Anson County cook book

PHONE 81 WADESBORO, N. C. mmmmmmmmmm <m. m m m m « mmmm^mmm COME TO HEADQUARTERS Shelf and heavy hardware. "Duco" house and implement paints and oils. McCormick-Deering machinery and farm implements. Building material and Geo. E. Nissen wagons. ALLEN HARDWARE CO. Phone 28 BAKED SPANISH MACKEREL 2 fish (weighing about 2 lbs. each) Butter, size of an egg 2 thin strips bacon Red pepper. Remove head and fins from fish. Salt to taste. Place in pan, lay bacon on fish. Add about 1 cup boiling- water, butter and pepper. Bake until done. — Mrs. J. A. Leak. BAKED FISH NO. 1 Prepare fish and lay in a greased baking pan on a thin wire rack (this is to remove fish without breaking when done) sprinkle salt, pepper, and flour over the fish, add 1 tablespoon minced onion, four tablespoons catchup, three or four slices of lemon, or juice of half a lemon, three tablespoons liquor that forms in bottom of pan, frequently, adding more water if necessary. Remove fish to hot platter, pour the liquor over and garnish with parsley. — Mrs. Rosalind A. Redfearn. PLANKED SHAD 3 pound shad Salt and pepper Butter Dress shad and lay skin side down on a buttered oak plank, one inch thick and a little longer and wider than the fish. Sprinkle with salt and pepper and brush over with melted butter. Bake 25 minutes in hot oven. Remove from oven and spread with butter. Garnish with parsley and lemon. Send to table on plank. — Mrs. K. M. Hardison. BAKED SHAD Wash and wipe a large shad. Make a stuffing of fine bread crumbs mixed with melted butter, a little minced onion. Pepper and salt to taste. Fill the fish with this and sew it up. Lay in a baking pan and pour over it a cupful of salted boiling water in which two tablespoons butter have been melted. Sprinkle the fish with flour and bake in a steady oven. Baste with the drippings every ten minutes. At the end of three-quarters of an hour try the fish with a fork to see if it is done. It should be very tender. Transfer carefully to a hot platter, cut and remove the strings. Keep the fish, hot while you make the sauce. Set on top of range the pan in which fish has been baked. Thicken the fish drippings with two tablespoonfuls browned flour moistened with cold water. Stir until smooth, then add a cupful of boiling water, the juice of a lemon, a tablespoonful of good table sauce, and a teaspoonful of good kitchen bouquet. Unless the sauce is perfectly smooth, strain through a wire sieve. Pour into a heated gravyboat.— Mrs. Ben R. Wall. ROYAL CLEANERS J. C. Brittingham, Owner HAMLET, N. C. Phone 200 i i = BRANCH PLANTS Wadesboro, N. C, Phone 395 Rockingham, N. C, Phone 300 Laurinburg, N. C, Phone 2 1 4 FISH CUTLETS Two lbs. red snappers boiled in cleai salt water until tender. When cold, pick from water and wash thoroughly. To this add a cream sauce made of one tablespoon butter, three tablespoons flour, and one cup sweet milk. Season with salt and cayenne pepper If this is too stiff, a little more milk may be added, to make the right consistency to shape into cutlets with the hands. After these are chilled, roll in egg and bread crumbs and fry in deep fat. Sauce