THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL
THE COLLECTION OF NORTH CAROLINIANA ENDOWED BY JOHN SPRUNT HILL CLASS OF 1889
C641.5 R937f This book is dedicated to the service of God
through our new Educational Building
s\ J [ mf^ Cmvj)iH WHITE MOUNTAIN CAKE VANILLA WAFER CAKE II 2 c. sugar 2 sticks butter or margarine 1 c. shortening (or butter) 2 c. sugar 1 1/4 c. milk (sweet) 6 whole eggs 6 egg whites 1 12 oz. box vanilla wafers 3 c. cake flour 1/2 c. milk 1 t. salt 1 7 oz. package flaked coconut 1 t. vanilla 1 cup chopped pecans 3 t. baking powder Cream butter and sugar - add eggs one at Cream shortening and sugar well. Add salt. a time and beat after each. Crush Vanilla Add milk and flour alternately. Reserve wafers and add alternately with milk. 1 c. of flour to mix with baking powder, Add coconut and nuts. Bake in greased to be added to cake last. Add vanilla. and floured tube pan at 325 for 1 hr and Fold in well beaten egg whites. Bake at 10 minutes. 350 for 30-35 minutes. This will make 3 layers. Mrs. Eleanor Keys Mrs. Vada Widener POUND CAKE BUTTERSCOTCH POUND CAKE 2 sticks butter 3 c. sugar 1 c. butterscotch morsels 3 c. flour (plain) 2 T. instant coffey (dry) 1/2 t. baking powder 1/4 c. hot water 1/2 t. salt 1 c. softened butter 1 c. evaporated milk 1 1/2 c. sugar 6 eggs 3 c. flour (all purpose plain) 2 t. vanil la or lemon 1/2 t. soda 1/4 t. salt cream butter and sugar together and add 3/4 c. buttermilk eggs one at a time. Add baking powder 4 eggs. and milk - add flour and salt - add flavorings. Bake at 350 for 1 1/2 hr. Combine butterscotch morsels, coffee and in a tube pan. water in heavy saucepan. Cook over low heat, stirring until melted (do not boil) Frosting: 1 box powdered sugar, 4 t. cocoa Cool to lukewarm. Cream butter, add sugar 1 stick butter - Beat these together then gradually, creaming until light and add 1/2 c. carnation milk and 1 t. vanilla. fluffy, blend in butterscotch mixture. Add flour alternately with buttermilk. Mrs. Alice Lentz Blend at low speed. Beat 2 minutes at medium speed, scraping down bowl. Add CHEESE CAKE eggs, one at a time, beating 1 minute 1 cup graham cracker crumbs mixed with 1/4 after each. Pour into greased and floured Co melted butter for crust. Press this into tube pan. Bake at 350 for 1 hour. pan. Cream 1 cup sugar and 1 pound cream cheese. Add 5 eggs, one at a time. Add Mrs . Hazel Hayes 1 pint sour cream, 3 T. lemon juice and 1 t. vanilla. Beat at high speed with electric mixer for 15 to 20 minutes. Pour into crust and bake at 325 1 hour. ) , RED VELVET CAKE JELLY - SHIMMER CAKE 1/2 c. shortening 2 oz. red food coloring Bake your favorite white cake mix in 2 1 1/2 c. sugar (1/4 c. plus 1 T.) layers - cool. Spread one layer with 2 eggs 2 T. cocoa pastel frosting, then cover with a thin 2 1/4 c. plain flour 1 t. soda layer of clear red jelly. Place second 1 t. salt 1 c. buttermilk layer on top and spread remaining frosting t. vanilla 1 T. vinegar on top and sides of cake. 1 t. butter flavoring Pastel Frosting; Cream shortening, sugar, eggs. Make a paste with coloring and cocoa and add to 1/2 c. tart red jelly 1/4 c. sugar mixture. Add salt and flour with butter- 1 unbeaten egg white Dash of salt milk, vanilla and butter flavoring - beat well. Alternately add soda and vinegar, Combine jelly, egg white, sugar and salt don't beat hard, just blend. Bake 30 min. in top of double boiler - mix well, then at 350 in 2 nine inch pans. place over boiling water and beat with rotary veater 3 minutes or until frosting Frosting: 3 T. flour, 1/2 c. shortening, stands in high peaks. Cool slightly before 1/2 c. margarine, 1 t. vanilla, 1 c. milk, spreading on cake. 1 c. granulated sugar. Cook flour and milk which have been mixed to a paste on Mrs. Lib Lentz low heat until thick. Cool. Cream sugar, butter and vanilla until fluffy. Add to FRESH APPLE - NUT CAKE flour milk mixture. Beat until mixture is like whipped cream. Spread on layers. sifted all purpose flour Sprinkle with flaked coconut. (Keep cake baking powder cool . baking soda salt Mrs. Betty Coffey cinnamon 3/4 c. vegetable oil PEANUT BUTTER CUP CAKES 4 cups finely chopped tart apples t. vanilla 1/2 c. butter 1 t. vanilla eggs 1 1/2 c. brown sugar 2 eggs beaten cups sugar 1/2 c. peanut butter 1 1/2 c. cake c. finely chopped nuts (Pecans) 1/2 t. salt flour 2/3 c. milk 2 t. baking powder Measure flou r, baking powder, soda, salt and cinnamon . Sift together in large bowl Preheat oven to 350 degrees. and add oil apples and vanilla. Mix well, Cream butter, sugar and peanut butter. Add Beat eggs un til light and yellow - gradually vanilla and eggs, beating well . Sift add sugar an d continue beating until light flour, salt and baking powder; add alter- and fluffy Fold egg mixture into apple nately with milk to mixture. Bake in mixture blen ding thoroughly. Add nuts, baking cups for about 30 minutes. Frost Pour into li ghtly greased pan and bake at with any chocolate frosting. 350 about 1 hour and 10 minutes - if baked in tube pan - less time is required. Mrs. Ruth Lentz Mrs. Alma Robbins Digitized by the Internet Archive In 2012 with funding from Institute of Museum and Library Services, under the provisions of the Library Services and Technology Act, administered by the State Library of North Carolina. Grant issued to subcontractor UNC-CH for Duke University's Religion in North Carolina project. http://archive.org/det ails/favoriterecipesbOOrump . STRAWBERRY CAKE CARAMEL CAKE 1 box cake mix 1 small box jello Mix - 1 cup firmly packed light brown sugar, 4 eggs (strawberry) 1/4 c. margarine, 1/4 c. milk in sauce pan 1 c. Wesson Oil 4 T. flour over low heat and bring to boil - stirring 3/4 c. Strawberries 3/4 c. water constantly. Boil gently until a small amount of mixture forms a hard ball in cold water. - Mix all ingredientsdients together cook in a Remove from heat - Stir in gradually 1 1/4 greased, flouredred pan (tube) for 1 hr. at c. scalded milk - cool 350. Sift 2 3/4 c. sifted cake flour, 1 c. light brown sugar, 3 1/2 t. baking powder, 3/4 Frosting: 1 box confectioners sugar, t. salt into mixing bowl - add 2/3 c. 1/4 cup strawberries, 1 stick butter shortening, 3/4 c. of cooked butterscotch mix well - pour over warm cake, mixture above, 1 unbeaten egg, 1 teaspoon vanilla. Beat 2 1/2 minutes at low speed. Mrs. Virginia Baker Add remaining butterscotch mixture and 2 eggs. TUNNEL OF FUDGE CAKE Beat 2 1/2 minutes or 250 strokes - pour into greased pan and bake at 275 for 25 to 1 1/2 c. soft butter 1 pkg. Pillsbury 35 minutes. 6 eggs Double Dutch Fudge 1 1/2 c. sugar butter cream frosting Frosting for Caramel Cake: 2 c. reg. flour 2 c. chopped walnuts 2 c. light brown sugar - 1 c. granulated Cream butter in large bowl at high speed sugar, 2 T. light corn syrup, 3/4 c. milk of mixer, add eggs, one at a time, beating 1/4 Co shortening, 1/4 c. butter or mar- well after each. Gradually add sugar, garine, 1/4 t. salt. continue creaming at high speed until light Bring slowly to full rolling boil stirring and fluffy. By hand, stir in flour, frost- constantly - then boil for 2 minutes. ing mix and walnuts until well blended. Cool to luke warm, add 1 t. vanilla beat Pour batter into greased tube pan . Bake until creamy - spread on cake. at 350 for 60 to 65 minutes. Cool 2 hrs - then remove from pan. Mrs. Lilac Sudderth Mrs. Barbara Wright BROWN SUGAR CAKE Mrs. Tony Coffey 1 c. Crisco APPLE SAUCE CAKE 1 stick margarine cream well together 1 lb brown sugar and add 3/4 c. shortening 1 1/2 c. sugar 2 eggs 2 c. flour 3 c. plain flour 1/4 c. cocoa 1 1/2 c. apple sauce 5 eggs 1 t. soda 1 c. canned milk 2 t. Maple Flavoring Cream shortening, sugar, cocoa and soda 1/2 t. baking powder & 1/2 t. salt add eggs one at a time beating well - add flour and then apple sauce. Bake 1 1/2 hrs. at 300 without opening oven. Bake at 325 in loaf or tube pan. Frost with: 1 stick butter, 1 1/2 c. brown sugar, 3/4 cup canned milk, salt. Bring Mrs. Barbara Wright this to boil and cook a few minutes - remove from heat and beat in confectioners sugar until right spreading consistency - add 1/2 cup chopped pecans. Mrs. Lena Brooks BLACK WALNUT POUND CAKE CARROT CAKE 1 box brown sugar 2 sticks butter 2 Cups plain flour 1 1/2 c. mazola oil 1 cup white sugar 1/2 c. shortening 2 cups sugar 4 whole eggs 1/2 e. ohortoning- 2 t. cinnamon 3 cups fine grated carrots 2 t. soda Cream together - add 5 eggs, 3 c. flour, salt 1 c. evaporated milk, 1 t. vanilla, 1 c. or more black walnuts - mis together Ki x first 5 ingredients together in mixing bowl. and bake in pre-heated over at 325 for Blend in oil and mix well. Add eggs one at 1 and 1/2 hours. a time. Add carrots and mix well. Makes 3 layers - Bake at 350 for 25 minutes. Mrs. Faye Church Icing for Carrot Cake: DOCTOR BIRD CAKE 1 - 8 oz. pkg. cream cheese - 1 stick margarine lie , 1 t. baking soda crushed pineapple) 1 t. cinnamon 1 1/2 teaspoon Mrs. Lilac Sudderth 2 cups sugar vanilla 1 t. salt 3 eggs MOTHERS SOUR CREAM CAKE 2 cups diced bananas 2 sticks butter 3 c. flour Preheat oven to 350. Grease an 8" round 3 c. sugar 1/2 t. salt tube pan. Set aside. Sift together dry 6 eggs (separated) 1 c. sour cream ingredients - Add undrained pineapple, 1/4 t. soda 1 t. vanilla cooking oil, vanilla, eggs and bananas mixing until blended, but do not beat. Cream butter and sugar, add slightly beaten Pour batter into prepared cake pan - Bake egg yolks. Add dry ingredients alternately for 1 hour and 20 mins. in oven. Cake with sour cream. Add vanilla. Beat egg will crack slightly on top. whites stiff - fold in. Bake in large tube Cool in pan on rack. pan at 300 for 2 hrs. or until cake oulls Ice with Caramel icing or white icing. away from sides of pan. Mrs. Louise Moser Mrs. Rachel Greene THE VISUAL AID'S COFFEE CAKE APPLE SAUCE FRUIT CAKE 1 1/2 c. flour 1 c. sugar 1 c. apple sauce 1 C. watermelon preserves 2 t. baking powder pinch of salt 2 c. flour 1 c. sugar 1 t. soda 4 t. . cocoa Beat one egg in a standard measuring cup 1 c. raisins 1/2 c. shortening and then fill cup with milk. Add to 1 c. nuts 1 t. cinnamon or spices dry ingredients and add 2 rounding tbls. 1 egg preferred melted butter. Pour batter into baking pan and sprinkle a mixture of white Combine all of the ingredients and mix well. sugar and cinnamon on top before baking. Bake 1 hr. in 350 oven. Bake at 375 for 25-30 min. Pour melted butter over cake after baking. Mrs. Junie Lentz Mrs. Rachel Greene : PUMPKIN CAKE VANILLA WAFER POUND CAKE 1 box Yellow Cake Mix 1 c Pumpkin Pie 1 pound Vanilla wafers, crushed 4 eggs Mix 1 1/3 sticks butter 3/4 c. sugar 1/4 c. water 2 c. sugar 1/2 c. Wesson Oil 1 t. Cinnamon 6 eggs 1 tsp Nutmeg 1 can flaked coconut 1 cup pecans Mix thoroughly cake mix, eggs, sugar, 1 cup candied cherries Wesson Oil, Pumpkin or Pumpkin Pie 2 slices candied orange peel, diced Mix and water - then add spices. 2 tablespoons flour Bake 1 hour at 350. 1 cup milk 1 teaspoon each of vanilla & almond Icing for Pumpkin Cake: 1 - 3 oz. pkg. Cream Cheese, 1 stick butter, 1 lb. Cream butter and sugar, add eggs, one at powdered sugar, 1 t. vanilla, dash of a time, blend well after each. Combine cream to thin. Mix well & frost cake. coconut, nuts, and cherries with flour to coat. Add to creamed misture with Mrs. Virginia Baker crumbs. Turn into greased and floured tube pan and bake at 300 for 1 hr. 35 min, CHOCOLATE POUND CAKE Mrs. Alice Lentz 1/2 lb. butter or 3 sticks margarine 1/2 c. shortening 1/4 t. salt BROWN STONE FRONT CAKE 3 c. sugar 1/2 t. baking powder 5 eggs c. 1/2 cocoa plus 1 c. butter 1 t. vanilla 3 c. plain flour 1 tablespoon 2 c. sugar 1 c. buttermilk 1 1/4 c. milk 3 eggs 2 t. soda 2 t. vanilla 1 c. water (boiling)3 c. flour 1 t. salt 3 T. cocoa With butter, shortening and eggs at room temperature - cream well - add sugar and Mix butter, sugar, eggs - cream well- cream well. Add eggs one at a time and add vanilla, flour, salt. Set aside. blend well after each. Sift dry ingre- Add boiling water and cocoa - cool - dients together and add alternately with then add buttermilk and soda - add milk - add Vanilla to creamed mixture. remaining ingredients to this - mix well Pour into and batter a greased floured Bake in loaves or layers for 1 hr. 15 min. tube pan. Bake at 350 for 1 hr. 25 min. at 350 or until done. Mrs. Tony Coffey APRICOT NECTAR CAKE BLESSING Mi x 1 box Lemon Supreme Cake Mix 3/4 c. cooking oil Bless this food to the nourishment 1/2 c. sugar of our body and us to thy service. 4 eggs Amen 1 c. Apricot nectar Cook about 1 hr. in tube pan at 350. Mix juice of 1 lemon and 1 c. powdered sugar, pierce top of cake with fork, pour mixture over hot cake. Mrs. Anne Shore ORANGE CANDY CAKE CREAMY ORANGE FROSTING 1 c. crisco 4 eggs Cream together 1/4 c. butter or margarine - 1 1/2 c. sugar 1/2 c. milk 1 1/2 t. vanilla extract, 1/8 t. salt 4 c. cake flour 14 oz. orange slice cream well, add gradually 3 cups sifted 1 can Angel Flake candy (cut up) confectioners sugar, 1 egg yolk and 3 T. coconut 1 1/2 c. pecans milk or cream (use orange juice instead of cream or milk). 1 t. soda PINEAPPLE ICEBOX CAKE Mix above ingredients together. Bake at 300 for 2 hours - Add glaze while hot. 1 box graham crackers 1 can crushed pine- 1/2 lb", butter apple - drained Glaze: 2 c. powdered sugar, 1 c. orange 2 c. sugar 1 c. chopped pecans juice, 2 t. grated orange rind. 2 egg yolks 1 t. vanilla Mix and bring to a boil. cream butter and sugar, beat until fluffy, Mrs. Eddie Sherrill add egg yolks, pineapple, nuts and vanilla. Crush graham crackers and line bottom of PRUNELLA CAKE glass casserole - place mixture on top then cover top with crushed graham crackers, 1/2 c. butter 1 c. sugar Reserve pineapple juice to sprinkle on top 2 eggs 2/3 c. chopped of graham crackers. 2/3 c. sour milk stewed prunes or lactic buttermilk 1 1/3 c. flour HAPPY DAY CAKE 1/2 t. soda 1/2 t. salt 1/2 t. baking powder 1/2 t. nutmeg 2 1/4 c. sifted flour 1/2 c. shortening 1/2 t. cinnamon 1/2 t. all spice 3 t. baking powder 7/8 c. milk 1 t. salt 1 t. vanilla Blend butter with sugar, add eggs and 1 1/2 c. sugar 2 eggs, unbeaten blend. Add chopped prunes, stir in sour milk; add sifted dry ingredients, put Cream shortening, sift in dry ingredients. in greased layer pans, bake at 350 about Add about 3/4 c. milk and mix until all 25 minutes. flour is dampened. Then beat 2 minutes. Creamy icing: 2 T. butter, 2 c. con- Add eggs and remaining milk; beat 1 minute. fectioners sugar, 1/2 t. cinnamon, 1/8 Turn batter into the pans. Bake in moderate t. salt, 2 T. prune juice, 2 T. lemon oven 375 degrees about 25 minutes for juice. Add canned milk for desired layer cake, 35 minutes for oblong cake. thickness. Mrs. Ruby Waters Mrs. Ruth Bowman LADY BALTIMORE FILLING DATE and NUT ROLL 3 1/2 c. confectioners sugar 2 i-oz. cans date and nut bread. Split 1/3 c. cream 1 c. pecans each into halves lengthwise. Spread cut= 2 egg whites 1/2 t. vanilla sides with orange frosting and re-form 1 c. chopped raisins 1/2 almond rolls. Place bread end to end to form a 1 c. chopped figs or dates long roll; frost sides and ends. Sprinkle with moist shredded coconut. Garnish with Beat egg whites, add rest of ingredients. maraschino cherries. 3 -10 servings. Mrs. Jean Bolick SWEET POTATO CAKE BROWN SUGAR OATMEAL CAKE - 2 1/2 c flour 1 1/2 c. oil 1 c. Oatmeal soaked in 1 c. Buttermilk 2 c. sugar 3 t. baking powder To this add 1/2 cup Wesson Oil and 1/2 4 eggs 1/2 t. salt cup Brown sugar, 1 egg, 1 cup flour, 1 4 T hot water 1 t. Cinnamon t. Baking Powder, 1/2 t. salt and 1/2 t. 1 t. vanilla 1 t. Nutmeg soda. Bake in 350 over. . 1 1/2 c. grated 1 cup nuts sweet potato Mix 1 c. brown sugar and 1 stick butter with 6 T. milk - Heat until melted - then Combine oil and sugar - add egg yolks, add 1 can coconut and spread this mixture beat - add water, then dry ingredients. on hot cake - put back in oven on broil Stir in potatoes, nuts & vanilla. Beat with oven door open for a few minutes egg whites and fold in. Bake at 350 until coconut is brown. 1 hour in tube pan or in layers. Mrs. Lena Brooks Mrs. Jo Greene RICH CHOCOLATE CAKE POUND CAKE 2 c. sugar 4 T. Cocoa 3 c. plain flour 1/2 t. vanilla 2 c. plain flour 2 eggs 2 c. sugar 1/2 t. lemon 1 c. Wesson oil 1/2 c. buttermilk 2 sticks butter 1 c. milk 1 stick margarine 1 t. vanilla 4 eggs 2 t. baking powder 1 c. water 1 t. soda - Preheat oven to 300 - melt butter, add 2 Mix oil , margarine, water--and cocoa cups sugar - mix well. Add flavoring and heat to boiling - remove and cool - then baking powder. Add egg yolks to batter add sugar, flour, eggs, buttermilk, soda alternating - add milk and flour, mix well. and vanilla. Bake in tube pan for 1 hour Add nuts if desired. or in layer pan for 40 minutes. Ice while Beat egg whites to a stiff peak - add to hot with following chocolate icing: batter. Mix all together. Place in greased pan in over for 1 to 2 hours. Melt 1 stick margarine, 4 T. Cocoa, 8 T. - milk - then add 1 box powdered sugar Mrs. Grover Robbins, Sr. beat until sugar is dissolved -pour on cake. PRUNE CAKE Mrs. Jean Bolick 2 c. self rising flour -2c. sugar - (Granny Dora Frye's POUND CAKE) - 1 t. Cinnamon, 1 t. all spice - 3 eggs 1 jar Jr. size Baby Prunes, 1 can walnuts Nine eggs, 1 pound butter, 1 pound sugar, 1 cup Wesson Oil - Add all ingredients 1 pound flour. Vanilla and lemor flavoring. except walnuts and mix well - then add Cream butter; add sugar and egg yolks.. add Black Walnuts and 1 can of coconut - Mix flour. Beat whites of egg and fold in. and put in greased, floured pan - (tube pan) Bake in tube pan for 1 hour at 350. Bake for 1 hour in 350 oven. Mrs. Jean Bolick BUTTERSCOTCH PIE GRANDMA'S CHOCOLATE PIE 1 c. firmly pac keel brown sugar 1 unbaked pie crust 2 1/2 T. corn s tarch Dash of salt mix together: 1 c. sugar 2 c. milk 1/4 c. cocoa 2 egg yolks 1/4 t. salt 2 T. butter add: 2 T. melted butter mix 9 inch baked pastry shell add: 2 egg yolks, beaten Mix brown sugar, corn starch and salt. 1 c. can milk Gradually add milk. Beat egg yolks and 1 t. vanilla add. Cook over moderate heat, stirring Pour mixture into unbaked pie crust and constantly until mixture thickens and bake 30 min. at 400 - until set. Reduce boils. Add butter. Pour into pastry heat to 325, cover with meringue and bake shell. Cover with meringue made of egg 5 min. or until lightly browned. For whites or omit meringue and garnish with this meringue use 2 egg whites, dash of whipped cream. salt, dash of cream of tartar - beat until frothy. Gradually add 4 T. sugar. Mrs. Recie Craig Mrs. Hazel Hayes FRESH COCONUT CREAM PIE EGG CUSTARD PIE 1/2 c. sugar Pinch of salt 4 T. cornstarch 2 c. milk, scalded 3 eggs 1 large can milk 1/2 c. grated fresh coconut 1 c. sugar 1 t. vanilla 4 eggs separated 1 T. butter 3 T. flour 1/2 t. nutmeg 1 t. vanilla 9 inch baked pie 2 T. melted butter shell Mix well. Grease and flour a large pie Mix together sugar, salt and cornstarch. pan. Sprinkle nutmeg on top of mixture Gradually add milk. Cook over hot after pouring it into greased pan. Bake water, stirring occasionally, until thick. at 325 for 40 minutes. Beat egg yolks slightly. Add a small amount of the hot mixture; mix well. Mrs. Sarah Payne Add to remaining hot mixture. Cook for about 3 minutes. Stir in coconut, butter FRESH PEACH PIE and vanilla. Cool. Pour into baked pie shell. Top with meringue. Bake at Line unbaked pie shell with sugar, butter, 350 for 10 minutes or until meringue dash of water - cover with fresh peaches. is brown. Chill before serving. Put strips of pie crust over top and bake at 350 for 40 minutes. Cinnamon may be Megingue: 4 egg whites -It. cream of added for spice effect. Also it is good tartar - 1/2 c. sugar. Combine egg to sprinkle sugar over top of pie crust whites and cream of tartar. Beat until strips. soft peaks form. Gradually beat in the sugar until meringue is stiff. Mrs. Jean Bolick CREAM CHEESE PIE FRUIT PUDDING 1 1/4 c. graham cracker crumbs 1/2 c. sugar 1 c. flour (if plain 1 t. cinnamon 1/2 c. sweet milk add 1/2 salt & 1 t. 1/3 c. butter, melted 1 c. fruit (blackberry) baking powder 3 3-oz. pkg. cream cheese or your favorite 1 c. brown sugar 2 eggs 3 T. butter 3/4 c. sugar 1 t. vanilla Add enough water to make a thin mixture. 1/3 c. milk Pour first mixture - sugar, milk, flour 1/2 c. sour cream water onto second mixture - fruit, brown 1/2 t. vanilla sugar, butter. Bake in moderate oven. 1/4 c. sugar Mrs. Juanita Klutz Combine cracker crumbs, butter, cinnamon and mix well. Press into a 9 inch pie COTTAGE CHEESE PIE pan. Soften cream cheese. Add eggs, sugar, vanilla, mixing well. Slowly add milk and 1 1/2 c. cottage cheese 4 T. butter melted stir until smooth. Pour filling into pie 1/2 c. sugar 1/4 t. salt shell. Bake at 350 for 20 minutes. Hake topping by mixing sour cream, vanilla and Grind rind of 1 lemon, sugar. Spread over filling and continue 2 egg yolks unbeaten baking pie for 5 more minutes. Cool and 1/2 c. raisins chill in refrigerator. 1/2 c. chopped nuts. PUMPKIN PIE Combine, cottage cheese, sugar, butter, salt lemon, egg yolks, raisin, chopped nuts. 2 c. pumpkin 2 T. white sugar Mix thoroughly and bake in pie shell at 1/2 t. salt 1 1/4 t. cinnamon 400 for 10 minutes, reduce heat to 350 and 2 c. milk 1/2 t. ginger continue baking until firm. .Cherries and 2 eggs 1/2 t. cloves currants may be used instead of raisins 2/3 c. brown sugar 1/2 t. nutmeg if desired. Mix in order given. Stir well and strain Mrs. Lou Crews through a sieve. Pour into pie pan lined with plain pastry and bake until firm. CHESS PIE Mrs. Lou Crews 1 c. brown sugar 2 T. melted butter 1 egg 2 T. cream CREAM CHEESE BLUEBERRY Pinch of baking powder 1 t. vanilla or CHERRY PIE Mix in order given and put in unbaked pie 2 small pkgs cream cheese -(3 oz.) shell - bake at 400 degrees for 10 to 15 3 cups confectioners sugar minutes. 2 small pkgs. dream whip 1 can blueberry or cherry pie mix Mrs. Irene Coffey Cream the cream cheese and sugar well. Whip dream whip - then whip in cheese misture. Press 1/2 c. nuts into 2 un- baked pie crusts and bake. Place berries or cherries in pie crusts. Top with cheese Chill before serving. firs. Rebecca Holshouser CRACKER NUT TORTE GERMAN CHOCOLATE PIE 3 egg whites 1 T. baking powder Melt 2 oz. German Chocolate and 1 stick 20 Sal tines 1 c. chopped pecans Margarine - Add 2 eggs, slightly beaten 1 c. sugar 1 t. Vanilla and 3h cups cups sugar, 3 T. Corn Starch, 1 teaspoon Vanilla. Pour mixture over pie Whip egg whites, sugar, baking powder to shells lined with Coconut and pecans. meringue consistency. Roll or grind to Bake in 325 oven for 40 minutes. fine - Sal tines. Chop nuts. Add to crackers and meringue. Place in two 9 inch pie pans Mrs. Nell Greene and bake at 350 about 25 minutes. CONGEALED PINEAPPLE PIE Mrs. Rachel Greene 1 pkg. Lemon Jello FUDGE PIE 1/2 c. sugar Melt 2 squares Chocolate and 1 stick butter- 1 small can crushed Pineapple Cool after placing mixture in 9" pie plate. Add 1 cup sugar, 1/4 cup flour, 2 beaten Heat to boiling - Chill - add 1/2 pint eggs, 1/2 t. vanilla and 1/2 cup chopped whipped cream - pour into Graham Cracker nuts. Bake at 350 for 20 minutes. Crust - Chill in refrigerator (makes two pies). Mrs. Jo Greene COFFEE MARSHMALLOW DESSERT HOLIDAY PECAN PIE 1 Cup strong coffee (liquid) 3 eggs 2 T. melted butter 1 lb. Marshmallows 1 cup Dark Karo Syrup 1 t. Vanilla 1 pint whipping cream 1 cup sugar 1/3 t. salt Melt marshmallows with coffee and cool. 1 cup pecans Whip 1 pint cream - add marshmallow mix- Pour mixture into pastry-lined pie pan. ture. Beat - Pour into mould - place in Bake 15 minutes. Reduce oven from 400 to refrigerator over night. 350 and bake 30 to 35 minutes. Serve with 1/2 pint whip cream and add EGG CUSTARD PIE rolled peanut brittle. 3 eggs, slightly beaten 1 unbaked pie Mrs. Jo Greene 1/2 c. sugar shell 2 cups milk Season with BLESSING nutmeg or Cinnamon Come, Heavenly Father, be our guest. May we and all thou givest us, be Mix sugar and eggs, add milk and spices blessed. Amen Pour into pie shell and bake at 350. Mrs. Randall Foster , : CHOCOLATE PEANUT BUTTER CHOCOLATE ANGEL PIE SQUARES Meringue Shell 1 stick margarine 1 t. vanilla 3 egg whites Dash of salt 1/2 c. peanut butter 1 c. plain flour 1/2 t. cream of tartar 3/4 c. sugar 1 c. sugar 1 can coconut 1/4 c. chopped nuts 2 eggs 1 t. baking powder Beat egg whites until stiff but not dry. Mix all ingredients together - place in a Add remaining ingredients except nuts - square cake pan which has been greased beat until stiff and satiny. Fold in and floured. Bake at 325 for 30 minutes. nuts and spread meringue on bottom and sides of well greased 3" pie pan. Frosting: In top of double boiler put 1/2 stick butter, 2 squares chocolate - Filling: melt thoroughly - add 1 box powdered 16 oz. pkg. semi -sweet 1 t. plain gelatin sugar and enough milk to thin - about chocolate bits 3 egg yolks 3 T. , add 1 t. vanilla. Melt well, 1/4 c. light corn syrup 1 c. heavy cream remove from heat and beat until creamy. 1/4 c. water 1 t. vanilla Put on top of warm cake or squares. Melt chocolate bits over hot water. Remove Mrs. Jean Bo lick from heat. Combine syrup, water, gelatin- stir into chocolate until smooth. Beat in (This recipe belonged to Mrs. Emma Greene) egg yolks. Fold in cream and vanilla and CARAMEL SQUARES pour in meringue shell. Chill. 1/2 c. butter 1 1/2 c. flour BROWN SUGAR PIE 1/2 c. sugar 1 t. baking powder 2 egg yolks 3 eggs 3 T. cream 3 c. brown sugar 1/4 lb. butter Mix well - put in pan. Then beat egg whites 3 T. flour 1 t. vanilla fairly stiff. Add 1 c. brown sugar, 1 c. chopped walnuts and spread on top of dough. Mix sugar, flour, work in butter. Add eggs Cook in slow oven 35 minutes. and cream. Pour into uncooked pastry shell and bake at 350 until firm. BLESSING Mrs. A. R. Keppel For the hand that feeds us (Mrs. Annie Cannon's C0C0ANUT PIE recipe) For the heart that loves us, For the friends and Grace that 1 1/2 c. sugar Pinch of salt sustain us; 3 eggs 3 T. cream We thank thee - Our Heavenly Father 1/2 stick butter 1 t. vanilla Amen 1 full cud grated coconut Beat eggs - add sugar, then melted butter, salt, cream, vanilla and coconut. Pour into pastry and bake about 35 - 40 minutes. LEMON CHIFFON PIE CHOCOLATE PIE 1/2 c. granulated sugar 3 eggs 1 1/2 c. sugar 1 T. butter 1 pkg. lemon gelatin 3 1/2 T. lemon 1 c. canned milk 2 egg yolks 1 T. lemon rind juice 2 T. cornstarch dash salt 1/4 c. cocoa 1 t. vanilla Mix 1/4 c. sugar, slightly beaten egg yolks and 1 c. water in saucepan, cook Mix well and pour in unbaked pie shell. over medium heat for 3 minutes. Remove Bake at 375 for 30 minutes. from heat and add gelatin, lemon juice and rind. Stir until gelatin is dis- Mrs. Faye Church solved. Cool until slightly thickened. Beat egg whites and 1/4 c. sugar until LEMON ICE BOX PIE stiff. Fold into cooled gelatin mixture. Pour into 9 inch graham cracker crust. Crust: Crush ginger snaps, vanilla Top with whipped cream if desired. wafers, or graham crackers; mix with one T. melted butter. Press Mrs. Madolyn Coffey in pie pan and bake at 350 for 20 minutes PECAN PIE Filling 3 lemons grate rind, strain juice 1 c. graham crackers 1 c. sugar 3 eggs Separate. Beat whites 3 egg whites, beaten 1 t. baking till stiff, adding 6 T. sugar 1/4 t. salt powder and 2 t. lemon juice. Set aside. 1 c. chopped pecans 1 t. vanilla Beat yolks till "lemony"; add Beat egg whites, add salt, sugar and lemon rind and 1-15 oz. can vanilla. Fold in baking powder, crumbs Eagle Brand sweetened milk. and nuts. Place in greased pie pan. Mix well. Add lemon juice. Bake at 350 for 20 minutes. Slice and Pour custard into shell; pour on whites. swerve with ice cream or whipped cream. Brown slightly at 350 in oven. Mrs. Peggy Scoggins Mrs. Anne Shore MACAROON PIE IMPOSSIBLE PIE 12 Saltines (crushed) 3 beaten egg whites Beat 4 eggs, Combine 1/2 c. self rising 12 dates (chopped) 1/2 t. baking flour with 1 1/2 c. sugar. Add to eggs. 1 c. sugar powder Add 2 c. milk, 1 t. vanilla, 1 can flaked - 1/2 c. Chopped pecans 1 t. almond ext- coconut, 1/2 stick margarine. Mix well ract. put in 2 greased 9 inch pie pans and bake at 350 for about 40 minutes. Mix dry ingredients and fold into beaten eggs (whites). Put all into a well Mrs. Clara Gil strap buttered pie plate and bake at 350 for 35 minutes. Cut while hot, loosen edges CHILDREN' s BLESSING and let cool in plate. God is great, God is good, Let us thank Him for this food. Mrs. Mabel Holshouser Amen BETTY'S LEMON PIE BLUEBERRY COBBLER 1 scant c. sugar 2 c. fresh or frozen blueberries 3 eggs (leave two whites for Meringue) 1 c. sugar Juice and grated rind of 1 lemon. 3 or 4 T. flour 3 T. melted butter 1 T. lemon juice 1 small juice glass warm water Place the above over medium heat until it Mix above and put in half baked crust - thickens. Stir easily so as not to mash bake until firm - cover with meringue berries. Put in a quart casserole dish. made with two egg whites, 4 T. sugar, Top with favorite pastry or canned biscuits 1/2 t. baking powder and 1/2 t. vanilla. well buttered. Cook until pastry is brown. Brown in moderate oven. Serve with whipped cream if desired. Mrs. Mabel Holshouser Mrs. Irene Greene RHUBARB-STRAWBERRY CREAM PIE APPLE COBBLER 1 1/2 c. sugar 2 heaping c. thinly 1 stick margarine 2 c. sugar 3 T. flour sliced rhubarb 1 T. Lemon juice 1 c, plain flour 1 T. butter 1 heaping cup straw- 4 cups apples 1/2 c . milk 2 beaten eggs berries 1 unbaked pastry shell Melt margarine in a 7 x 11 pan. Mix lemon juice with apples. Add 1 c. sugar - mix Blend sugar, flour, and butter. Add eggs, well - then mix with melted margarine in then mix with rhubarb and strawberries. 7x11 pan above. Mix flour with 1 c. of Pour into unbaked pie shell. Bake at sugar and milk. Pour this over apple 350 for 30 minutes. If browning too much, mixture and bake in oven at 375 for about turn oven to 325. Serve hot or cold-and 45 minutes. can be served with whipped cream. Jane Bolick Mrs. Recie Craig RHUBARB PIE JEFF DAVIS PIE 2 c. Rhubarb diced 1 c. brown sugar 4 T. flour 1 c. sugar 1 c. white sugar 3 T. butter 3 eggs 1 1/2 c. milk 5 egg yolks 1 1/2 c. milk Mix sugar and flour together - then add Mix sugar and eggs together - beat until milk and cook a little. Beat yolks and thick - add milk and mix well. Pour over put in mixture - then add butter and cook the rhubarb in an unbaked pie shell. until thickened. Pour into a baked pie Bake in oven until firm at 375 degrees. shell. Beat egg whites - put on top- Brown in oven. Mrs. Alice Lentz Mrs. Bernie Greene HEAVENLY STRAWBERRY PIE Line pan with vanilla wafer crumbs. Cream 1 stick butter with 1 lb box confectioners sugar. Beat in eggs (2). Spread on top of crumbs. Cover with sliced strawberries. Top with whipped cream. FRUIT CAKE COOKIES PINWHEEL COOKIES 1/2 c. margarine Sift together: 2 c. sifted plain flour 1 c. brown sugar 1/2 t. soda 1 egg 1/2 t. salt 1/4 cup butter milk, salt, soda, 1 t. 1/4 t. cinnamon 2 c. flour 1/4 t. cloves 1/2 t. baking powder 1 c. chopped nuts - 1 cup candied cherries, Cream: 1/2 c. butter - gradually 1 cup chopped dates. add 1 c. firmly packed brown sugar - cream well. Drop by small bits on cookie sheet. Bake in over at 200 or 250 for 10-12 minutes. Add: 1 unbeaten egg 1 t. vanilla - beat well Mrs. Grover Robbins,Sr. Blend in dry ingredients MOLASSES CRINKLES Roll out: half of dough on floured 3/4 c. shortening 2 1/4 c. flour surface to a 10 x 8 inch 1 c. brown sugar (packed) 2 t. soda Spread with half of fill' 1 egg 1/2 t. cloves ing. 1/4 t. salt 1 t. cinnamon Cut: into 1/4 inch slices: 4 T. Molasses 1 t. ginger place on lightly greased cookie sheets. Bake 375. Cream shortening, add sugar gradually and Date filling: Combine 1 1/4 c. cut dates, cream thoroughly - blend in the beaten 1/2 c. sugar and 1/2 c. water in pan. egg and molasses. cook over low heat, stirring until thick. Sift all dry ingredients and stir into the Cool - Add 1/2 c. nuts, chopped. creamed mixture. Mix well and set in Chocolate Filling: Melt 1 c. Semi=sweet refrigerator to chill for 1 hr. or more. Chocolate Morsels over boiling water. Shape the chilled dough into balls about Remove from heat. Stir in 1 c. chopped size of large walnuts. Dip tops in sugar coconut. place on heavily greased cookie sheet, Mrs. Nancy Trexler unsugared side down. Sprinkle each with a few drops of water. Bake 12 - 15 min. DATE NUT BALLS at 375. 8 oz. chopped dates Mrs. Bernice Keppel 1 c. sugar 1 stick margarine CONGO BARS 1 egg 2/3 c. melted margarine, 1 box brown sugar Mix above and cook slowly about 10 min. 3 eggs, added one at a time. Add 2 3/4 c. Remove from heat and add: 2 c. rice - self rising flour - mix add 1 t. vanilla Kri spies and 1 c.. chopped nuts- Cool and 1 c. nuts, 1 package cocolate bits. shape into balls & roll in coconut Bake at 350 about 20 minutes. (Bake in two 9x9 pans) Mrs. Lorie Nick! in Mrs. Clara Gil strap ICE BOX COOKIES 1 1/2 c. brown sugar, 1/2 c. white sugar; 1 t. soda sifted with 3 1/2 cups flour, 1/4 tsp. salt, ...Mix 1 c. melted butter with sugar add above ingredients. . .add 1 c. chopped nuts, 1 t. vanilla- Douqh should be wery stiff - form into rolls and chill -si ice & bake 350 for 8-10 minutes. Mrs. Julia Williams BROWNIES FROZEN FRENCH PASTRY 1/2 c. bread flour 1 t. vanilla 3/4 lb banilla wafers -rolled; 1/2 c. 1/4 t. salt 2 squares bitter choc- butter; 1 c. powdered sugar - 2 eggs - 1 c. chopped nuts olate beaten (juice 1/2 lemon optional) 2 eggs 2 sticks butter or 1 pint cream whipped - 4 T. granulated 1 c. sugar margarine sugar. Melt chocolate and butter over hot water Cook but-er, powdered sugar and eggs and cool. Beat eggs - add sugar grad- over hot water until thick - Whip and ually, add melted chocolate and butter, sweeten cream. Place layer of vanilla then add nuts, flour and salt, Add crumbs 1/4" thick - then layer of vanilla. Bake in 3" pan which has been whipped cream and layer of cool sauce - greased. Bake 40 to 45 minutes at 350. Top with layer whip cream and sprinkle remaining wafer crumbs over all. Icing for Brownies: Freeze 2 to 3 hours. 1 - 1 oz. square bitter chocolate, 1 Mrs. Annie Parnell stick butter, 1 c. confectioners sugar. Mrs. Jo Greene Melt chocolate, butter and add sugar - Beat - spread on brownies - chill in SOUR CREAM COOKIES refrigerator - then cut in squares. 2 c. granulated sugar 6 c. pastry flour Mrs. Henrietta Fluharty 1 c. butter 1 t. soda 3 eggs 1/8 t. nutmeg GLAZED PINEAPPLE COOKIES 1 cup thick sour cream 1 can (8 3/4 oz. crushed Pineapple) Cream butter and sugar. Add beaten eggs 2 c. sifted all purpose flour and sour cream. Add sifted flour, soda 1 1/2 t. baking powder and 1/4 t. baking and nutmeg, mix well. Roll thin and sprinkle soda, 1/4 t. salt, 1/2 c. shortening, 1 c, with sugar. Press sugar lightly on dough light brown sugar firmly packed, 1 egg with the rolling pin. Cut and bake in 1 t. vanilla. moderately hot oven 375 for eight minutes. Drain pineapple - reserve liquid. Makes 30 large cookies. Preheat over to 400. Sift flour, baking powder, baking soda and salt - set aside. Cream shortening, sugar CORNFLAKE MACAROONS until light and fluffy. Beat in egg and vanilla, add pineapple - mix well. beat until stiff but not dry: Stir in flour mixture. Drop by teaspoon 2 egg whites 1/8 t. salt on cookie sheet 2 inches apart. Bake Fold in: 8 to 10 minutes or until light brown. 1 c. suqar 1 c. grated coconut Cool on wire rack. 1/2 t. vanilla 1 c. chopped nuts Glaze: 4 c. sifted confectioners sugar 2 c. cornflakes 3 to 4 tablespoons of the pineapple liquid - mix well - spread on cookies Drop batter by teaspoon well apart on while warm. This makes 3 1/2 dozen. well greased cookie sheet. Bake in oven Recipe may be doubled or tripled. at 350 for 15-20 minutes. Remove at once from pan to prevent sticking. Mrs. Henrietta Fluharty . DATE NUT ROLLS BOILED COOKIES 1 egg 1 package dates 2 Co Sugar 1 stick butter 2 c. Rice Krispies 4 T. cocoa 1 c. sugar 1 c. pecans 4 T. butter 1 cup flaked coconut 1/2 c. milk Place butter and sugar in pan over low Cook this together 2 1/2 min. then stir heat. Stir and barely let it come to boil. in 1/2 c. peanut butter and 2 1/2 c. quick Beat egg and add a little melted mixture cooking oatmeal - also 1 t. vanilla. Drop to it, then add all of melted mixture. Stir on wax paper from a Tablespoon. in dates, nuts, and Rice Krispies. Mix To change this recipe to Carmel Cookies well and cool Shape in rolls and roll in add brown sugar instead of white and omit coconut. Put in waxed paper and place in the cocoa. refrigerator, (Chop dates and pecans or put in blender) Mrs. Mary Shore Mardi Johns DAISY ROLL APRICOT NUT ROLLS 1/2 lb. Marshmallows 2/3 c. diced dates 2 T sugar 2 1/2 c. crumbled 2 boxes dried apricots 1/2 c. pecans, 1 c light cream Graham crackers 2 cans flaked coconut chopped 1/2 c. chopped walnuts 1 can Eagle Brand Milk Confectioners Cut Marshmallows into quarters, add sugar, Sugar pour cream over - let stand 10 minutes. Combine with rest ingredients - Turn onto Grind apricots, add coconut and nuts and sheet heavy with crushed crackers - Knead mix well. Add milk gradually and mix with thoroughly - Turn and roll into long roll, hands until large pinch will roll into balls, sprinkle with remaining crumbs. Wrap Then roll in confectioners sugar. Put in firmly in the paper. Place in refrigerator tight can with waxed paper between layers. for at least 24 hours before using. Refrigerate - Makes 12 to 14 dozen. To garnish: Cut slices of marshmallows to ICE BOX COOKIES form daisy petals - center may be made with red or green cherries. Serve with whipped 1 lb margarine 1 t. soda cream. 2 1/2 c. sugar 2 t. cinnamon 3 eggs 1/2 t. salt Mrs. L. H. Smith 6 c. flour 1 c. almonds (blanched) OATMEAL COOKIES Mix well. Form into roll and after 24 hrs. in refrigerator slice and bake or omit nuts Mix & cream -2c. margarine, 1 1/2 c. sugar, chill and shape with cookie press. 1 1/2 c. brown sugar and 4 eggs. Mrs. Jo Greene Sift - 3 1/2 c. flour, 2 t. baking powder, 2 t. soda, 1 1/2 t. salt. Add - 4 c. oatmeal, 2 c. Pep cereal, 1 pkg. chocolate drops, 1 c. cut pecans - Chill and bake at 375. Mrs. Lillian Faircloth ] ] PARTY COOKIES Sugar Cookies stick butter egg yolk 1 c. sugar 2 1/2 c. flour \ stick margarine t. vanilla 1/4 lb. butter 2 t. baking powder ] c. sugar egg white 2 eggs 1/2 t. salt c. plain flour c. crushed nuts 1/2 t. vanilla. } Cream butter, margarine and sugar. Add cream butter, add one half of sugar and cream "Ether ingredients. Spread paper thin on thoroughly. Beat eggs well - add other half Jungreased cookie sheet (large one). Use of sugar. Combine mixtures. Sift flour, rubber spatula to spread. Beat egg white baking powder and salt - add. Shape with .partially and spread over above mixture, hands into a roll two inches in diameter, [and spread 1 c. finely crushed nuts on top. chill thoroughly in covered dish. When Bake at 250 for 45 minutes. Cut into ready to cook, cut in thin slices and bake small squares while still hot. in a greased pan at 425 until light brown. I J Mrs. Peggy Scoggins Mrs. Lou Crews PEANUT BUTTER BROWNIES BUTTERSCOTCH BROWNIES | 1/3 c. butter 1/4 c. butter - 1 cup light brown sugar (pack) c. peanut 1 egg, 1 c. plain all purpose flour, 1 t. 11/2 butter 1 c. sugar baking powder, 1/2 t. salt, 1/2 t. vanilla. 1/4 c. firmly packed brown sugar 1/2 c. coarsely chopped nuts. Heat oven to 2 eggs 350. Melt butter over low heat. Remove 11 c. plain flour from heat. Stir in brown sugar until blended II t. baking powder then stir in egg. Mix flour, baking powder 1/4 t. salt and salt; stir in. Stir in vanilla and nuts. il package semi -sweet choco. bits Spread in greased and floured 8 in. square |l/2 t. vanilla pan. Bake 20 - 25 min. While warm, cut into 18 bars, (stir ingredients with spoon, Beat butter and peanut butter until light. do not beat) Gradually add sugar and brown sugar, creaming well. Add eggs, one at a time, Mrs. Hazel Hayes beating well after each addition. Add flour, baking powder and salt, mix well. CHOCOLATE CHEWS Add chocolate bites and vanilla. Spread mixture in well greased, 9" pan. Bake at 2 squares chocolate 1/2 c. flour 350 for 30 - 35 minutes. Cool and cut 1/2 c. butter 1/2 c. chopped nuts into squares. 2 eggs 1 c. sugar 1/2 t. vanilla Dorothy Lentz Melt chocolate with butter, cool. Beat eggs FUDGE BARS add sugar, vanilla. Add chocolate, butter mix, eggs, sugar, etc. Mix well. Then add Melt 1/4 lb bitter chocolate with 1 c. flour and mix. Spread in 9 inch pan. butter, add 2 c. sugar, 4 eggs beaten, Sprinkle nuts on top. 1 c. flour. Beat thoroughly - then add Bake at 350 for 30 - 35 minutes. 1 c. chopped nut meats and 1 t. vanilla. Spread in well greased, floured oblong Mrs. Annie Parnell pan and bak in moderate over - 350 foe 40 - 45 minutes. Mrs. Lou Crews I PEANUT BUTTER FUDGE FUDGE 1/3 , butter or margarine 1 lb. confectioners sugar 1/2 , syrup (Karo) 1 small can pet milk 3/4 , peanut butter 2 squares Bakers chocolate 1/2 , vanilla 1/2 can Marshmallow creme 1/2 , salt 1 cup nuts 4 1/2 c. sifted confectioners sugar 1 t. salt 3/4 cup chopped nuts Butter (size of egg 1 t. vanilla Blend butter, syrup, peanut butter, salt and flavoring in large mixing bowl. Stir Cook sugar, milk, chocolate to soft in sifted confectioners sugar gradually. ball stage. Set to cool after adding marsh- Turn onto board and knead until well mallow creme, butter and flavoring. Beat blended and smooth. Add nuts gradually, until ready to spread - add nuts. pressing and kneading into candy. Press out with hands or rolling pin into square Mrs. Blair S. Greene 1/2 thick. Cut into serving pieces. Makes about two pounds fudge. ENGLISH TAFFY Mrs. Mary Jessee 1 3/16 lb. sugar 1 lb. butter 1/2 t. salt 1 lb. milk chocolate SUGARLESS MARSHMALLOW ICING 1/2 lb. pecans (ground) 2 egg whites beaten with 1 cup corn syrup Melt butter, add sugar and salt. Cook slowly and salt in chafing dish pan over boiling to 300 stirring most of the time. Pour on water - beat until fluffy - stir in cold greased marble slab. Cool. Melt marshmallows - add fruit coloring if desired, chocolate over warm water. Spread one half of chocolate on one side of taffy. Sprinkle CARAMEL ICING nuts on top of chocolate and pat firmly. Turn taffy over and spread other half with 2 sticks butter chocolate and nuts. 2 cups brown sugar 8 tablespoons milk 5 cups confectioners sugar 1 T. vanilla CHOCOLATE C0C0ANUT KISSES Melt butter and sugar with milk - add 1 can Borden's Eagle Brand confectioners sugar, vanilla and beat condensed milk until smooth. 4 squares unswetted chocolate 1 t. vanilla DIVINITY 2 cans Baker's Cocoanut (moist) 2 c. sugar 1 t. vanilla 2/3 cup light corn syrup i cup nuts Melt chocolate, add to milk and vanilla, 1/2 cup water 2 stiff beaten then add cocoanut and drop by teaspoonfuls egg whites on greased pans, cook in moderate oven ]Combine sugar, corn syrup water, stir over about 30 minutes. Watch - as they burn low heat until dissolved. Cook to light easily. ,crack-stage, 270 degrees, Drop slowly into egg whites that have been beaten - beat Miss Margaret Vance constantly. Add vanilla, Beat until it holds shape, add nuts Drop by spoon Ion greased paper. Mrs. Virginia Bolick •g5 COOL VEGETABLE SALAD LIME - APRICOT SALAD 3 envelopes unflavored gelatin Cream package of lime jello and package of 2 c. cold water cream cheese together. Add the following: 1/2 c. sugar 1 c. hot water 1/4 c. apricots 1 t. salt 1 c. apricot juice 1/2 c. chopped pecan 1/3 c. vinegar Mix and pour in molds. Refrigerate. 2 T. lemon juice 1 c. salad dressing Jane Bolick 1 1/2 c. finely shredded cabbage 1 1/2 c. chopped celery GOLDEN GLOW SALAD 1 c. chopped radishes 1 pkg. lemon gelatin Sprinkle gelatin over 1 1/2 cups water 1 c. boiling water in saucepan. Place over low heat; stir 1 c. canned pineapple or peach juice constantly until gelatin dissolves, 1 c. dicec pineapple 3 to 5 minutes. Remove from heat; stir 1 c. grated carrots in sugar and salt. Add remaining 1/2 1/2 c. chopped nuts c. water. Blend vinegar and lemon juice 1/2 t. salt into salad dressing in mixing bowl; 1 T. vinegar or lemon juice blend into gelatin mixture. Chill until mixture mounds slightly when dropped Dissolve gelatin in hot water. Add fruit from a spoon. Fold in vegetables. Turn juice. Chill, when slightly thickened add into a 6 cup mold - Chill until firm. ingredients. When firm serve with dressing, Mrs. Del oris Lentz HAM SALAD FLORIDA FRUIT SALAD 2 c. diced cooked ham 3/4 c. cooked peas 1 can pineapple chunks 1 c. diced celery 1 can mandarin oranges 2 hard boiled eggs 2 cups miniature marshmallows Horse radish dressing 1 small jar maraschino cherries 1 cup coconut Mix ham, peas and cerlery. Add French 1 cup sour cream dressing. Chill. Serve with horse-radish or Russian dressing. Drain fruits - Mix well ingredients and chill in refrigerator. Make a day ahead. Mrs. Sarah B. Payne Mrs. Julia Williams CREAM CHEESE & TOMATO SALAD FROZEN FRUIT SALAD Scald 4 medium tomatoes and peel. Take out centers and chill. Combine cream cheese (2 1 c. whipping cream 1. No. 2 can blocks) and 1/2 small bottle of olives - 1/2 c. sugar crusned fill tomato centers with this combination. 1/2 c. cooked salad dressing pineapple Chill again. Slice tomatoes and serve on 1 large can fruit cocktail lettuce leaf with mayonnaise. (drained) 1/4 c. chopped 2 c. bananas Maraschino Mrs. Alma Robbins cherries Whip cream, fold in sugar u dressing, Fold in fruits, mix - Pour in tray and freeze. Serves 12 3 HOT CHICKEN SALAD MACARONI SALAD 4 Chicken Breasts (cooked & chopped) 2 C. cooked macaroni 3 hard boiled eggs 1 cup diced celery 1/2 c. celery (diced) 1 T. pickle relish 3 hard boiled eggs (chopped) 3 T. green pepper diced 1 carrot grated 1 t. lemon juice 1 med. onion 2 T. mayonnaise 1 can water Chestnuts (drained & sliced) 1 med. cucumber 1 can Cream of Chicken Soup., undiluted., 1/2 cup Mayonnaise Mix all ingredients well - Serve on lettuce. Mix all of ingredients well and put into Mrs. Irene Greene casserole. Top with 2/3 cup grated cheese. Cook at 350 for 20 minutes. GREEN BEAN SALAD FROZEN CRANBERRY SALAD 1 can French green beans 1 chopped onion 1 can green small peas 1 bunch celery - 3 oz. Cream Cheese 1 small can chopped pimento Salt to taste T. Mayonnaise Drain juice off beans and peas. T. Sugar - Small can crused Pineapple Dressing: 1 c. sugar, 1/2 T. paprika, 1 c. - Can Whole Cranberries vinegar, 1/2 c. Wesson oil. Marinate 1/2 cup nuts 12-hours. . .Drain before serving. 1/2 Pint Whipping Cream Mrs. A. R. Keppel Mix Mayonnaise and Cream Cheese - add sugar, pineapple and cranberries - then RASPBERRY SALAD nuts.. fold into Cream which has been whipped Freeze. Dissolve: 2 pkgs. Raspberry Jello in 2 c. hot water - Add 2 pkgs. frozen Red Rasp- Mrs. Clara Gil strap berries and 1 can applesauce. Put into molds and let congeal. Serve with dressing CONGEALED SALAD made of 1 small container sour cream, to which you have added 60 small marshmallows. 1 box Lime jello Makes 12 individual molds. 1/4 lb American cheese (mild), grated 1 #2 can crushed pineapple drained (use SALMON SALAD the pineapple juice as part of liquid in preparing jello) 1 c. salmon Slices of pickles 4 T. mayonnaise. 1/2 c. diced celery Mayonnaise 2 hard boiled eggs Salt & pepper Prepare jello and when partly set, whip in remaining ingredients. Serve on Flake salmon and to each cup of salmon add lettuce and garnish with mayonnaise and the celery, eggs, and pickles. Mix well a cherry. (Serves eight people). and moisten with mayonnaise. Add salt and pepper. Serve on lettuce or use-as spread Mrs. Dottie Owen for sandwiches. MANDARIN ORANGE SALAD BLESSING Father make us thankful for all of thy 1 large box Orange Jello, 2 can Mandarin many blessings to us and help us to share Oranges, Cottage Cheese... c. water. our food and love with others. Amen THOUSAND ISLAND DRESSING AVOCADO DRESSING 1/4 c. olives chopped 1/2 c. mashed Avocado 1/2 c. sweet pickle cubes 1 T. lemon juice 2 1/2 c. mayonnaise 2 T. sugar c. chile sauce i 1/2 1/4 t. salt 1/2 c. heavy cream win ped Mix together well - makes about 1 qt. Mix first 4 ingredients, fold in whipped Mrs. Tony Coffey cream. Sprinkle 1/2 t. lemon peel grated on top. Chill and serve. GARLIC FRENCH DRESSING Mrs. Leta Tucker 1 c. mayonnaise 4 T. spoons Ketchup MAYONNAISE DRESSING 1 t. garlic 3 egg yolks 1 T. Cold water 1 t. vinegar 1/2 t. salt 1 pint Wesson Oil 1/4 t. red pepper Lemon juice (2 lemons) Mix well and it is ready to serve. 1 T. vinegar Mrs. Leta Tucker Beat eggs, salt and pepper, add oil slowly add vinegar and water gradually - beating BLUE CHEESE DRESSING constantly. Add lemon juice and more seasoning if desired. Store in covered jars 1 c. mayonnaise in refrigerator. Do not freeze. 1/3 c. evaporated milk Juice of one lemon Miss Margaret Vance 1 Clove Garlic (crushed) 1/4 lb. Bleu Cheese (blended) RUSSIAN DRESSING Mix milk and lemon juice first - 1/3 c. tomato catsup or 1/3 c. chili sauce. add other ingredients - Store in glass Add to 1 c. mayonnaise. Hard cooked eggs container. and chopped pickles may be added tothis dressing. Serve with lettuce. Mrs. Betty Custer Mrs. Emmy Lentz TARTAR SAUCE FRENCH DRESSING 1 c. mayonnaise 1/2 t. salt 2 T. vinegar 2 hard boiled eggs 1/4 t. paprika 4 T. salad oil 1/4 c. dill pickle diced 1 T. onion Mix in order given and shake well before 1 T green pepper diced serving. 1 T. pimento diced Variations: Add any of the following: 1/2 t. parsley 1 minced egg Add salt & sugar to taste - thin with 1/4 T. chopped pepper (hard boiled) milk. Also parsley may be added. 1 T. Tomato Catsup 2 T. grated cheese 2 T. chopped celery 2 T. Chopped pickle Mrs. Jean Bolick Mrs. Luda Gragg V* 1 %5 RECIE'S BAKED BEANS BEEF BARBECUE (Sloppy Joes) ! 1 lb. ground beef 1 lb. ground beef 2 T. brown sugar 1/2 c. finely chopped onion 1/3 c. chopped onion 1 T. Worcestershire 1/2 t. salt 1 c. catsup 1 T. mustard 1 T. vinegar 1/4 c. lemon juice 1 t. salt 3 T. brown sugar 1/4 c. water P<2PF er to taste 1 16 oz. can pork 5 beans 1/2 c. catsup Combine beef and onion. Cook until meat is browned. Add remaining ingredients and Cook ground beef and chopped onion in a simmer 20 minutes. small abount of fat in a heavy skillet. Cook ^ery slowly until meat has turned Mrs. Peggy Milliard white. Drain off accumulation of fat. Add the remaining ingredients and mix BAKED BROCCOLI well. Put into casserole and bake at 2 packages chopped broccoli 350 degrees for 30 minutes. cooked in salt and drained 1 can cream of mushroom soup Mrs. Recie Craig 2 eggs 2/3 cups mayonnaise PICNIC BARBECUE MIXTURE 1 cup grated cheese 1 t. minced onion 1 lb. ground beef t. salt 1 small onion-minced green pepper Mix all ingredients together, add cracker 1 can tomato soup minced crumbs and bake at 350 degrees for 30 3 T. catsup t. dry mustard minutes. 1 T. vinegar T. cooking oil Mrs. Joyce Neely Put oil in large frying pan. Add ground beef - broken up with fork, add onion, BARBECUED SPARE RIBS green pepper, salt and pepper and cook over medium heat, stirring with fork until 4 or 5 lbs fresh ribs 1 t. salt done. When browned- add soup, catsup, 1 c. tomato catsup 1 t. black pepper mustard and vinegar and simmer. Serve 1/4 c. vinegar 2 t. chili powder over hot split buns or with vegetables 1/4 c. Worcestershire 1/4 t. cayenne pepper on plate. May be served over rice. 1 or 2 onions chopped fine, 1 1/2 c. water. Mrs. Hazel Hayes Lay ribs in roasting pan - mix balance of ingredients together and put over ribs, SALAD DRESSING FOR TURKEY, cover roaster and bake in moderate oven HAM AND SANDWICHES 350 about 1 1/2 hours. Uncover last 1/2 hour basting and turning meat frequently. 1 large bottle Durkee's dressing Serve with parsley potatoes and leafy 1 pint mayonnaise green salad. Variation: Use Lamb or 1 jar Mr. Mustard Chicken. Mix together and store in covered dish - Mrs. Geba Klutz Keep refrigerated. Mrs. Peggy Scoggins HAZEL'S BAKED BEANS BEEF CASSEROLE 2 cans Pork & Beans 1 T. shortening 1/2 can cream corn 1 can Green Lima Beans 1 chopped onion 1/2 can tomato soup 1 Can Red Beans 3/4 lb. beef 1 can Tomato sauce 1 Large onion (diced) 8 oz. noodles Salt & Pepper 1 Green pepper (diced) 6 Slices Bacon (fried crisp & crumbled) Melt shortening, add onion - cook until 1/3 t. each salt & papper brown, add meat, cook until brown - 2 T. Brown Sugar Cook noodles in boiling salted water - drain 1/3 cup molasses rinse - mix with corn, tomato soup and 1/4 c. tomato catsup tomato sauce - combine with meat in chaping 1 T. Worcestershire sauce dish and season. 2 T. vinegar 1 t. prepared mustard Mrs. Charlotte Cole Mix well - pour into greased baking pan JIFFY TUNA SKILLET and bake 30 minutes at 350. 1 medium onion, sliced Mrs. Hazel Hayes 1 T. butter or margarine 1 can Frozen condensed cream 7 LAYER CASSEROLE of Shrimp Soup 1/2 c. milk Place these ingredients in layers in a 1 c. frozen peas two quart baking dish with tight fitting 1 can Tuna broken in chunks lid. Dash of pepper 1 c. uncooked rice Chow-Mein Noodles or Hot rice. 1 c. canned whole kernel corn drained Sprinkle with salt and pepper - pour over Cook onion slices in butter till almost 1 8 oz. can tomato sauce and 1/2 can water. tender, add soup, milk and peas. Cover Add 1/2 cup each finely choDoed onion and and beat just to boiling. Stir ocassionally, green pepper mixed. Add 3/4 lb. uncooked add tuna and pepper. Heat through but do ground beef. Sprinkle with salt and not allow mixture to boil. Serve over pepper. Pour over second can of tomato crisp, oven warmed chow-mein noodles or hot sauce and 1/4 can of water. Cover with rice. - Serves 4-6 people. 4 strips bacon cut in half. Cover and bake at 350 for 1 hour. Uncover and bake Mrs. Barbara Wright 30 minutes longer. Makes 6 servings. SQUASH CASSEROLE Mrs. Hazel Hayes 5 squash sliced HAMBURGER SHORTCAKE 2 small onions sliced 1 can cream of mushroom or Chicken soup 1 lb ground beef 1 medium onion 10 crackers crushed. 1 c. water 1 T. flour 1 c. catsup 1 T. mustard Boil onion and squash until tender. Alternate layers of squash, onions, cracker Brown meat and onion - mix flour and water. crumbs and soup in casserole - top with Add remaining ingredients. Salt & pepper grated cheese. Bake about 20 minutes to taste. Simmer covered for a few min. at 350. and serve on toasted hamburger buns. Mrs. Faye Church Mrs. Louise Williams Turner CHICKEN CASSEROLE RED DEVIL FRANKS Into a casserole put 1/4 lb. butter - one Cook 1 cup finely chopped onion and 2 cloves chicken cut up and salted. Cut fine one garlic minced in 1/4 cup butter fat or salad onion, green pepperand two or three fresh oil for ten minutes over low heat. Stir tomatoes - Sprinkle with parsley. often, to keep from burning. Add 1/2 t. salt, 1/8 t. pepper, 1 1/2 t. worchestershire sauce, Preheat oven at 400 for 10 minutes. Put 1 1/2 t. prepared mustard, 1 1/2 t. sugar and in casserole and cover it - then cook until 1/2 c. chili sauce, Simmer a few minutes tender ar 200. Before you take casserole then add franks and simmer till done. out of oven pour 1/4 to 1/2 cup of Sherry over it. Mrs. Jennifer Bolick Mrs. Johnsie Martin MEAT LOAF PARTY CHICKEN 3 eggs 1 1/2 c. soft bread 1/2 c. catsup crumbs 4 chicken breasts, split in half, skinned 3/4 c. warm water 2 lbs beef (ground) and boned. 1 envelope Lipton Onion 8 bacon strips Soup mix 1 4 oz. package dried chipped beef 1 10 1/2 oz. can mushroom soup Break eggs into bowl, beat slightly. Stir in 1 - 8 oz. carton sour cream catsup, warm water and soup mix. Add bread crumbs, ground beef and mix well. Shape into Wrap a bacon strip around each piece of loaf and bake in moderate oven - 350. 1 hour. chicken. Spread dried beef on bottom of Serves six. 7x11 inch baking dish. Place chicken on top of beef. Mrs. Lib Lentz Combine soup and sour cream and spread on SWEET POTATO CASSEROLE top of chicken. 3 c. cooked sweet 1/2 stick melted butter Bake 3 hours, uncovered, at 275. Makes potatoes, mashed 1/2 c. milk 8 servings. 1 c. sugar 1/2 t. vanilla 1/2 t. salt Mrs. Joyce Neely 2 eggs, beaten TOMATO BEEF STR0GAN0FF Combine sweet potatoes, sugar, salt, eggs, 1 onion 1 T. Worcestershire butter, milk and vanilla. Pour into casserole 1 c. mushrooms Salt & pepper dish. 1 bay leaf 1 can tomato paste 1 lb top round beef 1 pint sour cream Topping: 1 c. brown sugar, 1/3 cup flour, cubes Rice, cooked 1 c. nutt chopped, 1/3 stick butter, melted. 1 garlic Combine topping ingredients; place mixture over sweet potatoes. Bake at 350 for 35 Brown onions and mushrooms in butter and minutes. Yield: 8 servings. set aside. Brown beef cubes with bay leaf, garlic, Worcestershire, salt & pepper. Mrs. Vada Widener Combine these in top of double boiler. Add tomato paste and half the sour cream. Cook very slowly 2 or 3 hours. Just befor serving add other halp pint cream. Serve over rice. ) SAUTEED CHICKEN BREASTS MUSHROOMS AND HOMINY Sautee chicken breasts in oil until Melt one stick butter in frying pan. Add delicately browned. Put into flat oven 1 lb. fresh mushrooms (sliced) Cook until ware pan. In drippings brown lightly 1 almost done. Add one large can hominy onion and 1 clove garlic cut fine. Blend (drained). Sautee until lightly brown. in 2 T. flour. Add 1 1/2 c. chicken stock and blend. Carefully stir in 1/2 c. sour (This is a superb dish for Brunch) cream and 1/4 c. sherry or sauterne wine. Simmer until blended and pour over chicken Mrs. R. E. Arey breasts. Bake 350 for 45 min. to 1 hr. CORN CHEESE CASSEROLE Cut 1 lb. mushrooms into slices and sautee in 1/4 c. butter 10 minutes. Let 6 T. butter 1 chopped onion stand 5 minutes to absorb juice and pour 1 Green pepper 6 T. flour all over chicken 5 minutes before removing 2 c. milk 1 1/2 t. salt from oven. Sprinkle with toasted almonds 1/8 t. pepper 1/2 t. Worcestershire and parsley. 1 can mushrooms pimentoes chopped 1/2 lb. sharp cheddar Mrs. R. E. Arey Cheese grated 1 pkg. frozen corn 1 egg beaten Paprika JOHNNY BAZETTI Bacon - curled 3 lbs. grovod chuck, 1 large onion chopped Melt butter - saute onion and green pepper - fine, 1 green pepper, chopped fine, 2 stir flour into sauteed vegetables - mix 10 oz. cans cream of tomato soup, 2 - well - slowly add milk, add salt, pepper, 10 oz. cans beef boullion, 2 2 oz. jars Worcestershire and cook, stirring, until stuffed olives, drain and sliced, 1 thick. Add mushrooms and pimento. Blend large can mushrooms, stems and pieces, in cheese and corn. Remove from heat. drained, 1 lb. American cheese, grated, Mix in egg and pour into buttered casserole 1 pkg. fine noodles, 2 cups blanched Sprinkle with Paprika. Bake at 375 for slivered almonds. 35 minutes. Garnish and serve with cook- ed bacon curls. Saute meat, onion, green peppers till meat is brown and tender. Heat soups together, Mrs. Ruth Bowman mix in above, along with mushrooms, olives, cheese (part of which you reserve to add PICKLED 0KRA just before baking. Bring to a boil and simmer for 5 minutes: Cook noodles, drain and add to mixture. 1 quart white vinegar Let stand at least 1 hour or overnight. 1 cup water Just before baking, add salt, pepper, 1/2 cup salt worchestershire sauce to taste, as well Pour iver 6 pint jars containing in order: as the almonds and cheese spread over top. 1 hot pepper Put in shallow greased baking dish. Bake 1 garlic bud 350 for 30 or 40 minutes or until brown on Okra (tender) packed tightly top. Makes enough for 12 people. 1 t. dill seed Mrs. Ruth Bowman Seal Ann Arey ALMOND BEEF IMPERIAL CRABMEAT NEWBURGH 2 LB. GROUND BEEF 2 T. shortening 2 T. butter 1 1/2 T. flour 1 t. salt 2 c. celery (chopped) 3/4 t. salt-pepper 1/2 c. cream 1/4 c. green pepper 1/2 c. onion (chopped) 1/4 c. milk 2 c. cooked crabmeat 1/4 c. chopped pimento 1 4oz. can mushroom 2 egg yolks 1 T. Sherry 1 can cream of mush- stems & pieces 6 patty shells room soup 1/4 c. soy sauce 1/2 c. water 1 8 oz. pkg. noodles Melt butter - add flour, salt, pepper - 1 c. sour cream (cooked) add cream and milk - bring to boil and 1/2 c. sliced almonds add crabmeat - beaten egg yolk and sherry. If preferred - use grated cheese instead Brown meat. Pour off drippings, add salt, of sherry. celery, green pepper, onion, pimento, mush- room and liquid, mushroom soup, soy sauce, SCALLOPED OYSTERS water. Cover and simmer until tender. Combine noodles and sour cream with meat 1 Pint Oysters Cracker crumbs mixture. Place in a greased 2 1/2 q.t. 1 1/2 c. chopped 1 can cream of casserole and top with sliced almonds - celery Mushroom soup bake at 325 for 30 minutes. 1 3 oz. can chopped mushroom and 1 cup chopped onions Mrs. Jo Greene 2 eggs 1/2 c. grapenuts 1/2 stick butter - melted and 1 pint rich ASPARAGUS CASSEROLE chicken stock, salt and pepper 2 large cans Asparagus, 1 can frozen cream Mix celery and onions, boil for 20 min. of Shrimp soup, 1 roll of Kraft Garlic then drain. Add soup and chopped mushroom Cheese. and mix well. Place layer of crackers in greased casserole, cover with a layer of In boiler mix cheese and soup until all are the celery onion soup mix. Beat eggs and melted. Drain asparagus and place in a pour-over entire casserole. Sprinkle casserole. Pour soup and cheese over this. grapenuts on top and bake. Pour eggs Bake at 300 for 30 minutes. over casserole just before it is ready, to get a puffed up effect. Mrs. Dottie Owen Mrs. Jo Greene GREEN BEAN CASSEROLE CRUNCHY BAKED GRAPEFRUIT 2 or 3 cans French green beans - Add 2 T. flour, 2 T. sugar, 1 t. salt, 1/2 t. 4 grapefruit, 1/2 c. brown sugar firmly pepper, 3 T. butter, 1/2 c. milk, 1/2 pint packed, 2 T. soft butter or margarine, 1 sour cream, 1/2 c. grated American Cheese. cup ready tc eat high protein cereal. Cut grapefruit in halves. Cut around Mix all ingredients together and place in each section. Place halves cut side up casserole dish, covered. Top with corn in shallow baking pan. Mix sugar and butter flakes. Bake 45 min. to 1 hr. in 325 oven. until crumbly- add cereal. Sprinkle mixture over each grapefruit half and bake Mrs. Grover Robbins, Sr. in a 400 oven about 12 minutes. Serve hot. Mrs. Eleanor Keys . HOMEMADE BREAD SELF RISING REFRIGERATOR ROLLS 5 lbs flour 5 c. self-rising flour 3 pkg. dry yeast (soaked in 1 c. warm 1/4 c. sugar water) 1/2 c. shortening 2 c. sugar 1 1/2 c. water 2 heaping T. salt 1 pkg. dry yeast 5 c. warm water 1 cup shortening Dissolve yeast in warm water, lukewarm if you plan to bake the rolls immediately - Mix flour, salt, sugar in large pan and otherwise dissolve in 1/2 c. warm water and 1 work in shortening with hands. Add yeast % c. cold water for placing in refrigerator. and water and work until dough is smooth and not sticky- Grease top of dough and Sift flour and sugar - then cut in shortening let rise until double in bulk. Then work and add yeast water, mix with a wooden down and divide into portions to suit spoon until sticky and dough pulls from sides your loaf pans (greased). Cover tops of bowl with melted margarine - let rise again until doubled, and bake in 350 oven for If baking immediately place dough in greased 30 to 40 minutes. (More water may be bowl, cover and let dough rise 30 minutes. added but dough should be very stiff). If baking another day, cover and place in refrigerator. When ready to bake rolls, pat Mrs, Mabel Holshouser out gently on floured board, cut and place on greased baking pan. Cover with warm PUMPKIN BREAD damp cloth and let rise 45 min. Brush lightly with butter and bake in 450 degree 3 c. sugar 1/2 t. ginger oven for 15 minutes. 1 c. salad oil 2 t. baking soda 4 eggs 2/3 c. water Mrs. Mary Shore 1 1/2 t. salt 2 c. pumpkin (cooked) 1 tsp. cinnamon 3 1/3 c. flour (This recipe belonged to Mrs. J. H. Winkler) 1 t. nutmeg CHEESE STRAWS Preheat oven to 300. Grease and flour two loaf pans. Mix each ingredient in 1 ^sounded c. pastry flour 1/4 t. salt order in a large bowl. Pour half of 1 rounded c. grated cheese 1/2 c. ice water mixture into each bowl. Bake for 90 1 heaping T. butter cayenne pepper minutes. Mrs. Rebecca Holshouser mix butter and cheese by cutting with knives. Mrs. Peggy Hi Hard Mix flour, salt and pepper and cut into cheese mixture. Add water and work into a BANANA-NUT BREAD dough, using hands as little as possible, cut into small rings and bake in hot oven. 2 eggs 2 c. flour 1 c. sugar 1 t. soda 1/2 c. butter 1/2 cup nuts 3 large bananas mashed with fork Mash bananas - add sugar and butter, eggs, other ingredients - cook in moderate oven in loaf pan.... about 1 hour. Sei/eretge£ . RUSSIAN TEA LIME DRINK - 1 stick cinnamon Juice 3 lemons Dissolve 1 cups sugar and 2 pkgs. lime - 1 T. whole cloves Juice 3 oranges jello in 4 cups hot water. Squeeze 12 1 c. sugar 1 no. 2 can Pineapple lemons. Add juice to jello mixture. 1 qt. water juice Soak lemon hulls a few minutes in 6 cups 2 cups strong tea water, then add water to mixture. Add one No. 2 can pineapple juice. Put cinnamon and cloves in cheesecloth bag. Place in pan with sugar and water. PUNCH FOR 50 Boil 15 minutes - Remove spices and add other ingredients - Heat and serve. 2 packages Orange Kool-aid Makes 2 quarts. 2 quarts water 6 c. sugar Mrs. Lib Lentz 1 quart Orange Juice 1 quart Pineapple Juice PARTY PUNCH (Serves 75) 1 quart gingerale 3 No. 5 cans pineapple juice HOSPITALITY PUNCH 3 large cans frozen lemon juice 3 large cans frozen orange juice 4 quarts water 4 c. orange juice 3 large cans grapefruit juice 15 tea bags 1 1/2 qts. grape juice 1 can crushed pineapple 2 c. sugar 1 qt. ginger ale 1 qt. strong tea (Add two cups sugar 2 c. lemon juice while still hot, stirring until dissolved) 4 quarts Canada Dry or White Rocl Make tea, using tea bags and water. Add 3 packages frozen sliced strawberries sugar and remaining ingredients. Makes 50 cups. INSTANT HOT CHOCOLATE DRINK CHRISTMAS APPLE CIDER 1 package (3 cups) Instant Dry milk HOT PUNCH 2 lbs Nestle' s Quick 6 oz. Pream 3/4 firmly packed brown sugar 1/2 c. confectioners sugar 1 t. cloves 1 t. allspice Mix all ingredients and store in large 1/4 t. salt container - makes 1 gallon. 3 sticks cinnamon To make hot chocolate for each cup of 1/2 t. nutmeg drink use 1/2 cup misture - 1/2 cup hot 2 qts. apple cider water. Stir well Mix brown sugar with salt and spices. Mrs. Lib Lentz Add to apple cider and simmer 10 minutes. Strain through cheese cloth and reheat. A REFRESHING MINT DRINK Serve hot - 8 cups Double hand full of green mint 2 lemons STRAWBERRY PUNCH 1 c. sugar Ereen veg. coloring 1 can pineapple juice 1 large bottle 2 cans frozen lemonade (mix with water ginger ale as directed on can) Pour a quart of boilding water over mint 1 large bottle ginger ale leaves, cover and let stay for a few min. 1 package frozen strawberries then strain. Add sugar, lemons, pineapple, coloring - Last add ginger ale. Mix well - serves 12 UNIVERSITY OF N.C. AT CHAPEL HILL 00030715691 FOR USE ONLY IN THE NORTH CAROLINA COLLECTION ®> ®,