Anson County cook book

Rub corn through sieve into saucepan. Add water, salt celery salt, and white pepper to taste. Blend together cornstarch and butter, gradually add milk and cook all ingredients in pan for 5 minutes, stirring constantly. Add whipped cream just before serving. — Mrs. B. F. Bray. VEGETABLE SOUP 3 pts. beef stock 1 medium size onion 3 cups finely chopped cabbage 1 cup butter beans 3 cups finely chopped celery 1 can corn 3 cups finely chopped carrots 2 tablespoons Melrose flour Put stock on and let get thoroughly heated. Add to this cabbage. Lei this cook several minutes, then add vegetables. When these are tender thicken and take off stove. — Miss Bessie Plunkett. L. I). ROBINSON R. S. PRUETTE I . L. CAUDLE T. L. CAUDLE, JR. ROBINSON, CAUDLE & PRUETTE Attorneys at Law Wadesboro, N. C. Phone 51 makes Milk into Delicious Desserts which ^re health-building and enjoyed by the whole family. Junket is sold in two forms. Junket in powder form is sweetened and flavored. Junket tablets ar3 unflavored and unsweetened. Ask your grocer for Flavored Junket — in case he has none in stock, write to us sending his name and address and we will be glad to send you one of our delightful Junket Recips Books free. "The Junket Folks,' ' Little Falls, N. Y. 6 Tempting Flavors Vanilla Chocolate Lemon Orange Raspberry Coffee Takes but one minute to make! THE FINISHING TOUCH Put the finishing touches on your recipes by using on Silverware, China and Cut Glass. W. C. MANGUM. J EWELER jFisl) an6 Outers ESCALLOPPED OYSTERS Rinse in ice-cold water a qt. of oysters. Cover bottom of deep pan with cracker crumbs, then layer of oysters, sprinkle with salt and pepper. Slice butter and cover them. Continue alternate layers of crackers and oysters with a generous supply of butter, until pan is two thirds full. Crackers last with butter. Fill pan nearly full of sweet milk and bake in moderate hot oven for 35 or 40 minutes. Serve while hot. — Mrs. Hattie Covington. PANNED OYSTERS Put 2 tablespoons of butter into a very hot baking pan, then put in well drained oysters and cook in oven until brown. Have toast ready and soften with liquor from pan, place three or four oysters on each piece of toast. Sprinkle with parsley chopped fine. — Mrs. T. L. Caudle. PIGS IN BLANKET Season large oysters with salt and pepper, and fasten around each one a strip of breakfast bacon. Skewer with tooth pick, cook in hot blazer until bacon is crisp. Garnish with sliced lemon and parsley. — Mrs. H. B. Covington. OYSTER SOUP 1 pint oysters 1 tablespoon Melrose flour 1 qt. milk Butter size of an egg. Bring milk to boiling point, add oysters, cook until they curl, and lastly, add previously blended flour, butter, salt, red and black pepper to taste. Little chopped celery is an improvement. — Shelley Horne Rose. FRIED OYSTERS Wash and drain oysters. Roll each in cracker crumbs, then in egg seasoned with pepper and salt. Then again in crumbs. Place them in a wire basket and immerse in smoking fat. When they are light amber color drain and serve immediately. Garnish with parsley. Oyster Cocktail Sauce One-third cup tomato catsup 1 tablespoon Worchestershire sauce 3 drops tabasco sauce 1 tablespoon lemon juice 1 tablespoon horesradish 1 tablespoon chopped celery Salt to taste. — Miss Elizabeth Horne. & | WHOLE "I)