The Wilson cook book

Cover bottom of buttered baking dish with a thin layer of white sauce. Add a layer of crab meat then a layer of sliced hard boiled eggs. Sprinkle with the chopped almonds and bits of pimento. Cover with white sauce. Combine alternating layers until dish is full. Sprinkle fine bread crumbs over the last layer of white sauce. Then sprinkle on the cheese. Bake 20 minutes in hot oven. Clam Chowder Twenty-five clams, four or five onions, % lb. salt pork, 1 dozen potatoes, 1 can tomatoes, celery as desired, parsley, salt and pepper. Cut up pork and fry in spider. Cut potatoes in cubes, chop other vegetables fine; add 6 qts. water and cook 3 hours. Use pork and drippings. Deviled Crabs 1 can crab meat 1 cup cream 2 hard boiled eggs Juice of 2 lemons Butter size of walnut Salt, pepper, mustard to taste _ Mash in eggs while hot. Mix thoroughly and put in crab shells. Sprinkle cracker crumbs on top and dot with bits of butter. Bake in a moderate oven until brown. Mrs. Tom HAcKNrEY. THE WILSON Cook Book 15 To Cook Shrimp Boil enough water to cover shrimp. Add shrimp. When water comes back to a boil, cook for six minutes. Remove from fire, pour off hot water immediately. Run cold water over shrimp several times. Remove shells and black vein down center back. Escalloped Oysters Take oysters from liquor and place in a baking dish. Cover with layer of cracker crumbs highly seasoned with pepper, salt, and small bits of butter. Then add another layer of oysters and seasoning alternately until dish is filled. Pour in a cup of milk and sprinkle cracker crumbs over the whole. Bake until hot through and brown on top. Salmon Loaf 1 can salmon 1 tablespoon butter 2 large Irish potatoes Salt and pepper to taste 1 egg Remove skin and bones from salmon, mince and add the potatoes mashed fine. Then add egg, salt, pepper and butter. Mix well and form into loaf and bake slowly. Serve with tomato sauce. (See tomato sauce for fish.) Tuna Fish Casserole 1 small can tuna 12 olives Small can mushrooms 2 cups medium cream sauce Small can pimento 18 oz. pkg. flat noodles 1%, lb. snappy cheese . Cook noodles, drain. Cut tuna, mushrooms (stems, etc.), pimento, olives and noodles into small pieces. Melt cheese in cream sauce and mix thoroughly with other ingredients. Put into casserole and let stand 24 hours. Bake 1 hr. at 350° F. Mrs. Bapdie T. CLARK. tf * LAWN-O The Ideal Plant Food for LAWNS — FLOWERS — SHRUBS — VEGETABLES Containing Important PLUS MINOR ELEMENTS LAWN-O IS CLEAN—ODORLESS— PLANT FOOD Sure to L AWN () Easy to Grow i Sow BEST BY ACTUAL TEST SEE OR WRITE 'ARMERS COTTON OIL Co..Wison N.C. SAUCES FOR MEATS AND FISH Tomato Sauce 1 cup tomatoes (strained) 1% teaspoon salt 1 tablespoon butter Pinch of pepper 1 tablespoon flour Heat tomatoes and strain. Add the blended flour and butter and cook until creamy and smooth. Add salt and pepper. Especially good over salmon loaf. RutH DEANS WELLS. Cranberries (Never Fails) 1 qt. cranberries 1% pt. water 1 pt. sugar Mix. Cook until hulls have popped. Strain and mold—or mash thoroughly and mold. Mrs. GEorGE W. Connor. Cocktail Sauce for Oysters, Crab and Shrimp 6 tablespoons Worcestershire Lemon juice to taste Sauce Salt and paprika 6 tablespoons tomato catsup 1 teaspoon horse radish 14 teaspoon Tobasco (Serves six Persons) Mint Sauce Chop fresh mint very fine, and over it pour good cider vinegar. Sweeten to taste, cover and let stand one hour before using. Cream or White Sauce 1 cup milk 2 tablespoons butter 2 tablespoons flour Salt and pepper Heat milk; rub flour and butter to a paste and thin with a little of the hot milk, add rest of milk and cook until consistency of thick cream. Season with salt and pepper to taste.