from fire add a teaspoonful of vineg-ar. Serve with the grav;^' and gar- nish, with lemon, raisins and parsley. Mrs. John W. Hinsdale. BACON AND EGGS Fry crisp one dozen thin slices of bacon ; set the pan of grease that has exuded at the side of the range while yon chop bacon fine. Have ready a thick tomato sauce — about one cupful— and stir into this the minced bacon and two minced green peppers✪ Bacon and Eggs, w^hich have been freed from seed and membrane and parboiled. Spread this on rounds of toast that have been buttered and placed in oven while you fry in the bacon fat an egg for each slice. Transfer egg to toast and serve. Mrs. John Ward. HOW TO STUFF A HAM Scrape, wash and soak for 24 hours a North Carolina ham. Put it in water to more than cover and boil gently until well done. Remove from boiler and lay w^th skin side down. When almost cold, with a carving fork find out the direction of the bone. Cut with a sharp knife all along the bone, it can then be easily removed, leaving a clean hole, which must be filled with bread crumbs mixed with a little bro^vll sugar and black pepper to taste✪ How to Stuff a Ham, but no salt. Press the ham closely together, put in a stove pan which will just hold it. Take off the skin and cover ham with some of the stuffing. Brown in the oven. As soon as it is cold, place it in the refrigerator to become thoroughly chilled, before slicing. Mrs. John W. Hinsdale. 33 Geo. Marsh Company 3] 0-12-14-16 South Harrington Street RALEIGH, N. C. Specializwg in Fine Quality Canned Fruits and J^egetables Try our BLOOMSBURY and MANSION HOUSE Brands Cascade Laundry Co. 415 South McDowell Street Phone 2495 DAMP WASH Everything washed hi mild suds, and rinsed in eiglit to ten changes of water. The excess water is removed and the bundle is returned damp, sweet and clean, ready to iron and liang up to dry. 5g Pound Minimum 75c THRIF-T-WASH Everything carefully washed and thoroughly rinsed in eight or ten changes of water — the excess water is remov- ed. All flat work is ironed. Other work is returned damp, ready for starcliing. 6g pound Minimum 90c FLOAT IRONED SERVICE A low-priced ironed service. Every tiling washed. Flat w o r k ironed. Wearing ap- parel ironed unstarch- ed and 70 per cent fin- ished. Articles like shirts, waists and house-dresses will re- quire some re-ironing at home. 8g POUND Minimum $1. 34 VEGETABLES GENERAL RULES FOR COOKING VEGETABLES Wash thoroughly; pare, peel or scrape according to the kind. Let them stand in cold water nntil ready to cook, to keep them crisp, to freshen them when wilted, or to keep them from turning dark. Cook in enough boiling water to cover, and keep the water boiling. Al- low one teaspoon of salt to one quart of water. Salt may be added when vegetables are put in, except in the case of delicate green vegetables, as peas, spinach, etc., when it should not be added until nearly done. To preserve the color cook green vegetables uncovered. Mrs. John Ward. TO COOK TURNIP SALAD ✪ Turnip Salad

AI-modernized reading of the original text

from fire add a teaspoonful of vinegar. Serve with the gravy and garnish, with lemon, raisins and parsley. Mrs. John W. Hinsdale. BACON AND EGGS Fry crisp one dozen thin slices of bacon ; set the pan of grease that has exuded at the side of the range while yon chop bacon fine. Have ready a thick tomato sauce — about one cupful— and stir into this the minced bacon and two minced green peppers, which have been freed from seed and membrane and parboiled. Spread this on rounds of toast that have been buttered and placed in oven while you fry in the bacon fat an egg for each slice. Transfer egg to toast and serve. Mrs. John Ward. HOW TO STUFF A HAM Scrape, wash and soak for 24 hours a North Carolina ham. Put it in water to more than cover and boil gently until well done. Remove from boiler and lay with skin side down. When almost cold, with a carving fork find out the direction of the bone. Cut with a sharp knife all along the bone, it can then be easily removed, leaving a clean hole, which must be filled with bread crumbs mixed with a little brown sugar and black pepper to taste, but no salt. Press the ham closely together, put in a stove pan which will just hold it. Take off the skin and cover ham with some of the stuffing. Brown in the oven. As soon as it is cold, place it in the refrigerator to become thoroughly chilled, before slicing. Mrs. John W. Hinsdale. Geo. Marsh Company 3] 0-12-14-16 South Harrington Street Specializing in Fine Quality Canned Fruits and Vegetables Try our BLOOMSBURY and MANSION HOUSE Brands Cascade Laundry Co. 415 South McDowell Street Phone 2495 DAMP WASH Everything washed hi mild suds, and rinsed in eiglit to ten changes of water. The excess water is removed and the bundle is returned damp, sweet and clean, ready to iron and liang up to dry. 5g Pound Minimum 75c THRIF-T-WASH Everything carefully washed and thoroughly rinsed in eight or ten changes of water — the excess water is removed. All flat work is ironed. Other work is returned damp, ready for starcliing. 6g pound Minimum 90c FLOAT IRONED SERVICE A low-priced ironed service. Every tiling washed. Flat w o r k ironed. Wearing apparel ironed unstarched and 70 per cent finished. Articles like shirts, waists and house-dresses will require some re-ironing at home. 8g POUND Minimum $1. VEGETABLES GENERAL RULES FOR COOKING VEGETABLES Wash thoroughly; pare, peel or scrape according to the kind. Let them stand in cold water until ready to cook, to keep them crisp, to freshen them when wilted, or to keep them from turning dark. Cook in enough boiling water to cover, and keep the water boiling. Allow one teaspoon of salt to one quart of water. Salt may be added when vegetables are put in, except in the case of delicate green vegetables, as peas, spinach, etc., when it should not be added until nearly done. To preserve the color cook green vegetables uncovered. Mrs. John Ward. TO COOK TURNIP SALAD

Records on this page

Bacon and EggsHow to Stuff a HamTurnip Salad

Raleigh recipe book