Wilkes County Home Demonstration Club cook book

Wash cabbage thoroughly. Do not drain. Place bacon drippings in sauce pan to heat. When fat is hot add the cabbage and cook until well done but not mushy. Add salt and pepper. Stir well. Mix flour with 1 T. vinegar which has been diluted with 1 T. water. Add to cabbage. Mix thoroughly and stir until cabbage has a thickened appearance. Mix salt and pepper. Serve hot. Mary E. Taylor Extension Secretary Home Agents Office STRING BEANS WITH SOUR SAUCE 1 quart canned string beans % cup sour cream 3 T. flour 1 T. sugar 1 T. vinegar 4 T. chopped onion 3 T. fat Salt, pepper Boil canned beans and liquid for 10 minutes. Fry onions in fat until they are yellow, add flour and % liquid from beans. Stir until smooth. Add vinegar, salt, and pepper. beans and heat. Just before serving add sour cream and serve hot. Margaret C. Morrison Assistant Home Agent HARVARD BEETS 2 cups beets, diced 1-3 cup sugar 1 1-4 T. flour 2 T. butter 14 cup vinegar 14 cup beet juice % t. salt Mix sugar and flour and add to the melted butter. Add vinegar, beet juice, and salt; boil, stirring until thick and smooth. Add diced beets and let stand for at least 30 minutes. Just before serving, heat to boiling. Annie H. Greene Home Demonstration Agent CARROTS AND PEAS 2 cups cooked carrots 2 cups canned peas 4 tablespoons butter Buttered crumbs A tablespoons flour 2 cups milk Salt 1 teaspoon sugar Make a white sauce of the butter, flour and seasoning. Mix the white sauce with the vegetables and put in a buttered baking dish. Cover with buttered crumbs and bake until brown. Mrs. J. E. Foster Ferguson Club CANDIED CARROTS 6 medium carrots 1-4 t. salt 3 T. butter 3 T. brown sugar Pinch black pepper 14 cup water Slice carrots with peeling on, Put in pressure sauce pan. Pour over carrots a mixture of sugar, salt, pepper, butter and water. Cook two minutes. Mrs. Clate Duncan Fairplains Club VEGETABLES AND CHEESE EN CASSEROLE 1% cups macaroni Salt, paprika 1 can asparagus Bread crumbs 1 can tomato soup 14 cup grated cheese Cook the macaroni in boiling, salted water. Drain and place in a baking dish. Pour can of tomato soup over it. Lay asparagus tips on top, sprinkle with buttered bread crumbs and add grated cheese. Bake in a moderate oven, 375 degrees, until heated through. Egg noodles may be substituted for the macaroni. Mrs. J. E. Foster Ferguson Club VEGETABLE STEW 1% pound tomatoes 1%, pound carrots ¥% pound parsnips 2 medium onions 2 turnips 2 tablespoons fat 1% cup celery 1% tablespoon flour Peel, wash and cut vegetables into small cubes. Melt fat in saucepan and add about one and a half cups of the vegetables. Cook till pale brown, add the flour and mix well. Add a pint of water and the rest of the vegetables and cook slowly for about one and onehalf hours. This stew can be made of any favorite combination of vegetables. Season to taste. Mrs. J. E. Foster Ferguson Club FRENCH FRIED ONIONS 6 medium size onions 2 beaten eggs Salt and pepper Milk Flour Peel onions; cut in %4 inch slices; separate in rings. Cover with milk and let stand 30 minutes. Drain thoroughly; dip into egg then into mixture of flour, salt and pepper. Fry in hot shallow fat until light brown or in deep fat until crisp. Drain. on absorbent paper. Serve immediately. Mrs: Richard F. Minton Cricket Club LIMA BEANS AND TOMATOES 1 quart of green lima beans 1 cup tomato pulp Salt 1 tablespoon butter 1 teaspoon sugar Cook the beans in boiling salted water. Boil until tender and then add the tomato, butter and sugar. Dried lima beans, if soaked overnight and cooked until tender, may be used in place of the green beans. Mrs. J. E. Foster Ferguson Club BOSTON BAKED BEANS