Cook book (Methodist church, Garland NC, 1950)

COOK BOOK COMPILED BY w. s. c. s. GARLAND, NORTH CAROLINA DUKE UNIVERSITY LIBRARY EAST CAMPUS LIBRARY Gift of Mervil Damon .■ Carter Furniture Co. Furniture Milton Carter - Coleman Carter Funeral Directors And Embalmers Day Phone 392 Night Phone 371 Garland North Carolina Garland BUCK'S CLEANERS Pressing Alterations And Repairs North Carolina DAUGHTRY'S MARKET Staple And Fancy Groceries Fruits And Vegetables Poultry And Eggs Vance Street Clinton Dial 2414 North Carolina MEATS HAMBURGER A lot of people ask me what food I like most.. It would be a whole lot easier to answer what foods I do not like, and they are few. I have eaten Snails and Cels but I wouldn't go out of my way to get them. Right off hand I know of no dish that I enjoy more than the plebian hamburger. I have my own pet way of doing this dish and it's yours right now for the asking. Have the butcher cut a 1 pound top round steak and trim it and run it through the food chopper. The chopped meat is put in a bowl and seasoned well with salt and pepper. Now I add 2 tablespoons of finely chopped onion, 2 slices of whole wheat bread which has been thoroughly soaked in milk and 1 egg, beaten. With my two hands I mix and then mix some more. Form the meat in cakes about 1-1/2 inches thick about 3 inches in diameter. Dust the hamburger cakes with flour and saute them on each side in a pan which contains about a tablespoon of heated butter. Add more butter during the cooking. When the cakes are nicely browned on both sides remove them to a hot platter. To the small amount of fat left in the pan add another tablespoon of butter, a teaspoon of Worcestershire Sauce and 2 tablespoons of ketchup. Heat and stir and pour over the hamburger. Right now I am going over to the butcher and order a pound of meat. While writing this I have created a terrific appetite. Mrs. Rosalind R. Cromartic. BARBECUED SPARERIBS 2 pounds spareribs l/2 cup water 1 onion 2 teaspoons Worcestershire l/4 cup catsup Sauce 1/8 teaspoon chili powder Cut ribs in pieces for serving. Place in baking dish, slice onions over the top and add other ingredients. Cover and cook in moderate oven, 350 degrees F., about 2 hours. Mrs. Earl Howard. BAKED HAM Cover medium sized ham with cold water. To each quart of water add 1/2 cup vinegar, 1/4 cup molasses, 1 slice of onion, and 2 dozen cloves. Bring water to a boil, then lower heat and simmer until tender, allowing l/2 hour to each pound. Let stand in liquid overnight or several hours. Remove skin. Rub with mustard and brown sugar. Bake in slow oven, 350 degrees F., until brown. Mrs. J. L. Gaines. BAKED FISH 4 or 5 pounds fish 2 teaspoons crushed sage Salt or parsley 1 cup diced celery 3/4 teaspoon salt 3 tablespoons finely 3/4 teaspoon black pepper chopped onion 2 hard cooked eggs, 6 tablespoons butter optional 1 quart day old bread cubes Boil celery in 1 cup water for 15 or 20 minutes until tender drain and reserve 4 tablespoons liquid. Cook onion in butter slowly until transparent. Mix bread cubes, sage, salt and pepper together. Add celery, celery liquid, onions and butter and mix thoroughly with fork. Cover and let stand for