FoodNet

Favorite recipes (North Carolina, 1948)

1948

Page 13 · 12 recipe records on this page

Presented as published in 1948. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Remove crusts from %” slices of bread. Toast on one side. Turn and spread first with deviled ham, then with paste made of 1 cup grated cheese, % teaspoon paprika, 1 teaspoon prepared mustard, % teaspoon Worcestershire sauce and 2 tablespoons milk✪ Welch Rarebit Toasties. Cut each slice into 3 strips. Toast under broiler, Mrs. Hazel Henderson TOASTED EGG AND CHEESE SANDWICH 1 cup grated cheese Salt and pepper to taste 1 cup milk 1 teaspoon flour 1 egg✪ Toasted Egg and Cheese Sandwich Mix and put in double boiler until it thickens. Spread on bread and toast both sides of sandwich just as you are ready to serve. A dash of red pepper may be added. Mrs. Robert Tarrant EP 0 COOK BOOK 29 CHEESE FONDUE _1 cup milk % teaspoon salt 1 cup soft bread crumbs 3 egg yolks 1 cup grated cheese 3 egg whites 1 tablespoon butter Pepper to taste Scald milk, add to bread crumbs. Cool slightly. Add cheese, butter, salt and eggs yolks. If not ready to bake, cool, cover, and place in re- frigerator. When ready to bake, fold in stiffly beaten egg whites, pour in buttered casserole. Bake in oven of 350 degrees 30 to 45 minutes. Test with knife to show when done. Mamie Dixon CHEESE SOUFFLE 2 tablespoons butter 1/5 teaspoon red pepper 3 tablespoons flour 3 egg yolks % teaspoon salt 3 egg whites 1 cup milk 4 lb. grated cheese Melt butter in sauce pan. Add flour, salt and pepper mixed and sifted. Stir to smooth paste. Add milk gradually, while stirring constantly. Then add cheese. When well blended remove from heat, add yolks of eggs, well beaten. Fold in stiffly beaten egg whites. Pour in buttered baking dish and bake in moderate oven 20 minutes. Mrs. Alex Shuford WELCH RAREBIT 1 tablespoon butter 4 teaspoon mustard 3 lb. soft, mild cheese cut in small Few grains ‘of cayenne pieces 1/3 to & cup ale or lager beer % teaspoon salt 1 egg Put butter in chafing dish (or double. boiler) and when melted, add cheese and seasonings. As cheese melts, add beer gradually, while stir- ring constantly; then egg slightly beaten. Season and serve on toasted bread. A rarebit should be smooth and of creamy consistency, never stringy. If stringy, add one egg slightly beaten. Mrs. Bailey Patrick Compliments of BOB MARTIN‘S FANCY GROCERIES * 1019 - 14th Street Dial 2301 30 CORINTH GUILD rode) PECAN PIE 1 tablespoon butter 3 tablespoons cream 1 cup brown sugar 4 teaspoon vanilla 1 egg 2 cup pecans Cream butter, sugar, and beat eggs into this, and then add other in- gredients. Fill rich, unbaked pie crust and bake in moderate oven. Mrs. P. D. Hutchison PECAN PIE z cup granulated sugar 4 tablespoons butter 1 cup dark corn syrup , 1 teaspoon vanilla 3 eggs 1 cup broken pecan meats Cook sugar and syrup until mixture thickens. Beat eggs, add hot syrup slowly, beating constantly. Add butter, vanilla, and nuts. Pour into a pastry lined pie plate, bake in hot oven, 450 degrees for 10 min- utes then reduce temperature to a slow oven, 300 degrees, and continue baking for 35 minutes. Cool and serve in small pieces with or without whipped cream. Mrs. Fred Abernethy PECAN PIE % ; 2 eggs 1 teaspoon vanilla 1 cup sugar - 4% teaspoon salt 1 cup light corn syrup 1 cup pecans 2 tablespoons melted butter Beat eggs, add sugar, corn syrup, butter, vanilla, salt and pecans. Pour into unbaked 9” pastry shell. Bake in moderate oven, 350 degrees, 45 to 50 minutes. Mrs. Gertrude Yoder PECAN PIE 1 cup chopped pecans % teaspoon salt 1 cup dark Karo syrup 8 teaspoons shortening 2 cup granulated sugar 1 teaspoon vanilla 3 eggs Beat eggs, sugar, syrup, shortening and nuts. Blend well and pour into partly baked crust. Bake in moderate oven 325 degrees F. for 45 minutes. The nuts float on top forming a firm crust that will brown nicely if baked slowly. Mrs. T. M. Johnston "7 r+ og bo NHK DO CO ‘Nes acid bt 2a COOK BOOK | 31 ✪ Cheese Fondue