OPEN-FACE BLACK WALNUT Spread thin slices of rye or graham bread with butter. Cut in rounds. Spread with any soft cheese which has been mixed with coarsely chopped nuts. Garnish with sliced stuffed olives. Mrs. Larry Emerson Mountain Vew Club RELISH SANDWICH SPREAD 1 gal. green tomatoes 1 qt. onions 1 qt. green and red peppers 1 qt. sugar 1 qt. vinegar✪ Fruit Dressing 1 qt. mayonnaise Chop fine. Let set over night in salt. Drain all juice and cook 25 min- utes. Let cool and add sugar, vinegar, mustard and mayonnaise. Mix well. Put into jars. Mrs. DeWitt Wiles Mountain View Club SANDWICH SPREAD 9 green sweet peppers 6 green tomatoes 9 red sweet peppers Put through food chopper and let drain well. Add 2% cups vinegar, 1% cups water, 2% cups brown sugar. Let this cook 15 minutes. Add 6 T. flour and 2 T. salt. Add % pint jar may- onnaise and small jar of stuffed olives, 1 T. ground mustard, 2 T. prepared mustard, 2 or 3 diced pickles. Cook until thick and can while hot. Mrs. Wiley Brooks Fairplains Club DEVILED EGG SANDWCIHES 4 hard cooked eggs 2-3 cup diced celery Salt, pepper 1-83 cup chopped pickles 1-3 cup mayonnaise Chop eggs. Combine with celery and pickles. Moisten with mayon- naise to a spreading consistency. Sea- son to taste. Mrs. Don Gregory Mountain View Club RAISIN % cup raisins 1% cup cocoanut 14 cup shredded raw carrots %4 cup black walnuts 1-8 teaspoon salt Mayonnaise dressing Wash raisins. Drain. Chop. Com- bine raisins, cocoanut, carrots, chop- ped nuts, and salt. Moisten with mayonnaise to a spreading consis- tency. Use as a filling between thin, buttered slices of bread, Mrs. J. P. Hutchinson Mountain View Club HOME DEMONSTRATION CLUB COOK BOOK 123 is ORANGE JELLY 4% cup chopped dates 2 tablespoons orange juice 2 tablespoons chopped nuts 2 tablespoons tart jelly Combine ingredients. Mix thor- oughly. Spread on small buttered rounds of whole wheat or white bread. Mrs. Marshall Wills Mountain View Club | PINEAPPLE PEANUT 5 tablespoons crushed pineapple 3 tablespoons peanut butter Y% teaspoon salt Combine ingredients. Mix until well blended. thin, buttered slices of bread. Mrs. Claude R. Johnson Mountain View Club Use as a filling between VEGETABLES Gone is the stone age; We have to admire it; Here is the roughage— We mortals require it. DICED ORANGE AND COLE SLAW 2 cups shredded cabbage 1 orange, diced 2 T. vinegar imceonion; diced”. 1 t. sugar Salt and pepper 2 T. mayonnaise Mix all ingredients thoroughly. Place in refrigerator until ready to serve. Mrs. Dell Blevins Mountain View Club OLD FASHIONED VEGETABLE SOUP 4 T. beef or bacon fat 1 cup diced celery % cup diced potatoes 1 cup canned tomatoes 2 cups rice 1% cup minced onion 1 cup diced carrots 2 cups water 4 cups brown soup stock Salt, pepper Melt fat and add onions; cook until transparent. Add celery, carrots and potatoes. Cook over low heat, stirring for three minutes. Add water, cover and cook until vegetables are tender. Add tomatoes and stock. Season to taste with salt and pepper. Add rice when soup is served. Mrs. Clinard Johnson Ferguson Club SOUTHERN CORN PUDDING 3 cups uncooked corn itesalt 3 T. butter 1-8 cup scalded milk 3 eggs, slightly beaten 1-8 t. pepper 3 T.. sugar Combine corn and remaining in- gredients. Pour into greased baking dish and bake in a slow oven 30 to 40 minutes or until firm. Mrs. Ben H. Colvard Fairplains Club BAKED BEANS 2 cups dried beans 4 T. molasses 114 t. salt % cup catsup 4 lb. salt pork % t. mustard Little water ✪ Potatoes with Cheese Sauce

AI-modernized reading of the original text

OPEN-FACE BLACK WALNUT Spread thin slices of rye or graham bread with butter. Cut in rounds. Spread with any soft cheese which has been mixed with coarsely chopped nuts. Garnish with sliced stuffed olives. Mrs. Larry Emerson Mountain View Club RELISH SANDWICH SPREAD 1 gal. green tomatoes 1 qt. onions 1 qt. green and red peppers 1 qt. sugar 1 qt. vinegar 1 qt. mayonnaise Chop fine. Let set over night in salt. Drain all juice and cook 25 minutes. Let cool and add sugar, vinegar, mustard and mayonnaise. Mix well. Put into jars. Mrs. DeWitt Wiles Mountain View Club SANDWICH SPREAD 9 green sweet peppers 6 green tomatoes 9 red sweet peppers Put through food chopper and let drain well. Add 2% cups vinegar, 1% cups water, 2% cups brown sugar. Let this cook 15 minutes. Add 6 T. flour and 2 T. salt. Add % pint jar mayonnaise and small jar of stuffed olives, 1 T. ground mustard, 2 T. prepared mustard, 2 or 3 diced pickles. Cook until thick and can while hot. Mrs. Wiley Brooks Fairplains Club DEVILED EGG SANDWICHES 4 hard cooked eggs 2-3 cup diced celery Salt, pepper 1-83 cup chopped pickles 1-3 cup mayonnaise Chop eggs. Combine with celery and pickles. Moisten with mayonnaise to a spreading consistency. Season to taste. Mrs. Don Gregory Mountain View Club RAISIN % cup raisins 1% cup cocoanut 14 cup shredded raw carrots %4 cup black walnuts 1-8 teaspoon salt Mayonnaise dressing Wash raisins. Drain. Chop. Combine raisins, cocoanut, carrots, chopped nuts, and salt. Moisten with mayonnaise to a spreading consistency. Use as a filling between thin, buttered slices of bread, Mrs. J. P. Hutchinson Mountain View Club is ORANGE JELLY 4% cup chopped dates 2 tablespoons orange juice 2 tablespoons chopped nuts 2 tablespoons tart jelly Combine ingredients. Mix thoroughly. Spread on small buttered rounds of whole wheat or white bread. Mrs. Marshall Wills Mountain View Club | PINEAPPLE PEANUT 5 tablespoons crushed pineapple 3 tablespoons peanut butter Y% teaspoon salt Combine ingredients. Mix until well blended. thin, buttered slices of bread. Mrs. Claude R. Johnson Mountain View Club Use as a filling between VEGETABLES Gone is the stone age; We have to admire it; Here is the roughage— We mortals require it. DICED ORANGE AND COLE SLAW 2 cups shredded cabbage 1 orange, diced 2 T. vinegar 1 medium onion, diced 1 t. sugar Salt and pepper 2 T. mayonnaise Mix all ingredients thoroughly. Place in refrigerator until ready to serve. Mrs. Dell Blevins Mountain View Club OLD FASHIONED VEGETABLE SOUP 4 T. beef or bacon fat 1 cup diced celery % cup diced potatoes 1 cup canned tomatoes 2 cups rice 1% cup minced onion 1 cup diced carrots 2 cups water 4 cups brown soup stock Salt, pepper Melt fat and add onions; cook until transparent. Add celery, carrots and potatoes. Cook over low heat, stirring for three minutes. Add water, cover and cook until vegetables are tender. Add tomatoes and stock. Season to taste with salt and pepper. Add rice when soup is served. Mrs. Clinard Johnson Ferguson Club SOUTHERN CORN PUDDING 3 cups uncooked corn, salt 3 T. butter 1-8 cup scalded milk 3 eggs, slightly beaten 1-8 t. pepper 3 T.. sugar Combine corn and remaining ingredients. Pour into greased baking dish and bake in a slow oven 30 to 40 minutes or until firm. Mrs. Ben H. Colvard Fairplains Club BAKED BEANS 2 cups dried beans 4 T. molasses 114 t. salt % cup catsup 4 lb. salt pork % t. mustard Little water

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Fruit DressingRelish Sandwich SpreadRelish Sandwich SpreadSandwich SpreadCole SlawPotatoes with Cheese SauceCooked Slaw or French CabbageBaked BeansDeviled Egg SandwichesRaisin SpreadPineapple Peanut SpreadSouthern Corn PuddingOrange JellyDiced Orange and Cole SlawOld Fashioned Vegetable Soup

Wilkes County Home Demonstration Club cook book