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RlCIPlS FROM NATCH[Z

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NATCHEZ

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. COMP I LE D B Y T HE

ETR.tFiEO FoR~5T

CIVIC and WELFARE CLUB

NATCHEZ, MISS.

"YOUR RECIPE FOR GOOD BANKING"

MEMBER OF FEDERAL. DEPOSIT INSURANCE COMPANY

NATCHEZ, MISS.

SUNRAY DX D£A1£RS ~ DX ~

PHONE 336-5266 P . O. BOX 886

NATCHEZ & VIDALIA, LOUISIANA

COMPL. I MENTS

OF

MISSISSIPPI POWER &LIGHT COMPANY ~Z3uh~-"

.. - Ill Ill

COPYRIGHT

1965 BEV-RON PUBLISHING COMPANY

Z556 MC GEE TRAFFICWAY

KANSAS CITY, MISSOURI

THIS COOK BOOK IS A

PERFECT GIFT FOR ALL OCCASIONS.

GET A SUPPLY WHILE

THEY ARE STILL AVAILABLE.

THIS BOOK includes the finest plastic ring binders available, BUT, like most plastics, the BINDERS CAN BE DAMAGED BY EXCESSIVE HEAT, so AVOID exposing them to the direct rays of the SUN, or to excessive heat such as IN A CAR on a hot day. or on the top of the kitchen STOVE. If not exposed to heat, the binders will last indefinitely.

1st Printing 2nd Printing

July 1965 Nov. 1965

400 Books 300 Books

President . . Vice President . .

CIVIC AND WELFARE CLUB

OFFICERS - 1964-65

Recording Secretary. . Corresponding Secretary Treasurer • . Parliamentarian

Mrs. Glen Blackwell Mrs. T. A. Bearry Mrs. Leo Scanlon

Mrs. J.C. Mann Mrs. J. J. Holland

Mrs.Oharles Mayffeld

Barksdale, Mrs. B. C. Biglane, Mrs. Noland Brown, Mrs. J. W. Coffman, Mrs. R. E. Cole, Mrs. James F. D'Antoni, Mrs. Paul Hobdy, Mrs. B. T. Junkin, Mrs. 'G. M. Klotz, Mrs. Paul Loflin, Mrs. 0. T. , Jr. Lyon, Mrs. Craig

AS SOCIA TE MEMBERS

McGehee, Mrs. James C . McGehee, Mrs. Frank

Moss, Mrs. G. W _ Punches, Mrs. R. K.

Read, Mrs. A. M. Rogers, Mrs. Lamar G.

MEMBERSHIP LIST

Anders, Mrs. Odell (Blanche) Bearry, Mrs. T. A. (Peggy) Biron, Mrs. Gilbert (Gladys) Blackwell, Mrs. Glen W. (Nell) Case, Mrs. A. P. (Lorna) Chauvin, Mrs. Arthur E.

Rowley, Mrs. Steve Sargent, Mrs. Grady

Thompson, Mrs. C. H. Watkins, Mrs. Troy Weeks, Mrs. Lee R.

2-7562 2-7835 5-9884 5-4811 2-3323

(Betty Lou) 5-8323 Dunlap, Mrs. Tom (Caroline) 2-0078 Foresman, Mrs. Gilbert 2-2895

(Tommie Lou) Foret, Mrs. Gerald (Gail) 2-0110 Francis, Mrs. J. F. (Ethel) 2-6067 Green, Mrs. Paul (Bernice) 5-9481 Guido, Mrs. G. J. (Margaret) 2 - 6082 Haydel, Mrs. Bert (Shirley) 2-0480 Hobbs, Mrs K. W. (Sally) 2-1 790 Holland, Mrs. J. J. (Rita) 5-5833 Ivins, Mrs. Dalton (Mary Ann) 2-1488 Jones, Mrs. Emmett R. (Pete) 5-9626 Junkin, Mrs. Sam, Jr. 2-7902

(Evelyn) Leachman, Mrs. Jim C.

(Clarice) Lehmann, Mrs. A.H. (Muriel) Mann, Mrs. J.C. (Sue) Marler, Mrs. R. A. (Arlene) Marlow, Mrs. Orvis, Jr. (Inez) Mayfield, Mrs. Charles

(Bobbye) Massey, Mrs. E. D. (Gail) McGee, Mrs. John (Lou) Odom, Mrs. R.H. (Virginia)

2-1908

2-7095 2-1285 2 - 6928 2-0156

5-5439 3-2257 2-1846 2-7665

-A- Natchez, Miss.

(Membership List. Continued)

Poole. Mrs. Pr>ilip (Carmen) Porter, Mrs. Claude (Delores) Scanlon. Mrs-. Leo (Laura) Smith. Mrs. Frank (Helen) Stewalit, Mrs. Van (Barbara) Tedder . Mrs. Hugh (Camille) Williams. Mrs. Lacy (Joy)

Dudding. Mrs·. Ben A- Jr. (Gloria)

Green. Mrs. Richa.d (Lo,UJise) Hauiingtm:r, Mrs~ Joe(;Peggy) Doherty, Mrs. Henry {Helen) D'Antoni . Mrs. John F. J,r.

(Yvonne} Chaney , Mrs. Van (Peggy)

KEY TO ABBREVIATIONS USED

C. tsp. - Tbsp. pt. qt. gal. oz. lb. pkg. min hr. in. ( or ") doz.

cup teaspoon Tablespoon pint quart gallon ounce pound package minute hour inch dozen

-B- Natchez, Miss.

2-1747 5,-8694 2-0068 2-2924 5-8026 2.-1214 2-1750

5-8759 2-0463 2-2066 5 - 5739

2-1QQ7, 5-5658

CANAPE TRAY (FOR PARTIES, TEAS OR BEFORE D INN ER)

FoR THE BASE OF THE C ANAPES CUT BREAD IN SMALL DESIGNS OF YOUR

,CHOICE AND TOAST ONE S ID E ONLY, (SMALL ROUND CRACKERS MAY BE SUB-

_STITUTED,) ON THE UNTOASTED SIDE OF THE BREAD BUILD CANAPES USING

ANY PREFER E D IDEAS . SOME SUGGESTED ONES FOLLOW-- /

FoR THE CENTER OF THE TRAY

SLICE AN ORANGE (OR ANY CITRUS

FRUIT) IN HALF, PLACING OPEN END

DOWN ON TRAY. INS ERT TOOTHPICK

INSKIN OF FRUIT ABOUT 3 -4THSOF

AN IN CH. ON EXPOSED ENDS OF

P I CKS PLACE STUFFED OLIVES, RED

& GREEN MARASCHIN O CHERR I ES,

PICKLED ONIONS, BITS OF VIENNA SAUSAGES, BLACK B I NG CHERRIES

STUFFED WITH SO UR CREAM CHEESE ETC.

PLACE THE CANAPES (ALL OF

ONE KIND TOG ET HER) AROUND THE

CENTERPIECE OF FRUIT HALF .

Us £ LARG E TRAY BUT 1F SMALL INDIVIDUAL TRAYS ARE DESIRED BE

SURE AT LEAST ONE OF EAC H K I ND

OF CANAPE APPEARS ON EACH TRAY.

0RRNGE ff 9Lf

~STVFFEl> 01../VI:.

(Si.JC.f'S)

SPREJtl) (>,)/TH '8<J7TER

'Rov.NQS

SHR/llt'P

SPRERP 1111TH

RNtHOIIIE: -PR~E

APPETIZERS - RELISHES - GARNISHES

CHEE SE BALL

2 8 oz, pkgs. cream cheese 1/2 lb. sharp Cheddar cheese,

sh redded 2 tsp. grated onion 2 tsp. Worcestershire sauce 1 tsp. lemon juice 1 tsp. dry mustard

Mrs. Louis Lehmann

1 / 2 tsp, paprika 1 /2 tsp. seasoned salt 1/4 tsp. salt 2 Tbsp. chopped parsley 2 Tbsp. chopped pimiento 2/3 c . chopped pecans

Soften cream cheese and beat with mixer, Add Cheddar cheese and next 8 ingredients. Beat until creamy. Stir in parsley and pimiento. Chill sever- al hours; then shape into ball. Coat e venly with the nuts, Wr. ap in moisture- proof paper and refrigerate until ready to serve.

CHEESE COOKIES Mrs . Van B. Chaney

1 small jar Kraft Cheddar cheese 1 stick oleo 1 1/2 c . flour

Cream the cheese and oleo. Add flour . The dough will be very stiff. Roll the dough together, then pinch off a small piece and roll into a small ball, then flatten to the size of a quarter. Cook at 350° for 8 to 10 minutes, Makes about 8 dozen.

CHEESE PENN IE S Mrs. Beth Carlton (Home Ee , Dept., Natchez-Adams Co. High School )

1 stick softened butter 1/4 lb. grated sharp Cheddar

cheese

1/2 pkg. dry onion soup mix 1/2 tsp. salt 1 c . flour

Blend butter and cheese, add soup mix, salt, flour , and mix well , Chill dough for easy handling. Make into several rolls of l" in diameter. Cover with wax paper and chill. Slice into 1/8" slices and bake in 375° for 7 to 9 m in· utes,

CHEESE STRAWS

1/2 c. butter 1 c, grated cheese (sharp) 1 c. flour

Mrs. E, C, Guidroz

1/ 2 tsp . salt Cayenne pepper to taste

Cream butter, add cheese. Add flou r and seasoning. Put through the cookie press on ungreased baking sheet and bake in m oderate oven until lightly browned. Dough may be rolled thin and c u t into strips if you do not have a press.

CHEESE W APERS

1 stick butter or oleo 1/4 l b. sharp cracker barrel

cheese 1 1/2 c . flour

Mrs. J. Gould Gardner , Jr,

1/2 tsp. salt 1/2 tsp. paprika Dash of red pepper

Melt butter and cheese in dou ble boiler (break up cheese to melt fast· er). Remove from heat and work in flour and seasonings. Div ide dough and shape into two rolls about the size of half dollar in diameter. Roll them in wax paper , refrigerate to chill, Will keep days. Best to bake just before serving. Slice about • 1/4" wide and bake on ungreased cookie sheet in slow oven 300° to 325° 10 to 12 minutes. 1/2 c. chopped nuts may be added to dough when mixi ng.

37H - 1- Natchez, Miss . 6/65

GARLIC CHEESE ROLL

1 lb. Cheddar cheese , grated 1 tsp, salt 2 pkgs. cream cheese (6 oz.) 1 clove garlic (mashed to paste) 3 dashes Tabasco sauce

Mrs. Robert A. Bonds

1 Tbsp. Worcestershire sauce 2 Tbsp, m ayonnaise 1/4 tsp. dry mustard 1/2 box paprika (for rolling) 1 Tbsp. onion juice

Blend all ingredients, except paprika. Work until smooth paste is formed Divide Lr1 two rolls about size of half dollar. Sprinkle paprika on wax pape r.. Com-· pletely c oat outside of each roll. Roll in clean wax paper and place in refrigerator for 24 hours. Take out a short while before serving to soften,

(To serve: Put Ritz crackers on tray on one side and Melba toast rounds on other side.)

F ROS TY FRUIT APPETI Z ER

1 can orange sections 1 can grapefruit sections 1/ 4 c, sugar

Mrs. John Coffey

1/2 c, dry white wine 1 c, strawberries, fresh or frozen

Drain orange and grapefruit sect ions. Add sugar and wine, Place straw- berries on top of mixture.

Before serving, put in ice tray until ice crystals have formed around si des Arrange in frosted glasses, •

NORWEGIAN HORS D ' OEUVRE Mrs. Don Oatley

Norwegian sardines (small) canned Chopped parsley Lemon juice Buttered bread Cayenne pepper Finely shredded bacon

(Quantities depend on number to be serve d,)

Drain oil from sardines and season with the lemon juice, cayenne and parsley, Let stand.

With sc issors, cut buttered bread into rectangles the size of sardines, Put one sardine on each piece of bread, placing them very close together on pan or on cookie sheet, Sprinkle finely chopped bacon over all. Broil until bacon is brown and bread toasted .

Serve immediately. (Additional parsl ey may be sprinkled over sandwiches after broiling, if desired.)

PECAN WITH ANCHOVIES

1 3 oz. pkg, c ream cheese 1 Tbsp, anchovy paste 1 l b, pecan hal ves, toasted

Cayenne (optional) Parsley ( optional) Salt to taste

Mrs. R, L, Green

Cream a nchovy paste and softened cream cheese. Add cayenne and par- sley if desired. Put a fairly thick layer of mixture on flat side of toasted pecan half and press a nother half on t op of it, Sprinkle lightly with salt (not too much as an· chovy paste adds a lot of sal t), ·

TASTY DIP

1 clove garlic 1 can mushroom soup

Mrs, Joe Herrington

1 bouillon cube 1 pkg, garlic flavored cheese

Crush clove garlic in top of double boiler. Add mushroom soup and bouil- lon cube dissolved in 1/4 c. boiling water, Add cheese and cook over hot water unti 1 cheese melts, Serve warm with corn chips.

-2- Natchez, Miss.

CHOW-CHOW

1 peck green tomatoes 1 /2 doz, large onions 2 med. sized cabbages 1/2 gal. vinegar 1 Tbsp . grou nd cloves

Mrs. Fred A. Green

1 Tbsp. ground cinnamon 1 Tbsp. ground allsp ice 4 c . sugar Red pepper to taste 1 c . salt

Put tomatoes, onions and cabbage through food c hopper, using m ed ium blade , Mix well. Add sugar . spices, salt, pepper a nd v inegar. Cook for one hour , making sure mixture stays at a low boil, Pour into ste rilized jars and seal.

CRANBERRY RELISH

1 l b, fresh er an berries 1 large orange

1 c . nuts 2 c, sugar

Mrs. A, H. Lehmann

Wash cranberries. Peel orange, secti on and remove seeds. Pu t c ra n- berries, orange sections, orange peel and nuts through food c hopper . Add sugar. Mix thoroughly, Let stand 30 to 40 minutes, Pour into jars and cover, or sto~e i o covered dish in t he refrigerator several days before serving. Keeps indefin itely. (This is a good substitute for cranberry sauce and very good with pork.)

HOT CURRIED FRUIT

1 large can Bartlett pears 1 large can peaches or apricots I l a rge can chunk pineapple 1 small jar red cherries

Mrs. Fra nk Rigel!

1 stick butter 3/4 c., light brown sugar 1 tsp. c urry powder

Drain fruit thoroughly, (This is very important), Mix all together in a baking dish, Melt but ter and add sugar and curry. Pour over top of fruit and bake one hour at 325° uncovered, Very good served with chicken or ham ,

HAYDEN PICKLE RELISH

1 gal, ripe tomatoes, chopped 1 gal, cabbage, grated 1 qt, onions

1 doz , green peppers 1 pod hot red pepper

Mrs. Harold Grigsby

Chop all ingredients , drain and squeeze out,

m ix and add 1 cup salt, Let stand 2 hours, then

Add : 3 Tbsp. mustard (ground) 2 Tbsp. ginger 2 Tbsp, turmeric

1 Tbsp. celery seed 1 Tbsp, cinnamon 3 l b, sugar Enough v i negar to cover (1/2 gal.

or more) Boil 1 hour and seal i n fruit jars. Makes 9 pints,

HOT DO G RELISH Mrs, Robert Barnes

1 bunch pascal c elery (3 c , ground) 2 1/2 l b. onions (2 1/4 c, ground) 3 1/2 lb, c ucumber (5 c, ground) 1 qt. water

(leave out some of the cucumber m iddle wi th seeds) 1/2 lb. ground swe et peppers 2 hot red peppers (2 oz,) 1/2 c, salt 3 c, 5o/o cider v inegar 2 c, sugar 2 tsp. white mustard seed 2 tsp, celery seed

Prepare vegetables and put through food c hopper using coarse blade. Measure into large glass or enamelware bowl, Add water in which the salt has been dissolved, Let stand 1 hour, Drain in colander 15 or 20 minutes, pressing gently with

- 3- Natchez, Miss.

HOT DOG RELISH (Continued)

palm of hand to remove excess liquid. Put iri heavy pan. Stir in rest of ingredients and heat to simmer 2 or 3 minutes. Fill hot sterile jars to top.

PICKLED OKRA Stroud ' s Restaurant Mrs. Alyne Stroud , Unnon Church, Miss.

Cut stem and tip from small tender okra, Put in each jar:

1 Tbsp, mixed - mustard see d, cel ery seed, dill. Put in bottom of jar, Put 1 pod of hot pepper, clove of garlic and oniono Place okra in jar, pack tight, lengthwise.

Make syrup of following and bring to hard boil and pour over packed okra. Seal. Let stand at least a month or more before using.

Syrup : 4 c, vinegar 1 1/2 c. water

Makes about 6 pints,

SWEET PICKLES

1/2 gal. jar sour pickles ( whole)

4 1/2 c , sugar

1/4 c. salt 1/4 c. sugar

Mrs. John F. Dixon

4 1/2 Tbsp. white vinegar 4 or 5 garlic pods (sliced thin) 1 pkg. pickling spices (tied in a bag)

Pour off brine from pickles. Slice pickles to desired thickness, put in a large bowl with other ingredients and leave for 3 days, turning mixture twice a day to distribute evenly. Before packing in jars, remove spice bag. Put several pieces of garlic in each jar. Do not have to seal. Chill before serving, and they will be crisp. Keeps indefinitel y.

APRICOT GLAZE FOR HAM Mrs. Elizabeth Foster

Slowly stir 1 bottle (7 oz.) 7- Up into 1 jar (12 oz.) apricot preserves. Blend in :

1/2 c. brown sugar , 1 tsp, ground cinnamon 1/2 tsp. ground cloves

Baste ham with mixture during last half hour of baki ng.

Extra Recipes Here:

-4- Natchez, Miss.

~OUPS ~ALADS

Io•

__.......,

EGET ABLES ..

SPECIAL SALAD (GOOD AT THANKSGIVING OR CHRISTMASTIME)

HEAD CR I SP, CH I LLED LETTUCE

CAN CRANBERRY SAUCE , CHILLED

I PACKAGE BLACK WALNUTS

MAYONNAISE

MAKE BED OF CHILLED L ETTUCE AND PLACE IN SALAD DISH. CU,

C RANBERRY SAUCE IN SLICES ABOUT 3 - 4 INCH THICK (ROUNDS) & TOP

WITH PLENT Y O F MAYONNAISE. SPRINKLE BLACK WALNUTS FREELY

ON TOP OF MAYONNAISE AND SERVE . THIS SALAD IS ESPECIALLY DE-

LICIOUS WI TH TURKEY, DUCK, GOOSE OR FOWL OF ANY KIND.

BEST DURING THE WINTER SEASON.

TO ADD ZEST ...

TO SHR IMP SALAD

IT IS

FRY ONE SLICE OF BACON (FRY CRISP) FOR EACH SHRIMP SALAD TO

BE SERVED. DICE AND MIX THOROUGHLY WITH THE SHREDDED SHRIMP.

THE BACON ACCENTS T HE FLAVOR OF THE SHRIMP.

TO VARIOUS SOUPS

A SLICE OF LEMON IN BLACK BEAN SOUP WILL SHARPEN THE F LA- VOR AS WELL AS ENHANCE THE LOOKS OF T HE CUP OF SOU P .

Rue THE BOTTOM OF THE SOUP CUP WITH A SLICED WHO L E GARLIC

TO ACCEN T THE FLAVOR OF NAVY BEAN SOUP.

ADD SL I CED PIMIENTOS (WITHOUT THE LIQUID) TO ASPARAGUS SOUP

JUST BEFORE REMOV I NG FROM FIRE TO SERVE. DONOTCOOK PIMIEN-

TOS IN SOUP FOR THIS WILL DESTROY THE ASPARAGUS FLAVOR.

SOUPS

BEEF VEGETABLE SOUP

4 lb, meaty beef bone 3 large onions, chopped 1 bunch cel ery , chopped 3 large carrots, sliced 1/4 lb, butter 4 tsp, salt 1/2 tsp. pepper

SALADS ~ VEGETABLES

Mrs. Ed Graham

2 c. stewed tomatoes 4 oz, tomato puree 3 large potatoes, diced 1/4 lb. frozen green peas 1/4 lb. frozen baby lim a beans 4 drops T abasco sauce 3 green peppers

Place bone in a large pot, Add 1 onion, half bunch celery ao.d cover with water. Cook slowly for 4 hours. Skim off top of beef stock occasionally, Saute remaining onions and celery, peppers a11d carrots in bur.rer. Add tomatoes , puree and potatoes. Cook 30 minutes over medium heat, Add beef stock and sea- sonings. Remove meat from bone, chop in small pieces and add to soup. The11 add lima beans, peas and Tabasco. Cook 30 minutes over low heat. Mal,<es 4 - 5 quarts.

FRENCH ONION SOUP

1 turkey or large hen carcass 1 stick margarine 1/2 c. salad oil 6 large Bermuda onions (white)

Mr. J. H, Love, Jr.

4 Tbsp. flour Salt and coarsely ground black

pepper to taste Toasted bread rounds (white or rye) Parmesan cheese

Make stock by boiling turkey carcass with sufficient amount of water to cover. Strain and set aside.

Slice onions and brown in a mix ture of salad oil and margarine, Be careful not to burn. Just before onions are browned, sprinkle the flour over them and mix well. Add stock, salt and pepper to taste, and let simmer in covered pot for at least two hours.

When ready to serve, pour into oven-proof soup bowls. Place toast rounds on each servL11g, sprinkl e with Parmesan cheese and slide under broiler until cheese bubbles, Serve immediatel y.

OYSTER STEW

1 pt, oysters 3/4 qt. milk 1/4 c. butter (real)

Mrs. T. A. Bearry

2 tsp . salt 1/2 tsp. pepper

. Prepare the oysters (pick them over to remove pieces of shell), Heat milk to simmer stage , then add oysters, butter, salt· and pepper. Simmer together till edges of oyster begins to curl.

SEAFOOD GUMBO (OLD NEW ORLEANS RECIPE) Mrs, Bill Skinner

6 Tbsp. bacon drippings 2 big onions 4 Tbsp, flour 3 cloves of garlic 1 bell pepper 3 stalks celery 4 little green onions 3 qts. water 2 lb. shrimp

1 lb, okra Parsley ( optional) 1 small can tomatoes 1 small can tomato paste 1 tsp. mustard Worcestersh ire sauce Salt and pepper to taste 1 lb. crab meat 1/2 lb. oysters

Make a light brown roux of 6 Tbsp. bacon drippings ( or cooking oil) and 4 Tbsp. flour. Cut up: 2 big onions, 3 cloves of garlic, 1 bell peppet , 3 stalks of celery, 4 little green onions, 1 lb. okra, and parsley (optional). Add the above in-

- 5- Natchez, Miss.

SEAFOOD GUM BO (Continued)

gredients to the roux and stir constantly until limp. Add the following to the above mixt ure: 1 small can tomatoes, 1 can tomato paste, 1 tsp. mustard, hot sauce and J Worcestershire sauce to taste, salt and pepper to taste and 3 qts, of water. Cook ·\ slo1<1ly for 3 hours. Add the following seafood : 2 lb. shrimp, l lb, crab meat, and 1/2 lb. oysters ·(the more seafood, the better). Cook for 30 additional minutes and serve over rice.

BLUEBERR Y DELIGHT SALAD

2 pkgs. (3 oz.) jello, lemon and cherry

1 #300 size can blueberries and juice

Mrs. R. S. Hall

1 #211 size can pineapple tidbits and juice Juice of 1 lemon 2 c. boiling water 1 stal k celery, finely chopped

Prepare jello, add lemon juice, fruit and celery, Pour half of mixture into deep dish about 7xl0, and let set in refrigerator,

Prepare Dressing:

1 c, commercial sour cream 2 Tbsp. salad dressing 2 Tbsp. sugar

2 tsp. orange flavoring 1 Tbsp. grated orange rind

Mix well and spread over the congealed salad mixture. Carefully spoon the remaining half of mixture over the dressing. Cover and refrigerate until con- gealed, Makes a large quantity , but it is good sever al days.

CHERRY SA LAD

1 can sour, p itted pie cheuies and juice

1 c. sugar 1 pkg. cherry jello 1 env. plain gela tin

Mrs, Fred A, Morgan

1/2· c. cold water 1 small can crushed pineapple juice Pulp of 2 oranges Grated rind of 1 orange 1 c. nut meats

Mix the cherries and juice with 1 c. suga r and bring to a boil to dissolve. Then add this to the package of cherry jello (pour over). Dissolve the gelatin in 1/2 c, cold water and add to hot mixture. Cool, Then add the crushed pi_neapple , the orange pulp and juice and rind and the nuts; congeal. Canned Manda~m ~range sections may be substituted to save time, but the fresh orange pulp and Jmce is bet- ter because it is not as sweet as the Mandarin.

CHERRY SALA D

2 pkgs. cherry jello 2 Coca- Colas 1 can crushed pineapple (large)

Mrs, Grace Hensarling

2 cans black cherries 2 small pkgs, cream cheese 1/2 c, chopped nuts

Strain the juice, cherries and p i neapple and heat. Cream the jello wi th the cream cheese. After the juices have p artly cooled, dissol ve the jello and th e cream cheese in the juices. Add the Coca- Colas and let cool. Add cherries, p ine· apple and nuts. Finish chilling.

CHICKEN SALA D

2 c . cut up cold cooked chicken 1 c . cut up celery 3 hard cooked eggs, cut up

Mrs. Pa ul G, 6reen

1 Tbsp. lemon juice 1/2 c. mayonnaise Salt and pepper to taste

Toss chicken, celery, lemon juice, salt and pepper together. Mix in mayonnaise. Carefully fold in eggs. Chill thoroughly. Arrange in lettuce cups and garnish with olives or sweet pickles and parsley. Serves 6 .

-6- Natchez, Miss.

.. -

COTTAGE CHEESE - ONION SALAD Mrs. Frank Pitc he r

1/2 pkg. lemon je'Uo (24 oz. size} 1 qt. boiling water 1/4 c, sugar 1/4 c . pimientos, finelv chopped 1/4 c. green pepper , grated

1 qt , c ottage cheese, fine curd Shredded lettuce 1/2 tsp. salt 1 qr, m ayonnaise 1/ 4 c. onior:., finely c ut 1 qt . celery , finely cut

Dissolve jello in boiling water.. Add salt and sugar and set in pan of ice to cool. When cool and beginning to set, add mayonnaise , pimientos , onion, green pepper, celery and cottage cheese. Mix well togeth er. Put into molds and chill. Unmol d and se rve on shredded let tuce . Yield: 20- 24 servings. (This can also be molded in large baking dish and cut into squares. )

CUCUMBER SALAD

1 pkg. lime jello 1 pkg. gelatine dissolved in

1/2 c, cold water 2 c. boiling water Salt

Mrs. Charles Fort

1/4 c. lemon juice Small grated onion 1 c. salad dressing 1 med, chopped cucumber

Beat first 7 ingredients together wi th mixer until light and fluffy . Let partly jell before adding chopped cucumber. Put i n greased mold.

FIVE CUP FRUIT SALAD

1 c. Mandarin oranges (canned, drai ned)

1 c. pineapple tidbits, drained

Mrs. Sim Callon

1 c. Angel Flake coconut 1 c. miniature marshmallows 1 c. sour cream

Mix together. Put in pyrex dish and chill.

FROZEN FRUIT SALAD

1 large can fruit cocktail 1 large can crushed pineapple 10 marshmallows, cut small 2 bananas , cut in small pieces

Mrs. Laura Scanlon

15 maraschino cherries, cut small 4 small pkgs. cream cheese 1 c. mayonnaise

. Soften and mix together cream cheese and mayonnaise. Add the fruit mixture, which has been drained of all juice. Mix with fork. Lightl y grease a container with butter and pour in mixture. Freeze overni ght and slice for serving. Serves 12.

FROZEN SALA D

1 c. diced grapefruit sections 1 c. crushed pineapple

• Mrs. Ben A, Dudding, Jr.

3/4 c. mayonnaise 1 1/2 c. whipped cream

Stir above ingredients together and put in freezing tray in the f zer department of your refrigerator, Stir occasionally until firm. Cut in squares and serve on a lettuce leaf.

FROZEN PINEAPPLE SA L AD

1 #2 can crushed pineapple 1 pkg. lime jello dessert 1 12 oz. pkg. cottage cheese

Mrs. Edwin Torrey

1/2 c. chopped pecans 1 c. whipped cream

(measured before whipped)

Combine lime jello and crushed pineapple in saucepan. Bring to a boil for about 5 minutes until gelatin is dissolved and set aside to cool. Wh en cooled

Natchez, Miss.

FROZEN P I NEAPPLE SALA D {ContLrmed)

tho!OugMy, add cottage c heese , pecans, a nd whipped cream. Chi.11 one hour before servirrg . This can be stored in deep- freeze .

LIME CREAM CHEES E S ALAD

1 small pkg. lim e jello 8 oz. pkg. Philadelphia cream

cheese

Mrs. Helen Doherty

#2 c an crushed pineapple Nu ts if desired 1 c. milk

Dissolve jello in 1 cup boiling water. Let cream cheese soften to room temperature and then c ombine with milk in mixer. Add jello, pineapple (juice, too) and nuts if desired. Chill.

LI ME JELLO CHEESE SALA D

2 pkgs . lime jello 2 c. water 1 can crushed pineapple

(juice included) 1 large pkg. Plantation cottage cheese

Mrs. W. C. Cothern

1 Tbsp. p imiento , cut up 3/4 c . chopped celery 3/4 c. pecans 1 tsp. salt

Mix together and mold. Serves 8.

LIM E VEGETABLE SALAD

1 large cucumber, diced fine 1/2 c. chopped celery 1/4 c, chopped green onions

1 pkg. lime jello 1 1/3 c. water 2 Tbsp. vinegar 1 tsp. salt

Mrs. Tom Dunlap

Bring water to boil, add vinegar and salt. Pour over lime jello to dis- solve. When cool and thick add vegetables. Pour into 8 or 9" square pan, and cut in squares when set. 9 small servings.

MANDARIN ORANGE DUMP SALAD Mrs . Hugh Tedder

2 pkgs. orange jello 2 c . boiling water Mix and cool. Add ingredients below and chill :

1 #2 can crushed 1 11 oz . can Mandarin orange pineapple ( without draining) segments

1 small can frozen orange juice (undiluted and partly thawed)

MANDARIN SA LAD

1 pkg, peach gelatin 1 c, boiling water

Mrs. Joe Herrington

11 oz, can Mandarin oranges 5 oz. can water chestnuts

Dissolve gelatin in boiling water. Drain oranges; add enough cold water to jui~ to make 1 cup; stir into gelatin, Chill until thick but not set. Drain water chesi:nuts and chop fine . Fold oranges and chestnuts into gelatin. Pour into 3 cup mold and chill till set, Serves 6.

MARINATED GREEN BEAN SALA D Mrs. Frank Pitcher

2 cans red kidney beans 2 cans whole green beans 2 cans yellow wax beans 2 cans garbanzas (chick peas) 2 l arge green peppers, cut

into thin rings

-8-

1 large red pepper, cut into thin rings 5 med. sized sweet salad onions

(or 2 large white onioos) cut into thin rings

Stuffed olives for garnish 1 c . sliced pimiento - for garnish

(Continued)

Natchez, Miss.

MARINAT E D GREEN BEAN SALAD fCominued)

3/4 c. salad oil 3/4 c. white vinegar 3/4 c. sugar

Drain all beans into large container. Add remainmg ingredients ex- cept olives and pim iemo (save for garnish). Shake the foll.owing ingredients to- gether in a jar : Oil , vinegar , and sugar. Pour over beam. Refrigerate a t le ast 6 h ours before serving. This will keep at least a week in the refrigera tor.

T HREE BEAN SALAD

1 pkg. (10 oz, ) frozen small green lim a beans

1 #2 can tender cut green beans 1 #2 can tender cut wax beans

1 c. shredde d raw carrot 1 Tbsp , pickle relish

Mrs. Frnnk R1gell

1/2 c . mayonnaLSe Thinly sliced oni.on rings Salt and pepper

Cook frozen limas i n salted boilmg water uNil just barely tender. Add green and wax canned beans that have been drai1J.ed well. Let beans simmer for 5 minutes. Tum off heat, remove from boiler and drain well. While thev are cool- ing, shred c arrots and ready other i ngredients. T oss in large bowl , top ·with onion rings and refrigerate well before serving. Serves 6 to 8.

TRIP L E BEAN SALAD PIQ U ANT

1 1-lb. can wax beans, drained 1 1- lb. can green beans, drained 1 1-lb. can large kidney beans,

drained 1/2 c. sliced celery 1 med, green pepper, cut into rings

and deseeded

Mrs. Helen Doherty

1 med. sweet oni.on , th inly sliced and separated into rings

1/2 c. sugar 1/2 c. salad oil 3/4 c. cider vinegar

T?ss beans, celery_. green pepper a nd onion together in a large bowl, Thorou~hly mix sugar , salad 011 and vinegar together and heat until sugar melts, Cool sll~htly ~nd pour over vegetables , t ossing with. a fork to coat evenly. Cover and set m refrigerator at least 8 hours, tossing several times. Serve chilled (About 8 servings.) •

CONGEALED RASPBERRY - BEET SALAD Mrs, E. C . Gu idroz

1 pt, can beets, cut fine 1 pt. can crushed pineapple 1 c. diced celery

1/2 c. nuts 3 pkgs. raspberry jello Boiling water

Drain a1:d save liquid from canned beets. Add enough water to liquid to make 2 cups, Boil and pour over jello. Add the 4 ingredients and pour into mold. Use mayonnaise dressing.

SHRIMP ASPIC RING

2 pkgs. unflavored gelatin 1/2 c. water 1 cube beef bouillon 2 c. tomato juice 2 tsp. prepared horseradish

Mrs. Kenneth Hobbs

2 tsp, Worcestershire sauce 1 tsp. salt 1 /2 tsp, celery salt 1 7 oz. bottle 7- Up 1 l b, cooked shrimp

. . S?ft_en gelatin in water. Add bouillon cube. Heat tomato juice to bo1lmg and stir mto gelatin until dissolved. Add horseradish. Cool slightly. Add 7- Up and P?ur half of mixture into 2 quart mold. Place in refrigerator until firm . Arra_nge shnmp on top, add remaining mixture. Ch. ill until furn . Makes 8 to 10 servmgs.

-9- Natchez, Miss.

STRAWBERRY SALAD

2 pkgs. strawberry jello 2 c. boiling water 2 pkgs, frozeD strawberries

Mrs. Fred Kimbrell President, Natchez Garde11 Club

1 large can crushed pineapple, drained 1 large 8 oz . pkg. cream cheese May onnaise

Congeal jello mixture in free zer until it can be spooned to make bottom layer. Save 1/2 gelatin mixture for top.

Soften cream cheese with may onnaise and put layer on top of flfst layer of jello mixture.

TOMAT O ASPIC

1 env. Knox unflavored gda tine 1 3/4 c. tomato juice 1/2 tsp . salt 1/2 tsp. sugar

Mrs. E, W. Kaiser

1/2 tsp, Worcestershire sauce 1/8 tsp. Tabasco 2 Tbsp, lemon juice

Spri.nkle gelatine on 1/2 cup of tomato juice to softe11. Place over l ow heat and stir umil gelatine dissolves. Remove from heat a11d stir in rest of tomato juice and seasonings. Turn. into mold and c hill. Serves 4.

TOMORROW ' S SALAD Lois Gore

Combine in top of double boiler :

1/2 c. sugar 1/4 c, v inegar

2 eggs

Mix thoroughly and cook over hot (not rapidly boiling) water until it is thick like custard. Remove from heat and add 2 Tbsp, butter, set aside to cool, while you combine in a bowl :

2 c. grapes (red or green) halved and seeded

1 orange, divided into sections , and each cut into 3 oarts

1/4 c. maraschino cherries, chopped 2 c. pineappl e chunks, drained 2 c. small marshmallows

Mix all this and fold into 1 cup whipped cream. Then fold this into the custard- like mixture and let set for 24 hours, Age improves the taste. Serve on lettuce. Makes 8 large servings.

WEST INDIES CRAB SA L AD

1 lb, lump crab meat 1/3 c, ol ive oil 1 c. ice water

Mrs. Kenneth Hobbs

1/3 c. vinegar 1 med. onion , chopped Salt and pepper to taste

Combine all ingredients and marinate in refrigerator for 10 hours. Stir several times. Drain and serve on lettuce leaf.

SALAD DRESSING

1 c l ove garlic, pressed 1 med. onion, grated 1 c. mayonnaise 1/2 c. Wesson oil 1/ 4 c, chi.li sauce 1/4 c. catsup 1 Tbsp . Lea & Perrins Worcestershire

Mrs. R. S. Hale

1 tsp. prepared mustard 1/2 tsp. black pepper 1 tsp, paprika Sever al dashes Tabasco 2 Tbsp. sherry wine or vinegar Salt, if desired

Mix all; shake in a quart jar. Keeps for weeks in refrigerator.

-10- Natchez, Miss.

SALAD DRESSING (For T ossed Salad) Mrs. Claude Porter

2 cloves garlic , chopped fine Juice of 1 grated onion 1 Tbsp. Worcestershire sauce 1 c . mayonnaise 1/4 c. chili sauce 1/4 c . catsup

1 tsp. prepa~ed musta rd 1/2 c . salad oil 1 tsp. black pepper Dash Tabasco sauce Dash papnka

Mix thoroughly. Chill before serving.

SALAD DRESSI NG (For Tossed Salads) Mrs. R. L. Green

1 c. Wesson oil or olive oil 2 Tbsp. white v inegar Juice of 1 lemon

1 tsp. brown sugar 1 c love garlic, split 1 slice onion Salt to taste

Put all ingredients in pint jar, shake well and let stand for several hours before serving. Remove garlic and onion , pour over salad.

GREEN GODDESS SALAD DRESSING Mrs, E. W. Kaiser

Mix in order and chill : 3 Tbsp. wine vinegar 1/2 c. sour cream

Add : 1 clove garlic 2 Tbsp. chopped anchovies

1 c, mayonnaise 1/ 3 c, chopped parsley

3 Tbsp. chopped green oni.on 1 Tbsp, lemon juice

Place in blender until thoroughly blended. Add salt and pepper to taste. May be used as a dip for raw vegetables.

ASPARAGUS CASSEROLE

1 can asparagus 16 crackers (soda) 3 hard boiled eggs 1 c. grated hoop cheese 1 small jar pimiento

1/2 c. milk 1 stick oleo 1 Tbsp. flour Sal t to taste

Mrs. Elliott T r imble

2 Tbsp. Worcestershire sauce 1 Tbsp. Tabasco

Melt 1 stick oleo, Add 1/ 2 c. milk, 1 Tbsp. flour, the juice from cans of asparagus and pimiento, and a dash of salt. Stir over medium heat until sauce thic.kens •. Add 2 TbsJil, Worces~ershire sauce and 1 Tbsp . Tabasco. In a greased bakrng dish, layer this sauce with the asparagus , 16 crackers, 3 hard boiled eggs, chopped up, 1 c. grated hoop cheese, and 1 small jar pimiento minced Bake at 350° until brown. •

BAKED BEANS

2 16 oz, cans pork and beans 1/4 c, brown sugar 1/2 tsp. dry mustard 1/2 c. catsup

Mrs, Stanley Powell Shrevep.ort, La.

4 slices bacon, cut up i n l" pieces 1 med. onion, sliced thin 1/ 4 c. bell pepper

Mix all ingredients; put one half in bean pot, cover with bacon , Add rest of beans, Cover, cook 1 hour. Remove cover; cook 1 hour at 350°,

-11- Natchez, Miss.

NP.W O R LEANS RED BEANS

1 lb. red kidney beans 1 omon, c hopped 1 rib celery, chopped 1 pod gatlic , chopped

Mrs. Gerald Foret

l /4 sweet pepper, chopped 1 ham bo11e or 1 lb. ham seasoning Salt and pe ppe1 to taste

Wash beans. Coc k beans m 2 quarts water with ham and sea:;onings. Cook slowly about 2 01 3 hours, If gravy bec omes too thick add water, Serve on mounds of rice with Tabasco sauce if desired.

GREEN BEAN CASSEROLE

1 c an whole be ans 1/ 2 onion, m rings 4 slices c ooked bacon , crumbled

4 Tbsp. vinegar 4 Tbsp. sugar

Mrs, Bill Gore

Heat oni on, vin.egar and sugar iP 2 Tbsp. of the bacon drippings. Add the beans a11d marinate overri ight. Add bacon c rumbs. Bake for 1 hour at 350°.

GREEN BEANS WITH SOUR CREAM Serves 6

Mrs, Forrest Colebank

2 #303 cans Blue Lake green beans 2 large onions 1 Tbsp, oil 1 Tbsp, v inegar 1/ 4 tsp, salt

1/ 4 tsp, dr y mustard 1/ 2 c . mayonnaise 1 Tbsp, horseradish 1 c , sour cream

Drain 2 cans (#303 size) Blue Lake green beans, Slice thinly 2 large on- ions. Mix 1 Tbsp. oil , 1 Tbsp. vinegar, and 1/ 4 tsp, salt. Add above marinade to onions and beans. Marinate 1 hour. Drain. Mix : 1/ 4 tsp. dry mustard , 1/2 c. mayonnaise, 1 Tbsp. horseradish, and 1 c. sour cream. Toss with beans and onion and serve .

GREEN BEANS - SUPREME

3 c ans whole green beans 1 can mushroom soup 1 can shredded C heddar cheese

Bread crumbs - grated 1 small onion, chopped 1 pod garlic

Evelyn Junkin

Cook beans with 1 Tbsp. bacon drippings, onion, salt and pepper. Add 1 pod garlic while cooking, Drain off liquid and remove garlic pod, Butter a casse- role dish , add the mushroom soup and mix well with beans, Put cheese on top of beans, add dry bread crumbs, Bake in a moderate oven 375° until cheese melts,

HARV ARD BEETS

1 #2 can diced beets 1/2 c. beet juice 1/4 c. sugar 1 Tbsp. cornstarch 1/4 c. cider vinegar

1 T bsp. butter 1/2 tsp. salt 1/3 tsp. pepper 1 large bay leaf 3 whole cloves

Mrs, Robert Marler

Mix sugar, and cornstarch in saucepan. Add bee t juice, vinegar, bay leaf and cloves. Cook over low heat. Stir constantly until thickened and c lear. Re- move the bay leaf and c l oves, Add bu tter, salt , pepper and beets. Cook slowly, stirring occasionally until bee ts are heated.

BROCCOLI CASSEROLE

2 pkgs. frozen chopped broccoli 1 1/2 pkgs. garlic cheese

• 12-

Mrs. Charles Fort

1 large onion , chopped fine 1 stick butter

(Continu ed)

Na tchez, Miss.

BROCCOLI CASSEROLE (Continued)

2 c. mushroom soup 1 tsp, Accent

1/ 2 c. blanched slivered almonds Black pepper (no salt)

C ook onion in butter. Cook broccoli. Add soup and cheese. ~tir until melted, Add pepper, Accent and nu_ts. ~op with buttered crumbs. Heat m oven thoroughly. Freezes nicely. Keeps mdeflmtely.

SKILLET CABBAGE

4 c, cabbage , shredded fine 1 c , celery, cut diagonally 1 med. onion, chopped 2 small carrots, sliced thin 2 green· peppers, chopped

Mrs. James Sanders

2 med, tomatoes, chopped, or 1/2 c. canned

2 Tbsp. bacon fat 1 Tbsp. soy sauce Salt and pepper to taste

Mix well in skillet with lid that fits tight and_ cook at a hot temp~ra- ture for 3 to 5 minutes, Turn heat low and cook 3 to 5 mmutes longer, or until tender.

SOUTHERN CORN FRITTERS

1 c, flour • 1 tsp, baking powder 1 egg

Mrs. F, I. Honderich

1/2 Tbsp. butter 1 c, drained whole kernel corn 1/4 c, milk

Mix dry ingredients, gradually adding milk and beaten e~. Add but- ter and corn, Beat thoroughly and drop by spoonfuls into deep fat. Dram on brown paper.

CORN PUDDING

1 can cream style corn 2 eggs 1 Tbsp, melted butter

Mrs. G, Swink Hicks

3/4 c . sweet milk 2 Tbsp. sugar Salt and pepper to taste

Add lightly beaten eggs to seasoned corn. Add milk and melted butter, Bake about 45 minutes at 350°. Serves 4,

CREAMED CORN AND MUSHROOMS Mrs, Robert Marler

2 Tbsp, butter 1 small can drained mushrooms 2 c, corn (cream style) 2 Tbsp, minced onion .

1/ 4 tsp. dry mustard 1/2 c, grated cheese 1 tsp, salt 1/2 tsp, black pepper

Melt butter over low heat, add onions and mushrooms,. c?Ok until the onions are yellow .but not brown. Stir in mustard and corn. ~hen st1! in the cheese. Put over low heat and let cheese melt, stirring until well mixed. Simmer for a few minutes, putting in salt and pepper. Serve hot,

BAKED EGGPLANT

1 large eggplant 2 Tbsp, salad oil 2 chopped onions 1 lb. shrimp (crabmeat may be

used)

Mrs, C , J. Beauvias

4 slices stale bread 1 egg, beaten 3/4 c, water Salt and pepper to taste

Parboil eggplant (20 minutes) ; cool. Cut i_n half and scrape out pu_lp. Reserve hulls intact, Heat salad oil in skillet, add onions and cleaned cut shrimp and fry 15 minutes. Add eggpl ant pulp and grated toasted bread. Slowly add ~eat- en egg and water, Season to taste and let simmer for 30 minutes . Full (Continued)

-13- Natchez, Miss.

BAKED EGGPLANT (Continued)

Fill hul1 with mixture, sprinkle witb bread crumbs and butter pats on top. Bake 30 m inutes in 350° oven.

BAKED E GGPLANT WI TH O Y STERS Mrs. Beth Carlton

1 large eggplant 1 T bsp. butter or margarine 1 3/4 c . grated cheese (not

Velveeta) 2 eggs

3/4 c, sweet milk 3 - 4 crackers Grated omon, or on ion salt 1 pt, oysters

Pee l very thin I large eggplant. Slice and boil until tender ( about 8 min- utes). Drain in colande1 . Then put back in saucepan and mash thoroughly. Add but- ter or margarine while hot. Salt to taste. Add about 1 cup of grated c hee se. Add beaten eggs. Add sweet milk. Add crackers broken r a ther fine. Add a small. piece of grated onwn or onion salt. Add oysters , c ut in half. Bake 40 minutes ( about) at 300°, then add 3/4 c. grated cheese on top. let i t melt for 15 minutes, while setting. Serve immediately.

EGGPLANT SO U FFLE

1 eggplant 1 tsp. grated onion 1 tsp. catsup 2 eggs 1 c, grated cheese

Mrs. c. G. Prospere 2 tsp. butter 1 c. milk 1 tsp. flour 3/4 c, bread crumbs Salt and pepper to taste

Cook eggplant in salted water until tender. Drain. Make white sauce and cook until thick. Add eggplant, bread crumbs , cheese, seasoning and m ix. Fold in beaten egg whites. Bake in greased casserol_e at 350° for 30 minutes.

BAKED ONIONS

1 pkg. Kraft pimi.ento cheese (8 slices)

8 large onions, cut in rings

Mrs. Frank McGehee

1 stick oleo or butter 1/2 tsp. country red pepper Soft b!ead crumbs for topping

Melt butter and cook onions until tender in heavy frying pan. Lift out with draining spoon into casserole. Cover with crumbled cheese, bread crumbs on top. Cook i.n 350° oven for 30 minutes. Serves 80

BERMUDA ONION RINGS

2 large onions 1/2 c. milk 1/2 c. water

1/2 c. flour Salt and pepper 1 beaten egg

Mrs. Robert Marler

Slice onions into 1/2" slices , then separate rings. Soak in milk and water mixture for 15 to 20 minutes. Dip in flour and egg batter. Fry in deep fat. Salt and pepper to taste.

GREEN PEPPERS WITH WILD RICE Mrs. R, L. Green

4 - 6 bell peppers 1 large onion, chopped 1 pkg. long grain and wild rice

mix

1 small can mushrooms (stems and pieces, drained)

1 egg Salt and pepper to taste

Cook rice according to package directions, Parboil peppers 5 minutes. Soften oni.on in butter or margarine. Mix all ingredients and stuff peppers which have been placed in buttered casserole or skillet. Bake in moderate oven until heated through and peppers are done,

-14- Natchez, Miss .

POTATO PUFFS

1 pt. hot mashed potatoes 1 Tbsp. cream 2 eggs, beaten separately

Mrs. Robert A, Bonds

2 Tbsp, mince d parsley Salt , pepper, onion juice and

butter to suit taste

T o not mashed potatoes add salt, pepper and butter. Stir in beaten egg yolks. Add cream and onion juice. Fold in egg whites as lightly as possible. Pile unevenly in buttered dish. Sprinkle with grated cheese. Bake until well. puffed and brown. Bake at 350°.

GREEN RICE

Beat: 1 egg Add and mix well to :

l c. milk 1/2 c. parsley , chopped fine 1 clove garlic, chopped fine

Mrs. Alyne Stroud Stroud 's Restaurant, Union Church, Miss,

1 small onion , minced 2 c. cooked rice 1/2 c. cheese , grated Salt to taste

Pour 2 Tbsp. cooking oil or olive oil into baking dish and add rice mix- ture. Bake 20 to 30 minutes at 325°.

RICE PILAAF

1 stick oleo 1 1/2 c. rice 1 small onion

Mrs. Bill Gore

3 c. hot bouillon (Make by heating 3 c, water and adding 3 or 4 beef bouillon cubes)

Place butter in casserole dish in oven and melt. Stir in 1 1/2 cups rice. Place sliced onions on top, Cover with hot bouillon, Bake in tightly covered dish in 350° oven for 30 m inutes,

BAKED SPINACH SURPRISE

2 pkgs. frozen chopped spinach 2 small blocks cream cheese

Mrs. Forrest Colebank

1 pkg. Pepperidge Farm herb crumbs 3 Tbsp. butter

Cook frozen spinach as directed. Drain. Mix hot, drained spinach with cream cheese in buttered casserole, Saute herb crumbs in butter, mix all but 3/4 cup crumbs with spinach and cream cheese, Top casserole with 3/4 c. sauteed crumbs. Bake at 350° for 30 minutes.

SPINACH CASSEROLE

4 pkgs. frozen chopped spi nach 1 stick butter 1 med. onion 1 can artichoke hearts

1 carton- sour cream Celery seed Parmesan cheese Paprika

E. Junkin

Cook spinach according·to directions on box, Saute onion in butter. Mix drained cooked spinach, artichoke hearts, sour cream, onions and butter. Top with Parmesan cheese and paprika, Cook in 325° oven until heated thoroughly.

SQUASH CAKES

1 1/2 c, cooked squash 1/2 c. sifted flour 1 egg 1 tsp. baking powder

Mrs. William Calhoun

1/2 tsp. salt Small amount grated onion

(optional) Dash pepper

Drain squash, mash perfectly smooth , add well beaten egg, salt and pepper. Add flour and baking powder sifted together. Mix well, fry by spoonfuls on hot griddle, using a little grease.

-15- Natchez, Miss.

SQUASH CA5SEROLE

2 c. cooked squash and onions 1 Tbso. butter 1 c. milk 2 slightly beaten eggs

Mrs, Joy Williams

1 c. grated sharp cheese 1 c, c1acker crumbs or soft bread crumbs 1 tsp, paprika 1/2 tsp. salt

Boil squash and oniof).s until tender. Season to taste with butter and salt. Mix. eggs and milk. Add to squash mixture along with 1 c. grated cheese, Toss lightly. Pour into greased baking dish. Top with crumbs. (Add more cheese to topping if desired,) Spri.Plde with paprika. Bake m moderate oven, 350°, about 35 minutes or until mi.Kture doesn't adhere to knife when inserted.

VEGETABLE CASSEROLE

1 can artichokes 1 can green asparagus spears )/2 c .. mayonnaise 1 Tbsp, prepared mustard

Mrs. J. Gould Gardner, Jr,

1/2 stick butter Red pepper On ion salt Juice of 1/2 lemon

Drain asparagus and artichokes, Cut artichokes in fourths. Arrange these in casserole and bake in oven just long enough to heat (can cover with foil). Make sauce by combining remaimng ingredients except lemon juice, Cook in double boil- er until melted and blended, Add lemon juice. Pour over hot vegetables. Garnish with paprika and parsley flakes,

Extra RecJ.pes Here:

-16- Natchez, Miss.

.........

O:•

I SH ..

OU LTRY

WILD GAME RECIPES

ROASTED WILD DUCK Clean, wipe and dry the ducks. Sprinkle generously with fl our, s.ilt .ind pepper.

Place whole peeled onion inside each duck and place them i n self-b.isting roaster. Fasten with toothpicks 2 or 3 strips of bacon across each bird. If desired, ducks m.iy be stuffed with wild rice dressing made by boiling rice (wi Id) and seasoning with salt, pepper and chopped onion. Cover bottom of roaster with water. Cover tightly and roast in oven at 350degrees for 1112 to 2 hours, depending on the number and sizeof ducks. Remove cover of roaster for last 15 - 20 minutes, before taking from oven to

allow skin to brown.

LARDED GROUSE On each bird lay thin slices of bacon until bird is completely covered. Wrap with

string to keep bacon in place. Put in roasting pan a.id pour over birds sufficient water

to provide basting. Roast for 20 - 25 minutes at 400 degrees. Remove strips of ba- con, brush birds with melted butter, dredge with flour and place in oven again until the birds turn a rich brown.

SOUTHERN FRIED QUAIL Dry pick quail. Clean and wipe thoroughly, salt and pepper and dredge with

flour. Have a deep (heavy) frying pan with close fitting lid half full of hot fat_ Put in quail, cook for a few minutes over a hot fire, then cover skillet and reduce heat. Cook slowly until tender, turning the qua ii to the other side when golden brown. Serve on h ot platter garnished with slices of lemon and sprigs of parsley.

VENISON WITH SOUR CREAM 2 lbs. venison 1/4 c. fat

1 clove garlic 1 c. diced carrots

1 c. diced celery 2 c. water 1/2 c. minced onion 1 tsp. salt 1 bay leaf 4 Tbsp. flour 4 Tbsp. butter 1 c. sour cream

Cut ve nison in pieces and melt fat in heavy frying pan. Add meat and gar lic. Brown on all sides and arrange in dish. Put v egetables in re maining fat and cook for 2 minutes. Add salt, pepper and water. Pour over me at. Bake in slow oven until meat is te nder. Me lt butter in frying pan and stir in flour. Add water that the meat was cooked in and bo il until thick. Add sour cre am and m ore salt if necessary. Pour ove r meat and vegeta b les.

Serve with butte red noodles and currant jelly.

MOOSE STEAK 1/ 2 c. onions, chopped fine 1/2 c. swe et or sour cream 1 c. cho pped m ushrooms .

2 Tbsp. butter 2 Tbsp. flour

Fry oni ons, brown in butter. Sear steak on both sides i n butter and browned on- ion. Cov e r and let simme r for l /2 hour. When almost tender add the mushrooms and the flour, stirre d into the cream. Cover and let simm e r for 20 minutes.

MEAT - FISH - POUL TRY

B A RBECUE RIBS Mrs. Leon Dunn

2 lb. ribs 1/4 c, vinegar 1/2 c , water 2 Tbsp . sugar 1 Tbsp. prep ared must ard

1/ 4 tsp. bl ack pepper 1 1/2 tsp. salt Sllce of lemon 1 onion 1 stick oleo

Boil all ingredients, except ribs, 20 or 30 minutes and add:

1/2 c . catsup 2 Tbsp. Worcestershire sauce

1 1/ 2 tsp. liquid smoke

Dip ribs i n above mixt ure, Place ribs in foil on baking pan , with re- maining sauce. Bake approximately 1 1/ 2 hours at 300°.

BEE F BURGERS

10 - 12 hamburger buns 1 lb . lean ground beef 2 T bsp. butter or bacon drippings 2/3 c . chopped onion 1/2 c . chopped celery 1 clove garlic, minced

Mrs. Odell Anders

1 Tbsp. Worcestershire sauce 1/3 c . chopped bell pepper 1/ 2 c . catsup 1 tsp. sal t 1 c . grated cheese

Saute onion, celery , bell pepper and garlic in butter or bacon drippings, Add beef and stir while browning, Add remaining ingredients and simmer about 15 m inutes. Remove from heat and let stand until cold. Spread buns with mustard on one side and softened butter on other. Fill bun with col d meat m ixture. Wrap each in foil and store in free zer, ·When ready to serve , put bun still wrapped in foil in 350° oven and bake for 30 minutes.

BEEF BURGUN D Y

3 lb, round steak 2 Tbsp , butter Flour 1 1/2 c , dry wine (Burgu ndy) 1 can consomme Salt and pepper 2 bay leaves

Pinch thyme 1/ 4 c . chopped parsley 1 carrot, sliced 1 onion , sliced

Mrs. Art Wolz

6 or more small onions (white) I 1/ 2 c. mushrooms

Cut meat in large bite size pieces, put in a heavy pot with bu tter and brown lightly. Remove meat and pour off grease, Sprinkle meat wi th flour , return to the pot and stir till light brown once more , Add wine, consomme, salt, pepper , thyme , bay le aves , p a rsley , c a rrot a nd sliced onion and simmer for 1 1/ 2 hours. Add small onions, mushrooms and simmer about 1 1/ 2 hours or more if needed, Serve with French bread and green sal ad,

BE EF CASSEROL E

1 lb. ground beef 2 Tbsp , shortening 1 med . onion, chopped 2 c . t omatoes 1 T bsp . catsup 1 Tbsp. steak sauce

Mrs. M, H. Stalmuke

1 / 4 c . green pepper 2 Tbsp. parsley 6 oz. elbow macaroni Salt and pepper 1 can mushroom soup 1 c . grated cheese

Brown beef i n shortening. Add onion , tomatoes , catsup, steak sauce, green pepper and parsley. Simmer 30 minutes.

Cook macaroni, combine with beef mixture in baking dish. Season

-17- Natchez, Miss .

BEEF CASSEROLE (Continued)

to taste. Spoon mushroom soup into mixture, mixing lightly. Sprinkle grated cheese over top and bake 30 minutes at 350°.

BEEF STROGANOFF

2 Tbsp. flour 1 Tbsp. salt 1/4 tsp. pepper 1 lb. sirloin, rib or similar

steak, 1/4" thick 1 clove garlic. cut and peeled 1/4 c. margarine

1/2 c. minced onion 1/4 c. water

Mrs. Louis Lehmann

1 c, condensed, undiluted chicken soup 1 can sliced mushrooms 1 c. sour cream Minced parsley

Trim fat from meat. Rub with garlic. Pound flour, salt and pepper into both sides of meat. Cut meat into strips 11/2" x l", Melt butter in Dutch oven or skill.et, Lightly brown onion in it. Remove onion and butter. Brown meat. Remove. Add water. Return onion , butter and meat to Dutch oven. Cover and simmer 15 min- utes. Add soup and mushrooms. Cover and cook until tender, about 1 - 1 1/4 hours. Just before serving add sour cream and garnish with parsley. Serve with rice or with noodles, Serves 4 to 5.

STUFFED BELL PEPPERS

8 med. peppers 1 Tbsp. salt 1 tsp, cinnamon 3 Tbsp. melted butter

Mrs. C. H. Thompson

1 1/2 to 2 lb. ground pork 1 1/2 c, rice 1 small can tomatoes 1 clove crushed garlic

Cut peppers and remove seeds, Combine rest of ingredients and fill cen- ters of peppers with mixture, Do not pack firmly. Place peppers filled right side up in single layer in large pot. Add water to cover and salt to taste. Cover and bring to a boil. Simmer until rice is tender, about 30 minutes.

HAMBURGER PIE

1 med. onion, chopped 1 lb. ground beef Salt and pepper, to taste 1 #2 can cooked green beans 1 11- oz, can condensed tomato soup

Mrs. Howard Johnson

5 med. cooked potatoes 1/2 c, warm milk 1 beaten egg Salt and pepper to taste

Cook onion in hot fat till golden; add meat and seasonings; brown, Add drained beans and soup; pour into greased 1 1/2 quart casserole. Mash the potatoes; add the milk, egg and the seasonings. Spoon in mounds over meat. Bake in mod- erate oven (350°) for 30 minutes. 6 servings.

HAMBURGER S TROG AN OFF

1 lb, ground lean beef 2 Tbsp. butter 2 Tbsp. flour 1 Tbsp. instant minced onion 1 beef bouillon cube 1/2 tsp. garlic salt 1/2 tsp. paprika

Mrs. Curtis Collins

1 c, water 1 3 oz. can sliced mush.rooms

and liquid 1 env. sour cream mix 1 6 oz. can evaporated milk 2 Tbsp. sherry (optional) 1 pkg. noodles, cooked

Brown meat in butter, stir in flour, onion, bouillon cube, garlic salt and paprika. Add water and mushrooms. Cover and simmer 10 minutes. Combine sauce with evaporated milk. Stir into meat mixture. Add wine and heat through. Serve over hot, buttered noodles,

-18- Natchez, Miss.

LASAGNE

1 Tbsp. shortening 1/3 c, minced onion 1 lb. ground chuck 1 clove garlic 3 /4 tsp. salt 1/4 tsp. pepper 1/4 tsp, oregano

Mrs. D. M. Ivins

2 Tbsp. snipped parsley 1 8 oz, can tomato sauce 1/4 lb. lasagne (4 pieces) 1/4 lb, sliced Swiss cheese 1 1/2 c . cottage cheese ( dry) 1 #2 can tomatoes

Sa_ute onion in oil, Add ground meat. Slice garlic, mash wi th salt; add to meat with pepper, oregano, parsley , tomatoes, and tomato sauce. Simmer unc overed for 30 minutes. Refrigerate, 45 minutes.

. Be~ore serving, heat oven _to 350°. Cook lasagne as d irected on label. Dram, cover with cold water. In serving dish arrange 1/3 of meat sauce then 2 pieces of dyained. lasagna and half of Swiss cheese, half of cottage chees~. Repeat. Bake 30 mmutes,

STUFFED MACARONI

2 onions 4 stalks celery Bacon drippings 1/2 lb, sausage 1 c, bread crumbs 1 lb, ground meat

1 pkg. frozen spinach 1 egg, beaten

Mrs. Dalton Ivins

3 Tbsp. grated cheese (Italian style) 2 small cans tomato sauce Salt and pepper Macaroni (Ronco "Tufoili" for

stuffing)

. . Cook spinach, drain and set aside, Wilt onions and celery i n the ba- con dnppmgs. ll;dd sausage and Gook until done. Add ground meat and cook until not raw. Add spmach, salt and pepper to taste, and -bread crumbs, Set aside to cool, Blend cheese into egg and mix into meat mixture

. Boil water and-cook macaroni for 10 minutes·. Drai n and stuff with meat mixture, Place in baking dish in single layer. Cover wit h tomato sauce and grated cheese on top. Bake 45 minutes in 300° oven,

MEAT SAUCE

1 lb. lean beef 1 large onion 1 can tomato sauce 1 level cook ing spoon of flour

Mrs. Charles Feltus

1 /2 c, chopped celery 1/4 c. chopped bell pepper 1 or 2 bay leaves

1 large cooking spoon of shortening Salt and pepper to taste 1 c, hot water

. Put in a large cooking spoon of shortening in frying pan, When hot, put meat m and let brown, Add onion and cook 10 minutes. (Don' t let onions brown.) Add flour and when brown add tomato sauce. Let cook 5 minutes, then a_dd rest o_fthe se_asoning. Add 1 cup of hot water. Cook on slow fire 1 hour, stir- ring once m a while, Serves 4,

MEAT LOAF

1 1/2 lb. ground beef 1 med, onion, chopped 1 1/4 tsp, salt 1/4 tsp, pepper

Mrs. Bill Gore

1/2 can tomato sauce (small can) 1 c, bread crumbs 1 egg,· beaten

. . Mix i_ngredients and shape into loaf. Place in 350° oven. While this begms bakmg, m ix the following ingredients for sauce:

1/2 can tomato sauce 2 Tbsp, mustard 2 Tbsp. brown sugar or molasses

Pour over meat loaf, sauce during baking period.

-19-

2 Tbsp. vinegar 1 c. water

continue baking 1 1/2 hours. May be basted with

Natchez , Miss.

MEAT BALLS AND GRAVY

2 lb. chucl< roast ground beef 7 sl ires of b1ead 1 c, grated Romano cheese

1 Tbsp, parsley 6 eggs Salt and pepper to taste

Mrs. J. w. Brown

Soak bread in water until soft , squeeze out water until almost dry. Add to other ingredients. Mix well, Roll into balls, dampen the palms and then roll. Makes 24 meat balls. Brown slightly on all sides.

Tomato Gravy. 1 med. op1011, chopped 3 cloves garlic 2 cans tomatoes 4 cans tomato paste Salt and pepper to taste 1/4 tsp. thyme 1/2 tsp. sweet basil

1/2 tsp. oregano 1/2 tsp, chopped parsley 3 bay leaves 3 Tbsp. sugar, or sweeten to taste 10 tomato pasre cans water 5 Tbsp. oil

Brown onions and garlic in oil, add can tomatoes, simmer _a few l!linutes; add tom a to paste, water, stirring until a ~l is blended. Add all seasonings; bnng to a boil. Simmer a few minutes, add the slightly brown_ed meat balls. Cook slowly for one hour. Remove meat balls , boil anoth~r hour_ to msure _tenderness. If cooked the day before serving, seasoning penetrates, mcreasmg ~avormg. _ _ . _

May be served with any type pasta. Pasta IS cooked 1~ rollmg bo1lmg salt water until tender. Mix gravy and pasta . Serve with grated Italian cheese.

MEAT BALLS WITH TOMATO SAUCE Miss Madalane Davis President, Beta Sigm a Phi

2 c. ground beef (1 lb.) 1 c. soft bread crumbs 1 c. cooked rice 1/2 c. evaporated milk

1 small onion, chopped 2 Tbsp. bell pepper, chopped fine 1/2 tsp. salt 1 tsp, black pepper

Mix ingredients and form into small balls and roll in 3 Tbsp. flour. Fry in 4 Tbsp. shortening until light brown. Add 1 can tomato soup and cook very slowly 1 1/2 hours,

PARTY MEAT BALLS Mrs, Ruth Schuchs

To each pound of ground lean beef, add: 3 slices toasted, grated bread 1 raw egg Salt and pepper Grated garlic Lea & Perrins sauce

1/2 tsp. horseradish 1/4 c . grated Romano cheese Speck of oregano Chopped parsley

Mix all of this well, change any of seasoning to suit you r tas~e, roll into marble- sized balls. Fry over medium heat until they are done - not cr1Sp , however, Keep hot in double boiler or chafing dish, with a little sauce made of melted butter , Lea & Perrins sauce and water.

Five pounds makes about 200 little meat balls.

MORE - MORE(HAWAII)

2 Tbsp. salt 4 to 6 qts. bo111ng water 1 lb. mea. egg nooales 1 c, chopped omon 2 Tbsp. butter 4 lb. ground chuck

Mrs. Glen Blackwell

1 1/2 c. chopped green pepper 6 8 oz. cans tomato sauce 1 1- lb. can whole kernel corn, drained 2 Tbsp. chili powder Salt to taste 1 lb. Cheddar cheese, grated

Add salt to boilmg w acer. Gradually add noodles so that water continues

-20- Natchez, Miss.

MO RE - MORE (Continued)

ro boil. Cook, uncovered , surri.Jlg occasion ally until Just tender, Dram. Mean- while, saure omon m butter rn large skillet until soft. Add meat, Cook until 1.t 1s bt◊wned, stiuing to break up large pieces, Add green pepper, iomaro sauce, rhe drained com , chili powder arid salt to taste. Mix well. Combine wirh "OO dles and turn into 6 quart baking dish. Top with grated cheese. Cover and bake at 350° for 1 hour. Yield: 20 po1tions, Freezes well.

TOHNNY MOZETTA

1 pkg. wide noodles 3 lb. ground steak 1 lb. onions, sliced 3 garlic buttons or 1/ 2 Tbsp,

garlic salt 1 med. sized bottle olives,

sliced 1/ 2 bunch chopped celery

Mrs. R. Lee Chisolm

1 chopped green pepper 1 large can mushrooms (stems

and pieces) 3 cans tomato puree 1 can tomato soup Hot sauce and salt to taste Ame1ican cheese (shced)

Boil noodles until bace ly tender m salted water. Brown garlic , onioP s, celery and green pepper in oil, then add meat a11d brown. When tender add othe1 mgredients. Mix water .

Cover with generous slices of AmencaP cheese and bake m covered casserole at 325° tor 1 hou1. To serve 6, divide recipe but put in whole can of soup. Can be fixed early and baked 1 hour pri or to serving time.

CHILI CON CARNE

1 1/ 2 c. red chili beans or 1 #2 can kidney beans

1 large onion, sliced 1 green pepper, chopped 1 lb. ground beef 1 to 2 Tbsp. chill powder

Mrs. William Cuthbertson

1 #2 1/2 can tomatoes l 1/2 Tbsp. salt Dash paprika Dash cayenne pepper. 3 whole cloves 1 bay leat

Brown onion, green pepper and meat. Aad tomatoes and seasonmgs. Simmer 2 hours, adding water 1t necessary, Add beans and heat thoroughly.

6 servings.

PEPPER STEAK

1 1/2 lb. round steak 3 Tbsp. cornstarch 1/2 tsp, salt 1/4 tsp. black pepper 5 Tbsp, soy sauce

2 onions, sliced 3 green peppers

Mrs, Harold D, Gri gsby

4 Tbsp, COOkmg oil 1 clove garlic, crushed 1 can beet consomme Cooked r.ice, tomato weages

Freeze meat until quite firm, then slice paper- thin across the grain. Mix the cornstarch, salt , pepper and soy sauce , toss gently with meat un~i-1-all shreds are evenly coated, -

Cut peppers into 1/4" slices. Heat 2 Tbsp, oil in skillet and saute the peppers and onions over high heat 2 minutes. Remove peppers from skillet, add remaining oil and garlic, Turn flame to high. Turn seasoned beef into skillet and saute rapidly, stirring constantly for about 4 minutes. Return peppers to skillet, then pour in beef consomme. Bring to fast boil, then cover and simmer 10 min- utes. Serve over rice and garnish with fresh tomato wedges.

HAM LOAF

2 lb. raw ham, ground 1 1/2 lb. pork, ground Salt and pepper to taste

-21-

2 beaten egg~ 1 c. milk 1 c. crumbs

Natchez, Miss.

Mrs. P, H. Mitchell

1-l AM LO AF (Continued)

Mix together a11d bake about 2 hours in 375• oven. Meanwhile , cook together:

3/4 c. brown sugar 1 1/2 tsp. dry mustard

1/4 c. vlilegar 1 1/4 c, water

When loaf starts to brown, baste frequently w1th this sauce.

HOT TAM ALE PIE Mrs. Orvis D. Marlow, Jr.

3 Tbsp. salad oil 1/4 tsp. pepper 1 med. green pepper, sllced 1 can (l lb.) tomatoes 1 large onion, chopped 1 pkg. (12 oz.) corn muffin mix 2 lb. giound beef 1 c. evaporated milk 2 tsp. monosodium glutamate 3/4 c. grated sharp Cheddar cheese

(Accent) 2 tsp. salt 1 Tb5p. chi.Ii. powder

Heat oil Ln a 3 quart hear-proof casserole on top of r~n11,e. Add &:reen peppei and onion, cook unnl on ion is tender but.not brown. Spunk~ beef with monosodium glutamate, salt and pepper; brown m_ casserole! breakml?; up me~t with fork. Add tomatoes and chili powder. Let sJ.mmer while preparing toppmg. Follow package directions for preparmg corn muffin mix. Omit egg; substitute 1 c. evaporated milk for liquid called for in directi_ons. Remo_ve casserole from heat pour corn muffin mixmre over top. Then spribkle top with grated cheese, Bake in hot oven, 400° 20 mmutes. Serves 8.

TAM ALE PIE Mrs. Helen Doherty

1 can (15 oz.) tamales 1 29¢ bag Fritos 1 med. size chopped onion About 1 c. grated cheese 1 can (15 oz.) chili (with or without beans)

Remove wrappers from tamales, place m casserole. Heat chili and the chopped onion in saucepan, adding about 1/2 cup o_f water. Heat tho~oughly and pour over tamales. Crush Fritos and spread over mixture and cover with grated . cheese. Heat in 350• oven about 15 minutes or until thoroughly hot and cheese is melted.

CORNED BEEF CASSEROLE

1 18 oz. pkg. egg noodles 1 12 oz. can corned beef 1/4 lb, American cheese, diced 1 can condensed cream of chicken soup

Mrs. Edwin Torrey

1 c, milk 1/2 c. chopped onions 3/4 c. buttered crumbs

Cook noodles in salted water. Drain, then add all other ingredients, except crumbs. Top with buttered crumbs. Bake at 350° for 45 minutes. Serves 10,

PORK CHOPS CALIFORNIA

6 pork chops, 3/4" - l" thick 2 Tbsp, brown sugar

2/3 c, catsup 1/3 c. water

Mrs. Gerald Foret

Brown chops in skillet. Drain and transfer to shallow ba~ng dish. Com- bine brown sugar, catsup and water. Pour over chops. Bake at 350 for 30 to 45 minutes. Skim off fat. · b k.

If desired, thin slice of lemon can be _placed on each chop durmg a mg. Serves 6.

VEAL SC ALL OP IN I

1 lb. veal cutlet, sliced thin, cut in 1 1/2" squares

1 c. or 1 can consomme

-22-

Mrs. Frank McGehee

1 tsp. onion juice Parsley 2 Tbsp. sherry or 4 Tbsp. red wine

Natchez, Miss.

VEAL SCALLOPTNI (Contmued)

Sprinkle veal squares with salt and pepper. Brown ill butter. Add con· somme, omon and parsley. Cook till tender, about 25 mlilutes. Just before se,., mg, add sher, y.

BAKED CRAB MEAT AND SHRIMP Mu. W. A. PeU.erin

1/2 chopped green pepper 1 med. onion, chopped fine 1 c. chopped celery 1 6 1/2 oz. can white crab meat 2 6 1/2 oz. cans shrimp

1/2 tsp. salt Dash pepper 1 tsp. Worcestershire sauce 1 c. mayonnaise 1 c. buttered crumbs

Combine lilgredients, except crumbs. Place in buttered casserole or in 6 individual casseroles, Sprinkle with crumbs. Bake 30 minutes at 350° .

CRAB MEAT AND SHRIMP CASSEROLE Mrs. Donald Clark

1 stick butter and 1/3 suck 1/2 c. flour 1/2 tsp. salt 1/2 tsp. black pepper 4 c. milk 1 c. chopped celery

1 c. chopped bell pepper 2 med. onions 1 can crab meat 2 lb. cooked shrimp 2 tsp. Worcestershire sauce Bread crumbs

Saute in 1/3 stick of butter: 1 c. chopped celery, 1 c, chopped bell pepper, 2 med. onions.

Make white sa_uce of: 1 snck butter, 1/2 c. flour, 1/2 tsp. salt, 1/2 tsp. black pepper, 4 c. milk.

Add to white sauce the sauteed celery, etc. And then: 1 can crabmeat, 2 lb. cooked shrimp, 2 tsp. Worcestershire

sauce. Top with bread crumbs and bake in 350° oven for 30 minutes.

COMPANY CRAB CASSEROLE

1 can (1 lb.) cut Blue Lake green beans

1 can frozen condensed cream of shrimp soup

1 can (7 1/2 oz,) crab meat or 1 pkg. frozen crab meat

1/4 c. finely chopped celery

Mrs. Evelyn Junkin

2 Tbsp, sherry cooking wme 1/2 tsp. lemon juice 1/4 tsp, basil, crushed 1/4 tsp, tarragon, crushed 3/4 c. fine soft bread crumbs 2 Tbsp. butter, melted 2 Tbsp, grated Parmesan cheese

Drain b~ans, res~rvmg 1/4 c. liquid. Combine liquid and soup in a saucepan, Heat, stirnng until soup thaws. Rinse, drain and flake crab meat. Add t? soup along with beans, celery, sherry, lemon juice and herbs. Stir to mix. Turn mto a 1 quart casserole or 4 or 5 individual buttered casseroles Toss bread ~rumb~ in butter, ~prinkle around edge of casserole. Dust cheese o;er top, Bake m 350 oven 20 mmutes, Makes 4 or 5 servings.

CRAB MEAT CASSEROLE

5 Tbsp. butter 3 Tbsp. flour 2 c. milk 2 Tbsp. minced onion 1/2 tsp. celery salt 1 Tbsp. grated orange rind 1 Tbsp, minced parsley 1 Tbsp. minced green pepper 1 pimiento

-23-

Mrs. Beth Carlton NAHS Home Ee. Dept.

2 Tbsp, sherry 1 egg, beaten Dash of hot sauce 1 tsp. salt Dash of black pepper 1 lb. fresh crab meat 1 Tbsp. butter Bread crumbs

Natchez, Miss.

CRAB MEAT CASSEROLE (Continued)

Make white sauce of butter , flour and milk. Add next 6 ingredients. Re- move from heat, add sheny. Add a little hot sauce to the egg, then add egg to the rest of the sauce, Add dash more of bot sauce, salt, pepper and crab meat. Put in 1 1/ 2 quart casserole. Sprinkle top with bread crumbs mixed with 1 Tbsp. melted butter, Bake in 350° oven for 15 to 20 minutes. Serves 8.

May be served on cooked rice, Chinese noodles , or toast, Sprinkle or garnish with cheese or bake in individual seafood shells.

CRAB MEAT AU GR A TIN

2 c. white sauce 2 c, crab meat 1 pimiento 1 green pepper, chopped

Mrs. E. C. Ward

1 tsp. parsley, chopped 1 / 2 tsp. Worcestershire sauce 2 thin slices lemon 1 c. grated cheese

To the white sauce add crab meat, pimiento, green pepper, parsley, Worcestershire sauce , lemon and season to taste. Place in baking dish, sprinkle with grated cheese. Bake in moderate oven (350°) for 30 minutes. Serves 6.

CRAWFISH ETOUFFEE (OR SHRIMP ETOUFFE) (Smothered Crawfish)

Mrs. Ronald Gossen

1 lb. boiled , cleaned crawfish (or shrimp)

1/4 lb. (or 1 block) marganne 1 onion (large)

2 Tbsp. chopped sweet pepper 2 Tbsp. chopped onion tops 2 Tbsp. chopped parsley 2 tsp. tomato paste Salt and pepper to taste

Heat margarine in saucepan and add minced onion and sweet pepper. Cook over low fire until onion a nd pepper are brown. Add tomato paste and let simmer about 20 to 30 minutes on low heat. (Be careful not to burn. ) Add craw- fish and crawfish fat with a little salt. Cover and cook for 15 minutes. Add parsley and onion tops about the last 5 minutes of cooking time. The crawfish will make its own gravy or sauce. Serve over rice.

If you want Shrimp Etouffee, make it the same way, using 1 lb. of shrimp instead of crawfish.

BAKE D SEAFOOD CASSEROLE

1 lb. crab meat (frozen, canned or fresh)

1 lb. shrimp, cooked , shelled , etc. (cook fresh ones 5 minutes only and let stand covered in own juice, which use in casserole)

1 c. mayonnaise 1/2 c, chopped green pepper

Mrs. Warfield Nugent

1/4 c. finely chopped onion (small green) 1/2 c. finely chopped .celery 1/2 tsp. salt 1 Tbsp. Lea & Perri ns sauce 2 c . coarsely crushed potato chips

plus small can (stems and pieces) of mushrooms

Grated sharp cheese Paprika

Heat oven to 400° , (moderately hot). Combine crab meat, shrimp, mayonnaise, green pepper, onion, celery , salt and Lea & Perrins. Pour into a buttered 2 1/2 quart casserole that has been lined wi th crushed potato chips. Top with crushed potato chips, sprinkle with sharp grated cheese and paprika. Bake 20 to 25 minutes or until all thoroughly heated and bubbling a round the edges.

Serves 8.

BAKED STUFFED FISH

1 3-to-4 lb. fish (bass or red snapper) Wash fish, sprinkle inside and out with salt and pepper.

Dressing: 1 med, onion, chopped

-24-

1/2 c. chopped celery

Natchez, Miss.

Mrs. J. W. Brown

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445-8512 ".2-0401

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NAT C H EZ , MI SS,

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NATCHEZ, MISS.

DELICIOUS A N D REFRESHING

JORDAN AUTO COMPANY,INC. HIGHWAY 61 N. AT LYNDA LEE DRIVE SINCE 1921

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NATCHEZ, MISS.

PLEASE PATRONIZE OUR ADVERTISERS

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. NATCHEZ, Miss.

YOUR REC! PE FOR DINING FULFILLMENT

COT,.fON'S HOLSUM BAKERS, INC.

NATCHEZ MISS.

BA KE D S T U FF ED F IS H (C onti nued)

1 tsp. chopped parsley 2 c. bread crumbs 1 c. grate d Parmesan cheese

2 hard boiled eggs, chopped 4 Tbsp. oil 1 can tomatoes 6 Tbsp. water

Brown onions and celery in oil, Mix wi th balance of ingredients. Stuff dressing into fish. Put water into casserole ; place fish in casserole. Pour tomatoes over fish. Bake 40 minutes in hot oven, 400°.

FLOUNDER Mrs. William Calhoun

2 flounders - rub with salt and pepper

Mix together : 2 Tbsp. minc ed parsley 1/ 4 c. chopped celery 1/8 c. chopped green pepper 1/4 clove garlic, minced

1/4 c . c hopped green onion tops 1 stkk butter or oleo, melted

Pour above mixture over. each flounder. Plac e fish in pan wi th unde r· skin 3" from flame and broil for about 10 minutes. Remove from flame and sprin- kle 1/2 c, fine bread crumbs over fish. Baste with drippings, put back in broiler and broil 3 minutes longer. Serve garnished with lemon slices.

BROILED RAINBOW TROUT (Camping Recipe)

1 Rainbow trout

Mrs. Grace Hensarling

Dress the trout, sprinkle with salt and pepper. Place 1 Tbsp. of butter inside the trout. Add a dash or two of onion salt and 2 tsp. of pickle juice. Wrap in heavy aluminum foil and cook over hot coals. When done, remove skin , serve with corn bread patties and coffee.

CREAMED OYSTERS ROCKEFELLER " EOLA"

(Use 8 oz. cup. All ingredients very finelv chopped.)

1 c. packed,very finely chopped green onions ( do not use too much of the green tops)

1/2 c. celery 1/2 c. bell pepper

Eola Hotel Recipe

Saute above in 6 oz. butter for 6 to 8 minutes. Then add: 1 c, parsley 1/2 c. lettuce

Add the following seasoning: . 1/8 tsp. garliE: powder 2/3 tsp. salt

2/3 tsp. black pepper

Let above mixture simmer for about 10 minutes. Add 3 doz. (can use more or less) drained oysters. Let oysters cook in mixture for approx. 10 minutes and then chop oysters into small pieces. (If you plan to serve oysters in casserole as entree, leave oysters whole). Add:

1 tsp. Tabasco sauce

Add flour from sifter gradually, stirring all the time, until you have a thick paste. Thin paste with hot milk (about 1 1/2 glasses) until you have the thick- ness you desire for your dip, Add:

. 1 1/2 tsp, oil of anise

Stir in thoroughly. (Be sure to add oil of anise a little at a time. You will ge t all degrees of concentration when you purchase. You do not want the anise flavor to overpower all the others, as it will do, if you add too much.) Add :

-25- Natchez, Miss.

CREAMED OYSTERS ROCKEFELLER (Continued)

1 1/2 c. very finely chopped fresh spinach

Stir m well. Allow about 10 or 12 minutes cooking time and remove from fire unul ready to serve. Serve hor from chafing dish with Melba toast or cocktail crackers, or serve in tiny pastry shells.

OLD SOUTHERN BAKED OYSTERS Mrs. Beth Carlton NAHS Home Economics Dept,

2 qts. oysters, drained 1/2 c. finely chopped parsley 1/2 c, finely chopped shallots

or onions Tabasco 1 Tbsp. Lea & Perrins 2 Tbsp. lemon juice

1/2 c. melted butter or margarine 2 c , fine cracker crumbs Paprika 3/4 c. half & half cream Salt Pepper

Place a layer of oysters in bottom of greased shallow 2 quart oaking dish, Sprinkle wi.th half of parsley, shallots, seasonings, lemon juice, butter and crumbs. Make another layer of the same 111gredients. Sprinkle with paprika. Just before bak- ing, pour the milk evenly in spaced holes, being careful not to moisten crumb top- ping all over. Bake at 375° for about 30 minutes or until firm,

Makes 12 to 15 servings.

SCALL OPED CORN AND OYSTERS Mrs, Dalton Bittle

1 qt. oysters 2 #2 cans cream style corn 1/2 c, light c ream 1 1/2 tsp. salt 1/2 tsp, pepper

1/2 tsp. Tabasco 4 c. coarsely rolled cracker crumbs 1 c . butter or oleo (melted) 1/2 tsp. salt

Pick and remove bits of shell from oysters and chop coarsely. Mix to- gether corn, cream, 11/2 tsp, salt, pepper and Tabasco. In another bowl, mix together cracker crumbs, melted butter and 1/2 tsp. salt. Arrange crumbs, corn and oysters in layers in 2 quart casserole, having 3 layers of crumbs and 2 layers each of corn and oysters. Bake in 350° oven for 40 minutes.

ACADIAN SHRIMP CREO LE

2 lb. cleaned shrimp 1 large onion, chopped 2 cloves garlic, minced 1 small can tomato paste 1 can whole tomatoes

Mrs. Ronald Gossen

2 Tbsp. celery, minced 1/4 c. minced onion tops and parsley 1/2 c. salad oil 3 c. water Salt and pepper to taste

Brown tomato paste, stirring constantly to prevent scorching, in salad oil. Add onions and garlic, cooking until wilted. Add whole tomatoes, cook until fat rises to top. Add shrimp, cook about 10 minutes. Add water and remainder of sea- sonings. Cook about 10 minutes longer, Serve with steaming rice.

BAYOU JAM BALAY A

1 med. onion, diced 1/2 c. chopped green pepper 1 c. uncooked rice 2 Tbsp. butter

1 Tbsp. vinegar 1 c. ketchup 2 1/2 c, water 1 c, cubed ham

Mrs. Charles Stern

1 lb. raw shrimp, cleaned

In large skillet saute onion, green pepper and uncooked rice in butter until onion is transparent. Add vinegar, ketchup, water, ham and shrimp. Cover and simmer about 40 minutes until rice is tender.

-26- Natchez, Miss.

SCAMPI

2 lb. shrimp, fresh or frozen 1/4 lb. butter or margarine

Mrs. 1-larvey Firzpatrick

1 clove garlic, minced Salt and pepper to taste Juice of 2 lemons

Remove shells from shrimp, devein them. Melt butter, add lemon and garlic and simme! 3 min_utes. Place sh.ump on broil111g pan and pour butter sauce over them. Spnnkle with salt and pepper. Place in preheated broiler or outdoor grill, 3" from heat for 5 to 7 minutes or until brown and tender. Serves 4 to 5 . Frozen shrimp already cleaned can be used,

SHRIMP BILOXI

l Tbsp. lemon juice 1 Tbsp. Worcestershue sauce 1/2 tsp. salt Flour

Mrs. Orvis D. Marlow, Jr.

1 egg, slightly beaten Bread or cracker crumbs Fresh or frozen shrimp for 4

. . Co:171bine the first 4 ingredients. 1-ightly coat shrimp with flour and dip mto egg mlXture, then coat with crumbs. Let stand a few minutes to dry coat- 111g. Pan- fry for 3 minutes.

SHRIMP AND BROCCOLI CASSEROLE Mrs. Fred A. Morgan

About 2 lb. shrimp , cleaned or canned

6 slices bread, trimmed, cubed and buttered

2 pkgs. frozen broccoli spears 1 3 oz. can sliced mushrooms 1/2 lb. sharp yellow cheese, grated

3 eggs 1/2 tsp. salt 1/2 tsp. dry mustard Dash pepper Dash paprika 2 c. milk

. Cook broccoli in little boili?g water until tender. Boil shrimp no more than 5 minutes .. Grease a ca~serole (fairly shallow one). Make layer of bread cr_umbs, then shnmp, broccoli, mushrooms, and cheese. Fill casserole and top with bread and cheese . Beat together the eggs and seasonings well. Beat in milk and pour over all. Bake in a slow oven ( about 325•) until just set, about 40 min- utes.

Serves about 6 . May be put together and refrigerated early in day and baked later.

ROOSEVELT HOTEL SHRIMP REMOULADE Mrs. Beth Carlton NAHS Home Ee, Dept.

2 egg yolks 1/2 pt. Creole mustard 1/4 c . vinegar Juice of 1 lemon

Salt and pepper 1 pt. Wesson oil 1/2 stalk celery 1 bunch green onions, minced

Blend egg yolks, Creole mustard, vinegar, lemon juice, salt and pep- pe~. Beat well. Slowly a_dd Wesson oil, beating constantly as in making mayon- ?aise. When sauce has thickened, add green onions and celery. Marinate shrimp m ~auce for about 4 hours. This amount of sauce will marinate about 5 pounds of shnmp.

SHRIMP REMOULADE

5 lb. shrimp, cooked , peeled and deveined

4 c. finely chopped celery 1/2 c. parsley

-27-

Mrs. Beth Carlton NAHS Home Ee. Dept,

1 clove garlic, mashed and chopped fine

Crust of French bread 2 c. olive oil 1/2 c. hot mustard

Natchez, Miss.

SHRIMP REMO U LADE {Continued)

1/2 c . paprika Salt - pepper 1/2 c , vinegar Lea & Perrins sauce ( just a little)

Place all liquids in jar. Add seasonings, including garlic , and shake well. Add celery and parsley. Add shrimp. Marinate several hours.

Rub garlic on crust of French bread which has been toasted and cut in l" cubes.

To serve remove shrimp from mari nade, toss with bread cubes and place on l e ttuce leaf. G;rnish with marinade sauce , if desired.

SHRIMP STUFFED PEPPERS

6 green peppers 1/4 c. butter or margarine, melted 1 stack crackers, finely rolled

(2 c,) 2 1/2 c, grated Cheddar cheese

Mrs, Grace Hensarling Pres., Altrusa Club

8 oz. can tomato sauce 1 tsp, Worcestershire sauce 1/4 tsp. salt 1/2 tsp, oregano 1/2 lb. shrimp , cooked and cleaned

Parboil peppers in salted boiling water 5 minutes. Drain and dry on paper towels Combine melted butter or margarine and cracker crumbs. Layer crumbs, grated• cheese and shrimp in peppers, topping with c hee~e and shrimp. Combine _to- mato sauce with seasonings. Pour about 1/4 cup sauce m bottom of shallow bakmg dish, Place peppers in dish. Bake in moderate oven (350°) 30 minutes. Spoon re- maining sauce over peppers, Makes 6 servings.

SHRIMP GUMB O

2 lb. fresh okra 1 med, onion, chopped 1/2 green pepper, chopped 4 cloves garlic, crushed 3 Tbsp. flour 3 Tbsp. shortening 1 large can tomatoes

Mrs, C, J, Beauvais

4 bay leaves 1 1/2 - ·2 qts. cold water 2 lb. raw shrimp 1 can crab meat Hot pepper sauce , Worcestershire

sauce, salt and pepper to taste

Fry okra in 1 Tbsp. hot shortening until it loses ropiness. Add _chopped onion, pepper and garlic, Cook until soft. Remove from pan. Add remainder of shortening to pan. Sprinkl e flour into pan and cook until bro_wned. Add tomatoes, Add water slowly. When gumbo starts to bubble, add okra mixture and crushe~ bay leaves Let simmer for 15 minutes. Add shrimp and crab meat. Cover and sim- mer o~e hour. Ten minutes before serving add the sauces to taste. Serve hot with cooked rice,

PARTY OR LUNCHEON SPECIAL CHEESE TUNA BAKE

12 slices bread 1 c. (or more if desired) grate d

cheese 1 7 oz. can tuna

4 whole eggs 3 c. milk Butter

Mrs. W. B, Bush

Trim crust from bread and spread with butter. Line bottom of buttered baking dish, leaving space between E:ach slice. SprinklE: with cheese and t una. (Use 6 slices for this.) Place remammg bread on those m pan. .

Beat eggs, add milk, pour over bread and tuna. Allow. to stand over111ght or 6 to 8 hours. Bake in preheated oven 1 to 1 1/2 hours, Serve with condensed mushroom soup, slightly diluted and heated to make a sauce. Makes 6 large serv- ings,

-28- Natchez, Miss.

CASHEW TUNA CASSEROLE

1 can cashew nuts 1 can Chinese noodles 1 can tuna

Mrs. James Krestensen

1 can mushroom soup 1 c. chopped celery 1 c, chopped onions

Mix all ingredients, Bake 30 minutes at 350°.

BARBARA ' S CHICKEN SUPREME Mrs. Frank Pitcher

1 stewing chicken (about 5 lbs. not cut up)

3 c. water 1 med. sized onion, sliced 1 carrot, scraped and halved Handful celery tops 1 Tbsp. salt 1 bay leaf

6 Tbsp. chicken fat 6 Tbsp. flour 1 c . light cream 1 can (6 oz.) sliced mushrooms 1 can ( 4 oz,) prmientos, diced 1 1/4 c. slivered , toa$ted almonds 1 c. buttered soft bread crumbs 6 c, cooked rice

Simmer chicken in water , with onion, carrot, celery tops , salt and bay leaf 1 to 11/2 hours (covered) until tender. Cool chicken in stock; remove. (Wrap in foil and refrigerate if done a day ahead). Strain stock into bowl, chill, skim off fat and save. When ready to complete dish, pour 1 cup stock over the cooked rice in large bowl. Let stand while making sauce. Remove chicken from bones , cut in pieces. Melt chicken fat in medium sized saucepan, adding butter or margarine if needed to make 6 Tbsp, fat, Blend in flour; remove from heat ; stir in 2 cups stock, Cook over l ow heat, stirring constantly until sauce thickens and boils 1 minute. Remove from heat; gradually stir in cream, mushrooms and liquid, pimientos, almonds and chicken. Season to taste with salt and pepper. Make alternate layers of chicken mixture and rice in buttered 12- cup casserole. Sprinkle buttered crumbs around edge. Bake in moderate oven, 350°, about 50 minutes (until crumbs are brown and bubbles around edge).

CHICKEN BREASTS SAUTERNE Mrs. Forrest Colebank

1 chicken bouillon cube 4 to 6 chicken breasts 1 minced clove of garlic 1 sliced onion 2 Tbsp, flour 1/4 tsp, pepper 1/2 tsp. sal t

1/2 c. sauterne (or sherry or red wine) 1 #303 can small new white potatoes Parsley 1/2 stick butter 1 c. boiling water

Remove the skin from chicken breasts and saute them slowly in butter until brown, Add garlic and onion; cook 5 minutes. Combine flour, pepper and salt in a small bowl and add this mixture to bouillon cube that has been dissolved in boiling water, Stir slowly and pour over chicken. Add sauterne (or sherry or red wine) and cover tightly, Cook slowly 1 hour or until done, Drain potatoes and add to chicken. Spoon sauce mixture over potatoes. Cover and heat, Garnish with parsley, Serve.

CHICKEN CASSEROLE Mrs. Fred Yarbrough

Use stewed hen for this casserole.

2 c . cooked and chopped chicken 1 1/2 c. chopped celery

1 or 2 boiled eggs, chopped

2 small cans button mushrooms, chopped fine or 2 small cans mushroom pieces

2 Tbsp, finely chopped black ripe olives ( optional)

Prepare thin crea m sauce, 4 Tbsp. bacon fat or butter,

if preferred 2 Tbsp, flour 1 1/2 c. chicken broth

- 29-

as follows :

3/4 c, milk or half & half cream Pepper and salt to taste

Natchez, Miss.

CHICKEN CASSERO LE (Continued)

After cooking sauce, add mushrooms and liquid. Combine chicken, celery, eggs, olives in mixing bowl. Mix thoroughly

with cream sauce. Mixture should be soupy. Cover with coarse buttered cracker crumbs. Bake in 400° oven for about 35 to 40 minutes, Serve with hot fluffy rice,

CHICKEN CASSEROLE

1 2- lb. pkg. chicken breasts 1 c. wild rice (cooked and

drained) 1/2 lb, can mushrooms

Sauce : 3 Tbsp. but ter 2 Tbsp, flour 2 c. used chicken broth (same as above)

Mrs. Kenneth Samples

2 c, chicken broth, canned or bouillon

1 c, sliced water chestnuts Grated Parmesan cheese

1 c. half & half cream ( at room temp.) 2 Tbsp. sherry

Put chicken breasts in large kettle and cover with 2 cups chicken broth. Cover, simmer one hour. Drain broth from chicken and let chicken cool,

While chicken is cooling, melt 3 Tbsp. butter in small saucepan. Add 2 Tbsp. flour and stir until creamy. Add 2 c. chicken broth (drained from chicken) and season to taste, Cook until sauce is thick. Add half and half cream to sauce, Add 2 Tbsp. sherry.

Take chicken off bones and break into bite size pieces. Combine chick- en, rice, mushrooms, chestnuts and sauce and put into a greased casserole, Bake 1/2 hour at 350°, Cover with Parmesan cheese.

(This can be prepared one day and baked the following day).

CHICKEN AND GREEN NOODLE~ Mrs, Hall Wilson, Sr.

4 lb. hen 1 tsp. salt 1 pkg. green noodles 1 stick .oleo 1 c. green pepper

1 c. celery 1 c. white onions 1 large can mushrooms 1 or 2 cans mushroom soup 1/2 lb, Velveeta cheese

Boil hen with salt until it falls from bones. Skim excess fat, Boil green noodles in stock about 30 minutes. (This should soak up stock,) Cut chicken in bite size pieces and mix with sauce, made as follows :

Saute cut up green pepper, celery, and onions in oleo. Add mushrooms, mushroom soup and cheese.

Mix with chicken and noodles. Put in buttered casserole. Bake at 350° until hot and bubbly,

DUTCH CHICKEN CASSEROLE

2 large fryers Oleo 1 c. almonds, chopped 3/4 large pkg. Ronco noodles,

med. size 1 c, grated sharp cheese

Mrs. D. G. McLaurin

1 onion 1 garlic button (optional) 2 cans buttered mushrooms 1 stick oleo White sauce 1 c, grated Swiss cheese

Brown fryers in oleo , then chop into bite size pieces. Brown mushrooms in 1 stick of oleo, Add onion and garlic, and simmer. Make white sauce , adding half of the cheese to it,

Cook noodles about 20 minutes, or until tender. Grease baking dish, Put noodles first, then chicken, cream sauce, mushrooms and almonds, Sprinkle other half of cheese over the top, Cook at 300° for 45 minutes.

-30- Natchez, Miss.

CHICKEN AND DRESSING CASSEROLE . Mrs. R, L, Green

Boil a hen with plenty of seasoning. Let cool and take meat from the bones. Take 1/2 c, chicken fat or butter and rub with 1/2 c. flour. Add 1 qt. hot chicken stock and cook until thick and smooth. Taste for salt and pepper, Take from stove and add 4 well beaten eggs, stirring constantly. Do not re-cook.

Make corn btead dressing for number of people to be served - one hen will -serve 8 or 10.

Butter baking dish or individual casseroles. Put in a moderately thick layer of dressing, a thick layer of sauce, layer of chicken, another layer of sauce. Cover with buttered bread crumbs and bake in moderate oven until bubbling hot, Best served right from oven so have everything else ready by the time the ·casserole is done.

PANTRY SHELF CHICKEN CASSEROLE Mrs. E. D. Massey

1 can Swanson boned chicken 1 can chicken soup with rice 1 can cream of musbroom soup 1 small can evaporated m ilk

1 can water chestnuts, sliced 1 can chow mein noodles 1 25¢ bag potato chips , crushed

Mix milk and mushroom soup; add remainder of ingredients, except potato chips. Pour into greased casserole about 8" x 13". Sprinkle with paprika; add crushed potato chips to cover ent ire top, Bake at 350° until bubbly hot.

CHICKEN SPAGHETTI CASSEROLE Mrs. William E. Gibson

3 Tbsp. olive oil 1 onion, chopped 1 green onion 1 c. sliced m ushrooms 2 cans tomato sauce

1 tsp. salt 1/2 tsp. oregano 1 lb. spaghetti, cooked and drained 2 c . cooked chicken or turkey, diced 1/2 lb. Mozzarella cheese, grated

Heat the olive oil in a skillet. Saute the onion and green pepper for 10 minutes, stirring frequentl y. Add the mushrooms, tomato sauce, salt and pep- per and oregano, Cook over low heat for 30 minutes , stirring occasionally. Cor- rect seasoning.

In a buttered casserole, arrange successive layers of the spaghetti, poultry., sauce and cheese. Bake in 375° oven for 30 minutes.

HUNTINGTON CHICKEN

1 big hen, or 2 small ones 4 stalks celery 2 onions 1 big pkg. 12- oz. ribbon noodles 1 can drained English peas

Mrs. Frank Byars

2 cans undiluted mushroom soup 2 oans chopped pimiento 3/4 lb. grated sharp cheese 2 cubes chicken bouillon

Cook hen until tender , reserving stock. To stock add bouillon cubes, and cook noodles, celery and onion until tender and almost all of stock is absorbed. Then add soup and chicken, cut in l arge pieces, peas, cheese and .pimiento. Mix, season with Accent, Worcestershire sauce, Serve with buttered bread crumbs on top.

Will serve 20 , and can be made .ahead of time and frozen.

IOWA CH I CKEN CASSEROLE

2 c. firmly packed diced chicken 2 c. finely chopped celery 1/2 c, chopped toasted almonds 1/2 tsp. Accent

Mrs. P. H. Mitchell

2 tsp. grated onion 2 Tbsp. lemon juice 1 c. mayonnaise (do not use

salad dressing) 1/2 tsp. salt

Combine the above and place in shallow casserole. Top with 1/ 2 cup

-31- Natchez, Miss,

!OW A C HI C KE N C A SS ER OLE (Continue d)

grated American chee se and 1 cup crushed potato chips. Bake at 350° until brown but do not over bake.

LEMON BARBECUE CHICKEN - Mrs. Art Wolz

2 1/2 to 3 lb. fryer, cut up 1/2 c. butter

Brown chicken evenly in butter seasoned with salt crnd pepper.

Sauce: 1 small clove garlic 1/2 tsp . salt 1/4 c, margarine 1/2 c, lemon juice

2 Tbsp. onion 1/2 Tbsp. black pepper 1/2 Tbsp. dried thyme

Mash garlic clove with salt in bowl. stir in remaining ingredients. Let stand 1 hour before using to blend flavors. Pour sauce over meat. Cover and cook slowly 30 to 45 m inutes. If to broil on grill , dip in melted butter.

EASY OVEN CHICKEN AND RICE Mrs. ¥ , H. Stalmuke

1 fryer, cut in serving pieces 1 c. uncooked white rice 1/2 pkg, dry onion soup mix

'!

1 can cream of chicken or mushroom s·oup

1 can milk

In bottom of baking pan (13 x 9 1/2 x 2") sprinkle 1/2 pkg, of dry onion soup mix. Over this sprinkle 1 cup uncooked rice. Place cut up p ieces of 1 uncook- ed chicken over rice. Dilute 1 can of cream of chicken soup (or mushroom soup) with 1 can milk, Pour over chicken. Cover with foil, bake at 325° for 1 hour and 30 minutes. Serves 4 to 6.

CHICKEN TETRAZZINI

1 1/2 lb, spaghetti 1 onion, minced 1 clove garlic, minced 2 Tbsp. butter 4 cans each, cream of chicken

and cream of mushroom soup 2 tsp, steak sauce

Mrs. Charles Stern

4 c . milk 1 1/2 lb. sharp Cheddar cheese,

shredded 2 1/2 qts. diced cooked chicken 1 4 oz, can pimientos, chopped 1/3 c. chopped parsley Pepper Paprika

Cook and drain spaghetti, rinse in hof water and put in shallow baking dishes, filling them about one-third full. Cook onion and garlic in butter a bout 5 minutes. Add soup, steak sauce, milk and one half of cheese. Cook until smooth, stirring, Add chicken, pimiento and parsley and mix well. Add pepper to taste, Pour sauce over spaghetti, mixing lightly. Sprinkle with remainder of cheese and paprika. Bake in moderate oven, 375°, about 30 minutes,

DUCK GUMBO

2 ducks 6 Tbsp. bacon drippings 3 Tbsp. flour 1 large onion 1 clove garlic

3 stalks celery 1 bell pepper 1 pt, oysters Onion tops Rice

Mrs. Hugh '.f edder

Brown flour in bacon drippings until golden brown. Add finely chopped onion, garlic, ce lery and bell pepper. Cook until tender. Add the whole ducks to this mixture, turning u:1t il-they are slightly browned all ove r. Add about 2 qts. of boiling water. Cover ana simmer slowly about 2 hours, or until ducks are tender.

(Continued)

-32- Natchez, Miss.

DUCK GUMBO (Continued)

SGJason to taste with salt and pepper. Take ducks from liquid ; allow to cool. Remove all meat from bones and return to liquid,

Add 1 pint of QYsters and some finely cut onion tops and simmer anoth- er 10 to 15 minutes. Serv'e over cooked rice; sprinkle a dash of gumbo file in each plate,

Chicken may be used instead of duck.

WILD DUCK RECIPE Mrs. Richard Punches

Rub duck with cooking oil and flour. Sprinkle inside and outside of the duck with:

Ground sage Oregano

Thyme Marjoram

Place 1/4 orange and 1/4 onion in each duck,

Place in oven in open broiler and cook 15 minutes at 500°. Add 1 - 2 cans of undiluted consomme, chopped celery and onion, parsley and salt. Place top on broiler pan and cook for 2 1/4 hours.

Additional orange juice can be added with consomme. To make the gravy, thicken pan drippi ngs and add wine, if desired,

Extra Recipes Here:

Natchez, Miss,

Extra Rec ipes Here:

•

-34- Natchez, Miss. f

~READ ...

______.

p&'11 cHIFI C OcERN

Food Quantities for Serving 25, SO and 100 Persons at Picnic

Do you have tro uble deciding how much of various foods to talce to c picnic? Here are some suggested figures on 25, 50 and 100 servings, tak e n from " Planning Food Fo r Institutions," a USDA handbook:

Food

Sandwic hes: Bread

Butter

25 Servings

50 slic es or 3 1-lb, loaves 1/2 pound

Mayonnaise l cup Mixed filling

(meat, eggs, fish) l 1/2 quarts Mixed filling

(sweet-fruit) l quart ~ttuce l 1/2 heads

Meat, Poultry or Fish: Wieners Hamburger Ham (bone in) Turkey or chicken Fish, large

whole (round) Fish, fillets

6 1/2 pounds 9 pounds 14 pounds 13 pounds

13 pounds

or steaks 7 1/2 pounds

Salads, Casseroles: Potato salad 4 1/4 quarts Scalloped potato 4 1/2 quarts or

Spaghetti Baked Beans Jello Salad

Ice Cream : Brick Bulk

Beverages: Coffee

Tea

Lemonade

Desserts: Watermelon Cake

Whipping cream

l 12 x20" pan l 1/4 gallons 3/4 gallon 3/4 ga llon

3 1/4 quarts 2 1/4 quarts

1/2 pound and 11/2 gal. water 1/12 pound and 1 1/2 gal. water 10 to 15 lemons, l 1/2 gal. water

37 1/2 pounds 1 10xl2" sheet

cake 1 1/2 10" layer

cakes 3/ 4 pint

50 Servings

100 slic e s or 6 1-lb. loaves 3/ 4 to l pound 2 to 3 cups

2 1/ 2 to 3 quarts

l 3/ 4 to 2 quarts 2 1/2 to 3 heads

13 pounds 18 pounds 28 pounds 25 to 35 pounds

25 pounds

15 pounds

2 1/4 ga llons 8 1/2 qua rts

2 1/2 gallons 1 1/4 gallons l 1/ 4 gallons

6 1/2 quarts 4 1/ 2 quarts or

1 1/ 4 gallons

1 pound and 3 gal. water 1/6 pound and 3 gal. wa ter 20 to 30 lemons, 3 gal. water

75 pounds 1 12x20" sheet

cake 3 10 " layer

cakes 1 1/2 to 2 pints

100 Servings

200 slices or 12 1-lb. loaves

I 1/2 pounds 4 to 6 c ups

5 to 6 quarts

2 1/2 to 4 quarts 5 to 6 heads

25 pounds 35 pounds 55 pounds 50 to 7 5 pounds

50 pounds

30 pounds

4 1/2 gallons 17 quarts

5 gallons 2 1/2 gallons 2 1/2 gallons

12 1/2 quarts 9 quarts or

2 1/2 gallons

2 pounds and 6 gallons water 1/ 3 pound and 6 gallons water 40 to 60 lemons, 6 gallons water

150 pounds

2 12x20" sheet cakes

6 10 " layer cakes

3 pints

BRE AD • RO LLS - P A STRY

APRICOT BREAD Mrs. Henry Cha rle s Doherty

Soak for 30 minutes i n warm water to cover - 1 c . dried ap ricots (half of 11 oz. pkg). Drain and reserve 1/4 cup liquid, Chop apricots,

Mix thoroughly: 1 c. sugar 1 egg 2 Tbsp. melted butte r

Stir in 1/4 c. water drained from apricots. 1/2 c. orange juice and grated rind

Sift and stir in: 2 c. sifted flour 2 tsp. baking powder

2 tsp. baking soda 1 tsp. salt

Blend in 1/2 c. chopped nuts and c ut up apricots.

Line bottom of greased loaf pan with p aper; grease paper. Pour in the batter. Let stand 20 minutes. Bake 55 to 65 minutes in oven until toothpick comes out clean. Remove from pan. C ool on rack. Recipe may be doubled .

BANANA NUT BREA D

1 / 2 c . butter 3 large bananas, mashed 1 /2 c. chopped nuts 1/2 tsp. soda 1 tsp. salt

Mrs, E, C. Guidroz

1 c. sugar 2 c. flour 2 eggs 1/2 tsp. baking powder 1 tsp. vanilla

Cream butter and sugar. Add eggs one at a time and beat well. Add bananas and nu ts. Add flour, sifted with soda , baking powder and salt, Add the vanilla. Bake in loaf pan at 350° for 1 hour or until done,

CORN LI GHT BREAD (Serve with barbeque)

2 c. m ilk 1/2 c, sugar 1/4 c. Wesson oil 1 T bsp, salt 1 pkg. dry yeast

1/4 c . warm wate r 1 c. yellow corn meal 2 eggs 7 c, flour

Mrs. R. L. Green

Scald m ilk, Add sugar , oil and sa l t. Cool. Add yeast to 1/ 4 c. warm water and let dissolve.

Put a ll above ingredients i nto a large bowl. Beat in meal, eggs and 3 cups o f the flour , maki ng sure t o beat hard. Add remaining flour and knead on bread board for 10 minu tes. Let rise 2 hours, Punch down and shape i nto two loaves. Put in greased loaf pans and let rise 30 minutes. Bake at 400° for 10 m inutes, then bake at 375° for 30 to 40 minutes. Butter top twice while baking.

MEXICAN CORN BREA D

1 1/ 2 c . sel f rising corn meal 1 can cream style corn 1 1/2 c . ground onion 1 c . grated sharp cheese Dash of garlic salt

-35 -

Stroud ' s Restaurant Mrs. Alyne Stroud

Union Church, Miss,

3 pods ground hot pepper 3 eggs 1/2 c . Wesson oil 1/ 4 tsp . sal t 1/2 c. sweet milk

Natchez , M iss.

MEXICAN CORN BREAD (Continued)

Blend ingredients until well mixed. Put in heavy skillet or baking dish. Cook at 350° until solid like bread , or about 1 hour.

CORN BREAD FOR DRESSING

3 c. plain flour 1 1/2 c. corn meal 6 eggs

Stroud ' s Restaurant Mrs. Alyne Stroud

Union Church, Miss.

5 tsp . baking powder 1 tsp. salt Milk

Mix well together all ingredients. Bake as you "'.ould any co_rn bread in a skillet or baking pan. Cool, so you can crumble or break mto sma!l pieces •.

To make dressing : Saute onion, celery, bell pepper unnl ten~er m but- ter or chicken fat. Add parsley and garlic to taste (optional) and cook with broth. until tender. Stir into bread crumbs, mixing lightly; do not get too soft, Bake until done or partly dry.

This dressing is very flaky. I use it in my restaurant.

HUSH PUPPIES

1 c . corn meal 1/3 c. flour 1 tsp. salt 1/2 tsp. cayenne pepper

Mrs. R. L. Green

1 tsp. baking powder 2 small onions, chopped fine 1 egg Buttermilk

Sift the fine dry ingredients together - add chopped onions. Add beate_n egg and enough buttermilk so that the batte~ will almost drop off the spoon. Fry m deep fat until brown on one side, turn and fimsh browning, Serve hot.

DILLY BREAD

1 pkg. yeast 1/ 4 c. warm water 1 c. cottage cheese 2 Tbsp. sugar 1 Tbsp instant minced onion 1 Tbsp, butter

Mrs. Marson Stanfill

1 tsp. salt 2 Tbsp. dill seed or weed 1/4 tsp. soda 1 unbeaten egg 2 1/2 or 3 c. flour - to suit

Combine all ingredients. Knead the flour in until the _mixture is th ick like potatoes. Let rise until double in bulk. Work down and let rise agam. Bake 40 or 50 minutes in 350° oven. Brush top with butter,

GINGERBREAD

1 c. brown sugar 1 c. molasses 1 c, lard or Crisco 1 c. boiling water 1 Tbsp. baking soda

Mrs. P, H. Mi tchell

3 eggs 1 tsp. g inger (scant) 3 c. flour Pinch of cloves Cinnamon and allspice

Blend sugar and shortening, add eggs, molasses and flou~ sifted with the spices, alternately with the boiling water in which soda has

0 bee". dissolv~d. Bake

in one large greased pan or in gem pans, Bake at about 400 unul toothpick comes out clean.

ANGEL BISCUITS

4 c. unsifted flour 1/4 c. sugar 3 tsp. baking powde r 1 tsp. soda

-36-

1 c, shortening 1 tsp. salt 1 pkg. dry yeast 2 c. buttermilk

Natchez, Miss.

Mrs. J. F. Smith

ANGEL BISCUITS (Continued)

2 Tbsp. lukewarm water

Sift dry ingredients toge ther. Cut in shortening. Dissolve yeast in lukewarm water and add with buttermilk to sifted dry ingredients, . Mix well. Turn on floured board and roll 1/4" thick. Bake at 400° for 15 minutes. (This dough can be kept i n the refrigetator for as long as a week. )

SA.USAGE BISCUITS Mrs. Paul G. Green

Make regular biscuit recipe except leave out 1/2 shortening. Roll out to regul ar thickness and spread entire surface with thin layer of uncooked sausage. Sausage will be soft if left out of refrigerator for about 1 hour. Roll up as for jelly roll and wrap in waxed paper. Chill overnight. Slice off as needed and bake as regular biscuits,

SOUR CREAM PANCAKES

2 1/2 c. all purpose flour 1 Tbsp, baking powder 1 tsp. salt 1 Tbsp. sugar 3 eggs

2 tsp, baking soda . 2 c. buttermilk 2 Tbsp. melted butter 1 c. sour cream

Mrs. Ed Graham

Sift dry ingredients together . Beat eggs. Blend liquid and flour mix- ture alternately. Beat gently until smooth and then fold in melted butter. Cook on hot grill. Makes 18 large pancakes.

ALL BRAN ROL LS

1 c. shortening 1 c , boiling water 3/4 c. sugar 1 c . All Bran cereal 1 1/2 tsp. salt

2 pkgs. yeast 1 c. lukewarm water 2 beaten eggs 6 c, flour

Mrs. Charles Fort

Mix shortening, boiling water, sugar, All Bran and salt, Stir until the shortening melts. Let stand until lukewarm . Add eggs and yeast which has been dissolved in lukewarm water. Add flour and beat thoroughly. Cover with oil pa- per and put in refrigerator, Let set in box at least 2 hours. Roll out and let rise 1 hour. Bake a t 400° for about 20 to 25 minutes.

BUTTER D I PS

1/3 c. butter ( for pan) 2 1/ 4 c. sifted flour 1 1/2 tsp. salt

Mrs, Frank Rigell

1 tsp. sugar 3 1/2 tsp, baking powder 1 c. milk

Heat oven to 450°, Melt butter in oven in oblong pan 13x9 1/2 x 2". Remove from oven when butter is melted. Sift dry ingredients into bowl. Add t he . milk, Stir slow l y with fork until dough just clings toget her. Turn out on well floured board. Knead lightly about 10 times. Roll out 1/2" thick into rectangle, 8xl2". Cut in half lengthwise, then crosswise into 16 strips . Dip each strip into melted butter. Place close together in two rows in pan. Bake 15 to 20 minutes, Serve piping hot, Makes about 32 dips.

POTATO ROLLS

1 cake or pkg. yeast 1 1/2 c, water 2/3 c. shortening 2/3 c. sugar

-37-

Mrs. James C. Mann

1 1/2 Tbsp. salt 1 c. mashed potatoes (fresh) 2 eggs 7 1/2 c. flour

Natchez, Miss.

POTATO ROLLS (Continued)

Crumble yeast into a cup and add 1/4 cup warm water. Cream shorten- ing, sugar and salt , blend in freshly mashed potatoes. Add well beaten eggs and yeast mixture. Sift flour once before measuring and spoon lightly into cup to mea- sure, Add half the flour with remaining water and beat well. Mix in remaining flour with hands. Knead in bowl or on lightly floured board until sm9oth, Set to rise in well greased bowl. Cover bowl and keep dough at 80 - 88°. (Dough should not feel warm but cool to the touch). Let rise until it has doubled in bulk.

TEA T IME TASSIES

Pastry : 1 3 oz. pkg. cream

cheese, softened

Mrs. R. s. Hale

1 stick butter, also softened 1 c. sifted flour

Combine all well in electric mixer. Chill at least 2 hours. Press into tea muffins,ungreased , using abou t 1 Tbsp. of mixture to each muffin. Should make about 2 1/2 dozen.

Filling: 2 whole eggs 1 c. brown sugar 1/3 c. all purpose Karo Z-Tbsp. butter, softened

1 tsp. vanilla 1/8 tsp. salt 2/3 c, pecans, chopped

Beat eggs, add sugar, Karo, butter, vanilla and salt. Blend well, then add nuts. Spoon into muffin tins. Bake at 325° for 25 minutes or until fill ing is set. For browner pastry place rack at low posi tion in oven. ·

PIE CRUST

3 c. plain flour (do not sift) 1 1/2 tsp. salt 1 c. shortening

1 egg 1 tsp. vinegar 1/2 c. ice water

Mrs. D. Moody Jordan

Combine dry ingredients. Add shortening, vinegar and ice water to slightly beaten egg. Mix thoroughly with dry ingredients. Makes 2 double or 4 single crusts.

BUT T°ER CRUNCH CRUST

1 stick butter 1/ 4 c. dark brown sugar, packed

Mrs, R. S, Hale

1 c. flour 1/2 c, finely chopped pecans

Preheat oven to 400°. Soften butter and m ix well with all other ingredi- ents. Spread on oblong pan, 13 x 9 1/2 x 2". Bake 15 minutes, stirring at intervals. Remove from oven and stir again. Set aside 1/4 cup for p ie topping.

Immediately press into bottom and sides of pie pan the rest of mixture. Cool, Fill with desired filling, then sprinkle the reserved 1/4 cup over fill ing.

WESSON OIL CRUST Mrs. J. D, Wedgeworth

2 c. sifted flour 1 tsp. salt Sift together,

1/2 c. Wesson oil 5 Tbsp. cold water Stir rapidly , pour all at once into flour.

Mixture forms a ball, roll out. Enough for two 9" crusts.

-38- Natchez, Miss.

SWEDISH APPLE PIE

2 c. apple slices, cooked 2 Tbsp. flour 3/4 c. sugar Pinch salt

Mrs. Charles Mayfield

1 egg 1 tsp. van ill a 1 c. sour cream 9" pie shell, unbaked

Ma~h apples slightly; add flour , sugar and salt, Beat egg and vanilla, ~dd to_ apple mix. Beat sour c~eam until_ sti ff and fold into apple mixture, Pour into pie shell and bake _at 350 for 40 minutes. Remove and sprinkle with topping. Return to oven for 15 minutes longer.

Topping:

1/3 c, sugar 1/3 c. flour

1 tsp, cinnamon 1/ 4 lb. soft margarine

Rub ingredients together like pastry dough with fork or fingers.

APPLE CRUSTY PIE

1 can Comstock apple pie slices 2/3 c, sugar 1 Tbsp , lemon juice

Crust: 1 c. flour 1/2 c. butter

3 Tbsp. water 3 Tbsp. butter Dash of nutmeg

1/2 c. brown sugar

Mrs. Russell Brown

Mix pie in_gredients together and pour into 9" square pan. Dot with the butter. Spread crust mixture over apples and bake at 350° for 45 minutes. Serves 8 to 10.

. Fresh appl~s may be used instead of canned. Be sure they are tart. Use enough to almost fill dish before adding crust mixture.

BLUEBERR Y CREAM PIE

3 c. confectioners' sugar 2 boxes Dream Whip

Mrs. Alyne Stroud

1 8 oz. pkg. cream cheese 1 can blueberry pie filling

. Cook 2 crust pastry with chopped pecans, broken fine and pushed in crust. Wh~p sugar and _cream chees_e and set aside. Whip to a peak the Dream Whip, t~en fold in cheese mixture. Pour 111 cooled pie crust. Chill several hours or over- night. Add blueberry pie filling on top. Add whipped cream for topping when served.

CHEESE PIE

Prepare unbaked 8 or 9" pie shell.

2 whole eggs 1 1/2 c, sugar 1 Tbsp. butter

1 tsp. vanilla 2 1/2 tsp. flour 1 lb. cream cheese

Mrs. lrvi ng Swarts

Mix .well and pour into pie shell. Sprinkle with cinnamon. Bake in a slow oven at 325 for 1 hour. Cool before serving.

MOT HER' S C HOC OLA TE PIE

3 eggs, separated 1/2 c. sugar 2 small squares chocolate

1/4 c. butter 1 T bsp. flour 1 c. milk

Mrs . Fred A. Morgan

Heat milk and melt chocolate in it. Mix flour with sugar well, Mix egg yolks, sugar and flour and butter together. Add the milk and chocolate and

-39- Natchez, Miss.

MOTHER ' S CHOCOLATE PIE (Continued)

stir and cook slowly over low heat until smooth and right consis_tency. Pour int? b aked pie crust .. Cover with meringue made from the 3 egg whites, and brown m metlium slow oven.

CHOCOLATE CREAM PIE Mrs. Robert Husbands

Crust: 40 chocolate cookies, crushed

1 c, butter Mix together. Press into pie plate and chil.

Pie: 1 Tbsp. gelatine 1/2 c. col d water 4 eggs, separated 1 c, sugar

1 c . cream, (whipping) Pinch salt 1 1/2 c . grated coconut 1 tsp, vanilla

Mix: Soak gelatine in cold water 5 minutes.

Separate eggs and beat plks. Add l z2 c. su~ar ~nd salt to egg yol_ks. Beat and add 1/2 c. cream. Cook in double boiler unul thick then add gelat~ne . water mixture, Set aside, Beat egg whites and add 1/2 c. sugar ~nd beat_unul stiff, When custard cools fold in egg wh ites and 1 cup coconut and v amlla. Chill m pie crust. This will make two pies.

Serve. Spread with remaining 1/2 c. cream and add 1/2 c. coconut or serve wi th cream alone.

COCONUT PIE

1 stick oleo, softened 3 beaten eggs 1 Tbsp. vinegar

1 can coconut, grated 1 tsp, vanilla 1 1/2 c. sugar

Mrs, Frank L. Byars

Blend all ingredients together. Put in unba ked pastry shell, Bake at 325° or until firm.

SOUTHERN COCONUT PIE

2 Tbsp. melted butter 1/3 c. granulated sugar 1/4 tsp. salt 3 eggs, slightly beaten 1 c. light corn syrup

Mrs, Elliot T rimble

1 tsp, vanilla 1/2 tsp, almond ext ract 2/3 c, canned coconut 1 unbaked 9" pie shell

Blend the butter, su gar and salt. Add eggs, syrup and e xtract, Stir well. Sprinkle coconut over the bottom of the pie shell. Pour in filli ng. Bake 40 to 50 minutes in 375° oven. May be served with whipped c ream.

DATE NUT PIE

12 dates, chopped 12 saltine crackers, rolled fine 1 c. chopped pecans 1/2 tsp. baking powder

Mrs. M, H, Stalmuke

1/2 tsp, vanill a 3 egg whites , beaten stiff

and add 1 c. sugar ( the crackers form a pie crust when cooked)

Roll crackers and add baking powder , dates and nuts. Ad? vanilla to ~gg whites. Fold all together and bake in well greased pie pan for 30 minutes at 350 •

-40- Natchez, Miss.

LEMON CREAM PIE

5 Tbsp. cornstarch 2 c, cold water 1 1/4 c. sugar 1/4 tsp. salt 3 large or 4 small egg yolks ,

slightly beaten

Mrs. J. W. Brown

1/ 2 stick butter 5 T bsp, lemon juice 2 tsp. lemon rind 2 tsp, orange juice - optional

1 9" baked pastry shell

Mix starch in 1/2 c . cold water in top of double boiler. Blend in sugar and salt, add remainder of water until well blended. Always stir constantly. Cook about 10 minutes or until thick. Gradually pour beaten egg yolks ; stir constantly, cooking about 2 minutes longer. Add lemon juice, rind and orange juice, cook abou t a minute longer. Add butter ; mix well. Cool, Pour into baked pie shell.

Meringue from egg whites, Bake in 325° oven about 10 or 15 minutes or until meringue is golden brown.

LEMON CHIFFON PIE

Grated rind l lemon 1/3 c. lemon juice

Mrs. E, c. Guidroz 5 eggs 1 c, sugar

Heat juice and rind in double boiler. Beat yolks with sugar until thick and add juice and rind. Cook like custard until thick. Remove from fire and add beaten whites of 2 eggs, Fill baked pie shell and put meringue on top.

Meringue : Beat ~hites of 3 eggs until light but not dry ; add 6 Tbsp, of sugar, a

little at a time, beating until all is used . Place on pie and brown, 275°.

Pie Crust: 1 c. flour 1/3 c. shortening 1/4 c. cold water

FRESH PEACH PIE

2 1/2 c. sliced peaches 1 c , Eagle Brand milk

1/3 tsp . salt 1/4 tsp, baking powder 1/3 tsp, sugar

Mrs. A. Pressgrove

1/2 c. lemon juice 1 pt, whipping cream

. Peel and slice peaches. Cover with sugar and let set. Mix lemon juice and Eagle Brand milk. Drain peaches and line the bottom of a cooked pie shell. Pour mixture of milk and lemon juice over peaches, Whip cream and put on top of pie. Chill in ice box,

P E ACH DUMPLINGS

16 canned Del Monte peach halves

3 oz. cream cheese

4 Tbsp, brown sugar 2 Tbsp. butter Pastry for 2-crust pie

Mrs, . William Gore

Drain peach halves. Blend cream cheese with 2 Tbsp, of the brown sugar. Roll pastry 1/8" thick; cut out eight 6" squares and 8 t iny rounds for tops, Place a peach half, cut side up, in center of each square, Fill each peach with 1 Tbsp, cream cheese mix ; top with another peach.half, cut si de down; stick in toothpicks to hold in place. Sprinkle brown sugar over top and dot with butter, Overlap opposite corners of pastry to seal and place the rounds on the top of each. Bake on greased shallow pan in hot oven ( 425°) for 25 to 30 minutes. Remove toothpicks. Serve warm either plain or with whipped cream,

PECAN PIE

3 eggs, beaten

-41-

Mrs. Audley Case

1 c. Karo syrup (white) ( Continued)

Natchez, Miss.

PECAN PIE (Continued)

1 tsp. vanilla 1/2 c. sugar

2 Tbsp. melted butter 1/8 tsp. salt 1 c. peca ns

Mix ingredients together, adding pecans last. Pour into unbaked pastry shell. Bake in hot oven, 400°, 15 minutes, reduce heat to moderate, 350° , and bake 30 to 35 minutes or longer, or until a silver knife inserted comes out cl e an.

PECAN P I E

3 whole eggs 1 c. white sugar 1 c . white Karo

Mrs. Barney Boyles, Jr.

2 Tbsp. melted butter 2 Tbsp. yellow corn meal 2 tsp. vanilla 1 1/2 c, chopped pecans

Beat sugar and Karo together. Add eggs one at a time and beat well after each addition. Bake in uncooked pie shell at 325° about 1 hour or until set.

PECAN P IE

1 c . sugar 1 c . dark corn syrup 1/2 stick butter 3 eggs, well beaten

Mrs. Curtis L. Collins

2 c . pecans 1 tsp. vanilla 1 tsp . lemon juice 1 9" unbaked pastry shell

Combine sugar, corn syrup and butter in saucep a n, Bring to a boil , stir- ring constantly until butte r is melted. Remove fr om heat and gradually add h ot syrup to beaten eggs, stirring constantly . Add nuts a nd cool to lukewarm. Add the van illa and lemon juice. Pour into unbaked shell and bake at 375° for 35 to 40 m i nutes.

SOUR CREAM PECAN P I E

Crust for one 9" pie Pecan halves 3 whole eggs 1 egg, separated 1 c . sugar

Mrs. Calvin B. Wells

1 Tbsp. flour 1/4 tsp. ground cardamom 1 c . d airy sour cream 1 c . chopped pecans 1/ 2 c . finely chopped dried apricots

Beat whole eggs and egg white until light. (Save yolk.) Gradually beat in 1 c . sugar until well blended , Stir in flour and cardamom. Fol d in sour cream, chopped pecans and apricots. Pour into pastry shell, Beat egg yolk and brush over pecan- topped pastry. Sprinkle with sugar.

VIRGINIA CHESS PIE

1/2 stick butte r 1 1/2 c . granulated sugar 4 eggs

Juice of 2 lemons or l tsp. vanilla

1 scant Tbsp. corn meal

Miss Sue Fowler

Work butter and sugar together. Break eggs into butter and sugar m ixture and stir until well broken and worked in , but do not bea t. Add lemon juice and corn meal. Bake i n a rich pasuy pie crust (not vanilla wafer or graham cracker crust) and bake in moderate oven at 350°.

EASY MERINGUES (About 2 Dozen) Mrs. Beth Carl ton

2 egg whites 2 c. chopped nuts 2 c. powdered sugar (measure; sift) 1 Tbsp. vanilla

Stir sugar into beaten egg whites, add vanilla and nuts. Drop by teaspoon- fuls onto heavy brown paper. Bake in pre-heated oven, 350°-375° until golden brown. Slip brown paper from cookie sheet, place on damp towel till cool. Cookies will lift off easily.

-42- Natchez, Miss.

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COOKING SUGGESTIONS

To toa st cocoanut for cakes, put in pie pan and place i n moderate oven. Stir ofte n from e dges, to brown e venly.

• Flour should be sift ed once before measuring. Fill the cup without packing.

• Do not grease the sides of cake pans, grease only the bottoms.

• When beating egg whites do not tap beater on bowl of egg whites. The

ja rring of beater will cause the whites to lose a great deal of their fluffiness. The beater should be tapped on the hand to clear off the whites.

• If home churned butter is used, use equal parts of butter and lard or other

shortening.

• Eggs should be at least three days old before using in cakes.

• SLOW OVEN------ - -- 250 to 325 degrees MOD ERA TE OVEN - - - - 350 to 37 5 degrees HOT OVEN- - - - - - - - - - - 400 to 450 degrees VERY HOT OVEN----- 450 to 500 degrees

• When making cake icing or candy consisting of milk or cream and sugar,

add one teaspoon of ordinary table syrup for each cup of sugar used. Boil in the usual way. Your finished product will be much smoother and not so apt to becom£ mgary.

PRESERVED CHILDREN

Take 1 large field, half a dozen children, 2 or 3 small dogs, a pinch of brook and some pebbles. Mix the children and dogs well together; put them on the field, stirring constantly. Pour the brook over the pebbles; sprinkle the field with flowers; spread over all a deep blue sky and bake in the sun. When brown, set away to cool in the bath tub.

COOKIES AND CAKES

CHO COL ATE ANGEL FOOD CAKE Mrs. Paul D ' Antoni

1 c. cake flour (sifted before measuring)

1/2 c . cocoa 2 c . sugar 1 1/2 c. egg whites (room temp.)

1/2 tsp. salt 1 1/2 tsp. cream of tartar 1 1/2 tsp. vanilla 1 tsp, almond flavoring

Combine flour, cocoa and I cup sugar and sift fou r times. Place egg whites in large mixing bowl , add salt and beat egg whites at high speed until foamy (about 1 minute), Add cream of tartar and continue beating until stiff but not.dry, about 3 minutes, Add remaining sugar slowl y - takes about 1 minute, Add flavoring •

Re- set control to slow.est setting. Add flour mixture quickly, but slow enough to thoroughly blend flour through the egg whites D requires about 2 mi.nutes. Pour in tube pan and bake in preheated oven , 325°, for about 65 minutes. When removed from oven, invert pan on wire rack until cool. Does not need icing but one can be used, preferably ?-minute one.

PEACH ANG EL CAKE

1/2 c, orange juice 1/2 c, lemon ju ic e 1/4 tsp, salt , 1 1/2 c, sugar 6 egg : yolks 1 1/2 tsp. lemon peel

Mrs. Russell Brown

1 Tbsp. unflavored gelatin 1/4 c. cold water 6 egg whites 2 c , crushed fresh peaches or

2 boxes frozen peaches . 1 large angel food cake (may be

ready-made cake or cake mix)

C ombine juices, 3/4 c. sugar, lightly beaten egg yolks and salt in top of double boiler over hot water, stirring constantly until mixture coats back of spoon. Add gelatin which has been dissolved in 1/4 cup cold water. Let cool, add lemon peel. Beat egg whites until stiff and add 3/4 c. sugar gradually, continuing to beat until whites hold sti ff peaks. Fold egg whi tes gently into custard. Break cake into bite size pieces. Place a layer of cake pieces in large, flat glass dish or angel cake mold which has been greased or has been lined with wax paper. Cover with custard, then a layer of peaches. Repeat with cake, custard and peach layers until all is used , ending with custard on top. Let chill four hours , or until well set. Serve with whipped cream and a maraschino cherry. This cake is delicious when orange sections , well drained, are added around the side of the serving dish.

Serves 12 to 16,

WHITE ANGEL CAK E

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

1/2 c. Snowdrift 1 c. sweet milk 1/2 c. egg whites 1 tsp . van ill a

Mrs. Paul Klutts

Grease and lightly dust with flour two 8 or 9" round cake pans. Sift dry ingredients together. Sift again into large m ixer bowl. Add

shortening and 2/3 c . milk. Beat 3 minu tes on low speed of inixer. Scrape beat- ers and bowl. Add egg whites and 1/3 c . milk. Add vanilla. Beat 2 minutes at medium speed. Pour into cake pans and bake in 350° oven for 25 or 30 m inutes . Remove from oven and allow to cool 10 minutes before taking from pan. Cool the cake on wire rack and frost,

Frosting for White Angel Cake:

1 7 /8 c. sugar 3/4 tsp. white com syrup 3/4 c. wa ter

-43 -

2 egg whites 1 tsp. vanilla 1 can grated coconut

Natchez, Miss.

WHITE ANGEL CAKE (Continued)

. Mix sugar, syrup and water together • . Boil until mixture spins a thread. Pour over egg whites. Add v anilla. Beat until of _spreading consistency. Spread the frosting between layers ; sprinkle with coconu~. Frost outside and top of cake.

Sprinkle remainder of coconut on cake.

APPLESAUCE CAKE

1/2 c. shortening (1/2 stick butter and 1/2 stick oleo)

1 c. white sugar 1 1/2 c . applesauce 1 c. raisins 2 c. sifted all purpose flour

1 r.sp. cinnamon 1 tsp. nutmeg , 2 tsp. soda 1/2 tsp. cloves 1/2 tsp. salt 1 c. chopped nuts

Mrs. Swink Hicks

Cream shortening and sugar. Heat applesauce; add with raisins to sugar mixture. Cool. Sift dry ingredients together, and gradually beat into sugar mix- ture. Add nuts. Pour into greased loaf pan. Bake in 325° oven for 1 hour. Turn out on rack to cool.

APPLE SPICE CAKE

2 c. sugar 1 1/4 c, Wesson oil 3 eggs 3 c. plain flour, sifted 1 tsp. soda 1 tsp . vanilla

1 tsp. baking powder 1 tsp. salt 2 tsp. cinnamon 2 tsp. nutmeg 1 c. chipped pecans 1 c. raisins or dates

Miss Sue· Fowler

3 c. chopped, peel ed apples

. Comb ine sugar and oil and stir at high speed. Add eggs one at a time and beat 1 minute each. Add sifted dry ingredients. Mix well, Add apples, nuts, raisins and vanilla. Bake at 325° for 1 hour and 15 to 30 minutes in tube pan which has been greased and floured. Cool in pan,

BRAZIL NUT CAKE

3/4 c. sifted all purpose flour 3/4 c. granul ated sugar 1/2 tsp. baking powder 1/2 tsp. salt 3 c. Brazil nuts

Mrs. John M. Harwood

2 pkgs. dates, about 1 lb. 1 c. candied cherries 3 eggs 1 tsp. vanilla 2 slices candied pineapple

Preheat oven. Grease and line with wax paper a 9x5" loaf pan. In sifter, place first four ingredients. In large bowl, place nuts, dates, cherries and pineap- ple. Sift flour mixture over these, Mix with hands until nuts and fruit are well covered. Beat eggs until foamy; add vanilla and stir into nut mixture until well mixed. Bake 1 hour and 45 minutes ±n 300° oven. Cool in pan 45 minutes on wire rack. Remove from pan; peel off p aper. Cool o.n rack. Wrap in aluminum fo il and store in refrigerator.

CHEESE CAKE

2 c. graham cracker c ru mbs 1/2 c. sugar 1/2 c. melted butter (1 stick) 2 8- oz. pkgs. cream cheese 1 c. milk

Miss Dorothy Lee Snead

2 eggs 2/3 c. sugar 1 Tbsp. lemon juice 1 c. commercial sour cream 2 Tbsp. sugar 1 tsp. vanilla

Combine graham cracker crumbs , sugar and melted butter. Press into sides and bottom of 9" spring-form cake pan to form crust. Cream Philadelphia

-44- Natchez, Miss.

CHEESE CAKE (Continued)

cream cheese with milk until smooth. Blend in egg yolks, sugar and lemon juice, Fold in beaten egg whites (stiff but not dry). Pour into crust and bake at 375° for 20 minutes. Remove from oven and let stand 15 minutes. Increase oven temper- atur-e to 425°,

Meanwhile combine sour cream, sugar and vanilla. Carefully spread over baked filling just before returning to oven to bake 10 minutes, Cool. Chill overnight before serving. (10 - 12 servings.)

CHERRY MUFFINS

4 Tbsp, butter 1/2 c. sugar 1/2 c. brown sugar 2 eggs (yolks) beaten

Mrs. Dal Robertson

1 c . flour 1/4 tsp. baking powder 2 c . ground pecans Maraschino cherries 2 egg whites, well. beaten

Butter tiny muffin tins. Sprinkle with finely ground pecans. Preheat oven to 400°.

Cream together the butter, white sugar , brown sugar. Add the 2 beat- en egg yolks and beat until blended. Sift flour and baking powder together and add to mixture. Mix well. Stir in 2 Tbsp. maraschino cherry juice. Fold in the 2 well beaten egg whites.

· . Pla_c~ 1 Tbsp. batter in each muffin ring. Place 1 cherry in each ring. Cover wnh additional batter , bei ng careful not to fill more than 2/3 full. Sprinkle the batter with remainder of ground pecans. Bake in preheated oven 10 minutes. Remove muffins and roll in additional granul ated sugar while warm. Makes 2 or 3 dozen.

These muffins may be stored in tight container, Flavor improves with storage.

CHOCOLATE PAN CAKE

2 eggs 1 tsp. soda 1/2 c. buttermilk 1 tsp, van ill a 1 c. water 2 Tbsp. cocoa

1 stick margarine 1/2 c. shortening 2 c. plain flour 2 c, sugar 1 /2 tsp. salt

Mrs. John Davis

Mix eggs, soda, buttermilk and vanilla. In another bowl sift flour, sugar and s_alt togethe_r. In· a saucepan , put o_leomargarine, water, shortening and cocoa._ Bung to _a boil_ and pour over flour mixture, beating while adding. Add egg

0 mixture • . Mix unpl ":ell blended. Bake on a greased, floured cookie pan at

350 for 25 mmutes. Dur mg the last 5 minutes of baking, start icing.

Icing: 1 stick oleomargarine 2 Tbsp. cocoa 1 tsp. van ill a

1/2 c. nuts 6 Tbsp. m ilk 1 box powdered sugar

. . Melt_ oleomargarine and cocoa; add vanilla, sugar, milk and nuts, Sur until well mixed. Spread on cake immediately after taking from oven.

CINNAMON COFFEE CAKE

Cream together: 1 stick butter

2 c, flour 1 tsp. soda

Add 2 whole eggs. Sift together :

-45 -

Mrs. Ben Dudding

1 c. sugar

1 1/2 ·tsp. baking powder 1/2 tsp. salt

Natchez, Miss.-

CINNAMON COFFEE CAKE (Comimled)

Alternate this mixture wilb. 112 pilllt sour cream. Add 1 tsp. vanilla. Put h alf of mixtme in angel food cake pan. . Mix a linle mg,ai (2 Tb!p.} amd cinnamon (1 Tbsp.) togetba and sprinkle

over batter. Add 1est of batta and s:pmkle tCIP wiib ciunamon. sugar and finely chopped nuts and dots of bona.

Bake at 35Clt fOI' about 35 to <W milllntes cc until brown on top.

COFFEE CAKE

1/2 c. shorrening 3/4 c. sugar 1 tsp. vanilla 3ew 2 c. sifted flour 1 tsp. baking powder 1 tsp. baking soda

Mrs. Sim Callon

1/2 Pt. sour cream 6 Tbsp. butter or· margarine. softened 1 c. firmly packed brown sug;n 2 up. cinnamon 1 c. chopped nuts

Cream sboneniog. sug;n and vanilla thor:ougb]y. Add ew. singly. beat- ing well after each addition. Sift ftour. baking powder and soda together. Add to creamed mixture alternately with sour cream. blending after each addition. Spread half of batter in 10" tube pan that has been greased. Cream butter, brown sugar and cinnamon together. Add nuts; mix well. Dot batter in pan evenly with half of nut mixnue. Cover with remaining batter. Dot with remaining nut mixnue. Bake at 350° about 50 minutes. Cool.

COF-FEE CAKE

2 sticks oleo or buner 2 c. sugar 2ew 1 c. sour cream

Mrs. Frank L. Byars

1 / 2 tsp. vanilla 2 c. cake flour. sifted 1 tsp. baking powder 1/4 tsp. salt

Cream oleo. sugar. ew. sour cream and vanilla. Add sifted ingredients at one time. Put half of this mixture in greased tube cake pan. Sprinkle 1/2 top- ping over this. Then pour in remaining baner and rest of topping. Bake at 350° for 50 or 60 minutes.

Topping: 1 c. pecans, chopped

fine

Mix thoroughly.

2 tsp. sugar 1 tsp. cinnamon

DATE NUT CAKE WITH WHIPPED CREAM ICING

2 Tbsp. butter 1 c. sugar 1 pkg. pitted dates 1 c. boiling water 1 tsp. baking soda

Margaret (Mrs. Geo. M.) P. Marshall

1 egg . 2 scant c. flour 2 Tbsp. baking powder 1 c. pecans 1 pt. whipping cream 3 Tbsp. powdered sugar

Cream together butter and sugar. Pour boiling water over cut up dates. Add soda to water. Let cool. Add to butter and sugar. Separate egg; beat yolk and add to mixture. Then add sifted flour and baking powder. Add broken pecan pieces and last of all add egg white, which has been beaten stiff.

Bake at 350° until straw comes out clean (in two cake pans). Ice top, between layers and sides with whipped cream, to which has

been added 3 Tbsp. of powdered sugar.

-46• Natchez, Miss.

FRUIT CAKE

1 lb. butter 4 c . sugar 12 eggs 1 c. buttermilk 1 tsp. soda 6 c. flour (1/2 rub on fruit) 1 lb. raisins 3/4 lb. citron 1 lb. figs

Mrs. Ben A. Dudding, Jr.

1 lb. dates 1 1/2 lb. pineapple 1 1/2 lb. cherries 1 1/2 lb. orange and lemon peel 4 fresh apples, chopped fine 2 qcs . shelled pecans (or more) 2 tsp. c l oves 2 tsp. c innamon 2 tsp, nutmeg 1 pt. strawberry preserves

Cream the butter and sugar, Add eggs and beat slightly. Add butter·· milk and soda and mix. Add remaining ingredients one at a time. Cook in tube or loaf pans in a 250° oven for 2 to 3 hours.

DATE FRUIT CAKE

1 can Eagle Brand condensed milk

1 lb. dates, chopped

Mrs. Gilmer McLaurin

1 1/2 lb. grated coconut or 2 cans (4 oz. size) Baker's moist Southern Style

2 c. nuts (pecans) chopped

Line 2 small or 1 medium sized loaf pan with brown paper, Mix all in- gredients together and pack mixture into pans. Bake 1 hour in 300° oven until gold" en brown on top. ·

DEVILS FOOD CAKE

1/2 c. cocoa 2 c. sugar 1 c. butter 1/2 c. sweet or sour cream 1 heaping tsp. soda

3 eggs, unbeaten 1 c. buttermilk 2 c. cake flour 2 tsp. van ill a 1 c. (heaping) soda

Mrs, Odell Anders

Mix cocoa, sugar, melted butter arid cream together. Add eggs and buttermilk. Beat until blended. Sift the flour and soda and add to the mixture. Beat until thoroughly blended. Add vanilla. Pour into layer cake pans which have been greased and floured. Makes 2 large layers or three thin layers. Bake in 300° oven for about 35 minutes,

This cake is good frosted with Buttermilk Icing.

DEVILS FOOD CAKE SQUARES WITH FUDGE FROSTING

3/4 c. shortening 2 1/2 c. sugar 3 eggs 3 c. flour, sifted 1 1/2 tsp. salt

Mrs. Orvis D, Marlow, Jr.

3/4 c . cocoa 1 1/2 c, hot coffee 1 1/2 tsp . van ill a 1 1/2 tsp. baking soda 3/4 c. boiling w acer

. Cream the shortening until light, Add the sugar gradually, beating unul fluffy. Beat in the eggs, one at a time. Combine cocoa and coffee and add to mixt!-1re, Add vanilla, Slowly fold in flour which has been sifted together with salt. Dissolve soda in the boiling water and mix into the batter. Pour into two 9x9x2" square cake pans which have been greased and lightly floured. Bake at 325° for about 50 minutes.

Fudge Frosting:

6 sq. unsweetened chocolate 1 lb. confectioners' sugar 1/3 c. hot w acer

-47-

2 eggs 4 Tbsp. butter, softened 1 tsp. vanilla

Natchez, Miss.

DEVILS FOOD CAKE SQUARES WITH FUDGE FROSTING (Continued)

Heat chocolate in double boiler over simmering water just until melted. Remove from heat and mix in sugar and hot water. Add eggs; then beat in the but- ter, adding 1 Tbsp. at a time. Add vanilla. Chill m'ixture in refrigerator for about 30 minutes. Beat vigorously until it reaches spreading consistency.

FRUIT COCKTAIL CAKE

2 c. flour 1 tsp. soda

1 1/2 c. sugar 1/4 tsp. salt

Mrs. C. H. Hearon

M i x all dry ingredients together, then add: 1 egg 1 #2 can fruit cocktail 1 tsp! van ill a

Grease and flour 2 x 9 x 13" pan. Bake at 350° for 35 to 45 minutes.

Icing: 1 small can evaporated milk

Mix. Boil 10 minutes. Add:

1 c. coconut

1 stick butter 2/3 c. sugar

1 c. chopped pecans

Pour over cake while still warm.

HERSHEY BAR CAKE Mrs. Gene Murray

8 plain Hershey bars 5 1/2 oz. can chocolate syrup

Melt in double boiler and cool.

2 c . sugar 2 sticks oleo or butter 4 eggs

2 1/2 c. flour 1 c. buttermilk 1/2 tsp. soda in buttermilk 1 tsp. vanilla

Cream butter and sugar, add eggs, one at a time. Add flour and butter- milk alternately; fold in chocolate mixt ure and vanilla. Bake in 300° oven in tube pan for 1 1/2 hours.

HOT MILK CAKE

1 stick margarine 1 c. milk 4 eggs 2 c. sugar

Mrs. William Cuthbertson

2 c. sifted flour 2 1/2 tsp. baking powder 1/ 4 tsp. salt 1 tsp. vanilla

Dissolve margarine in milk over low heat and let stand until cool, Beat 4 eggs well in large bowl. Gradually add 2 c. sugar to eggs. Reduce mixer speed and · add 2 c. sifted flour and 2 1/2 tsp. baking powder. Add 1/4 tsp. salt to eggs and sugar. Add 1 tsp. vanilla to milk mixture. Combine with egg mixture by beating until just mixed. Pour into three cake pans or put in angel cake pan.

Bake at 325° to 350° for about 30 m i nutes.

JAM CAKE

6 eggs 2 c. sugar 1 c. butter 1/2 c. buttermilk 2 c . seedless blackberry or

strawberry jam -48-.

2 tsp. soda 2 tsp. allspice 2 tsp . nutmeg 2 tsp. cloves 3 c . flour 1/2 tsp. salt Natchez, Miss.

Mrs. E. L. Henderson

JAM CA KE (Continued)

Cream butter and sugar, add eggs, beating after each addition, Add jam, then milk and flour, with salt, spices and soda, sifted in, ending up with flour. Pour into three cake pans and bake at 325° - 350° for about 30 minutes.

Filling: 2 eggs 1 1/2 c. sugar 1 c. raisins 1 c. nuts

1 c. cocoanut 1 c. sweet milk 2 Tbsp. flour

Scald milk, add eggs, beaten with sugar and flour. Cook in double boiler or heavy pan until coats spoon, Add ra isins, nuts and coconut. Mix well and cook over low heat until thick enough to spread. This can be .prepared while cake is baking, Cool cake partially and spread on filling. This cake keeps well for 10 days to 2 weeks. ·

OLD FASHIONED JELLY ROLL

1 c. sifted cake flour 1/4 tsp. salt 3/4 tsp. baking powder 5 eggs, separated

Mrs. Orvis D. Marlow, Jr.

1 tsp. · grated lemon rind 2 Tbsp. lemon juice 1 c. sugar 1 c. currant jelly

Sift the flour with salt and baking powder. Beat egg yolks until thick as m_ayonnajse. Stir. in lemo1: rind and _juice and beat well. Gradually add sugar, beaung until very thick. Whip egg whites until stiff but not dry. Add the flour to the yolk mixture alternately with the egg whites, in three additions, folding in gently and thoroughly. Pour into a 15 1/2 x 10 1/2 x l" jelly roll pan that has been lightly greased, lined with waxed paper and greased again. Spread batter evenly and bake in 400° oven for 12 to 14 minutes or until it springs back from the touch. Turn cake out onto a cloth that has been dusted with confectioners' sugar. Quickly re~ove p_aper and trim crisp edges. Roll up _in a towel and cool. Break up jelly in a bowl_wn~ a fork. Unroll_ cake onto wax~d paper and spread jelly evenly. Roll up again and place on serving plate seam side down. Glaze and decorate as de- sired.

Sugar Glaze: 1 Tbsp. lemon ·juice 2 tsp. light _cream

· 3/4 c. sifted confectioners' sugar Few drops cooking oil

Stir lemon juice and cream into sugar and beat until sm ooth. Spoon over cake.

MILKY WAY CAKE

8 Milky Way bars 2 sticks oleo 2 c. sugar 4 eggs

2 1/2 c. flour 1/2 tsp. soda 1 1/ 4 c, buttermilk 1 c,_ chopped pecans

Mrs. C, L. Smith

. Melt Milky Way bars and 1 st ick oleo; set aside. Cream sugar and 1 suck oleo; ~dd eggs; add alternately flour, soda and buttermilk, Add melted candy and oleo mixture. Add pecans. Bake in tube pan at 325° for 1 hour and 10 minutes or. until done.

Milky Way Icing: 2 1/2 c, sugar 1 c. evaporated milk 1 stick oleo

6 oz, sem i-sweet chocolate chips 1 c, marshmallow creme

Cook sugar and milk to soft ball stage. Add chocolate chips, marsh- mallow creme and oleo. Stir until all melted,

- 49- Na tchez, Miss.

OATMEAL CAKE

11/4 c. boiling water 1 c. oatmeal 1 stick oleo 1 c. brown sugar 1 c. white sugar

2 eggs 1 1/3 c, flour 1/2 tsp. nutmeg 1 tsp. cinnamon 1 tsp. soda

Mrs. D. M. Ivins

Pour 1 1/4 c. boiling water over 1 c. oatmeal and 1 stick oleo - cover and let stand 20 minutes.

. Stir sugar, eggs, flour and seasoning together and mix with oatmeal mix- ture, Bake at 350° in 9 x 13" greased and floured pan for 30 minutes.

Topping: 6 Tbsp. melted butter 1/4 c. Pet milk 1 c. brown sugar

1 c. cocoanut 1 c. nuts 1 tsp. vanilla

Stir together. Put on cake while still warm. Put under broiler for 3 minutes or until sugar is melted.

PENNSYLVANIA DUTCH CHOCO L ATE CAKE Mrs. Gerald Buckley

1 c. sugar 1/2 c. Hershey's cocoa

Cook a few minutes and cool,.

1 c. sugar 3/4 c. shortening 2 eggs, well beaten

1 c. milk

2 1/2 c, flour 1 c. buttermilk mixed wi th 1 tsp • .baking soda ( a llow to react)

Cream shortening and sugar. Add eggs one at a time. Add chocolate, sugar and milk mixture, Add flour and buttermilk alternately. Bake in two 9" l,!yers for 30 minutes at 350°.

Icing: 1 stick margarine (soft) 4 Tbsp, cocoa Milk to soften

POUND CAKE

2 c. sugar 1 c, butter ( not oleo) 6 whole eggs

2 tsp. vanilla 1 box powdered sugar Dash of salt

2 c. flour 1 tsp, vanilla

Mrs. Dalton Bittle

Cream butter and sugar until very fluffy. Break 1 egg at a time in but- ter mixture, beating well after each egg. Add vanilla, then sift in flour. These- cret is in the beating, for this takes the place of baking powder. Bake in greased and floured 10" tube pan at 300° until done, approximately one hour,

CHOCOLATE POUND CAKE

1 /2 lb. butter 1/2 c. shortening 1 tsp. vanilla 3 c. sugar 5 eggs

Mrs, Dick Robinson

3 c. flour 1/2 tsp . baking powder 1/2 tsp. salt 4 Tbsp. cocoa 1 c. milk

Cream together shortening and butter. Add sugar and eggs slow ly, Add the vanilla to creamed mixture. Sift dry ingredients toge ther. Add alternately with the milk. Stir until well blended. Bake in 9 or 10" tube pan. Preheat oven to 325°. Bake cake for 1 1/2 hours.

-50- Natchez, Miss.

PRUNE CAKE

3 eggs 2 c. sugar 1 c. Wesson oil 2 c. flour (plain) 1 tsp. soda 1 tsp. salt 1 tsp. cloves

Preheat oven to 325°.

1 tsp. cinnamon . 1 tsp. nutmeg 1 c, buttermilk

Mrs. C. J. Hartman

1 c. cooked prunes, drained, pitted and chopped

1 c. chopped pecans

Beat eggs. Add sugar and Wesson oil. Blend thoroughly. Sift dry in- gredients together. Add alternately with buttermilk, to the egg mixture. Fold in prunes and nuts. Pour into greased and floured tube pan. Bake in 325° oven for approximately 1 hour.

QUEEN ELIZABETH CAKE*

1 c, boiling water 1 c, dates, chopped 1 tsp. baking soda 1 c. suga-r 1/4 c. butter or oleo 1 egg, beaten

1 tsp. vanilla 1 1/3 c. flour

Mrs. C, E. Schloemer

1 tsp. baking powder 1/3 tsp. salt 1/3 c, nut meats

Pour boiling water over chopped dates and baking soda, Let stand while creaming-together the sugar, butter, egg and vanilla. Sift in the dry ingre- dients. Blend together and add nut meats, Pour batter into greased and floured 9 x 12" pan. Bake in 350° oven for about 30 minutes. Frost with the following icing:

5 Tbsp. brown sugar 5 Tbsp. cream 2 Tbsp. butter

Boil all- ingredients together for 3 minutes and spread on cool cake. Sprinkle top with grated coconut and additional nut meats i f desired.

* It is said this is the only cake the Queen makes with her "own little hands".

RAISIN CAKE (Without Milk, Eggs or Butter)

1 c. brown sugar 1 c. water . 1/3 c. shortening

Mrs. Frank Smith

2 c. seeded raisins 1/4 of a nutmeg, grated (or 1/2 tsp.) 1 tsp. c innamon

Boil these ingredients together for 3 minutes. When thoroughly cold add:

1 pinch of salt 2 c. flour, sifted 1 tsp. soda , dissolved in warm water 1/2 tsp. baki ng powder

Place in l oaf pan. Bake in 350° oven for 30 minutes.

RANGER COOKIES

1 c. shortening (2 sticks oleo) 1 c. granulated sugar 1 c, brown sugar 2 eggs 2 c. corn flakes 2 c. raw oatmeal

-51-

Mrs. R, Lee Chisholm

2 c. flour 1/2 tsp. salt 1 tsp. baking powder 2 tsp. soda 1 c, coconut 1 c. chopped nuts 1 tsp. vanilla

Natchez, Miss. ·

RANGER COOKIES (Continued)

Cream shortening and sugar at medium speed of mixer. Add eggs one at a time, Add other ingredients in order given, Roll in small balls and press on cookie sheet by using flat bottom of small juice gl ass dipped in sugar. Bake at 325° to 350° for 10 or 15 minutes. 125 cookies yield,

SWEET POTATO CAKE

1 1/2 c. cooking oil 2 c. sugar 4 eggs, separated 4 Tbsp. hot water 2 c, sifted cake flour 3 Tbsp. baking powder

Mrs. William Calhoun

1/4 tsp, salt 1 tsp, cinnamon 1 tsp. nutmeg 1 1/2 c, grated raw sweet potatoes 1 c. chopped nuts 1 tsp. vanilla

Combine cooking oil and sugar and beat until smooth. Add egg yol ks and beat well, Add hot water, then dry ingredients which have been sifted together. Stir in potatoes, nuts and vanilla and beat well. Beat egg whites until stiff and fold into mixture. Bake in three greased 8" layer cake pans at 350° for 25 or 30 minutes. Cool and frost with:

Frosting:

1 large can evaporated milk 1 c, sugar 1 stick margarine

3 egg yolks 1 tsp, vanilla 1 1/3 c. flaked coconut

Combine the milk, sugar and margarine, egg yolks and vanilla in sauce- pan, Gook over medium hea t about 12 minutes, stirri ng constantly until mixture thickens, Remove from heat and add 11/3 cups flaked coconut. Beat until cool and of spreading consistency.

VANILLA WAFER CAKE

1 1/2 c, sugar 2 sticks butter or oleo 6 eggs 1/2 c. m ilk

Mrs. Elliott Trimble

1 12 oz. box v a nilla wafers 1 can coconut 1 c. chopped p ecans

Cream 1 1/2 c, sugar with 2 sticks of butter. Add 6 eggs one at a t ime. Then add alternately 1/2 c. milk and one 12 oz. box crushed vanilla wafers. Add 1 can of coconut and 1 c. chopped pecans. Bake in a tube pan for 1 hour and 15 min- utes in 300° oven,

YUM YU.M CAKE

1/2 c. (about 2 oz.) pecans, coarsely chopped

Mrs. Henry Doherty

2 Tbsp. butter, softened 1/4 c. firmly packed brown sugar

Blend sugar and butter and add pecans and set aside for topping.

3 oz. marshmallows, cut in small pieces (or about 1 3/4 c, miniature marshmallows)

1/2 c. (3 oz.) semi-sweet chocol ate pieces, coarsely chopped

2 c. sifted flour 1 1/2 tsp. baking powder

1/4 tsp. baking soda 1/4 tsp. salt 1/2 c. butter 1 tsp. vanilla 1 c. sugar 1 egg, well beaten 3/4 c. buttermilk

Grease bottom only of 9 x 9 x 2" cake pan. Sift together flour, baking powder, baking soda and salt. Cream the 1/2

c. butter and vanilla extract together until butter is softened. Add sugar gradually

-52- Natchez, Miss.

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MOTOR HOTEL & RESTAURANT

NATCH _Ez, M1s,s1ss1PP1

YUM YUM CAKE (Continued)

creaming until fluffy after each addition, Add egg in thirds, beating well after each addition. Beating only until smooth after each addition, alternately add dry ingredients in fourths, buttermilk in thirds to creamed mixture. Finally , beat only until smooth (do not over beat). Mix in the marshmallow and chocolate pieces. Turn batter into pan. Top evenly with pecan mixture . Bake at 350° for 45 min· utes, .or until cake tester or wooden pick comes out dean when inserted in center of cake. Remove from oven and cool in pan.

BENEFIT TEA SQUARES

1 1/2 sticks oleo or butter 2 c. light brown sugar

Mrs. Frank Rigell

2 eggs 1 c. flour 1 c. nut meats

Melt butter, add sugar and flour and beat well. Add unbea ten eggs and beat well. Mix in nuts. Pour in ungreased 6 x 9" pyrex pan. Bake in 350° oven for 25 or 30 minu tes. Cool , cut into squares and roll in powdered sugar, preferably while still warm.

BISCUIT TORTON I

1 egg white Salt 1/4 c. sugar

1 c. heavy cream 3/4 c. macaroon crumbs 1 tsp. sherry extract 6 paper muffin cups

Mrs, Sim Callon

Beat egg white and salt until stiff, fol d in sugar gradually. Whip the cream. Fold c ream and 1/2 c. of macaroon crumbs and sherry extract in with the egg whites, Turn into 6 paper muffin cups and sprinkl e with remaining 1/4 cup of macaroon crumbs. Place in freezer for 2 hours. Serves 6.

BROWN SUGAR DROPS

1 c. soft shortening 2 c. brown sugar, packed 2 eggs

Mrs. Paul G, Green

1/2 c. sour milk or water 3 1/2 c . sifted flour 1 tsp . soda 1 tsp. salt

Mix shortening, sugar and eggs, stir in milk. Sift flour, soda and salt together and stir in. Chill at least I hour. Drop by teaspoonfuls about 2" apart on ligh.tly greased baking sheet. Bake until set. about 8 to 10 minutes. Makes about 6 dozen soft chewy cookies.

BROWNIES

2 sq. unsweetened chocolate ( 2 oz. )

1/3 c. shortening 1 c. sugar 2 eggs

Mrs. Paul G. Green

3/4 c. flour, sifted 1/2 tsp. baking powder 1/2 tsp , salt 3/4 c . broken nuts

Melt chocolate and shortening together over hot water. Bea t in sugar and eggs. Sift together the flour, baking powder and salt. Stir into the above mix· ture. Add nuts and mix well. Spread in well greased pan. Bake until top has dull crust, about 30 minutes at 350°. Cool slightly. Frost if desired. Cut in squares.

Icing: Melt over hot water 1 Tbsp. butter and I sq. unsweetened c hocolate.

Blend 11/2 Tbsp. warm water. Stir and beat in about I c. sifted confectioners' sugar (until icing will

spread easily).

· 53 · Natchez, Miss. ,

BLONDE BROWNIES

1/ 3 c. melted margarine 1 c. br9w n sugar 1 egg 1 c . flour 1/2 tsp. baking powder q

Pinch of salt 1 c, chopped nuts 1 tsp. vanilla

Mrs. Bryant Reed, Jr.

1 pkg. semi-sweet chocolate pieces 1/ 4 tsp. soda

Mix all ingredients together except chocolate pieces. This will be a stiff mixture. Pour into 9" square pan and sprinkle 1 pkg. semi-sweet chocolate drops on top 9f mixture. Bake at 350° for 25 minutes.

CHERRY BROWNIES WITH SAUCE Mrs. Marson Stanfill

1 1/4 c. sugar 1 c . flour 1 tsp. soda 1 tsp . cinnamon Pinch of salt

1;2· c. chopped nuts 2 c, drained sour cherries (save juice) 1 egg 1 Tbsp. melted butter

Combine ingredients and mix together with beater, Bake 45 minutes to 1 hour in 350° oven.

Sauce: 1 c, cherry juice (use all juice

from can, plus enough water to make 1 cup)

1/2 c. sugar

1 Tbsp. cornstarch 1 Tbsp. melted butter 1/2 tsp. salt

. Combine ingredients and cook until thick. Serve over ice cream or over cherry sqµares. Serves 6.

BUTTERFINGERS

7 /8 c. butter 5 Tbsp. sugar 2 c. flour

1 Tbsp, water 1 tsp. van ill a 1 c. chopped pecans

Mrs. Sam Junkin, Jr.

Cream butter and sugar. Mix in other ingredients and chill dough. Shape in,o finger- like rolls. Bake in 325° oven 15 to 20 minutes. Roll in granulated sugar. Makes about 60 Butterfingers.

BUTTER SQUARES

1 stick butter 1 stick oleo 1 c . sugar

1 egg yolk 2 c: flour 1 tsp. vanilla

Mrs. H. C. Doherty

Cream butter, oleo and sugar together, Add beaten egg yolk; add flour and vanilla. Spread mixture on cookie sheet as thinly as possible. Use egg whit e to spread on top. Sprinkle with chopped or ground pecans. Bake at 350° about 20 min- utes but watch for over-browning. Cut in squares and cool,

CHIPMUNK BARS

1 c. boiling water 1 c, chopped dates 1 3/4 c. sifted flour 1/4 c. cocoa 1 esp. soda 1/2 tsp. salt

Mrs. Bryant Reed, Jr.

1 c. shortening - half butter 1 c, sugar 2 beaten eggs 1 tsp. van ill a 1/2 c. chopped nuts 1 c. semi- sweet chocolate drops

Pour boiling water over dates. Let cool. Measure sifted flour. Add the cocoa, soda, salt and sift together. Cream shortening, add sugar gradually, cream-

-54- Natchez, Miss.

CHIPMUNK BARS (Continued)

ing until light and fluffy . Add eggs and vanilla ; beat well. Then add flour , al- ternating with date mixture blending after each addition. Pour batter into 15 x 10 x l" pan which has been greased on bottom, Sprinkle on nuts and chocolate drops and press lightly into batter. Bake at 350° for 25 to 30 minutes.

CHRISTMAS COOKIES

3 c. chopped pecans 1/2 lb. red candied pineapple 1/2 lb, green candied pineapple 1/2 lb. red candied cherries 1/2 lb. white raisins 1/2 lb. green candied cherries 1 stick butter 1 c. brown sugar

Mrs. J. W. Brown

1 tsp . allspice 1 tsp . cinnamon 4 eggs, well beaten 1/2 esp. salt Pi nch of soda 3 Tbsp . sweet milk 4 c. sifted flour 3 Tbsp. wine or whiskey

Cream butter, add sugar, and well beaten eggs. Add milk. Sift dry in- gredients several times, Mix nuts and fruits to dry ingredients , then add batter mixture. Add whiskey or wine. Drop on greased cookie sheet. Bake at 325° for 15 to 20 minutes.

CRANBERRY DROP COOKIES

1/2 c, butter or margarine 1 c. white sugar 1 c. light brown sugar, packed 1/4 c. sweet milk

3 c. flour 1 tsp, baking powder 1/2 tsp. salt 1/4 tsp. soda 1 c. chopped nuts

Dolores Porter

2 Tbsp. orange juice 1 egg 2 1/2 c. chopped cranberries, raw

Heat oven to 350°. Cream sugar and butter, beat in egg, milk and orange juice, Measure flour, sift the flour , baking powder , soda and salt together. Mix with the sugar mixture, then blend the nuts and cranberries. Drop by teaspoon- fuls on cookie sheet. Bake 10 - 15 minutes. Makes about 10 dozen small cookies,

DUTCH THREE LAYER COOKIES Mrs, Calvin B, Wells

Bake at 350°. 1st layer: 1 c. flour 1/2 c. butter 2 Tbsp. sugar

Mix and put in 9" square pan and bake until light brown. Add :

2nd layer: 1 c. brown sugar 1/2 c. finely chopped pecans 2 eggs 2 Tbsp. flour 1 c. coconut 1/2 tsp. baking powder

Mix and spread on first layer and bake. Add:

3rd layer: 2 Tbsp, butter Juice of 1 lemon 1 c. powdered sugar

Cream butter, add sugar and lemon juice and beat, Pour over the rest while hot. When cool, cut in squares.

GERMAN CHOCO L ATE COOKIES

2 bars Baker's German chocolate 2 Tbsp. butter 2 eggs 1/4 c. sugar

-55-

1/4 c. unsifted flour 1/4 tsp. baking powder 1/4 tsp. cinnamon 1/8 tsp. salt

Natchez, Miss.

Stroud's Restaurant Mrs. Alyne Stroud

GERMAN CHOCOLATE COOKIES (Continued)

1 tsp. v an ill a 1 c. chopped nuts

Melt chocolate and butter together. Let cool. Beat eggs until foamy, add sugar, 2 Tbsp. at a time, beat until thick. Blend in chocolate mixture. Add flour, baking powder, cinnamon, salt, vanilla and nuts. Drop by teaspoonfuls on greased baking sheet. Bake at 350° for 8 to 10 minutes.

GRAHAM CRACKER DREAM BAR

1 c. butter 1/2 c. milk 1 c. sugar 1 egg 1 c. chopped nu ts

Mrs. Ben A. Dudding, Jr.

1 pkg. graham crackers 2 c. powdered sugar 1/2 c, butter or oleo 1 /2 tsp. vanilla 1 c. cocoanut

Lme bottom of 9 x 13" pan with a layer of whole graham crackers. Melt 1 cup of butter or oleo. Add 1/2 c. milk, 1 c. sugar, 1 egg slightly beaten. Cook the m ixture, stirring constantly until boiled. Add 1 c. coconut and 1 c. chopped nuts, 1 c. crushed graham crackers. Spread mixture over layer of graham crackers, Cover with whole graham crackers, as on bottom. Frost with 2 cups of powdered sugar, 1/2 cup butter, 1/2 tsp. vanilla. Cream enough to spread. You may need to add a little milk. Chill in refrigerator. Serve.

HOLIDAY CO OKIES

4 c. sifted all purpose flour 1/2 tsp. baking soda 1/4 tsp. salt 1 c. oleo

2 c. sugar 3 eggs 1 tsp. vanilla

Mrs. Hugh Tedder

Sift together flour, baking soda and salt, Cream oleo. Slowly add and beat in sugar and continue beating until well blended. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Add sifted dry ingredients grad- ually; blend well, Cover bowl, Chill dough untll firm enough to roll.

Cut with appropriate cookie cutter (heart for Valentine's, star and tree for Christmas, etc,) On greased cooky sheet bake 8 to 10 minutes or until golden.

If desired, add food coloring to your favorite confectioners' sugar icing. Ice, and decorate with red cinnam on candies, silver decors, green crystals, etc .

LEMON SNOWBALLS

1/2 c. soft shortening 2/3 c, sugar 2 tsp. grated lemon rind 1 egg 3 Tbsp , strained lemon juice 1 Tbsp. water

Mrs. Richard Place

1 3/4 c. flour, sifted 1/4 tsp. soda 1 /2 tsp. salt 1/4 tsp. cream of tartar 1/2 c. nuts, finely chopped Confectioners' sugar

Preheat oven to 350°. Mix together thoroughly the shortening, sugar, lemon rind and the egg.

Stir in lemon juice and water. Sift dry ingredients together and stir into mixture. Add nuts.

Flour hands and form dough into balls the size of a small walnut. Place about l" apart on ungreased baking sheet. Bake 10 - 15 minutes in moderate oven, 350°. When done, cookies a re light brown on bottom, but not on top, Remove immed iately from baking sheet and roll in confectioners' sugar. Makes about 4 dozen cookies.

NORTHLAND COOKIES Mrs. Carl B. Kendrick

6 Tbsp. oleo 1 c. brown sugar

- 56- Natchez, Miss.

NORT HL AND COOKIES (Continued)

1 tsp. soda 1/2 tsp. salt 1/2 tsp. cinnamon

1 3/4 c. flour 1/2 c. cold water 1/2 c. nuts, chopped

Cream brown sugar and oleo. Add dry ingredients which have been sifted toge~her. Add these ingredients alternately with the wate r. Add nuts. Place dough on ll_ghtly !lo~red board and knead well, Shape into a roll and wrap in wax paper, Chill u?tll firm (several hours or_ overnight) •• Slice and place l" apart on u~greased cookie sheet, Bake about 6 mmutes at 400 • Remove from cookie sheet. Yield :. 6 dozen,

OATMEAL COOKIES

1/2 c. butter 1 c. sugar 2 eggs 1/2 c. buttermilk 1 3/4 c . flour 1 tsp. salt 1/2 tsp. cinnamon

1/4 tsp. nutmeg 1 / 2 tsp. soda 1 c. oatmeal 1 c. raisins or dates 1 tsp, cloves 2 tsp. baking powder

Mrs. John Coffey

. Mix and drop by teaspoonfuls on greased cookie sheet. Bake in 350° oven unul brown,

OAT ME AL C HOC OLA TE COO KIES Mrs. Beth Carlton NAHS Home Economics Dept.

1 stick margarine 2 c. sugar 1/2 c. milk 1 /4 c. cocoa

1/2 c. peanut butter 1 Tbsp. vanilla 3 c. quick oats Pinch of salt

Heat first four ingredients to a rolling boil, stirring occasionally. Re- i:iove fro1!1 heat. Add peanut butter, vanilla and quick oats and salt, Stir until all is_v.:ell mixed. Drop by teaspoonfuls on wax paper and set aside to cool. A very nu- tnuous and easy snack after school.

EASY ORANGE VAN ILLA WAFER COOKIES

12 oz. pkg. vanilla wafers 1 small can frozen orange juice

(thawed)

1 c. powdered sugar 1 c. finely chopped nuts 1/4 stick butter

Mrs. E. M. Holt

. Crush van~lla wafers. Mix all ingredients, Add more butter if neces- sary. Roll mto balls size of small walnuts and roll in powdered sugar, May be frozen,

PECAN CRISPS Mrs. Swink Hicks

2 sticks butter "' 2 c. flour 1 c. sugar 1 tsp, cinnamon 1 egg, separ;ted. . 3/4 c. pecans, chopped

1 suck oleomargarme may be substituted for 1 stick of butter,

. . Cream butter and sugar, Add egg yolk. Add flour which has been sifted with _the cinnamon. Mix together well and spread on large greased cookie sheet. Sprmkle the pecans on top and press into dough lightly. Smear with slight- ly beaten egg white. Bake at 325° for 25 minutes. Cut into squares immediately.

-57- Natchez, Miss.

PECAN COOKIES

3 1/2 c . flour 1 tsp. soda 1 c. pecans 2/3 c. shortening

1/2 tsp. salt 1 tsp. cinnamon 3 eggs 2 c. brown sugar

Mrs. Bryant Reed, Jr.

Cream sugar and shortening. Add eggs. Mix in dry ingredients which have been combined and add pecans. Make into roll and put in refrigerator over- night. Slice and bake at 400° until nice and brown.

PECAN CRESCENTS

1 c. soft butter or margarine 1/4 c. confectioners ' sugar 1 1/2 tsp. water

Mrs. John D 'Antoni, Jr.

2 tsp. van ill a 2 c. unsifted flour 1 c. chopped pecans or other nuts

Cream butter and 1/4 c. confectioners' sugar. Add remaining ingredients and mix well. Shape ·into rolls about 1/2" diameter and cut in l" pieces. Put on cookie sheets and pull down ends to form crescent shapes. Bake in moderate oven, 375° about 15 minutes. Roll in confectioners' sugar when cool. Makes about 6 doz.

PRALINE COOKIES

1 Tbsp. flour 1 egg white 1 c. light brown sugar

Mrs. Gerald Foret

1 tsp. vanilla 2 c. pecan halves

Beat egg white until almost stiff. Fold sugar and flour into egg white. Add vanilla and pecans. Drop on well buttered cookie sheet. Bake at 275° for 25 to 30 minutes.

ROCK COO K IES

2 sticks butter or oleo 1 1/2 c. sugar 3 eggs 3 c, flour 2 tsp. c l oves 1 tsp. allspice 1 tsp. cinnamon

1 tsp. soda 1 Tbsp. hot water 2 tsp. van ill a 1 Tbsp. whiskey 3 c, pecans 1 box seedless raisins 2 tsp. nutmeg

Mrs. Van L. Stew art

Cream butter and sugar. Add eggs and mix thoroughly. Sift together the flour, cloves, allspice, cinnamon and nutmeg. Add to the creamed m ixture. Add the soda to the hot water and blend into mixture. Add vanilla and whiskey. Fold in nuts and raisins. Drop from teaspoon onto cookie sheet lined with wax paper.

Bake at 325° oven.

SAND TARTS

1 c. butter 3/4 c. powdered sugar 2 c , self r ising flour

Mrs. Leon Dunn

2 tsp. vanilla 1 1/2 c, nuts, chopped fine

Cream butter and sugar. Add flour , vanilla and nuts. Form m ixture into small balls. Bake on an ungreased cookie sheet in a 350° oven for 25 to 30 minutes. Roll in powdered sugar while warm,

SK I LLET COOKIES

1 stick oleo 3/4 c. sugar 2 c. chopped dates 1 c . chopped nuts

-58-

Mrs. Sam Junkin, Jr.

2 eggs, beaten 2 c. Rice Crispies, toasted Angel Flake coconut , or confectioners'

sugar

Natchez, Miss,

SKILLET COOKIES (Continued)

Melt oleo. Stir in eggs, sugar and dates, Cook 8 to 10 minutes. Add Rice Ctispies and nuts. Mix well. Cool slightly. Shape teaspoonfuls into balls and roll in Angel Flake coconut on confectioners' sugar.

TOFFE E BARS

1/2 c 0 butter 1/2 c. oleo 1/2 c. brown sugar 1 c. white sugar.

Mrs. Jame·s Krestensen

1 egg, beaten 1 tsp. vanilla 2 c. cake flour 1 Hershey bar (10 oz.)

Cream shortening and sugar until light. Add 1 beaten egg and 1 tsp. vanilla. Add 2 c. cake flour and mix well. Spread thinly on two large cookie sheets. Allow for expansion. Bake at 350° for 15 to 20 minutes ••

. While bars are baking melt Hershey bar. Spread on warm baked cook- ies. Sprinkle 1 cup finely chopped nuts. Cut.while warm.

BUTTERMI LK ICING

2 c. sugar 1/2 c. buttermilk 1/2 c. melted butter

Mrs. Odell Anders

Mix all above ingredients together and cook until it makes a soft ball when dropped in cold water. Remove from heat and hand beat until creamy.

Especially good when used to frost devils food cake.

TOPPING FO R ANGEL FO O D CAKE Mrs. Henry Doherty

3 Tbsp. confectioaers' sugar 1/4 c. drained crushed p ineapple 1/4 c. blanched almonds

(toasted and chopped)

1/2 c. J;oasted coconut 1 c. whipping c ream

Fold 3 Tbsp. c onfectioners' sugar, drained pineapple, aJmonds and coconut into whippi ng cream, whipped stiff. Spread on whole cake - ot top slices wi th it.

FLUFFY WHITE FROSTING

3/4 c. sugar 2 egg whites 2 Tbsp. water

3 Tbsp. corn syrup 1/4 tsp. salt 1 tsp. vanilla

Mrs. Robert Marler

Combine in top of double boiler sugar , egg whites , water, corn syrup and salt. Cook over rapidly boiling water, beat ing with electric mix.er or rotary beater until m ixture stands in peaks. Remove from heat, add vanilla. Beat until mixture is of spreading consistency.

PINEAPPLE FILLI NG

1 can crushed pineapple (large size) 1/2 c. sugar 1 envelope unflavored gelatin

Mrs. Claude Porter

1/4 c. cold water 1/4 pt. whipping cream 1 recipe for two layer white

or yellow cake

Having already prepared and baked one two-layer yellow or whi te cake, cut each layer in half (while warm), forming four layers. Do not sep arate until ready to frost •.

Pour pineapple, including juice into saucepan. Add sugar and bring to a boil. Mix gelatin with the cold water and stir until dissolved. Add to pine- apple mixture and allow to cool. Chill. Whip cream and fold into pineappl e mixrure. Put between layers and on top of cake. Return to refrigerator until-ready to serve.

-59- Natchez, Miss.

PEANUT BLOSSOMS

1 3/4 c, sifted flour 1 tsp. soda 1/ 2 tsp, salt 1/2 c, white sugar 1/2 c, brown sugar, firmly packed 2 T bsp, milk

1 tsp . vanilla 1/2 c, shortening 1/2 c; peanut butter 1 egg Chocolate kisses

Mrs. J. W. Brown

Cream shortening and peanut butter. Gradually add the white and brown sugar, creaming well. Add unbeaten egg, milk and-vanilla, Beat well. Blend in the dry ingredients which have been sifted together, Add the dry ingredients gradually, stir until well blended, Shape by rounded teaspoonfuls in balls. Roll in sugar. Place on ungreased cookie sheet, Bake at 375° for 8 minutes.

Remove from oven and place chocolate kisses on top of each, pressing down so that cookie cracks around edge. Bake 2 or 5 minutes longer.

Extra Recipes Here:

-60- Natchez, Miss.

KITCHEN MEASURES

3 tsp. ----- --- -- ---------1 Tbsp. 2 Tbsp. ------------------1 fluid oz. 4 Tbsp. -------'-----------1/4 cup 6 Tbsp. ------------------3 /8 cup 8 Tbsp. ---- - - - -----------1/2 cup 16 Tbsp. ------------- -- --1 cup 1 cup----- ----- ---- - -----8 fluid ounces 2 cups -------------------1 pint 2 pints - - ----------------1 qt. 4 qts. ------ -- ----- -- ---- -1 gal. 8qts. - ------ - --- - -------1 peck 4 pks.-- ------- -----------1 bu. 16 oz.-------------- ------1 lb. 2 c. liquid ---------------1 lb. 4 c. flour--------- - --- - ,--1 lb. 2 c. granulated sugar------1 lb. 2 2/3 c. brown sugar ------1 lb. 3 1/2 c. powdered sugar ---1 lb. 2 c. butter ---------------1 lb. 2 c. solid meat -----------1 lb.

1 lb. brick butter ---- -- ---2 cups 9 medium s i zed eggs-------1 lb. 4 Tbsp. fl o ur --- - - ---- - -- - 1 oz. 2 tsp. butter or salt -- -- ---1 oz. 1 oz. chocolate-- -- -------1/4 c. cocoa

sq .. bitter chocolate------1 oz. peck tomatoes- - - - -- ---- -15 pounds

MEASURE ABBREVIATIONS

Teaspoon---------------- tsp. Tablespoon -------------- Tbsp. Ounce------------- - ----- oz. Cup -- -------- - ------- - -

Pint -------- - - - --------- Quart ------ ---------- - --

Gallon --- -- ---------- --- Peck- - - - - - - - -- - - - - - - - - - - Bushe l ------ ------ -- - -- -

Pound ------ -- ----------- Square - - -- - - --- ---------

c. pt. qt.

g a 1. pk. bu. 1 b.

sq.

APPLE CRISP

4 apples, sliced (about 1 qt.) 1/2 tsp. cinnamon (or nutmeg) 1/2 c. water 1/4 tsp, salt

DESSERTS

1/2 c . sugar 1/2 c. flou r 4 Tbsp. butter

Mrs. Ben A. Dudding , Jr.

Butter a fire- proof baking dish and fill with apples , water and cinna- mon. · Work together the othe ingredients until crumbly, spread over the apple mixture. Bake uncovered for about 30 minutes in a 350° oven.

APRICOT FRUIT RING

1 lb. dry apricots 1 c, water

Soak and cook.

Mrs. Carl B. Kendrick

1/2 c. sug~r

Dissolve 3 pkgs. lime jello in 5 cups boiling water. Mix well and add:

1 #2. can crushed pineapple, drained

1 c. slivered almonds

Remove 1/3 cup of apricot mixture for topping and add remainder to jello mixture. Chill. Serve with following topping: ·

1/2 pt, whipped cream 1/4 c. confectioners' sugar 1/2 tsp. vanilla

CHARLOTTE ROUSSE

1 env. gelatine 1/4 c. cold water 4 eggs, separated

1/2 lb. cream cheese 1/3 c. apricot m ixture

Mrs . Dalton Bittle

1/2 Pt. whipping cream, whipped 3/4 c. sugar 1 tsp. van ill a

In top of double boiler soak gelatine in cold water. Beat egg yolks with 1/2 c, sugar. Beat egg whi tes with 1/4 c, sugar till soft peaks form. Beat cream not too stiff. Put gel atine over boiling water. When melted; pour in a very fine stream into egg yol k mixture, stirring fast all the time.. Quickly fold in whipped cream. Then fold in egg whites and vanilla. Pour into mold and chill. Serve with additional whipped cream , if desired . · Pieces of broken angel cake may be folded in after egg whites, if desired.

CHEESE CAKE

Crust: 3/4 pkg. zwieback 1/4 c. sugar

1/2 c. mel ted butter 1 tsp. cinnarrion

Mrs. Irving Swartz

Mix ingredients. Press 3/4 of mixture on bottom and side of a 10" spring form pan. Pour in c heese filling,

Cheese Filling:

ored,

2 lb. cream cheese (less can be used with

good results) 1/8 tsp. salt 1 c. sugar

4 eggs, well beaten 1 Tbsp. lemon juice 1 pt. sour cream 5 Tbsp. sugar 1 tsp. van ill a

Cream the cheese. Beat eggs and 1 c . sugar until thick and lemon col - Add to the cheese wi th 1 tsp. lerrion juice and salt. Beat well with rotary

·61- Na tchez, Miss.

CHEESE CAKE (Continued)

beater, · Pour into lined spring form pan, Bake in moderate oven, 375°, for 20 min- utes,

For Sour Cream Dressing only: Blend the cream , 4 Tbsp, sugar and vanilla. Spread over partially baked

cake. -Sprinkle with remaining zwieback crumbs, Bake in hot oven 475° for 10 min- utes. When cool place in refrigerator for several hours. Remove an hour before it is served,

Strawberry Topping: Omit crumbs on top of cake. Cook the extra 10 minutes as when using

sour cream. Spread with Strawberry Glaze: · _

1 pt. strawberries 2 tsp. lemon juice

1 Tbsp. cornstarch 1/4 c. cold water

Dissolve cornstarch in cold water, Bring fruit to boil. Add cornstarch. Cook 3 minutes or until mixture clears. Add lemon juice. Cool and spread ,

CHERRY CRUNCH DESSERT

1 can cherry pie filling 1 box white cake mix

1 c. chopped pecans 1 stick butter

Mrs. Sam Junkin, Jr.

Spread cherry pie filling in bottom of 8" square pyrex dish, Spread 1 c. of dry white cake mix evenly over filling . Sprinkle 1/2 c. chopped nuts over mix. Spread another cup of cake mix over nuts, then 1/2 c. nuts over the cake mix. ~ •

Melt 1 stick of butter and pour over top. Bake at 350° for approximately 35 minutes or until brown on top. Serve, when cool, with whipped cream,

C HOC OLA TE GLAZED EC LAIRS

Eclairs: 1 c. water 1/2 c. butter or oleo 1 c, sifted flour

1/ 4 tsp. salt 4 eggs

Mrs. Orvis D. Marlow, Jr.

Bring water to boil in medium size saucepan. Add butter or oleo. When melted, add flour and stir v i gorously until mixture leaves the sides and bottom of the pan and forms a soft ball. Remove from heat, cool slightly. Then add eggs, one at a time, beating until smooth after each addition. Continue beating until mixture is velvety. Drop from spoon into greased baking sheet in mounds about 1 x 4", allow- ing space in between for doubling in size. Bake at 450° for 15 minutes then at 350° for 35 to 40 minutes. Remove and cut tops to cool.

Filling: 1 pkg. vanilla pudding

and pie filling (reg. size) 1 c. milk

2 egg yolks 1/2 c. whipping cream

Combine pudding mix and milk in a saucepan. Cook and stir over med- ium heat until mixture begins to t hicken. Beat egg yolks slightly. Add a little hot pudding mixture to eggs. Stir to blend. Then stir egg mixture into pudding in sauce- pan. Cook, stirring constantly, until mixture comes to a full. Boil. Remove from heat. Chill. Whip cream and fold into chilled pudding. Fill eclairs with chilled mixture.

Chocolate Glaze : 1/4 c. butter or oleo 4 sq. unsweetened chocolate 1/4 c. boiling water

-62-

2 c. sifted confectioners' sugar 1/8 tsp. salt 1/2 tsp. vanilla

Natchez, Miss.

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C H OCOLATE GLAZED ECLAIRS (Continued)

Mel t together 1/4 c . butter or oleo and 4 squares unsweetened choco- late. Beat in 1/4 c. boiling water, 2 c. sifted confectioners' sugar, 1/8 tsp. salt and 1/2 tsp. vanilla. Spread immediately over filled eclairs, after mixture is blended.

BAKE D CUSTARD

3 slightly beaten eggs 1 c. sugar 1/4 tsp. salt

2 c. scalded milk 1/2 tsp. vanilla Nutmeg

Mrs. J. W. Brown

Combine eggs, sugar and sal t. Scald milk and stir slowly into egg mixture; add vanilla extract. Pour into custard cups or casserole and sprinkle with nutmeg. Bake in pan of hot water in moderate oven, 350°, until m ixture does not adhere to knife, about 30 to 40 minutes. Serve warm or col d.

EGG CUSTARD

8" or 9" pie crust 3/4 stick butter 1 c. sugar 1 Tbsp. flour

3 eggs 1 c. milk, scalded 1 tsp. vanilla Nutmeg to taste

Mrs. Calvin B. Wells

Cream butter with sugar to which flour has been added, Add 1 egg at a time and mix well after each addition. Add cup of scalded milk. Add 1 tsp. of vanilla and nutmeg. Pour into 8" or 9" unbaked pie crust and cook at 450° for 10 minutes. Reduce heat and bake a t 325° until it -shakes like jello.

FRUIT COMPOTE DE SS E RT

1 can pineapple chunks 1 can dark cherries 1 can pears 1 pt. ice cream

Mrs. Frank Rigel!

1 can peach halves 1 can unpeeled apricots 1 can frozen orange juice 1 small can coconut (toasted) 1/2 c. brown sugar

Drain all fruits (saving juice for future salads or punch), and place in large casserole dish in 350° oven. Bake for one hour occasionally stirring. During the l ast 10 minutes of cooking, add brown sugar to orange juice (undiluted) and spoon well over all fruits. Bake for only 10 m inutes more, While fruit is baking take ice cream and form into scoops or balls and roll into toasted coconut. Return . to freezer until ready to serve. To serve, ladle generous servings of fruit into compote and top with ice cream balls. Serves 8 easily.

Compote may be used without the ice cream balls and served as a frui t casserole with dinn er.

FUDGE DESSERT

4 eggs 2 c. sugar 1 1/2 sticks butter 1 c. broken pecans

2 Tbsp. cocoa 1/2 c. flour Pinch salt

Mrs. John Coffey , Jr.

Beat eggs well. Add sugar and be at well. Me l t cocoa in butter and add to egg mixture. Add remaining ingredients and beat well. Pour into unbuttered cake pan and place in pan of water. Bake at 350~ for about 40 minutes This should be crisp on top and like thick sauce underneath, Serve with ice cream:

-63- Natchez, Miss.

HOLIDAY DELIGHT

3 c. sugar 1 c, Karo

Mrs, Carl B. Kendrick

1 1/2 c. light cream

Combine and cook to soft ball stage over medium flame, Remove from heat and beat immediately. It will.begin to thicken and change color.

Add 1 1/2 tsp. vanilla and continue beating. Then add :

1/2 lb. Brazil nu ts 1/2 lb. pecans 1/2 lb. walnuts

1/2 lb. candied cherries 1/2 lb. candied pineapple (green)

Pack into a waxed papered loaf pan and press down firm ly with wet spoon. Chill 24 hours. Slice thin.

PEACH COBBLER

1 c, flour 1 Tbsp. sugar 1/3 c. shortening

1 /2 tsp. salt 2 Tbsp. water

Mrs. C. J. Beauvais

M ix flour, shorten~g until the consistency of coarse corn meal. Add salt and sugar and water, Roll out. . . .

Peel 9 peaches, slice thm, Place m casserole dish •. Add 1 c. sugar, 1 c. water, 1 stick butter. Place strips of pastry on top and brush with butter, Bake for 30 minutes in a 350° oven.

P INEA P PLE SH E RBET

1 pt. milk 1/2 c. pineapple juice 1/2 c. sugar

1 Tbsp. lemon juice 1/2 tsp. lemon rind

Mrs. T . A. Bearry

Combine all ingredients, mixing well. Pour into freezing tray a nd freeze until partly set. Scrape out into a bowl and whip. until light and creamy. Re t urn to tray and finish freezing.

BANANA P U DD ING

1 c. pl us 2 Tbsp. flour 1 / 4 tsp. salt 2 c. milk

3 eggs, separated 1 tsp. vanilla

Mrs. J. W. Brown

6 med. bananas, well ripened Vanilla w·afers ·

Combi ne sugar, flour and salt in top of double boiler. . . . Stir' in m ilk; stir c onstantly till thick. cook about 15 mmutes, su 1i st-ir-

ring constantly. Beat egg yolks, stir gradually into hot m ixture. and cook a_bout 5 minutes longer, Remove from heat; add vanilla extract~ Line casserole wnh w a- fers· top with layer of ban anas, sliced thin. Pour a p ortion of custard over the banan- as. 'Make 2 layers of wafers and. bananas. Beat egg whites stiff. Pile on top of the pudding and bake at 350° until golden brown,

BR E A D PU DD ING Mrs. Henry Doherty

4 or 5 slices of bread (stale bread is best - may use whole wheat, wh ite or m ixed)

2 eggs 1/2 c. m i lk Milk to moisten 1/2 c. coconut 1/2 c. broken nut meats.

1/2 c. raisins 1 or 2 mashed b ananas, if desired 2 T bsp, melted oleo 1/2 tsp, Vanilla 1/2 tsp. nutmeg

Mix in casserole or loaf pan and add enough m ilk to moisten well. Bake at 350° until done (toothpick test) and crusty. Serve wit h nutmeg sauce. (Cont. )

-64- Natchez, Miss.

BREAD PUDDING (Continued)

Sauce : 1/3 c, sugar 2 Tbsp, flour 1 1/2 to 2 c, milk

1 Tbsp. oleo Dash of salt

Mix sugar and flour in saucepan and gradually add milk and ,other in- gredients except oleo. Cook until thick. Add oleo while hot and sprinkle '-'lit..h n ut- meg when served.

CARAMEL BREAD P U DDING

1/2 c. sugar 1 qt. sweet milk 1 c. broken bread slices,

lightly packed

2/3 c. sugar 3 eggs 2 tsp. vanilla 1 1/4 tsp. salt

Mrs, Ben A. Dudding, Jr.

Melt 1/2 c. sugar in iron skillet, Heat milk to boiling point. When the sugar is caramelized , pour into milk and stir until the sugar is completely dissolved, Remove from fire, Add bread to the milk and sugar and let stand about 1/2 hour. Care should be used not to add too much b.read. Use 2 or 3 slices at the most. Beat eggs slightly. Add 2/3 c. sugar, vanilla an.d salt and add to milk and bread, Pour into buttered pudding pan and bake in a moderate oven for 1 hour. Let cool and serve with. heavy cream. •

KENTUCKY NUT PUDDING

6 egg whites 2 c. sugar

1/2 c. cooked prunes 1 c. nuts

Mrs. Cha~les Fort

Beat egg whites until stiff, almost dry. Beat in 2 c, sugar gradually. Fold in chipped prunes and nuts, Put in oblong greased pyrex dish. Bake for 1 hour at 275° •

LEMON FLUFF PUDDING

3 eggs, separated 1/4 tsp0 salt 3/4 c, sugar 3 Tbsp •• flour

2 Tbsp. margarine 1/4 c. lemon juice 1 Tbsp. grated lemon rind 1 c. milk

Mrs. Rudy Case

Preheat oven to 325°. Pl ace egg whites and salt in small bqwl and mix until stiff. Place egg yol ks and all ingredients in large bowl. Mix for 2 or 3 min• utes until well blended. Add beaten egg whites and fold in at low speed. Pour in- to ungreased 11/2 quart shallow casserole. Set in pan of water in oven and bake 40 to 45 minutes.

GRATED SWEET POTATO PUDDING

4 c. raw sweet potato, grated 1 c. sugar 1 c. milk 1/4 c, molasses 1/8 tsp, salt

4 eggs 1/2 c , butter 1 wine glass whiskey 1 tsp. allspice 1 tsp, cinnamon

Mrs. c. E, Rhodes Georgetown, s. c.

Grate potatoes in m ilk. Add sugar, molasses, mel ted butter, spices, salt , whiskey and well beaten eggs, Place in casserole dish and bak~ at 350° for 40 minutes.

-65- Natchez , Miss.

SALAD DESSERT

11/2 pkg. small marsh.mallows 1 #3 can sliced pineapple I can seedless grapes

(white cut in halves) 1 l arge bottle maraschino cherries 1 pt. whipping cream

3 Tbsp. vinegar Juice of 1 lemon 3 egg yolks 3 Tbsp. water 1/2 tsp. salt

Mrs. w. s. Bush

Dice pineapple. Mix fruit, nuts and marshmallows. Let drain. Beat egg yolks slightly. Add salt and water. Cook over low heat, stirring constantly, until thick. Let cool. Add lemon juice. Fold in first mixture , then add cream which has been whipped thick, Chill and serve as salad or dessert.

SWEET POTATO PIE

1 1/2 c. hot mashed sweet potatoes

3 eggs, slightly beaten 1/3 c. brown sugar, firmly

packed Dash of salt 1/4 tsp. cinnamon

Mrs. T. A. Bearry

1 tsp, nutmeg 1/4 c. milk or cream 2 Tbsp. butter or margarine 1 tsp. vanilla 1 pie crust 1/4 tsp. ginger

Combine all ingredients and turn into a past ry lined pie plate. Bake in a hot oven 450° 10 minutes, reduce heat to 350° and bake 30 minutes longer, or until pie is set and crust browned.

TEXAS SK ILLE T COBBL E R

1 stick butter 1 1/2 c. sugar 1 c~n . cherries and juice

Mrs. Frank McGehee

1 c. flour 2 Tbsp. baking powder 1/2 c. milk

Melt 1 stick of butter in skillet. Add 1/2 c. sugar and 1 can cherries with all of juice. Mix remaining cup of sugar, flour, baking powder and 1/2 cup milk and spread over cherry mixture in skillet. Bake in 350° oven for 25 minutes. Leave skillet in oven after heat is turned off and a llow cobbler to get crusty. Serve with ice cream or whipped cream on top•

Extra Recipes Here:

-66- Natchez , Miss,

.. RESERVES

ANDY

TEMPERATURE TESTS FOR CANDY MAKING

There are two different methods of determining when candy has been cooked to the proper consistency . One is by using a candy ther - mometer in order to record degrees, the other is by using the cold water test. The chart below will prove useful in helping t o follow candy re -

cipes:

TYPE OF CANDY DEGREES COLD WATER

FONDANT, FUDGE 234 - 238° SOFT BALL

DIVINITY, CARAMELS 245 - 248 FIRM BALL

TAFFY 265 - 270 HARD BALL

BUTTER SCOTCH 275 - 280 LIGHT CRACK

PEANUT BRITTLE 285 - 290 HARO CRACK

CARAMELIZED SUGAR 310 - 321 CARAMELIZED

In using the cold water test use a fresh cupful of cold water for each test. When testing remove the candy from the fire and pour about 1/ 2 tsp. of candy Into the cold water. Pick the candy up in the fingers

and roll into a ball if possible.

In the SOFT BALL TEST the candy will roll into a soft ball which quickly loses its shape when removed from the water.

In the FIRM BALL TEST the candy will roll into a firm but not hard ball. It will flatten out a few minutes after being removed from

water.

In the HARD BALL TEST the candy will roll into a hard ball which

has lost almost all plasticity and will roll around on a plate on removal

from the water.

In the LIGHT CRACK TEST the candy will for m brittle threads

which will soften on removal from the water.

In the HARD CRACK TEST the candy will form brittle threads in the water which will remain brittle after being removed from the water.

In the CARAMELIZING the sugar first melts then becomes a gold- en brown. It will form a hard brittle ball in cold wate r

PRESERVES - JELLY - CANDY

CHOCOLATE CANDY

2 c. sugar 1/2 c. milk 4 Tbsp. cocoa 1 stick oleomargarine

Mrs. H. c. D'oherty 3 c . oatmeal (quick cooking) 1 c. coconut 1 c, nuts, chopped 1 tsp. vanilla

Into saucepan put sugar , milk, cocoa and margarine. Bring to a rapid boil and remove from heat, Add remaining ingredients and m ix well. Drop by the teaspoonfuls on wax paper and cool. Yield : 48.

Coconut and nuts may be omitted and 1 c. crunchy peanut butter added.

CHOCO L ATE FU D GE

1 1/2 c. milk 3 c. sugar 1/3 c. Hershey's cocoa Pinch salt

Mrs. Wesley Caldwell

1 Tbsp. white Karo 1 tsp. van ill a 4 Tbsp. butter 1 c. chopped nuts

Mix sugar, cocoa and salt in fairly large saucepan , then stir in Karo syrup. Add milk, cook over low to medium heat, stirring occasionally, until the mixture forms a soft ball.

Remove from heat, stir in butter and vanilla. Beat until mixture is thick. Add nuts and pour onto buttered plates.

CHOCOLATE FUDGE

2 sq. Baker 's unsweetened chocolate

3/4 c. milk

2 c. sugar Dash of salt 2 Tbsp. butter 1 tsp . vanilla

Mrs. s. D. Hollis

Place chocolate and milk in heavy saucepan. Cook and stir over very low heat until blended, Add sugar and salt; stir over medium heat to a boil. Con- tinue boiling, without stirring, until a little forms a soft ball in cold water (or to a temperature of 234°). Remove from heat. Add butter and vanilla, cool to l uke- warm (110°). Then beat until mixture holds its shape. Pour a t once into buttered 8x4" pan. Cut when cold. Makes 18 pieces.

COCONUT HAYSTACKS

1 c. brown sugar 1 c. corn syrup 1/2 c, dark molasses

1/2 c. milk 1/4 tsp. salt 2 Tbsp . butter 1 l b. coconut

Mrs. Lacy Williams

Mix sugar, molasses, milk and sal t, and cook to soft ball stage. Add butter and coconut. Stir well, When mixed pour on buttered dish. Cool , then shape and place each haystack on wax paper.

CRUNCHIES Mrs. Beth C arlton

I large pkg. butterscotch bi ts 1 can Chinese chow mein noodles

1 can Planters peanuts

Melt bits over hot water or in an electric skillet set on low. When comple!ely mel ted , remove from he at and add other two ingre dients and stir or toss until completely coated. Drop by teaspoonfuls on wax paper and set aside to cool. May place in refrige rator.

Delicious! Teenagers love 'em!

-67- Natchez, Miss.·

DATE LOAF CAND Y

3 c . sugar 1 c . milk 1 Tbsp. butter 8 oz. pkg. dates, cut up

3 Tbsp. Karo 1 tsp. vanilla 2 c. chopped pecans

Mrs. Paul G. Green

Cook sugar, milk and Karo syrup until a soft ball forms in cold water. Add dates. Cook 5 minutes longer, stirring constantly. Take off fire and add but- ter , vanilla and pecans. Beat until nearly hard. Pour onto wet rag and roll. When hard wrap in Reynolds Wrap or wax paper.

DIVINITY

3 c. sugar 2/3 c. white Karo syrup

1/3 c . water 2 egg whites 1 tsp. van ill a

Mrs. R. D. Colter, Jr.

Boil sugar, Karo and water to soft ball stage. Start adding a teaspoonful at a time to beaten egg whites. Keep beati ng and increase liquid to 1/3 mixture until all is used. After mixture is real stiff, add vanilla and beat until stiff enough to drop by teaspoonfu ls onto waxed paper. (And I always fold in 1 1/2 c. chopped pecans just before doing this.)

If mixture does not get stiff, put ,in double boiler or place bowl over boil- ing water and beat until i t is stiff enough to drop.

DIVINITY

3 c. sugar 1/2 c . white Karo 3 egg whites, beaten stiff and dry

Mrs. Wesley Caldwell

1 1/4 c. chopped nuts 3/4 c. water

Mix sugar, syrup and water and pinch .of salt. Cook until m ixture forms a soft ball, then add syrup mixture to beaten egg whites, beating all the time until mixture thickens.

Stir in nuts and vanilla and beat until creamy, Drop or pour into buttered pan.

PINK DIVINITY

3 c, sugar 3/4 c, light com syrup 3/4 c, water 2 egg whites

Mrs, Sam Junki n, Jr.

1 pkg. raspberry jello 1 c. chopped walnuts Green cherry snips for decorati on

Brush 9" square baking pan with soft butter. Combine sugar, syrup and water in 3 quart saucepan, Heat slowly, stirring UDtil sugar is dissolved. Bring the mixture to boil and cook to 252° (hard ball stage). Beat egg whi tes until fluffy. Gradually add dry jello, beating to stiff peaks. Pour thin stream of hot syrup into. egg whites , beati ng constantly until m ixture holds its shape and loses gloss. Fold 111 nuts and pour into pan.

With knife dipped in hot water, mark top in squares, before divinity sets. Decorate with green cherry snips or pecans.

ORANGE PECANS

2 c . light brown sugar 1/2 c. sweet milk 1 Tbsp. vinegar

Grated rind of 2 oranges 1 lb, pecans

Mrs. Frank Smith

Combine sugar and milk in saucepan. Add vi negar, Boil un:il forms ~ soft ball in cold water, Pour mixture over pecan halves. Add grated nnd and sur until nuts are coated.

-68- Natchez, Miss.

PEANUT BRITTLE

2 c. sugar 1 c. raw Spanish peanuts

2/3 c. white Karo 1/3 c, water

Mrs. Bess-Ivine

Combine the 4 ingredients; cook.over medium heat to hard crack stage (30b0 ). Remove from stove and add 1 tsp. bak\ng so~a. Stir until taffy color. Pour onto greased cookie sheet. When hard, break rnto pieces.

PEANUT BR I TTLE

3 c. sugar 1 c. light com syrup 1/2 c. water

Mrs. R. D. Colter, Jr.

3 c, salted peanuts 2 tsp. baking soda

In heavy saucepan ~tir together the sugar, water and.com syrup. Cook over medium heat, stirring constal).tly, until mixture boils and sugar is dissolved . Continue cooking, not stirring any more, until temperature on candy thermometer reaches 280° • Add salted peanuts, stirring, and stir constantly until temperature reaches 300°. (Watch closely, this doesn't take .too long.) Remove from heat. Quickly stir in baking soda, pour on two large buttered cooky sheets ?r trays o~ marble blocks. (If it doesn't spread out enough, pull edges gently with tongs m two directions at once, will get nice and thin • .) Break up in pieces. Makes 2 1/ 2 pounds.

PRALINES

1 1/2 c, sugar 3/4 c. brown sugar Pinch soda

Mrs. Curtis P • Adams

1 c. milk 1 c. pecans (or more) 1 tsp. vanilla 1/2. stick butter

Cook sugar, milk and soda until a soft ball forms when tested in cold water. Remove from stove and add 1/2 stick butter and van illa, Beat, adding pe- cans, Drop by spoonfuls on waxed paper,

OLD FASHIO N TAFFY

3/4 c. sugar 3/4 c. water

~ Tbsp, vinegar 1 tsp. butter

Mrs. D. M, Ivins

Cook until i t forms a hard ball in cold cup of water, Then take off stove and pour into a pan with 1 tsp. butter spread on it, As soon as you can handle it, grease hands slightly and pull until it becomes white and hard. Stretch into long ropes. When hard, chop into short pieces. Store this 24 hours to soften.

BELL PEPPER JELLY

7 c 0 white sugar 1 1/2 c, white vinegar

Mrs. Dal Robertson

2 c. · ground peppers (red and green peppers may be combined for color. add hot peppers if des~red.)

Remove seeds and veins from peppers. Grind finely. Boil peppers, vinegar and sugar briskly for 3 to 5 minutes. Add 1 bottle of pectin and boil 2 to 3 minutes briskly. Let cool, skim and seal in jars.

Delicious with meats,

STRAW BERRY PR ES ERV ES

1 qt, firm ripe strawberries 3 Tbsp. vinegar 1 qt. sugar

Mrs, R. L. Green

Sprinkle vinegar ove'r washed and stemmed berries and let boil for 3

- 69- Natchez, Miss.

STRAWBERRY PRESERVES (Continued)

minutes. Add sugar and let boil for an additional 6 minutes. Remove from heat and let stand for 24 hours. Pour into sterilized jars and seal, Do not re .. heat.

These preserves must be made with firm berries, otherwise they will not remain whole, If you have extra syrup , put into sterilized jars and use for pancakes or b iscuits.

As with most preserves, you must remove the whi te form on top with a l arge spoon as the fruit boils.

Extra Recipes Here :

0

Natchez , Miss.

TO QUICK- FREEZE VEGETABLES

Vegetables for freezing are prepared as for cooking, then blanched (scalded) and packed dry, or with the brine. The dry pack is less trouble and is satisfactory for all vegetables except green peppers.

Blanching vegetables is important because it minimized loss of fla- vor and color. To blanch in boiling water, put about one pound of vege- tables in a fine-mesh wire basket with a wire cover to hold food under the water and lower into rapidly boiling water, enough to cover food. Cover the kettle and then COUNT THE TIME RECOMMENDED FOR EACH vege- table. Afte r blanching, chill quickly and thoroughly, plunge the vegeta- bles into ice water, or hold under cold running water. When completely chilled, remove and drain, and PACK AT ONCE.

VEGETABLE

ASPARAGUS

BEANS, GREEN AND WAX

BEANS, LIMA

CARROTS

CAULIFWWER

CORN, ON COB

CORN, KERNELS

GREENS Beet, Chard, Kale, Mustard, Spinach, Collards, etc.

PEAS

PEPPERS, GREEN

HOW PREPARED

Wash, cut, sort into groups according to thickness of stalk. Blanch, chill, pack. Wash, stem, slice, cut or leave whole. Blanch, chill, pack.

Shell, wash, blanch, chill, Remove white beans, which may be used for cooking-pack Remove tops, wash, scrape. Slice lengthwise or crosswise as preferred, or leave small carrots whole, Break heads into flowerets about 1 inch across. Wash, blanch, chill, pack. Husk, trim away silk and spots. Wash, blanch, chill,

pack.

Same as corn on cob. After chilling, cut off kernels and

ack. Wash, discard bad leaves, tough stems. Blanch, chill,

pack.

Shell, sort, blanch, chill, pack.

Wash, cut away seeds, slice. Blanch, pack in brine of 1 tsp. salt to 1 c , cold water.

BLANCHING 3 to 4 minutes in boiling water, de- pending on size . Cut: 2 minutes in

boiling water Whole: 2 1/2 min.

in boiling water . 1 to 2 minutes in boiling water, de- pending on size. Whole: 4 1/2 min.

boiling water Sliced: 3 minutes

in boiling water. 3 to 4 minutes in

boiling water

7 minutes in boiling water for slender ears. 9 for med. 11 for large.

2 minutes in boiling water.

1 to 2 minutes in boiling water, de- pending on size.

3 minutes in boiling wa ter.

MEAT SUBSTITUTES - BEVERAGES - MISCELLANEOUS

RICE CASSEROLE (Dellc1ous) 1 stick butter 1 c. chopped onions 3/4 c. chopped celery 1 can beef consomme

Mrs, Barney Boyles, Jr.

1 bouillon cube dissolved in consomme 1 c, washed long grain rice 1 Tbsp. dried parsley flakes 3 Tbsp, chopped almonds

Saute onions, celery, parsley flakes and almonds in butter. Add a pinch of salt. Mix all ingredients in casserole and bake uncovered about 45 min- ut~ or until dry. (Can be fixed ahead of time).

ORIENT AL RICE CASSEROLE

1/2 c . wild rice 1/2 c , uncooked long grain rice 1 c. chopped celery 1 c. chopped onion 1 5 oz , can water chestnuts

sliced and drained

Mrs. Joe Herrington

3 Tbsp, oleo 1/4 c. soy sauce 3 oz. can mushrooms, sliced and

drained 1 /3 c. slivered toasted almonds

Add washed wild rice to 2 1/4 c . ·boiling water; simmer covered for 20 minutes; add white rice; bring to boiling; reduce heat, cover and cook 20 minutes longer (or prepare 1 6-oz. pkg. long-grain and wild rice mix according to label directions.) Reduce soy sauce to 2 Tbsp. •

Cook onion and celery in oleo until tender. Mix all ingredients, Bake in 1 1/2 quart casserole at 350° for 30 minutes, Serves 8,

BAKED GARLIC GRITS

1 c , quick grits 1 stick oleo 1 beaten egg 3/4 c. grated American cheese

Mrs. Forrest Colebank

1 1/2 Tbsp. Worcestershire sauce 1 clove garlic, pressed 1/ 4 c. grated American cheese ·Dash of Tabasco sauce

Cook 1 c, quick grits as directed on box, Add 1 stick ol eo 1 beaten egg, 3/4 c. grated American cheese, 11/2 Tbsp. Worcestershire sauce' 1 clove of gaFlic, pressed, and a dash of Tabasco sauce. Mix well in buttered ~asserole dish. Add 1/4 c . grated American cheese on top. Bake at 350° for 45 minutes or until brown and bubbly.

EGG NOG

12 egg yolks 12 Tbsp. sugar 2 qts, milk

Mrs. Curt is P. Adams

12 egg whites whipped to a froth 1 qt. cream, whipped lightly 1 pt. bourbon

Cream egg yolks and sugar, add whiskey slowly, milk, egg whites and cream.

SPICED TEA Mrs. Jim Pendergrast

Boil 5 cups of water. Let steep·for 1 hour:

6 tea bags 2 Tbsp. whole cloves

Remove cloves and teabags, Add:

1/2 c , lemon juice 1/2 c . orange juice

14 Tbsp. sugar 5 c. hot water

Bring to a boil and remove from heat.

-71- Natchez, Miss~

7 - UP RED SATIN PUNCH

2 pts. cranberry juice 1 qt. apple juice

Mrs. Elizabeth Foster

10 bottles (7 oz. each) 7- Up 2 trays 7• Up ice cubes

Chill fruit juices and 7- Up. (Prepare 7- Up ice cubes by pouring addi- tional 7- Up ihto 2 ice cube trays, Freeze.) At serving time , combine cranberry juice and apple juice in a punch bowl. Slowly pour in chilled 7- Up. Add ice cubes, Makes about 35 punch cup servings,

ROSE FRUIT PUNCH

1 c. sugar 1/2 c, water 1 c. strong tea 2 qt. carbonated water

Mrs. Fred Yarbrough

2 c. orange. juice (fresh , frozen or canned)

1/ 2 c, lemon juice (fresh) 1 pt. strawberries (fresh or frozen)

Combine sugar and water; bring to a boil and simmer 5 minutes. Cool, then combine with tea and fruit juices, To serve, pour over ice in punch bowl, stir in strawberries and carbonated water. If frozen berries are used, partially thaw before pouring in punch. Will serve about 25,

CHRISTMAS OR VALENTINE PARTY DI SH Mrs. Grace Henserling

1 lb, dried prunes 1 c. flour 1 1/4 tsp. baking powder 1/2 tsp. salt

1 Tbsp. sugar 1 egg 1/3 c. milk 2 Tbsp. butter, melted

Cook prunes until tender but still firm. Remove pits and substitute al- monds or other small nuts.

Sift dry ingredients together. Beat egg thoroughly and combine with the milk and butter. Add to the dry ingredients and beat until smooth. Chill,

Dip the prunes into the batter and fry in deep fat (375°) about 5 m inu tes or until golden brown. Drain on brown paper and roll in red or green granulated sugar.

BARBECUE SAUCE

2 c. vinegar 1/2 clove garlic, mashed 1 Tbsp. Worcestershire sauce 2 tsp. dry mustard

1/4 tsp, Tabasco 1 c. sugar 2 c. catsup 1 1/2 Tbsp. salt

Mrs. Ed Graham

Combine ingredients and simmer for 10 m inutes. Very good with oven barbecued pork chops or smoked barbecue.

COMBO SAUCE

3 buttons of garlic cut fine 1 c. mayonnaise 1/2 tsp. Worcestershire sauce 1 tsp. black pepper 1 tsp. paprika 1 onion (grated, med. fine)

1 Tbsp. water Juice of l lemon Dash of Tabasco sauce 1/2 c. catsup 1/2 c. chili sauce

Salt to taste, Mix and chill. Makes 1 pint. Cauliflower dip or serve on green salad.

EASY H OLJ,.ANDAISE SAUCE

1/8 tsp. salt

Mrs. Edwin Torrey

Mrs. R. L, Green

2 sticks butter 4 egg yolks Dash cayenne or Tabasco 3 Tbsp. lemon juice

-72- Natchez, Miss;

·MEET ME AT

· THE MONMOUTH

HOME OF . THE BROASTED CHICKEN

204 E . FRANKLIN ST.

. Cl TV CLEA,NERS

"YOUR .APPEARANCE TELLS"

WE SPECIALIZE IN HARD CLEANING

IO EAST FRANKLIN ST. NATCHEZ

FAMOUS B'RANDS . SINCE 1888

COLE'S

NATCHEZ

HENDERSON'S GIFT & BOOK SHOPPE FINE STATIONERY & BOOKS, ·KODAKS, PHOTO & ART SUPPLIES, GIFTS

TOYS (le GAMES

ESTABLISHED 1908 409 MAIN ST , PHONE 445-5Z72

FOSTER FUNERAL HOME 118 SOUTH WALL ST,

NATCHEZ, MISS ,

BUTTS & YOSTE JEWELERS

NATCHEZ, MISS. PHONE 445-4063

PLEASE PATRONIZE OUR ADVERTISERS

NATCHEZ, MISS.

FEEDERS SERVI CE NURSERY 8c CO. AZELLAS-SEEDS-PUR INA C HOW S - FERT I LI ZER-PLANTS

PHONE 442-7488 EAST BY-PASS

AUDLE V P . CASE, PROP.

BAKERY 8c DELICATESSEN · 109 S. COMMERCE ST . PHONE 442 -6032

FoR THE F 1NER FooDs

RUB~ FOR&ESS, OWNER

NATC HEZ,

D.RIVE iN CLEANERS 8c LAUNDRY 2 LOCATIONS TO SERV E YOU

MORGANTOWN ROAD

193- HOMOCHI TTO

445-8961

. 445-8294

MISS.

PH . 442 -0254 GEORGE J. GUIDO 8c COMPANY N I GHT PH . W . C . COTHREN , ASSOC . 44 5 -5266 -442-6082

BU I LDER -: DEVELOPER - REAL ESTATE-MEMBER_ NATL. ASSN. OF HOME

. BUILDERS 129 JOHN GLENN NATCHEZ, MISS •

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REAL ESTATE

PHONE .2-25 1 I

COMPLIMENTS OF INSURANCE

EVANS-BYRNE AGENCY . 4 19 MAI N STREET

NATCHEZ , MISS.

• KENNEDY S A Be . W DRIVE IN

TELEPHONE 442-0491 · NATCHEZ, . MISS .

SEAFOOD & CHICK EN PLATTER S

SHORT ORDERS & ORDERS TO GO

McCALIPS IGA SUPER MARKET EVERY DAV LOW PRICES

HIWAV 61 SOUTH

. C-CLEAR GLAss · co. BY - PASS AT HOMOCHITTO ST. NATCHEZ , MIS~.

"GIYE US THE BREAK"

NATCHEZ, MISS.

EASY HOLLANDAISE SAUCE (Continued)

Melt butter until it bubbl es , but not brown. Put remaining ingredients in blender. Put lid on , turn motor on high speed, take lid off and start pouring but- ter (hot) in fast steady stream. Turn motor off as last of butter is poured. May be kept warm over hot water until serving ti me.

HOM EM ADE MUST ARD

1 c, Colman's mustard (dry) (2 cans) .

1 c 0 tarragon vin_egar

Mrs. E. E. Eicholz

3 eggs 1 c. sugar

Mix mustard, vinegar and soak overnight. Beat eggs , add sugar and mustard mixture. Cook in double boile r t ill thick. Stir occasionally .

RAIS I N SAUCE Mrs, J, W, Brown

Simmer : (15 minutes) 1 c. raisins

Make paste of: 2 Tbsp. cornstarch 1 tsp. salt

2 c . water

2 T bsp. sugar 2 Tbsp. cold water

Add to raisins; Heat until thic k. Remove from heat, Add :

1 Tbsp. butter 2 T~sp. lemon _juice

Mi x well. Serve with ham, ham l oaf or roast pork

ROTISSER I E SAU CE

3 buttons garlic, grated 1 c. mayonnaise 1/2 c, catsup 1/2 c. chili sauce ( D.el Monte) 1/2 c. Wesson oil Salt to taste

Mrs. John D ' Anton i , Jr.

1 tsp. mustard 1 tsp. Lea & Perrins 1 tsp, black pepper 1 med. onion, gra ted

plus 1 Tbsp, water Dash of Tabasco

Mix ·all ingredients well, Chill. Use· wi th boiled shrim p and on head lettuce sal ad. Makes a bout 1 quart,

SHR I MP SAUCE

Mi x together : 2 clo:ves crushed garlic 1 c. mayonnaise 1/4 c. chili sauce 1/2 c. Wesson oil 1 tsp. pepper

Mrs. J. C ~ Oliver

1 Tbsp. prepared mustard 1/4 c, ketchup 2 Tbsp . water 1 Tbsp. Worcestershire sauce Dash of Tabasco

Boil shrimp and l_et cool. When cool , put the shrimp into the sauce , cover and let marinate overnight in the refr igerator,

V I NAIGRE T TE SAUCE F O R ASPARAGUS Mrs, Harvey Fitzpatrick

3 T bsp. onions, chopped very fine

3 Tbsp. green pepper, chopped very fine

2 Tbsp. chives or chives salt (optional)

• 73 -

2 Tbsp. parsley 2 Tbsp. p im iento, chopped ve ry fine 3 Tbsp. sweet p ickle relish 1/2 c, salad oil 1/4 c. v inegar 1 tsp. salt 2 tsp . sugar

Natchez, Miss.

VINAIGRETTE SAUCE FOR ASPARAGUS (Continued)

Chop first 5 ingredients very fine , then add next 5 ingredients, Mix well, Pour ·over canned asparagus and let it marinate at least 2 hours, or preferably over· night. May be served as salad or vegetable. Sauce is very good poured over green beans.

WINE SAUCE

1/3 c. sugar 1 Tbsp. cornstarch

3/4 c . water 1/2 c. sherry

Mrs. George Junkin

1 1/2 oz. box seedless raisi ns

Combine sugar and cornstarch in saucepan. Stir in cold water and raisins. Bring to boil, stirring constantly. Boil till clear. Pour into bowl and c ool; add the wine. Makes 1 cup.

Serve over nut, fruit, pound cake, etc. (Benedictine and other liquers may be substituted for wine.)

Extra Recipes Here:

- 74- Natchez, Miss.

*

\

\

W E I GHT GAINING C H ARTS

\

' I

--------- 6 EC fio N •..

CAL OR I C TAB L E S

All material in this section was submitted by

Dr. James D. Orr, P. T., Dietitian and Physio-Thera pist

of the Gateway Health Institute, Kansas City, Missouri.

Before using any diet we recommend that you

consult your physician.

EIGHTEEN DAY REDUCING DIET BREAKFAST: In this diet the same breakfast is used every day and consists of:

1/2 Grapefruit, Melba Toast, Coffee NOTE: Melba toast is dry bread toasted without butter.

LUNCH

1/2 Grapefruit 1 Egg 6 Slices Cucumber 1 Slice Melba Toast Tea or Coffee

1 Orange 1 Egg 1 Slice Melba Toast 1/2 Head Lettuce Tea

1/2 Grapefruit 1 Egg 8 Slices Cucumber Tea or Coffee

1 Tomato 1/2 Grapefruit 1 Slice Melba Toast Cottage Cheese Tea

1 Orange 1 Lamb Chop Lean, PLAIN 1/2 Head Lettuce Tea

1 Egg 1 Orange Tea

1/2 Grapefruit 1 Egg 1/2 Head Lettuce 1 Tomato 2 Olives

l Broiled Lamb Chop, LEAN 1/2 Head Lettuce 1/2 Grapefruit - Coffee

FIRST DAY:

SECOND DAY:

THIRD DAY:

FOURTH DAY:

FIFTH DAY:

SIXTH DAY:

DINNER

2 Eggs 1 Tomato 1/2 Head Lettuce 1/2 Grapefruit Coffee

1 Small Broiled Steak, PLAIN 1/2 Head Lettuce 1 Tomato 1/2 Grapefruit Tea or Coffee

1 Lamb Chop Lean, PLAIN 1 Egg 3 Radishes 1/2 Grapefruit Tea or Coffee

1/2 Grapefruit Water Cress 1 Small Broiled Steak, Coffee

1/2 Grapefruit 1 Tomato 2 Eggs 1/2 Head Lettuce Tea

1 Poached Egg 1 Slice Melba Toast 1 Orange Tea

PLAIN

SEVENTH DAY:

EIGHTH DAY:

1 Lamb Chop 6 Slices Cucumber 2 Olives 1 Tomato Tea or Coffee

1 Egg, 1 serving Spinach, PLAIN

1/2 Grapefruit _ 1 Slice Melba Toast - Tea

EIGHTEEN DAY REDUCING DIET

LUNCH 1 Egg 1 Tomato 1/2 Grapefruit Tea

1/2 Grapefruit 1 Lamb Chop, PLAIN 1/2 Head Lettuce Tea

1 Slice Cinnamon Toast Tea

1/2 Lobster 2 Cra ckers 1/2 Grapefruit Tea

1 Egg 1 Slice Melba Toast 1/2 Grapefruit

1 Egg 1 Tom a to 1/2 Grapefruit 1 Slice Melba Toast

1 Egg 1 Slice Melba Toast 1/2 Grapefruit Coffee

1 Egg 1 Tomato 1/2 Grapefruit Coffee

1 Lamb Chop, PLAIN 1/2 Head Lettuce 1/2 Grapefruit Tea

NINTH DAY:

TENTH DAY:

ELEVENTH DAY:

TWELFTH DAY:

DINNER Any Meat Salad

1/2 Grapefruit 1 Lamb Chop, PLAIN 1/2 Head Lettuce Tea

1 Small Broiled Steak, PLAIN 1 Stalk Celery 1 Tomato 2 Olives Tea

1 Broiled Steak, PLAIN Cole Slaw 1 Tomato 1 Orange

THIRTEENTH DAY:

FOURTEENTH DAY:

FIFTEENTH DAY:

SIXTEENTH DAY:

1/2 Grapefrui t 1 Small Broiled Steak 1/2 Head Lettuce 1 Stalk Celery Coffee

1 Lamb Chop, PLAIN 1/2 Tablespoonful Catsup 1 Slice Melba Toast 1/2 Grapefruit

1 Small Broiled Steak, PLAIN 1 Small Portion Spinach, PLAIN 1 Orange Tea

1 Small White Fish, BROILED 1 Small Portion Spinach, PLAIN 1 Orange Tea

SEVENTEENTH DAY: 1 Small Broiled Steak, PLAIN 1 Tomato 1 Stalk Celery Coffee

EIGHTEEN DAY REDUCING DIET LUNCH DINNER

EIGHTEENTH DAY: 1 Chicken Leg, BROILED 1/2 can Pink Salmon 1 Tomato 1 Serving Spinach, PLAIN 1/2 Grapefrui t 1/2 Grapefruit 1 Glass Lemonade - NO SUGAR Coffee NOTE: You may substitute fish or the white meat of chicken any time for the lamb. If you have not lost the desired weight you will repeat until you have lost the weight you wish. This diet takes the weight off slowly, but you do not become flabby.

Oranges may be substituted for grapefruit.

SODA FOUNTAIN OR REST AU RANT REDUCING DIET

FOR THE BENEFIT OF THOSE WHO ARE UNABLE TO EAT AT HOME

MONDAY WEDNESDAY BREAKFAST Calories BREAKFAST Calories

Orange Juice 90 Grapefruit Juice 70

1 Slice Buttered Toast 75 1 Bran Muffin 85

Tea or Coffee, Black 0 Tea or Coffee, Black 0

LUNCH LUNCH

Ham Sandwich with Lettuce 200 Chicken Sandwich 170

Ice Cream 200 Ice Cream 200

Tea or Coffee, Black 0 Tea or Coffee, Black 0

DINNER DINNER

Vegetable Soup 80 Tomato Juice 50

Hamburger on a bun 200 Sirloin Steak-3 in. square 200

Ice Cream 200 Baked Potato 100

Tea or Coffee, Black . 0 1 Pat of Butter 100

Total 1,045 Ice Cream 200 Tea or Coffee, Black 0

TUESDAY Total 1,175 BREAKFAST

1/2 Grapefruit 75 THURSDAY 1 Sweet Roll 125 BREAKFAST

Tea or Coffee, Black 0 Orange Juice 90

LUNCH 1 Slice Buttered Toast 75 Tea or Coffee, Black 0

Tomato Soup 100 LUNCH

1 Bran Muffin 85 Egg Salad Sandwich with

Ice Cream 200 Russian Dressing 160

DINNER Ice Cream 200

Chic ken Soup 70 Tea or Coffee, Black 0

Egg and Lettuce Salad, DINNER

Russian Dressing 100 Tomato Juice 50

1 Slice Buttered Toast 75 Hamburger on a bun 200

Ice Cream 200 Vegetable 50

Tea or Coffee, Black 0 Ice Cream 200

T ota l 1, 030 Tea or Coffee, Black 0 Total 1, 025

SODA FOUNTAIN OR RESTAURANT REDUCING DIET FRIDAY Calories DINNER Calories

BREAKFAST 1/2 Grapefruit 1 Slice Buttered Toast

75 75

Tea or Coffee, Black o LUNCH

Salmon Salad Sandwich 200 Ice Cream 200 Tea or Coffee, Black o

DINNER Tomato Juice 50 2 Scram bled Eggs 160 1 Slice Buttered Toast 75 Ice Cream 200 Tea or Coffee, Black O

Total 1,035

SATURDAY BREAKFAST

Orange Juice 1 Bran Muffin Tea or Coffee, Black

LUNCH Bacon & Tomato Sandwich Ice Cream Tea or Coffee, Black

90 85 0

225 200

0

Vegetable Soup Frankfurter on bun Cole Slaw Ice Cream Tea or Coffee, Black

SUNDAY BREAKFAST

1/2 Grapefruit 1 Sweet Roll Tea or Coffee, Black

LUNCH 1 Boiled Egg 1 Slice Buttered Toast Ice Cream Tea or Coffee, Black

DINNER Fruit Cocktail

Total

Chicken, 1 Slice White Gravy Peas Mashed Potatoes Ice Cream Tea or Coffee, Black

80 200 75

200 0

1,155

75 125

0

70

75 200

0

125 65 40

65 120 200

0

Total 1,160 NOTE: Instead of having butter or rich mayonnaise spread on a sandwich, you may order ketchup, mustard or pickle relish, all of which have practically no caloric value. Russian dressing is mayonnaise combined with chili sauce to an extent which is less fattening. No sugar to be used in any beverage.

BODY BUILDING AND WEIGHT GAINING DIET

FOR THOSE UNDERWEIGHT OR SUFFERING FROM MALNUTRITION

GENERAL INSTRUCTIONS Avoid sweet foods such as fruit cocktails, sweet salads, or sweetened fruit juice

at the beginning of the meal, since they blunt the appetite, These foods should preferably be given at the end of the meal.

Highly spiced foods and extremely fatty foods are not recommended in the be- ginning.

The caloric intake of the diet should be increased by midmorning, midafternoon or bedtime lunches of fruit juices, milk or milk drinks and crackers.

Portions should be made fairly large.

Instead of ordinary cane sugar, lactose should be used, since a much larger

quantity of this substance can be used in a dish as a sweetening. Honey may be substituted.

Rest periods are desirable after meals. Avoid all emotional disturbances during meals and take at least some outdoor exercise daily.

BODY BUILDING AND WEIGHT GAINING DIET

Light tea and coffee are permissible. THE DIET SHOULD CONTAIN AT LEAST THE FOLLOWING DIET ARY

ESSENTIALS: At least one pint of milk, preferably more. This milk may be given as a

drink, or may be used in junket or chocolate pudding. At least two servings of vegetables, one of which shall be a raw leafy

vegetable. One serving of rice, noodles, macaroni or potatoes is to be included

every day. One.serving of meat or two eggs per day, preferably both. Fruit: Two servings of fresh fruit per day. Breads and cereals: At least four slices of whole wheat bread, and one serving

of whole wheat cereal should be used every day. Desserts, preferably those made with milk, junket, and chocolate pudding

should be included twice every day. In addition it is wise to include several multi-vitamin capsules per day, even

though the diet is sound according to the "vitamineral yardstick. "

HIGH CALORIE DIET NOTE: In the following High Calorie Diet all foods must be eaten whether you

have an appetite or not.

BREAKFAST Fruit:

Cereal:

Choice of the following: One half grapefruit, one sliced orange, one medium sliced peach, baked apple, three stewed figs, or four to six stewed prunes. One cup of farina type cereal, with cream and sugar, or oatmeal or whole wheat cereal or one shredded wheat biscuit with cream and sugar. White or whole wheat toast with butter or jam.

Egg: Soft boiled, poached, or scrambled egg. Beverage: Light tea or coffee, cocoa, milk or chocolate, 10:30 A, M, Egg nog, malted milk, hot chocolate, or cocoa.

LUNCH Soup:

Salad:

Bread: Dessert:

Beverage: 3:00 P. M.

Choice of: One cup cream of spinach soup, asparagus soup, or tomato soup. Choice of: One serving of combination salad, one serving of mixed vegetable salad, or salmon salad. To this should be added one table- spoonful of butter, and one tablespoonful of mayonnaise. White or whole wheat toast, melba toast, bran or whole wheat muffin. Choice of: Chocolate pudding, bread pudding, tapioca pudding, or any flavor of gelatine, Raw fruit is especially good. Light tea or coffee, cocoa, milk or chocolate. Milk, (hot or cold), cocoa, malted milk.

DINNER Meat: Choice of: Generous serving of baked chicken, two lamb chops, or

medium serving of roast beef or beef tongue, medium serving of roast lamb or steak.

Vegetables:

Salad:

Beverage: Dessert:

HIGH CALORIE DIET

Choice of the following combinations: One cup of carrots and two brown potatoes. Two medium boiled potatoes, and one cup of squash. One cup mashed potatoes and one half cup cauliflower.

One large baked potato and one half cup broccoli. Choice of the following: One serving of lettuce and tomato salad. One serving of watercress and egg salad. One serving of grapefruit salad. The above salads should be taken with mayonnaise. Light tea or coffee, cocoa, malted milk. Choice of the following: Fruit cup, chocolate pudding, prunewhip, custard, junket or gelatine dessert, or a piece of plain cake. Raw

fruit is especially good.

WEIGHT CHART WOMEN MEN

Weight in Pounds (with reg. clothes) Weight in Pounds (with reg. clothes) HEIGHT HEIGHT 20-24 25-29

113 116

115 118 117 120 120 122 123 125 126 129

129 132 133 136 137 140 141 144 145 148 149 152 153 155 157 159

30 and 20-24 25-29 over with

shoes on)

119 4• 11"

121 5' 0" 119 124

123 5' 1" 121 126

125 5' 2" 124 128

128 5• 3" 127 131

132 5' 4" 131 134

136 5' 5" 135 138

140 5' 6" 139 142 144 5' 7" 142 146 148 5' 8" 146 150 152 5' 9" 150 154 155 5' 10" 154 158 158 5' 11" 158 163 162 6' 0" 163 169

6' 1" 168 175

THIS COOK BOOK MAKES A PERFECT

GlFT FOR ALL OCCASIONS.

GET A SUPPLY NOW,

30 and over with

shoes on)

4' 11" 127 5' 0" 129 5' 1" 131 5' 2" 134 5' 3" 137 5' 4" 141 5' 5" 145 5' 6" 149 • 5' 7" 154 5' 8" 158 5' 9" 163 5• 10" 168 5' 11" 174 6' O" 180 6' 1"

CALORIC CHART NOTE: Unless amount of food is otherwise specified the

measurement is for a standard plate serving.

FOODS CALORIES

BEVERAGES Cocoa, 1 cup • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 160 Coffee • • • • • • • • • • • • • • • • • • • • • • • • • . • • • • • • • • • • • • • • 0 Buttermilk, 1 cup • • • • • • • • • • • • • • • . • • . • • • • • • • • • • • • 85 Milk, sweet, whole, 1 cup • • • • • • • • • • . • • • • • • • • • • • • 165 Tea • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • . • • • • O

BREAD Biscuits, baking powder, 2 .. .. • • • • • • • .. .. .. • .. .. • 100 Bran muffins, 2 • • • • • • • • • • • • . • • • • • • • • • • • • • • • • • • • • 100 Corn Bread • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 200 Cracked Wheat Bread, 1 slice • . • • • • • • • • • . • • . • • • • • • 55 Rye Bread, 1 slice • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 75 White Bread, 1 slice ••••••••••• , • • • • • • • • • • • • • • • • • 60

DESSERTS Angel food cake • • • • • • • • • • • . • • • • • • • • • • • • • • • • • • • • 150 Apple pie • • • • • • • • • • • • • • • • • • . • • • • • • • • • • • • • • • • • • • 200 Baked custard, 1 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 125 Bread pudding • • • • • • • • • • • • • • • • • • • • • ••••••••••• • 200 Chocolate Cake • • • • .. • • • • .. • • • • • • • • • • • • • • • • • • .. 400 Gingerbread • •. • •.. • • • • • • • • • • • • • • . • • • • • • • • • • • • • 200 Ice Cream, vanilla • • • • • ••••• , • • • • • . • • • • • • . • • • • • 200 Strawberry shortcake • • • • • • • • • • • • • • • • • . • • • • • • • • • • • 300

FISH Fried • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 210 Boiled or steamed • • • • • • • • • . • • • • • • • • • • • • • • • • • • 100 - 185 Oysters, half-fry (6) • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 80 Salmon, canned • • • • • • • • • • • • • • • • • • • . • • • • • • • • • • • • 110 Tuna, canned • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 125

MEAT Bacon, 3 strips, regular fry • • • • • • • • • • • • • • • • • • • • • • • 175 Beef, roast. lean • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 100 Beef, roast. fat ••••••••••••••••••••. , • • • • • • • • • • • 340 Frankfurter. 1 • • • • • • • • • • • • • • • • • . • • • • • • • • • • • • . • • • 150 Ham, smoked, medium fat • • • • • • • • • • • • • • • • • • • • • • • 400 Liver • • • • • • • • • • • • • • • • • • • • • • • • • • • . • • • • • • • • • • • • • • 120 Pork Chop, 1 . • • • • • • • • • • • • • . • • • • • • • • • • • • • • • • • • • • 200

Spareribs • • . • • • • • . • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 330

CALORIC CHART

FOODS MISCELLANEOUS CALORIES Butter, 1 pat Jelly, 1 tablespoon Jam, 1 tablespoon Macaroni and cheese Omelet, 1 egg Spaghetti and meat sauce Spanish rice Sugar, 1 teaspoon Whipped cream, I level tablespoon

VEGETABLES Asparagus •• ••• ••• •• •• ••••• •••••• • •••••• • •••• • •••

110 107 132 160 130 290 155

20 35

15 Beans, green • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 35 Beans, Limas • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 130 Beets • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 45 Carrots • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • . • • • • 45 Cauliflower • • • • • • • • • • • • • • • • • • • • • • • • • • • • • . • • • • • • • 30 Corn • • • • • • • • • • • • • • • • • • • • • • . • . • • • • • • • • • • • • • • • • • • 100 Peas, canned • • • • • • • • • • • • • • • . • . • • • • • • • • • • • • • • • • • • 65 Peas, green • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 100 Potato, sweet, 1 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 200 Potato, baked, 1 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 100 Potatoes, creamed • • • • • • • • • • • • • • • • . • • • • • • • • • • • • • • • 100 Potatoes, fried • • • . • • • • • • • • • • • • • • • • • • . • • • • • • • • • • • . 100 Spinach • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 20 Toma to, 1 • • • • • • • • • • • • • • • • • • . • • • • • • • • • • • • • • • • • • • • 25 Turnips • • • • • • • • • • • • . • • • • • • • • • • • • • • • • • • • • . • • . • • • • 35

THIS COOK BOOK MAKES A PERFECT

GIFT FOR ALL OCCASIONS.

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M E R C H A N T S

A D V E R T S E D

N T H S B O O K

NATCHEZ, MISS.

, i>l&ott OLDSMOBILE

/ OLDSMOIILI

HIGHWAY 61 N. 7( PHONE 442-2588 445-?701 NATCHEZ, MISS.

1-Embtrs Fl NE FOOD

BRIDGE BY-PASS PHONE 442-1427

NATCHEZ, MISS.

N A T C H E Z

R ~t

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NATCHEZ, MISS.

INDEX OF REClPES

Page

APPETIZERS - RELISHES - GARNISHES

Cheese Ball . . . . • • • 1 Cheese Cookies • • • • • . 1 Cheese Pennies • • . • . • 1 Cheese Straws . • • . • • . 1 Cheese Wafers • . . • • • . 1 Garlic Cheese Roll • . . • • • 2 Frosty Fruit Appe_tizer . • . . . 2 Norwegian Hors D'Oeuvre• . • . 2 Pecan with Anchovies • • . • . 2 Tasty Dip . . • • . . . • 2 Chow-Chow . . . . • . . . 3 Cranberry Relish . . . . • • 3 Hot Curried Fruit . . • • • . 3 Hayden Pickle Relish • • . . . 3 Hot Dog Relish . • • . . 3 Pickled Okra . • • . . 4 Sweet Pickles . . . . • . . 4 Apricot Glaze for Ham • . . • 4 SOUPS - SALADS - VEGETABLES

Beef Vegetable Soup ~ • • • • 5 French Onion Soup ~ ~ • • ~ 5 Oyster Stew ~ •. •. • 5 Seafood Gumbo (Old New

Orleans Recipe) • •. • • • 5 Blueberry Deligh\ Salad. • • • 6 Cherry Salad • • • • • • • 6 Cherry Salad • • • • • • 6 Chicken Salad • • • • • • 6 Cottage Cheese - Onion Salad • • 7 Cucumber Salad • • • • • • 7 Five Cup Fruit Salad • • • • • 7 Frozen Fruit Salad • • • • • 7 Frozen Salad • • • • • • 7' Frozen Pineapple saiad. • • • • 7'. Lime Cream Cheese Salad • • • 8 Lime Jello Cheese Salad • • • 8 Lime Vegetable S.alad • • • • 8 Mandarin Orange Dump Salad • • 8 Mandarin Salad • • • , • • 8 Marinated Green Bean Salad • • 8 Three Bean Salact' • • • 9 Triple Bean Salad Piqua,nt • • • 9 Congealed Raspbe,rry.- Beet Salad • 9 Shrimp Aspic Ring • • • • 9 Strawberry Salad • • • • • 10 Tomato Aspic • • • • • • • . 10 Tomorrow's Salad • • • • • 10 West Indies Crab Salad • • • • 10 Salad Dressing • • • • 10 Salad Dressing (For Tossed Sal.ad) • 11 Salad Dressing (For Tossed Salads) • 11 Green Goddess Salad Dressing • • 11 Asparagus Casserole • • • • • 11 Baked Beans • • • • • • 11

-A- Natchez , Miss • .

Page Page Flounder . • 25

New Orleans Red Beans . • • . . 12 Broiled Rainbow Trout . . • 25 Green Bean Casserole . . . . 12 Creamed Oysters Rockefeller Green Beans with Sour Cream 12 "Eola" . . . • 25 Green Beans - Supreme . . . • 12 Old Southern Baked Oysters . . • 26 Harvard Beets . . . • . . 12 Scalloped Corn and Oysters • 26 Broccoli Casserole • • . . . 12 Acadian Shrimp Creole . . . . 26 Skillet Cabbage . . • . . 13 Bayou Jambalaya • • . • 26 Southern Corn Fritters • . . • . 13 Scampi . . . . . • . • 27 Corn Pudding • • . • 13 Shrimp Biloxi . . • 27 Creamed Corn and Mushrooms • . 13 Shrimp and Broccoli Casserole . • 27 Baked Eggplant · • . . • . . 13 Roosevelt Hotel Shrimp Baked Eggplant with Oysters . . 14 Remoulade . . . . . • 27 Eggplant Souffle . • • • 14 · Shrimp Remoulade . . • 27 Baked Onions . . • . . 14 Shrimp Stuffed Peppers . . . 28 Bermuda Onion Rings . • • . 14 Shrimp Gumbo . . . . . . • 28 Green Peppers with Wild Rice . • 14 Party or Luncheon Special Potato Puffs . • • . . . . • 15 Cheese Tuna Bake . . • 28 Green Rice . • . . • 15 Cashew Tuna Casserole . • 29 Rice Pilaf • • . . • • . 15 Barbara's Chicken Supreme . . . 29 Baked Spinach Surprise • • • . 15 Chicken Breasts Sauterne • 29 Spinach Casserole . . • • . 15 Chicken Casserole . . . . • . 29 Squash Cakes • . . . . . 15 Chicken Casserole . . . . ' . • 30 Squash Casserole • . . . 16 Chicken and Green Noodles . • 30 Vegetable Casserole . • . . . 16 Dutch Chicken Casserole • • • . • 30

Chicken and Dressing Casserole • • 31 Pantry Shelf Chicken Casserole • 31 Chicken Spaghetti Casserole . • 31

MEAT - FISH - POULTRY· Huntington Chicken . . . . • 31 Iowa Chicken Casserole . . . • 31

Barbecue Ribs . . . • . 17 Lemon Barbecue Chicken • . . 32 Beef Burgers ,; . . . . . • 17 Easy Oven Chicken and Rice • . • 32 Beef Burgundy . • . • 17 . Chicken Tetrazzini • . . ~ . 32 Beef Casserole . • . . • • • 17 Duck Gumbo• . . . • 32 Beef Stroganoff • . • • • • . 18 Wild Duck Recipe . . . . . . 33 Stuffed Bell Peppers . • • . • 18 Hamburger Pie . . • . . . . 18 Hamburger Stroganoff • . . • 18 Lasagne • . . • . . . . . 19 BREAD - ROLLS - PASTRY Stuffed Macaroni . . . . • • 19 Meat Sauce . . . . . . . . 19 Apricot Bread . . . . . . 35 Meat Loaf. . . • • . . 19 Banana Nut Bread . . . . . • 35 Meat Balls and Gravy • . . 20 Corn Light Bread . . . . . 35 Meat Balls with Tomato Sauce 20 Mexican Corn Bread . • 35 Party Meat Balls . • . 20 Corn Bread for Dressing • 36 More - More (Hawaii) . • • 20 Hush Puppies . . • 36 Johnny Mozetta . . • • • • 21 Dilly Bread . . • . . . • 36 Chili Con Carne . . • • • . 21 Gingerbread • . . . . . • 36 Pepper Steak . . . . . . . 21 Angel Biscuits . . . . • . • 36 Ham Loaf • . . . . . . 21 Sausage Biscuits 37 Hot Tamale Pie. . • . . 22 ? Sour Cream Pancakes . 37 Tamale Pie . . . . • • . • 22 All Bran Rolls • 37 Corned Beef Casserol e . • . . 22 Butter Dips . . . . • · • 37 Pork Chops California • . . . . 22 Potato Rolls . . • 37 Veal Scallopini • . • • . 22 Tea Time Tassies . . • 38 Baked Crab Meat and Shrimp . . 23 Pie Crust . . . . . . . • 38 Crab Meat and Shrimp Casserole • 23 Butter Crunch Crust . . . . . 38 Company Crab Casserole • . . 23 Wesson Oil Crust . . . 38 Crab Meat Casserole . . • • . 23 Swedish Apple Pie . . • 39 Crab Meat au Gratin . . . . . 24 Apple Crusty Pie . . 39 Crawfish Etouffee· (or Shrimp Blueberry Cream Pie . . . . 39

Etouffe • . . . . . . . . 24 Cheese Pie . . . . • 39 Baked Seafood Casserole . . • . 24 Mother's Chocolate Pie . • 39 Baked Stuffed Fish • · 24

-c- Natchez, Miss. - B- Natchez, Miss. •

Page Page Ch ocolate Cream Pie • . . . 40 Coconut Pie • . 40

Butter Squares . . . . . • 54 Southern Coconut P.ie • . . • 40 Chipmunk Bars . . . 54 Date Nut Pie . . . . . • 40 Christmas Cookies • . . . . • 55 Lemon Cre am Pie . . . . . 41 Cranberry Drop Cookies • • . • 55 Lemon Chiffon Pie • . . . 41 Dutch Three Layer Cookies • 55 Fresh Peach Pie . . . . . 41 German Chocolate Cookies - 55 Peach Dumplings . . . . . 41 Graham Cracker Dream Bar . • 56 Pecan Pie . . . . . . . 41 Holiday C_ookies . . . . • 56 Pecan Pie . . • . . • • 42 Lemon Snowballs . . . • 56 Pecan Pie . . . . . . . 42 Northland Cookies • 56 Sour Cream Pecan Pie . . . 42 Oaoneal Cookies . . . . . • 57

Virginia Chess Pie • • • • 42 Oatmeal Chocolate Cookies . • 57 Easy Meringues . . . . • 42 Easy Orange Vanilla Wafer

Cookies . . . . . . • 57 Pecan Crisps . . . . 57 COOKIES AND CAKES Pecan Cookies . . . . • 58 . Pecan Crescents . • 58 Chocolate Angel Food Cake • . 43 Praline Cookies . . . • 58 Peach Angel Cake . • • . 43 Rock Cookies . . . • 58 White Angel Cake. . . . . 43 Sand Tarts . . . . . . . • 58 Frosting . . . . . • 43 Skillet Cookies . . . • 58 Applesauce Cake . . • . . 44 Toffee Bars • . . • · . • 59. Apple Spice Cake . . . 44 Buttermilk Icing . . . . . • 59 Brazil Nut Cake • . 44 Topping for Angel Food Cake 59 Cheese Cake . . . . 44 Fluffy W)lite F·rosting . . . . • 59 Cherry Muffins . . . . . . 45 Pineapple Filling . . . • 59 Chocolate Pan Cake . . . . 45 Peanut Blossoms . . . 60 Cinnamon Coffee Cake • . . 45

Coffee Cake . . . 46 Coffee Cake • . . . . . . 46 Date Nut Cake with DESSERTS

Whipped Cream Icing . . • 46 Fruit Cake . . . . . . 47 Apple Crisp . . . . • 61 Date Fruit Cake . . . . . 47 Apricot Fruit Ring . . . • 61 Devils Food Cake . . . . . 47 Charlotte Rousse . . . • 61 Devils Food Cake Squares Cheese Cake . . . . . . • 61 with Fudge Frosting 47 Cherry Crunch Dessert • 62 Fruit Cocktail Cake . . 48 Chocolate Glazed Eclairs . . • 62 Hershey Bar Cake . • . . . 48 Baked Custard -· . . . .. . • 63 Hot Milk Cake . . . 48 Egg Custard . . . . . • 63 Jam Cake . . . . . 48 Fruit Compote Dessert .. . . . 63 Old Fashioned Jelly Roll 49 Fudge Dessert . • !,3 Milky Way Cake . . • . 49 Holiday Delight - . . . . . • 64 Oatmeal Cake . . . . • • 50 Peach Cpbbler . . . . • 64 Pennsylvania Dutch Chocolate Pineapple Sherbet . . • 64

Cake . . . . . . . . 50 Banana Pudding . ,· . 64 Pound Cake . . . . . . • 50 Bread Pudding . . . . • 64 Chocolate Pound Cake 50 Caramel Bread Pudding • . . • 65 Prune Cake . . . . . . . 51 Kentucky Nut Pudding • 65 Queen Elizabeth Cake • . . 51 Lemon Fluff Pudding . . . . . 65 Raisin Cake . . . . . 51 Grated Sweet Potato Pudding . • 65 Ranger Cookies . . 51 Salad Dessert . . . . 66 Sweet Potato Cake • . . • 52 Sweet Potato Pie . • 66 Vanilla Wafer Cake . • 52 Texas Skillet Cobbler . . . • 66 Yum Yum Cake . • . 52 Benefit Tea Squares, . . . . 53 Biscuit Tortoni . . . • . . 53 Brown Sugar Drops , . . . . 53 Brownies . . . . 53 Blonde Brownies • . . 54 Cherry Brownies with Sauce . • 54 Butterfingers 54

·D- Natchez, Miss.

-F-

PRESERVF..5 ~ JELLY - CANDY

Chocolate Candy , · • Chocolate Fudge Chocolate Fudge • • • Coconut Haystacks • Crunchies

. Page

67 • 67

67 • 67 • 67

Date Loaf.Candy Divinity Divinity . • • Pink Divinity Orange Pecans Peanut Brittle Peanut Brittle· ·Pralines

• • • • 68 • 68

• • , • • 68 • 68

• • • • • 68 • 69

• , • • • • • 69

Old Fashion Taffy Bell Pepper Jelly • • Strawberry Preserves ·

• • 69 • 69

69 • 69

MEAT SUBSTITUTES - BEVERAGF..5 - ;. - - - MISCELLANEOUS

Rice Casserole • . • • • · • 71 Oriental Rice Casseroe • 71 Baked Garlic Grits • 71 Egg Nog • • • • , • • 71 Spiced Tea • • • • • • 71 7 - Up Satin Punch , .· • • • 72 Rose Fruit Punch• • • • 72 Christmas or Valentine Party Dish • 72 Barbecue Sauce • , • • • 72 Combo Sauce • • • • • • 72 Easy Hollandaise Sauce , 72 Homemade Mustard • 73

· Raisin Sauce • . • • • 73 ·• Rotisserie Sauce • • • 73

Shrimp Sauce • • • • • • • • 73 Vinaigrette Sauce for Asparagus • • 73 Wine Sauce • • • • • • • • 74

Natchez, Miss.

/

Mississippi Valley Gas Company

, Gooo c""'" I SERV I NG YOUR COMM U NITY

INCORPORATED 1884

NATCHEZ

-BUILDING & LOAN ASSOCIATION

A MUTUAL COMPANY

NATCHEZ, MISSISSIPPI

COMPLIMENTS OF

D. A. BIG1AN£

OIL PRODUCER

IN NATCHEZ

it's

·B & k O WN ED BY THE COMMUN ITY

C: RV I NG T H E COM M UN I TY

BRll • _ ~, & KOONTZ

·NATIONAL BANK I

IN

NATCHEZ

MEMBER FED ERAL RESERVE S YSTEM

_ _, AND FEDE RAL DEPOSIT I NS URANCE CORP .