From Little School House Cook Book, these squash fritters make a delicious side dish.
- 2 cups yellow or zucchini squash, grated
- ¼ cup onion, chopped
- ½ teaspoon salt
- pepper to taste
- 6 tablespoons self-rising flour
- 2 eggs, beaten
- 2 tablespoons margarine, melted
- ¼ cup vegetable oil for cooking
Mix together squash, onions, salt, pepper, and flour. Add eggs and margarine, and mix thoroughly. Heat oil in skillet or frying pan. Drop by teaspoonfuls into skillet or pan, and sauté until brown on both sides. Drain on paper towels before serving.
— Elizabeth Davenport
Little School House Cook Book
For years, people visited only the outside of the one-room schoolhouse on the campus of Mitchell High School in Bakersville. The Mitchell County unit of North Carolina Retired School Personnel remedied this situation in 2005 by producing the Little School House Cook Book to raise money for renovations.
Visitors today find a reproduction of the interior of the Little Poplar School, which was built around 1880. Older residents shared with organizers their recollections from the roughly 50 one-room schoolhouses that used to dot the county. They remembered benches that could be pulled closer to the potbellied stove in winter and a raised platform at the head of the classroom that also suited the preacher who delivered sermons on Sundays.
The cookbook, which includes bits of Mitchell County Schools’ history, sold out and raised more than $5,000. The book is out of print and no longer available for purchase.
Additional recipes from Little School House Cook Book that appeared originally with this one:
Tuna Noodle Casserole