Favorite recipes (North Carolina, 1948)

Make a sauce of 2 tablespoons butter, 2 tablespoons chicken fat, 4 tablespoons flour, 2 cups milk and 2 cups chicken stock. Salt and pepper to taste. Add the chicken cut up coarse, mushrooms, olives and eggs sliced. Two boxes small egg noodles boiled twenty minutes in salt water. Drain in colander and steam. Place noodles on plate, sprinkle with parmesan cheese and cover with chicken mixture. Mrs. John Aiken CHICKEN DRESSING One-half the broth from one heavy hen. One quart mashed potatoes, 4 whole eggs, sait, pepper, and coriander seed to taste. Two cups rice, 1 plate stale bread and a few pieces of parsley. Mix well and bake in moderate oven until brown Mrs. D. G. Rowe, Sr. DEVILED EGGS EN CASSEROLE Arrange deviled eggs in casserole. Pour over them canned mushroom soup which has been diluted with milk until the consistency of thick white sauce. Season sauce with sherry to taste. Put in oven just long enough to heat thoroughly. Mrs. Joseph Murphy PICKLED SHRIMP One lb. of cleaned shrimp or two lbs. green shrimp. Dressing: 2 tablespoons Worcestershire 2 teaspoons sugar sauce 1 teaspoon salt 1/3 cup catsup % teaspoon mustard 1/3 cup vinegar Tabasco 1 cup salad oil Mix well in mixmaster. Put a layer of clean shrimp in bottom of pint sized jar, then a layer of thin sliced onions, soaked a while in cold water, sprinkle a little crushed bay leaf and repeat whole process until jar is full. Then pour in dressing. Let stand at least 12 hours in refrigerator before serving. Mrs. Lynch Cline LOBSTER, SHRIMP AND CRAB NEWBURG 4 lb. canned lobster, or meat of 1 Ib. shrimp medium boiled lobster can mushrooms 2 lb. crab meat 4 cup ripe olives Melt 1⁄4 cup butter; add 1⁄2 cup flour and cook until well blended and bubbling. Add 1 1⁄2 pints rich milk. Cook to a smooth thick sauce. Add the lobster broken into neat pieces, the crab meat and shrimp, and the sliced mushrooms. Season to taste with salt, white pepper, paprika, and enough mace to give a faint flavor. Cook five minutes, then remove from stove and stir in 2 egg yolks beaten with 1⁄2 cup whole milk. Simmer over hot water for 2 or 3 minutes. Add 1⁄4 cup of cooking sherry or 2 tablespoons lemon juice. Do not cook for a moment after adding sherry or lemon juice or the sauce may curdle. The saucepan containing the newburg may be placed over hot water to keep warm. Just before serving fold in the ripe olives, thinly sliced. Mrs. Robert G. Walker I i hoe BAKED TUNA LOAF 2 2/3 cups soft bread crumbs 3 cups milk 1 tablespoon minced onion 13 teaspoons salt 2/3 cup minced celery Pepper 1/3 cup pecan meats 1 canned pimiento, chopped 1 7-oz. can tuna fish 2 eggs, well beaten 6 tablespoons butter Mix first four ingredients and line an 8 x 12 inch baking dish with half this mixture. Cover with flaked tuna fish. Top with remaining crumb mixture. Melt butter in top of double boiler, add flour, blend; then milk, salt, pepper, and pimiento. Cook over hot water until smooth and thickened. Remove from heat and add beaten eggs, while stirring. Pour over casserole mixture and bake in 350 degree oven for 30 minutes or until a knife inserted in the center comes out clean. Serves six. Mrs. Fred Abernethy DEVILED CRABS 1 lb. crab meat % teaspoon pepper 4 tablespoons butter 1% teaspoon mustard 4 tablespoons flour % teaspoon meat sauce 2 cups milk 4 tablespoons buttered bread 2 or 3 eggs hard boiled crumbs 1% teaspoon salt Melt butter, add flour, salt, pepper, mustard, sauce and mix to a smooth paste. Gradually add milk and cook and stir until mixture thickens. Flake crab meat and combine with sauce. Put in baking dish and spread with buttered bread crumbs. Bake in hot oven 400 degrees until brown—about 10 or 15 minutes. Mrs. John Aiken WELCH RAREBIT TOASTIES