Grange cook book and household guide

1 qt. potatoes, cooked and cooled dash of pepper 1 cup chopped celery % cup grated cheese salt to taste 4 pimentoes 2 hard boiled eggs % cup cucumber pickles 1% cup tomatoes (fresh or canned) Mix all the above ingredients well, and stir mayonnaise into it. Mrs. E. Thompson, Corriher Grange. CABBAGE SALAD 72 cup vinegar, 1 large spoon of suger full cup with milk 1 egg 1 teaspoon each salt, pepper and mustard ‘ Boil same as custard. Chop cabbage very fine, and pour hot custard over it. Pearl Thompson, Barber Grange. BRULOTTA SALAD SALAD DRESSING 1 pk. of leman Jello % cup juices: orange, lemon, pine- 1 cup of grated cheese apple 1 cup of grated pineapple 2 eggs ‘2 cup of sugar % cup of whole cream Heat juices and add sugar and beaten eggs and cook in double boiler till dressing coats spoon. Let cool and pour over congealed salad. B. B. Corpening, Mills River Grange. SHAMROCK SALAD _ Stuff green peppers with a mixture of cottage cheese and chopped olives, chill thoroughly and serve three slices on lettuce with a.small amount of salad dressing. Mrs. V. W. Cobb, McLeansville Grange. HGGS GOLDENROD EGGS 4 eggs 1 cup milk, 3 tbsp. butter 1 tsp. salt, 3 tbsp. flour 6 slices toast __ Hard cook eggs. Melt butter in pan, add flour, stir until well blended. Add milk let cook two minutes stirring constantly. Separate whites and yolk of eggs. Chop whites and add to white sauce. Spread on toasted bread and sprinkle liberally with yolks of eggs mashed through sieve. wii Hattie Meadows, Stem Grange. DEVILED EGGS 6 hard boiled eggs dash of black pepper % lb. of soft butter % tsp. of salt 3 tbsp. of apple vinegar % cup of chopped onions 3 tbsp. of thick cream % cup of chopped cucumber 1 tsp. of dry mustard pickles dash of chili powder 1 tbsp. of sugar Separate egg whites from yellow after they are boiled for ten min. Add all the seasonings to the yolks of eggs adding the onion and pickle last. __ Refill egg whites with the mixture and place halves on dish and garnish with parsley. Carolyn Kimzey, Mills River Grange BAKED EGGS } Carefully break eggs into a well buttered oven-serve or pyrex baking dish. Add salt, pepper and bits of butter; place in oven and bake until white is set. (Miss) Myrtle V. Karriker, Corriher Grange. SCRAMBLED EGGS Use 1 tablespoon of milk for each egg. Beat well together; season with Salt and pepper. Melt 1 tablespoon butter in frying pan, turn eggs in and stir constantly until a light yellow mass. (Miss) Myrtle V. Karriker, Corriher Grange. TOMATOES AND EGGS Select firm, ripe tomatoes. Plunge them in boiling water for a moment and remove skins. Cut out hard stem ends making a hollow large enough to hold a broken egg. Into each hollow drop a fresh egg without breaking the yolk. Season with butter, salt and pepper, and bake in a moderate oven until the tomatoes are tender and the eggs are set. May be served on buttered toast with a cream sauce. (Miss) Myrtle V. Karriker, Corriher Grange. GOLDENROD EGGS Allow 1% eggs for each person. Cook the eggs at the simmering point for 30 min. (left-over eggs may be used); plunge the eggs in cold water and remove shells. Reheat the whites, cut into small pieces in a white sauce and pour on slices of crisp buttered toast at serving time. Allow 1 cup of sauce to each 4 eggs. To make the white sauce blend 2 tbsp. butter with 1% tbsp. flour, add gradually 1 cup milk and stir until thick (% cup grated cheese may be added if preferred); season with % tsp. salt and a little pepper. : Arrange the toast, covered with the whites in the sauce, on warm individual plates or on a hot platter, sprinkle the riced yolks over the tip of each portion and serve immediately. Parsley, a slice of tomato or pepper may be used as a garnish. Mrs. John Ray Jimeson, Pleasant Garden Grange. EGGS