Wiley Motor Co

Ingredients

• 8 tablespoons boiled rice stuffed pork chops 4 lean pork chops 1 green pepper
• 2 cups tomato juice 1 tablespoon flour brown chops in hot fat
• 1 tablespoon flour brown chops in hot fat
• 2 tablespoons rice
• 1 tablespoon butter salt
• 2 cups meal
• 2 teaspoons salt
• 6 cups boiling water
• 1 teaspoon salt
• 1 cup hot sweet milk 1 cup cracker crumbs 1 small onion mix well
• 1 cup cracker crumbs 1 small onion mix well
• 1 cup bread crumbs pepper
• 1 tablespoon brown sugar 1/3 cup milk 1 egg grind meat
• 1/3 cup milk 1 egg grind meat
• 2 cups soft bread crumbs vs teaspoon pepp
• 1 tablespoon salt peter
• 2 cloves garlic 2 tablespoons vinegar 1 tablespoon black pepper put in crock
• 2 tablespoons vinegar 1 tablespoon black pepper put in crock
• 1 tablespoon black pepper put in crock
• one cup good cream sauce add 1 tablespoon worcester- shire
• 1 tablespoon worcester- shire
• 1 teaspoon prepared mustard
• 1 tablespoon prepared horseradish
• 3 cups raw cranberries 2 slices ham
• 2 slices ham
• 2 tablespoons whole cloves mix cranberries
• one slice ham on baking dish
• 1 stalk celery pinch of chili powder 2 hens ive lbs
• 1 tablespoon pickling spice 1 gal water 8 oz
• 1 clove garlic
• 1 teaspoon chili powder salt
• 1 cup cereal flakes 1 teaspoon salt ^4 teaspoon pepper 1 onion
• 1 teaspoon salt ^4 teaspoon pepper 1 onion
• 4 teaspoon pepper 1 onion
• 1 cup chopped celery ^/2 cup flour 1 cup water vz cup butter 1 can tomatoes
• 2 cup flour 1 cup water vz cup butter 1 can tomatoes
• 1 cup water vz cup butter 1 can tomatoes
• 1 cup mincea gieen pepper 1 tablespoon minced parsley beat the steak well
• 1 tablespoon minced parsley beat the steak well
• 2 cups cranberries 1 cup sugar 1 cup water put berries
• 1 cup sugar 1 cup water put berries
• 1 cup water put berries
• 4 cup finely chopped parsley 2 cloves garlic 1 egg salt
• 2 cloves garlic 1 egg salt
• 2 cloves garlic chopped finely v4 cup parsley chopped finely add to mixture
• three quarts boiling water
• 4 cups cranberries 1 cup boiling water 2 cups sugar pick over
• 1 cup boiling water 2 cups sugar pick over
• 2 cups sugar pick over
• 2 cups sugar
• 4 stalks of celery
• 2 stalks
• 1 quart of hot water
• 2 tablespoons sugar mix
• 3 sprigs parsley 1 egg juice of one lemon salt
• 3 pound hen 1 tablespoon flour v-i tablespoon onion v^ cup celery
• 1 tablespoon flour v-i tablespoon onion v^ cup celery
• 2 tablespoons water pie crust boil chicken until tender
• two pound chicken 2 sweet red peppers 2 bruised garlic cloves 4 tomatoes
• 5 pound hen vz cup rice pie pastry
• one quart of broth
• 3 tablespoons melted butter
• 2 tablespoons parsley 1 pound crab meat 2 cups bread crumbs
• 1 pound crab meat 2 cups bread crumbs
• 2 cups bread crumbs
• 2 cups cut okra 1 large onion
• 1 stalk celery
• 1 teaspoon chili powder 3 tablespoonsful fat 2 cloves garlic
• 2 cloves garlic
• 1 cup oysters 2 sprigs parsley
• 2 sprigs parsley
• 3 pieces of garlic
• 1 sprig thyme 5 tablespoons tomato paste 3 bay leaves salt
• 5 tablespoons tomato paste 3 bay leaves salt
• 1 cup celery
• 2 tablespoons butter 1 can mushroom soup dash red pepper boil celery
• 2 teaspoons worcestershire sauce mix all ingredients together
• 2 cups catsup 1/^ cup butter 1 clove garlic 2 tsp
• 1 clove garlic 2 tsp
• 1 pound green cherries 1 pound almonds sift
• 1 pound almonds sift
• 2 cups
• 2 cups sugar 4 cups flour 1 pound white raisins 2 cups cocoanut
• 4 cups flour 1 pound white raisins 2 cups cocoanut
• 1 pound white raisins 2 cups cocoanut
• 2 cups cocoanut
• 1 cup sugar 1 cup milk 2 whole tggs 1/4 cake chocolate
• 1 cup milk 2 whole tggs 1/4 cake chocolate
• 1 teaspoon vanilla add the cooked mixture
• 1 cup butter
• 1 teaspoon cinnamon 1 teaspoon allspice soak fruit
• 1 teaspoon allspice soak fruit
• 1 cup flour vanila mix all ingredients together bake in loaf of muffin pan
• 1 pound pecans 1 pound pineapple 1 pound white raisins mix 1 cup flour
• 1 pound pineapple 1 pound white raisins mix 1 cup flour
• 1 pound white raisins mix 1 cup flour
• 1 cup flour
• 1 teaspoon cloves 2 cups sugar 1 cup buttermilk 2 teaspoons soda
• 2 cups sugar 1 cup buttermilk 2 teaspoons soda
• 1 cup buttermilk 2 teaspoons soda
• 2 teaspoons soda
• 2 cups sugar 1 cup sweet milk 1 tablespoon butter boil until thick
• 1 cup sweet milk 1 tablespoon butter boil until thick
• 1 tablespoon butter boil until thick
• 1 cup raisins tilling
• 1 pinch soda 1 teaspoon baking powder 1 cup pecans 2 oranges
• 1 teaspoon baking powder 1 cup pecans 2 oranges
• 1 cup pecans 2 oranges
• 3 tablespoons cocoa boil until forms hard ball when tested in cold water
• 1 stick butter 1 cup sugar 2 cups flour
• 1 cup sugar 2 cups flour
• 2 cups flour
• 1 pound sugar
• 1 teaspoon almond flavoring 1 teaspoon cream of tartar sift sugar 5 times
• 1 teaspoon cream of tartar sift sugar 5 times
• 1 teaspoon vanilla 1/4 cup white com syrup put sugar
• 1/4 cup white com syrup put sugar
• 20 tablespoons whiskey 7 tablespoons sugar 1 doz
• 7 tablespoons sugar 1 doz
• 2 tablespoons gelatin 1% doz
• 4 tablespoons butter legg 1 cup flour 1 teaspoon vanila cream butter
• 1 cup flour 1 teaspoon vanila cream butter
• 1 teaspoon vanila cream butter
• 1 cup brown sugar 1 teaspoon baking powder 1 cup nut meats chopped salt
• 1 teaspoon baking powder 1 cup nut meats chopped salt
• 1 cup nut meats chopped salt
• 3 cups pecans 4 cups flour 1 teaspoon cloves 1 teaspoon allspice 1 teaspoon soda
• 4 cups flour 1 teaspoon cloves 1 teaspoon allspice 1 teaspoon soda
• 1 teaspoon cloves 1 teaspoon allspice 1 teaspoon soda
• 1 teaspoon allspice 1 teaspoon soda
• 1 teaspoon soda
• 1 cup buttermilk
• 2 cup water vz cup cocoa 1% cups sugar 2^/2 cups flour % cup sour milk mix water
• 2 cups flour % cup sour milk mix water
• 1 cup sugar 1 cup broken nuts ^/^ cup flour 1 cup dates
• 1 cup broken nuts ^/^ cup flour 1 cup dates
• 1 cup dates
• 1 teaspoon baking powder cream sugar
• a slice of onion
• a sprig of thyme
• a pinch of salt
• a cup of pecans may be added if desired
• 40 degrees f
• 2/3 defrosted
• 6 seconds in water 175 f
• 27 ufis ^c
• 1 large onion
• 8 tablespoons boiled rice stuffed pork chops 4 lean pork chops 1 green pep
• 4 lean pork chops 1 green pepper
• 1 green pepper
• 3 large onions 4 parts garlic 1 tablespoon butter salt
• 4 parts garlic 1 tablespoon butter salt
• two skillets
• one put meat
• 1 inch layer of mush
• 3 eggs 1 teaspoon salt
• 1 small onion mix well
• 12 crackers crumbled fine 2 whole eggs beaten 1 cup bread crumbs pepper to tas
• 2 whole eggs beaten 1 cup bread crumbs pepper
• 2 houis
• 1 ham balls % ib
• 2/3 cup crushed cornflakes 1 tablespoon brown sugar 1/3 cup milk 1 egg grind
• 1 egg grind meat
• 2 tablespoons butter vi cvp chopped onion ^ cup chopped celery 2 cups soft b
• 2 tablespoons garlic 2 cloves garlic 2 tablespoons vinegar 1 tablespoon blac
• 3 inch thick
• 15 generously
• 8 large potatoes 1 can corn 1 stalk celery pinch of chili powder 2 hens ive lb
• 2 hens ive lbs
• 3 cans tomatoes 1 lb
• 8 lbs
• 1 gal water 8 oz
• 1 package vermicelli 1 medium onion 1 teaspoon chili powder salt
• 1 medium onion 1 teaspoon chili powder salt
• 1 onion
• one inch thick
• one side
• 1 broiled steak place steaks in broiler
• half done
• 32 ufi^ 2>scta^ be^i cook !booll spanish steak 3 lbs
• 3 lbs
• 2 teaspoons salt va teaspoon pepper 4 large onions sliced 1 cup mincea gieen p
• 4 large onions sliced 1 cup mincea gieen pepper 1 tablespoon minced parsley be
• 1 happy feed store
• 33 ufu ^dia
• 1 pound ground meat 1 small onion chopped finely \2 cup finely chopped celery
• 1 small onion chopped finely \2 cup finely chopped celery ^4 cup finely chopped
• 2 cup finely chopped celery ^4 cup finely chopped parsley 2 cloves garlic 1 eg
• 1 egg salt
• 1 small onion chopped finely v2 cup celery chopped finely 2 cloves garlic chop
• 34 ufie ^rctai
• two before it is to be cooked
• 2 medium onions
• 1 onion on the inside of the bird
• 1 small pan of very rich egg bread % loaf of bread
• 3 medium size onions 4 large stalks celery 2 eggs 2 tablespoons sugar mi
• 4 large stalks celery 2 eggs 2 tablespoons sugar mix
• 2 eggs 2 tablespoons sugar mix
• 2 eggs beaten very light
• 35 irfzc ^stta\ beu cook
• 3 ducks
• 1 pint claret several cloves dash of all-spice 1 sliced onion 1 sliced carro
• 1 sliced onion 1 sliced carrot piece of celery sprig of thyme bayleaf mix
• 1 sliced carrot piece of celery sprig of thyme bayleaf mix well
• 4 limbs celery 2
• 1 egg juice of one lemon salt
• 4 hard boiled eggs 2 tablespoons water pie crust boil chicken until tender
• 1 two pound chicken 2 sweet red peppers 2 bruised garlic cloves 4 tomatoes
• 2 sweet red peppers 2 bruised garlic cloves 4 tomatoes
• 2 bruised garlic cloves 4 tomatoes
• 4 tomatoes
• 2 white medium onions salt
• 1 bay leaf cut up chicken as
• 1 egg yolk 1 cup cooked diced chicken v2 cup top milk vi cup pimento ^ put
• 1 cup cooked diced chicken v2 cup top milk vi cup pimento ^ put soup in sauc
• 12 hard cooked eggs salt
• 15 persons
• 1 dozen hard boiled eggs homemade mayonnaise 5
• 6 pound hen 1 large stalk of celery dash of red pepper cook chicken till v
• 1 large stalk of celery dash of red pepper cook chicken till very tender wit
• 53 greenville
• 38 ufis n^dicl\ !bs^i coo^ boo^ & iauc£± stuffed crab 1 green pepper
• two bay leaves
• 2 eggs salt
• 2 tablespoonsful flour iv2 cups cleaned shrimp 1 quart hot water 1 teaspoonful
• 1 quart hot water 1 teaspoonful salt % teaspoonful black pepper 1 teaspoon
• 1 teaspoonful salt % teaspoonful black pepper 1 teaspoon chili powder 3 tabl
• 3 tablespoonsful fat 2 cloves garlic
• 39 foster motor company greenville
• 8 cooked shrimp v4 cup mayonnaise curry powder 8 rounds of bread va teaspoon
• 8 rounds of bread va teaspoon worcestershire sauce parsley place 1 shrimp
• 1 shrimp on each round of bread
• 8 canapes
• 3 bay leaves salt
• 2 onions chopped 1 green pepper
• 4 lbs
• 8 crabs
• 1 small bell pepper 2 tablespoons flour 1 teaspoon worcestershire sauce 2
• 2 tablespoons flour 1 teaspoon worcestershire sauce 2 boiled eggs 1 small
• 1 teaspoon worcestershire sauce 2 boiled eggs 1 small onion 2 tablespoons
• 2 boiled eggs 1 small onion 2 tablespoons butter 1 can mushroom soup dash
• 1 small onion 2 tablespoons butter 1 can mushroom soup dash red pepper boi
• 41 ctke ^dia!^ s^u
• 3 tablespoons lemon juice va teaspoon salt i barbecue sauce 2^ cups toma
• 2 small pieces garlic
• 2 tablespoons red hot sauce juice of one lemon one onion chopped fine vz pou
• one lemon one onion chopped fine vz pound butter
• 1 tsp
• 2 tsp
• 42 oiu 2ir£ta'l ib«
• 1 cup butter 6 egg whites 2 tablespoons baking powder va pound citron v2 cup p
• 6 egg whites 2 tablespoons baking powder va pound citron v2 cup pineapple 1 po
• 2 tablespoons baking powder va pound citron v2 cup pineapple 1 pound green cherr
• 1 cup pineapple juice 2 cups sugar 4 cups flour 1 pound white raisins 2 cu
• 2 whole tggs 1/4 cake chocolate
• 1/4 cake chocolate
• 3 sqs
• 1 cup sugar 2 eggs 2 cups flour 1 teaspoon soda mixed in a little hot water 1
• 2 eggs 2 cups flour 1 teaspoon soda mixed in a little hot water 1 teaspoon van
• 2 cups flour 1 teaspoon soda mixed in a little hot water 1 teaspoon vanilla
• 1 teaspoon soda mixed in a little hot water 1 teaspoon vanilla add the cooked
• 2 tablespoons coco 4 cups flour 1 cup strong coffee 1 glass apple jelly 1
• 4 cups flour 1 cup strong coffee 1 glass apple jelly 1 pound raisins 1 p
• 1 cup strong coffee 1 glass apple jelly 1 pound raisins 1 pound nuts v2
• 1 glass apple jelly 1 pound raisins 1 pound nuts v2 pound cherries 1 pou
• 1 pound raisins 1 pound nuts v2 pound cherries 1 pound dates 1^2 pound c
• 1 pound nuts v2 pound cherries 1 pound dates 1^2 pound candied ginger 1
• 1 pound dates 1^2 pound candied ginger 1 teaspoon nut meg 1 teaspoon clove
• 2 pound candied ginger 1 teaspoon nut meg 1 teaspoon cloves 1 cup brown su
• 1 teaspoon nut meg 1 teaspoon cloves 1 cup brown sugar 6 eggs 1 cup mola
• 1 teaspoon cloves 1 cup brown sugar 6 eggs 1 cup molasses 1 cup grape ju
• 1 cup brown sugar 6 eggs 1 cup molasses 1 cup grape juice 1 teaspoon sod
• 6 eggs 1 cup molasses 1 cup grape juice 1 teaspoon soda 1 pound currents
• 1 cup molasses 1 cup grape juice 1 teaspoon soda 1 pound currents 1 poun
• 1 cup grape juice 1 teaspoon soda 1 pound currents 1 pound figs v2 pound
• 1 teaspoon soda 1 pound currents 1 pound figs v2 pound pineapple % pound
• 1 pound currents 1 pound figs v2 pound pineapple % pound orange peel 1 t
• 1 pound figs v2 pound pineapple % pound orange peel 1 teaspoon cinnamon
• two mixtures
• 12 pounds
• 5 eggs
• 1 cup sugar 1 cup flour vanila mix all ingredients together bake in loaf
• 18 muffins
• 1 tatum music
• 6 eggs 1 teaspoon vanilla 4 cups sifted flour 1 pound pecans 1 pound pineapple
• 1 teaspoon vanilla 4 cups sifted flour 1 pound pecans 1 pound pineapple 1 pound
• 4 cups sifted flour 1 pound pecans 1 pound pineapple 1 pound white raisins mix
• 1 pound citron 2 cups sugar 1 teaspoon nutmeg ^ cup whiskey 2 teaspoons ba
• 2 cups sugar 1 teaspoon nutmeg ^ cup whiskey 2 teaspoons baking powder 1 pou
• 1 teaspoon nutmeg ^ cup whiskey 2 teaspoons baking powder 1 pound cherries \
• 2 teaspoons baking powder 1 pound cherries \ ambrosia cake 3 eggs vi cup
• 1 pound cherries \ ambrosia cake 3 eggs vi cup butter 3 cups flour v
• 3 eggs vi cup butter 3 cups flour v2 teaspoon cinnamon 1 teaspoon cloves
• 3 cups flour v2 teaspoon cinnamon 1 teaspoon cloves 2 cups sugar 1 cup b
• two cake tins
• 1 fresh cocoanut
• 2 oranges
• 2 cups sugar 3 tablespoons cocoa boil until forms hard ball when tested in c
• 2 beaten egg whites
• 45 rjkc ^ttta\ !bc^t cooh !boo^ white loaf cake ^/^ cup butter 6 egg white
• 6 egg whites v2 cup flour ivz cups sugar 3 v2 teaspoons baking powder beat
• 2 level teaspoons baking powder vz cup milk whites of 5 eggs
• 9 inch pans
• 25 min
• 4 egg whites
• 11 eggs 1 cup sifted flour 1% cups sugar 1 teaspoon almond flavoring 1 teasp
• 1 cup sifted flour 1% cups sugar 1 teaspoon almond flavoring 1 teaspoon crea
• two layers which requires just 30 minutes cooking
• 2 cups sugar 6 tablespoons water 2 egg whites 1 teaspoon vanilla 1/4 cup white c
• 6 tablespoons water 2 egg whites 1 teaspoon vanilla 1/4 cup white com syrup pu
• 2 egg whites 1 teaspoon vanilla 1/4 cup white com syrup put sugar
• 7 eggs 1^ pints whipped cream 20 tablespoons whiskey 7 tablespoons sugar 1 d
• 1 doz
• 47 ufu ^e
• 4 whole eggs
• 2 cups jam 2 cups sugar ivz cups seedless raisins 1 teaspoon cinnamon 1
• 2 cups sugar ivz cups seedless raisins 1 teaspoon cinnamon 1 cup butter
• 1 teaspoon cinnamon 1 cup butter 3 cups pecans 4 cups flour 1 teaspoon c
• 1 cup butter 3 cups pecans 4 cups flour 1 teaspoon cloves 1 teaspoon allsp
• 3 cups pecans 4 cups flour 1 teaspoon cloves 1 teaspoon allspice 1 teaspoo
• 2 cup water vz cup cocoa 1% cups sugar 2^/2 cups flour % cup sour milk mix wat
• 3 cup butter 2 eggs v2 teaspoon salt 1 teaspoon vanilla date torte 1 cup s
• 2 eggs v2 teaspoon salt 1 teaspoon vanilla date torte 1 cup sugar 1 cup
• 1 teaspoon vanilla date torte 1 cup sugar 1 cup broken nuts ^/^ cup flou
• 2 eggs
• 1 teaspoon vanila 2v2 teaspoons baking powder 2/3 cup milk three layer yel
• 2/3 cup milk three layer yellow cake v2 cup shortening 3 eggs 21a cups cak
• 3 eggs 21a cups cake flour v4 teaspoon salt cream shortening
• 3 layers
• salt
• pepper
• mustard
• black pepper
• clove
• paprika
• parsley
• cloves
• thyme
• lemon juice
• bay leaf
• cayenne
• ginger
• orange peel
• cinnamon
• allspice

Directions

1. 205 - 207 MAIN STREET GREENVILLE, MISSISSIPPI

2. - DEALERS -

3. Willys Jeeps - Station Wagons

4. Trucks and Passenger Cars

5. and Reo Trucks

6. C7i^ [2^r/iaA Be^e CooH IBaal^

7. — FROZEN FOOD FACTS —

8. The newest method of food preservation is growing fast in popularity — that is freezing. With freezer locker plants in most every town of any size and the production of Home Freezing Units, most of you will avail yourselves of the convenience of preserving foods by freezing.

9. The methods of preparing foods for freezing are the same whether you rent a locker at the local freezer locker plant or own a home freezer.

10. Freezing does make meat more tender. However, the process cannot be expected to change tough, poor-quahty meat into tender, choice cuts. Try to make sure your meat comes from weli-finished high quality animals.

11. After slaughtering and bleeding, the carcass must be inspected cai-efuUy. Soiled f)ortions should be scrubbed with warm water, bruised portions cut out and discarded^ as it causes deterioration which spreads and contaminates the sound meat. Each warm carcass must be hung so that it does not touch any thing. Cool at about 32-40 degrees F.

12. Freeze only the cuts of meat that wiU prove most satisfactory for use in your family. Storage space is too valuable to wasu> by freezing meats not wanted by the family. Cut into table size pieces. Boning saves space.

13. After cutting, it is important to package the meat as quickly and carefully as possible. Then freeze it immediately. Do not over- load the quick-freeze compailment. Wrap cuts in moisture and vapor proof material, heat seal, then wrap in protective covering of stock- inette, cheesecloth or locker paper. Be sure to allow time for meat to freeze sohd before transferring it to the storage compartment.

14. Meat need not be completely thawed before cooking, but best results are secured when it is at least 2/3 defrosted. Thaw meat slowly in refrigerator. Water must never be added.

15. ^L. ^dia\ !Bs.ti: CooSt !Book

16. — FREEZING POULTRY —

17. There are a few tricks to freezing chickens that will make the job easier and give you better meat. Here are some suggestions from th General Electric Consumers' Institute.

18. Bleed the birds well. If you use the scald- pick method, sciald no longer than 3-6 seconds in water 175 F. — 190 F. Refrigerate over night.

19. Speed up the dressing and packaging. For home freezing,

20. use small packages, work with small quantities. Use moisture-proof,

21. vapor-proof paper, also heavily waxed cartons. Freeze and store at zero F.

22. Below are the steps:

23. 1. Wash well-bled, chilled, dressed bird in cold water. Do not use salt. Drain. Wipe cavity thoroughly with a damp cloth.

24. 2. Clean, wash liver and gizzard. Wrap carefully in mois- ture-proof, vapor-proof paper and insert into cavity of bird.

25. 3. Now wrap bird in the same special paper. Press to skin to push out air, to avoid drying out of most tissues.

26. 4. Pull a stockinette tightly over paper, to protect it from tearing, and keep it pressed closely to moist meat surface.

27. 5. Cut stockinetter (bought from freezer supply house), leav- ing 2-inch length at each end; tie ends securely in knots.

28. 6. Cut-up bird: Wrapped giblets go with pieces in waxed carton, lined with moisture-proof, vapor-proof paper.

29. 7. Fold inner layers of paper, clo^e carton. Heat-seal over- wrapping paper with warm iron for needed protection.

30. 8. Label the product and the date of freezing. Frozen im- modijiately and stored at 0 F., birds will keep 6 months.

31. Ufis ^c[ta\ !B^^t Cood ^ooH

32. Salt and pepper

33. 1 large onion, sliced

34. STUFFED PORK CHOPS

35. 4 Lean Pork Chops

36. 1 green pepper, cut in rings

37. Brown chops in hot fat; Season; place in baking pan, top each chop with a green pepper ring, a slice of onion, and 2 tablespoons rice. Brown flour in fat used for chops and add tomato juice. If too thick add a little water. Pour over chops and bake slowly about 1 hour. Serves 4. If desired, Mushroom soup may be used in place of tomato juice.

38. Mrs. Fred Krutz

39. TAMALE PIE

40. 1 lb. Ground Meat 1 can Tomatoes

41. 1 can Tamales 3 large Onions

42. 4 parts Garlic 1 tablespoon Butter

43. Salt, Pepper and Chili Powder to taste.

44. Take two skillets; in one put meat, and cook until it crumbles. In other, put Butter and chopped Onions, and fry until onions are brown. Take tomatoes and mash them. Mix all ingredients to- gether and let simmer 2 hours.

45. TAMALE PIE CRUST

46. Mix 2 cups meal and 2 teaspoons salt with 6 cups boiling water, and cook over low heat about 15 minutes, stirring frequently. Line sides and bottom of greased baking dish with 1 inch layer of mush. Pour in meat filling. Add another layer of mush, and then another of meat and cover all with mush. Bake in moderate slow oven IVi. hours. Serves 6 to 8.

47. Mrs. Innocent Loyacano.

48. rj^ ^dta.\ !Bs^£ Cook ^ook

49. MEAT LOAF

50. "^h. teaspoon pepper

51. 1 lb. ground round steak

52. ¼ lb. salt pork ground with steak

53. 1 small onion

54. Mix well, adding beaten egg whites last. Put a row of stuffed olives through the center and a strip of bacon on the top of the loaf. Bake about 1 hour and 15 minutes in a loaf pan.

55. Miss Carmen Pearson

56. IV2 lbs. raw smoked ham

57. IV2 lbs. raw fresh ham, grind both together, add:-

58. 12 crackers crumbled fine 2 whole eggs beaten

59. 1 cup bread crumbs pepper to taste, no salt

60. Form into loaf mixing with 1 can Campbell's tomato soup, reserving half of soup to pour over top. Bake in a very slow oven

61. 2 houis. Serve hot or cold. Good with baked beans, slaw and brown bread. Mrs. N. L. Mayhall

62. HAM BALLS

63. % ib. ground ham shank V4 lb. ground lean pork

64. 2/3 cup crushed cornflakes 1 tablespoon brown sugar

65. Grind meat, mix with cereal, sugar, cloves, milk and egg. Shape into balls. Place in flat open pan. Bake in 350" F. oven 20 minutes. Serve with broiled peach halves.

66. •«!>8^'t^8^t^8^tV8^tXgJJt^8^L^8^tX8^tVfjJl-V8^

67. Monis Lancaster Phone 1617-J

68. A. E. Lancaster Phone 1326-J

69. LANCASTER BROTHERS

70. General Contractors

71. Estimates Furnished

72. ^rysvir/8vir^r^iys?irfs?]fys?itysvlfys^

73. "D^ ^^(iu\ BcU Coofi "Book

74. STUFFED SPARERIBS

75. V^k lbs. spareribs 2 tablespoons butter

76. Vi cvp chopped onion ^ cup chopped celery

77. 2 cups soft bread crumbs Vs teaspoon pepp)er

78. Brown onions in fat. Add celery, bread crumbs, salt, pepper and Vi cup water. Place dressing in baking pan and cover v/ith seasoned spareribs. Bake uncovered in 350° F. oven for \^k hours. Serve with broiled tomatoes. Mrs. Church Stallings

79. TO CORN BEEF

80. 5 lb. solid piece lean beef

81. Rub in 1 tablespoon salt peter (purchase at drug store) \h. cup saH 2 tablespoons garlic

82. 2 cloves garlic 2 tablespoons vinegar

83. Put in crock and weight down cover. Set in refrigerator 5 days, turning it over every day. Then cover with water and boil slowly until tender. Serve hot with boiled potatoes, creamed cab- bage, and horseradish sauce.

84. Horseradish Sauce

85. To one cup good cream sauce add 1 tablespoon Worcester- shire, 1 teaspoon prepared mustard, 1 tablespoon prepared horseradish, black pepper to taste. If you have a pepper grinder and can grind whole pepper so much the better. Freshly ground horseradish is best too if you can get it in the market. Mrs. N. L. Mayhall

86. CRANBERRY HAM SUCE

87. 3 cups raw cranberries 2 slices ham (% to 3 inch thick)

88. iy2 cups strained honey 2 tablespoons whole cloves

89. Mix cranberries and honey, gash edges of fat on ham. Place one slice ham on baking dish. Spread the center with a mixture of cranberries and honey. Top with second slice. Cover with remain- ing cranberries and honey mixture. Garnish with whole cloves. Bake until done in a moderate oven — basting often with liquid in dish.

90. nr/U ^dta.\ iBe^i Cool^ !Boo^

91. BRUNSWICK STEW (Serves 15 generously)

92. 8 large potatoes 1 can corn 1 stalk celery Pinch of chili powder

93. 2 hens IVe lbs. beef and pork

94. 3 cans tomatoes 1 lb. onions salt, pepper, Worcestershire to taste

95. Cook hen and meat together until tender and shred — ^Put back in broth — Add onions, celery, tomatoes and seasonings — Cook until it is thick — Add potatoes and when they are almost done, add the corn. Be sure and stir to prevent scorching. Serve with dill pickle, hot buttered rolls, coffee and apple pie.

96. Mr. D. D. Gorton (Travelers Club)

97. CORNED BEEF (Wonderful)

98. 8 lbs. Brisket (boned)

99. 1 gal water

100. 1 clove garlic (chopped)

101. Mix all ingredients together — Add meat to this mixture and let set in refrigerator for 15 days — Then take out and boil till tender. Sprinkle with paprika and brown sugar.

102. Mr. D. D. Gorton

103. CHILI MAC

104. 1 can tomatoes 1 can chili with beans 1 lb. hamburger meat 1 package vermicelli

105. 1 medium onion

106. salt and pepper to taste

107. Cook onions in a couple tablespoons drippings or shortening, add meat which has been seasoned with 1 teaspoon salt and pepper to taste. Stir until meat is thoroughly browned, add rest of ingredients, simmer slowly one hour. Serve over vermicelli which has been cooked and well drained. Hot buttered french bread, a green salad, and you have a good meal. Mrs. N. L. Mayhall

108. "DfU n:^^[ia\ iB^^i Cook iBook

109. EMERGENCY STEAK

110. 1 lb. ground beef ^/^ cup milk

111. ^4 teaspoon pepper 1 onion (finely chopped)

112. Mix all ingredients together. Shape like a T-Bone steak. One inch thick. Broil in broiler from 8 to 15 minutes. After meat is brown on one side, turn and brown on other side.

113. BROILED STEAK

114. Place steaks in broiler or pan under low flame — When half done, salt and pepper. Baste with butter, lemon juice and wooster sauce. Mrs. Tom Hood

115. I Compliments of

116. C. E. JORDAN 6P CO.

117. THE delta's oldest & LARGEST FURNITURE DEALERS

118. LEONARD ELECTRIC REFRIGERATORS EMERSON & SPARTON RADIOS

119. Representing Americas Finest Lines of HIGH GRADE FURNITURE

120. Stores in GREENVILLE ^ CLEVELAND

121. Ufi^ 2>sCta^ Be^i Cook !BoolL

122. SPANISH STEAK

123. 3 lbs. round steak 1 cup chopped celery ^/2 cup flour 1 cup water

124. Vz cup butter 1 can tomatoes (No. 2.)

125. 1^/2 teaspoons salt Va teaspoon pepper

126. 4 large onions sliced 1 cup mincea gieen pepper 1 tablespoon minced parsley

127. Beat the steak well with the back of a heavy knife or wood potato masher. Cover with the seasoned flour and beat flour well into the steak. Dust off excess flour. Brown meat in the butter. Add remaining ingredients and cook until meat is tender.

128. Mrs. C. L. Switzer

129. CRANBERRY JELLY

130. Put berries and water on and let boil until berries pop. Add sugar and cook until, sugar is melted — about five minutes. If you wish it without the skins run through seive before adding sugar.

131. Mrs. H. L. Wells

132. HAPPY FEED STORE

133. "Where Your Dollar Buys More"

134. HAPPY FEEDS IN RED BALL BAGS POULTRY SUPPLIES - BABY CHICKS I HENS. TURKEYS, DUCKS, PHEASANTS

135. I P.O. BOX 2714 PHONE 365

136. GREENVILLE, MISSISSIPPI

137. UfU ^dia.\ !Be^i Cook Book

138. MEAT BALLS

139. 1 small onion chopped finely \2 cup finely chopped celery ^4 cup finely chopped parsley

140. 2 cloves garlic 1 egg

141. Salt and pepper to taste

142. Mix thoroughly

143. Make into balls and fry brown

144. Remove meat balls from skillet and fry:

145. 1 small onion chopped finely V2 cup celery chopped finely

146. 2 cloves garlic chopped finely V4 cup parsley chopped finely

147. Add to mixture:

148. 1 can thick tomato paste

149. IV2 pts. water

150. Let this cook for ten minutes then add meat balls Simmer slowly for three hours.

151. When meat balls and gravy have cooked three hours boil separately: V2 pound spaghetti in three quarts boiling water for 15 minutes or until done. Drain water from spaghetti and add the gravy.

152. Mrs. Joe Scoffield

153. CRANBERRY JELLY

154. Pick over and wash berries. Place in a stew pan with boiling water. Boil until all berries have popped (about 10 minutes). Pour into a seive — mash through as much pulp as possible. Add 2 cups sugar, return to the fire, bring slowly to a boil stirrin?? constantly so that all sugar is dissolved. Pour into sterilized jais or glasses.

155. Mrs. Thomas SeUars

156. Ufie ^rCtai. Bc±i (2oo^ Boo^

157. ROAST TURKEY

158. Kill turkey a day or two before it is to be cooked and keep on ice. Wash, drain, rub all over and on inside with salt and pepper. Lightly sift a little flour all over and then pat with a little brush dipped in warm water. Put turkey in roaster, with 4 stalks of celery and 2 medium onions. Put 2 stalks of this and 1 onion on the inside of the bird. Add 1 quart of hot water. Bring all this to a boil and put in oven on 350° for 1^/^ to 2 hours. It is hard to say how long to cook a turkey. If the bird is young and has had a quick growth and has not been allowed to eat the wild things in the woods, he will cook much quicker. Baste every 20 to 30 minutes and keep in oven Until fairly tender. Lift out of roaster and put on a shallow pan and brown. Baste well with only the fat in roaster. Carves better if you let it get cold. Mrs. Katy Wade

159. 1 small pan of very rich egg bread % loaf of bread (white) 3 medium size onions

160. 4 large stalks celery

161. Mix with stock from turkey and season with salt, black pepper and celery seed. Chop onions and celery stalk fine; cover with tur- key stock and boil until very tender. Separate loaf of bread and .heat thoroughly in oven; mix loaf of bread and egg-bread, and moisten with turkey stock; mix boiled celery and onion; add the 2 eggs beaten very light; and seasoning, and bake in a shallow pan. Vv'hen done, slice. Mrs. Katy Wade

162. irfzc ^stta\ BeU Cook "Book

163. BAKED DUCK (French Style)

164. 3 ducks (picked, washed, and left to marinate in the wine bath for at least 6 hours or overnight) stuff with dressing and bake in a moderate oven 1 hour or until done.

165. Wine Bath

166. Dash of all-spice 1 sliced onion

167. 1 sliced carrot Piece of celery

168. Sprig of thyme Bayleaf

169. Mix well and place ducks in the mixture, turning them from time to time so that all parts are marinated.

170. Use any dressing desired.

171. Geese, rabbits, birds, squabs, or pork roast is excellent pre- pared the same way.

172. CHICKEN CROQUETTES

173. 3 or 4 lb. Hen 3 or 4 limbs celery

174. 2 or 3 sprigs parsley 1 egg

175. Juice of one lemon Salt and pepper to taste

176. Boil chicken until done — then bone it. Grind chicken, celery and parsley together — Beat egg and add lemon juice, salt and pepper. Make" a medium white sauce. Add to this mixture.

177. Put in ice box to chill. Shape into bails. Dip in beaten egg, then in cracker crumbs. Fry in deep fat.

178. Mrs. John A. Metcalf

179. (•IVS^U^AllXStJlXS^'tAS^lXS^'l^^lXWlXS^'tV^^

180. H. N. ALEXANDER & SONS

181. Building Material

182. I Phones 74 & 75

183. iY7^ffi7rTsyr«i?y^i?y^i?yrfif?rtit7rriT7^i^^

184. rJ(U [heCia^ Be^i Cook "Book

185. CHICKEN PIE

186. 2y2 to 3 pound hen 1 tablespoon flour

187. V-i tablespoon onion V^ cup celery (chopped)

188. 1 green pepper (chopped) 4 hard boiled eggs

189. PIE CRUST

190. Boil chicken until tender with celery and onion, salt to taste. Save stock from chicken (about 2 cups). Cut chicken into medium size pieces. Add hard boiled eggs and green pepper. Make paste of water and flour to thicken stock. Put into a deep dish and put crust on top. Bake in oven until crust is brown. Serves six.

191. Mrs. Owen McCoy

192. SPANISH RICE AND CHICKEN

193. 1 two pound chicken 2 sweet red peppers

194. 2 bruised garlic cloves 4 tomatoes or Vz can 2 white medium onions Salt to taste

195. V2 cup cooking oil (olive) Va lb. Rice, 1 Bay leaf

196. Cut up chicken as for frying, fry in oil in deep frying pan; add garhc and cloves; cook chicken until tender and golden brown; add onions and peppers cut in slices; continue cooking until onions are part brown; add tomatoes skinned and quartered; add enough rice water or stock to cover, salt to taste, lay bay leaf on top so it can be removed later; cover and simmer until rice is done; add broth or water as needed.

197. Mrs. Dorothy Bell Griffin

198. CHICKEN A LA KING

199. 1 can cream mushroom soup 1 egg yolk

200. 1 cup cooked diced chicken V2 cup top milk

201. Vi cup pimento ^

202. Put soup in sauce pan, add milk gradually, stir, heat to boil- ing add chicken and pimento, cut in strips; add egg yolk, diluted with some sauce; serve on toast or in patty shells.

203. Mrs. Hugh Wiley

204. C7^ U::>du\ iBcif Coo^ "Boo^

205. 6 to 12 hard cooked eggs Salt and pepper to taste

206. CHICKEN PIE

207. 1 4 or 5 pound hen

208. Vz cup rice

209. Pie pastry or biscuit dough

210. Cook chicken with any desired seasoning until well done. Chop meat, grind skins and mix. Cook rice in one quart of broth. Into baking dish place rice and broth, chopped eggs and chicken. Cover top with pastry or small biscuit. Dot with butter and bake until brown. If pie is dry, make incision and pour in some broth or cream. Serves 12 to 15 persons.

211. Mrs. N. E. Wingate

212. BROILED CHICKEN

213. Select chicken weighing 1^ to 1% pounds.

214. Dress and wash. Split down back in halves. Place in shal- low pan. Baste chicken with 3 tablespoons melted butter. Sprinkle with salt and pepper. Place under broiler, set at 500 degrees. Baste with drippings every 10 minutes. Turn chicken after 25 minutes and cook other side 25 minutes. Cooking time 50 minutes.

215. Mi's. A. E. Landcaster

216. CHICKEN SALAD

217. 5 or 6 pound hen

218. 1 large stalk of celery

219. Dash of red pepper

220. Cook chicken till very tender with a little celery. Mash eggs with fork while still warm to shred them. Put in refrigerator to cool. Add rest of ingredients and mix well. Serves 15.

221. Mrs. Owen McCoy

222. »i:'VS/^'XS/J'vg/:'vs>!J!AS/'LVS/J'XS^'vS>^:'vft(j'v^^

223. Greenville Dairy Products Co.

224. Highway 82 Phone 53

225. Greenville, Mississippi

226. GRADE A PASTEURIZED JERSEY MILK

227. SrtiiY»v.r/sv(r/8\ir^iys\iri^rrs\h/s\.ry»\/:rs\

228. • Page 38

229. Ufis n^dicL\ !Bs^i Coo^ Boo^

230. STUFFED CRAB

231. 1 green pepper (minced)

232. 1 onion (minced fine)

233. Cook pepper and onion until soft, add parsley, crab meat, crumbs, a sprig of thyme, 1 or two bay leaves and eggs. Mix well, cook five minutes, fill crab shells. (If crab shells are not on hand use artificial sea shells, tomato baskets, or green peppers. This same mixture is delicious served on toast.

234. Mrs. Linda Haik

235. Salt and pepper

236. Dash of cayenne

237. CREOLE GUMBO

238. 1 large onion,chopped

239. 1 stalk celery, chopped

240. 2 tablespoonsful flour IV2 cups cleaned shrimp 1 quart hot water

241. 1 teaspoonful salt

242. % teaspoonful black pepper

243. 2 cloves garlic, chopped 1 green pepper, chopped 1 No. 2 can tomatoes

244. 2 sprigs parsley, chopped

245. Fry okra slowly in fat until soft, add onion, garlic and green pepper; fry until onion' is soft; blend in flour, add tomatoes, add re- maining ingredients, simmer slowly at least one hour. Gumbo should be dark and thick. If canned shrimp is used, add the last five minutes of cooking. Serve in soup. Mrs. Orville Cadenhead

246. FOSTER MOTOR COMPANY

247. Greenville, Mississippi

248. Serving the Delta in Greenville Since 1920

249. ^ If lew c/iulomobiles ^Uisea tyiulomootU Claris ana & eal Oc

250. cJjoay, ana (Render ^JJj/ork

251. 229 Main Street

252. CHURCH STALLINGS

253. Phone 530

254. SIDNEY STALLINGS

255. O)^ ^dia\ Bs^i Cook "Book

256. DEVILED SHRIMP HORS D'OEUVRES

257. 8 cooked shrimp V4 cup mayonnaise Curry powder

258. 8 rounds of bread

259. Va teaspoon Worcestershire sauce

260. Place 1 shrimp on each round of bread. Combine mayonnaise with Worcestershire sauce and add curry powder to taste. Top shrimp with sauce and garnish with small sprig parsley. Yield: 8 canapes. Mrs. Fred Krutz

261. 3 pieces of garlic (minced)

262. 1 sprig thyme

263. 3 bay leaves

264. Salt and pepper

265. Boiling water

266. SHRIMP GUMBO

267. 1 lb. okra (cut small)

268. 2 onions chopped 1 green pepper (chopped) V2. cup parsley (minced) 4 lbs. shrimp 8 crabs (parboiled)

269. Fry okra until brown, add onion and pepper. Cook until onions and pepper are soft. Add remaining ingredients, cover with boiling water and cook until done. (About 1 hour).

270. Linda Haik

271. STUFFED CRAB

272. 1 can white crab meat 1 cup celery, chopped fine

273. 1 small bell pepper

274. 2 boiled eggs

275. 1 small onion

276. 1 can mushroom soup Dash red pepper

277. Boil celery, onion and bell pepper until tender. Add every- thing together. Fill crabshells with above. Sprinkle with cracker crumbs and cheese. Bake at 350° until light brown. If you do not have crab shells, bake in casserole dish. Serves 6 to 8.

278. Mrs. Innocent Loyacano

279. CTKe ^dia!^ S^U: Coolt SBoo^

280. COCKTAIL SAUCE

281. yz cup catsup or chili sauce

282. Few drops tabasco

283. Vz cup finely chopped celery

284. Mix all ingredients together and put in screw top jar and store in ice box.

285. Horseradish to taste

286. Va teaspoon salt

287. BARBECUE SAUCE

288. 2^ cups tomato catsup 2 small pieces garlic, chopped fine 2 tablespoons red hot sauce Juice of one lemon

289. One onion chopped fine

290. Vz pound butter or margerine

291. Salt and pepper to taste

292. Cook all together slowly for one hour, stirring to keep from scorching.

293. BARBECUE SAUCE

294. ^A cup Lee and Perrin sauce

295. Vz cup mustard (with horseradish)

296. yz cup each celery, sweet pepper, onion

297. Vz cup vinegar

298. 1 tsp. each of black and white pepper

299. 1 tsp. red hot sauce Va cup lemon juice

300. Sinuner onion, celery and pepper in butter until tender. Add other ingredients together and simmer for 30 minutes.

301. The late Ernest Kelbier Sr.

302. HENRY T. CROSBY

303. "Delta Land"

304. LAND LOANS & INVESTMENTS

305. •l7Ir)^.^^1^rA^<^/av1l/»t1^)^^/s^1^^1^rtl^1^!^^!^^1r/Sv1^^^

306. OIU 2ir£ta'l iB«( Coo^ Booi

307. WHITE FRUIT CAKE

308. 2 tablespoons baking powder Va pound citron V2 cup pineapple 1 pound green cherries 1 pound almonds

309. Sift and measure flour. Use 2 cups for dredging fruits. Sift" 2 cups with baking powder and a pinch of salt.

310. Cream butter and sugar and mix as in any fruit cake. Beat egg whites and fold in last. Bake in low oven.

311. Mrs. Ernest Smith

312. 2 cups cocoanut (grated) V2 pound red cherries

313. DEVILS FOOD CAKE

314. 2 whole tggs 1/4 cake chocolate (3 sqs.)

315. Mix sugar and eggs; add milk and chocolate. Put on in top of double boiler and cook to the consistency of mush. Set aside to cool. In a bowl mix:

316. % cup butter (l^A sticks)

317. 1 cup sugar 2 eggs 2 cups flour

318. 1 teaspoon soda mixed in a little hot water 1 teaspoon vanilla

319. Add the cooked mixture and mix well. A cup of pecans may be added if desired. Bake in 375 degree oven until done. About 30 to 45 minutes. Do not over cook.

320. Mrs. Kate Sharkey

321. C7iSr U:^dka\ iSedf Coo^ ^ooH

322. FRUIT CAKE

323. 1 glass apple jelly

324. V2 pound cherries

325. 1^2 pound candied ginger

326. V2 pound pineapple

327. % pound orange peel

328. Soak fruit and spices over night in the grape juice — cream butter and sugar, add yolks of eggs to butter and sugar then add the coco and coffee — Dissolve soda in little water and pour into moifis.cs and add to rest of the mixture. Add the beaten egg whites and ha^f of the flour. Dredge the fruit in the other half of the flour and add the two mixtures. Bake very slowly 2 or 4 hours. Makes about 12 pounds. Mrs. C. C. Castillow

329. SPONGE CAKE

330. Mix all ingredients together bake in loaf of muffin pan. This makes 18 muffins. Mrs. Tom Hood

331. TATUM MUSIC AND APPLIANCE EXCLUSIVE CROSLEY DEALER

332. 01 507 Washington Ave. Phone 183

333. Greenville, Mississippi

334. O^ ^ctia'^ !B^^t Coo^ "Book

335. WHITE FRUIT CAKE

336. \^h. cups butter 6 eggs

337. 1 teaspoon vanilla 4 cups sifted flour 1 pound pecans 1 pound pineapple 1 pound white raisins

338. Mix 1 cup flour with fruits and nuts, sift other dry ingredients together, cream butter, add sugar. Add unbeaten eggs one at the time. Alternate flour and liquid, add fruit mixture last. Bake in slow oven. Mrs. Robert Mann

339. AMBROSIA CAKE

340. Vi cup butter

341. V2 teaspoon cinnamon

342. 2 teaspoons soda, mixed in buttermilk V2 cake chocolate

343. Vz teaspoon nutmeg

344. Mix and bake in two cake tins.

345. Boil until thick, then add:

346. 1 fresh cocoanut, grated 1 cup raisins

347. 2 oranges, grated

348. Spread between layers and on top. Then cover cake with

349. % cup sweet milk

350. Boil until forms hard ball when tested in cold water. Pour into 2 beaten egg whites. Beat until cool. Spread on cake.

351. Mrs. Hugh Wiley

352. rjkc ^ttta\ !Bc^t CooH !Boo^

353. WHITE LOAF CAKE

354. ^/^ cup butter 6 egg whites

355. V2 cup flour IVz cups sugar

356. 3 V2 teaspoons baking powder

357. Beat butter until creamy. Add sugar gradually. Mix dry ingredients. Add alternately with the milk and flour to the butter mixture. Add flavoring and fold in egg whites. Set oven at 300 degrees, raise temperature every 15 minutes until it reaches 350 de- grees. Bake one hour.

358. Mrs. Thomas Sellars

359. LADY CAKE

360. 1 stick butter

361. 2 level teaspoons baking powder

362. Vz cup milk

363. Whites of 5 eggs (beaten stiff)

364. Vz teaspoon lemon extract

365. Cream butter, add sugar, cream again. Alternate flour and milk. Add flavoring and baking powder. Fold in egg whites uglitiy. Pour into two 9 inch pans. Bake in 350 degree oven about 25 min.

366. Cook syrup until threads from spoon. Pour over egg whites, beating constantly. Use any desired flavor. Put between layers an:! ice over top. Miss Ann Moore

367. •?l^'l^>^I^L^l>S^.'l^l^-'lvS^'l^»>^:'y*A'l^^^

368. J^BHffiSffi^BSJB^iCTS

369. Joe Goir Nne €o#

370. STORE NO. 1 200 Washington

371. STORE NO. 2 601 Nelson St.

372. Greenville, Mississippi

373. C7)^ ^dia\ Bi^^e Cook !Book

374. ANGEL FOOD CAKE

375. Whites of 11 eggs 1 cup sifted flour

376. 1% cups sugar 1 teaspoon almond flavoring

377. Sift sugar 5 times and add gradually to well beaten whites. Sift flour 4 times, add cream of tartar and sift again. Then add flour and flavoring. Put in pan as quickly as possible after mixing. Bake at 350° for 1 hour. (Delicious baked in two layers which requires just 30 minutes cooking.)

378. "FROSTING"

379. 2 cups sugar 6 tablespoons water 2 egg whites 1 teaspoon vanilla 1/4 cup white com syrup

380. Put sugar, water aild syrup in sauce pan and cook until it forms soft ball in cold water. Turn off flame and let stand over burner while quickly beating egg whites. Pour syrup over egg whites beating constantly. Add vanilla. Beat until cool enough to hold its shape. Then spread on cake.

381. Mrs. W. N. Gist, Sr.

382. EGG NOG ICE BOX CAKE

383. 1 doz. almond macaroons 2 tablespoons gelatin 1% doz. lady fingers

384. Beat egg (separately) adding sugar to whites; add whiskey slowly to beaten yolks; dissolve gelatin in a little cold water add to yolks. Fold in whites of eggs (beaten stiffly) and whipped cream.

385. Line mold with lady fingers, after splitting so they will stand up around bowl. Use crumbs to line bottom of bowl. Add part of egg nog mixture — then a layer of macaroon crumbs. Continue until all mixture is used, leave in ice box over night. Top with whipped cream to which sugar is added. This takes % pint more cream.

386. Mrs. Tom Hood

387. UfU ^e[ia,\ lBii±t CooH !Boo/^

388. CARAMEL FUDGE CAKEL

389. Cream butter and sugar together ents and bake in a slow oven 40 minutes, powdered sugar.

390. 1 cup brown sugar 1 teaspoon baking powder 1 cup nut meats chopped salt to taste

391. Mix with other ingredi- Cut in squares and roll in Mrs. Ike E. Barnette

392. JAM LOAF CAKE

393. 4 whole eggs (beaten)

394. IVz cups seedless raisins

395. 1 teaspoon soda (dissolved in 1 cup buttermilk)

396. Cream butter and half of sugar; beat egg yolks light with other half of sugar; add to butter and sugar. Put soda in buttermilk; add with a little flour to this mixture, then add egg whites and rest of flour; add spices, raisins, pecans and jam. Bake in loaf pan.

397. Mi's. Walter Smith

398. ERNEST WALDAUER AGENCY

399. INSURANCE — REAL ESTATE

400. 105 South Poplar Street Phone 153

401. Greenville, Mississippi

402. C7^ ^^[ta\ Be^i Coofi HBooiz

403. RED DEVIL'S FOOD CAKE

404. ^2 cup water Vz cup cocoa 1% cups sugar 2^/2 cups flour % cup sour milk

405. Mix water, soda and cocoa, allow to stand while you cream butter and sugar; add eggs one at the time; beat well. Sift flour and add salt. Add flour to creamed butter alternating flrst mixture and milk. Bake 45 minutes in slow oven then spread with seven minute icing, (see frostings).

406. Mrs. Hobart Ogle

407. 1^/^ teaspoons soda 2 /3 cup butter 2 eggs

408. V2 teaspoon salt 1 teaspoon vanilla

409. DATE TORTE

410. ^/^ cup flour

411. Cream sugar and egg. Add flour, then other ingredients. Grease and flour pan. Bake 30 minutes in moderate oven. Angel food cake pan recommended or a pan 9 by 9. Serve with whipped cream. Mrs. T. B. Lewis

412. IV4 cups sugar

413. 2V2 teaspoons baking powder

414. THREE LAYER YELLOW CAKE

415. V2 cup shortening 3 eggs

416. 21A cups cake flour V4 teaspoon salt

417. Cream shortening; add the sugar slowly, beating in well. Add well beaten egg yolks and beat until well blended. Add vanila ex- tract. Sift together dry ingredients and add alternately with milk to first mixture. Mix in stiffly beaten egg whites. Bake in greased layer cake pans in a moderate oven about 25 minutes. This makes 3 layers.

418. FOR GOOD AND PROMPT

419. Chevrolet Service

420. Qlieunolet Speolaluti

Nutrition, whole recipe (rough)

Counts 58 of 73 ingredients. The other 15 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.