The Wilson cook book

2 cups ground chicken 1 cup white sauce 1 teaspoon chopped parsley Salt and pepper to taste Mix and put on ice to get firm; make into croquettes; roll in crumbs, then in egg, crumbs again; fry in oil or hot grease deep enough to cover until light brown; have fat boiling, but not smoking hot. Cook about half minute. White Sauce for Chicken Croquettes 1 cup milk 4 to 6 tablespoons flour 2 to 4 tablespoons of butter Melt butter without browning, add flour and cook until it blends and bubbles well. Heat milk, remove butter and flour from fire, pour in the hot milk all at once and quickly stir well until mixed and thick. Return to fire if not thick enough, and cook until it thickens. Corbett Motor Co. 213 S. GOLDSBORO ST. WILSON, N. C. YOUR BUICK DEALER ELLEN’S Correct Apparel for Women and Misses 117 West NASH STREET W. M. Wiggins & Company PLUMBING AND HEATING CONTRACTORS MONTICELLO RESTAURANT WILSON’S FINEST AIR CONDITIONED EGGS AND CHEESE Cheese Souffle 2 tablespoons flour 1 cup milk -2 tablespoons butter 1 cup grated cheese 3 eggs Blend flour and butter over heat, beat egg yolks and add cup of milk, add this to butter and flour. Add cheese, cook in double boiler until cheese melts. Fold in stiffy beaten whites and bake in slow oven until brown. Cheese Souffle 4 tablespoons butter 14 teaspoon salt 2 tablespoons flour Few grains cayenne 1 cup scalded milk or tomato 4% cup grated cheese juice 4 egg whites beaten stiff 4 egg yolks (beaten very light) Melt butter, add flour. Add gradually scalded milk and stir until thick and smooth. Add salt, cayenne and cheese. Remove from fire, add yolks, cool, cut and fold in whites. Pour into buttered baking dish or ramekins. Bake 25 minutes in slow oven 325° F. Serve at once. Mrs. W. T. Lamon, JR. Cheese Loaf % lb. cheese 1 small green pepper 1 cup almonds 1 jar Duke’s Thousand Island 1 small bottle olives Dressing 1 tablespoon Knox Gelatine 1 small onion Dissolve gelatine in a little hot water. Mix ingredients. Place in mold and put on ice. Mrs. FrANK ABBOTT. A Breakfast Dish Take a pie pan, butter well, then place a layer of grated cheese on bottom. On top of cheese break as many eggs as desired (break eggs whole) salt and pepper to taste. Add another layer of cheese, then a layer of bread crumbs dotted with butter. Bake in oven 15 or 20 minutes or until eggs become firm. Mrs. S. P. MorRILu. Red Devil 1 lb. cheese 2 tablespoons tomato catsup 1 can Campbell’s Tomato Soup Salt and pepper to taste Cut cheese in small pieces and put in double boiler. When it begins to melt, add soup, catsup and seasoning and when melted entirely, pour on crackers and serve at once. Mrs. W. D. ADAMS. 30 THE WILSON Cook Book Omelet 5 eggs s 3 tablespoons milk Separate eggs. Add milk to yellows and beat well, then add to stiffly beaten egg whites, with salt and pepper to taste. Pour omelet into hot greased iron pan, cook over medium heat. When omelet sets fold over and finish cooking. Serves five. Spanish Omelet 6 eggs ’ 2 Spanish peppers (cut in 6 tablespoons milk strips) 2 cups tomatoes (cut) 1 tablespoon Lea-Perrins % cup green peas Sauce 1 onion (chopped) 44 teaspoon Cayenne % teaspoon salt 1 teaspoon butter Small piece grated cheese 12 stuffed olives (sliced) Separate eggs. Beat yolks until light, add salt and white pepper to taste and stir in milk. Fold in well beaten egg whites. Pour into well buttered iron pan and bake. Cook together in sauce pan about fifteen minutes the remaining ingredients. When ready to fold omelet pour in cooked sauce and fold together. Mrs. J. R. EDMUNDSON. Cottage Cheese