Heat juices and butter till melts, add sugar and salt, then eggs. Cook in double boiler till thick. When cold add whip- ped cream. If less eggs are used, add 1 tbsp. constarch. —Mrs. IV. B. Melhorn. Unusual Fruit Salad Dressing Heat J4 cup pineapple juice % tsp salt J4 cup orange juice 2 oz. of marshmallows in a 2 tbsp lemon juice double boiler Beat yolks of two eggs with, 1-6 cup of sugar✪ Unusual Fruit Salad Dressing ; add to con- tents of double boiler and cook until thick. Now beat the whites of two eggs, add 1-6 cup sugar and pour first mixture while hot on this. — Mrs. Mclvin Wilson. 34 .^— —Vegetables =^- Corn Oysters 1 cup corn 1 egg ?4 cup flour salt and pepper✪ Corn Oysters Beat egg until foamy, add corn. Mix flour, salt, and pep- per, add to corn, beat well. Drop by spoonsful in deep Crisco. Fry a golden brown. They should be about the size of a large oyster. This recipe should make about two dozen. Serve hot and butter. — Mrs. James B. Allen. Savory String Beans 2 medium sized onions % tsp pepper 1 pint strained stewed tomato 2 tbsps butter or fat dash cayenne 1 tsp salt 2 cloves 2 tsps sugar 1 qt cooked string beans✪ Savory String Beans Shred and saute onions in 2 tbsps fat until tender and yel- low. Add stewed tomato, season highly with salt, pepper, su- gar, cloves, etc. When boiling, add string beans and simmer 15 minutes. If tomato soup is used, vary seasonings. — Mrs. Rucl Liggett. Scalloped Tomatoes 1 large solid pack tomatoes 1 cup soft bread crumbs✪ Scalloped Tomatoes Y% pound butter Mix with tomatoes and crumbs. Dot with butter and cook slowly 1 hour. Excellent with leg of lamb or other roast. Serves six. — Mrs. C. Angus Smith, Jr. Baked Tomatoes on Toast 4 medium sized tomatoes 4 strips bacon 8 slices bread✪ Baked Tomatoes on Toast Cut bread with cookie cutter in rounds and spread with butter. Peel tomatoes and cut in half; place cut side down on rounds of bread ; dust with salt and pepper and lay strip of bacon over top. Rake in moderate oven about one-half hour. — Mrs. Stanley T. Howe. —35- / egctables Thursday Club Delicacies Italian Squash Boil y2 dozen squash whole with skins on until tender (not too well done). When drained and cool, cut in half lengthwise and scrape out insides to 1 inch from edge. Refill with the following mixture : 3 eggs, squash pulp, small can drained spinach, huttered cracker crumbs ; enough to hold mixture to- gether. Add sage, salt and pepper. Sprinkle top with grated cheese✪ Italian Squash. Bake ]/2 hour. — Mrs. Donald McLcish. Creamed Beets 3 hunches heets cooked ]/> cup sugar 1 tahlespoon flour pinch of salt Mix together, then add Y\ cup vinegar, 1 cup boiling water, cook until thick. Put in 1 dozen whole cloves, 1 inch stick of cinnamon✪ Creamed Beets, strain and pour over beets. Serve hot. — Mrs. Noble M. Anderson. Delicious Okra Boil whole okra in salt water until tender; drain, roll in flour and brown in deep fat✪ Delicious Okra. — Mrs. Chester D. Kirkpatrick. Sweet Potatoes Baked With Sausage Cut a tunnel through each sweet potato with apple corer and draw small sausage through the opening. Place in bak- ing dish, turning often and baste. Prick the ends of sausage when placed in potatoes to prevent bursting. — Mrs. Charles Curtis. Sweet Potatoes with Marshmallows ✪ Sweet Potatoes Baked With Sausage

AI-modernized reading of the original text

Heat juices and butter till melts, add sugar and salt, then eggs. Cook in double boiler till thick. When cold add whipped cream. If less eggs are used, add 1 tbsp. constarch. —Mrs. IV. B. Melhorn. Unusual Fruit Salad Dressing Heat J4 cup pineapple juice % tsp salt J4 cup orange juice 2 oz. of marshmallows in a 2 tbsp lemon juice double boiler Beat yolks of two eggs with, 1-6 cup of sugar ; add to contents of double boiler and cook until thick. Now beat the whites of two eggs, add 1-6 cup sugar and pour first mixture while hot on this. — Mrs. Mclvin Wilson. .^— —Vegetables =^- Corn Oysters 1 cup corn 1 egg ?4 cup flour salt and pepper Beat egg until foamy, add corn. Mix flour, salt, and pepper, add to corn, beat well. Drop by spoonsful in deep Crisco. Fry a golden brown. They should be about the size of a large oyster. This recipe should make about two dozen. Serve hot and butter. — Mrs. James B. Allen. Savory String Beans 2 medium sized onions % tsp pepper 1 pint strained stewed tomato 2 tbsps butter or fat dash cayenne 1 tsp salt 2 cloves 2 tsps sugar 1 qt cooked string beans Shred and saute onions in 2 tbsps fat until tender and yellow. Add stewed tomato, season highly with salt, pepper, sugar, cloves, etc. When boiling, add string beans and simmer 15 minutes. If tomato soup is used, vary seasonings. — Mrs. Rucl Liggett. Scalloped Tomatoes 1 large solid pack tomatoes 1 cup soft bread crumbs Y% pound butter Mix with tomatoes and crumbs. Dot with butter and cook slowly 1 hour. Excellent with leg of lamb or other roast. Serves six. — Mrs. C. Angus Smith, Jr. Baked Tomatoes on Toast 4 medium sized tomatoes 4 strips bacon 8 slices bread Cut bread with cookie cutter in rounds and spread with butter. Peel tomatoes and cut in half; place cut side down on rounds of bread ; dust with salt and pepper and lay strip of bacon over top. Rake in moderate oven about one-half hour. — Mrs. Stanley T. Howe. —35- / egctables Thursday Club Delicacies Italian Squash Boil y2 dozen squash whole with skins on until tender (not too well done). When drained and cool, cut in half lengthwise and scrape out insides to 1 inch from edge. Refill with the following mixture : 3 eggs, squash pulp, small can drained spinach, huttered cracker crumbs ; enough to hold mixture together. Add sage, salt and pepper. Sprinkle top with grated cheese. Bake ]/2 hour. — Mrs. Donald McLcish. Creamed Beets 3 hunches heets cooked ]/> cup sugar 1 tahlespoon flour pinch of salt Mix together, then add Y\ cup vinegar, 1 cup boiling water, cook until thick. Put in 1 dozen whole cloves, 1 inch stick of cinnamon, strain and pour over beets. Serve hot. — Mrs. Noble M. Anderson. Delicious Okra Boil whole okra in salt water until tender; drain, roll in flour and brown in deep fat. — Mrs. Chester D. Kirkpatrick. Sweet Potatoes Baked With Sausage Cut a tunnel through each sweet potato with apple corer and draw small sausage through the opening. Place in baking dish, turning often and baste. Prick the ends of sausage when placed in potatoes to prevent bursting. — Mrs. Charles Curtis. Sweet Potatoes with Marshmallows

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Unusual Fruit Salad DressingCorn OystersSavory String BeansScalloped TomatoesBaked Tomatoes on ToastBaked Tomatoes on ToastItalian SquashCreamed BeetsScalloped ApplesDelicious OkraSweet Potatoes Baked With SausageSweet Potatoes with Marshmallows