Grange cook book and household guide

4 crooked-necked squash (me- salt and pepper to taste dium sized) butter mcupmorra little more) bread onion (use according to your crumbs family’s taste) I use about % 1 boiled egg teaspoonful, minced finely. Wash and cut squash in halves lengthwise. Boil in salted water .just until tender—no longer. Drain, and let cool enough to handle. Scoop out centers and cut off the necks, using them with the scooped centers. Add bread crumbs, boiled egg and other seasonings. Pile lightly in squash shell, top with bits of butter and bake in greased pan until golden brown. Mrs. M. B. Corriher, Corriher Grange ITALIAN SPAGHETTI 1 lb. ground beef 1 tsp. salt 4 medium or 2 large onions % tsp. black pepper . 3 cups cooked tomatoes 1 small clove garlic (if desired) Cook onions in shortening until transparent—add beef and cook until brown, but not dry. Add tomatoes and seasoning, cover and simmer for one hour. Cook spaghetti until tender and blanch. Pour sauce over spaghetti and serve. Serves six (6). Mrs. F'. J. Barber, Hester Grange BAKED CORN 3 cups corn 1 teaspoon salt 2 cups milk 3 tablespoons butter 2 eggs Add slightly beaten eggs, salt, butter and milk to corn, turn into buttered baking dish until firm about 25 minutes. Ethel Reich, Clemmons Grange STUFFED BELL PEPPERS 6 green peppers 1 teaspoon melted fat 1 large onion 1% teaspoon pepper 1 teaspoon salt % cup bread crumbs 1% cup milk Select broad peppers that will stand on end. Cut top from each pepper. Remove seeds and parboil 15 minutes. Stuff with filling mixed in order given above. Bake 20 minutes in hot oven basting frequently with water that peppers were parboiled in. Any left-over meat can ‘be added cut in very small pieces and added to filling. Tomatoes and rice make an excellent fill- ing for peppers. ; : eae Mrs. Lawrence Fleming, Hester Grange CREAMED MIXED VEGETABLES 1 cup diced potatoes 1 cup diced carrots 1 cup diced turnips 2 cups finely chopped cabbage 2 tablespoons melted butter 5 tablespoons flour 1 cup milk % cup of onion 1% teaspoons salt Cook potatoes, carrots, turnips in a little water (about 2 cups) until almost tender. Add cabbage allowing five minutes for cooking. Prepare a sauce of the melted butter, flour, salt, and milk. Cook until thickened and stir into vegetables. Cook a few minutes longer, until the desired consis- tency, and serve. Ethel Reich, Clemmons Grange ESCALLOPED SPINACH 1 qt. cooked spinach 1 cup grated cheese 2 cups medium thick white sauce season with salt and black pepper to taste Put in greased baking dish in layers. Sprinkle top with bread crumbs and bake in slow oven until cheese is melted. Mrs. Albert Corpening, Mills River Grange ESCALLOPED SALSIFY Scrape and cut into rounds enough salsify to make three cups, boil until tender. Make a thin white sauce, 2 cups, put half the salisfy in the bottom of a baking dish, pour over one half the white sauce and sprinkle with bread crumbs, add the remainder of the salisfy, then white sauce and lastly cover with bread crumbs and dot with butter, bake for 20 minutes in a moderate oven. Mrs. J. I. Wagoner, McLeansville Grange CARROT HONEY 1 qt. grated raw carrot 4 lemons, juice 2 lemons, grated rind 4 cups sugar Mix ingredients well, heat slowly and simmer the mixture until thick and clear. Pack into clean jars and seal at once. Serve with cold meat. Mrs. Tom Ferguson, Ferguson Grange e ESCALLOPED TOMATOES 1 pint can of tomatoes % Cup sugar : 2 cups bread crumbs 3 tablespoons melted butter Mix tomatoes and sugar. Put alternate layers of bread crumbs and tomatoes in buttered baking dish. Pour over it the melted butter and cook in moderate oven 15 minutes. Mrs. Harry B. Caldwell, Summerfield Grange HARVARD BEETS 3 cups cooked diced beets 1% tsp. cornstarch (fresh or canned) % cup water 8 tbsp. sugar % Cc. vinegar 2 tbsp. butter