Mrs. Wilson's Cook Book Part 108

Mix well and then serve cold.

In preparing the potato b.a.l.l.s, use the left-over portion after making the b.a.l.l.s into mashed potatoes. Cook the b.a.l.l.s in boiling water, usually about ten minutes. Drain and then cover with a cloth to make mealy. Then roll in melted b.u.t.ter and sprinkle with finely chopped parsley.

CANDIED SWEET POTATOES

Cook the potatoes in their skins and then cool and remove the skins.

Now place in heavy iron frying pan

One and one-half cups of syrup, One-half teaspoon of cinnamon, One-half teaspoon of nutmeg.

Bring to a boil and cook for five minutes. Add the sweet potatoes and baste continually with the syrup, allowing them to simmer slowly for twenty minutes. Do not cut or slice the potatoes.

PREPARING THE TURKEY

Select a full plump bird rather than a large lean one. Remove all pin-feathers and then singe and draw. Remove the neck and wash well in plenty of warm water. Prepare the following filling:

NEW ENGLAND FILLING

Put the coa.r.s.e outside branches of the celery through the food chopper and add

One quart of onions, One-half bunch of parsley, One and one-quarter pounds of stale bread.

Turn into a bowl and add

One level tablespoon of salt, One level teaspoon of pepper, One and one-half teaspoons of poultry seasoning, One-half cup of melted shortening.

Mix thoroughly and then fill into the bird. Sew the opening with a darning needle and a stout string. Place part of the filling in the front of the breast bone, then draw the flap of skin over to the back and fasten. Now rub the bird well with shortening and pat one cup of flour over the breast, wings, thighs and legs. Place in large roasting pan and place in a hot oven. Let the turkey brown slightly, then turn the breast down, reducing the heat to moderate and commence to baste with prepared mixture. Baste every ten minutes, allowing the turkey one-half hour to heat and twenty minutes to the pound or about three and one-half hours.

LUM GUM GUE

Spread saltine crackers thickly with marshmallow whip. Now spread with jelly and top off with more marshmallow. Cover with finely chopped nuts. Place in hot oven to brown slightly.

CENTURY CHEESE SANDWICHES

One-half cup of cottage cheese, Two pimentoes, chopped fine, One onion, grated, One-half cup of finely chopped parsley, Four tablespoons of mayonnaise dressing, One teaspoon of salt, One teaspoon of paprika.

Mix and spread on thin slices of b.u.t.tered bread. Place a crisp leaf of lettuce between bread crumbs. Cut diagonally across the sandwich, forming into triangles. Place a slice of pickle on top and serve.

FRUIT SANDWICHES

Chop fine

One-half cup of seeded raisins, One-half cup of figs, stones prunes or apricots, One tablespoon of syrup, One tablespoon of lemon juice.

Mix to blend thoroughly, then spread upon the b.u.t.ter-thin crackers.

Cover with a second cracker and serve.

LACE COOKIES

Place in a mixing bowl

One cup of syrup, Four tablespoons of shortening, One egg, Three and one-half cups of oatmeal, Three-quarters cup of flour, One level tablespoon of baking powder, One teaspoon of vanilla.

Beat just enough to mix, then form into round b.a.l.l.s and set three inches apart on well-greased baking sheet. Bake for fifteen minutes in moderate oven. Place one-half teaspoon of marshmallow on each cookie.

GRANDMOTHER'S FRUIT CAKE

Place in a mixing bowl

One cup of sugar, One cup of syrup, Three-quarters cup of shortening, Two eggs.

Cream until light and then add

Three tablespoons of cocoa, One tablespoon of cinnamon, One teaspoon of nutmeg, One teaspoon of allspice, One-half teaspoon of cloves, Three-quarters cup of black coffee, Four cups of sifted flour, Three tablespoons of baking powder, Two cups of seeded raisins, One cup of finely chopped nuts, One-half cup of finely chopped citron, One-half cup of finely dried apricots, One-half cup of finely chopped stoned prunes.

Mix thoroughly, then grease the pan and line with three thicknesses of paper. Grease and flour the paper. Pour in the cake mixture and make smooth on top. Bake one and one-quarter hours in a slow oven. Set the baking pan in another one and add one cup of boiling water to the pan in which the cake pan is set.

This amount will make four and one-half pounds of cake, and it may be divided into two pans if so desired.

When the cake is cool, remove from the paper and spread with a good jam or preserve. Set in an air-tight can to blend. When ready to use, wipe the cake with a damp cloth and spread with chocolate or white icing.

MORAVIAN FRUIT CAKE

Place in a mixing bowl

Three-quarters cup of syrup, One-half cup of sugar, One-half cup of shortening, Two tablespoons of cocoa, Two teaspoons of cinnamon, One teaspoon of nutmeg, One-half teaspoon of allspice, One-half teaspoon of ginger, One-half teaspoon of cloves, Three cups of flour, Two level tablespoons of baking powder, Three-quarters cup of milk, One egg.

Beat to mix and then add

One and one-half cups of seeded raisins, One cup of dried apples, chopped fine, One cup of finely chopped nuts, One-half cup of finely chopped citron.

Mix in the fruit thoroughly, then grease the pan and line with paper.

Grease and flour the paper. Turn in the cake mixture and bake in a slow oven for one hour.

A SMALL FRUIT CAKE

Place in a mixing bowl