The Warrenton cook book

16 rolled graham crackers cut 20 marshmallows, cut in 1 c. broken pecan meats eighths 4, c. cream % lb. pitted dates, coarsely Reserve one-fourth cup crumbs and combine remaining crumbs with marshmallows, dates, and nut meats. Moisten with cream and blend thoroughly. Form into a roll 24%-3 inches in diameter and roll in remaining crumbs. Wrap in waxed paper and chill several hours or overnight. Slice and serve with whipped cream. (Serves 6-8.) —\rs. TOM HAWKINS o0 = * ve ; ss iT y: ae 7 i \ ee ‘ : ® s » ~ i Meat, Egg, Fish and Cheese CHow MEIN 4 c. shortening—bacon SeeeUeESale drippings lg t. pepper 1% c. lean-pork cut in 2 c. ceiery diced strips (about 4 pork 34 c. hot water chops) 1 can bean sprouts 4 ¢. Sliced onions 2 t. soy sauce % c. cold water il t. sugar 2 TT. cornstarch or flour ad ve Meit shortening in hot skillet. Add meat, stir quickly and continuously, add onions and fry five minutes. Add celery, salt, pepper, and hot water. Cover and cook five minutes. Add drained bean Sprouts, mix thoroughly and heat to boiling point. Combine and add flavoring ‘in- gredients. Stir lightly and cook five minutes. —Mrs. FRANK BANZET EGG OMELET 2 eggs 2ebe Hour 2 T. butter 34 c. milk Make white sauce of butter, flour, and milk. Add beaten egg yolks, then stiffly beaten egg whites. Pour in greased hot frying pan. Let stand on top of stove a few minutes to set then put in oven (400°) until firm. —Mrs. W. A. GRAHAM CHEESE BALLS 1 lb. American cheese 3 egg whites Jue Our Salt and pepper Add flour and seasoning to ground or grated cheese and mix with stiffiy beaten egg whites. Shape into balls about the size of an egg and fry in deep fat. —Mrs. DUKE JONES DEVILED CRABS 3, 6 Mik / — SS 1144 c. crab meat 3 | ee pier 2 - eggs La 14% T. cracker crumks %, t.- Salt Pepper 14% t. prepared mustard Melt butter in saucepan, add cracker crumbs and milk. Boil together until thick. Remove from fire, beat and add eggs, salt, mustard, and pepper. Add crabmeat and pack into crab shells or ramkins. Brush j r. Brown in hot oven or under broiler. Serves six. EY MiSs 12 OLE 1 (5) ESCALLOPED OYSTERS leapt oysters Salt and pepper 7 Ae, \ahblintete 2 T. oyster liquor ZmleeCLeain 1 slice bread crumbled Put in bottom of baking dish first a thick layer of crumbs, then a layer of oysters with cream and liquor, then layer of crumbs and a little melted butter. Bake about 25 minutes. —Mrs. A. A. WILLIAMS Meat Loar 1 lb. ground round steak 1 small can evaporated milk 1 pork chop ground 1 c. crushed post toasties 1 egg 1 onion minced Mix together and put in greased pan and bake in slow oven until done and brown on top. —Mrs. Tom HAWKINS CrAB DELIGHT 2 T. chopped green pepper Y t. mustard ¢: 2 T. butter \, t. salt 21) nour 4 t. Worcestershire sauce 1 c. strained tomatoes 1 egg, slightly beaten 1 c. grated cheese 1 c. flaked crab meat 22¢. milk, scalded Brown green pepper in butter. Add flour. Mix until smooth. Combine seasonings, tomatoes, cheese, and egg. Add to first mixture. Cook over hot water 10 minutes. Then stir constantly while adding scalded milk. Add crab meat. Heat thoroughly. Serve in patty shelis or on toast. Six servings. —Mrs. BARKER WILLIAMS PRESSED CHICKEN 1 4- or 5-lb. chicken, 1 c. bread crumbs boiled tender 2 egg yolks Make three-fourths cup milk or cream into sauce by using: 1 T. butter 1 sweet pepper (chopped fine) iP at baleibhe Season to taste Bone chicken and dice fine. Combine chicken, crumbs, and egg yolks. Fold into white sauce. Pour into buttered solid molds-and steam two hours. Serve with mushroom sauce. This may be steamed in top of double boiler by placing mixture in clean cloth, pressing into shape and tying securely. This may also be steamed in a pressure cooker at 20 pounds for 20 minutes. —Mrs. FRANK BANZET o2 LOBSTER NEWBERG