Wilkes County Home Demonstration Club cook book

Soak bread crumbs in milk; add meat, onions, eggs, and seasoning. Mix well. Form in individual loaves and place in greased muffin pans. Cover meat loaves with piquant sauce. Bake in moderate oven 350 F. 45 minutes. Piquant Sauce: Combine 3 T. brown sugar, 4 cup catsup, %4 t. nutmeg and. 1 t. dry mustard. Mrs. Richard F. Minton Cricket Club 9999S SSSOGSO OHHH OOOF : * fy eee 4 ae com dss ia i i) a ; on ae } P as Cie both Bb on! a i oe aS i ae es eh f & - u GROCERIES AND FEEDS — GAS and OIL MORAVIAN FALLS, N. C. * YPO9 GOOG OOOO OOOO OHODOD HOO HHO OOOO ODOOOOO OOOO HD ODDO OOOO DODO OSH OOOO OOOOH OOOO OOO OOOH O OOOH HOOF DPPPPGPO D9 GOGO GOGO O99 999999 9GG9 9H HHO HHGEGHHPOOH OOOOH OGOOOHO OHO OOO HHO HOO OOOOH OOH HOOOOO OO SOF LHP G9 G9 GOO 06O0909OO000044000050600008 SALMON OR TUNA LOAF 1 Tablespoon lemon juice 2 cups flaked salmon or tuna fish 1 cup medium white sauce ¥% cup rich milk ¥ teaspoon salt 1 beaten egg 1% cup chopped celery 1 cup dry bread crumbs Add lemon juice to salmon; add remaining ingredients; mix well. Baked in greased baking dish: in moderate oven (350 degrees) until brown and set, about 30 minutes. Serves 6. Mrs. Lawrence Critcher Moravian Falls Club MEXICAN CHILLI 1 can kidney beans 1 large onion 1 pt. can tomatoes 1 pk. spaghetti Salt.and pepper to taste 1 lb. ground beef 1 large green pepper 1 small can tomato soup 2 T. chilli powder 1 cup water Chop onion and pepper fine and brown in fat. Add tomatoes, tomato soup, beans, chilli powder and season- ings. Cook slowly 3 hours. Cook spaghetti in boiling water and drain. Add just before serving. Mrs. J. M. German Boomer Club MEAT LOAF 4 slices dry bread crumbs 1 cup warm milk 2 beaten egg's 14 cup minced onion 1 lb. ground beef % lb. pork % lb. ground veal 2 t. salt 4 t. pepper 1 T. salad oil 1 cup chili sauce 1 bouillon cube % cup hot water Soften bread in milk; add eggs, onion, meats, and seasonings. Mix thoroughly. Form in 8 inch square loaf in greased, 9 inch square pan. Spread with salad oil, then with chili sauce. Dissolve bouillon cube in water; pour around loaf. Bake in moderate oven 142 -to 2 hours basting every 15 minutes. Serves 6, Mrs. J. M. Nichols Cricket Club PICKLES, RELISHES AND PRESERVES “The best of households have their family jars.” BAR-B-Q RELISH 1 pint pepper 1 pint green tomatoes 1% pt. onions % pint red ripe pimientos 1 pint cucumbers 1 pint ripe tomatoes 1 pint cabbage 1% pods of hot pepper Run all ingredients through food chopper. To this mixture add: 1 lb. sugar, 1 qt. vinegar, 1 T. celery seed, 1% cup salt, 4 to % box ground mustard.. Boil 1 hour. Place in pint jars and seal while hot. Mrs. Ted Carpenter Roaring River Club PEPPER RELISH 12 sweet peppers 12 apples Salesalt 12 onions 1% cups sugiar 2% pints vinegar Remove seeds from peppers, peel and core apples, peel onions and grind all together. Add hot pepper if desired. Cook 15 minutes after it begins to boil. Seal hot. Makes 3% quarts. Do not drain as juice is the savory part. Mrs. M. F, Bumgarner Millers Creek Club * CITY SALES COMPANY, Inc. Sales and Service FEDERAL TRUCKS, WILLYS CARS, PICK-UPS AND JEEPS Welding and Truck Body Building PHONE 483-J NORTH WILKESBORO, N. C. * CO © Shah i ti ip i i i pp i pi i id AAD aaa AAD AAAAAAAAAAAAAAAAAAADAAA AS : $ 3 $ SMITHEY’S DEPARTMENT STORE WILKESBORO, N. C. RETAILERS OF MEATS, GROCERIES AND CLOTHING * CP PPOLEDEESOPPOOL ODO OOO OOO OOOO 00000000660000060000000 FFO999 99999 990990009406950566906690606600006 S ppp bpp hbbhbb bh hb bbb aha Daa b pn nan pnnn nanan h)