Cook book (Methodist church, Garland NC, 1950)

ROAST BEEF Take a 4 pound roast, salt heavily and let stand for 2 hours. Rinse thoroughly, wipe with a cloth. Season lightly with pepper and salt. Sear in hot fat until brown. Slice an onion into roaster and brown. Add enough flour to make thick gravy. When onion and flour have browned, add enough hot water to half cover roast. Cover and cook slowly until tender. Mrs. J. K. West. CHEESE SOUFFLE 3 tablespoons flour 1 cup grated cheese 3 tablespoons butter Salt and pepper to taste 3 eggs l/2 teaspoon baking powder 1 cup milk Put butter and flour in saucepan and stir until blended without browning. Add milk, a little at a time, and stir until mixture boils. Then add grated cheese, salt and pepper and set aside to cool. Beat eggs, yolks and whites, separately. Then add yolks to mixture in saucepan and blend thoroughly. Then add the baking powder to the whites and beat them to a stiff froth. Fold the whites into the mixture and turn the souffle into a well greased dish. Bake in a moderate oven about 25 minutes. Serve at once. Mrs. Daisy P. Carter. EGG AND CHEESE PUFFS 4 eggs 1 tablespoon chopped onion l/3 cup flour 1/2 teaspoon salt l/3 pound sharp cheese 1 teaspoon baking powder l/3 cup Crisco for frying All measurements level. Beat eggs. Combine with onion, flour, salt and baking powder. Add cheese which has been cut in l/4 inch cubes, heat Crisco in skillet, dip as much of the mixture as a tablespoon will hold. Drop into hot Crisco, fry golden brown on both sides. Serve with fried tomatoes. Dip tomato slices in salted flour and fry lightly in Crisco. Use tomatoes that are about half ripe. Mrs. Fred McGrath. CHEESE STRAWS l/2 cup butter or other 4 teaspoons of ice water shortening 1 teaspoon salt 2 cups grated American 1-1/2 cups flour Cheese Pinch of red pepper 1 teaspoon baking powder Sift flour with salt and baking powder. Work in shortening and add cheese. Add enough ice water to make pliable dough. Roll thin, cut into sticks. Bake until done but not brown in moderate oven. Good with spice tea. Mrs. Earl Howard. MACARONI DELIGHT l/2 pound macaroni, 1 cup tomatoes, 1 cup cheese, l/4 cup butter, 1/4 teaspoon pepper, 1 teaspoon salt. Cook macaroni 15 minutes (or until tender) in boiling, salted water. Drain. Place in baking dish in alternate layers with tomatoes, cheese, butter. Sprinkle with pepper and salt. Serve hot, serves 4 to 6. Mrs. O. W. Howard. CHEESE SOUFFLE 1 cup corn 2 tablespoons melted 1 cup cheese, grated butter 1 green pepper 2 tablespoons flour 1 cup milk 2 eggs Mix flour, butter, eggs and milk together. Add corn, cheese, pepper, salt and dash of red pepper. (Cook corn and pepper a little before mixing with other ingredients. Bake slowly until firm. Annie Laurie Bullard. CHICKEN SALAD 2 cups diced chicken 3 chopped apples 1 cup diced celery 1 teaspoon salt 6 hard boiled eggs, chopped l/2 teaspoon pepper l/2 cup melted butter, added 1 teaspoon sugar to chicken while warm Mix with the following dressing. DRESSING 1 water glass vinegar 1 large tablespoon butter 1 teaspoon sugar Heat until warm, add 4 well beaten eggs and l/2 teaspoon dry mustard. Cook until thick, stirring constantly. Salt to taste. Mrs. R. G. Dawson.