Favorite recipes (North Carolina, 1948)

Slice eggs ,add grated cheese to cream sauce. Place alternate layers of asparagus, sauce, eggs and almonds in casserole and bake 20 minutes or until golden brown. Serves six. Mrs. Bailey Patrick. Cream Sauce 13 tablespoon butter Y% teaspoon salt 1% tablespoon flour Few grains pepper 13 cups hot milk Meit butter in saucepan, add flour mixed with seasonings and stir until well blended; add hot milk gradually while stirring constantly. Bring to the boiling point and boil 2 minutes. Mrs. Bailey Patrick ASPARAGUS CASSEROLE 1% tablespoons butter 1 Ne. 2 can asparagus 3 tablespoons flour 4 hard boiled eggs % teaspoon salt 3 or 4 pimientos Dash of pepper 2 cup blanched almonds 2 cup asparagus stock Parmesan cheese % cup milk Melt butter, add flour, salt and pepper. Add the milk and stock and cook until thickened, stirring constantly. In baking dish arrange a layer of asparagus, a layer of sliced hard boiled eggs. Then sprinkle with almonds and cheese and pimiento strips. Cover with the cream sauce. Repeat until baking dish is filled. Pour remaining sauce over dish, cover well with cheese. Bake in a moderate oven (350 degrees) for 20 minutes. Mrs. Jake Shuford, Jr. CORN PUDDING 2 cups cooked corn 14 tablespoons butter or margar- 2 eggs slightly beaten ine 2 cups scalded milk 1% teaspoon salt 1 teaspoon sugar Pepper Combine all ingredients, and pour into greased casserole. Set in pan of warm water. Bake in moderate oven of 325 degrees for 1 hour and 15 minutes or until firm. Serves 6. Add % cup grated cheese or tablespoon minced onion if desired. Mrs. Robert Erwin @ FRENCH FRIED ONIONS teaspoon salt es 1 cup sweet milk 1 cup flour 2 teaspoons baking powder he ble og Mix flour, baking powder, and salt together; then add slowly the beaten egg and sweet milk. Slice onions 4 of an inch thick, dip the rings in the batter and fry in deep fat. Mrs. P. D. Hutchison SCANDINAVIAN POTATOES 6 medium sized potatoes 2 tablespoons butter 6 anchovies Salt and pepper % teaspoon chopped parsley 2 egg yolks 3 teaspoon dry mustard Pare potatoes and cook in salted water until tender. Then put through ricer. Add the anchovies, drained from oii, and cut in %4 inch pieces. _Add chopped parsley, mustard, butter and seasonings. Blend thoroughly and stir in the beaten egg yolks. Cook 8 minutes, stirring constantly. Remove from heat, pour in shallow baking dish and let cool. Mold in the form of small eggs, roll in bread crumbs, then in beaten egg, and fry in deep hot fat. Garnish with parsley. Mrs. Jake Shuford, Jr. GESCHMELTSA NOODLES Pennsylvania Dutch Dish 1 large pkg. fine egg noodles Butter 3 cups boiling water Rolled toasted bread crumbs Boil noodles in salted water, cook about ten minutes or until tender. Drain and pour cold water over noodles. Drain again and put in pan in which a good sized piece of butter has been placed. Stir noodles until slightly brown. Remove from pan, serve in dish topped with rolled, toasted bread crumbs. Noodles can be placed in buttered casserole and heated in oven. Mrs. H. D. Althouse GRATED SWEET POTATO PONE R. Gregg Cherry Governor of North Carolina (By permission) 2 cups raw grated sweet potatoes 1 teaspoon cinnamon 1/3 cup molasses 4 teaspoon salt 1 cup light brown sugar 1 egg, well beaten 4 grated orange peel 1 pint milk 1 teaspoon ground ginger Combine all ingredients and mix well. Turn into a well-buttered bak- ing dish and bake in a slow oven (250 degrees F.) for 3 hours. Serve warm (not hot) with a pitcher of rich cream. Serves 6. SOs . CORINTH SQUASH SOUFFLE 4 tablespoons butter 1 cup milk 13 teaspoons salt 4 tablespoons flour 4 teaspoon pepper Cook together and cool.