Cook book (Methodist church, Garland NC, 1950)

5 to 10 minutes. Rub fish inside and out with salt, stuff with dressing. Close opening with toothpicks and lace with string or sew up with needle and thread. Place fish on a buttered heavy brown paper in a baking pan. Brush fish with melted butter. Bake in a moderate oven about 45 minutes, until the skin is golden brown. Remove carefully to a hot platter and garnish with parsley and lemon slices. Serve with hot lemon butter sauce. By this method you have a fish of excellent flavor and appearance. The flavor of the fish is greatly improved by cooking it with butter and serving it with lemon. Mrs. Rosalind R. Cromartic. SPAGHETTI SAUCE 1-1/2 pounds ground beef 1 large diced onion 3 diced green peppers 2 cans tomato paste or 1 diced garlic bud puree 2 large diced raw carrots Salt and pepper to season Sear ground beef in small amount of fat. Add remaining ingredients and cook very slowly for about 3 hours in covered saucepan. If sauce cooks down too thick, add small amount of water. Serve over spaghetti with Parmesan Cheese. Mrs. Fred McGrath. SALMON RING (Serve hot or cold) 1 pound can salmon, drain 1 tablespoon parsley, off oil chopped 1 cup hot milk 1 teaspoon salt 2 cups soft bread crumbs 3 slightly beaten eggs Mix milk with soft crumbs, parsley and salt. Stir in salmon, then eggs. Pour into greased mold (ring if you have one) or loaf pan. Bake in moderate oven, 350 degrees F., for 45 minutes. If you bake it in a ring and serve hot, fill the center with lima beans. Serve cold with the ring filled with potato salad. Mrs. J. D. Stott. PORCUPINE MEAT BALLS 1-1/2 pounds ground beef 1 tablespoon onion, l/2 cup rice minced 1 teaspoon salt 1 can small tomato soup l/2 teaspoon pepper l/2 cup water Wash rice thoroughly. Combine meat, rice, salt, pepper and onion. Shape into small balls. Heat tomato soup and water in Presto Cooker. Drop meat balls in on rack in soup mixture. Place cover on. A low steam to flow from vent pipe to release all air from cooker. Place indicator weight on vent pipe and cook 10 or 15 minutes with pointer at cool. Let pointer return to off position, then open and serve. Mrs. J. D. Stott. SPAGHETTI AND MEAT BALLS l/2 cup chopped onion Few grains pepper 1/3 cup fat or salad oil 1 cup cooked tomatoes 3 tablespoons flour 1 pound ground beef 1 teaspoon sugar l/4 pound ground pork 2 teaspoons salt 1 package spaghetti Brown onions in 3 tablespoons fat or salad oil. Blend in flour, sugar, salt and pepper, add tomatoes, bring to boiling point, cover, simmer 30 minutes. Mix beef and pork well, shape into small balls, roll in flour and fry in remaining fat. Add spaghetti to large amount of boiling salted water, boil 15 minutes (stirring occasionally). Drain. Mix sauce with spaghetti and meat balls, a little water may be added if sauce is too thick. Sprinkle with grated cheese, serve hot. Serves 8. Mrs. O. W. Howard. CREOLE CHICKEN 3 tablespoons butter 1 cup chicken broth 1 tablespoon chopped onion l/2 cup tomato pulp 2 tablespoons shredded 1 teaspoon grated horseradish 3 tablespoons flour 1 teaspoon lemon juice 1/2 teaspoon salt 1 cup chicken, cooked and