The Williamston cook book

Put the butter and flour together in saucepan, stir until blended without browning. Add milk, a little at a time, and stir until mixture comes to a boil. Add grated cheese, salt and pepper. Mix thoroughly and set aside off flame to cook. Beat the egg yolks, add to the mixture and blend. Last, fold in well beaten whites and turn into a deep, well greased casserole. Bake for 30 min. at 350. Mrs. Luther Peel, Sr. GOULASH 1 lb. hamburger 4 large onions and 2 bell 1 large can tomatoes peppers (cut fine) 2 cans chili con carne beans Cook 2 or 3 hours. When done add 1 box cooked spaghetti. Mrs. Rita Everett. ROAST CHICKEN SUPREME Select a chicken suitable for roasting. Have the bird dressed and drawn and the leg tendons cut. Rinse inside and out with cold water and dry thoroughly. Sprinkle inside of bird with salt. Put in stuffing quite firmly but do not pack. For a 4-pound chicken use 4 cups of any preferred stuffing. Make a paste of % cup unsalted fat and 1 cup flour. Rub over chicken. Place on rack in roasting pan and roast uncovered in moderately slow oven (300-325 degrees) 22-25 minutes per pound. Bread Dressing 2 cups bread crumbs 1 tbsp. finely minced parsley 4 tbsp. butter, melted 1 tsp. salt 1% tsp. sage 4 tsp. pepper Wy tsp. thyme 34 tsp. water or stock Break day-old bread into %-inch pieces and measure 2 cups. Add remaining ingredients, stirring lightly. Celery Dressing 3 cups dried bread or toast 6 tbsp. melted butter crumbs 1 tsp. salt 1% cups diced celery and lg tsp. pepper chopped celery leaves 14 tsp. sage 1 small onion, minced 1/3 cup water or stock Toast day-old bread until light brown and break into very small pieces. Fry celery and onion in butter about 3 minutes and add with seasonings to crumbs. Add water and mix lightly but thoroughly. If used for poultry, one-third of the stewed minced giblets may be added. Contributed. BRUNSWICK STEW 1 chicken (3 or 4 lbs.) 1 scant tbsp. sugar 2 lbs. fresh pork 2 tbsp. tomato catsup 2 qts. tomatoes 1 small onion, chopped corn Salt, cayenne and black 1 qt. butter beans pepper 2 tbsp. vinegar Cook chicken until bones can be removed. Pork may be cooked with chicken or cooked inside of oven and chopped and added to chicken. In separate pot, cook tomatoes, butter beans, and onion until nearly thick. Barbecue may be substituted for pork if desired. However, if barbecue is used, use only about a pound and leave off the vinegar and cayenne pepper. Mrs. H. D. Harrison. CHICKEN BRUNSWICK STEW Two 3-pound chickens, water to cover, 2 tablespoons salt, corn cut from 6 large ears or 1 No. 2 can whole grains, 5 medium onions, chopped, 2 large green peppers, chopped, 5 large ripe tomatoes, peeled and choppd, or 1 No. 2% can, ¥% lb. salt pork (lean), 2 lbs. lima beans, shelled, or 2 packages frozen beans, 1 teaspoon tabasco, or 1 pod red pepper, % teaspoon black pepper, 2 bay leaves. Wash whole chickens, place in large pot, cover with water, add salt and bring to boil. Reduce heat so that pot simmers. Continue for 1% to 2 hours ’til meat begins to separate from bones. Add all vegetables. Slice salt pork down to skin but not through it, add along with vegetables. Add the seasonings. Reduce heat very low til stew barely simmers. Stir frequently so that stew does not stick to bottom. Taste and add more seasonings if desired. In 2 to 2% hours, the stew will be a perfectly blended mixture of chicken meat and vegetables, of thick mushy consistency. Remove chicken bones and serve piping hot. Serves about 10. »Arline M. Harrison. CHICKEN IN CASSEROLE Prepare chicken as for fried chicken. When well browned, put in a casserole, cover with a cream gravy and a liberal dash of salt and pepper. Cover and bake in a moderate oven 1 hour or until tender. Serve from baking dish. Mrs. H. D. Harrison.