Anson County cook book

Use regular Wesson oil mayonnaise, to which chopped onions, capers and olives have been added. Serves 12 people. — Mrs. J. D. Leak. FISH CUSTARD V2 lb. Haddock 1 egg 1 dessert spoon flour — Melrose 1 teacup milk 1 teaspoonful butter Pepper and salt to taste. Cut fish into pieces and place in baking dish, sprinkle with pepper and salt. Mix flour, milk, egg well beaten and melted butter, pour this mixture over fish. Bake in a moderate oven for 35 minutes. — Mrs. J. F. Hamaker. SALMON CROQUETTES WITH TOMATO SAUCE 1 can of pink salmon Tomato sauce 3 thick slices of bread 1 can of tomato soup 3 tablespoonfuls of Melrose flour 1 tablespoonful of sugar Salt, pepper, dash of celery salt V± teaspoonful of ground cloves Take out bones and skin and a bit of juice from the salmon. Crumble the bread very fine, add seasoning and mix thoroughly. Add flour, and form into small round or oblong croquettes. Put enough fat into an iron frying pan to cover the bottom well, let it get very hot, then fry the croquettes, turning them several times until evenly browned. If they are cooked quickly they will not be at all greasy. For the tomato sauce, do not dilute the soup but add the sugar and cloves, heat together and serve over the croquettes. — Mrs. Rosalind A. Redfearn. SALMON LOAF 1 can salmon 4 eggs 4 tablespoons butter 1 teaspoon prepared mustard 1 cup bread crumbs 1 teaspoon salt V2 teaspoon pepper 2 teaspoons chopped parsley Chop salmon, add melted butter, bread crumbs, well beaten eggs, and seasonings. Pour into greased molds and steam 1 hour. Turn out on platter, garnish with vermicelli, if desired, and serve with white sauce. Servings, six. Serve with white sauce. — JWrs. N. E. Hughes, Peachland, N. C. Inside a steel casing behind the coils, there is sealed every bit of mechanism of this remarkable refrigerator. You never see it — never have to oil it. Automatically, quietly, it manufactures your ice and gives you perfect refrigeration. Designed, built and guaranteed by General Electric Company. F. A. LITTLE SALMON MOLD 3 eggs 2 tablespoons butter 1 can salmon V2 cup bread crumbs Salt and pepper to taste 2 tablespoons Worcestershire sauce Remove skin, bones and oil from fish and rub to a paste. Add eggs, crumbs, sauce, salt, pepper and butter. Mix well, place in buttered mold, cover and steam one hour, or bake in casserole 30 minutes. Serve with egg sauce. egg sauce. Egg Sauce V2 teaspoon Worcestershire sauce 1 tablespoon butter 1 tablespoon flour 1 cup milk 1 egg Salt, pepper and chopped parsley Melt butter, add flour and stir 2 minutes over fire. Add milk, boil 3 minutes, stirring often. Add beaten egg and seasoning to taste. Pour over salmon mold. — Mrs. R. B. Hardison. SALMON CROQUETTES 1 large can salmon 2 heaping tablespoons flour 1<? teacup cream of whole milk 1 teaspoon chopped parsley Juice of 1 lemon 1 heaping teaspoon butter 1 heaping teaspoon butter Mix cream, flour and butter and boil to a thick paste. Add to salmon; make into croquettes, roll in egg and bread crumbs and fry in deep fat to a delicate brown. — Mrs. E. A. Allen. LOBSTER NEWBURG 2 cups of lobster (diced) 3 egg yolks 1 cup cream 6 tablespoons sherry V\ teaspoon salt Pepper to taste