Grange cook book and household guide

1⅓ cup corn meal 4 teaspoons baking powder ⅔ cup flour 1 or 2 tablespoons sugar 1 egg % teaspoon salt 2 tablespoons fat 1% cup milk Beat egg. Add milk and melted fat. Measure and sift dry ingredients thoroughly. Add to milk mixture through .sifter, stirring constantly. Mix quickly but thoroughly. Pour at once into hot, well-greased muffin tins. Bake in hot oven. Makes 12 muffins. Burrell Dean Angell, Lewisville Juvenile Grange No. 8. SANDWICHES SANDWICH SPREAD 2 pints cucumbers (do not peel) 1 tablespoon dry mustard “4 Cup onions 1 tablespoon prepared mustard 12 peppers (grind and drain) 1 tablespoon celery seed or 1 4 hard boiled eggs (add to first bunch celery, ground (latter part) preferred) 1 large-sized can condensed milk i tablespoon butter 2 cups sugar % cup salt 2 cups vinegar 8 level tablespoons flour Mix all together and cook to suit taste. Thicken with flour and seal. Mrs. J. W. McCorkle, Kernersville Grange. SANDWICH SPREAD AND DRESSING 10 carrots 3 ripe sweet peppers 10 sweet cucumber pickles __Cut through coarse food chopper (except cucumber pickles) and sprinkle with 3 tbsps. of salt and let stand several hours. Drain and cover with fresh water then cook till tender. Add to cut pickle and cover with dressing and mix well then seal in small hot jars while mixture is at boiling point. Mix one cup of sugar, 3 tbsps. of flour, stir in one cup vinegar and one cup of sour cream. Cook over hot water till thick; add 4 egg yolks and stir hard for few minutes before adding to vegetable mixture. Mrs. M. Kimzey, Mills River Grange. RELISH SANDWICH SPREAD Grind in food chopper enough green tomatoes to make one pint after they have been drained. Grind enough red and green peppers to make 1 cup. Salt to taste. Add % cup water and boil until tender. Add six ground cucumber sweet pickles. Cooked Dressing 3 Eggs 1-3 Cup Sour Cream 1-3 Cup) Sugar 2 Tablespoons Flour 3 Tablespoons Prepared Mustard 1-2 Cup vinegar Mix and cook until thick, then pour over vegetable mixture. Stir well, fill sterilized jars, and seal. Process at simmering temperature for 10 minutes in hot water. Mrs. S. F. Miller, Ferguson Grange PIMENTO SANDWICH 1 Can Pimento (% pint) % lb. Cheese—a pinch of salt 2 Hard boiled eggs Grind all in food chopper. Mix with Mayonnaise or salad dressing to right consistency to spread. Mrs. E. L. Bodenheimer, Kernersville Grange FLOWER POT SANDWICHES Cut rounds of white bread and spread with cottage cheese, slice Brown Bread, cut in half and place one half on each round of white bread, cut narrow strips of green pepper and make three stems stick on the part not covered with the brown bread and put a slice of stuffed olive at the end of the center stem. This makes a very pretty sandwich. Mrs. J. I. Wagoner, McLeansville Grange NUT CHEESE SANDWICH Remove crust from loaf of bread. Slice loaf in 4 equal parts long way of loaf. Spread first piece with peanut butter. Add thin slice of bread, spread with pimento cheese, thin slice of bread spread with grape jelly and chopped nuts in equal proportions and top with last slice of bread. Wrap in Avax paper or damp towel and chill. When firm slice for sandwiches. Makes 20 sandwiches. Hattie Meadows, Stem Grange MEATS CURED HAM As soon as (25 lb.) hams are cut out sprinkle generously with saltpeter. Lay in cool place over night. In morning rub on generous amount of salt. Pack away for about five weeks unless weather is very warm then time is shortened. Take out of salt and wash, rub teaspoon of borax on cut side. Rub with molasses and sprinkle with black pepper. Place in bags and tie securely. This makes a red meat when cured. Mrs. E.. B. Meadows, Stem Grange PORK SAUSAGE 100 lb. meat 2 ounces fine sage 1 ounce ground black pepper 1 ounce ground nutmeg 4 ounces black pepper