The Williamston cook book

Soak in salt brine 3 days. Fourth day drain and place in cold water and let stand over night in cold clear water. Fifth day heat slowly and boil 5 minutes. Remove rind and place in ice water. Make a strong alum water and soak all day. Sixth day heat slowly in alum water and boil 5 minutes. Take out and put in ice water. Let rind remain in clear water over night. Seventh day add 1 cup sugar and sufficient water to cover rind and let boil 15 minutes. Remove rind and place on dishes to cool. Make a new syrup. Add 1 cup water to 2 lbs. sugar. When syrup boils add rind and let boil until clear white. Remove rind and let cool. Add to syrup’ 1 pt. of vinegar to. each 2,lbs. sugar. Add 1 tbsp. turmeric to each gal. pickles. Add cloves and stick cinnamon to taste and tie in bag. Let come to boil. Add rind. Boil 15 minutes. Mrs. J. O. Manning, Sr. WATERMELON PICKLE 1 small rind 2 tbsp. whole spice 6 pounds sugar 2 tbsp. whole cloves 3 pints vinegar 3 sticks cinnamon Peel and cut rind in serving pieces (1x2 inches.) Let soak over night in 1 tube of Lilly lime and water to cover. In the morning rinse well. Cover with water in preserving kettle and boil until tender. Remove from water and cook until clear in syrup made from the sugar, vinegar and spices. (Tie spices in cheese cloth.) Mrs. J. W. Andrews. PEAR MARMALADE Peel, core and slice pears and grind in food chopper, saving all the Juice. For every 2 measures of fruit and juice, add 14% measures of sugar. Cook this slowly until slightly thick; add crushed pineapple, about one No. 2 can, to five or six pints of fruit. Cook about 5 to 10 more minutes. Seal in sterilized jars. Mrs. S. W. Manning. ORANGE MARMALADE 1 large orange and 1 large lemon, shaved very thin (about 2 cups). To each cup of fruit add 3 cups water and let stand over night. Next day boil 20 minutes. Set another night. Next day use cup for cup juice and sugar. Boil until jelled (about 20 or 30 minutes). Pour in jars and seal. Mrs. Rita Everett. MEATS AND SEAFOOD SOME HAE MEAT AND CANNA EAT, SOME CAN EAT AND HAE NO MEAT; BUT WE HAE MEAT, AND WE CAN EAT, SAE LET THE LORD BE THANKIT. NEVER FAIL OMELET 4 eggs 3%, cup sweet milk Y% tbs. flour 1 tbs. butter Beat whites until stiff, but not dry. Stir yolks well, slowly add flour and stir until smoothly blended. Add milk, mix well and lightly fold in stiffly beaten whites. Grease iron skillet lightly and place over flame until very hot. Pour omelet and cook in moderate oven 10 minutes, or until mixture seems firm in center when tested with a silver knife, also slightly browned. Loosen sides and bottom with spatula, place platter close to skillet and flip omelet half over and lift quickly onto platter. Sprinkle salt and pepper over omelet and cover with melted butter. Serve piping hot. Minced ham, chicken, asparagus, onion and Spanish sauce may be used to vary the recipe. The secret of omelet making is to add salt after it is cooked. Mrs. A. R. Dunning. CHEESE SOUFLE Temperature: 325 F. Primer aehr: 2% th. butter 1% t. salt or more 2% th. flour 4 lb. sharp cheese 1 e. milk 4 eggs, separated Make a thick white sauce of butter, flour, and milk. Season. Add chopped or grated cheese and stir until melted. Beat in egg yolks. Cool slightly while beating egg whites. Fold in stiffly beaten whites. Season to taste. Pour into casserole lightly buttered on bottom only. Set in pan of hot water. Bake until firm in center. (Cayenne and mustard may be added to sauce for additional flavor.) Louise Griffin. CHEESE SOUFFLE 3 level tbs. flour Salt to taste 3 level tbs. butter Dash of cayenne 3 eggs, separated Pepper (a dash of chili or 1 c. milk curry powder may be 1c. grated cheese used.)