Wilkes County Home Demonstration Club cook book

PIGS IN BLANKETS 1 lb. hamburger or sausage meat Salt to taste 2 medium onions, chopped fine 1 cup cooked rice 14 t. pepper Mix all together and form in oblong balls. Take large size white cabbage leaves and wilt in hot water and roll hamburger mixture in each leaf. Place in baking dish. Pour over pigs 1 can tomato soup, bake until brown. Serves 6 or more. Mrs. W. P. Bumgarner Millers Creek Club TOMATO HAMBURGERS 2 Ibs. fresh hamburger mixed with: 1 cup shredded or diced onions 1 t. black pepper 2 t. salt Make into small cakes and fry brown. Serve with this tomato sauce: 1 qt. tomato juice 2 'T. flour 1% cup sugar 1 t. salt 1 T. butter Dash of pepper Cook all together for 10 minutes, stirring constantly. Remove from heat and pour over fried hamburgers. Serve at once. Mrs. Trealy Harrold Mulberry Club CO NS) : ; ; ; ; ; ; : Compliments of SMITHEY’S HOTEL Wilkesboro, N. C. Se ee ee ee ee ne i tn nn DOGO OO GFGFS G99 G9GH9OGGS9SGSHOSGHG9GOGGDGHSHOHHSOOHOOOOOOOOOOOOD BOOS 99 FGF G9O9G9G99SH99S459G99O99G9OO9 09999995 99SOOOH CROOK’S ESSO SERVICE 24 HOUR SERVICE Esso Gas, Oil and Grease Jobs ATLAS TIRES, BATTERIES AND ACCESSORIES WASH AND POLISH SMOKES, DRINKS AND CANDIES PHONE 24-J Located Between the Wilkesboros—Next Door to Midway Tourist Home 9OOOO OO 44999 0F94O9OO0O04OO60O090000O0600950600600606009. BOO OSOS GSS PH OGGHGHGHSGOGOGGGGSS999GHFHOSGSHGSGHH9994H9O999996998 : FO 9OGSS9 99909 O99 0990 Dab AAAAAD A Adapted FOR THE BEST RESULTS, COOK THE RECIPES IN THIS BOOK IN A NEW AND MODERN RANGE Westinghouse and L. & H. Electric Ranges, Kistate, Oriole and Magic Chef Gas Ranges, New Perfection and Ivanhoe Oil Ranges, Allen, Magic Chef and Brown Wood and Coal Ranges GRAY BROS. FURNITURE CO. 9 9999S OGGGG9GOGG9GGHGF9O9FO9FG959GHHS99HH99O4H Son lo on i on on lon lo hon lo hn lo ln on in la bo bn bn tn bn in on fon bo in bn bn be bn i COPEL SOLPDOOOO ODDO OOOO DODO OOOO 00900400000009006900008 CHICKEN PILEAU 1 stewing hen Salt and pepper to taste 3 or more cups rice Stew hen until tender. Remove chicken from bone and set aside. Wash rice and cook in stock. When almost done add the meats of the chicken. Stir as little as possible, Season to taste. Reduce heat and let steam until well done. Serve on large platter and garnish with pimiento strips and parsley. This is a typical southern dish and is delicious served with salad pickles and olives, a light dessert and drink. A favorite for. picnics. If a smaller amount is desired, store chicken and stock in refrigerator and use amount desired. A good fat hen will season from 3 to 4 cups rice nicely Mrs. Essa D. Shaw Ex-Acting Home Agent DRESSING FOR PORK OR POULTRY 3 cups old bread crumbs 1 t. thyme 1 t. sage 1 t. celery seed % t. dry mustard 1 cup old corn bread 1-8 t. pepper 2 T. chopped onion 2 T. butter Hot broth to soften breads Place the breads in a mixing bowl. Pour over it enough hot broth to soften but not soggy. Add the additional ingredients and mix well. Bake with the meat or in a separate pan in an oven. This makes enough dressing for a 8 or 4 pound roast or fowl. Mrs. Harry Green Clingman Club HAM PATTIES One pint of left over ham. Mix with bread crumbs moistened with sweet milk. Put in pan. Spread over each pattie beaten egg. Sprinkle top with cracker crumbs and bake until brown. A nice breakfast dish. Mrs. Harvey Church Ronda Club TASTY MEAT LOAF 2 lbs. ground beef 2 eggs