THE FAVORITE RECIPES .. OF ..

SMITH COUNTY

HOME DEMONSTRATION CLUB MEMBERS

Compiled and edited by Loraine Houston, Home Demonstration Agent, and Billie Ramsey, Extension Secretary, Smith County, Carthage, Tennessee

The proceeds will go to the treasury of the County Council of Home Demonstration Clubs

THE FAVORITE RECIPES

.. QI.. Smith CountyHomeDemonstration Club Members

------» ......

Compiled and edited by Loraine Houston, Home Demonstration Agent, and Billie Ramsey, Extension Secretary, Smith County, Carthage, Tennessee

The proceeds will go to the treasury of the County Council of Home Demonstration Clubs

The recipes enclosed are considered favorites of those who contributed them. Some are new recipes, tried and proven, others have been handed down from mother to daughter, and from friend to friend. Probably not one is an original recipe. We are indebted to each Home Demonstration Club member who has contributed to this book, and hope each user will enjoy it. INDEX

Beverages and Soft C ustards------1

Breads ------2

Meats ______— 6

Meat Substitutes—Cheeseand Egg D ishes------If

Vegetable Dishes ------12

Salads and Dressings ------15

Desserts ------19

Pies and Pasteries ------,------22

Candies and Cookies ------29

Cakes and Frostings ------36

Canning, Pickling and Preserving------56

Miscellaneous ------59 Beverages & Boiled Custards

FRUIT PUNCH Mrs. Johnson Shoulders—Riddleton Club Juice from 12 oranges 2 cans apricot nectar Juice from lemons 1 gallon water 1 qt. welch grape juice v Mix one quart of this water and 2V2 cups of sugar and boil. Mix with other juices.

SPICED TEA Mrs. J. B. Mathews—Defeated Club Boil 2 qts. water 8 cloves 1 cup sugar 1 inch stick cinnamon Drop in bag with 2 T. tea Let simmer 15 to 20 minutes, add juice of 2 lemons, juice of 2 oranges; serve hot, enough for 12.

BLACKBERRY NECTAR Mrs. Hershel Bellar—Lebanon Road Club Pour V2 gallon boiling water over 2 gallons of blackberries, let stand 28 to 30 hours. Squeeze juice out and into a stone jar or enamel vessel. Put 1 gallon of sugar, blackberry juice and 4 oz. of tar taric acid. Mix well. Let stand 24 hours, strain and bottle. Make 1 cup to 3 cups water and sweeten to taste.

BOILED CUSTARD Mrs. H. R. Henry—Riddleton Club 2 quarts milk 4 T. flour scant 1 cup sugar 4 egg yolks Heat milk in double boiler, mix sugar with beaten egg yolks. Cook for few minutes, take from heat fold in egg whites.

BOILED CUSTARD Mrs. Julia Kemp—Defeated Club 1 cup sugar 1 quart milk 2Vz T. flour Vanilla 3 eggs Mix sugar and flour, beat egg yolks and add 2 T. of cold milk to them. Add sugar mixture to yolks. Now add the hot milk and the sugar to the other mixture and cook in double boiler until mixture becomes heavy or thickens. Remove from heat and cool slightly. Add vanilla and the stiffly beaten egg whites and chill. I find it necessary to stir mixture all the time it is cooking. 1 Breads HOT ROLLS Mrs. Ernest Phillips—Defeated Club 2 eggs y 2 cup warm water 1 cake Fleishmanns yeast y 2 t. salt % cup shortening y 2 cup sugar 1 cup mashed potatoes 6 to 8 cups flour y <2 cup scaled milk Dissolve yeast in lukewarm water, beat egg, add all the ingredients together cover and let rise until double. About 1 y 2 to 2 hours. Sift flour in pan, then work the dough, kneed well, make into rolls and let rise about 2 hours then bake.

ROLLS Mrs. Paul Caplenor—Beasley’s Bend Club 1 pint sweet milk 6 T. sugar y 2 cup lard Put on stove and let come to a boil. Set aside to cool to lukewarm. Dis­ solve y 2 Fleishmanns yeast into this mixture and stir in enough flour to make light cake batter. Set in a warm place and let rise double its size 2 hours. Sift 2 cups flour, 1 y 2 tsp. salt, 2 tsp. baking powder, y 2 t soda; work the sponge into these dry ingredients making a dough as biscuits. Makes as many rolls as needed. Let rise 2 to 3 hours and bake in moderate oven 10 or 15 minutes. Store remainder of dough in refrigerator.

BRAN ROLLS Mrs. Robert L. Dudney—South Carthage Club 1 cup shortening 1 cup boiling water % cup sugar 2 eggs well beaten 1 cup all-bran 1 y2 t. salt 2 yeast cakes 1 cup lukewarm water 7 cups flour Put shortening, sugar, bran and salt in large mixing bowl, add boiling water stirring until shortening is melted. Then let stand until mixture is lukewarm. Dissolve the yeast in one cup lukewarm water. Add well beaten eggs and yeast which has been dissolved in lukewarm water; add one half of the flour and beat until it is well mixed, cover bowl closely and store in refrigerator until ready for use when ready to use, fill muffin tins about half full. Let rise in warm place about 2 hours or until double in bulk. Bake in moderate oven about 15 minutes. These rolls may be stored in the refrigerator for a week or so.

HOT ROLLS A BRIDE CAN MAKE Miss Louise Conditt—South Carthage Club 2 cups sweet milk About 5 cups flour y 2 cup sugar % T. soda y 2 cup shortening y 2 t. baking powder 1 cake yeast 1 T. salt Bring milk, sugar and shortening to a boil, cool until luke warm, add cake of yeast and one cup flour. Put this mixture in a warm place and let stand for 2 full hours. Add soda, baking powder, salt and enough flour to make a stiff dough (about 4 cups). Put dough in covered bowl 2 and keep in refrigerator for at least 2 or 3 hours before baking. Roll out dough about V2 inch thick and cut with a small cutter. Grease each roll on both sides and place on baking sheet. Set rolls in warm place and let rise for an hour or until light and puffy. Bake in hot oven 400 degrees from 10 to 12 minutes. They should brown like biscuits.

From Experience I’ve Learned to do These Things with the Rolls Miss Louise Conditt—South Carthage Club 1 use 3 cups of milk and other ingredients in proportion with one cake of yeast. I divide dough into parts enough for one meal so that the dough will not have to be handled more than necessary. I use a dough­ nut cutter with the hole cutter removed and roll dough XA inch thick and fold each roll in half. I can put rolls back in refrigerator after being rolled out and when ready to use place in cold oven and allow to rise .and bake as oven heats.

BOSTON BROWN BREAD Mrs. A. T. Morris—New Middleton Club 2 cups corn meal 1 cupraisins 2 cups flour 2 even t. salt 1 cup molasses 2 t. soda u 3 cups buttermilk Mix and steam 3 hours in pound cans.

BEATEN BISCUITS Mrs. Sidney King—Carthage (Col.) Club 2 quarts flour 2 t. baking powder 1 cup lard 1 heaping t. sugar V2 cup sweetmilk Beat until blister rolls. Cut out with small cutter, stick 3 times in center with fork.

B. P. BISCUIT SWEET MILK Mrs. Herman Henry—Riddleton 2 cups flour 4 T. fat 3 t. baking powder 2A cup milk 1 t. salt

B. P. BISCUIT SOUR MILK Mrs. Herman Henry—Riddleton 2 cups flour 1/8 t. soda 2 t. baking powder 4 T. fat 1 t. salt % cup milk 3 CORNBREAD STICKS Mrs. Doyle Watson—Pleasant Shade Club iy 2 cups cornmeal 1 t. soda 1 t. salt 2 cups sour milk 1 t. baking powder 2 eggs well beaten 1 T. sugar 3 T. melted shortening Vi cup flour Sift flour, measure, and sift with salt, soda, baking powder and shortening. Add dry ingredients, beat thoroughly. Fill well oiled corn stick pans % full. Bake in hot oven 20 to 25 minutes. 12 servings.

CORNBREAD STICKS Ina High—Turkey Creek Club 1 beaten egg 1 t. baking powder 1 cup sour cream or milk V2 t. soda IV 3 cups corn meal 1 T. sugar y3 cup flour 2 T shortening V2 t. salt

SOUTHERN MAID CORNBREAD Mrs. Raymond Dillehay—Defeated Club 1 cup meal y2 t. soda 3 T. flour y2 t. salt 1 cup buttermilk 1 egg 1 T. baking powder Mix meal and flour, put baking powder, soda and salt in a measuring cup and pour in half your milk, dissolve, pour into meal and add other half, if too dry add more milk, beat in one egg, bake in oven about 500 degrees, makes about 12 cornsticks or muflins.

BANANA BREAD Mrs. W. H. Brimm—Riddleton Club 1 cup sugar % cup butter 2 c. flour 2 eggs 1 t. soda 1 c bananas (mashed) XA t. salt Sift dry ingredients. Add butter and eggs, and bananas. Mix thorough­ ly. Pour into greased pan and bake.

BANANA BREAD Mrs. Carson Bradford—New Middleton Club Cream y2 cup butter 1 cup mashed bananas 1 cup sugar 2 cups flour Beat two eggs together Pinch salt y2 cup nuts 1 level teaspoon soda Mix well and bake in loaf in moderate oven. 4 lightly. Add flour that has been sifted four times with baking powder and salt, add flavoring. Bake in ungreased tube pan 45 to 50 minutes at 350 degrees F.

ICING Mrs. Ottie Nixon—Defeated Club 3 egg whites beaten stiff Pinch of baking powder 5 T water Pinch of cream of tarter IV2 cups sugar Cook in double boiler 7 minutes

WHITE LAYER CAKE Mrs. Henry Jones—Defeated Club Whites of 5 eggs 21A cups flour 2 cups sugar 1 t lemon Y2 cup butter 2 t baking powder 1 cup sweet milk This makes 3 layers.

APPLE SAUCE CAKE Mrs. Orville Anderson—Defeated Club

V2 cup butter lYs cups pecans and 1 cup of any 1 cup sugar other kinds of nuts 1 egg 1 t cloves IY2 cups apple sauce 1 t nutmeg 2 cups flour % t salt IV2 t soda 1 cup raisins 2 t cinnamon Cream butter, sugar and egg. Mix raisins with V2 cup of flour—sift the rest with the spices, soda and salt. Add dry ingredients to the liquid mixture and nuts. Cook 350 degrees for 45 minutes or an hour. Makes 2 layers.

HOME BAKED FRUIT CAKE Mrs. Comer Haley—Beasley’s Bend Club 4 eggs 2 t baking powder in flour 2 cups sugar 1 t soda dissolved in T warm water 4 cups flour 1 box raisins, cut fine IY2 cups butter 1 lb. nut meats cut fine 1 cup buttermilk 1 lb. gum drops cut fine 2 cups candied pineapple 1 cup cherry preserves 1 cup pear preserves 1 cup strawberry preserves 1 cup peach preserves 1 cup damsel preserves 1 cup plum preserves 1 cup watermellon preserves Mix sugar, butter, then yellow of eggs beaten, cream well then add preserves. Nuts, candy and raisins which have been dipped in flavor next add soda then alternate milk and flour, bake in moderate oven, 300 to 325 degrees F. 37 MAHOGANY CAKE Mrs. Dalton Dickerson—Pleasant Shade Club y2 cup cocoa 1 t vanilla extract V2 cup milk 2 cups flour 1 /2 cup shortening 2V2 t baking powder LYs cups sugar % t soda 3 eggs % cup milk Cook cocoa and milk together until smooth and thick; cool, cream shortening; add sugar slowly beating in well. Add unbeaten eggs, one at a time, beating well after each addition. Add flavoring. Sift to­ gether dry ingredients; add alternately with milk to creamed mixture add chocolate mixture; mix well. Bake in 2 greased 9 inch layer cake pans in moderate oven at 350 degrees about 30 minutes.

HALF DOZEN CAKE Mrs. H. L. Agee—Sykes Club Notice the ingredients run 1, 2, 3. 4, 5, and 6 1 cup butter 4 t baking powder 2 cups milk 5 cups flour 3 cups sugar 6 eggs White only if white cake is preferred. This instruction goes with it. Put most of your labor on creaming of the sugar and butter.

WHITE MOON CAKE Mrs. H. L. Agee—Sykes Club 3 cups of any prepared flour 3 t baking powder 2 cups sugar 1 t vanilla 1 cup milk Y2 t salt % cup shortening 5 egg whites beaten stiff Add salt and baking powder to flour and sift 3 times. Cream shorten­ ing well, add sugar and beat, add flour and milk alternately beating well. Add vanilla, fold in beating egg whites, bake in 3 layers using a medium oven.

CAKE RECIPE Mrs. Nannie Fry Kent—Brush Creek Club % cup shortening 3 cups sifted flour lY z cups sugar Y2 t salt 4 eggs 2 Y2 level t gaking powder % cup water 1 t vanilla Sift flour, baking powder and salt three times, cream shortening, add sugar gradually, beating in one egg. Add a little flour and water and beat well. Continue this process until all the eggs are used. Then bake in two large layers in a moderate oven.

FUDGE CAKE *4 lb. butter, melted 2 whole eggs beaten Y2 cup flour 1 cup sugar 1 cup pecans 2 T cocoa Mix sugar, cocoa, flour, then add melted butter, eggs, vanilla and 38 and onion juice. Stir constantly until right consistency.

LIVER PATTIES Roberta Bellar—Lebanon Road Club 1 lb. pork liver 1M> t. salt V2 cup chopped onions % cup dry bread crumbs 1 egg 3 T. fat Place liver in hot water for 10 minutes, grind coarsely. Mix with onions, egg, salt and bread crunibs. Form into 8 small patties, about % inches thick, brown in fat 6 minutes per side. Too long cooking will develop a strong flavor. Place buttered carrots, green beans, peas or spinach in center of chop plate. Surround with patties.

SALMON CROQUETTE Mrs. Edd Hackett—Riddleton Club 1 can pink salmons 2 c breadcrumbs (light bread or 1 egg biscuit) IV2 t. lemon juice 3 or 4 T melted butter Cracker crumbs and 1 egg Chop salmons up very fine. Add lemon juice and beaten egg. Then add butter and bread crumbs. I always add just enough bread crumbs to make the mixture stick together. Shape into croquettes, roll in cracker crumbs then into the beaten egg, then roll again in th e cracker crumbs. Fry in deep fat into a golden brown. Drain on brown paper. Makes about 10 croquettes.

SALMON LOAF Mrs. Olean Kittrell—Defeated Club 1 can salmon or mackerel 1 egg % t. salt 1 T mayonnaise 1 T. chopped onion a dash of pepper 1 T chopped pickle 2 hard boiled eggs and olives on 1 c bread crumbs top Mix all together and put in hot oven and bake until brown.

SCALLOPED OYSTERS Mrs. Edd Hackett—Riddleton Club Put in a layer of cracker crumbs in the bottom of baking dish, then a layer of oysters, sprinkle pepper, salt and butter over oysters. Repeat until dish is full, cover top with cracker crumbs. Pour enough rich chicken broth over this to moisten the crackers well. The chicken is better roasted with a little celery and onion. If you do not have the chicken broth cover the crackers well with warm milk. The oysters should be fixed and let the milk or chicken broth stand over them 15 or 20 minutes before cooking. Bake in hot oven about 20 minutes. Beat 2 eggs thoroughly and pour over top and brown. Serve piping hot. 7 CHICKEN TETRAZZINA Mrs. Edd Hackett—Riddleton Club 1 large fat hen 1 large green pepper 1 box spaghetti 1 lb. cheddar or plain cheese 1 can mushrooms (large) 2 or 3 cups medium white sauce 1 small clove or garlic Boil the hen until tender. Cut in small pieces, break the spaghetti into small pieces and boil until tender, empty in colander and run cold water over it. Add the mushrooms cut into halves. Cut the garlic and green pepper into tiny pieces and fry in a little bacon fat. Make your white sauce using chicken stock instead of milk. Add chopped chicken spaghetti and mushrooms, and fried ingredients to white sauce. Sea­ son with salt and pepper to taste. Cook in a double boiler for 10 minutes, then add grated cheese and cook 10 minutes longer. Chicken Tetrazzina served with a green or fruit salad, french bread, and a dessert makes a wonderful meal.

BUNNIES IN CLOVER Mrs. Inez Owens—Carthage (Col.) Club Cut unpeel red apples in % inch slices. Sprinkle each slice with sugar, dot with butter, and broil slowly under low heat until tender. Broil pork sausage links, make toast, on each slice of toast place a broiled apple slice, then two links of sausage. Top with a slice of cheese. Place under low broiler heat or moderate oven. 350 degrees until cheese is melted. Serve immediately.

AMERICAN MEAT LOAF Mrs. Nat McKinney, Miss Icie Lee McKinney—Lebanon Road Club y2 cup uncooked cream of wheat 2 t. prepared mustard 1 lb. ground raw beef IV2 t. salt 1 egg, slightly beaten t. pepper 3 T. minced onion 1 cup condensed tomato souf t. sage or thyme blended with V2 cup watei

Reserve V2 cup liquid for basting. Add remainder to meat mixture. Blend lightly. Pack into greased loaf pan. Bake in moderate oven 50 minutes. Baste at intervals.

MEAT LOAF Mrs. Fred York-—Defeated Club

V2 lb. pork sausage 1 pt. jar tomato or tomato juice V2 lb. ground beef 1 cup cracker crumbs 1 onion 1 t. black pepper 1 large Irish potato salt to taste Dice potato and onion, mix all together with tomato juice and cracker crumbs. Roll in cracker crumbs, bake in moderate over 375 degrees for IV2 hours. If becomes too dry add small amount of tomato juice while in oven. 8 SALMON CASSEROLE Mrs. J. B. Mathews—Defeated Club 2 eggs 1 medium onion, finely chopped 1 c salmon (1 pound) 1 c corn flakes or other ready to 1 c milk eat flake cereal M t. salt 2 T. butter or margarine pepper to taste Beat the eggs slightly in mixing bowl. Add salmon, milk, salt, pepper, and onion and mix thoroughly. Place in greased 1 ^ or 2 quart cas­ serole. Cover with cornflakes and dot with butter or margarine. Bake in moderate oven for 25 to 30 minutes, makes 4 to 5 servings.

BROILED MACKEREL Miss Rosa Matthews—Turkey Creek Club Drain liquid, remove large center bone and place mackerel in pan. Season with worchestershire sauce, salt and pepper and place strip of bacon on each piece of fish. Place in broiler and when thoroughly heated serve on warm plates adding broiled Irish potatoes, without jackets, pour small amount drawn butter on each piece of fish and potato and flavor fish with few drops of lemon juice, garnish with fine chopped parsley.

SCALLOPED OYSTERS Mrs. David Huddleston—Pleasant Shade Club Sauce 2 cups sweet milk 2 T. butter (melted) Oyster juice 2 T. flour salt and pepper Plac£ layer oysters in baking dish. Alternate with layer crackers crumbs until all is used up; dot with butter, pour sauce over and bake in oyen.

MEAT BALLS IN TOMATO SAUCE Mrs. Robert L. Dudney—South Carthage Club 2 slices bacon 1 t- salt 1 lb. ground beef % t. pepper 6 onions, sliced thin 1 No. 2 can tomatoes Combine beef, seasoning and 1 diced onion. Shape into balls. Fry bacon, then brown meat balls in hot fat. Add onions, and tomatoes. Cover, cook for 30 minutes or if cooking in a pressure saucepan set control at 10 and cook 5 minutes after control starts to jiggle. Thicken gravy with flour and water.

CHICKEN SALAD Mrs. Robert L. Dudney—South Carthage Club 3 cups cold chicken cubed 1 head lettuce, shredded M cup chopped green peppers or P /2 c celery, chopped pimentos 2 hard cooked eggs 1% cups cooked dressing or salt mayonnaise Mix chicken, celery, peppers with dressing and chill. Arrange on 9 lettuce and garnish with eggs cut in slices or in eighths. Crisp cab­ bage or cucumbers may be substituted for celery.

SPICED POT ROAST Mrs. Banks Scudder—New Middleton Club 2 onions 2 tb. brown sugar 4 lb. beef XA c fat 1 No. 2 can tomatoes (2*4 cups) &4c flour 1 t. salt XA tsp. pepper 1 t. whole cloves rA c vinegar Chop onion; brown in fat. Dredge beef in flour; brown on all sides with onion. Combine tomatoes, salt, pepper, cloves, vinegar and brown sugar. Place meat and onions with mixture. Cover, and simmer about 2 hours.

WAY TO FRY CHICKEN Mrs. Sidney King—Carthage (Col.) Club Make a batter of flour, milk and eggs, have grease hot, put top on skillet, let steam done. Mokes pretty brown and tender.

CHICKEN SPAGHETTI Mrs. R. A. Wesson—Center Hill Dam Club Cook about a 4 lb. hen until it falls from bone, remove bone and add: 1 can tomatoes 2 large onions 1 medium can mushrooms 3 seeds garlic 1 small can pimento (juice and all)l green pepper Cook 2 pkgs. spaghetti in salted water and drain, add to above mixture season to taste with black pepper, Worcestershire sauce, cover with chicken broth and cook in slow oven 2 hours. After removing from oven add 1 pound or less grated cheese.

SCRAPPLE Mrs. Bill A gee—Hickman Club 1 hogshead and four feet 2 cups cornmeal Cook until meat falls off bone 2 cups flour Remove all bone Add: 1 cup water Use water meat was cooked in, with grease removed. Add salt, sage, red and black pepper to taste, return to stove, cook until flour and meal are set, stirring constantly pour into pans and press. When cold slice in thick slices roll in dry meal, cook quickly on a greased skillet, serve bot.

CHICKEN A LA KING Virginia Sanders—Carthage (Col.) Club cup shortening 2 cups cooked, diced chicken *4 cup flour Vz cup green pepper 1 t. paprika 2 T. pimento 2*/4 cups milk Melt shortening in a porcelain enameled saucepan. Add flour, salt and paprika, add milk gradually, stirring constantly, and cook until thickened. Add chicken, green pepper, pimento and heat. Serve on toast points. Serves 6. 10 Meat Substitutes

Cheese and Egg Dishes

WELCH RAREBIT Loraine Houston 1 pound sharp cheese, grated % cup milk 1 T. butter, melted 1 egg, slightly beaten 1 t. mustard y2 t. salt I t. cornstarch 1 T. Worchestershire sauce Melt cheese with butter in double boiler. Mix mustard and cornstarch, moisten with milk and add with remaining ingredients except toast. Cook until thickened. Serve on toast. Serves 4.

CHEESE AND SPINACH SOUFFLE Loraine Houston 1 t. chopped onion 1 cup thick white sauce 1 cup grated cheese 1 cup chopped cooked spinach salt and pepper 3 eggs, separated Add onion, cheese and seasonings to white sauce and heat until cheese is melted. Add spinach and well-beaten egg yolks. Mix well. Fold in stiffly beaten egg whites. Pour into buttered loaf pan, place in pan of hot water and bake in moderate oven 45 minutes or until firm. Serves 6 .

CHEESE SOUFFLE Loraine Houston 4 T. butter Dash cayenne 4 T. flour y2 pound sharp cheese, grated 1 y2 cups hot milk 6 eggs, separated 1 t. salt Melt butter, add flour, and blend. Add milk and cook until thickened, stirring constantly. Add seasonings and cheese; heat until cheese is melted. Add beaten egg yolks. Cool. Pour into stiffly beaten egg whites and mix well. Bake in 2 quart baking dish in 300 degrees F. oven about 1% hours. Serves 6. 11 Vegetable Dishes FRENCH FRIED ONIONS Mrs. Edd Hackett—Riddleton Club 3 or 4 large white onions 1 egg beaten) % c milk ) Made into batter 1 c flour ) 1/8 t. salt ) Cut the onions in halves crosswise. Slice 1/8 inch thick, using only large middle slices. Separate rings and soak for 30 minutes in sweetened ice water. Combine ingredients for batter and beat until smooth. Dip each ring into the batter and drop in hot fat. Fry until a delicate brown. Drain on brown paper, sprinkle with salt. Men like these with steak.

BAKED CORN Miss Rosa Matthews—Turkey Creek Club To 2 pints of grated corn, add one cup milk, one T. of butter, 2 beaten eggs, salt and pepper to taste. Bake in a quick oven until brown.

STUFFED POTATOES Mrs. Hugh West—Turkey Creek Club Bake as many potatoes as needed. Halve them, scoop out potato. Mix with butter, salt and pepper. Take about half as much sausage meat, cook until soft but not brown. Mix well with potatoes and refill the potato shells. Bake until brown on top in a hot oven 450 degrees.

PEPPERS STUFFED WITH CORN Miss Louise Conditt—South Carthage Club % t. salt 2 cups cut cooked (boiled corn cut 1/8 t. pepper off) 2 T. butter V2 c grated cheese 6 to 8 green peppers Cut off stem ends of peppers, remove seeds and parboil 2 minutes. Combine remaining ingredients and fill peppers with mixture. Place in baking dish and bake in moderate oven 350 degrees 10 to 15 minutes.

SWEET POTATO BALLS Miss Louise Conditt—South Carthage Club Boil potatoes with jackets on. Peel and cream with sugar and vanilla to taste and a lump of butter. Or use your own way for creamed potatoes. However, the drier you can have them the better. When cold, take a marshmallow and completely cover with the potatoes then roll in coconut. Just before serving run in oven and brown very lightly. These can be fixed the day before and put in the refrigerator. A very pretty and delicious dish.

GLAZED SWEET POTATOES WITH PINEAPPLE Mrs. Willie Reynolds—Clubb Springs Club 6 medium potatoes 1 cup crushed pineapple *4 cup butter 1 cup brown sugar Glazed potatoes can be prepared by using canned potatoes or the fol- 12 lowing manner. Boil the potatoes for 10 minutes. Drain, skin and half lengthwise and place in buttered dish. Baste with syrup of brown sugar and butter and pineapple. Bake in oven with temperature a- round 400 degrees until candied.

PEAS Miss Louise Conditt—South Carthage Club 1 can peas About 1 c grated cheese 2 T. mayonnaise 1 or 2 boiled eggs lump of butter 2 slices pimento Drain all liquid from peas and add other ingredients and heat in double boiler until cheese is melted.

POTATO SOUFFLE 4-6 medium potatoes boiled, mashed and seasoned, as for creamed potatoes, with salt, butter, cream or milk. Add 1-2 well beaten eggs and about 1 cup of grated cheese. Mix well. Put in baking dish and bake in moderate oven until brown.

STUFFED CELERY Mrs. Doyle Watson—Pleasant Shade Club Select the crisp, white center stalks of celery. Wash with a brush. Fill with cheese combined with pimento and mayonnaise; beat until light and fluffy. Chill well before serving.

ESCALLOPED PEAS Mrs. Charles E. Stanley—New Middleton Club 1 no. 2 can peas 2 cups white sauce made quite 1 slice pimento, chopped thick and using liquid from peas 4 hard boiled eggs, sliced and balance milk. Mix all together and cover with buttered bread crumbs, and bake until crumbs are brown.

PANNED CABBAGE Mrs. Paul Caplenor—Beasley’s Bend Club 4 T. butter 3 cups shredded raw cabbage 1 t. beef extract 1/8 t. salt Mix the butter, beef extract and salt. Melt in frying pan, add shredded cabbage. Cover tightly and cook over low heat until tender, about 7 minutes. Onions may be cooked this way also. Serves 4.

ASPARAGUS A LA KING Mrs. C. E. Wright—Turkey Creek Club 4 T. butter y3 t. salt 4 T. flour M t. paprika 2 c. sweetmilk XA t. celery salt 1 egg 2 t. pimentoes 2 diced hard boiled eggs No. 2 asparagus Melt butter over low heat, add flour and blend well, add milk, salt and 13 celery salt and cook over low heat until thick. Add beaten egg, pap­ rika, diced pimentoes and boiled eggs. Pour over the drained aspara­ gus and brown slightly in oven.

HARVARD BEETS Ina High—Turkey Creek Club 6 to 8 medium size beets 34 cup vinegar .34 cup sugar 2 T. butter 34 T. cornstarch 34 tsp. salt 34 cup water Pare beets and cut in cubes, place in small container. Mix dry ingre­ dients, add liquid and pour over beets. Cook uncovered.

POTATO SALAD Mrs. D. E. Sloan—Pleasant Shade 2 cups diced cooked potatoes 2 T. butter 1 large onion chopped fine 2 T. vinegar 2 hard cooked eggs diced 34 cup cubed cucumbers 2 T. water 34 cup minced parsley 34 t. salt, dash pepper Mix potatoes, onions and eggs together lightly. Heat water, salt, pepper and butter until butter is melted. Add vinegar, pour on potato mixture, mix thoroughly, then chill. Sprinkle parsley over top.

GLAZED SQUASH Mrs. Hershel Bellar—Lebanon Road Club 4 cups of cubes or pieces 3 T. lemon juice 1 t. salt 1 t. grated lemon peel 1 T. brown sugar Margarine or butter 1 T. honey Place pubes in shallow buttered casserole; combine remaining ingre­ dients and pour over squash. Dot with butter. Bake in a hot oven, until 3quash is tender. Remove cover and continue baking until squash is glazed.

PEPPER REDISH Mrs. Hershel Bellar—Lebanon Road Club 12 red hot peppers with seeds re-2 cups vinegar moved 2 cups sugar 12 green peppers, sweet 3 T. salt 12 onions Chop peppers and onions. Cover with boiling water. Let stand 5 minutes, drain, add vinegar, sugar and salt, boil 5 minutes, pour in sterilized jars and seal.

ONIONS UPSIDE-DOWN Roberta Bellar—Lebanon Road Club 1 cup flour 1 egg, beaten 134 t. baking powder 2 T. melted shortening 34 t. salt 134 cups peeled sliced onions 34 cup milk Combine dry ingredients. Mix milk, egg and shortening. Add to first 14 mixture. Add more milk if necessary to make a medium stiff batter. Place salted onions in bottom of casserole and dot with butter. Pour butter over onions and bake 30 minutes at 375 degrees. Serve with roast beef and gravy or Swiss steak. Serves 6. Salads and Dressings VEGETABLE SALADS Mrs. Bill Agee—Hickman Club % cup cooked beets diced i*4 cup cucumbers diced cup canned peas % lb. cheese cut in small pieces % cup canned lima beans cup canned asparagus tips cut V2 cup cooked potatoes diced in pieces V2 head lettuce shredded Place all ingredients in salad bowl add a little dressing, toss together lightly.

FROZEN FRUIT SALAD Mrs. C. E. Wright—Turkey Creek Club 1 pkg. cream cheese Drained *4 c. mayonnaise % c. crushed pineapple V2 T. lemon juice % c. maraschino cherries t. salt V2 c. cream whipped Blend cream cheese and mayonnaise. Add lemon juice, salt and fruit. Fold in whipped cream and freeze.

POTATO SALAD Mrs. Olean Kittrell—Defeated Club 6 large potatoes 2 T carrots chopped 2 T sweet pepper V2 t celery seed 2 T onion enough mayonnaise to mix well 2 hard boiled eggs Dash of paprika 1 t sugar Boil potatoes with jacket on, peel and dice real well; mix all other ingredients in this.

HOT POTATO SALAD Roberta Bellar—Lebanon Road Club 3 slices bacon 2 cups cubed boiled potatoes % c vinegar 4 T chopped onion 1 t sugar 1 T chopped parsley 1 t salt 2 hard cooked eggs, chopped V2 t pepper Cut bacon into small pieces and fry. Remove bacon, add vinegar, sugar salt and pepper to bacon drippings. Bring to a boil. In the meantime, heat cubed potatoes in top of double boiler with onion, parsley, and chopped eggs. Pour hot vinegar mixture over potatoes, toss well and keep hot in top of double boiler until ready to serve. Serves 4 generous­ ly. NOTE: If any potato salad is left over, chill thoroughly in refriger­ ator and mix with mayonnaise ,thinned with sweet or sour cream. 15 CRANBERRY SALAD Mary Bradford—New Middleton Club % lb. cranberries 1 cup sugar 1 orange 1 package lemon jello 1 apple Run fruit through food chopper, add sugar, keep covered in cool place, add this mixture to lemon jello for salad—will last for days.

GROUND CRANBERRY SALAD Mrs. Edd Hackett—Riddleton Club 1 pint cranberries 1 c water 1 orange 1 c nuts 2 c sugar 1 c coconut 1 pkg. lemon jello Grind cranberries and orange, then add sugar. Let this stand for one hour. Dissolve jello in hot water and let cool. Add cranberry mixture, nuts and coconut, then stir. Place in desired molds in the refrigerator until firm.

PINEAPPLE CHEESE SALAD Mrs. Eula Gwaltney—Hickman Club 1 large can crushed pineapple Salad dressing 24 marshmallows (diced) 3 T sugar 1 lb. cheese (diced) Drain juice from pineapple. Mix, season to taste with salad dressing. Place in refrigerator. Chill 30 minutes. Serve on lettuce leaf, top with maraschio cherries.

CHEESE PINEAPPLE SALAD Mrs. Doyle Watson—Pleasant Shade Club 6 slices pineapple Maraschino cherries !/4 lb. cheese Mayonnaise dressing Drain pineapple. Place each slice on a crisp lettuce leaf or bed of watercress. Cut cheese in thin slices, arrange on pineapple. Top with mayonnaise. Garnish with a maraschino cherry. If desired, grated cheese may be sprinkled over the slices of pineapple. Garnish with pecans or walnuts. Serve with mayonnaise. Pears substituted for pine­ apple makes excellent salad.

PINEAPPLE CHEESE SALAD Mrs. Lawrence Williams—Pleasant Shade Club 2 eggs 1 heaping T flour y2 cup sugar 1 lb. cheese 1 T butter 1 large can pineapple sliced 1 pinch salt y2 lb. marshmallows V2 cup vinegar Beat eggs until light, add the sugar, salt, vinegar, butter and flour with the pineapple syrup and cook until thick like dressing. Cut cheese in squares, add pineapple and marshmallows which have been cut in pieces, mix and ready to serve. 16 CRANBERRY SALAD Mrs. Frank Paris—South Carthage Club 1 envelope gelatin 1 can cranberry sauce Vk c cold water y2 c celery, chopped % cup sugar y2 c nuts, chopped % tsp salt y2 c apples, chopped Dissolve cranberries sauce and add sugar. Soften gelatin in water. Add to hot cranberry juice, when mixture begins to thicken, add celery, nutst apples and salt. Turn into molds that have been rinsed in cold water and chill till firm. Unmold on lettuce and garnish with whole nuts.

GOLDEN NUGGET SALAD 3 oz. package cream cheese 12 large apricot halves or 24 small 2 tablespoon raisins chopped ones 2 tablespoons nuts chopped apricot juice Drain apricots. Mix cream cheese with sufficient juice to soften, stir in raisins and nuts, and fill center of apricots with mixture. Put halves of fruit together and serve on lettuce topped with salad dressing. Serves 6.

FROZEN CREAM CHEESE SALAD M cup chopped nut meats y2 cup drained crushed pineapple 3 oz. cream cheese 2 tablespoons confectioners sugai y$ cup miracle whip y2 cup whipping cream 1/8 cup milk Mash cream cheese until soft. Beat in dressing and milk. Add the pine­ apple, nuts and sugar. Whip cream and fold into mixture. Pack in refrigerator tray and freeze. Cut in wedges and serve on lettuce garnished with any fresh or canned fruit desired.

WALNUT GELATIN SALAD 1 envelope plain gelatin 1 cup diced celery % cup cold water y2 cup diced sweet pickle XA cup lemon juice 1 XA cup diced unpeeled red apples 1/8 teaspoon salt y2 cup chopped walnuts 1 cup hot water (tint pale green if desired) x/z cup sugar Soften gelatin in cold water. Add hot water, stir until dissolved then add sugar, lemon juice, and salt. Cool until it begins to thicken, then fold in celery, pickle, apple and nuts. Pour into 6 individual molds and chill until firm. Serve on lettuce topped with salad dressing garnished with whole walnuts. 17 D ressings

OLD FASHIONED COOKED SALAD DRESSING Virginia Sanders—Carthage (Col.) Club 2 T cornstarch few grains cayenne 1 T sugar 1/8 t paprika 2 t dry mustard V* cup salad oil lYz t salt 1 cup milk 1 egg, well beaten H cup vinegar Mix cornstarch, sugar and seasoning. In top of double boiler. Add salad oil, mix until smooth, gradually stir in milk, place over hot water and cook 5 minutes, stir occasionally combine egg and vinegar, stir into mixture continue cooking—stir 3 minutes longer.

LEMON FRENCH DRESSING Loraine Houston Yz cup lemon juice 1 t paprika Yz cup salad oil 2 T sugar or honey 1 t salt Combine ingredients in the order listed. Shake well before serving. If desired, add Yz t. celery seed and clove of garlic. Makes 1 cup dress­ ing. If a clear dressing is desired omit paprika and substitute a dash of pepper.

MAYONNAISE DRESSING Loraine Houston 2 uncooked egg yolks 1/8 t mustard Yz t salt 3 T vinegar or lemon juice % t pepper 2 cups salad oil % t paprika To yolks, add dry seasonings, beat thoroughly, add vinegar or lemon juice and beat again. Add oil gradually (drop by drop at first) beating hard between additions. The mixture should be thick and creamy. Should mayonnaise curdle, begin with a third egg yolk, add a small quantity of oil to the egg, and then by very small quantities, add the curdled dressing. At times a dressing may be quite firm when left, only to be found curdled and disappointing when the time comes to use it. This third egg process will, however, usually restore it. Equal proportions of vinegar and lemon juice may be used. Tarrangon vine­ gar is sometimes used to give an interesting flavor.

THOUSAND ISLAND DRESSING Loraine Houston 1 cup mayonnaise 1 t tarragon vinegar 4 T chili sauce 1 T chopped green pepper 1 T chives 3 T chopped red pepper 3 T catchup 1 t paprika Add chili sauce, chives, catchup, peppers, paprika and vinegar to mayonnaise. 18 WHIPPED CREAM FRUIT DRESSING Loraine Houston % cup sugar 3 T lemon juice 2 T flour 4 T orange juice 2 eggs, beaten 1 cup pineapple juice 2 T salad oil Vz cup heavy cream, whipped Mix sugar and flour; add remaining ingredients except cream and cook over low heat until thickened, stirring constantly. When cold fold in whipped cream. Makes 2 cups. Desserts BROWN BETTY Mrs. Banks Scudder—New Middleton Club 2 c chopped apples Vz c warm water 1 c bread crumbs 3 T sugar 2 T lemon juice Place layer of apples, then layer of crumbs in greased baking dish. Dissolve sugar in water and lemon juice, and pour over apples. Put bits of butter on top. Marshmallows may also be used. Bake slowly for about Vz hour.

QUICK STRAWBERRY ICE CREAM Mrs. Raymond Dillehay—Defeated Club 2 cups heavy cream sweetened with Vz cup sugar 2 cups crushed strawberries Vz t vanilla Whip cream, add strawberries and vanilla pour into tray and chill until firm. Not hard makes about one quart.

CHOCOLATE PUDDING Mrs. R. W. Royster—Riddleton Club 1 cup sugar 1 level t soda 1 T butter 1 cup buttermilk 1 egg 2 rounded T cocoa lV z cup flour Cook on 400 degrees for 30 minutes. Cut in squares and serve with chocolate or caramel and top with whipped cream.

HEAVENLY PUDDING Mrs. Effie Pritchett—Brush Creek Club Combine 1 pound quartered marshmallows with 1 can (No. 2) grated pineapple. Let stand over night. Just before serving, add 1 cup nut meats, and fold in 1 pint of cream whipped. Serves 20.

STRAWBERRY FLUFF TOPPING Roberta Bellar—Lebanon Road Club Combine 1 egg white, unbeaten, y2 cup sugar, dash of salt, and Vz cup sliced strawberries in top of double boiler and beat with rotary egg 19 beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary beater, and cook 3 minutes, or until mixture will stand in soft peaks. Remove from heat and fold in Vz cup sliced strawberries.

FRUITS SHERBERT Miss Ella Massey—Riddleton Club 3 bananas mashed 2 cups of water Juice of 3 oranges 2 cups sugar Juice of 3 lemons 3 egg whites beaten stiff 1 small can crushed pineapple Boil sugar and water together and cool. Mix the other ingredients when partly frozen add the beaten whites.

CARAMEL ICE CREAM Miss Louise Conditt—South Carthage Club 2 cups rich milk 1 T cornstarch % cup sugar IY2 t vanilla few grains salt 1 c cream Scald milk. Caramelize sugar (melt in heavy saucepan, stirring until syrup becomes light brown color). Add to milk in double boiler. Stir until sugar is dissolved. Add salt and cornstarch mixed with a little cold milk. Cook 10 minutes, stirring until thickened. Cook and add vanilla. Turn into freezing tray and freeze to mush; fold in whipped cream. Return to refrigerator and finish freezing. I have found a quantity of the milk, sugar and cornstarch can be fixed at one time and stored in refrigerator until desired to finish making. Saves time to have some on hand just ready to add cream.

STEAMED RAISIN PUDDING Mrs. A. T. Morris—New Middleton Club 1 egg beaten 2 T melted butter Y2 c molasses V2 c raisins Y2 c milk sour 1 c sifted flour 1 t soda 1 t vanilla flavor Combine egg and molasses, stir in milk, in which soda has been dis­ solved, add butter and raisins, stir in flour until batter is smooth— Pour this in greased mold and cover and steam for 1 hour, turn out in plate and serve with hard sauce or any desired pudding sauce.

DATE PUDDING Mrs. A. T. Morris—New Middleton 4 egg whites 1 cup chopped dates 1 cup sugar 1 cup chopped nuts Beat egg whites until stiff, steam, add sugar, then add nuts and dates. Pour this in a baking dish and bake 40 minutes in moderate oven- garnish with whipped cream when you serve it. 20 CHERRY PUDDING Mrs. David Huddleston—Pleasant Shade Club 3 T butter 1 t baking powder V2 cup sugar Pinch of salt 1 cup flour 1 can sour cherries V2 cup sweet milk 1 cup sugar, heat to boiling and pour over the first mixture. Don’t stir after you pour in cherries. Bake in moderate oven.

HEAVENLY HASH Mrs. Robert L. Dudney—South Carthage Club 1 box marshmallows (cut fine) 1 can white cherries (take out seed 1 can crushed pineapple drain juice out) Mix all together, and whip one cup of cream stiff. Fold in. Put in re­ frigerator and chill for 3 or 4 hours.

REFRIGERATOR ICE CREAM Mrs. Willie Reynolds—Clubb Springs Club 1 qt. sweet milk 1 cup sugar 3 eggs 1 t vanilla Beat eggs thoroughly and strain. Mix with sugar until well creamed. Add milk and vanilla. Pour into freezing tray and let freeze V2 hour Take out and stir thoroughly. Put back in refrigerator for 1 hour. Re­ move and add 1 cup of milk. Beat until creamy. By adding the milk keep cream from being icy. Turn refrigerator to high, to freeze the cream and back half way until ready to serve.

CREAMY ICE CREAM Mrs. Johnnie Hackett—Defeated Club 16 marshmallows pinch salt % cup sweet milk 1 small can Pet milk or cream Heat marshmallows and milk together until dissolved, set in refriger­ ator until thick. Mix with cream or milk that has been whipped thoroughly, freeze, do not stir.

SHERBERT THE FLAVOR YOU FAVOR Mrs. Robert Rose—New Middleton Club

2 tsp gelatin Lemon or lime (V2 c juice; 1 cup % c sugar water, 1 t rind and 1 c sugar) 1 c cold water Orange (IY2 c orange juice; 1 t Fruit juice rind; % c lemon juice) 2 egg whites Grape (1% c juice; 1 t rind; % c V2 c light syrup lemon juice) Add unbeaten egg whites to corn syrup and chill, don’t forget to chill the beaters too. Whip until stiff. Mix gelatin and sugar in sauce pan. Add water and stir over medium heat until entirely dissolved 2 or 3 minutes. Add to fruit juice in quart bowl and chill. Pour chilled fruit juice into egg whites mixture and mix until just blended. Pour off. Beat quickly until fluffy and blended after freezing about 60 minutes. 21 CHOCOLATE CUSTARD Mrs. Clarence Dias—Riddleton Club 1 cup sugar 1 egg 1 T cocoa V2 cup sweet milk 1 T flour Yield 1 custard 1 T butter Chocolate Pies Same as above only leave off egg, and use 1 c. milk.

STRAWBERRY SUNDAE Miss Rosa Matthews—Turkey Creek Club Slice or crush fresh strawberries sweeten to taste. ChilL Serve over vanilla ice cream.

BANANA ICE CREAM Mrs. J. C. Reasonover Jr.—Sykes Club 2 eggs 3 c light cream 1 cup sugar 3 medium bananas Dash of salt Combine eggs, sugar and salt in large mixing bowl and beat with rotary egg beater until smooth. Add cream, stir, then add bananas. Pour into tray and freeze until half frozen. Stir again and finish freez­ ing. Serves 8 to 10.

GLORIA ICE CREAM Mrs. Doris McClanahan—Grant Club 1 cup sugar 1 qt. warm milk 2 cups cream 3 t flour

2 junkets dissolved in warm water with Y2 vanilla tablet. Mix sugar and flour. 2 T. cocoa if chocolate is wanted, add more sugar to choco­ late cream. Dampen sugar, flour and chocolate with cream enough to make a paste. Add all ingredients to milk. Pour in to shallow freezing tray. Does not require stirring. Pies and Pastries PECAN PIE (Sugar Saving Recipe) Mrs. Elmer T. Wills—Sykes Club 3 eggs % t salt cup sugar 1 cup pecan nuts 1 cup Karo corn syrup 1 unbaked pie shell 4 T melted butter Beat eggs slightly. Add sugar, corn syrup, vanilla, melted butter and salt. Blend well then add the pecan meats broken into large pieces. Pour into an 8 inch unbaked pie shell. Bake in a hot oven 450 degrees 15 minutes reduce heat to 325 degrees and continue baking 30 minutes longer or until knife inserted in filling comes out clean. 22 PECAN PIE Mrs. Carson Bradford—New Middleton Club 2 whole eggs % t vanilla I IV3 cup sugar y2 cup nuts % cup butter Mix well and bake in crust.

PECAN PIE Mrs. Bonnie Kemp—Pleasant Shade Club 3 eggs 1 cup white sugar 1 cup brown sugar 1 cup pecans Beat your eggs and mix other ingredients with this mixture. Put in unbaked pie shell and bake slowly, about 250 degrees or 300 degrees F.

PECAN PIE 3 eggs ^ cup shelled pecans 2 heaping T butter 1 cup brown sugar % cup syrup Mix all together and bake in crust 1 cup sweet milk

PECAN PIE CRUST Mrs. J. B. Mathews—Defeated Club

IV2 cups flour 5 or 6 T fat 1 t salt About 2'A T water Mix flour, salt, work in fat with finger or fork, add water slowly make a stiff dough.

NEVER FAIL CHESS PIE Mrs. Gordon Piper—Riddleton Club 5 egg yolks 1 T flour 2 cups sugar 1 T meal % cup butter 1 T vanilla y2 cup milk Mix sugar with flour and meal, add butter and cream. Add well beaten egg yolks, milk and vanilla and mix well, bake in uncooked pastry shell 45 minutes in hot oven.

CHESS PIE Mrs. C. E. Wright—Turkey Creek Club 1 x/4 cups sugar 3 eggs y2 cup butter y2 t lemon extract 2J/4 T meal y2 t vanilla extract Mix sugar, butter, and meal, add well beaten eggs and flavoring. Bake in unbaked crust in 350 degrees oven until done.

CHESS PIE Recipe makes 2 pies 5 egg yolks 1 T flour 2 cups sugar 1 T meal 1 cup milk 1 T vinegar y& cup butter Add vinegar last 23 MERINGUE Mrs. Ford Eastes—Grant Club 5 egg whites 3 T water as you begin to beat egg 1 T sugar for each egg white whites

CHESS PIE Mrs. Inez Owens—Carthage (Col.) Club 3 cups sugar 2 T cornmeal y2 cup butter 1 T cornstarch 1 cup sweet milk 3 egg yolks iy4 t vanilla 2 whole eggs few grains salt Cream sugar and butter; add well beaten eggs, then vanilla, salt, meal, starch and milk. Bake in pastry shell with or without meringue.

ICE BOX PIE Mrs. Reg Laycock—Clubb Springs Club 1 package vanilla wafers (large) 1 small can crushed pineapple 4 eggs 1 pint cream 2 cups powdered sugar 1 bottle Maraschino cherries Crush wafers and line trays. Beat eggs until they are a light yellow. Add sugar to eggs. Spread over wafers. Put layer of crushed pine­ apple over egg and sugar mixture. Whip cream and spread over pine­ apple. Put crushed wafers over the whipped cream. Garnish with cherries. Pour the cherry juice over the pie for an added flavor. Freeze and serve. This recipe is enough for two trays of pie.

LEMON PIE Mrs. Frank Paris—South Carthage Club

1 can Eagle Brand milk Juice of IV2 lemons 2 egg yolks Pour Eagle Brand milk into bowl. Add well beaten egg yolks and stir in lemon juice. Pour into scrumb pie shell. Top with meringue and brown in over 325 degrees for 15 minutes or 20.

LEMON PIE Mrs. Roy Cardwell—Defeated Club YIELD: 1—9 inch pie TEMPERATURE: start 450 de- BAKING TIME: For shell 15 grees. Finish 350 degrees minutes; for meringue: 12 min. FILLING

1 cup sugar I V 2 c water % t salt 2 egg yolks 2 T flour 1 T butter 2 T cornstarch 1 lemon, juice and grated rind MERINGUE 2 egg whites 4 T sugar 1. Blend sugar, salt, flour and cornstarch together. 2. Mix water with 24 dry ingredients. Cook directly over the fire, stirring constantly until mixture boils. 3. Pour slowly over egg yolks, when thoroughly blended, return to stove and cook slowly about 2 minutes, stirring constantly. 4. Add lemon juice and grated rind and butter. 5. Pour into baked pie shell. 6. Make a meringue by beating egg whites until frothy. Add sugar gradually. Beat to stiff form. 7. Spread over pie, having meringue touching pastry rim at all points. 8. Set in preheated oven for required time or until meringue is browned lightly.

LEMON MERINGUE PIE Mrs. Mike Dayton—Center Hill Club % cup water 3 egg yolks, slightly beaten 7 T cornstarch 2 lemons (grated rind and juice) IV2 cups water 1 T butter 1% cups sugar 1 baked pie shell Mix V2 cup water and cornstarch to thin paste. Combine IV2 cups water and sugar in top of double boiler and bring to boil over direct heat. Add cornstarch paste and cook until mixture begins to thicken; return to double boiler and continue cooking until thick and smooth, 15 minutes. Pour over slightly beaten egg yolks, return to double boiler, and cook 1 minute longer. Add lemon rind and juice and butter and blend well. Cook and pour into pie shell. Top with meringue made with 3 egg whites, 9 T of sugar, and 1 t lemon juice.

LEMON ICE BOX PIE Mrs. R. W. Hodges—South Cartnage Club FILLING: 2 egg yolks V2 grated rind lemon V2 cup lemon juice 1 can Eagle Brand milk Beat egg yolks, add milk and beat egg yolks; add milk and beat thor­ oughly. Add lemon juice and beat until thick. Add rind. CRUST: 16 to 18 graham crackers crushed, enough melted butter or oleomargarine about XA pound to moisten crumbs, mix and line pie plate. Pour filling in crust, beat the 2 egg whites for meringue adding 4 T. sugar spread on pie and brown meringue, when cool place in re­ frigerator until ready to serve.

FUDGE PIE Mrs. A. T. Morris—New Middleton

IV2 sq. Hersheys baking chocolate 2 eggs beaten together V2 cup butter—melt butter with pinch salt chocolate 1 pkg. nuts 1 cup sugar Bake this in greased pan for 30 minutes. Serve with whipped cream.

FUDGE PIE Mrs. Reg Laycock—Clubb Springs Club % cup flour 1 cup sugar V2 t baking powder 2 eggs beaten together with fork 1/8 t salt 1 cup chopped nuts V2 cup melted shortening 1 t vanilla 2 sqs. chocolate Sift flour, baking powder and salt together; melt shortening and choco- 25 late together. Beat eggs and beat sugar into it, add chocolate mixture, then add sifted flour, nuts, and vanilla. Grease pie plate, cook at 350 degrees, about 35 minutes.

OLD FASHIONED EGG CUSTARD Mrs. Charlie Dias—Riddleton Club 2 eggs separated % cup milk 2 T butter 1 cup sugar 2 T flour Beat egg yolk, add butter, % milk, add sugar and flour, the remainder of milk, mix well, pour into uncooked pie shell, cook in moderate oven until done. Top with stiff beaten egg whites. Bake until brown.

EGG CUSTARD Mrs. Herman Henry—Riddleton Club 2 egg yolks 1 cup milk 1 cup sugar 3 T flour Medium piece of butter, cook in slow oven until done.

CHERRY PIE Loraine Houston

PASTRY: Two deep 8 inch crusts 1V2 cups sugar FILLING: 4 c cooked tart cherries2 T flour 1/8 t salt 1 T butter or fortified margarine Drain cherries well. Combine sugar, flour and salt. Mix into cherries. Put into 8 inch pastry-lined pie pan. Dot with butter or margarine. Moisten low edge of crust with water. Cover with top crust, tucking top edge between lower crust and side of pan. Flute edges. Bake in hot oven 450 degrees 10 minutes. Reduce temperature to moderate 350 degrees. Bake 30 minutes or until crust is as brown as desired and juice bubbles through slits in pastry.

PINEAPPLE CREAM ICE BOX PIE Loraine Houston 1 cup sugar 2 cups pineapple juice 2 eggs 1 large can milk 1 box lemon jello vanilla wafers Chill milk. Mix sugar, eggs and juice, place over low flame, stirring constantly until mixture reaches boiling point. Pour over jello stirring well. Whip milk until stiff and slowly add other mixtures. Make crust of wafers. Pour filling on crust and chill.

PINEAPPLE ICE BOX PIE Mrs. J. C. Reasonover Jr.—Sykes Club 1 small box vanilla wafers 1 cup whipping cream 1 can crushed pineapple Whip cream. Cover bottom of pie dish with vanilla wafers. Then the pineapple, then whipping cream. Do this again and again until all in­ gredients have been used. Place in refrigerator and chll for 2 hours. 26 PASTRY MIX Mrs. Joe Carpenter—New Middleton Club 4 t salt 2 cups (1 lb.) lard 7 cups sifted all purpose flour Blend the lard with 2 cups flour sifted with the salt. Blend until no flour particles remain in bottom of bowl. Add remainder of flour and cut in until the particles stop getting smaller and begin to get larger. Store in refrigerator until needed. It keeps for months. For a 2 crust pie, use 2M cups of mix loosely packed with Vz cup water. Add the water all at once and stir just until a ball is formed.

JEFF DAYIS PIE Mrs. John E. Scruggs—Clubb Springs Club 1 cup sugar 3 egg yolks V2 cup butter 1 t vanilla 2 T flour 1 cup plum or Damson preserves cup milk Beat egg yolks, add sugar and flour. Then mix butter and milk, also flavoring. Roll out crust and put in pie tin, and spread with the pre­ serves. Then pour over the custard mixture. Bake in slow oven. When done cover with meringue and brown.

CHOCOLATE PIE Mrs. Walter Taylor—Beasley’s Bend Club 3 eggs separated 2 T flour 1 V2 cups sugar 2 cups sweet milk 4 T cocoa 2 T butter 2 T cornstarch 1 t flavoring

CHOCOLATE PIE Mrs. Banks Scudder—New Middleton Club 2 cups sugar V2 cup cocoa V2 cup cornstarch butter 4 egg yoks flavoring to taste 2 cups milk Mix sugar, flour and cocoa in skillet and blend with milk and egg yolks —cook till very chick, set off stove, add butter size of egg and flavor­ ing, Yfhen slightly cool put in cooked pastry shell and cover with meringue (all very good pie).

CHOCOLATE PIES (Makes Two Pies) Mrs. Cleve Thompson—South Carthage Club

Mix IY2 cups flour 5 heaping tbs. flour pinch of salt 4 egg yolks 5 T Hersheys cocoa Whip jrolks and add; cook until thick pour, into baked pie shells. Add vanilla to the above. Beat the whites of eggs stiff, add 3 level tablespoons sugar to each egg white, beat sugar in gradually. Spread on top of pies. 27 MOLASSES PIE Mrs. Louis Caplenor—Lebanon Road Club

3 eggs V2 cup chopped nuts 1 cup sugar 1 T flour 1 cup molasses 1 t vanilla Mix the flour with the sugar. Melt the butter, beat the egg yolks, add sugar, molasses, melted butter, nuts and vanilla. Beat egg whites and fold into molasses mixture. Pour into unbaked pastry shell. Bake in rath er hot oven 450 degrees F. for 10-15 minutes. Then reduce heat to a moderate oven 250 degrees and bake until firm. Halves of pecans may be laid in circles on the pie before baking if desired.

CARAMEL PIES Mrs. E. H. Kemp—Defeated Club Brown 2 cups sugar in skillet 2 cups sweet mik 1 c unbrowned sugar 2 heaping T flour 4 egg yolks, leave whites for topping; cook this then mix vyith the browned sugar pieces of butter size of an egg.

COCONUT PIES Mrs. W. B. Davis—Riddleton Club Two small or one large pie 2 cups sugar 1 T butter (may be omitted if 4 egg yolks (5 if very small) cream is thick) IV2 cups cream 1 can coconut 1 T flour Use white meringue

RAISIN APPLE PIE Mrs. John E. Scruggs—Clubb Springs Club

3 cooking apples V2 T flour 1 cup water M T cinnamon 1 cup seedless raisins 1 T butter V2 cup sugar Pastry for 8 inch pan and strip top. Core and slice apples, add water and boil for 5 minutes, rinse raisins and drain. Blend sugar with flour, spice, and raisins. Mix with apples and pour in crust. Dot with butter and cover with strips of pastry. Bake 45 minutes in hot oven 425 de­ grees F.

BROWN SUGAR PIES Mrs. R. W. Royster—Riddleton Club

3 eggs • V2 cup sweet milk 3 cups brown sugar t salt Vi cup butter 1 t vanilla 2 level T flour Cream butter and sugar, then add other ingredients, last the eggs which have been well beaten. Bake in raw pastry; this makes 16 inch pies or two pan pies. 28 SHARKIE PIE Mrs. A. T. Morris—New Middleton 4 egg yolks well beaten 2 T flour 1 cup sugar 4 T wine 1 cup jam y2 t nutmeg 2 t butter nuts if desired Mix well, and bake in the pie shell. Bake slowly—use egg whites on top (meringue). Candies and Cookies CARAMEL CANDY Mrs. Dalton Dickerson—Pleasant Shade Club 4 cups sugar 1 T flour Yz cup syrup 1 cup milk Heat this mixture to boiling, while you brown 2 cups sugar. Add browned sugar to other mixture, cook until forms a soft ball in cold water. Remove from heat, add 2 T. butter and beat. Pour out on plate and cut in squares when cold.

DATE CANDY Mrs. Doyle Watson—Pleasant Shade Club 3 cups sugar 1 cup chopped candied cherries 1 T butter 1 t vanilla flavoring 1 cup pitted and chopped dates 1 cup chopped marshmallows Yz cup sweet milk Yi t salt Yz cup water Boil sugar, milk, water, butter and salt to soft ball stage 234 degrees- 238 degrees. Add cherries and dates. Boil to firm ball stage 245-248 degrees. Add marshmallows, do not stir. Cool to room temperature. Add flavoring. Beat until thick and creamy. Add nuts. Pour into well buttered, shallow pan. Cut in squares.

CHOCOLATE FUDGE Mrs. Banks Scudder—New Middleton Club 2 cups sugar Yz cup milk 2 T white syrup lYz t cocoa Cook until it forms soft ball in cold water. Add butter size of walnut, and vanilla. Cool before beating.

DATE LOAF (CANDY) Miss Louise Conditt—South Carthage Club 2 or 3 cups of sugar 1 pkg. dates 1 cup milk 1 cup nuts Cook until milk and sugar forms a soft ball when tried in cold water. Add dates and stir until dates dissolve. Remove from fire and beat until thick. Add nuts. Pour into damp cloth and make into a roll. Let stand until thoroughly cold. Slice. 29 MAPLE DIVINITY Miss Louise Conditt—South Carthage Club IV3 cups brown sugar 2 egg whites IV3 cups white sugar 1 cup nuts V3 cup syrup (white or brown) V2 t vanilla % cup water XA t salt Cook sugars, syrup and water until almost brittle when dropped in cold water. Pour over beaten egg whites. Beat until stiff. Pour into dish and mark into squares topping each square with nuts.

QUICK COOKIES Mrs. William Thompson—Lebanon Road Club 2 eggs 2 t baking powder 1 cup sugar vanilla flavoring V2 cup shortening Flour enough to make a dough easy to handle and roll. Good with or without icing.

OATMEAL COOKIES Nannie Sanders—Carthage (col.) Club % cup shortening 1 t cinnamon 1 cup sugar V3 cup milk 2 eggs 1 t vanilla 1 cup and 2 T flour 1 cup seedless raisins 2 t baking powder 3 cups rolled oats XA t salt Cream shortening and sugar together thoroughly. Add eggs one at a time beating well after each addition. Sift together flour, baking powder and salt and cinnamon. Add to creamed mixture alternately with milk; add vanilla. Add raisins and rolled oats. Drop by teaspoon­ ful on greased cookie sheet 1 inch apart. Bake in moderate over 12 to 15 minutes.

COCONUT MACAROONS Jimmye Lou Bellar—Lebanon Road Club 2 egg whites 2 cup corn flakes 1 cup sugar V2 tsp. salt 1 cup shredded coconut 1 t vanilla Beat egg whites. Blend all ingredients. Drop on well greased baking sheet about 3 inches apart. Bake in 325 degree oven about 12 minutes until light brown. Let cool before taking from sheet.

MACAROONS Mrs. Jim Beasley, Mrs. Lewis J. Beasley—Beasley’s Bend Club 2 egg whites 2 cup corn flakes 1 cup sugar 1 t vanilla 1 cup shredded coconut 1 t flour V2 cup chopped nut meats Beat the egg whites, add the sugar, coconut, nutmeats, corn flakes and vanilla. Mix well. Then add the flour. Drop by spoonsful in buttered pan. Bake in a slow oven 300 degrees for 15 to 20 minutes. 30 COCONUT MACAROONS Mrs. Lawrence Williams—Pleasant Shade Club

2 egg whites Y2 cup chopped nuts 1 cup sugar 2 cup corn flakes 1 cup shredded coconut 1 t vanilla 1 T flour Beat egg whites, add the sugar, coconut, nutmeats, corn flakes and vanilla, mix well then add flour, drop by t. in buttered pan. Bake in a slow oven 300 degrees for 15 to 20 minutes. Grease pan well and do not try to take out of pan until entirely cold.

COCONUT MACAROONS Mrs. Doyle Watson—Pleasant Shade Club 2 egg whites 2% cups coconut % c sweetened condensed milk 1 t vanilla V2 tsp. salt V2 t almond flavoring Beat egg whites until stiff and dry, combine milk, salt, coconut and flavorings. Mix thoroughly. Carefully fold into egg whites. Drop by teaspoonsful onto well-oiled baking sheet. Bake in slow oven 325 degrees about 15 minutes. 30 servings.

CRISP OATMEAL COOKIES (Mrs. Roy Dowdy) Miss Louise Conditt—South Carthage Club 1 cup shortening 2 beaten eggs 1 cup brown sugar 1 t vanilla 1 cup white sugar Beat well

Add IY2 c. flour sifted with 1 t. soda; 1 t. salt. Add 3 c. quick cooking oatmeal; Y2 c. walnuts, mix well. Form in long rolls. Chill thoroughly. Slice % inch thick. Bake at 350 degrees for 10 minutes.

OATMEAL COOKIES Mrs. Banks Scudder—New Middleton Club

V2 cup shortening 1 t vanilla V2 cup brown sugar % cup sifted flour V2 cup white sugar V2 t soda (scant) 1 beaten egg % t salt 1 T water IV2 c uncooked quick Quaker oats Cream shortening, and add sugar; then egg, water and vanilla. Com­ bine flour, soda and salt, and add, followed by oats. Drop by spoonsful on greased pans, and bake in moderate oven.

BUTTER FINGERS Mrs. Robert Rose—New Middleton Club % lb. butter 1 cup nuts 4 T powdered sugar 1 T ice water 2 cup flour 1 T vanilla Cream butter and sugar, add flour, water, vanilla and nuts. Cut with eookie cutter. Bake about 15 to 20 minutes in medium oven 375 degrees. Roll in powdered sugar. 31 TOLL HOUSE CHOCOLATE COOKIES Mrs. Nat McKinney, Miss Icie Lee McKinney—Lebanon Road Club Yu cup fat V2 tsp. salt V2 cup brown sugar Yl cup chopped nuts Yl cup granulated sugar 17 oz. bar semi-sweet chocolate 2 eggs well beaten V2 t vanilla Ya t soda 1 1/8 cup flour, sifted Cream fat and sugar; add beaten eggs and beat well until thick. Sift remaining dry ingredients and stir into mixture. Add chopped nuts, and chocolate which has been cut into pieces the size of a pea. Add vanilla. Drop by half teanspoons on a greased cooky sheet; bake 10-12 minutes in 375 degrees oven. This recipe makes around 50 small cookies.

COOKIES Mrs. Lawrence Williams—Pleasant Shade Club Yi cup butter *4 t salt 1 cup brown sugar Ys t nutmeg 1 egg Y2 cup chopped nuts 1 t vanilla V2 cup raisins 1 cup flour % cup oatmeal V2 t soda Sift dry ingredients, cream the butter and gradually add sugar, add egg and vanilla and beat well, then add the sifted dry ingredients, the nuts, raisins. If needed add enough milk so that batter will drop from a spoon, drop by tsp. on a greased baking sheet leaving 3 inch space between cookies. Dip the spoon in hot water before dropping each cookie. Yield 25 cookies.

OLD FASHIONED ROLLED MOLASSES COOKIES Mrs. Lawrence Williams—Pleasant Shade Club 6 cups sifted flour 4 level tsp. soda IY2 cups sugar % tsp. salt 1 cup shortening 1 tbsp. cinnamon 2 eggs 1 tsp. cloves 1 cup molasses 1 tsp. ginger 6 T buttermilk Cream sugar and shortening, add eggs one at a time and beat after each addition. Put molasses and soda in a bowl and beat until light and foamy; add this to sugar mixture and beat again, then add the dry ingredients sifted together, alternately with sour milk. Roll thick or thin as desired and bake in slow oven.

MOLASSES COOKIES Margaret Bowman—Riddleton Club 1 cup sugar pinch salt 1 cup molasses Y2 cup lard 1 t soda 2 eggs 1 t baking powder 1 cup walnuts Flour as for biscuit, drop on greased tin and bake. 32 TEA CAKES Mrs. W. V. High—Turkey Creek Club

1 cup lard V2 t soda 1 cup sugar Dissolve in the milk 1 egg 1 t vanilla % cup buttermilk Flour to make a soft dough

DROP GINGER COOKIES Mrs. Carson Bradford—New Middleton Club 1 cup shortening 1 cup warm water 1 cup sugar 5 cups sifted flour 2 eggs 1 T ginger 1 cup molasses 1 t salt i T soda 1 cup raisins Cream shortening, add sugar, gradually, beat well, add 1 egg at the time, Seating after each addition. Add molasses, mix well. Dissolve soda in warm water, add alternately with flour, salt and ginger sifted together. Add raisins, drop by spoonsful on greased pans. Makes 6 dozen cookies.

DATE COOKIES (OR RAISINS) Mrs. Robert L. Dudney—South Carthage Club 1 cup brown sugar 1 t soda V2 cup sour milk 1 t vanilla Ys cup butter about 3 cups flour Cream butter and sugar together. Dissolve soda in sour milk, add to sugar and butter, mix well, add flour slowly enough to make a stiff dough. Roll thin and cut. Put small amount date filling in cookies. Top with another cookie. Bake.

DATE FILLING Mrs. Robert L. Dudney—South Carthage Club

V2 lb. dates 1 cup cold water % cup sugar Cook about 20 minutes, let stand until cold before using.

CHOCOLATE ICEBOX COOKIES Mrs. Harry H. Kemp—Defeated Club Small Recipe (75) Large Recipe (150) Swans Down cake flour 2 cups 4 cups Calumet baking powder 1% t 3*& t Salt % t I V 2 t soft butter or shortening ^cup 1 cup sugar % cup 1Y& cup eggs, unbeaten 1 2 Bakers unsweetened chocolate 2 sqs. 4 sqs. vanilla Y2 t I t walnut meats or peanuts % cup 1Y& cup Sift flour, add baking powder and salt, and sift again. Combine shortening, sugar, eggs, chocolate and vanilla, beating with spoon until blended. Add nuts. Add flour gradually mixing well after each. 33 Roll dough in roll 2 in. diameter. Roll in wax paper or in cooky molds. Chill or store in refrigerator until firm. Before slicing let rolls stand at room temperature V2 hour. Cut in 1/8 inch slices. Bake on un­ greased baking sheet in moderate oven 350 degrees 10 minutes.

PEANUT BUTTER COOKIES

MIX: */4 cup butter ADD IY2 cups flour V2 cup peanut butter % t soda 1 egg V2 t baking powder V2 cup granulated sugar V2 t salt % cup brown sugar Stir until thoroughly mixed. Chill. Then form into little balls size of walnuts. Place on baking sheet about 2 inches apart. Flatten with a fork. Bake 10 to 12 minutes. Makes about 4 dozen.

DATE NUT COOKIES (ice box) Miss Louise Conditt—South Carthage Club 2 eggs 1 cup nuts 1 cup butter 1 cup or pkg. dates 2 cups brown sugar ZV2 cups flour 1 t soda V2 t vanilla Cream butter and sugar, add well beaten eggs. Add nuts and dates which have been run through the food chopper. Add flour which has been sifted with soda and salt. Toss onto a floured board and make into rolls. Wrap in wax paper and store in refrigerator til ready to use. When ready to bake slice thinly and bake in oven about 375 de­ grees.

WALNUT COOKIES (ice box) Miss Louise Conditt—South Carthage Club 1 cup butter 1 t soda (scant) 1 cup brown sugar 3 eggs 1 cup white sugar 5 cups flour 1 t soda (scant) 1 cup nuts Have butter soft so it will mix as there is no milk or water in this recipe. Make dough into long rolls and wrap in wax paper. Chill thoroughly. Slice paper thin and bake as wanted. Will keep 2 or 3 weeks.

DATE LOAF (CANDY) Mrs. Robert Rose—New Middleton Club 2 cups sugar 1 cup milk 1 box dates 1 cup nuts Cook sugar and milk until it congeals in cold water—add dates and stir until melted, then add nuts. Pour on damp cloth and roll. Let stand 24 hours before slicing. 34 CHOCOLATE CHEWS Mrs. R. A. Wesson—Center Hill Club Grease a square cake pan with butter. Cut % lb. marshmallows into halves. Scatter them over the bottom of pan 1 in. between; sprinkle l/a cup broken nut meats, cut 8 candied cherries into halves and add them next. Now melt 2—7 oz. bars sweet chocolate and 2 squares un­ sweetened chocolate in top of double boiler, over hot water. Pour the melted chocolate over the marshmallows, nuts and cherries. Chill until set. Cut into squares.

PEANUT BRITTLE Mrs. Bill Agee—Hickman Club 1 cup molasses 3 T butter 1 cup sugar M t soda 1 cup roasted peanuts 1/8 t salt 2 T vinegar Cook molasses, sugar until forms a brittle thread, remove from heat, add butter, vinegar, salt and soda. Add peanuts last, pour on buttered dish, when hard break into pieces.

CHOCOLATE FUDGE CANDY Mrs. Clarence Dias—Riddleton Club 2 cups sugar 3 T cocoa 1 cup sweet milk 1 t vanilla Cook until forms a soft ball in cold water, remove from stove let stand until cool to the touch of the finger, add vanilla; beat until creamy, pour into buttered dish.

DATE LOAF Margaret Bowman—Riddleton Club 3 cups sugar 1 box chopped dates IV2 cups milk 1 cup nuts 1 t vanilla 3 T butter Boil sugar and milk until done, add dates and cook 3 minutes. Remove from fire, add nuts, whip until creamy, pour on damp cloth, roll, chill and slice when cold.

CANDY Mrs. J. B. Mathews—Defeated Club

2 V2 cups sugar V2 cup syrup V2 cup water 2 egg whites Cook sugar, water and syrup together; pour over well beaten egg whites, beat until cold. 35 DATE LOAF (CANDY) Mrs. W. B. Davis—Riddleton Club 3 cups sugar 1 t vanilla IV2 cups milk 1 pkg. dates cut fine 3 level T butter 1 cup nuts Cook sugar and milk to soft ball, add dates and cook 3 minutes longer, remove from stove, add nuts, butter and vanilla, cream until stiff then roll jn damp cloth, slice when cold.

CHOCOLATE FUDGE CANDY Mrs. Larimore Beasley—Defeated Club

3 cups sugar IV2 cups sweet milk 3 T cocoa Butter size of an egg 1 t flavoring Add cocoa to sugar than add to milk. Pour in pan and cook, stir until sugar dissolves, cook until it forms a soft ball in water and can be picked up with fingers. When done add butter and flavoring, then beat, pour into buttered dish. Let cool and cut into squares. Can be used as cooked icing for cake.

DIVINITY FUDGE Mrs. Jim Beasley, Mrs. Lewis J. Beasley—Beasley’s Bend Club 4 cups sugar 1 cup boiling water 1 cup Karo syrup Whites of 3 eggs PROCESS: Mix first 3 ingredients and boil till it hairs well. Pour % the boiling syrup over the well beaten whites. Place remainder of syrup back on stove to continue boiling while you continue beating the whites for about 5 minutes. Then pour remainder of boiling syrup into the whites you are beating and any nuts, etc. Stir until becomes hard enough to put out in spoonsful on buttered platter. Cakes and Frostings DRIED APPLE CAKE Mrs. Fred York—Defeated Club

2 V2 cups dried apples (after 1 t cinnamon mashed) 1 t allspice 2 cups sugar 1 t cloves 4 level t soda 4 cups flour Y2 tsp. salt 1 box raisins 1 cup shortening (lard preferred) Measure 2 Y2 cups dried apples after they have been cooked and mash* ed. Add sugar, raisins, shortening, mix well, add soda and spice, mix and bake. Makes 2 or 3 layers. ADD NO EGGS OR MILK.

ANGEL FOOD CAKE Whites of 16 eggs 2 t baking powder 2 t cream of tarter IV2 cup flour 2 cups sugar 2 t vanilla flavoring V2 t salt Whip egg whites to firm, stiff froth, add cream of tarter, fold in sugar 36 lightly. Add flour that has been sifted four times with baking powder and salt, add flavoring. Bake in ungreased tube pan 45 to 50 minutes at 350 degrees F.

ICING Mrs. Ottie Nixon—Defeated Club 3 egg whites beaten stiff Pinch of baking powder 5 T water Pinch of cream of tarter 1 % cups sugar Cook in double boiler 7 minutes

WHITE LAYER CAKE Mrs. Henry Jones—Defeated Club Whites of 5 eggs 2M cups flour 2 cups sugar 1 t lemon V2 cup butter 2 t baking powder 1 cup sweet milk This makes 3 layers.

APPLE SAUCE CAKE Mrs. Orville Anderson—Defeated Club

V2 cup butter 1% cups pecans and 1 cup of any 1 cup sugar other kinds of nuts 1 egg 1 t cloves IV2 cups apple sauce 1 t nutmeg 2 cups flour M t salt IV2 t soda 1 cup raisins 2 t cinnamon Cream butter, sugar and egg. Mix raisins with cup of flour—sift the rest with the spices, soda and salt. Add dry ingredients to the liquid mixture and nuts. Cook 350 degrees for 45 minutes or an hour. Makes 2 layers.

HOME BAKED FRUIT CAKE Mrs. Comer Haley—Beasley’s Bend Club 4 eggs 2 t baking powder in flour 2 cups sugar 1 t soda dissolved in T warm watei 4 cups flour 1 box raisins, cut fine IV2 cups butter 1 lb. nut meats cut fine 1 cup buttermilk 1 lb. gum drops cut fine 2 cups candied pineapple 1 cup cherry preserves 1 cup pear preserves 1 cup strawberry preserves 1 cup peach preserves 1 cup damsel preserves 1 cup plum preserves 1 cup watermellon preserves Mix sugar, butter, then yellow of eggs beaten, cream well then add preserves. Nuts, candy and raisins which have been dipped in flavor next add soda then alternate milk and flour, bake in moderate oven, 300 to 325 degrees F. 37 MAHOGANY CAKE Mrs. Dalton Dickerson—Pleasant Shade Club y2 cup cocoa 1 t vanilla extract Ms cup milk 2 cups flour y2 cup shortening 2 Ms t baking powder IV2 cups sugar M t soda 3 eggs % cup milk Cook cocoa and milk together until smooth and thick; cool, cream shortening; add sugar slowly beating in well. Add unbeaten eggs, one at a time, beating well after each addition. Add flavoring. Sift to­ gether dry ingredients; add alternately with milk to creamed mixture add chocolate mixture; mix well. Bake in 2 greased 9 inch layer cake pans in moderate oven at 350 degrees about 30 minutes.

HALF DOZEN CAKE Mrs. H. L. Agee—Sykes Club Notice the ingredients run 1, 2, 3. 4, 5, and 6 1 cup butter 4 t baking powder 2 cups milk 5 cups flour 3 cups sugar 6 eggs White only if white cake is preferred. This instruction goes with it. Put most of your labor on creaming of the sugar and butter.

WHITE MOON CAKE Mrs. H. L. Agee—Sykes Club 3 cups of any prepared flour 3 t baking powder 2 cups sugar 1 t vanilla 1 cup milk V2 t salt % cup shortening 5 egg whites beaten stiff Add salt and baking powder to flour and sift 3 times. Cream shorten­ ing well, add sugar and beat, add flour and milk alternately beating well. Add vanilla, fold in beating egg whites, bake in 3 layers using a medium oven.

CAKE RECIPE Mrs. Nannie Fry Kent—Brush Creek Club % cup shortening 3 cups sifted flour IV2 cups sugar Ms t salt 4 eggs 2 V2 level t gaking powder % cup water 1 t vanilla Sift flour, baking powder and salt three times, cream shortening, add sugar gradually, beating in one egg. Add a little flour and water and beat well. Continue this process until all the eggs are used. Then bake in two large layers in a moderate oven.

FUDGE CAKE M lb. butter, melted 2 whole eggs beaten V2 cup flour 1 cup sugar 1 cup pecans 2 T cocoa Mix sugar, cocoa, flour, then add melted butter, eggs, vanilla and 38 pecans if desired, spread in shallow pan, bake in moderate oven 350 degrees.

FUDGE ICING Mrs. W. H. Lester IVz T butter 2 T cocoa 114 cup confectionary sugar 14 cup sweet milk 1 t vanilla Melt butter, add cocoa, sugar, salt and milk, heat to boiling point, boil 7 minutes. Remove from fire and beat until creamy, add vanilla and pour over cake. Cut in squares.

ORANGE CARE Mrs. Charles Stanley—New Middleton Club Mix and set aside; Vz cup sugar Add 2 eggs, well beaten juice of 1 orange 1 cup sour milk to which add Grind orange peel and 1 cup 1 t soda raisins, alternating in grinder to 14 t salt prevent raisins becoming a I t vanilla stick mass 2 cups sifted flour Vz cup butter and 1 cup sugar creamed together Mix well add raisins and orange peel mixture, bake in oblong cake pan or as cup cakes. When done, pour orange juice mixture over cake while hot.

STREUSEL FILLED COFFEE CAKE Mrs. R. A. Wesson—Center Hill Dam Club

IV2 cups flour 14 cup shortening 3 t baking powder 1 egg 14 t salt Vz cup milk % cup sugar 1 t vanilla Sift flour before measuring. Then sift flour, baking powder, salt, and sugar together. Cut in shortening until mixture is like fine corn meal. Blend in beaten egg mixture with milk. Add vanilla and beat just enough to mix. Pour half the batter into greased and floured 6 x 10 inch baking pan. Sprinkle with half the streusel mixture. Add remain­ ing batter and sprinkle with remaining streusel mixture over top. Bake 25 to 30 minutes in 375 degree oven.

STRUESEL FILLING Mrs. R. A. Wesson—Center Hill Dam Club Vz cup brown sugar 2 T melted butter 2 T flour Vz cup chopped nuts 2 T cinnamon Mix sugar, flour and cinnamon together. Then add melted butter and stir in chopped nuts. Mix well and use as described above. 39 CHOCOLATE MARBLE CAKE Mrs. Hobert Hall—Brush Creek Club 4 cups flour 6 egg whites stiffly beaten 4 t baking powder 1 sq. chocolate or 2 T cocoa 12 T butter 1 T sugar 2 cups sugar % t soda IV3 cups milk 1 T hot water 2 t vanilla Sift flour and baking powder three times, cream butter and sugar to­ gether add flour and milk a small amount at a time, add vanilla, fold in egg whites. Combine chocolate, sugar, soda and water and add to % of cake batter, bake in loaf pan.

JAM OR RAISIN CAKE 2 cups buttermilk 2 t nutmeg 2 level t soda V2 t cinnamon 2 cups sugar 4 cups flour V2 cup lard melted 1 cup jam or box of raisins Sift dry ingredients together. Add milk and lard and jam or raisins.

FILLING Mrs. Hobert Hall—Brush Creek Club 2 cups brown sugar 1 T flour V2 cup cream pinch of cream tarter Cook till forms a soft ball in water. Then add some water. j

WHITE CAKE Mrs. C. E. Wright—Turkey Creek Club 3 cups flour 3 t baking powder 2 cups sugar 1 t vanilla 1 cup sweet milk 5 egg whites % cup butter pinch of salt Add salt and baking powder to flour, sift 3 times, cream butter and sugar, add flour and milk alternately. Add vanilla. Fold in beaten egg whites. Bake in 325 degree oven. Makes 3 layers. 11 T. in each.

ORANGE CHIFFON CAKE Mrs. Lawrence Williams—Pleasant Shade Club STEP 1—Measure and sift to- grated rind of 2 oranges about 2 T aether 214 c cake flour, don’t pack juice of 2 oranges plus enough IV2 cups sugar water to make % cup 3 t double action baking powder Beat with spoon until smooth 1 t salt STEP 3—Measure into large mix- STEP 2—Make a well and add in ing bowl 1 cup egg whites (7 or 8) )rder V2 c cooking oil (mazolo or y2 t cream of tarter Wesson) whip until whites are very stiff 5 unbeaten egg yolks STEP 4—Pour egg yolk mixture over egg whites. Gently fold, do not beat. Pour into ungreased 10 tube pan about 65 minutes at 325 degrees. Immediately turn pan upside down and let hang free of the table until cold then loosen and turn out. 40 $100 CHOCOLATE CAKE Mrs. C. E. Wright—Turkey Creek Club 2 cups flour 1 t baking powder 1 cup sugar 1 t soda 4 T cocoa Sift all together ADD: 1 cup cold water 1 cup mayonnais< 1 t vanilla Blend well. Bake about 40 minutes in 300 degree oven. The story is told that a lady from Windsor, Conn., ate a piece of cake at a swanky hotel. After she returned home she wrote to the hotel and asked for the recipe. She received the recipe also a bill for $100 from the hotel as a charge for the recipe. The lawyer whom she consulted told her she had to pay the bill—hence the name.

GOLDEN CAKE Ina High—Turkey Creek Club 1 cup sugar 2 t baking powder % cup butter 1 t vanilla 2 cups flour yolk of 8 eggs % cup sweet milk Cream sugar and butter until light. Add sweet milk and 1 cup of flour with baking powder. Add beaten egg yolks and second cup of flour, add vanilla, beat well and bake in two layers.

FRENCH CAKE Mrs. Bill A gee—Hickman Club LIGHT PART DARK PART Vz cup shortening Same as light except use yolk of 1 cup sugar eggs and color one layer dark with Vz cup milk melted chocolate, has four layers 1 Vz cups flour all different color 2 t baking powder 1 t flavoring 4 egg whites Mix as any cake. Bake in 2 layers coloring one pink.

WHITE CAKE Mrs. Charlie Dias—Riddleton Club Vz cup shortening Vz t salt 1 cup sugar Vz cup milk 2 cups sifted cake or pastry flour 1 t vanilla 2 t baking powder 3 egg whites Cream the shortening thoroughly ,then add sugar gradually, creaming until the mixture is light and fluffy. Sift dry ingredients together, mix vanilla with milk and add alternately with combined dry ingredients, to sugar mixture. Beat with spoon after each addition until smooth. Beat egg white stiff but not dry and fold carefully into cake batter. 41 WHITE LILY CAKE Mrs. W. V. High—Turkey Creek Club 6 egg whites 2 cups sugar 3 cups flour 1 cup sweet milk % cup butter 2 t baking powder Cream butter and sugar then add milk. Sift dry ingredients and add to this last add the stiffly beaten egg whites and a Yz t. vanilla. Bake in a moderate oven.

FEATHER CAKE Mrs. Gordon Piper—Riddleton Club 1 cup (scant) butter, cream 6 egg whites beaten stiff to be thoroughly folded in last 2 cups granulated sugar, add slow-1 t vanilla, lemon or almond ex- ly, beating constantly tract 3 t baking powder sifted with flour 1 cup milk and 3 cups sifted pastry flour alternately in mixing For loaf cake, bake 45 minutes in 350 degree oven for layer and cup cakes have oven 375 degrees and bake for 25 minutes, grease pans and lightly flour. You can use any kind of filling or frosting but I find that the following recipe makes a delicious cake.

WHITE CAKE Whites of 10 eggs 3 cups sugar 4 Yz cups flour 1 t vanilla 1 cup butter 4 Yz t baking powder 1 Yz cups milk

BROWN SUGAR ICING Mrs. W. B. Davis—Riddleton Club 1 Yz cups sugar (white) 1 T butter 1 Yz cups brown sugar, all brownl T white syrup may be used for darker icing 1 t vanilla 1 Yz cups cream Cook until soft ball, remove from stove, cream when almost cool. Yz cup nuts and Yz cup dates may be added for between layers.

12 EGG CAKE Mrs. Sidney King—Carthage (Col.) Club 3 cups sugar 1 Yz cups sweet milk 4 cups flour 1 cup butter 2 t baking powder 2 t flavoring Sift flour once mixed with baking powder, cream sugar and butter until light, fold in flour, add milk, put in eggs, flavoring last. 42 WHITE CAKE Mrs. Zula Oakley—Grant Club 4 cups flour 1 cup shortening 6 t baking powder 4 egg whites 2 cups sugar V2 t salt IV2 cups water 1 t vanilla Mix ^ingredients as in any cake, beat egg whites and add them last.

WHITE CAKE Mrs. John E. Scruggs—Clubb Springs Club 1 cup butter 5 t baking powder 2 cups milk 6 egg whites (beaten) 3 cups sugar flavoring 4 cups flour Mix in usual way. Bake in 3 layers in moderate oven.

ROLLED JELLY CAKE Mrs. Comer Haley—Beasley’s Bend Club 3 eggg 1 tea cup flour 1 tea cup fine sugar Beat_the yolks until light then add the sugar, then add 2 tablespoons water, a pinch of salt; lastly stir in the flour, to which has been added heaping teaspoons baking powder, the flour added gradually. Bake in long shallow biscuit tin well greased. Turn out on damp cloth, cover top with jelly roll. Up while warm, cook 25 minutes in oven 350 degrees.

STEWED APPLE CAKE Mrs. Larimore Beasley—Defeated Club 1 box raisins 3 t soda 3 cups stewed apples 2 T fruit spice 2 cups sugar 3 or 4 cups flour 1 cup butter 1 bar dates 1 bar figs 1 cup nuts Add soda to apples while hot then let cool, then add sugar and butter to apples. Add spice and nuts and other ingredients to flour then add to the mixture. Bake in oven with heat about 350 degrees, bake in loaf pan or as a layer cake and ice with caramel icing. Bake about 50 min.

SILVER MOON CAKE Mrs. Harry H. Kemp—Defeated Club

2% c sifted Swans Down cake V2 cup sugar flour % cup shortening 3 t Calumet baking powder 1 t vanilla 1 t salt 1^4 cups sugar 5 egg whites 1 cup milk Sift flour once, measure, add baking powder and salt, and sift together 3 times. In smaller mixing bowl, beat egg whites at high speed until foamy. Add V2 cup sugar gradually, beating until meringue will hold up in soft peaks. In large mixer bowl, beat shortening and flavoring at 43 medium speed until smooth. Turn to high speed and add I 1/* cups sugar gradually during 1 minute beating. Scrape down bowl and beat well about 1 minute longer. Add flour mixture, alternately, with milk in small amounts, beating at low speed after each. Add meringue and beat 1 minute more. Turn into 2 rounded 9 inch layer pans IV2 inches deep, which have been lined on bottoms with paper then greased. Bake in moderate oven 375 degrees for 30 minutes.

YELLOW ANGEL FOOD (OR SUNSHINE CAKE) Mrs. Benton Gwaltney—Hickman Club 1V* cups sugar 6 eggs, whole, beat separate Vz cup water 1 t cream of tarter 1 cup flour Sift the flour, measure and sift three times, beat egg whites till foamy then add cream of tartar. Pour water over sugar, cook till it threads. Pour this over egg whites, add yellows that have been beaten; fold flour in a little at a time. Bake at 325 degrees for 15 minutes, then at 350 degrees for approximately 40 minutes.

NEVER-FAIL CHOCOLATE CAKE 2 cups cake flour V2 cup butter, or other shortening V2 t salt 1 cup sugar 3 squares unsweetened chocolate 2 eggs V2 cup sweet milk V2 cup sweet milk V2 cup sugar 1 t soda 1 t vanilla 3 T boiling water Sift, then measure flour. Mix with salt. Combine chocolate, V2 cup sweet milk, and V2 cup sugar in top of double boiler. Cook until thick. Add vanilla. Cool. Cream butter, add 1 cup sugar gradually. Then add well beaten eggs. Beat thoroughly. Combine baking soda and boiling water. Add dry ingredients and V2 cup milk alternately. Use boiling water and baking soda as the last addition of liquid. Blend thoroughly. Then add chocolate mixture. Blend. Bake in greased layer tins. Cool and frost with the following frosting.

NEVER-FAIL FUDGE FROSTING Mrs. Mitchell Stallings—Hickman Club 2 cups sugar V2 cup milk Vz cup cocoa y2 cupbutter Mix and let come to boil. Boil hard 1 minute. Cool and beat until creamy. Spread on cake.

APPLE CAKE Mrs. Johnnie Hackett—Defeated Club 2V2 cups cooked apples 4 cups flour 1 cup butter 1 t salt 2 cups sugar 1 t fruit cake spice 1 box raisins 4 t soda Jam, nuts, dates, figs and other fruits if preferred. Mix soda, with apples while hot. Bake slowly. 44 JAM CAKE Mrs. Roy Cardwell—Defeated Club 2 cups brown sugar 1 t baking powder 1 cup buttermilk 1 c cooked evaporated peaches 1 cup butter 1 c jam 1 t cinnamon 1 c apple sauce 1 t nutmeg 1 box raisins 1 t allspice 4 c sifted flour 1 t cloves 4 egg whites 1 t soda 1. Sift flour, baking powder, soda, and salt, then add spices to mixture. 2. Cream butter and sugar, add the flour and milk alternately. 3. Add egg whites. 4. Add evaporated peaches, jam, applesauce, raisins. 5. Bake in moderate oven. Makes three layers.

ORANGE JUICE CAKE Mrs. J. B. Mathews—Defeated Club iy2 cups flour y2 c butter or other shortening iy2 t baking powder 1 cup sugar xk t salt 2 eggs unbeaten 1 t grated orange peeling y2 cup orange juice Sift flour, add baking powder sift three times. Cream orange peel with shortening. Add sugar gradually, cream until light, add egg, beating after each addition. Add flour with orange juice beating after each.

JAM CAKE Mrs. E. H. Kemp—Defeated Club 6 whole eggs 2 t soda in milk 2 cups sugar 3 x/2 cups flour 1 cup butter 2 cups jam 1 cup buttermilk 1 cup peach preserves I have found by adding 1 pt. of pear preserves, that is ,-the syrup and all, yrill make it more delicious. I take each of the following, allspice, cinnamon, vanilla, nutmeg, 2 of cloves and cocoa, 1 lb. raisins or box, 1 x/2 cup nuts, any kind. Cream butter and half of the sugar, beat eggs with remaining sugar, combine the two. Add jam and spices, add soda and half the flour to which cocoa has been added, sift remaining flour over fruit and add to batter, put nuts in last. I bake this in layers in slow oven.

6 EGG WHITE CAKE Mrs. Walter Beasley—Beasley Bend Club 1 cup butter 3 teaspoon baking powder 2 cups sugar (1 scant) 6 egg whites folded in last 1 cu*> sweet milk 1 t flavoring 3 cups flour sifted Cream butter and sugar, sift flour and baking powder together, add flavoring to milk then add alternately with flour to the mixture, add beaten egg whites last. 45 PLAIN LAYER CAKE (Whole Egg) Mrs. Walter Beasley—Beasley’s Bend Club 2% cups flour 1% cup sugar 4 t baking powder 1V2 t vanilla % cup butter % cup sweet milk 3 eggs Sift flour once, measure, sift again with baking powder, cream butter and sugar until light and fluffy, add the whole eggs one at a time beat­ ing after each addition, add vanilla to milk then add alternately with flour to the mixture, add flour first ending with flour, beat until smooth and bake 25 to 30 minutes in 375 degree oven.

YELLOW ANGEL FOOD CAKE Mrs. Bart Gwaltney—Hickman Club 10 egg yolks, beaten 15 minutes, add gradually 2 cups sugar. Add 1 cup boiling water and heat until cold. Then add 3 cups flour sifted 3 times and 2 teaspoons baking powder, level. Bake as for white angel food in an ungreased pan at 350 to 400 degrees.

CREAM CAKE Mrs. Fred Gwaltney—Hickman Club Break 2 eggs in cup and finish filling cup with cream. Put this in mix­ ing bowl and beat well: add 1 cup sugar gradually. Then add IV2 cups flour, IV2 teaspoon baking powder and 1 teaspoon van'lla. Pour batter in pan lined with wax paper and bake in moderately hot oven. (A quick cake for eating strawberries and whip cream on).

ANGEL FOOD CAKE Mrs. D. E. Sloan—Pleasant Shade Club

IV2 cuds egg whites (11-13) 1% cups sifted cake flour 1 t cream of tarter 1% cups granulated sugar 1 t vanilla extract V2 t salt Beat egg whites until frothy, add cream of tartar, continue beating unHl whites peak but not dry. 3. add flavoring. 4. sift flour, sugar and salt together nine times. 5. fold in dry ingredients a little at a time. 6. pour into ungreased cake pan. Bake in a slow oven 325 degrees one hour.

MAGIC WHITE CAKE Mrs. Wirt Lancaster—Hickman Club

Measure into mixing bowl all V2 cup Crisco measurements level) 1 t salt 2 cups sifted cake flour % cup milk IV3 cups sugar Blend by hand or with mixer (medium speed) for two minutes. Stir in 3V2 teaspoons baking powder. Add 4 egg whites (unbeaten) V3 cup milk'. 1 teaspoon vanilla. Blend by hand or with mixer (medium speed) for 2 minutes. The batter will be smooth and thin. Pour into two 9 inch layer pans (1V2 inches deep) which have been rubbed with crisco and 46 lined with wax paper. Bake in moderate oven (360 degrees) 25 to 30 minutes.

GRAHAM CRACKER CAKE Mrs. Reg Laycock—Clubb Springs Club

V2 cup butter 18 graham crackers l 1^ cup sugar 1 cup milk 2 eggs 1 cup nut meats 1 t baking powder Roll crackers, mix well egg yolks, butter and sugar. Mix crackers and milk alternately and add to creamed mixture. Then add baking powder and nut meats and fold in beaten egg whites (not too stiff). Place in oven* about 300 degrees, then turn to 250 degrees. Serve with whipped cream.

FUDGE CAKE Mrs. Reg Laycock—Clubb Springs Club 1 cup butter 1 cup nuts (walnuts) 2 cups sugar Pinch of salt, flavoring 1 cup flour 5 squares of chocolate 4 eggs beaten separately Cook 45 minutes Cut put in squares while still hot. Cream shortening and sugar until light and fluffy. Stir in chocolate and add yellows of eggs, next add the flour, a little at the time. Then add whites of eggs. Last, stir in the nuts. This reminds you of chocolate fudge.

OSCAR OF THE WALDORF (CAKE) Mrs. George McDuffee—Pleasant Shade Club % cup butter 4 sq. chocolate or 8 t cocoa 2 cups sugar 2 eggs IV2 cu^ sweet milk 2 cups flour 2 t vanilla 2 t baking powder 1 cup black walnuts METHOD: Cream butter and sugar, add melted chocolate and beaten eggs. Add dry ingredients alternately with milk—mix nuts and flour. Bake in two layers and ice with caramel icing.

SPRING BEAUTY CAKE 1 cup sifted flour 1 cup sugar 1 t baking powder 2 t lemon juice XA t salt 6 T hot milk 3 eggs Sift flour once, measure, add baking powder and salt, and sift together three times. Beat eggs with rotary egg beater until thick enough to stand up in soft peaks; add sugar gradually, beating constantly. Add lemon juice. Fold in flour a small amount at a time. Add hot milk and stir quickly until thoroughly blended. Turn at once into ungreased tube pan and bake in moderate oven 350 degrees 35 minutes, or until done. Remove from oven and invert pan until cold. Remove from pan. Pile strawberry fluff topping on top of cake. 47 WHITE CAKE Miss Ella Massey—Riddleton Club 1 cup (scant) butter, cream in mixing ■thoroughly 2 t baking powder 2 cups granulated sugar sifted with flour add slowly beating constantly 6 egg whites beaten stiff 1 cup milk to be folded in last add 3 c sifted flour, alternate flavoring

WHITE CAKE Mrs. Harry Jenkins—Lebanon Road Club

V2 cup better 1 cup milk IV2 cup sugar 1 t vanilla 2 V2 cups sifted cake flour 1/8 t salt 2 V2 t baking powder 4 egg whites Cream butter and sugar. Sift flour with baking powder, add to butter mixing in about three parts alternately with milk, to which vanilla has been added. Beat batter after each addition until blended. Add salt to egg whites. Whip until stiff but not dry. Fold lightly into batter bake qake in greased 7 inch tube pan in moderate oven for about 20 to 40 minutes or in two 9 inch layer cake pans for about 25 minutes.

DELICIOUS WHITE CAKE Mrs. Jimmie Thomas—Hickman Club

Sift together in mixing bowl ADD V2 cup Snowdrift 2 V2 c sifted cake flour or other % cup milk flour (non-rising flour) Mix until flour is dampened. Beat SV2 t double-acting baking powder2 minutes, count beating time only 1 t salt ADD: 4 egg whites (unbeaten) IV3 cup sugar Vz cup milk 1 t vanilla Beat 1 minute longer. Turn into 2 greased 8 inch layer pans or a long pan, lined with paper. Bake in a moderate oven, about 25 minutes, ice with divinity icing or confectioners icing, or any kind of icing as one likes.

HOME BAKED FRUIT CAKE Mrs. Neil Agee—Hickman Club 4 eggs 2 t baking powder in flour 2 cups sugar 1 t soda dissolved in T warm watei 4 cups flour 1 box raisins, cut fine IY2 cups butter 1 lb. nut meats cut fine 1 cup buttermilk 1 lb. gum drops cut fine 2 cups candied pineapple 1 cup cherry preserves 1 cup pear preserves 1 cup strawberry preserves 1 cup peach preserves 1 cup damsel preserves 1 cup plum preserves 1 cup watermellon preserves Mix sugar, butter, then yellow of eggs beaten, cream well then add preserves. Nuts, candy and raisins which have been dipped in flavor­ ing—next add soda then alternate milk and flour—bake in moderate oven. 300 to 325 degrees. 48 PINEAPPLE UPSIDE DOWN CAKE Mrs. Neil Agee—Hickman Club Va cup sugar 2 T pineapple juice 2 T butter 4 slices pineapple Brown the sugar and then add butter and pineapple juice then place pineapple slices in the syrup and let brown, have a well-greased bak­ ing pan ready and place the pineapple on the bottom and pour syrup over it, allow to cool then pour in the following cake batter. XA cup butter or other fat; V2 cup sugar; 1 egg; 1 t. vanilla; 1V2 cups sifted flour; IV2 level t. baking powder; 1 t. salt'; % cup mTk, Cream the fat, add the sugar, well beaten eggs and vanilla. Sift the dry ingredients together and add alternately, with the milk. Pour over first mixture and bake 300 to 325 degrees for 45 minutes. Serve with whipped cream.

UNCOOKED FRUIT CAKE Mrs. Comer Haley—Beasley’s Bend Club 1 lb. candied cherries 1 lb. ^raham crackers 1 lb. pineapple candied 1 lb. dates 1 lb. coconut 2 cups sugar 1 lb. unshelled English walnuts 1 cup cream 1 lb. figs 1 T butter 1 lb. white raisins Cook last 3 ingredients to soft ball. Crush the graham crackers thor­ oughly; mix with all the other fruit cut up fine, put in cake pan, chill thoroughly.

AMBROSIA CAKE Mrs. Mike Dayton—Center Hill Club

2 V2 cups sifted cake flour IV2 cups sugar 2 t baking powder 3 eggs, unbeaten M t salt 2 T of lemon juice Grated rind of 1 lemon 2 T orange juice Grated rind of 1 orange 2 T water % cup butter or other shortening Sift flour once, measure, add baking powder and salt, and sift together three times. Add lemon and orange rinds to batter, and cream thor­ oughly; add sugar gradually, and cream lemon and orange rinds to batter, and cream together until light and fluffy. Add eggs, one at a timers beating thoroughly after each addition. Add flour, alternately with combined fruit juice and water, a small amount at a time. Beat after each addition until smooth. Bake in 2 greased 9 inch layer pans in moderate oven 375 degrees 20 minutes, or until done. Spread orange coconut filling between layers and any fluffy white frosting on top and sides of cake. Arrange sections of 1 orange free from membrane, on top of cake, and sprinkle % cup coconut over top while frosting is still soft.

DELICATE YELLOW CAKE Mrs. Inez Owens—Carthage (Col.) Club 1 cup sugar 3 eggs 2 cups flour 1 t lemon V2 cu*> butter 1 t vanilla flavoring 2 t baking powder % t salt % cup milk Cream butter, sugar, add milk and beat well, add flour, baking powder, 49 salt and flavoring, add egg one at a time beating after each addition. 1 EGG DINNER CAKE Mrs. R. W. Royster—Riddleton Club 1 egg 4 t baking powder (level) 1 cup sugar 1 cup sweet milk 2 cups flour % t salt 2 T butter (rounded) 1 t vanilla

UPSIDE DOWN PINEAPPLE CAKE Mrs. Wootson Harris Jr.—Clubb Spimgs Club cup shortening Vs cup milk or pineapple juice % cup sugar 2 t baking powder 1 egg 4 T shortening IV2 cups flour 1 cup brown sugar or white Vs t salt 1 can sliced pineapple Put in pan, cook for few minutes then place pineapple slices in mix­ ture, then pour in batter, cook 350 degrees for 30 minutes, while hot turn out on cake plate upside down. Serve plain or with cream.

PINEAPPLE UPSIDE DOWN CAKE Mrs. Nat McKinney, Miss Icie Lee McKinney—Lebanon Road Club Vs cup butter 1 egg 1% cup flour */i salt 1 cup granulated sugar 1 t vanilla 3 t baking powder V2 cup milk Cream butter, add sugar gradually. Add well beaten egg. Add mixed sifted dry ingredients and milk alternately. Add vanilla. 5 or 6 slices pineapple; 3 T. butter, % cup brown sugar; cream butter and brown sugar, rub bottom and sides of frying pan. Put in slices of pineapple. Add cake mixture. Bake in moderate oven 375 degrees 40 minutes. Serve hot.

RAJSIN TAFFY CAKE Mrs. Wootson Harris Jr.—Clubb Spimgs Club

1 cup seedless raisins V2 t salt IV2 cup sugar 1 cup milk % cup shortening 4 egg whites, well beaten 3 cups flour 1 t lemon extract 5 t baking powder Rinse raisins and drain cream, sugar and shortening, add milk, the flour sifted with baking powder, add flavor and beat thoroughly, com­ bine raisins, and flavor and beat thoroughly, combine raisins, and beaten_ egg whites, cook. When cool spread icing. JAM CAKE Mrs. Eula Matthews—Turkey Creek Club 6 eggs, beaten separately allspice 2 cups sugar 1 cup raisins IV2 cups jam FILLING IV2 cups butter 1 V2 cups sugar 1 cup buttermilk 1 cup butter 1 t soda Cook until thick; add 1 cup sweet 1 t nutmeg milk 50 JAM CAKE Margaret Bowman—Riddleton Club l xk cups butter 1 t soda 2 cups sugar 1 t each of cinnamon, spice anc 4 cups flour nutmeg. Add jam last, bake in 2 cups jam layers and put together with 6 eggs icing.

JAM CAKE Mrs. W. H. Lester 1 cup sugar y2 t spice y2 cup butter y2 t nutmeg 4 eggs V2 heaping t soda *4 cup buttermilk 1 box raisins rolled in 1 cup flour 1 y2 cups flour y2 cup peach preserves 1 cup jam 1 cup nuts 1 t cinnamon Use both whites and yolks

JAM CAKE 1 cup butter 3 T cocoa 2 cups sugar M t salt 4 cups flour 2 cups jam or 1 c blackberry jelly 1 cup buttermilk 1 cup nuts 1 t soda 1 box raisins 1 t baking powder 1 cup watermelon preserves 5 whole eggs y2 box dates y2 t allspice 2 cups dried apples 1 t cinnamon After they have been chopped fine and cooked in 1 cup brown sugar, let cool then add to cake mixture, use 1 cup of the flour to roll nuts, raisins.

FROSTING FOR JAM CAKE Mrs. R. W. Royster—Riddleton Club 3 heaping cups brown sugar 1 T white syrup M cup butter 1 t vanilla 1 y2 cups cream Cook till it makes soft ball in cold water then set off stove and add y2 box dates, y2 cup finely chopped nuts while hot, stir this till mixed; let cool then whip and put on cake, cook in three 8 inch layers or two 10 inch about 2 hours on 300 degrees.

SPONGE CAKE Mrs. R. W. Royster—Riddleton Club 6 whole eggs 3 cups flour 3 cups sugar 3 heaping t baking powder Beat eggs all together, add 1 tablespoon water; sift sugar, flour, bak­ ing powder, all together then add to the egg mixture; last add 1 cup hot water, bake in shallow tins. This makes 6 layers. Cook in 375 de­ grees for 15 minutes.

CREAM FILLING 3 whole eggs 2 T flour iy 2 cups sugar 1 % cups sweet milk Mix and cook in double boiler till very thick, let cool before using. 51 1-2 3-4-5-6 CAKE Mrs. E. H. Kemp—Defeated Club 1 cup butter 4 t baking powder 2 cups sweet milk 5 cups flour 3 cups sugar 6 egg whites The yolks or yellows can be used just as successful but add a little bit more flour.

SUN-MAID RAISIN NUT CAKE Mrs. Jim Beasley, Mrs. Lewis J. Beasley—Beasley’s Bend Club

% cup butter 2 Y2 cups flour 1 cup brown sugar 2 t baking powder V2 cup molasses IV2 t cinnamon 2 eggs V2 t cloves 1 cup sour milk V2 cup walnut kernels 1 t baking soda IV2 cup sun maid raisins Cream butter with brown sugar, then add molasses, beaten eggs, and sour milk in which has been dissolved the baking soda. Mix and sift the flour, baking powder, cinnamon, and cloves. Add to this dry mix­ ture the raisins cut into pieces and the walnuts coarsely chopped. Then combine these dry ingredients with the first mixture and bake in three layers in a moderate oven 375 degrees for 25 minutes.

PORK CAKE Mrs. Herman Bennett—Turkey Creek Club 1 !b. of ground pork 2 cups of nut meats ground 4 eggs 1 t of allspice 1 pkg. of mince meat 1 t of soda 1 cup sugar 1 cup buttermilk IV2 cup of syrup flour to make paste 1 lb. of raisins ground Bake 1 hour and 45 minutes

CHOCOLATE CREAM CAKE % cup chocolate % cup sugar V2 cup sweet cream yolk of one egg Beat together, cook until it c.omes to a boil, then cool

CAKE PART 1 cup sugar 2 cups of flour V2 cup of butter 2 eggs and white of another V2 cup of sweet milk pinch of salt Cream butter and sugar, add eggs well beaten then flour and milk then add 1 teaspoon of soda in a little warm water and vanilla, bake in layers.

ICING FOR CHOCOLATE CREAM CAKE Mrs. Herman Bennett—Turkey Creek Club 2 cups of brown sugar pinch of salt % cups of sweet cream V2 t vanilla 52 SODA CRACKER CAKE Mrs. Andy Anderson—Center Hill Dam Club 1 cup sugar 1 cup nut meats 5 eggs beaten good 1 t almond % cup cracker crumbs, rolled fine Bake 25 minutes at 325 degrees, when cold spread jam on top of cake, and whipped cream. Beat eggs good; add sugar then the cracker crumb and last the nuts, which are cut up and then the almond.

TOMATO SOUP CAKE Mrs. Andy Anderson—Center Hill Dam Club I cup sugar ^ i y 2 cup flour (not cake flour) % cup shortening 1 t cinnamon 1 egg y2 t cloves 1 can tomato soup y2 t nutmeg 1 t soda y2 cup raisins and nuts 2 t baking powder Cream sugar and shortening. Add unbeaten egg. Add % of tomato soup, and add your soda to the remainder and add to mixture. Then your spices, sift baking powder in flour, and add and then the raisins and. nuts. Icing for the cake if very good made from Pow-sugar and butter and a little milk.

SPONGE CAKE Mrs. Maggie McKey Miss Louise Conditt—South Carthage Club 2 cups flour 3 eggs beaten separately 2 t baking powder y 2 cup water 1V2 cups sugar Beat yolks, add sugar gradually then add flour and water alternately. Add whites last,

DIXIE FRUIT CAKE Miss Louise Conditt—South Carthage Club 1 cup butter y2 lb. currants or seedless raisins 1 lb. raisins M lb. candied lemon peel or grape- 1 lb. dates ^ fruit y2 lb. candied pineapple M lb. candied orange peel y 2 lb. candied cherries y 2 lb. candied almonds or 1 cup 1 t nutmeg hickory nuts t soda y 2 cup molasses y2 lb. pecans or 1 cup walnuts i y 2 t cinnamon y2 doz. egg yolks 1 cup sugar y2 cup grape juice 3 cups flour Chop fruits and nuts. Measure flour, soda and spices and sift over fruit and nuts. Cream fat, add sugar, and beaten egg yolks. Add flavored fruit alternately with grape juice and molasses. Grease and flour pan. Steam 4 hours or 1 hour in pressure cooker. Take out of cooker and bake y 2 hour in very slow oven. Recipe 7 pounds, 53 ORANGE COCONUT FILLING Mrs. Mike Dayton—Center Hill Dam Club SV2 T flour 2 T water 1 cup sugar 1 egg slightly beaten grated rind of 1 orange 2 t butter V2 cup orange juice % cup chopped coconut 3 T lemon juice Combine flour, sugar, orange rind, fruit juice, water, egg and butter. Cook in double boiler 10 minutes, stirring constantly. Add coconut. Cool before spreading. Makes enough for two 9 inch layers. All measurements are level.

ICING Mrs. Hershel Bellar—Lebanon Road Club 2 cups sugar % cup white syrup % cup water Cook until threads. Pour half of this over 2 egg whites, well beaten, let remainder cook while you beat this for 2 minutes then pour the remainder of syrup and beat until creamy.

BROWN SUGAR ICING (For Apple Sauce Cake) Mrs. Orville Anderson—Defeated Club 2 cups brown sugar lump of butter enough cream to moisten well Cook until mixture forms a soft ball in cold water. Cool. Beat until creamy.

BOILED FROSTING WITH CORN SYRUP Mrs. Gordon Piper—Riddleton Club 2 cups granulated sugar 6 T water *4 cup white corn syrup vanilla, lemon or almond extract 2 egg whites Boil sugar, syrup and water together until soft ball stage when tested in cold water. Slowly pour mixture into stiffly beaten egg whites, beating constantly. Add flavoring, beat until quite cool.

LEMON ICING 1. Combine 2 cups sifted confectioner's sugar with *4 cup melted butter. 2. Add 2 tablespoon lemon juice, 2 teaspoons cream and y2 teaspoon grated lemon rind. 3. Cream until smooth. 4. Spread on ginger cake. Cut bars 2 x 3 inches. Makes 30 bars.

CHOCOLATE ICING 4 tablespoons milk 2 cups powdered sugar 2 tablespoons butter 4 tablespoons cocoa spr. of salt vanilla Heat milk and butter until butter melts. Cool and add sifted sugar and cocoa. 54 PECAN PIE Mrs. Carson Bradford—New Middleton Club

2 whole eggs y2 t vanilla \ IV3 cup sugar y2 cup nuts V2 cup butter Mix well and bake in crust.

PECAN PIE Mrs. Bonnie Kemp—Pleasant Shade Club 3 eggs 1 cup white sugar 1 cup brown sugar 1 cup pecans Beat your eggs and mix other ingredients with this mixture. Put in unbaked pie shell and bake slowly, about 250 degrees or 300 degrees F.

PECAN PIE

3 eggs V2 cup shelled pecans 2 heaping T butter 1 cup brown sugar % cup syrup Mix all together and bake in crust 1 cup sweet milk

PECAN PIE CRUST Mrs. J. B. Mathews—Defeated Club iy2 cups flour 5 or 6 T fat 1 t salt About 2x/2 T water Mix flour, salt, work in fat with finger or fork, add water slowly make a stiff dough.

NEVER FAIL CHESS PIE Mrs. Gordon Piper—Riddleton Club 5 egg yolks 1 T flour 2 cups sugar 1 T meal XA cup butter 1 T vanilla % cup milk Mix sugar with flour and meal, add butter and cream. Add well beaten egg yolks, milk and vanilla and mix well, bake in uncooked pastry shell 45 minutes in hot oven.

CHESS PIE Mrs. C. E. Wright—Turkey Creek Club 1% cups sugar 3 eggs % cup butter t lemon extract 2^4 T meal ^ t vanilla extract Mix sugar, butter, and meal, add well beaten eggs and flavoring. Bake in unbaked crust in 350 degrees oven until done.

CHESS PIE Recipe makes 2 pies 5 egg yolks 1 T flour 2 cups sugar 1 T meal 1 cup milk 1 T vinegar V2 cup butter Add vinegar last 23 MERINGUE Mrs. Ford Eastes—Grant Club 5 egg whites 3 T water as you begin to beat egg 1 T sugar for each egg white whites

CHESS PIE Mrs. Inez Owens—Carthage (Col.) Club 3 cups sugar 2 T cornmeal V2 cup butter 1 T cornstarch 1 cup sweet milk 3 egg yolks 1!4 t vanilla 2 whole eggs few grains salt Cream sugar and butter; add well beaten eggs, then vanilla, salt, meal, starch and milk. Bake in pastry shell with or without meringue.

ICE BOX PIE Mrs. Reg Laycock—Clubb Springs Club 1 package vanilla wafers (large) 1 small can crushed pineapple 4 eggs 1 pint cream 2 cups powdered sugar 1 bottle Maraschino cherries Crush wafers and line trays. Beat eggs until they are a light yellow. Add sugar to eggs. Spread over wafers. Put layer of crushed pine* apple over egg and sugar mixture. Whip cream and spread over pine­ apple. Put crushed wafers over the whipped cream. Garnish with cherries. Pour the cherry juice over the pie for an added flavor. Freeze and serve. This recipe is enough for two trays of pie.

LEMON PIE Mrs. Frank Paris—South Carthage Club 1 can Eagle Brand milk Juice of IV* lemons 2 egg yolks Pour Eagle Brand milk into bowl. Add well beaten egg yolks and stir in lemon juice. Pour into scrumb pie shell. Top with meringue and brown in over 325 degrees for 15 minutes or 20.

LEMON PIE Mrs. Roy Cardwell—Defeated Club YIELD: 1—9 inch pie TEMPERATURE: start 450 de- BAKING TIME: For shell 15 grees. Finish 350 degrees minutes; for meringue: 12 min. FILLING 1 cup sugar IVa c water ^4 t salt 2 egg yolks 2 T flour 1 T butter 2 T cornstarch 1 lemon, juice and grated rind MERINGUE 2 egg whites 4 T sugar 1. Blend sugar, salt, flour and cornstarch together. 2. Mix water with 24 drain off if any water left. Mix flour and mustard well and stir in vinegar, well chopped cucumbers, and sugar. Let come to boil and can.

GREEN TOMATO PICKLE Mrs. Joe Carpenter—New Middleton Club 8 lbs. green tomatoes (sliced 2 heaping cups lime in 2 gal. water round) weight after slicing Dissolve lime and pour over tomatoes. Let stand 24 hours in a stone jar. Pour off lime water and let stand 3 or 4 hours in clear water— drain and wash. 3 qts. vinegar 1 t allspice 5 lbs. sugar 1 t whole cloves 1 t ginger 1 t celery seeds Let the above come to a boil. Pour over tomatoes in a stone jar and let stand 24 hours. Put in vessel and cook for 1 Ms hours. Seal.

10 DAY PICKLE Mrs. Jim Beasley, Mrs. Lewis J. Beasley—Beasley’s Bend Club First day wash 7 lbs. cucumbers—cover with brine, made of one pint salt and one gallon water. Let stand 4 days. 5th day pour off brine, cover with fresh water. Let stand 3 days. 8th day wash and cut cucum- bersv add 2 cups vinegar and enough water to cover and one rounding tablespoonful alum. Simmer one hour. Do not boil. Pour off liquid, put cucumbers back into jar. Then heat to boiling point. 6 cups sugar, 6 cups vinegar, 1 oz. whole spice, one stick cinnamon. Pour over cucum­ bers,, let stand 10th day. Reheat vinegar, pour back on cucumbers, placed in jars and seal.

13 DAY CUCUMBE1R PICKLE Mrs. Nat McKinney, Miss Icie Lee McKinney—Lebanon Road Club 2 gal. cucumbers 1 T whole allspice 2 T whole mixed spice 2 qts. vinegar (not too strong) Enough salt in water to float egg 1 box stick cinnanom 1 T whole celery seed % qt. water 1 oz. alum 8 cups sugar 1st day drain cucumbers thoroughly, cover with salt solution. 2nd to 7th day let stand removing scum and stirring every other day. 8th day drain, cover with boiling water, let stand. 9th day, drain, cover with boiling water which has alum added. 10th day drain, cover with boil­ ing water, let cool. Drain well, cover with a hot syrup made with vinegar, water, spice tied in a bag and only 2 cups sugar. 11th day, drain off syrup, add 2 cups sugar, heat, pour over pickle. 12th day re­ peat. 13th day, repeat, add 2 c. sugar, pack pickle, add syrup and seal.

PICKLED MEAT Miss Louise Conditt—South Carthage Club At hog killing time take tender loins, lean strips on middlings, or any other good lean white meat and sprinkle with salt, let stand over night. Cut in 1^-2 in. pieces. Cook in clear water until tender. While still hot pack jars and cover with boiling vinegar, not too strong. I usually add Vz to V2 water depending on vinegar. Seal. Good for sand­ wiches, salads, or just as is. 57 CHILI SAUCE Miss Louise Conditt—South Carthage Club % bu. ripetomatoes 2 t each of nutmeg and ginger 6 pods green pepper if available 3 t cloves 6 t sugar 6 pts. vinegar 2 t onion 3 t cinnamon % t salt Boil 3 hrs. or until thick as desired For a fairly smooth product grind onions, peppers, and tomatoes in food chopper, and run tomatoes through collander to remove seed.

MINCE MEAT Miss Louise Conditt—South Carthage Club 1 hogshead 1 gal. apples, green, canned or 4 boxes raisins seeded dried, preferably dried 2 boxes currants or seedless raisinsl pt. moiasses 1 qt. grape juice or cider 1 cup sugar If hogshead is small, meat from backbone may be used. Vinegar may be added if too sweet. Use only lean part of meat. Grind meat with sausage mill after cooked. Mix all ingredients and heat. Seal while hot. Yield about 18 pts. For pies thin to spreading consistancy and put in unbaked pie shell and bake until shell browns. Delicious topped with whipped cream.

STRAWBERRY PRESERVES Mrs. Bart Gwaltney—Hickman Club Take 2 quarts strawberries stemed and washed. Then pour enough boiling water over them to cover, let stand 3 minutes. Drain and add 3 cups sugar (scant- and boil 3 minutes after they begin to boil hard, now add 3 more cups of sugar and boil real hard 3 more minutes. Pour in a granite pan or stone jar and let stand for 24 hours, stirring occasionally.

STRAWBERRY JAM Mrs. Benton Gwaltney—Hickman Club Yz gfd. strawberries Pour boiling water over and let stand 3 minutes. Drain good. 3 cups sugar over berries and boil 3 minutes. Add 3 cups sugar and boil .3 minutes; let this set 24 hours. Before canning, do not heat to can. Seal can.

STRAWBERRY PRESERVES Mrs. H. L. Agee—Sykes Club 2 quarts of firm ripe berries, do not increase quantity, 6 cups of sugar. Wash and cap berries, then scald them and leave in boiling water 2 minutes and drain. Add 4 cups sugar and boil for 2 minutes counting time from time entire contents of pan is bubbling. Remove from fire and after bubbling has stopped add 2 more cups of sugar, boil for 5 minutes again after entire pan is bubbling, pour into shallow pan so that preserves will not stand more than IY2 to 2 inches deep in pan, let stand over night then pack into clean sterilized jars. NOTE: Scald­ ing the berries keeps them plump and red and the cooking method re­ sults in nicely congealed syrup. 58 CANNED STRAWBERRIES Mrs. W. J. McKinney—South Carthage Club Wash berries, pack in sterlized jars, make a syrup, 11 cups sugar, 4 qts. water, medium syrup. While hot fill jans, seal, put in canner of boiling water, let stand until water is cold. Better if cooked some berries strain make syrup.

CANNED TOMATOES Mrs. W. J. McKinney—South Carthage Club Pour boiling water over tomatoes, peel, pack in sterlized jars, fill with hot water. 1 t. salt to quart, seal, set in canner, cover with boiling’ water, let set until water gets cold, put lid on. No cooking.

RIPE TOMATO PICKLE Mrs. Robert Rose—New Middleton Club 1 gal. ripe tomatoes 6 hot peppers 1 gal. cabbage Add 1 cup salt 1 qt. onions Drain for 2 hours. Then bring to boil the following: x/2 gal. vinegar, 2Mt lbs. sugar, 2 T. ginger; 1 T. each tumeris, cinnamon, and celery seed; V2 t. ground cloves. Add chopped ingredients and boil for 20 minutes, then can.

CONGEALED APPLE BUTTER Mrs. Doris McClanahan—Grant Club Cook apples to mush. Run through sifter. Make syrup of 8 cups sugar, 1 cup water. Cook until forms white bubbles. Stir in 5 cups apples. Cook for 15 minutes or longer if harder is desired.

PEAR RELISH Mary Bradford—New Middleton Club 1 peck pears 5 cups vinegar 6 large onions 2 lbs. sugar 4 sweet peppers, red or green 4 t salt Grind and drain 1 T mixed spices Let it all come to boil and boil thirty minutes and can. Miscellaneous PIMENTO AND CHEESE SPREAD Mrs. Charlie Dias—Riddleton Club 1 small can pimentos 2 T sugar V2 lb. cheese 2 T vinegar 1 cup sweet milk Salt and pepper to taste 1 egg Beat egg, add milk, sugar, salt and pepper. Let come to a boil, add vinegar, remove from heat. Let cool. Press pimentos and cheese thropgh sieve, then add to dressing. 59 PIMENTO CHEESE Mrs. Hobert Hall—Brush Creek Club % !b. cheese grated % cup milk IMi T flour Cook in double boiler till thick. Cool and add teaspoon vinegar and a small can peppers.

PIMENTO CHEESE PASTE Mrs. Joe Carpenter—New Middleton Club 1 cup of cheese cut small % t salt V2 cun of milk ^can pimentos 2 egg yolks Place cheese, milk, salt and beaten yolks over low heat and cook, stirring constantly until cheese dissolves. Remove from heat and whep cool add pimentos.

BARBECUE SAUCE Mrs. Harry Jenkins—Lebanon Road Club 1% cups water 2 T worchestershire sauce or 1 cup vinegar 1 tsp. chili powders V2 cup tomato catsup 1 tsp. salt V2 cup chopped onions V2 tsp. pepper Bring to a boil, pour over meat and roast in moderate oven, according to general rules basting occasionally.

MINERAL-OIL DRESSING FOR THOSE ON DIET Mrs. Comer Haley—Beasley’s Bend Club 1 large egg % t salt M t curry powder 3 cups mineral-oil Beat egg, salt, curry powder thoroughly. Let oil run in small stream beating very fast. This makes one quart.

TOMATO SAUCE Mrs. J. B. Mathews—Defeated Club 2 cups canned tomatoes 1 t sugar 1 slice onion few celery leaves 2 cloves 3 T flour V2 t salt 3 T butter Cook all ingredients except flour and butter, together for 5 minutes. Strain return to fire and thicken with flour and butter which have been blended together.

RIPE TOMATO SAUCE Margaret Bowman—Riddleton Club 1 gallon tomato juice 1 t black pepper 3 cups vinegar 2 pods red pepper 3 cups sugar spice 1 T salt Cook until thick 60 HAVE YOU EVER TRIED COOKING A HAM WEIGHING UP TO

30 POUNDS BY BOILING IT ONLY 20 MINUTES?

IF NOT— WHY NOT TRY IT?

YOU WILL FIND THIS METHOD HAS MANY ADVANTAGES

First—The ham is more tender.

Second—It is of a better texture.

Third—It shrinks much less.

HERE’S HOW!

First—Scrub the ham with a stiff brush.

Secojid—Soak over night in cold water.

Third—Put ham in a cloth sack and tie it. Place in lard stand and cover with cold wrater, enough to completely cover the ham.

Fourth—Put top on lard stand and let come to the boiling point.

Fifth—When the water is boiling vigorously, start counting time and let the ham boil vigorously for 20 minutes.

Sixth—Place lard stand with top still securely fastened on a stack of old newspapers—at least an inch thick.

Seventh—Put old quilts or blankets under the newspapers.

Eighth—Wrap lard stand with several layers of newspapers and completely wrap with old quilts or blankets.

Ninth—Let ham remain in covered lard stand with tightly wrapped newspapers and old blankets for 24 hours. When the ham is removed, the water will still be too hot to place your hands in it. Here’s where the sack will come in handy.

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