Wilkes County Home Demonstration Club cook book

2 cups sugar 2 cups flour Butter size of an egg vege 1 cup cocoanut 1 cup chopped nut meats 2 cups sour milk 2 cups persimmons 1 t. soda Tt vanilla 1 cup raisins Melt butter, cream with sugar, add ege well beaten. Sift soda with flour. Add alternately with milk to first mixture. Add persimmons. Add vanilla. Bake in slow oven about two hours. Mrs. O. P. Walls Ronda Club SALADS AND DRESSINGS “A spendthrift with the oil, A miser with the vinegar, And a madman to mix it.” 4 cold potatoes, diced 1 green pepper, diced 1 t. celery salt 3 hard boiled eggs Salt 2 onions, diced 1 small can pimiento 1% t. black pepper 1 cup mayonnaise 1 cup whipping cream Mix all ingredients together. Garnish with lettuce leaves. Mrs. F. C. Johnson Mountain View Club REFRESHING SALAD For an attractive salad line the shell of half a grapefruit with lettuce leaves. Fill with segments of oranges and grapefruit; sprinkle with chopped nuts and add a light mayonnaise dressing. Mrs. Callie Wood Mountain View Club FRESH FRUIT SALAD 6 ripe peaches, diced 6 cherries, diced 1 slice watermelon 1% cups raspberries 6 large plums, diced 14 cantaloupe, sliced 1 orange, diced Mix all together; serve ice cold in individual salad dishes. Mrs. H. M. Broyhill Pores Knob Club TUNA FISH SALAD 2 large cans tuna fish 1% cup chopped celery 1 small jar salad dressing Pepper, salt 1 cup chopped pickles 3 hard boiled eggs 1 T. vinegar Mix all ingredients together well. Serve on lettuce leaf or as a sandwich spread. Mrs. Lester Glass Fairplains Club 12 medium potatoes 1 sweet red pepper 1 raw apple 4 T. mayonnaise 1 small onion 1 sweet green pepper 1 cucumber pickle 4 hard boiled eggs 1% t. celery seed Boil whole potatoes until almost done. Cut in small blocks. Dice peppers, pickles, apple, onion and eggs. Mix ingredients together, Place lettuce leaves on platter. Let leaves come over the edge of platter. Place potato salad on _ lettuce leaves. Sprinkle with paprika. Slice 1 tomato. Place on salad. Mrs. Worley Laws Lewis Fork Club APPLE-COTTAGE CHEESE SALAD 3 apples, diced % cup diced cucumbers Lettuce % cup chopped salted peanuts 1 cup diced celery Y% cup French dressing 1 pt. cottage cheese Mayonnaise Wash and dice unpeeled apples. Mix apples, celery, cucumbers and French dressing. 'On each salad plate place a crisp lettuce leaf. Shape 1-3 cup cottage cheese into rough ring. Fill each ring with apple mixture and sprinkle with chopped peanuts. ‘Top with fluffy salad dressing or mayonnaise. Mrs. Kenneth Broyhill Pores Knob Club SEASONABLE SALAD 2 cups shredded lettuce 1 cup diced cooked beets 1 cup diced cucumber Two green onions chopped Moisten with French dressing and mix lightly. Serves 6. Mrs. J. C. Shepherd Ferguson Club PINEAPPLE CHEESE SALAD 2 cups pineapple, crushed 2 T. gelatin 1 cup grated cheese 2 T. pimiento or red sweet pepper 4 T. lemon juice V8 t. salt % cup cold water 2 T. green pepper 1 cup whipping cream Heat pineapple, add salt, stir until dissolved. Soak gelatin in cold water then melt in hot pineapple and salt. Cool and when it begins to thicken, add lemon juice, grated cheese, green pepper and pimiento. Fold in whipped cream. Mold. Garnish with tomato slices and cucumbers. Serve with mayonnaise and lettuce leaves. Serves 8 to 10. Mrs. T. W. Ferguson Ferguson Club CRANBERRY RING SALAD 1 pkg. lemon gelatin Ye cup crushed pineapple 14 cup chopped celery 11% cups boiling water 34 cup cranberry sauce