Anson County cook book

Slice the onion and fry in butter. Add tomatoes and seasoning. Cook about five minutes. Drop eggs into this mixture, stir and cook slowly until eggs are firm as desired. Ground beef or chopped peppers may be added to this. — Mrs. W. L. Marshall. Warm the biscuit in the oven to restore crispness; don't burn; pour hot milk over it, dipping the milk over it until the shreds are swollen; then pour a little cream over the top of the biscuit. Or serve with cold milk or cream, according to individual taste. Make a thin white sauce with butter and Melrose flour, milk and seasoning. Separate yolks from white of eggs, chop whites finely and add them to sauce. Cut four slices of toast in halves lengthwise, arrange on platter and pour over sauce. Force the yolks through a potato ricer or strainer, sprinkling over the top. Garnish with parsley and remaining toast cut in points. — Mrs, R. S. Pruette. SHREDDED WHEAT BISCUIT FOR BREAKFAST EGGS A LA GOLDENROD 3 hard-boiled eggs 1 tablespoon butter 1 tablespoon Melrose flour 1 cup milk V2 teaspoon salt V2 teaspoon pepper 5 slices of toast Parsley $ Texaco Products I $ FISK TIRES | $ Car Washing a Specialty |5 | WADE SERVICE STATION | § A. R. DEAN, Mgr. | |l Corner Washington St. and Highway 20. : •»> •se-rx^xxc.i :.<♦> ♦«>>•♦:❖> •<♦> •:♦> •:♦> ♦:♦> * w * * WHEN YOU EAT AWAY FROM HOME Try AMERICAN CAFE Wadesboro, N. C. mam ^MOi <«♦ mmmmmmmmmmmmmmimmm mam i For Good Groceries $ AND GOOD SERVICE, TRY J. S. Teal, Jr. Wadesboro, N C. <♦> <♦> <♦> <♦> <♦> ♦:♦> «> •<♦> $w ^x^xi^s^x^:x^x^:x^^. ONLY RELIABLE, SKILLED 1 CONTRACTORS I $ Are eligible to obtain State License, and belong to the $ ^ Associated General Contractors of America. || So let us do your worrying and building. t? SULLIVAN & McQUAGE | I GENERAL CONTRACTORS I Tel. No. 308 Wadesboro, N. C. /a\ .v. .«^». .*!?"». vmv ' .fasv ■ -i«5»»' •-i'M^v'i<MK*v- «.V> %W» *W» v^-» <.▼/ Vfc»* W \5%* \^»* — Fill Your Larder With Richelieu— Ferndale — Batavia Food Products — Vegetables CREAMED VEGETABLES Vegetables are appetizing when served with cream sauce. Carrots, peas potatoes, celery, cabbage and cauliflower may be used in this way. White Sauce 1 tablespoon butter One-ninth teaspoon salt 1 tablespoon flour % cup milk Melt butter, add flour and salt. Mix well, then add milk, stirring constantly. Cook two minutes. Cauliflower Prepare cauliflower and cut into medium sized pieces. Drop into boiling water, slightly salted, and cook until tender, about 20 to 25 minutes. Take up, drain, and add white sauce. Serve hot. Cabbage Look over and chop cabbage into small pieces, cook in very little water, slightly salted, until tender. Take up, drain and cover with white sauce. Serve hot. — Mrs. Rosalind A. Redfearn. ESCALLOPPED CABBAGE Prepare as above. To two cups of cooked cabbage add % tablespoon of paprika, 1 tablespoon of butter, % cup bread crumbs, 1 cup white sauce. Mix well, put in buttered baking dish, cover with buttered crumbs, bake in moderate oven until brown. — Mrs. Rosalind A. Redfearn. ASPARAGUS Scrape the stalks and let stand in cold water for V2 hour. Put into raited boiling water and cook about 20 minutes or until tender but not limp. Serve on buttered toast with melted butter or Hollandaise sauce. —Mrs. T. L. Caudle. SPINACH