The Wilson cook book

2 sticks butter ¥% cup chopped nuts 3 rounding tablespoons sugar 1 teaspoon vanilla 3% cups flour, sifted Pinch off into biscuit, dent and put jelly and confectioners sugar in dent. Bake slowly. Nut Balls 1 stick butter 2 tbsp. sugar 1 cup flour 1 teaspoon salt 1 cup nuts Cream butter and sugar, add nuts and salt. Make into balls. Bake on cooky sheet in slow oven for about 35 minutes. Roll in pulverized sugar. Mrs. Tom GRAVES. Cheese Dates Stuff dates with English walnuts or pecans. Wrap dates in a good cheese straw dough, bake and roll in powdered sugar. Mrs. J. C. EAGLES. Stuffed Celery Celery 2 or 3 drops Worcestershire 1 cake cream cheese Sauce Salt and paprika Mayonnaise Wash celery, separate and use tender inner stalks. Place in chiller to become very cold. Mash cheese with fork, add salt, pepper, paprika, Worcestershire sauce and enough mayonnaise to make of spreading consistency. Fill celery stalks with this mixture, sprinkle with paprika and chill thoroughly before serving, Hors d Oeuvres Combination Avocado pears cut in cubes or balls. Dip in lemon juice and salt. Artichoke hearts. Pickled beets. Asparagus wrapped in bacon and broiled. Midget frankfurters or cocktail sausages served hot on toothpicks. Shrimp marinated or french fried served on toothpicks. Hard cooked eggs, stuffed or sliced and marinated and sprinkled with minced parsley, chives or cress. Olives or prunes wrapped in bacon broiled. Stick with toothpicks. 52 THE WILSON Cook Book Patties 2 eggs 1 cup milk 1 teaspoon salt 1 cup flour Beat eggs slightly with sugar and salt, add milk and flour (add a little more if necessary), and beat until smooth. Makes about 40 patties. Screw handle into iron, then put iron in hot lard or oil before dipping into the batter, not allowing the batter to come over the top of iron. Return iron to hot lard, thoroughly covering with the same, for at least 20 seconds, but not for more than thirty-five seconds. Remove from iron with a piece of clean cheesecloth. Hints to be Observed in Making Patties When patties do not come off freely from the iron, it indicates that they are not sufficiently fried to be dry in the center. Should patties biister thus absorbing the fat, it indicates that the eggs are beaten too much; beat very little. Should patties drop off into the oil or grease from the iron, it indicates that the iron is not deep enough in the oil. Should batter slip from the iron into the bowl, it indicates that the iron is too hot. If pattie is not crisp, it indicates that it has been fried too quickly. THE GRISWOLD MFG. Co. N OW McCormick Spices are “McCORIZED” Surgical materials are sterilized; milk is pasteurized; now McCormick Spices are “McCORIZED”—by a new scientific process which destroys 99% or more of bacteria and other micro-organisms [illustration: McCormick Spices package] that cause certain types of Spices are “tops” in convenience. Just a food spoilage. Insist on Mctwist of the disc—to open—to shake—to ; 56 ° ” . measure level spoonfuls. Cormick McCorized Spices. The McCormick Sales Co. BALTIMORE MARYLAND [end of advertisement section] Mustard Pickle 1 pk. cucumbers 4 pkg. celery seed 2 doz. small or 1 doz. large 1 pkg. white mustard seed onions 1 pkg. black mustard seed 4 lbs. brown sugar 1 box (large) dry mustard 4 qts. vinegar Let all come to boil and pour over cucumbers. Season with red pepper to taste. Mrs. DoANE HERRING. Pepper Sauce _ 12 green bell peppers 12 red bell peppers 1% dozen onions 3 tablespoons salt 1 qt. vinegar 1 cup brown sugar Chop in meat grinder and drain the above ingredients. Add vinegar and sugar and let mixture come to boil. Add pickle spices if desired. Fill jars and seal. Mrs. DoANE HERRING. Artichoke Relish % pk. artichokes 1 teaspoon tumeric 24 large onions (McCormick’s)