The Williamston cook book

Combine egg and milk, add bread crumbs, and allow to soak until milk is absorbed. Add beef, onion, salt, pepper, and blend. Pack in loaf pan or shape in loaf in a shallow baking dish. Spread top with ketchup. : Mrs. John D. Harrison, Jr. HAMBURGER PIE 3 tablespoons chopped onion 1% teaspoons salt 1 Tablespoon fat Dash of pepper 1 pound ground beef _ 1 teaspoon paprika 2 cups cooked or canned to- Potato topping matoes Fry onions in fat. Add beef and brown well. Add tomatoes and seasonings. Turn into baking pan or casserole. Cover with Potato Topping and bake in hot oven (400 deg. F.) 30 minutes to brown. Serves 6-8. Potato Topping Combine 3 cups seasoned mashed potatoes, 1 egg yolk and 2 tablespoons melted butter. Beat until light and fluffy. Spread on meat. Mrs. J. L. Harris. HAMBURGER HEDGEHOGS 1 pound hamburger 2 teaspoons salt 1% cup rice, washed Wy teaspoon pepper 1 clove garlic, minced 1 tbs. minced parsley 1 onion, chopped fine Mix all ingredients together thoroughly and make into twelve balls. Arrange the balls in one layer in a large, shallow saucepan or skillet. Pour on boiling water, sufficient to come almost to the top of the balls. Cover and allow to simmer for one hour. Serve plain or with a tomato sauce, or, if liked, a little of the broth can be thickened to make a sauce. Serves 6. Mrs. Lee Reynolds. BARBECUED FRANKFURTERS 6 frankfurters 1 tsp. dry mustard 1 tbsp. butter 4 tsp. worcestershire ¥% onion chopped VY tsp. tabasco 1 tsp. paprika WY cup catsup 4 tsp. sugar 3 tbsp. vinegar 1% tsp. pepper Melt butter, add onion and cook until clear. Add seasoning. Slit each frankfurter, place flat in baking dish with slit side up. Pour sauce over all and bake at 350 degrees in oven for 20 minutes. Mrs. Earl Wynne. BARBECUED STEAKERS 1% lbs. ground chuck or 2 tbsp. vinegar round beef 2 tsp. Worcestershire sauce 2 tbsp. fat 2 tsp. mustard %y cup catsup '% tsp. salt 2 tbsp. brown sugar Pepper Shape meat into 6 round balls; saute in hot fat in skillet until lightly browned on all sides. Combine remaining ingredients and pour over meat balls. Continue cooking over medium heat, basting frequently with sauce for about 15 minutes longer. Lift balls onto platter and spoon remaining sauce over them. Mrs. S. W. Manning. SAUSAGE AND SWEET POTATO PIE 4 medium potatoes 1 tbsp. grated orange rind 14 cup orange juice % tsp. salt 1 egg 1 lb. sausage meat Cook sweet potatoes in boiling salted water until tender. Mash potatoes and add orange juice, rind, egg and salt. Beat well. Cook sausage in skillett until lightly browned. Drain off drippings. Place meat in bottom of 8-in. pie pan. Top with potato mixture, brush with 1 tablespoon drip- pings. Bake in moderate oven 30 minutes. Turn out on hot platter so that sausage is on top. Serve in pie shaped wedges. Mrs. Mayo Modlin. WILD DUCK OR GOOSE After the fowl has been dressed, soak it in soda water (heaping tablespoon of soda to a dish pan of water) for 15 minutes. Wash thoroughly and then prepare as follows: Salt and pepper inside and out... place fowl in roaster ... cut an onion in half and place 1/2 only in each end of bird... lay 3 strips of bacon across fowl... add 1 cup water... set oven at 350 and cook with top on roaster. If you find the fowl is tender remove roaster top. Dressing 2 eggs... beaten 14 tsp. poultry seasoning 6 slices bread .. . not toasted 14 tsp. celery seed 1% small box crackers 1 onion.... diced. 1% stick butter ) 2 or 3 sprigs parsley Tear bread in small pieces, crumble crackers, add enough warm water to soften; add melted butter, beaten eggs and seasoning. Bake at 400 until brown. (Use this same dressing to stuff fowl except melt butter in frying pan and cook on top of stove until thick enough to stuff fowl. Mrs. Hugh Wyatt. SWISS STEAK