The Williamston cook book

Melt the shortening in frying pan. Add ground beef and cook until it begins to brown. Add chopped onion and pepper. Stir and cook until the onions clarify. Add salt, catsup, and Hot Sauce. Rinse out catsup bottle with water and add to sauce. Simmer slowly for 15 minutes. To serve, Rinse spaghetti thoroughly with cold water to wash out excess starch, then with hot water to reheat it. Mix the spaghetti and sauce. Serve at once or keep hot over boiling water. Serve with grated American cheese sprinkled over the top. Mrs. W. H. Abernathy. HASLET STEW 1 select medium haslet Salt, pepper (both red and 2 or 3 lbs. of pork bones black) sage to taste (such as back bone or Corn meal for dumplings spareribs) Cut the best part of the liver and heart in small pieces, using only a small portion of the lights. Wash well and place in heavy pot covered with hot water. Boil for five minutes, pour off water. Cover with water, add meat bones, cut into small pieces; season and cook until tender. About 30 minutes before serving make small corn meal dumplings and cook until gravy is slightly thickened. . Mrs. J. T. Edmondson. VEAL AND PEPPERS | 1 Ib. veal 1 onion, chopped 1 can tomatoes 3 sweet peppers Salt and flour veal and fry until brown. Add tomatoes, and onions and cook about one hour. Cut peppers in halves, lay on top of veal and tomatoes, cook 15 minutes. Serves four. Mrs. Lee Reynolds. DEVILED CRAB 1 lb. crab meat 14% tbsp. worcestershire 3 hard boiled eggs sauce lemon juice to taste 1 small can Carnation or 1% cup cracker crumbs pet milk 2 tsp. prepared mustard 1 tsp. salt cayenne pepper lg cup butter (melted) Mash eggs, add butter, mustard, salt and pepper, cracker crumbs, worcestershire, and milk; mix this with the crab meat; add lemon juice to taste. Put into shells or casserole, sprinkle with bread crumbs and dot with butter. Bake at 400 until nice and brown. Mrs. Arthur Beale, Washington, N. C. % ~ MILLER AND RHOADS’ DEVILED CRABS eg. Pick all the particles of shells from a quart of crab flakes. Add to it 1 teaspoon of salt, 94 teaspoon of tabasco sauce, 1 teaspoon of Worcestershire sauce, 1 tablespoon of butter and 1% cups of thick white cream sauce. Mix all together and put into the shells. Then beat 2 eggs and spread on the surface of the filling, particularly on the part where the meat and shell come together, to prevent fat from soaking into the filling. Finally, dust carefully with the buttered bread crumbs. Put them, 2 or 3 at a time, into a frying basket in deep fat at 375 to 380 degrees F. for about one minute, or until a golden brown color. Mrs. Henry Griffin. ESCALLOPED OYSTERS 1 qt. oysters % cup milk 3 tbsp. butter 1 tsp. Worcestershire sauce 2 cups oyster crackers : ly cup buttered bread Salt and pepper to taste crumbs Wash oysters. Put in buttered baking dish. Place layer of oysters, salt and pepper and bits of butter, then a layer of crushed crackers. Repeat until all is used. Beat egg, milk and sauce together. Pour over oysters. Cover top with buttered crumbs. Bake 30 minutes at 400 de- grees or until brown. Mrs. J. O. Manning. LOBSTER NEWBURG 2 cups lobster meat 1 cup cream 6 tablespoons butter 1 egg, beaten 2 tablespoons flour 1 tablespoon lemon juice 1 teaspoon salt 2 tablespoon sherry 1 cup milk - 6 large puff shells Saute lobster in butter, stirring. Blend in flour and seasonings. Add milk and cream, stirring; cook until thickened. Stir a little of sauce in beaten egg, then add to mixture. Simmer 5 minutes. Add lemon juice and Sherry. Serve at once in hollow center of puff shells. Makes 6 servings. Mrs. John Harms. SALMON LOAF (Serves 6) 1 Ib. can salmon 1 egg slightly beaten