Grange cook book and household guide

Mix sugar and cornstarch add vinegar and water and boil five minutes. Add the drained beets cut in dice. Let stand at least one-half hour before serving. Just before serving drain off sauce add butter and heat to boiling point. Pour over beets and serve hot. Mrs. J. H. L. Miller, Pleasant Garden Grange. COCOANUT CANDIED POTATOES 6 medium sized sweet potatoes 1 cup milk 1 cup sugar % cup cocoanut milk 1 egg % teaspoon cinnamon 1 cup grated cocoanut __ Boil or bake ‘potatoes, peel and cut lengthwise. Place layers in baking dish, sprinkle with cocoanut, then alternate layers of potato and cocoanut. Over the dish pour a sauce made of milk, cocoanut milk, sugar, spices and beaten egg. Bake in hot oven 20 to 25 minutes. Mrs. B. J. Idol, Kernersville Grange. CANNING STRING BEANS 3 gal. beans cut 1 cup salt % cup sugar % ¢c. vinegar Place beans in kettle add sugar, salt, vinegar and enough water to cover, boil 1 hr. Pack in hot sterilized jars at once. When opened to eat pour liquid off beans, rinse and cook as usual. Beans canned this way stay firmer, holds flavor and color better than any way I know. Mrs. B. M. Casper, Yost Grange STUFFED BELL PEPPERS 4% pints of chopped cabbage (1 2 tablespoons celery seed medium sized head) 3 tablespoons white mustard seed 2 dozen bell peppers, green % cup salt Thoroughiy mix cabbage, mustard, celery seeds and salt. Let stand two hours. Squeeze dry in bag. Cut tops from peppers, remove seeds. Stuff peppers with cabbage, replace tops, place peppers in stone jar put an old plate over the peppers to keep them under the vinegar, pour on gallon of boiling spicd vinegar over them, set away in cool place. ; Mrs. Tom Gowan, Pleasant Garden Grange SALADS AND DRESSINGS WHIPPED CREAM SALAD 1 large can sliced pineapple 4 Bananas 1 large can white cherries 1 pt. cream 1 pt. can pears 1 pt. Mayonnaise 3 pkg. Jello (Lime) Heat juice from cherries and pineapple add 1c. hot water and pour over Jello. When dissolved add diced fruit and stir in mayonnaise and cream which has been whipped. Pour into molds and allow to conjeal. This also makes a delicious frozen salad, just place in trays and allow to freeze without stirring. Garnish with a cherry or small amount of colored mayonnaise. Serves 40 people. Mrs. J. B. Haney, Stem Grange. PINEAPPLE-CHEESE SALAD 2 cups pineapple 1 cup grated cheese 1 tsp. salt 2 tbsp. green pepper 2 tbsps. gelatin 2 tbsps. pimento % cwp cold water 1 cup whipping cream 4 tbl. sp. lemon juice Heat pineapple, add salt, stir until dissolved. Soak gelatin in cold water, then melt in hot pineapple with salt. Cool, and when it begins to thicken, add lemon juice, grated cheese, green pepper and pimento, and finally fold into the whipped cream—mold; then garnish with tomato slices and cucumbers. Serve with mayonnaise and lettuce leaves. Serves 8 to 10. Edith Freguson, Ferguson Grange. WALDORF SALAD 1 bunch of celery 2 dozen apples 1 pint of English walnuts Cut in cubes. Add little salt and enough mayonnaise to stick together. Ruth Yarborough, Old Town Grange. DRESSING FOR COLD SLAW 2 egg yolks Pepper and salt to taste 2 tablespoons butter (butter size 1 cup vinegar of egg) Cook ingredients like soft custard in double boiler and pour over grated cabbage while hot. Ruth Yarborough, Old Town Grange. BOILED DRESSING FOR CHICKEN SALAD Put % cup of vinegar and 2 tablespoons of butter or fat from excess chicken fat in a sauce pan or double boiler. Break 4 egg whites into large bowl and beat until very light, add egg yolks and beat thoroughly. In separate bow] mix 3 tablespoons sugar, 1 teaspoon salt, 2 teaspoons of prepared mustard, %4 teaspoon of cayenne pepper, 2 tablespoons of flour. Pour into eggs, add %-cup milk and pour all into hot vinegar, and boil thoroughly 2 or 3 minutes, stirring constantly. Miss Ethel Reich, Clernmons Grange POTATO SALAD