The Wilson cook book

Brunswick Stew 1 hen 3 No. 1 cans corn 2 squirrels or 3 No. 1 cans tomatoes fe loeN. C. Pork 2 bottles tomato catsup 2 Ibs. cured bacon Salt and pepper to taste 3 No. 1 cans lima beans Boil chicken, squirrel and bacon in sufficient water to cook to pieces. It is advisable to do this the day before planning to serve. Take bacon out before adding other ingredients. After adding vegetables, cook over slow fire, stirring often to prevent scorching. Mrs. GEO. WARREN. Virginia Brunswick Stew 1 large hen or 4 large white potatoes 2 spring chickens (2 lbs. each) 1%, lb. okra 1 dozen full grained ears corn 1 large onion 1 qt. butterbeans 5 or 6 qts. tomatoes Into large kettle, put chicken cut in pieces, with enough water to cover. Add tomatoes skinned, potatoes cut in half, butterbeans with a kitchen spoon of salt. Cook until meat drops from bones, then take meat and potatoes out and with a fork pull meat into little pieces and mash potatoes. Return to kettle and add okra slice, onion cut up and cook for 10 minutes. Split every row of corn grains and scrape with knife so there are no whole grains. Add scraped corn to stew and cook for about 10 minutes more, stirring. Season with pepper and more salt. Green Pea Soup 1 large can giant green peas 2 tablespoons flour % pint rich milk 1 tablespoon butter Let milk come to boil, add strained peas, butter, salt and pepper to taste. Thicken with paste made of flour and a little water. Celery Soup 1 cup celery (ground) % tablespoon flour 3 cups chicken stock % cup water Lepr emilk Cook stock and celery, thicken with flour and water. Heat milk and pour above mixture. Put butter, pepper and salt in bowl and strain soup over this. Mrs. J. C. HAGLES. Vegetable Soup 1 medium sized soup bone or 1 can succotash or 2 qts. beef or chicken stock 1 small can butterbeans or 1 large can tomatoes 1 can corn added last 3 medium white potatoes 1 tablespoon ketchup 3 medium onions Salt and pepper to taste Okra if desired Cream of Onion Soup Cover 4 thinly cut onions with 2 cups water and cook till tender. Then add 2 tablespoons butter, salt and pepper. Add 1% pints milk. Thicken with 1 tablespoon flour. Puree of Tomato Soup 1 qt. tomatoes 1 teaspoon soda 1 qt. hot water 2 tablespoons flour Lepr emilk Lump of butter Bring to boil tomatoes and hot water. Heat milk. Stir soda into tomatoes. Make a white sauce of milk and flour, salt and pepper to taste, and butter—stir in liquids. Stir, strain and serve at once. Mrs. J. C. EAGLEs. Variations of Comsomme 1. Jellied Consomme. Add 2% teaspoons of plain gelatin soaked in 2 tablespoons cold water to 1 pint of consomme. 2. Vegetable Consomme. Add to consomme recipe 1 cup of shredded carrots, 1 cup shredded celery and 1 cup green peas. Cook for 30 minutes after adding vegetables. 3. Noodle Soup. To 1 quart of brown soup stock add 1 cup of egg noodles and cook 20 minutes. THE WILSON Cook Book OF Winstead Coal Company GOOD GULF HOUSEHOLD PRODUCTS FOR YOUR HOME GULFSPRAY INSECT KILLER Spot Remover. Gulf-Wax for Canning. Furniture Polish. Household Oil. Ask Your Gulf Dealer. A. A. RUFFIN, coed ehh WILSON, N. C. R. E. DEANS PLUMBING AND HEATING Oil Burners, Gas & Electric Ranges, Coal Stokers Water Pumps — Pyrofax Gas Service PHONE 2091 WILSON, N. C. Williams Lumber Company LUMBER AND BUILDING MATERIAL We Sell Everything to Build Anything DIAL 2222 WILSON, N. C. THE WILSON Cook Book MEADE HILL FISH CO. WILSON’S SEA FOOD MAN Nicest Sea Food Place in Town 117 W. BARNES ST. DIAL 3258 OF NATIONAL BANK OF WILSON Williford Brothers, Inc. CHRYSLER—PLYMOUTH GM. C. TRUCKS 108 NORTH DOUGLAS STREET DIAL 2876 WILSON, N. C.