The Williamston cook book

1% tsp. grated onion Blend well and chill thoroughly before using. Serve with sea-food cocktails. Selected. SAVORY SHRIMP STEW 1 large onion, finely minced lo tsp. sugar Y% garlic clove 1% tsp. salt 4 tbsp. butter Ig tsp. pepper 4 tbsp. flour 2 cups canned shrimp 2 tbsp. prepared mustard 3 cups milk Paprika Cook onion and clove in butter until onion is tender. Remove clove and add to the butter the flour, mustard, sugar, salt and pepper. When thoroughly blended add shrimp and milk, stirring constantly. Serve at once with paprika dashed on top. Mrs. Everelo Coburn. FRESH COOKED SHRIMP Wash the raw shrimp well and cover with boiling salted water allowing 1 tbsp. salt to every 2 qts. water. Cook 20 minutes, then drain. Remove the shells and also the black intestinal vein which runs the entire length of the tail portion. It has been proven to be easier to remove the shell and intestinal vein: before cooking. Selected. CELERY STUFFED WITH SHRIMP 1 cup cooked shrimp 2 tbsp. Mayonnaise 2 cups grapefruit segments, % tsp. salt chilled 6 pieces crisp celery, lettuce 3 ounces cream cheese Clean shrimp, cut into small pieces. Drain grapefruit. Mash cheese and add mayonnaise, salt and cream cheese together. Add shrimp and mix well. Stuff celery with mixture, cut into 1 inch slices. Fix on lettuce with grapefruit segments. Sprinkle with French dressing. Serves 6. Mrs. Myrtle Brown. CLAM CHOWDER Grind up 1 quart clams with one large onion. Cut up 4 large white potatoes. Fry 4 slices side meat. Pour clams, onions and potatoes into the grease (remove meat). Put cup of water to it and all of clam juice. Let it boil slowly for an hour. Mrs. R. C. Stokes, Jr., Greenville Service League Cook Book. TUNA CASSEROLE 1 can tuna fish 1 small can pimento 1 small pkg. potato chips Wy green pepper Make cream sauce and mix with above ingredients. Line casserole with potato chips and put in the above mixture. Cover with potato chips and bake in hot oven 25 minutes. Mrs. Dean Speight. OYSTER MILK STEW 1 pt. oysters % stick butter tote milk Salt and pepper to taste Place milk, butter, salt and pepper in top of double-boiler. When milk comes to a boil, pour in oysters and cook until edges are thoroughly curled. Mrs. Herbert Taylor. FRIED OYSTERS Take large oysters from liquor and place in a cloth to dry. Put lard in a thick bottomed frying pan. Season oysters with pepper and salt, dip each one in well-beaten egg, then in cracker crumbs rolled fine, until it will take up no more. Place them in hot grease and fry until they are a delicate brown, turning them on all sides with a spatula. Serve crisp and hot. Mrs. Henry Griffin. VEGETABLES BETTER 1S A DINNER OF HERBS WHERE LOVE IS THAN A BOUNTIFUL TABLE AND HATRED THEREWITH PANNED APPLES Peel 8 apples (York cooking apples are best) cut up into quarters, wash, put into sauce pan, cover with a cup of sugar, add % cup cold water, 2 teaspoons of nutmeg, % of a stick butter. Let cook until apples are tender. Remove apples from pan and cook syrup until it forms a thread and pur over apples and serve. Mrs. J. L. Barnhill Sr. HOT ASPARAGUS DISH . 1 can mushroom soup 1 can Chow Mein Noodles Heat soup with % cup water added. Heat asparagus separately. Put Chow Mein Noodles on platter. Put asparagus on top of noodles and pour soup over all. Mrs. Herman Bowen. HARVARD BEETS 12 small cooked or one No. 2 tablespoons Wesson oil 2 can of beets — sliced 1% tablespoon corn starch . or diced Y%y cup water % cup sugar Y cup vinegar Mix sugar and corn starch, add water and vinegar and boil five minutes. Add beets and let cook over low flame for 30 minutes. ; Mrs. Joel Muse. BAKED BEANS (Boston Style)