The Williamston cook book

%4 ec. sugar 4 ¢, seedless raisins 1 tsp. cornstarch 4 small pieces stick cinna- Ye tsp. salt | mon 1 cup vinegar 8 whole cloves Mix sugar, cornstarch and salt; add vinegar and raisins. Tie spices in cheesecloth and add to mixture. Boil mixture for about ten minutes and remove spice bag. Serve hot. Mrs. Bruce Wynne. TOMATO SAUCE 1 pint tomatoes 1 tbsp. each — salt, celery 1 pint vinegar seed, black pepper, cin- 1 doz. onions chopped fine namon and mace 1 lb. sugar Cook until onions are done. Mrs. A. J. Manning, Sr. EGG SAUCE FOR GREEN VEGETABLES 1144 ths. butter 1% tsp. salt 1% ths. flour ly tsp. paprika 1 cup stock or milk . 1 tbs. lemon juice 2 egg yolks Blend flour with melted butter, in top of double boiler. Slowly stirring the milk, or stock, and bring to a boil, stirring steadily. Remove from stove, and stir in the slightly beaten egg yolks. Replace over hot water, and stir for a minute until thickened. Add the seasonings. Keep hot in double boiler, turning off heat. This is a substitute for Hollandaise Sauce, and is excellent for string beans, cauliflower, or broccoli. Mrs. A. R. Dunning. JIFFY CHILE 34 lb. hamburger Catsup to taste. 1 small onion Boil hamburger and onion until done. Add catsup to suit taste. Thicken with a little flour. Good on hot-dogs or hamburgers. Mrs. Alex Jones. SAUCE FOR HOT DOGS Two cups onions (cut finely) with enough cold water to cook. Cook for 10 mins.; add 1 tsp. red pepper and 4 tbsp. Wesson oil. Cook for 10 minutes more. Add teaspoon vinegar and cook 10 minutes more. ‘Total boiling—30 minutes. When cool add 2 tbsp. tomato catsup, if desired. Mrs. John L. Goff. TARTAR SAUCE 114% tbsp. chopped onions 1 tbsp. lemon juice 114 tbsp. choppen olives (Chopped parsley may be 1% tbsp. chopped pickles used also) 1/3 cup mayonnaise serve on all sea foods. Mrs. Rita Everett. PIES NC SOIL UPON EARTH IS SO DEAR TO OUR EYES AS THE SOIL WE FIRST STIRRED IN MAKING MUD PIES. | PLAIN PASTRY (One Crust) 1 cup flour, plain % tsp. salt Yq to 1/3 cup fat 3 tbsps. ice water Cut fat into flour with two knives or rub it in with the tips of the fingers for a flaky crust. Stir in only enough water to hold the dough together. Knead very lightly to mix well. The pastry may be chilled in ice box before it is rolled. Rub just enough flour on bread board to keep pastry from sticking. Roll lightly with the rolling pin to about ¥% inch thickness. Place pastry on the inside of a pie tin and cut into the desired number of pieces before baking. Bake crust in hot oven, about 450 degrees F until delicate brown. Remove from oven and cool. Crust may be baked on bottom of muffin pans if desired. Mrs. Helen Hoskins. APPLE PIE 5 or 6 large, tart apples Vy tsp. salt 34 cup sugar 1 tsp. cinnamon ware: | 1m =) 2 tbsps. flour 2 tbsps. butter im Pare, core and slice apples. Lay apples in pie plate lined with pastry. Mix sugar, flour, salt and cinnamon. Sprinkle over apples. Dot with bits of butter. Cover with remaining pie crust, pressing edges firmly together. Slash top crust. Bake in hot oven 450 degrees F., for 10 minutes until edges begin to brown. Reduce to moderate heat, 350 degrees F. Bake about 30 minutes longer. Mrs. W. H. Williams, Sr. APPLE CRUMB PIE (one 9-inch pie) 4 large tart apples 1 tsp. cinnamon 1 unbaked pastry shell 3%4 cup grated biscuits 1 cup sugar 1/3 cup butter Peel apples, cut into eighths, and arrange in unbaked pastry shell. Sprinkle with % cup sugar mixed with cinnamon. Sift remaining 4% cup sugar on %4 cup grated biscuits. Sprinkle over apples. Evenly distribute bits of 1/3 cup butter over apples. Bake in hot oven 450 F. about 10 min. reduce heat ‘to moderate, 350, and bake 30 minutes or until apples are tender.