The Williamston cook book

Roast should be placed in the pan fat side up thus eliminating basting. If no fat present add bacon strips across top. Roaster should have a rack in the bottom to prevent the meat from sticking to the roaster. . Roast may be salted before or after cooking (salt doesn’t penetrate more than % to % an inch into the meat). Roast should never be covered while cooking. . Water should not be added. . Flouring is unnecessary. Ah, N. . Lemon: 3-4 tablespoons of juice per lemon . Tomatoes: Should be heavy for size, firm Interesting facts about purchasing fruits and vegetables: Grapefruit: Should be a clear yellow or russet in color. Should be firm, springy to touch, well shaped and heavy for size. Pink-fleshed grapefruit are less acid than white-fleshed. 16 slices. Should be heavy for size, have fine-textured skin. . Oranges: Should be firm, heavy, well colored, with fine-textured skin. Navel oranges desirable for sectioning, valencias for juice. . Asparagus: Stalks should be straight, fresh, tender (not woody). Tips compact and unbroken. . String beans: Young, crisp, tender, not wilted, rusty or spotted. Should snap when broken, strings tough enough to remove easily, or absent. About 3 inches long is good size. Fresh lima beans: Well developed and free from yellow color. Shelled limas are very perishable. . Beets: Should be fresh, unwilted tops. Tops may be used for greens. . Cabbage: Head should be solid, crisp, heavy for size, outer leaves not badly soiled. . Carrots: Shouldbe fresh, bright in color, clean, hard, smooth, not wilted. Pool color, coarse green shoulders indicate poor quality. . Cauliflower: Flowers should be white or creamy, clean. Outer leaves clean, fresh, green. Avoid spots and bruised. Size has no relation to quality. . Celery: Stalks should be crisp, thick, solid, free from blemishes. Individual branches not too large. Celery hearts best for eating raw, untrimmed celery for other uses is most economical. ; . Corn: Ears should have fresh green husks, plump well-filled kernels should be soft and milky. (Very small, soft kernels indicate immaturity, hard glazed kernels without milk indicate Overripeness. ) . Lettuce: Head lettuce should be firm, fresh, crisp, and heavy for size. Head should be round and leaves green, few soiled outer leaves. Peas: Pods should be bright green, crisp, well-filled, free from blemishes. . Green peppers: Good quality are mature, firm, thick fleshed, glossy, with good color and fresh appearance. sunken spots, etc, may indicate decay. wasteful. Blemishes, discoloration, Misshapen peppers are . Irish potatoes: Smooth, reasonably clean, free from blemishes, not sprouting. No withering or softness. . Sweet potatoes. Soft or discolored spots, greenish color, indicate poor quality. lLight-colored skin variety has dry, meally flesh reddish or orange skin has moist, sweet flesh (yams.) , Smooth, bright in color, free from blemish. Hothouse tomatoes usually have brightest color. Helen Lindsley. AMOUNTS REQUIRED FOR SERVING 50 PLATES 2% loaves of pullman bread for sandwiches 5 chickens for salad 7 bunches of celery for salad 3 heads lettuce for serving salad 2 pounds crackers 1 quart cream for coffee 1% gallons of brick ice-cream 2% gallons of ice-cream in bulk 3 small or 2 large layer cakes 14% pounds shelled almonds, salted 3 pounds of mints 3 pints of olives 1 pound of gocd coffee OTHER SERVINGS 1 large hen baked serves 8 persons 1 hen made into salad serves 15 persons ¢” 1 hen made into pressed chicken serves 18 persons 4%, 1 gallon punch serves 30 persons 1 - can peas serves 10 or 12 patty cases 1 gallon strong tea serves 30 persons 1 12 1b. ham baked serves 40 persons 1 quart of coffee pours 6 cups 15 pounds of roast beef serves 50 persons