Anson County cook book

$ Highway No. 20 and Stanback Ferry Roads $j p Wadesboro, North Carolina. v $ $ I ; | BARRINGTON T. HILL Attorney at Law § $ Wadesboro, N. C. $ $ Office Phone 164-J Home Phone 164-L $ '♦:♦> <♦> <♦> <♦> m <♦> Mm^wwsMnM^mMl The Best Range for Cooking — Betty Washington or Rebecca Washington DEVILED SPAGHETTI 3 tablespoons butter 3 tablespoons Melrose flour 1 tablespoon chopped onion 2 cups milk 1 tablespoon chopped green pepper 1 can deviled ham, or minced ham 1 minced small clove of garlic ¼ teaspoon Worcestershire sauce ½ box cooked spaghetti ¾ cup grated cheese. Melt butter, add onion and green pepper, and cook for a few minutes. Add flour and blend thoroughly. Add milk slowly and cook until thickened, stirring constantly. Add ham, sauce, and salt if necessary. Put spaghetti in a baking dish, pour the sauce over it, and sprinkle with grated cheese. Bake slowly until cheese is melted. Serves eight. — Mrs. R. B. Hardison. SPAGHETTI 1 large box spaghetti % lb. breakfast bacon 1 qt. tomatoes % lb. cream cheese. 1 onion and 4 large green peppers. Sauce: Cut peppers in small pieces, add tomatoes, cook slowly 30 minutes. Chop onion and bacon fine, fry until light brown, and add grease and all to the tomatoes and peppers. Salt to taste. Dash red and black pepper. Cook spaghetti in salt water 30 minutes, drain and wash in several cold waters to avoid sticking. Add to tomato sauce, cook slowly 10 minutes, add cheese cut fine, and remove from stove as soon as it melts. Use large vessel and cook on top of stove. —Mrs. David Browder. SWEET POTATO SURPRISE Delicious with fried chicken or cold meat for luncheon or dinner. Can be fried any time and reheated in the oven at mealtime or even the next day. 2 cups riced sweet potatoes % cup crushed corn flakes 1 egg well beaten 8 marshmallows Dash of red pepper V2 teaspoon salt Boil and peel potatoes and put through ricer. When cool add egg, salt and pepper. If mixture is too dry add a little sweet milk. Flour hands if necessary and form into 8 round balls with one marshmallow hidden in the center of each. Roll in the corn or bran flakes that have been finely crushed and fry in hot Crisco. Fry until nicely brown and drain on oil paper. —Mrs. R. T. B. Little. Phone 52 Well Kept Food There is one thing that will keep food, and you can depend upon it — Ice. There is nothing to get out of order, break down or refuse to work about ice. It does the work quietly and efficiently. WADESBORO ICE and FUEL CO. YOU NEED WHAT WE SELL SUMMER and WINTER. The Best Range for Cooking — Betty Washington or Kehecca Washington breads BEATEN BISCUIT IV2 pounds Melrose flour 2 teaspoons salt 8 oz. lard 44 tablespoons sugar V2 pound liquid (two-thirds milk) Pinch of Royal baking powder. Roll until dough blisters. Cut in small biscuit and bake in moderate oven. — Grace Allen. SPOON BREAD 1 pint sweet milk 1 teaspoon salt 1 cup corn meal 2 eggs Butter size of an egg. Make mush by sprinkling meal in hot milk. Let cool, add eggs and butter, cook in oven 40 minutes. — Mrs. Myrtle Bridger. MEAL MUFFINS 1 pint of sifted water ground meal 2 eggs 1 pint of buttermilk Salt to taste 1 teaspoonful of soda 1 large tablespoon melted lard