Anson County cook book

Look over the spinach, wash in 4 waters, take off stalks and boil in a saucepan without water for thirty minutes, covering closely. Drain and cut with a knife while draining; season with pepper, salt and a little butter, and slice 2 hard-boiled eggs over the top. Serve hot. Or, put spinach through colander, mix with a good cream sauce and put 2 hard-boiled eggs, which have been put through a potato ricer, on top, and serve. — Mrs. R. S. Pruette. Royal contains no alum — leaves no bitter taste! — Fill Your Larder With Richelieu — Ferndale — Batavia Food Products — STUFFED SQUASH Scoop out inside of 6 medium sized squashes, saving shells to be stuffed. Boil inside until tender in salt water, drain and add bread crumbs, salt, pepper and 1 minced onion. Stuff shells with mixture, sprinkle with bread crumbs and put slice of bacon on each. Bake in quick oven until brown. Hard-boiled eggs or mincer ham may be added. — Mrs. E. A. Allen. STUFFED ONIONS G medium sized Bermuda onions x/2 cup chopped ham 11 cup chopped green peppers 1/2 cup bread crumbs Two-thirds cup milk y2 teaspoon salt 1 tablespoon fat Pepper Buttered bread crumbs Skin and cut a slice from top of each onion. Parboil the onions until almost tender, then drain and scoop out the centers. Chop the onion that was removed and combine with ham, peppers, and bread crumbs. Add seasonings, and refill onion cups. Place in a baking dish, cover with buttered bread crumbs, add the milk and bake until tender. — Mrs. T. L. Caudle. CORN PUDDING Scrape substance from 12 ears of tender green corn, add 4 eggs, yolks and whites beaten separately, 1 teaspoon sugar, 1 teaspoon Melrose flour, blended with 1 tablespoon butter, salt and pepper to taste, 1 pint milk. Bake from 1/2 to 3/4 hour. May substitute 1 can corn and use V2 other ingredients, if desired. — Miss Annie Frost, Mt. Carmel, Pa. CORN A LA MEXICAN 1 cup of corn (fresh or canned) V± cup grated cheese 2 beaten eggs V2 chopped green pepper Vs teaspoon paprika XA teaspoon salt Vii cup milk Mix ingredients; sprinkle with buttered bread crumbs. Bake in moderate oven until thickened as a custard. — Mrs. Rosalind A. Redfearn. ENGLISH ONIONS 12 small onions % cup white sauce 3 tablespoons cheese V2 teaspoon salt 2 tablespoons butter V2 cup bread crumbs Parboil the onions in salted water. Drain. Sprinkle half of crumbs in bottom of an oiled baking dish. Add the onions, sprinkle on the cheese and then the remainder of the bread crumbs. Dot with butter and pour a thin white sauce over the mixture. Season with salt. Brown in a moderate oven. This is very good. — Mrs. Rosalind A. Redfearn. MAN'S Clothing and Gent's Furnishings Stetson Hats — Herman Shoes Clothing- of Style and Quality We invite you to our Store B E E M A N ' S Wadesboro, N.C. BANKING WE ESPECIALLY INVITE THE ACCOUNTS OF THE HOUSEKEEPERS Budget your Household Expenses and give Checks in Payment of all accounts. FIRST NATIONAL BANK Organized, 1894 MEMBER OF FEDERAL RESERVE SYSTEM Conservative — Safe — Successful. Goodwin & T. Graves Ole BARBER SHOP Are Under Fox & Lyon's Particular — Fill Your Larder With Richelieu — Ferndale — Batavia Food Products - POTATOES