Durham cook book ...

FRENCH FRIED POTATOES. Wash and pare potatoes, cut into strips lengthwise through the center, soak in cold water for a while. Drain off water and put potatoes on cloth to dry. Fry in fat. Drain on brown paper, sprinkle with .salt and serve. — Mrs. Alvis Umstead. BOSTON BAKED BEANS. One pint beans, one onion, one tablespoon mustard, two tablespoonfuls black molasses, two tablespoonfuls sugar, one-third pound salt pork, salt and pepper to suit taste. Soak beans overnight, parboil, till soft, drain dry, put onion in bottom of baking dish, mix all other ingredients, including salt pork, and bake for hours in hot oven. — Miss Jennie Davyson. MOCK OYSTER STEW. Wash and boil thoroughly tender, ten or twelve roots of salsify; then peel and cut in cubes. Have prepared one quart of sweet milk, well seasoned with black pepper, salt and butter and let come to a boil. Then add the cooked salsify and let it stand for at least fifteen minutes before serving. — Mrs. R. J. Kernodle. ENGLISH POTATOES. Three medium sized sweet potatoes, two eggs, onehalf cup sugar, one tablespoonful butter, one tablespoonful rum or wine, a few spice cloves. Boil the potatoes till quite tender. Peel, and cream the butter, adding the well beaten egg yolks and sugar, the flavoring and make it in pyramid balls, place on a bread tin, brush over with the egg whites, garnish with the spice cloves. Bake in hot oven till brown. Serve hot. — Mrs. S. Bowling. CREAMED CELERY. Outside stalks of three heads of celery, two tablespoonfuls butter, two tablespoonfuls flour, one and one-half cups milk, salt and pepper to taste. Wash and scrape the celery and cut into inch lengths; cook in salted water until tender, which will require about one-half hour ; then drain. Blend together the butter and flour, add the milk a little at a time, stirring till it boils. Cook three minutes. — Mrs. Frank Stone. SNAP-BEANS AND CORN. String the beans and break into small pieces; wash, put in vessel with meat sufficient to season. Then cover with hot water. Let them boil until tender, add salt to taste. Keep at least one half cup of water in them until thoroughly done, chop up fine and add corn, the grains of which have been split and cob scraped. Allow this to cook until corn has a done taste, adding more salt if necessary. — Mrs. J. D. Hamlin. BRUNSWICK STEW. One hen, one-half pound veal, one-half pound salted pork, one quart tomatoes, one quart butter beans, one quart corn, ten Irish potatoes the size of an egg, one cup rice, two large onions or four small ones, one-half bottle Worchestershire sauce, (thirty-five cent bottle, made by Lea and Perrin,) bit of celery seed, salt, sugar and pepper to taste. Boil meats until tender enough to mince very fine, remove all bones, add vegetables according to time it takes to cook each tender, except potatoes. They should be creamed and added after everything else is thoroughly cooked. Potatoes thicken the stew and it is liable to cause it to stick to the vessel unless constantly stirred. Add sauce after stew is about half cool. — Mrs. Jasper Hamlin. SLICED POTATOES. Peel and cut in thin slices the Irish potatoes, put in vessel and add salt, pepper and butter and enough hot water to cook and not stick. When done add enough sweet milk to make a good gravy. Let it just come to boiling point, take off and serve. — Mrs. J. D. Hamlin.