The Wilson cook book

Place fresh clabber on stove with just as little heat under it as is possible on gas stove. As it warms cut occasionally across with knife to allow whey to come to the surface. Let it stay on the stove 45 minutes or an hour or until when a little piece of the curd is squeezed between fingers it makes a soft ball. Do not let it ever reach the boiling point. When done remove from fire, strain through a collander until almost dry, season with salt a tablespoon of butter and a little cream if desired. Deviled Eggs Hard boil eggs; cut open and remove yolks. Mash yolks well and season with salt, pepper, mustard, butter and vinegar, then put this back in the white. Cheese With Wine 1 lb. cheese Few grains cayenne 1 tablespoon butter Y% cup sherry 1 teaspoon sugar Y%4 sauterne Force cheese through food chopper. Put in mixing bowl with butter, Sugar and cayenne. Mash with fork until well blended. Add sherry and Sauterne a little at the time. Mash with potato masher until smooth. VEGETABLES Corn Pudding 6 ears corn 2 tablespoons butter 2 eggs 144 tablespoon flour t%% tablespoon sugar 1% cups milk Salt and pepper Cut corn from ears and scrape cob. Add well beaten egg yolks, sugar, melted butter, flour, etc., lastly well beaten whites. Bake in covered dish slowly for about an hour, then uncover and brown. Sweet Potatoes With Marshmallows 4 potatoes 1 cup pecans or walnuts Butter size of walnut 1 teaspoon Royal Baking % cup sweet milk Powder 2 eggs Cinnamon 1 cup sugar Boil and mash potatoes, mix other ingredients. Put in baking dish in oven. A little brandy or wine adds much to flavor. When nearly done place marshmallows on top and return to oven to brown. Mrs. N. B. THomMaAS, JR. Candied Sweet Potatoes 3 medium potatoes ¥ cup butter 1 cup brown sugar 44 cup water (or more) Cinnamon and mace to flavor Cook slowly and baste occasionally with the syrup to keep top layer from getting hard. A moment before serving, place marshmallows over the top and put in oven to toast. Miss MInnIE L. JAMIESON, Greensboro, N. C. Creamed Potatoes With Cheese and Pimento Boil and cream potatoes, add % cup grated cheese, % can chopped pimento, and butter size of hickory nut, beat well, put in baking dish and bake quickly until brown. Mrs. N. B. THOMAS. Escalloped Potatoes With Cheese Slice potatoes thin, boil until tender, put in baking dish a layer of potatoes and a layer of thinly sliced cheese in inch squares, salt and pepper each layer. Repeat until dish is nearly full, then fill dish with rich milk thickened slightly with flour. Bake slowly in oven until brown. Spanish Rice 1% cups cooked rice 4 strips bacon 1 small can tomatoes 1 small onion Fry bacon crisp, remove from pan, add onion to grease and brown, add. tomatoes, simmer, then stir in rice. Cook until thick. Chop up bacon and stir in when done. Mrs. Cectn HUTCHERSON. Spinach Wash in several waters, allow to soak in salt water until all dirt is removed. Cook in double boiler until tender. When done take up, drain and squeeze well. Return to saucepan. Place over flame. Put in a large piece of butter, stirring until quite dry. Turn into a vegetable dish, shape into a mold, garnish with hard boiled eggs. Baked Macaroni 1 cup macaroni % cup grated cheese 1 tablespoon butter - | teaspoon salt 1 tablespoon flour 12 teaspoon cayenne pepper 1 cup milk 14, teaspoon paprika Boil in salt water until tender, rinse with cold water. Put in buttered baking dish and cover with sauce. Cover top with grated cheese. Bake 20 minutes in hot oven. Spinach Souffle 2 cups cooked spinach 3 eggs 1% teaspoon salt 1 cup cream or top milk tg teaspoon pepper 1 teaspoon baking powder 3 tablespoons butter or oil