WILEY MOTOR CO

205 - 207 MAIN STREET GREENVILLE, MISSISSIPPI

- DEALERS -

Willys Jeeps - Station Wagons

Trucks and Passenger Cars

and Reo Trucks

C7i^ [2^r/iaA Be^e CooH IBaal^

— FROZEN FOOD FACTS —

The newest method of food preservation is growing fast in popularity — that is freezing. With freezer locker plants in most every town of any size and the production of Home Freezing Units, most of you will avail yourselves of the convenience of preserving foods by freezing.

The methods of preparing foods for freezing are the same whether you rent a locker at the local freezer locker plant or own a home freezer.

Freezing does make meat more tender. However, the process cannot be expected to change tough, poor-quahty meat into tender, choice cuts. Try to make sure your meat comes from weli-finished high quality animals.

After slaughtering and bleeding, the carcass must be inspected cai-efuUy. Soiled f)ortions should be scrubbed with warm water, bruised portions cut out and discarded^ as it causes deterioration which spreads and contaminates the sound meat. Each warm carcass must be hung so that it does not touch any thing. Cool at about 32-40 degrees F.

Freeze only the cuts of meat that wiU prove most satisfactory for use in your family. Storage space is too valuable to wasu> by freezing meats not wanted by the family. Cut into table size pieces. Boning saves space.

After cutting, it is important to package the meat as quickly and carefully as possible. Then freeze it immediately. Do not over- load the quick-freeze compailment. Wrap cuts in moisture and vapor proof material, heat seal, then wrap in protective covering of stock- inette, cheesecloth or locker paper. Be sure to allow time for meat to freeze sohd before transferring it to the storage compartment.

Meat need not be completely thawed before cooking, but best results are secured when it is at least 2/3 defrosted. Thaw meat slowly in refrigerator. Water must never be added.

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— FREEZING POULTRY —

There are a few tricks to freezing chickens that will make the job easier and give you better meat. Here are some suggestions from th General Electric Consumers' Institute.

Bleed the birds well. If you use the scald- pick method, sciald no longer than 3-6 seconds in water 175 F. — 190 F. Refrigerate over night.

Speed up the dressing and packaging. For home freezing,

use small packages, work with small quantities. Use moisture-proof,

vapor-proof paper, also heavily waxed cartons. Freeze and store at zero F.

Below are the steps:

1. Wash well-bled, chilled, dressed bird in cold water. Do not use salt. Drain. Wipe cavity thoroughly with a damp cloth.

2. Clean, wash liver and gizzard. Wrap carefully in mois- ture-proof, vapor-proof paper and insert into cavity of bird.

3. Now wrap bird in the same special paper. Press to skin to push out air, to avoid drying out of most tissues.

4. Pull a stockinette tightly over paper, to protect it from tearing, and keep it pressed closely to moist meat surface.

5. Cut stockinetter (bought from freezer supply house), leav- ing 2-inch length at each end; tie ends securely in knots.

6. Cut-up bird: Wrapped giblets go with pieces in waxed carton, lined with moisture-proof, vapor-proof paper.

7. Fold inner layers of paper, clo^e carton. Heat-seal over- wrapping paper with warm iron for needed protection.

8. Label the product and the date of freezing. Frozen im- modijiately and stored at 0 F., birds will keep 6 months.

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Salt and pepper

1 large onion, sliced

8 tablespoons boiled rice

STUFFED PORK CHOPS

4 Lean Pork Chops

1 green pepper, cut in rings

2 cups tomato juice 1 tablespoon flour

Brown chops in hot fat; Season; place in baking pan, top each chop with a green pepper ring, a slice of onion, and 2 tablespoons rice. Brown flour in fat used for chops and add tomato juice. If too thick add a little water. Pour over chops and bake slowly about 1 hour. Serves 4. If desired, Mushroom soup may be used in place of tomato juice.

Mrs. Fred Krutz

TAMALE PIE

1 lb. Ground Meat 1 can Tomatoes

1 can Tamales 3 large Onions

4 parts Garlic 1 tablespoon Butter

Salt, Pepper and Chili Powder to taste.

Take two skillets; in one put meat, and cook until it crumbles. In other, put Butter and chopped Onions, and fry until onions are brown. Take tomatoes and mash them. Mix all ingredients to- gether and let simmer 2 hours.

TAMALE PIE CRUST

Mix 2 cups meal and 2 teaspoons salt with 6 cups boiling water, and cook over low heat about 15 minutes, stirring frequently. Line sides and bottom of greased baking dish with 1 inch layer of mush. Pour in meat filling. Add another layer of mush, and then another of meat and cover all with mush. Bake in moderate slow oven IVi. hours. Serves 6 to 8.

Mrs. Innocent Loyacano.

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MEAT LOAF

1 teaspoon salt

"^h. teaspoon pepper

y4 teaspoon paprika

1 lb. ground round steak

y4 lb. salt pork ground with steak

1 cup hot sweet milk

1 cup cracker crumbs

1 small onion

Mix well, adding beaten egg whites last. Put a row of stuffed olives through the center and a strip of bacon on the top of the loaf. Bake about 1 hour and 15 minutes in a loaf pan.

Miss Carmen Pearson

IV2 lbs. raw smoked ham

IV2 lbs. raw fresh ham, grind both together, add:-

12 crackers crumbled fine 2 whole eggs beaten

1 cup bread crumbs pepper to taste, no salt

Form into loaf mixing with 1 can Campbell's tomato soup, reserving half of soup to pour over top. Bake in a very slow oven

2 houis. Serve hot or cold. Good with baked beans, slaw and brown bread. Mrs. N. L. Mayhall

HAM BALLS

% ib. ground ham shank V4 lb. ground lean pork

2/3 cup crushed cornflakes 1 tablespoon brown sugar

1/3 cup milk 1 egg

Grind meat, mix with cereal, sugar, cloves, milk and egg. Shape into balls. Place in flat open pan. Bake in 350" F. oven 20 minutes. Serve with broiled peach halves.

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Monis Lancaster Phone 1617-J

A. E. Lancaster Phone 1326-J

LANCASTER BROTHERS

General Contractors

Estimates Furnished

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STUFFED SPARERIBS

V^k lbs. spareribs 2 tablespoons butter

Vi cvp chopped onion ^ cup chopped celery

2 cups soft bread crumbs Vs teaspoon pepp)er

Brown onions in fat. Add celery, bread crumbs, salt, pepper and Vi cup water. Place dressing in baking pan and cover v/ith seasoned spareribs. Bake uncovered in 350° F. oven for \^k hours. Serve with broiled tomatoes. Mrs. Church Stallings

TO CORN BEEF

5 lb. solid piece lean beef

Rub in 1 tablespoon salt peter (purchase at drug store) \h. cup saH 2 tablespoons garlic

2 cloves garlic 2 tablespoons vinegar

1 tablespoon black pepper

Put in crock and weight down cover. Set in refrigerator 5 days, turning it over every day. Then cover with water and boil slowly until tender. Serve hot with boiled potatoes, creamed cab- bage, and horseradish sauce.

Horseradish Sauce

To one cup good cream sauce add 1 tablespoon Worcester- shire, 1 teaspoon prepared mustard, 1 tablespoon prepared horseradish, black pepper to taste. If you have a pepper grinder and can grind whole pepper so much the better. Freshly ground horseradish is best too if you can get it in the market. Mrs. N. L. Mayhall

CRANBERRY HAM SUCE

3 cups raw cranberries 2 slices ham (% to 3 inch thick)

iy2 cups strained honey 2 tablespoons whole cloves

Mix cranberries and honey, gash edges of fat on ham. Place one slice ham on baking dish. Spread the center with a mixture of cranberries and honey. Top with second slice. Cover with remain- ing cranberries and honey mixture. Garnish with whole cloves. Bake until done in a moderate oven — basting often with liquid in dish.

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BRUNSWICK STEW (Serves 15 generously)

8 large potatoes 1 can corn 1 stalk celery Pinch of chili powder

2 hens IVe lbs. beef and pork

3 cans tomatoes 1 lb. onions salt, pepper, Worcestershire to taste

Cook hen and meat together until tender and shred — ^Put back in broth — Add onions, celery, tomatoes and seasonings — Cook until it is thick — Add potatoes and when they are almost done, add the corn. Be sure and stir to prevent scorching. Serve with dill pickle, hot buttered rolls, coffee and apple pie.

Mr. D. D. Gorton (Travelers Club)

CORNED BEEF (Wonderful)

8 lbs. Brisket (boned)

8 oz. salt

1 tablespoon pickling spice

1 gal water

8 oz. sugar

1 clove garlic (chopped)

1 tablespoon salt peter or freezum pickle

Mix all ingredients together — Add meat to this mixture and let set in refrigerator for 15 days — Then take out and boil till tender. Sprinkle with paprika and brown sugar.

Mr. D. D. Gorton

CHILI MAC

1 can tomatoes 1 can chili with beans 1 lb. hamburger meat 1 package vermicelli

1 medium onion

1 teaspoon chili powder

salt and pepper to taste

Cook onions in a couple tablespoons drippings or shortening, add meat which has been seasoned with 1 teaspoon salt and pepper to taste. Stir until meat is thoroughly browned, add rest of ingredients, simmer slowly one hour. Serve over vermicelli which has been cooked and well drained. Hot buttered french bread, a green salad, and you have a good meal. Mrs. N. L. Mayhall

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EMERGENCY STEAK

1 lb. ground beef ^/^ cup milk

1 cup cereal flakes 1 teaspoon salt

^4 teaspoon pepper 1 onion (finely chopped)

Mix all ingredients together. Shape like a T-Bone steak. One inch thick. Broil in broiler from 8 to 15 minutes. After meat is brown on one side, turn and brown on other side.

BROILED STEAK

Place steaks in broiler or pan under low flame — When half done, salt and pepper. Baste with butter, lemon juice and wooster sauce. Mrs. Tom Hood

I Compliments of

C. E. JORDAN 6P CO.

THE delta's oldest & LARGEST FURNITURE DEALERS

LEONARD ELECTRIC REFRIGERATORS EMERSON & SPARTON RADIOS

Representing Americas Finest Lines of HIGH GRADE FURNITURE

Stores in GREENVILLE ^ CLEVELAND

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SPANISH STEAK

3 lbs. round steak 1 cup chopped celery ^/2 cup flour 1 cup water

Vz cup butter 1 can tomatoes (No. 2.)

1^/2 teaspoons salt Va teaspoon pepper

4 large onions sliced 1 cup mincea gieen pepper 1 tablespoon minced parsley

Beat the steak well with the back of a heavy knife or wood potato masher. Cover with the seasoned flour and beat flour well into the steak. Dust off excess flour. Brown meat in the butter. Add remaining ingredients and cook until meat is tender.

Mrs. C. L. Switzer

CRANBERRY JELLY

2 cups cranberries 1 cup sugar

1 cup water

Put berries and water on and let boil until berries pop. Add sugar and cook until, sugar is melted — about five minutes. If you wish it without the skins run through seive before adding sugar.

Mrs. H. L. Wells

HAPPY FEED STORE

"Where Your Dollar Buys More"

HAPPY FEEDS IN RED BALL BAGS POULTRY SUPPLIES - BABY CHICKS I HENS. TURKEYS, DUCKS, PHEASANTS

I P.O. BOX 2714 PHONE 365

GREENVILLE, MISSISSIPPI

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MEAT BALLS

1 pound ground meat

1 small onion chopped finely \2 cup finely chopped celery ^4 cup finely chopped parsley

2 cloves garlic 1 egg

Salt and pepper to taste

Mix thoroughly

Make into balls and fry brown

Remove meat balls from skillet and fry:

1 small onion chopped finely V2 cup celery chopped finely

2 cloves garlic chopped finely V4 cup parsley chopped finely

Add to mixture:

1 can thick tomato paste

IV2 pts. water

Let this cook for ten minutes then add meat balls Simmer slowly for three hours.

When meat balls and gravy have cooked three hours boil separately: V2 pound spaghetti in three quarts boiling water for 15 minutes or until done. Drain water from spaghetti and add the gravy.

Mrs. Joe Scoffield

CRANBERRY JELLY

4 cups cranberries

1 cup boiling water

2 cups sugar

Pick over and wash berries. Place in a stew pan with boiling water. Boil until all berries have popped (about 10 minutes). Pour into a seive — mash through as much pulp as possible. Add 2 cups sugar, return to the fire, bring slowly to a boil stirrin?? constantly so that all sugar is dissolved. Pour into sterilized jais or glasses.

Mrs. Thomas SeUars

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ROAST TURKEY

Kill turkey a day or two before it is to be cooked and keep on ice. Wash, drain, rub all over and on inside with salt and pepper. Lightly sift a little flour all over and then pat with a little brush dipped in warm water. Put turkey in roaster, with 4 stalks of celery and 2 medium onions. Put 2 stalks of this and 1 onion on the inside of the bird. Add 1 quart of hot water. Bring all this to a boil and put in oven on 350° for 1^/^ to 2 hours. It is hard to say how long to cook a turkey. If the bird is young and has had a quick growth and has not been allowed to eat the wild things in the woods, he will cook much quicker. Baste every 20 to 30 minutes and keep in oven Until fairly tender. Lift out of roaster and put on a shallow pan and brown. Baste well with only the fat in roaster. Carves better if you let it get cold. Mrs. Katy Wade

1 small pan of very rich egg bread % loaf of bread (white) 3 medium size onions

4 large stalks celery

2 tablespoons sugar

Mix with stock from turkey and season with salt, black pepper and celery seed. Chop onions and celery stalk fine; cover with tur- key stock and boil until very tender. Separate loaf of bread and .heat thoroughly in oven; mix loaf of bread and egg-bread, and moisten with turkey stock; mix boiled celery and onion; add the 2 eggs beaten very light; and seasoning, and bake in a shallow pan. Vv'hen done, slice. Mrs. Katy Wade

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BAKED DUCK (French Style)

3 ducks (picked, washed, and left to marinate in the wine bath for at least 6 hours or overnight) stuff with dressing and bake in a moderate oven 1 hour or until done.

Wine Bath

1 pint claret Several cloves

Dash of all-spice 1 sliced onion

1 sliced carrot Piece of celery

Sprig of thyme Bayleaf

Mix well and place ducks in the mixture, turning them from time to time so that all parts are marinated.

Use any dressing desired.

Geese, rabbits, birds, squabs, or pork roast is excellent pre- pared the same way.

CHICKEN CROQUETTES

3 or 4 lb. Hen 3 or 4 limbs celery

2 or 3 sprigs parsley 1 egg

Juice of one lemon Salt and pepper to taste

Boil chicken until done — then bone it. Grind chicken, celery and parsley together — Beat egg and add lemon juice, salt and pepper. Make" a medium white sauce. Add to this mixture.

Put in ice box to chill. Shape into bails. Dip in beaten egg, then in cracker crumbs. Fry in deep fat.

Mrs. John A. Metcalf

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H. N. ALEXANDER & SONS

Building Material

I Phones 74 & 75

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CHICKEN PIE

2y2 to 3 pound hen 1 tablespoon flour

V-i tablespoon onion V^ cup celery (chopped)

1 green pepper (chopped) 4 hard boiled eggs

2 tablespoons water

PIE CRUST

Boil chicken until tender with celery and onion, salt to taste. Save stock from chicken (about 2 cups). Cut chicken into medium size pieces. Add hard boiled eggs and green pepper. Make paste of water and flour to thicken stock. Put into a deep dish and put crust on top. Bake in oven until crust is brown. Serves six.

Mrs. Owen McCoy

SPANISH RICE AND CHICKEN

1 two pound chicken 2 sweet red peppers

2 bruised garlic cloves 4 tomatoes or Vz can 2 white medium onions Salt to taste

V2 cup cooking oil (olive) Va lb. Rice, 1 Bay leaf

Cut up chicken as for frying, fry in oil in deep frying pan; add garhc and cloves; cook chicken until tender and golden brown; add onions and peppers cut in slices; continue cooking until onions are part brown; add tomatoes skinned and quartered; add enough rice water or stock to cover, salt to taste, lay bay leaf on top so it can be removed later; cover and simmer until rice is done; add broth or water as needed.

Mrs. Dorothy Bell Griffin

CHICKEN A LA KING

1 can cream mushroom soup 1 egg yolk

1 cup cooked diced chicken V2 cup top milk

Vi cup pimento ^

Put soup in sauce pan, add milk gradually, stir, heat to boil- ing add chicken and pimento, cut in strips; add egg yolk, diluted with some sauce; serve on toast or in patty shells.

Mrs. Hugh Wiley

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6 to 12 hard cooked eggs Salt and pepper to taste

CHICKEN PIE

1 4 or 5 pound hen

Vz cup rice

Pie pastry or biscuit dough

Cook chicken with any desired seasoning until well done. Chop meat, grind skins and mix. Cook rice in one quart of broth. Into baking dish place rice and broth, chopped eggs and chicken. Cover top with pastry or small biscuit. Dot with butter and bake until brown. If pie is dry, make incision and pour in some broth or cream. Serves 12 to 15 persons.

Mrs. N. E. Wingate

BROILED CHICKEN

Select chicken weighing 1^ to 1% pounds.

Dress and wash. Split down back in halves. Place in shal- low pan. Baste chicken with 3 tablespoons melted butter. Sprinkle with salt and pepper. Place under broiler, set at 500 degrees. Baste with drippings every 10 minutes. Turn chicken after 25 minutes and cook other side 25 minutes. Cooking time 50 minutes.

Mi's. A. E. Landcaster

CHICKEN SALAD

1 dozen hard boiled eggs Homemade mayonnaise

5 or 6 pound hen

1 large stalk of celery

Dash of red pepper

Cook chicken till very tender with a little celery. Mash eggs with fork while still warm to shred them. Put in refrigerator to cool. Add rest of ingredients and mix well. Serves 15.

Mrs. Owen McCoy

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Greenville Dairy Products Co.

Highway 82 Phone 53

Greenville, Mississippi

GRADE A PASTEURIZED JERSEY MILK

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STUFFED CRAB

1 green pepper (minced)

1 onion (minced fine)

2 tablespoons parsley

1 pound crab meat

2 cups bread crumbs (wet)

Cook pepper and onion until soft, add parsley, crab meat, crumbs, a sprig of thyme, 1 or two bay leaves and eggs. Mix well, cook five minutes, fill crab shells. (If crab shells are not on hand use artificial sea shells, tomato baskets, or green peppers. This same mixture is delicious served on toast.

Mrs. Linda Haik

Salt and pepper

Dash of cayenne

CREOLE GUMBO

2 cups cut okra

1 large onion,chopped

1 stalk celery, chopped

2 tablespoonsful flour IV2 cups cleaned shrimp 1 quart hot water

1 teaspoonful salt

% teaspoonful black pepper

1 teaspoon chili powder 3 tablespoonsful fat

2 cloves garlic, chopped 1 green pepper, chopped 1 No. 2 can tomatoes

1 cup oysters

2 sprigs parsley, chopped

Fry okra slowly in fat until soft, add onion, garlic and green pepper; fry until onion' is soft; blend in flour, add tomatoes, add re- maining ingredients, simmer slowly at least one hour. Gumbo should be dark and thick. If canned shrimp is used, add the last five minutes of cooking. Serve in soup. Mrs. Orville Cadenhead

FOSTER MOTOR COMPANY

Greenville, Mississippi

Serving the Delta in Greenville Since 1920

^ If lew c/iulomobiles ^Uisea tyiulomootU Claris ana & eal Oc

cJjoay, ana (Render ^JJj/ork

229 Main Street

CHURCH STALLINGS

Phone 530

SIDNEY STALLINGS

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DEVILED SHRIMP HORS D'OEUVRES

8 cooked shrimp V4 cup mayonnaise Curry powder

8 rounds of bread

Va teaspoon Worcestershire sauce

Place 1 shrimp on each round of bread. Combine mayonnaise with Worcestershire sauce and add curry powder to taste. Top shrimp with sauce and garnish with small sprig parsley. Yield: 8 canapes. Mrs. Fred Krutz

3 pieces of garlic (minced)

1 sprig thyme

5 tablespoons tomato paste

3 bay leaves

Salt and pepper

Boiling water

SHRIMP GUMBO

1 lb. okra (cut small)

2 onions chopped 1 green pepper (chopped) V2. cup parsley (minced) 4 lbs. shrimp 8 crabs (parboiled)

Fry okra until brown, add onion and pepper. Cook until onions and pepper are soft. Add remaining ingredients, cover with boiling water and cook until done. (About 1 hour).

Linda Haik

STUFFED CRAB

1 can white crab meat 1 cup celery, chopped fine

1 small bell pepper

2 tablespoons flour

1 teaspoon Worcestershire sauce

2 boiled eggs

1 small onion

2 tablespoons butter

1 can mushroom soup Dash red pepper

Boil celery, onion and bell pepper until tender. Add every- thing together. Fill crabshells with above. Sprinkle with cracker crumbs and cheese. Bake at 350° until light brown. If you do not have crab shells, bake in casserole dish. Serves 6 to 8.

Mrs. Innocent Loyacano

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COCKTAIL SAUCE

yz cup catsup or chili sauce

Few drops tabasco

Vz cup finely chopped celery

2 teaspoons Worcestershire sauce

Mix all ingredients together and put in screw top jar and store in ice box.

Horseradish to taste

3 tablespoons lemon juice

Va teaspoon salt

BARBECUE SAUCE

2^ cups tomato catsup 2 small pieces garlic, chopped fine 2 tablespoons red hot sauce Juice of one lemon

One onion chopped fine

Vz pound butter or margerine

Salt and pepper to taste

Cook all together slowly for one hour, stirring to keep from scorching.

BARBECUE SAUCE

^A cup Lee and Perrin sauce

Vz cup mustard (with horseradish)

yz cup each celery, sweet pepper, onion

Vz cup vinegar

1 tsp. each of black and white pepper

1 tsp. sugar

2 cups catsup 1/^ cup butter

1 clove garlic

2 tsp. salt

1 tsp. red hot sauce Va cup lemon juice

Sinuner onion, celery and pepper in butter until tender. Add other ingredients together and simmer for 30 minutes.

The late Ernest Kelbier Sr.

HENRY T. CROSBY

"Delta Land"

LAND LOANS & INVESTMENTS

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WHITE FRUIT CAKE

1 cup butter 6 egg whites

2 tablespoons baking powder Va pound citron V2 cup pineapple 1 pound green cherries 1 pound almonds

Sift and measure flour. Use 2 cups for dredging fruits. Sift" 2 cups with baking powder and a pinch of salt.

Cream butter and sugar and mix as in any fruit cake. Beat egg whites and fold in last. Bake in low oven.

Mrs. Ernest Smith

1 cup pineapple juice

2 cups sugar 4 cups flour

1 pound white raisins

2 cups cocoanut (grated) V2 pound red cherries

DEVILS FOOD CAKE

1 cup sugar 1 cup milk

2 whole tggs 1/4 cake chocolate (3 sqs.)

Mix sugar and eggs; add milk and chocolate. Put on in top of double boiler and cook to the consistency of mush. Set aside to cool. In a bowl mix:

% cup butter (l^A sticks)

1 cup sugar 2 eggs 2 cups flour

1 teaspoon soda mixed in a little hot water 1 teaspoon vanilla

Add the cooked mixture and mix well. A cup of pecans may be added if desired. Bake in 375 degree oven until done. About 30 to 45 minutes. Do not over cook.

Mrs. Kate Sharkey

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FRUIT CAKE

1 cup butter (heaping)

2 tablespoons coco 4 cups flour

1 cup strong coffee

1 glass apple jelly

1 pound raisins

1 pound nuts

V2 pound cherries

1 pound dates

1^2 pound candied ginger

1 teaspoon nut meg

1 teaspoon cloves

1 cup brown sugar

1 cup molasses

1 cup grape juice

1 teaspoon soda

1 pound currents

1 pound figs

V2 pound pineapple

% pound orange peel

1 teaspoon cinnamon

1 teaspoon allspice

Soak fruit and spices over night in the grape juice — cream butter and sugar, add yolks of eggs to butter and sugar then add the coco and coffee — Dissolve soda in little water and pour into moifis.cs and add to rest of the mixture. Add the beaten egg whites and ha^f of the flour. Dredge the fruit in the other half of the flour and add the two mixtures. Bake very slowly 2 or 4 hours. Makes about 12 pounds. Mrs. C. C. Castillow

SPONGE CAKE

5 eggs (beaten separately) 1 cup sugar

1 cup flour Vanila

Mix all ingredients together bake in loaf of muffin pan. This makes 18 muffins. Mrs. Tom Hood

TATUM MUSIC AND APPLIANCE EXCLUSIVE CROSLEY DEALER

01 507 Washington Ave. Phone 183

Greenville, Mississippi

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WHITE FRUIT CAKE

\^h. cups butter 6 eggs

1 teaspoon vanilla 4 cups sifted flour 1 pound pecans 1 pound pineapple 1 pound white raisins

Mix 1 cup flour with fruits and nuts, sift other dry ingredients together, cream butter, add sugar. Add unbeaten eggs one at the time. Alternate flour and liquid, add fruit mixture last. Bake in slow oven. Mrs. Robert Mann

1 pound citron

2 cups sugar

1 teaspoon nutmeg ^ cup whiskey

2 teaspoons baking powder 1 pound cherries

AMBROSIA CAKE

Vi cup butter

3 cups flour

V2 teaspoon cinnamon

1 teaspoon cloves

2 cups sugar

1 cup buttermilk

2 teaspoons soda, mixed in buttermilk V2 cake chocolate

Vz teaspoon nutmeg

Mix and bake in two cake tins.

2 cups sugar

1 cup sweet milk

1 tablespoon butter

Boil until thick, then add:

1 fresh cocoanut, grated 1 cup raisins

1 pinch soda

1 teaspoon baking powder

1 cup pecans

2 oranges, grated

Spread between layers and on top. Then cover cake with

% cup sweet milk

2 cups sugar

3 tablespoons cocoa

Boil until forms hard ball when tested in cold water. Pour into 2 beaten egg whites. Beat until cool. Spread on cake.

Mrs. Hugh Wiley

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WHITE LOAF CAKE

^/^ cup butter 6 egg whites

V2 cup flour IVz cups sugar

3 V2 teaspoons baking powder

Beat butter until creamy. Add sugar gradually. Mix dry ingredients. Add alternately with the milk and flour to the butter mixture. Add flavoring and fold in egg whites. Set oven at 300 degrees, raise temperature every 15 minutes until it reaches 350 de- grees. Bake one hour.

Mrs. Thomas Sellars

LADY CAKE

1 stick butter

1 cup sugar

2 cups flour (sifted)

2 level teaspoons baking powder

Vz cup milk

Whites of 5 eggs (beaten stiff)

Vz teaspoon lemon extract

Cream butter, add sugar, cream again. Alternate flour and milk. Add flavoring and baking powder. Fold in egg whites uglitiy. Pour into two 9 inch pans. Bake in 350 degree oven about 25 min.

4 egg whites- (beaten stiff)

1 pound sugar (made into simple syrup)

Cook syrup until threads from spoon. Pour over egg whites, beating constantly. Use any desired flavor. Put between layers an:! ice over top. Miss Ann Moore

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Joe Goir Nne €o#

STORE NO. 1 200 Washington

STORE NO. 2 601 Nelson St.

Greenville, Mississippi

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ANGEL FOOD CAKE

Whites of 11 eggs 1 cup sifted flour

1% cups sugar 1 teaspoon almond flavoring

1 teaspoon cream of tartar

Sift sugar 5 times and add gradually to well beaten whites. Sift flour 4 times, add cream of tartar and sift again. Then add flour and flavoring. Put in pan as quickly as possible after mixing. Bake at 350° for 1 hour. (Delicious baked in two layers which requires just 30 minutes cooking.)

"FROSTING"

2 cups sugar 6 tablespoons water 2 egg whites 1 teaspoon vanilla 1/4 cup white com syrup

Put sugar, water aild syrup in sauce pan and cook until it forms soft ball in cold water. Turn off flame and let stand over burner while quickly beating egg whites. Pour syrup over egg whites beating constantly. Add vanilla. Beat until cool enough to hold its shape. Then spread on cake.

Mrs. W. N. Gist, Sr.

EGG NOG ICE BOX CAKE

7 eggs 1^ pints whipped cream

20 tablespoons whiskey 7 tablespoons sugar

1 doz. almond macaroons 2 tablespoons gelatin 1% doz. lady fingers

Beat egg (separately) adding sugar to whites; add whiskey slowly to beaten yolks; dissolve gelatin in a little cold water add to yolks. Fold in whites of eggs (beaten stiffly) and whipped cream.

Line mold with lady fingers, after splitting so they will stand up around bowl. Use crumbs to line bottom of bowl. Add part of egg nog mixture — then a layer of macaroon crumbs. Continue until all mixture is used, leave in ice box over night. Top with whipped cream to which sugar is added. This takes % pint more cream.

Mrs. Tom Hood

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CARAMEL FUDGE CAKEL

4 tablespoons butter

1 cup flour

1 teaspoon vanila

Cream butter and sugar together ents and bake in a slow oven 40 minutes, powdered sugar.

1 cup brown sugar 1 teaspoon baking powder 1 cup nut meats chopped salt to taste

Mix with other ingredi- Cut in squares and roll in Mrs. Ike E. Barnette

JAM LOAF CAKE

4 whole eggs (beaten)

2 cups jam

2 cups sugar

IVz cups seedless raisins

1 teaspoon cinnamon

1 cup butter

3 cups pecans

4 cups flour

1 teaspoon cloves 1 teaspoon allspice

1 teaspoon soda (dissolved in 1 cup buttermilk)

Cream butter and half of sugar; beat egg yolks light with other half of sugar; add to butter and sugar. Put soda in buttermilk; add with a little flour to this mixture, then add egg whites and rest of flour; add spices, raisins, pecans and jam. Bake in loaf pan.

Mi's. Walter Smith

ERNEST WALDAUER AGENCY

INSURANCE — REAL ESTATE

105 South Poplar Street Phone 153

Greenville, Mississippi

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RED DEVIL'S FOOD CAKE

^2 cup water Vz cup cocoa 1% cups sugar 2^/2 cups flour % cup sour milk

Mix water, soda and cocoa, allow to stand while you cream butter and sugar; add eggs one at the time; beat well. Sift flour and add salt. Add flour to creamed butter alternating flrst mixture and milk. Bake 45 minutes in slow oven then spread with seven minute icing, (see frostings).

Mrs. Hobart Ogle

1^/^ teaspoons soda 2 /3 cup butter 2 eggs

V2 teaspoon salt 1 teaspoon vanilla

DATE TORTE

1 cup sugar

1 cup broken nuts

^/^ cup flour

1 cup dates (cut)

2 eggs (unbeaten)

1 teaspoon baking powder

Cream sugar and egg. Add flour, then other ingredients. Grease and flour pan. Bake 30 minutes in moderate oven. Angel food cake pan recommended or a pan 9 by 9. Serve with whipped cream. Mrs. T. B. Lewis

IV4 cups sugar

1 teaspoon vanila

2V2 teaspoons baking powder

2/3 cup milk

THREE LAYER YELLOW CAKE

V2 cup shortening 3 eggs

21A cups cake flour V4 teaspoon salt

Cream shortening; add the sugar slowly, beating in well. Add well beaten egg yolks and beat until well blended. Add vanila ex- tract. Sift together dry ingredients and add alternately with milk to first mixture. Mix in stiffly beaten egg whites. Bake in greased layer cake pans in a moderate oven about 25 minutes. This makes 3 layers.

FOR GOOD AND PROMPT

Chevrolet Service

Qlieunolet Speolaluti