MEALS FROM GEORGIA PRODUCTS 
EDUCATION AGRICULTURE INDUSTR,Y 
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STATE DEPARTMENT OF EDUCATION ATLANTA. GEORGIA 
 
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GEORGIA 
 
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STATE DEPARTMENT OF EDUCATION 
 
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M. D. COLLINS 
 
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STATE SUPERINTENDENT OF SCHOOLS I 
 
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MEALS FROM GEORGIA PRODUCTS 
 
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Issued by- 
 
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DIVISION OF INFORMATION AND PUBLICATIONS 
 
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L. L. PERRY - DIRECTOR 
 
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125 STATE CAPITOL 
 
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1937 
 
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 ,~ FOR ~ PLANNING 
 
1. (a) Regular hours for meals served in family groups is important. A happy meal hour will help much to make simple food satisfactory. 
 
2. 
 
Simplicity. (a) Variety in day's meals rather than many foods 
 
at one meal. 
 
( b) Serve one-dish meals often. Meat-vegetable stew, bread, butter 
 
and milk provide a nourishing meal. 
 
3. Variety. ( a) Color - Use natural colors of foods. (b) Texture. Serve something 60ft, something solid, something crisp and something liquid at each meal. (c) Temperature. Serve something hot and something cold at each meal. ( d') Flavor. Use natural flavor of food well seasoned. Serve one or two foods with outstanding flavor in oach meal. Serve a food only one way at ~ meal. (e) Do not use the sam6 foods too constantly from day to day. (f) Suprises are enjoyod. Watch markot and garden for appear- 
anco of now, vegetables. 
 
4. Economy. (0.) Plan meals ahead of time. ( b) Make left~overs attractive by changing their form when they appear a socond time at tho tablo. ( c.) Plan for foods that are in season. ( d) Extend tho flavors of meats, cheose, etc., by combining with cereal products. ( e) Plan the whole day's or sevoral days' food rather than each individual meal. A week's plan in advance is helpful. ( f) Think ahead. A garden and canning bUdget will help in plan- 
ing every-day meals. Produce as much food as possible. (g) Go to tho store to select moats, fruit and vogetables, if you 
must buy them. (h) Buy staple foods in as large quantities as can bo stored 
properly. 
(i) Prepare for more than one meal at a time if you have proper 
storage. (j )' Sorvo all foods as attractivoly as possible. (k) Koep an accurate account of money spent for food Qnd Qn 
~ccurate account of home produced foods used. 
 
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 -2- 
SIMPLE ~ PATTERNS 
 
Breukfc,st 
 
 Hot cookod ceroul 
Toa.st Drink 
Stewed fruit 
Breud & Buttor 
Drink 
Fruit or coroo.l Meat dish or rgbs Breud & butter Drink 
Fruit or tomo.to juice Ceroal Broad Drink 
 
Dinner 
I 
Vegetables Bread Dessert Drink 
II 
Meat Vegetables Broad Drink 
III 
Vegetables Salad Bread Drink 
IV 
stew Salad Braud & butter Drink 
 
 
 
Supper- 
Meat or egg dish Breud & Butter Dessort or Jelly Drink 
Soup Croutons D06sort 
Cheoso. dish Broad & butter Jam Drink 
Salc.d Snndwich Drink 
 
 \ 
1\ FOODS 
\ Energy Foods 
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I 
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B. Building & 
Repair Foods 
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c. Foods for 
Hoalth 
 
-3- 
BASIS OF NUTRITION Check your meals by this chart. 
 
EXAMPLES 
1. Flour, meal. grit't3, oatmeal, rice, etc. 
2. Butter, bacont pork, lard, etc. 
3. Sweets 
1. Veget.ables and fruits. 
, 
2. Eggs, lean moat, poultry, cheose. 
3. Dried beans, peanuts, nuts, peas. 
4. Milk 
Fruits Milk Eggs Whole gra.in 
products Syrup Vegetables Butter Loan meat Legumes Fish 
 
TIMES FED I 
3 times daily. 
 
3 times daily. I 
 
Served after ~ch meal, but not between 
meals. 
 
Two servings of t 
 
cup each daily.Leafy 
 
I 
 
vegetables at least three times per week. 
 
, Raw vegetables or 
 
fruit daily. Pota- 
 
toes once daily. 
 
One serving daily. Children, one egg daily. 
 
Two to threo times per week. Must be supplemented by milk, eggs, or lean meat. 
One quart daily for children. One pint daily for adults. 
See times fod under BUilding and Repair Foods. 41 c. .tomato juice or orange juice daily for children. Dosira.ble for adults. 
 
 NOTE: 
 
-4- 
---- ,---- - SIMPLE MEAL'S r---O--R- A vVEEK 
If vegetables are plentiful add one .additional to each dinner or supper. Canned tomatoes are equal in food value to fresh vegetables. 
 
Breakfast 
 
Dinner 
 
~ppor 
 
Monday 
 
Rolled oates 
Vihole whec..t buttered toast 
COCoa Coffee for ~dults 
 
Blackeyed Peas' 
Cole slaw Corn muffins Gingerbread Buttermilk 
 
Creamed eggs on toast 
Potato I on half shel] Baked ~pple Cocoa 
 
Tuosdny 
 
stowed dried por:,chos 
Cinn~mon to~st 
Milk Coffoo for ~dults 
 
BGrbccuod rabbit Baked poto.to Wholo whoc,t biscuit Gr~po juice 
 
Vogetc.blo soup Egg bro~d - butter Golatino with fruit OC'.tmoal ,cookies 
 
Wedonsday 
 
Orr,ngo Scr~mblod oggs Oo.tmc~~l muffins - buttor Cocoa. Coffoo for ~dults 
 
B:1.kod limn. bo~ns CCLrrot s~lo.d Corn muffins Po~nut broad Buttermilk 
 
Grits with cheese Buttored boets \iholo whea,t biscuit Blr.ckborry j~ Coeoe:. Hot too. for adults 
 
Thursday 
 
'lomto juice Fr i ,~d. gr it s 
Ju"eJy 
TD:-~ s't 
1dlk 
Cof00 for ~dults 
 
Creole stew Buttered cabbage Whole wheat biscuit Milk 
 
Apple-nut salad Brown Breed cheese 
sand\"Jieh 
Cocoa 
(Scramblod 0Ggs for children) 
 
Friday 
 
Applo saUce 1Jvholo whont cinnamon 
toast Cocoa Coffoo for adults 
 
Pork sausage for adults Lyo hOI!1iny 
Slm'"J 
Biscuit 
i<Ulk 
Eggs for children 
 
Scalloped crLbbago Butterod carrots Bc.kod potato Hocc:.~ke - butt or Oo.tmcal cookios 
 
 Breakfast 
\Jheateno. with raisins Dry toast Cocoa Coffee for adults 
St owed pruned Vfuole wheat muffins Buttor Cacao.. 
 
-5- 
Dinner 
Saturday 
Turnip greens Shredded lettuce salad Corn pono Baked sweet potatoes Buttermilk 
Sunday 
Doc;", stew Slav; Homo mo..de yoast bread Buttormilk Jam 
(Recipes serve 6) 
 
Supp'er 
Salmon salo.d Creamed onions Hot rolls - butter Jelly 
Spnnish rice Cottage choese Salad Homo ffiD.do yeast bread Cocoa 
 
Meat or meat substitutes form tho main dish in 0. moal. Other foods in the meal should be planned to blend with the main dish. Meat should be weighed, trimr20d o.nd wipod with a do.mp cloth or rinsed before it is cooked. Never lOQVO fresh meat standing in cold water o.s it removes a large pnrt of tho food value. 
Tough cuts of moet huve marc fb.vor then tonder cuts. Thoy requiro long, slow cooking. High tcmper:'.ture is used to sear meat and rctr.in tho juices but causes thomocLt to be tough if it is cooked long at tho high temperature. 
So..lt Qnd pepper tond to drew out tho juico of moat. For this rOD.son meet should be sQlted after it ic soared. Tendor cuts of mo:'.t ger~('rc.lly cost more per pound than tou:.l-l eut s. It is ocoYlomL~~;ll to buy -the less -Condor cuts and cook the ~oat in su~h a way uS to mc.ko it tendor. Chops and loin are tho tendor cuts from mo 3t CLni;:lals. 
Fri3d mod is difficult to digost and expensive. Use other methods for cooking moC':ts. 
 
2 lbs. grou~d boof 
t lb. ground pork 
1 onion (chopped fino) 
1 ogg 
 
1 cup dry brc:J.d crumbs 
 
cup 1 
 
C-.DYlC e] t~D~'.toos 
 
t cue ElC".t "tcc:k 
 
5C',1t :-nel popper 
 
Salt pork 
 
 -6- 
 
Mix tho ingredients thoroughly. Shupe tho mixture into u louf. Placo u strip of salt pork or smull pieces of suet on top and place in baking pan. Bake for one hour - - Hot oven for ten minutes and thon lower temperature fer remaining time. Sorve hot or cold. 
 
1 lb. chopped ment 1 cup stale broad crumbs 1 egg (slightly beaten) 1 can tomatoes or 2 cups oeat stock 
 
:lEAT BALLS 
-...~ 
 
1 teaspoon so.lt Pepper Few grains nutmog 4 tablespoons flour 2 tablespoons fat 
 
Mix meat, bread crumbs and seasonings. Add egg and shupe into balls. Melt fat and add flour. Add tomatoes or meat stock and.stir until oixture begins to thicken. Add meat balls. Cover ttnd simmer for.l~- hours. 
 
2 cups ground cooked hac 1 cup cooked rico 1 cup brend crumbs 
t cup r.1ilk 
1 egg - well benten 
 
2 tablespoons fut 1 sLull onion (chopped) 
t green pepper (chopped) 
 
Cook the poppor and onion in the fat until light brown. Remove from fire. Add romaining ingredients and mix well. Shupe into loaf and bake in a moderate even for 30 minutes or until top of lo~f is light brown. 
 
SPANISH ~ 
 
2 cups cooked rice 
i green popper 
1 medium-sizod onion 
 
2 tablespoons fat 
t1 can tonc..toos cup broad cruobe 
 
( 1 cup of moat cut sLnll or 1 cup chopped left over meat r.my bo added.) 
 
Fry onion and green pepper in fut till tonder. Add tOTJUtoos and bring to 0. boil. Add rico and mix thoroughly. (AGamont or cheose if dosirod.) Put in bc.king dish t1nd sprinkle with slightly groased broad crunbs. Bo.ke in modaro..to overt ter thirty minutoe. 
 
SPAGHETTI WITH HAMBURGER. 
 
i+.. lb. hnoburgor (any ground moat) lb. choose (grated) 1 Oun tomtoos 2 'tnblospocn fat 
 
t1 
 
onion grean 
 
- mincod popper" 
 
fino .. 
 
t2 tauspoons salt packago spaghotti 
 
 -7- 
 
Brown onio~ and pepper in the fat. Remove and cook ground Doatuntil all trace of red is gone. otir while cooking. Add tomatoes and cook slowly one hour. Add spaghetti. Cook 20 minutes. Put in baking dish. Add cheose and hoat in oven. 
 
~ ~ RABBIT 
 
Solect a young rabbit. Cut up and let stand in salt wQter 30 Dinu~cs. 
Season with salt nnd poppor. Dredge with flour and brOWn well on all sidos 
in hot fnt. When brown, add t cup water. Cover quickly and lot sinuor for o.n 
hour. add 2 tnblespoons vinegar, 2 tablespoons catsup, '2 tablespoons Worccstor- 
shire sauce, t teaspoon mustard, salt ~nd pepper to taste. Continue cooking 
until well seasonod und very tender. 
 
RABBIT ~~ CASSEROLE 
 
6 slices bacon or snIt pork 1 large rabbit - cut into pieces 2 Dodiun sizod potatoes 2 Sf.1G.ll onions 
 
2 cups hot water 1 tsp. salt Poppor 
 
Fry bacon until light brown. Remove from fnt and brown the :rabbit which hus boon dredged in flour. Arrange in n buking dish. Add onions, potatoes and cover with strips of ba.con. Cover with water. Cover and cook slowly for two hours or until tender. 
 
CREAMED EGGS 
 
Put eggs}n "toiling water. Keep just below boiling point for SO minutes. Put in cold water - ~hell - Dice eggs. Serve in white sauce. 
, }. 
CREOLE STEW 
 
2 Lbs. lean pork 
8 Irish potatoes .. 5 Carrots (sliced) 
 
2 onions (sliced) 
1 green pepper (chopped) 3 cups to~toes (1 can) 
 
~t meat in pan. Arrange potatoes and sliced vegetables around it. Add 
 
tomatoes. Sprinkle with salt and pepper. Cover with" water if necessary. Cook 
 
.~n slow oven until tho meat is tondor. Serve hot~ 
 
. 
 
3 cups diced potatoes 2 cups diced carrots 2 tbsp. chopped pnrsley SnIt 
 
 -8- 
Wipe the meat and cut it in one inch cubes~ Fry out the fat and add the meat after it has been rolled in the lour. Add onion. Sear meat, Add water ~ cover and simmer. When meat is nearly done add vegetables and seaf;onings. Cook until tender. 
 
PEANUT BUTTER 
 
Parch peanuts in a slow oven until a deli'ate brown. Run through food chopper twice. Use fine knife both t'imes. Add a small amount of cooking . oil or fresh butter. Salt to taste. 
 
COTTAGE CHEESE 
913 Allow milk to clabber. Pour into a large pan or boiler. Add as:l~bh 
boiling water as you have clabber. Let stand 20 minutes. Pour in a flour: sack and allow to drip. Put the curd into a dish and salt to taste. Use 
with cabbage, nuts, pimento, tomatoos, green peppers or 4ice& fruits for 
salads or sandwich filling. May also serve with sug~r ~nd cream as a supper 
dish. 
 
S A USA GE 
 
25 lbs. pork 
t(4 parts lean to 1 part fat) lb. salt 
 
2 tablespoons black paper (ground fine) 
2 tablespoons powdered suge 
2 tbsp. red poppor 
 
Grind meat through medium plate. Add seasonings. Run through food chooper ~gain to thoroughly mix. Put in long, cloan sacks if to be stored for any length of time. Stuffed sack should be about 2 inches in diameter. 
 
R 0 A ST 
Wipo the moat with a cle~n d[unp cloth. (A metal roaster with tight fitting cover is desirable.) Heat roaster until sizzling hot. Uncover. Put  
tnt side of meat down. Brown all sides thoroughly. Sprinkle wit'h calt cmd 
pepper. Cover tightly. Turn heat low or place on part of wood stove thct 
will keep meat simmering. Cook pork, lamb or voul ronst 30 minutes for encbpouud of mao.t. Cook beef 20 .. 30 minutas for each pound. Do not rflUQOve cover while cooking. (Add one cup of' water if necessary.) 
 
OVEN 'J3.0AST 
 
Requiros more fuel unloss whole meal can be cooked at s~e time. Have 
OVen very hot. rut roast in hot oven for ten minutes. Season with salt and 
pepper. t\Qduce iomperature. Buste occa.sionally by pouring some of juico or hot wuier ovor meat. Cook o.ccording to size of roast o.s givcn in ubove recipe. 
 
 - 9- 
 
1 ham (8 - 12 Ibs.) 3 cups bread crumbs 1 cup sugar (brown) 
 
Whole cloves 1 tbsp. mustard 
 
Skin ham. (If there is an excess of salt, soak overnight in cold water.) Boil slowly for three hours. Mix mustard, sugar and bread crumbs. Cover ham. Dot fat side with whole cloves. Bake in modera.te oven for two hours or until very tender. Note: If ham is very young it may be cooked for the entire time in the oven. Allow 40 - 55 minutes per pound . 
 
I quart milk 
 
I teaspoon salt 
 
I pint oysters 
 
tteaspoon pepper 
 
4 tbsp. butter 
 
Look over oysters carofully a.nd remove all shells. Hoo.t milk in top 
 
part of cloublo boilor. Add oysters c~nd continue to he(;:t until they f,l!'o . 
 
plump and the edges curl. Add butter, salt, pepper and serve immediately. 
 
VEGETABLE & 
 
ARE YOU A GOOD VEGETABLE COOK? 
 
.The effects of cooking vegotables: Food vuluo -. Some of tho food value is destroyed by cooking. Water dissolves the most valuablo food olemcmts. Use as little wator as possible. 
 
Colo.r -- Gro2B vogotables reta.in their color best if left uncovored for first fifteon or twenty minutes. 
 
Red vogetn.blos rotc.in color if 8. teaspoon of vinogr,r is addod to each pint of wc,ter. 
 
White vogeta.bles should bo cookod as short time as possible. 
 
Texture -. Cook until tendor but not mushy. The addition of sodn softens vegetables but destroys food value a.nd is not to be recommended. 
 
Flavor -. Best presorved when cooked whole in their skins. Cook only 
until tondQr in a. sma.ll f.'..ruount of saltod water. Sa.lt is best a.dded at the beginning of cooking period. 
 
Ca.ution .- The a.ddition of much fat makes vogotublos difficult to 
digest. Soutpern people are inclined to cook too much salt pork in their vegeta.bles. 
 
 -10- 
 
BLACK EYED PEAS (Any dried vegetable) 
 
Pick over and wash vegetables. Cover well with water and soak for several hours. Drain and cover with fresh water. Season with salt and pepper. Add a 2-inch cube of salt pork and 1.1 small onion. Cook slowly until tender. 
 
2 cups lime beans 2-inch cube salt pork 
 
t cup diced carrots 
Salt, pepper &water 
 
Wash, pick and soak overnigh,; Dra~n, put in a greased casserole, season with salt and pepper. Add l'od.:, carrot cubes and water to cover. put cover on casserole and bake slowly until tender. Add. marc water if 
noeded. (Onion and green popper may be addod if desired.) 
 
CAB BA G E 
 
Shred tho cabbage and cove~ with boiling w&tcr. Salt to taste. Cook until tondor, 10 - 20 minutes. Drain. Season with buttor or servo with whito sc,uco. 
 
SCALLOPED CABR~GE 
 
Placo boiled cubbage c:nci bread crumbs in baking dish in layers. Add white sauce. Cover with butte~od broad crumbs. Bake. 
 
GREENS 
 
Pick tender groens. Wash in salted wator to remove any insocts 
 
(1 tr':.blospoon salt to oach gailol1 of w~~ter.) Wash until no trc,ce of dirt 
 
is loft washod 
 
in water. Put 2-inch cube of salt pork groons. Sufficiont water should stick to 
 
in bottom groens fo 
 
of r 
 
cvo oekssinegl.. 
 
Add If 
 
not, udd a ~~ll ~~ount. Cook uncovored for 15 minutes to retain color. 
 
Ad') scIt to t!'.~;tc. Cover and cook until tondor. (Long cooking dCfltroys 
 
much of food valuo of greens.) Groens may bo cooked without salt pork. 
 
Saason with buttor after greens nrc tender. 
 
CREAMED ONIONS 
 
1 pint ol:ions 1 pi'TL boiling water 
 
1 cup medium white sauce 1 teaspoon salt 
 
Skin and wash onions. Put in boiling water and cook slowly until tender. Drain and add white sauce. Serve immediately. 
 
 ..11- 
 
BAKED IRISH POTATOES 
~ Select medium sized potatoes. Wash and grease slightly. Bake until tender- Stick each potato with a fork as it is removed from oven to allow steam to oscape and keep potato mealy. Cut a cross on top of each .otato. Push skins back slightly and add salt~ pepper and butter. Serve hot. 
 
BUTTERED BEETS 
 
Wash boots. Lunve 3 inches of stem and tho wholo root to prevent "bloeding." Put in boiling water and cook until tender. Skin and cut into convenient size for serving. Add 1 teaspoon butter to eaoh 1/2 cup of beets. 
 
BUTTERED CARROTS 
 
Wash and scrape carrots. Dice or cat lengthwise. Cook until tender in a smll amount of boiling salted water. Drain and :':'.dcl 1 teaspoon butter to each hulf cup of carrots. 
 
CREAMED CAR.J:tOTS Add white sauce to boiled Carrots. 
 
WHITE SAUCE 
 
2 tablespoons buttor (or bacon fat) 
2 tablespoons flour 
t teaspoon salt 
1 cup hot milk (or milk and wator whore vegetable ~~s cooked.) 
 
Melt butter and add flour and salt. Add milk slOWly. St.ir constantly 
while adding. Cook slOWly until it ceats the spoon. Stir while cooking to prevent lumping_ 
 
SCALLOPED CABBAGE WITH CHEESE AND TOI~TOES 
 
3 cups of boiled cabbage 
t cup canned tomatoes 
1 cup bread crumbs 
 
i pound grated cheese 
Salt and pepper to taste 
 
Grease baking dish. Put in layers of tomatoes and cabbage sprinkled with cheese and bread crumbs. Have top layer of braid crumbs dottod with butter. Et.ke in slow oven for 30 minut~. 
 
 -12- 
 
POTATOES 
 
MrtSHED ~ POTATOES 
 
Put unpeeled potatoes of uniform size on to cook in boiling water. Cook until tender. Remove peelings. Mash well, season with butter, salt and a smc.ll a.mount of milk or cream. Beat until smooth and light, and servo hot. 
 
~ POTATO CROQUETTES 
 
2 cups ~shed potatoes 
t cup choppod nuts t ten.spoon salt 
 
1 egg (beaten) 2 ta.blespoons brea.d 
crumbs 
 
Mix in order given, mako into croquettes, roll into beaten egg and broad crumbs. Betke. 
 
~ POTATO PUDDING 
 
2 cups n~shod pota.toes 3 tablespoons sugar 
t tea.spoon salt 
t 1 ogg 
With or without; cup grated cocpanut, 
'4 cup nutll. 
 
1/3 cup milk 
t cup melted butter 
1 teaspoon cinnnmon 1 toa.spoon n.llspice 
i cup ra.isins (chopped) 
 
Add sUgQr, spices and SQlt to mushed pota.toes, boa.t egg and mix, add to potc.to mixture .a.dd molted butter, cocoa.nut and rr.isins. Ba.ko in modera.te oven for 20 minutes. 
 
~ POTATO ~ 
4 oggs 2 cups Bweetmilk 1 quart grated or ground pota.to (raw) 1 cup sugnr 
 
t cup buttor 
1 tea.spoon cinnumon 
t too.spoon salt 
1 teo.spoon nutmeg 
 
Bent egg without sepc.rating, until woll mixed, c.dd tho milk and stir. Mix the spices and sugJ.r with tho sweet potc.to, c.dd the molted buttor c.nd mix with tho eggs and milk. Buttor tho sidos end bottom of u pUdding pan. Pour into it the pudding. Ba.ko 1 hour in u moderate oven. Stir occQ.sionnlly as tho potato browns on tho sidos a.nd top. Tho pudding should be grainy or nutty. Gra.tod lemon rind and juice ~y bo u~ed for flavoring. Tho pUdding mny bo served pla.in or with 0. ~auce or whippod cream. This pudding may be cooked in n stonnor or in c fireless cooker without stirring. 
 
 -13- 
------- -SWEET -POTATOES -ON HALF SHELL 
Wash and grease potatoes slightly. Bake. Cut lengthwisef remove contents, mash, season with sugar, butter and nuts. Place in potato shells, sprinkle with nuts (hickory nuts, pecans or walnuts) and brovm in oven. 
SAL ADS 
SUlads appeal to most people because they offer variety, freshness, tolor and flavor, as wol~ as desirable foods. 
PREP.dRATION 
1...,-II greens must be clean, crisp, tender and fresh. 2. Cut foods to be mixod in amnII, uniform pieces. 3. Drain nny watery mnterials. 4. Prepare materials in advance nnd keep cold. 5. Handle as little as possible. H.ny food tho.t looks as if it has 
boon much ~ndlod i~ unuppotizing. 6. Combinations -- Most raw fruits or ~aw vegetables make 
delightful salads. 
t: Dice apples. Add cup raisins or nuts. Add salad dressing. Salt to 
taste. 
Grate carrots with coarse grater or dice. Put on lettuce leaf. Put mnyonnuise on side of salad. 
SHREDDED LETTUCE SALAD (Home grown lettuce preferred) 
Wash ~nd shred lettuce. Chop onions. Add mo.yon~ise or cooked dressing. 'H. Add snIt to taste. Serve immediQ.tely. 
COLE SLAW - VARIATIONS 
1. Combine one pint finely shredded cc.bbage, 2 rod apples finely diced (peels on) with mayonna.is~. SnIt to t~sto. (b) Add 2 tablespoons chili s~UCe to above. 
2. (u.) Combine I pint shredded cc:.bbago VJith I cup grated or diced carrots. Add salt and salad drussing. 
t (b) Add i cup raisins to above 
(c) or add cup grated cheese to cabbage und carrots 
(d) or add t cup pc.rched peanuts to cabbc~ge o.nd co.rrots 
(e) or add i cup diced onion to cabbage cnd carrots. 
 
 ..;.14- 
 
SALAD DRESSING 
 
!lAYONNAISE 
 
1 egg yolk 1 t~blespoon vinegar or 
lemon juice 1 cup 3D. lad 0 i l 
 
f.l. teaspoon salt teaspoon paprika Dash red pepper 1 teaspoon cold wuter 
 
Hix salt, pupriko., red' pepper and cold water. Add to beaten egg yolk. Hdd so.lad oil slowly. Beat whilo ::..dding. Keep thinned to desired consistency with vinogur or lemon .iuice. Cover and keep in c. colei' plnce. 
 
QOOKEQ I2..RESSING 
t teaspoon mustard (dry) 
~- teaspoon salt 
t teaspoon pc,prika 
1 tablespoon sugar 2 tablespoons flour 
 
1 tablespoon butter 1 cup milk 
t cup mild vinegar 
2 egg yolks or 
I whole egg 
 
Nix dry ingredients. Melt butter. Add dry ingredients. l'.dd milk slowly and cook slowly until it coats the spoon. Beat egg und add some of hot liquid. ~,dd to mixture .l-I.dd vinegc~r slOWly. Cook until ogg is done. 
 
Varic~tion, for cooked dressing. Substitute 1 cup cnnned tOI:1atoes for milk. 
 
QONGEALED VEGETABLE ~Q 
 
It.-Il;.r cup cold wat or tablespoons grnnulllted gelatine 
 
43' cup colery 
t cup minced cabbago 
 
1 cup boiling wnter 
 
3 tablespoons green pepper 
 
t1/3 cup (or loss) sugar cup vinogar or lomon juice 
t cup grated carrot 
 
3 tablespoons fresh tomnto pUlp (no seod) 
t cup pickle 
 
Soak gelatine in cold water. Add boiling water and stir until dissolved. 
 
Add remaining ingredients. (Any fresh raw vogetables may be substituted for 
 
the ones montioned when these are out of season.) 
 
.. 
 
SALMON .A~ 
 
I can salmon 
 
1 cup cooked pot~toos (diced) 
 
2 hard cooked eggs (if de~ir0d) 
t cup diced colory or apple 
 
! cup diced pickle 
4 cup cooked drossing or mayonnaiso 
t tsp. salt - pepper 
 
Drain sQlmon and fl~ke with Q fork. Add all matoriels and mix lightly. Servo on lettuce. 
 
 -15- 
 
, 
 
~ CHICI\EN SALAD 
2 cups cold pork, beef or veal cooked and (diced ) 
. t cup celery (diced 
~ cup apple (diced) 
 
t cup pickle (diced) 
"f cup cooked dressing 
1" tsp. salt 
Pepper 
 
Mix all ingredients. Serve on lettuce. 
 
B REA D S 
 
There are two classes of breads: 
 
I. Quick breads - rllxed quickly and baked at once. Biscuit, corn bread, waffles, and battercakes are examples. The ingredients used are: 
 
Common to all 
 
~Uy be added 
 
Flour Liquid SuIt Something to muke it rise (Sodo. and buttermilk, 
bc.king powdor) 
 
Fat Eggs Somo substitute fo1'" 
flour 
Sweetening Flavoring 
 
Plain pastry flour is better than solf-rising flour. An inferior grado of flour is generally used for self-rising flour. Fat is used to improve the flavor and texturo. An excess of fat causos tho brond to be ho~vy and crumbly. Much l~ndling of quick breads tends to cause bread to be tough. The bread should be mixed quickly and baked immediately after mixing. A golden brown crust with very little crumb is desirable. 
 
II. Yeast breads - Yeast is used to make the bread rise. Tho dough is allowed to stand in 0. warm place so that yoost can grow. The ingrodients usod are: 
 
May be added 
 
Flour Liquid Yeast Suga.r 
 
Fat Egg Salt Substitute for part of flour Flavoring 
 
 -16- 
There are two methods of making bread with yeast: 
OVERNIGHT PROCESS STr~IGHT DOUGH PROCESS 
Yeast may be bought in dry or compressed (moist) form. Dry yeast is less expensive but requires a lo:ngor time for making the bread. Thore is a certain amoU':1t of yco.st floating around in the air. This is what ca.use13 old fa.shioned salt-rising broad to rise. 
B REA D S 
Cir~ ToO-st 
Cut bread in i inch slices, Toast. Brush with molted butter. Mix t 
cup sugar, 1 tea.spoon cinnamon. Sprinkle ovor tonst. Put in oven and brown slightly. 
 
I cup flour 1 cup oa.tmeal 2 teaspoons baking powdor 1 egg 
 
2 tablespoons suga.r 1 cup milk 2 tablospoon melted fat 
t t::n sIjoon sQ.lt 
 
Mix and sift flour, baking powder, salt and sugar. Add oatmeal. Beat egg .Add milk .Add dry 'ingredients and fat. Beat until thoroughly mixed. Pour in hot, greased muffin tins. Bake in hot oven 20 to 25 minutes or until golden brown. 
WHOLE-WHEAT MUFFIN~ 
 
Substitute graham flour for oatmeal in above recipe  
 
.QQ!lli MUFFINS 
 
2 cups corn meal 2 cups buttermilk 1 egg 
 
I teaspoon salt 1 teaspoon soda 
 
Sift corn meal and measure. Beat egg. Add 1 cup buttermilk to egg. Add corn meal arm mix well. Add salt and soda to remaining cup of buttermilk. Add to muffin m~xture. Beat until smooth. Pour quickly into hot, greasod wfiin Uno. &.1k'o foX- 30 ~to3 in hot oven. 
- EGG.B- REA-D 
Use same rocipe as for corn muffins. Bake in a s~~llow pan. Pan must be greased and sizzling hot. 
 
HOECAKE 
 
2 cups meal - Sifted - Water to make a soft dough. Cook quickly on a hot, slightly groased griddle. 
 
 -17- 
 
2 cups corn meal 1 cup buttermilk 
 
1 teaspoon salt 
t tes.spoon soda 
 
Mix dry ingredients. Add milk. Shape into pones and bake in moderate oven for one hour. 
 
BUTTERMIL~ ~ISGUIT 
 
2 cups flour 1 teaspoon baking powder 3/8 teaspoon soda 
 
I teaspoon salt 4 tablespoons lard 
t cup sour milk 
 
Mix and sift dry ingredients. Cut the fat into the flour. Add milk ~nd ~ko a 50ft dough. Toss on floured board and knend slightly. Roll 
to t inch thickness. Cut, prick with fork, and arrange in pan. Cook im- 
mediately in a-h! oven 8 - 10 minutes. (Hundle as little ~s possible.) 
 
BAKING:J:OWDER ~;'SrrJIT 
 
2 cups flour 1 tee\spoon s::;,lt 
2 teaspoons bcking powder Mix und bake as buttormilk biscuit 
 
4 tablespoons lurd 
! cup sweet milk 
 
WHOLE-WHEAT J3.1SCUIT 
2t Use cups wholo-whcnt flour instoQd of plain flour in eithur of the 
c.bov-e recipes. Mix dry ingrodients. Cut in lurd. Add milk to nr,ke a soft 
dough. Toss on floured board, knco.d slightly. Roll to t inch thickness. Cut 
and arrange in ~~n. Bake in hot over 12 - 15 minutos. 
 
YEAST BREAD - ROLLS (Straight dough) 
 
1 cup milk 1 cup water 1 dry yeast cako 2 ~~blospoons sugar 
 
1 toaspoon sa.lt 2 t~blospoons fa.t 6 - 8 cups flour 
 
(Cuution - Yoast is 0. plant. If tomperature is too v~rm the plant is killed. ) 
 
:Mix ye:.1.st cuke with wa.ter. Scc~ld milk,. add ff.t emd cool to lukowa.rm. Add to yeast. Add sugar and snIt. Add flour to make a. medium dough. Knead, 
granso top, put in uarm plnce and let riso to doublo the sizo. Knoad. Add 
ns little flour as possible. When no largo bubbles arc loft, mn.kc into rolls or shapo into lonf. Put in groasod pans. Grc~se top slightly. Let rise to 
 
 -18- 
 
double size. Bake rolls in quick oven 20 - 30 minutes. Bake loaf in hot ovel for 20 minutes and reduce temperature. Bake medium-sized loaf one hour. (Th: rnr~ke3 tDO medium sized loavos or one loaf and two dozen small rolls.) 
 
l~: cups flour 
t.:t ter~spoon 017.1t to:'..spoon sode. 2 teaspoon cinrr~mon 
l cup sugar 
 
OATMEAL COOKIES 
1/3 cup cooking oil or butter 
t cup chopped raisins 
It cups oatmea 1 1 egg ~- cup milk 
 
Mix and sift dry ingredients. Mix ,fat and sugar. Add oatmeal and raisins. Add beaten egg. Add milk and dry ingredients alternately. Drop by teaspoonfuls on greased pan. Put about 2 inchos:apart. Bake in a moderate oven 10 - 12 minutes or until light brown. 
 
BOSTON BROWN BREAD (Splendid for~ol lunches) 
 
1 cup corn meal 2 cups whole-wheat flour 2 cups sour milk 
 
2 teaspoons soda 
I teaspoon salt ~ cup syrup 
 
Mix and sift dry ingredients. Add syrup and milk. Beat until smooth. Pou.r into greased molds, cover and steam for 3~ hours. Rer:lOve cover and dry in moderQie oven for ton minutes. Remove from can. (One pound baking powder or coffee cans m~~ko good molds.) Raisins, nuts or stewed dried 
fruit my be added te the abovo recipo. 
 
NUT ~READ 
(Splendid for school lunches) 
 
1 cup sugar or 2/3 cup syrup 1 cup nuts ~ any kind 1 ogg 1 cup milk 
 
3 cups flour 3 toaspoons h~king powder 
-! ter.spoon sc..lt 
 
Mix dry ingrodients. Bo,lt egg. Add ;3ugn.r or syrup. ';ldd milk '-1.1ternatcly with dry ingredionts. Put in groc.sed pL~n. Lot rise 20 minutes :::nd bake. 
 
PEANUT BREAD 
 
1 cup sugc..r 4 toaspoons baking powdor 1 cup swoot milk 1 cup syrup 4 cups flour 
 
1 cup ground rc.w poc~nuts 
t toctspoon arLIt 
t1 to<J.spoon sodo. cup sour milk 
 
 -19- 
 
Mix all liquids and suger. Mix and sift dry ing~edients. Mix 
 
peanuts with part of the flour. Mix liquid and dry ingredients. Add 
peanuts last. Pour in grensed pun and bake in Q slow oven for one 
 
hour. 
 
CROUTONS 
 
Cut bread into slices one inch thick. Cut slices ixno sticks one inch wide. Toast on all four sides. 
 
2 cups flour 1 teaspoon ginger 1 teaspoon cinnamon 
t touspoon soda t tec.spoon suIt 
 
GINGER~ 
 
1 cup ::;yrlip 
2 tablospoons moltod fat 
1 ogg 
t cup milk 
-f- cup vw.:'.tor 
 
Sift dry ingrodients. Beflt oge  .ndd fat, mole.ases, milk c..nd \'lo.ter. SUI' until \'loll mixed. ndd dry ingredients. Mix. Pour in .. sh!.l.llo\;, grec..sed pa.n and bake in El. moderato ovon for 25 minutos. Servo hot. 
 
CAKE S 
Cakes nro gonor~~.lly hc~rd to digest and c.re oxp01~sivo. Servo only occc.sionally. Tho quulity of a cake doponds on tho quc,lity of ingredients, carofu'l moosuring <~nd mixing as ':loll r.s corroct br'.king. 
 
STANDARD LiETHOD OF IcIIXING Cil-leE 
 
:Mix and sift tho dry ingrcdicmts. (rlour, salt c..nd bnking powdor.) Croo.m the fat. Add tho sugr.:.l' sloYJly c.nd continue to cro::'.m whilo adding. Add ogg to croumod fc.t and sug:!.r. Mix \":011 "dd dry ingrulicnts to mixture altorrJL";.toly with liquid. B:;.kc iP.".moc:ic.tcly. 
 
RULES FOR BA.KING c.:il\E The larger a cake is tbe lonf~er it must be baked, therefor:::, the slower the oven must be. The temperature should be even throughout the baking or it 
may be gradually increased. 
 
Time for baking ct:.kes of differont sizos: 
 
Cookies Cup cakes wycr cake Louf cake 
 
10 to 15 minutes 
15 to 20 mil'~utc;.s 20 to 30 m.lnu+"cS 40 to 60 minutes 
 
t cup fat J:t cup sugar 
1 egg 
t .teaspoon sult 
 
3 cups flour 
3 too. :J}Joons baking powd or 
t tOD.Jpoon flavoring 
1 cup milk or \18.ter 
 
 -20- 
 
Mix and bake according to standard rules. Serve hot with a sauce. 
 
i1 cup sugar cup flour 4 cup cocoa. 
 
CHOCOLATE SAUCE 
 
i teaspoon salt 
2 cups boiling water 
2 tablespoons butter 
 
Mix the dry ingredients. i1.dd the water and boil. Stir constr.;,ntly while cooking. When thick add the buttor and serve. 
 
Substitute juice and grated yellow rind of 0. lemon for cocoa in the chocolato rocipo. 
 
VANILLA SAUCE 
Loa.vo tho cocoo. out of tho chocolate rocipe. Add t toaspoon vanilla 
extract after tho buttor is added. 
 
RAISIN SAUCE 
t Add cup of seodloss r~~s~ns to recipe for vanilla sauce. 
with water, sugar and flour. 
 
Cook 
 
Itt cup fat cups sugar 3 eggs 
 
FOUNDATION 
 
3 cups flour 
2 t eo. spoon baJdng powde 
t teaspoon salt 
I cup milk or water 
 
Mix ~r~ bake according to standard directions. (This amount will make three layers or a mnlll loaf or two dozen medium-sized oup cakes.) 
 
2i cups augur 
1/3 cup cacao. 
1 cup milk or i7u.tor 
 
CHOCO~\TE FILLING (M~y be usod for fUdgo) 
 
2 tablespoons butter 1 tablocpoon karo syrup 
t tQ[~spoon salt 
 
 Mix cocoa, salt and sugar. Add kuro and milk. Boil until a soft ball will form in '7b.ter. Remove from fire. Add bv,tter and beat until creamy. Spread on bottom layer. Stack and fill. (If used for fudge pour on greased pan and when noarly cold, cut in squares.) 
 
2 cups sugar 
t2/3 cup water teaspoon salt 
 
2 egg whites 1 tablespoon karo syrup 2 tc~blospoons sug:~.r 
 
Cook 2 cups suga.r, s[.lt, kc,ro and wnter until it will spin 0. throad when it drops from 0. spoon. Boat egg i.'lilito. 4dd tho r0maining 2 tablespoons 
of sugar and continue to beG.t. Pour syrup slowly on to boc.ten egg Y/hitos. 
Boat until very thick. Sprco.d I)n tho ca.ko. 
 
CEREALS 
 
Home-cooked coro:'.ls cost ollc-third as much as prcIUrod cereuls. 
 
Rolled oats: I cup 1'01100. oats 
2tI teaspoon r,"\.lt cups boiling Wt~tor 
 
U~e double boilor if possiblo. Add coroal slowly to boiling salted water. Doil for five minutos. Set over boiling wltor, coval' and steam for ono or tVIO bourse 
 
t Oatmeal with yo~,~ at ~~nd ro.isins: - Add l-~ to.blespoons brewors yeast 
and cup ground raisins to cooknd oatn8o.1 and servo. 
 
I cup siftod corn mOG.l -' or Whoa.tfma. 
I toaspoon salt 
 
4 cups vmter 
 
Add coreal to boiling S[,ltod 1iK~.tor. Boil for fivo minutos. Sot over boiling water, cover Qnd steam for two hours. 
 
I cup grits 4 cups boiling ~ater 
 
1 , cup chooso dicod 12 tonspoons snIt 
 
Add grits and salt slowly to boiling wator. Cook slowly. Stir occasiork.'"tlly. 'iihon thick removo from fire [,nd b0at dd dicod Ch0080 and serve ~jod~tcly. 
 
 Put hot grits in'a mold. When cold remove from mold and slice. Dip in beaten egg or thin batter. Fry in a s~ll amount of fat. Brown on both sides. 
 
gm HOMINY 
 
Put one quart of hickory ashes~ or <:'iGhes from corn cobs, into a cheese <cloth bag. Put bag into 2 gallons of weter. Add one gallon of corn. Bring to 
li boil. When husk will slip from corn, wash through several wc.ters. Rub husk 
off by rubbing gently with rulnds or puddle us corn is washed. Boil until gr::tins c~ro tender~ salt to taste and serve with bacon fat or butter. (Tablespoon of baking soda or 2 tables~oons red devil lye 'may be used instead of ashes, but gives a yellow color to hominy.) 
 
2 quart s VJ<:~ t er 1 cup rice 
 
BOILED ~ 
 
1 tablespoon suIt 
 
Bring water to a boil. Wash and pick rice. Add slowly to boiling v~ter. Boil until grains are tender. (About 30 minutes.) Drain. 
 
DRINKS 
 
COFFEE 
 
2 t~blospoons coffee for oach cup of wator. Coffeo must bo freshly roasted Cl.nd L~ll vessell"; thoroughly clean if coffee is to be good. 
 
BOILED COFFEE 
 
t cup cold w~ter 
2 tOe-spoons egg whito 
 
t cup ground coffee 
1 quart boiling wator 
 
i Mix cup cold water~ ogg white and coffoe. lldd boiling water Qnd boil 
throe minutos_ Lot stand' 5 - 7 minutes on hot pert of steve. Add t cup cold 
wator to oettle. Lot stand throe minutes and sorve immediatoly or strain 
f~om grounds. 
PERCOLATED COFFEE 
 
Put in porcolr~tor c:nd allow to percolnte 5 - 8 minutes. Koep hot until rea<1y to serve. 
~ COFFEE 
Put coffoe in coffoo pot strainor. Pour boiling w~tor over the grounds. Keep hot until ready to serve. (Coffoo should be ground fine for drip coffee. 
 
 - -HOT CHOCOLA-TE -OR -COC-OA 
t cup water 
3 tablespoons cocoa - or . 
1 ounce chocolate 
 
1 quart milk 3 t~blespoons sugar Few gr~iris salt 
 
Mix sugar and cocoa or chocolate. Add vmter ~nd bring to a boil. Cook until smooth. Add milk and he~'..t slowly. SUr" constantly or add scalded milk and put in top part of double boiler and plnce over b6iling 
wa.ter. 
 
Solect ripe fruit. Wash. Remove L.ny blemishes. Bring slowly to c.. 
t boil. Add cup sugar to euch quart and boil. Strain, boil .for five minutes. 
Pour into sterlized bottles or jc.rs. Sot bottles in hot water fer fivo 
minutes and eoal. 
 
Select ripe tomutoc;:;. Add ono onion to euer. e;c.llon. Add eelory loa.ves if available. Cock until tender. St.rc.in. ""dd 1 toaspoon salt and 1 teaspoon sugar to ea~h quart. Boil for fivo minutos. Pour into storilized bottles or ja.rs and soul. 
 
HOMEM.ADE S'1'lliHED CURDE CHEESE 
 
t6 gallons milk tou,spoon color 
 
~t teaspoon ronnot 4 tablespoons salt 
 
To muke this variety of chooso, you should use sVJoct milk which h:~s been cooled immodia.toly ,liter mHKwg in equal ~uaniHios-fronIilO:dli7J-L"C milking and milk frcm the night be:'ore. 
 
Put into ~ boilor on tho kitchen stovo, ho~t to 85 degrees F., then olovntc the bailor by placing t.wo bricks under it, not removing from st.ove. Put in tho coler us5ng { of c. tCLl.SpOen diluted in Ct cup of cold \Kl.ter, and Bt J".r well in the niJ.k  .ci.i'tor aeJ,c:ing the ' ronnot and stirring it ill, the milk 
should be allcwocl to bo quiet. until fully coa.gulated, the coagulation should be firm, c"?d whon tho . finger is imwrtcd and moved forward the curd should bread clen,n 
 
. Tho curd is then cut with a knife, vertically into fingers about 3/8 inch wide each wG.Y, cutting two 1;/8.y8, thon pave an egg boutor t:r~ough tho curd from end to end and cutt.ing the fingers into cubes. 
 
After about ton minutos removo the bricks, lotting tho boilor rost on t~o stove c.g"dn, hoc..ting tho contents to 100 degroos F., in a.bout fiftoen lIU.nutes. While hoc:ting, stir so tho o"1tiro mr~ss will be hOCl.tcd uniformly. aftor hooting lift tho boiler, again phcing tho bricks undor it, and stir 
 
 -24- 
. at intervals of about five or ten minutes until tho pieces of curd hQve shrunken to about one-fifth the original size as when cut, dip out the whey, tilting the boiler, allow the curd to drain and remove boiler from the stove. Pile tho curd in one end and place a brick undor it to facilitate tho drainulg. After ten or fifteen minutes, and when the temperature has dropped to about 90 degrees, add salt, 4 tablespoonsful for each 6 gallons of milk. stir tho salt in well, and allow about ten minutos for it to dissolve, put the curd in thQ .hoop which has beon lined with cloth bandage and pross. '~ter about ton minutes remove the curd and straighten out the bandago und put in the press again for about 24 hours. Remove and put on the shelf to dry out, turning it over oach day; it should bo dry enough to puraffin in about tvlO days. 
To paraffin, place ~ bucket of water on the stovo with ~bout a pound of para.ffin in it and boil until the pc.raffin is wall r:lelted, then reLlOVO froLl the steve and [~s soon as the contents of tho bucket aro no longer boiling, dip the cheese slowly into the bucket until it is entirely ir.rr.lorsed, aftor a ninute or loss, ronovo, allowing the paraffin to harden. It cun then bo placod on the shelf. It should be placod in a cellar and turned ovor fron day to Qa.y. It should be ready to oc.t in a f.1onth or three weeks, ospecia.lly for those who like fresh cheese. 
Cheese made this way should be consumed in about thirty days; it shoull not be kept much longer except in a cold place or a refrigerator. A cellar in spring, f~ll or winter, if protected from freezing, woula be all right and might be all right in summer if not too warm. 
In winter when tho night's milk muy havo beon bolow 50 degrees F., most of the time the addition of a pint or a quart of sour milk should bo roD.de. This ~ill not be neces~~ry in VKlrm weather. 
(Extonsion Service, Stato of Virgin~~) 
TABLE MANNERS 
Tho only ~~y to be well mannered whon oompany is at tho t~blo is to pl'~ctioc good mnnners ut overy ne~l. Rules for good t~blo m~nnors are basod 
on oonsidbro.tion or tho other pooplo prosont. 
IBo on title with clothing, faco and mnds cloan. 
Wcdt to bogin oe.ting until c.ll c~t tho tuble are sorvod. ]t.t leisurely with lips closed. Sit croct with foot on tho floor. Be ohoorfUl ~~nd agraon.blo. If you ca.UBC nn accident c.t tho table, oxpreos rogret? but 
profuse apology is out of plnco. When askod your preferonco in food, stato it, othorwiso 
accept wntt is served without comment. It is good form to out all of the food that is sorved you. Keop your plc.te prosenta.ble by not r:lixing all tho food on it. Avoid criticizing tho table mcnncrs of older people. 
 
 -25- 
Toothpicks are out of place in a dining room. Remove particles of food from your teeth only in the privacy of your own room. Pets should be kept out of the dining room. Bread, crackers and cookies are eaten with fingers. Never cut 
hot bread. Break it. Use your knife for cutting food and for buttering bread. Always eat with a fork or spoon. Cut tender foods 'with the fork 
CARE OF KITC~~N AND ITS EQUIP~~NT 
Cleanliness is the koynote to an attractive kitchen. 
DISHvVASHING 
I. Clear the table as soon us meal is finished. 
1. Put away left-overs. 2. Scrapo soilod dishes and pile similar dishes together. 3. Collect knives, forks t.md spoons. 4. Rinso dishes tht~t hD.ve dough, eggs, and starchy foods 
in cold \'1ator. 5. Wipe groasy dishes and po.ns with paper. 6. Put garbage in covored vessel. 
II. Order of dishwashing: 
1. fuve one dishpun 11nlf full of' warm soapy wo.ter. Have another dishpan half' full of hot wator or have drainpan and pour hJt wutor ovor thom. 
2. Wash in followi.ng ordor: Gla.ss, silverwa.re, smull dishos, lc.rgo dishos, less soiled cooking utonsils. 
3. Glo.sswaro polishes bottor without rinsing. 4. Dishes tho..t 0.1'0 properly scalded :.:nd drr.inod neod not 
be dried. 
S. Scrub all spots ~nd sto.ins as they appoar on utensils. 
Shiny pots and pans add to appearance of' a kitchen. 6. Usc clean hot water for teapots and percolators. 
Wipo dry with a clean cloth. Leave uncovered. 7. Wash, rinse and dry the dishpans. Wash cish towels 
and hang in the air to dry. 8. Wash garbage can after each meal. 
Save all surplus gre~se for soap. 
 
 -26- 
 
~ .mKING FORMULA 
 
5 Iba. grease 1 can Red 'Devil Lye 
 
1 quart cold water 
 
PUt grease in a large vessel. Fill the vessel t full of water and 
 
boil. Strain to remove any foreign matter. Let cool and pour water off. 
 
Pour Red Devil Lye into one quart of cold water. Heat until. lye is dis- 
 
solved. Cool. Pour lye solution into clean groase. Boil for ton 
 
minutes. stir while cooking until so~p showss1gnt' of becoming creamy in 
 
texture. Pour in cardboard box or mold. Let stand sevoral days, turn out, 
 
slice, wrcp ~nd store. 
 
' 
 
-~ ----- -- 
 
 -27- 
 
 
 
.l..QK !iQQM RE CIPES 
 
3/4 cup sugar 
 
t2 
 
cups milk cup corn starch 
 
Banana Custard 
1 egg (well beaten) 1 t-spoon vanilla 
t cup marshmallow whip 
 
stir to dis~olve ingredients mentioned in first column and then bring to a. boil and cook slowly .,~1 for five minutes. Add ingredients of second column. Rinse E>.smull custard cups in cold water and then pour in custard. Set in ice box to chill. When roa.dy to sorve, unmold 
and cover the entire custard with thinly slicod ba.rm.m.s which rove 
been dipped in sugar to Dake the h~nanas stick. Sprinkle with finely chopped nuts and top off with one t-spoonful marshmallow whip. Garnish with maraschino cherry. Then pour 1 t-spoon of syrup from ~ottle of cherries over the custard. 
 
Orcmge ~ Apple VlhipF01 
 
4 orangos - 3 apples Pare and dico) c.nd covor with wllter 
4 egg whites 
i teaspoon lomon extract 
 
4 tablespoons powdered 
sugar 
t teaspoon Rumford Baking 
Powder 
 
Beat egg whites stiff, ndd the sugO-r, flavoring and baking powder. Bea.t until light and pour over the fruit. 
 
~rshmallo~ Cream 
 
1 pt. heavy croom 2 egg whites 1 t-spoon vanilla 
 
1 doz. murshmnllows 
i lb. Crystallized cherries 
 
Bout cream until stiff and sweeten to taste: ndd well boaton 
egg Whites, vunilla, cherries, O-nd marshmallows cut up fine. Set on ice about 3 hours. Serve in Parfa.it O-nd Shorbet Glasses. 
 
Vanilla ! Creo.m 
 
l-i cups sugar 2 t-spoons ~nilla 
5 tbls. cornstarch mixed with cold Vlater 
 
3 pts. milk 3 eggs 
 
Stir sugar in milk, bring to a boil: add slOWly O-nd stir in cornstarch. To tho beaten yolks a.dd 0. little of the mixture, then a little 
more until all is mixed with milk. Turn off gas; ndd bouten whites and 
VQ.nilla.. Freezo. 
 
 -28- 
DES S E R T S 
 
3 eggs, well bqAt~n 
i cup sugar 
1 tablospoon creun 
1 cup Whito Lily flour 
 
It teaspoons baking powder 
t teaspoon lemon extract 
1 tablespoon molted fat I large glass of jelly (w~rmod) 
 
13Gat eggs until light, add sugar slowly, boat several minutes, then D.ddmilk; sift flour and baking pO~Nder in.to mixture, add molted fut. Spread over greased ~.perod tin. Bake 15 ninutes in quick even. R,oll while warl:l. 
 
~ PUdding 
 
t pt. whipped cre&m 
I cup dates 
ItI cup 1ro.lnut moats tablespoons flour 
1 t-spoon baking powder 
 
3 eggs 
 
:>. -~ 
 
. cup 
 
sugar 
 
41" t-spoon salt 
 
I t-spoon vanilla 
 
Mix dates, walnut me<::ts, sugar and salt together: a.dd flour mixed with Royal Baking Powder, then egg yolks and vanilla. Beat lightly with fork then fold in whites. Bake nearly an hour in moderate oven. Servo with whipped cre~m in tall glasses. 
 
Grated Sweet Potato Pudding 
 
4 cups grated potato I cup Georgia cane syrup I cup sugar 
tI cup milk ' cup butter 
 
t cup chopped nuts 
2 t-spoons salt 2 tablospoonsground' gip.[;or 1 t-spooncinnamon 3 oggs 
t pt. whipped croam 
 
In iron skillet melt butter stir in all ingredients excopt nuts 
wnieh IAould be addod ~hen hulf dono. Cook in hot oven about 40 minutes, 
o.dding 1 cup hot water if it go"lis very stiff. Servo almost cold with 
whippod crocm. A f~vorito dessort of my family. 
 
It pta. whipping cream 
 
1 doz. f~mous chocolato 
 
3 tcb1uspoons sugar 
 
cookies (or hOQe-made-buttl 
 
cookies flavored with choc( 
 
late) Whip cream and put 1/3 of it aside to serve on 
 
.~~,~- 
~%f'Nc1~ffi;t~.a 
 
large pan or nold, slightly greused with butter, put e ~~,~~~~~~, alternuting layors of creuo Cl.nd cookies until 0.11 is eijJ 4(~_~'P.~'1.n ric~/ 
 
frigerator for sovoral hours. Turn out on serving traY'\J?1ttf~..!?sa.,inyg 
 
crectm on top and sorvo. 
 
. -.'" o.