The Warrenton cook book

2.6. Nour 34 ¢c. milk 4 t. baking powder 1 Sc] eround* bam t. salt 2a, Weasottebupter 4 T. shortening 1% T. prepared mustard Add butter and mustard to ham and mix well. Sift together flour, baking powder, and salt; add shortening and mix in well with fork. Add liquid to make soft. dough. Roll out one-fourth inch thick in Sheet 12 inches long and 10 inches wide. Spread with ham mixture. Roll up like jelly roll and cut into slices 1144 inches thick. Flatten each piece down to one inch and place on greased pan. Bake in hot oven at 475° F. about 14 minutes. Makes eight. Make medium white sauce and add half cup grated cheese. —Mrs. Tom HAWKINS Bakep Ham 15 to 18 lb. ham 1, c. vinegar soak over night 1 t. ground allspice ’% c. brown sugar Add to one quart of water. Bake 20 minutes per pound plus extra 20 minutes. —Mrs. W. L. Woop BRUNSWICK STEW 2 onions, sliced 4 c. bread crumbs gee bacon fat 3 tomatoes peeled and 1 frying chicken, disjointed quartered salt, pepper 2 t. Worcestershire sauce 3 c. water 1 lb. lima beans Yc. sherry ¥ c. okra sliced 1144 c. whole kernel corn Zale DU CUCL Brown the onions in bacon fat, add the chicken which has been cut in pieces and seasoned with salt and pepper. When the chicken is brown add water, sherry, and Worcestershire sauce, cover and simmer over a low flame one-half hour. Add lima beans and okra and cook half an hour. Then add corn, butter, and bread crumbs and cook 15 minutes. —Mrs. SHIPP MCCARROLL FisH Fitter CASSEROLE 6 fillets of flounder or perch, poached in 134 cups of milk % lb. white grapes, peeled and seeded, or whole seedless grapes 1 8-ounce can mushrooms, cooked in butter and seasoned with salt, black pepper, and cayenne 1. T. butter and 1 T. flour creamed together and added slowly to milk after removing fish Stir constantly until thicker, adding two tablespoons grated cheese and half pint cream. Put fish in buttered baking dish in layers with grapes and mushrooms. Cover with sauce and bake 12 minutes in hot oven. —Mrs. SHIPP MCCARROLL Bs) DrigEp BEEF AND CREAM CHEESE ROLLS 1 pks. cream cheese 2 t. India relish, well drained ly t. onion, grated 6 slices dried beef l, t. Worcestershire sauce Combine cream cheese, onion, Worcestershire sauce and relish. Spread on slices of dried beef and roll each slice tightly, jelly-roll fashion. Chill several hours in refrigerator. Cut each roll into two or three lengths. Insert toothpick in each slice. Makes 12 to 18 hors d’ oeuvers. —Mrs. W. T. Hicks FrRIED SHRIMP Drop shrimp in boiling water and boil for about 10 minutes or until very pink. Remove outside skin or shell and dark line down back. Make the following batter: (Measurements will depend upon number of shrimp used.) ly c. flour Pinch salt Yc. cornmeal Milk to make batter thin 1 egg enough to just coat Pinch baking powder shrimp Fry in hot fat for just a few minutes or until brown. Serve while hot with tartar sauce. —Mrs.-P) eee orp Purry OMELET 4 eges i t. cornstarch ly t. salt % ec. milk (or half milk and ly t. pepper half water) 2 t. taking powder Separate eggs. Mix salt, pepper, baking powder, cornstarch, and milk with yolks of eggs. Beat whites until light, not dry, and mix in well with yolks. Put into greased hot frying pan and cook slowly until puffed up. Dry out in oven. Then fold over in half and serve immediately on hot platter. Grated cheese or tomato sauce can be added before omelet is folded. —Mrs. H. L. FALKNER SCALLOPED OYSTERS 1 pt. select oysters Milk Butter Oysterette crackers — 2 Salt boxes (small) Pepper