Raleigh recipe book

1 teaspoon chopped onion Salt and black pepper to taste Make into two loaves, sprinkle each with bread crumbs. Lay on each loaf a slice of bacon. Pour over all one can of tomato soup. Fill pan half full of water, baste and cook in moderate oven. Mrs. Claiborne Carr, Durham, N. C. HOG'S HEAD CHEESE Take one hog's head and four feet. Clean and soak well, then put in a granite pot and boil until the meat is thoroughly done. Remove from pot and work the meat all together very fine, season with salt, black and red pepper then put in a dish to mould. Take the liquor and small pieces of meat not used in the cheese and pour over it a quart of buckwheat flour, or meal, let it cook, put in a pan to mould, slice, fry and serve. Mrs. Henry R. Bryax, New Bern, N. C. BRUNSWICK STEW No. 1 5 quarts water V2 pint butter beans 4 slices bacon 2 young chickens 1 onion Sifted bread crumbs 2 quarts peeled tomatoes Salt and pepper. 4 or 5 ears of corn Worcestershire sauce 5 large potatoes About four hours before dinner put into the soup pot the water, bacon and sliced onion, let the water boil for an hour, then put in the tomatoes, the corn cut from the cob, the potatoes cut up and the butter beans, let it come to a boil again and add the chickens cut into pieces. Simmer it to cook until the chicken drops from the bone - take out the bones and skin, thicken with the bread crumbs, then season with the salt, pepper and sauce. Mrs. Benjamin P. Montague. BRUNSWICK STEW No. 2 1 hen 1 pint butter beans 6 tomatoes (or one can) 2 large onions 6 Irish potatoes Put all in kettle of water and boil about two hours. Just twenty minutes before serving cut off six ears of tender corn, add to the mixture with four tablespoons flour, one cup sweet milk, 1 tablespoon butter and two tablespoons Worcestershire sauce. Mrs. Murray Allen. TO COOK A TURKEY In cooking turkey stuff' it with a dressing made of corn bread made by adding to a pint of meal a large rounded kitchen spoonful of lard and season with black pepper. Bake thin, remove the crust, crumble and put with a vspoon in the fowl so as not to pack and to be crumbled when taken out. The neck, feet, liver and gizzard should be put on with a pint of water and seasoning of salt. Cook slowly for an hour or more with the seasoning as for meats. This is used for grav}' in the baking. The time for baking the turkey depends upon size of fowl and amount of gas pressure Never add salt to any fowl until meat is browned. When fowl is about half done place on it four thin slices of bacon ior the flavor. Serve with the following cranberry sauce : One quart berries, one pint cold water. Cover closely and boil ten minutes. Strain to get out the husks, then add one pint of white sugar. Stew about ten minutes, or until it begins to jell. Be sure to stir with a wooden spoon. Pour into mould. Mrs. W. T. McGee. STEWED CHICKEN 1 spring chicken 3 green peppers 1 tablespoon bntter 1 sprig of parsley 1 tablespoonfiil Crusader flour ^ o pint consomme or boiling 3 large tomatoes or ^^ can water 2 onions Salt and pepper to taste