Carolina cookery from Quaker kitchens

‘Canned pimentos, chopped green peppers cooked until tender, or cooked celery are equally as good as stuffed olives. Seald milk in the double boiler, reserving a tablespoon of cold milk to mix with the corn starch. Add with onion juice and other seasonings to the hot milk Let come to a boil and finish cooking over the double boiler. Add the peanuts the last thing before serving. Serve on toast. Good for a luncheon dish. BAKED BEANS 1 pt. navy beans 1 cup water 1% tsp. salt 1 tbs. molasses ¥% |b. salt pork % 1% tsp. pepper Soak beans over night adding a little soda. In morning drain off water and cook in warm water gently until skins ae) ee CAROLINA COOKERY FROM QUAKER KITCHENS begin to burst. Drain off water, saving 1 cup. Add all other ingredients and bake in a slow oven for 5 hours. —Mis:; Belva Calloway. MACARONI AND KIDNEY BEANS 1 cup macaroni % pt. cream tomato sauce 1 tsp. salt 1 ean or 1 pt. cooked 1 qt. water kidney beans (Meat substitute.) Break the macaroni into 1 inch pieces, cook in boiling salted water until macaroni is soft. When soft drain and pour a cup of cold water through it. Prepare a cream tomato sauce as follows: 2 tbs. flour % cup of milk 2 ths. butter 1% tsp. salt % cup strained tomato Heat the milk to scalding, rub butter and flour to- gether and pour slowly into hot milk. Set over flame and cook for five minutes. Add strained tomato, the macaroni, and kidney beans. When this is thoroughly heat- ed, drain into a vegetable dish and serve. —Mrs. F. R. Taylor. MACARONI % lb. macaroni 1 cup grated cheese 2 cups. sauce for vegetable 2 cups buttered crumbs Break macaroni into 1 inch pieces. Cook in a large amount of boiling salted water; when tender pour into a colander and run cold water through it. Make the sauce, add the cheese and macaroni to it, and pour all into a buttered baking dish, cover with the crumbs, and bake until brown. —Mrs. F. R. Taylor. BAKED OATMEAL AND NUTS 2 cups cooked oatmeal 1 tsp. vinegar 1 cup crushed peanuts % tsp. pepper % cup milk 2% tsps. salt Mix together and bake in a greased pan 15 minutes. This is enough for five people. —Gov’t Bulletin. Leeheu ; CAROLINA COOKERY FROM QUAKER KITCHENS CAKE When you see your cake light as eider down And each one done to a golden brown You'll wonder much as you eat, I wis If Hymettus honey was better than this.” WHITE FRUIT CAKE 12 eggs (whites only) 1% lb. flour 1 lb. sugar % Ib. butter 1 whole cocoanut 1% |b. erystallized citron %4 Ib. crystallized orange peel % |b. crystallized lemon peel 14 |b. almonds % Ib. butternut 1 lb. crystallized pineapple % lb. erystallized cherries 1 tsp. vanilla 1 tsp. baking powder Cream butter and sugar together, add beaten whites ef eggs, milk and flour, then spices, then fruits rolled in flour. —Mrs. G. H. Kearns. SPICE CAKE 2 cups brown sugar 1 cup butter 1 cup buttermilk 3 cups flour 4 eggs 1% tbs. cinnamon 1% tbs. cloves 1 tsp. allspice Nutmeg 1 tsp. vanilla 1 tsp. soda dissolved in a little warm water Put together with boiling icing. —Mrs. G. H. Kearns. SPONGE CAKE (Easy, inexpensive and sure). 38 eggs 3 soupspoonfuls water 1 cup sugar 1 cup sifted flour Beat the egg whites stiff and dry, add half the sugar at intervals beating all the time. Beat egg yolks and water until stiff and lemon colored, then add half the sugar gradually beating all the time. L Spi. CAROLINA COOKERY FROM QUAKER KITCHENS Unite the mixtures, still beating and lastly fold in the flour. Bake in a well greased and floured pan, 45 minutes in a slow oven. —Miss Mary S. Paige GINGERBREAD 1-3 cup Crisco % tsp. salt 4% cup sugar 1 tbs. ginger % cup molasses 1 tsp. cinnamon 2 ozs. chocolate, melted % tsp. cloves 1 cup thick sour cream 1 tsp. soda 2 cups flour 1 tsp. baking powder