Halifax County's Most Modern Drive-In

I COMPLETE MEALS |

I From 6:30 A.M. to 12:00 Midnight |

1 U. S. Highway 158 One Mile East of Roanoke Rapids, N. C. 1

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SOUPS AND CHOWDERS

CLAM CHOWDER

25 large clams 1 large onion

1 can condensed tomato soup IVi lbs. white potatoes

% lb. bacon Salt to taste

Peel and cube potatoes. Cook until mealy in about Wz to 2 quarts water. Add can of tomato soup and let simmer. Grind bacon and onion with fine or medi- um blade of chopper. Simmer slowly stirring well until lightly browned. Add to soup mixture. Wash clams well and open, saving all juices. Grind and add with the juice and simmer for few minutes. Do not over-cook after adding clams. Be sure potatoes are cooked all to pieces in order to thicken chowder.

I — Mrs. George Jones

SOUTHERN OYSTER BISQUE

1 pt. oysters 6 tbsp. butter Salt

1 qt. scalded milk 6 tbsp. flour White pepper

Scald oysters in their own liquor; drain well and add the liquor to the milk. To the melted butter, add the flour — but do not brown. Add hot milk mixture and cook until like a thin cream; add seasonings to taste. Just before serving, add minced oysters. Serves 4-6. —Mrs. Louis Taylor

OYSTER SOUP

1 can mushroom soup 1 cup water

1 pint oysters Salt to taste

Heat soup with water to boiling point. Drop in the oysters cooking only until oysters are plump. Add salt just before removing from heat. Serve im- mediately, —Mrs. George Hayes

SOUTHERN TOMATO SOUP

1 cup canned tomato soup Ve tsp. soda

1 cup milk 1 cup canned corn, cream

Salt and pepper to taste style

Add soda to tomato soup, stir in milk, then corn. Heat thoroughly and

season with salt and pepper. Serves 4-5. ^Mrs. Louis Taylor

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i Compliments of

1 TRIPLE "R" GROCERY COMPANY I

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CREAM OF PEA SOUP

2 Vz cups cooked or can- Slice of onion

ned peas and liquid 2 cups thin white sauce

(No. 2 can) Salt and pepper to taste

Cook peas, liquid, and onion slowly 10 minutes. Put through a sieve or food press and stir into the white sauce. Add salt and pepper. Heat just to boiling Makes 4 servings.

— Lydia Deyton

QUICK POTATO SOUP

1 V2 cups cubed pota- % cup boiling water

toes 2 cups milk

1 tbsp. chopped onion % tsp. salt

1 tbsp. fat Pepper

Cook potatoes, onion and fat in the water until potatoes are tender. Add milk, salt and pepper. Heat until almost boiling. Makes 4 servings.

— -Lydia Deyton

I ROANOKE RAPIDS LDMBER CO. |

g INCORPORATED S

I LUMBER — MILL WORK |

I BUILDING MATERIALS |

I DU PONT PAINTS |

I BUILDERS HARDWARE |

I "A Safe Place to Trade" |

I Phone 7-2592 |

I FOURTH AND HENRY STREETS ROANOKE RAPIDS, N. C. |

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BAKING POWDER BISCUITS

1 cup flour 1/^ . g^j^ 1 tbsp. shortening

2 tsp. baking powder ^' Va to 1/3 cup milk

Mix all dry ingredients and work in the fat, gradually adding the milk, mixing it in with a spoon. Work until a soft dough is formed. Turn onto a lightly floured board, roll and cut. Bake in a hot oven (450o) for 12 to 15 minutes. Makes about 12 biscuits —Mrs. Clyde D. Liske

CHEESE DROP BISCUITS

2 cups flour Vi tsp. salt % cup milk

2 tsp. baking powder 4 tbsp. shortening 1 cup grated cheese

Sift flour, measure, add baking powder and salt. Sift again. Add grated cheese and cut in shortening. Add milk all at once and stir carefully until mixture forms a soft dough. Drop on greased baking sheet and bake in 450 degree oven.

— Mrs. Heath Lee

1 cup meal (sifted) V2 tsp. salt 1 tbsp. sugar

Mix all ingredients in about 25 to 30 minutes.

CORN BREAD

2 tsp. baking powder 2 tbsp. shortening

order given. Cook in ove

1 egg (slightly- beaten) 1 cup milk

1 (3750 F) until brown— — Mrs. J. W. Sears

OCRACOKE CORNBREAD

( Green Island Recipe ) 3 cups corn meal 3 shortening ^ eggs

2/3 cup flour (melted) ^ *^^P-

1 tsp. baking powder V2 tsp. salt

Combine all ingredients and add enough cold water to make mixture not too thin or not too thick. Pour into large greased shallow pan and bake in hot oven. Serves 12. Sam Jones

Berkeley Manor Ocracoke Island, N. C.

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Compliments of

COLLIER'S FOOD CENTER

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HUSH PUPPIES

^2 Cup flour V2 Tsp. salt

IV2 Cups white corn meal 1 Egg

2 Tsp. baking powder 1 Small onion, chopped (optional)

1 Tbsp. sugar % Cup milk

Sift together dry ingredients. Add onion. Add beaten egg and milk to dry ingredients, stirring lightly. Drop tsp. of batter for each hush puppy into hot deep, fat. Fry only few at a time until a golden brown. Drain on absorbent paper. Makes 24.

— Mrs. Julian Glover

SPOON BREAD

1 cup white corn 2 tbsp. butter 1 V2 cups milk

meal 2 eggs IV2 tsp. baking

1 cup boiling water 1 tsp. salt powder

Scald the corn meal with the boiling water. Stir in butter, salt, and well beaten eggs. Add baking powder and milk. Bake in a well buttered baking dish or pan in moderate oven till brown — about 40 minutes. Serve while hot.

— Mrs. W. L. Medlin

CORN MUFFINS

2 c. corn meal 1 c. milk

4 tsp. baking powder 1 tbsp. melted butter

2 c. boiling water 1 tsp. salt (boiling it must be) 2 eggs.

Sift corn meal and salt together and scald with boiling water. Add cold milk to this mixture quickly to keep the meal from lumping. Add the eggs and beat well.

Just before putting into the oven, add the baking powder, and last, the melted butter. Pour into individual glass molds that have been flaked with flour. Bake to a golden brown at 475 degrees F. Split each muffin and put in a pat of butter. —Edna Collier

CORN STICKS

V2 cup flour 2 tbsp. sugar (scant) 1 cup milk

3 tsp. baking powder 1 cup yellow com meal 2 tbsp. melted V2 tsp. salt 1 egg beaten shortening

Sift together flour, baking powder, sugar and salt. Add corn meal and mix thoroughly. Add egg, milk and shortening. Bake in greased, hot iron cornstick pans in moderate oven (400 degrees F.) about 30 to 40 minutes. Makes 12 small sticks. —Mrs. Clayton M. Gurley

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I =Realty Company |

I Complete Real Estate Service |

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PLAIN MUFFINS

V2 cup sugar j 3/^ ^up milk

2 cups flour ; 1^ i/ t_ xx

4 tsp baking power ^^P' ^^^^ ^^P ^^"^^

Beat egg, add sugar; gradually add milk. Beat well. Mix flour, baking powder and salt together. Sift into first mixture. Beat well. Add melted butter and beat again. Pour into greased muffin pans. Bake 20-25 minutes in 400 degree oven. (A stiff batter — never thin).

— Mrs. C. L. Williams

APPLE MUFFINS

J , 1 cup milk 1 tsp. cinnamon

V4 cup sugar o n w . ,

V, cup melted fat ^ cups flour V2 tsp. nutmeg

1 tsp. salt 2 ^sp. baking powder 1 cup diced apples

Beat egg, add sugar, milk and salt. Mix thoroughly. Sift together flour, baking powder and add liquid mixture. Mix well. Add melted fat. Do not over mix. Add cinnamon, nutmeg and apples. Pour into greased muffin tins. Bake in oven 425 degrees, 20 to 30 min. Makes 1 doz.

— Mrs. John Dunn

POPOVER MUFFINS

I qt. flour 4 eggs well beaten

1 qt. sweet milk Salt to taste

Bake in well greased hot muffin tins in moderate oven.

—Mrs. W. E. King

ORANGE CORN MUFFINS GLAZED

1 pkg. (Iiy2 oz.) prepared com Rind of V2 orange

muffin mix % c. strained orange juice

1 egg 12 sugar cubes

Start your oven at 425 degrees F. or hot. Dump corn muffin mix into large bowl. Add egg, orange rind and half the orange juice. Stir until your batter is smooth. Fill 12 medium-sized muffin tins, well greased, half full. Dip the sugar cubes into the remaining orange juice and place one on top of each of the unbaked muffins. Press down slightly. Bake 20 minutes or until the crust is a light brown.

— Carolyn S. Tucker

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I BLAIR GIBSON, Inc. |

I Operator |

I Gibson Hardware and Gibson Furniture Co. |

I 1025 - 1027 ROANOKE AVE |

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ORANGE MUFFINS

V4: cup shortening IV2 cups flour ^4 cup orange juice

(preferably butter) 2 tsp. baking powder Grated rind of 1 1/3 cup sugar V4 cup evaporated orange

1 egg milk (undiluted)

Cream the fat and sugar, add egg and beat well; add milk, orange juice and grated orange rind, then flour and baking powder sifted together. Bake in muffin tins 20 minutes in a moderately hot oven (375 degrees F).

— Mrs. M. McRae Faison

WHOLE WHEAT MUFFINS

1 cup all-purpose flour 4 tsp. baking powder 1 egg 1 cup whole wheat 1 tsp. salt 3 tbsp. melted

flour 1 cup milk Crisco

Blend together all dry ingredients. Lightly stir in egg beaten with milk. Add melted Crisco. Do not try to smooth out batter. Bake in small muffin pans (lightly greased) in a moderately hot oven (375 degrees).

— Mrs. E. E. Lehman

BLUEBERRY MUFFINS

2 cups flour 1 cup milk 1 cup drained blue-

V2 tsp. salt 1 well beaten egg berries

1 tbsp. baking powder ^4 cup melted 2 tsp. lemon juice 1/3 cup sugar shortening

Sift dry ingredients. Add blueberries. Combine egg, milk and shorten- ing. Turn into dry ingredients, stirring just enough to combine. Mixture will have rough appearance. Fill greased muffin pan 2/3 full, handling batter as little as possible. Bake in hot oven 425 degrees 25 to 30 min. or until a golden brown

— Mrs. John Dunn

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I NATIONAL LOAN & INSURANCE | 1 COMPANY, Inc. i

I DIAL 7-2030 |

j 12 W. SECOND STREET ROANOKE RAPIDS, N. C. |

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TIPS ABOUT MAKING ROLLS

For sucess in baking bread and rolls, select a basic recipe; master it and then vary it as you wish.

1. Dough for rolls should be as soft as can be handled without sticking to hands or board.

2. Most rolls require only thorough mixing, with little or no kneading.

3. Rolls should be placed in a greased pan for baking to prevent sticking.

4. For tender crust, brush rolls with melted butter or oleomargarine before baking.

5. For crisp crust brush with milk or 1 beaten egg diluted with 1 table- spoon milk before baking.

6. Rolls should be served at once or turned out of pans to cool.

7. To reheat, place rolls in plain paper bag, sprinkle bag lightly with water and place in hot oven 3 to 5 minutes before serving.

-Mrs. M. W. Collier

ICE BOX ROLLS

1 yeast cake V4 cup shortening 1 cup boiling water

^4 cup lukewarm 1 V4 tsp. salt 1 egg

water 2 tbsp. sugar 2% cups flour

Dissolve yeast in warm water. Pour boiling water over shortening, salt and sugar. Let cool till lukewarm and mix with yeast. Add one beaten egg, then stir in flour to make a soft dough. Place dough in a large bowl and cover and place in refrigerator. Chill from 2 to 12 hours. It will treble in bulk. After dough has risen, pinch off small pieces with buttered hands and place in greased muffin pans, filling the pans about one-third full. Grease tops of rolls with melted butter. Place rolls in warm place to rise, about two hours. Bake in 425 degrees oven about 20 minutes. These rolls never fail.

— Mrs. F. M. Coburn

MY FAVORITE ROLLS

% c. sweet milk, scalded 4 tablespoons sugar

3 tablespoons shortening 2V2 teaspoons salt

Add shortening, sugar and salt to scalded milk and cool to lukewarm. 1 cake fresh yeast 1 well-beaten egg

V2 c. warm water 4 c. flour

Soften yeast in warm water and combine with beaten egg and milk mixture in a large mixing bowl. Add sifted flour all at one time. Stir until well blended. Cover and let rise until doubled in bulk. Turn out on floured surface and shape. Let rolls rise again until doubled in bulk. Cook in hot oven (400 degrees to 450 degrees) for 15 minutes or until nicely browned. Makes 3 doz. These rolls keep well in a covered container for several days — just re-heat before serving.

—Mrs. M. W. Colher

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I TRI-CITY MOTOR COMPANY |

i Chevrolet For 1953 1

i first and finest at lowest cost |

I 947 Roanoke Ave. Telephone 7-2578 |

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ICE BOX ROLLS (Quick Method)

V2 cup lard (scant) 1 yeast cake IV2 tsp. salt

V2 cup boiling water V2 cup cold water 1 eqq V4 cup sugar 3 cups flour

Mix lard and sugar in bowl, add V2 cup boiling water. Put yeast cake in V2 cup cold water and let stand till lard and sugar is cool. Add yeast to mixture. AHH part of flour sifted with salt, then beat in egg. Add root of fio^x. xj^e spoon m mixing. Let stand in refrigerator overnight before using.

— Mrs. John Dunn

ICE BOX ROLLS (Using Potato)

1 pt. sweet milk 7 cups flour, approximate

V4 cup sugar 1 tsp. baking powder

V2 cup mashed Irish potato V2 tsp. soda

1 cake Fleischman's yeast P/2 tsp. salt

V2 cup lukewarm water _ V2 cup lard

Scald milk, add sugar and potato. Cool to lukewarm, add yeast that has been dissolved in lukewarm water. Mix dry ingredients, cut in the shortening. Add gradually to liquid. (Note — use flour to make soft dough). Let rise at room temperature till doubled in bulk. Store in covered container in refrigerator till ready for use. Mold in desired shapes.

—Mrs. R. E. Ford

WHOLE WHEAT ROLLS

1 yeast cake 1 tsp. salt 4 cups white flour

V2 cup lukewarm Y2 cup shortening 4 cups wholewheat

water 2 cups scalded milk flour

1 egg, beaten % cup brown sugar

Dissolve yeast in lukewarm water. Scald milk, add sugar, shortening and salt. Let milk cool to room temperature. Combine liquid with egg. Add whole- wheat and then white flour, sifted. Put in warm place to rise double in bulk. Knead for 10 minutes and put in refrigerator with damp cloth and cover with oil paper. Take out refrigerator and allow to warm to room temperature before mak- ing into rolls.

—Mrs. W. A. China

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I PERKINSON-S GULF SERVICE STATION J

I ROANOKE RAPIDS, N. C. |

I Complete One-Stop Service |

I 322 Roanoke Ave. Phone 7-2070 |

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ORANGE ROLLS

2 cakes yeast 2 eggs, beaten V4 cup butter.

V2 cup sugar I cup milk melted

4 cups plain flour V2 tsp. salt.

Scald milk, add sugar and cool until lukewarm. Add yeast broken into small pieces. Let stand about 15 minutes. Add one cup flour and beat well. Add salt, butter and eggs beating thoroughly. Gradually beat in remainder of flour. You may ..00^ ^ hit more that the 3 cups; just be sure to add enough flour to make a stiff dough. Place dough in greabcd covered vessel, store in refrigerator. Wher ready for use pat dough out on well lloured board to 1/4 inch thickness, in as near rectangular shape as possible. Spread with orange filling (recipe follows), roll up as for cinnamon roll, pinch edges together to seal dough and retain juice. Cut in one inch slices, place in well oiled muffin pans, cut side down. Let rise till double in bulk, cook in moderate oven, 375 degrees F. 15 minutes. Yields 3 dozen rolls.

ORANGE FILLING

1/3 cup butter, melted 2 tbsp. orange juice

2/3 cup sugar Grated rind 3 oranges

r Mix together and cook until thick enough to spread. Cool before spreading.

—Mrs. Agatha M. Miller

SALLY LUN

2 tbsp. sugar 2 eggs 51/2 cups flour

Dissolve yeast in cooled milk, add all other ingredients beating until smooth. Put in greased bowl, cover and let rise 4 hours, beat down and fill tube pan one- third full. Let rise IV2 hours. Bake 350 degrees one hour. Cover with pie tin the first 30 minutes. (This recipe came from George Washington's cook Sally Lun.)

— Mrs. C. N. Wheeler

SUGAR CAKE

IV2 cakes yeast 1 cup sugar 3 eggs

1 cup mashed 1 cup lard 1 tsp. salt

potatoes 1 cup warm water 6 cups flour

Dissolve yeast in warm water. Mix warm potatoes and sugar. Beat egg yolks and add to mixture. Add lard and yeast- Add flour gradually and stiffly beaten egg whites. Cover and let rise until double in bulk. Work dough and spread (by patting) on baking sheets about V2 inch thick. Let rise again. Put butter, brown sugar and cinnamon on top. Bake in oven 400 degrees undl brown.

—Mrs. E. E. Lehman

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I CITIZENS BANK & TRUST COMPANY |

I "The Friendly Bank" |

i Member Federal Deposit s

I Insurance Corporation |

I PHONE 7-3202 ROANOKE RAPIDS, N. C. |

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"KOLACHES"

7 cups flour V4 cup sugar 1 yeast cake

% cup lard 2 eggs V2 cup lukewarm water

1 cup mashed potatoes 1 tsp. salt 1 cup sweet milk

Mix 1 cup of flour with lard, potatoes, sugar and salt. Add eggs, one at a time, and then add milk. Dissolve yeast in lukewarm water and add to mixture. Then add six cups of flour and let rise three or four hours. Roll out thin and butter. Cut with round biscuit cutter and place on buttered sheet. Let rise one hour. Press down the center of each and put in a large spoonful of prune pulp. Sprinkle heavily with cinnamon and sugar. Bake in moderate oven. Brush generously with melted butter after taking from oven. Make prune pulp by mashing stewed prunes (addition of apricots makes it even better) and adding sugar and lemon juice, to taste. Be sure to try this!

—Mrs. J. W. Harrell

EASY WAFFLES

2 well-beaten egg yolks 4 tsp. baking powder

1 V2 cups milk 6 tbsp. melted shortening

2 cups pastry flour 2 stiff-beaten egg whites

V4 tsp. salt

Combine beaten egg yolks and milk; add flour sifted with salt and baking powder, then cooled shortening. Beat smooth and fold in egg whites. Bake on ungreased waffle iron. Makes 4-6 waffles.

— Mrs, Ikey Johnson, Jacksonville, N. C.

BACON WAFFLES

Prepare waffle batter as given above. Place small pieces of uncooked bacon on batter when in waffle iron and allow bacon and waffle batter to cook together.

PECAN WAFFLES

2 eggs 1 teaspoon salt % cup chopped pecans

IV2 cupfuls milk 1% cupfuls flour 4 teaspoons baking

1 tablespoon sugar 1/3 cupful wesson oil powder

Mix and sift the dry ingredients. With a rotary beater, beat into the egg yolks the salt and sugar, then the oil and milk. Combine the dry ingredients with the liquid ingredients. Beat until smooth. Fold in chopped pecans and well beaten egg whites. Bake in waffle iron from 3 to 5 minutes. Serve with whipped cream or syrup.

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I WHITE MOTORS, Inc. |

I Your Friendly Ford Dealer |

I Telephone 7-2586 |

I 901 - 905 ROANOKE AVE. ROANOKE RAPIDS, N. C. |

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BROWN SUGAR SAUCE

2 cups brown sugar 1 stick cinnamon

Vz cup water 1/2 teaspoon vinegar

Boil together to thickness desired. Serve on waffles.

CHOCOLATE-NUT WAFFLES

2 c. flour 2 beaten egg yolks V2 c. melted shortening

1 tsp. salt IV2 c. milk V2 c. nut meat 4 tsp. baking powder 2 sqs. chocolate 1 tsp. vanilla

V2 c. sugar (melted) 2 beaten egg whites

Sift flour with salt, baking powder, and sugar. Add beaten yolks and milk. Add chocolate and cooled shortening. Add vanilla and fold in egg whites.

—Edna Collier

CORN WAFFLES

2 cups cornmeal 2 tbsps. sugar 2 eggs

Vz cup flour V2 tsp. salt V4: cup melted

4 tsps. baking powder 1 cup milk shortening

Sift cornmeal, flour, baking powder, sugar and salt together. Add milk gradually, beating until smoth. Add eggs, well beaten, and melted shortening. Drop a half cup of batter in center of iron. Close cover and bake until well browned.

—Mrs. D. L. Wheeler

DATE LOAF

V2 cup flour V2 cup shortening V4 cup nuts

V2 tsp. baking powder V2 cup sugar I cup chopped

V4 tsp. salt 1 egg dates

Sift together flour, baking powder, and salt. Blend shortening, sugar, and egg. Add flour in three portions; beat well after each portion. Stir in dates and nuts. Bake in slow oven about 30 minutes. Cool. Cut in squares; roll in powdered sugar.

— Mrs. John Matkins, Jr.

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I GOWEN & ATWILL Inc. |

I — Farm Supplies — |

I Telephone 7-3265 |

I ROANOKE RAPIDS, N. C. |

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ORANGE NUT BREAD

3 cups flour V2 c. chopped V2 cup orange 3 tsp. baking powder walnuts marmalade

V2 tsp. salt 1 lb. grated orange 1 cup milk

V4 cup sugar rind 1 egg, well beaten

Measure and sift together the flour, baking powder, and salt. Add remain- ing ingredients. Turn into two well greased loaf pans (6x21/2x31/2). Let stand ten minutes. Bake in moderate oven (350 degrees) 45 minutes to one hour. Delicious spread with cream cheese.

— Mrs. T. L. Martin

ORANGE-DATE-NUT BREAD

2/3 cup orange juice

1 pkg. dates, chopped

2 tbsp. melted shorten- ing

1 tsp. vanilla

1 beaten egg

2 cups flour Va: tsp. salt

1 tsp. baking powder

V2 tsp. soda

3/4 cup sugar

V2 cup chopped nuts

Pour juice from orange in measuring cup; fill with boiling water (1/4 cup). Add grated rind of orange and chopped dates. Stir in shortening, vanilla and egg. Add flour sifted with salt, baking powder, soda and sugar; beat well and stir in nuts. Bake in greased 1 lb. loaf pan (350 degrees) one hour.

— Mrs. John Dunn

BANANA NUT BREAD

2 cups sifted flour V2 cup sugar 1 cup mashed

2 tsp. baking powder 1 cup chopped nuts bananas

V2 tsp. soda 1 egg, beaten 1 tbsp. lemon

% tsp. salt V4 cup salad oil juice

Sift together dry ingredients. Add % cup nuts. Combine remaining in- gredients and add to dry ingredients. Stir only until flour is moistened. Pour into greased loaf pan. Sprinkle remaining nuts over top of loaf. Bake in moderate oven 350 degrees for 1 hour.

— Mrs. Lawrence W. Clements

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I NEWSOM OIL COMPANY |