Cook book (Relief Society, Houston, 1963)

1 cup thick white sauce 1/4 tsp. dry mustard Dash of cayenne pepper 1 cup shredded sharp cheese 3 egg yolks, well beaten 3 egg whites 1/4 tsp0 cream of tartar Heat oven to 350° — To basic thick white sauce while still on stove, add mustard, pepper and cheese — Remove from heat and stir gradually into egg yolks . — Beat egg whites and cream of tartar until stiff--Fold in cheese mixture — Pour into 6 ungreased custard cups and bake 20- 25 minutes, or until puffed and golden brown — Serve immed. Makes 6 servings . To make crabmeat sauce, carefully stir 1/2 to 1 cup cooked crabmeat into 1 cup med. white sauce. GUMBO Emma Breckenridge Most everyone likes a good gumbo--it is an original and cherished possession in So-La kitchens . It may be made with file or okra — File is added just before serving after taken from the stove--Okra is cooked with the gumbo. (File is sassfras powdered leaf) . Gumbo is a wonderful means of using leftovers — “ham, turkey, and seafoods — Gumbo is best served over mounds of hot rice* Shrimp Gumbo 2 lbs. shrimp 2 Tbsp* butter or oil 2 Tbsp. flour 3 cups okra chopped or 1 Tbsp. file 2 onions chopped 1 can tomatoes 8 cups water 1 bay leaf 1 tspe salt 3 pods garlic red pepper Peel shrimp uncooked and devein-- Make roux of flour and oil — Add shrimp to this for a few minutes stirring constantly-- Set aside — Saute okra and onions in butter or oil — Add tomatoes when okra is nearly cooked — Then add water, bay leaf, garlic, salt and pepper — Add shrimp and roux — Cover — Cook slowly for 30 min. — Remove bay leaf — Oysters and crab can also be added--Serves 6-8. LAMB CURRY Cleo Griffin 1 cup chopped onions 4 Tbsp0 salad oil 2 1/4 c. diced celery 1 Tbsp. flour 4 1/2 c0 diced leftover lamb 2 tsp0 curry powder 1 1/8 c. leftover gravy 3/4 Co boiling water Salt to taste Saute onions and celery in salad oil until tender--Stir in flour--Add lamb, curry powder, gravy, water, and salt--Simmer 15 minutes and serve over rice. GIRMEN-KEISHLER RING Avis Perisho (German hot dish — very rich and good) Crust: 11/2 cup flour 1/2 cup shortening 3/4 tsp0 salt 4 Tbsp» water (make thick crust) Filling: 1/4 lb. grated cheese 12 crisply fried bacon pieces 1 med. chopped onion 1 Tbspo butter Custard: 3 eggs 1 Tbsp. flour Salt, nutmeg 2 cups light cream 1 Tbsp. butter Bake 40 minutes at 375 degrees. FRUIT FILLED PORK CHOPS lone Jordan 1/2 cup chopped apple 1/2 cup chopped prunes 1/4 cup diced celery 1/4 tsp, cinnamon 1 Tbsp. brown sugar 1/4 cup prune liquid or 4 thick sliced pork chops (pocket at least 1" thick) water 1 Tbspo shortening 2 Tbsp, water Combine first 6 ingredients (moving across) in a small saucepan — Place over low heat and cook slowly until thick — Trim excess fat from chops — Fill pockets with fruit stuffing--Skewer opening with toothpicks to hold filling- -Brown chops on both sides — Add water , cover-- Cook on low heat for 30 minutes . SHRIMP ERNIE Joanne Hardy Devein, shell and remove tails of 1 lb. jumbo shrimp--Marinate 1 to 2 hours in: 1 cup Wesson oil 1 1/2 tsp, salt 2 Tbsp. catsup 1/2 tsp» paprika 1/2 pod garlic (chopped fine) Put shrimp on sides in shallow pan — Pour some sauce over them — Broil at 350° for 3-5 minutes on each side--Serve hot. ROUX Emma Breckenridge "First you make a roux" --French cooks begin a recipe with those words--