The Wilson cook book

THE SOUTHERN COTTON OIL COMPANY MANUFACTURERS COTTON SEED PRODUCTS HIGH GRADE FERTILIZERS The Wesson Oil and Snowdrift People SCO-CO FERTILIZERS SEA FOODS Crab Cocktail 2 medium size cucumbers Salt and pepper to taste ‘1 small can crab meat % cup mayonnaise 14 tablespoon onion, minced 44 cup tomato catsup Pare the cucumbers and cut in slices two inches thick. With a spoon scoop out the centers to form cups. Blend crab meat with onion and season with salt and pepper. Fill cups with the crab mixture and top with the mayonnaise mixed with the tomato catsup. Serve very cold. Mrs. ROBERT CREECH. Salmon Souffle 2 cups flaked salmon % teaspoon salt % cup milk % teaspoon paprika 1 cup dry bread crumbs 2 teaspoons lemon juice 4 eggs separated Drain canned salmon. Remove skins, bones and divide into small flakes; add milk, beaten egg yolks, salt, pepper, and paprika. Mix well with bread crumbs and lemon juice last. Fold in the egg whites beaten stiff. Put into shallow greased baking dishes and bake at 350 degrees until light brown. Serve at once. Good with hot tomato sauce. Mrs. RoBerRT CREECH. Mock Crab-Meat 1 cup leftover fish, flaked—or 1 small onion chopped 1 small can codfish 1 tablespoon Worcestershire 3 crackers (crushed fine) 1 tablespoon prepared mustard 1 egg 1 cup milk 1 tablespoon minced parsley Salt and pepper to taste Combine ingredients and bake in medium oven until brown. Serve in baking dish. Shrimp Creole 4 slices bacon 2 pieces celery 1 onion (medium size) 1 lb. shrimp 1 small can tomatoes 1 cup cream 1 green pepper Cook bacon in skillet until done. Remove from pan and chop. Add to bacon fat, pepper, onion and celery, all chopped, and cook about 10 minutes. Then add tomatoes and shrimp, and salt to taste. Just before serving, add cup of cream and a little thickening. Serve with chopped bacon on top. ibe THE WILSON Cook Book Crab Stew 1 cup crab meat 1 tablespoon butter 2 boiled eggs, chopped % cup corn 1 tablespoon flour 4% cup lima beans 1 cup milk 1 small onion, chopped 1 cup cream Salt and pepper to taste 1 teaspoon Worcestershire 1 tablespoon sherry Simmer onion, and butter, add crab meat and eggs, let heat. Add flour and hot milk to this mixture, stir slowly and let boil about ten minutes. Add corn, beans and seasoning, let Simmer another ten minutes. Before serving, add sherry. Serves four. Lobster or shrimp may be used instead of crab meat. To Prepare Soft Shell Crabs First wash them, being careful not to break off the legs. With small sharp knife remove the eyes and apron on underside—lift up shell on each side and cut out the little under sides. Sprinkle with salt. Drop in beaten egg and bread crumbs to which the pepper has been added. Drop carefully in deep boiling fat and fry until a golden brown. A little bacon fat added in pan is desirable. Crab Meat au Gratin 2 cups crab meat 1% green pepper (minced) 2 tablespoons butter % onion (minced) 2 tablespoons flour 1% teaspoon salt 2 cups milk Dash nutmeg 1% cup grated American Cheese Sifted bread crumbs Melt butter in double boiler, add pepper and onion. Cook five minutes. Add flour until frothy. Pour in milk slowly, stirring until sauce thickens. Add crab meat and salt. Cook ten minutes longer. Pour into well buttered baking dish and sprinkle with grated cheese. Cover top with fine crumbs. Dot with bits of butter and bake in oven until brown. GRAY DEANS CULBRETH. Fried Oysters Wash thoroughly and drain oysters. Roll in egg, then in cracker dust, to which plenty of salt and pepper has been added. If oysters are small roll three or four together. Fry in very hot fat. French Fried Shrimp