Brushes that have been used in shellac should be cleaned in alcohol. To flour chicken for frying, mix flour, salt, and pepper in a brown peper bag, add pieces of chicken and shake well. Poul boiling water over pecans and let stand a few minutes and the kernels will come out whole when cracked, if hammered on the small end. When food is scorched, remove top and place pan in cold water for a minute, pour contents into another pan. Greasing white potatoes before baking makes the skin more tasty. To prevent a soggy bottom crust in a cooked filling pie, pour cooled filling into cooled pastry. To take out the excessive taste of salt, add one teaspoon each of sugar and vinegar; this will do the trick but leave no flavor of its own. To peel an onion, first dip in boiling water for a moment, then peel, beginning at root end and peeling up. No tears! To clean venetian blinds, soak in a tub of lukewarm suds, scrub with a Fuller Brush, rinse, and hang on line until nearly dry; then hang to windows, adjusting them to fit. To clean polished floors, use solvent and steel wool. Clean a small space at the time, wiping with a dry cloth or mop as cleaned. To clean flat silverware, put it in an aluminum pan containing a solution of boiling water, salt, and soda. Rinse and dry thoroughly. Moisten rottenstone with sweet oil and rub vigorously, using a soft cloth to clean copper or brass. Polish with flannel or chamois. Remove chewing gum stuck on rug or chair by rubbing with alcohol. Varnish or shellac can be removed from old floors by application of denatured alcohol and steel wool. BAKER OIL COMPANY Distributor Of Esso Products WILLIAMSTON, N. C. Compliments Of W. G. PEELE Life Insurance and Annuities WILLIAMSTON, N. C. Compliments of BULLUCK’S Clothing for MEN and BOYS Home of STYLE-MART Clothes in Williamston TINY GROCERY & MARKET Western Beef and Fresh Fruits and Vegetables FREE DELIVERY Dial 2158 Williamston, N. C. SOME INTERESTING FACTS ABOUT FRUITS AND VEGETABLES . The loss of vitamin C is greater when foods are kept at room tem- perature than when stored in the refrigerator. . It is important to store potatoes in dark place — sunburn and bit- terness come from any light (not just sunlight). . The removal of the fuzz from peaches lessens keeping quality. . Do not tryto refreeze either fruits or vegetables which have thawed. . Never add soda when cooking any vegetable—destroys vitamins. Always add salt when cooking green vegetables—helps retain color. . Cook all vegetables in small amount of water—much of the food value cooks out into the water. . Start cooking vegetables in boiling water—lessens cooking time. MEATS . Tender cuts of meat (steaks, chops, and roasts) are expensive cuts— come from the part of the animal least exercised, hence has less muscle fiber. . Tender cuts of meat should be prepared by one of the following methods: Frying, broiling, pan-broiling, or roasting. . Tough cuts of meat may be “tenderized” in three ways: 1. Chopping or pounding (to break up the muscle fiber.) 2. By cooking with moist heat (pot-roast—steam softens tough fiber). 3. Adding acid to soften tough fiber (tomato, sour cream, etc.) . Care of meat in the home: 1. Should be unwrapped and wiped or scraped off—never wash— and stored immediately in the coldest part of the refrigerator. 2. Place on a clean, dry plate, uncovered or lightly covered by waxed paper over top. 3, Cooked meats should be covered—surface has been dried during cooking and further drying in refrigerator is undesirable. Roasting: A. B. C. Qs Bt Use a moderately low oven temperature. (300-350 degrees F.) Searing does not keep in juices therefore is unnecessary.

AI-modernized reading of the original text

Brushes that have been used in shellac should be cleaned in alcohol. To flour chicken for frying, mix flour, salt, and pepper in a brown peper bag, add pieces of chicken and shake well. Pour boiling water over pecans and let stand a few minutes and the kernels will come out whole when cracked, if hammered on the small end. When food is scorched, remove top and place pan in cold water for a minute, pour contents into another pan. Greasing white potatoes before baking makes the skin more tasty. To prevent a soggy bottom crust in a cooked filling pie, pour cooled filling into cooled pastry. To take out the excessive taste of salt, add one teaspoon each of sugar and vinegar; this will do the trick but leave no flavor of its own. To peel an onion, first dip in boiling water for a moment, then peel, beginning at root end and peeling up. No tears! To clean venetian blinds, soak in a tub of lukewarm suds, scrub with a Fuller Brush, rinse, and hang on line until nearly dry; then hang to windows, adjusting them to fit. To clean polished floors, use solvent and steel wool. Clean a small space at the time, wiping with a dry cloth or mop as cleaned. To clean flat silverware, put it in an aluminum pan containing a solution of boiling water, salt, and soda. Rinse and dry thoroughly. Moisten rottenstone with sweet oil and rub vigorously, using a soft cloth to clean copper or brass. Polish with flannel or chamois. Remove chewing gum stuck on rug or chair by rubbing with alcohol. Varnish or shellac can be removed from old floors by application of denatured alcohol and steel wool. BAKER OIL COMPANY Distributor Of Esso Products Compliments Of W. G. PEELE Life Insurance and Annuities Compliments of BULLUCK’S Clothing for MEN and BOYS Home of STYLE-MART Clothes in Williamston TINY GROCERY & MARKET Western Beef and Fresh Fruits and Vegetables FREE DELIVERY Dial 2158 Williamston, N. C. SOME INTERESTING FACTS ABOUT FRUITS AND VEGETABLES . The loss of vitamin C is greater when foods are kept at room tem- perature than when stored in the refrigerator. . It is important to store potatoes in dark place — sunburn and bit- terness come from any light (not just sunlight). . The removal of the fuzz from peaches lessens keeping quality. . Do not tryto refreeze either fruits or vegetables which have thawed. . Never add soda when cooking any vegetable—destroys vitamins. Always add salt when cooking green vegetables—helps retain color. . Cook all vegetables in small amount of water—much of the food value cooks out into the water. . Start cooking vegetables in boiling water—lessens cooking time. MEATS . Tender cuts of meat (steaks, chops, and roasts) are expensive cuts— come from the part of the animal least exercised, hence has less muscle fiber. . Tender cuts of meat should be prepared by one of the following methods: Frying, broiling, pan-broiling, or roasting. . Tough cuts of meat may be “tenderized” in three ways: 1. Chopping or pounding (to break up the muscle fiber.) 2. By cooking with moist heat (pot-roast—steam softens tough fiber). 3. Adding acid to soften tough fiber (tomato, sour cream, etc.) . Care of meat in the home: 1. Should be unwrapped and wiped or scraped off—never wash— and stored immediately in the coldest part of the refrigerator. 2. Place on a clean, dry plate, uncovered or lightly covered by waxed paper over top. 3, Cooked meats should be covered—surface has been dried during cooking and further drying in refrigerator is undesirable. Roasting: A. B. Qs Bt Use a moderately low oven temperature. (300-350 degrees F.) Searing does not keep in juices therefore is unnecessary.

The Williamston cook book