ACME OLDSMOBILE, INC

Telephone 7-2140

97 ROANOKE AVENUE

ROANOKE RAPIDS, N. C.

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DATE-APPLE TORTE

4 cups diced tart 2 tsp. baking powder V2 cup chopped dates

apples 1 egg 1/2 cup coarsely

1 cup sugar 1 tbsp. melted butter chopped nuts

V2 cup sifted flour 1 tsp. vanilla

Wash and pare apples, and cut in thin slices. Combine ingredients in howl. Stir till thoroughly mixed. Do not beat. Turn into greased, shallow baking pan. Bake in hot oven 400 degrees about 40 minutes till apples are tender. Cut in generous squares and serve hot or cold with whipped cream or vanilia ice cream.

—Mrs. John G. Clark

APPLE CRUMBLE

V2 cup sifted flour 1/3 cup butter tsp. nutmeg

% cup nonfat dry or margarine 1 tsp. cinnamon

milk 3 tbsp. sugar (optional)

(If apples are very sour sprinkle sugar over them first.)

Mix flour, nonfat dry milk, sugar, nutmeg, salt and cinnamon. Cut short- ening in with pastry blender or two knives until mixture is crumbly. Arrange apples in shallow well greased pan or baking dish. Sprinkle apples with flour mixture. Bake in moderate oven (350) about 25 minutes or until apples are tender Remove cover and bake ten minutes longer or until crumbs are brown. (Makes approximately 6 servings.) —Mrs. H. Murrell Hudson, Jr.

APPLE CRISP DELIGHT

6 to 8 apples, 1 cup sugar % cup all-purpose flour

quartered V2 cup butter 1 tsp. cinnamon

Place apples in buttered baking dish. Blend together butter, sugar, flour and cinnamon. Work until crumbly, then pack closely over apples. If apples are very dry, a little water may be placed in bottom of dish. Cook in preheated oven at 375 degrees, 45-60 minutes. Serve warm with a little whipped cream or lemon sauce. Serves 5-6. —Mrs. W. A. China

APPLE PANDOWDY

12 apples 1 tbsp. brown sugar 1 tsp. cloves

1 tsp. lemon juice V2 tbsp. butter V2 tsp. mace

2V2 cups molasses 1 tsp. nutmeg Pastry dough

Peel, core, and cut apples into eighths. Soak 15 minutes in cold water with the lemon juice. Pour off water. Add molasses, sugar, butter, and spices. Place in shallow bu ttered baking dish; cover with pie crust, bake 50 minutes in moderate oven. When slightly cooled, break crust with fork and stir together with apple. Simmer 10 minutes more, then serve hot with rich cream.

—Mrs. W. A. Thorne

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Compliments of 1

D. L. WHEELER LUMBER CO. |

Buyers of Standing Timber and Logs E

Tel. 7-3020 | ROANOKE RAPIDS, N. C. 1

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GLAZED APPLES

IV2 cups sugar

2 tbsp. chopped walnuts Grated rind of 1 lemon

IV2 cups water 2 tbsp. seeded raisins

Add water to sugar; bring to boiling point and boil for five minutes. Then add apples which have peeled and cored. Cook until apples are soft, turning fre- quently. Care must be taken that apples hold shape. Remove apples to a baking dish; fill centers with raisins, nuts and rind mixed together. Sprinkle apples generously with sugar and bake in moderate oven until well glazed. Meanwhile boil the syrup the apples were cooked in until reduced to one-half the quantity. Pour this syrup around the apples when they leave oven. Serve hot or cold, with or without cream. —Mrs. B. W. Israel

BAKED APPLES— DELICIOUS

6 medium size or 8

small apples, cored V2 cup raisins, seeded or seedless

cup chopped walnuts

cup water cup orange puice

3 tbsp. flour 1/4 1/3 cup sugar

V2 tsp. cinnamon V2

3 tbsp. butter V2

Arrange apples in greased baking dish. Fill centers with raisins. Combine flour, sugar, cinnamon, and butter; mix until crumbly; add walnut meats; sprinkle over apples. Pour water and orange juice around apples. Bake in moderately hot oven (375 degrees) 1 hour, basting every 15 minutes. Serve with cream, plain or whipped, if desired. Serves 6 to 8. Mrs. Julian Glover

APPLE NUT PUDDING

I cup chopped apples 1 tsp. vanilla V2 tsp. salt

% cup chopped nuts V2 tsp. cinnamon 1 tsp. baking powder

1 cup sugar 3 tbsp. flour 1 egg

Beat egg, add sugar. Sift dry ingredients over nuts and apples. Mix this with egg and sugar. Bake in greased baking dish, in a moderate oven 45 minutes. Serve with whipped cream. —Mrs. W. S. Batton, Jr.

APPLE PUDDING

4 apples V4 tsp. baking powder 1 tsp. nutmeg

V2 cup sugar powder 1 tsp. cinnamon

V2 cup flour 1 egg 1/4 cup water

Core apples, slice, place into buttered baking dish. Mix together the sugar, flour and baking powder. Add beaten egg. Pour over apples. Sprinkle with cin- namon and nutmeg. Pour water over all. Cook in moderate oven till done. Serve warm with cheese, whipped cream, or hard sauce.

— Mrs. Larkin B. Brown

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I "Studebaker's Really Rolling" |

I Don't Delay — See Us Now 1

I WALSER MOTORS, Inc. |

I Dial 7-3543 |

I 1319 ROANOKE AVE. ROANOKE RAPIDS, N. C. |

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GRAPE NUT PUDDING

1 pkg. lemon Jello

2 cups Grape Nuts 1 cup nuts

1 cup white raisins 1 cup cooked prunes 1 cup dates

1 tsp. cloves 1 tsp. cinnamon

Dissiolve Jello in 2 cups hot water. While warm add Grape Nuts, cut prunes, raisins and dates. Mix all thoroughly and add cloves and cinnamon. Chill and serve with whipped cream.

— Mrs. A. L. Hux

IV2 cups flour V4 cup sugar

MOLASSES PUDDING

V4 cup butter V2 cup molasses V2 cup boiling water

1 tsp. soda in hot water 1 tsp. ginger

1 tsp. nutmeg and allspice

Cream sugar and butter; add molasses and spices, flour, soda, water and egg. Bake in greased pan.

—Mrs. R. B. Purdy

ENGLISH PLUM PUDDING

1 lb. suet, chopped

2 lbs. raisins

V2 lb. citron, chopped 1 cup black walnuts

I cup brown sugar 5 eggs

1 lb. loaf bread crumbs

1 tsp. cinnamon V2 tsp. allspice V2 tsp. cloves 1 tsp. nutmeg

Beat eggs, add sugar, stir in dry ingredients, add fruit and suet. Put mix- ture in three coffee cans and steam about two and one-half or three hours. Serve with sauce.

— Mrs. Edgar Bryan

SWEET POTATO PUDDING

6 sweet potatoes 6 tbsp. butter (or veg- etable shortening)

6 tbsp. brown sugar Grated rind and juice of 1 lemon or 1 orange

2 bananas (optional) Cinnamon

Peel the cooked or baked potatoes and mash smooth. Add the melted butter and brown sugar, the lemon rind and juice, and beat thoroughly. Pour into a buttered casserole (lined, if you wish, with sliced bananas). Put more brown sugar and a little butter and cinnamon over the top, and bake one-half hour at 325-350 degrees.

— Miss Ruby Williams

ROCHELLE REALTY/I

I AUCTION AND PRIVATE REAL ESTATE SALES j

I We Buy and Sell i

1 FARMS AND CITY PROPERTY |

Roanoke Rapids, N .C. E

Phone 7-2551

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GRATED SWEET POTATO PUDDING

3 eggs 3 medium sized 1 cup sugar

V2 cup butter potatoes, grated 1 pt. sweet milk

Flavor with spice or vanilla. Bake in casserole till done.

— Mrs. J. M. Grizzard

PARADISE PUDDING

1 pkg. lemon Jello 12 marshmallows, 6 crushed macaroons

1 pt. boiling water cut fine 1 cup whipping cream

V2 cup blanched al- 12 maraschino 2 tbsp. sugar

monds (or other nuts) cherries, chopped Pinch of salt

Dissolve Jello in water. When thickened, beat to whipped cream consist- ency. Combine rest of ingredients. Add to Jello. Fold in whipped cream. Turn into mold. Chill overnight. Serves 8-10. Decorate with peaches, apricots, nuts, etc. Serve with whipped cream. — Mrs. F. S. Kemp

RICE AND SPICE PUDDING

2 eggs 1 Va cups cooked rice Va tsp. each nutmeg,

2 cups milk V2 cup brown sugar ginger, salt

% cup raisins V2 tsp. cinnamon 1 tbsp. powdered sugar

Separate the whites and yolks of eggs. Add to the yolks 2 tbsps. of the milk, and place the rest of it in a double boiler. Wash the raisins, put them in the milk, and cook about 15 minutes or until they are soft. Add the rice, cook 5 minutes more, then stir in the yolks, sugar, salt, and spices. Cook for 2 to 3 minutes, stirring well. Pour into the serving dish. Beat the whites, add the powdered sugar, spread on the pudding, and brown delicately in the oven. Serve very cold.

— Miss Ruby Williams

BANANA PUDDING

% cup sugar 1 tsp. vanilla 1/3 cup flour

1/3 tsp. salt 4 sliced bananas 2 eggs

2 cups scalded milk 2 tbsp. sugar Vanilla wafers

Line deep pie plate with wafers. Mix 3/4 cup sugar, flour, and salt. Add egg yolks slightly beaten and pour on gradually scalded milk. Cook in double boiler till thick, stirring frequently. Add vanilla. Cool. Put a layer of bananas on wafers, pour on layer of custard. Repeat process till all bananas and custard are used. Whip egg whites stiff. Beat in 2 tbsps. sugar Spread on top. Place in oven 325 degrees for 15 minutes to brown meringue. Serves 6.

— Mrs. D. E. Moore

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I HALIFAX AUTO SALES |

I Automobiles |

I 110 East 10th Street |

I TELEPHONE 7-3773 |

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CHRISTMAS PUDDING

2 cups crumbled, partially fresh bread 2 eggs, well beaten

4 tbsp. butter 2 tbsp. jam or preserves % cup sugar (strawberry or cherry)

V2 tsp. salt V2 cup chopped nut meats

V2 tsp. soda V2 tsp. vanilla

Cream butter and sugar together until fluffy. Cream in eggs. Add other ingredients, saving the soda for the last. Steam in a well buttered double boiler for two hours. Stir occasionally during first hour. When done let pudding stay in double boiler top until cool. Serve with whipped cream or a brandy sauce.

— Mrs. George N. Taylor

CHOCOLATE PUDDING

1 qt. milk 1 sq. chocolate 1 tbsp. corn starch

6 eggs 1 tbsp. flour 1 tbsp. vanilla

12 tbsp. sugar

Scald milk, 6 tbsps. sugar, and chocolate until chocolate is melted. Beat 6 yolks and 3 whites, stir in flour and cornstarch. Stir in liquid. Add vanilla. Bake. When done, cover with meringue made of the other 3 egg whites and 6 tbsps. sugar. Brown meringue.

—Mrs. C. L. Wilhams

MINNIE'S CHRISTMAS GARNISH

Arrange Christmas nests of parsley around ham or turkey. Place cran- berries, stuck on colored toothpicks, in center of parsley. Sprinkle with blanched almonds.

To garnish your Hors'd'oeuvres' platter — cut in half very large pink or purple grapes. Remove seed. Then stuff with a "bitey" cheese filling. Must be very cold.

—Mrs. J. W. Harrell

I A. O. GEORGE |

I The Cleaner |

i We build for to-morrow — By the service of to-day 1

I 8th and Monroe Streets Phone 7-6551 |

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A HARD SAUCE

V4 cup butter (or vegetable 2 tbsp. lemon juice

shortening) Salt V2 cup powdered sugar (Rum, if you like it)

Beat until fluffy. (Add 1/4 cup chopped nuts, if desired.) Chill in a bowl and serve with hot gingerbread, or any hot cake.

— Miss Ruby Williams

A WINE SAUCE

V4 cup butter V2 cup hot water Nutmeg % cup powdered sugar 1 cup sherry- Cream the butter, add the sugar gradually, and cream well. Add the nut- meg. Stir in the hot water, and add the wine. Miss Ruby Williams

LEMON SAUCE

1 egg V2 cup sugar 1 tsp. nutmeg

1 lemon 1 tbsp. butter V2 cup boiling water

Beat egg, add sugar, juice and grated rind of lemon. Stir in water grad- ually. Cook in double boiler until thick. Add butter and nutmeg.

— Mrs. F. S. Kemp

CHOCOLATE SUNDAE SAUCE

2 V2 squares Hershey 's unsweetened chocolate % cup sugar V2 cup cold watei Pinch of salt

Cut chocolate in pieces. Add to water, cook over direct heat for four min- utes, stirring constantly. Add sugar and salt, cook four minutes longer. Pour into jar and seal. When cool, store in refrigerator until needed.

— Mrs. Stanley Hutchinson

BUTTER SCOTCH SAUCE

1 beaten egg yolk V4 c. water 1/3 c. light corn

V4 c. butter 2/3 c. brown sugar syrup

Combine all ingredients and mix well; cook in double boiler until thick, stirring. —Mrs. George S. Wood

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I ROANOKE TIRE AND APPLIANCE COMPANY | I Your Goodyear Dealer |

I CUSTOM RECAPPING |

E Goodyear Tires — Exide Batteries

E Car and Home Merchandise 1

I GENERAL ELECTRIC APPLIANCES |

I 280 Roanoke Ave. Roanoke Rapids, N. C. |

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COCKTAIL SAUCE

V2 cup catsup 2 tsp. Worcestershire sauce

3 tbsp. lemon juice 1 tbsp. horse-radish

1/2 tsp. salt . ^ , 3 good dashes Tobasco

72 cup imely mmced celery

Mix ingredients well. Makes a little over 1 cup. Use on shrimp or oysters,

TARTAR SAUCE NO. 1

V2 cup mayonnaise 1 tbsp. minced parsley

1 tbsp. chopped onion 1 tsp. capers, if desired

1 tbsp. chopped green pepper IV2 tsp. tarragon vinegar, 1 tbsp. chopped pickle if desired

Combine all ingredients. Makes about 3/4 cup. This sauce is good to use with seafoods.

TARTAR SAUCE NO. 2

1 cup mayonnaise 1 tbsp. chopped stuffed olives

1 tbsp. chopped pickles or 1 tsp. chopped parsley pickle relish

Combine ingredients. Serve at once.

HOLLANDAISE SAUCE

V2 cup butter or margarine tsp. salt

V2 tbsp. lemon juice 1/3 cup hot water

2 egg yolks Few grains paprika

Cream butter or margarine. Add egg yolks one at a time. Beat thoroughly. Add seasonings and water. Beat thoroughly. Cook over hot water, stirring constantly, until thick and creamy. Remove from fire. Add lemon juice gradually, stirring constantly. Serve at once. Serve with broiled, baked or steamed fish, or with fish loaf. Also serve with steamed brocolli, etc.

WHITE SAUCE FOR VEGETABLES

1 cup milk 1 tbsp. butter V4 tsp. pepper

1 tbsp. flour V4 tsp. salt

Melt butter in saucepan, add flour, stirring till mixture becomes fo<umy, but not brown. Add milk, continue stirring to insure smoothness, cook till thickened. Season. Use half as much sauce as quantity of vegetable.

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I PURDY COAL & OIL COMPANY, Inc. |