Wilkes County Home Demonstration Club cook book

Wash beans and soak overnight in 1% quarts lukewarm water. Cook beans in water in which they were soaked. Place half of salt pork in bottom of baking dish. Add beans and place remainder of pork on top. Mix seasonings and add boiling water. Pour over beans. Place cover on bean pot, bake for 3 or 4 hours. Remove cover last hour for pork to brown. Mrs. Ethel Hayes Fairplains Club 124 HOME DEMONSTRATION CLUB COOK BOOK COLE SLAW 4 cups shredded cabbage 1 cup diced tomato 5 T. mayonnaise 1% t. sugar 1 cup diced carrots 1% cup diced cucumber pickles 1-3 t. salt Mix all ingredients in mixing bowl. Fresh cucumbers may be used instead of pickles by adding about % t. vin- egar. Serves 4 to 6. Mrs. Alonzo Cleary Fairplains Club BUTTERED BEETS Melt 2 T. butter. Blend with butter 1 T. corn starch, 1 T. sugar, 4 t. salt. Add % cup mild vinegar and cook un- til good and thick. Add 2 cups cubed cooked beets and heat thoroughly. Serves 4-6. Mrs. Roy Jones Ferguson Club CORN FRITTERS 1 1-3 cups flour 2-3 cup milk fa cups cut corn betesalt 1% t. baking powder 1 egg, beaten Sift flour, salt and baking powder together. Combine milk and eggs. Beat well. Add to dry ingredients. Mix just until flour is moistened. Stir in corn. Drop from spoon into hot fat. Fry until golden brown. Drain on waxed paper. Makes 18 fritters. Mrs. Clate Bumgarner Millers Creek Club CANDIED POTATOES 3 medium sweet potatoes 1 cup sugar 1% lb. butter Ginger, cinnamon Pare and _ slice potatoes. Barely cover with water. Place all ingre- dients in sauce pan with potatoes. Bring quickly to boil and cook slowly 1 hour. Serves 6. Mrs. J. M. German Boomer Club BAKED SQUASH 2 cups canned (or fresh) squash 2 T. chopped onion % cup bread crumbs 2h lecream 2 T. butter Ietesalt Melt the butter in a frying pan and cook the onion until yellow but not brown. To the squash add onion, cream, bread crumbs, and salt. Pour into a greased baking dish and bake in a moderate oven until brown. Mrs. Coley Layall Pleasant Ridge Club SWEET POTATOES WITH v ORANGE SAUCE 1 cup orange juice 1-3 cup white sugar 2 T. butter Del. cornestarch 1-8 cup brown sugar Mix sugar and corn starch thor- oughly; add orange juice. Cook to custard consistency. Remove from heat, add butter and pour over sweet potatoes which have been boiled and skinned. Mrs. Gales Scroggs Roaring River Club POTATOES WITH CHEESE SAUCE 4 T. butter 2% cups milk 34 t: salt 6 Irish Potatoes 3.1. four 1 lb. diced cheese 1-8 t. cayenne Make cream sauce by using butter, flour, milk. Add 1 lb. diced cheese, salt, and cayenne. Cook until smooth and creamy. Cut potatoes into strips; funy vin etate untilsliecht browns. Criss cross in casserole, pour over potatoes the cheese sauce, cover with bread crumbs, and dot with butter. Place in oven (3850 F.) for 20-30 minutes. Remove lid from casserole and brown. Serves 6 or 8. Mrs. Atwell German Boomer Club f CANDIED SWEET POTATOES 6 medium size sweet potatoes 1 cup dark corn syrup Zen. our 1% cup orange juice 3 T. butter Parboil sweet potatoes in salted wa- ter. Drain. Place in greased dish. Combine flour with orage juice syrup. Mix well. Pour over sweet potatoes. Dot with butter. Bake uncovered at Soe tor! hour. Mrs. J. M. Ferguson Ferguson Club DUTCH STRING BEANS 3 slices bacon 1 quart canned string beans 1% cup onion, sliced Salt, pepper Cut bacon in small pieces, cook un- til crisp, and remove from the fat. Cook onion in fat until slightly brown. Add beans, boil, and season with salt and pepper. When liquid is cooked out, pour into a hot vegetable dish and garnish with bacon. Mrs. Annie H. Greene Home Demonstration Agent ~COOKED SLAW OR FRENCH CABBAGE 2% cups grated cabbage % t. salt 1 T. vinegar Ce LLOur 1% t. pepper 3 T. bacon drippings