TOBACCO & CANDY CO

WHOLESALE DISTRIBUTORS

704-706 Washington Ave.

Phone 842

Greenville, Mississippi

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FOOL-PROOF FROSTING

1 cup white sugar 1/3 cup water

2 tablespoons karo syrup Pinch Salt 2 egg whites

Boil sugar, water, karo and salt together until it spins a thread then slowly pour over two beaten egg whites. Constantly beating, continue beating until frosting is thick, then beat in two tablespoons powdered sugar. Mrs. M. L. Ridgeway

ORANGE GLACE FROSTING

4 tablespoons sugar 4 oranges

1^ cups orange juice and water 3 tablespoons cornstarch

Dash of salt

Combine cornstarch, sugar, salt, orange juice and water; cook over direct heat 5 minutes or until it thickens. Add 1 teaspoon orange rind and sections from 4 oranges. Drained well, sweetened if neces- sary. Cool; spread between layers.

CARMEL ICING

2 cups sugar % cup milk

Put on and cook until sugar dissolves, cooking slowly. % cup sugar, in another small pan and melt over low heat. When melted pour in first part, cook until soft ball stage; set off to cool. Add 4 tablespoons butter; beat until creamy; add 1 teaspoon vanilla.

Mrs. Thomas Sellars

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BOILSD FROSTING

2 cups sugar Vi cup white com syrup

6 tablespoons water 2 egg whites

1 teaspoon vanilla

Cook the sugar, syrup and water together over a surface burn- er until it reaches a temperature of 240 degrees, or forces a soft ball in cold water. Turn off the fire and let the syrup stand over the warm burner while quickly beating the egg whites. Pour the syrup slowly over the beaten egg whites, beating with a spoon while adding the vanilla and beat until cold. This mixture will hold its shape when spread on a cake. If it cooks a little too much and hardens too rapidly add 1 tablespoon of hot water. If not cooked sufficiently it hardens. Add a tablespoon of powdered sugar. Put any left over frosting in a jar; cover tightly, and keep in refrigerator. It will keep fresh for a week. Then if necessary, add a small amount of hot water and beat until it is a good consistency to spread.

Mrs, William Lyon

WHITE ICING

4 egg whites 2 cups sugar

% cup water Z tablespoons white karo syrup

V4 teaspoon salt 3 tablespoons powdered sugar Vanilla to taste

Boil sugar, water and karo until it will form a- soft ball when dropped in cold water. Pour over well beaten egg whites and beat, beat, beat. Add powdered sugar and spread.

Mrs. R. N. Middleton

SEVEN MINUTE ICING

1 egg white (unbeaten) 7/8 cup granulated sugar

3 tablespoons cold water Extract

Place egg white, sugar and water in top of double boiler, place over boiling water and beat with beater for seven minutes. Add % teaspoon flavoring, beat and spread on cake.

Mrs. Hobart Ogle

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Greenley's

ffke (Sftore of Qfoulkfj oftnarlness

The home of nationally famous clothes for Men and Boys . . . and Smart Shoes for Ladies in addi^ don.

<=>L> egionaires make our store ^our neaac[uarters when m ^reenville

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SUGARLESS, BUTTERLESS CHOCOLATE SLICES

2 pounds Nestles chocolate drops 2 cups unchopped pecans

1 can Eiagle Brand condensed milk

1 teaspoon vanilla

Melt chocolate in double boiler; add milk. Beat until smooth; add nuts and vanilla. Line deep, narrow pan with wax paper, pour in mixture. Set in refrigerator until cold. Lift out and slice.

Mrs. H. L. Wetherbee

DATE COOKIES

1 cup chopped dates

1 cup granulated sugar

2 tablespoons water

1 teaspoon baking powder

1 cup chopped nuts

2 tablespoons flour 2 eggs

1 teaspoon vanilla

Mix nuts, dates, and add sugar, water, and beaten eggs. Add the flour, baking powder and vanilla to the mixture. Spread in pan and bake in moderate oven. Cut in squares when cold.

CHOCOLATE PECAN CRISP

Melt 1 stick butter, pour over 1 cup sugar and 2 tablespoons chocolate:

2 eggs beaten separately Vanilla

% cup sifted flour 1 cup pecans

Mix all ingredients, bake in shallow pan. Cut in strips. Dust with powdered sugar. Mrs. Tom Hood

UL^ ^eCta^ Bc^t Cook !Book

TOFFEE COOKIES

1 cup shortening

2 cups flour

2 tablespoons cinnamon

1 cup brown sugar 1 teaspoon vanilla % teaspoon salt % cup ground nuts

Cream shortening, add sugar. Add unbeaten egg yolk and vanilla. Sift flour, salt and cinnamon together. Add to the mixture a little at the time blending well after each addition. Pat out with hands to V4 inch in thickness on well greased cookie sheet, spread top with unbeaten egg white, sprinkle with ground nuts, mark in squares with silver knife. Bake 30 minutes in slow oven 275 degrees. Let cool on cookie sheet, lift off and bake in squares.

Mrs. R. O. Norris

PECAN ROLLS

^ pound butter

2 cups flour

2 cups chopped pecans

4 tablespoons powdered sugar 2 teaspoons vanilla Pinch salt

Bring butter to room temperature and cream until fluffy. Add powdered sugar and vanilla. Then work flour sifted with salt. Last, add chopped pecans. Break off bits of dough about as big as a small walnut and shape quickly into rolls about the size of your finger. Bake in slow oven (300°) about 40 minutes or until delicately brown. While still warm, roll in powdered sugar.

Mrs. Wiley Mock

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Vz cup pecans 1 egg

1 teaspoon baking powder

2 cups oat meal

1/4 cup sweet milk

OAT MEAL COOKIES

^/^ cup shortening 1 cup brown sugar ^/2 teaspoon soda 1 cup flour 1 teaspoon vanilla y^ cup cocoanut

Cream shortening and sugar, add egg beaten. Sift flour, baking powder, soda together. Add to creamed shortening, sugar and egg. Add oat meal, cocoanut, pecans and vanilla. Kneed until well mixed; drop i nspoonfuls on greased cookie sheet, mash flat with fork. Bake in moderate oven.

Mrs. Walter Smith

ORANGE NUT STICKS

Beat 4 whole eggs. Add 1 pound brown Sugar

2 cups sifted flour

2 cups pecans

18 orange gum drop wedges (ciit fine)

Mix all ingredients — ^Pour in a shallow pan. Bake slowly at 300 degrees for 30 minutes. Cut in strips; dust with powdered sugar.

Mrs. Tom Hood

% teaspoon salt

1 pkg. pitted dates 7V^ oz.

Vt. cup butter

DATE AND NUT BARS

Vt. cup flour

V2 teaspoon baking powder

1 cup brown sugar

1 cup nut meats

1 teaspoon vanilla

Sift the flour, salt and baking powder together. Beat the eggs until light and fluffy. Gradually add the sugar, beating while adding. Add dates and nuts which have been cut into small pieces. Add the dry ingredients, melted butter an vanilla. Pour into greased 7y4 X 101/2 X 2 inch pan and bake at 325° for 40 minutes.

Mrs. William Lyon

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OLD FASHIONED TEA CAKES

V2 cup butter

2 cups flour

% cup sugar

1 teaspoon vanilla

2 teaspoons baking powder

Beat butter and sugar to a cream; add the beaten eggs then the vanilla and lastly the flour and baking powder sifted together. Roll thinly, cut into rounds or diamonds and bake 10 minutes in a moderate oven. Mrs. H. H. Wells

ICE BOX TEA CAKES

1 cup butter 1 cup white sugar 1 teaspoon vanilla 8 cups sifted flour

Mix all ingredients. Work into two rolls. Put in ice box. Chill. Slice and bake. Mrs. Tom Hood

1 cup brown sugar

4 eggs (beaten together)

1% cups nuts

BUTTER FINGERS

2 sticks of soft butter

2 cups flour

2 teaspoons vanilla

4 tablespoons powdered sugar 1 cup finely chopped nuts

Mix all ingredients and roll in cakes about the size of your little finger. Bake in very slow oven 35 or 40 minutes. When cold roll in powdered sugar. Mrs. Kate Sharkey

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ICE BOX COOKIES

51/2 cups flour 1 teaspoon soda

3 eggs (slightly beaten) \^h. cups chopped nuts

1 cup brown sugar 1 cup granulated sugar

3 sticks butter

Sift flour once and measure; add soda and sift three times. Beat eggs whole; add sugar. Beat, then add hot melted butter. Beat, add nuts and flour. Let set in ice box until stiff enough to handle. Make into rolls and wrap in wax paper. Put in ice box overnight and slice V4 inch thick and cook in quick oven. Make rolls about 6 inches long and 2 inches in diameter. They are better when sliced thin. Dough must be kept in the ice box until sliced.

Miss Snodie Howard

OLD FASHIONED TEA CAKES

1/3 cup butter 3 cups sifted flour

% cup sugar V4 teaspoon salt

2 teaspoons baking powder V-x cup orange juice

1 egg Grated rind of 1 orange

Cream butter and sugar, add orange juice, rind and egg. Beat thoroughly. Add a little of this mixture at the time to flour, salt and baking powder. Place on a floured board and roll thin. Cut with a large, round cutter. Place on a greased cookie sheet, sprinkle with sugar. Bake in a moderate oven (350°).

Mrs. A. G. Wiley

"THE SHOE MEN" Greenville, Mississippi

The Name Plate over the door means as much to the auto- mobile owner as the Name Plate OR the car

England Motor Company

^o*J 3>ealeU. Since. 193.6

OIU licUa'^ BcU Cook JBooyf

DATE PUDDING

1 cup dates 1 cup sugar

1 cup shelled pecans 1 teaspoon baking powder

2 eggs beaten separately 1 tablespoon or more of flour

Dredge the nuts and dates with flour. Beat whites of eggs until stiff and fold in baking powder. Beat yellows in separate bowl and add the sugar. Now mix all together and bake in casserole at moderate temperature (about 350°) for 30 minutes or until eggs are cooked. Mrs. W. N. Gist, Sr.

WINE PUDDING

4 eggs Juice of 2 or 3 lemons

1/3 cup red wine 1/2 cup sugar

Break eggs in top of double boiler. Beat until frothy. Add lemon juice. Beat uhtil combined. Add wine, continue to beat over hot water until pudding thickens. Remove from heat. Pour into Sherbert glasses, chill and serve.

Mrs. Louis C. Davidson, Jr.

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GRATED SWEET POTATO PONE (Good) OLD FASHIONED

5 medium sized sweet potatoes 3 eggs beaten

1 can condensed milk V2 cup molasses

1 stick butter Cinnamon and nutmeg

MLx grated potatoe, eggs, milk, butter and molasses and add cinnamon and nutmeg. Bake in oven or pressuie cooker. If cooked i« pressure cooker, brown in oven. Mrs. H. L. Wells

MOCK CHEESE TART

36 Graham crackers • 6 eggs

2 cans Eagle Brand milk 1 stick butter

Juice and grated rind of 3 lemons

Roll graham crackers, cream butter and mix together; line a greased form mold fonning a pastry on bottom and sides, then fill with mixture made of:

Beat eggs separately, add lemon juice and rind to milk; add well beaten egg yolks, fold in stiffly beaten whites. Put into mold, sprinkle top with graham cracker crumbs. Start baking in moderate oven 300 degrees for 40 minutes then bake for 10 minutes on storage heat. Mrs. Kate Sharkey

Theater Bowling

Center Amusements j

Sport for the Entire Family

Soda Fountain Highway 82

117^ ^dta.^ !Beiit Cook !Booli

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CHEESE PIE

1 cup milk

1 teaspoon vanilla

^^ stick butter

Mix and cook in uncooked pie crust.

Mrs. H. L. Wells

6 eggs, if small, 4 if large IV^ cups sugar Pinch salt

ORANGE PIE

Grated rind of one orange

Large cup sugar

3 egg yolks (well beaten)

Juice of two oranges Heaping tablespoonful flour 2 tablespoonsful melted butter

Stir together sugar, flour, egg yolks, adding butter last. Cook- ed pastry.

Mrs. C. A. Parks

CUSTARD PIE

2 cups milk

V4 teaspoon salt

% cup sugar

V4 teaspoon nutmeg

% teaspoon vanilla

Beat eggs slightly, add sugar, salt, nutmeg and vanilla and mix well. Add scalded milk. Line pie plate with pastry and cook about five minutes. Pour in mixture and bake at 450° for fifteen minutes and 325° for 25 minutes. (If cocoanut pie is desired, add one cup grated cocoanut to filling mixture.

Mrs. H. H. Carroll

Jitney Jungle

Self-Service Food Store

GREENVILLE, MISSISSIPPI

Home-Owned Home-Operated A Greenville Booster

Your Money Stays in Greenville

L. E. BONNER

OWNER AND OPERATOR

CHARTER MEMBER

HENRY GRAVES POST NUMBER ONE

JACKSON, MISSISSIPPI

151^ F. A. RAINBOW DIVISION

PURPLE HEART AND OTHER CITATIONS

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HYPOCRITE PIE

Line pan with raw crust, a thin layer stewed fruit (peaches or apricots), cover with rich egg custard. Bake.

Mrs. C. A. Parks

LEMON PIE

% cup lemon juice Wa cups sugar

3 eggs separated y2 cup flour (sifted)

1 cup watA- Grated rind of 1 lemon

Mix sugar and flour. Add water and slightly beaten egg yolk. Then lemon rind. Cook until thick; take off stove and add lemon juice. Put in baked pie shell and top with stiffly beaten egg whites to which has been added 2 level tablespoons sugar for each egg Put in oven and bake until firm and brown.

Mrs. D. D.Gorton

PINEAPPLE PIE

% cup sugar 2^ tablespoons cornstarch

Pinch of salt 1 measuring cup crushed pineapple

y2 cup orange juice 3 eggs

Mix dry ingredients. Separate eggs, saving whites for mer- ingue. Beat egg yolks in saucepan, add dry ingredients alternately with pmeapple and orange juice. Cook in double boiler until thick. Bake in precooked pie shell until meringue is brown. This makes 1 9 inch pie. Mrs. Fred L. Feilder, Sr.

APPLE PAN DOWDY

In casserole dish, put a layer of sliced apples; then a layer of grated cheese; then a layer of cracker crumbs. Repeat until casserole is filled. Pour 1 cup of pineapple juice over this and bake until done. Yum! Yum! Lucy White

OIU ^eCiui BcU Cook Book

RHUBARB PIE

3 cups cooked rhubarb 1% cups sugar

2 eggs 4 tablespoons flour

Lump butter

Beat eggs. Add sugar and flour. Mix thoroughly. Add

cooked rhubarb and butter. Blend. Pour into a 9- inch pie pan

lined with unbaked pastry. Bake in moderate oven (350° F.) about

30 minutes. Mrs. Wiley Mock

APPLE PIE

4 or 5 tart apples % cup sugar

1 tablespoon flour 1 tablespoon butter

V4 teaspoon cinnamon

Sift flour, sugar and cinnamon together. Line pie plate with pastry. Slice apples in plate, sprinkle with flour mixture and butter. Add apple, sugar and butter until plate is heaping. Make top crust in strips. Bake and serve with cheese. Mrs. A. G. Wiley

THE FIRST NATIONAL BANK OF GREENVILLE MISSISSIPPI

CHARTERED 1887

MEMBER FEDERAL DEPOSIT INSURANCE CORPORATION MEMBER FEDERAL RESERVE SYSTEM

COMPLETE BANKING FACILITIES

U(U U:^dta\ IBr^t CooH "Boofi

LEMON ICE BOX PIE

3 egg yolks Juice of 2 lemons 1 can condensed milk

Beat eggs well then add condensed milk. Put in pie crust of vanilla wafers. Make meringue of egg whites. Brown in oven. Cool. Place in refrigerator. Mrs. David Bates

AMBROSIA PIE

Juice of 2 oranges Juice of 1 lemon

Grated orange rind 3 eggs (separated)

V2 cup flour (sifted) 1 cup grated fresh cocoanut

Mix sugar and flour. Add orange and lemon juice to this dry mixture. Add slightly beaten egg yoiks and orange rind. Cook until thick. Put in cooked pie crust. Add cocoanut on top then top with meringue. Brown. Always add 2 level tablespoons of sugar to each egg white. Mrs. D. D. Gorton

LEMON PIE

5 eggs (separated) Juice and grated rind of 1 lemon

1 tablespoon butter (melted) 1 cup sugar

2 tablespoons cream

Beat 5 yolks and 2 whites of eggs; add sugar, lemon juice and rind; add cream and butter. Pour into pie shell and cook until almost firm, leaving soft spot in center. Beat 3 egg whites for meringue, add- ing 1 tablespoon sugar for each white. Mrs. Tom Hood

PECAN PIE

2 cups brown sugar 2 whole eggs

1/3 cup milk 1/3 cup butter

Mix sugar with melted butter and eggs, which have been beaten. Put in uncooked pie shell and put pecans on top as thick as you wish. Bake 40 minutes or until crust is brown and filling is done. Do not have oven to hot. Mrs.. H. L. Wells

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AMERICAN LEGION

THE LEGION AUXILIARY

FROM fl FRIEND

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SOUTHERN PECAN PIE

1 cup pecans 3 eggs

1/3 cup sugar " 1 cup corn syrup

Vs teaspoon salt V4 cup melted butter 1-9 inch unbaked pie shell

Line pastry shell with pecans. Beat eggs, add corn syrup, sugar, salt and butter; turn into crust. Bake in hot oven 425 degrees for 10 minutes. Reduce heat to moderate (350°) and cook 40 minutes longer. Cool before serving. Mrs. Fred Krutz

CHOCOLATE PIE

2 eggs 1 cup milk

1 cup sugar 2 heaping tablespoons flour

1/3 cup coco lump butter

Beat egg yolks and gradually beat in sugar. Make paste of coco and flour with a little milk and add to yolk and sugar then add balance of milk. Cook in double boiler until thick and pour into partly baked pie crust and finish cooking. Then top with meringue and bake slowly until it browns. Mrs. R. R. Barwick

ANGEL FOOD PIE

Beat 4 egg whites until almost stiff. Add V^ cup sugar, add 1 teaspoon vanilla. Beat until mixture stands alone. Put into baked pie shell. Place in slow oven (300°) and bake until whites are slight- ly browned about 30 minutes. Remove from oven and allow to cool. Whip one cup whipping cream, add Vz cup sugar and Vz teaspoon vanilla. Spread evenly over the pie. Sprinkle with 1 cup nut meats ground.

1 cup flour 1 pinch salt

4 tablespoons shortening

Add enough ice water to hold mixture together. Bake in hot oven. Mrs. H. L. Wells

UfU n^t[ia.\ !Bcit Cook Book

MOLASSES PIE

3 whole eggs 1 scant cup sugar

1 tablespoon flour 1 cup molasses

1 lump butter 2 tablespoons buttermilk

Mix all ingredients eind bake slowly in unbaked pie crust.

Mrs. R. R. Barwick

KARO PECAN PIE

4 eggs well beaten 1 teaspoon vanilla

1 cup blue label Karo 1 cup sugar

3 tablespoons corn meal 3 tablespoons butter 1 pinch salt

Beat eggs well. Add other ingredients. Add chopped pecans.

Have pie shell partly baked. Pour mixtiu'e into the shell and finish

baking at 350°. Mrs. Thomas Sellars

"APPLE CRUM TOP PIE" FILLING

Shce 8 or 10 medium size apples very thin. Place in deep pan. Mix with 2/3 cup sugar. Dot with butter and nutmeg. Add 2 or 4 tablespoons water.

V2 cup brown sugar % cup butter

1 cup flour

Cream butter and sugar well. Then add flour, mix well, spread on top apples. Cook 35 or 40 minutes in moderate oven.

Mrs. A. D. Bradley

LEMON PIE

2 egg yolks 1 cup sugar

1 cup milk 2 heaping tablespoons flour

Cook custard in double boiler until thick, then add juice of 2 lemons, pour into partly baked pie shell, bake until done. Then put meringue on top and bake until it browns.

Mrs. R. R. Barwick

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ZWIEBACK PIE

1 box zwieback V2 cup melted butter

1/3 cup sugar 1 teaspoon cinnamon

Roll zwieback with rolling pin. Add melted butter and sugar, cinnamon. Mix thoroughly, spread in bottom of pan. (take out one cup of mixture for top.)

3 eggs 2 cups sweet milk

% cup sugar 2 heaping tablespoons flour

1 teaspoon vanilla

Beat yolk of eggs well. Add sweet milk to vanilla. Beat well and cook until thick, stirring constantly. Pour into crust.

Beat egg whites until stiff (without sugar). Spread over pie mixture. Sprinkle top with the cup of crumbs. Bake until brown.

Mrs. A. D. Bradley

LEMON PIE

3 eggs Butter (size of a walnut)

2/3 cup granulated sugar 2 lemons

1 tablespoon cornstarch \ 'Z cup milk ^

Beat sugar and egg yolk together. Add melted butter and j

corn starch; add milk. Stir well, add juice of lemons and grated rind ^

of one lemon. Pour into unbaked pie crust and bake slowly until \

custard is firm. Beat egg whites until stiff add 3 tablespoons sugar j

and spread on top of pie. Set in oven at 350° until light brown. I

Mrs. Lillie Roy \

UPSIDE DOWN LEMON CUSTARD

1 cup sugar 3 tablespoons flour

2 eggs Pinch salt 1 tablespoon melted butter 1 cup milk Juice and grated rind of one lemon

Melt butter in sauce pan, add milk, lemon juice rind and un- j beaten egg yolks. Sift in dry ingredients and beat well, fold in stiff- \

ly beaten egg whites. Pour into greased custard cups and place in \ pan that has been filled with about V\ inch water. Bake at 350 de- \ green for about 45 minutes.

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VANILA ICE CREAM (This recipe makes 2 gaL)

Vanila to taste 4 cups sugar 10 or 12 eggs

4 qts. milk

5 or 6 heaping tablespoons flour 1 teaspoon salt

Put milk in double boiler or large container over boiling wat- er. Blend sugar flour and salt while milk is heating. Dip up enough warm milk to make a paste with flour and sugar, stir paste into milk. Beat eggs and add to mixture. Stir until spoon coats. Cover with tight lid and turn flame real low. Cook 10 minutes. Stirring a few minutes. Cool; add vanilla in freezer.

Mrs. Wm. Taggart

CUSTARD ICE CREAM

4 eggs 2 cups sugar

1/3 cup flour 1 quart milk

2 tall cans evaporated milk Va teaspoon salt 1 pt. whipping cream

Separate eggs. Beat yolks and add dry ingredients which have been mixed. Add quart milk and cook until thickened in double boiler. Cool, add evaporated milk and cream whipped. Beat whites and add to mixture. Add vanilla to taste. If fruit is desired add when mixture is half frozen. This mixtvwe is not recommended for mechanical refrigerators, but for hand freezers.

Mrs. H. H. Carroll

KELVINATOR

223 Main Phone 373

GREENVILLE, MISSISSIPPI

17)^ ^E.[ta.\ !BeU CooH !Booli

CARAMEL CANDY

% cup sugar, browned 1 cup milk 1 cup cream

2 tablespoons butter 2 cups white sugar

Melt Vz cup of sugar until brown then add the scalded milk; add cream and cook slowly until soft ball forms when tested in cold water, then cool for a few minutes; add butter. Cut into squares be- fore too hard.

Helen Miller

BROWN AND WHITE KISSES

2 egg whites

1 teaspoon vanilla

% cups sugar

% cup bitter chocolate

Beat egg whites imtil stiff; add sugar gradually when thoroughly mixed pour in chocolate. Drop on pan lined with brown paper; bake 35 minutes in oven 275 degrees or until brown.

Floriana Donovan

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CHOCOLATE FUDGE (Without sugar.)

1 cup nuts (chopped) 6 marshmallows (cut fine)

2 seven ounce pkgs. chocolate

1 can Eagle Brajid Con. milk (nonsweetened)

Melt chocolate over hot water; stir in milk; add marshmallows. After all is melted remove from stove; add nuts, don't stir. Pour in dish to cool 4 or 5 hours. Then cut in squares. Mrs. H. L. Wells

CHOCOLATE FUDGE

2 cups sugar 1 teaspoon vanila

V2 cup water 2 tablespoons karo

1 tablespoon butter 2 tablespoons coco

Pinch of salt i/^ cup cream or whole milk

Boil sugar, karo and water until it threads. Add cream, butter, coco, vanilla and salt; stir until well mixed. Cook until soft ball forms in cup of cold water. Remove from heat and cool until luke warm. When cool beat vigorously. If it hardens too fast add a teaspoon cream at a time and continue to beat. When creamy add nuts and drop on a greased platter. j^ iq^^^i WiUiams

BUTTERSCOTCH

Pinch of salt 1 cup dark karo

1 cup sugar

1 stick butter

2 tablespoons water

Cook at a slow boil until a candy string and then pour m a pan. Mrs. Fred O'Bannon

CREAM CANDY, PULLED

3 cups sugar 1 cup of water hot or cold

Pinch of soda Pinch of salt

1 tablespo<:)n vinegar 1 lump of butter (size of walnut)

Dissolve on a slow fire and cook without stirring. Cook fast and when almost done drop a cup of cream in but do not let it stop boiling. When it threads drop a little in cold water, if it is hard enough to crack on cup, it is done. Pour on a buttered slab or dish. Let cooJ and pull for 30 minutes. Cream may be omitted.

Mrs H. L. Wells

OKe n:^e[ia,\ Se^f CaoH !Booli

SPANISH OMELET

(Prepare sauce first) Sauce

4 tablespoons bacon drippings

1 can tomato paste

1 cup stuffed olives (chopped)

1 tablespoons celery

1 cup english peas

1 tablespoon bell pepper

1 cup water

3 tablespoons onion

1 can tomatoes

Salt and pepper to taste

Brown onions, bell pepper and celery lightly in drippings — add tomatoes, tomato paste, salt, pepped and water. Cook slowly for 1 hour. Add english peas and olives sinuner for 15 minutes.

1 tablespoon cornstarch Vs teaspoon pepper 1 tablespoon cream % teaspoon salt

Separate eggs. Beat into yolks the cream, salt, pepper and cornstarch. Fold in beaten egg whites. Put in greased shallow pan and bake in a moderate oven until firm. Remove to hot platter — cut in half — ^pour part of sauce over half — place other half on top and pour remaining sauce over it.

Ifrs. George Helmd

C7^ ^c[icx\ Sc±t Cook !Boofi

Favorite Recipes Served the Legion by the Auxiliary Serving 100 People

^^^^^ 3 pounds sugar

12 — 46 oz. cans orange juice 4 — 46 oz. cans pineapple juice

4 cups lemon juice 8 — 46 oz. cans grape fruit juice

1 qt. cherries 1/2 gal. strong tea (base)

Mix all ingredients together and pour over crushed ice.

STUFFED TOMATOES

V2 cup prepared mustard

7 lbs. cottage cheese

Vi cup lemon juice

1 qt. relish (fine textured)

100 medium sized tomatoes

'^k can chopped chives

2 qts. mayonnaise

¥2 cup mincea parsley

1 cup chopped sweet peppers

Mix and season with salt and pepper. Peel tomatoes removing hard core. Scoop out part of centers, drain. Stuff with filling, place on lettuce and garnish with parsley.

CHEESE CARROTS

4 lbs. cheese (brick) 2 teaspoons onion juice

2 teaspoons salt 1 V2 teaspoons paprika

V^ teaspoon red pepper Parsley

Let cheese get room temperature (until soft). Form with palms of hand into small carrot shape. Place sprig of parsley in large end to form carrot top. Place on wax paper and chill. This makes about 150 carrots.

POTATO SALAD

¥2 bushel of potatoes 2 pints pimento

3 bunches minced celery 5 dozen hard boiled eggs

4 large bell peppers (chopped) 1 cup lemon juice

4 large onions (minced) 1 gal. mayonnaise

5 pints chopped pickles (sweet and dill)

Cook potaoes in jackets until tender. Combine all ingredients together. Season with salt and lemon juice. Chill. (Serves 100.)

C7i^ n::>dta\ !Bz^t Cooik "Book

BAKED HAM

1 ham (12 to 15 lbs.) 3 slices pinapple

Cherries 3 cups water

3 tablespoons brown sugar \k coco cola

V2 cup syrup fiom pickle or fruit juice

Bone ham and tie with string. Place in pan with water. Bake at 350 degrees for 2 hours. Drain drippings from pan. score ham and place pineapple and cherries on top. Baste with Coco Cola and syrup and bake for 1 hour. Total baking time 3 hours. (1 ham serves about 50.)

SPAGHETTI AND MEAT BALLS (Serves 100)

12 lbs. hamburger meat 3 lbs. onions

1 cup parsley (minced) 1 V2 lbs cheese, grated

2 stalks celery (chopped fine) 8 large bell peppers

12 teaspoons salt 8 teaspoons chilli powder

5 no. 2 cans tomatoes 8—8 oz. cans tomato sauce

4 tablespoons black pepper 8 — 8 oz. cans water

8 lbs. spaghetti 1 lb. box crackers

12 eggs 1 V2 lb. shortening or oil

Mix into meat, eggs, salt, chilli powder, cracker crumbs, cheese, black pepper, parsley and V4 chopped onion. Form into balls and fry until'brown.

Use drippings from meat balls and fry celery, bell peppers and onions until tender; add tomato sauce, tomatoes and balance of seasonings.

the photographs in this book were conceived and executed by

bern keating

photographer phone 2441 doJ^ B44d(UH^ greenville, miss.

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TOMATO RELISH

1 cup salt

4 lb. cabbage

6 large green peppers sweet

1 qt. onions (8 large)

1 gal. green tomatoes

2 hot peppers (seeded) 6 large red peppers, sweet

Chop fine and put into crockery all ingredients, sprinkle salt over top and let stand over night or at least 6 hours. Drain; then mix:

3 lb. sugar 2 teaspoons mustard 1 teaspoon celery salt 1 teaspoon cinnamon

1 teaspoon cloves 1 teaspoon tummeric

2 teaspoons gmger

Add chopped vegetables to this mixture and bring to a boil. Boil for 30 minutes. Put in hot jars and seal.

Mrs. Jack Meroney

ICE PICKLE

1 tablespoon tummeric

2 gal. water 5 lbs. sugar

5 sticks cinnamon

7 lbs. green tomatoes

2 cups lime

1 qt. vinegar

1 teaspoon mace

1 tablespoon whole cloves

Wash and slice tomatoes, soak for 24 hours in water and lime. Mix sugar, vinegar, mace; cloves and tummeric. Let come to a boil. Drain tomatoes and pour this mixture over. Soak 24 hours. Drain syrup and boil, then add tomatoes and cook 20 minutes. Re- move tomatoes and cook syrup until thick. Pour over tomatoes and put in hot jars and seal.

Mrs. B. J. Dottery

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DUTCH SALAD PICKLE

2 qts. gre«[i tomatoes 1 qt. cabbage

1 qt. onions 3 or 4 bell peppers (seeded)

Grind through coarse meat chopper; add % cup salt, cook a few minutes, then make dressing.

3 cups sugar 1 cup flour

1 can colemans dry mustard 1 tablespoon tummeric

2 qts. vinegar 1 qt. chopped cucumbers

Sift together sugar, flour, mustard and tummeric then slowly add 1 qt. vinegar, then remaining vinegar hot. Cook to consistency of starch. Add first mixture, bring to a boil. Add chopped cucumbers. Place in jars and s^d. Makes about 11 qts.

Mrs. Tom Hood

WATERMELLON RIND PICKLE

4 lbs. watermellon rind 1 gaL cold water

3 tablespoons slack lime 2 qts. vinegar

2 tablespoons whole allspice 1 tablespoon whole cloves

2 long pieces cinnamon 2 pieces ginger root

1 lemon peel 2 teaspoons salt

2 lbs. granulated sugar 1 qt. boiling water

Select firm, thick melon rind; remove all pink meat and green skin weigh; cut into cubes or strips. Dissolve the lime in the gallon of water add rind and let stand about 4 hours; rinse rind and cover until tender; let stand over night in cooking water. Combine all other ingredients and bring to a boil; add rind and boil gently imtil rind is clear. Remove spices, pack rind into hot jars and seal immediately.

Mrs. H. L. Wells

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MIXED PICKLE WITH MUSTARD DRESSING

1 qt. small cucumbers 4 green peppers cut fine

1 qt. of button onions 1 qt. of sliced green tomatoes

1 large cauliflower (separated into f lower etts)

Make a brine of 1 pt. of salt to four qts. of water and pour over green vegetables. Let stand 24 hours. Drain in colander.

Make dressing of 1 cup of sifted flour, 1 tablespoon of tum- meric, 6 tablespoons of ground mustard and V2 cup sugar.

Mix thoroughly. Make a smooth paste with cold vinegar. Add sufficient hot vinegar to this to make 2 quarts of dressing. Cook in double boiler until thick. Put in vegetables and heat thoroughly before sealing in hot mason jars. Mrs. Edmund Taylor, Sr.

LAUNDRY SOAP (Cold Process)

3 qts. water

1 can lye

2 qts. melted grease

3 heaping tablespoons borox-

Dissolve lye and borax in the cold water. It will become very hot. Let it cool, then pour in the melted grease, very slowly. (If grease is from boiled ham and has water in it then use a little less water and more grease.) Stir 20 minutes or longer. When cool and before it gets hard cut in cakes the size you want. Leave in pan until hard.

Mrs. H. L. Wells

(Obtained from Mrs. Nsainie Collins, Flemingburg, Ky.) Easy to make and good soap.

GENERAL SUGGESTIONS

1. When vegetables bum. place the boiler containing the food in cold water for a few minutes; then put the food in a second boiler or pan. This will remove the scorched taste from the vegetables.

2. Add grated raw potato to your soup when you have added too much salt. The potato will neutralize the salt flavor.

3. When you wish to remove clinging odors from your hands, wash them in water to which salt or baking soda has been added.

4. To remove garlic odor from hands, rub with dry mustard and wash thoroughly.

5. When preparing fiuit salad — ^bananas, peaches, pears or apples, sprinkle with lemon Juice as soon as they are cut. This will prevent discoloration from exposure to air.

6. An easy way of peeling tomatoes consists of picking up with a fork and exposing to gas flame foi- just a second. Ripe or un- ripe tomatoes may be peeled this way.

7. Lemons thoroughly heated before squeezing will give nearly double the quantity of juice obtained ordinarily.

9. In using a double boiler the food will cook more quickly if the water in the lower boiler is salted. Using Vi cup of salt to one quait of water.

10. To clean tarnished silver: Cover with sour milk let stand for one half hour then wash and dry.

11. A few crumbs added to scrambled eggs will improve the flavoi".

12. One teaspoon of com starch to each cup of sugar makes fudge a smoother texture.

Mississippi

13. If there is left over chicken, ham or beef, chop and season well. Spread on squares of pastry, moisten with a little milk, roll up like a jellie roll and bake in a quick oven.

14. A quick frosting for a cake can be made of mashed ripe bananas, sweetened to taste and combined with whip cream.

15. To clean windows, pictures, and mirrors add 1 tablespoon vinegar to each quart of hot water. Dip chamois skin in this wring dry and one application with chamois is enough to clean and polish unless window is particularly dirty then repeat the process.

16. To improve color and flavor in gravies burn Va cup of sugar in a skillet until very dark brown, stirring constantly. Add 1 cup water, stir until dissolved. Bottle and use a couple of tablespoons when making gravy or brown sauces.

17. Coffee pots and teapots should be soaked frequently in a solution of soda water to freshen them. It is also fo\md helpful to boil soda water in the coffee pot about once a week. Use 3 tablespoons soda in the water.

18. Cake making can be simplified if preparations are made before hand. Ingredients should be arrange on a tray before starting. Sift dry ingredients first into sheets of wax paper. Break egg whites first into the measuring cup and the small coating that clings to cup prevents butter from sticking to cup.

19. To store woolen blankets, afghans. etc., slip each into pil- low case. Add a few moth balls and a spoonful of black pepper. Sew up open end and store or hang up.

20. To strain drippings without a trace of burnt particles of food try this — place a paper napkin in a large tea strainer and pour the drippings through. Drippings will be clear and ready for use.

21 . When washing gloves do not squeeze out the water. Simp- ly fill the gloves with water (if not mesh or silk) and hang on the line. A surprise is in store for anyone that tries this method, as the gloves dry beautifully and look just like new. No pressing whatever is re- quired. A trial will convince.

22. Buy a small round bread board. Drive as many 1 inch nails in the board as you have door keys. Enamel the nails and board to match room it is to be kept in.

23. Waxing the breakfast room set will help greasy particles of food from sticking to it. Even children's greasy finger prints are easier to remove if the furniture has been waxed.

24. Salt and pepper equally mixed and placed in a large con- tainer near the stove is convenient and time saving. Sugar and cin- namon mixed in a sugar container saves steps and time in making cinnamon toast.

25. Always reserve water that rice or macaroni has been boiled in and use to starch oi-gandy and linens.

26. Cold baked potatoes can be rebaked by dipping in hot milk or greasing thoroughly and then baking in a moder.-^.te ovei\ about 15 minutes. Makes them taste as good as when first baked.

27. A little salt or soda on the dish rag will help loosen up stains on dishes. A trial wiU convince.

28. Use a cocktail fork to remove seeds from gi'apefruit. This helps to keep the juice from oozing out.

29. Minced olives and chopped pecans added to potato cakes will give added flavor and zest, turning a plain dish into a festive one.

30. When baking berry pies brush the unbaked crust with beaten egg white. The crust will not absorb the juices and be soggy.

31. Discarded slip covers make lovely kitchen towels.

32. If a tasty brown crust is wanted on biscuits or breads, do this — brush with evaporated milk and then sprinkle sparingly with salt.

33. When celery is expensive utilize all tender leaves. These are washed, patted dry between towels, then placed in a warm oven until dry. Parsley, thyme and mint is dried the same way. These are then packed in jars and used as needed.

34. Leather bags should be washed with lukewarm water and milk soap, then wiped off and polished with a rag moistened slightly with liquid wax.

35. White and sweet potatoes will bake better and require a shorter baking period if a pan of water is placed in the oven. A pan of water in the oven will also prevent cakes and food from burning or sticking.

36. Do not discard -tiny pieces of cheese, ham, chicken or meats. Mince them fine and season sauces or gravies with them. They may also be dipped into fritter batter and fried, then the family wiH have a treat of mixed fritters.

37. When out of wax for the linoleum use leftover starch from the week's wash. Makes the floor lovely and prevents sticky foods from hardening on the kitchen and dining room linoleum.

Join the Christmas Saving Club . . .

at one of the following banks

♦ COMMERCIAL BANK

♦ FIRST NATIONAL BANK

♦ GREENVILLE BANK & TRUST CO.

The Finest of Recipes

are printed in this book . .

°' . ..^k

The Finest of .a

Are, as Always,

To be Found

in the Delta

Nelms S Blum

Greenville, Mississippi

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