The Wilson cook book

Put the bacon slices in the bottom of a deep baking dish. Cover with an inch of water. Place cored apples that have been stuffed with raisins on top of the bacon. Fill all the empty places in the dish with yams, peeled and sliced thin. Sprinkle the top with brown sugar and dots of butter. Cover with lemon slices. Bake in a covered baking dish in a slow oven (300-350° F.) until the yams are tender, or about 1 hour. Mrs. R. P. Dew. Glazed Apple Slices 1 cup water 41/4 cup cinnamon candies 2 cups sugar 3 medium-size apples Prepare a medium sugar syrup by boiling together the water, sugar, and cinnamon candies for 5 minutes. Into this put apple slices made by slicing across peeled and cored apples. Simmer these till they are tender and remove to the dish in which they are to be served. Then boil the remaining syrup until it is quite thick but not hard. Pour this syrup over glazed apple slices. Serves 6. They are particularly delicious with roast pork. Mrs. R. P. Drew. THE WILSON Cook Book 35 Asparagus Casserole 1 large can asparagus % cup blanched chopped 2 hard boiled eggs almonds 2 tablespoons chopped pimento 1% cups creamed sauce 2 tablespoons grated cheese Arrange asparagus in layers in buttered casserole alternately with hard boiled eggs, pimento and almonds. Pour over this the creamed sauce. Sprinkle top with bread crumbs and grated cheese. Bake in moderate oven 20 minutes. Mrs. V. F. Moss, Jr. Cauliflower With Mushrooms 1 head cauliflower 1 medium can mushrooms 1 to 2 cups creamed sauce % cup grated cheese Boil cauliflower in salt water for 20 minutes. Place in serving dish. Heat mushrooms in cream sauce and pour over the cauliflower. Sprinkle with grated cheese, garnished with paprika. Mrs. V. F. Moss, Jr. Italian Egg Plant Casserole 1 medium unpeeled egg plant % cup grated Parmesian diced Cheese 3 medium onions chopped 1 teaspoon salt 2 tablespoons butter 1 cup cracker crumbs 2 beaten egg yolks Cook egg plant and onions in water to cover 20 minutes. Drain and add remaining ingredients. Place in greased casserole and bake in moderate oven 30 minutes. English Peas (Casserole) Large can green peas (drained) Scant tsp. grated onion 3 pieces bacon (fried and 1144 cups white sauce (medium crumbled) thick ) 2 tablespoons bacon grease Bread crumbs To peas add bacon, salt and white sauce and place in casserole. Sprinkle with bread crumbs and bacon grease and brown. Small can mushrooms may be added if desired. Mrs. E. K. WRIGHT. ee a caost coun mos vot Oo BILLING CO yM N ee icnica = ae ehese os Enriched THE: FLOUR: THE. BEST. ‘COOKS. USE Contains Thiamin (Vitamin B:), Anti-Pellagra Factor, Iron, cium and Phosphorus. THE FLOUR THE. BEST COOKS USE. BREADS Milk Bread 1 pint sweet milk scalded and 2 eggs beaten light cooled Add one-half cup of sugar to eggs. One yeast cake dissolved in luke warm water. Add yeast to the cooled milk then add eggs and sugar and stir in enough flour to make a batter. Let rise two hours. When light and foamy add 4 ounces of lard, melted, and two teaspoons salt and enough flour to make a soft dough. Sift salt with two quarts of flour, which is usually enough. Let rise about two hours. Shape into rolls and let them rise until double their size (about two hours). Hot Rolls (With Roller Champion Flour) Pare and chop 2 medium sized potatoes. Add 2% cups water and boil Slowly until potatoes are tender. Remove potatoes from water and cream thoroughly. Add 1 scant cup shortening to hot potato water. (There should be 2 cups of the potato water.) Add 1 scant cup sugar. Dissolve 2 cakes yeast in 2 tablespoons luke-warm water. Add to above ingredients.