Shallowford cookery

Pack 2 lbs. of scrubbed okra into 4 - 1 pint jars. In each jar insert a few celery leaves, 1 garlic clove, and sprig of dill. Bring 2 2/3 cups water, 1 2/3 cups vinegar and 2 tablespoons salt to a boil. Pour over okra and seal jars. Ernest Koury Ginger Cookies % cup butter 1 egg 1 cup white sugar dash of salt % cup grandma molasses Mix this, then add: 2 cups flour 1 teaspoon cinnamon 2 teaspoons soda 1 teaspoon ground cloves Drop by spoonfuls on baking sheet about one inch apart. Bake 325 degrees about 8 to 10 minutes. Joe Simpson Cherry Yum-Yums 3 cups graham crumbs 1 8 ounce pack 1% sticks melted butter cream cheese, (half in bottom of pan creamed and save half) 3/4 cup sugar Mix 1 cup milk, 1 big box Dream Whip, beat until stiff; then add cheese. Beat, spread half on crumbs, add 2 cans cherry pie filling, then rest of cream mix, then rest of crumbs on top. Chill 24 hours. ‘ Joe Simpson Banana Pudding 3/4 cup sugar 2 tablespoons flour ¼ teaspoon salt 2 cups milk 3 eggs separated 1 teaspoon vanilla medium size ripe bananas, sliced vanilla wafers Combine % cup sugar, flour and salt in top of double boiler; stir in milk. Cook over boiling water, stiring constantly, until thickened. Cook, uncovered, 15 minutes me,stirring occasionally Beat egg yolks; gradually stir in hot mixture. Return to double boiler; cook 5 minutes, stirring constantly. Remove from heat; add vanilla. Line bottom of a 1% quart casserole with vanilla: wafers; top with a layer of sliced bananas. Pour a portion of custard over the bananas. Continue to layer wafers, bananas and custard ending with custard on top. Beat egg whites stiff, but not dry; gradually add remaining % cup sugar and beat until mixture forms stiff peaks. Pile on top of pudding in casserole. Bake in preheated hot oven (425 degrees F.) 5 minutes, or until delicately brown. Bill Parker Beverages Instant Russian Tea hn. 1 teaspoon powdered 4 cup instant tea cloves 1% cups sugar 1 teaspoon powdered 2 ‘cinnamon Mix altogether. For each cup of tea, mix 1% teaspoons of this mixture to 1 cup of hot water. A slice of lemon adds flavor and you may add a dash of pineapple juice to each cup. Mrs. Thomas Petty e Russian Tea Pour 8 cups boiling water over 5 teaspoons tea. Let stand 3 minutes. Strain in another vessel. Put 2 cups sugar in 8 cups cold water with l teaspoon whole cloves and 1 teaspoon allspice. Let this come to a boil, remove from fire and add to tea which has been strained. All this may be done before time for serving. Add juice of 6 oranges and 1 lemon just before serving. Serve hot. Mrs. Roger Beauchesne Good Punch 2 packages Kool-Aid 1 48 oz. can pine- 2 cups sugar apple juice 2 quarts water Mix ingredients and put in refrigerator to chill. You may also freeze some ice cubes of this punch. to keep from weakening this solution. Before serving add 1 bottle (large) of ginger ale. Mrs. Roger Beauchesne Mrs. Williamson's Punch Grated rind of 3 lemons 1 qt. water 1 pound sugar Boil 5 minutes and cool. This is your syrup. 2 cups strong tea Juice of 3 lemons 1 quart cold water A pinch of salt 1 large can pineapple 1 tablespoon almond juice extract 1 teaspoon vanilla Mix with cooled syrup. Pour over crushed ice. Mrs. Polly Oldham Strawberry Float 1 pint strawberries 1/3 cup sugar 2 cups milk ; 1 pint vanilla ice cream Sieve berries, reserving four for garnish. Mix in sugar and chill. Add milk and ice cream. Stir until ice cream is partially melted. Pour into glasses. Garnish with whipped cream and whole berries. Makes 4 servings. Betty Melvin - Sec. Home Ec. Ext. Agent or Breads “ Angel Biscuits