The Williamston cook book

1 lb. Navy or California pea 14 tsp. dry mustard beans 1 small onion diced % lb. diced salt pork 1 tsp. Worcestershire 1 tsp. salt sauce 3 tbsp. brown sugar 2 tbsp. molasses Wash and pick beans and soak over night. Drain. Cook slowly in boiling water, which has been salted, about 30 minutes, then drain. Lay half of pork and onion on bottom of pot which has a tight lid and cover with half the beans. Put in the rest of the pork, onions and beans. Make a paste of the sugar, salt, mustard, Worcestershire and molasses and add to beans. Pour enough boiling water to cover beans, place in oven which has been heated to 200 degrees and cook for ten (10) hours. Add water while baking if needed. During the last half hour of cooking remove lid and allow heavy browning. 1 small can asparagus Mrs. J. L. Harris. LENTEN BAKED BEANS 34 cup minced onion 1% cups minced green pepwy ee ox 4 tbsl. butter 1 No. 2 can (5 cups) baked beans 1 No. 2 can (5 cups) baked beans 34 cup grated American cheese 1% cup soft bread crumbs Cook onion and green pepperr in 2 tbsp. butter until tender. Add the beans and arrange in layers with pickle and cheese in 144 quart casserole. Top with bread crumbs mixed with remaining 2 tbsp. butter melted. Bake in a hot oven 425 F. for 30 minutes. Serves 6. Mrs. James T. Clay, Carlisle, Ky. CORN PUDDING 1 can corn 144 tbsp. butter or substitute 2 tbsp. flour 1 cup milk tsp salt 2 eggs Make a white sauce of the flour, salt, butter and milk. Add the corn. Beat the eggs, add them to the corn mixture. Turn the mixture into a buttered baking dish and place the dish in a pan of hot water. Bake in a moderate oven until mixture is firm. Serve hot. Mrs. G. G. Woolard. CORN PUFF PUDDING ly No. 2 can (about 1 cup) 14% cups milk cream style corn 2 tsp. grated onion 1 cup soft bread crumbs Salt and pepper 2 eggs separated | Combine corn and bread crumbs. Let stand 10 minutes. Beat egg yolks, add milk, onion, corn mixture, salt and pepper. Beat egg white. Fold in. Bake in moderate oven (350 degrees) 1 hour 10 minutes. Mrs. Herman A. Bowen. CREAM CABBAGE OR CAULIFLOWER & CHEESE CASSEROLE Cook 1 cabbage or cauliflower tender in salt water. Place layers of cabbage, cheese, cream sauce, salt and pepper in casserole and bake slow- ly. Mrs. Rita Everett. CREAMED CARROTS 1 tbsp. butter Dash pepper 1 tbsp. flour 1 tsp. minced onion 14 tsp. salt 1 cup milk Pinch paprika 2 cups cooked diced carrots Meit butter, add flour, salt and pepper, paprika, onion. Mix well. Add milk slowly and bring to a boil, stirring constantly. Add carrots and heat and serve. Mrs. J. W. Garris. SLAW 1 gallon shredded cabbage Pepper, salt, celery and 1 small bunch carrots salad dressing to taste 14 cup sugar 1 cup vinegar 1 can tomatoes or catsup Mix the above. Mrs. Theo Roberson. SPANISH ONIONS Temperature: 350 degrees 6 small onions 1 No. 2 can (2% cups) Time: 14% hours 1 tbsp. butter or margarine lm teaspoon thyme tomatoes 1 teaspoon salt lg teaspoon celery seed lg teaspoon pepper Place onions in greased baking dish. Mix tomatoes, celery seed, thyme, salt, and pepper; pour over onions. Dot with butter or margarine; cover. Serves six. Mrs, John Dy Harrisonauc: STUFFED GREEN PEPPERS 3 sweet green peppers 1 can deviled ham % cup bread crumb 1% teaspoon prepared mustard Let peppers stand in boiling water 15 minutes. Split and remove seeds. Fill with above mixture. Bake in a quick oven one-half hour, basting twice with melted butter and water. 2 hard boiled eggs chopped fine 1 onion chopped fine Mrs. A. J. Manning, Sr. STUFFED PEPPERS 6 green peppers 1 tsp. melted fat 14 cup chopped nut meats Wg tsp. pepper 1 large onion 1% cup bread crumbs