Cook book (Methodist church, Garland NC, 1950)

Mix all ingredients well and form round balls. Heat 1 cup Wesson Oil in frying pan. When hot drop meat balls in and brown well. Remove meat balls. Pour all wesson Oil from frying pan except 2 or 3 tablespoons. Add 1 six ounce can tomato paste, 1 can water, 1 can tomatoes. Mix well. Add 2 tablespoons chili powder. Add meat balls and let simmer for 3 or 4 hours. Do not under cook. Sufficient simmering makes the dish. Boil 1 box (about 14 to 16 ounces) long spaghetti in 3 quarts boiling water to which 1 teaspoon salt has been added. Drain and serve immediately with hot sauce poured over spaghetti. Mrs. E. W. Ayers. SALMON LOAF 1 can of salmon 1 teaspoon lemon juice 3/4 cup of milk 1 teaspoon salt 2 cups soft bread crumbs l/4 teaspoon pepper 2 tablespoons pickle relish 1 slightly beaten egg Drain salmon, reserve liquid. Add enough milk to measure 1 cup. Flake salmon. Combine all ingredients and pack in greased loaf pan. Bake in oven, 400 degrees, 1 hour. Mrs. H. C. Blackman. WHOLESOME LOAF (Liver) 1-1/2 pounds pork or 1 teaspoon powdered sage beef liver 2 teaspoons salt 4 slices bacon 2 wheat biscuits 3/4 cup chopped onion 3/4 cup oatmeal 1 cup milk 3 well beaten eggs 1/2 cup catsup 1/2 teaspoon pepper Scald liver, run through food grinder with bacon. Add the crumbled wheat biscuits, eggs, milk, corn meal, salt, pepper, sage and catsup. Mix thoroughly. Place in loaf pan lined with bacon strips. Cover with more bacon. Bake 1 hour at 350 degrees F. This makes a delicious sandwich filling when sliced cold. Mrs. J. D. Stott. STUFFED FRANKFURTERS 8 frankfurters l/2 cup grated American 2 cups mashed potatoes or sharp Cheese Prepared mustard Let frankfurters stand in boiling water off the fire 7 minutes. Partially split frankfurters lengthwise, spread inside lightly with mustard. Prepare mashed potatoes in usual fashion with milk and seasoning. Add diced onion to the" potatoes, beat until fluffy. Fill frankfurters with potato mixture, pressing lightly with fork. Sprinkle with cheese. Place on rack or in pan, brown lightly for 10 minutes. Serve with tossed salad and hot biscuits. Mrs. F. J. Broadwell, Jr. MEAT LOAF 1 pound beef l/2 pound pork 1/2 pound veal Grind together. 2 eggs l/2 cup milk 1 onion l/2 cup Rice Crispies Salt and pepper Bake 325 degrees F. for 1 hour. Mrs. A. N. Johnson. OYSTER BATTER 1 cup flour l/4 teaspoon salt 2 eggs l/8 teaspoon pepper 1 teaspoon butter 1/4 cup milk Pour in 1 pint oysters. Fry in deep fat dip 1 tablespoon to a fritter. Mrs. A. N. Johnson. WIENER SAUCE 2 tablespoons chopped l/2 teaspoon chili powder celery 1 teaspoon salt 2 tablespoons chopped pepper 2 cups water l/2 cup tomatoes 1 carrot 1 bud garlic 1 teaspoon paprika Boil over low heat until tender, about 45 minutes. 3/4 pound beef or 1 teaspoon salt hamburger 1 small onion l/4 teaspoon pepper 2 thin slices of bread Dip stale bread in warm water and mix together all ingredients thoroughly. Fry in fat until done. Mash add to the sauce and simmer for 3 0 minutes. The longer the better. If too thick add little water. Good on hot dogs, hamburger and spaghetti. Mrs. O. W. Howard. DINNER IN A DISH (Chicken) 1 small or medium chicken 1 cup tomatoes