Grange cook book and household guide

1 lb. sausage meat 1 beaten egg 6 hard-boiled eggs salt ; bread crumbs pepper—paprika Boil eggs 30 min.; turn often; cool. Remove shell, cover with sausage. Dip in egg and crumbs, fry in hot fat until brown. Cut in halves. Serve hot as luncheon dish. Mrs. Clay Shepherd, Ferguson Grange. BAKED EGGS Line muffin tins or individual baking cups with thinly sliced bacon, break an egg in each cup and bake slowly until the eggs are done, serve at once. Mrs. J. I. Wagoner, McLeansville Grange. PUDDINGS AND SAUCES CORN PUDDING 6 ears of tender corn 1 tsp. salt 1 egg 1 tbsp. sugar 1 cup sweet milk 2 tbsp. butter Husk corn and remove silks. Wash. Cut corn from cob. Unless corn is very tender slit the grains two or three times. Add lightly beaten egg, milk, salt, sugar and butter, stir and pour into baking dish. Bake in hot oven 15 min. or until firm and light brown. Mrs. E. B. Meadows, Stem Grange. DATE PUDDING 1 package dates % teaspoon salt 1 cup sugar . 4 tablespoons flour 1 teaspoon baking powder 2 eggs 2 tablespoons butter 1 teaspoon vanilla 1 cup nuts 2 tablespoons milk Beat eggs with sugar until light, stir in flour sifted with baking powder and salt, add milk, chopped dates, nuts, and melted butter. Bake in slow oven 25 minutes, serve with whipped cream. Makes 8 servings 2% inches square. Miss Ethel Reich, Clemmons Grange. SWEET POTATO PUDDING 3 cups grated sweet potatoes % cup raisins 2 cups milk % cup cocoanut 1% cups sugar 2 eggs % cup butter 1 teaspoon vanilla Beat eggs, add sugar, milk, potatoes, raisins, cocoanut and vanilla. Stir in melted butter last. Pour in baking dish, cook in moderate oven. This is very delicious, and a dessert that most every one likes. Mrs. B. J. Idol, Kernersville Grange. BANANA PUDDING 2 cups milk 1 box vanilla wafers or tea cakes 2 egg yolks 1/3 cup sugar 3 bananas LAS OREO 1 tsp. vanilla Scald milk, beat eggs, add sugar and salt gradually to hot milk and stir until mixture thickens. Chill. Place waffers in bottom of dessert saucer. Slice bananas over waffers. Pour boiled custard over this and top with whipped cream. Serve at once. Mrs. J. B. Haney, Stem Grange. CHERRY PUDDING 2 10c bottles marachino cherries 2 eggs 1 lb. box graham crackers 1 cup nuts 1 box cherry Jello 2 cups double thick cream 3 tbs. sugar whipped to top of pudding Mix jello with 1% cups of hot cherry liquid, and while hot add well beaten egg yolks and, last, fold in egg whites stiffly beaten, pinch of salt, cracker crumbs, nuts, and sugar. Pack in molds and set in ice box to chill before using. Serves 12 persons. Mrs. E. T. Frisbie, Mills River Grange. PERSIMMON PUDDING 1 gallon persimmons 1 teaspoon soda 242 cups sugar 1 teaspoon cinnamon 5 cups flour 1 teaspoon salt 6 cups sweet milk 1 teaspoon allspice 3 tablespoons molasses 3 eggs 3 tablespoons butter 1 graded sweet potato (medium) ; Run persimmons through collander to remove the seeds, add the other ingredients, mix thoroughly and bake in a well-greased pan or pans until firm in a moderate oven. Mrs. Max Fryar, McLeansville Grange. PERSIMMON PUDDING 1 quart persimmons 3% cups milk 1% cups sugar 2 eggs . spices to taste butter size of an egg Put persimmons through a sieve or ricer, add milk and beat. Add mixed flour, sugar and spices, then add one egg at a time, beating thoroughly; add melted butter. Bake in buttered tins 45 minutes. Raisins and nuts may be added if desired. Miss Ethel Reich, Clemmons Grange. BARBEQUE SAUCE 2 cups water 1 small red pepper 1 onion 1 cup tomato catsup % tsp. black pepper Cook onion and red pepper until tender. Mash onion fine. Add black pepper, tomato catsup, and salt to taste; bring to boil. Baste meat every 30 min. with sauce while in oven. Mrs. B. M. Casper, Yost Grange. PIES AND PASTRY