Old-time recipes

Jolla) eileo) alhiatete era. 8 eerie ti 11 Applet Preserves 2.250. 14 Peach Butter ac 11 POGte ORG Vie 1 te eee, ee 11 Watermelon Rind ................ 14 Salads and Salad Dressing Le Roy’s Holiday Salad ........ 20 Smothered Lettuce .............. 8 Perfect French Dressing ...... 8 Vegetables rata ve U4 Wa (a Hic Yese ran ene eee 7. Dutch Cooked Slaw .............. 19 Brie Gabba geges tears we Fried Green Onions ...........- 19 Fried Sweet Potatoes ............ 7 Mis’ Sallie’s Candied Yams.... 9 Nu-Wray Baked Beans ........ 6 Sweet Potato Pudding .......... 15 Wine (Sra DOR {emma cers eevee 17 Miscellaneous How To Cook A Husband.... 23 LIVER MUSH 1 pig liver corn meal fresh pork _ seasoning Boil liver and medium size piece of pork together until done. Remove from vessel and mash fine with a potato masher. Place the mashed liver-pork back in the same liquid in which it has cooked. Add enough corn meal to make thick mush. Add salt and pepper to taste. Allow to cook until the corn meal is done. Stir frequently after adding corn meal, to prevent burning. When done, pour into shallow dish, and place in ice box. This will keep many days in a cold place. When ready to serve, cut in thick slices, and roll in flour. Place in greased skilled and fry to a golden brown. SOUSE MEAT Boil head and feet of hog. When thoroughly done, remove the bones, and mash well. Season with salt, pepper and vinegar. When congealed, slice and serve in vinegar. HOW TO FRY NU-WRAY HAM Have iron skillet hot. Put in one teaspoonful grease. Place sliced ham in pan, and allow to remain long enough to heat thoroughly. Cook on each side. Add small amount of water which makes the gravy. Pour this over ham after it has been removed to platter. Serve while hot. - NU-WRAY BAKED BEANS Parboil yellow-eyed beans in which a piece of salt pork has been added. Be sure to pour off first water, and cook in second water until soft. Drain off water and mix small amount of freshly chopped raw tomatoes, green pepper and onions. Molasses, salt and pepper to taste. Let salt pork remain in baking dish and place in oven. Cook until done. SOUTHERN FRIED CHICKEN and CREAM GRAVY A large skillet is essential. Fill skillet half full with strained bacon grease and some butter. Heat fat until it begins to smoke. Dress and cut up frying sized chicken. Salt pieces and roll in flour. Put in hot fat and cook slowly until one side is browned. Turn and brown other side. Remove chicken, drain, and set aside to keep warm. CREAM GRAVY: Take out all but 4 tablespoons of fat. Stir in 3 tablespoons flour, and 1-2 teaspoon salt. Stir until it begins to brown. Add 1 cup milk and water mixed. Boil until thick. Serve with steamed tice. FRIED SWEET POTATOES Peel and slice medium-sized sweet potatoes. Fry in deep fat until golden brown. FRIED CABBAGE Chop cabbage coarsely. Place in hot skillet in which one tablespoon of grease has been poured. Fill the pan to the top with the cabbage and pour over this one-half cup of water. Salt to taste, and cover with lid. Allow to cook slowly for about thirty minutes. When done, sprinkle one tablespoon of sugar on top. Serve while hot. CORN PUDDING 1 can corn 1 cup milk 2 eggs 1 teaspoon sugar 2 tablespoons butter 1-2 teaspoon salt Stir into the corn the salt, sugar and butter. Beat eggs well, and add to the milk. Then stir into the corn, and pour into a baking pan. Cook slowly in oven for about 25 minutes. PEAR RELISH