1 pound ground smoked ham 2 cups bread crumbs 1 cup milk 1% cups vinegar 1% cup water 1% lbs. ground pork 2 eggs, well beaten 1% cups brown sugar 1 t. dry mustard✪ Swedish Ham Balls Combine brown sugar, vinegar, wa- ter and mustard. Stir until sugar is dissolved. Combine meat, crumbs, eggs, and milk. Mix thoroughly. Form in small balls. Place in casserole, Pour brown sugar mixture over meat balls. Bake in slow oven 1% hours. Baste frequently with sauce. Mrs. J. C. Johnson Abshers Club CHICKEN AND RICE LOAF 2 cups cooked rice 1% cups diced chicken 1 cup peas 2 eggs” 1% cup milk Dash salt and pepper✪ Chicken and Rice Loaf Combine thoroughly the rice, chick- en and peas. Beat eggs. Add milk and seasoning. Pour over the mixture and blend thoroughly. Pour in to a buttered pan. Place in a pan of water and bake in a moderately hot oven until egg mixture is set. Temperature, 375 F. Time 40 minutes. 6 servings. Mrs. J. C. Shepherd Ferguson Club PLOY SOG SHOSGHSH9OSOHOOOOY 80 HOME DEMONSTRATION CLUB COOK BOOK SA SAAD date tin nr told « 3 3 e R. & 0. GROCERY COMPANY , STAPLE AND FANCY GROCERIES 3 ¢ —DELIVERY SERVICE— é ¢ Telephone 175 : ' @ e SA POCO OITOFTUOPEC LSS re pee o erry SOARS ANAS eRe eO OD DADDD DRM D ADL Dini Dh Rip EL LD ORAL, $ PLUMBING AND ELECTRICAL REPAIRS ; AND SERVICE _ : ; MYERS WATER SYSTEMS { ANDERSON ELECTRIC COMPANY 3 SZ 3 Telephone 630 : WILKESBORO, NORTH CAROLINA $ : 3 3 zi : 3 E95 3 i $j i ; ; ey d as RESLEY E. BROWN Manufacturer ; High Grade Building Materials 3 Our Workmanship the Best That Can Be Had LUMBER FOR EVERY PURPOSE : Phone 236 North Wilkesboro, N. C. — HOME DEMONSTRATION CLUB COOK BOOK 81 GRANDMOTHER’S CHICKEN PIE 4 or 5 lb. chicken 1-3 t. sage 1 cup cooked rice (if desired) Rich biscuit dough 1 t. black pepper PSE EAN % cup butter 2 or 38 cups chicken stock✪ Grandmother’s Chicken Pie Cook chicken until tender, add salt. Roll dough as for any pie. Line bak- ing dish with dough. Remove bones from chicken. Place a layer of chicken in dish. Sprinkle with pepper and sage and dot with butter. Add % of chicken stock and rice, Cover with slices of dough; repeat using the re- maining chicken and _ ingredients. Cover with dough, using a little stock on top. Place in oven 450 F. and bake until nice and brown. Cover top of crust with stock when removed from oven. Makes a nice family meal. Mrs. J. M. Bentley Pores Knob Club BREADED PORK TENDERLOIN Take whole tenderloin and cut crossways in pieces two inches thick. Stand pieces on end and smash flat with flat of cleaver or hatchet to about % inch thick. Dip in egg then in cracker or bread crumbs and fry in fat as in frying chicken.✪ Breaded Pork Tenderloin Brown and then cook slowly until thoroughly . done. It will taste quite different from ordinary pork and makes a real com- pany dinner. Mrs. C. F. Bretholl — Moravian Falls Club SAUSAGE LOAF 1 lb. sausage meat Pep eesalt % t. pepper 1% cup top milk 1 lb. beef, ground 2-3 cup dry bread crumbs 2 eggs beaten✪ Sausage Loaf Mix all ingredients together and bake uncovered 1 hour in moderate oven. Mrs. Sallie Norman Pleasant Ridge Club HASH 1 to 2 cups chopped meat tetesalt 1 t. mixed onion or celery 2 cups cubed potatoes 4 t. pepper 3 or 4 T. butter or cream, milk, water or stock to moisten✪ Hash Any available left-over meat may be used. Chop meat and potatoes. Melt fat in frying pan. Spread hash in evenly and cook slowly for 20 min- utes. Shake the pan occasionally to prevent sticking. The hash may be put in a buttered pan and baked in oven if desired. Mrs. Cora Welborn Pleasant Ridge Club

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1 pound ground smoked ham 2 cups bread crumbs 1 cup milk 1% cups vinegar 1% cup water 1% lbs. ground pork 2 eggs, well beaten 1% cups brown sugar 1 t. dry mustard Combine brown sugar, vinegar, wa- ter and mustard. Stir until sugar is dissolved. Combine meat, crumbs, eggs, and milk. Mix thoroughly. Form in small balls. Place in casserole, Pour brown sugar mixture over meat balls. Bake in slow oven 1% hours. Baste frequently with sauce. Mrs. J. C. Johnson Abshers Club CHICKEN AND RICE LOAF 2 cups cooked rice 1% cups diced chicken 1 cup peas 2 eggs” 1% cup milk Dash salt and pepper Combine thoroughly the rice, chick- en and peas. Beat eggs. Add milk and seasoning. Pour over the mixture and blend thoroughly. Pour in to a buttered pan. Place in a pan of water and bake in a moderately hot oven until egg mixture is set. Temperature, 375 F. Time 40 minutes. 6 servings. Mrs. J. C. Shepherd Ferguson Club PLOY SOG SHOSGHSH9OSOHOOOOY 80 HOME DEMONSTRATION CLUB COOK BOOK SA SAAD date tin nr told « 3 3 e R. & 0. GROCERY COMPANY , STAPLE AND FANCY GROCERIES 3 ¢ —DELIVERY SERVICE— é ¢ Telephone 175 : ' @ e SA POCO OITOFTUOPEC LSS re pee o erry SOARS ANAS eRe eO OD DADDD DRM D ADL Dini Dh Rip EL LD ORAL, $ PLUMBING AND ELECTRICAL REPAIRS ; AND SERVICE _ : ; MYERS WATER SYSTEMS { ANDERSON ELECTRIC COMPANY 3 SZ 3 Telephone 630 : WILKESBORO, NORTH CAROLINA $ : 3 3 zi : 3 E95 3 i $j i ; ; ey d as RESLEY E. BROWN Manufacturer ; High Grade Building Materials 3 Our Workmanship the Best That Can Be Had LUMBER FOR EVERY PURPOSE : Phone 236 North Wilkesboro, N. C. — HOME DEMONSTRATION CLUB COOK BOOK 81 GRANDMOTHER’S CHICKEN PIE 4 or 5 lb. chicken 1-3 t. sage 1 cup cooked rice (if desired) Rich biscuit dough 1 t. black pepper PSE EAN % cup butter 2 or 38 cups chicken stock Cook chicken until tender, add salt. Roll dough as for any pie. Line bak- ing dish with dough. Remove bones from chicken. Place a layer of chicken in dish. Sprinkle with pepper and sage and dot with butter. Add % of chicken stock and rice, Cover with slices of dough; repeat using the re- maining chicken and _ ingredients. Cover with dough, using a little stock on top. Place in oven 450 F. and bake until nice and brown. Cover top of crust with stock when removed from oven. Makes a nice family meal. Mrs. J. M. Bentley Pores Knob Club BREADED PORK TENDERLOIN Take whole tenderloin and cut crossways in pieces two inches thick. Stand pieces on end and smash flat with flat of cleaver or hatchet to about % inch thick. Dip in egg then in cracker or bread crumbs and fry in fat as in frying chicken. Brown and then cook slowly until thoroughly . done. It will taste quite different from ordinary pork and makes a real com- pany dinner. Mrs. C. F. Bretholl — Moravian Falls Club SAUSAGE LOAF 1 lb. sausage meat Pep eesalt % t. pepper 1% cup top milk 1 lb. beef, ground 2-3 cup dry bread crumbs 2 eggs beaten Mix all ingredients together and bake uncovered 1 hour in moderate oven. Mrs. Sallie Norman Pleasant Ridge Club HASH 1 to 2 cups chopped meat tetesalt 1 t. mixed onion or celery 2 cups cubed potatoes 4 t. pepper 3 or 4 T. butter or cream, milk, water or stock to moisten Any available left-over meat may be used. Chop meat and potatoes. Melt fat in frying pan. Spread hash in evenly and cook slowly for 20 min- utes. Shake the pan occasionally to prevent sticking. The hash may be put in a buttered pan and baked in oven if desired. Mrs. Cora Welborn Pleasant Ridge Club

Wilkes County Home Demonstration Club cook book