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Biloxi Cookbook Recipes

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This document is a cookbook from the W.S.C.S. Circle No. 1 of the First Methodist Church in Biloxi, Mississippi. It includes the names of officers and members of the organization. The cookbook contains over 50 recipes across categories like appetizers, soups, salads, vegetables, meat dishes, and desserts. It was created through collaboration between organization members and the local community.

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. -. ~ t Q BILOXl'S • • - OW,N COOK BOOK W.S.C.S. CIRCLE NO. l - FIRST METHODIST CHURCH BILOXI, MISS . . '..1' ~ "' . ~ ~ ~ ) -~~ --- - -- 0 ACKNOWLEDGMENT We wish to acknowledge the fine spirit of co-operation by the organization mem-
bers and the community at large including the merchants and business firms, without which this cook book could not have been possible. To the women of the community who contributed their recipes we say many thanks. The Organization OFFICERS Chairman Mrs . Roy Mc Gee Mrs. W. B. Carr Mrs. A.H. Brown Mrs . Fred Hartman Mrs. D. H. Squires Vice Chairman Secretary Trea urer Spiritual Life Leader Mrs. J. W, Compton Mrs. C. F. Groff Mrs. I. R. Mc Elroy Mrs. L .B. McLeod Mrs. R. G . Robinson MEMBERS Mrs . B. Z. Welch
M;i~ Laura White Mrs. W. E. White Mrs. Roy Williams -A- Biloxi 1 Miss . , .. 'UVre5, ~ • .. ~ ~ 'S a • ~ ~ • • 1·. ,... ""' I ~-- ------ ..,.. ~---__ ,, . - ./""""~~~ ___-J-- J-~J ---~~~ - -B- Biloxi 1 Miss. HORS D'OEUVRES 2 PICKLES 2 RELISHES
TID-BITS ON TOOTHPICKS Miss Mary Carr I. l slice lunch meat, 1 slice Cheddar cheese , l Vienna sausage. Place cheese on meat and roll ove·r sausage. Slice in 1/2-inch pieces. Dip in any sauce desired ; stick on toothpick. II O Soak whole srimp in sauce of mustard and ground celery. Stick on toothpick. Ill O Cut boiled ham in small c ubes . Dip in mustard and vinegar , shake . Stick on toothpicks . IV. Chopped olives and bits of anchovies , melted in cream cheese. Sprinkle with paprika. Chill. Stick on toothpicks. V. Grind cooked chicken, season with celery , olives and Philadelphia cream cbeese o Use rolled cracker crumbs to form small balls. Let harden. Stick on toothpicks. BREAD AND BUTTER PICKLES Irene Hoidisty Blandinsville , Ill . 12 me ium c uc umbers 6 m dium onions 2 Tbsp. flour 2 tsp. celery eed 2 c. sugar 2 Tbsp . turmeric 2 tsp. dry mustard 2 Co vinegar Peel and slice cucumbers and onions; let stand in salt water overnight. Mix other ingredients , boil 1 minute, th n add drained cucumbers and onions. Boil 5 minutes . Seal in jars. emu SAUCE
9 large ripe tomatoes 2 large onion l green pepper I tsp. cinnamon l/2 c. sugar 1 c. vinegar 1 tsp. salt l tsp. allspice Mrs. B. Z. Welch Chop pepper , tomatoes and onions , add sugar , vinegar , spices and salt. Cook until thick. PATRONIZE YOUR LOCAL MER C -- H ANT -1- Biloxi , Miss . -- Write Extra Recipes Here: .....,,,,, Ot/ PS~ 'S 17 ~ . ~
:i / ~ I I ) l (----==-~ •;~ • I , / f!! I ' ..J '-" / / / . , ~ -2- Biloxi 1 Mi ss ,r?'J SQUPS 2 SALADS 2 VEGETABLES OYSTER SOUP Mrs . Walter White 2 c. celery, diced 1 1/2 bunches green onions , chopped 1 or 11/2 pt. warm water 1 qt. milk 9 scalded
1/2 stick butter 2 Tbsp. flour ? rounding 1 pt. oysters Salt Pepper Saute celery and onions in butter? add flour and brown. Add water and salt and pepper to taste. Add oysters and simmer until oyster s curl around edges. Next add scalded milk; simmer. Serve piping hot with crisp crackers. APPLESAUCE SALAD 2 c . applesauce 1 unsweetened is b st 1/3 c. red cinnamon candy 1 pkg. lemon Jell- 0 Mrs. A. L. Frentz 2 pkg. Philadelphia cream cheese 2 Tbsp. mayonnaise 1/2 c. stuffed olives 1 sliced 1/2 c . nuts , chopped H at applesauce and candy until candy is dissolved 1 add J ell-0 to hot mixture, Pour half of mixture into a square or oblong pan 1 s t in refrigerator to congeaU . Cream the cheese and mayo~aise . Add olives and nuts. Spread over congeal d layer 1 then pour in remaining mixture, return to r frigerator to t. Slice and serve on lettuce leaf. Top with mayonnais .
AVOCADO SALAD 1 avocado I box lime gelatin I 2kg. cream cheese 1/2 c. mayonnaise Mrs. A. L. Fraitz 1/2 c. celery 1/2 green pepper 1/ 4 tsp. onion juice Salt Dissolve gelatin in 2 c. water. Mash avoc ado and cream cheese , add mayonnaise 1 chopped eelery , chopped pepper , onion juice and salt. Add to gelatin when nearly set. Pour into shallow pan 1 let congeal 1 then cut into squares for serving. PATRONIZE YOUR LOCAL MERCHANT -3- Biloxi 9 Miss. CHEESE SALAD 1 pkg. lemon Jell-O 1 No. 2 can crushed pineapple , drained Mrs. Byron Cunningham Clarksburg , W. Va.
1/2 pt. cream 2 c . American cheese , shredded Make Jell-O and when it starts to congeal ~ whip it. Whip cream. Combine Jell-O and cream:1 whip again. Add pine- apple and cheese. Chill. CHRISTMAS SALAD J 1 pkg. lime Jell-O I small can evaporated milk 1 small can crushed pineapple 2 Tbsp. lemon juice Mrs. J . J . Pendergrass 1/2 c. salad dressing Wharton :1 Texas I c . maraschino cherries :1 drained and chopped A few mint leaves Dissolve J ell-O in 1 c . boiling water :1 add pineapple and cherries, saving some of the latter for decoration. Add lemon juice . and salad dressing. Add milk and place in cold part of refrigerator at once. When molded :1 decorate with cherries and ·mint leaves. Parsley can be used if mint is
not available :1 but use sparingly. CRANBERRY SALAD 1 env. Knox gelatin 1 1/2 c. water 1 c. sugar Mrs . Russel Hall Clarksburg , W. Va. 1 pt. cranberries 1/4 c . celery , diced . 1/2 c . nuts , chopped 1/2 c. crushed pineapple , drained Cook cranberries in 1 c . water until thick. Add sugar ; dissolve gelatin in 1/2 c. water. Stir hot cranberries into gelatin. Cool , add remaining ingredients and chill. FROZEN FRUIT SALAD 1/4 c. sugar 1/2 tsp. salt I 1/2 Tbsp. flour I egg 3/4 c. pi_neapple juice 2 Tbsp. white vinegar 2 -3 Tbsp. mayonnaise 1 pkg. cream cheese Jane Martiniere Greenville , Ala. 1 c. cream , whipped
3 bananas :1 mashed 1 c . pineapple , diced 1 c . pears :1 cut up I doz. maraschino cherries , cut up 1/2 doz. marshmallows :1 cut up -4- Biloxi , Miss. FROZEN FRUIT SALAD (Continued) Mix sugar , salt { flour :1 egg , pineapple juice and,· vinegar. Cook slowly until thickened :1 remove from heat and cool. Combine cream , bananas , pineapple, pears , cherries, mar- shmallows , cream cheese which has been creamed with mayonnaise . Mix sauce, cheese and fruit well and freeze . PARTY SALAD I pkg. lime J ell-O 1-3 oz . pkg. Philadelphia cream cheese 1/2· pt. whipping cream Mrs. Presley Werlein 2 Tbsp. mayonnaise I large can fruit cocktail :1 drained Measure juice from fruit , add enough water to make 2 c . liquid for J ell-O. J:,et J ell-O chill until syrupy. Whip
cream. Mix mayonna~e with cream cheese until smooth. Add drained fut~ fold in whipp~d cream. Add chilled Jell - t- O. Pour into 12:,r:8-inch pan., Chill until firm. Cut into 12 squares. Se r ve on lettuce with mayonnaise~and cherry. RAW CRANBERRY SALA:O, Mrs. Arthur Taylor Como , Miss. 1 pt. cranberries , ground 1 unpeeled apple , ground 2 oranges , 1 peeled , 1 unpeeled 3 c. sugar I pkg. cherry J ell-O I pkg. lemon Jell-O Dissolve Jell-O in 2 c. boiling water. Let thicken slight- ly. Add other ingredients and mold. This amount will fill IO or 11 - inch molds. SOUP SALAD $ Philadelphia cream cheese 2 small cans Campbell's tomato soup 2 Tbsp . Knox gelatin Mrs . Billy Snider Natchez , Miss. 1/2 c. cold water
l c . mayonnaise 11/2 c . celery , pepper :1 onions :1 or any other vegetables , chopped - Dissolve gelatin in water ~ bring soup to boil. Whip in cream cheese and when cold mix with vegetables and top with mayonnaise to serve. Set in refrigerator a few hours to congeal before serving. P A T R O N I Z E Y O U R L O C A L M .E R C H A N T -5- Biloxi , Mi ss. '· ,"--- BAKE~:e~NT I medium eggplant I Tbsp . bacon fat 2 Tbsp . flour , level Mrs. Bess White I large onion I egg 1/2 c . grated cheese Peel eggplant and boil until tender in salt water. Saute onion in bacon fat. Add to it the mashed up eggplant , flou r ,
well beaten eggs , salt and pepper to taste. Place in cass- erole and bake slowly until almost brown. Sprinkle with cheese and brown . BEETS Mrs. John Martinere , J r . 1/2 c. sugar I Tbsp. cornstarch 1/2 c . vinegar I tsp. salt I small can beets , drained Cook sugar, vinegar , cornstarch and salt until blended. Add beets and cook until beets are h ated , about 3 m inutes. STUFFED IRISH POTATOES Mrs. J. R. Mc Ler oy 8 medium potatoes I sweet pepper 5 strips bacon , crisp I large onion 3 sp r igs parsley Salt and pepper to taste Cut potatoes lengthwise , sc r ape out centers. Cook potatoes , cut up onions and peppers , parsley , salt and peppe1 in bacon drippings. Add crushed bacon and put in potato shells. Bake with enough water to steam done ~ l hour in a slow oven. Write An ·Extra Recipe Here ~ -6- Biloxi , Miss. 1:S/J 'rl r
--- -- MJiAT 2 FIS~ a POULTRY BARBECUED RIBS Mrs. Walter Cline Ozark, Ala. Spareribs 1 large onion I c. tomato catsup I bell pepper 1 Tbsp. vinegar Celery 1 Tbsp. sugar Hot sauce and pepper 9 dash I Tbsp. Worcestershire sauce Have spareribs cut in small pieces. Sear on both sides in small amount of grease and remove from pan. Mix cat- sup , vinegar 9 sugar , worcestershire sauce, hot sauce , pepper , steak sauce with 1/2 c. water , salt and pepper. Brown onion 9 green pepper , celery , add sauce and bring to boil. Place spar ribs in casserole and pour over them the sauce . Cover and bake in slow oven for 3 or 4 hours. BEEF ROLLS Mrs. J. E. McGee Houston 9 Texas 2 slices round steak 9 2 cans bouillon cut thin or consomme 2 slices bacon , chopped Salt and pepper to taste 1/2 onion , chopped Mix onion and bacon. Cut steak in small pieces , put a spoonful of onion and bacon on each piece. -Roll up and fasten with toothpicks. Brown rolla ' in hot fat 9 add the bouillon or consomme; let simmer an hour or until tender.
Add 2 Tbsp. catsup and 1 Tbsp. vinegar 9 if desired. CABBAGE ROLL 1 head cabbage I lb. ground beef 1/2 c . celery , chopped 1 onion 9 chopped I small can tomatoes Mrs . Nellie Holliman I c. raw rice 1 green pepper , chopped 4 cloves garlic, chopped I block butter Salt 9 pepper and paprika to taste Cut heart from cabbage and steam whole cabbage until wilted. Drain off water and separate leaves. Mix all other ingredients together , saving half the butter to pour over the top. Put l heaping Tbsp. of mixture on each leaf and roll up. Place in pan , pour on 2 c . water and remaining butter. Cover with tight lid and cook over slow fire for 1 hour. PATRONIZE YOUR LOCAL M ,ERCHANT -7- Biloxi , Miss. CHEESE PUDDING 1 c . grated cheese I c . grated bread crumbs 1 Tbsp. butter
Pinch soda Mrs. John Mcuee 2 c . sweet milk 1 egg Salt and pepper Mix ingredients and bake 15 minutes in 350 deg. oven. CHOP SUEY - USING LEFTOVERS Mrs. F. B. Hartmann 4 Tbsp. bacon fat 1 c : cooked pork , diced 1 c . cooked beef , diced 2 c. water 1 c . cooked rice I tsp. salt 1 c . celery, diced 1/ 4 c. green pepper, chopped 3 Tbsp. onion , chopped 1 c . cooked red beans Heat pork and beef in fat until brown. Add salt , green peppe.r, onion and cook slowly in covered pan 20 minutes. Add other ingredients and cook gently , stirring frequently as mixture thickens . EGuS AND MUSHROOMS Hard boiled esgs Bread crumbs Grated cheese · Mushroom soup
Mrs. B. Z. Welch Parsley , chopped Pimento Green peppers Cut hard boiled eggs into buttered pan, use as many eggs , as desired. Cover with bread crumbs. Thicken mush- room soup and season with green pepper , parsley , pimento , pour over bread crumbs and cover with another layer of bread crumbs. Sprinkle generously with grated cheese. Brown in moderate oven. HAMBURGER PIE 1 medium onion 1 lb. ground beef 1 No. 2 can green beans 1-10 oz. can condensed tomato soup Jo. Claire Brown Clarksburg , W. Va. 5 medium sized potatoes 1/2 c. warm milk 1 egg 1/2 tsp. salt 1/2 tsp. pepper Brown chopped oni on in fat, add meat and seasonings , brown. Add beans and soup. Pour into greased casserole. Cream cooked potatoes with seasonings and egg , put on top
of casserole. Bake in 350 deg. oven for 30 minutes. -8- Biloxi , Miss. WIENJKBEANIE I can red kidney beans I can Vienna sausages I c . tomato soup or juice Mrs. R. K. Wright Portland, Oregon I c . American cheese , grated I small onion , chopped 1/ 4 c. bread crumbs 1 Tbsp. butter £- Salt and pepper to taste Cook onion in butter to golden brown. Cut sausages in thirds and add to beans. Add soup or juice , stir in onion. Heat thoroughly and when ready to serve , add cheese and crumbs. CREAMED OYSTEilS 2 Tbsp. flour 2 Tbsp . ibutt r l pt. cream I qt. oysters Mrs. S. C. Broom
Make a thin sauce of butter , flour , cream salt and peppe r . Add oysters and simmer until oyste;s curl at edges. Remove from fire and serve on toast. FRENCH FRIED SHitIMP I lb. shrimp I c . br ad crumbs Mrs. J. W. Compton I egg Salt and pepper Hull shrimp , split down back . Sprinkle with salt and pepp~ r; let stand and drain. " Beat egg , dip shrimp in egg, then m bread crumbs. F ry m hot fat until golden brown. GUMBO A LA CREOLE Mrs. Myron Cole 2 lb. raw shrimp , cleaned 1 large pepper, cut fine 1 can tomato paste · l qt. okra 1 can tomatoes , large 2 Tbsp. file 2 large onions, chopped Salt , pepper, bay leaf 2 stalks celery, cut fine 1 qt. water 1 Tbsp . flour Brown onions in shortening or butter. Add flour and brown ligh!lY , put in tomatoes , peppe r, eel ry, okra; cook 1/2 hour with water. Add shrimp and cook until tender. J ust before serving 1 add file. Serve on boiled rice. PATRONIZE YOUR LOCAL MERCHANT -9- Biloxi , Miss.
LITTLE PIGS IN BLANKETS Mrs. Tull Carter Oysters Bacon Salt and pepper Toothpicks Drain oysters dry as possible , salt and pepper. Roll each oyster in slice of bacon and pin with toothpick. Fry in deep fat until brown and crisp . MINCED OYSTERS 50 oysters 1 large onion 1/2 c. parsley 1/2 c . celery Mrs. W. T. Bolton 1 stick butter 1 egg Cracker crumbs Cut oyster into small pieces. Mince onion , parsley , celery. Then , mix all ingredients 9 put in iron pot; cook slowly, adding enough cracker crumbs to absorb liquid. Make mixture firm , but not dry. Fill 8 or more large oyster shells , sprinkle with crumbs and brown. Serve hot. OYSTER DELIGHT
1 pt. oysters 1 can cream mushroom soup Mrs. Allan Walker Jackson , Miss. Salt and pepper to taste 6 buns Cook oysters in soup until edges curl. Serve over buns which have been split and toasted. OYSTER PIE 1 qt. oysters 3 c. milk Mrs. J. R. Mc Elroy 1/ 4 c . parsley , chopped 2 Tbsp. butter Salt and pepper to taste Line pan with pie crust. Pour in all ingredients. Strip top with crust. Bake in moderate oven 45 minutes . RED SNAPPERS 5 lb. red snapper 1 lemon, sliced 2 onions , cut fine
Mrs. Myron Asa Cole 2 stalks celery, cut fine Bay leaf, parsley, red pepper and salt to taste Use large baking pan with r ack , put on top of stove over 2 burners. Make highly seasoned stock , using lemon , celery 9 onions , seasonings and enough water to cover fish. Place -10- Biloxi, Miss. BEASLEY-THOMAS REALTY & INSURANCE CO. INS URA NC E 110 W. Howard Phone 4675 Biloxi, Miss. ERNEST HIGGASON DISTRIBUTOR 1311 West Howard Ave. PHONE b545 BILOXI, MISSISSIPPI - - - Regardless of CLAIMS- it's FACTS that COUNT - -! sf ill remain the original and proven
life time metal Awnings - - - KOOL VENT METAL AWNING CO. OF MISS. 600 CAILLAVET BILOXI, MISS. Phone 7841 Biloxi, Miss. Home Freezers BELL WEST END PHARMACY PRESCRIPTIONS FURNITURE CO. 201-203-205 E WASHINGTON ST Phone 6927 Free Delivery Service Sundrie~-Soda Fountain Photo Finishing BILOXI. MISSISSIPPI 2645 A Compiete Drug Store PHONE Open 8:A.M.-10:P.M. Free Deliver)· 301 Porter Ave.-Biloxi WEST END DRY CLEANERS PHONE 5552 BILOXI. MISS. 1349 W. HOWARD AVE. Biloxi Transfer 6- Storage Company
LOCAL AND LONG DISTANCE MOVING CRATING. PACKING AND FORWARDING OFFICE: 440 REYNOIR STERET • , BILOXI. MISSISSIPPI PLUMBING, HEATING AND ELECTRICAL CONTRACTOR P. O. Box 609 Telephone 3871 Strangi Saw Mill & Lumber Yard Dial 4522 SAM STRANG/, Prop. Delaunev and Railroad ROUGH AND DRESSED LUMBER HIGH GRADE LOUISIANA CYPRESS SPECIAL LINE OF SKIFF SIZES HllDXI lAUNORY ~ ORY ClfANING CD. 244 Porter A venue Phone 5267 _______ _ Biloxi, Mississip~p_i ------------·- ---.. -- _ _ _ Biloxi, Miss. RED SNAPPER (Continued) fish on rack in boiling stock, cover tightly and cook 20-30 minutes or until tender. Remove fish to hot platter and s,erve with butter sauce or mayonnaise. SHRIMP CREOLE
I lb. shrimp I 1/2 Tbsp. butter or salad oil 1/2 c . onions , chopped I/2 c . celery 1 chopped 1/2 c . green pepper, chopped Mrs. A.H. Brown 2 bay leaves I clove garlic, minced fine 6 medium ripe tomatoes or I No. 2 can 2 tsp. salt 2 Tbsp. flour Dash cayenne pepper 3 c . hot cooked rice Clean shrimp. Simmer in covered saucepan over low heat. Heat butter 1 add onions, garlic , green pepper and celery. Cook over low heat, uncovered mtil soft. Add to- matoes $ salt, pepper, cayenne and bay leaves. Continue cooking over moderate heat, stirring frequently for IO min- utes . Add shrimp. Make thin paste with water and flour, stir in slowly. Cover and cook 8-10 minutes longer 1 stirr- ing occasionally. Remove bay leaves and serverat once on hot rice. SHRIMP CREOLE 2 lb. shrimp , boiled and cleaned
4 Tbsp. shortening 4 Tbsp. flour I small can tomatoes 2 cloves garlic Mrs. B. Z. Welch 3 large onions 5 stalks celery 1/2 green pepper 4 tsp. parsley I pt. water Make brown rice of flour and shortening , add chopped onions 1 celery , pepper, parsley, garlic and cook until soft or slightly brown. Add tomatoes and I pt. water. Cook slowly 30-40 minutes. Add shrimp and cook IO minutes longer . Serve on hot steamed rice. STUFFED CRABS I lb. crabmeat I c. milk 1/2 c. green onions 1 chopped Mrs . B. Taltarrell 6 slices brea'flµoast~C4- 3 white and 3 brown 1/2 tsp. sugar I tsp. pepper
-ll- Biloxi 1 Miss. STUFFED CRABS (Continued) I/2 c. parsley , chopped I/ 4 c. celery 1 chopped 1/2 tsp. salt I Tbsp. Worcestershire sa ce I/ 4 tsp. thyme Put milk in bowl. Add crumbled toast, onion 1 parsley 9 celery, salt, sugar, pepper rand thyme. Cut into tiny pieces 1 3 slices of bacon. Fry bacon and combine with bread mix- ture. Add crabmeat; mix well. Put 2 Tbsp. oil or fat in pan with bacon grease. When hot add crab mixture and fry until brown 1 stirring frequently. Fill 8 crab shells with mixture, sprinkle with bread crumbs 1 dot with butter. Brown under broiler. CIDCKEN DUMPLINGS l I/3 c. flour , sifted 2 tsp. bakini powder 1/2 c. milk Mrs. J'. Mills Meridan 1 Miss. l tsp. salt I egg 1/2 chicken , boned after being boiled in 3 c . water
Sift flour with baking powder and salt. Beat gg 1 add milk. Drop by small spoonfuls in boiling stock from chick- en. Cook uncovered for 5 minutes. Add chopped chicken and steam for 5 minut s. Remove chicken and dumplings to hot platter . Stir 2 Tbsp. flour into remaining liquid to make sauce 1 adding a little milk or water if needed. CIDCKEN MOUSSE 2 env. gelatin , dissolved in I/ 4 c. cold water 2 c . cooked chicken 1 chopped 6 sliced olives Salad dressing to mix Miss Bessie Smith Meridian 1 .mich. l c. celery , diced 1 1/2 tsp. salt I/ 4 c. sweet pepper , chopped Few drops onion juice Few drops Worcestershire sauce Mix all ingredients and place in 1 large or in individual molds and decorate with slivered almonds, sliced pickle and bits of parsley. Serves 6 .
CHICKEN PIE 2 c . plain flour I tsp. baking powder I/2 tsp. salt Mrs. W. B. Carr l c . shortening , scant 3/4 c. sweet milk -12- Biloxi , Miss. CHICKEN PIE (Continued) Filling~ l hen , boiled , boned and chopped in small pieces 3 c . sauce , made from water in which chicken was boiled 2 Tbsp . flour Sweet milk 1 to make 3 c . Sift dry ingredients together, crumble in shortening until mixture looks like meal. Add milk to make medium soft dough 1 roll dough as thin as possible. Line bottom of 8xl2-inch pan. Spread chicken over pan evenly. Pour on sauce until meat is well covered. Ron remaining dough I/ 4-inch thick , cut out With biscuit cutter. Should make 18. Place biscuits over top of chicken , dot with butter. Brown in 375 deg. oven.
SOUTHERN CIDCK:Ei~ PIE Mrs. T. H. Cook 4 lb. hen Pastry Salt and pepper Cut exces fat from hen , fry out and let harden , then add to other shortening to make pastry. Cut up hen , add salt and enough water to cover; boil until tender. Cool , remove meat from bones . Bake I pan of pastry strips to us betwe n layers of chicken. Use pan 10x15-inch. Spread half of chicken in pan , sprinkle with pepper, if de- sired, cover with baked pa try strips, then add remaining chicken. Pour over this enough broth to cover. Top with strips of uncooked pa try. Cook in oven until brown, about 30 minutes. T hicken remaining broth for gravy. Wrif. e An Extra Re ipe Here ~ · -13 - Biloxi , Miss . Write -Extra Recipes Here ~ -14- Biloxi , Miss. ea , . - , /l ~ oof1'es (h (.
BREAD , ROLLS 2 COOKIES BANANA NUT BREAD 2 c . flour , .sifted 2 tsp. baking powder 1/2 tsp. soda 3/4 tsp. salt 1/2 c. sugar Mrs. Henry Roberts I c . dates , chopped I c . nuts , chopped I egg, beaten 1/ 4 c . salad oil I 1/2 c. bananas, mashed I Tbsp . lemon juice Sift dry ingredients together, add nuts. Combine re- maining ingredients and add to dry ingredients . Stir only until mixed. Bake in 9x5-inch pan for I hour at 350 deg. DA TE AND NUT BREAD I I/2 c. dates , chopped I c . granulated sugar I egg, well beaten I tsp . soda, sift in flour I c . nuts , chopped Mrs. Roy Ash Clarksburg , West Va.
2 Tbsp. butter I 1/2 c. hot water 2 1/2 c . bread flour I tsp. cream of tartar, sift in flour Pour water over dates , sugar and butter; bring to boil , remove from heat and cool. Add other ingredients and mix well. Batter should be thin. Bake in 2 greased bread pans in slow oven 1 1/ 4 hours. MARASCHINO CHERRY BREAD Mrs. 1 • F . Mc Gee 3/4 c. sugar 2 eggs I 1/2 c. flour I 1/2 tsp. baking powder 1/3 tsp . salt 1-8 oz. bottle cherries, cut in J)ieces 1/2 c . nuts , chopped Beat eggs , add sugar. Sift dry ingredients together, combine ·with eggs and sugar and 1/2 of the cherry juice. Then , add chopped cherries and nuts. Bake in loaf pan for I hour in moderate 3 50 deg. oven. BUTTERMILK BISCUITS 2 c. flour 1/2 tsp. soda I tsp. baking powder
Mrs . B. A . Desporte 1/2 c. shortening Buttermilk 1/2 tsp. salt Sift flour ~ soda :1 baking powder and salt together. Cut in shortening-. Add enough buttermilk to make dough soft enough -15- Biloxi , Miss. BUTTERMILK BISCUITS (Continued) to handle. Roll out on floured.board and cut with biscuit cutter. Bake in hot oven 10-1~ minutes. Makes 12 or more biscuits. PANCAKES 1 c. flour 1 c. milk 1 egg 1 Tbsp. butter or shortening Miss Laura White 3 tsp . baking powder 1 tsp. salt 1 tsp. sugar 1 slice bread or 2 biscuits ,
crumbled I . Wqip egg; pour -in milk 9 add bread or bis.cuits and butter . 2 . Sifl together flour , baking powder , sugar and salt. 3 . Mix 1 and 2 together. - Fr~-on hot greased griddle. PEANUT BUTTER MUFFINS Mrs. Roy Mc Gee 2 c. flour 2/3 c. peanut butter 2 eggs 2 tsp. baking powder 1/3 c. sugar 4 Tbsp. shortening 1 c. milk 1/2 tsp ·. salt Cream shortening 9 peanut butter and sugar. Add beaten eggs. Sift flour 9 salt and baking powder. Add alternately with milk to creamed mixture. Pour batter into greased muffin pans. Bake in hot oven 9 425 deg. F. , 25-30 minutes. Makes 12 muffins . YUGOSLAVIAN DROP DONUT M r s. Pete Cerinich 2 lb. plain all purpose flour l tsp. salt 5 tsp. baking powder , double acting 1/2 lb. raisins Juice I lemon Juice 1 orange
1 tsp. grated orange and lemon rind 1/2 c. pecans , chopped 1 tsp. cinnamon 1 c. sugar 1/2 c ~ whisk~y Boiling water Enough boiling water to make soft dough to drop by spoonfuls into hot oil. Put all ingredients in bowl together. Sift flour , then mix with hot water; let stand about 2 hours before frying. Fry in deep salad or cooking oil. Fry until golden brown. Drop in oil by spoonfuls. -16- Biloxi , Miss . BROWNIES 3 eggs 2 c. ·sugar 2/3 c. shortening , part butter 1 c. flour Mrs. Wesley Courson 1/2 tsp . salt 5 sq. chocolate, unsweetened 1 tsp . vanilla 1 1/2 c. nuts , chopped 1 tsp. baking powder Beat eggs until frothy , beat in the sugar. Melt choco-
late and shortening over hot water. When cool 9 add to eggs and sugar mixture , then add sifted flour , salt and baking powder , vanilla and nuts. ·Pour into greas~d pan 10xl5-,inch. · Bake in moderate oven, 325 deg. , 20-30 mmutes. Cut m squares. CHOCOLATE SQUARES 2 c. sugar 6 Tbsp . lard , level 2/3 c. sweet milk 2 c. flour 1 c . nuts and dates Mrs. Roy Williams 2 eggs 3 sq. chocolate , unsweetened 2 tsp . vanilla 2 tsp. baking powder Melt lar d in mixing bowl, add sugar and unbeaten eggs; mix well. Melt unsweetened chocolate and add. Nextradd milk ~ vanilla 9 flour and baking powder; mix well. Last add nuts and dates. Spread thin on tins and bake from 20-30 minutes in slow oven. Frost with boiled frosting , cut in squares. DA TE:.13ARS 1 c . brown sugar 2 eggs 2 c. flour 1/2 lb. dates 1/2 c. nuts , chopped
Mary Squires 1/2 c . shortening I/2 c. sour cream 1 tsp. soda 1 tsp. vanilla Grated rind I lemon Cream shorten:ine; , add sugar; blend well. Add eggs. Combine cream and soda , add alternately with flour to first mixture , then add lemon r ind , dates , nuts and vanilla. Mix well. Press into 10xl5-inch pan that has been greased. Bake in moderate oven , 350 deg. for 30-35 minutes. Cut in- to bars while warm. P A T RO NI Z E YO UR LO C A L M .E R C H ANT - 17- Biloxi , Miss. ICEBOX COOKIES 3 eggs I c . brown sugar 1 c . white sugar 3/4 c. butter 5 c. flour l tsp. salt 1 tsp. cinnamon I tsp. soda · Mamie Mc Leod I c . pecans , chopped
Mix sugar and butter 9 add eggs and then flour 9 next salt 1 cinnamon and soda. Add pecans last. This makes a stiff dough. Roll about I 1/2-inch in diameter and wrap with wax- ed paper. Put in refrigerator until hard and stiff. Slice as needed and bake 20-30 minutes · at 350 deg. OATMEAL COOKIES I c . brown sugar 1 c. Crisco 3 c. oatmeal 2 eggs Mrs. Gus Wachenfeld 1 c . granulated sugar 2 1/2 c. pecans I I/2 c. flour I tsp. soda I tsp. salt Mix well. Drop by tsp. on baking sheet and bake in moderate oven , about 12 minutes . PEANUT BUTTER ICEBOX COOKIES Mrs. W. C. Mc Elroy 3 1/2 Q,(lour I c . peanut I t~p. soda butter 3/4 tsp. salt 3/4 c. shortening 2 eggs 2 I/2 c. brown sugar I/2 c. milk Mix shortening 1 peanut butter , sugar . Beat in eggs .
Sift flour , salt and soda , add alternately with milk. Slice thin 9 bake in moderate oven 1 375 deg. Makes 10 dozen. PECAN FINGER COOKIES 2/3 c. oleo I/ 4 c . brown suiar 2 c. flour Mrs. Amber Smith Kearneys Point, N. J. I Tbsp. water , ice I c . pecans , chopped I tsp . vanilla Cream oleo and sugar 9 then add rest of ingredients. Mold in small finger shapes. Bake 20 minutes in moqerat oven. Roll in powdered sugar . PATRONIZE YOUR LOCAL MERCHANT -18- Biloxi , Miss . IN GLASS OR PAPER CONTAINERS GRADE A PASTEURIZED HOMOGENIZED BUTTERMILK CHOCOLATE MILK CREAM CHEESE
COFFEE CREAM WHIPPING CREAM NEWMAN-=COBB Deliveries to Most of the Mississippi Coast ROUTE # I BOX 305 GULFPORT, MISS. PHONE 1578-M BILOXI, MISS. 5591 · 6314 PASCAGOULA, MISS. OCEAN SPRINGS, MISS. Call 668 Dial 5881 MAYTAG - TAPPAN - CROSLEY • FURNITURE . HARDWARE BILOXI BATTERY 428 Fayard Street PHONE 5682 COMPANY WHOLESALE - RETAIL PARTS - SERVICE For Greater Service and Satisfaction from any Make of Battery U■e Willard Service Regularly HANSEN'S
PET SHOP Howard Ave. Biloxi Across From City Hall Biloxi, Miss. RAISIN CRISS-CROSS COOKIES Mrs. G ~ W. Hicks - ,. ;. Portland , Oregon 3/4 c. sugar 3/4 tsp. soda 1/2 c. shortening 1/2 c. rais_ins , coarsely ground I egg 1 3/4 c. flour I Tbsp. milk . 3/4 tsp. cream '"of tartar 1/2 ·tsp. lemon extrac 1/ 4 tsp. salt Cream shortening and s ugar , add egg 1 milk and lemon extract. Stir in flour 9 cream of tartar 1 soda 1 salt, which have been sifted together 9 then add raisins. Roll in small balls , place on greased cookie sheet 1 flatten criss-cross with fork. Bake 10 minutes at 400 deg. Write Extra Rec ipes Here~ -19- Biloxi , Miss. Write Extra Recipes Here: -20- Biloxi ~ Miss. oke 17
--~~ ~ c_--=. • ~ ---------- t @6 ~~ ~ • CAKE,PASTRY DATE CAKE 2 c. flour 1 1/2 c. sugar 1 egg Nuts l lb. dates 1 c. hot water 1 tsp. s9da 1 c. butter Mrs. H. Roberts Pour hot water together with soda on dates , allow to stand until batter is made. Cream butter and sugar thorough- ly , add whole egg. Sift flour and add. Slightly flour nuts and add dates and nuts. Bake in moderate oven 1 hour. HOT MILK CAKE 2 c. flour 2 c. sugar
2 tsp. baking powder 4 eggs Mrs. L. H. Filch Chicago ~ Ill. 1 c . boiling milk 2 Tbsp. butter 2 tsp . vanilla Beat eggs , add sugar , flour, baking powder , milk , butter and vanilla. Bake in 3 layers in moderate oven . Frost with your favorite icing. ICEBOX FRUIT CAKE 1 box graham crackers 1 lb. white raisins · 1 lb. marshmallow 'Mrs. J'. J. Pendergrass Wharton, Texas 3 c . nut meats 1 large bottle cherries 1/2 c. sweet milk Mix dry ingredients . Melt marshmallows in cherry juice in double boiler. Add milk , but do not let boil. Mix all together and pack into desired shape . Let stand at least 12 hours in the ref rig era tor. Keep in cool place . LADY BALTIMORE CAKE 1 c. butter 3 1/2 c . cake flour
2 c. sugar 4 tsp. baking powder 6 egg whites Mrs.· Ruel Robinson l c. m.ilk 1 tsp. vanilla 1/2 tsp . salt 1 tsp. orange flavoring Cream butter , add gradually s ugar , whieh has been sift- ed before measuring. Beat until smooth and creamy. Sift flour , measure , sift with baking powder and salt , add alter - nately with milk to first mixture. Add flavoring. Fold in stiff egg whites. Bake at 375 deg. , 35 minutes. Fill layers -21- Biloxi , Miss. LADY BALTIMORE CAKE (Continued) with crushed pineapple and nuts. Use boiled icini for the top and sides . MAHOGANY CAKE 1 1/2 c. sugar i/2 c . butter 1/2 c . sour milk 1 tt;p. soda 1 tsp ~ vanilla Miss Laura White
2 eggs 2 c. flour 9 sift before measuring 2 sq. bitter chocolate , melted 1/2 c . boiling water Pinch salt Mixture of 1st. part , cream butter well , adding s].owly the sugar. Pour in sour milk. · Mixture of 2nd. part , stir soda into boiling water and add to 1st. mixture. Sift $Qft and tlour into mixtttre; beat 2 minutes , circular motion. Beat whites of eggs until stiff , add yolks anJ beat more . Fold into cake batter , add flavor- ing. Bake in two 9-inch tins in moderate oven , 45-60 min- utes . Frost with favorite frosting. Time to mix is ·35 . t ✓ mmu es. " ORANGE RAISIN C.~.KE l medium orange l c . seedless raisins 2 c . flour ; sifted l c. granu1 ated sugar 1/2 c . sour milk Mrs. R. L. Saxton ' 1/2 tsp. salt I/2 c . shortening l tsp. soda 2 eggs Peel and seed orange , put through grinder with raisins. Mix and sift flour , salt and soda. Cream shortening and
sugar together until fluffy . Add eggs , l at a time , beating _ after each addition. Add flour mixture and sour milk , alter - ·- nately. Add orange mixture and mix thoroughly. B in • greased pan in moderate oven 350 deg. for 35-45 minutes. Spread with orange frosting. PEACH UPSIDE DOWN CAKE Mrs. A.H. Brown 1/ 4 c. butter 1 No. 2 l/2 can peaches in l}alves ' 1 c. sugar 1 tsp. baking powder l tsp!> vanilla 1/2 c . brown sugar, packe 3 eggs 1/2 c . peach juice 1 3/4 c. flour 1/2 tsp. salt -22 - Biloxi, Miss . in cup PEACH UPSIDE DOWN CAKE (Continued) Melt butter in 8-inch square baking pan over low flame. Remove from stove. Sprinkle with brown sugar. Place peaeh halves , cut side down in the butter and brown sugar arranging in 3 rows each way on bottom of pan. Beat egg yolks until light and lemon colored. Beat in sugar and peach juice and vanilla. Sift flour, baking powder and salt together, fold into first mixture. Fold in stiffly beaten egg whites . Pour batter over peaches in pan. Bake 60 minutes at 350
deg. F. POPPY SEED CAKE Mrs . Roy Williams Soak 3/4 c. poppy seed in 3/4 c. milk. 1 1/2 c. sugar 2 c . pastry flour 4 egg whites 3 / 4 c . shortening 2 tsp. baking powder , level l tsp . vanilla Cream sugar and shortening together, add poppy seeds and milk. Sift flour and baking powder together , add beaten egg whites and fold and add flavoring. Bake in 3 layers in a moderate oven. Put together with filling. FilJing: Yolks 4 eggs 3 1/2 tsp. cornstarch, level 1 c. sugar 2 c. milk I c . nut meats I tsp . vanilla Heat milk in double boiler , reserving 1/ 4 c . to dissolve the cornstarch. Add to hot milk and stir until thick. Cover -and cook 10 minutes. Mix sugar and beatenr)'olks. Add nuts and flavoring. Dust top of cake with powdert!d sugar.
POUND CAKE • 2 sticks butter 5 large eggs l tsp. flavoring Mrs. T. A. Carruth 1 3/ 4 c. sugar , scant, sifted 2 c. flour , sift 3 times Cream butter and sugar with hands until smooth. Beat in l egg at a time , 1 or l 1/2 minutes. Add flour gradually. Cook in large pan at about 30() deg. for 11/2 hours. PATRONIZE YOUR LOCAi. MERCHANT -23 - Biloxi, Miss . WHITE FRUIT CAKE 1 c. butter 1 c . sweet milk 2 tsp. baking powder 1/2 lb. citron 1 cut fine 1 c . hickory nuts , chopped fine 2 c. sugar
3 c. flour 5 egg whites Mrs. Fred Hartman 2 c . cocoanut 1 freshly grated Flavor as desired Cream butter and sugar 1 add milk ~ flour 1 baking powder and whites of eggs, well beaten. Add other ingredients 1 flavor as desired. WHITE FRUIT CAKE 1 1/2 c. butter . 6 eggs an';/ f!r.o,'r J·u, c e. 1/2 c. whiskeyAor wine 1 tsp. baking powder 1 lb. candied cherries , uncut Miss Laura White 2 c. sugar 2 tsp. vanilla 4 c . flour , sifted 1 lb. shelled pecans , whole 1 lb. candied pineapple 1 cut in large pieces Cream butter and sugar 1 add eggs 1 l at a time. Before adding baking powder to flour 1 sift 1,/2 c . of it over fruit. Add whiskey or wine 1 fruit and nuts. Put in stem pan with paper in bottom . Bake 2 hours in slow oven. Makes about
5 lb. cake. CHERRY PIE 1 No. 2 can cherries 1 c. sugar 2 Tbsp. flour Mrs. Charles Robertson I tsp. lemon juice 2 Tbsp. butter Mix sugar, flour and add juice of cherries 1 melted butter and lemon juice; cook until thick 1 add cherries. Put into favorite pie crust and bake at 450 deg. for 40 minutes. EGu CUSTARD PIE 1 c. sugar 2 Tbsp. cornstarch I c . sweet milk 1/2 c. butter 2 eggs 1 tsp . vanilla Mrs. S. C. Broom Cream sugar , butter, cornstarch 1 eggs. Add milk and vanilla; pour into pie shell 1 sprinkle top with nutmeg. Bake in slow oven. -24- Biloxi, Miss . C omplirnents
of A FRIEND GRYDER CO. Ol'TFn·rEHS 01,• SHOES FOR TUE :EXTIHI~ F.L[11.Y t'I XE FOOTWEAI! - SHOES ~-n·rED l'OHRRCTLY 2 Stores: 408 E . Howard Av e. 314 Lam ... . _,., St. GULF CENTRAL SEA FOODS, Inc. C ornpliments of: Fish, Shrimp, Oysters and Crabmeal P. O . Box 373 BILOXI, MISSIS.-=S=IP:-=.P..:.I ________ _ O'KEEFE FUNERAL ':OME COMBEL'S PATRONIZE YOUR LOCAL MERCHANT --- --- ----------- -- ---------·--------------- --------------------------- ---------
Coupon This Coupon Entitles Bearer to Worth 2% On Any Kool Vent Installation KOOL VENT METAL AWNING CO. of Mississippi Circle #1 - First Methodist Church - Biloxi, Miss. Biloxi, Miss. GRANDMA'S LEMON MERINGUE PIE Mrs. P. E. Werlein 1 c. su"ar 3 el?':gs , separted 1 Tbsp . butter 6 Tbsp. sugar Pinch salt 1 tsp. vanilla 1 baked pie shell 5 Tbsp . flour Juice 1 lemon 2 c . boiling water Mix sugar with flour , add egg yolks , unbeaten and lemon juice; mix until smooth. Add boiling water 9 slowly stirrin(!.' until smooth. Cook over low heat , stirring constantly until thick. Remove from heat , add butter and allow to cool. M-ake meringue from<:eggwpites , when stiff gradually add 6 Tbsp. sugar j few grains salt; beating well afterreach addition. Add vanilla .last. Pour cool filling into cool pie crust. Top with meringue. Bake until golden brown.
KARO PECAN PIE 3 eggs , slightly beaten 1 c . Karo , light or dark 1 tsp. vanilla Mrs. A.H. Brown 1 c. sugar 1/8 tsp. salt · 1/i to 1 c . pecan meats j coarsely ·C'hopped Mix the above ingredients , add the nutmeats last. Pour into a standard sized pie pan or into an 8-inch square shall- ow pan which has been lined with pie crust. Place in a hot oven , 450 deg. F. j about 10 minutes. Then , reduce heat to 325 deg. F. and bake until the filling is firm. Test by putt- ing a knife in pie.. When lmife comes out clean the pie is done. RAISIN PIE 3/4 c. sugar 1/2 tsp. cinnamon 1/ 4 tsp. cloves 1 egg 1/ 4 c . oleo j melted Mrs. Walter Raymond 1/2 c . cane syrup I/ 4 c. vinegar 1 c. raisins , chopped 2 crackers , crumbled
Pinch salt Mix sugar ? cinnamon , cloves ? salt , then add slightly beaten egg , molasses , vinegar , raisins , cracker crumbs and oleo. Pour into unbaked pie shell ? cover w -ith top crust. Bake 35 to 40 minutes in 350 deg. oven. PATRONIZE YOUR LOCAL MER.CHANT -25- Biloxi j Miss. Writ~ Extra Recipes Here ~ -26- Biloxi 1 Miss. DESSERTS CHOCOLATE MINT ROLL I 1/2 c .- heavy cream 1/4 c. sugar · 10 oz. can chocolate wafers Mrs. J. A. Compton Green food coloring 1/8 tsp. mint extract Semi sweet chocolate Whip cream until just stif sweeten with sugar . Tint
cream with good coloring and lavor with e~ract. Spread wafers with cream and stack together. Frost outside of roll with remaining cream and garnish with shaved choco- late . Chill several hours. Cut on diagonal to serve. JELL-O DESSERT Graham crackers I/ 4 c . butter 1/ 2 c . sue;ar Mrs. C. A. Weigel Silver Spring, Md. 9 oz . pineapple, crushed 1/2 c. nuts , chopped I pkg. Jell-O Cover bottom of 8x9-inch pan with crushed graham crackers. Cream butter and sugar, add drained pineapple and nuts. Pour mixture over crumbs. Prepare Jell-O ~ any flavor and when partly congealed , pour over pineapple mixture and chill until firm. Cut in squares and serve with whipped cream. LEMON CAKE TOP PUDDING Jean De Wacle East Moline , Ill. , 2 Tbsp. butter, softened l 1/2 c. suear 1/2 c. lemon juice 3 eggs I/3 c. flour
1/ 4 tsp . salt I tsp. grated lemon peel I 1/4 c. milk Beat egg yolks 9 add milk and stiffly beaten whites. Cream butter 9 sugar 9 lemon juice 9 flour , salt, lemon peel. Fold into first mixture . Pour into custard cups or pan set in pan of water and bake 45 minutes at 375 deg. The cust- ard will go to bottom and leave a top of sponge cake . LEMON ICEBOX CAKE 3 eggs 1 box 9 5¢ 7 vanilla wafers Rind and juice 1 lemon Mrs . John E . Pennington 1/2 c. sugar 1 c. whipping cream -27 - Biloxi , Miss. LEMON ICEBOX CAKE (Continued) Beat egg yolks slightly , add sugar. Add lemon juice and rind. Cook a few minutes and cool. Fold in stiffly beaten egg whites, then fold in whipping cream. Roll vanilla wafers. Line freezing tray. Put mixture in and cover with remainder of vanilla wafer crumbs. Freeze. LIME SHERBET I 1/2 c. sugar
I/2tc . fresh lime juice Mrs. W.R. Mosley 3 or 4 drops green food coloring 4 Tbsp. crushed pineapple l qt. sweet milk Pour juice and coloring over sugar; let stand 1/2 hour. Add pineapple and milk. Freeze and serve immediately. LEMON WHIP Mrs. W. Chappick I large can evaporated 2/3 c. sugar Meredian , Miss. milk, chilled to freezing 8 lemon wafers Juice 2 lemons 6 cherries Whip partly frozen milk until stiff. Add sugar , slowly ? stirring lightly until dissolved. Add lemon juice. Stir until stiff. - Roll wafers and sprinkle lightly over bottoms of 6 individual serving dishes. Fill with the lemon whip and sprinkle more rolled wafers on top. Decorate with a cherry. MARSHMALLOW CREAM I pt. whipping cream I doz. marshmallows I c. pecans Mrs . W. E . Still . : Senat0bia ~ Miss. I small can chunk pineapple
2 bananas Whip cream stiff. Add marshmallows. Cut in small pieces ? pineapple. Cut up bananas and pecans. Blend to- gether. Set in icebox for 2 hours before serving. Serve topped with red and green cherries. ORANGE DEL~fJIT I c . marshmallows I c . walnuts ? broken I c . oranges , peeled Mrs. John E . Pennington I c. whipping cream 1/4 c. s ugar - 1/2 tsp. vanilla ' PATRON I -Z E YOUR LO .CAL MER CH AN 'J' -28- Biloxi , Miss. ORANGE DEUG)IT (Continued} Cut orane;es in small pieces and squeeze out part of juice. H too much juice if left in , the dessert will be too s·oft. Cut marshmallows into small pieces and mix with sugar to keep from sticking together. Whip cream until stiff. Add vanilla , oranges, nuts , marshmallows. Pour in- to tray and keep cold until rea(fy to serve. Will only keep a short time . · · PINEAPPLE SHERBET
2 c -. buttermilk I c: sugar I tsp . vanilla Mrs. Byron Cunningham Clarksburg, W. Va. 1 can crushed pineapple I egg white Mix buttermilk , sugar , drained pineapple , stiffly beaten egg white and vanilla. Pour in refrigerator tray, when partly frozen ? stir well and freeze. SWEET POTATO PUDDING 2 large sweet potatoes 3 e!rgs l 3/4 c. sugar 2 c. milk 4 Tbsp. butter I tsp. vanilla Mrs. Roy Mc Gee Grate raw sweet potatoes. Add sugar ? beaten eggs , milk , melt~d butter and vanilla. Mix well. Pour in greased baking dish, b;1ke I hour. Serve plain or with whipped cream. , •, 1'-• ,, Writ e An Extra Rec ipe Here~
-29 - Biloxi , Miss. -30- Biloxi 1 Miss. (JlldY, ~relly fl reserYes CANDY,JELLY 1 PRESERVES C_OCOANUT PATTIES Mrso -Revel Go ·Robinson 1/ 4 c. Pet milk I 1/4 c. butter 1 tS,I> 0 vanilla 1 1/2 Co COCOanut 1 sliredded 3 Co powdered sugar 1/~ Co candied fruit strips Melt butter in pan over boiling water, slowly stir in milk and vanilla. ·Remove from heato Blend in sugar grad- ually 1 about 1/4 at a tim·e o Add cocoanut slowly; mix until creamyb -Shape into small pattieso Put on waxed paper. Top ach .pattie with strip of f ruito Chillo Makes about 3 dozen. CREAM PECAN CANDY Laura ·.White
3 Co sugar 1 Co sweet cream 1 Or enough to moisten sugar Shelled pecans l Co dark Karo 1/8 tspo or plnch salt 1/4 tspo or little large pinch soda ·Mix sugar with enough cream to mo.isten welL · Work until very creamyo Add Karoo ·Cook it until it boils welL Add as many pe ans· as you wanto ·Cook ·to medium ball forms in cold water., Add salt and sodao ·Beat it until r amy o Mold in butte r plateso CREOLE PR.A.LINES Mrs o Henry Ho Roberts 4 Co granulated 1 Co evaporated milk sugar 11/2 Co nuts Add 3 Co sugar and the creamo ·Stir thoroughly until boiling o Place l c-. sugar in heavy skillet and melt until brown.o When thoroughly melted 1 add to sugar and cream mixture 3 stirring constantly until blendedp Cook until it forms firm ball in water. Beat until reamy and pour in spoonfuls on wax d paper and allow to coolo DATE ROLL Mrso ·Do Ho Squires 2 Co sugar 1 Tbspo butter l C·o milk 1 tsp O vanilla
11/2 o pitted dates 1 c. nuts 1 chopped Cook sugar and milk to a soft ball stage o Add dates, cut m thirds; cook W1til they seem to melt, abput 5 minutes o Remove from fir J add butter , vanilla and uutso · Beat while hot until reamyo Pour on wet cloth and roll up into a sau- -31- Biloxi , Mis o DATE ROLL (Continued) sage shape. Tie each end of cloth and hang up until cold Jmroll and sUce o DIVINITY FUDGE Mrs. Graff 2 egg whites 1/2 c. hot water 2 c . sugar 1 c . nuts , chopped 2 Tbsp. white corn syrup 1 tsp. vanilla Mix sugar, corn syrup and hot water. Cook until the syrup forms a firm ball in water. Add slowly to the beaten egg whites; beat until thick. Add nuts , flavoring and drop from spoon on oil paper. FUDGE 2 c . granulated sugar 1 c. milk 5 Tbsp. cocoa Miriam Taylor I tsp. vanilla
2 Tbsp. butter 1/2 c . nut meats , chopped Dissolve sugar and cocoa in milk ; boil until it forms a soft ball when tried in cold water. Remove from fire , add vanilla and butter while mixture is still boiling. Set aside to ,cool bdore beating. When cooled until the bottom of theypan feels only slightly warm to the hand, add the nut me~ts; beat the fudge to a creamy, thick consistency or until the gloss has gone from the candy. HEAV·ENLY BLISS CANDY 3 c. sugar 3/4 c. white Karo Mrs. Claude .Smith 11/2 c. evaporated milk I tsp . vanilla I c . nut meats Cook sugar , Karo and milk to soft ball stage. Beat un- til thick . . Fold in vanilla and nuts . Pour in greased pan to cool. Cut in squares. APRICOT MARMALADE 4 c. apricots 3 1/2 c. sugar Mrs. George Hicks Portland, Oregon 1/~ r C. nuts 1/2 c. pineapple
Cut fruit in fourths. Put pineapple in bottom of kettle. Drop in apricots , then sugar; let stand on back of stove in open kettle until juice forms, then put on hot stove; let cook -32- Biloxi, Miss . APRICOT MARMALADE (Continued) hard for 1/2 hour or more. P ut in 1/2 c . nuts, cut in fourths. P ut •in jars and seal while still hot. GRAPE CONSERVm Mrs. G. W. Hicks I lb. grapes , blue l 1/ 4 c . sugar I/ 4 c • nuts , chopped 1/4 orange, ground 1/4 tsp . salt Portland , Ore"on Skin grapes , grind skins . Cook pufp witil soft, then run thr ough sieve. P ut all together, cook 20 minutes. Add nut meats , 5 minutes before removing from fire. P ut in jars. j SUNSHINE STRAWB~RRIES Mrs. Gr aff . Equal weiihts of sugar and[1'strawberries Use equal weight~~of sugar and strawberries. P ut the
strawberries in the p!reserving kettle in layers , sprinkling suJrar over each layer . The fruit and sugar should not be more than 4-inch 'deep. P lace the kettle on the stove , heat the fruit and sugar slowly to the boiling point. When it be+- , ~ gins to boil , skim carefully. Boil IO minutes , counting fr om the time the fruit begins to bubble . P our the cooked fruit into platters , having it about 2 or 3-inch deep. Place the platters in a s unny •wiridow , in anq.mused room. Cover with a piece of cheesecloth or with glass for 3 or 4 days. In that time , the fruit will grow plump and firm and the syrup will thicken almost to a ,jelly. P ut this preserve , cold into jars or tumblers . Write An Extra Recipe Here~ -33- Biloxi, Miss. Write Extra "Recipes He r e~ -34- Biloxi , Miss. MISO.E LLANEOUS Mary Virginia Martin DRESSING FOR POTATO SALAD Clarksburg, W. Va. 1 tsp, paprika 2 eggs 1 e; sugar 1 Tbsp . flour 2 tsp, mustard 1/2 tsp. salt 3/4 c. vinegar
1/2 c. water Cook over low heat until thickened, stirring constantly. Remove from fire and add~ 1 Tbsp . butter . DRESSING SAUCE FOR BOILEO SHRIMP Mrs. ijarry C~valier 1 c. Wesson oil 2 Tl;>sp. onion , finely chopped 1/2 garlic clove, chopped fine 1 piece cele:ry 9 chopped fine Cook over low heat for 5 minutes . Add dash hot gepper sauce, Add 1 Tbsp. Creole mustard. 4,dd dash Worc,ster- shore sauce , salt and pepper. Add 2 lb. boiled and peeled shrimp; heat for 2 minutes . May be served cold or hot as appetizer . FRENCH{DRESSING 1 can tomato soup 1 c . salad oil 1 c. vinegar 1/4 c. s ugar 2 tbsp. Worcestershire sauce Mrs . John E . Penn'1ttZton
2 or 3 cloves garlic 2 Tbsp. salt 1/2 tsp . pepper 2 tsp. dry mustard 1/2 tsp . paprJka 2 tsp. onion juice Heat vinegar to boiling point and drop in cloves of gar - lic which have been peeled and cut in half. Cool. Add to other ingr edients and put in icebox to cool, B~ sure to shake well before using. This dressing will keep indefinite- ly. , FRENCH DRESSING 1 c . Wesson oil 1 c . tomato soup 1 c . vinee;ar 1 mild 1/4 c. sugar Mrs. Dallas Smith Opelika , Ala. 1 Tbsp. salt 1 tsp. Worcestershire sauce Dash cayenne Little onion juice P ut the above in a quart jar 1 shake well to blend. Keep in the refrigerator and it will last indefinitely. -3 5- Biloxi, Miss . HOT DOG SAUCE
·1y2 lb. ground beef 1 med;ium onion 9 chopped 2 Tbsp. chili powder Mrs. T. Andress I small can tomato sauce or 3/4 c. catsup I tsp. salt Pepper to taste Break ground meat into saucepan. Cover generously with hot water :1 bring to boil. Add onion 9 tomato sauce or catsup and seasoning. Let simmer until tender and slight- ly thickened. Split hot dog rolls and fill with sauce after wiener: has been inserted. Chili may be varied to taste. LEMON FILLING FOR CAKE 3 lemons 3 eggs 2 Tbsp. flour Pinch salt I c. sue;ar I/ 4 lb. butter 3/4 c. water Mrs. B. Z. Welch Put lemon juice into saucepan 9 add eggs 9 sugar and flour 9 butter and water . Stir over low fire until mixture boils 2 minutes. Coor and use for 2 layer cake. MY GRANDMOTHER'S CORNBREAD DRESSING
Nell White Watson 2 c. cornbread crumbs Salt and pepper Lyman 9 Miss . l c . biscuit or bread 1/ 4 to 1/2 tsp. sage crumbs 2 eggs 9 beaten l medium onion 9 chopped I c . celery ? chopped fine 2 hard cooked eggs 1 I c . boiled chestnuts or chopped l c. oysters and 1/4 c. oyster Liquid from baked chicken liquid Mix1 ingredients and pack inside fowl when ready to brown. Reserve some of the liquid for gravy 1 cut up giblets and l hard cooked egg :1 add to the liquid 9 thicken with flour. If pre- f erred bake dressing in pan instead of stuffing chicken. PINEAPPLE SALAD DRESSING Mrs . D , H, Squires 2 egg yolks 1/3 c. pineapple juice Juice I lemon 1/2 c. sugar Combine egg yolks and sugar. Slowly stir' in lemon and pineapple juice. Cook over slow fire until thickened. Es- pecially good on apple salad. -36- Biloxi :, Miss. SAUCE FOR BOILED SHRIMP Mrs. P. E. Werlein 1/2· c. chili sauce I Tbsp. lemon juice 1/S c. catsup 1/2 tsp. fresh horseradish I/2 c. mayonnaise Few drops Tabasco sauce
I tsp. onion ·? grated Salt to taste l tsp. Worcestershire sauce Use for shrimp dip or as sauce for shrimp cocktail. TOMATO GRAVY I c . onions , about 2 cans good toip.ato sauce I c . chopped celery Mrs. Walter White l c . bell pepper , chopped 2 Tbsp, parsley s chopped Pepper and salt Saute onions in bacon drippings until transparent. Add tomato sauce; cook very slowly for I hour. Add celery 9 pepper 9 parsley; cook 15 minutes more. Add salt and pepp- er to taste. Serve with spaghetti. Sprinkle cheese over spaghetti. If you luke garlic 9 a small amount may be added. Write Extra Recipes Here~ -37- Biloxi, Miss. y/rite Extra Recipes Here~ -38- Biloxi ~ Miss. HINTS ON COOKING FROZEN FOODS
VEGETABLES In cooking any frozen vegetable it is necessary to bring to the boiling point as quickly as possible to pre- serve flavor, color and vitamins. Do not thaw before cooking. The one exception is corn on the cob, which should always be thawed. FRUITS Do not remove frozen fruits from the package before you are ready to use them. Otherwise they will discolor and lose the fresh flavor. Most fruits are best when thawed just enough to melt the ice crystals. Fruits that are to be cooked should not be thawed. Instead, follow the same procedure as for vegetables. MEATS With the exception of large cuts, which may not cook evenly, meats may be cooked when solidly frozen. Cook- ing must be done at a low temperature and the time lengthened. If thawing is preferred, thaw as slowly as possible, as less moisture and flavor will be lost. MENUS FOR QUICK MEALS FROM THE FREEZER (Based on commercially frozen foods) LUNCHEON Corn chowder Tossed green salad Toast sticks Pineapple Cookies
Broiled cod in summer sauce Mixed vegetables Peach shortcake Corn and ham broil Green beans , French style Rhubarb with dumplings 1. 2. 3. -a- DINNER Perch float Asparagus spears - cole slaw Frosty fruit cup Applesauce Mint sherbet Fish Florentine French fried potatoes Vegetable relish sticks Dolly Madison cake Ocean perch piquant French fried potatoes
Baked corn Orange sherbet QUICK MEALS FROM THE FREEZER (Continued) 4. Oyster stew Bermuda salad bowl - Cauliflower frozen Crusty rolls Apple pie Skillet-fried fish Epicurean Brussels sprouts Cottage potatoes Rolls Ice cream puffs RECOMMENDED VARIETIES OF VEGETABLES FOR HOME FREEZING ASPARAGUS Martha Washington Mary Washington BEANS - GREEN Blue Lake Kentucky Wonder BEANS-GREEN SHELL French Horticultural Lowe's Champion
BEETS Crosby Detroit Dark Red BROCCOLI Italian Green Sprouting BRUSSELS SPROUTS Half Dwarf Improved Long Island Improved CARROTS Amsterdam Coreless Nantes Coreless Red Cored Chantenay CAULIFLOWER Early Snowball Forbes Perfection -b- CORN Golden Bantam Country Gentleman Crosby Hybrid EGGPLANT Black Beauty PARSNIPS Hollow Crown PEAS Alderman
Shasta Thomas Laxton SPINACH Broadleaf Hollandia King of Denmark SQUASH Summer Crookneck SWISS CHARD Fordhook Lucullus TURNIPS White Glove Purple Top Strapleaf Purple Top Rutabagas 1. LOW COST DIET MENUS 2. BREAKFAST Oatmeal with sliced banana Toast Coffee Milk for children Cream of potato soup Peanut scrapple
Dried fruit Brown Betty Tea Cabbage stuffed with chopped beef Baked potatoes Canned tomatoes Gingerbread - sour milk Applesauce - Milk Sliced oranges Breadcrumb pancakes with corn syrup Coffee Milk for children LUNCH Baked hominy and cheese Wilted lettuce with bacon Oatmeal muffins Canned peaches DINNER Dried green -peas soup Scalloped carrots and onions Cornbread Steamed molasses pudding with lemon sauce Tea 1.
SAMPLE REDUCING DIET MENUS 2. BREAKFAST Orange juice Whole -wheat toast, 1 slice Jam, 1 Tbsp. Coffee - no sugar or cream Banquet salad with mineral oil mayonnaise Cornmeal crisps - salad wafers Canned pears Skim milk or buttermilk, 1 glass 1 egg, boiled or poached Melba toast, 2 slices Coffee LUNCH Tomato juice Celery root and stringbean salad Rycrisp with cottage cheese Coffee jelly -c-
SAMPLE REDUCING DIET MENUS (Continued) DINNER Broiled fish - nonfatty Spinach Tomato and cucumber salad, French dressing Rycrisp Pineapple sherbet Oatmeal macaroons, 2 Demitasse Beef bouillon l lamb chop Green peas, small serving Fresh fruit salad with French or mineral oil dressing One-egg cupcake - 1, not iced MENUS FOR GAINING WEIGHT BREAKFAST 1. Baked apple Malt breakfast cereal with cream
Gridtlle cakes and syrup Coffee Minute rarebit on toast Asparagus, buttered Peanut butter biscuits Stuffed prune and orange salad Milk Cream of carrot soup Ameriean goulash Apple sweet potatoes Canned corn Apricot and banana salad Graham date bread Tea 2. Yellow cornmeal mush with stewed raisins and thin cream Graham muffins - Jam Coffee or milk LUNCH Casserole of dried Lima beans Scalloped cauliflower and
tomatoes Mixed greens - Roquefort cheese dressing Milk DINNER Pineapple juice Smothered pork chop Baked potato Scalloped cabbage Danish apple pudding with whipped cream Demitasse -d- SAMPLE MENUS FOR VITAMIN-RICH DIETS l. 2. BREAKFAST Orange juice Corn Flakes with top milk Wheat-germ muffins Strawberry jam Coffee or milk Fresh berries Puffed Wheat with top milk Boiled egg
Toast - whole-wheat or enriched bread Coffee or milk LUNCH Vegetable meat broth Cheese fondue Celery - Creole .style Canned loganberries Honey-Bran cookies Milk Tomatoes stuffed with liver Swiss salad Whole-wheat or enriched bread Cantaloupe Milk DINNER Apricot Nectar Braised beef heart Green Lima beans Kohlrabe Jellied tomato salad Whole-wheat or enriched bread Carrot custard pie Cream of onion soup Savory meat loaf
Baked potato Baked winter squash Lettuce salad - French dressing Whole-wheat or enriched bread Upside -down cherry puffs SAMPLE MENUS FOR MINERAL-RICH DIETS 1. 2. BREAKFAST Stewed dried figs on Triscuit - thin cream Poached egg on toast Coffee or milk Orange juice Oatmeal with thin cream Toast - whole-wheat or enriched bread Coffee or milk LUNCH Casserole of tomato, corn and cottage cheese Mustard greens Canned pineapple Beef broth Liver loaf
-e- Broccoli with tomato salad Graham crackers SAMPLE MENUS FOR MINERAL-RICH DIETS (Continued) Soybean muff ins Milk Steak and kidney pie Baked potatoes DINNER Cauliflower with cream sauce Romaine with Roquefort cheese dressing Walnut-apricot steamed pudding with orange hard sauce Demitasse Maple cornstarch p'..ldding Tea Fricassee of chicken, with giblets in gravy
Scalloped potatoes with cheese Beets, cooked with tops Eden salad Chocolate chip oatmeal cookies Milk AMOUNTS TO SERVE 25 Tea .... • • • • • • • • • • • • • • · • · · · 1/2 c. tea, I 1/2 gal. water Coffee .................... 3/ 4 lb. coffee, I 1/2 gal. water Cream .................... 3 cups Raised rolls ............... 2 lbs. (8-9 c.) flour, 3/ 4 oz. compressed yeast Butter or margarine ....... 3/4 lb. Salads - potato, chicken, etc. . ................... 4-5 qts. Cabbage - salad . . . . . . . . . . . 4 lbs. buttered . . . . . . . . 7 lbs. Potatoes, mashed. . . . . . . . . 1/2 peck Baked beans . . . . . . . . . . . . . . 3 qts. or lbs. dry beans Chicken pie . . . . . . . . . . . . . . 2 1/ 4 qts. cooked, diced chicken or 3 chickens , approximately 5 lbs . each, dressed Baked ham . . . . . . . . . . . . . . . . 10 lbs .
Oyster stew ............... I 1/2 gal. milk, 2 qts. oysters Meat loaf ................. 5 lbs. grou:ad meat Frozen peas .............. 4 - 4 1/2 lbs. Frozen Lima beans ........ 4 - 4 1/2 lbs. Frozen asparagus .......... 4 - 4 1/2 lbs. Frozen broccoli ........... 4 1/2 - 5 lbs. Frozen cauliflower ........ 4 1/2 - 5 lbs. Frozen spinach ............ 4 1/2 - 5 lbs. Frozen snap beans ......... 4 lbs . Frozen corn .............. 4 lbs. -f- Name BIRTHDAYS TO REMEMBER Address -g- Birthdate Name CHRISTMAS CARD LIST Address -h-
,I mus_msb00325_001_FrontCovermus_msb00325_002_Acknowle dgmentmus_msb00325_003_Page-A-mus_msb00325_004_Page- B- mus_msb00325_005_Page1mus_msb00325_006_Page2mus_msb 00325_007_Page3mus_msb00325_008_Pages4- 5mus_msb00325_009_Page6mus_msb00325_010_Page7mus_ms b00325_011_Pages8- 9mus_msb00325_012_Page10mus_msb00325_013_Page11mus_ msb00325_014_Pages12- 13mus_msb00325_015_Page14mus_msb00325_016_Page15mus _msb00325_017_Pages16- 17mus_msb00325_018_Page18mus_msb00325_019_Page19mus _msb00325_020_Page20mus_msb00325_021_Page21mus_msb0 0325_022_Page22- 23mus_msb00325_023_InsertRecipemus_msb00325_024_Page2 4mus_msb00325_025_Page25mus_msb00325_026_Page26mus_ msb00325_027_Page27mus_msb00325_028_Pages28- 29mus_msb00325_029_Page30mus_msb00325_030_Page31mus _msb00325_031_Pages32- 33mus_msb00325_032_Page34mus_msb00325_033_Page35mus _msb00325_034_Pages36-37mus_msb00325_035_Page38- Index-Amus_msb00325_036_Index-B-C- mus_msb00325_037_Index-D-E-mus_msb00325_038_Index-F- G-mus_msb00325_039_Index-H- mus_msb00325_040_BackCover “The Yellow Wallpaper” Charlotte Perkins Gilman Tidbits about the story: (This is just for you to read. No answer required.) · Written in response to the “rest cure” · During the first 10 years after publication, seen as horror writing and firmly affixed to gothic literature
· However, after 1960, seen as demonstrating 19th century attitudes toward women’s physical and mental health · According to Gilman, "It was not intended to drive people crazy, but to save people from being driven crazy, and it worked." Plot (fill in the plot of the story) Characters (tell who each character is and primary role in the story; designate who is the protagonist and antagonist of the story) · The narrator · John – · The woman in the wallpaper - · Mary – · Jennie – Setting (where and when does the story take place) Point of view (fill in the blank) · ___ person Style, Tone, & Language (explain the following) · Personification · The use of “I” (1st person) allows the reader to experience what? · Irony – Theme (explain each of the themes in the story) · Freedom and confinement - · Mental health (madness) - · Gender - · Writing (as self-expression and catharsis) - · Societal status and class structure - Symbolism & Imagery (what do each of the following symbolize, or stand for?) · Wallpaper’s pattern - · The paper - · Moonlight -
· The house - · The bed – Questions: Deep Thinking and Making Connections (answer the following questions) 1. At what point in the story has the narrator truly descended into madness? 2. What constitutes madness? 3. Do you agree or disagree with this statement: "The Yellow Wallpaper" critiques only the life of wealthy white women and excludes the plight of low-income and women of color. RlCIPlS FROM NATCH[Z s NATCHEZ • ,3trus>J · • FoJei 0 VJooDvile . 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, di ssol 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 mmut es 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
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Biloxi Cookbook Recipes

  • 1. . -. ~ t Q BILOXl'S • • - OW,N COOK BOOK W.S.C.S. CIRCLE NO. l - FIRST METHODIST CHURCH BILOXI, MISS . . '..1' ~ "' . ~ ~ ~ ) -~~ --- - -- 0 ACKNOWLEDGMENT We wish to acknowledge the fine spirit of co-operation by the organization mem-
  • 2. bers and the community at large including the merchants and business firms, without which this cook book could not have been possible. To the women of the community who contributed their recipes we say many thanks. The Organization OFFICERS Chairman Mrs . Roy Mc Gee Mrs. W. B. Carr Mrs. A.H. Brown Mrs . Fred Hartman Mrs. D. H. Squires Vice Chairman Secretary Trea urer Spiritual Life Leader Mrs. J. W, Compton Mrs. C. F. Groff Mrs. I. R. Mc Elroy Mrs. L .B. McLeod Mrs. R. G . Robinson MEMBERS Mrs . B. Z. Welch
  • 3. M;i~ Laura White Mrs. W. E. White Mrs. Roy Williams -A- Biloxi 1 Miss . , .. 'UVre5, ~ • .. ~ ~ 'S a • ~ ~ • • 1·. ,... ""' I ~-- ------ ..,.. ~---__ ,, . - ./""""~~~ ___-J-- J-~J ---~~~ - -B- Biloxi 1 Miss. HORS D'OEUVRES 2 PICKLES 2 RELISHES
  • 4. TID-BITS ON TOOTHPICKS Miss Mary Carr I. l slice lunch meat, 1 slice Cheddar cheese , l Vienna sausage. Place cheese on meat and roll ove·r sausage. Slice in 1/2-inch pieces. Dip in any sauce desired ; stick on toothpick. II O Soak whole srimp in sauce of mustard and ground celery. Stick on toothpick. Ill O Cut boiled ham in small c ubes . Dip in mustard and vinegar , shake . Stick on toothpicks . IV. Chopped olives and bits of anchovies , melted in cream cheese. Sprinkle with paprika. Chill. Stick on toothpicks. V. Grind cooked chicken, season with celery , olives and Philadelphia cream cbeese o Use rolled cracker crumbs to form small balls. Let harden. Stick on toothpicks. BREAD AND BUTTER PICKLES Irene Hoidisty Blandinsville , Ill . 12 me ium c uc umbers 6 m dium onions 2 Tbsp. flour 2 tsp. celery eed 2 c. sugar 2 Tbsp . turmeric 2 tsp. dry mustard 2 Co vinegar Peel and slice cucumbers and onions; let stand in salt water overnight. Mix other ingredients , boil 1 minute, th n add drained cucumbers and onions. Boil 5 minutes . Seal in jars. emu SAUCE
  • 5. 9 large ripe tomatoes 2 large onion l green pepper I tsp. cinnamon l/2 c. sugar 1 c. vinegar 1 tsp. salt l tsp. allspice Mrs. B. Z. Welch Chop pepper , tomatoes and onions , add sugar , vinegar , spices and salt. Cook until thick. PATRONIZE YOUR LOCAL MER C -- H ANT -1- Biloxi , Miss . -- Write Extra Recipes Here: .....,,,,, Ot/ PS~ 'S 17 ~ . ~
  • 6. :i / ~ I I ) l (----==-~ •;~ • I , / f!! I ' ..J '-" / / / . , ~ -2- Biloxi 1 Mi ss ,r?'J SQUPS 2 SALADS 2 VEGETABLES OYSTER SOUP Mrs . Walter White 2 c. celery, diced 1 1/2 bunches green onions , chopped 1 or 11/2 pt. warm water 1 qt. milk 9 scalded
  • 7. 1/2 stick butter 2 Tbsp. flour ? rounding 1 pt. oysters Salt Pepper Saute celery and onions in butter? add flour and brown. Add water and salt and pepper to taste. Add oysters and simmer until oyster s curl around edges. Next add scalded milk; simmer. Serve piping hot with crisp crackers. APPLESAUCE SALAD 2 c . applesauce 1 unsweetened is b st 1/3 c. red cinnamon candy 1 pkg. lemon Jell- 0 Mrs. A. L. Frentz 2 pkg. Philadelphia cream cheese 2 Tbsp. mayonnaise 1/2 c. stuffed olives 1 sliced 1/2 c . nuts , chopped H at applesauce and candy until candy is dissolved 1 add J ell-0 to hot mixture, Pour half of mixture into a square or oblong pan 1 s t in refrigerator to congeaU . Cream the cheese and mayo~aise . Add olives and nuts. Spread over congeal d layer 1 then pour in remaining mixture, return to r frigerator to t. Slice and serve on lettuce leaf. Top with mayonnais .
  • 8. AVOCADO SALAD 1 avocado I box lime gelatin I 2kg. cream cheese 1/2 c. mayonnaise Mrs. A. L. Fraitz 1/2 c. celery 1/2 green pepper 1/ 4 tsp. onion juice Salt Dissolve gelatin in 2 c. water. Mash avoc ado and cream cheese , add mayonnaise 1 chopped eelery , chopped pepper , onion juice and salt. Add to gelatin when nearly set. Pour into shallow pan 1 let congeal 1 then cut into squares for serving. PATRONIZE YOUR LOCAL MERCHANT -3- Biloxi 9 Miss. CHEESE SALAD 1 pkg. lemon Jell-O 1 No. 2 can crushed pineapple , drained Mrs. Byron Cunningham Clarksburg , W. Va.
  • 9. 1/2 pt. cream 2 c . American cheese , shredded Make Jell-O and when it starts to congeal ~ whip it. Whip cream. Combine Jell-O and cream:1 whip again. Add pine- apple and cheese. Chill. CHRISTMAS SALAD J 1 pkg. lime Jell-O I small can evaporated milk 1 small can crushed pineapple 2 Tbsp. lemon juice Mrs. J . J . Pendergrass 1/2 c. salad dressing Wharton :1 Texas I c . maraschino cherries :1 drained and chopped A few mint leaves Dissolve J ell-O in 1 c . boiling water :1 add pineapple and cherries, saving some of the latter for decoration. Add lemon juice . and salad dressing. Add milk and place in cold part of refrigerator at once. When molded :1 decorate with cherries and ·mint leaves. Parsley can be used if mint is
  • 10. not available :1 but use sparingly. CRANBERRY SALAD 1 env. Knox gelatin 1 1/2 c. water 1 c. sugar Mrs . Russel Hall Clarksburg , W. Va. 1 pt. cranberries 1/4 c . celery , diced . 1/2 c . nuts , chopped 1/2 c. crushed pineapple , drained Cook cranberries in 1 c . water until thick. Add sugar ; dissolve gelatin in 1/2 c. water. Stir hot cranberries into gelatin. Cool , add remaining ingredients and chill. FROZEN FRUIT SALAD 1/4 c. sugar 1/2 tsp. salt I 1/2 Tbsp. flour I egg 3/4 c. pi_neapple juice 2 Tbsp. white vinegar 2 -3 Tbsp. mayonnaise 1 pkg. cream cheese Jane Martiniere Greenville , Ala. 1 c. cream , whipped
  • 11. 3 bananas :1 mashed 1 c . pineapple , diced 1 c . pears :1 cut up I doz. maraschino cherries , cut up 1/2 doz. marshmallows :1 cut up -4- Biloxi , Miss. FROZEN FRUIT SALAD (Continued) Mix sugar , salt { flour :1 egg , pineapple juice and,· vinegar. Cook slowly until thickened :1 remove from heat and cool. Combine cream , bananas , pineapple, pears , cherries, mar- shmallows , cream cheese which has been creamed with mayonnaise . Mix sauce, cheese and fruit well and freeze . PARTY SALAD I pkg. lime J ell-O 1-3 oz . pkg. Philadelphia cream cheese 1/2· pt. whipping cream Mrs. Presley Werlein 2 Tbsp. mayonnaise I large can fruit cocktail :1 drained Measure juice from fruit , add enough water to make 2 c . liquid for J ell-O. J:,et J ell-O chill until syrupy. Whip
  • 12. cream. Mix mayonna~e with cream cheese until smooth. Add drained fut~ fold in whipp~d cream. Add chilled Jell - t- O. Pour into 12:,r:8-inch pan., Chill until firm. Cut into 12 squares. Se r ve on lettuce with mayonnaise~and cherry. RAW CRANBERRY SALA:O, Mrs. Arthur Taylor Como , Miss. 1 pt. cranberries , ground 1 unpeeled apple , ground 2 oranges , 1 peeled , 1 unpeeled 3 c. sugar I pkg. cherry J ell-O I pkg. lemon Jell-O Dissolve Jell-O in 2 c. boiling water. Let thicken slight- ly. Add other ingredients and mold. This amount will fill IO or 11 - inch molds. SOUP SALAD $ Philadelphia cream cheese 2 small cans Campbell's tomato soup 2 Tbsp . Knox gelatin Mrs . Billy Snider Natchez , Miss. 1/2 c. cold water
  • 13. l c . mayonnaise 11/2 c . celery , pepper :1 onions :1 or any other vegetables , chopped - Dissolve gelatin in water ~ bring soup to boil. Whip in cream cheese and when cold mix with vegetables and top with mayonnaise to serve. Set in refrigerator a few hours to congeal before serving. P A T R O N I Z E Y O U R L O C A L M .E R C H A N T -5- Biloxi , Mi ss. '· ,"--- BAKE~:e~NT I medium eggplant I Tbsp . bacon fat 2 Tbsp . flour , level Mrs. Bess White I large onion I egg 1/2 c . grated cheese Peel eggplant and boil until tender in salt water. Saute onion in bacon fat. Add to it the mashed up eggplant , flou r ,
  • 14. well beaten eggs , salt and pepper to taste. Place in cass- erole and bake slowly until almost brown. Sprinkle with cheese and brown . BEETS Mrs. John Martinere , J r . 1/2 c. sugar I Tbsp. cornstarch 1/2 c . vinegar I tsp. salt I small can beets , drained Cook sugar, vinegar , cornstarch and salt until blended. Add beets and cook until beets are h ated , about 3 m inutes. STUFFED IRISH POTATOES Mrs. J. R. Mc Ler oy 8 medium potatoes I sweet pepper 5 strips bacon , crisp I large onion 3 sp r igs parsley Salt and pepper to taste Cut potatoes lengthwise , sc r ape out centers. Cook potatoes , cut up onions and peppers , parsley , salt and peppe1 in bacon drippings. Add crushed bacon and put in potato shells. Bake with enough water to steam done ~ l hour in a slow oven. Write An ·Extra Recipe Here ~ -6- Biloxi , Miss. 1:S/J 'rl r
  • 15. --- -- MJiAT 2 FIS~ a POULTRY BARBECUED RIBS Mrs. Walter Cline Ozark, Ala. Spareribs 1 large onion I c. tomato catsup I bell pepper 1 Tbsp. vinegar Celery 1 Tbsp. sugar Hot sauce and pepper 9 dash I Tbsp. Worcestershire sauce Have spareribs cut in small pieces. Sear on both sides in small amount of grease and remove from pan. Mix cat- sup , vinegar 9 sugar , worcestershire sauce, hot sauce , pepper , steak sauce with 1/2 c. water , salt and pepper. Brown onion 9 green pepper , celery , add sauce and bring to boil. Place spar ribs in casserole and pour over them the sauce . Cover and bake in slow oven for 3 or 4 hours. BEEF ROLLS Mrs. J. E. McGee Houston 9 Texas 2 slices round steak 9 2 cans bouillon cut thin or consomme 2 slices bacon , chopped Salt and pepper to taste 1/2 onion , chopped Mix onion and bacon. Cut steak in small pieces , put a spoonful of onion and bacon on each piece. -Roll up and fasten with toothpicks. Brown rolla ' in hot fat 9 add the bouillon or consomme; let simmer an hour or until tender.
  • 16. Add 2 Tbsp. catsup and 1 Tbsp. vinegar 9 if desired. CABBAGE ROLL 1 head cabbage I lb. ground beef 1/2 c . celery , chopped 1 onion 9 chopped I small can tomatoes Mrs . Nellie Holliman I c. raw rice 1 green pepper , chopped 4 cloves garlic, chopped I block butter Salt 9 pepper and paprika to taste Cut heart from cabbage and steam whole cabbage until wilted. Drain off water and separate leaves. Mix all other ingredients together , saving half the butter to pour over the top. Put l heaping Tbsp. of mixture on each leaf and roll up. Place in pan , pour on 2 c . water and remaining butter. Cover with tight lid and cook over slow fire for 1 hour. PATRONIZE YOUR LOCAL M ,ERCHANT -7- Biloxi , Miss. CHEESE PUDDING 1 c . grated cheese I c . grated bread crumbs 1 Tbsp. butter
  • 17. Pinch soda Mrs. John Mcuee 2 c . sweet milk 1 egg Salt and pepper Mix ingredients and bake 15 minutes in 350 deg. oven. CHOP SUEY - USING LEFTOVERS Mrs. F. B. Hartmann 4 Tbsp. bacon fat 1 c : cooked pork , diced 1 c . cooked beef , diced 2 c. water 1 c . cooked rice I tsp. salt 1 c . celery, diced 1/ 4 c. green pepper, chopped 3 Tbsp. onion , chopped 1 c . cooked red beans Heat pork and beef in fat until brown. Add salt , green peppe.r, onion and cook slowly in covered pan 20 minutes. Add other ingredients and cook gently , stirring frequently as mixture thickens . EGuS AND MUSHROOMS Hard boiled esgs Bread crumbs Grated cheese · Mushroom soup
  • 18. Mrs. B. Z. Welch Parsley , chopped Pimento Green peppers Cut hard boiled eggs into buttered pan, use as many eggs , as desired. Cover with bread crumbs. Thicken mush- room soup and season with green pepper , parsley , pimento , pour over bread crumbs and cover with another layer of bread crumbs. Sprinkle generously with grated cheese. Brown in moderate oven. HAMBURGER PIE 1 medium onion 1 lb. ground beef 1 No. 2 can green beans 1-10 oz. can condensed tomato soup Jo. Claire Brown Clarksburg , W. Va. 5 medium sized potatoes 1/2 c. warm milk 1 egg 1/2 tsp. salt 1/2 tsp. pepper Brown chopped oni on in fat, add meat and seasonings , brown. Add beans and soup. Pour into greased casserole. Cream cooked potatoes with seasonings and egg , put on top
  • 19. of casserole. Bake in 350 deg. oven for 30 minutes. -8- Biloxi , Miss. WIENJKBEANIE I can red kidney beans I can Vienna sausages I c . tomato soup or juice Mrs. R. K. Wright Portland, Oregon I c . American cheese , grated I small onion , chopped 1/ 4 c. bread crumbs 1 Tbsp. butter £- Salt and pepper to taste Cook onion in butter to golden brown. Cut sausages in thirds and add to beans. Add soup or juice , stir in onion. Heat thoroughly and when ready to serve , add cheese and crumbs. CREAMED OYSTEilS 2 Tbsp. flour 2 Tbsp . ibutt r l pt. cream I qt. oysters Mrs. S. C. Broom
  • 20. Make a thin sauce of butter , flour , cream salt and peppe r . Add oysters and simmer until oyste;s curl at edges. Remove from fire and serve on toast. FRENCH FRIED SHitIMP I lb. shrimp I c . br ad crumbs Mrs. J. W. Compton I egg Salt and pepper Hull shrimp , split down back . Sprinkle with salt and pepp~ r; let stand and drain. " Beat egg , dip shrimp in egg, then m bread crumbs. F ry m hot fat until golden brown. GUMBO A LA CREOLE Mrs. Myron Cole 2 lb. raw shrimp , cleaned 1 large pepper, cut fine 1 can tomato paste · l qt. okra 1 can tomatoes , large 2 Tbsp. file 2 large onions, chopped Salt , pepper, bay leaf 2 stalks celery, cut fine 1 qt. water 1 Tbsp . flour Brown onions in shortening or butter. Add flour and brown ligh!lY , put in tomatoes , peppe r, eel ry, okra; cook 1/2 hour with water. Add shrimp and cook until tender. J ust before serving 1 add file. Serve on boiled rice. PATRONIZE YOUR LOCAL MERCHANT -9- Biloxi , Miss.
  • 21. LITTLE PIGS IN BLANKETS Mrs. Tull Carter Oysters Bacon Salt and pepper Toothpicks Drain oysters dry as possible , salt and pepper. Roll each oyster in slice of bacon and pin with toothpick. Fry in deep fat until brown and crisp . MINCED OYSTERS 50 oysters 1 large onion 1/2 c. parsley 1/2 c . celery Mrs. W. T. Bolton 1 stick butter 1 egg Cracker crumbs Cut oyster into small pieces. Mince onion , parsley , celery. Then , mix all ingredients 9 put in iron pot; cook slowly, adding enough cracker crumbs to absorb liquid. Make mixture firm , but not dry. Fill 8 or more large oyster shells , sprinkle with crumbs and brown. Serve hot. OYSTER DELIGHT
  • 22. 1 pt. oysters 1 can cream mushroom soup Mrs. Allan Walker Jackson , Miss. Salt and pepper to taste 6 buns Cook oysters in soup until edges curl. Serve over buns which have been split and toasted. OYSTER PIE 1 qt. oysters 3 c. milk Mrs. J. R. Mc Elroy 1/ 4 c . parsley , chopped 2 Tbsp. butter Salt and pepper to taste Line pan with pie crust. Pour in all ingredients. Strip top with crust. Bake in moderate oven 45 minutes . RED SNAPPERS 5 lb. red snapper 1 lemon, sliced 2 onions , cut fine
  • 23. Mrs. Myron Asa Cole 2 stalks celery, cut fine Bay leaf, parsley, red pepper and salt to taste Use large baking pan with r ack , put on top of stove over 2 burners. Make highly seasoned stock , using lemon , celery 9 onions , seasonings and enough water to cover fish. Place -10- Biloxi, Miss. BEASLEY-THOMAS REALTY & INSURANCE CO. INS URA NC E 110 W. Howard Phone 4675 Biloxi, Miss. ERNEST HIGGASON DISTRIBUTOR 1311 West Howard Ave. PHONE b545 BILOXI, MISSISSIPPI - - - Regardless of CLAIMS- it's FACTS that COUNT - -! sf ill remain the original and proven
  • 24. life time metal Awnings - - - KOOL VENT METAL AWNING CO. OF MISS. 600 CAILLAVET BILOXI, MISS. Phone 7841 Biloxi, Miss. Home Freezers BELL WEST END PHARMACY PRESCRIPTIONS FURNITURE CO. 201-203-205 E WASHINGTON ST Phone 6927 Free Delivery Service Sundrie~-Soda Fountain Photo Finishing BILOXI. MISSISSIPPI 2645 A Compiete Drug Store PHONE Open 8:A.M.-10:P.M. Free Deliver)· 301 Porter Ave.-Biloxi WEST END DRY CLEANERS PHONE 5552 BILOXI. MISS. 1349 W. HOWARD AVE. Biloxi Transfer 6- Storage Company
  • 25. LOCAL AND LONG DISTANCE MOVING CRATING. PACKING AND FORWARDING OFFICE: 440 REYNOIR STERET • , BILOXI. MISSISSIPPI PLUMBING, HEATING AND ELECTRICAL CONTRACTOR P. O. Box 609 Telephone 3871 Strangi Saw Mill & Lumber Yard Dial 4522 SAM STRANG/, Prop. Delaunev and Railroad ROUGH AND DRESSED LUMBER HIGH GRADE LOUISIANA CYPRESS SPECIAL LINE OF SKIFF SIZES HllDXI lAUNORY ~ ORY ClfANING CD. 244 Porter A venue Phone 5267 _______ _ Biloxi, Mississip~p_i ------------·- ---.. -- _ _ _ Biloxi, Miss. RED SNAPPER (Continued) fish on rack in boiling stock, cover tightly and cook 20-30 minutes or until tender. Remove fish to hot platter and s,erve with butter sauce or mayonnaise. SHRIMP CREOLE
  • 26. I lb. shrimp I 1/2 Tbsp. butter or salad oil 1/2 c . onions , chopped I/2 c . celery 1 chopped 1/2 c . green pepper, chopped Mrs. A.H. Brown 2 bay leaves I clove garlic, minced fine 6 medium ripe tomatoes or I No. 2 can 2 tsp. salt 2 Tbsp. flour Dash cayenne pepper 3 c . hot cooked rice Clean shrimp. Simmer in covered saucepan over low heat. Heat butter 1 add onions, garlic , green pepper and celery. Cook over low heat, uncovered mtil soft. Add to- matoes $ salt, pepper, cayenne and bay leaves. Continue cooking over moderate heat, stirring frequently for IO min- utes . Add shrimp. Make thin paste with water and flour, stir in slowly. Cover and cook 8-10 minutes longer 1 stirr- ing occasionally. Remove bay leaves and serverat once on hot rice. SHRIMP CREOLE 2 lb. shrimp , boiled and cleaned
  • 27. 4 Tbsp. shortening 4 Tbsp. flour I small can tomatoes 2 cloves garlic Mrs. B. Z. Welch 3 large onions 5 stalks celery 1/2 green pepper 4 tsp. parsley I pt. water Make brown rice of flour and shortening , add chopped onions 1 celery , pepper, parsley, garlic and cook until soft or slightly brown. Add tomatoes and I pt. water. Cook slowly 30-40 minutes. Add shrimp and cook IO minutes longer . Serve on hot steamed rice. STUFFED CRABS I lb. crabmeat I c. milk 1/2 c. green onions 1 chopped Mrs . B. Taltarrell 6 slices brea'flµoast~C4- 3 white and 3 brown 1/2 tsp. sugar I tsp. pepper
  • 28. -ll- Biloxi 1 Miss. STUFFED CRABS (Continued) I/2 c. parsley , chopped I/ 4 c. celery 1 chopped 1/2 tsp. salt I Tbsp. Worcestershire sa ce I/ 4 tsp. thyme Put milk in bowl. Add crumbled toast, onion 1 parsley 9 celery, salt, sugar, pepper rand thyme. Cut into tiny pieces 1 3 slices of bacon. Fry bacon and combine with bread mix- ture. Add crabmeat; mix well. Put 2 Tbsp. oil or fat in pan with bacon grease. When hot add crab mixture and fry until brown 1 stirring frequently. Fill 8 crab shells with mixture, sprinkle with bread crumbs 1 dot with butter. Brown under broiler. CIDCKEN DUMPLINGS l I/3 c. flour , sifted 2 tsp. bakini powder 1/2 c. milk Mrs. J'. Mills Meridan 1 Miss. l tsp. salt I egg 1/2 chicken , boned after being boiled in 3 c . water
  • 29. Sift flour with baking powder and salt. Beat gg 1 add milk. Drop by small spoonfuls in boiling stock from chick- en. Cook uncovered for 5 minutes. Add chopped chicken and steam for 5 minut s. Remove chicken and dumplings to hot platter . Stir 2 Tbsp. flour into remaining liquid to make sauce 1 adding a little milk or water if needed. CIDCKEN MOUSSE 2 env. gelatin , dissolved in I/ 4 c. cold water 2 c . cooked chicken 1 chopped 6 sliced olives Salad dressing to mix Miss Bessie Smith Meridian 1 .mich. l c. celery , diced 1 1/2 tsp. salt I/ 4 c. sweet pepper , chopped Few drops onion juice Few drops Worcestershire sauce Mix all ingredients and place in 1 large or in individual molds and decorate with slivered almonds, sliced pickle and bits of parsley. Serves 6 .
  • 30. CHICKEN PIE 2 c . plain flour I tsp. baking powder I/2 tsp. salt Mrs. W. B. Carr l c . shortening , scant 3/4 c. sweet milk -12- Biloxi , Miss. CHICKEN PIE (Continued) Filling~ l hen , boiled , boned and chopped in small pieces 3 c . sauce , made from water in which chicken was boiled 2 Tbsp . flour Sweet milk 1 to make 3 c . Sift dry ingredients together, crumble in shortening until mixture looks like meal. Add milk to make medium soft dough 1 roll dough as thin as possible. Line bottom of 8xl2-inch pan. Spread chicken over pan evenly. Pour on sauce until meat is well covered. Ron remaining dough I/ 4-inch thick , cut out With biscuit cutter. Should make 18. Place biscuits over top of chicken , dot with butter. Brown in 375 deg. oven.
  • 31. SOUTHERN CIDCK:Ei~ PIE Mrs. T. H. Cook 4 lb. hen Pastry Salt and pepper Cut exces fat from hen , fry out and let harden , then add to other shortening to make pastry. Cut up hen , add salt and enough water to cover; boil until tender. Cool , remove meat from bones . Bake I pan of pastry strips to us betwe n layers of chicken. Use pan 10x15-inch. Spread half of chicken in pan , sprinkle with pepper, if de- sired, cover with baked pa try strips, then add remaining chicken. Pour over this enough broth to cover. Top with strips of uncooked pa try. Cook in oven until brown, about 30 minutes. T hicken remaining broth for gravy. Wrif. e An Extra Re ipe Here ~ · -13 - Biloxi , Miss . Write -Extra Recipes Here ~ -14- Biloxi , Miss. ea , . - , /l ~ oof1'es (h (.
  • 32. BREAD , ROLLS 2 COOKIES BANANA NUT BREAD 2 c . flour , .sifted 2 tsp. baking powder 1/2 tsp. soda 3/4 tsp. salt 1/2 c. sugar Mrs. Henry Roberts I c . dates , chopped I c . nuts , chopped I egg, beaten 1/ 4 c . salad oil I 1/2 c. bananas, mashed I Tbsp . lemon juice Sift dry ingredients together, add nuts. Combine re- maining ingredients and add to dry ingredients . Stir only until mixed. Bake in 9x5-inch pan for I hour at 350 deg. DA TE AND NUT BREAD I I/2 c. dates , chopped I c . granulated sugar I egg, well beaten I tsp . soda, sift in flour I c . nuts , chopped Mrs. Roy Ash Clarksburg , West Va.
  • 33. 2 Tbsp. butter I 1/2 c. hot water 2 1/2 c . bread flour I tsp. cream of tartar, sift in flour Pour water over dates , sugar and butter; bring to boil , remove from heat and cool. Add other ingredients and mix well. Batter should be thin. Bake in 2 greased bread pans in slow oven 1 1/ 4 hours. MARASCHINO CHERRY BREAD Mrs. 1 • F . Mc Gee 3/4 c. sugar 2 eggs I 1/2 c. flour I 1/2 tsp. baking powder 1/3 tsp . salt 1-8 oz. bottle cherries, cut in J)ieces 1/2 c . nuts , chopped Beat eggs , add sugar. Sift dry ingredients together, combine ·with eggs and sugar and 1/2 of the cherry juice. Then , add chopped cherries and nuts. Bake in loaf pan for I hour in moderate 3 50 deg. oven. BUTTERMILK BISCUITS 2 c. flour 1/2 tsp. soda I tsp. baking powder
  • 34. Mrs . B. A . Desporte 1/2 c. shortening Buttermilk 1/2 tsp. salt Sift flour ~ soda :1 baking powder and salt together. Cut in shortening-. Add enough buttermilk to make dough soft enough -15- Biloxi , Miss. BUTTERMILK BISCUITS (Continued) to handle. Roll out on floured.board and cut with biscuit cutter. Bake in hot oven 10-1~ minutes. Makes 12 or more biscuits. PANCAKES 1 c. flour 1 c. milk 1 egg 1 Tbsp. butter or shortening Miss Laura White 3 tsp . baking powder 1 tsp. salt 1 tsp. sugar 1 slice bread or 2 biscuits ,
  • 35. crumbled I . Wqip egg; pour -in milk 9 add bread or bis.cuits and butter . 2 . Sifl together flour , baking powder , sugar and salt. 3 . Mix 1 and 2 together. - Fr~-on hot greased griddle. PEANUT BUTTER MUFFINS Mrs. Roy Mc Gee 2 c. flour 2/3 c. peanut butter 2 eggs 2 tsp. baking powder 1/3 c. sugar 4 Tbsp. shortening 1 c. milk 1/2 tsp ·. salt Cream shortening 9 peanut butter and sugar. Add beaten eggs. Sift flour 9 salt and baking powder. Add alternately with milk to creamed mixture. Pour batter into greased muffin pans. Bake in hot oven 9 425 deg. F. , 25-30 minutes. Makes 12 muffins . YUGOSLAVIAN DROP DONUT M r s. Pete Cerinich 2 lb. plain all purpose flour l tsp. salt 5 tsp. baking powder , double acting 1/2 lb. raisins Juice I lemon Juice 1 orange
  • 36. 1 tsp. grated orange and lemon rind 1/2 c. pecans , chopped 1 tsp. cinnamon 1 c. sugar 1/2 c ~ whisk~y Boiling water Enough boiling water to make soft dough to drop by spoonfuls into hot oil. Put all ingredients in bowl together. Sift flour , then mix with hot water; let stand about 2 hours before frying. Fry in deep salad or cooking oil. Fry until golden brown. Drop in oil by spoonfuls. -16- Biloxi , Miss . BROWNIES 3 eggs 2 c. ·sugar 2/3 c. shortening , part butter 1 c. flour Mrs. Wesley Courson 1/2 tsp . salt 5 sq. chocolate, unsweetened 1 tsp . vanilla 1 1/2 c. nuts , chopped 1 tsp. baking powder Beat eggs until frothy , beat in the sugar. Melt choco-
  • 37. late and shortening over hot water. When cool 9 add to eggs and sugar mixture , then add sifted flour , salt and baking powder , vanilla and nuts. ·Pour into greas~d pan 10xl5-,inch. · Bake in moderate oven, 325 deg. , 20-30 mmutes. Cut m squares. CHOCOLATE SQUARES 2 c. sugar 6 Tbsp . lard , level 2/3 c. sweet milk 2 c. flour 1 c . nuts and dates Mrs. Roy Williams 2 eggs 3 sq. chocolate , unsweetened 2 tsp . vanilla 2 tsp. baking powder Melt lar d in mixing bowl, add sugar and unbeaten eggs; mix well. Melt unsweetened chocolate and add. Nextradd milk ~ vanilla 9 flour and baking powder; mix well. Last add nuts and dates. Spread thin on tins and bake from 20-30 minutes in slow oven. Frost with boiled frosting , cut in squares. DA TE:.13ARS 1 c . brown sugar 2 eggs 2 c. flour 1/2 lb. dates 1/2 c. nuts , chopped
  • 38. Mary Squires 1/2 c . shortening I/2 c. sour cream 1 tsp. soda 1 tsp. vanilla Grated rind I lemon Cream shorten:ine; , add sugar; blend well. Add eggs. Combine cream and soda , add alternately with flour to first mixture , then add lemon r ind , dates , nuts and vanilla. Mix well. Press into 10xl5-inch pan that has been greased. Bake in moderate oven , 350 deg. for 30-35 minutes. Cut in- to bars while warm. P A T RO NI Z E YO UR LO C A L M .E R C H ANT - 17- Biloxi , Miss. ICEBOX COOKIES 3 eggs I c . brown sugar 1 c . white sugar 3/4 c. butter 5 c. flour l tsp. salt 1 tsp. cinnamon I tsp. soda · Mamie Mc Leod I c . pecans , chopped
  • 39. Mix sugar and butter 9 add eggs and then flour 9 next salt 1 cinnamon and soda. Add pecans last. This makes a stiff dough. Roll about I 1/2-inch in diameter and wrap with wax- ed paper. Put in refrigerator until hard and stiff. Slice as needed and bake 20-30 minutes · at 350 deg. OATMEAL COOKIES I c . brown sugar 1 c. Crisco 3 c. oatmeal 2 eggs Mrs. Gus Wachenfeld 1 c . granulated sugar 2 1/2 c. pecans I I/2 c. flour I tsp. soda I tsp. salt Mix well. Drop by tsp. on baking sheet and bake in moderate oven , about 12 minutes . PEANUT BUTTER ICEBOX COOKIES Mrs. W. C. Mc Elroy 3 1/2 Q,(lour I c . peanut I t~p. soda butter 3/4 tsp. salt 3/4 c. shortening 2 eggs 2 I/2 c. brown sugar I/2 c. milk Mix shortening 1 peanut butter , sugar . Beat in eggs .
  • 40. Sift flour , salt and soda , add alternately with milk. Slice thin 9 bake in moderate oven 1 375 deg. Makes 10 dozen. PECAN FINGER COOKIES 2/3 c. oleo I/ 4 c . brown suiar 2 c. flour Mrs. Amber Smith Kearneys Point, N. J. I Tbsp. water , ice I c . pecans , chopped I tsp . vanilla Cream oleo and sugar 9 then add rest of ingredients. Mold in small finger shapes. Bake 20 minutes in moqerat oven. Roll in powdered sugar . PATRONIZE YOUR LOCAL MERCHANT -18- Biloxi , Miss . IN GLASS OR PAPER CONTAINERS GRADE A PASTEURIZED HOMOGENIZED BUTTERMILK CHOCOLATE MILK CREAM CHEESE
  • 41. COFFEE CREAM WHIPPING CREAM NEWMAN-=COBB Deliveries to Most of the Mississippi Coast ROUTE # I BOX 305 GULFPORT, MISS. PHONE 1578-M BILOXI, MISS. 5591 · 6314 PASCAGOULA, MISS. OCEAN SPRINGS, MISS. Call 668 Dial 5881 MAYTAG - TAPPAN - CROSLEY • FURNITURE . HARDWARE BILOXI BATTERY 428 Fayard Street PHONE 5682 COMPANY WHOLESALE - RETAIL PARTS - SERVICE For Greater Service and Satisfaction from any Make of Battery U■e Willard Service Regularly HANSEN'S
  • 42. PET SHOP Howard Ave. Biloxi Across From City Hall Biloxi, Miss. RAISIN CRISS-CROSS COOKIES Mrs. G ~ W. Hicks - ,. ;. Portland , Oregon 3/4 c. sugar 3/4 tsp. soda 1/2 c. shortening 1/2 c. rais_ins , coarsely ground I egg 1 3/4 c. flour I Tbsp. milk . 3/4 tsp. cream '"of tartar 1/2 ·tsp. lemon extrac 1/ 4 tsp. salt Cream shortening and s ugar , add egg 1 milk and lemon extract. Stir in flour 9 cream of tartar 1 soda 1 salt, which have been sifted together 9 then add raisins. Roll in small balls , place on greased cookie sheet 1 flatten criss-cross with fork. Bake 10 minutes at 400 deg. Write Extra Rec ipes Here~ -19- Biloxi , Miss. Write Extra Recipes Here: -20- Biloxi ~ Miss. oke 17
  • 43. --~~ ~ c_--=. • ~ ---------- t @6 ~~ ~ • CAKE,PASTRY DATE CAKE 2 c. flour 1 1/2 c. sugar 1 egg Nuts l lb. dates 1 c. hot water 1 tsp. s9da 1 c. butter Mrs. H. Roberts Pour hot water together with soda on dates , allow to stand until batter is made. Cream butter and sugar thorough- ly , add whole egg. Sift flour and add. Slightly flour nuts and add dates and nuts. Bake in moderate oven 1 hour. HOT MILK CAKE 2 c. flour 2 c. sugar
  • 44. 2 tsp. baking powder 4 eggs Mrs. L. H. Filch Chicago ~ Ill. 1 c . boiling milk 2 Tbsp. butter 2 tsp . vanilla Beat eggs , add sugar , flour, baking powder , milk , butter and vanilla. Bake in 3 layers in moderate oven . Frost with your favorite icing. ICEBOX FRUIT CAKE 1 box graham crackers 1 lb. white raisins · 1 lb. marshmallow 'Mrs. J'. J. Pendergrass Wharton, Texas 3 c . nut meats 1 large bottle cherries 1/2 c. sweet milk Mix dry ingredients . Melt marshmallows in cherry juice in double boiler. Add milk , but do not let boil. Mix all together and pack into desired shape . Let stand at least 12 hours in the ref rig era tor. Keep in cool place . LADY BALTIMORE CAKE 1 c. butter 3 1/2 c . cake flour
  • 45. 2 c. sugar 4 tsp. baking powder 6 egg whites Mrs.· Ruel Robinson l c. m.ilk 1 tsp. vanilla 1/2 tsp . salt 1 tsp. orange flavoring Cream butter , add gradually s ugar , whieh has been sift- ed before measuring. Beat until smooth and creamy. Sift flour , measure , sift with baking powder and salt , add alter - nately with milk to first mixture. Add flavoring. Fold in stiff egg whites. Bake at 375 deg. , 35 minutes. Fill layers -21- Biloxi , Miss. LADY BALTIMORE CAKE (Continued) with crushed pineapple and nuts. Use boiled icini for the top and sides . MAHOGANY CAKE 1 1/2 c. sugar i/2 c . butter 1/2 c . sour milk 1 tt;p. soda 1 tsp ~ vanilla Miss Laura White
  • 46. 2 eggs 2 c. flour 9 sift before measuring 2 sq. bitter chocolate , melted 1/2 c . boiling water Pinch salt Mixture of 1st. part , cream butter well , adding s].owly the sugar. Pour in sour milk. · Mixture of 2nd. part , stir soda into boiling water and add to 1st. mixture. Sift $Qft and tlour into mixtttre; beat 2 minutes , circular motion. Beat whites of eggs until stiff , add yolks anJ beat more . Fold into cake batter , add flavor- ing. Bake in two 9-inch tins in moderate oven , 45-60 min- utes . Frost with favorite frosting. Time to mix is ·35 . t ✓ mmu es. " ORANGE RAISIN C.~.KE l medium orange l c . seedless raisins 2 c . flour ; sifted l c. granu1 ated sugar 1/2 c . sour milk Mrs. R. L. Saxton ' 1/2 tsp. salt I/2 c . shortening l tsp. soda 2 eggs Peel and seed orange , put through grinder with raisins. Mix and sift flour , salt and soda. Cream shortening and
  • 47. sugar together until fluffy . Add eggs , l at a time , beating _ after each addition. Add flour mixture and sour milk , alter - ·- nately. Add orange mixture and mix thoroughly. B in • greased pan in moderate oven 350 deg. for 35-45 minutes. Spread with orange frosting. PEACH UPSIDE DOWN CAKE Mrs. A.H. Brown 1/ 4 c. butter 1 No. 2 l/2 can peaches in l}alves ' 1 c. sugar 1 tsp. baking powder l tsp!> vanilla 1/2 c . brown sugar, packe 3 eggs 1/2 c . peach juice 1 3/4 c. flour 1/2 tsp. salt -22 - Biloxi, Miss . in cup PEACH UPSIDE DOWN CAKE (Continued) Melt butter in 8-inch square baking pan over low flame. Remove from stove. Sprinkle with brown sugar. Place peaeh halves , cut side down in the butter and brown sugar arranging in 3 rows each way on bottom of pan. Beat egg yolks until light and lemon colored. Beat in sugar and peach juice and vanilla. Sift flour, baking powder and salt together, fold into first mixture. Fold in stiffly beaten egg whites . Pour batter over peaches in pan. Bake 60 minutes at 350
  • 48. deg. F. POPPY SEED CAKE Mrs . Roy Williams Soak 3/4 c. poppy seed in 3/4 c. milk. 1 1/2 c. sugar 2 c . pastry flour 4 egg whites 3 / 4 c . shortening 2 tsp. baking powder , level l tsp . vanilla Cream sugar and shortening together, add poppy seeds and milk. Sift flour and baking powder together , add beaten egg whites and fold and add flavoring. Bake in 3 layers in a moderate oven. Put together with filling. FilJing: Yolks 4 eggs 3 1/2 tsp. cornstarch, level 1 c. sugar 2 c. milk I c . nut meats I tsp . vanilla Heat milk in double boiler , reserving 1/ 4 c . to dissolve the cornstarch. Add to hot milk and stir until thick. Cover -and cook 10 minutes. Mix sugar and beatenr)'olks. Add nuts and flavoring. Dust top of cake with powdert!d sugar.
  • 49. POUND CAKE • 2 sticks butter 5 large eggs l tsp. flavoring Mrs. T. A. Carruth 1 3/ 4 c. sugar , scant, sifted 2 c. flour , sift 3 times Cream butter and sugar with hands until smooth. Beat in l egg at a time , 1 or l 1/2 minutes. Add flour gradually. Cook in large pan at about 30() deg. for 11/2 hours. PATRONIZE YOUR LOCAi. MERCHANT -23 - Biloxi, Miss . WHITE FRUIT CAKE 1 c. butter 1 c . sweet milk 2 tsp. baking powder 1/2 lb. citron 1 cut fine 1 c . hickory nuts , chopped fine 2 c. sugar
  • 50. 3 c. flour 5 egg whites Mrs. Fred Hartman 2 c . cocoanut 1 freshly grated Flavor as desired Cream butter and sugar 1 add milk ~ flour 1 baking powder and whites of eggs, well beaten. Add other ingredients 1 flavor as desired. WHITE FRUIT CAKE 1 1/2 c. butter . 6 eggs an';/ f!r.o,'r J·u, c e. 1/2 c. whiskeyAor wine 1 tsp. baking powder 1 lb. candied cherries , uncut Miss Laura White 2 c. sugar 2 tsp. vanilla 4 c . flour , sifted 1 lb. shelled pecans , whole 1 lb. candied pineapple 1 cut in large pieces Cream butter and sugar 1 add eggs 1 l at a time. Before adding baking powder to flour 1 sift 1,/2 c . of it over fruit. Add whiskey or wine 1 fruit and nuts. Put in stem pan with paper in bottom . Bake 2 hours in slow oven. Makes about
  • 51. 5 lb. cake. CHERRY PIE 1 No. 2 can cherries 1 c. sugar 2 Tbsp. flour Mrs. Charles Robertson I tsp. lemon juice 2 Tbsp. butter Mix sugar, flour and add juice of cherries 1 melted butter and lemon juice; cook until thick 1 add cherries. Put into favorite pie crust and bake at 450 deg. for 40 minutes. EGu CUSTARD PIE 1 c. sugar 2 Tbsp. cornstarch I c . sweet milk 1/2 c. butter 2 eggs 1 tsp . vanilla Mrs. S. C. Broom Cream sugar , butter, cornstarch 1 eggs. Add milk and vanilla; pour into pie shell 1 sprinkle top with nutmeg. Bake in slow oven. -24- Biloxi, Miss . C omplirnents
  • 52. of A FRIEND GRYDER CO. Ol'TFn·rEHS 01,• SHOES FOR TUE :EXTIHI~ F.L[11.Y t'I XE FOOTWEAI! - SHOES ~-n·rED l'OHRRCTLY 2 Stores: 408 E . Howard Av e. 314 Lam ... . _,., St. GULF CENTRAL SEA FOODS, Inc. C ornpliments of: Fish, Shrimp, Oysters and Crabmeal P. O . Box 373 BILOXI, MISSIS.-=S=IP:-=.P..:.I ________ _ O'KEEFE FUNERAL ':OME COMBEL'S PATRONIZE YOUR LOCAL MERCHANT --- --- ----------- -- ---------·--------------- --------------------------- ---------
  • 53. Coupon This Coupon Entitles Bearer to Worth 2% On Any Kool Vent Installation KOOL VENT METAL AWNING CO. of Mississippi Circle #1 - First Methodist Church - Biloxi, Miss. Biloxi, Miss. GRANDMA'S LEMON MERINGUE PIE Mrs. P. E. Werlein 1 c. su"ar 3 el?':gs , separted 1 Tbsp . butter 6 Tbsp. sugar Pinch salt 1 tsp. vanilla 1 baked pie shell 5 Tbsp . flour Juice 1 lemon 2 c . boiling water Mix sugar with flour , add egg yolks , unbeaten and lemon juice; mix until smooth. Add boiling water 9 slowly stirrin(!.' until smooth. Cook over low heat , stirring constantly until thick. Remove from heat , add butter and allow to cool. M-ake meringue from<:eggwpites , when stiff gradually add 6 Tbsp. sugar j few grains salt; beating well afterreach addition. Add vanilla .last. Pour cool filling into cool pie crust. Top with meringue. Bake until golden brown.
  • 54. KARO PECAN PIE 3 eggs , slightly beaten 1 c . Karo , light or dark 1 tsp. vanilla Mrs. A.H. Brown 1 c. sugar 1/8 tsp. salt · 1/i to 1 c . pecan meats j coarsely ·C'hopped Mix the above ingredients , add the nutmeats last. Pour into a standard sized pie pan or into an 8-inch square shall- ow pan which has been lined with pie crust. Place in a hot oven , 450 deg. F. j about 10 minutes. Then , reduce heat to 325 deg. F. and bake until the filling is firm. Test by putt- ing a knife in pie.. When lmife comes out clean the pie is done. RAISIN PIE 3/4 c. sugar 1/2 tsp. cinnamon 1/ 4 tsp. cloves 1 egg 1/ 4 c . oleo j melted Mrs. Walter Raymond 1/2 c . cane syrup I/ 4 c. vinegar 1 c. raisins , chopped 2 crackers , crumbled
  • 55. Pinch salt Mix sugar ? cinnamon , cloves ? salt , then add slightly beaten egg , molasses , vinegar , raisins , cracker crumbs and oleo. Pour into unbaked pie shell ? cover w -ith top crust. Bake 35 to 40 minutes in 350 deg. oven. PATRONIZE YOUR LOCAL MER.CHANT -25- Biloxi j Miss. Writ~ Extra Recipes Here ~ -26- Biloxi 1 Miss. DESSERTS CHOCOLATE MINT ROLL I 1/2 c .- heavy cream 1/4 c. sugar · 10 oz. can chocolate wafers Mrs. J. A. Compton Green food coloring 1/8 tsp. mint extract Semi sweet chocolate Whip cream until just stif sweeten with sugar . Tint
  • 56. cream with good coloring and lavor with e~ract. Spread wafers with cream and stack together. Frost outside of roll with remaining cream and garnish with shaved choco- late . Chill several hours. Cut on diagonal to serve. JELL-O DESSERT Graham crackers I/ 4 c . butter 1/ 2 c . sue;ar Mrs. C. A. Weigel Silver Spring, Md. 9 oz . pineapple, crushed 1/2 c. nuts , chopped I pkg. Jell-O Cover bottom of 8x9-inch pan with crushed graham crackers. Cream butter and sugar, add drained pineapple and nuts. Pour mixture over crumbs. Prepare Jell-O ~ any flavor and when partly congealed , pour over pineapple mixture and chill until firm. Cut in squares and serve with whipped cream. LEMON CAKE TOP PUDDING Jean De Wacle East Moline , Ill. , 2 Tbsp. butter, softened l 1/2 c. suear 1/2 c. lemon juice 3 eggs I/3 c. flour
  • 57. 1/ 4 tsp . salt I tsp. grated lemon peel I 1/4 c. milk Beat egg yolks 9 add milk and stiffly beaten whites. Cream butter 9 sugar 9 lemon juice 9 flour , salt, lemon peel. Fold into first mixture . Pour into custard cups or pan set in pan of water and bake 45 minutes at 375 deg. The cust- ard will go to bottom and leave a top of sponge cake . LEMON ICEBOX CAKE 3 eggs 1 box 9 5¢ 7 vanilla wafers Rind and juice 1 lemon Mrs . John E . Pennington 1/2 c. sugar 1 c. whipping cream -27 - Biloxi , Miss. LEMON ICEBOX CAKE (Continued) Beat egg yolks slightly , add sugar. Add lemon juice and rind. Cook a few minutes and cool. Fold in stiffly beaten egg whites, then fold in whipping cream. Roll vanilla wafers. Line freezing tray. Put mixture in and cover with remainder of vanilla wafer crumbs. Freeze. LIME SHERBET I 1/2 c. sugar
  • 58. I/2tc . fresh lime juice Mrs. W.R. Mosley 3 or 4 drops green food coloring 4 Tbsp. crushed pineapple l qt. sweet milk Pour juice and coloring over sugar; let stand 1/2 hour. Add pineapple and milk. Freeze and serve immediately. LEMON WHIP Mrs. W. Chappick I large can evaporated 2/3 c. sugar Meredian , Miss. milk, chilled to freezing 8 lemon wafers Juice 2 lemons 6 cherries Whip partly frozen milk until stiff. Add sugar , slowly ? stirring lightly until dissolved. Add lemon juice. Stir until stiff. - Roll wafers and sprinkle lightly over bottoms of 6 individual serving dishes. Fill with the lemon whip and sprinkle more rolled wafers on top. Decorate with a cherry. MARSHMALLOW CREAM I pt. whipping cream I doz. marshmallows I c. pecans Mrs . W. E . Still . : Senat0bia ~ Miss. I small can chunk pineapple
  • 59. 2 bananas Whip cream stiff. Add marshmallows. Cut in small pieces ? pineapple. Cut up bananas and pecans. Blend to- gether. Set in icebox for 2 hours before serving. Serve topped with red and green cherries. ORANGE DEL~fJIT I c . marshmallows I c . walnuts ? broken I c . oranges , peeled Mrs. John E . Pennington I c. whipping cream 1/4 c. s ugar - 1/2 tsp. vanilla ' PATRON I -Z E YOUR LO .CAL MER CH AN 'J' -28- Biloxi , Miss. ORANGE DEUG)IT (Continued} Cut orane;es in small pieces and squeeze out part of juice. H too much juice if left in , the dessert will be too s·oft. Cut marshmallows into small pieces and mix with sugar to keep from sticking together. Whip cream until stiff. Add vanilla , oranges, nuts , marshmallows. Pour in- to tray and keep cold until rea(fy to serve. Will only keep a short time . · · PINEAPPLE SHERBET
  • 60. 2 c -. buttermilk I c: sugar I tsp . vanilla Mrs. Byron Cunningham Clarksburg, W. Va. 1 can crushed pineapple I egg white Mix buttermilk , sugar , drained pineapple , stiffly beaten egg white and vanilla. Pour in refrigerator tray, when partly frozen ? stir well and freeze. SWEET POTATO PUDDING 2 large sweet potatoes 3 e!rgs l 3/4 c. sugar 2 c. milk 4 Tbsp. butter I tsp. vanilla Mrs. Roy Mc Gee Grate raw sweet potatoes. Add sugar ? beaten eggs , milk , melt~d butter and vanilla. Mix well. Pour in greased baking dish, b;1ke I hour. Serve plain or with whipped cream. , •, 1'-• ,, Writ e An Extra Rec ipe Here~
  • 61. -29 - Biloxi , Miss. -30- Biloxi 1 Miss. (JlldY, ~relly fl reserYes CANDY,JELLY 1 PRESERVES C_OCOANUT PATTIES Mrso -Revel Go ·Robinson 1/ 4 c. Pet milk I 1/4 c. butter 1 tS,I> 0 vanilla 1 1/2 Co COCOanut 1 sliredded 3 Co powdered sugar 1/~ Co candied fruit strips Melt butter in pan over boiling water, slowly stir in milk and vanilla. ·Remove from heato Blend in sugar grad- ually 1 about 1/4 at a tim·e o Add cocoanut slowly; mix until creamyb -Shape into small pattieso Put on waxed paper. Top ach .pattie with strip of f ruito Chillo Makes about 3 dozen. CREAM PECAN CANDY Laura ·.White
  • 62. 3 Co sugar 1 Co sweet cream 1 Or enough to moisten sugar Shelled pecans l Co dark Karo 1/8 tspo or plnch salt 1/4 tspo or little large pinch soda ·Mix sugar with enough cream to mo.isten welL · Work until very creamyo Add Karoo ·Cook it until it boils welL Add as many pe ans· as you wanto ·Cook ·to medium ball forms in cold water., Add salt and sodao ·Beat it until r amy o Mold in butte r plateso CREOLE PR.A.LINES Mrs o Henry Ho Roberts 4 Co granulated 1 Co evaporated milk sugar 11/2 Co nuts Add 3 Co sugar and the creamo ·Stir thoroughly until boiling o Place l c-. sugar in heavy skillet and melt until brown.o When thoroughly melted 1 add to sugar and cream mixture 3 stirring constantly until blendedp Cook until it forms firm ball in water. Beat until reamy and pour in spoonfuls on wax d paper and allow to coolo DATE ROLL Mrso ·Do Ho Squires 2 Co sugar 1 Tbspo butter l C·o milk 1 tsp O vanilla
  • 63. 11/2 o pitted dates 1 c. nuts 1 chopped Cook sugar and milk to a soft ball stage o Add dates, cut m thirds; cook W1til they seem to melt, abput 5 minutes o Remove from fir J add butter , vanilla and uutso · Beat while hot until reamyo Pour on wet cloth and roll up into a sau- -31- Biloxi , Mis o DATE ROLL (Continued) sage shape. Tie each end of cloth and hang up until cold Jmroll and sUce o DIVINITY FUDGE Mrs. Graff 2 egg whites 1/2 c. hot water 2 c . sugar 1 c . nuts , chopped 2 Tbsp. white corn syrup 1 tsp. vanilla Mix sugar, corn syrup and hot water. Cook until the syrup forms a firm ball in water. Add slowly to the beaten egg whites; beat until thick. Add nuts , flavoring and drop from spoon on oil paper. FUDGE 2 c . granulated sugar 1 c. milk 5 Tbsp. cocoa Miriam Taylor I tsp. vanilla
  • 64. 2 Tbsp. butter 1/2 c . nut meats , chopped Dissolve sugar and cocoa in milk ; boil until it forms a soft ball when tried in cold water. Remove from fire , add vanilla and butter while mixture is still boiling. Set aside to ,cool bdore beating. When cooled until the bottom of theypan feels only slightly warm to the hand, add the nut me~ts; beat the fudge to a creamy, thick consistency or until the gloss has gone from the candy. HEAV·ENLY BLISS CANDY 3 c. sugar 3/4 c. white Karo Mrs. Claude .Smith 11/2 c. evaporated milk I tsp . vanilla I c . nut meats Cook sugar , Karo and milk to soft ball stage. Beat un- til thick . . Fold in vanilla and nuts . Pour in greased pan to cool. Cut in squares. APRICOT MARMALADE 4 c. apricots 3 1/2 c. sugar Mrs. George Hicks Portland, Oregon 1/~ r C. nuts 1/2 c. pineapple
  • 65. Cut fruit in fourths. Put pineapple in bottom of kettle. Drop in apricots , then sugar; let stand on back of stove in open kettle until juice forms, then put on hot stove; let cook -32- Biloxi, Miss . APRICOT MARMALADE (Continued) hard for 1/2 hour or more. P ut in 1/2 c . nuts, cut in fourths. P ut •in jars and seal while still hot. GRAPE CONSERVm Mrs. G. W. Hicks I lb. grapes , blue l 1/ 4 c . sugar I/ 4 c • nuts , chopped 1/4 orange, ground 1/4 tsp . salt Portland , Ore"on Skin grapes , grind skins . Cook pufp witil soft, then run thr ough sieve. P ut all together, cook 20 minutes. Add nut meats , 5 minutes before removing from fire. P ut in jars. j SUNSHINE STRAWB~RRIES Mrs. Gr aff . Equal weiihts of sugar and[1'strawberries Use equal weight~~of sugar and strawberries. P ut the
  • 66. strawberries in the p!reserving kettle in layers , sprinkling suJrar over each layer . The fruit and sugar should not be more than 4-inch 'deep. P lace the kettle on the stove , heat the fruit and sugar slowly to the boiling point. When it be+- , ~ gins to boil , skim carefully. Boil IO minutes , counting fr om the time the fruit begins to bubble . P our the cooked fruit into platters , having it about 2 or 3-inch deep. Place the platters in a s unny •wiridow , in anq.mused room. Cover with a piece of cheesecloth or with glass for 3 or 4 days. In that time , the fruit will grow plump and firm and the syrup will thicken almost to a ,jelly. P ut this preserve , cold into jars or tumblers . Write An Extra Recipe Here~ -33- Biloxi, Miss. Write Extra "Recipes He r e~ -34- Biloxi , Miss. MISO.E LLANEOUS Mary Virginia Martin DRESSING FOR POTATO SALAD Clarksburg, W. Va. 1 tsp, paprika 2 eggs 1 e; sugar 1 Tbsp . flour 2 tsp, mustard 1/2 tsp. salt 3/4 c. vinegar
  • 67. 1/2 c. water Cook over low heat until thickened, stirring constantly. Remove from fire and add~ 1 Tbsp . butter . DRESSING SAUCE FOR BOILEO SHRIMP Mrs. ijarry C~valier 1 c. Wesson oil 2 Tl;>sp. onion , finely chopped 1/2 garlic clove, chopped fine 1 piece cele:ry 9 chopped fine Cook over low heat for 5 minutes . Add dash hot gepper sauce, Add 1 Tbsp. Creole mustard. 4,dd dash Worc,ster- shore sauce , salt and pepper. Add 2 lb. boiled and peeled shrimp; heat for 2 minutes . May be served cold or hot as appetizer . FRENCH{DRESSING 1 can tomato soup 1 c . salad oil 1 c. vinegar 1/4 c. s ugar 2 tbsp. Worcestershire sauce Mrs . John E . Penn'1ttZton
  • 68. 2 or 3 cloves garlic 2 Tbsp. salt 1/2 tsp . pepper 2 tsp. dry mustard 1/2 tsp . paprJka 2 tsp. onion juice Heat vinegar to boiling point and drop in cloves of gar - lic which have been peeled and cut in half. Cool. Add to other ingr edients and put in icebox to cool, B~ sure to shake well before using. This dressing will keep indefinite- ly. , FRENCH DRESSING 1 c . Wesson oil 1 c . tomato soup 1 c . vinee;ar 1 mild 1/4 c. sugar Mrs. Dallas Smith Opelika , Ala. 1 Tbsp. salt 1 tsp. Worcestershire sauce Dash cayenne Little onion juice P ut the above in a quart jar 1 shake well to blend. Keep in the refrigerator and it will last indefinitely. -3 5- Biloxi, Miss . HOT DOG SAUCE
  • 69. ·1y2 lb. ground beef 1 med;ium onion 9 chopped 2 Tbsp. chili powder Mrs. T. Andress I small can tomato sauce or 3/4 c. catsup I tsp. salt Pepper to taste Break ground meat into saucepan. Cover generously with hot water :1 bring to boil. Add onion 9 tomato sauce or catsup and seasoning. Let simmer until tender and slight- ly thickened. Split hot dog rolls and fill with sauce after wiener: has been inserted. Chili may be varied to taste. LEMON FILLING FOR CAKE 3 lemons 3 eggs 2 Tbsp. flour Pinch salt I c. sue;ar I/ 4 lb. butter 3/4 c. water Mrs. B. Z. Welch Put lemon juice into saucepan 9 add eggs 9 sugar and flour 9 butter and water . Stir over low fire until mixture boils 2 minutes. Coor and use for 2 layer cake. MY GRANDMOTHER'S CORNBREAD DRESSING
  • 70. Nell White Watson 2 c. cornbread crumbs Salt and pepper Lyman 9 Miss . l c . biscuit or bread 1/ 4 to 1/2 tsp. sage crumbs 2 eggs 9 beaten l medium onion 9 chopped I c . celery ? chopped fine 2 hard cooked eggs 1 I c . boiled chestnuts or chopped l c. oysters and 1/4 c. oyster Liquid from baked chicken liquid Mix1 ingredients and pack inside fowl when ready to brown. Reserve some of the liquid for gravy 1 cut up giblets and l hard cooked egg :1 add to the liquid 9 thicken with flour. If pre- f erred bake dressing in pan instead of stuffing chicken. PINEAPPLE SALAD DRESSING Mrs . D , H, Squires 2 egg yolks 1/3 c. pineapple juice Juice I lemon 1/2 c. sugar Combine egg yolks and sugar. Slowly stir' in lemon and pineapple juice. Cook over slow fire until thickened. Es- pecially good on apple salad. -36- Biloxi :, Miss. SAUCE FOR BOILED SHRIMP Mrs. P. E. Werlein 1/2· c. chili sauce I Tbsp. lemon juice 1/S c. catsup 1/2 tsp. fresh horseradish I/2 c. mayonnaise Few drops Tabasco sauce
  • 71. I tsp. onion ·? grated Salt to taste l tsp. Worcestershire sauce Use for shrimp dip or as sauce for shrimp cocktail. TOMATO GRAVY I c . onions , about 2 cans good toip.ato sauce I c . chopped celery Mrs. Walter White l c . bell pepper , chopped 2 Tbsp, parsley s chopped Pepper and salt Saute onions in bacon drippings until transparent. Add tomato sauce; cook very slowly for I hour. Add celery 9 pepper 9 parsley; cook 15 minutes more. Add salt and pepp- er to taste. Serve with spaghetti. Sprinkle cheese over spaghetti. If you luke garlic 9 a small amount may be added. Write Extra Recipes Here~ -37- Biloxi, Miss. y/rite Extra Recipes Here~ -38- Biloxi ~ Miss. HINTS ON COOKING FROZEN FOODS
  • 72. VEGETABLES In cooking any frozen vegetable it is necessary to bring to the boiling point as quickly as possible to pre- serve flavor, color and vitamins. Do not thaw before cooking. The one exception is corn on the cob, which should always be thawed. FRUITS Do not remove frozen fruits from the package before you are ready to use them. Otherwise they will discolor and lose the fresh flavor. Most fruits are best when thawed just enough to melt the ice crystals. Fruits that are to be cooked should not be thawed. Instead, follow the same procedure as for vegetables. MEATS With the exception of large cuts, which may not cook evenly, meats may be cooked when solidly frozen. Cook- ing must be done at a low temperature and the time lengthened. If thawing is preferred, thaw as slowly as possible, as less moisture and flavor will be lost. MENUS FOR QUICK MEALS FROM THE FREEZER (Based on commercially frozen foods) LUNCHEON Corn chowder Tossed green salad Toast sticks Pineapple Cookies
  • 73. Broiled cod in summer sauce Mixed vegetables Peach shortcake Corn and ham broil Green beans , French style Rhubarb with dumplings 1. 2. 3. -a- DINNER Perch float Asparagus spears - cole slaw Frosty fruit cup Applesauce Mint sherbet Fish Florentine French fried potatoes Vegetable relish sticks Dolly Madison cake Ocean perch piquant French fried potatoes
  • 74. Baked corn Orange sherbet QUICK MEALS FROM THE FREEZER (Continued) 4. Oyster stew Bermuda salad bowl - Cauliflower frozen Crusty rolls Apple pie Skillet-fried fish Epicurean Brussels sprouts Cottage potatoes Rolls Ice cream puffs RECOMMENDED VARIETIES OF VEGETABLES FOR HOME FREEZING ASPARAGUS Martha Washington Mary Washington BEANS - GREEN Blue Lake Kentucky Wonder BEANS-GREEN SHELL French Horticultural Lowe's Champion
  • 75. BEETS Crosby Detroit Dark Red BROCCOLI Italian Green Sprouting BRUSSELS SPROUTS Half Dwarf Improved Long Island Improved CARROTS Amsterdam Coreless Nantes Coreless Red Cored Chantenay CAULIFLOWER Early Snowball Forbes Perfection -b- CORN Golden Bantam Country Gentleman Crosby Hybrid EGGPLANT Black Beauty PARSNIPS Hollow Crown PEAS Alderman
  • 76. Shasta Thomas Laxton SPINACH Broadleaf Hollandia King of Denmark SQUASH Summer Crookneck SWISS CHARD Fordhook Lucullus TURNIPS White Glove Purple Top Strapleaf Purple Top Rutabagas 1. LOW COST DIET MENUS 2. BREAKFAST Oatmeal with sliced banana Toast Coffee Milk for children Cream of potato soup Peanut scrapple
  • 77. Dried fruit Brown Betty Tea Cabbage stuffed with chopped beef Baked potatoes Canned tomatoes Gingerbread - sour milk Applesauce - Milk Sliced oranges Breadcrumb pancakes with corn syrup Coffee Milk for children LUNCH Baked hominy and cheese Wilted lettuce with bacon Oatmeal muffins Canned peaches DINNER Dried green -peas soup Scalloped carrots and onions Cornbread Steamed molasses pudding with lemon sauce Tea 1.
  • 78. SAMPLE REDUCING DIET MENUS 2. BREAKFAST Orange juice Whole -wheat toast, 1 slice Jam, 1 Tbsp. Coffee - no sugar or cream Banquet salad with mineral oil mayonnaise Cornmeal crisps - salad wafers Canned pears Skim milk or buttermilk, 1 glass 1 egg, boiled or poached Melba toast, 2 slices Coffee LUNCH Tomato juice Celery root and stringbean salad Rycrisp with cottage cheese Coffee jelly -c-
  • 79. SAMPLE REDUCING DIET MENUS (Continued) DINNER Broiled fish - nonfatty Spinach Tomato and cucumber salad, French dressing Rycrisp Pineapple sherbet Oatmeal macaroons, 2 Demitasse Beef bouillon l lamb chop Green peas, small serving Fresh fruit salad with French or mineral oil dressing One-egg cupcake - 1, not iced MENUS FOR GAINING WEIGHT BREAKFAST 1. Baked apple Malt breakfast cereal with cream
  • 80. Gridtlle cakes and syrup Coffee Minute rarebit on toast Asparagus, buttered Peanut butter biscuits Stuffed prune and orange salad Milk Cream of carrot soup Ameriean goulash Apple sweet potatoes Canned corn Apricot and banana salad Graham date bread Tea 2. Yellow cornmeal mush with stewed raisins and thin cream Graham muffins - Jam Coffee or milk LUNCH Casserole of dried Lima beans Scalloped cauliflower and
  • 81. tomatoes Mixed greens - Roquefort cheese dressing Milk DINNER Pineapple juice Smothered pork chop Baked potato Scalloped cabbage Danish apple pudding with whipped cream Demitasse -d- SAMPLE MENUS FOR VITAMIN-RICH DIETS l. 2. BREAKFAST Orange juice Corn Flakes with top milk Wheat-germ muffins Strawberry jam Coffee or milk Fresh berries Puffed Wheat with top milk Boiled egg
  • 82. Toast - whole-wheat or enriched bread Coffee or milk LUNCH Vegetable meat broth Cheese fondue Celery - Creole .style Canned loganberries Honey-Bran cookies Milk Tomatoes stuffed with liver Swiss salad Whole-wheat or enriched bread Cantaloupe Milk DINNER Apricot Nectar Braised beef heart Green Lima beans Kohlrabe Jellied tomato salad Whole-wheat or enriched bread Carrot custard pie Cream of onion soup Savory meat loaf
  • 83. Baked potato Baked winter squash Lettuce salad - French dressing Whole-wheat or enriched bread Upside -down cherry puffs SAMPLE MENUS FOR MINERAL-RICH DIETS 1. 2. BREAKFAST Stewed dried figs on Triscuit - thin cream Poached egg on toast Coffee or milk Orange juice Oatmeal with thin cream Toast - whole-wheat or enriched bread Coffee or milk LUNCH Casserole of tomato, corn and cottage cheese Mustard greens Canned pineapple Beef broth Liver loaf
  • 84. -e- Broccoli with tomato salad Graham crackers SAMPLE MENUS FOR MINERAL-RICH DIETS (Continued) Soybean muff ins Milk Steak and kidney pie Baked potatoes DINNER Cauliflower with cream sauce Romaine with Roquefort cheese dressing Walnut-apricot steamed pudding with orange hard sauce Demitasse Maple cornstarch p'..ldding Tea Fricassee of chicken, with giblets in gravy
  • 85. Scalloped potatoes with cheese Beets, cooked with tops Eden salad Chocolate chip oatmeal cookies Milk AMOUNTS TO SERVE 25 Tea .... • • • • • • • • • • • • • • · • · · · 1/2 c. tea, I 1/2 gal. water Coffee .................... 3/ 4 lb. coffee, I 1/2 gal. water Cream .................... 3 cups Raised rolls ............... 2 lbs. (8-9 c.) flour, 3/ 4 oz. compressed yeast Butter or margarine ....... 3/4 lb. Salads - potato, chicken, etc. . ................... 4-5 qts. Cabbage - salad . . . . . . . . . . . 4 lbs. buttered . . . . . . . . 7 lbs. Potatoes, mashed. . . . . . . . . 1/2 peck Baked beans . . . . . . . . . . . . . . 3 qts. or lbs. dry beans Chicken pie . . . . . . . . . . . . . . 2 1/ 4 qts. cooked, diced chicken or 3 chickens , approximately 5 lbs . each, dressed Baked ham . . . . . . . . . . . . . . . . 10 lbs .
  • 86. Oyster stew ............... I 1/2 gal. milk, 2 qts. oysters Meat loaf ................. 5 lbs. grou:ad meat Frozen peas .............. 4 - 4 1/2 lbs. Frozen Lima beans ........ 4 - 4 1/2 lbs. Frozen asparagus .......... 4 - 4 1/2 lbs. Frozen broccoli ........... 4 1/2 - 5 lbs. Frozen cauliflower ........ 4 1/2 - 5 lbs. Frozen spinach ............ 4 1/2 - 5 lbs. Frozen snap beans ......... 4 lbs . Frozen corn .............. 4 lbs. -f- Name BIRTHDAYS TO REMEMBER Address -g- Birthdate Name CHRISTMAS CARD LIST Address -h-
  • 87. ,I mus_msb00325_001_FrontCovermus_msb00325_002_Acknowle dgmentmus_msb00325_003_Page-A-mus_msb00325_004_Page- B- mus_msb00325_005_Page1mus_msb00325_006_Page2mus_msb 00325_007_Page3mus_msb00325_008_Pages4- 5mus_msb00325_009_Page6mus_msb00325_010_Page7mus_ms b00325_011_Pages8- 9mus_msb00325_012_Page10mus_msb00325_013_Page11mus_ msb00325_014_Pages12- 13mus_msb00325_015_Page14mus_msb00325_016_Page15mus _msb00325_017_Pages16- 17mus_msb00325_018_Page18mus_msb00325_019_Page19mus _msb00325_020_Page20mus_msb00325_021_Page21mus_msb0 0325_022_Page22- 23mus_msb00325_023_InsertRecipemus_msb00325_024_Page2 4mus_msb00325_025_Page25mus_msb00325_026_Page26mus_ msb00325_027_Page27mus_msb00325_028_Pages28- 29mus_msb00325_029_Page30mus_msb00325_030_Page31mus _msb00325_031_Pages32- 33mus_msb00325_032_Page34mus_msb00325_033_Page35mus _msb00325_034_Pages36-37mus_msb00325_035_Page38- Index-Amus_msb00325_036_Index-B-C- mus_msb00325_037_Index-D-E-mus_msb00325_038_Index-F- G-mus_msb00325_039_Index-H- mus_msb00325_040_BackCover “The Yellow Wallpaper” Charlotte Perkins Gilman Tidbits about the story: (This is just for you to read. No answer required.) · Written in response to the “rest cure” · During the first 10 years after publication, seen as horror writing and firmly affixed to gothic literature
  • 88. · However, after 1960, seen as demonstrating 19th century attitudes toward women’s physical and mental health · According to Gilman, "It was not intended to drive people crazy, but to save people from being driven crazy, and it worked." Plot (fill in the plot of the story) Characters (tell who each character is and primary role in the story; designate who is the protagonist and antagonist of the story) · The narrator · John – · The woman in the wallpaper - · Mary – · Jennie – Setting (where and when does the story take place) Point of view (fill in the blank) · ___ person Style, Tone, & Language (explain the following) · Personification · The use of “I” (1st person) allows the reader to experience what? · Irony – Theme (explain each of the themes in the story) · Freedom and confinement - · Mental health (madness) - · Gender - · Writing (as self-expression and catharsis) - · Societal status and class structure - Symbolism & Imagery (what do each of the following symbolize, or stand for?) · Wallpaper’s pattern - · The paper - · Moonlight -
  • 89. · The house - · The bed – Questions: Deep Thinking and Making Connections (answer the following questions) 1. At what point in the story has the narrator truly descended into madness? 2. What constitutes madness? 3. Do you agree or disagree with this statement: "The Yellow Wallpaper" critiques only the life of wealthy white women and excludes the plight of low-income and women of color. RlCIPlS FROM NATCH[Z s NATCHEZ • ,3trus>J · • FoJei 0 VJooDvile . COMP I LE D B Y T HE ETR.tFiEO FoR~5T CIVIC and WELFARE CLUB
  • 90. 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
  • 91. 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 . .
  • 92. 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 _
  • 93. 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
  • 94. 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.
  • 95. (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.
  • 96. 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
  • 97. 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
  • 98. 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
  • 99. 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
  • 100. 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
  • 101. 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.
  • 102. 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
  • 103. 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
  • 104. 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
  • 105. 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
  • 106. 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
  • 107. 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
  • 108. 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
  • 109. 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 ,
  • 110. 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
  • 111. 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.
  • 112. 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
  • 113. 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
  • 114. 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
  • 115. 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
  • 116. 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.
  • 117. 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)
  • 118. 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, di ssol 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. .. -
  • 119. 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
  • 120. 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
  • 121. 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
  • 122. 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,
  • 123. 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-
  • 124. 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
  • 125. 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.
  • 126. 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
  • 127. 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
  • 128. 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
  • 129. 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.
  • 130. 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
  • 131. 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
  • 132. 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
  • 133. 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
  • 134. 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
  • 135. 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
  • 136. 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
  • 137. 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
  • 138. • 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
  • 139. 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 mmut es 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
  • 140. 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
  • 141. 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)
  • 142. 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
  • 143. 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