The Williamston cook book

1 tsp. salt % cup milk Select broad peppers that will stand on end are easy to serve. Cut top from each pepper. Remove seeds and parboil 15 minutes. Stuff with filling mixed in order given above. Bake 20 minutes in 400 degree oven, basting frequently with hot water. Any left-over meat can be substituted for the nuts. Tomatoes and rice make an excellent filling for peppers. Mrs. V. J. Spivey. sie fe oD STUFFED PEPPERS WITH SHRIMP 6 medium green peppers 3 cups soft bread crumbs 2 cups, cooked or canned 1 tbsp. melted butter or shrimp males margarine 1 egg, beaten . 1% tsp. salt 14 c. canned tomato juice Speck of pepper Cut off the tops at the stem end and-remove the seeds of the washed green peppers. Cover with hot water and boil for 10 minutes. Drain. Remove the black vein from the back of each shrimp. Mix the egg and tomato juice and add to the bread crumbs with the butter, salt, pepper and onion. Add the shrimp. Mix well and place in the peppers. Place up- right in a lightly greased casserole and bake in a hot oven of 400 for 30 minutes. Serves 6. To serve 2, make one third of this recipe. Mrs. H. L. Barnhill. TOASTED POTATOES Temperature: 350 degrees Time: 14% Hours 6 white potatoes 4 T. butter 2 eggs 1 cup cracker crumbs 7a tsp. salt Pare potatoes and cut into 1/3-inch thick slices. Dry Well. Roll slices in crumbs, then beaten egg, again in crumbs. Place in greased casserole with melted butter. Cover and place in oven. Serves six. Mrs. John D. Harrison, Jr. BROILED PEARS Dip pears in lemon juice or french dressing. Fill cavity of each with butter. Sprinkle with brown sugar. Add a little grated lemon rind. Broil 3 or 4 inches from heat from 5 to 7 minutes or until brown. Serve with meat or as dessert with cheese and crackers. Mrs. J. W. Garris. BRIGHTON POTATOES F Cut cold cooked potatoes very fine. Pour a small amount of vegetable oil, or shortening in the frying pan and, when hot, add two (2) heaping tablespoons of grated cheese. Stir for a minute, and pour in the hashed potatoes. Add salt, and press down hard, and cook until a little brown. Have slow heat, or the cheese will cook too quickly. Fold one side over the other, and serve on platter as for omelet. Garnish with crisp parsiey. Mrs. A. R. Dunning. SWEET POTATO SOUFFLE 3 or 4 medium size sweet 1% tsp. cinnamon potatoes 14 c. raisins 3 eggs 2 tsp. vanilla 2/3 cup brown sugar 1 cup milk We, white sugar 14 ce. broken pecans WY tsp. nutmeg 1 doz. marshmallows Boil sweet potatoes and mash. Beat egg yolks and add mashed potatoes, sugar, nutmeg, cinnamon, raisins, vanilla and milk. Beat egg whites and fold in. When ready to bake add nuts and pour in buttered casserole dish and top with marshmallow. Bake 350 F. 25 or 30 min. Mrs. Bruce Wynne. WIER COFFEE SHOP Home of Fine Food Compliments of THOMAS & HOWARD CO. Wholesale Groceries Washington, N. C. MAYTAG APPLIANCE CO. Washers, Gas Ranges Electric Refrigeraters & Stoves Dial 2100 Williamston, N. C. VICCAR THEATRE Best Entertainment In Town Main Street Williamston, N. C, Compliments of H. P. MOBLEY CANDIED YAMS Peel potatoes and slice as desired. Cook potatoes in salt water until done. Drain. Mix: 1/3 cup water Y% to % stick butter 2/3 c. white corn syrup Allspice Boil until syrup begins to thicken. Add potatoes and cook slowly on top of stove. Mrs. J. W. Garris. STUFFED POTATOES