The Williamston cook book

Pare and core 6 apples. Boil in enough water to cover, to which has been added % cup sugar and the juice from one lemon and enough vegetable coloring to make them red. Cook until tender but still firm. Remove from water, drain, chill and serve on lettuce. Stuff center with whipped cream dressing to which has been added chopped nuts and marshmallows. Use this dressing about the apples. | : Mrs. A. Z. Manning CRANBERRY SALAD 1 pint cranberries 1 small can crushed pine- 1 pkg. lemon gelatin apple 14 cup sugar 1 orange 1 cup nuts (Celery if desired) Mix gelatin in % cup cold water to soften and then add 1 cup boiling water to dissolve. Add sugar. Grind cranberries and % orange peel. Chop nuts. When gelatin cools, add the cranberries, orange, pineapple and nuts and let congeal. Mrs. D. G. Modlin. MOLDED CRANBERRY SALAD 4 tbsp. cold water 1 cup hot water 1 envelope Knox gelatine 1 cup sugar 1 orange 1% cups raw cranberries 1 pk. lemon Jello 1 cup pecans Juice of % lemon Grind cranberries and orange ... add sugar and let stand 1 hour. Add gelatine which has been soaked five minutes in cold water and jello which has been dissolved in hot water. Add cranberries and nuts. Pour in molds and chill. Mrs. Arthur Beale, Washington, N. C. By Mrs. Leman Barnhill. DAVIS PHARMACY A Well Stocked Dependable Drug Store Williamston, North Carolina J. CG. LEGGETT | Patent Medicines — Garden Seed School Supplies — Ice Cream Main Street Williamston, N. C. ROANOKE CHEVROLET CO. Headquarters for Auto Parts and Repairs PHONE 2363 | Washington Street Williamston, N. C. FOR QUALITY JEWELRY EXPERT REPAIRING Visit PEELE’S - JEWELERS 121 Main St. Phone 23511 Williamston CENTRAL SERVICE STATION Texaco Gas and Oils — Washing and Greasing Tire Repairing BRUCE HOLLOMAN, Prop. — GIVE US A TRIAL — Phone 9888 Pn MOLDED CHERRY SALAD 1 package cherry gelatin Juice of % lemon 1 1/3 cups boiling water 1 cup pineapple chunks ¥4 cup orange juice 1 cup Royal Anne cherries Dissolve gelatin in boiling water; add lemon and orange juice. Chill until partially set. Fold in fruits; pour into wet mold. Chill until firm. Miss Jae Lansbiarris CLUB SALAD (Serves 24) 1 box gelatine 1 qt. cream, whipped 2 large cans sliced pine- 14 pound blanched almonds apple with juice 1 large can white cherries 1 pint boiling water | 1 quart mayonnaise 34 cup sugar 1 teaspoon salt Soak the gelatine in the pineapple juice for 5 minuets. Add 1 pint boiling water. Add sugar and put in cool place. Whip cream stiff and put on ice. Cut pineapple and almonds in small pieces and seed the white cherries. As soon as gelatine begins to congeal, add the following in this order: cream, mayonnaise, cherries, pineapple, almonds, and salt. Pour into flat pans and when stiff, cut into squares, or pour into molds. Mrs. Geo. H. Harrison. GRAPEFRUIT SALAD Cut 3 grape fruit in half from stem to stem. Remove pulp and juice, which should measure about 3% cups. Add a small can of crushed pineapple. Heat and pour over 2 packages of lemon Jello. Add juice of % lemon and sugar to taste. When cool pour into the grapefruit shells and congeal. When ready to serve cut in half, making the three grapefruit serve 12. Dressing 4 tbsp. cold water 14% tbsp. flour 1 cup hot water 1/3 cup pineapple juice Juice of 1 lemon Dash of salt Blend all this . . . cook in double boiler until thick. Add 1 dozen cut up marshmallows and heat. Cool and add 1 cup of ground almonds and Y% pint of whipped cream. Serve grapefruit on lettuce with this dressing. Very good. Mrs. Arthur Beale, Washington, N. C. By Mrs. Leman Barnhill. THE WILL IAMSTON COOK BOOK 119° FRUIT SALAD 1 lb. marshmallows 1 or more cups of pecans 3 egg yolks 1% tsp. salt 4 tsp. butter