Wilkes County Home Demonstration Club cook book

114 Ib. beef chuck, ground 14 cup onion, chopped 1 cup uncooked oats 242 t. salt 1 t. mustard 14 lb. ground pork 34 cup catsup 1% t. pepper 1 well beaten egg 1 cup water Combine all ingredients in order listed and mix well. Pack firmly into loaf pan. Bake in medium hot oven for 1 hour. Slice hot or cold. Mrs. Claude Deal Fairplains Club GELATIN MEAT LOAF 1 T. plain gelatin 1% cups meat stock 1 t. salt % t. onion juice % cup sweet pickle relish 1 hard cooked egg 1% cup cold water 2 T. lemon juice 2 cups ground cooked veal, beef or pork 2 T. chopped pimientos % cup chopped celery Soak gelatin in cold water, then dis- solve in boiling meat stock. Add lemon juice and salt. Cool and when mixture starts to jell, add ground cooked meat. Add onion juice and chopped pimien- tos, pickle relish and chopped celery. Rinse loaf pan in cold water. Slice hard cooked egg and arrange slices on bottom of pan. Pour a little of the meat mixture over the egg slices and allow to harden. Add remaining mix- ture. Let set in refrigerator. Serves 6 to 8. Mrs, Clinard Johnson Ferguson Club CORNED BEEF 2 cups corned beef 1 onion, ground 3 cups cold, ground, boiled potatoes Salt, pepper Combine beef, potatoes and season- ings. Moisten with milk or cream. Put in hot frying pan in which drip- pings have been melted. Spread evenly over skillet. Place over low heat and continue cooking until hash is slightly browned on bottom of skillet. Mrs. Kenneth Broyhill Pores Knob Club 76 HOME DEMONSTRATION CLUB COOK BOOK | SEAR RELA ADA teeta teint tober drprlrte nde Atte fo ; @ i CHURCH HARDWARE COMPANY $ 3 HARDWARE, PAINTS AND OILS ; A Street - Opposite Depot ; PHONE 130 NORTH WILKESBORO, N. C. $ DD DOD PSPPDPOGYSSSOSSSSOSOGOSOOSSH cos G9 9O SG GSGHGF9G999GGFGO9999GO9GHGHO99F059 0999996099090 90900088 HENDERSON'S FLOWER SHOP } 5 3 3 Flowers For All Oceasions PHONE 545 WILKESBORO, N, C. Sa $00000006000000060008 ; Kast B Street NORTH WILKESBORO, N. C. Western Meats Quality Groceries Frozen Foods GOOD FOOD FOR GOOD HEALTH * POOP OPOPVOS OP ODODE DOO OO OOO OOOOH OOO 0000000000000000008 QUALITY FOOD STORE Appa bah h bho bi hi baa hahaha abba aan nanan HOME DEMONSTRATION CLUB COOK BOOK 7 MEAT ROLL 2 cups flour 4 t. baking powder 1% cups left over meats 4 T. shortening ity salt Left over gravy or white sauce Make biscuit dough of the flour, baking powder, shortening, and salt. Roll to % inch thickness. Spread with ground leftover meat which has been well seasoned and moistened with left over gravy. Roll like a-jelly roll and cut with sharp knife placing individual portions in baking dish. Brush with melted butter and bake for 20 minutes at 425 F. Serve with tomato sauce. Mrs. Roy Jones Ferguson Club SCALLOPED CHICKEN 4 cups cooked chicken, bones removed 1 cup soft bread crumbs OD SAlt 2 cups chicken stock 1 cup chopped celery 2 T. minced parsley 4 beaten eggs 2 T. butter Cut chicken in large cubes. Place in baking dish with alternate layers of celery, crumbs and parsley. Add salt and eggs to chicken stock. Mix thor- oughly and pour over chicken. Dot with butter.) Place in pressure cooker. Add 2 cups water to bottom of cooker. Place baking dish on rack and cover with wax paper. Cook 10 minutes at 15 pound pressure. Mrs. J. M. Ferguson Ferguson Club CHICKEN DRESSING If the gravy from baked hen is too rich, add water. Cut up giblets of the chicken (liver, gizzard, etc.) add salt, pepper and sage to taste. Thicken with cold biscuits and cold corn bread (1-3 biscuit and 2-3 corn bread.) Make into cakes and bake to a light brown. (Use 1 pint of liquid.) Mrs. Ralph Swanson Boomer Club