The Williamston cook book

1 tsp. salt 14 teaspoon lemon juice 1 cup raisins Mix raisins and water. Heat slowly and cook 5 minutes. Blend sugar, flour, egg yolks and salt. Add milk. Cook in double boiler until thick and creamy, stirring frequently. Add raisins and cook 3 minutes more. Add vanilla and pour into baked shell, top with meringue, and bake in moderate or slow oven for about 15 minutes. Mrs. Clyde Griffin. PIE CRUST TREAT (Strudel) If you have any pie crust left over, roll it out very thin on floured board, sprinkle it with raisins, chopped nuts, cocoanut, sugar, cinnamon and some preserves, and add two teaspoons of Wesson oil on top. Roll this up into a long roll, sprinkle cinnamon on top and add a little more Wesson oil. Bake in 400 degree oven until brown. When cool, slice about 1½ inches thick, and you'll have a delicious snack for that late evening treat. Mrs. Meyer M. Levin. ELIZABETH PIE ¥Y4 pound butter 2 tablespoons vanilla 2 cups sugar 1 cup raisins scalded and 4 eggs drained 2 tablespoons vinegar 1 cup broken pecans Cream butter and sugar and add egg yolks, well-beaten; add vanilla, vinegar, raisins and pecans. Fold in well-beaten egg whites. Bake in uncooked pastry shell 450 degrees F. oven for 10 minutes, reduce heat to 300 degrees and bake until done. Mrs. L. B. Harrison. PICKLES, PRESERVES, RELISHES, ETC, I SHAKE, GENTLEMEN, BUT ene FROM FEAR. PICKLES, THEY SAY, ARE THE TOUCH REQUIRED TO MAKE OF A DINNER A THING INSPIRED. ARTICHOKE PICKLE % peck raw artichokes 1 small box white mustard 2% pounds brown sugar 1 box whole mixed spices 1% pound raw sliced onions W% gallon vinegar Serub artichokes well. In a jar pack alternating layers of artichokes and onion rings. Let vinegar, sugar and spices come to a boil. Remove and cool. When thoroughly cold put the syrup over artichokes and onions. Seal. Be sure that the vinegar is cold, not necessarily chilled, as warm vinegar will toughen the jar contents. Mrs. W. E. Warren. BREAD AND BUTTER PICKLES 24 medium cucumbers or 1 tbsp. white mustard seed 14 lbs. 1 tsp. celery seed 1 qt. vinegar 1 tsp. tumeric 4 cups sugar 6 onions ly cup salt Slice cucumbers and onions; sprinkle salt over them and let stand 1 hour. Squeeze out as dry as possible, place in pot with sugar, vinegar and spice. Boil 5 min. and then seal. Do not slice cucumbers too thin. Mrs. Delie Barnhill. BREAD AND BUTTER PICKLES 1 gal. medium cucumbers 5 cups sugar 8 small white onions 144 tsp. tumeric 1 green pepper 1 tsp. ground cloves 1 sweet red pepper 2 tbsp. mustard seed ¥% cup medium-coarse salt 2 tsp. celery seed Cracked ice 5 cups vinegar Thin-slice cucumbers. Add sliced onions and pepper cut in narrow strips. Add salt; cover with cracked ice; mix thoroughly. Let stand 3 hours; drain. Combine remaining ingredients; pour over cucumber mixture. Bring to boiling and seal in sterilized jars. Mrs. Jos. W. Griffin. CUCUMBER PICKLES 1 peck brine cucumbers 4 tablespoons black mustard 3 quarts vinegar seed 5 pounds sugar, brown or 3 tablespoons celery seed white 1 tablespoon tumeric 6 large onions 3 sticks cinnamon 6 pods red pepper A few cloves 4 tablespoons white mustard 4 tablespoons dry mustard seed Soak cucumbers 3 days, changing water each day. Put in cold water with 2 tablespoons alum and bring to the boiling point. Throw in cold water and change until cold. Let ingredients boil and pour over cucumbers. Mrs. A. R. Dunning. CUCUMBER PICKLES