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The following recipes were taken from the Jan. 26, 1950 issue of the Rappahannock News and were submitted by Mrs. W.A. Miller.
Cheese mixture
1/4 pound sharp cheese (yellow) 2 packages blue or Roquefort 3 packages Philadelphia Cream 1 dash catsup 1 teaspoon dry or liquid mustard 1 small onion (grated) Worcestershire Sauce (to taste) Red pepper (to taste) Mayonnaise (small amount) Blend together three cheeses into a smooth paste and add remaining ingredients. This serves well on crackers or toast sticks.
Baked pumpkin
1 large can pumpkin 2 eggs 2 cups thick cream 1 pinch nutmeg, cinnamon, ginger, cloves 1 cup sugar (white or brown) Mix ingredients together and add butter on top of mixture. Bake in casserole 30 minutes at 350 to 400 degrees.
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