Cook book (Methodist church, Garland NC, 1950)

Combine sugar, cornstarch, butter, water and vinegar. Cook over hot water until smooth and thick. Season to taste. Add beets. Heat thoroughly. Serve at once. Serves 6. Mrs. Milton Carter. BAKED BANANAS 6 ripe bananas Bread crumbs Sugar Butter 1 egg, well beaten Peel and quarter bananas, dip in well beaten egg and roll in bread crumbs. Place on flat buttered pan. Then sprinkle the tops with sugar and place dabs of butter on each banana. Place in oven and bake, 350 degrees F., for 20 minutes. Mrs. H. C. Blackman. FRIED CORN CAKES 1-1/2 cups sifted corn meal 1 egg 1/2 teaspoon salt Sweet milk Measure meal and salt. Break egg into mixture. Mix to desired consistency with sweet milk or evaporated milk with equal part of water. Drop with spoon into hot deep fat. Turn until a golden brown. Mrs. O. B. Maxwell. STUFFED POTATOES Prepare baked potatoes. Cut a slice from the surface of each. Scoop out contents. Mash. Season with cream, salt and pepper. Whip until light and fluffy. Pile lightly into potato shells. Sprinkle with paprika and grated cheese. Bake in moderate oven, 375 degrees F., until lightly browned. Serve at once. Mrs. Milton Carter. BAKED BEANS 2 cans pork and beans 2 tablespoons molasses 2 tablespoons brown sugar or syrup 1 teaspoon mustard 2 tablespoons catsup Mix all ingredients. Put in a covered dish. Bake in slow oven about an hour, If beans cook out too dry add little hot water and stir. Mrs. A W. Johnson. CAULIFLOWER One medium sized head. Separate into flowerets. Soak 30 minutes in cold water. Rinse. Cook in water salted to taste until tender 8 to 10 minutes, drain. Pour over with sauce. Serve. WHITE SAUCE 2 tablespoons butter 1 cup milk 2 tablespoons flour l/4 teaspoon salt Few grains pepper Melt butter in small saucepan. Add flour mixed with seasoning. Stir until well blended. Pour in milk gradually while stirring constantly. Heat milk before adding to keep sauce smooth. Cook 5 minutes. If sauce has become too thick, thin with little extra milk. Mrs. O. W. Howard. ASHEVILLE SALAD 1 cup tomato soup 1 tablespoon onion, finely 2 packages cream cheese chopped 2 tablespoons gelatin 2 tablespoons green pepper, 1 cup mayonnaise finely chopped 2 cups celery, finely l/2 cup nuts, finely chopped chopped Heat soup to boiling point and dissolve cheese in it. Add gelatin which has been soaked in cold water. Cool mixture. Then add remaining ingredients. Pour into mold. Serve on lettuce. Mrs. Abel McRae Warren. PINEAPPLE, CHEESE SALAD 1 package lemon gelatin l/2 cup celery, cut fine Juice from large can 2/3 cup walnut meats, cut crushed pineapple and fine crushed pineapple l/2 pint whipping cream 2 packages cream cheese, l/8 teaspoon salt mashed with 1 small can pimientoes Mix gelatin with pineapple juice which has been boiled. When it begins to jell, add other ingredients in order given. Pour into mold and chill until set. Serve on crisp lettuce. Mrs. R. G. Dawson. CARROT SALAD 2 carrots, grated 2 tablespoons sugar 1 apple, grated Pinch of salt 1/2 cup raisins 2 tablespoons mayonnaise Mix and serve on lettuce, Mrs. L. A. Warren, Sr. CRANBERRY SALAD 1 package cranberries, 1 package strawberry or ground raw cherry jello