TET^EPHONE 7-3865 ^ RES. TELEPHONE 7-29416

I Carolina Auto Top and Seat Cover Co. |

i Automobile and Furniture Upholstering''

E H. O. KEETON, Manager S

^ 310 ROANOKE AVE. ROANOKE RAPIDS, N. C. 1

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MINCEMEAT BARS

2 cups rolled oats 1 cup brown sugar (packed)

1 % c. sifted flour 1 cup shortening

V2 tsp. baking soda 1 V2 cups moist mincemeat

Put rolled oats through food chopper, using coarse blade, and measure 2 cups. Add flour, soda and sugar and mix thoroughly. Cut in shortening until mixture is crumbly. Divide into 2 parts. Pack V2 firmly in bottom of oiled IV2 x 11 inch baking pan. Spread mincemeat evenly on top, then add remaining dough and pack thoroughly. Bake in moderate oven (350 degrees F.) 40 minutes. Cool thoroughly and cut into 14 to 16 bars. . Mrs. Allmand White

NUT CAKE OR NUT BARS

V2 c. butter or 2 eggs 2 tsp. baking powder

margarine IV2 c. flour V4 tsp. salt

2 c. It. brown sugar 1 tsp. vanilla 1 c. pecans, chopped

Melt butter and sugar together in saucepan, stir frequently to prevent scorch. Stir in slightly beaten egg. Sift flour, baking powder and salt together in mixing bowl. Add to first mixture. Then stir in vanilla and nuts. Turn in square pan and bake in 325-degree oven for 20 or 30 minutes. Cool and cut in squares. —Doris Taylor

DATE BARS

3 eggs 1 cup nuts Vs tsp. salt

1 cup sugar 1 pkg. dates 1 tbsp. vanilla

1 cup flour 1 tsp. baking powder

Beat eggs, add sugar and vanilla. Mix dry ingredients, add to first mixture. Stir in nut meats and chopped dates. Bake in greased pan. Cut in squares. May be rolled in confectioner's sugar while warm.

—Mrs. C. L. Williams

V2 cup butter 5 oz. flour 1 tbsp. lemon juice

1 cup sugar 1/4 tsp. salt 1/4 tsp. baking soda

4 eggs Grated rind of 1 lemon

Cream butter, add sugar and cream until light. Add lemon juice and rind; yolks of eggs, beaten until light and lemon colored. Beat thoroughly. Weigh flour on scales. Do not measure in cup with weight measurements. Sift with salt and soda, add to egg mixture and beat well again. Fold in stiffly beaten egg whites. Bake in greased and floured muffin rings in a quick oven for 15 or 20 minutes. Cut cool cakes crosswise and scoop out center of top and bottom. Fill cavity with whipped cream sweetened and flavored with rum flavoring. Put halves of cakes together, ice all over with seven minute icing and roll in fresh grated cocoanut. If these are to be kept for any time they must be refrigerated.

— Mrs. M. McRae Faison

FUDGE CAKE

4 eggs V2 cup butter 1 cup pecans, chopped

2 cups sugar 1 cup flour 1 tsp. vanilla

4 sqs. chocolate V2 tsp. baking powder V4: tsp. salt

Melt butter and chocolate. Cool. Beat eggs, add sugar, and salt, stir in flour and baking powder sifted together. Add nuts and vanilla. Cook in greased and floured p?n for 30 minutes (350 degrees). Cut in squares. Serve with whipped cream as dessert. —Mrs. F. S. Kemp

GLORIFIED BROWNIES

Vi cup butter, melted 2 eggs 2 sqs. unsweetened 1 cup sugar chocolate % cud flour

V4 tsp. salt

1 cup chopped nuts

Mix butter with chocolate. Beat eggs and add sugar. Add to this chocolate mixture. Add flour, salt and chopped nuts. Bake 20 minutes at 350 degrees, then cover top with marshmallows and put in oven till soft. Spread and cover with following:

2 tbsp. butter 5 tbsp. milk

Mix slowly with sugar and

— Mrs. Houston Fuller

2 cups confectioners sugar, sifted Vi cup cocoa

Bring to boiling point the butter and milk, cocoa. Add pinch of salt and 1 tsp. vanilla.

V2 cup butter 1% cups sugar 2 eggs (beaten) V4 tsp. salt

ORANGE CUP CAKES

1 tsp. vanilla

% cup buttermilk

2 cups flour V2 tsp. soda

V2 tsp. baking powder 1 orange V2 lemon

Cream butter and 1 cup sugar, add beaten eggs and vanilla. Add milk alternately with flour, soda, salt, and baking powder sifted together. Bake in moderate oven.

Make icing of juice and rind of fruits added to 3/4 cup sugar. Do not cook. Let stand overnight. Pour over cakes while hot.

—Mrs. D. E. Bennett

DUCHESS CUP CAKES

V2 cup butter

1 V2 cups brown sugar

2 cups cake flour

1 cup thick sour milk or V2 tsp. cloves

1 cup buttermilk V2 tsp. nutmeg

1 tsp. soda V4 tsp. salt

1 tsp. cinnamon V2 cup nut meats

Cream butter, add sugar gradually: beat until fluffy. Add eggs, one at a time, beating after each addition. Measure flour after sifting, sift again with spices and soda: add half of flour alternately with milk. Mix nuts with last addition of flour. Fill paper baking cups about half full of batter, bake in mod- erate oven until done. May be iced or left plain.

—Mrs. E. B. Helms

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1 Compliments of s

I ROANOKE RAPIDS THEATRES 1

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CONFECTIONS

CARAMEL-COCOANUT CANDY

2 cups brown sugar 1 can cocoanut V2 cup brazil nuts

3 cups white sugar 1 cup milk Pinch of salt 2 tbsp. syrup

Mix all ingredients thoroughly after chopping nuts fine; use only enough milk to thoroughly moisten; cook slowly until sugar strings from spoon: cool, beat and pour into well buttered dish.

— Mrs. Sallie D. Elmore

CHOCOLATE ROSETTES

2 cups popped corn 3 cakes sweet chocolate

1 cup pecan or walnut meats 2 tbsp. rich cream

Break the chocolate into small pieces and melt it over hot water. As soon as it is melted, add cream, corn and nuts. Stir quickly with a silver fork and lift out in small lumps. Place on waxed paper to dry.

— Miss Mary Johnston DeMuth, Baltimore, Md.

BITTERSWEET BALLS

• V2 lb. cake dipping chocolate V4 tsp. cinnamon

V4 cup evaporated milk, undiluted V2 cup nuts, chopped very fine

Melt the chocolate in top of double boiler, stir in the milk and cinnamon. Cook 15 minutes, or until thick, stirring constantly. Cool in refrigerator one hour or until firm. Shape into balls with the fingers. Roll in the chopped nuts. Shred- ded cocoanut or chocolate decorettes are nice to use, as well as nuts.

PEANUT BUTTER DIVINITY

2 cups confectioner's sugar 2 tbsp. peanut butter

V2 cup milk 1 tsp. vanilla

V2 cup marshmallow cream

Boil sugar and milk to soft ball stage when tested in cold water. Remove from fire, add marshmallow cream, peanut butter, and vanilla. Beat till creamy. Pour into buttered pan. When cool, cut m squares.

—Miss Estelle Daniel

DEPARTMENT STORE

^.JJafi^ax C^ount^'d ^lioppin^ enter

ROANOKE RAPIDS, N. C.

cups granulated sugar 1 tsp. vanilla

% cup white corn syrup 2 egg whites

% cup water % cup chopped walnuts

Cook sugar, syrup, and water to soft ball stage. Pour over beaten egg whites, beating constantly. Add vanilla and nuts. Drop from spoon on to buttered paper. —Mrs. C. M. Pitt

SUGAR COATED NUTS

1 cup sugar 5 tsp. water

1 tbsp. cinnamon 1 tbsp. vanilla

Bring all ingredients to a boil 5 minutes. Remove from unit and pour nuts into boiler and then coat very quickly. This will coat about 2 cups of nuts.

— Mrs. Julian Glover

SPICED CANDIED NUTS

1 cup sugar V4 cup Pet milk IV2 cups nut meats

Vz tsp. cinnamon 2 tsp. water V2 tsp. vanilla

Mix sugar and cinnamon, add milk and water, Boil to 236 degrees F., stir- ring constantly, or until a few drops form a soft ball when droped into cold water. Remove from heat. Add nuts and vanilla. Stir until mixture can no longer be stirred. Turn out on waxed paper and separate the nuts into small pieces with the fingers. This must be done quickly. Makes a little less than apound.

1 cup boiling water 3 cups granulated sugar

y4 stick butter ^ 4 or 5 drops oil of peppermint

Add sugar, 1 cup at a time to boiling water and butter. Stir slightly to be sure all is dissolved. Continue rapid boiling without stirring at all until test in cup of cold water piles up in hard strings. Pour immediately on marble slab (necessary), add oil of peppermint, pull until it is very hard to pull, then quickly with scissors into desired size.

— Mrs. Daniel Lane

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I Do You Need Furniture, Carpet Ranges |

I — Visit — I

I TAYLOR FURNITURE COMPANY |

I ''The store For Homes'' |

I Telephone 7-3158 Roanoke Rapids, N. C. |

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MINTED NUTS

1 cup sugar Vb tsp. salt V2 tsp. essence of

1/2 cup water 6 marshmallows peppermint

1 tbsp. light corn syrup 3 cups pecans

Cook together slowly sugar, water, corn syrup and salt until '230 degrees, candy thermometer. Remove from heat. Add marshmallows, stir until melted. Add peppermint and nuts and stir with circular motion until mixture hardens. Cool on unglazed paper. —Mrs. Robert Vaughan

MILLION DOLLAR FUDGE

(Makes ^ lbs,)

2 pkgs, chocolate chips 2 c. nuts ,

1 large can Pet milk AV2 c. sugar

1 pt. marshmallow whip IV2 tbsp. butter

2 large Hershey bars Pinch of salt (plain 25c size) IV2 tsp. vanilla

Cook sugar, butter and milk 6 minutes (count after rolling boil). Add other ingredients and mix well. Pour into greased pans. Cut in squares. (Should set overnite before cutting).

— Mrs. Robert F. Young

3 cups sugar % cup water Butter, size of walnut 6 tsp. cocoa 1 tsp. vanilla

Blend sugar and cocoa, add water and mix thoroughly. Place over low heat. Stir constantly until dissolved. Boil until a drop in cold water forms soft ball. Remove from heat and place in pan of cold water. Add butter and vanilla. Let stand until luke warm. Beat until creamy. Add nuts if desired. Pour out on platter and cut into squares. Mrs. B. W. Barnes

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

4 tbsp. cocoa 3 tbsp. corn syrup Pinch of salt

Mix first flour ingredients in sauce pan, stir over heat until sugar is dis- solved. Cook to soft ball stage. Remove from heat. Add nuts and vanilla. Beat until creamy. Pour into buttered pan. Cut into squares when cooled.

— Mrs. James F. Curran

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I SANDLIN'S FLOWER SHOP |

I Offers You The Finest In |

j Flowers For Any Occasion j

I 829 Jackson Street Telephone 7-3583 - 3584 |

I ROANOKE RAPIDS, N. C. |

i ^'Quality Flowers At Reasonable Prices'' 1

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BUTTERSCOTCH MARSHMALLOW FUDGE

1 V2 cups light brown sugar 2 V2 tbsp. butter

1 cup granulated sugar 2 tbsp. light corn syrup

V4 tsp. salt V2 tsp. vanilla

1 V4 cups milk 1 2 marshmallows (cut in small pieces)

Combine sugars, salt and milk in heavy saucepan. Cook over low heat and stir until the mixture begins to boil. Cook to 236 degrees (soft, firm ball) stirring often to prevent scorching. Remove from heat and place pan in cold water. Add butter and vanilla. Beat with spoon. Just before beating is finished (when fudge begins to lose gloss) add marshmallows and mix well. Pour into buttered dish and cut in squares. Mrs. Don Hall

HAWAIIAN FUDGE

1 cup brown sugar V2 cup cream or evaporated milk

2 cups white sugar 2 tbsp. butter 1 tsp. powdered ginger 1 cup nuts

1 cup crushed pineapple 1 tsp. vanilla

Combine first five ingredients. Bring to boil over low heat. Let boil till soft ball stage is reached. Remove from heat and add last three ingredients. Beat until creamy. Pour in buttered 9x9 pan.

— Mrs. John Dunn •

PEANUT BRITTLE

3 cups peanuts (uncooked) 1 tbsp. soda

2 cups sugar Pinch of sah

1 cup Karo Syrup Small piece butter

V2 cup water Nutmeg (if desired)

Let sugar, syrup and water come to a boil. Add peanuts and cook until done, stirring frequently.

Remove from fire and add salt, butter and soda. Stir briskly, and be sure to pour into greased containers before mixture hardens. Later this can be broken into pieces. —Mrs. J. R. Edwards

BEST YET PEANUT BRITTLE

1 lb. white granulated sugar % tsp. soda

1 lb. Karo syrup (light or dark) V4 tsp. nutmeg

1 lb. raw shelled peanuts (do not remove skins) V4 tsp. salt

Stir sugar and syrup together in large aluminum vessel. Let boil 5 min- utes. Add raw peanuts. Cook briskly until peanuts are golden brown (about 9 or 10 minutes). Remove. Add soda, nutmeg, and salt. Mix thoroughly. Beat. Pour in greased pans while mixture is boiling up. When cool enough, break. Keep air tight. —Mrs. John Dunn

PECAN ROLL

2 cups sugar 1 cup light brown sugar V2 cup white corn syrup 1 cup cream

1 V2 cups pecans

Boil cream, sugar and syrup to soft ball stage (234-238 degrees). Cool to room temperature. Beat until creamy. Turn onto board dusted with powdered sugar. Knead until firm. Shape into a roll and cover outside with pecan meats. Put in cool place to harden. Slice when firm, using sharp knife. Finely chopped pecans may be worked into candy while being kneaded if desired,

— Mrs. J. R. Daniel

CANNING, PRESERVINa PICKLING

CRANBERRY RELISH

1 cup raw cranberries 2 apples

Pulp one orange, chopped 1 cup sugar

Pulp one-half lemon, chopped

Grind cranberries. Cut unpeeled apples in small cubes. Mix fruit with sugar and store in refrigerator. Will keep several days. Makes 3 cups. Excel- lent with roast turkey.

— Mrs. Agatha M. Miller

PINEAPPLE RELISH

1 cup crushed pineapple 2 tbsp. brown sugar

1 tbsp. vinegar V2 tsp. cinnamon

Combine all ingredients, heat to boiling point. Serve with any meat, but especially suited to fresh pork.

— 'Mrs. Louis Taylor

PEPPER RELISH

1 doz. red peppers 1 V2 cups sugar

1 doz. green peppers 2 tbsp. salt

1 doz. medium size onions 2 cups vinegar

Remove seed from peppers. Grind. Pour boiling water over and let stand 5 minutes. Pour off water and drain. Add sugar, salt and vinegar and cook until very thick. Very good with meats and vegetables.

—Mrs. J. W. Taylor

CARROT PEPPER RELISH

3 lbs. tender carrots 2 cups sugar 3 tbsp. salt

2 lbs. green peppers 1 lb. onions 2 cups vinegar

Boiling time: 5 Min. Yield: 5 Pints (about)

Wash and dice carrots and peppers; peel and dice onions. Put through food grinder, using medium blade. Turn them into bowl. Dissolve salt and sugar in the vinegar in large kettle; bring to boiling point over medium heat. Add ground vegetables and again bring to boil, stirring. Boil hard five minutes. Take from heat into hot sterilized pint or half-pint jars, having liquid cover vegetables about one inch. Seal.

— Mrs. Julian Glover

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I P .0. Box 206 Telephone 7-3547 |

I ROANOKE BUILDERS SUPPLY, Inc. |

1 On Roanoke Rapids - Weldon Road 1

I ROANOKE RAPIDS, N. C. |

I Lumber — Millwork — Paints |

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GREEN RELISH

4 cups onions 6 sweet red peppers 2 tbsp. mustard seed

4 cups cabbage V2 cup salt 1 V2 tsp. tumeric

4 cups green tomatoes 6 cups sugar 4 cups vinegar

12 green peppers 1 tbsp. celery seed 2 cups water

Grind vegetables, using coarse blade. Sprinkle with salt; let stand over night. Rinse and drain. Combine remaining ingredients; pour over vegetable mixture. Heat to boiling. Simmer 3 minutes. Seal in hot, sterilized jars. Makes 8 pints.

— Mrs. Julian Glover

FRESH GARDEN RELISH

6 lbs. cabbage 10 medium sized 6 cups sugar

6 green peppers carrots 1 tbsp. mustard

2 sweet red peppers V2 cup salt seed

12 small onions 6 cups vinegar 1 tbsp. celery seed

Force cabbage (12 cups chopped), peppers, onions, and carrots through food chopper using coarse blade. Add salt and let stand 2 hours. Drain thorough- ly. Add remaining ingredients; pack in sterilized jars. Seal immediately. Makes 9 pints. —Mrs. T. L. Martin

ARTICHOKE RELISH

1 gal. artichokes 4 to 6 large onions Few stalks celery Vz cup salt

3 cups sugar 1 cup flour 1^2 tbsp. ground mustard

1 tbsp. tumeric 1 tbsp. cinnamon Pinch of red pepper

Grind (coarsely) artichokes, onions and celery and mix with salt. Let stand for 30 minutes. Squeeze out. Mix with paste made of all other ingredients, to which a little vinegar has been added. Cook until thick, then mix with 2 quarts of hot vinegar. Add small box white mustard seeds and 2 or 3 tbsp. celery seeds. Simmer 20 to 30 minutes. Put in hot sterile jars and seal with parrafin.

— Mrs. Edna Collier

BREAD AND BUTTER PICKLES

1 gal. cucumbers 8 small onions 1 qt. crushed ice

2 green peppers V2 cup salt

Slice cucumber, peppers and onions . Sprinkle with salt. Let set for three hours. Drain . Mix with crushed ice and chill.

Make Syrup

5 cups sugar 2 tsp. mustard seeds V2 tsp. oil of cloves

5 cups vinegar 3 tsp celery seeds 2 tsp. tumeric

Bring to boil and add to pickle. Pack in jars and seal.

— Mrs. Perry Smith

CUCUMBER PICKLE

Wash and split small pickling cucumbers and fill pint jar. Add 1 tsp. of pre- pared horseradish and V2 tsp. of salt. Mix vinegar (enough to cover), with sugar and spice to taste. When sugar has dissolved, fill jars and seal. Takes about six weeks for full flavor before using. Bernice Kitchens

SWEET PICKLED CUCUMBERS

1 doz. medium size V2 cup salt 1 V2 cups vinegar

cucumbers V2 cup slacked lime 1/2 oz. pickling spices

V2 gal. water 1 V2 cups brown sugar

Soak cucumbers in salt water solution for one week. Wash, cut in slices one inch thick. Soak for 2V2 hours in solution of lime and V2 gallon water. Wash again, cover with sugar, vinegar, add spices. Let stand over night. Boil liquid alone, for 10 minutes. Add cucumbers. Let stand for 2 hours. Boil all together for 10 minutes, and seal in glass jars. —Mrs. T. M. Bennett

DILL PICKLE

1 gt. vinegar 1 cup salt 1 head dill

2 gts. water 1 clove garlic

Pack cucumbers in quart jars.

Mix vinegar, water and salt in pot and bring to boil. Pour over cucumbers and add the dill and garlic, seal. This makes several quarts.

— Mrs. Perry Smith

MUSTARD PICKLES

1 qt. small pickles (heaping) 4 cups white sugar

3 qts. cauliflower 4 tsp. celery seed

2 qts. celery (cut up) V4 lb. dry mustard (Colemans)

2 qts. small pearl onions 1 cup flour

1 doz. red peppers 1 tbsp. tumeric (cut this down

3 qts. vinegar for lighter color)

Cut all vegetables in small pieces and let stand separately overnight in weak salt water. Scald in same water and drain well. Put 2 quarts vinegar over to boil. Take dry material, mix. Add 1 quart vinegar. Pour slowly into boil- ing vinegar. Taste for sweetness and salt. Add 1 cup water (or more) if too sour. Dump pickles in and heat slowly. Bottle hot. If you have any juice left over, make a cabbage slaw with it. —Mrs. R. E. Thomason, Utica, N. Y.

PICKLED CELERY, CARROTS AND GREEN PEPPERS

1 qt. vinegar 2 qts. water _ % cup salt

Cut up celery, carrots and green peppers in small strips. Put in each quart jar about 2 buds of gralic. Rinse well 1 large bloom of dill and put in jar also: Boil vinegar, water and salt for five minutes.

Fill jars and seal. Let ripen at least two weeks. Chill before serving.

— Mrs. Edna Collier

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I TAYLOR'S DRUG STORE |

1 The Friendly Drug Store E

j PHONE 7-3652 |

1 Roanoke Rapids, N. C. E

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JERUSALEM ARTICHOKE PICKLE

1 gal. artichokes 1 tbsp. tumeric

1 V2 c. sugar 3 tbsp. mixed whole spices

1 clove garUc 3 tbsp. sah

1 tbsp. garlic 2 gts. vinegar

Scrub artichokes — pack in hot jars. Add sugar and spices to vinegar. Sim- mer 15 minutes. Boil 5 minutes. Pour over artichokes. Process 15 minutes at simmer. —Edna Collier

ICE GREEN TOMATO PICKLE

7 lbs. green tomatoes 1 tbsp. whole allspice

2 gal. cold water 1 tbsp. whole cloves

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3 pts.' vinegar ^ mustard seed

Slice tomatoes 1/8 inch thick. Soak in lime and water for 24 hours. Drain, cover with plain cold water, let stand for four hours, changing water each hour. Make syrup of the sugar and vinegar, pour over the tomatoes, let stand overnight. Boil all together for one hour, after putting in spices that have been put into clean small cloth bag. (Mustard seed may be put straight into syrup, if desired.) Pack and seal. —Mrs. A. S. White

CHOW CHOW

1 gal. cabbage 1 tbsp. cinnamon or cloves

V2 gal. green tomatoes or some of both *

V2 qt. onions 1 tbsp. salt

4 tbsp. white mustard seed 2 lbs. sugar

Chop cabbage, tomatoes, and onions fine. Mix well. Cover with vinegar and boil 30 minutes. Put in jars and seal. Miss Clara Hearne

SWEET PICKLE PEACHES OR PEARS

7 lbs. fruit 1 pt. vinegar

3 lbs. sugar 1 oz. spices

Boil sugar, vinegar and spices for a minute. Add fruit and cook until ten- der. Take fruit from kettle and put in jars. Boil the syrup until it becomes a little thick, then pour over the fruit and seal.

— Miss Clara Hearne

SPICED PEARS

V2 peck pears V2 ounce ginger root Stick cinnamon

3 lbs. sugar Rind of V2 lemon Whole cloves

1 pt. vinegar Whole allspice

Cut the pears in halves, remove the seeds, and pare. Make a syrup of the vinegar and sugar. Put cinnamon, allspice, and ginger into cheese-cloth bag and add to the syrup. When the syrup begins to simmer, add pears and lemon rind; bring to the boiling point, remove from the fire, and turn into a stone jar. Coyer and stand in a cool place overnight. Next day bring the mixture to the boiling point again place in the stone jar and stand overnight. Do this for five consecutive days. The last day, remove the fruit from the syrup, heat the syrup and evaporate it until there is just enough to cover the fruit. Add the fruit to the hot syrup, heat to the boiling point, then put in stone or glass jars. Sealing is not necessary and pears will keep indefinitely. —Mrs. John G. Clark

WATERMELON RIND PICKLE

10 lbs. sugar Vi gal. vinegar

9 lbs. rind 1 box whole cloves, ginger and cinnamon

Soak rind overnight in 1 vial Lily Lime, covered with cold water. Pour off water next morning and wash rind with cold water. Cover again with cold water. Add box of whole ginger and boil slowly two hours. Take off heat, pour off water and wash again in cold water. Make syrup of vinegar, sugar and cinnamon and cloves. Bring to boil. Drop in rind and cook slowly about one and one-half hours.

— Mrs. Edwin Akers

WATERMELON RIND PICKLE

1 large watermelon 18 cups sugar 1 tbsp. allspice

or 9 cups vinegar 1 tbsp. cloves

2 small watermelons 5 cups water 2 sticks cinnamon

Soak overnight in lime water (1 tbsp. lime to 1 gallon water). Next morn- ing, soak five minutes in alum (1 tsp. alum to 1 gallon water). Place in strong ginger root water and boil 30 minutes. Take out of ginger water and plunge in cold water seven times. Put in syrup and boil for three hours slowly.

— Mrs. Perry Smith

WATERMELON RIND PICKLE

9 lbs. rind 9 lbs. sugar

1 vial Lily lime 1 qt. vinegar

1 cup mixed pickling spices 1 pkg. whole stick cinnamon

Soak rind overnight in one gallon water to which Lilly lime has been added. Weight rind down in vessel. In morning, drain and rinse in cold water. Cover with cold water and bring to a boil. Boil slowly 5 hours. Then add 9 lbs. sugar and boil slowly 5 hours more. Then add spices and cinnamon and boil 20 minutes. Just before taking from fire, add 1 quart vinegar. Let get cold before putting into jars and sealing. —Mrs. Lawrence W. Clements

WATERMELON RIND PICKLE

9 lbs. rind (peeled and cut into 1 bottle Lily Lime

small pieces 3 pts. vinegar (can use 5 pints)

7 lbs. sugar Spice to taste (1 lemon if desired)

Cut in pieces and soak 12 hours in lime water. Rinse and soak 12 hours in clear water. Drain and cook 12 hours in clear water on low heat. Add sugar and spices and cook 1 hour and 40 minutes. Add vinegar and cook 20 minutes more. Put into hot jars and seal. Mary Finch

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I Harding and Grizzard, Inc. |

I Wholesale Distributors of Automotive Parts |

E 138 Roanoke Avenue 1

I ROANOKE RAPIDS, N. C. |

I Telephones: 7-3568 and 7-3569 |

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WATERMELON RIND PICKLE

7 lbs. rind 3 cups lime 2 gallons water

Make a solution of lime and water. Pour over rind for 24 hours. Then change to fresh water four times, one hour apart. Make a syrup of:

7 lbs. sugar 1 tsp. each allspice, cloves,

5 pts. vinegar (white) ginger root, and celery seed

Let boil and pour over rind that has been well drained, and let stand over- night. Next morning put on stove and boil for one hour. Put in jars and seal air tight. —Mrs. R. L. Towe

GERMAN SWEET PICKLE CUCUMBERS

Soak cucumbers in brine a week, then in fresh water three or four days, changing water every day. Cut up and weigh, put into kettle with plenty of grape leaves and cover with alum water — 1 ounce alum to five pints water. Simmer two hours and wash in cold water, boil in strong ginger tea half an hour. Make syrup of 4 pounds sugar, 1 quart vinegar, and V2 pint of water to every 5 pounds of cucumbers. Boil cucumbers in syrup until clear and add ginger root pounded up, whole mace, cinnamon, cloves and a great deal of celery seed.

— Kathleen M. Suiter

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I HOWERTON GOWEN CO. |

j INCORPORATED |

I Industrial CHEMICALS Agriculture |

I Roanoke Rapids, N. C. |

i TELEPHONE 7-3537 and 7-3538 1

E Distributors of . . .

I KEROSENE, GASOLINE and OILS |

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GERMAN PICKLE RELISH

1 gal. shredded cabbage 1 gal. green tomatoes,

chopped 3 pods green pepper (hot) 3 pods red pepper (hot)

Mix all ingredients in large pot soon

5 lbs. onions, chopped Mixed pickle spice IVz lbs sugar

IVz qts, vinegar (enough to cover)

as prepared. Boil till tender; pack and —Mrs. M. B. Tudor

PEAR HONEY

4 lbs. pears 1 lemon 1 small can crushed

2V2 lbs. sugar 1 orange pineapple

Grind pears, oranges, and lemon. (Remove seeds from all, but do not peel.) Add sugar. Cook for 30 minutes. Add pineapple, cook 10 minutes longer. Pack and seal. —Mrs. C. M. Pitt

PEAR PRESERVES

Peel and core pears, cutting into quarters. Weigh fruit and add pound for pound of sugar. Let stand all night. Start on low heat. Boil until syrup is golden brown or when cooled is desired thickness. Put in jars and seal.

— Mrs. R. L. Lassiter

STRAWBERRY PRESERVES

Put 4 cups washed berries in heavy pan (some under ripe). Add 1 tbsp. vinegar and bring to boil, cover and boil 1 minute. Add 3 cups sugar and bring to boil. Boil uncovered gently for 20 minutes, stirring occasionally to keep from sticking. Pour berries into bowl and let stand over night. Place in sterilized jars next morning and cover with 1/8 inch melted paraffin.

— Mrs. Hubert Wirtz

RED STRAWBERRY JAM

1 gt strawberries 1 cup sugar

Add sugar to washed and capped berries. Simmer 10 minutes, let stand overnight. Next morning, bring to a hard boil, pack and seal immediately.

—Mrs. T. M. Bennett

VEGETABLE SOUP MIXTURE

2 qts. tomatoes 1 pt. fresh tender 1 pt. okra (cut crosswise

1 qt. butterbeans corn in small pieces)

Cook butterbeans in enough water to cover until about half done; add to- matoes and okra and cook about 30 minutes, then add corn and enough salt to taste. Continue cooking for 30 minutes. Seal in hot sterilized jars while boiling hot. (The amount of vegetables in this recipe are measured after being prepared.)

—Mrs. John G. Clark

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I C^ompiimentd |

I PATTERSON MILLS CO. | I

I ROANOKE MILLS CO. I I

I ROSEMARY |

I MANUFACTURING CO. |

TEXTILE DIVISION

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OUTDOOR COOKERY

Cooking out of doors begins with the fire. For best results oak and hickory- woods mixed give a bed of coals which will last long enough to cook your food and in addition give the food the hickory flavor which is much to be desired.

The fire should be about 18 inches below the grill on which the food rests and should be built early enough so that all blaze has died down and only coals remain when the food is ready to be cooked.

A cover over the food shortens cooking time and improves flavor.

Delaying the outdoor meal past regular meal time gives additional flavor — you have time to work up an appetite. Mr. J. D. Lee

BARBECUED CHICKEN

Take frying size chickens, one to each person, remove liver, gizzard, etc. and break back so that chicken will lie perfectly flat. Butter the surface of the grill when ready to cook and lay chickens on grill. When the chickens are hot, dip them into sauce, being sure chicken is covered. Replace on fire, cover, and let cook about 15 minutes. Dip again into sauce. Put back on the fire with other side down. Cook 15 minutes longer. If you like barbecue very hot, you may dip chicken again just before serving. Mr. J. D. Lee

SAUCE FOR BARBECUED CHICKEN

% qt. vinegar % lb. butter Salt, pepper, cayenne to taste

—Mr. J. D. Lee

ROCK FISH MUDDLE

(Serves 30 People)

3V2 lbs. bacon 30 to 35 lbs. fish Salt

6 lbs. onions, sliced Red and black pepper Parsley

Cut bacon into fine squares and fry into cracklings, remove the cracklings and fry onions in this grease until they are a golden brown, remove from the grease; add fish cut into large lumps and when half done add the cracklings and onions. Season to taste with parsley, red and black pepper and salt. Cook dry; remove bones. —Mrs. D. L. Wheeler

SQUAW CORN

8 slices bacon 8 ears green corn or 8 slices of toast

3 onions 2 cans com Salt

Fry out the bacon. Peel onions and slice thin, and fry to light brown. Add corn (if green corn is used, cut from cobs) and salt to taste. Fry until brown and serve on toast or crackers.

HUNTER'S STEW

V2 lb. bacon (diced) 1 can string beans

2 med. sized onions (sliced) Water enough to cover

6 carrots (1 inch square) vegetables

4 large potatoes (diced) Salt and pepper

Fry bacon crisp, add onions and cook until transparent. Pour in cold water and heat to boiling. Add carrots and cook about 10 minutes before adding potatoes. Cook 30 to 40 minutes.

"ANGEL ON HORSEBACK"

1 lb. cheese 16 bacon slices 8 split rolls with lettuce

Cut the cheese into small cubes. Wrap around with bacon, and if necessary tie with grasses or pin with a skewer. Then run it through with a sharp pointed stick and toast quickly over a hot fire. Have ready a split roll and lettuce to hold the "angel" when it is ready to unhorse, or if it seems likely to fall off.

LITTLE PIG POTATOES

8 medium size potatoes 8 links little sausages

Cut a core out of the center of a rather long potato, stuff a small link of

sausage in the hole and close both ends with pieces of the potato core. These cores may be removed toward the last if you want to let the sausage brown a bit. Bake in ashes.

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I intonations ^^rom ... |

Bloom's Department Store, Roanoke Rapids, N. C. E

i Brickell Motor Company, Roanoke Rapids, N. C. i

i The Jewel Box, Roanoke Rapids, N. C. 1

1 Lloyd's, Roanoke Rapids, N. C. 1

1 Marks Shoe Store, Roanoke Rapids, N. C. 1

1 Pruden's Office Equipment Co., Roanoke Rapids, N. C. 1

§ Roanoke Hardware Company, Roanoke Rapids, N. C. 1 1 Roanoke Tractor and Equipment Co., Weldon-Roanoke Rapids Hwy. i

i Roanoke Valley Milling Company, Weldon Road 1

E Shafia's — Women's Apparel, Roanoke Rapids, N. C. 1

s Valentine and Garner Jewelers, Roanoke Rapids, N. C. E

i Wilkes Motor Company, Roanoke Rapids, N. C. 1

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A Perfect Cup of Tea 5

Chocolate Milk or

Chocolate Milkshake 6

Cocoa Syrup 6

Coffee (for fifty) 5

Cranberry Fruit Punch 7

Hot Cocoa (with sugar) 6

Hot Cocoa (without sugar)

Iced Coffee

Inexpensive Fruit Punch..

Lemonade Deluxe

Lime Punch

Russian Tea

Apple Muffins 12

Bacon Waffles 17

Baking Powder Biscuits 10

Banana Nut Bread 19

Blueberry Muffins 13

Brown Sugar Sauce 18

Cheese Biscuit 21

Cheese Drop Biscuits 10

Cheese Puff 21

Cheese Straws 21

Cheesettes 21

Chocolate-Nut Waffles 18

Coffee Bread 20

Topper 20

Corn Bread 10

Corn Muffins 11

Corn Sticks 11

Corn Waffles __18

Date Loaf 18

Easy Waffles 17

Hush Puppies 11

Ice Box Rolls 14

Ice Box Rolls (quick method) 15

Ice Box Rolls (using potato) 1

Jiffy Cheese Squares 2

"Kolaches" 1

Light as a Feather Gingerbread 2

My Favorite Rolls 1

Nut Bread 2

Ocracoke Cornbread 1

Orange Corn Muffins Glazed 1

Orange Date-Nut Bread 1

Orange Muffins 1

Orange Nut Bread 1

Orange Rolls 1

Orange Filling 1

Pecan Waffles 1

Plain Muffins 1

Popover Muffins 1

Sally Lun 1

Spoon Bread 1

Sugar Cake 1

Tips About Making Rolls 1

TOole Wheat Muffins 1

Whole Wheat Rolls 1

CAKES, ICINGS AND FILLINGS

1-2-3-4 Cake 59

Ail-Around Chocolate Frosting 70

Apple Sauce Cake 68

Aunt Lottie's Lane Cake 65

Bishop's Cake 66

Butter Cream Icing 72

California Upside Down Cake 67

Caramel Filling (Rich) 71

Caramel Nut Icing 70

Chocolate Layer Cake 61

Chocolate Mocha— Dot Cake 63

Cocoanut Icing 72

Dark Fruit Cake 6

Date Nut Cake 6

Dover Cake 6

Favorite Chocolate Cake 6

Feathered Devil's Food Cake 6

Fluffy 5 Minute Frosting 7

Fudge Frosting 7

Graham Cake 6

Hot Milk Cake £

Ice Box Cake 69-'/

Ice Box Fruit Cake €

Jam Cake t

CAKES, ICINGS AND FILLINGS (Continued)

Kiddies' Birthday Cake 61

Lane Cake 65

Layer Cake 59

Lemon Sponge Cake 61

Light Fruit Cake 69

Orange Cake 64

Orange Dream Cake 64

Orange-Lemon Filling 71

Pineapple Cake 61

Pineapple Upside Down Cake 67

Pound Cake 62

Artichoke Rehsh 110

Bread and Butter Pickles 110

Carrot Pepper Relish 109

Chow Chow 112

Cranberry Relish 109

Cucumber Pickle 110

Dill Pickle 111

Fresh Garden Relish 110

German Pickle Relish 115

German Sweet Pickle Cucumbers 114

Green Relish 110

Ice Green Tomato Pickle 112

Jerusalem Artichoke Pickle 112

Mustard Pickles 111

Cheese Balls Cheese Dish-. Cheese Fluff

Best Yet Peanut Brittle 108

Bittersweet Balls 105

Butterscotch Marshmallow Fudge. 108

Caramel-Cocoanut Candy 105

Chocolate Rosettes 105

Divinity 106

Fudge 107

Hawaiian Fudge 108

COOKIES AND

Almond Cookies

Butter Cookies

Butterscotch Cookies- Caramel Nut Cookies Christmas Cookies

Quick Butterscotch Frosting 72

Quick Orange Frosting 72

Red Devil's Food Cake 63

Seven Minute Icing 72

Seven Minute Mocha Frosting 71

Soft Chocolate Frosting 70

Spice Cake with Baked on Frosting 66

Sweet Milk Devil's Food Cake 62

Waldorf Astoria Chocolate Cake— .63

White Icing 71

Yellow Layer Cake 59

Pear Honey 115

Pear Preserves 115

Pepper Relish 109

Pickled Celery, Carrots

and Green Peppers 111

Pineapple Rehsh 109

Red Strawberry Jam 115

Spiced Pears 112

Strawberry Preserves 115

Sweet Pickled Cucumbers 111

Sweet Pickle Peaches or Pears 112

Vegetable Soup Mixture 115

Watermelon Rind Pickle 113-114

MilHon Dollar Fudge 107

Minted Nuts 107

Mints 106

Peanut Butter Divinity 105

Peanut Brittle 108

Pecan Roll 108

Spiced Candied Nuts 106

Sugar Coated Nuts 106

CUP CAKES

-102 _103 -101 _102 -104

CANNING, PRESERVING, PICKLING

CHEESE DISHES

40 Cheese Souffle

40 Macaroni with Cheese

CONFECTIONS

100 Cocoanut Bars

99 Date Bars

99 Date Cookies

99 Dandy Snaps

101 Duchess Cup Cakes

COOKIES AND CUP CAKES (Continued)

Fudge Cake 103

Glorified Brownies 104

Ice Box Cookies — Spiced 99

Kifflin 101

Mincemeat Bars 103

Nut Cake or Nut Bars 103

Orange Cup Cakes 104

Peanut Butter Cookies 100

Pecan Dreams 101

Snowballs 103

Toll House Cookies 99

Walnut Clusters 102

Angel Fluff 75

Apple Crisp Delight 80

Apple Crumble 80

Apple Nut Pudding 81

Apple Pandov/dy 80

Apple Pudding 81

Baked Apples — Delicious 81

Baked Fudge 79

Banana Pudding 83

Base for Fruit Ice Cream 73

Blitz Kushen 78

Cherry Nut Surprise 76

Chocolate Pudding 84

Chocolate Walnut Marlow 74

Christmas Pudding 84

Cranberry Bavarian 75

Cream Puffs 78

Date-Apple Torte 80

Date Squares 78

English Plum Pudding 82

Frozen Lemon Custard 74

Frozen Lemon Dessert 74

Frozen Lemon Pudding 74

Fruit Ice 73

Glazed Apples 81

Grape Nut Pudding 82

Grated Sweet Potato Pudding 83

Italian Cream 75

Krumble Torte 76

Lemon Bisque 74-75

Minnie's Christmas Garnish 84

Molasses Pudding 82

Paradise Pudding 83

Pecan Roll 79

Peppermint Roll 79

Pineapple Ice Box Cake 77

Pineapple Ice Box Dessert 77

Refrigerator Ice Cream 73

Rice and Spice Pudding 83

Russian Loaf 78

Spanish Cream 77

Strawberries Romanoff 77

Strawberry Mold 76

Sweet Potato Pudding 82-83

Vanilla Ice Cream 73

MAIN DISHES

American Chop Suey 27

Apple Topped Sausage Pie 30

Baked Ham (Old Souther Recipe)__28

Baked Stuffed Pork Chops 30

Barbecued Beef 24

Barbecued Pork Chops 30

Beef Pie 25

Beef Stew 24

Breaded Veal Cutlets 28

Chili Con Carne 28

Chop Suey 27

Chow Mein 27

Deviled Dogs 31

Hamburger and Spaghetti Casserole 27 Hamburger Patties 25

Ham Creole 29

Ham Loaf 29

How to Cook Sliced

Country Cured Ham 28

Meat Loaf (using beef and pork) 23

Pork Chop Casserole 29

Rice and Beef Porcupines 26

Roast Beef or Pork 24

Rolled Beef 26

Savory Meat Loaf (using beef) 23

Smothered Pork Chops 30

Spaghetti and Meat 26

Spanish Rice 26

Sumerville Meat Loaf 23

Swiss Steak 26

Upside Down Hamburger Pie 25

Barbecued Chicken 33

Brunswick Stew 34

Chicken A La King 34

Chicken Casserole 34

Chicken Croquettes 33

Chicken in Patty Shells 34

Chicken Loaf 33

Chicken or Turkey Dressing 31

Chicken Spaghetti 35

Chicken Spaghetti

(Using Kraft's Spaghetti Dinner) 35

Jelhed Chicken 32

Pressed Chicken 32

Roast Chicken or Turkey 31

Southern Fried Chicken 32

Turkey Dressing 31

Sea Foods

Baked Shad or Rock 35

Baked Stuffed Fish 35

Creamed Fish 37

Deep Sea Delight 37

Deviled Crab 39

Deviled Oysters 37

Fried Oysters 37

How To Prepare Raw Lobster 38

How To Prepare Raw Shrimp 38

Imperial Crab 39

Salmon Croquettes 36

Salmon (or Tuna) Pancake 36

Shrimp Au Gratin 38

Shrimp Creole or Crab 38

Shrimp Creole 38

Shrimp Gumbo (Louisiana Style) 38

Shrimp or Crab Au-Gratin 39

Spanish Tuna Dinner 36

Tuna Fish Casserole 36

Tuna Souffle 37

OUTDOOR COOKERY

"Angles on Horseback" 118

Barbecued Chicken 117

Hunter's Stew 117

Little Pig Potatoes 118

Rockfish Muddle 117

Sauce for Barbecued Chicken 117

Squaw Corn 117

Blackberry Custard 95

Brown Top Lemon Pie 91

Buttermilk Pie 97

Butterscotch Pie 90

Cherry Pie 95

Chess Pie 94

Chiffon Chocolate Pie 93

Chocolate-Chip Torte 93

Chocolate Cream Pie 92

Chocolate Pie 93

Cocoanut Cream Pie 90

Cocoanut Pie 90

Cream Cheese Dough 89

Cream Chocolate Pie 93

Egg Nog Tart 98

Graham Cracker Crust 89

Heavenly Pie 98

Huckleberry Pie 95

Lemon Meringue Pie 91

Lemon Pie (Uncooked Crust) 91

Lime Pie 92

Meringue 89

Nut Fruit Tarts 98

Orange-Lemon Pie 92

Pastry for Pie Crust 89

Peach Pie Supreme 96

Pecan Pie 94

Perfect Apple Pie 96

Pineapple Mallo Pie 97

Pineapple Pie 90

Pumpkin Pie 97

Raisin Pie 96

Summer Cherry Pie 95

Sweet Potato Chiffon Pie 97

SALADS AND SALAD DRESSINGS

Autumn Salad 49

Cabbage and Carrot Salad 56

Cinnamon-Apple Salad 52

Combination Vegetable Salad 55

Congealed Fruit Salad 50-51

Congealed Salad 53

Congealed Vegetable Salad 53

Crab Salad 57

Cranberry Jello Salad 51

Cranberry Salad 51

Cranberry Star Salad 52

Cream Cheese and Fruit Salad 48

Cucumber Aspic Salad 54

Cucumber Relish Salad 54

Frozen Apricot Salad or Desert 48

Frozen Fruit Salad 48-49

Frozen Salad 50

Fruit Salad 49

Garden Crisp 53

Cooked French ; Fruit S; Mayonn Russian

Canape Spread 22

Cream Cheese and Ginger Spread-_22 Mystery Sandwich Filling 22

A Hard Sauce 85

A Wine Sauce 85

Barbecue Sauce 88

Butterscotch Sauce 85

Cheese Sauce 87

Chicken Bar-B-Cue Sauce 88

Chocolate Sundae Sauce 85

Cocktail Sauce 86

Creole Sauce 88

Hollandaise Sauce 86

Golden Glow Salad 53

Green Salad 54

Ham Salad Sandwich Loaf 57

Health Salad 55

Hot Potato Salad 53

Lime-Pineapple Molded Salad 52

Macaroni Salad 56

Marion Club Salad 51

Molded Apple Salad 52

Old Fashioned Cabbage Salad 56

Pear Salad 51

Pineapple Almond Salad 53

Raw Vegetable Salad 55

Salad Dressing 50

Shrimp Salad 57

St. Patrick Salad 54

Tomato Aspic 54

Tossed Salad 55

Yum Yum Salad 49

'essing 57

ariations 58

d Dressing 58

Dressing 57

Sandwich Filling 22

Sandwich Suggestions 22

Lemon Sauce 85

Mint Sauce 87

Steak Sauce 87

Tartar Sauce No. 1 86

Tartar Sauce No. 2 86

Tomato Sauce No. 1 88

Tomato Sauce No. 2 88

White Sauce for Croquettes 87

White Sauce for Scalloped Dishes__87 White Sauce for Vegetables 86

Salad Dressings

Salad Dressing 58 Russian Salad D

Dressing 58 Salad Dressing V

ilad Dressing 58 Sour Cream Dre

aise Dressing 58 Sour Cream Sale

Dressing 57 Thousand Island

SANDWICH SUGGESTIONS

SOUPS AND CHOWDERS

Clam Chowder 8 Quick Potato Soup 9

Cream of Pea Soup 9 Southern Oyster Bisque 8

Oyster Soup 8 Southern Tomato Soup 8

VEGETABLES

Asparagus Casserole 47

Baked Potatoes 47

Baked Tomatoes 43

Boston Baked Beans 47

Candied Sweet Potatoes 45

Corn Oysters 43

Corn Pudding 43

Corn Pudding (for 25) 43

Curried Rice 46

French Fried Onions 43

General Rules for

Cooking Vegetables 41-42

Ham Stuffed Peppers 46

Mushroom Timbales 46

Potato Balls 45

Potato Cheese Bake 47

Savory Baked Limas 47

Savory Rice 46

Scalloped Egg Plant 44

Stuffed Egg Plant 44

Stuffed Onions 43

Sweet Potato Balls 44

Sweet Potatoes Hawaiian 45

Sweet Potato Pone 44

Sweet Potatoes (Southern Style) --_45

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I ROANOKE RAPIDS GROCERY COMPANY | I Wholesale Grocers |

E Roanoke Rapids, N. C. ^

I PHONE 7-3451 157 ROANOKE AVE. |

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