The Williamston cook book

Select medium-sized, smooth-skinned, oval potatoes. Bake in a hot oven until tender, about 50 minutes, being careful not to overbrown skins. Cut the potatoes in two lengthwise, remove the potato pulps, being careful to leave shells unbroken. Mash the hot potato, add either milk or cream as for mashed potatoes. To each cup of potatoes add % tsp. salt, 1m tsp. pepper, % tsp. onion juice and 1 tsp. butter. Fill the shells with the mixture. Bake about 10 minutes in hot oven. Grated cheese may be sprinkled over the top. Mrs. V. J. Spivey. SQUASH AU GRATIN 2 cups mashed squash 2 eggs 2 tablespoons melted butter 1/3 cup Kraft American Salt and pepper to taste cheese, grated Buttered crumbs To squash add melted butter and season to taste. Add beaten eggs and mix. If squash is dry, add a little cream. Put in dish and sprinkle with cheese and cover with fine buttered bread crumbs. Bake in mod- erately hot oven. ‘ Mrs. Harrell Everett. SMOTHERED HAM WITH SWEET POTATOES 1 slice of smoked ham, cut 1 cup hot water into sizes for serving 1 tablespoon butter or ham 3 cups raw, sliced sweet po- drippings tatoes 2 tablespoons sugar Brown the ham lightly on both sides and arrange it to cover the bottom of baking dish. Spread the sliced sweet potatoes over the ham. Sprinkle with sugar. Add the hot water and extra fat. Cover the dish and bake slowly until the ham is tender. Baste the potatoes occasionally with the gravy. Brown the top well. Mrs. V. J. Spivey. : RICE AND TOMATOES 1 cup rice 2 tbsp. butter % can tomatoes Salt and pepper Wash rice and cook in boiling water, salted, until tender. Drain, and add butter, salt, pepper. Arrange layers of rice in buttered casserole YORK FLORIST Known for Quality, Value and Service Dial 2714 204 Simmons Ave. Williamston, N. C. MUSE JEWELRY CO. Margaret M. Muse E. S. Peel, Jr. THE HARRISON SHOPPE “The Friendly Shoppe” DRESSES—-ACCESSORIES — HATS — LINGERIE Compliments of HOWELL’S BOOKKEEPING AND TAX SERVICE Dial 2306 Williamston, N. C. MARVIL PACKAGE COMPANY Fruit and Vegetable Packages Telephone 2005 Williamston, N. C. with layers of tomatoes until all is used. Dot with butter. Bake about 15 minutes in medium oven. Mrs. V. J. Spivey. MEAT BALLS IN ROLLED CABBAGE 1 large head cabbage 1 large can tomatoes 1 lb. ground round steak or 2 sliced onions lean beef . 1 tsp. salt 1% ce. cooked rice or 4 tsp. pepper 1 grated raw potato 2 tbsp. vinegar 1 small grated onion 3 or 4 ginger snaps Boil cabbage for 5 minutes and separate the leaves. Mix together beef, rice, grated onion, salt and pepper. Select the largest cabbage leaves and roll a portion of the beef mixture in each leaf. Line a large pot with the rest of the cabbage leaves. Add cabbage rolls, tomatoes. onions, and vinegar. Cover the pot and cook gently for several hours. If necessary add water, to keep cabbage rolls covered with liquid at all times. When almost done, add crushed ginger snaps to liquid. Also add salt and pepper to taste. Mrs. Irving Margolis. BAKED TOMATOES 2 cups tomatoes Sugar and salt to taste 1 cup bread crumbs 2 tbsp. butter Mix all together. Pour into buttered baking dish. Cook 30 minutes at 400 degrees. Mrs. J. O. Manning, Sr. SALADS EHOW GREEN YOU ARE, AND FRESH! APPLE, CELERY, AND GRAPE SALAD 1 package Royal gelatin Y% tsp. salt dessert (pineapple fla- ty cup seedless white grapes. vor) 14 cup celery 1 cup boiling water 14 cup thinly sliced red ap- 1 cup cold water ple (skin left on) | Dissolve gelatin in boiling water, add water and salt. Chill until it begins to thicken. Fild in remaining ingredients. Pour into mold and chill until firm. Mrs. J. C. Manning. BLUSHING APPLE SALAD