The Warrenton cook book

1 envelope gelatine, soaked in '% c. chopped apples 1 c. cold water 34 c. chopped celery aa 1 pt. cranberries 1½ c. chopped nuts (pecans 1 c. sugar or black walnuts) “Cook cranberries in one cup cold water 20 minutes or until done. Stir in sugar and cook five minutes. Add gelatine, stir until dissolved. Pour into pan to set; when it begins to harden, add apples, celery, and nuts. Will serve 10 or 12. —Mrs. W. H. DAMERON ) ao is iat . ae ear a annie if Sos é baste: a tg We Be 7 eA we jee trl , Sth. 453 Be a ra aie oe ne : a te wierd: ong fT ‘ om fi é oe 1. ay c | BRE a! ine ae ae * x Z at ; r “ ion a by ae ees é en baer, ae imagpaaMen: om ch ty, emainae om age et hee Sarl reo ) acts Ine nic © se". 0 Sarl ee a eT aa! eae ide Soe bese \ 4A ae Vegetables BAKED SQUASH 2 c. squash 4-6 crackers Yc. milk Butter 1 egg Salt and pepper Use either canned or fresh cooked squash. Drain, mash squash, add butter, milk, egg beaten, pepper, and salt to taste. Stir in two or three crumbled crackers. Put in buttered casserole. Crumbie two or three crackers on top. Dot with butter. Cook at 450° until light brown. CAULIFLOWER WITH ALMONDS 1 medium head cauliflower 1c. medium white sauce 1 c. salted almonds Cook cauliflower until tender. Place in serving dish, stick almonds into heads and pour white sauce over ali. Sprinkle with paprika. Serves six. —Mrs. TOM HAWKINS BROCCOLI SAUCE “3 ©. mayonnaise 1 T. vinegar 1 small minced onion 2 hard boiled eggs minced 2°: catsup Salt and pepper and butter broccoli then add sauce. —Mrs. A. C. BLALOCK, JR. FRENCH FRIED ONIONS Slice and separate large Spanish onions. Cover slices with milk and let stand for 25 minutes. Dip in flour that has been seasoned with salt. Fry in hot fat until golden brown. Drain on brown paper or heavy paper towel. Sprinkle with salt. Serve while hot . —Mrs. P. B. BOYD ASPARAGUS AND ALMOND CASSEROLE Make two cups of medium thick white Sauce. Add half cup grated cheese. Blanch one cup of almonds. Cut into pieces and brown in oven. Drain a can of asparagus. Alternate Sauce, almonds, and asparagus until casserole is full. Place half cup grated cheese on top. Place in moderate oven, 350°, and bake until brown. This can be prepared ahead of time and be Kept in refrigerator until ready to use. —Mrs. TOM HAWKINS ORANGE CANDIED SWEET POTATOES 6 medium sweet potatoes 1 T. orange juice c. boiling water 1% T. grated orange peel 2 T. salt 34 c. light or dark syrup 3 T. butter or margarine 4 c. brown sugar Pare and halve sweet potatoes. Add koiling water and salt. Simmer in covered skillet until tender (about 15 minutes). Drain off liquid, leaving one-fourth cup in skillet. Dot potatoes with butter. Combine remaining ingredients. Pour over potatoes. Cook uncovered over low heat until glazed, about 15 minutes. Baste frequently; turn potatoes once. —MRrs. CHARLES CROCKETT CorRN PupDING 2c. young corn Yt. salt 1 egg lei sugar ½ c. milk 2 T. butter melted Cut corn from cob, add well beaten egg, milk, sugar, and salt. Stir well. Mixture should be thin. Add melted butter. Pour into buttered baking dish. Bake at 400° until set. —Mrs. RUFUS S. JONES SWEET AND SOUR CABBAGE 3 T. bacon drippings 1 c. hot water 2 medium onions 1 t. salt 6 c. cabbage 1½ t. pepper 2 tart apples 4 T. brown sugar ls c. vinegar Brown onions in bacon drippings. Add cabbage, apples, vinegar, and water. Cover and simmer about three-fourths hour or until cabbage is tender. Add remaining ingredients and simmer 15 minutes longer. Stir a few times during cooking period. This is one cabbage dish that gives off a wonderful aroma while cooking. —Mrs. DUKE MILES