The Wilson cook book

Chop cooked spinach; add salt, pepper and butter with unbeaten egg yolks; mix well. Add cream or milk. Beat egg whites until frothy, add baking powder, and beat until stiff; then fold into first mixture. Turn into greased casserole or baking dish and bake in a moderate oven (350 degrees) 50 minutes. Egg Plant Cakes 1 large egg plant 2 eggs 1 teaspoon salt % cup flour 1 teaspoon black pepper Boil the egg plant until very tender. Set aside to cool. Skin it and mash well with fork. Add pepper, salt, eggs and flour, mixing well. Drop by tablespoons into hot, well-greased frying pan. Cook on both sides. THE WILSON Cook BooxK 33 - Corn Fritters 1 cup corn 1 cup flour 2 teaspoons baking powder 1g teaspoon salt 1 egg white (beaten) ; Pepper 2 tablespoons cream 1 egg yolk Mix ingredients lightly. Drop from spoon into hot grease. Cook until well browned, top and bottom. Serve hot. Mrs. R. P. Drew. Asparagus Loaf With Nectar Dressing 1 can asparagus Pinch red pepper 2 tablespoonfuls gelatine 2 teaspoonfuls salt 3 eggs 1 cup minced celery 1 lemon 1 green pepper minced 2 pimentoes Drain asparagus, using liquid to make sauce, add enough water to make one cup. Into this smooth two level tablespoons flour and two of butter, cook like white sauce, put the gelatine in while hot, have the gelatine softened in cold water first. While hot pour over the beaten yolks of eggs and cook over hot water until eggs are cooked, beat whites stiff and pour the hot mixture over them, folding it in well. Add all the seasoning and when it is cooked put in asparagus which has been diced, and celery, pepper and pimientos. Put in ice box to get firm. Nectar Dressing 1 pkg. (3 oz.) cottage cheese Grated rind 1 lemon 2 tablespoons honey or 3 3/4 teaspoon salt 3 tablespoons sugar tg teaspoon cayenne 11% tablespoons lemon juice % cup salad oil Beat cheese, honey, lemon juice and seasonings with a rotary beater until smooth. Add one tablespoonful of oil at a time and beat well after each addition, until four tablespoonfuls have been used. Add remaining oil, two tablespoonfuls at a time, beating until well blended after each addition. Chill. This dressing should be used the day it is made. Okra—Georgia Style 1 qt. okra (cut crosswise) 3 large tomatoes 1 small onion (chopped) 1 large green pepper 3 tablespoons bacon fat 1 tablespoon sugar Salt and pepper Place all ingredients except tomatoes in saucepan and cook until vegetables begin to be tender. Add tomatoes and cook until thick. Cole Slaw 1 head cabbage 1 teaspoon mustard 1 small onion Mayonnaise or cooked dressing Green pepper Pickle if desired Celery or celery seed 2 tablespoons vinegar Shred cabbage and add chopped onion, green pepper, celery, pickle and mustard. Mix with dressing and store in refrigerator. Squash Souffle 2 lbs. squash 2 small onions Boil together, mash and add \% stick butter, 2 eggs, % cup milk, salt and pepper to taste. Pour in baking dish, cover with bread crumbs, dot with butter and bake till set and brown. Stuffed Peppers 1 cup steamed rice or bread 8 sweet peppers crumbs 2 eggs 1% cups cold ham or beef 3 tbsp. tomato catsup Pour boiling water over seeded peppers and let stand a few minutes. Rub shells with oil to prevent being dull. Mix ham, rice and catsup with well-beaten eggs; a little milk may be added; Season with salt and pepper. Stuff peppers, place in baking dish with very little water and bake. When done garnish with grated cheese and put back in oven a few minutes. Baked Yams and Apples 6 thin slices Canadian bacon 1 cup seedless raisins 6 medium-size tart apples Brown sugar 6 medium-size sweet potatoes Butter or yams Lemon slices