15th and Marshall Street

I Roanoke Rapids, N. C. I

I . Telephone 7-2562 . . |

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WHITE SAUCE FOR SCALLOPED DISHES

1 cup milk 2 tbsp. butter Vs tsp. pepper

2 tbsp. flour V4 tsp. salt

Melt butter in saucepan, add flour, stirring till mixture becomes foamy, but not brown. Add milk, continue stirring to insure smoothness, cook till thick- ened. Season.

WHITE SAUCE FOR CROQUETTES

3 tbsp. butter 1 cup milk Va tsp. pepper 3 tbsp. flour 1 tsp. salt

Melt butter in saucepan, add flour, stirring till mixture becomes foamy, but not brown. Add milk, continue stirring to insure smoothness. Cook till thickened. Season. Use equal amounts of white sauce and meat. Chill mixture before using.

CHEESE SAUCE

1 cup milk 2 tbsp. flour 1 egg yolk, well beaten

2 tbsp. melted butter Vs tsp. pepper 2 tbsp. grated cheese or margarine % tsp. salt Few grains paprika

Combine butter and flour. Add milk slowly, stirring constantly. Cook over hot water until thick and smooth. Pour over egg yolks, stirring constantly. Sea- son to tatse. Add cheese. Serve with vegetables, rice, macaroni or fish.

MINT SAUCE

Vz cup chopped mint leaves 2 tbsp. powdered sugar

% cup vinegar Few grains salt

Heat vinegar to boiling. Add remaining ingredients. Cool. Serve with roast lamb.

STEAK SAUCE

2 tbsp. butter 1 tbsp. chopped parsley

1 tbsp. lemon juice Salt and pepper

Cream butter. Add parsley. Season to taste. Add lemon juice slowly. Mix thoroughly. Serve with broiled steak.

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I WCBT--WKFM I

I FRIENDLY VOICES SERVING THE HOMEMAKER WHILE SHE TOILS |

I WCBT 1230 kc 250 watts |

E WKFM 98.5 mg 16,000 watts |

1 251 Roanoke Avenue Roanoke Rapids, N. C. |

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CREOLE SAUCE

V2 cup chopped onion 2 tbsp. salad oil 2 tbsp. sugar Vz cup chopped 2 cups canned V2 tsp. salt

green pepper tomatoes V2 tsp. pepper

Brown onion and green pepper in salad oil. Add tomatoes, sugar, salt and pepper and cook slowly for 30 minutes.

— Sara Crawford Wood

TOMATO SAUCE NO. 1

2 cups tomato soup 1 tsp. butter or margarine

1 tsp, chopped green pepper Salt and pepper

1 tsp. chopped onion

Heat tomato soup to boiling. Add onion, green pepper, and butter or mar- garine. Season to taste. Simmer 5 minutes. Serve with meats.

TOMATO SAUCE NO. 2

1 cup cooked tomatoes V2 cup water

2 tbsp. flour V2 tbsp. minced onion V2 tbsp. minced parsley 1 bay leaf

Va tsp. celery salt 1 clove

2 tbsp. melted butter Salt and pepper

Combine tomatoes, water, clove, celery salt, parsley, onion and bay leaf. Cover. Simmer 10 minutes. Strain. Combine butter and flour. Add tomato puree. Season to taste. Cook, stirring constantly, until smooth and thick. Serve with meats, fish or vegetables.

BARBECUE SAUCE

1 tbsp. prepared mustard 1 cup water

1 tbsp. Heinz Beef Steak sauce Salt and pepper to season

1 tbsp. catsup pepper if desired

1 cup vmegar

Mix and bring to boil. Pour on meat. Baste while cooking.

—Mrs. J. T. Gaskill

BARBECUE SAUCE

1 qt. vinegar V2 cup catsup

1 cup water 2 tbsp. Worcestershire sauce

1 stick butter or margarine 1 pod red hot pepper

Juice of V2 lemon 1 tbsp. sugar

Mix all ingredients and boil hard for few minutes.

— Mrs. Julian Glover

CHICKEN BAR-B-CUE SAUCE

1 stick butter 1 tbsp. catsup 1 pod hot pepper

V2 cup vinegar 1 tbsp. mustard 1 tbsp. flour

V4: cup water

Mix all ingredients and cook until thick. Baste while cooking chicken.

-Mrs. Perry Smith

PIES AND PASTRY

PASTRY FOR PIE CRUST

1 cup flour V4 tsp. baking powder V4 (scant) cup ice

1/3 tsp. salt 1/3 cup shortening water

Sift dry ingredients. Cut in shortening with two knives using crisscross mo- tion until particles are size of small peas. Add water a little at a time, working it in lightly with a fork. Wrap in wax paper and chill, or use immediately. Makes 1 8-inch pie shell.

— Mrs. Robert Vaughan

GRAHAM CRACKER CRUST

16 graham crackers 2 tsp. sugar

V2 cup butter 1 tsp. flour

Cream butter, add graham crackers rolled fine, sugar, and flour. Cream all together thoroughly. Press firm into bottom and sides of pie plate, using the finger tips. (Do not use a pyrex plate.)

CREAM CHEESE DOUGH

V2 lb. Philadelphia cream cheese 1 tsp. vinegar

Vi lb. butter 2 cups flour

Cream butter and cream cheese together. Add vinegar and flour and mix well. Roll in wax paper and put in regrigerator until stiff.

This dough can be rolled thin and can be used for crust for all meringue pies. This dough can be used for cokies also. Roll thin, cut in squares, then fill with preserves, roll and bake in rather slow oven.

When used for pie crust, be generous as dough shrinks a little when heated.

Be sure to try this for something different!

—Mrs. J. W. Harrell

3 egg whites 6 tbsp. sugar

To egg whites add sugar and slowly beat until stiff but not dry. Brown in a slow oven (325 degrees F.) 15 minutes or until slightly brown.

— Mrs J. W. Sears

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I LAND BROTHERS JEWELERS |

i If Your Silver Is Sterling YouTl Find Your Pattern at Lands

I SILVER SERVICES TO MATCH ALL PATTERNS |

I You'll Love A Gift From Land's In |

E Roanoke Rapids, N. C.

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BUTTER SCOTCH PIE

1 cup brown sugar 2 egg yolks 1 tsp. vanilla

Lump of butter, V2 cup sweet cream 2 egg whites

size of egg 2 tbsp. flour 3 tbsp. white sugar

Mix all ingredients and cook until thick. Pour into baked crust, cover with meringue made of two egg whites and white sugar. Brown in oven.

—Mrs. W. C. Elmore

COCOANUT PIE

IV2 cups sugar 3 eggs 1 cup milk

% stick butter 2 cups cocoanut 1 tbsp. flour

Beat sugar and butter until creamy, add eggs and beat. Add cocoanut, milk and flour. Pour in 9-inch unbaked pie crust. Cook in moderate oven until firm.

— Mrs. Edwin Akers

COCOANUT PIE

I cup shredded 2 cups milk 2 tbsp. butter

cocoanut 3 eggs % cup sugar

Steam cocoanut for five minutes in hot milk. Beat eggs, add sugar; stir into hot milk; add butter. Pour into unbaked crust. Sprinkle top with a little dry cocoanut. Cook till custard is set. Mrs. D. E. Moore

COCOANUT CREAM PIE

1 V2 cups scalded milk 1 tbsp. corn starch 1 cup shredded

1/3 cup sugar 3 egg yolks cocoanut

V4 tsp. salt 1 tbsp. butter V2 tsp. orange juice

Add sugar, cornstarch and salt to the egg yolks. Pour the scalded milk into this, return to double boiler, stir and cook until thickened. Add the butter, cocoa- nut and orange juice. Pour into a 9-inch cooked pie shell. Cover with meringue sprinkled with cocoanut. Brown the meringue in 325 degree oven for 12 to 18 minutes. —Mrs. D. L. Wheeler

PINEAPPLE PIE

V2 c. butter 1 tbsp. flour 1 ten-ounce can

1 c. sugar 3 eggs (separated) crushed pineapple

Cream butter and sugar and add beaten egg yolks, flour and pineapple. Mix and cook in top of double boiler until thick. Pour into baked, cool pie shell. Use the egg whites and make a meringue to spread over the pie.

— Edna Collier

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I Visit Your Rexall Store ... |

I ROANOKE PHARMACY |

I 199 Roanoke Ave. Telephone 7-5741 |

1 ROANOKE RAPIDS, N. C. 1

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LEMON MERINGUE PIE

1 cup sugar V4 cup cold v/ater 1 tbsp. grated lemon V2 cup flour (or Va 1 V4 cups hot water rind

cup com starch) Va cup lemon juice 3 egg yolks

V2 tsp. salt (2 lemons'; 2 tbsp. butter

Combine sugar, flour and salt. Blend in cold water and add hot v.-ater. Cook until thick; stirring constantly. Reduce heat and cook until clear ''5 to 8 minutes), stirring occasionally'. Add lemon juice and grated lemon rind and cook 2 minutes. Blend mixture slowly into egg yolks, slightly beaten. Return to pan and cook 2 m.inutes, stirring constantly. Add butter and cool. Pour into cooled baked pie crust. Top with meringue made of 3 egg whites.

—Mrs. J. W. Sears

LEMON MERINGUE PIE

2 cups sugar 2 cups water 2/3 cup lemon juice Vi tsp. salt 3 eggs 1 1/3 tbsp. lemon rind Vz cup cornstarch

Combine sugar, salt, and cornstarch. Add water and egg yolks, slightly beat- en. Cook on direct heat until mixture thickens, stirring constantly. Turn to low heat and simmer for 5 minutes. Remove from heat, add lemon rind and juice. Cool. Pour into baked pie shell. Top with meringue, using the 3 egg whites beat- en, to which 6 tbsp. confectioner's sugar are added. Brovrn meringue in oven.

!Mrs. Andrew J. Adkins

BROWN TOP LEMON PIE

3 eggs ¥4 cup lemon juice Pinch of salt

1 cup sugar 1 tsp. lemon rind grated

Separate eggs. Beat yolks and add H cup of sugar, juice and rind. Cook in a double boiler until thick. Let this mixture cool. Beat egg whites ver%- stiff, add the other ^2 cup of sugar slowly to egg whites, also pinch of salt. Fold egg yolk mixture into egg whites and place in baked pie shell. Put in oven imtil a golden brown layer forms on top. Mrs. Heath Lee

LEMON PIE

(Uncooked Crust)

2 lemons, juice of 3 eggs ^4 cup butter 1 lemon rind, grated 1 ^ 2 cups sugar

Cut butter into sugar. Add beaten eggs, lemon juice, and rind. Pour on unbaked pie crust and cook 30 minutes at 350 or 375 degrees.

—Mrs. R. E. Ford

1 TAYLOR ELECTRIC COMPANY |

I Crosley and Universal Appliances |

I Phone 7-3116 |

1 617 W. 5th St ROANOKE RAPIDS, N. C. 1

ORANGE LEMON PIE

1 cup sugar 5 tsp. cornstarch Grated rind of V2

4 eggs Juice of V2 lemon lemon

1 cup water Grated rind of 1 V2 tsp. salt

1 cup orange juice orange 2 tbsp. butter

Combine sugar and water and bring to a boil in a double boiler. Add corn starch, juice and rind of orange and lemon, butter and salt and cook until mix- ture is thick and smooth. Add beaten egg yolks and cook for 2 minutes. When cool, pour into baked pie crust. Cover with meringue and bake until slightly brown. Makes one 9 inch pie.

— Mrs. J. W. Pope

1 cup sugar Grated rind of 2 IV4 cups milk 4y2 tbsp. flour limes IV2 tbsp. melted 6 tbsp. lime juice 3 egg yolks butter

Mix sugar, flour and add lime juice and grated rind. Add egg yolks, slightly beaten, and milk. Add melted butter. Cook, while stirring, in double boiler until thickened. Soak 1 tbsp. Knox plain gelatin in 1/4 cup milk for 5 minutes. Pour custard from double boiler over gelatin and stir. Fold in stiffly beaten egg whites. Cool and pour into baked pie shell. Serve cold. Add green coloring if desired.

—Mrs. J. W. Harrell

CHOCOLATE CREAM PIE

2 cups milk Va tsp. salt 1 tbsp. butter 6 tbsp. flour IV2 sq. chocolate 1/2 tsp. vanilla 1 cup sugar 2 eggs, separated

Scald milk in double boiler. Add mixed dry ingredients and chocolate cut in small pieces. Stir until mixture thickens, then cover and continue cooking about 10 minutes. Pour slowly, mixture into slightly beaten egg yolks, stirring constantly. Return mixture to double boiler and cook 5 minutes more or until mixture is thick. Remove from heat; add butter and vanilla; beat a little. Pour into a 9-inch pie shell. Cover with meringue made from the two egg whites. Bake in a slow oven 325 degrees until delicately colored (about 15 to 20 minutes).

— Mrs. James Brown

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I THOMPSON COAL AND OIL COMPANY |

i Distributors of 1

I MOBILHEAT |

Fuel Oil and Kerosene ^

I 1315 Roanoke Ave. Phone 7-3564 Roanoke Rapids, N. C. | illllllllllllllllllllllllllllllllllllllllllllillllllllllllllllllllllllllllllllll^

CREAM CHOCOLATE PIE

3 squares chocolate V2 tsp. salt

2 Vi cups milk 2 egg yolks, slightly beaten

1 cup sugar 2 tbsp. butter

6 tbsp. flour 1 tsp. vanilla

Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with egg beater until blended. Combine sugar, flour, and salt. Add grad- ually to chocolate mixture and cook until thick. Pour small amount of mixture over egg yolks. Stir. Return to double boiler and cook. Add butter and vanilla and cool. - —Mrs. W. B. Allsbrook

CHOCOLATE PIE

1 cup sugcyf 2 squares chocolate 1 tbsp. butter V2 cup flour 3 egg yolks, beaten ] tsp. vanilla

2 cups scalded milk V4 tsp. salt

Mix flour and sugar. Pour mixture into scalded milk set over simmering water. Stir and cook until well thickened throughout. Cover and cook about 15 minutes. Stir 2 or 3 times. Add chocolate. Blend a small quantity of the hot mixture with beaten eggs. Combine with mixture in double boiler, cook, stirring constantly 2 or 3 minutes to cook the egg. Remove from fire, add butter and salt, stir until blended. Cool slightly. Add vanilla. Cool thoroughly before using. Cover with meringue. —Sara Cannon

CHIFFON CHOCOLATE PIE

V2 cup corn starch 3 egg yolks 2 tbsp. butter

2V2 cups cold milk 6 tbsp. cocoa 1 tsp. vanilla

V2 tsp. salt 1 1/3 cups sugar

Heat milk in top of double boiler. Mix corn starch, salt, cocoa and sugar. Add bit of hot milk, return to double boiler, and beat with rotary beater until smooth. Cook until thick, stirring frequently. Add butter. Cook ten minutes longer. Beat egg yolks. Stir into chocolate, cook for about five minutes more, stirring. Cool, add vanilla. Pour into baked pie shell. Cover with meringue made with three egg whites and 6 tbsp. sugar.

— Mrs. Julian Glover

CHOCOLATE-CHIP TORTE

2 egg yolks V2 tsp. vanilla 2V2 tbsp. sugar

2 V2 tbsp. sugar 1 tbsp. gelatin V2 cup Hershey's semi- 2/3 cup milk cup cold water sweet chocolate

Vi tsp. salt 2 egg whites 1 cup whipping cream

Beat egg yolks and sugar; add milk and salt. Cook in double boiler until thick, stirring. Add vanilla and gelatin, softened in the water. Chill until par- tially set. Fold in egg whites beaten with remaining sugar. Fold in chocolate. Pour into graham cracker crust, chill firm. Spread with whipped cream; sprinkle with additional chocolate chips.

Graham Cracker Crust

16 graham crackers 2 tbsp. butter (melted)

V4 cup sugar ' 1 tsp. water

Crush Graham Crakers, add sugar, melted butter and water. Press mixture firmly into 9 inch pie plate and bake in moderate oven about 10 minutes.

— Mrs. Clyde D. Liske

PECAN PIE

1 /3 cup butter 1 cup light corn syrup 1 tsp. vanilla

% cup brown sugar 1 cup broken pecan 1/4 tsp. salt 3 eggs meats

Cream butter and sugar. Add eggs, one at a time. Stir in the remaining ingredients. Pour into unbaked pastry lined pie tin. Bake at 375 degrees for 30 minutes. This pie is delicious topped with ice cream.

— Mrs. M. C. Newsom

PECAN PIE

3 eggs 1 cup Karo syrup 1 tsp. vanilla

1 cup pecans 1 cup light brown sugar

Beat eggs, add sugar, syrup and vanilla. Pour into unbaked crust. Sprinkle with pecans. Bake in slow oven at 300 degrees for 1 hour.

— Mrs. Lee Garner

PECAN PIE

3 eggs V2 cup sugar 1 cup pecans (cut)

1 cup Karo syrup 3 tbsp. butter

Cook syrup and sugar together until it forms soft ball. Beat eggs and pour hot syrup over them, beating all the time. Add melted butter and pecans. Cook at 300 degrees until done. —Mrs. J. R. Edwards

PECAN PIE

2 eggs 2 tbsp. flour 1 tsp. vanilla

1 V2 cups brown sugar 2 tbsp. mehed butter 1 cup pecan halves 6 tbsp. granulated sugar % cup milk

Beat eggs. Add sugar and flour and mix well. Stir in melted butter. Add milk and vanilla; and, lastly pecan halves. Pour into 9-inch unbaked pastry shell and place in oven preheated to 425 degrees F. After 10 minutes, reduce heat to 350 degrees and continue baking for about 45 minutes or until a knife blade inserted in the center comes out clean.

— Mrs. James Brown

CHESS PIE

V2 cup butter 2 eggs Vs tsp. salt

1 cup sugar Vs tsp. nutmeg V2 tsp. vanilla

Cream buter, add sugar. Beat eggs slightly, blend into butter and sugar. Mix in the remaining ingredients, pour into unbaked shell. Cook in moderate oven (350 degrees) until done. —Mrs. C. L. Wilhams

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