who is able to complete this essay assignment?

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Q BILOXl'S •

• - OW,N COOK BOOK W.S.C.S. CIRCLE NO. l - FIRST METHODIST CHURCH

BILOXI, MISS .

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ACKNOWLEDGMENT

We wish to acknowledge the fine spirit of co-operation by the organization mem- bers and the community at large including the merchants and business firms, without which this cook book could not have been possible.

To the women of the community who contributed their recipes we say many thanks.

The Organization

OFFICERS

Chairman Mrs . Roy Mc Gee Mrs. W. B. Carr

Mrs. A.H. Brown Mrs . Fred Hartman Mrs. D. H. Squires

Vice Chairman Secretary Trea urer Spiritual Life Leader

Mrs. J. W, Compton Mrs. C. F. Groff Mrs. I. R. Mc Elroy Mrs. L .B. McLeod Mrs. R. G . Robinson

MEMBERS

Mrs . B. Z. Welch M;i~ Laura White Mrs. W. E. White Mrs. Roy Williams

-A- Biloxi 1 Miss .

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HORS D'OEUVRES 2 PICKLES 2 RELISHES

TID-BITS ON TOOTHPICKS Miss Mary Carr

I. l slice lunch meat, 1 slice Cheddar cheese , l Vienna sausage. Place cheese on meat and roll ove·r sausage. Slice in 1/2-inch pieces. Dip in any sauce desired ; stick on toothpick. II O Soak whole srimp in sauce of mustard and ground celery. Stick on toothpick. Ill O Cut boiled ham in small c ubes . Dip in mustard and vinegar , shake . Stick on toothpicks . IV. Chopped olives and bits of anchovies , melted in cream cheese. Sprinkle with paprika. Chill. Stick on toothpicks. V. Grind cooked chicken, season with celery , olives and Philadelphia cream cbeese o Use rolled cracker crumbs to form small balls. Let harden. Stick on toothpicks.

BREAD AND BUTTER PICKLES Irene Hoidisty Blandinsville , Ill .

12 me ium c uc umbers 6 m dium onions 2 Tbsp. flour 2 tsp. celery eed

2 c. sugar 2 Tbsp . turmeric 2 tsp. dry mustard 2 Co vinegar

Peel and slice cucumbers and onions; let stand in salt water overnight. Mix other ingredients , boil 1 minute, th n add drained cucumbers and onions. Boil 5 minutes . Seal in jars.

emu SAUCE 9 large ripe tomatoes 2 large onion l green pepper I tsp. cinnamon

l/2 c. sugar 1 c. vinegar 1 tsp. salt l tsp. allspice

Mrs. B. Z. Welch

Chop pepper , tomatoes and onions , add sugar , vinegar , spices and salt. Cook until thick.

PATRONIZE

YOUR

LOCAL

MER C -- H ANT

-1- Biloxi , Miss .

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-2- Biloxi 1 Mi ss ,r?'J

SQUPS 2 SALADS 2 VEGETABLES

OYSTER SOUP Mrs . Walter White

2 c. celery, diced 1 1/2 bunches green

onions , chopped 1 or 11/2 pt. warm

water 1 qt. milk 9 scalded

1/2 stick butter 2 Tbsp. flour ? rounding 1 pt. oysters Salt Pepper

Saute celery and onions in butter? add flour and brown. Add water and salt and pepper to taste. Add oysters and simmer until oyster s curl around edges. Next add scalded milk; simmer. Serve piping hot with crisp crackers.

APPLESAUCE SALAD

2 c . applesauce 1 unsweetened is b st

1/3 c. red cinnamon candy

1 pkg. lemon Jell- 0

Mrs. A. L. Frentz

2 pkg. Philadelphia cream cheese 2 Tbsp. mayonnaise 1/2 c. stuffed olives 1 sliced 1/2 c . nuts , chopped

H at applesauce and candy until candy is dissolved 1 add J ell-0 to hot mixture, Pour half of mixture into a square or oblong pan 1 s t in refrigerator to congeaU . Cream the cheese and mayo~aise . Add olives and nuts. Spread over congeal d layer 1 then pour in remaining mixture, return to r frigerator to t. Slice and serve on lettuce leaf. Top with mayonnais .

AVOCADO SALAD

1 avocado I box lime gelatin I 2kg. cream cheese 1/2 c. mayonnaise

Mrs. A. L. Fraitz

1/2 c. celery 1/2 green pepper 1/ 4 tsp. onion juice Salt

Dissolve gelatin in 2 c. water. Mash avoc ado and cream cheese , add mayonnaise 1 chopped eelery , chopped pepper , onion juice and salt. Add to gelatin when nearly set. Pour into shallow pan 1 let congeal 1 then cut into squares for serving.

PATRONIZE YOUR LOCAL MERCHANT

-3- Biloxi 9 Miss.

CHEESE SALAD

1 pkg. lemon Jell-O 1 No. 2 can crushed

pineapple , drained

Mrs. Byron Cunningham Clarksburg , W. Va.

1/2 pt. cream 2 c . American cheese , shredded

Make Jell-O and when it starts to congeal ~ whip it. Whip cream. Combine Jell-O and cream:1 whip again. Add pine- apple and cheese. Chill.

CHRISTMAS SALAD

J 1 pkg. lime Jell-O I small can evaporated

milk 1 small can crushed

pineapple 2 Tbsp. lemon juice

Mrs. J . J . Pendergrass

1/2 c. salad dressing

Wharton :1 Texas

I c . maraschino cherries :1 drained and chopped

A few mint leaves

Dissolve J ell-O in 1 c . boiling water :1 add pineapple and cherries, saving some of the latter for decoration. Add lemon juice . and salad dressing. Add milk and place in cold part of refrigerator at once. When molded :1 decorate with cherries and ·mint leaves. Parsley can be used if mint is not available :1 but use sparingly.

CRANBERRY SALAD

1 env. Knox gelatin 1 1/2 c. water 1 c. sugar

Mrs . Russel Hall Clarksburg , W. Va.

1 pt. cranberries 1/4 c . celery , diced . 1/2 c . nuts , chopped 1/2 c. crushed pineapple , drained

Cook cranberries in 1 c . water until thick. Add sugar ; dissolve gelatin in 1/2 c. water. Stir hot cranberries into gelatin. Cool , add remaining ingredients and chill.

FROZEN FRUIT SALAD

1/4 c. sugar 1/2 tsp. salt I 1/2 Tbsp. flour I egg 3/4 c. pi_neapple juice 2 Tbsp. white vinegar 2 -3 Tbsp. mayonnaise 1 pkg. cream cheese

Jane Martiniere Greenville , Ala.

1 c. cream , whipped

3 bananas :1 mashed 1 c . pineapple , diced 1 c . pears :1 cut up I doz. maraschino cherries , cut

up 1/2 doz. marshmallows :1 cut up

-4- Biloxi , Miss.

FROZEN FRUIT SALAD (Continued)

Mix sugar , salt { flour :1 egg , pineapple juice and,· vinegar. Cook slowly until thickened :1 remove from heat and cool. Combine cream , bananas , pineapple, pears , cherries, mar- shmallows , cream cheese which has been creamed with mayonnaise . Mix sauce, cheese and fruit well and freeze .

PARTY SALAD

I pkg. lime J ell-O 1-3 oz . pkg. Philadelphia

cream cheese 1/2· pt. whipping cream

Mrs. Presley Werlein

2 Tbsp. mayonnaise I large can fruit cocktail :1

drained

Measure juice from fruit , add enough water to make 2 c . liquid for J ell-O. J:,et J ell-O chill until syrupy. Whip cream. Mix mayonna~e with cream cheese until smooth. Add drained fut~ fold in whipp~d cream. Add chilled Jell- t- O. Pour into 12:,r:8-inch pan., Chill until firm. Cut into 12 squares. Se r ve on lettuce with mayonnaise~and cherry.

RAW CRANBERRY SALA:O, Mrs. Arthur Taylor Como , Miss.

1 pt. cranberries , ground 1 unpeeled apple , ground 2 oranges , 1 peeled , 1

unpeeled

3 c. sugar I pkg. cherry J ell-O I pkg. lemon Jell-O

Dissolve Jell-O in 2 c. boiling water. Let thicken slight- ly. Add other ingredients and mold. This amount will fill IO or 11 - inch molds.

SOUP SALAD

$ Philadelphia cream cheese

2 small cans Campbell's tomato soup

2 Tbsp . Knox gelatin

Mrs . Billy Snider Natchez , Miss.

1/2 c. cold water l c . mayonnaise 11/2 c . celery , pepper :1 onions :1

or any other vegetables , chopped

- Dissolve gelatin in water ~ bring soup to boil. Whip in

cream cheese and when cold mix with vegetables and top with mayonnaise to serve. Set in refrigerator a few hours to congeal before serving.

P A T R O N I Z E Y O U R L O C A L M .E R C H A N T

-5- Biloxi , Mi ss.

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,"--- BAKE~:e~NT

I medium eggplant I Tbsp . bacon fat 2 Tbsp . flour , level

Mrs. Bess White

I large onion I egg 1/2 c . grated cheese

Peel eggplant and boil until tender in salt water. Saute onion in bacon fat. Add to it the mashed up eggplant , flou r , well beaten eggs , salt and pepper to taste. Place in cass- erole and bake slowly until almost brown. Sprinkle with cheese and brown .

BEETS Mrs. John Martinere , J r .

1/2 c. sugar I Tbsp. cornstarch 1/2 c . vinegar I tsp. salt I small can beets , drained

Cook sugar, vinegar , cornstarch and salt until blended. Add beets and cook until beets are h ated , about 3 m inutes.

STUFFED IRISH POTATOES Mrs. J. R. Mc Ler oy

8 medium potatoes I sweet pepper 5 strips bacon , crisp

I large onion 3 sp r igs parsley Salt and pepper to taste

Cut potatoes lengthwise , sc r ape out centers. Cook potatoes , cut up onions and peppers , parsley , salt and peppe1 in bacon drippings. Add crushed bacon and put in potato shells. Bake with enough water to steam done ~ l hour in a slow oven. Write An ·Extra Recipe Here ~

-6- Biloxi , Miss.

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MJiAT 2 FIS~ a POULTRY

BARBECUED RIBS Mrs. Walter Cline Ozark, Ala.

Spareribs 1 large onion I c. tomato catsup I bell pepper 1 Tbsp. vinegar Celery 1 Tbsp. sugar Hot sauce and pepper 9 dash I Tbsp. Worcestershire sauce

Have spareribs cut in small pieces. Sear on both sides in small amount of grease and remove from pan. Mix cat- sup , vinegar 9 sugar , worcestershire sauce, hot sauce , pepper , steak sauce with 1/2 c. water , salt and pepper. Brown onion 9 green pepper , celery , add sauce and bring to boil. Place spar ribs in casserole and pour over them the sauce . Cover and bake in slow oven for 3 or 4 hours.

BEEF ROLLS Mrs. J. E. McGee Houston 9 Texas

2 slices round steak 9 2 cans bouillon cut thin or consomme

2 slices bacon , chopped Salt and pepper to taste 1/2 onion , chopped

Mix onion and bacon. Cut steak in small pieces , put a spoonful of onion and bacon on each piece. -Roll up and fasten with toothpicks. Brown rolla ' in hot fat 9 add the bouillon or consomme; let simmer an hour or until tender. Add 2 Tbsp. catsup and 1 Tbsp. vinegar 9 if desired.

CABBAGE ROLL

1 head cabbage I lb. ground beef 1/2 c . celery , chopped 1 onion 9 chopped I small can tomatoes

Mrs . Nellie Holliman

I c. raw rice 1 green pepper , chopped 4 cloves garlic, chopped I block butter Salt 9 pepper and paprika to taste

Cut heart from cabbage and steam whole cabbage until wilted. Drain off water and separate leaves. Mix all other ingredients together , saving half the butter to pour over the top. Put l heaping Tbsp. of mixture on each leaf and roll up. Place in pan , pour on 2 c . water and remaining butter. Cover with tight lid and cook over slow fire for 1 hour.

PATRONIZE YOUR LOCAL M ,ERCHANT

-7- Biloxi , Miss.

CHEESE PUDDING

1 c . grated cheese I c . grated bread crumbs 1 Tbsp. butter Pinch soda

Mrs. John Mcuee

2 c . sweet milk 1 egg Salt and pepper

Mix ingredients and bake 15 minutes in 350 deg. oven.

CHOP SUEY - USING LEFTOVERS Mrs. F. B. Hartmann

4 Tbsp. bacon fat 1 c : cooked pork , diced 1 c . cooked beef , diced 2 c. water 1 c . cooked rice

I tsp. salt 1 c . celery, diced 1/ 4 c. green pepper, chopped 3 Tbsp. onion , chopped 1 c . cooked red beans

Heat pork and beef in fat until brown. Add salt , green peppe.r, onion and cook slowly in covered pan 20 minutes. Add other ingredients and cook gently , stirring frequently as mixture thickens .

EGuS AND MUSHROOMS

Hard boiled esgs Bread crumbs Grated cheese · Mushroom soup

Mrs. B. Z. Welch

Parsley , chopped Pimento Green peppers

Cut hard boiled eggs into buttered pan, use as many eggs , as desired. Cover with bread crumbs. Thicken mush- room soup and season with green pepper , parsley , pimento , pour over bread crumbs and cover with another layer of bread crumbs. Sprinkle generously with grated cheese. Brown in moderate oven.

HAMBURGER PIE

1 medium onion 1 lb. ground beef 1 No. 2 can green beans 1-10 oz. can condensed

tomato soup

Jo. Claire Brown Clarksburg , W. Va.

5 medium sized potatoes

1/2 c. warm milk 1 egg 1/2 tsp. salt 1/2 tsp. pepper

Brown chopped oni on in fat, add meat and seasonings , brown. Add beans and soup. Pour into greased casserole. Cream cooked potatoes with seasonings and egg , put on top of casserole. Bake in 350 deg. oven for 30 minutes.

-8- Biloxi , Miss.

WIENJKBEANIE

I can red kidney beans I can Vienna sausages I c . tomato soup or

juice

Mrs. R. K. Wright Portland, Oregon

I c . American cheese , grated I small onion , chopped 1/ 4 c. bread crumbs 1 Tbsp. butter £- Salt and pepper to taste

Cook onion in butter to golden brown. Cut sausages in thirds and add to beans. Add soup or juice , stir in onion. Heat thoroughly and when ready to serve , add cheese and crumbs.

CREAMED OYSTEilS

2 Tbsp. flour 2 Tbsp . ibutt r

l pt. cream I qt. oysters

Mrs. S. C. Broom

Make a thin sauce of butter , flour , cream salt and peppe r . Add oysters and simmer until oyste;s curl at edges. Remove from fire and serve on toast.

FRENCH FRIED SHitIMP

I lb. shrimp I c . br ad crumbs

Mrs. J. W. Compton

I egg Salt and pepper

Hull shrimp , split down back . Sprinkle with salt and pepp~ r; let stand and drain. " Beat egg , dip shrimp in egg, then m bread crumbs. F ry m hot fat until golden brown.

GUMBO A LA CREOLE Mrs. Myron Cole

2 lb. raw shrimp , cleaned 1 large pepper, cut fine 1 can tomato paste · l qt. okra 1 can tomatoes , large 2 Tbsp. file 2 large onions, chopped Salt , pepper, bay leaf 2 stalks celery, cut fine 1 qt. water

1 Tbsp . flour

Brown onions in shortening or butter. Add flour and brown ligh!lY , put in tomatoes , peppe r, eel ry, okra; cook 1/2 hour with water. Add shrimp and cook until tender. J ust before serving 1 add file. Serve on boiled rice.

PATRONIZE YOUR LOCAL MERCHANT

-9- Biloxi , Miss.

LITTLE PIGS IN BLANKETS Mrs. Tull Carter

Oysters Bacon

Salt and pepper Toothpicks

Drain oysters dry as possible , salt and pepper. Roll each oyster in slice of bacon and pin with toothpick. Fry in deep fat until brown and crisp .

MINCED OYSTERS

50 oysters 1 large onion 1/2 c. parsley 1/2 c . celery

Mrs. W. T. Bolton

1 stick butter 1 egg Cracker crumbs

Cut oyster into small pieces. Mince onion , parsley , celery. Then , mix all ingredients 9 put in iron pot; cook slowly, adding enough cracker crumbs to absorb liquid. Make mixture firm , but not dry. Fill 8 or more large oyster shells , sprinkle with crumbs and brown. Serve hot.

OYSTER DELIGHT

1 pt. oysters 1 can cream mushroom

soup

Mrs. Allan Walker Jackson , Miss.

Salt and pepper to taste

6 buns

Cook oysters in soup until edges curl. Serve over buns which have been split and toasted.

OYSTER PIE

1 qt. oysters 3 c. milk

Mrs. J. R. Mc Elroy

1/ 4 c . parsley , chopped 2 Tbsp. butter Salt and pepper to taste

Line pan with pie crust. Pour in all ingredients. Strip top with crust. Bake in moderate oven 45 minutes .

RED SNAPPERS

5 lb. red snapper 1 lemon, sliced 2 onions , cut fine

Mrs. Myron Asa Cole

2 stalks celery, cut fine Bay leaf, parsley, red pepper

and salt to taste

Use large baking pan with r ack , put on top of stove over 2 burners. Make highly seasoned stock , using lemon , celery 9 onions , seasonings and enough water to cover fish. Place

-10- Biloxi, Miss.

BEASLEY-THOMAS REALTY & INSURANCE CO.

INS URA NC E

110 W. Howard Phone 4675 Biloxi, Miss.

ERNEST HIGGASON DISTRIBUTOR

1311 West Howard Ave.

PHONE b545

BILOXI, MISSISSIPPI

- - - Regardless of CLAIMS- it's FACTS that COUNT - -!

sf ill remain the original and proven

life time metal Awnings - - -

KOOL VENT METAL AWNING CO. OF MISS. 600 CAILLAVET BILOXI, MISS.

Phone 7841

Biloxi, Miss.

Home Freezers

BELL WEST END PHARMACY PRESCRIPTIONS FURNITURE CO.

201-203-205 E WASHINGTON ST Phone 6927 Free Delivery Service

Sundrie~-Soda Fountain Photo Finishing BILOXI. MISSISSIPPI

2645 A Compiete Drug Store

PHONE Open 8:A.M.-10:P.M.

Free Deliver)· 301 Porter Ave.-Biloxi

WEST END DRY CLEANERS PHONE 5552 BILOXI. MISS.

1349 W. HOWARD AVE.

Biloxi Transfer 6- Storage Company LOCAL AND LONG DISTANCE MOVING

CRATING. PACKING AND FORWARDING OFFICE: 440 REYNOIR STERET •

, BILOXI. MISSISSIPPI

PLUMBING, HEATING AND ELECTRICAL CONTRACTOR P. O. Box 609 Telephone 3871

Strangi Saw Mill & Lumber Yard Dial 4522

SAM STRANG/, Prop. Delaunev and Railroad

ROUGH AND DRESSED LUMBER

HIGH GRADE LOUISIANA CYPRESS SPECIAL LINE OF SKIFF SIZES

HllDXI lAUNORY ~ ORY ClfANING CD. 244 Porter A venue

Phone 5267 _______ _ Biloxi, Mississip~p_i ------------·- ---.. -- _ _ _

Biloxi, Miss.

RED SNAPPER (Continued)

fish on rack in boiling stock, cover tightly and cook 20-30 minutes or until tender. Remove fish to hot platter and s,erve with butter sauce or mayonnaise.

SHRIMP CREOLE

I lb. shrimp I 1/2 Tbsp. butter or

salad oil 1/2 c . onions , chopped I/2 c . celery 1 chopped 1/2 c . green pepper,

chopped

Mrs. A.H. Brown

2 bay leaves I clove garlic, minced fine 6 medium ripe tomatoes or

I No. 2 can 2 tsp. salt 2 Tbsp. flour Dash cayenne pepper 3 c . hot cooked rice

Clean shrimp. Simmer in covered saucepan over low heat. Heat butter 1 add onions, garlic , green pepper and celery. Cook over low heat, uncovered mtil soft. Add to- matoes $ salt, pepper, cayenne and bay leaves. Continue cooking over moderate heat, stirring frequently for IO min- utes . Add shrimp. Make thin paste with water and flour, stir in slowly. Cover and cook 8-10 minutes longer 1 stirr- ing occasionally. Remove bay leaves and serverat once on hot rice.

SHRIMP CREOLE

2 lb. shrimp , boiled and cleaned

4 Tbsp. shortening 4 Tbsp. flour I small can tomatoes 2 cloves garlic

Mrs. B. Z. Welch

3 large onions 5 stalks celery 1/2 green pepper 4 tsp. parsley I pt. water

Make brown rice of flour and shortening , add chopped onions 1 celery , pepper, parsley, garlic and cook until soft or slightly brown. Add tomatoes and I pt. water. Cook slowly 30-40 minutes. Add shrimp and cook IO minutes longer . Serve on hot steamed rice.

STUFFED CRABS

I lb. crabmeat I c. milk 1/2 c. green onions 1

chopped

Mrs . B. Taltarrell

6 slices brea'flµoast~C4- 3 white and 3 brown

1/2 tsp. sugar I tsp. pepper

-ll- Biloxi 1 Miss.

STUFFED CRABS (Continued)

I/2 c. parsley , chopped I/ 4 c. celery 1 chopped 1/2 tsp. salt

I Tbsp. Worcestershire sa ce I/ 4 tsp. thyme

Put milk in bowl. Add crumbled toast, onion 1 parsley 9 celery, salt, sugar, pepper rand thyme. Cut into tiny pieces 1 3 slices of bacon. Fry bacon and combine with bread mix- ture. Add crabmeat; mix well. Put 2 Tbsp. oil or fat in pan with bacon grease. When hot add crab mixture and fry until brown 1 stirring frequently. Fill 8 crab shells with mixture, sprinkle with bread crumbs 1 dot with butter. Brown under broiler.

CIDCKEN DUMPLINGS

l I/3 c. flour , sifted 2 tsp. bakini powder 1/2 c. milk

Mrs. J'. Mills Meridan 1 Miss.

l tsp. salt I egg 1/2 chicken , boned after being

boiled in 3 c . water

Sift flour with baking powder and salt. Beat gg 1 add milk. Drop by small spoonfuls in boiling stock from chick- en. Cook uncovered for 5 minutes. Add chopped chicken and steam for 5 minut s. Remove chicken and dumplings to hot platter . Stir 2 Tbsp. flour into remaining liquid to make sauce 1 adding a little milk or water if needed.

CIDCKEN MOUSSE

2 env. gelatin , dissolved in

I/ 4 c. cold water 2 c . cooked chicken 1

chopped 6 sliced olives Salad dressing to mix

Miss Bessie Smith Meridian 1 .mich.

l c. celery , diced

1 1/2 tsp. salt I/ 4 c. sweet pepper , chopped Few drops onion juice Few drops Worcestershire

sauce

Mix all ingredients and place in 1 large or in individual molds and decorate with slivered almonds, sliced pickle and bits of parsley. Serves 6 .

CHICKEN PIE

2 c . plain flour I tsp. baking powder I/2 tsp. salt

Mrs. W. B. Carr

l c . shortening , scant 3/4 c. sweet milk

-12- Biloxi , Miss.

CHICKEN PIE (Continued)

Filling~

l hen , boiled , boned and chopped in small pieces

3 c . sauce , made from water in which chicken was boiled

2 Tbsp . flour Sweet milk 1 to make 3 c .

Sift dry ingredients together, crumble in shortening until mixture looks like meal. Add milk to make medium soft dough 1 roll dough as thin as possible. Line bottom of 8xl2-inch pan. Spread chicken over pan evenly. Pour on sauce until meat is well covered. Ron remaining dough I/ 4-inch thick , cut out With biscuit cutter. Should make 18. Place biscuits over top of chicken , dot with butter. Brown in 375 deg. oven.

SOUTHERN CIDCK:Ei~ PIE Mrs. T. H. Cook

4 lb. hen Pastry Salt and pepper

Cut exces fat from hen , fry out and let harden , then add to other shortening to make pastry. Cut up hen , add salt and enough water to cover; boil until tender. Cool , remove meat from bones . Bake I pan of pastry strips to us betwe n layers of chicken. Use pan 10x15-inch. Spread half of chicken in pan , sprinkle with pepper, if de- sired, cover with baked pa try strips, then add remaining chicken. Pour over this enough broth to cover. Top with strips of uncooked pa try. Cook in oven until brown, about 30 minutes. T hicken remaining broth for gravy.

Wrif. e An Extra Re ipe Here ~ ·

-13 - Biloxi , Miss .

Write -Extra Recipes Here ~

-14- Biloxi , Miss.

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BREAD , ROLLS 2 COOKIES

BANANA NUT BREAD

2 c . flour , .sifted 2 tsp. baking powder 1/2 tsp. soda 3/4 tsp. salt 1/2 c. sugar

Mrs. Henry Roberts

I c . dates , chopped I c . nuts , chopped I egg, beaten 1/ 4 c . salad oil I 1/2 c. bananas, mashed I Tbsp . lemon juice

Sift dry ingredients together, add nuts. Combine re- maining ingredients and add to dry ingredients . Stir only until mixed. Bake in 9x5-inch pan for I hour at 350 deg.

DA TE AND NUT BREAD

I I/2 c. dates , chopped I c . granulated sugar I egg, well beaten I tsp . soda, sift in flour I c . nuts , chopped

Mrs. Roy Ash Clarksburg , West Va.

2 Tbsp. butter I 1/2 c. hot water 2 1/2 c . bread flour I tsp. cream of tartar, sift in

flour

Pour water over dates , sugar and butter; bring to boil , remove from heat and cool. Add other ingredients and mix well. Batter should be thin. Bake in 2 greased bread pans in slow oven 1 1/ 4 hours.

MARASCHINO CHERRY BREAD Mrs. 1 • F . Mc Gee

3/4 c. sugar 2 eggs I 1/2 c. flour I 1/2 tsp. baking powder

1/3 tsp . salt 1-8 oz. bottle cherries, cut in

J)ieces 1/2 c . nuts , chopped

Beat eggs , add sugar. Sift dry ingredients together, combine ·with eggs and sugar and 1/2 of the cherry juice. Then , add chopped cherries and nuts. Bake in loaf pan for I hour in moderate 3 50 deg. oven.

BUTTERMILK BISCUITS

2 c. flour 1/2 tsp. soda I tsp. baking powder

Mrs . B. A . Desporte

1/2 c. shortening Buttermilk 1/2 tsp. salt

Sift flour ~ soda :1 baking powder and salt together. Cut in shortening-. Add enough buttermilk to make dough soft enough

-15- Biloxi , Miss.

BUTTERMILK BISCUITS (Continued)

to handle. Roll out on floured.board and cut with biscuit cutter. Bake in hot oven 10-1~ minutes. Makes 12 or more biscuits.

PANCAKES

1 c. flour 1 c. milk 1 egg 1 Tbsp. butter or

shortening

Miss Laura White

3 tsp . baking powder 1 tsp. salt 1 tsp. sugar 1 slice bread or 2 biscuits ,

crumbled

I . Wqip egg; pour -in milk 9 add bread or bis.cuits and butter . 2 . Sifl together flour , baking powder , sugar and salt. 3 . Mix 1 and 2 together. - Fr~-on hot greased griddle.

PEANUT BUTTER MUFFINS Mrs. Roy Mc Gee

2 c. flour 2/3 c. peanut butter 2 eggs 2 tsp. baking powder

1/3 c. sugar 4 Tbsp. shortening 1 c. milk 1/2 tsp ·. salt

Cream shortening 9 peanut butter and sugar. Add beaten eggs. Sift flour 9 salt and baking powder. Add alternately with milk to creamed mixture. Pour batter into greased muffin pans. Bake in hot oven 9 425 deg. F. , 25-30 minutes. Makes 12 muffins .

YUGOSLAVIAN DROP DONUT M r s. Pete Cerinich

2 lb. plain all purpose flour

l tsp. salt 5 tsp. baking powder ,

double acting 1/2 lb. raisins Juice I lemon Juice 1 orange

1 tsp. grated orange and lemon rind

1/2 c. pecans , chopped 1 tsp. cinnamon 1 c. sugar 1/2 c ~ whisk~y Boiling water

Enough boiling water to make soft dough to drop by spoonfuls into hot oil. Put all ingredients in bowl together. Sift flour , then mix with hot water; let stand about 2 hours before frying. Fry in deep salad or cooking oil. Fry until golden brown. Drop in oil by spoonfuls.

-16- Biloxi , Miss .

BROWNIES

3 eggs 2 c. ·sugar 2/3 c. shortening , part

butter 1 c. flour

Mrs. Wesley Courson

1/2 tsp . salt 5 sq. chocolate, unsweetened 1 tsp . vanilla 1 1/2 c. nuts , chopped 1 tsp. baking powder

Beat eggs until frothy , beat in the sugar. Melt choco- late and shortening over hot water. When cool 9 add to eggs and sugar mixture , then add sifted flour , salt and baking powder , vanilla and nuts. ·Pour into greas~d pan 10xl5-,inch. · Bake in moderate oven, 325 deg. , 20-30 mmutes. Cut m squares.

CHOCOLATE SQUARES

2 c. sugar 6 Tbsp . lard , level 2/3 c. sweet milk 2 c. flour 1 c . nuts and dates

Mrs. Roy Williams

2 eggs 3 sq. chocolate , unsweetened 2 tsp . vanilla 2 tsp. baking powder

Melt lar d in mixing bowl, add sugar and unbeaten eggs; mix well. Melt unsweetened chocolate and add. Nextradd milk ~ vanilla 9 flour and baking powder; mix well. Last add nuts and dates. Spread thin on tins and bake from 20-30 minutes in slow oven. Frost with boiled frosting , cut in squares.

DA TE:.13ARS

1 c . brown sugar 2 eggs 2 c. flour 1/2 lb. dates 1/2 c. nuts , chopped

Mary Squires

1/2 c . shortening I/2 c. sour cream 1 tsp. soda 1 tsp. vanilla Grated rind I lemon

Cream shorten:ine; , add sugar; blend well. Add eggs. Combine cream and soda , add alternately with flour to first mixture , then add lemon r ind , dates , nuts and vanilla. Mix well. Press into 10xl5-inch pan that has been greased. Bake in moderate oven , 350 deg. for 30-35 minutes. Cut in- to bars while warm.

P A T RO NI Z E YO UR LO C A L M .E R C H ANT

- 17- Biloxi , Miss.

ICEBOX COOKIES

3 eggs I c . brown sugar 1 c . white sugar 3/4 c. butter

5 c. flour l tsp. salt 1 tsp. cinnamon I tsp. soda ·

Mamie Mc Leod

I c . pecans , chopped

Mix sugar and butter 9 add eggs and then flour 9 next salt 1 cinnamon and soda. Add pecans last. This makes a stiff dough. Roll about I 1/2-inch in diameter and wrap with wax- ed paper. Put in refrigerator until hard and stiff. Slice as needed and bake 20-30 minutes · at 350 deg.

OATMEAL COOKIES

I c . brown sugar 1 c. Crisco 3 c. oatmeal 2 eggs

Mrs. Gus Wachenfeld

1 c . granulated sugar 2 1/2 c. pecans I I/2 c. flour I tsp. soda I tsp. salt

Mix well. Drop by tsp. on baking sheet and bake in moderate oven , about 12 minutes .

PEANUT BUTTER ICEBOX COOKIES Mrs. W. C. Mc Elroy

3 1/2 Q,(lour I c . peanut I t~p. soda butter 3/4 tsp. salt 3/4 c. shortening 2 eggs 2 I/2 c. brown sugar

I/2 c. milk

Mix shortening 1 peanut butter , sugar . Beat in eggs . Sift flour , salt and soda , add alternately with milk. Slice thin 9 bake in moderate oven 1 375 deg. Makes 10 dozen.

PECAN FINGER COOKIES

2/3 c. oleo I/ 4 c . brown suiar 2 c. flour

Mrs. Amber Smith Kearneys Point, N. J.

I Tbsp. water , ice I c . pecans , chopped I tsp . vanilla

Cream oleo and sugar 9 then add rest of ingredients. Mold in small finger shapes. Bake 20 minutes in moqerat oven. Roll in powdered sugar .

PATRONIZE YOUR LOCAL MERCHANT

-18- Biloxi , Miss .

IN GLASS OR PAPER CONTAINERS

GRADE A PASTEURIZED

HOMOGENIZED

BUTTERMILK

CHOCOLATE MILK

CREAM CHEESE

COFFEE CREAM

WHIPPING CREAM

NEWMAN-=COBB Deliveries to Most of the Mississippi Coast

ROUTE # I BOX 305 GULFPORT, MISS. PHONE 1578-M

BILOXI, MISS. 5591 · 6314

PASCAGOULA, MISS. OCEAN SPRINGS, MISS. Call 668

Dial 5881

MAYTAG - TAPPAN - CROSLEY • FURNITURE . HARDWARE

BILOXI BATTERY

428 Fayard Street PHONE 5682

COMPANY WHOLESALE - RETAIL

PARTS - SERVICE For Greater Service and Satisfaction from any Make of Battery U■e Willard Service Regularly

HANSEN'S PET SHOP

Howard Ave. Biloxi

Across From City Hall

Biloxi, Miss.

RAISIN CRISS-CROSS COOKIES Mrs. G ~ W. Hicks - ,. ;. Portland , Oregon

3/4 c. sugar 3/4 tsp. soda 1/2 c. shortening 1/2 c. rais_ins , coarsely ground I egg 1 3/4 c. flour I Tbsp. milk . 3/4 tsp. cream '"of tartar 1/2 ·tsp. lemon extrac\ 1/ 4 tsp. salt

Cream shortening and s ugar , add egg 1 milk and lemon extract. Stir in flour 9 cream of tartar 1 soda 1 salt, which have been sifted together 9 then add raisins. Roll in small balls , place on greased cookie sheet 1 flatten criss-cross with fork. Bake 10 minutes at 400 deg. Write Extra Rec ipes Here~

-19- Biloxi , Miss.

Write Extra Recipes Here:

-20- Biloxi ~ Miss.

oke 17

--~~ ~ c_--=. • ~

---------- t @6 ~~ ~

•

CAKE,PASTRY

DATE CAKE

2 c. flour 1 1/2 c. sugar 1 egg Nuts

l lb. dates 1 c. hot water 1 tsp. s9da 1 c. butter

Mrs. H. Roberts

Pour hot water together with soda on dates , allow to stand until batter is made. Cream butter and sugar thorough- ly , add whole egg. Sift flour and add. Slightly flour nuts and add dates and nuts. Bake in moderate oven 1 hour.

HOT MILK CAKE

2 c. flour 2 c. sugar 2 tsp. baking powder 4 eggs

Mrs. L. H. Filch Chicago ~ Ill.

1 c . boiling milk 2 Tbsp. butter 2 tsp . vanilla

Beat eggs , add sugar , flour, baking powder , milk , butter and vanilla. Bake in 3 layers in moderate oven . Frost with your favorite icing.

ICEBOX FRUIT CAKE

1 box graham crackers 1 lb. white raisins · 1 lb. marshmallow

'Mrs. J'. J. Pendergrass Wharton, Texas

3 c . nut meats 1 large bottle cherries 1/2 c. sweet milk

Mix dry ingredients . Melt marshmallows in cherry juice in double boiler. Add milk , but do not let boil. Mix all together and pack into desired shape . Let stand at least 12 hours in the ref rig era tor. Keep in cool place .

LADY BALTIMORE CAKE

1 c. butter 3 1/2 c . cake flour 2 c. sugar 4 tsp. baking powder 6 egg whites

Mrs.· Ruel Robinson

l c. m.ilk 1 tsp. vanilla 1/2 tsp . salt 1 tsp. orange flavoring

Cream butter , add gradually s ugar , whieh has been sift- ed before measuring. Beat until smooth and creamy. Sift flour , measure , sift with baking powder and salt , add alter- nately with milk to first mixture. Add flavoring. Fold in stiff egg whites. Bake at 375 deg. , 35 minutes. Fill layers

-21- Biloxi , Miss.

LADY BALTIMORE CAKE (Continued)

with crushed pineapple and nuts. Use boiled icini for the top and sides .

MAHOGANY CAKE

1 1/2 c. sugar i/2 c . butter 1/2 c . sour milk 1 tt;p. soda 1 tsp ~ vanilla

Miss Laura White

2 eggs 2 c. flour 9 sift before measuring 2 sq. bitter chocolate , melted 1/2 c . boiling water Pinch salt

Mixture of 1st. part , cream butter well , adding s].owly the sugar. Pour in sour milk. ·

Mixture of 2nd. part , stir soda into boiling water and add to 1st. mixture. Sift $Qft and tlour into mixtttre; beat 2 minutes , circular motion. Beat whites of eggs until stiff , add yolks anJ beat more . Fold into cake batter , add flavor- ing. Bake in two 9-inch tins in moderate oven , 45-60 min- utes . Frost with favorite frosting. Time to mix is ·35

. t ✓ mmu es. "

ORANGE RAISIN C.~.KE

l medium orange l c . seedless raisins 2 c . flour ; sifted l c. granu1 ated sugar 1/2 c . sour milk

Mrs. R. L. Saxton

' 1/2 tsp. salt I/2 c . shortening l tsp. soda 2 eggs

Peel and seed orange , put through grinder with raisins. Mix and sift flour , salt and soda. Cream shortening and sugar together until fluffy . Add eggs , l at a time , beating _ after each addition. Add flour mixture and sour milk , alter- ·- nately. Add orange mixture and mix thoroughly. B in • greased pan in moderate oven 350 deg. for 35-45 minutes. Spread with orange frosting.

PEACH UPSIDE DOWN CAKE Mrs. A.H. Brown

1/ 4 c. butter 1 No. 2 l/2 can peaches

in l}alves ' 1 c. sugar 1 tsp. baking powder l tsp!> vanilla

1/2 c . brown sugar, packe 3 eggs 1/2 c . peach juice 1 3/4 c. flour 1/2 tsp. salt

-22 - Biloxi, Miss .

in cup

PEACH UPSIDE DOWN CAKE (Continued)

Melt butter in 8-inch square baking pan over low flame. Remove from stove. Sprinkle with brown sugar. Place peaeh halves , cut side down in the butter and brown sugar arranging in 3 rows each way on bottom of pan. Beat egg yolks until light and lemon colored. Beat in sugar and peach juice and vanilla. Sift flour, baking powder and salt together, fold into first mixture. Fold in stiffly beaten egg whites . Pour batter over peaches in pan. Bake 60 minutes at 350 deg. F.

POPPY SEED CAKE Mrs . Roy Williams

Soak 3/4 c. poppy seed in 3/4 c. milk.

1 1/2 c. sugar 2 c . pastry flour 4 egg whites

3 / 4 c . shortening 2 tsp. baking powder , level l tsp . vanilla

Cream sugar and shortening together, add poppy seeds and milk. Sift flour and baking powder together , add beaten egg whites and fold and add flavoring. Bake in 3 layers in a moderate oven. Put together with filling.

FilJing:

Yolks 4 eggs 3 1/2 tsp. cornstarch,

level

1 c. sugar 2 c. milk I c . nut meats I tsp . vanilla

Heat milk in double boiler , reserving 1/ 4 c . to dissolve the cornstarch. Add to hot milk and stir until thick. Cover

-and cook 10 minutes. Mix sugar and beatenr)'olks. Add nuts and flavoring. Dust top of cake with powdert!d sugar.

POUND CAKE •

2 sticks butter 5 large eggs l tsp. flavoring

Mrs. T. A. Carruth

1 3/ 4 c. sugar , scant, sifted 2 c. flour , sift 3 times

Cream butter and sugar with hands until smooth. Beat in l egg at a time , 1 or l 1/2 minutes. Add flour gradually. Cook in large pan at about 30() deg. for 11/2 hours.

PATRONIZE YOUR LOCAi. MERCHANT

-23 - Biloxi, Miss .

WHITE FRUIT CAKE

1 c. butter 1 c . sweet milk 2 tsp. baking powder 1/2 lb. citron 1 cut fine 1 c . hickory nuts ,

chopped fine

2 c. sugar 3 c. flour 5 egg whites

Mrs. Fred Hartman

2 c . cocoanut 1 freshly grated Flavor as desired

Cream butter and sugar 1 add milk ~ flour 1 baking powder and whites of eggs, well beaten. Add other ingredients 1 flavor as desired.

WHITE FRUIT CAKE

1 1/2 c. butter . 6 eggs an';/ f!r.o,'r J·u, c e. 1/2 c. whiskeyAor wine 1 tsp. baking powder 1 lb. candied cherries ,

uncut

Miss Laura White

2 c. sugar 2 tsp. vanilla 4 c . flour , sifted 1 lb. shelled pecans , whole 1 lb. candied pineapple 1 cut in

large pieces

Cream butter and sugar 1 add eggs 1 l at a time. Before adding baking powder to flour 1 sift 1,/2 c . of it over fruit. Add whiskey or wine 1 fruit and nuts. Put in stem pan with paper in bottom . Bake 2 hours in slow oven. Makes about 5 lb. cake.

CHERRY PIE

1 No. 2 can cherries 1 c. sugar 2 Tbsp. flour

Mrs. Charles Robertson

I tsp. lemon juice 2 Tbsp. butter

Mix sugar, flour and add juice of cherries 1 melted butter and lemon juice; cook until thick 1 add cherries. Put into favorite pie crust and bake at 450 deg. for 40 minutes.

EGu CUSTARD PIE

1 c. sugar 2 Tbsp. cornstarch I c . sweet milk

1/2 c. butter 2 eggs 1 tsp . vanilla

Mrs. S. C. Broom

Cream sugar , butter, cornstarch 1 eggs. Add milk and vanilla; pour into pie shell 1 sprinkle top with nutmeg. Bake in slow oven.

-24- Biloxi, Miss .

C omplirnents of

A FRIEND

GRYDER CO. Ol'TFn·rEHS 01,• SHOES FOR TUE :EXTIHI~ F.L\[11.Y

t'I XE FOOTWEAI! - SHOES ~-n·rED l'OHRRCTLY

2 Stores: 408 E . Howard Av e. 314 Lam ... . _,., St.

GULF CENTRAL SEA FOODS, Inc.

C ornpliments of:

Fish, Shrimp, Oysters and Crabmeal

P. O . Box 373

BILOXI, MISSIS.-=S=IP:-=.P..:.I ________ _

O'KEEFE FUNERAL ':OME

COMBEL'S

PATRONIZE

YOUR

LOCAL

MERCHANT

--- --- ----------- -- ---------·--------------- ------------------------------------

Coupon This Coupon Entitles Bearer to

Worth 2% On Any Kool Vent Installation

KOOL VENT METAL AWNING CO. of Mississippi

Circle #1 - First Methodist Church - Biloxi, Miss.

Biloxi, Miss.

GRANDMA'S LEMON MERINGUE PIE Mrs. P. E. Werlein

1 c. su"ar 3 el?':gs , separted 1 Tbsp . butter 6 Tbsp. sugar Pinch salt

1 tsp. vanilla 1 baked pie shell 5 Tbsp . flour Juice 1 lemon 2 c . boiling water

Mix sugar with flour , add egg yolks , unbeaten and lemon juice; mix until smooth. Add boiling water 9 slowly stirrin(!.' until smooth. Cook over low heat , stirring constantly until thick. Remove from heat , add butter and allow to cool. M-ake meringue from<:eggwpites , when stiff gradually add 6 Tbsp. sugar j few grains salt; beating well afterreach addition. Add vanilla .last. Pour cool filling into cool pie crust. Top with meringue. Bake until golden brown.

KARO PECAN PIE

3 eggs , slightly beaten 1 c . Karo , light or dark 1 tsp. vanilla

Mrs. A.H. Brown

1 c. sugar 1/8 tsp. salt · 1/i to 1 c . pecan meats j coarsely

·C'hopped

Mix the above ingredients , add the nutmeats last. Pour into a standard sized pie pan or into an 8-inch square shall- ow pan which has been lined with pie crust. Place in a hot oven , 450 deg. F. j about 10 minutes. Then , reduce heat to 325 deg. F. and bake until the filling is firm. Test by putt- ing a knife in pie.. When lmife comes out clean the pie is done.

RAISIN PIE

3/4 c. sugar 1/2 tsp. cinnamon 1/ 4 tsp. cloves 1 egg 1/ 4 c . oleo j melted

Mrs. Walter Raymond

1/2 c . cane syrup I/ 4 c. vinegar 1 c. raisins , chopped 2 crackers , crumbled Pinch salt

Mix sugar ? cinnamon , cloves ? salt , then add slightly beaten egg , molasses , vinegar , raisins , cracker crumbs and oleo. Pour into unbaked pie shell ? cover w-ith top crust. Bake 35 to 40 minutes in 350 deg. oven.

PATRONIZE YOUR LOCAL MER.CHANT

-25- Biloxi j Miss.

Writ~ Extra Recipes Here ~

-26- Biloxi 1 Miss.

DESSERTS

CHOCOLATE MINT ROLL

I 1/2 c .- heavy cream 1/4 c. sugar · 10 oz. can chocolate

wafers

Mrs. J. A. Compton

Green food coloring 1/8 tsp. mint extract Semi sweet chocolate

Whip cream until just stif sweeten with sugar . Tint cream with good coloring and lavor with e~ract. Spread wafers with cream and stack together. Frost outside of roll with remaining cream and garnish with shaved choco- late . Chill several hours. Cut on diagonal to serve.

JELL-O DESSERT

Graham crackers I/ 4 c . butter 1/ 2 c . sue;ar

Mrs. C. A. Weigel Silver Spring, Md.

9 oz . pineapple, crushed

1/2 c. nuts , chopped I pkg. Jell-O

Cover bottom of 8x9-inch pan with crushed graham crackers. Cream butter and sugar, add drained pineapple and nuts. Pour mixture over crumbs. Prepare Jell-O ~ any flavor and when partly congealed , pour over pineapple mixture and chill until firm. Cut in squares and serve with whipped cream.

LEMON CAKE TOP PUDDING Jean De Wacle East Moline , Ill. ,

2 Tbsp. butter, softened l 1/2 c. suear 1/2 c. lemon juice 3 eggs

I/3 c. flour 1/ 4 tsp . salt I tsp. grated lemon peel I 1/4 c. milk

Beat egg yolks 9 add milk and stiffly beaten whites. Cream butter 9 sugar 9 lemon juice 9 flour , salt, lemon peel. Fold into first mixture . Pour into custard cups or pan set in pan of water and bake 45 minutes at 375 deg. The cust- ard will go to bottom and leave a top of sponge cake .

LEMON ICEBOX CAKE

3 eggs 1 box 9 5¢ 7 vanilla wafers Rind and juice 1 lemon

Mrs . John E . Pennington

1/2 c. sugar 1 c. whipping cream

-27 - Biloxi , Miss.

LEMON ICEBOX CAKE (Continued)

Beat egg yolks slightly , add sugar. Add lemon juice and rind. Cook a few minutes and cool. Fold in stiffly beaten egg whites, then fold in whipping cream. Roll vanilla wafers. Line freezing tray. Put mixture in and cover with remainder of vanilla wafer crumbs. Freeze.

LIME SHERBET

I 1/2 c. sugar I/2tc . fresh lime juice

Mrs. W.R. Mosley

3 or 4 drops green food coloring 4 Tbsp. crushed pineapple l qt. sweet milk

Pour juice and coloring over sugar; let stand 1/2 hour. Add pineapple and milk. Freeze and serve immediately.

LEMON WHIP Mrs. W. Chappick

I large can evaporated 2/3 c. sugar Meredian , Miss.

milk, chilled to freezing 8 lemon wafers Juice 2 lemons 6 cherries

Whip partly frozen milk until stiff. Add sugar , slowly ? stirring lightly until dissolved. Add lemon juice. Stir until stiff. - Roll wafers and sprinkle lightly over bottoms of 6 individual serving dishes. Fill with the lemon whip and sprinkle more rolled wafers on top. Decorate with a cherry.

MARSHMALLOW CREAM

I pt. whipping cream I doz. marshmallows I c. pecans

Mrs . W. E . Still . : Senat0bia ~ Miss.

I small can chunk pineapple

2 bananas

Whip cream stiff. Add marshmallows. Cut in small pieces ? pineapple. Cut up bananas and pecans. Blend to- gether. Set in icebox for 2 hours before serving. Serve topped with red and green cherries.

ORANGE DEL~fJIT

I c . marshmallows I c . walnuts ? broken I c . oranges , peeled

Mrs. John E . Pennington

I c. whipping cream 1/4 c. s ugar - 1/2 tsp. vanilla '

PATRON I -Z E YOUR LO .CAL MER CH AN 'J'

-28- Biloxi , Miss.

ORANGE DEUG)IT (Continued}

Cut orane;es in small pieces and squeeze out part of juice. H too much juice if left in , the dessert will be too s·oft. Cut marshmallows into small pieces and mix with sugar to keep from sticking together. Whip cream until stiff. Add vanilla , oranges, nuts , marshmallows. Pour in- to tray and keep cold until rea(fy to serve. Will only keep a short time . · ·

PINEAPPLE SHERBET

2 c -. buttermilk I c: sugar I tsp . vanilla

Mrs. Byron Cunningham Clarksburg, W. Va.

1 can crushed pineapple

I egg white

Mix buttermilk , sugar , drained pineapple , stiffly beaten egg white and vanilla. Pour in refrigerator tray, when partly frozen ? stir well and freeze.

SWEET POTATO PUDDING

2 large sweet potatoes 3 e!rgs l 3/4 c. sugar

2 c. milk 4 Tbsp. butter I tsp. vanilla

Mrs. Roy Mc Gee

Grate raw sweet potatoes. Add sugar ? beaten eggs , milk , melt~d butter and vanilla. Mix well. Pour in greased baking dish, b;1ke I hour. Serve plain or with whipped cream.

, •, 1'-• ,,

Writ e An Extra Rec ipe Here~

-29 - Biloxi , Miss.

-30- Biloxi 1 Miss.

(JlldY,

~relly fl reserYes

CANDY,JELLY 1 PRESERVES

C_OCOANUT PATTIES Mrso -Revel Go ·Robinson

1/ 4 c. Pet milk I

1/4 c. butter 1 tS,I> 0 vanilla 1 1/2 Co COCOanut 1

sliredded

3 Co powdered sugar 1/~ Co candied fruit strips

Melt butter in pan over boiling water, slowly stir in milk and vanilla. ·Remove from heato Blend in sugar grad- ually 1 about 1/4 at a tim·e o Add cocoanut slowly; mix until creamyb -Shape into small pattieso Put on waxed paper. Top ach .pattie with strip of f ruito Chillo Makes about 3 dozen.

CREAM PECAN CANDY Laura ·.White

3 Co sugar 1 Co sweet cream 1 Or

enough to moisten sugar Shelled pecans

l Co dark Karo 1/8 tspo or plnch salt 1/4 tspo or little large pinch

soda

·Mix sugar with enough cream to mo.isten welL · Work until very creamyo Add Karoo ·Cook it until it boils welL Add as many pe ans· as you wanto ·Cook ·to medium ball forms in cold water., Add salt and sodao ·Beat it until

r amy o Mold in butte r plateso

CREOLE PR.A.LINES Mrs o Henry Ho Roberts

4 Co granulated 1 Co evaporated milk sugar 11/2 Co nuts

Add 3 Co sugar and the creamo ·Stir thoroughly until boiling o Place l c-. sugar in heavy skillet and melt until brown.o When thoroughly melted 1 add to sugar and cream mixture 3 stirring constantly until blendedp Cook until it forms firm ball in water. Beat until reamy and pour in spoonfuls on wax d paper and allow to coolo

DATE ROLL Mrso ·Do Ho Squires

2 Co sugar 1 Tbspo butter l C·o milk 1 tsp O vanilla 11/2 o pitted dates 1 c. nuts 1 chopped

Cook sugar and milk to a soft ball stage o Add dates, cut m thirds; cook W1til they seem to melt, abput 5 minutes o Remove from fir J add butter , vanilla and uutso · Beat while hot until reamyo Pour on wet cloth and roll up into a sau-

-31- Biloxi , Mis o

DATE ROLL (Continued)

sage shape. Tie each end of cloth and hang up until cold Jmroll and sUce o

DIVINITY FUDGE Mrs. Graff

2 egg whites 1/2 c. hot water 2 c . sugar 1 c . nuts , chopped 2 Tbsp. white corn syrup 1 tsp. vanilla

Mix sugar, corn syrup and hot water. Cook until the syrup forms a firm ball in water. Add slowly to the beaten egg whites; beat until thick. Add nuts , flavoring and drop from spoon on oil paper.

FUDGE

2 c . granulated sugar 1 c. milk 5 Tbsp. cocoa

Miriam Taylor

I tsp. vanilla 2 Tbsp. butter 1/2 c . nut meats , chopped

Dissolve sugar and cocoa in milk ; boil until it forms a soft ball when tried in cold water. Remove from fire , add vanilla and butter while mixture is still boiling. Set aside to ,cool bdore beating. When cooled until the bottom of theypan feels only slightly warm to the hand, add the nut me~ts; beat the fudge to a creamy, thick consistency or until the gloss has gone from the candy.

HEAV·ENLY BLISS CANDY

3 c. sugar 3/4 c. white Karo

Mrs. Claude .Smith

11/2 c. evaporated milk I tsp . vanilla I c . nut meats

Cook sugar , Karo and milk to soft ball stage. Beat un- til thick . . Fold in vanilla and nuts . Pour in greased pan to cool. Cut in squares.

APRICOT MARMALADE

4 c. apricots 3 1/2 c. sugar

Mrs. George Hicks Portland, Oregon

1/~ r C. nuts 1/2 c. pineapple

Cut fruit in fourths. Put pineapple in bottom of kettle. Drop in apricots , then sugar; let stand on back of stove in open kettle until juice forms, then put on hot stove; let cook

-32- Biloxi, Miss .

APRICOT MARMALADE (Continued)

hard for 1/2 hour or more. P ut in 1/2 c . nuts, cut in fourths. P ut •in jars and seal while still hot.

GRAPE CONSERVm Mrs. G. W. Hicks

I lb. grapes , blue l 1/ 4 c . sugar I/ 4 c • nuts , chopped

1/4 orange, ground

1/4 tsp . salt

Portland , Ore"on

Skin grapes , grind skins . Cook pufp witil soft, then run thr ough sieve. P ut all together, cook 20 minutes. Add nut meats , 5 minutes before removing from fire. P ut in jars.

j

SUNSHINE STRAWB~RRIES Mrs. Gr aff

. Equal weiihts of sugar and[1'strawberries

Use equal weight~~of sugar and strawberries. P ut the strawberries in the p!reserving kettle in layers , sprinkling suJrar over each layer . The fruit and sugar should not be more than 4-inch 'deep. P lace the kettle on the stove , heat the fruit and sugar slowly to the boiling point. When it be+- , ~ gins to boil , skim carefully. Boil IO minutes , counting fr om the time the fruit begins to bubble . P our the cooked fruit into platters , having it about 2 or 3-inch deep. Place the platters in a s unny •wiridow , in anq.mused room. Cover with a piece of cheesecloth or with glass for 3 or 4 days. In that time , the fruit will grow plump and firm and the syrup will thicken almost to a ,jelly. P ut this preserve , cold into jars or tumblers . Write An Extra Recipe Here~

-33- Biloxi, Miss.

Write Extra "Recipes He r e~

-34- Biloxi , Miss.

MISO.E LLANEOUS

Mary Virginia Martin DRESSING FOR POTATO SALAD Clarksburg, W. Va.

1 tsp, paprika 2 eggs 1 e; sugar 1 Tbsp . flour 2 tsp, mustard

1/2 tsp. salt 3/4 c. vinegar 1/2 c. water

Cook over low heat until thickened, stirring constantly. Remove from fire and add~ 1 Tbsp . butter .

DRESSING SAUCE FOR BOILEO SHRIMP Mrs. ijarry C~valier

1 c. Wesson oil 2 Tl;>sp. onion , finely

chopped

1/2 garlic clove, chopped fine

1 piece cele:ry 9 chopped fine

Cook over low heat for 5 minutes . Add dash hot gepper sauce, Add 1 Tbsp. Creole mustard. 4,dd dash Worc,ster- shore sauce , salt and pepper. Add 2 lb. boiled and peeled shrimp; heat for 2 minutes . May be served cold or hot as appetizer .

FRENCH{DRESSING

1 can tomato soup 1 c . salad oil 1 c. vinegar 1/4 c. s ugar 2 tbsp. Worcestershire

sauce

Mrs . John E . Penn'1ttZton

2 or 3 cloves garlic 2 Tbsp. salt 1/2 tsp . pepper 2 tsp. dry mustard 1/2 tsp . paprJka 2 tsp. onion juice

Heat vinegar to boiling point and drop in cloves of gar- lic which have been peeled and cut in half. Cool. Add to other ingr edients and put in icebox to cool, B~ sure to shake well before using. This dressing will keep indefinite- ly. ,

FRENCH DRESSING

1 c . Wesson oil 1 c . tomato soup 1 c . vinee;ar 1 mild 1/4 c. sugar

Mrs. Dallas Smith Opelika , Ala.

1 Tbsp. salt 1 tsp. Worcestershire sauce Dash cayenne Little onion juice

P ut the above in a quart jar 1 shake well to blend. Keep in the refrigerator and it will last indefinitely.

-3 5- Biloxi, Miss .

HOT DOG SAUCE

·1y2 lb. ground beef 1 med;ium onion 9 chopped 2 Tbsp. chili powder

Mrs. T. Andress

I small can tomato sauce or 3/4 c. catsup I tsp. salt Pepper to taste

Break ground meat into saucepan. Cover generously with hot water :1 bring to boil. Add onion 9 tomato sauce or catsup and seasoning. Let simmer until tender and slight- ly thickened. Split hot dog rolls and fill with sauce after wiener: has been inserted. Chili may be varied to taste.

LEMON FILLING FOR CAKE

3 lemons 3 eggs 2 Tbsp. flour Pinch salt

I c. sue;ar I/ 4 lb. butter 3/4 c. water

Mrs. B. Z. Welch

Put lemon juice into saucepan 9 add eggs 9 sugar and flour 9 butter and water . Stir over low fire until mixture boils 2 minutes. Coor and use for 2 layer cake.

MY GRANDMOTHER'S CORNBREAD DRESSING Nell White Watson

2 c. cornbread crumbs Salt and pepper Lyman 9 Miss . l c . biscuit or bread 1/ 4 to 1/2 tsp. sage

crumbs 2 eggs 9 beaten l medium onion 9 chopped I c . celery ? chopped fine 2 hard cooked eggs 1 I c . boiled chestnuts or

chopped l c. oysters and 1/4 c. oyster Liquid from baked chicken liquid

Mix1 ingredients and pack inside fowl when ready to brown. Reserve some of the liquid for gravy 1 cut up giblets and l hard cooked egg :1 add to the liquid 9 thicken with flour. If pre- f erred bake dressing in pan instead of stuffing chicken.

PINEAPPLE SALAD DRESSING Mrs . D , H, Squires

2 egg yolks 1/3 c. pineapple juice

Juice I lemon 1/2 c. sugar

Combine egg yolks and sugar. Slowly stir' in lemon and pineapple juice. Cook over slow fire until thickened. Es- pecially good on apple salad.

-36- Biloxi :, Miss.

SAUCE FOR BOILED SHRIMP Mrs. P. E. Werlein

1/2· c. chili sauce I Tbsp. lemon juice 1/S c. catsup 1/2 tsp. fresh horseradish I/2 c. mayonnaise Few drops Tabasco sauce I tsp. onion ·? grated Salt to taste l tsp. Worcestershire sauce

Use for shrimp dip or as sauce for shrimp cocktail.

TOMATO GRAVY

I c . onions , about 2 cans good toip.ato

sauce I c . chopped celery

Mrs. Walter White

l c . bell pepper , chopped 2 Tbsp, parsley s chopped Pepper and salt

Saute onions in bacon drippings until transparent. Add tomato sauce; cook very slowly for I hour. Add celery 9 pepper 9 parsley; cook 15 minutes more. Add salt and pepp- er to taste. Serve with spaghetti. Sprinkle cheese over spaghetti. If you luke garlic 9 a small amount may be added.

Write Extra Recipes Here~

-37- Biloxi, Miss.

y/rite Extra Recipes Here~

-38- Biloxi ~ Miss.

HINTS ON COOKING FROZEN FOODS

VEGETABLES

In cooking any frozen vegetable it is necessary to bring to the boiling point as quickly as possible to pre- serve flavor, color and vitamins. Do not thaw before cooking. The one exception is corn on the cob, which should always be thawed.

FRUITS

Do not remove frozen fruits from the package before you are ready to use them. Otherwise they will discolor and lose the fresh flavor. Most fruits are best when thawed just enough to melt the ice crystals. Fruits that are to be cooked should not be thawed. Instead, follow the same procedure as for vegetables.

MEATS

With the exception of large cuts, which may not cook evenly, meats may be cooked when solidly frozen. Cook- ing must be done at a low temperature and the time lengthened. If thawing is preferred, thaw as slowly as possible, as less moisture and flavor will be lost.

MENUS FOR QUICK MEALS FROM THE FREEZER (Based on commercially frozen foods)

LUNCHEON

Corn chowder Tossed green salad Toast sticks Pineapple Cookies

Broiled cod in summer sauce

Mixed vegetables Peach shortcake

Corn and ham broil Green beans , French

style Rhubarb with dumplings

1.

2.

3.

-a-

DINNER

Perch float Asparagus spears - cole slaw Frosty fruit cup Applesauce Mint sherbet

Fish Florentine French fried potatoes Vegetable relish sticks Dolly Madison cake

Ocean perch piquant French fried potatoes Baked corn Orange sherbet

QUICK MEALS FROM THE FREEZER (Continued)

4. Oyster stew Bermuda salad bowl -

Cauliflower frozen Crusty rolls Apple pie

Skillet-fried fish Epicurean Brussels sprouts Cottage potatoes Rolls Ice cream puffs

RECOMMENDED VARIETIES OF VEGETABLES FOR HOME FREEZING

ASPARAGUS Martha Washington Mary Washington

BEANS - GREEN Blue Lake Kentucky Wonder

BEANS-GREEN SHELL French Horticultural Lowe's Champion

BEETS Crosby Detroit Dark Red

BROCCOLI Italian Green Sprouting

BRUSSELS SPROUTS Half Dwarf Improved Long Island Improved

CARROTS Amsterdam Coreless Nantes Coreless Red Cored Chantenay

CAULIFLOWER Early Snowball Forbes Perfection

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CORN Golden Bantam Country Gentleman Crosby Hybrid

EGGPLANT Black Beauty

PARSNIPS Hollow Crown

PEAS Alderman Shasta Thomas Laxton

SPINACH Broadleaf Hollandia King of Denmark

SQUASH Summer Crookneck

SWISS CHARD Fordhook Lucullus

TURNIPS White Glove Purple Top Strapleaf Purple Top Rutabagas

1.

LOW COST DIET MENUS

2. BREAKFAST

Oatmeal with sliced banana

Toast Coffee Milk for children

Cream of potato soup Peanut scrapple Dried fruit Brown Betty Tea

Cabbage stuffed with chopped beef

Baked potatoes Canned tomatoes Gingerbread - sour milk Applesauce - Milk

Sliced oranges Breadcrumb pancakes with

corn syrup Coffee Milk for children

LUNCH

Baked hominy and cheese Wilted lettuce with bacon Oatmeal muffins Canned peaches

DINNER

Dried green -peas soup Scalloped carrots and onions Cornbread Steamed molasses pudding

with lemon sauce Tea

1.

SAMPLE REDUCING DIET MENUS

2. BREAKFAST

Orange juice Whole -wheat toast, 1 slice Jam, 1 Tbsp. Coffee - no sugar or cream

Banquet salad with mineral oil mayonnaise

Cornmeal crisps - salad wafers

Canned pears Skim milk or buttermilk,

1 glass

1 egg, boiled or poached Melba toast, 2 slices Coffee

LUNCH

Tomato juice Celery root and stringbean

salad Rycrisp with cottage cheese Coffee jelly

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SAMPLE REDUCING DIET MENUS (Continued)

DINNER

Broiled fish - nonfatty Spinach Tomato and cucumber

salad, French dressing Rycrisp Pineapple sherbet Oatmeal macaroons, 2 Demitasse

Beef bouillon l lamb chop Green peas, small serving Fresh fruit salad with French

or mineral oil dressing One-egg cupcake - 1, not

iced

MENUS FOR GAINING WEIGHT

BREAKFAST 1.

Baked apple Malt breakfast cereal

with cream Gridtlle cakes and syrup Coffee

Minute rarebit on toast Asparagus, buttered Peanut butter biscuits Stuffed prune and orange

salad Milk

Cream of carrot soup Ameriean goulash Apple sweet potatoes Canned corn Apricot and banana

salad Graham date bread Tea

2.

Yellow cornmeal mush with stewed raisins and thin cream

Graham muffins - Jam Coffee or milk

LUNCH

Casserole of dried Lima beans

Scalloped cauliflower and tomatoes

Mixed greens - Roquefort cheese dressing

Milk

DINNER

Pineapple juice Smothered pork chop Baked potato Scalloped cabbage Danish apple pudding with

whipped cream Demitasse

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SAMPLE MENUS FOR VITAMIN-RICH DIETS

l. 2. BREAKFAST

Orange juice Corn Flakes with top

milk Wheat-germ muffins Strawberry jam Coffee or milk

Fresh berries Puffed Wheat with top milk Boiled egg Toast - whole-wheat or

enriched bread Coffee or milk

LUNCH

Vegetable meat broth Cheese fondue Celery - Creole .style Canned loganberries Honey-Bran cookies Milk

Tomatoes stuffed with liver Swiss salad Whole-wheat or enriched

bread Cantaloupe Milk

DINNER

Apricot Nectar Braised beef heart Green Lima beans Kohlrabe Jellied tomato salad Whole-wheat or enriched

bread Carrot custard pie

Cream of onion soup Savory meat loaf Baked potato Baked winter squash Lettuce salad - French dressing Whole-wheat or enriched

bread Upside -down cherry puffs

SAMPLE MENUS FOR MINERAL-RICH DIETS

1. 2. BREAKFAST

Stewed dried figs on Triscuit - thin cream

Poached egg on toast Coffee or milk

Orange juice Oatmeal with thin cream Toast - whole-wheat or

enriched bread Coffee or milk

LUNCH

Casserole of tomato, corn and cottage cheese

Mustard greens Canned pineapple

Beef broth Liver loaf

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Broccoli with tomato salad Graham crackers

SAMPLE MENUS FOR MINERAL-RICH DIETS (Continued)

Soybean muff ins Milk

Steak and kidney pie Baked potatoes

DINNER

Cauliflower with cream sauce

Romaine with Roquefort cheese dressing

Walnut-apricot steamed pudding with orange hard sauce

Demitasse

Maple cornstarch p'..ldding Tea

Fricassee of chicken, with giblets in gravy

Scalloped potatoes with cheese

Beets, cooked with tops Eden salad Chocolate chip oatmeal

cookies Milk

AMOUNTS TO SERVE 25

Tea .... • • • • • • • • • • • • • • · • · · · 1/2 c. tea, I 1/2 gal. water Coffee .................... 3/ 4 lb. coffee, I 1/2 gal.

water Cream .................... 3 cups Raised rolls ............... 2 lbs. (8-9 c.) flour, 3/ 4

oz. compressed yeast Butter or margarine ....... 3/4 lb. Salads - potato, chicken,

etc. . ................... 4-5 qts. Cabbage - salad . . . . . . . . . . . 4 lbs.

buttered . . . . . . . . 7 lbs. Potatoes, mashed. . . . . . . . . 1/2 peck Baked beans . . . . . . . . . . . . . . 3 qts. or lbs. dry beans Chicken pie . . . . . . . . . . . . . . 2 1/ 4 qts. cooked, diced

chicken or 3 chickens , approximately 5 lbs . each, dressed

Baked ham . . . . . . . . . . . . . . . . 10 lbs . Oyster stew ............... I 1/2 gal. milk, 2 qts.

oysters Meat loaf ................. 5 lbs. grou:ad meat Frozen peas .............. 4 - 4 1/2 lbs. Frozen Lima beans ........ 4 - 4 1/2 lbs. Frozen asparagus .......... 4 - 4 1/2 lbs. Frozen broccoli ........... 4 1/2 - 5 lbs. Frozen cauliflower ........ 4 1/2 - 5 lbs. Frozen spinach ............ 4 1/2 - 5 lbs. Frozen snap beans ......... 4 lbs . Frozen corn .............. 4 lbs.

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Name

BIRTHDAYS TO REMEMBER

Address

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Birthdate

Name

CHRISTMAS CARD LIST

Address

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,I