/2 min.

boiling water
Sliced: 3 minutes

in boiling water.
3 to 4 minutes in

boiling water

7 minutes in boiling
water for slender
ears. 9 for med.
11 for large.

2 minutes in boiling
water.

1 to 2 minutes in
boiling water, de-
pending on size.

3 minutes in boiling
wa ter.

MEAT SUBSTITUTES – BEVERAGES – MISCELLANEOUS

RICE CASSEROLE
(Dellc1ous)
1 stick butter
1 c. chopped onions
3/4 c. chopped celery
1 can beef consomme

Mrs, Barney Boyles, Jr.

1 bouillon cube dissolved in consomme
1 c, washed long grain rice
1 Tbsp. dried parsley flakes
3 Tbsp, chopped almonds

Saute onions, celery, parsley flakes and almonds in butter. Add a
pinch of salt. Mix all ingredients in casserole and bake uncovered about 45 min-
ut~ or until dry. (Can be fixed ahead of time).

ORIENT AL RICE CASSEROLE

1/2 c . wild rice
1/2 c , uncooked long grain rice
1 c. chopped celery
1 c. chopped onion
1 5 oz , can water chestnuts

sliced and drained

Mrs. Joe Herrington

3 Tbsp, oleo
1/4 c. soy sauce
3 oz. can mushrooms, sliced and

drained
1 /3 c. slivered toasted almonds

Add washed wild rice to 2 1/4 c . ·boiling water; simmer covered for 20
minutes; add white rice; bring to boiling; reduce heat, cover and cook 20 minutes
longer (or prepare 1 6-oz. pkg. long-grain and wild rice mix according to label
directions.) Reduce soy sauce to 2 Tbsp. •

Cook onion and celery in oleo until tender. Mix all ingredients, Bake
in 1 1/2 quart casserole at 350° for 30 minutes, Serves 8,

BAKED GARLIC GRITS

1 c , quick grits
1 stick oleo
1 beaten egg
3/4 c. grated American cheese

Mrs. Forrest Colebank

1 1/2 Tbsp. Worcestershire sauce
1 clove garlic, pressed
1/ 4 c. grated American cheese
·Dash of Tabasco sauce

Cook 1 c, quick grits as directed on box, Add 1 stick ol eo 1 beaten
egg, 3/4 c. grated American cheese, 11/2 Tbsp. Worcestershire sauce’ 1 clove
of gaFlic, pressed, and a dash of Tabasco sauce. Mix well in buttered ~asserole
dish. Add 1/4 c . grated American cheese on top. Bake at 350° for 45 minutes
or until brown and bubbly.

EGG NOG

12 egg yolks
12 Tbsp. sugar
2 qts, milk

Mrs. Curt is P. Adams

12 egg whites whipped to a froth
1 qt. cream, whipped lightly
1 pt. bourbon

Cream egg yolks and sugar, add whiskey slowly, milk, egg whites and
cream.

SPICED TEA Mrs. Jim Pendergrast

Boil 5 cups of water. Let steep·for 1 hour:

6 tea bags 2 Tbsp. whole cloves

Remove cloves and teabags, Add:

1/2 c , lemon juice
1/2 c . orange juice

14 Tbsp. sugar
5 c. hot water

Bring to a boil and remove from heat.

-71- Natchez, Miss~

7 – UP RED SATIN PUNCH

2 pts. cranberry juice
1 qt. apple juice

Mrs. Elizabeth Foster

10 bottles (7 oz. each) 7- Up
2 trays 7• Up ice cubes

Chill fruit juices and 7- Up. (Prepare 7- Up ice cubes by pouring addi-
tional 7- Up ihto 2 ice cube trays, Freeze.) At serving time , combine cranberry
juice and apple juice in a punch bowl. Slowly pour in chilled 7- Up. Add ice
cubes, Makes about 35 punch cup servings,

ROSE FRUIT PUNCH

1 c. sugar
1/2 c, water
1 c. strong tea
2 qt. carbonated water

Mrs. Fred Yarbrough

2 c. orange. juice (fresh , frozen or
canned)

1/ 2 c, lemon juice (fresh)
1 pt. strawberries (fresh or frozen)

Combine sugar and water; bring to a boil and simmer 5 minutes. Cool,
then combine with tea and fruit juices, To serve, pour over ice in punch bowl,
stir in strawberries and carbonated water. If frozen berries are used, partially thaw
before pouring in punch. Will serve about 25,

CHRISTMAS OR VALENTINE PARTY DI SH Mrs. Grace Henserling

1 lb, dried prunes
1 c. flour
1 1/4 tsp. baking powder
1/2 tsp. salt

1 Tbsp. sugar
1 egg
1/3 c. milk
2 Tbsp. butter, melted

Cook prunes until tender but still firm. Remove pits and substitute al-
monds or other small nuts.

Sift dry ingredients together. Beat egg thoroughly and combine with the
milk and butter. Add to the dry ingredients and beat until smooth. Chill,

Dip the prunes into the batter and fry in deep fat (375°) about 5 m inu tes
or until golden brown. Drain on brown paper and roll in red or green granulated
sugar.

BARBECUE SAUCE

2 c. vinegar
1/2 clove garlic, mashed
1 Tbsp. Worcestershire sauce
2 tsp. dry mustard

1/4 tsp, Tabasco
1 c. sugar
2 c. catsup
1 1/2 Tbsp. salt

Mrs. Ed Graham

Combine ingredients and simmer for 10 m inutes. Very good with oven
barbecued pork chops or smoked barbecue.

COMBO SAUCE

3 buttons of garlic cut fine
1 c. mayonnaise
1/2 tsp. Worcestershire sauce
1 tsp. black pepper
1 tsp. paprika
1 onion (grated, med. fine)

1 Tbsp. water
Juice of l lemon
Dash of Tabasco sauce
1/2 c. catsup
1/2 c. chili sauce

Salt to taste, Mix and chill. Makes 1 pint.
Cauliflower dip or serve on green salad.

EASY H OLJ,.ANDAISE SAUCE

1/8 tsp. salt
Mrs. Edwin Torrey

Mrs. R. L, Green

2 sticks butter
4 egg yolks Dash cayenne or Tabasco
3 Tbsp. lemon juice

-72- Natchez, Miss;

·MEET ME AT

· THE MONMOUTH

HOME OF . THE BROASTED CHICKEN

204 E . FRANKLIN ST.

. Cl TV CLEA,NERS

“YOUR .APPEARANCE TELLS”

WE SPECIALIZE IN HARD CLEANING

IO EAST FRANKLIN ST. NATCHEZ

FAMOUS B’RANDS . SINCE 1888

COLE’S

NATCHEZ

HENDERSON’S GIFT & BOOK SHOPPE
FINE STATIONERY & BOOKS, ·KODAKS, PHOTO & ART SUPPLIES, GIFTS

TOYS (le GAMES

ESTABLISHED 1908 409 MAIN ST , PHONE 445-5Z72

FOSTER FUNERAL HOME
118 SOUTH WALL ST,

NATCHEZ, MISS ,

BUTTS & YOSTE
JEWELERS

NATCHEZ, MISS. PHONE 445-4063

PLEASE PATRONIZE OUR ADVERTISERS
NATCHEZ, MISS.

FEEDERS SERVI CE NURSERY 8c CO.
AZELLAS-SEEDS-PUR INA C HOW S – FERT I LI ZER-PLANTS

PHONE 442-7488 EAST BY-PASS

AUDLE V P . CASE, PROP.

BAKERY 8c DELICATESSEN
· 109 S. COMMERCE ST . PHONE 442 -6032

FoR THE F 1NER FooDs

RUB~ FOR&ESS, OWNER

NATC HEZ,

D.RIVE iN CLEANERS 8c LAUNDRY
2 LOCATIONS TO SERV E YOU

MORGANTOWN ROAD

193- HOMOCHI TTO

445-8961

. 445-8294

MISS.

PH . 442 -0254 GEORGE J. GUIDO 8c COMPANY N I GHT PH .
W . C . COTHREN , ASSOC . 44 5 -5266 -442-6082

BU I LDER -: DEVELOPER – REAL ESTATE-MEMBER_ NATL. ASSN. OF HOME

. BUILDERS 129 JOHN GLENN NATCHEZ, MISS •

PLEASE PATRONIZE OUR ADVERTISERS

REAL ESTATE

PHONE .2-25 1 I

COMPLIMENTS OF INSURANCE

EVANS-BYRNE AGENCY
. 4 19 MAI N STREET

NATCHEZ , MISS.

•
KENNEDY S A Be . W DRIVE IN

TELEPHONE 442-0491 · NATCHEZ, . MISS .

SEAFOOD & CHICK EN PLATTER S

SHORT ORDERS & ORDERS TO GO

McCALIPS IGA SUPER MARKET
EVERY DAV LOW PRICES

HIWAV 61 SOUTH

. C-CLEAR GLAss · co.
BY – PASS AT HOMOCHITTO ST. NATCHEZ , MIS~.

“GIYE US THE BREAK”

NATCHEZ, MISS.

EASY HOLLANDAISE SAUCE (Continued)

Melt butter until it bubbl es , but not brown. Put remaining ingredients
in blender. Put lid on , turn motor on high speed, take lid off and start pouring but-
ter (hot) in fast steady stream. Turn motor off as last of butter is poured. May be
kept warm over hot water until serving ti me.

HOM EM ADE MUST ARD

1 c, Colman’s mustard (dry)
(2 cans) .

1 c 0 tarragon vin_egar

Mrs. E. E. Eicholz

3 eggs
1 c. sugar

Mix mustard, vinegar and soak overnight. Beat eggs , add sugar and
mustard mixture. Cook in double boile r t ill thick. Stir occasionally .

RAIS I N SAUCE Mrs, J, W, Brown

Simmer : (15 minutes)
1 c. raisins

Make paste of:
2 Tbsp. cornstarch
1 tsp. salt

2 c . water

2 T bsp. sugar
2 Tbsp. cold water

Add to raisins; Heat until thic k. Remove from heat, Add :

1 Tbsp. butter 2 T~sp. lemon _juice

Mi x well. Serve with ham, ham l oaf or roast pork

ROTISSER I E SAU CE

3 buttons garlic, grated
1 c. mayonnaise
1/2 c, catsup
1/2 c. chili sauce ( D.el Monte)
1/2 c. Wesson oil
Salt to taste

Mrs. John D ‘ Anton i , Jr.

1 tsp. mustard
1 tsp. Lea & Perrins
1 tsp, black pepper
1 med. onion, gra ted

plus 1 Tbsp, water
Dash of Tabasco

Mix ·all ingredients well, Chill. Use· wi th boiled shrim p and on head
lettuce sal ad. Makes a bout 1 quart,

SHR I MP SAUCE

Mi x together :
2 clo:ves crushed garlic
1 c. mayonnaise
1/4 c. chili sauce
1/2 c. Wesson oil
1 tsp. pepper

Mrs. J. C ~ Oliver

1 Tbsp. prepared mustard
1/4 c, ketchup
2 Tbsp . water
1 Tbsp. Worcestershire sauce
Dash of Tabasco

Boil shrimp and l_et cool. When cool , put the shrimp into the sauce ,
cover and let marinate overnight in the refr igerator,

V I NAIGRE T TE SAUCE F O R ASPARAGUS Mrs, Harvey Fitzpatrick

3 T bsp. onions, chopped very
fine

3 Tbsp. green pepper, chopped
very fine

2 Tbsp. chives or chives salt
(optional)

• 73 –

2 Tbsp. parsley
2 Tbsp. p im iento, chopped ve ry fine
3 Tbsp. sweet p ickle relish
1/2 c, salad oil
1/4 c. v inegar
1 tsp. salt
2 tsp . sugar

Natchez, Miss.

VINAIGRETTE SAUCE FOR ASPARAGUS (Continued)

Chop first 5 ingredients very fine , then add next 5 ingredients, Mix well,
Pour ·over canned asparagus and let it marinate at least 2 hours, or preferably over·
night. May be served as salad or vegetable. Sauce is very good poured over green
beans.

WINE SAUCE

1/3 c. sugar
1 Tbsp. cornstarch

3/4 c . water
1/2 c. sherry

Mrs. George Junkin

1 1/2 oz. box seedless raisi ns

Combine sugar and cornstarch in saucepan. Stir in cold water and raisins.
Bring to boil, stirring constantly. Boil till clear. Pour into bowl and c ool; add the
wine. Makes 1 cup.

Serve over nut, fruit, pound cake, etc. (Benedictine and other liquers
may be substituted for wine.)

Extra Recipes Here:

– 74- Natchez, Miss.

*
\
\

W E I GHT GAINING C H ARTS

\

‘ I

———
6 EC fio N •..

CAL OR I C TAB L E S

All material in this section was submitted by

Dr. James D. Orr, P. T., Dietitian and Physio-Thera pist

of the Gateway Health Institute, Kansas City, Missouri.

Before using any diet we recommend that you

consult your physician.

EIGHTEEN DAY REDUCING DIET

BREAKFAST: In this diet the same breakfast is used every day and consists of:

1/2 Grapefruit, Melba Toast, Coffee
NOTE: Melba toast is dry bread toasted without butter.

LUNCH

1/2 Grapefruit
1 Egg
6 Slices Cucumber
1 Slice Melba Toast
Tea or Coffee

1 Orange
1 Egg
1 Slice Melba Toast
1/2 Head Lettuce
Tea

1/2 Grapefruit
1 Egg
8 Slices Cucumber
Tea or Coffee

1 Tomato
1/2 Grapefruit
1 Slice Melba Toast
Cottage Cheese
Tea

1 Orange
1 Lamb Chop Lean,

PLAIN

1/2 Head Lettuce
Tea

1 Egg
1 Orange
Tea

1/2 Grapefruit
1 Egg
1/2 Head Lettuce
1 Tomato
2 Olives

l Broiled Lamb Chop, LEAN
1/2 Head Lettuce
1/2 Grapefruit – Coffee

FIRST DAY:

SECOND DAY:

THIRD DAY:

FOURTH DAY:

FIFTH DAY:

SIXTH DAY:

DINNER

2 Eggs
1 Tomato
1/2 Head Lettuce
1/2 Grapefruit
Coffee

1 Small Broiled Steak, PLAIN
1/2 Head Lettuce
1 Tomato
1/2 Grapefruit
Tea or Coffee

1 Lamb Chop Lean, PLAIN
1 Egg
3 Radishes
1/2 Grapefruit
Tea or Coffee

1/2 Grapefruit
Water Cress
1 Small Broiled Steak,
Coffee

1/2 Grapefruit
1 Tomato
2 Eggs
1/2 Head Lettuce
Tea

1 Poached Egg
1 Slice Melba Toast
1 Orange
Tea

PLAIN

SEVENTH DAY:

EIGHTH DAY:

1 Lamb Chop
6 Slices Cucumber
2 Olives
1 Tomato
Tea or Coffee

1 Egg, 1 serving Spinach, PLAIN

1/2 Grapefruit _
1 Slice Melba Toast – Tea

EIGHTEEN DAY REDUCING DIET

LUNCH
1 Egg
1 Tomato
1/2 Grapefruit
Tea

1/2 Grapefruit
1 Lamb Chop, PLAIN
1/2 Head Lettuce
Tea

1 Slice Cinnamon Toast
Tea

1/2 Lobster
2 Cra ckers
1/2 Grapefruit
Tea

1 Egg
1 Slice Melba Toast
1/2 Grapefruit

1 Egg
1 Tom a to
1/2 Grapefruit
1 Slice Melba Toast

1 Egg
1 Slice Melba Toast
1/2 Grapefruit
Coffee

1 Egg
1 Tomato
1/2 Grapefruit
Coffee

1 Lamb Chop, PLAIN
1/2 Head Lettuce
1/2 Grapefruit
Tea

NINTH DAY:

TENTH DAY:

ELEVENTH DAY:

TWELFTH DAY:

DINNER
Any Meat Salad

1/2 Grapefruit
1 Lamb Chop, PLAIN
1/2 Head Lettuce
Tea

1 Small Broiled Steak, PLAIN
1 Stalk Celery
1 Tomato
2 Olives
Tea

1 Broiled Steak, PLAIN
Cole Slaw
1 Tomato
1 Orange

THIRTEENTH DAY:

FOURTEENTH DAY:

FIFTEENTH DAY:

SIXTEENTH DAY:

1/2 Grapefrui t
1 Small Broiled Steak
1/2 Head Lettuce
1 Stalk Celery
Coffee

1 Lamb Chop, PLAIN
1/2 Tablespoonful Catsup
1 Slice Melba Toast
1/2 Grapefruit

1 Small Broiled Steak, PLAIN
1 Small Portion Spinach, PLAIN
1 Orange
Tea

1 Small White Fish, BROILED
1 Small Portion Spinach, PLAIN
1 Orange
Tea

SEVENTEENTH DAY:
1 Small Broiled Steak, PLAIN
1 Tomato
1 Stalk Celery
Coffee

EIGHTEEN DAY REDUCING DIET
LUNCH DINNER

EIGHTEENTH DAY:
1 Chicken Leg, BROILED 1/2 can Pink Salmon
1 Tomato 1 Serving Spinach, PLAIN
1/2 Grapefrui t 1/2 Grapefruit
1 Glass Lemonade – NO SUGAR Coffee
NOTE: You may substitute fish or the white meat of chicken any time for the lamb.
If you have not lost the desired weight you will repeat until you have lost the weight
you wish. This diet takes the weight off slowly, but you do not become flabby.

Oranges may be substituted for grapefruit.

SODA FOUNTAIN OR REST AU RANT
REDUCING DIET

FOR THE BENEFIT OF THOSE WHO ARE UNABLE TO EAT AT HOME

MONDAY WEDNESDAY
BREAKFAST Calories BREAKFAST Calories

Orange Juice 90 Grapefruit Juice

70

1 Slice Buttered Toast 75 1 Bran Muffin 85

Tea or Coffee, Black 0 Tea or Coffee, Black 0

LUNCH LUNCH

Ham Sandwich with Lettuce 200 Chicken Sandwich 170

Ice Cream 200 Ice Cream 200

Tea or Coffee, Black 0 Tea or Coffee, Black 0

DINNER DINNER

Vegetable Soup 80 Tomato Juice 50

Hamburger on a bun 200 Sirloin Steak-3 in. square 200

Ice Cream 200 Baked Potato 100

Tea or Coffee, Black . 0 1 Pat of Butter 100

Total 1,045 Ice Cream 200
Tea or Coffee, Black 0

TUESDAY Total 1,175
BREAKFAST

1/2 Grapefruit 75 THURSDAY
1 Sweet Roll 125 BREAKFAST

Tea or Coffee, Black 0 Orange Juice 90

LUNCH
1 Slice Buttered Toast 75
Tea or Coffee, Black 0

Tomato Soup 100 LUNCH

1 Bran Muffin 85 Egg Salad Sandwich with

Ice Cream 200 Russian Dressing 160

DINNER Ice Cream 200

Chic ken Soup 70 Tea or Coffee, Black 0

Egg and Lettuce Salad, DINNER

Russian Dressing 100 Tomato Juice 50

1 Slice Buttered Toast 75 Hamburger on a bun 200

Ice Cream 200 Vegetable 50

Tea or Coffee, Black 0 Ice Cream 200

T ota l 1, 030 Tea or Coffee, Black 0
Total 1, 025

SODA FOUNTAIN OR RESTAURANT REDUCING DIET
FRIDAY Calories DINNER Calories

BREAKFAST
1/2 Grapefruit
1 Slice Buttered Toast

75
75

Tea or Coffee, Black o
LUNCH

Salmon Salad Sandwich 200
Ice Cream 200
Tea or Coffee, Black o

DINNER
Tomato Juice 50
2 Scram bled Eggs 160
1 Slice Buttered Toast 75
Ice Cream 200
Tea or Coffee, Black O

Total 1,035

SATURDAY
BREAKFAST

Orange Juice
1 Bran Muffin
Tea or Coffee, Black

LUNCH
Bacon & Tomato Sandwich
Ice Cream
Tea or Coffee, Black

90
85
0

225
200

0

Vegetable Soup
Frankfurter on bun
Cole Slaw
Ice Cream
Tea or Coffee, Black

SUNDAY
BREAKFAST

1/2 Grapefruit
1 Sweet Roll
Tea or Coffee, Black

LUNCH
1 Boiled Egg
1 Slice Buttered Toast
Ice Cream
Tea or Coffee, Black

DINNER
Fruit Cocktail

Total

Chicken, 1 Slice White
Gravy
Peas
Mashed Potatoes
Ice Cream
Tea or Coffee, Black

80
200
75

200
0

1,155

75
125

0
70

75
200

0

125
65
40

65
120
200

0

Total 1,160
NOTE: Instead of having butter or rich mayonnaise spread on a sandwich, you
may order ketchup, mustard or pickle relish, all of which have practically no
caloric value. Russian dressing is mayonnaise combined with chili sauce to an
extent which is less fattening. No sugar to be used in any beverage.

BODY BUILDING
AND WEIGHT GAINING DIET

FOR THOSE UNDERWEIGHT OR SUFFERING FROM MALNUTRITION

GENERAL INSTRUCTIONS
Avoid sweet foods such as fruit cocktails, sweet salads, or sweetened fruit juice

at the beginning of the meal, since they blunt the appetite, These foods should
preferably be given at the end of the meal.

Highly spiced foods and extremely fatty foods are not recommended in the be-
ginning.

The caloric intake of the diet should be increased by midmorning, midafternoon
or bedtime lunches of fruit juices, milk or milk drinks and crackers.

Portions should be made fairly large.

Instead of ordinary cane sugar, lactose should be used, since a much larger

quantity of this substance can be used in a dish as a sweetening. Honey may be
substituted.

Rest periods are desirable after meals. Avoid all emotional disturbances
during meals and take at least some outdoor exercise daily.

BODY BUILDING AND WEIGHT GAINING DIET

Light tea and coffee are permissible.
THE DIET SHOULD CONTAIN AT LEAST THE FOLLOWING DIET ARY

ESSENTIALS:
At least one pint of milk, preferably more. This milk may be given as a

drink, or may be used in junket or chocolate pudding.
At least two servings of vegetables, one of which shall be a raw leafy

vegetable. One serving of rice, noodles, macaroni or potatoes is to be included

every day.
One.serving of meat or two eggs per day, preferably both.
Fruit: Two servings of fresh fruit per day.
Breads and cereals: At least four slices of whole wheat bread, and one serving

of whole wheat cereal should be used every day.
Desserts, preferably those made with milk, junket, and chocolate pudding

should be included twice every day.
In addition it is wise to include several multi-vitamin capsules per day, even

though the diet is sound according to the “vitamineral yardstick. ”

HIGH CALORIE DIET

NOTE: In the following High Calorie Diet all foods must be eaten whether you

have an appetite or not.

BREAKFAST
Fruit:

Cereal:

Choice of the following: One half grapefruit, one sliced orange, one
medium sliced peach, baked apple, three stewed figs, or four to six
stewed prunes.
One cup of farina type cereal, with cream and sugar, or oatmeal or
whole wheat cereal or one shredded wheat biscuit with cream and
sugar. White or whole wheat toast with butter or jam.

Egg: Soft boiled, poached, or scrambled egg.
Beverage: Light tea or coffee, cocoa, milk or chocolate,
10:30 A, M, Egg nog, malted milk, hot chocolate, or cocoa.

LUNCH
Soup:

Salad:

Bread:
Dessert:

Beverage:
3:00 P. M.

Choice of: One cup cream of spinach soup, asparagus soup, or tomato
soup.
Choice of: One serving of combination salad, one serving of mixed
vegetable salad, or salmon salad. To this should be added one table-
spoonful of butter, and one tablespoonful of mayonnaise.
White or whole wheat toast, melba toast, bran or whole wheat muffin.
Choice of: Chocolate pudding, bread pudding, tapioca pudding, or any
flavor of gelatine, Raw

fruit is especially good.

Light tea or coffee, cocoa, milk or chocolate.
Milk, (hot or cold), cocoa, malted milk.

DINNER
Meat: Choice of: Generous serving of baked chicken, two lamb chops, or

medium serving of roast beef or beef tongue, medium serving of roast
lamb or steak.

Vegetables:

Salad:

Beverage:
Dessert:

HIGH CALORIE DIET

Choice of the following combinations: One cup of carrots and two
brown potatoes. Two medium boiled potatoes, and one cup of
squash. One cup mashed potatoes and one half cup cauliflower.

One large baked potato and one half cup broccoli.
Choice of the following: One serving of lettuce and tomato salad.
One serving of watercress and egg salad. One serving of grapefruit
salad. The above salads should be taken with mayonnaise.
Light tea or coffee, cocoa, malted milk.
Choice of the following: Fruit cup, chocolate pudding, prunewhip,
custard, junket or gelatine dessert, or a piece of plain cake. Raw

fruit is especially good.

WEIGHT CHART
WOMEN MEN

Weight in Pounds (with reg. clothes) Weight in Pounds (with reg. clothes)
HEIGHT HEIGHT 20-24 25-29

113 116

115 118
117 120
120 122
123 125
126 129

129 132
133 136
137 140
141 144
145 148
149 152
153 155
157 159

30 and 20-24 25-29
over with

shoes on)

119 4• 11″

121 5′ 0″ 119 124

123 5′ 1″ 121 126

125 5′ 2″ 124 128

128 5• 3″ 127 131

132 5′ 4″ 131 134

136 5′ 5″ 135 138

140 5′ 6″ 139 142
144 5′ 7″ 142 146
148 5′ 8″ 146 150
152 5′ 9″ 150 154
155 5′ 10″ 154 158
158 5′ 11″ 158 163
162 6′ 0″ 163 169

6′ 1″ 168 175

THIS COOK BOOK MAKES A PERFECT

GlFT FOR ALL OCCASIONS.

GET A SUPPLY NOW,

30 and
over with

shoes on)

4′ 11″
127 5′ 0″
129 5′ 1″
131 5′ 2″
134 5′ 3″
137 5′ 4″
141 5′ 5″
145 5′ 6″
149 • 5′ 7″
154 5′ 8″
158 5′ 9″
163 5• 10″
168 5′ 11″
174 6′ O”
180 6′ 1″

CALORIC CHART

NOTE: Unless amount of food is otherwise specified the

measurement is for a standard plate serving.

FOODS CALORIES

BEVERAGES
Cocoa, 1 cup • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 160
Coffee • • • • • • • • • • • • • • • • • • • • • • • • • . • • • • • • • • • • • • • • 0
Buttermilk, 1 cup • • • • • • • • • • • • • • • . • • . • • • • • • • • • • • • 85
Milk, sweet, whole, 1 cup • • • • • • • • • • . • • • • • • • • • • • • 165
Tea • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • . • • • • O

BREAD
Biscuits, baking powder, 2 .. .. • • • • • • • .. .. .. • .. .. • 100
Bran muffins, 2 • • • • • • • • • • • • . • • • • • • • • • • • • • • • • • • • • 100
Corn Bread • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 200
Cracked Wheat Bread, 1 slice • . • • • • • • • • • . • • . • • • • • • 55
Rye Bread, 1 slice • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 75
White Bread, 1 slice ••••••••••• , • • • • • • • • • • • • • • • • • 60

DESSERTS
Angel food cake • • • • • • • • • • • . • • • • • • • • • • • • • • • • • • • • 150
Apple pie • • • • • • • • • • • • • • • • • • . • • • • • • • • • • • • • • • • • • • 200
Baked custard, 1 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 125
Bread pudding • • • • • • • • • • • • • • • • • • • • • ••••••••••• • 200
Chocolate Cake • • • • .. • • • • .. • • • • • • • • • • • • • • • • • • .. 400
Gingerbread • •. • •.. • • • • • • • • • • • • • • . • • • • • • • • • • • • • 200
Ice Cream, vanilla • • • • • ••••• , • • • • • . • • • • • • . • • • • • 200
Strawberry shortcake • • • • • • • • • • • • • • • • • . • • • • • • • • • • • 300

FISH
Fried • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 210
Boiled or steamed • • • • • • • • • . • • • • • • • • • • • • • • • • • • 100 – 185
Oysters, half-fry (6) • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 80
Salmon, canned • • • • • • • • • • • • • • • • • • • . • • • • • • • • • • • • 110
Tuna, canned • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 125

MEAT
Bacon, 3 strips, regular fry • • • • • • • • • • • • • • • • • • • • • • • 175
Beef, roast. lean • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 100
Beef, roast. fat ••••••••••••••••••••. , • • • • • • • • • • • 340
Frankfurter. 1 • • • • • • • • • • • • • • • • • . • • • • • • • • • • • • . • • • 150
Ham, smoked, medium fat • • • • • • • • • • • • • • • • • • • • • • • 400
Liver • • • • • • • • • • • • • • • • • • • • • • • • • • • . • • • • • • • • • • • • • • 120
Pork Chop, 1 . • • • • • • • • • • • • • . • • • • • • • • • • • • • • • • • • • • 200

Spareribs • • . • • • • • . • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 330

CALORIC CHART

FOODS MISCELLANEOUS CALORIES
Butter, 1 pat
Jelly, 1 tablespoon
Jam, 1 tablespoon
Macaroni and cheese
Omelet, 1 egg
Spaghetti and meat sauce
Spanish rice
Sugar, 1 teaspoon
Whipped cream, I level tablespoon

VEGETABLES
Asparagus •• ••• ••• •• •• ••••• •••••• • •••••• • •••• • •••

110
107
132
160
130
290
155

20
35

15
Beans, green • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 35
Beans, Limas • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 130
Beets • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 45
Carrots • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • . • • • • 45
Cauliflower • • • • • • • • • • • • • • • • • • • • • • • • • • • • • . • • • • • • • 30
Corn • • • • • • • • • • • • • • • • • • • • • • . • . • • • • • • • • • • • • • • • • • • 100
Peas, canned • • • • • • • • • • • • • • • . • . • • • • • • • • • • • • • • • • • • 65
Peas, green • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 100
Potato, sweet, 1 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 200
Potato, baked, 1 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 100
Potatoes, creamed • • • • • • • • • • • • • • • • . • • • • • • • • • • • • • • • 100
Potatoes, fried • • • . • • • • • • • • • • • • • • • • • • . • • • • • • • • • • • . 100
Spinach • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 20
Toma to, 1 • • • • • • • • • • • • • • • • • • . • • • • • • • • • • • • • • • • • • • • 25
Turnips • • • • • • • • • • • • . • • • • • • • • • • • • • • • • • • • • . • • . • • • • 35

THIS COOK BOOK MAKES A PERFECT
GIFT FOR ALL OCCASIONS.

GET A SUPPLY NOW.

PATRON Z E

M E R C H A N T S

A D V E R T S E D

N T H S B O O K

NATCHEZ, MISS.

, i>l&ott
OLDSMOBILE

/
OLDSMOIILI

HIGHWAY 61 N. 7( PHONE 442-2588 445-?701
NATCHEZ, MISS.

1-Embtrs
Fl NE FOOD

BRIDGE BY-PASS PHONE 442-1427

NATCHEZ, MISS.

N A T C H E Z

R
~t

. ,

“YOUR COMPLETE DISCOUNT STORES”

LOCATIONS EVERYWHERE
FOR YOUR CONVENIENCE

NATCHEZ, MISS.

INDEX OF REClPES

Page

APPETIZERS – RELISHES – GARNISHES

Cheese Ball . . . . • • • 1
Cheese Cookies • • • • • . 1
Cheese Pennies • • . • . • 1
Cheese Straws . • • . • • . 1
Cheese Wafers • . . • • • . 1
Garlic Cheese Roll • . . • • • 2
Frosty Fruit Appe_tizer . • . . . 2
Norwegian Hors D’Oeuvre• . • . 2
Pecan with Anchovies • • . • . 2
Tasty Dip . . • • . . . • 2
Chow-Chow . . . . • . . . 3
Cranberry Relish . . . . • • 3
Hot Curried Fruit . . • • • . 3
Hayden Pickle Relish • • . . . 3
Hot Dog Relish . • • . . 3
Pickled Okra . • • . . 4
Sweet Pickles . . . . • . . 4
Apricot Glaze for Ham • . . • 4
SOUPS – SALADS – VEGETABLES

Beef Vegetable Soup ~ • • • • 5
French Onion Soup ~ ~ • • ~ 5
Oyster Stew ~ •. •. • 5
Seafood Gumbo (Old New

Orleans Recipe) • •. • • • 5
Blueberry Deligh\ Salad. • • • 6
Cherry Salad • • • • • • • 6
Cherry Salad • • • • • • 6
Chicken Salad • • • • • • 6
Cottage Cheese – Onion Salad • • 7
Cucumber Salad • • • • • • 7
Five Cup Fruit Salad • • • • • 7
Frozen Fruit Salad • • • • • 7
Frozen Salad • • • • • • 7′
Frozen Pineapple saiad. • • • • 7′.
Lime Cream Cheese Salad • • • 8
Lime Jello Cheese Salad • • • 8
Lime Vegetable S.alad • • • • 8
Mandarin Orange Dump Salad • • 8
Mandarin Salad • • • , • • 8
Marinated Green Bean Salad • • 8
Three Bean Salact’ • • • 9
Triple Bean Salad Piqua,nt • • • 9
Congealed Raspbe,rry.- Beet Salad • 9
Shrimp Aspic Ring • • • • 9
Strawberry Salad • • • • • 10
Tomato Aspic • • • • • • • . 10
Tomorrow’s Salad • • • • • 10
West Indies Crab Salad • • • • 10
Salad Dressing • • • • 10
Salad Dressing (For Tossed Sal.ad) • 11
Salad Dressing (For Tossed Salads) • 11
Green Goddess Salad Dressing • • 11
Asparagus Casserole • • • • • 11
Baked Beans • • • • • • 11

-A- Natchez , Miss • .

Page
Page Flounder . • 25

New Orleans Red Beans . • • . . 12 Broiled Rainbow Trout . . • 25
Green Bean Casserole . . . . 12 Creamed Oysters Rockefeller
Green Beans with Sour Cream 12 “Eola” . . . • 25
Green Beans – Supreme . . . • 12 Old Southern Baked Oysters . . • 26
Harvard Beets . . . • . . 12 Scalloped Corn and Oysters • 26
Broccoli Casserole • • . . . 12 Acadian Shrimp Creole . . . . 26
Skillet Cabbage . . • . . 13 Bayou Jambalaya • • . • 26
Southern Corn Fritters • . . • . 13 Scampi . . . . . • . • 27
Corn Pudding • • . • 13 Shrimp Biloxi . . • 27
Creamed Corn and Mushrooms • . 13 Shrimp and Broccoli Casserole . • 27
Baked Eggplant · • . . • . . 13 Roosevelt Hotel Shrimp
Baked Eggplant with Oysters . . 14 Remoulade . . . . . • 27
Eggplant Souffle . • • • 14 · Shrimp Remoulade . . • 27
Baked Onions . . • . . 14 Shrimp Stuffed Peppers . . . 28
Bermuda Onion Rings . • • . 14 Shrimp Gumbo . . . . . . • 28
Green Peppers with Wild Rice . • 14 Party or Luncheon Special
Potato Puffs . • • . . . . • 15 Cheese Tuna Bake . . • 28
Green Rice . • . . • 15 Cashew Tuna Casserole . • 29
Rice Pilaf • • . . • • . 15 Barbara’s Chicken Supreme . . . 29
Baked Spinach Surprise • • • . 15 Chicken Breasts Sauterne • 29
Spinach Casserole . . • • . 15 Chicken Casserole . . . . • . 29
Squash Cakes • . . . . . 15 Chicken Casserole . . . . ‘ . • 30
Squash Casserole • . . . 16 Chicken and Green Noodles . • 30
Vegetable Casserole . • . . . 16 Dutch Chicken Casserole • • • . • 30

Chicken and Dressing Casserole • • 31
Pantry Shelf Chicken Casserole • 31
Chicken Spaghetti Casserole . • 31

MEAT – FISH – POULTRY· Huntington Chicken . . . . • 31
Iowa Chicken Casserole . . . • 31

Barbecue Ribs . . . • . 17 Lemon Barbecue Chicken • . . 32 Beef Burgers ,; . . . . . • 17 Easy Oven Chicken and Rice • . • 32 Beef Burgundy . • . • 17 . Chicken Tetrazzini • . . ~ . 32
Beef Casserole . • . . • • • 17 Duck Gumbo• . . . • 32 Beef Stroganoff • . • • • • . 18 Wild Duck Recipe . . . . . . 33 Stuffed Bell Peppers . • • . • 18 Hamburger Pie . . • . . . . 18
Hamburger Stroganoff • . . • 18
Lasagne • . . • . . . . . 19 BREAD – ROLLS – PASTRY
Stuffed Macaroni . . . . • • 19 Meat Sauce . . . . . . . . 19 Apricot Bread . . . . . . 35
Meat Loaf. . . • • . . 19 Banana Nut Bread . . . . . • 35
Meat Balls and Gravy • . . 20 Corn Light Bread . . . . . 35
Meat Balls with Tomato Sauce 20 Mexican Corn Bread . • 35
Party Meat Balls . • . 20 Corn Bread for Dressing • 36
More – More (Hawaii) . • • 20 Hush Puppies . . • 36 Johnny Mozetta . . • • • • 21 Dilly Bread . . • . . . • 36 Chili Con Carne . . • • • . 21 Gingerbread • . . . . . • 36 Pepper Steak . . . . . . . 21 Angel Biscuits . . . . • . • 36
Ham Loaf • . . . . . . 21 Sausage Biscuits 37
Hot Tamale Pie. . • . . 22 ? Sour Cream Pancakes . 37
Tamale Pie . . . . • • . • 22 All Bran Rolls • 37
Corned Beef Casserol e . • . . 22 Butter Dips . . . . • · • 37
Pork Chops California • . . . . 22 Potato Rolls . . • 37
Veal Scallopini • . • • . 22 Tea Time Tassies . . • 38
Baked Crab Meat and Shrimp . . 23 Pie Crust . . . . . . . • 38
Crab Meat and Shrimp Casserole • 23 Butter Crunch Crust . . . . . 38
Company Crab Casserole • . . 23 Wesson Oil Crust . . . 38
Crab Meat Casserole . . • • . 23 Swedish Apple Pie . . • 39
Crab Meat au Gratin . . . . . 24 Apple Crusty Pie . . 39
Crawfish Etouffee· (or Shrimp Blueberry Cream Pie . . . . 39

Etouffe • . . . . . . . . 24 Cheese Pie . . . . • 39
Baked Seafood Casserole . . • . 24 Mother’s Chocolate Pie . • 39
Baked Stuffed Fish • · 24

-c- Natchez, Miss.
– B- Natchez, Miss. •

Page Page Ch ocolate Cream Pie • . . . 40
Coconut Pie • . 40

Butter Squares . . . . . • 54 Southern Coconut P.ie • . . • 40 Chipmunk Bars . . . 54 Date Nut Pie . . . . . • 40 Christmas Cookies • . . . . • 55 Lemon Cre am Pie . . . . . 41
Cranberry Drop Cookies • • . • 55 Lemon Chiffon Pie • . . . 41
Dutch Three Layer Cookies • 55 Fresh Peach Pie . . . . . 41
German Chocolate Cookies – 55 Peach Dumplings . . . . . 41
Graham Cracker Dream Bar . • 56 Pecan Pie . . . . . . . 41
Holiday C_ookies . . . . • 56 Pecan Pie . . • . . • • 42 Lemon Snowballs . . . • 56 Pecan Pie . . . . . . . 42 Northland Cookies • 56 Sour Cream Pecan Pie . . . 42 Oaoneal Cookies . . . . . • 57

Virginia Chess Pie • • • • 42 Oatmeal Chocolate Cookies . • 57
Easy Meringues . . . . • 42 Easy Orange Vanilla Wafer

Cookies . . . . . . • 57
Pecan Crisps . . . . 57 COOKIES AND CAKES
Pecan Cookies . . . . • 58 .
Pecan Crescents . • 58 Chocolate Angel Food Cake • . 43 Praline Cookies . . . • 58 Peach Angel Cake . • • . 43 Rock Cookies . . . • 58 White Angel Cake. . . . . 43
Sand Tarts . . . . . . . • 58 Frosting . . . . . • 43 Skillet Cookies . . . • 58 Applesauce Cake . . • . . 44 Toffee Bars • . . • · . • 59. Apple Spice Cake . . . 44
Buttermilk Icing . . . . . • 59 Brazil Nut Cake • . 44 Topping for Angel Food Cake 59 Cheese Cake . . . . 44 Fluffy W)lite F·rosting . . . . • 59 Cherry Muffins . . . . . . 45 Pineapple Filling . . . • 59 Chocolate Pan Cake . . . . 45 Peanut Blossoms . . . 60 Cinnamon Coffee Cake • . . 45

Coffee Cake . . . 46
Coffee Cake • . . . . . . 46
Date Nut Cake with DESSERTS

Whipped Cream Icing . . • 46
Fruit Cake . . . . . . 47 Apple Crisp . . . . • 61 Date Fruit Cake . . . . . 47 Apricot Fruit Ring . . . • 61 Devils Food Cake . . . . . 47 Charlotte Rousse . . . • 61 Devils Food Cake Squares Cheese Cake . . . . . . • 61 with Fudge Frosting 47 Cherry Crunch Dessert • 62
Fruit Cocktail Cake . . 48 Chocolate Glazed Eclairs . . • 62
Hershey Bar Cake . • . . . 48 Baked Custard -· . . . .. . • 63 Hot Milk Cake . . . 48 Egg Custard . . . . . • 63
Jam Cake . . . . . 48 Fruit Compote Dessert .. . . . 63
Old Fashioned Jelly Roll 49 Fudge Dessert . • !,3
Milky Way Cake . . • . 49 Holiday Delight – . . . . . • 64
Oatmeal Cake . . . . • • 50 Peach Cpbbler . . . . • 64
Pennsylvania Dutch Chocolate Pineapple Sherbet . . • 64

Cake . . . . . . . . 50 Banana Pudding . ,· . 64
Pound Cake . . . . . . • 50 Bread Pudding . . . . • 64
Chocolate Pound Cake 50 Caramel Bread Pudding • . . • 65
Prune Cake . . . . . . . 51 Kentucky Nut Pudding • 65
Queen Elizabeth Cake • . . 51 Lemon Fluff Pudding . . . . . 65
Raisin Cake . . . . . 51 Grated Sweet Potato Pudding . • 65
Ranger Cookies . . 51 Salad Dessert . . . . 66
Sweet Potato Cake • . . • 52 Sweet Potato Pie . • 66
Vanilla Wafer Cake . • 52 Texas Skillet Cobbler . . . • 66
Yum Yum Cake . • . 52
Benefit Tea Squares, . . . . 53
Biscuit Tortoni . . . • . . 53
Brown Sugar Drops , . . . . 53
Brownies . . . . 53
Blonde Brownies • . . 54
Cherry Brownies with Sauce . • 54
Butterfingers 54

·D- Natchez, Miss.

-F-

PRESERVF..5 ~ JELLY – CANDY

Chocolate Candy , · •
Chocolate Fudge
Chocolate Fudge • • •
Coconut Haystacks •
Crunchies

. Page

67
• 67

67
• 67
• 67

Date Loaf.Candy
Divinity
Divinity . • •
Pink Divinity
Orange Pecans
Peanut Brittle
Peanut Brittle·
·Pralines

• • • • 68
• 68

• • , • • 68
• 68

• • • • • 68
• 69

• , • • • • • 69

Old Fashion Taffy
Bell Pepper Jelly • •
Strawberry Preserves ·

• •

69
• 69

69
• 69

MEAT SUBSTITUTES –
BEVERAGF..5 – ;. – – – MISCELLANEOUS

Rice Casserole • . • • • · • 71
Oriental Rice Casseroe • 71
Baked Garlic Grits • 71
Egg Nog • • • • , • • 71
Spiced Tea • • • • • • 71
7 – Up Satin Punch , .· • • • 72
Rose Fruit Punch• • • • 72
Christmas or Valentine Party Dish • 72
Barbecue Sauce • , • • • 72
Combo Sauce • • • • • • 72
Easy Hollandaise Sauce , 72
Homemade Mustard • 73

· Raisin Sauce • . • • • 73
·• Rotisserie Sauce • • • 73

Shrimp Sauce • • • • • • • • 73
Vinaigrette Sauce for Asparagus • • 73
Wine Sauce • • • • • • • • 74

Natchez, Miss.
/

Mississippi Valley Gas Company

, Gooo c””‘” I SERV I NG YOUR COMM U NITY

INCORPORATED 1884

NATCHEZ

-BUILDING & LOAN
ASSOCIATION

A MUTUAL COMPANY

NATCHEZ, MISSISSIPPI

COMPLIMENTS OF

D. A. BIG1AN£

OIL PRODUCER

IN NATCHEZ

it’s

·B & k
O WN ED BY THE COMMUN ITY

C: RV I NG T H E COM M UN I TY

BRll • _ ~, & KOONTZ

·NATIONAL BANK
I

IN
NATCHEZ

MEMBER FED ERAL RESERVE S YSTEM

_ _, AND FEDE RAL DEPOSIT I NS URANCE CORP .

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. -.

~
t

Q BILOXl’S

•

• – OW,N COOK BOOK
W.S.C.S. CIRCLE NO. l – FIRST METHODIST CHURCH

BILOXI, MISS .

.
‘..1’

~ “‘ .
~
~

~ )
-~~

—

– – —
0

ACKNOWLEDGMENT

We wish to acknowledge the fine spirit
of co-operation by the organization mem-
bers and the community at large including
the merchants and business firms, without
which this cook book could not have been
possible.

To the women of the community who
contributed their recipes we say many
thanks.

The Organization

OFFICERS

Chairman Mrs . Roy Mc Gee
Mrs. W. B. Car

r

Mrs. A.H. Brown

Mrs . Fred Hartman
Mrs. D. H. Squires

Vice Chairman
Secretary
Trea urer
Spiritual Life Leader

Mrs. J. W, Compton
Mrs. C. F. Groff
Mrs. I. R. Mc Elroy
Mrs. L .B. McLeod
Mrs. R. G . Robinson

MEMBERS

Mrs . B. Z. Welch
M;i~ Laura White
Mrs. W. E. White

Mrs. Roy Williams

-A- Biloxi 1 Miss .

,

..

‘UVre5,
~

• ..
~ ~ ‘S

a
•

~ ~

• • 1·. ,…

“”‘ I

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..,.. ~—__ ,, \. – ./””””~~~

___-J– J-~J —~~~ –
-B- Biloxi 1 Miss.

HORS D’OEUVRES 2 PICKLES 2 RELISHES

TID-BITS ON TOOTHPICKS Miss Mary Carr

I. l slice lunch meat, 1 slice Cheddar cheese , l Vienna
sausage. Place cheese on meat and roll ove·r sausage.
Slice in 1/2-inch pieces. Dip in any sauce desired ; stick
on toothpick.
II O Soak whole srimp in sauce of mustard and ground celery.
Stick on toothpick.
Ill O Cut boiled ham in small c ubes . Dip in mustard and
vinegar , shake . Stick on toothpicks .
IV. Chopped olives and bits of anchovies , melted in cream
cheese. Sprinkle with paprika. Chill. Stick on toothpicks.
V. Grind cooked chicken, season with celery , olives and
Philadelphia cream cbeese o Use rolled cracker crumbs to
form small balls. Let harden. Stick on toothpicks.

BREAD AND BUTTER PICKLES Irene Hoidisty
Blandinsville , Ill .

12 me ium c uc umbers
6 m dium onions
2 Tbsp.

flour

2 tsp. celery eed

2 c. sugar
2 Tbsp . turmeric
2 tsp. dry mustard
2 Co vinegar

Peel and slice cucumbers and onions; let stand in salt
water overnight. Mix other ingredients , boil 1 minute, th n
add drained cucumbers and onions. Boil 5 minutes . Seal
in jars.

emu SAUCE
9 large ripe tomatoes
2 large onion
l green pepper
I tsp. cinnamon

l/2 c. sugar
1 c. vinegar
1 tsp. salt
l tsp. allspice

Mrs. B. Z. Welch

Chop pepper , tomatoes and onions , add sugar , vinegar ,
spices and salt. Cook until thick.

PATRONIZE

YOUR

LOCAL

MER C — H ANT

-1- Biloxi , Miss .

—

Write Extra Recipes Here:

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‘S 17

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-2- Biloxi 1 Mi ss
,r?’J

SQUPS 2 SALADS 2

VEGETABLES

OYSTER SOUP Mrs . Walter White

2 c. celery, d

iced

1 1/2 bunches green

onions ,

chopped

1 or 11/2 pt. warm

water
1 qt. milk 9 scalded

1/2 stick butter
2 Tbsp. flour ? rounding
1 pt. oysters
Salt
Pepper

Saute celery and onions in butter? add flour and brown.
Add water and salt and pepper to taste. Add oysters and
simmer until oyster s curl around edges. Next add scalded
milk; simmer. Serve piping hot with crisp crackers.

APPLESAUCE SALAD

2 c . applesauce 1
unsweetened is b st

1/3 c. red cinnamon
candy

1 pkg. lemon Jell- 0

Mrs. A. L. Frentz

2 pkg. Philadelphia cream cheese
2 Tbsp. mayonnaise
1/2 c. stuffed olives 1 sliced
1/2 c . nuts , chopped

H at applesauce and candy until candy is dissolved 1 add
J ell-0 to hot mixture, Pour half of mixture into a square
or oblong pan 1 s t in refrigerator to congeaU . Cream the
cheese and mayo~aise . Add olives and nuts. Spread over
congeal d layer 1 then pour in remaining mixture, return to
r frigerator to t. Slice and serve on lettuce leaf. Top
with mayonnais .

AVOCADO SALAD

1 avocado
I box lime gelatin
I 2kg. cream cheese
1/2 c. mayonnaise

Mrs. A. L. Fraitz

1/2 c. celery
1/2 green pepper
1/ 4 tsp. onion

juice

Salt

Dissolve gelatin in 2 c. water. Mash avoc ado and cream
cheese , add mayonnaise 1 chopped eelery , chopped pepper ,
onion juice and salt. Add to gelatin when nearly set. Pour
into shallow pan 1 let congeal 1 then cut into squares for
serving.

PATRONIZE YOUR LOCAL

MERCHANT

-3- Biloxi 9 Miss.

CHEESE SALAD

1 pkg. lemon Jell-O
1 No. 2 can crushed

pineapple ,

drained

Mrs. Byron Cunningham
Clarksburg , W. Va.

1/2 pt. cream
2 c . American cheese , shredded

Make Jell-O and when it starts to congeal ~ whip it. Whip
cream. Combine Jell-O and cream:1 whip again. Add pine-
apple and cheese. Chill.

CHRISTMAS SALAD

J 1 pkg. lime Jell-O
I small can evaporated

milk
1 small can crushed

pineapple
2 Tbsp. lemon juice

Mrs. J . J . Pendergrass

1/2 c. salad
dressing

Wharton :1 Texas

I c . maraschino cherries :1
drained and chopped

A few mint leaves

Dissolve J ell-O in 1 c . boiling water :1 add pineapple and
cherries, saving some of the latter for decoration. Add
lemon juice . and salad dressing. Add milk and place in cold
part of refrigerator at once. When molded :1 decorate with
cherries and ·mint leaves. Parsley can be used if mint is
not available :1 but use sparingly.

CRANBERRY SALAD

1 env. Knox gelatin
1 1/2 c. water
1 c. sugar

Mrs . Russel Hall
Clarksburg , W. Va.

1 pt. cranberries
1/4 c . celery , diced .
1/2 c . nuts , chopped
1/2 c. crushed pineapple , drained

Cook cranberries in 1 c . water until thick. Add sugar ;
dissolve gelatin in 1/2 c. water. Stir hot cranberries into
gelatin. Cool , add remaining ingredients and chill.

FROZEN FRUIT SALAD

1/4 c. sugar
1/2 tsp. salt
I 1/2 Tbsp. flour
I egg
3/4 c. pi_neapple juice
2 Tbsp. white vinegar
2 -3 Tbsp. mayonnaise
1 pkg. cream cheese

Jane Martiniere
Greenville , Ala.

1 c. cream ,
whipped

3 bananas :1 mashed
1 c . pineapple , diced
1 c . pears :1 cut up
I doz. maraschino cherries , cut

up
1/2 doz. marshmallows :1 cut up

-4- Biloxi , Miss.

FROZEN FRUIT SALAD (Continued)

Mix sugar , salt { flour :1 egg , pineapple juice and,· vinegar.
Cook slowly until thickened :1 remove from heat and cool.
Combine cream , bananas , pineapple, pears , cherries, mar-
shmallows , cream cheese which has been creamed with
mayonnaise . Mix sauce, cheese and fruit well and freeze .

PARTY SALAD

I pkg. lime J ell-O
1-3 oz . pkg. Philadelphia

cream cheese
1/2· pt. whipping cream

Mrs. Presley Werlein

2 Tbsp. mayonnaise
I large can fruit cocktail :1

drained

Measure juice from fruit , add enough water to make 2
c . liquid for J ell-O. J:,et J ell-O chill until syrupy. Whip
cream. Mix mayonna~e with cream cheese until smooth.
Add drained fut~ fold in whipp~d cream. Add chilled Jell- t-
O. Pour into 12:,r:8-inch pan., Chill until firm. Cut into 12
squares. Se r ve on lettuce with mayonnaise~and cherry.

RAW CRANBERRY SALA:O, Mrs. Arthur Taylor
Como , Miss.

1 pt. cranberries , ground
1 unpeeled apple , ground
2 oranges , 1 peeled , 1

unpeeled

3 c. sugar
I pkg. cherry J ell-O
I pkg. lemon Jell-O

Dissolve Jell-O in 2 c. boiling water. Let thicken slight-
ly. Add other ingredients and mold. This amount will fill
IO or 11 – inch molds.

SOUP SALAD

$ Philadelphia cream
cheese

2 small cans Campbell’s

tomato

soup

2 Tbsp . Knox gelatin

Mrs . Billy Snider
Natchez , Miss.

1/2 c. cold water
l c . mayonnaise
11/2 c . celery , pepper :1 onions :1

or any other vegetables ,
chopped

–
Dissolve gelatin in water ~ bring soup to boil. Whip in

cream cheese and when cold mix with vegetables and top
with mayonnaise to serve. Set in refrigerator a few hours
to congeal before serving.

P A T R O N I Z E Y O U R L O C A L M .E R C H A N T

-5- Biloxi , Mi ss.

‘·

,”—
BAKE~:e~NT

I medium eggplant
I Tbsp . bacon fat
2 Tbsp . flour ,

level

Mrs. Bess White

I large onion
I egg
1/2 c . grated cheese

Peel eggplant and boil until tender in salt water. Saute
onion in bacon fat. Add to it the mashed up eggplant , flou r ,
well beaten eggs , salt and pepper to taste. Place in cass-
erole and bake slowly until almost brown. Sprinkle with
cheese and brown .

BEETS Mrs. John Martinere , J r .

1/2 c. sugar I Tbsp. cornstarch
1/2 c . vinegar I tsp. salt
I small can beets , drained

Cook sugar, vinegar , cornstarch and salt until blended.
Add beets and cook until beets are h ated , about 3 m inutes.

STUFFED IRISH POTATOES Mrs. J. R. Mc Ler oy

8 medium potatoes
I sweet pepper
5 strips bacon , crisp

I large onion
3 sp r igs parsley
Salt and pepper to taste

Cut potatoes lengthwise , sc r ape out centers. Cook
potatoes , cut up onions and peppers , parsley , salt and peppe1
in bacon drippings. Add crushed bacon and put in potato
shells. Bake with enough water to steam done ~ l hour in a
slow oven.
Write An ·Extra Recipe Here ~

-6- Biloxi , Miss.

1:S/J ‘rl

r

— —

MJiAT 2 FIS~ a POULTRY

BARBECUED RIBS Mrs. Walter Cline
Ozark, Ala.

Spareribs 1 large onion
I c. tomato catsup I bell pepper
1 Tbsp. vinegar Celery
1 Tbsp. sugar Hot sauce and pepper 9 dash
I Tbsp. Worcestershire

sauce

Have spareribs cut in small pieces. Sear on both sides
in small amount of grease and remove from pan. Mix cat-
sup , vinegar 9 sugar , worcestershire sauce, hot sauce ,
pepper , steak sauce with 1/2 c. water , salt and pepper.
Brown onion 9 green pepper , celery , add sauce and bring to
boil. Place spar ribs in casserole and pour over them the
sauce . Cover and bake in slow oven for 3 or 4 hours.

BEEF ROLLS Mrs. J. E. McGee
Houston 9 Texas

2 slices round steak 9 2 cans bouillon
cut thin or consomme

2 slices bacon , chopped Salt and pepper to taste
1/2 onion , chopped

Mix onion and bacon. Cut steak in small pieces , put a
spoonful of onion and bacon on each piece. -Roll up and
fasten with toothpicks. Brown rolla ‘ in hot fat 9 add the
bouillon or consomme; let simmer an hour or until tender.
Add 2 Tbsp. catsup and 1 Tbsp. vinegar 9 if desired.

CABBAGE ROLL

1 head cabbage
I lb. ground beef
1/2 c . celery , chopped
1 onion 9 chopped
I small can tomatoes

Mrs . Nellie Holliman

I c. raw rice
1 green pepper , chopped
4 cloves garlic, chopped
I block butter
Salt 9 pepper and paprika to taste

Cut heart from cabbage and steam whole cabbage until
wilted. Drain off water and separate leaves. Mix all other
ingredients together , saving half the butter to pour over the
top. Put l heaping Tbsp. of mixture on each leaf and roll
up. Place in pan , pour on 2 c . water and remaining butter.
Cover with tight lid and cook over slow fire for 1 hour.

PATRONIZE YOUR LOCAL M ,ERCHANT

-7- Biloxi , Miss.

CHEESE PUDDING

1 c . grated cheese
I c . grated bread crumbs
1 Tbsp. butter
Pinch

soda

Mrs. John Mcuee

2 c . sweet milk
1 egg
Salt and pepper

Mix ingredients and bake 15 minutes in 350 deg. oven.

CHOP SUEY – USING LEFTOVERS Mrs. F. B. Hartmann

4 Tbsp. bacon fat
1 c : cooked pork , diced
1 c . cooked beef , diced
2 c. water
1 c . cooked rice

I tsp. salt
1 c . celery, diced
1/ 4 c. green pepper, chopped
3 Tbsp. onion , chopped
1 c . cooked red beans

Heat pork and beef in fat until brown. Add salt , green
peppe.r, onion and cook slowly in covered pan 20 minutes.
Add other ingredients and cook gently , stirring frequently
as mixture thickens .

EGuS AND MUSHROOMS

Hard boiled esgs
Bread crumbs
Grated cheese
· Mushroom soup

Mrs. B. Z. Welch

Parsley , chopped
Pimento
Green peppers

Cut hard boiled eggs into buttered pan, use as many
eggs , as desired. Cover with bread crumbs. Thicken mush-
room soup and season with green pepper , parsley , pimento ,
pour over bread crumbs and cover with another layer of
bread crumbs. Sprinkle generously with grated cheese.
Brown in moderate oven.

HAMBURGER PIE

1 medium onion
1 lb. ground beef
1 No. 2 can green beans
1-10 oz. can condensed

tomato soup

Jo. Claire Brown
Clarksburg , W. Va.

5 medium
sized potatoes

1/2 c. warm milk
1 egg
1/2 tsp. salt
1/2 tsp. pepper

Brown chopped oni on in fat, add meat and seasonings ,
brown. Add beans and soup. Pour into greased casserole.
Cream cooked potatoes with seasonings and egg , put on top
of casserole. Bake in 350 deg. oven for 30 minutes.

-8- Biloxi , Miss.

WIENJKBEANIE

I can red kidney beans
I can Vienna sausages
I c . tomato soup or

juice

Mrs. R. K. Wright
Portland, Oregon

I c . American cheese , grated
I small onion , chopped
1/ 4 c. bread crumbs
1 Tbsp. butter £-
Salt and pepper to taste

Cook onion in butter to golden brown. Cut sausages
in thirds and add to beans. Add soup or juice , stir in
onion. Heat thoroughly and when ready to serve , add cheese
and crumbs.

CREAMED OYSTEilS

2 Tbsp. flour
2 Tbsp . ibutt r

l pt. cream
I qt. oysters

Mrs. S. C. Broom

Make a thin sauce of butter , flour , cream salt and
peppe r . Add oysters and simmer until oyste;s curl at
edges. Remove from fire and serve on toast.

FRENCH FRIED SHitIMP

I lb. shrimp
I c . br ad crumbs

Mrs. J. W. Compton

I egg
Salt and pepper

Hull shrimp , split down back . Sprinkle with salt and
pepp~ r; let stand and drain. ” Beat egg , dip shrimp in egg,
then m bread crumbs. F ry m hot fat until golden brown.

GUMBO A LA CREOLE Mrs. Myron Cole

2 lb. raw shrimp , cleaned 1 large pepper, cut fine
1 can tomato paste · l qt. okra
1 can tomatoes , large 2 Tbsp. file
2 large onions, chopped Salt , pepper, bay leaf
2 stalks celery, cut fine 1 qt. water

1 Tbsp . flour

Brown onions in shortening or butter. Add flour and
brown ligh!lY , put in tomatoes , peppe r, eel ry, okra; cook
1/2 hour with water. Add shrimp and cook until tender.
J ust before serving 1 add file. Serve on boiled rice.

PATRONIZE YOUR LOCAL MERCHANT

-9- Biloxi , Miss.

LITTLE PIGS IN BLANKETS Mrs. Tull Carter

Oysters
Bacon

Salt and pepper
Toothpicks

Drain oysters dry as possible , salt and pepper. Roll
each oyster in slice of bacon and pin with toothpick. Fry
in deep fat until brown and crisp .

MINCED OYSTERS

50 oysters
1 large onion
1/2 c. parsley
1/2 c . celery

Mrs. W. T. Bolton

1 stick butter
1 egg
Cracker crumbs

Cut oyster into small pieces. Mince onion , parsley ,
celery. Then , mix all ingredients 9 put in iron pot; cook
slowly, adding enough cracker crumbs to absorb liquid.
Make mixture firm , but not dry. Fill 8 or more large
oyster shells , sprinkle with crumbs and brown. Serve hot.

OYSTER DELIGHT

1 pt. oysters
1 can cream mushroom

soup

Mrs. Allan Walker
Jackson , Miss.

Salt and pepper
to taste

6 buns

Cook oysters in soup until edges curl. Serve over buns
which have been split and toasted.

OYSTER PIE

1 qt. oysters
3 c. milk

Mrs. J. R. Mc Elroy

1/ 4 c . parsley , chopped
2 Tbsp. butter
Salt and pepper to taste

Line pan with pie crust. Pour in all ingredients. Strip
top with crust. Bake in moderate oven 45 minutes .

RED SNAPPERS

5 lb. red snapper
1 lemon, sliced
2 onions , cut fine

Mrs. Myron Asa Cole

2 stalks celery, cut fine
Bay leaf, parsley, red pepper

and salt to taste

Use large baking pan with r ack , put on top of stove over
2 burners. Make highly seasoned stock , using lemon , celery 9
onions , seasonings and enough water to cover fish. Place

-10-

Biloxi, Miss.

BEASLEY-THOMAS
REALTY & INSURANCE CO.

INS URA NC E

110 W. Howard
Phone 4675

Biloxi, Miss.

ERNEST HIGGASON
DISTRIBUTOR

1311 West Howard Ave.

PHONE b545

BILOXI, MISSISSIPPI

– – – Regardless of CLAIMS-
it’s FACTS that COUNT – -!

sf ill remain the
original and proven

life time metal
Awnings – – –

KOOL VENT METAL AWNING CO. OF MISS.
600 CAILLAVET BILOXI, MISS.

Phone 7841

Biloxi, Miss.

Home Freezers

BELL WEST END PHARMACY
PRESCRIPTIONS FURNITURE CO.

201-203-205 E WASHINGTON ST Phone 6927
Free Delivery Service

Sundrie~-Soda Fountain
Photo Finishing BILOXI. MISSISSIPPI

2645 A Compiete Drug Store

PHONE Open 8:A.M.-10:P.M.

Free Deliver)·
301 Porter Ave.-Biloxi

WEST END DRY CLEANERS
PHONE 5552 BILOXI. MISS.

1349 W. HOWARD AVE.

Biloxi Transfer 6- Storage Company
LOCAL AND LONG DISTANCE MOVING

CRATING. PACKING AND FORWARDING
OFFICE: 440 REYNOIR STERET •

, BILOXI. MISSISSIPPI

PLUMBING, HEATING AND ELECTRICAL CONTRACTOR
P. O. Box 609 Telephone 3871

Strangi Saw Mill & Lumber Yard
Dial 4522

SAM STRANG/, Prop. Delaunev and Railroad

ROUGH AND DRESSED LUMBER

HIGH GRADE LOUISIANA CYPRESS SPECIAL LINE OF SKIFF SIZES

HllDXI lAUNORY ~ ORY ClfANING CD.
244 Porter A venue

Phone 5267
_______ _ Biloxi, Mississip~p_i ————·- —.. — _ _ _

Biloxi, Miss.

RED SNAPPER (Continued)

fish on rack in boiling stock, cover tightly and cook 20-30
minutes or until tender. Remove fish to hot platter and
s,erve with butter sauce or mayonnaise.

SHRIMP CREOLE

I lb. shrimp
I 1/2 Tbsp. butter or

salad oil
1/2 c . onions , chopped
I/2 c . celery 1 chopped
1/2 c . green pepper,

chopped
Mrs. A.H. Brown

2 bay leaves
I clove garlic, minced fine
6 medium ripe tomatoes or

I No. 2 can
2 tsp. salt
2 Tbsp. flour
Dash cayenne pepper
3 c . hot cooked rice

Clean shrimp. Simmer in covered saucepan over low
heat. Heat butter 1 add onions, garlic , green pepper and
celery. Cook over low heat, uncovered mtil soft. Add to-
matoes $ salt, pepper, cayenne and bay leaves. Continue
cooking over moderate heat, stirring frequently for IO min-
utes . Add shrimp. Make thin paste with water and flour,
stir in slowly. Cover and cook 8-10 minutes longer 1 stirr-
ing occasionally. Remove bay leaves and serverat once on
hot rice.

SHRIMP CREOLE

2 lb. shrimp , boiled
and cleaned

4 Tbsp.

shortening

4 Tbsp. flour
I small can tomatoes
2 cloves garlic

Mrs. B. Z. Welch

3 large onions
5 stalks celery
1/2 green pepper
4 tsp. parsley
I pt. water

Make brown rice of flour and shortening , add chopped
onions 1 celery , pepper, parsley, garlic and cook until soft
or slightly brown. Add tomatoes and I pt. water. Cook
slowly 30-40 minutes. Add shrimp and cook IO minutes
longer . Serve on hot steamed rice.

STUFFED CRABS

I lb. crabmeat
I c. milk
1/2 c. green onions 1

chopped

Mrs . B. Taltarrell

6 slices brea’flµoast~C4-
3 white and 3 brown

1/2 tsp. sugar
I tsp. pepper

-ll- Biloxi 1 Miss.

STUFFED CRABS (Continued)

I/2 c. parsley , chopped
I/ 4 c. celery 1 chopped
1/2 tsp. salt

I Tbsp. Worcestershire sa ce
I/ 4 tsp. thyme

Put milk in bowl. Add crumbled toast, onion 1 parsley 9
celery, salt, sugar, pepper rand thyme. Cut into tiny pieces 1
3 slices of bacon. Fry bacon and combine with bread mix-
ture. Add crabmeat; mix well. Put 2 Tbsp. oil or fat in
pan with bacon grease. When hot add crab mixture and fry
until brown 1 stirring frequently. Fill 8 crab shells with
mixture, sprinkle with bread crumbs 1 dot with butter.
Brown under broiler.

CIDCKEN DUMPLINGS

l I/3 c. flour , sifted
2 tsp. bakini powder
1/2 c. milk

Mrs. J’. Mills
Meridan 1 Miss.

l tsp. salt
I egg
1/2 chicken , boned after being

boiled in 3 c . water

Sift flour with baking powder and salt. Beat gg 1 add
milk. Drop by small spoonfuls in boiling stock from chick-
en. Cook uncovered for 5 minutes. Add chopped chicken
and steam for 5 minut s. Remove chicken and dumplings
to hot platter . Stir 2 Tbsp. flour into remaining liquid to
make sauce 1 adding a little milk or water if needed.

CIDCKEN MOUSSE

2 env. gelatin , dissolved
in

I/ 4 c. cold water
2 c . cooked chicken 1

chopped
6 sliced olives
Salad dressing to mix

Miss Bessie Smith
Meridian 1 .mich.

l c. celery ,
diced

1 1/2 tsp. salt
I/ 4 c. sweet pepper , chopped
Few drops onion juice
Few drops Worcestershire

sauce

Mix all ingredients and place in 1 large or in individual
molds and decorate with slivered almonds, sliced pickle
and bits of parsley. Serves 6 .

CHICKEN PIE

2 c . plain flour
I tsp. baking powder
I/2 tsp. salt

Mrs. W. B. Carr

l c . shortening , scant
3/4 c. sweet milk

-12- Biloxi , Miss.

CHICKEN PIE (Continued)

Filling~

l hen , boiled , boned
and chopped in small
pieces

3 c . sauce , made from water in
which chicken was boiled

2 Tbsp . flour
Sweet milk 1 to make 3 c .

Sift dry ingredients together, crumble in shortening
until mixture looks like meal. Add milk to make medium
soft dough 1 roll dough as thin as possible. Line bottom of
8xl2-inch pan. Spread chicken over pan evenly. Pour on
sauce until meat is well covered. Ron remaining dough
I/ 4-inch thick , cut out With biscuit cutter. Should make
18. Place biscuits over top of chicken , dot with butter.
Brown in 375 deg. oven.

SOUTHERN CIDCK:Ei~ PIE Mrs. T. H. Cook

4 lb. hen Pastry
Salt and pepper

Cut exces fat from hen , fry out and let harden , then
add to other shortening to make pastry. Cut up hen , add
salt and enough water to cover; boil until tender. Cool ,
remove meat from bones . Bake I pan of pastry strips
to us betwe n layers of chicken. Use pan 10×15-inch.
Spread half of chicken in pan , sprinkle with pepper, if de-
sired, cover with baked pa try strips, then add remaining
chicken. Pour over this enough broth to cover. Top with
strips of uncooked pa try. Cook in oven until brown, about
30 minutes. T hicken remaining broth for gravy.

Wrif. e An Extra Re ipe Here ~ ·

-13 – Biloxi , Miss .

Write -Extra Recipes Here ~

-14- Biloxi , Miss.

ea
,

. – , /l

~ oof1’es
(h

(.

BREAD , ROLLS 2 COOKIES

BANANA NUT BREAD

2 c . flour , .sifted
2 tsp. baking powder
1/2 tsp. soda
3/4 tsp. salt
1/2 c. sugar

Mrs. Henry Roberts

I c . dates , chopped
I c . nuts , chopped
I egg, beaten
1/ 4 c . salad oil
I 1/2 c. bananas, mashed
I Tbsp . lemon juice

Sift dry ingredients together, add nuts. Combine re-
maining ingredients and add to dry ingredients . Stir only
until mixed. Bake in 9×5-inch pan for I hour at 350 deg.

DA TE AND NUT BREAD

I I/2 c. dates , chopped
I c . granulated sugar
I egg, well beaten
I tsp . soda, sift in flour
I c . nuts , chopped

Mrs. Roy Ash
Clarksburg , West Va.

2 Tbsp. butter
I 1/2 c. hot water
2 1/2 c . bread flour
I tsp. cream of tartar, sift in

flour

Pour water over dates , sugar and butter; bring to boil ,
remove from heat and cool. Add other ingredients and
mix well. Batter should be thin. Bake in 2 greased bread
pans in slow oven 1 1/ 4 hours.

MARASCHINO CHERRY BREAD Mrs. 1 • F . Mc Gee

3/4 c. sugar
2 eggs
I 1/2 c. flour
I 1/2 tsp. baking powder

1/3 tsp . salt
1-8 oz. bottle cherries, cut in

J)ieces
1/2 c . nuts , chopped

Beat eggs , add sugar. Sift dry ingredients together,
combine ·with eggs and sugar and 1/2 of the cherry juice.
Then , add chopped cherries and nuts. Bake in loaf pan for
I hour in moderate 3 50 deg. oven.

BUTTERMILK BISCUITS

2 c. flour
1/2 tsp. soda
I tsp. baking powder

Mrs . B. A . Desporte

1/2 c. shortening
Buttermilk
1/2 tsp. salt

Sift flour ~ soda :1 baking powder and salt together. Cut in
shortening-. Add enough buttermilk to make dough soft enough

-15- Biloxi , Miss.

BUTTERMILK BISCUITS (Continued)

to handle. Roll out on floured.board and cut with biscuit
cutter. Bake in hot oven 10-1~ minutes. Makes 12 or more
biscuits.

PANCAKES

1 c. flour
1 c. milk
1 egg
1 Tbsp. butter or

shortening

Miss Laura White

3 tsp . baking powder
1 tsp. salt
1 tsp. sugar
1 slice bread or 2 biscuits ,

crumbled

I . Wqip egg; pour -in milk 9 add bread or bis.cuits and butter .
2 . Sifl together flour , baking powder , sugar and salt.
3 . Mix 1 and 2 together. – Fr~-on hot greased griddle.

PEANUT BUTTER MUFFINS

Mrs. Roy Mc Gee

2 c. flour
2/3 c. peanut butter
2 eggs
2 tsp. baking powder

1/3 c. sugar
4 Tbsp. shortening
1 c. milk
1/2 tsp ·. salt

Cream shortening 9 peanut butter and sugar. Add beaten
eggs. Sift flour 9 salt and baking powder. Add alternately
with milk to creamed mixture. Pour batter into greased
muffin pans. Bake in hot oven 9 425 deg. F. , 25-30 minutes.
Makes 12 muffins .

YUGOSLAVIAN DROP DONUT M r s. Pete Cerinich

2 lb. plain all purpose
flour

l tsp. salt
5 tsp. baking powder ,

double acting
1/2 lb. raisins
Juice I lemon
Juice 1 orange

1 tsp. grated orange and lemon
rind

1/2 c. pecans , chopped
1 tsp. cinnamon
1 c. sugar
1/2 c ~ whisk~y
Boiling water

Enough boiling water to make soft dough to drop by
spoonfuls into hot oil. Put all ingredients in bowl together.
Sift flour , then mix with hot water; let stand about 2 hours
before frying. Fry in deep salad or cooking oil. Fry until
golden brown. Drop in oil by spoonfuls.

-16- Biloxi , Miss .

BROWNIES

3 eggs
2 c. ·sugar
2/3 c. shortening , part

butter
1 c. flour

Mrs. Wesley Courson

1/2 tsp . salt
5 sq. chocolate, unsweetened
1 tsp . vanilla
1 1/2 c. nuts , chopped
1 tsp. baking powder

Beat eggs until frothy , beat in the sugar. Melt choco-
late and shortening over hot water. When cool 9 add to eggs
and sugar mixture , then add sifted flour , salt and baking
powder , vanilla and nuts. ·Pour into greas~d pan 10xl5-,inch. ·
Bake in moderate oven, 325 deg. , 20-30 mmutes. Cut m
squares.

CHOCOLATE SQUARES

2 c. sugar
6 Tbsp . lard , level
2/3 c. sweet milk
2 c. flour
1 c . nuts and dates

Mrs. Roy Williams

2 eggs
3 sq. chocolate , unsweetened
2 tsp . vanilla
2 tsp. baking powder

Melt lar d in mixing bowl, add sugar and unbeaten eggs;
mix well. Melt unsweetened chocolate and add. Nextradd
milk ~ vanilla 9 flour and baking powder; mix well. Last add
nuts and dates. Spread thin on tins and bake from 20-30
minutes in slow oven. Frost with boiled frosting , cut in
squares.

DA TE:.13ARS

1 c . brown sugar
2 eggs
2 c. flour
1/2 lb. dates
1/2 c. nuts , chopped

Mary Squires

1/2 c . shortening
I/2 c. sour cream
1 tsp. soda
1 tsp. vanilla
Grated rind I lemon

Cream shorten:ine; , add sugar; blend well. Add eggs.
Combine cream and soda , add alternately with flour to
first mixture , then add lemon r ind , dates , nuts and vanilla.
Mix well. Press into 10xl5-inch pan that has been greased.
Bake in moderate oven , 350 deg. for 30-35 minutes. Cut in-
to bars while warm.

P A T RO NI Z E YO UR LO C A L M .E R C H ANT

– 17- Biloxi , Miss.

ICEBOX COOKIES

3 eggs
I c . brown sugar
1 c . white sugar
3/4 c. butter

5 c. flour
l tsp. salt
1 tsp. cinnamon
I tsp. soda ·

Mamie Mc Leod

I c . pecans , chopped

Mix sugar and butter 9 add eggs and then flour 9 next salt 1
cinnamon and soda. Add pecans last. This makes a stiff
dough. Roll about I 1/2-inch in diameter and wrap with wax-
ed paper. Put in refrigerator until hard and stiff. Slice as
needed and bake 20-30 minutes · at 350 deg.

OATMEAL COOKIES

I c . brown sugar
1 c. Crisco
3 c. oatmeal
2 eggs

Mrs. Gus Wachenfeld

1 c . granulated sugar
2 1/2 c. pecans
I I/2 c. flour
I tsp. soda
I tsp. salt

Mix well. Drop by tsp. on baking sheet and bake in
moderate oven , about 12 minutes .

PEANUT BUTTER ICEBOX COOKIES
Mrs. W. C. Mc Elroy

3 1/2 Q,(lour I c . peanut
I t~p. soda butter
3/4 tsp. salt 3/4 c. shortening
2 eggs 2 I/2 c. brown sugar

I/2 c. milk

Mix shortening 1 peanut butter , sugar . Beat in eggs .
Sift flour , salt and soda , add alternately with milk. Slice
thin 9 bake in moderate oven 1 375 deg. Makes 10 dozen.

PECAN FINGER COOKIES

2/3 c. oleo
I/ 4 c . brown suiar
2 c. flour

Mrs. Amber Smith
Kearneys Point, N. J.

I Tbsp. water , ice
I c . pecans , chopped
I tsp . vanilla

Cream oleo and sugar 9 then add rest of ingredients.
Mold in small finger shapes. Bake 20 minutes in moqerat
oven. Roll in powdered sugar .

PATRONIZE YOUR LOCAL MERCHANT

-18- Biloxi , Miss .

IN GLASS OR PAPER CONTAINERS

GRADE A
PASTEURIZED

HOMOGENIZED

BUTTERMILK

CHOCOLATE MILK

CREAM CHEESE

COFFEE CREAM

WHIPPING CREAM

NEWMAN-=COBB
Deliveries to Most of the Mississippi Coast

ROUTE # I BOX 305 GULFPORT, MISS.
PHONE 1578-M

BILOXI, MISS.
5591 · 6314

PASCAGOULA, MISS.
OCEAN SPRINGS, MISS. Call 668

Dial 5881

MAYTAG – TAPPAN – CROSLEY • FURNITURE . HARDWARE

BILOXI
BATTERY

428 Fayard Street
PHONE 5682

COMPANY
WHOLESALE – RETAIL

PARTS – SERVICE
For Greater Service and Satisfaction from any
Make of Battery U■e Willard Service Regularly

HANSEN’S
PET SHOP

Howard Ave. Biloxi

Across From City Hall

Biloxi, Miss.

RAISIN CRISS-CROSS COOKIES Mrs. G ~ W. Hicks
– ,. ;. Portland , Oregon

3/4 c. sugar 3/4 tsp. soda
1/2 c. shortening 1/2 c. rais_ins , coarsely ground
I egg 1 3/4 c. flour
I Tbsp. milk . 3/4 tsp. cream ‘”of tartar
1/2 ·tsp. lemon extrac\ 1/ 4 tsp. salt

Cream shortening and s ugar , add egg 1 milk and lemon
extract. Stir in flour 9 cream of tartar 1 soda 1 salt, which
have been sifted together 9 then add raisins. Roll in small
balls , place on greased cookie sheet 1 flatten criss-cross
with fork. Bake 10 minutes at 400 deg.
Write Extra Rec ipes Here~

-19- Biloxi , Miss.

Write Extra Recipes Here:

-20- Biloxi ~ Miss.

oke
17

–~~ ~
c_–=. • ~

———-
t @6 ~~ ~

•

CAKE,PASTRY

DATE CAKE

2 c. flour
1 1/2 c. sugar
1 egg
Nuts

l lb. dates
1 c. hot water
1 tsp. s9da
1 c. butter

Mrs. H. Roberts

Pour hot water together with soda on dates , allow to
stand until batter is made. Cream butter and sugar thorough-
ly , add whole egg. Sift flour and add. Slightly flour nuts
and add dates and nuts. Bake in moderate oven 1 hour.

HOT MILK CAKE

2 c. flour
2 c. sugar
2 tsp. baking powder
4 eggs

Mrs. L. H. Filch
Chicago ~ Ill.

1 c . boiling milk
2 Tbsp. butter
2 tsp . vanilla

Beat eggs , add sugar , flour, baking powder , milk , butter
and vanilla. Bake in 3 layers in moderate oven . Frost with
your favorite icing.

ICEBOX FRUIT CAKE

1 box graham crackers
1 lb. white raisins ·
1 lb. marshmallow

‘Mrs. J’. J. Pendergrass
Wharton, Texas

3 c . nut meats
1 large bottle cherries
1/2 c. sweet milk

Mix dry ingredients . Melt marshmallows in cherry
juice in double boiler. Add milk , but do not let boil. Mix
all together and pack into desired shape . Let stand at least
12 hours in the ref rig era tor. Keep in cool place .

LADY BALTIMORE CAKE

1 c. butter
3 1/2 c . cake flour
2 c. sugar
4 tsp. baking powder
6 egg whites

Mrs.· Ruel Robinson

l c. m.ilk
1 tsp. vanilla
1/2 tsp . salt
1 tsp. orange flavoring

Cream butter , add gradually s ugar , whieh has been sift-
ed before measuring. Beat until smooth and creamy. Sift
flour , measure , sift with baking powder and salt , add alter-
nately with milk to first mixture. Add flavoring. Fold in
stiff egg whites. Bake at 375 deg. , 35 minutes. Fill layers

-21- Biloxi , Miss.

LADY BALTIMORE CAKE (Continued)

with crushed pineapple and nuts. Use boiled icini for the
top and sides .

MAHOGANY CAKE

1 1/2 c. sugar
i/2 c . butter
1/2 c . sour milk
1 tt;p. soda
1 tsp ~ vanilla

Miss Laura White

2 eggs
2 c. flour 9 sift before measuring
2 sq. bitter chocolate , melted
1/2 c . boiling water
Pinch salt

Mixture of 1st. part , cream butter well , adding s].owly
the sugar. Pour in sour milk. ·

Mixture of 2nd. part , stir soda into boiling water and
add to 1st. mixture. Sift $Qft and tlour into mixtttre; beat
2 minutes , circular motion. Beat whites of eggs until stiff ,
add yolks anJ beat more . Fold into cake batter , add flavor-
ing. Bake in two 9-inch tins in moderate oven , 45-60 min-
utes . Frost with favorite frosting. Time to mix is ·35

. t ✓ mmu es.
”

ORANGE RAISIN C.~.KE

l medium orange
l c . seedless raisins
2 c . flour ; sifted
l c. granu1 ated sugar
1/2 c . sour milk

Mrs. R. L. Saxton

‘ 1/2 tsp. salt
I/2 c . shortening
l tsp. soda
2 eggs

Peel and seed orange , put through grinder with raisins.
Mix and sift flour , salt and soda. Cream shortening and
sugar together until fluffy . Add eggs , l at a time , beating _
after each addition. Add flour mixture and sour milk , alter- ·-
nately. Add orange mixture and mix thoroughly. B in •
greased pan in moderate oven 350 deg. for 35-45 minutes.
Spread with orange frosting.

PEACH UPSIDE DOWN CAKE Mrs. A.H. Brown

1/ 4 c. butter
1 No. 2 l/2 can peaches

in l}alves ‘
1 c. sugar
1 tsp. baking powder
l tsp!> vanilla

1/2 c . brown sugar, packe
3 eggs
1/2 c . peach juice
1 3/4 c. flour
1/2 tsp. salt

-22 – Biloxi, Miss .

in cup

PEACH UPSIDE DOWN CAKE (Continued)

Melt butter in 8-inch square baking pan over low flame.
Remove from stove. Sprinkle with brown sugar. Place
peaeh halves , cut side down in the butter and brown sugar
arranging in 3 rows each way on bottom of pan. Beat egg
yolks until light and lemon colored. Beat in sugar and peach
juice and vanilla. Sift flour, baking powder and salt together,
fold into first mixture. Fold in stiffly beaten egg whites .
Pour batter over peaches in pan. Bake 60 minutes at 350
deg. F.

POPPY SEED CAKE Mrs . Roy Williams

Soak 3/4 c. poppy seed in 3/4 c. milk.

1 1/2 c. sugar
2 c . pastry flour
4 egg whites

3 / 4 c . shortening
2 tsp. baking powder , level
l tsp . vanilla

Cream sugar and shortening together, add poppy seeds
and milk. Sift flour and baking powder together , add beaten
egg whites and fold and add flavoring. Bake in 3 layers in
a moderate oven. Put together with filling.

FilJing:

Yolks 4 eggs
3 1/2 tsp. cornstarch,

level

1 c. sugar
2 c. milk
I c . nut meats
I tsp . vanilla

Heat milk in double boiler , reserving 1/ 4 c . to dissolve
the cornstarch. Add to hot milk and stir until thick. Cover

-and cook 10 minutes. Mix sugar and beatenr)’olks. Add nuts
and flavoring. Dust top of cake with powdert!d sugar.

POUND CAKE
•

2 sticks butter
5 large eggs
l tsp. flavoring

Mrs. T. A. Carruth

1 3/ 4 c. sugar , scant, sifted
2 c. flour , sift 3 times

Cream butter and sugar with hands until smooth. Beat
in l egg at a time , 1 or l 1/2 minutes. Add flour gradually.
Cook in large pan at about 30() deg. for 11/2 hours.

PATRONIZE YOUR LOCAi. MERCHANT

-23 – Biloxi, Miss .

WHITE FRUIT CAKE

1 c. butter
1 c . sweet milk
2 tsp. baking powder
1/2 lb. citron 1 cut fine
1 c . hickory nuts ,

chopped fine

2 c. sugar
3 c. flour
5 egg whites

Mrs. Fred Hartman

2 c . cocoanut 1 freshly grated
Flavor as desired

Cream butter and sugar 1 add milk ~ flour 1 baking powder
and whites of eggs, well beaten. Add other ingredients 1
flavor as desired.

WHITE FRUIT CAKE

1 1/2 c. butter .
6 eggs an’;/ f!r.o,’r J·u, c e.
1/2 c. whiskeyAor wine
1 tsp. baking powder
1 lb. candied cherries ,

uncut

Miss Laura White

2 c. sugar
2 tsp. vanilla
4 c . flour , sifted
1 lb. shelled pecans , whole
1 lb. candied pineapple 1 cut in

large pieces

Cream butter and sugar 1 add eggs 1 l at a time. Before
adding baking powder to flour 1 sift 1,/2 c . of it over fruit.
Add whiskey or wine 1 fruit and nuts. Put in stem pan with
paper in bottom . Bake 2 hours in slow oven. Makes about
5 lb. cake.

CHERRY PIE

1 No. 2 can cherries
1 c. sugar
2 Tbsp. flour

Mrs. Charles Robertson

I tsp. lemon juice
2 Tbsp. butter

Mix sugar, flour and add juice of cherries 1 melted butter
and lemon juice; cook until thick 1 add cherries. Put into
favorite pie crust and bake at 450 deg. for 40 minutes.

EGu CUSTARD PIE

1 c. sugar
2 Tbsp. cornstarch
I c . sweet milk

1/2 c. butter
2 eggs
1 tsp . vanilla

Mrs. S. C. Broom

Cream sugar , butter, cornstarch 1 eggs. Add milk and
vanilla; pour into pie shell 1 sprinkle top with nutmeg. Bake
in slow oven.

-24- Biloxi, Miss .

C omplirnents
of

A FRIEND

GRYDER CO.
Ol’TFn·rEHS 01,• SHOES FOR TUE :EXTIHI~ F.L\[11.Y

t’I XE FOOTWEAI! – SHOES ~-n·rED l’OHRRCTLY

2 Stores: 408 E . Howard Av e.
314 Lam … . _,., St.

GULF CENTRAL SEA FOODS, Inc.

C ornpliments of:

Fish, Shrimp, Oysters and Crabmeal

P. O . Box 373

BILOXI, MISSIS.-=S=IP:-=.P..:.I ________ _

O’KEEFE FUNERAL ‘:OME

COMBEL’S

PATRONIZE
YOUR
LOCAL
MERCHANT

— — ———– — ———·————— ————————————

Coupon This Coupon Entitles Bearer to

Worth 2% On Any Kool Vent Installation

KOOL VENT METAL AWNING CO. of Mississippi

Circle #1 – First Methodist Church – Biloxi, Miss.

Biloxi, Miss.

GRANDMA’S LEMON MERINGUE PIE Mrs. P. E. Werlein

1 c. su”ar
3 el?’:gs , separted
1 Tbsp . butter
6 Tbsp. sugar
Pinch salt

1 tsp. vanilla
1 baked pie shell
5 Tbsp . flour
Juice 1 lemon
2 c . boiling water

Mix sugar with flour , add egg yolks , unbeaten and lemon
juice; mix until smooth. Add boiling water 9 slowly stirrin(!.’
until smooth. Cook over low heat , stirring constantly until
thick. Remove from heat , add butter and allow to cool.
M-ake meringue from<:eggwpites , when stiff gradually add 6 Tbsp. sugar j few grains salt; beating well afterreach addition. Add vanilla .last. Pour cool filling into cool pie crust. Top with meringue. Bake until golden brown.

KARO PECAN PIE

3 eggs , slightly beaten
1 c . Karo , light or dark
1 tsp. vanilla

Mrs. A.H. Brown

1 c. sugar
1/8 tsp. salt ·
1/i to 1 c . pecan meats j coarsely

·C’hopped

Mix the above ingredients , add the nutmeats last. Pour
into a standard sized pie pan or into an 8-inch square shall-
ow pan which has been lined with pie crust. Place in a hot
oven , 450 deg. F. j about 10 minutes. Then , reduce heat to
325 deg. F. and bake until the filling is firm. Test by putt-
ing a knife in pie.. When lmife comes out clean the pie is
done.

RAISIN PIE

3/4 c. sugar
1/2 tsp. cinnamon
1/ 4 tsp. cloves
1 egg
1/ 4 c . oleo j melted

Mrs. Walter Raymond

1/2 c . cane syrup
I/ 4 c. vinegar
1 c. raisins , chopped
2 crackers , crumbled
Pinch salt

Mix sugar ? cinnamon , cloves ? salt , then add slightly
beaten egg , molasses , vinegar , raisins , cracker crumbs
and oleo. Pour into unbaked pie shell ? cover w-ith top
crust. Bake 35 to 40 minutes in 350 deg. oven.

PATRONIZE YOUR LOCAL MER.CHANT

-25- Biloxi j Miss.

Writ~ Extra Recipes Here ~

-26- Biloxi 1 Miss.

DESSERTS

CHOCOLATE MINT ROLL

I 1/2 c .- heavy cream
1/4 c. sugar ·
10 oz. can chocolate

wafers

Mrs. J. A. Compton

Green food coloring
1/8 tsp. mint extract
Semi sweet chocolate

Whip cream until just stif sweeten with sugar . Tint
cream with good coloring and lavor with e~ract. Spread
wafers with cream and stack together. Frost outside of
roll with remaining cream and garnish with shaved choco-
late . Chill several hours. Cut on diagonal to serve.

JELL-O DESSERT

Graham crackers
I/ 4 c . butter
1/ 2 c . sue;ar

Mrs. C. A. Weigel
Silver Spring, Md.

9 oz . pineapple,
crushed

1/2 c. nuts , chopped
I pkg. Jell-O

Cover bottom of 8×9-inch pan with crushed graham
crackers. Cream butter and sugar, add drained pineapple
and nuts. Pour mixture over crumbs. Prepare Jell-O ~
any flavor and when partly congealed , pour over pineapple
mixture and chill until firm. Cut in squares and serve with
whipped cream.

LEMON CAKE TOP PUDDING Jean De Wacle
East Moline , Ill. ,

2 Tbsp. butter, softened
l 1/2 c. suear
1/2 c. lemon juice
3 eggs

I/3 c. flour
1/ 4 tsp . salt
I tsp. grated lemon peel
I 1/4 c. milk

Beat egg yolks 9 add milk and stiffly beaten whites.
Cream butter 9 sugar 9 lemon juice 9 flour , salt, lemon peel.
Fold into first mixture . Pour into custard cups or pan set
in pan of water and bake 45 minutes at 375 deg. The cust-
ard will go to bottom and leave a top of sponge cake .

LEMON ICEBOX CAKE

3 eggs
1 box 9 5¢ 7 vanilla wafers
Rind and juice 1 lemon

Mrs . John E . Pennington

1/2 c. sugar
1 c. whipping cream

-27 – Biloxi , Miss.

LEMON ICEBOX CAKE (Continued)

Beat egg yolks slightly , add sugar. Add lemon juice
and rind. Cook a few minutes and cool. Fold in stiffly
beaten egg whites, then fold in whipping cream. Roll vanilla
wafers. Line freezing tray. Put mixture in and cover with
remainder of vanilla wafer crumbs. Freeze.

LIME SHERBET

I 1/2 c. sugar
I/2tc . fresh lime juice

Mrs. W.R. Mosley

3 or 4 drops green food coloring
4 Tbsp. crushed pineapple
l qt. sweet milk

Pour juice and coloring over sugar; let stand 1/2 hour.
Add pineapple and milk. Freeze and serve immediately.

LEMON WHIP Mrs. W. Chappick

I large can evaporated 2/3 c. sugar
Meredian , Miss.

milk, chilled to freezing 8 lemon wafers
Juice 2 lemons 6 cherries

Whip partly frozen milk until stiff. Add sugar , slowly ?
stirring lightly until dissolved. Add lemon juice. Stir until
stiff. – Roll wafers and sprinkle lightly over bottoms of 6
individual serving dishes. Fill with the lemon whip and
sprinkle more rolled wafers on top. Decorate with a cherry.

MARSHMALLOW CREAM

I pt. whipping cream
I doz. marshmallows
I c. pecans

Mrs . W. E . Still
. : Senat0bia ~ Miss.

I small can
chunk pineapple

2 bananas

Whip cream stiff. Add marshmallows. Cut in small
pieces ? pineapple. Cut up bananas and pecans. Blend to-
gether. Set in icebox for 2 hours before serving. Serve
topped with red and green cherries.

ORANGE DEL~fJIT

I c . marshmallows
I c . walnuts ? broken
I c . oranges , peeled

Mrs. John E . Pennington

I c. whipping cream
1/4 c. s ugar –
1/2 tsp. vanilla ‘

PATRON I -Z E YOUR LO .CAL MER CH AN ‘J’

-28- Biloxi , Miss.

ORANGE DEUG)IT (Continued}

Cut orane;es in small pieces and squeeze out part of
juice. H too much juice if left in , the dessert will be too
s·oft. Cut marshmallows into small pieces and mix with
sugar to keep from sticking together. Whip cream until
stiff. Add vanilla , oranges, nuts , marshmallows. Pour in-
to tray and keep cold until rea(fy to serve. Will only keep
a short time . · ·

PINEAPPLE SHERBET

2 c -. buttermilk
I c: sugar
I tsp . vanilla

Mrs. Byron Cunningham
Clarksburg, W. Va.

1 can crushed
pineapple

I egg white

Mix buttermilk , sugar , drained pineapple , stiffly beaten
egg white and vanilla. Pour in refrigerator tray, when
partly frozen ? stir well and freeze.

SWEET POTATO PUDDING

2 large sweet potatoes
3 e!rgs
l 3/4 c. sugar

2 c. milk
4 Tbsp. butter
I tsp. vanilla

Mrs. Roy Mc Gee

Grate raw sweet potatoes. Add sugar ? beaten eggs ,
milk , melt~d butter and vanilla. Mix well. Pour in greased
baking dish, b;1ke I hour. Serve plain or with whipped cream.

, •, 1′-• ,,

Writ e An Extra Rec ipe Here~

-29 – Biloxi , Miss.

-30- Biloxi 1 Miss.

(JlldY,

~relly fl
reserYes

CANDY,JELLY 1 PRESERVES

C_OCOANUT PATTIES Mrso -Revel Go ·Robinson

1/ 4 c. Pet milk
I

1/4 c. butter
1 tS,I> 0 vanilla
1 1/2 Co COCOanut 1

sliredded

3 Co powdered sugar
1/~ Co candied fruit strips

Melt butter in pan over boiling water, slowly stir in
milk and vanilla. ·Remove from heato Blend in sugar grad-
ually 1 about 1/4 at a tim·e o Add cocoanut slowly; mix until
creamyb -Shape into small pattieso Put on waxed paper. Top
ach .pattie with strip of f ruito Chillo Makes about 3 dozen.

CREAM PECAN CANDY Laura ·.White

3 Co sugar
1 Co sweet cream 1 Or

enough to moisten sugar
Shelled pecans

l Co dark Karo
1/8 tspo or plnch salt
1/4 tspo or little large pinch

soda

·Mix sugar with enough cream to mo.isten welL · Work
until very creamyo Add Karoo ·Cook it until it boils welL
Add as many pe ans· as you wanto ·Cook ·to medium ball
forms in cold water., Add salt and sodao ·Beat it until

r amy o Mold in butte r plateso

CREOLE PR.A.LINES Mrs o Henry Ho Roberts

4 Co granulated 1 Co evaporated milk
sugar 11/2 Co nuts

Add 3 Co sugar and the creamo ·Stir thoroughly until
boiling o Place l c-. sugar in heavy skillet and melt until
brown.o When thoroughly melted 1 add to sugar and cream
mixture 3 stirring constantly until blendedp Cook until it
forms firm ball in water. Beat until reamy and pour in
spoonfuls on wax d paper and allow to coolo

DATE ROLL Mrso ·Do Ho Squires

2 Co sugar 1 Tbspo butter
l C·o milk 1 tsp O vanilla
11/2 o pitted dates 1 c. nuts 1 chopped

Cook sugar and milk to a soft ball stage o Add dates, cut
m thirds; cook W1til they seem to melt, abput 5 minutes o
Remove from fir J add butter , vanilla and uutso · Beat while
hot until reamyo Pour on wet cloth and roll up into a sau-

-31- Biloxi , Mis o

DATE ROLL (Continued)

sage shape. Tie each end of cloth and hang up until cold
Jmroll and sUce o

DIVINITY FUDGE Mrs. Graff

2 egg whites 1/2 c. hot water
2 c . sugar 1 c . nuts , chopped
2 Tbsp. white corn syrup 1 tsp. vanilla

Mix sugar, corn syrup and hot water. Cook until the
syrup forms a firm ball in water. Add slowly to the beaten
egg whites; beat until thick. Add nuts , flavoring and drop
from spoon on oil paper.

FUDGE

2 c . granulated sugar
1 c. milk
5 Tbsp. cocoa

Miriam Taylor

I tsp. vanilla
2 Tbsp. butter
1/2 c . nut meats , chopped

Dissolve sugar and cocoa in milk ; boil until it forms a
soft ball when tried in cold water. Remove from fire , add
vanilla and butter while mixture is still boiling. Set aside
to ,cool bdore beating. When cooled until the bottom of
theypan feels only slightly warm to the hand, add the nut
me~ts; beat the fudge to a creamy, thick consistency or
until the gloss has gone from the candy.

HEAV·ENLY BLISS CANDY

3 c. sugar
3/4 c. white Karo

Mrs. Claude .Smith

11/2 c. evaporated milk
I tsp . vanilla
I c . nut meats

Cook sugar , Karo and milk to soft ball stage. Beat un-
til thick . . Fold in vanilla and nuts . Pour in greased pan to
cool. Cut in squares.

APRICOT MARMALADE

4 c. apricots
3 1/2 c. sugar

Mrs. George Hicks
Portland, Oregon

1/~ r C. nuts
1/2 c. pineapple

Cut fruit in fourths. Put pineapple in bottom of kettle.
Drop in apricots , then sugar; let stand on back of stove in
open kettle until juice forms, then put on hot stove; let cook

-32- Biloxi, Miss .

APRICOT MARMALADE (Continued)

hard for 1/2 hour or more. P ut in 1/2 c . nuts, cut in fourths.
P ut •in jars and seal while still hot.

GRAPE CONSERVm Mrs. G. W. Hicks

I lb. grapes , blue
l 1/ 4 c . sugar
I/ 4 c • nuts , chopped

1/4 orange,
ground

1/4 tsp . salt

Portland , Ore”on

Skin grapes , grind skins . Cook pufp witil soft, then run
thr ough sieve. P ut all together, cook 20 minutes. Add nut
meats , 5 minutes before removing from fire. P ut in jars.

j

SUNSHINE STRAWB~RRIES Mrs. Gr aff

. Equal weiihts of sugar and[1’strawberries

Use equal weight~~of sugar and strawberries. P ut the
strawberries in the p!reserving kettle in layers , sprinkling
suJrar over each layer . The fruit and sugar should not be
more than 4-inch ‘deep. P lace the kettle on the stove , heat
the fruit and sugar slowly to the boiling point. When it be+- , ~
gins to boil , skim carefully. Boil IO minutes , counting fr om
the time the fruit begins to bubble . P our the cooked fruit
into platters , having it about 2 or 3-inch deep. Place the
platters in a s unny •wiridow , in anq.mused room. Cover with
a piece of cheesecloth or with glass for 3 or 4 days. In that
time , the fruit will grow plump and firm and the syrup will
thicken almost to a ,jelly. P ut this preserve , cold into jars
or tumblers .
Write An Extra Recipe Here~

-33- Biloxi, Miss.

Write Extra “Recipes He r e~

-34- Biloxi , Miss.

MISO.E LLANEOUS

Mary Virginia Martin DRESSING FOR POTATO SALAD
Clarksburg, W. Va.

1 tsp, paprika 2 eggs
1 e; sugar
1 Tbsp . flour
2 tsp, mustard

1/2 tsp. salt
3/4 c. vinegar
1/2 c. water

Cook over low heat until thickened, stirring constantly.
Remove from fire and add~ 1 Tbsp . butter .

DRESSING SAUCE FOR BOILEO SHRIMP
Mrs. ijarry C~valier

1 c. Wesson oil
2 Tl;>sp. onion , finely

chopped

1/2 garlic
clove, chopped fine

1 piece cele:ry 9 chopped fine

Cook over low heat for 5 minutes . Add dash hot gepper
sauce, Add 1 Tbsp. Creole mustard. 4,dd dash Worc,ster-
shore sauce , salt and pepper. Add 2 lb. boiled and peeled
shrimp; heat for 2 minutes . May be served cold or hot as
appetizer .

FRENCH{DRESSING

1 can tomato soup
1 c . salad oil
1 c. vinegar
1/4 c. s ugar
2 tbsp. Worcestershire

sauce

Mrs . John E . Penn’1ttZton

2 or 3 cloves garlic
2 Tbsp. salt
1/2 tsp . pepper
2 tsp. dry mustard
1/2 tsp . paprJka
2 tsp. onion juice

Heat vinegar to boiling point and drop in cloves of gar-
lic which have been peeled and cut in half. Cool. Add to
other ingr edients and put in icebox to cool, B~ sure to
shake well before using. This dressing will keep indefinite-
ly. ,

FRENCH DRESSING

1 c . Wesson oil
1 c . tomato soup
1 c . vinee;ar 1 mild
1/4 c. sugar

Mrs. Dallas Smith
Opelika , Ala.

1 Tbsp. salt
1 tsp. Worcestershire sauce
Dash cayenne
Little onion juice

P ut the above in a quart jar 1 shake well to blend. Keep
in the refrigerator and it will last indefinitely.

-3 5- Biloxi, Miss .

HOT DOG SAUCE

·1y2 lb. ground beef
1 med;ium onion 9 chopped
2 Tbsp. chili powder

Mrs. T. Andress

I small can tomato sauce or
3/4 c. catsup
I tsp. salt
Pepper to taste

Break ground meat into saucepan. Cover generously
with hot water :1 bring to boil. Add onion 9 tomato sauce or
catsup and seasoning. Let simmer until tender and slight-
ly thickened. Split hot dog rolls and fill with sauce after
wiener: has been inserted. Chili may be varied to taste.

LEMON FILLING FOR CAKE

3 lemons
3 eggs
2 Tbsp. flour
Pinch salt

I c. sue;ar
I/ 4 lb. butter
3/4 c. water

Mrs. B. Z. Welch

Put lemon juice into saucepan 9 add eggs 9 sugar and
flour 9 butter and water . Stir over low fire until mixture
boils 2 minutes. Coor and use for 2 layer cake.

MY GRANDMOTHER’S CORNBREAD DRESSING
Nell White Watson

2 c. cornbread crumbs Salt and pepper Lyman 9 Miss .
l c . biscuit or bread 1/ 4 to 1/2 tsp. sage

crumbs 2 eggs 9 beaten
l medium onion 9 chopped I c . celery ? chopped fine
2 hard cooked eggs 1 I c . boiled chestnuts or

chopped l c. oysters and 1/4 c. oyster
Liquid from baked chicken liquid

Mix1 ingredients and pack inside fowl when ready to brown.
Reserve some of the liquid for gravy 1 cut up giblets and l
hard cooked egg :1 add to the liquid 9 thicken with flour. If pre-
f erred bake dressing in pan instead of stuffing chicken.

PINEAPPLE SALAD DRESSING Mrs . D , H, Squires

2 egg yolks
1/3 c. pineapple juice

Juice I lemon
1/2 c. sugar

Combine egg yolks and sugar. Slowly stir’ in lemon and
pineapple juice. Cook over slow fire until thickened. Es-
pecially good on apple salad.

-36- Biloxi :, Miss.

SAUCE FOR BOILED SHRIMP Mrs. P. E. Werlein

1/2· c. chili sauce I Tbsp. lemon juice
1/S c. catsup 1/2 tsp. fresh horseradish
I/2 c. mayonnaise Few drops Tabasco sauce
I tsp. onion ·? grated Salt to taste
l tsp. Worcestershire sauce

Use for shrimp dip or as sauce for shrimp cocktail.

TOMATO GRAVY

I c . onions , about
2 cans good toip.ato

sauce
I c . chopped celery

Mrs. Walter White

l c . bell pepper , chopped
2 Tbsp, parsley s chopped
Pepper and salt

Saute onions in bacon drippings until transparent. Add
tomato sauce; cook very slowly for I hour. Add celery 9
pepper 9 parsley; cook 15 minutes more. Add salt and pepp-
er to taste. Serve with spaghetti. Sprinkle cheese over
spaghetti. If you luke garlic 9 a small amount may be added.

Write Extra Recipes Here~

-37- Biloxi, Miss.

y/rite Extra Recipes Here~

-38- Biloxi ~ Miss.

HINTS ON COOKING FROZEN FOODS

VEGETABLES

In cooking any frozen vegetable it is necessary to
bring to the boiling point as quickly as possible to pre-
serve flavor, color and vitamins. Do not thaw before
cooking. The one exception is corn on the cob, which
should always be thawed.

FRUITS

Do not remove frozen fruits from the package before
you are ready to use them. Otherwise they will discolor
and lose the fresh flavor. Most fruits are best when
thawed just enough to melt the ice crystals. Fruits that
are to be cooked should not be thawed. Instead, follow
the same procedure as for vegetables.

MEATS

With the exception of large cuts, which may not cook
evenly, meats may be cooked when solidly frozen. Cook-
ing must be done at a low temperature and the time
lengthened. If thawing is preferred, thaw as slowly as
possible, as less moisture and flavor will be lost.

MENUS FOR QUICK MEALS FROM THE FREEZER
(Based on commercially frozen foods)

LUNCHEON

Corn chowder
Tossed green salad
Toast sticks
Pineapple
Cookies

Broiled cod in
summer sauce

Mixed vegetables
Peach shortcake

Corn and ham broil
Green beans , French

style
Rhubarb with dumplings

1.

2.

3.

-a-

DINNER

Perch float
Asparagus spears – cole slaw
Frosty fruit cup
Applesauce
Mint sherbet

Fish Florentine
French fried potatoes
Vegetable relish sticks
Dolly Madison cake

Ocean perch piquant
French fried potatoes
Baked corn
Orange sherbet

QUICK MEALS FROM THE FREEZER (Continued)

4.
Oyster stew
Bermuda salad bowl –

Cauliflower frozen
Crusty rolls
Apple pie

Skillet-fried fish
Epicurean Brussels sprouts
Cottage potatoes
Rolls
Ice cream puffs

RECOMMENDED VARIETIES OF VEGETABLES
FOR HOME FREEZING

ASPARAGUS
Martha Washington
Mary Washington

BEANS – GREEN
Blue Lake
Kentucky Wonder

BEANS-GREEN SHELL
French Horticultural
Lowe’s Champion

BEETS
Crosby
Detroit Dark Red

BROCCOLI
Italian Green Sprouting

BRUSSELS SPROUTS
Half Dwarf Improved
Long Island Improved

CARROTS
Amsterdam Coreless
Nantes Coreless
Red Cored Chantenay

CAULIFLOWER
Early Snowball
Forbes
Perfection

-b-

CORN
Golden Bantam
Country Gentleman
Crosby Hybrid

EGGPLANT
Black Beauty

PARSNIPS
Hollow Crown

PEAS
Alderman
Shasta
Thomas Laxton

SPINACH
Broadleaf
Hollandia
King of Denmark

SQUASH
Summer Crookneck

SWISS CHARD
Fordhook
Lucullus

TURNIPS
White Glove
Purple Top Strapleaf
Purple Top Rutabagas

1.

LOW COST DIET MENUS

2.
BREAKFAST

Oatmeal with sliced
banana

Toast
Coffee
Milk for children

Cream of potato soup
Peanut scrapple
Dried fruit Brown Betty
Tea

Cabbage stuffed with
chopped beef

Baked potatoes
Canned tomatoes
Gingerbread – sour milk
Applesauce –

Milk

Sliced oranges
Breadcrumb pancakes with

corn syrup
Coffee
Milk for children

LUNCH

Baked hominy and cheese
Wilted lettuce with bacon
Oatmeal muffins
Canned peaches

DINNER

Dried green -peas soup
Scalloped carrots and onions
Cornbread
Steamed molasses pudding

with lemon sauce
Tea

1.

SAMPLE REDUCING DIET MENUS

2.
BREAKFAST

Orange juice
Whole -wheat toast, 1 slice
Jam, 1 Tbsp.
Coffee – no sugar or cream

Banquet salad with
mineral oil mayonnaise

Cornmeal crisps –
salad wafers

Canned pears
Skim milk or buttermilk,

1 glass

1 egg, boiled or poached
Melba toast, 2 slices
Coffee

LUNCH

Tomato juice
Celery root and stringbean

salad
Rycrisp with cottage cheese
Coffee jelly

-c-

SAMPLE REDUCING DIET MENUS (Continued)

DINNER

Broiled fish – nonfatty
Spinach
Tomato and cucumber

salad, French dressing
Rycrisp
Pineapple sherbet
Oatmeal macaroons, 2

Demitasse

Beef bouillon
l lamb chop
Green peas, small serving
Fresh fruit salad with French

or mineral oil dressing
One-egg cupcake – 1, not

iced

MENUS FOR GAINING WEIGHT

BREAKFAST
1.

Baked apple
Malt breakfast cereal

with cream
Gridtlle cakes and syrup
Coffee

Minute rarebit on toast
Asparagus, buttered
Peanut butter biscuits
Stuffed prune and orange

salad
Milk

Cream of carrot soup
Ameriean goulash
Apple sweet potatoes
Canned corn
Apricot and banana

salad
Graham date bread
Tea

2.

Yellow cornmeal mush with
stewed raisins and thin
cream

Graham muffins – Jam
Coffee or milk

LUNCH

Casserole of dried Lima
beans

Scalloped cauliflower and
tomatoes

Mixed greens – Roquefort
cheese dressing

Milk
DINNER

Pineapple juice
Smothered pork chop
Baked potato
Scalloped cabbage
Danish apple pudding with

whipped cream
Demitasse

-d-

SAMPLE MENUS FOR VITAMIN-RICH DIETS

l. 2.
BREAKFAST

Orange juice
Corn Flakes with top

milk
Wheat-germ muffins
Strawberry jam
Coffee or milk

Fresh berries
Puffed Wheat with top milk
Boiled egg
Toast – whole-wheat or

enriched bread
Coffee or milk

LUNCH

Vegetable meat broth
Cheese fondue
Celery – Creole .style
Canned loganberries
Honey-Bran

cookies
Milk

Tomatoes stuffed with liver
Swiss salad
Whole-wheat or enriched

bread
Cantaloupe
Milk

DINNER

Apricot Nectar
Braised beef heart
Green Lima beans
Kohlrabe
Jellied tomato salad
Whole-wheat or enriched

bread
Carrot custard pie

Cream of onion soup
Savory meat loaf
Baked potato
Baked winter squash
Lettuce salad – French dressing
Whole-wheat or enriched

bread
Upside -down cherry puffs

SAMPLE MENUS FOR MINERAL-RICH DIETS

1. 2.
BREAKFAST

Stewed dried figs on
Triscuit – thin cream

Poached egg on toast
Coffee or milk

Orange juice
Oatmeal with thin cream
Toast – whole-wheat or

enriched bread
Coffee or milk
LUNCH

Casserole of tomato, corn
and cottage cheese

Mustard greens
Canned pineapple

Beef broth
Liver loaf

-e-

Broccoli with tomato salad
Graham crackers

SAMPLE MENUS FOR MINERAL-RICH DIETS (Continued)

Soybean muff ins
Milk

Steak and kidney pie
Baked potatoes

DINNER

Cauliflower with cream
sauce

Romaine with Roquefort
cheese dressing

Walnut-apricot steamed
pudding with orange
hard sauce

Demitasse

Maple cornstarch p’..ldding
Tea

Fricassee of chicken, with
giblets in gravy

Scalloped potatoes with
cheese

Beets, cooked with tops
Eden salad
Chocolate chip oatmeal

cookies
Milk

AMOUNTS TO SERVE 25

Tea …. • • • • • • • • • • • • • • · • · · · 1/2 c. tea, I 1/2 gal. water
Coffee ……………….. 3/ 4 lb. coffee, I 1/2 gal.

water
Cream ……………….. 3 cups
Raised rolls …………… 2 lbs. (8-9 c.) flour, 3/ 4

oz. compressed yeast
Butter or margarine ……. 3/4 lb.
Salads – potato, chicken,

etc. . ………………. 4-5 qts.
Cabbage – salad . . . . . . . . . . . 4 lbs.

buttered . . . . . . . . 7 lbs.
Potatoes, mashed. . . . . . . . . 1/2 peck
Baked beans . . . . . . . . . . . . . . 3 qts. or lbs. dry beans
Chicken pie . . . . . . . . . . . . . . 2 1/ 4 qts. cooked, diced

chicken or 3 chickens ,
approximately 5 lbs .
each, dressed

Baked ham . . . . . . . . . . . . . . . . 10 lbs .
Oyster stew …………… I 1/2 gal. milk, 2 qts.

oysters
Meat loaf …………….. 5 lbs. grou:ad meat
Frozen peas ………….. 4 – 4 1/2 lbs.
Frozen Lima beans …….. 4 – 4 1/2 lbs.
Frozen asparagus ………. 4 – 4 1/2 lbs.
Frozen broccoli ……….. 4 1/2 – 5 lbs.
Frozen cauliflower …….. 4 1/2 – 5 lbs.
Frozen spinach ………… 4 1/2 – 5 lbs.
Frozen snap beans ……… 4 lbs .
Frozen corn ………….. 4 lbs.

-f-

Name

BIRTHDAYS TO REMEMBER

Address

-g-

Birthdate

Name

CHRISTMAS CARD LIST

Address

-h-

,I

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