Favorite recipes (North Carolina, 1948)

¥g teaspoon pepper 123 teaspoon Worcestershire sauce Y% teaspoon paprika 2 buttons garlic 34 teaspoon sugar Mix ingredients well and pour in jar with air tight top. Place in refrigerator and use when desired. Shake well before using. Garlic buttons may be removed after several days. Mrs. John Aiken FRENCH DRESSING Combine juice of 1 large lemon, 4 tablespoons vinegar, 1 teaspoon dry mustard, celery salt, paprika, and salt with 4% cup tomato catsup, 1 cup Wesson oil and 1 small ground onion. Gently add % cup sugar which has been boiled with °4 cup water for 5 minutes or to soft ball stage. This makes about 1 pint. Keep in refrigerator. A clove of garlic may be added. Mrs. Robert Tarrant VEGETABLE SALAD DRESSING 1 cup Wesson oil 1 teaspoon paprika 2/3 cup catsup ; 1 teaspoon salt 1/3 cup sugar 4 teaspoon celery salt % eup vinegar 1 or 2 grated onions Combine and shake well. Yields about 1 quart. Mrs. Walker Geitner FRUIT DRESSING Three eggs, beat in juice of 2 oranges and 2 lemons. Add ‘1 scant cup sugar. Cook until thick and when cool add 1 pint of cream stiffly beaten. May be used for salads and desserts. Mrs. Robert Tarrant OLD FASHIONED COOKED DRESSING 1 teaspoon mustard 1 cup milk 1 teaspoon sugar 13 teaspoons butter 4 teaspoon salt 1 egg Speck of pepper 4 cup hot vinegar Combine dry ingredients. Beat egg, add milk, and stir into dry ingredients. Cook over hot water, stirring constantly until mixture coats spoon, Add hot vinegar, blend well and remove from heat. Mrs. J. F. Abernethy 5 a Sg See, Ue FRUIT SALAD DRESSING aay “ 2 cup sugar 1 teaspoon dry mustard 12 teaspoons paprika Stir in slowly % cup vinegar and 1 cup olive oil. Beat with rotary ai beater 3 minutes and it will not separate Mrs. Walker Geitner LEMON SAUCE 1 lb. brown sugar 2 tablespoons flour Juice of three lemons 2 eggs -Grated rind of 1 lemon Water to moisten Combine sugar, lemon juice, lemon rind, and water. Dissolve mixture over medium heat. Combine flour and beaten eggs, add to sugar mixture and let cook until it thickens, stirring constantly. Mrs. Robert Erwin BARBECUE SAUCE 1 stick butter 1 tablespoon Flour ? 2 tablespoons catsup 1 teaspoon salt 2 tablespoons Worcestershire % cup vinegar Dash nutmeg 1 small onion cut fine Dash black pepper 1 button garlic cut fine Make a hard sauce of butter and flour. Add other ingredients and bring to a boil, adding about ™% cup of water to this mixture. This — may be used for barbecuing chicken, pork, or beef by pouring the mixture over the meat and basins every 15 minutes. VEGS seas Hutchinson COLD TOMATO COBB ‘ 6 large ripe tomatoes For the top: 1 small white onion 5 tablespoonfuls of mayonnaise . 12 teaspoonful of salt 1 heaping tablespoonful of minced | % teaspoonful of freshly ground parsley black pepper (or 2 or’3 dashes 1 teaspoonful of Sun curry nore 2 of ordinary biack pepper) a Mix the mayonnaise, parsley, and curry together and keep in the refrigerator unti Ithe tomatoes are served. Peel and scrape or grate — the onion. Scald and skin the tomatoes and put through a medium grinder, seeds included. Mix the onion, tomatoes, and seasoning to- j gether and place in the freezing tray of the refrigerator until Lorene a ly chilled but not frosty. Serve in boullion cups or small Chinese bowls. Place about two teaspoonfuls of the mayonnaise mixture in the center of each serving. Very good in place of a cold soup. Serves six persons, Mrs. R. A. Grimes, Sr. EY 2 ) . Fi oa Compliments of Bey EGR EL Y. © Udiak FASHIONED Ma ieee -Compliments of EaiSel el Onte L KNITTING VEG Eee ASB LS Ess ASPARAGUS SUPREME 1 large can white asparagus 2 cup blanched almonds 2 hard boiled eggs 13 cups cream sauce 4 cup grated cheese