Cook book (Methodist church, Garland NC, 1950)

Peel and clean shrimp and roll in meal, dip in batter of egg and milk. Roll again in meal. When rolling curve so ends makes holders. Fry in deep fat 3 minutes. Mix sauce stuff and serve with french fries and corn sticks. SAUCE 4 cups catsup 4 tablespoons horse-radish 3 tablespoons mayonnaise. Mrs. F. J. Broadwell, Jr. CHICKEN A LA KING Melt 3 tablespoons butter. Cook in it 1 tablespoon chopped onion, 2 tablespoons green pepper. When softened and yellow add: 3 tablespoons flour, l/2 teaspoon salt. Stir until flour is absorbed. Add 1 cup chicken broth, l/2 cup tomato pulp. Stir until mixture boils. Add: 1 teaspoon horse-radish, 1 teaspoon lemon juice, 1-1/2 cups chicken cut in fine pieces. When thoroughly hot serve in a border of plain rice and garnish with green peas. Mrs. Gordon Love. BROILED STEAK Porterhouse or T-bone steak 1 inch thick. Wipe and trim. Preheat broiler to 500 degrees F. for 5 minutes. Place meat on rack in broiler pan. Cook 10 to 15 minutes on each side. Remove to hot platter, season with salt and dot with butter. Add a few drips of water to gravy and pour over meat. Serve hot. Mrs. Frank Jones. SAUSAGE 1 Z pounds ground pork, 3 ounces salt (6 level tablespoons), 1 ounce pepper (ground red, 1 level tablespoon), 1 tablespoon sage. Pour seasoning over meat before grinding. Mix well. Form patties. Mrs. W. B. Lamb. CHICKEN PIE Cook hen tender and remove from bones. Line bottom of pan with pastry (make same as biscuit dough, but use more shortening). Put in chicken thickly. Add black pepper and plenty of butter. Add enough broth to have it juicy when done. Put on top crust and spread with butter. Sprinkle a little flour on top to make it brown nicely. Bake at 400 degrees F. until well browned. Mrs. Jack West. CHICKEN PIE Boil a fowl until it is tender, remove from the bones. Chop meat. Salt and pepper to taste. Line deep pan with pastry put in chopped seasoned chicken. Thicken broth in which chicken was boiled. Pour over chicken if you like boiled eggs can be sliced and put over chicken. Cover with pastry and bake in slow oven until pastry is brown. Use any rich pastry. BEEF LOAF Mix together 3 pounds of raw ground beef, 1/4 pound ground pork, 1 cup cracker dust, 2 teaspoons each of salt and pepper. Moisten with 2 well beaten eggs and a teaspoon of onion juice. Work in 2 tablespoons melted butter and pack in a greased mold or make into a loaf, put in roaster and cook in a steady oven for 2 hours. Remove loaf to a hot platter. Make rich brown gravy and serve with hot rice. Mrs. L. A. Warren. BROILED STEAK Select a sirloin or porterhouse steak 1 inch thick. Place upon nearly red hot broiler and sear both sides well, then reduce heat and cook slowly 5 minutes, turning often. Have platter hot with plenty of melted butter in it, place steak on platter, then salt and pepper it. Do not beat steak and never salt until taken from fire. Mrs. L. A. Warren.