Anson County cook book

1 heaping teaspoon sugar (may be omitted.) Pour hot milk over meal and salt, let stand until cold, then add melted butter and well beaten eggs. Sift in baking powder, mixing it thoroughly but quickly. Do not bake too quickly. — Mrs. W. N. Jeans. WADESBORO PLUMBING & HEATING CO. A. L. TAYLOR, Proprietor All Orders for Plumbing and Heating Promptly Executed. Send Us Your Orders — Work Guaranteed — The Best Service. Office Phone 178-J Res. Phone 167-J THE BACKBONE — THE KEY TO HEALTH To the degree that the vertebrae (spinal segments) of your backbone have become out of alignment, to that degree will you fail to realize the degree of health that is inherently yours. It behooves everyone who is not enjoying health to the fullest extent to have a Chiropractor give you a thorough analysis of your spine. W e will gladly do this for you at any time and give you our candid opinion of your condition. DR. A. N. SMITH Chiropractor Wadesboro, N. C. F. E. THOMAS Attorney at Law Wadesboro, N. C. Phone 267 The Last Word in Refrigeration — GENERAL ELECTRIC REFRIGERATORS Salads £jp Salad i>ressma,s JELLIED CHICKEN Boil chicken until tender enough to drop from bone and has 1 pt. extract left in kettle. Leave out skin and giblets, grind meat and add 2 tablespoons lemon juice, butter the size of an egg, salt and pepper to taste. Pour boiling- chicken liquor over 1 tablespoon gelatine, dissolved in V4 cup cold water. Pour this over chicken mixture and pour in mold to harden. Slice and Serve on lettuce with mayonnaise. — Mrs. Chas. M. Burns. STUFFED TOMATO SALAD Peel and hollow out with sharp knife, sprinkle with salt inside and out, turn upside down on platter and put in refrigerator to chill while draining. Stuff with either minced ham or crisped bacon, celery, green pepper, stuffed olives and a little onion juice or onion. Cucumber may be added if desired. Mix with a little mayonnaise and put a dab of mayonnaise on top with a sprinkle of paprika. Serve on lettuce leaf. — Mrs. T. L. Caudle. POTATO SALAD Three cups cold diced Irish potatoes % cup chopped sweet green pep- V2 cup chopped celery peis V2 cup chopped cucumber pickles V2 chopped onion Salt and cayenne to taste. Mixed with three parts cooked French dressing and 1 part mayonnaise dressing. Top with dab of mayonnaise and serve with chilled sliced tomatoes on crisp lettuce leaf. — Mrs. T. L. Caudle. ASPARAGUS SALAD Put fresh cooked or canned asparagus on ice until cold. Serve on lettuce with mayonnaise or French dressing. A pretty addition is to slip each serving through a ring of green pepper and add a long strip of canned pimiento to top. — Mrs. Ted Coggeshall, Darlington, S. C. SHRIMP SALAD 2 cans shrimp 12 small chopped pickles 1 small bottle stuffed olives 2 green peppers, chopped 2 tablespoons white pickled onions. Tomatoes cut in quarters served on each plate. Cut shrimp into small pieces, add olives, pickles, onion and pepper. Mix with French dressing and chill. Serve in green pepper cups or on lettuce, capped with mayonnaise. Make lobster salad same way, only add one cup finely chopped celery. — Miss Elizabeth Home. m$m <♦> mmmmmm. m^mmmm.ym.mmmmmmm^:-mmym:mmmim * i STO G N E R ' S Ladies' Work a Specialty. Phone 68-J WADESBORO 201 W. Wade | The Name that Stands for | I GOOD BARBERING. I T he up-to-date barber shop is no longer