15th and Marshall Street

Ingredients

Contains: egg, milk, wheat, tree nuts, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup milk 2 tbsp
• 1 cup milk va tsp
• 2 cups canned v2 tsp
• 2 cups tomato soup 1 tsp
• 1 cup cooked tomatoes v2 cup water 2 tbsp
• 1 cup water 1 tbsp
• 1 cup vmegar mix
• 1 cup water 2 tbsp
• 1 stick butter
• 1 stick butter 1 tbsp
• 1 cup flour v4 tsp
• 1/3 cup shortening water sift dry ingredients
• 2 cups flour cream butter
• 1 cup brown sugar 2 egg yolks 1 tsp
• 1 cup milk % stick butter 2 cups cocoanut 1 tbsp
• 2 cups cocoanut 1 tbsp
• 2 cups milk 2 tbsp
• 1 cup shredded 1/3 cup sugar 3 egg yolks cocoanut v4 tsp
• 1/3 cup sugar 3 egg yolks cocoanut v4 tsp
• 1 cup sugar v4 cup cold v/ater 1 tbsp
• 2 cups sugar 2 cups water 2/3 cup lemon juice vi tsp
• 2 cups water 2/3 cup lemon juice vi tsp
• 2/3 cup lemon juice vi tsp
• 4 cup lemon juice pinch of salt 1 cup sugar 1 tsp
• 1 cup sugar 1 tsp
• 2 cup of sugar slowly to egg whites
• 4 cup butter 1 lemon rind
• 2 cups sugar cut butter into sugar
• 1 cup sugar 5 tsp
• 1 cup water grated rind of 1 v2 tsp
• 1 cup orange juice orange 2 tbsp
• 1 cup sugar grated rind of 2 iv4 cups milk 4y2 tbsp
• 1/4 cup milk
• 2 cups milk va tsp
• 1 cup sugar 2 eggs
• 3 squares chocolate v2 tsp
• 1 cup sugar 2 tbsp
• 1 cup sugcyf 2 squares chocolate 1 tbsp
• 2 squares chocolate 1 tbsp
• 2 cups scalded milk v4 tsp
• 1 1/3 cups sugar heat milk in top of double boiler
• 2/3 cup milk cup cold water sweet chocolate vi tsp
• 1 cup whipping cream beat egg yolks
• 3 cup butter 1 cup light corn syrup 1 tsp
• 1 cup light corn syrup 1 tsp
• 1 cup broken pecan 1/4 tsp
• 1 cup karo syrup 1 tsp
• 1 cup pecans 1 cup light brown sugar beat eggs
• 1 cup light brown sugar beat eggs
• 1 cup pecans
• 1 cup karo syrup 3 tbsp
• 1 cup pecan halves 6 tbsp
• 1 cup sugar vs tsp
• 86 white sauce
• 2 tbsp
• 3 tbsp
• 1 tsp
• 1 egg yolk
• 1 tbsp
• 87 creole sauce v2 cup chopped onion 2 tbsp
• 1 bay leaf va tsp
• 1 clove 2 tbsp
• 1 pod red hot pepper juice of v2 lemon 1 tbsp
• 1 pod hot pepper v2 cup vinegar 1 tbsp
• 88 pies
• 1/3 tsp
• two knives using crisscross mo- tion until particles are size of small peas
• 16 graham crackers 2 tsp
• 2 tsp
• 3 egg whites 6 tbsp
• 6 tbsp
• 89 butter scotch pie 1 cup brown sugar 2 egg yolks 1 tsp
• 2 egg yolks 1 tsp
• 2 egg whites size of egg 2 tbsp
• two egg whites
• 3 eggs 1 cup milk % stick butter 2 cups cocoanut 1 tbsp
• 3 eggs % cup sugar steam cocoanut
• 3 egg yolks cocoanut v4 tsp
• 1 ten-ounce can 1 c
• 3 eggs
• 1 roanoke rapids
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• 90 lemon meringue pie 1 cup sugar v4 cup cold v/ater 1 tbsp
• 3 egg yolks v2 tsp
• 2 lemons
• 3 egg whites
• 3 eggs 1 1/3 tbsp
• 1 1/3 tbsp
• 3 egg whites beat- en
• 3 eggs ¥4 cup lemon juice pinch of salt 1 cup sugar 1 tsp
• 3 eggs ^4 cup butter 1 lemon rind
• 1 lemon rind
• 1 taylor electric company | i crosley
• 91 orange lemon pie
• 5 tsp
• 4 eggs juice of v2 lemon lemon 1 cup water grated rind of 1 v2 tsp, 9 inch pie
• 3 egg yolks butter mix sugar
• 1/2 tsp
• 2 eggs
• 92 cream chocolate pie 3 squares chocolate v2 tsp
• 2 egg yolks
• 3 egg yolks
• 3 egg yolks 2 tbsp
• three egg whites
• 2 egg yolks v2 tsp
• 2 egg whites 1 cup whipping cream beat egg yolks
• 16 graham crackers 2 tbsp, 9 inch pie plate
• 93 pecan pie 1 /3 cup butter 1 cup light corn syrup 1 tsp
• 1/4 tsp
• 3 eggs meats cream butter
• 3 eggs 1 cup karo syrup 1 tsp
• 3 eggs v2 cup sugar 1 cup pecans
• 2 eggs 2 tbsp
• 2 eggs vs tsp
• salt
• parsley
• lemon juice
• pepper
• vinegar
• lemon rind

Also mentioned in the method: fish, worcestershire sauce

Directions

1. I Roanoke Rapids, N. C. I

2. I . Telephone 7-2562 . . |

3. ^llllllllllllllllllllllllllllllllllllllilllllllllllllllllllllllllllllllllllllllllllll^

4. WHITE SAUCE FOR SCALLOPED DISHES

5. 1 cup milk 2 tbsp. butter Vs tsp. pepper

6. 2 tbsp. flour V4 tsp. salt

7. 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.

8. WHITE SAUCE FOR CROQUETTES

9. 3 tbsp. butter 1 cup milk Va tsp. pepper 3 tbsp. flour 1 tsp. salt

10. 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.

11. CHEESE SAUCE

12. 1 cup milk 2 tbsp. flour 1 egg yolk, well beaten

13. 2 tbsp. melted butter Vs tsp. pepper 2 tbsp. grated cheese or margarine % tsp. salt Few grains paprika

14. 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.

15. MINT SAUCE

16. Vz cup chopped mint leaves 2 tbsp. powdered sugar

17. % cup vinegar Few grains salt

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

19. STEAK SAUCE

20. 2 tbsp. butter 1 tbsp. chopped parsley

21. 1 tbsp. lemon juice Salt and pepper

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

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24. I WCBT--WKFM I

25. I FRIENDLY VOICES SERVING THE HOMEMAKER WHILE SHE TOILS |

26. I WCBT 1230 kc 250 watts |

27. E WKFM 98.5 mg 16,000 watts |

28. 1 251 Roanoke Avenue Roanoke Rapids, N. C. |

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30. CREOLE SAUCE

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

32. green pepper tomatoes V2 tsp. pepper

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

34. — Sara Crawford Wood

35. TOMATO SAUCE NO. 1

36. 2 cups tomato soup 1 tsp. butter or margarine

37. 1 tsp, chopped green pepper Salt and pepper

38. 1 tsp. chopped onion

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

40. TOMATO SAUCE NO. 2

41. 2 tbsp. flour V2 tbsp. minced onion V2 tbsp. minced parsley 1 bay leaf

42. Va tsp. celery salt 1 clove

43. 2 tbsp. melted butter Salt and pepper

44. 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.

45. BARBECUE SAUCE

46. 1 tbsp. prepared mustard 1 cup water

47. 1 tbsp. Heinz Beef Steak sauce Salt and pepper to season

48. 1 tbsp. catsup pepper if desired

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

50. —Mrs. J. T. Gaskill

51. BARBECUE SAUCE

52. 1 qt. vinegar V2 cup catsup

53. 1 cup water 2 tbsp. Worcestershire sauce

54. 1 stick butter or margarine 1 pod red hot pepper

55. Juice of V2 lemon 1 tbsp. sugar

56. Mix all ingredients and boil hard for few minutes.

57. — Mrs. Julian Glover

58. CHICKEN BAR-B-CUE SAUCE

59. 1 stick butter 1 tbsp. catsup 1 pod hot pepper

60. V2 cup vinegar 1 tbsp. mustard 1 tbsp. flour

61. V4: cup water

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

63. -Mrs. Perry Smith

64. PIES AND PASTRY

65. PASTRY FOR PIE CRUST

66. 1 cup flour V4 tsp. baking powder V4 (scant) cup ice

67. 1/3 tsp. salt 1/3 cup shortening water

68. 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.

69. — Mrs. Robert Vaughan

70. GRAHAM CRACKER CRUST

71. V2 cup butter 1 tsp. flour

72. 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.)

73. CREAM CHEESE DOUGH

74. V2 lb. Philadelphia cream cheese 1 tsp. vinegar

75. Vi lb. butter 2 cups flour

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

77. 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.

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

79. Be sure to try this for something different!

80. —Mrs. J. W. Harrell

81. 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.

82. — Mrs J. W. Sears

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84. I LAND BROTHERS JEWELERS |

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

86. I SILVER SERVICES TO MATCH ALL PATTERNS |

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

88. E Roanoke Rapids, N. C.

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90. BUTTER SCOTCH PIE

91. Lump of butter, V2 cup sweet cream 2 egg whites

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

93. 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.

94. —Mrs. W. C. Elmore

95. COCOANUT PIE

96. IV2 cups sugar 3 eggs 1 cup milk

97. % stick butter 2 cups cocoanut 1 tbsp. flour

98. 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.

99. — Mrs. Edwin Akers

100. COCOANUT PIE

101. I cup shredded 2 cups milk 2 tbsp. butter

102. cocoanut 3 eggs % cup sugar

103. 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

104. COCOANUT CREAM PIE

105. 1 V2 cups scalded milk 1 tbsp. corn starch 1 cup shredded

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

107. 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

108. PINEAPPLE PIE

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

110. 1 c. sugar 3 eggs (separated) crushed pineapple

111. 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.

112. — Edna Collier

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114. I Visit Your Rexall Store ... |

115. I ROANOKE PHARMACY |

116. I 199 Roanoke Ave. Telephone 7-5741 |

117. 1 ROANOKE RAPIDS, N. C. 1

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119. LEMON MERINGUE PIE

120. 1 cup sugar V4 cup cold v/ater 1 tbsp. grated lemon V2 cup flour (or Va 1 V4 cups hot water rind

121. cup com starch) Va cup lemon juice 3 egg yolks

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

123. 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.

124. —Mrs. J. W. Sears

125. LEMON MERINGUE PIE

126. 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

127. 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.

128. !Mrs. Andrew J. Adkins

129. BROWN TOP LEMON PIE

130. 3 eggs ¥4 cup lemon juice Pinch of salt

131. 1 cup sugar 1 tsp. lemon rind grated

132. 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

133. LEMON PIE

134. (Uncooked Crust)

135. 2 lemons, juice of 3 eggs ^4 cup butter 1 lemon rind, grated 1 ^ 2 cups sugar

136. 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.

137. —Mrs. R. E. Ford

138. 1 TAYLOR ELECTRIC COMPANY |

139. I Crosley and Universal Appliances |

140. I Phone 7-3116 |

141. 1 617 W. 5th St ROANOKE RAPIDS, N. C. 1

142. ORANGE LEMON PIE

143. 1 cup sugar 5 tsp. cornstarch Grated rind of V2

144. 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.

145. — Mrs. J. W. Pope

146. 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

147. 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.

148. —Mrs. J. W. Harrell

149. CHOCOLATE CREAM PIE

150. 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

151. 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).

152. — Mrs. James Brown

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154. I THOMPSON COAL AND OIL COMPANY |

155. i Distributors of 1

156. I MOBILHEAT |

157. Fuel Oil and Kerosene ^

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

159. CREAM CHOCOLATE PIE

160. 2 Vi cups milk 2 egg yolks, slightly beaten

161. 6 tbsp. flour 1 tsp. vanilla

162. 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

163. CHOCOLATE PIE

164. 1 cup sugcyf 2 squares chocolate 1 tbsp. butter V2 cup flour 3 egg yolks, beaten ] tsp. vanilla

165. 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

166. CHIFFON CHOCOLATE PIE

167. V2 cup corn starch 3 egg yolks 2 tbsp. butter

168. 2V2 cups cold milk 6 tbsp. cocoa 1 tsp. vanilla

169. V2 tsp. salt 1 1/3 cups sugar

170. 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.

171. — Mrs. Julian Glover

172. CHOCOLATE-CHIP TORTE

173. 2 egg yolks V2 tsp. vanilla 2V2 tbsp. sugar

174. 2 V2 tbsp. sugar 1 tbsp. gelatin V2 cup Hershey's semi- 2/3 cup milk cup cold water sweet chocolate

175. Vi tsp. salt 2 egg whites 1 cup whipping cream

176. 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.

177. Graham Cracker Crust

178. 16 graham crackers 2 tbsp. butter (melted)

179. V4 cup sugar ' 1 tsp. water

180. 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.

181. — Mrs. Clyde D. Liske

182. PECAN PIE

183. 1 /3 cup butter 1 cup light corn syrup 1 tsp. vanilla

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

185. 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.

186. — Mrs. M. C. Newsom

187. PECAN PIE

188. 1 cup pecans 1 cup light brown sugar

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

190. — Mrs. Lee Garner

191. PECAN PIE

192. 3 eggs V2 cup sugar 1 cup pecans (cut)

193. 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

194. PECAN PIE

195. 2 eggs 2 tbsp. flour 1 tsp. vanilla

196. 1 V2 cups brown sugar 2 tbsp. mehed butter 1 cup pecan halves 6 tbsp. granulated sugar % cup milk

197. 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.

198. — Mrs. James Brown

199. CHESS PIE

200. V2 cup butter 2 eggs Vs tsp. salt

201. 1 cup sugar Vs tsp. nutmeg V2 tsp. vanilla

202. 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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