Grange cook book and household guide

Mix well—make loaf. Bake in moderate oven about an hour. Mrs. Clay Shepherd, Ferguson Grange SPANISH STEAK (Original Recipe) 2 pounds round steak cut 2 inches flour thick salt and pepper 1 hot pepper chopped 1 or 2 onions sliced 1 green pepper sliced 1 cup tomatoes 1-3 cup fat Rub meat with, salt and pepper. Pound all the flour possible into the steak. Sear in hot fat. Add peppers, onions and tomatoes. Cover. Sim- mer slowly about 2 hours or until meat is tender. If desired, carrots, pimento, celery or peas may be added for variety. Mrs. S. A. McLain, Pigeon Valley Grange BEEF AND VEGETABLE STEW 3 lbs. of stew beef 12 large potatoes quartered and 2 bunches of carrots cooked 6 large onions 1 large bunch of celery 3 bell peppers Cook beef until tender. In beef stock cook vegetables coarsely cut until tender (except potatoes). Add potatoes and thickening made of 1 cup browned flour, 1 tbsp. salt and 1 tsp. black pepper. More seasoning may be added if desired. Mrs. Loren Pope, Mills River Grange CHICKEN CHOW MEIN 1 large fowl cooked until tender 3 stalks of celery chopped and and chopped coarse cooked 1 quart of chopped onions Mix and add thickening made of 9 tbs. of flour. % tsp. of black pepper 3 tsp. of Lachoy brown sauce 6 tbsps. of Lachoy Soy sauce Cook and serve on hot fried noodles. This is improved by adding 3 cups of Italian chestnuts and 3 cups of mushrooms. Mrs. Albert Corpening, Mills River Grange HAM AND PINEAPPLE Cut a slice of ham 1 inch thick. Cover with slices of pineapple (canned) and place on a rack in a broiling pan and bake slowly for one and one half hours (at 275 degrees). Serve hot. Mrs. Max Fryar, McLeansville Grange MINCE MEAT 1 pk. pears 1 pt. wine or % cup vinegar and 2 LOS. raisins % cup water 2 lbs. sugar Grind together Cook all together until thick. Pack in hot sterilized jars at once. Mrs. B. M. Casper, Yost Grange FISH AND OYSTERS SCALLOPED OYSTERS Grease baking dish and cover bottom with % cup of bread crumbs. On these carefully arrange 2 dozen large oysters. Season with salt and pepper and sprinkle with % cup crumbs. Moisten with % cup milk and dot with 2 tbsp. butter. Bake in hot oven 20 minutes. Mrs. Fred Baker, Stem Grange BREADED OYSTERS 1 pt. of select oysters 1 lb. of flour 1 pt. of cracker crumbs 3 tbsps. of cream 6 eggs 1 pt. of wesson oil salt and pepper to taste _. Beat eggs and add flour and salt and pepper. Take cracker meal and fill palm of hand, lay one big or two small oysters in hand and cover and pack with more cracker meal, then turn packed oyster in egg batter and roll in cracker meal. Turn oysters in egg batter before packing first time too. Drop breaded oysters in boiling fat and brown to a deep gold and serve hot with desired sauce. Mrs. E. T. Frisbie, Mills River Grange BAKED FISH : Select a flounder weighing about three pounds, clean and place a rack in broiling pan, put thin slices of salt pork over the fish and broil for thirty minutes at low temperature. Serve with slices of lemon for decoration. Mrs. J. I. Wagoner, McLeansville Grange VEGETABLES CORN TAMALE BEANS % Ib of onions 1 tsp; dry mustard % cup of fat 3 tbsps. dark molasses 1 lb, each of cubed pork and beef 1 tbsps. chili powder 2medium sized cans of dark 1 tbsp. of salt kidney beans 1 tsp. of black pepper 1 No. 2 can of whole tomatoes % tsp. of celery seed Saute the meats in the fat until tender. Add the onions and cook till a golden brown. Then add tomatoes and all the dry seasonings and molasses and stew slowly for 2 hrs. Add beans after cooking first hour so to retain shape. Line a greased baking dish with corn meal mush. Add mixture and drop spoon fulls of mush which has been thinned some. On top of dish sprinkle with butter and bake. Mrs. E. T. Frisbie, Mills River Grange DEVILED SQUASH (Original)