The Wilson cook book

Scald and peel tomatoes. Peel onions, and remove stems and seeds from green peppers. Put onions and peppers through food chopper, add tomatoes, sugar, vinegar and spices. Bring to boiling point, stir frequently and cook until the mixture thickens. Put in sterilized bottles or jars, and seal. Strawberry Preserves To 1 heaping cupful berries use 1 level cup of sugar. Put on lowest heat until all the sugar is dissolved, then bring to a full rolling boil and boil 10 minutes. Take off and skim, let cool, then put in air tight jars. Never make over 4 or 6 cups. Mrs. J. R. McLEAn. THE WILSON Cook Book JOHN N. HACKNEY INSURANCE OF ALL KINDS 112 West NASH STREET TELEPHONE 201 1 Wilson Petroleum Co., Inc. DISTRIBUTORS OF AMOCO American Olt Company Propucts AMOCO J. L. BARNES, Manager FAIRFIELD DAIRY PRODUCTS DISTRIBUTES GRADE A DAIRY PRODUCTS , FEATURING: PERFECTLY PASTEURIZED MILK—-SWEET CREAMERY BUTTER PINE STATE ICE CREAM (We carry a complete stock of Fancy Ice Cream Molds for any occasion ) 800 S. GOLDSBORO STREET DIAL 3232 Dick’s Hot Dogs 1500 WEST NASH STREET “KEEP YOUR HEALTH AND EAT WITH DICK” Pastry Rules _All the materials must be cold. Always roll one way on one side of pastry. Shortening should be handled as little as possible. Dough should be mixed with a knife and not touched by hands. Shortening should be cut in with knife. 6. Cook pastry in hot oven having greatest heat at the bottom so that it may rise before browning. Crust is done when it Slips from pan. oF WwW be Pie Crust % cup lard 1% cups flour 1% cup water 1 teaspoon salt Cream together water and lard. Add flour and salt. Mrs. E. T. BARNES. Pie Crust—No. 2 1% cups flour (Roller 144, cup cold water Champion ) 1 teaspoon salt % cup lard Pie Crust—No. 3 1% cups pastry flour 1 dessert spoon vinegar 1% cup lard 4 tablespoons ice water 1% teaspoon salt Sift flour and salt together. Add lard and work together with a silver fork until well blended. Mix together vinegar and ice water and pour slowly into lard and flour. Do not pour all in one place but scatter. Blend all together. Roll out, using just enough flour to prevent sticking to board. Pie crust is better made day before using and kept on ice. Brush top over with milk to insure a nice brown. Have oven quite hot at start to set crust, after which reduce flame (thermometer should register 300 degrees at start). This quantity makes two shells or one double crust. Ice Box Pastry 1 cup lard 3 cups flour 1% cup boiling water 1 teaspoon salt Mix together dry ingredients with lard and water. Store in ice box. Makes six pies. Mrs. DALTON KENNEDY. Pecan Pie 3/4 cup granulated sugar 3/4 cup corn syrup, dark 1 cup pecan meats 3 eggs well beaten Mix ingredients. Put on uncooked pie crust. Bake in moderate oven (350°) for 30 minutes. Lemon Upside Down Pie 4 egg whites 1 cup sugar 1% teaspoon cream of tartar Add sugar gradually to beaten egg whites and beat till stands in peaks. Pour into well greased pie tin and bake at 300° F. for 1 hr. Turn brown side on plate. Chill thoroughly. Filling 4 egg yolks 3 tablespoons lemon juice Grated rind 1 lemon 1% pt. whipped cream % cup sugar Cook beaten egg yolks, rind, sugar and lemon juice in double boiler until thick. Cool. Put layer of cream, then layer of filling and top with cream on baked meringue shell. Chill in refrigerator 24 hrs. Mrs. JULIAN LANE. Lemon Meringue Pie 8 eggs 3 large lemons 2 cups sugar Grated rind of 1 lemon 1 stick butter Beat egg yolks and 4 egg whites together with sugar. Add melted butter, lemon juice and rind. Bake in two raw pastry shells. Meringue