Anson County cook book

FLOWERS FOR ALL OCCASIONS ' Wedding Flowers a Specialty HAMLET FLORAL CO. 126 Hamlet Ave. Phone 183 Hamlet, N. C. Soups CLEAR TOMATO SOUP 1 quart canned tomatoes 1 teaspoon celery salt 1 slice onion 2 tablespoonfuls of butter 1 bay leaf Salt and cayenne to taste Add ingredients to 1 pint water, bring to a boil, press through a sieve, return to fire, add 2 teaspoons corn starch moistened in cold water. Cook until transparent. — Mrs. T. L. Caudle. CELERY SOUP 1 cup celery (chopped) 1 pt. milk 3 cups chicken stock 1 tablespoon flour % cup water Cook stock and celery, thicken with flour and water. Heat milk and pour into above mixture. Put butter, pepper, and salt in bowl and strain soup over this. — Mrs. L. J. Huntley. SOUP SUPREME Stock of one hen, skimming grease from top. Breast of chicken cut fine. One cup almonds ground and added. Lastly, one cup cream. (Tested.) PEA PUREE 1 quart milk 3 tablespoons Melrose flour 3 tablespoons butter 1 cup peas Melt butter, add flour, mix to smooth paste. Add milk slowly and let come to boiling point. Add peas, which have been put through colander. Season with salt and pepper and serve with croutons. — Mrs. H. B. Covington. MOCK BISQUE SOUP Stew a can of tomatoes and strain: add pinch of soda to remove acidity; in another pan boil 3 pints milk, thickened with a tablespoon cornstarch or flour previously mixed with a little cold milk. Add a lump of butter the size of an egg. Salt and pepper to taste; mix with tomatoes; let all come to a boil and serve. — Mrs. A. D. Griffin. BOUILLON To three lbs. raw beef, chopped fine, add 3 quarts cold water. Let barely warm for first hour. Then increase heat and gently simmer for six hours. Turn into earthen vessel, salt to taste, and let cool. Then skim off all fat, squeeze meat hard as you remove it from liquor. Return liquid to fire, boil a few minutes and strain. Should be a clear amber color. Serve hot in cups. — Mamie Ingram Pate. THE NATIONAL HOTEL Remodeled and Newly Painted. Steam Heat, Hot and Cold Water. HOME COOKING Private and Connecting Baths American and European Plan. The Best Dinner on Highway No. 20. POTATO SOUP 4 potatoes 1 pint milk 1 tablespoon butter 1 tablespoon flour 1 teaspoon chopped onion 2 egg yolks Cook butter, flour, and onion; stir into this mixture one pint of hot milk, add the whole of 4 potatoes (white or sweet), which have been boiled and mashed. Rub all through a strainer. After seasoning to taste with salt and pepper, put over fire again. More hot milk or water may be added to thin if necessary. Immediately before serving stir in beaten yolks of two eggs. — Mrs. Paul Overton. LOUISIANA GUMBO (SOUP) 1 chicken 4 pieces celery 1 qt. okra 2 cans tomatoes (small size) 1 onion 1 medium size slice ham, raw Cut chicken as for frying, sear in butter and lard mixed, about 1 tablespoon of each. Chop okra and fry with the celery and onion. Fry ham, cut in small pieces. Mix all of the above, add 3 qts. boiling water and cook slowly 3 Ms hours. (Tested.) CREAM OF CORN SOUP 1 can corn XA teaspoon celery salt 2 cups boiling water V2 teaspoon onion juice 1 teaspoon salt 2V2 tablespoons cornstarch 2 cups milk 1 cup whipped cream.