CHOWAN COLLEGE LIBRARY 3 9031 00108 4789 r Woman s Missionary Union (West Chowan Baptist Association) COOKBOOK 195 1976 In memory of Joe Mack Lon and Roy May Long Ijttate ICtbrarij CHOWAN COLLEGE MURFREESBORO. NORTH CAROLINA f Woman s Missionary Union (West Chowan Baptist Association COOKBOOK Whitaker Library Chowan College lurfreesboro^North Carolina 1893 1976 Copyright 1976 by Woman's Missionary Union (West Chowan Baptist Association) The Cookbook Committee wishes to acknowledge the whole-hearted cooperation of those in the "West Chowan Association's" (Woman's Missionary Union) who made this collection of recipes possible. We deeply appreciate assistance given by many women in completing the book for printing. Mrs. Ben Adams Mrs. Freddy Carroll Mrs. O.E. Early Mrs. Walter Jones Mrs. Jerome Tinkham Mrs. R. G. Whitley . ' ' ' ' 'America 's Bi-Centennial Year °f The Woman 's Missionary Union of The West Chowan Baptist Association Women of the Association have received many blessings from a great heritage of dedicated Christian love and service from our predecessors. The Association 's first meeting was held at Sandy Run Church in 1895. However, the first recorded minutes of the Women's Missionary Society begin with October 28, 1896, stating this was the second annual meeting. It was held at Brantley 's Grove Church with six Societies responding to roll call. Miss Grace Brown of Murfreesboro was President and Miss Margaret Little from Buckhorn was Vice President. Miss Little recorded the first minutes in absence of the Secretary, Miss Mollie Parker. There were thirty -six churches with organized societies in 1896. The early meetings were held in conjunction with the annual West Chowan Baptist Associational Meetings. The women gathered in a Sunday School classroom to prayerfully promote missions. The first recorded constitution dated 1910. Object: "To encourage and uphold each other in acquiring knowledge of the work in the Lord 's vineyard and helping to send the Gospel to the earth 's remotest bounds. The Association 's Women 's Missionary Society records show that the organization began in 1895 in the West Chowan Association. Although many churches were organized in mission work in 1888. Even in earlier years, mission groups met before the organization developed. Today, we have fifty-eight organized groups of Baptist Women. The terminology has changed from Women 's Missionary Societies to Women 's Missionary Union, which includes our youth organizations. ' ' May we continue to 'Let Christ 's Freedom Ring ' throughout the ' world, and serve to be ' 'Laborer 's Together with God. Digitized by the Internet Archive in 2013 http://archive.org/details/womansmissionaryOOunse TABLE OF CONTENTS Information on Meats viii To Measure Up ix Metrics In The Kitchen x Cooking Temperatures for Foods x Old Fashioned Recipes 1 Appetizers 13 Bread 19 Cakes 34 Candy 85 Cheese and Egg Dishes 90 Cookies 93 Desserts 109 Meats 124 Pies 153 Punch 178 Salads 180 Sauces 203 Sea Food 206 Snacks 214 Soups and Stews 216 Vegetables and Vegetable Casseroles 220 Conservation 240 Acteens 252 Girls In Action 262 VII MEATS The "main dish," the given title of meats on the dinner table, usually cost more than the other foods that grace the plate. In fact, the latest national food consumption survey by the USDA shows that more than one-third of the money U.S. families spend for food goes for meats. The range in costs of different types and cuts of meats is great, so careful selection can result in worthwhile savings. In order to take advantage of the best buys at the meat counter, you need to be aware of the many cuts of meat available and how to use them in family meals. The economy of the particular cut of meat depends on the amount of cooked lean meat it provides as well as its price per pound. Quite often the cut with a low price per pound is not the best buy in food value or in servings of meat provided. The amount of cooked lean meat, or the number of servings, for the price is what matters. A relatively high-price meat, for example, with little or no waste may be more economical than a low priced cut with a great deal of bone, gristle, or fat. Different types and cuts of meat provide similar food value for equal-size servings of the cooked lean meat. Cooked lean meat from pot roast generally is as nutritious as that from steak; turkey as nutritious as veal; fish as nutritious as lean lamb. Servings of liver and other varieties of meat give a bonus of food value. I. Basic Retail Cuts for all animals blade cuts (shoulder) rib cuts loin cuts - back bone sirloin cuts - hipbone arm cuts - arm bone breast cuts leg cuts II. Quality of Meat The color and texture of the meat are key factors in determining quality. The best quality is associated with youth for tenderness, with lean meat that is well marbled (intermingling of fat with lean), and with color typical of the meat being judged. In beef, the lean should be bright red, firm and velvety to the touch. It has a thick white or creamy white, firm fat covering, and the meat is well marbled with little veins of fat. Quality pork has firm and tender lean meat with a pinkish cast and some marbling. The outside fat should be firm and snowy white. The lean of good lamb should be pinkish to deep red in color, firm and ine-textured, with an even covering of clear, white brittle fat and a great deal of marbling. Veal has a grayish-pink flesh and very little exterior fat, that is firm and creamy white with no marbling. VIII III. Grade of meats All meat must be graded if it is to be shipped from state to state. Each graded carcass is stamped with a purple stamp with the legend "U.S. Ins'd&P'S'D." Grades include: A. Prime (beef, veal and lamb) Thick, velvety and well-marbled flesh with a waxy, smooth, white coating of fat. B. Choice (beef, veal and lamb) Well-marbled meat with a smaller amount of the white waxy covering of fat. This is the best retail buy since smaller amount of waste with less fat and more meat for the money with no loss in the quality of the meat. C. Good (beef, veal and lamb) This meat has a thinner fat covering which is softer and more oily, slightly amount of marbling. Good grade is a good buy for the budget-minded consumer. D. Standard (beef and veal) Meat is covered with a very thin covering of fat, with a smaller amount of meat which has little or no marbling. The meat is tough and has a poor flavor when cooked. TO MEASURE UP HOW MUCH IS A CAN? (found on can label) 3 teaspoons = 1 tablespoon 4 tablespoons — % cup No. 2 = 2 V2 cups - 1 8 tablespoons /2 cup No. 3 = 4 cups — 6 tablespoons 1 cup No. 10 = 12 to 13 cups — 1 cup 8 ounces No. 300 = 1 % cups 2 cups - 1 pint No. 303 = 2 cups — 4 cups 1 quart 4 quarts — 1 gallon 2 tablespoons butter 1 oz. V2 cup butter 1 stick 12-14 egg yolks 1 cup 8-10 egg whites 1 cup 1 cup chopped nuts 1 lb. 15 marshmallows % lb. 2 % cups packed brown sugar 1 lb. 3 Vz cups sifted conf. sugar 1 lb. 11 crumbled graham crackers 1 cup 6V2 tablespoons cream cheese 3-oz. pkg. 4 cups grated American Cheese 1 lb. 1 lemon 3-4 tablespoons juice 1 V2 tablespoons lemon juice or 1 V2 tablespoons vinegar added to sweet milk = 1 cup sour milk IX METRICS IN THE KITCHEN METRIC CONVERSION FACTORS Cups = Milliliters Spoons Milliliters - 2 = 500 1 Tbsp. 15 3 - 1 /4 = 450 Y2 Tbsp. 7.5 - 1% = 400 1 tsp. 5 V/2 = 350 y2 tsp. = 2.5 1 1 /4 = 300 y4 tsp. = 1.2 1 = 250 Va tsp. = .6 3 A = 200 1 fl.oz. = 30 y2 = 150 y3 = 100 Liters V:, = 50 1 pint = 0.47 liters 1 quart = 0.95 liters 1 gallon = 3.8 liters COOKING TEMPERATURES FOR FOODS FAHRENHEIT AND CELSIUS SCALES COOKING OPERATION TEMPERATURE Fahrenheit Celsius Baking: Oven temperatures Very slow 250-and275 120 and 135 Slow 300 and 325 150 and 165 Moderate 350 and 375 175 and 190 Hot 400 and 425 205 and 220 Very Hot 450 and 475 230 and 245 Roasting: Internal Temperatures, Beef: Rare 140 60 Medium 160 70 Well-done 170 80 Deep-fat Frying: Chicken 350 175 Doughnuts, fish 350 to 375 175 to 190 Califlower, onions 375 to 385 190 to 195 Potatoes 385 to 395 195 to 200 Candymaking: Thread 230 to 234 110 to 112 Softball 234 to 240 112 to 115 Firm ball 244 to 248 118 to 120 Hardball 250 to 266 121 to 130 Soft crack 270 to 290 132 to 143 Hard crack 300 to 310 149 to 154 CHOCOLATE FUDGE CAKE Mrs. H.S. Banks AhoskieB.Y.W. Found in grandmother cook book published by theWMUof the Christian Church, Suffolk, Va. 1800's. Miss Thompsie Holland's recipe grandmother's cousin. Four eggs, one cup of melted butter, two cups of sugar, one cup of flour, and 214 squares of melted unsweetened baking chocolate. Beat eggs lightly, add sugar, then pour in butter. Add flour and put in chocolate last. Flavor with vanilla and bake in shallow pan. When cold cut in squares and roll in powdered sugar. OLD-FASHIONED POUND CAKE Eunice Darden Buckhorn B.W.