Anson County cook book

Pour over this sufficient stock to soften. Three beaten eggs, small onion, fresh celery chopped, or celery seed, and pinch of sage. If not rich enough, add butter, salt and pepper to taste. If bread is heavy, put pinch of soda in little boiling water and stir in dressing. — Mrs. Henry Little. MARBLED CHICKEN Cook a beef tongue very tender. Remove the skin and cut in half-inch dice. Boil a chicken until meat will drop from bone. Remove fat and skin, and, when cold, chop fine. Hard boil 2 or 4 eggs and cut in thin slices. Season meat with salt and pepper and enough parsley to make 2 tablespoonfuls. To one pint of hot stock from chicken, add one-third package of gelatine which has been soaked in one-third cup cold water. Dissolve, season, and drain through cheese-cloth. When gelatine is cold, pour a thin layer in bottom of a wet mold. Fill mold with alternate layers of chicken, tongue and eggs, sprinkling each layer with the parsley. Pour over this just enough of the gelatine mixture to moisten. When cold and firm, slice and garnish with parsley. — Mrs. G. S. Ledbetter. MORVEN DRUG CO. | wants your trade and will treat you right. Registered Druggist. | Morven, N. C. f. \ Is One of the Carolina's Premier Furniture Stores. We Cordially Invite You to Visit Us. INCORPORATE D COMPANY GOOD FURNITURE SINCE 1906 Wadesboro North Carolina H. P. TAYLOR Attorney at Law Wadesboro, N. C. Residence Phone 192 Office Phone 89 n COOK WITH COAL — COOL WITH ICE — WADESBORO ICE & FUEL CO. CHICKEN A LA KING 4 tablespoons butter 2 tablespoons flour % cup chicken stock 3 tablespoons canned pimiento 1 cup boiled chicken % cup thin cream V2 can sauted mushroom cups 3 tablespoons chopped green pepper Put two tablespoons butter in sauce pan, add flour and stir until well blended. Then add gradually the stock and cream. Bring to boiling point and add remainder of butter, mushroom, and pimiento. Bring to a boil again and add egg yolk, slightly beaten. Add chicken and serve on toast. — Miss Pat Barringer Coxe. CHICKEN A LA KING 2 tablespoons butter 1 can mushrooms Y2 teaspoon salt 3 cups cooked chicken (chopped) 3 egg yolks 1 tablespoon lemon juice 1 green pepper (chopped) 2 tablespoons Melrose flour 2 cups rich milk M cup butter 1 teaspoon onion juice Vz teaspoon paprika Melt the two tablespoons butter. Cut pepper and cook until tender in small amount of water. Add flour, butter, and mushrooms, salt and pepper, and cook until it froths. Add milk and let come to a boil. Then add chicken, cover and let stand to become hot. Cream V± cup butter, beat egg yolks into it, add onion juice, lemon juice, and paprika. Then stir into first mixture and continue stirring until egg is set. Serve in pastry shells. — Mrs. Frank Bennett. CHICKEN PIE Cut a young tender chicken in pieces.