T e Fa\)0>ri\e >Tec\^eS C641.5 S1385G THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL THE COLLECTION OF NORTH CAROLINIANA C641.5 S1385g The Y<x\)or\W r\<\e.c\t>es? tvotc\ \rovc\ : % B 'fix* V\V> s THE GRANGE At the close of the Civil War, conditions were so bad that America today can scarcely realize the sense of futility and frustration the people felt, particularly the life of the farmer and rural residents. 1867 was a most troublesome period of reconstruction following war between the States. Abraham Lincoln was gone and President Andrew Johnson was seeking to cope with serious political, social and economic problems. The Grange was organized on December 4, 1867 as the dream of the founder, Oliver Hudson Kelley, and six other far sighted men of different abilities. They dreamed of a helpful, protective organization with lofty ideals of Fraternity and Brotherhood, along with down-to-earth services to neighbors, community, state and nation. St. John's Grange was organized first in the late 1800' but later was disbanded. The present Grange was re- organized in 1932 with 44 charter members, 11 of whom are still active in the organization. It also has an active Junior Grange to encourage its youth. It is dedicated to service in the community and carries out many worthwhile projects to make this community a better place to live and work. (The sketch above is the old St. John's Schoolhouse. The Grange met in this building until it was destroyed by fire.) -2- am .5 ST. JOHN'S LUTHERAN CHURCH As we approach our Nation's Bicentennial, we are cog- nizant of the long history of this Church and its influ- ence on the religious and community life since the middle 1700' s. St. John's Lutheran Church was organized in 1745. The first house of worship was 2 miles north of Mt. Pleasant near Buffalo Creek, therefore was named Dutch Buffalo Creek Church. The present brick building is the fifth house of wor- ship and was built in 1845 and is located on more than 100 acres of government land given to the church in 1782. The first full time pastor was Rev. Adolph Nussman who came from Germany in 1773 along with Prof. John Gott- fried Arends to teach school at St. John's. Over its long history of 230 years, this congregation has had 27 pastors and has given 16 of its sons to the full time ministry. It continues to wield its influence in the spiritual life of the community, state and na- tion. The Church members look with pride upon their heritage, but they also look to the future with vision to con- tinue to build a better church and community for future generations to come. -3- BLESSING AND THANKSGIVING AT MEALTIME Our gracious God and Father, we come before you, thanking you for all the gifts of life; especially the gift of Jesus Christ, your Son, our Saviour. Your blessings we now ask upon us as we fellow- ship around this table. Bless, Lord, this food; the hands \7hich have prepared it, and we who receive it. May this food and fellowship nourish our bodies and souls, and us to your continued service. Amen. The Reverend Ted W. Goins, Pastor of St. John's Lutheran Church. COOKBOOK COMMITTEES Mrs. Lewis (Jane) Cress • Chairman Mrs. Fred (Shirley) Misenheimer....... Typist Mrs. George (Frances) Suther ...Art Mrs. Ray (Adelaide) Cline.. .Historian and Proof Reader Miss Anne Cline. •••••••. ••••• Proof Reader Mrs. Ned (Dianne) Hudson Mrs. Brice (Jane) Bost Miss Carolyn Bost Also included in the preplanning: Mrs. Cecil (Ruth) Cline Mrs. John (Martha) Suther Mrs. A. B. (Martha) Brawley Mrs. John A. (Sarah) Walker When the song of life seems hard to sing, And darker grows the way, Draw nearer to the Christ, your king, And night will turn to day. -Anonymous Published in NovemDer, 1975 -A- TABLE OF CONTENTS Page Measure Abbreviations •••• • •••••6 Table of Substitutions 6 Appetizers. • •••••••••••• ••••••• 7 Beverages •• 23 Breads • 31 Cakes «... • 57 Candy. 145 Cookies • • • 153 Freezing and Canning ••••••• • 185 Casseroles. • ••••• ••••••• ••••• 207 Desserts ••••• • 237 Dressings, Salads, Slaws and Sauces. •• ••••251 Vegetables, Meats and Main Dishes 293 Pies and Puddings 357 Soups • 417 Youth 423 Notes 435 -5- . .. , MEASURE ABBREVIATIONS Cup c. Hour hr. Medium. ••• med. Minute . rain Ounce •••••••••• • oz Package « pkg Pint pt. Pound lb Quart qt. Tablespoon. ••••• •••••• tbsp Teaspoon. tsp TABLE OF SUBSTITUTIONS square unsweetened chocolate - 3 tbsp. cocoa plus 1 tsp. butter or margarine. tbsp. cornstarch (thickening) - 2 tbsp. flour (approx. c. sifted all-purpose flour - 1 c. plus 2 tbsp. siftec cake flour, c. sifted cake flour - 1 c. minus 2 tbsp. sifted all- purpose flour, c. self-rising flour - 1 c. all-purpose flour plus 1-1/2 tsp. baking powder and 1/4 tsp. salt, tsp. baking powder - 1/4 tsp. baking soda plus 1/2 tsp. cream of tartar, c. whole milk - 1/2 c. evaporated milk plus 1/2 c. water, c. whole milk - 1/3 dry milk solids plus 3/4 c. water, c. sour milk - 1 c. sweet milk plus 1 tbsp. vinegar or lemon juice or 1 c. buttermilk, c. sweet milk - 1 c. sour milk or buttermilk plus 1/2 tsp. baking soda, c. granulated sugar - 1 c. brown sugar, or 3/4 c. honey (reduce liquid required for recipe), or 1-1/2 c. molasses (reduce liquid required), or 2 c. corn syrup (reduce liquid required), or 1-1/2 c. maple syrup (reduce liquid required). -6- fl ? ? 'V \ -7- RIBBON SANDWICH Mrs. Earl Blackwelder (Pat) 1 can deviled ham (Underwood) Dab of mustard Sprinkle dill weed Shake Worcestershire Sauce Dab mayonnaise Mix all these ingredients. To make sandwiches, use 2 slices of white bread and one slice of whole wheat bread. Trim all crust. Put ham spread on one side of whole wheat bread and pimiento cheese spread on the other. Put white bread on each side. Let cool for awhile; then cut sandwich in three pieces. SANDWICH SPREAD FOR TEA SANDWICHES Mrs, Earl Blackwelder (Pat) 1 can chicken spread Dab of mayonnaise Little sweet pickle relish Mix. 1 can liver pate Dab mayonnaise Shake Worcestershire Sauce Mix, Spread on sandwich. Add a slice of olive on top of each. Mix cream cheese and crushed pineapple. Spread on Raisin Bread, -9- VEGETABLE SANDWICHES Mrs. Ed Yorke (Shirley) 8 oz. cream cheese 1 tbsp. lemon juice 1/4 c. diced celery 1/4 c. diced green pepper 3/4 c. grated carrots 1/4 c. grated cucumber (squeeze good) 1/4 c. diced onion Mix above and add mayonnaise to taste. BACON-CHEESE SANDWICH SPREAD Miss Edith Walker 1 3-oz. pkg. Philadelphia Cream Cheese 1/4 c. chopped cooked bacon 1/2 tsp. horseradish 1/2 tsp. Worcestershire Sauce 1 tbsp. milk Blend all ingredients well. Store in refrigerator until used. Spread on enriched white or whole grain bread. PIMIENTO CHEESE SPREAD Mrs. H. E. Cline (Lillian) Put in heavy sauce pan: 1 tall can of evaporated milk 1 lb. cheese, cut small 2 tbsp. vinegar 3 tsp. prepared mustard or 1 tsp. dry mustard 7 oz. can pimiento 1/2 tsp. salt Dash cayenne pepper Heat milk, add cheese, salt and other ingredients till cheese melts. Chill. Will keep several weeks in refrigerator. -10- CAULIFLOWER DIP Mrs. Kenneth Sherwood (Mildred) 1/2 pt. cottage cheese 1-1/2 tsp. Worcestershire Sauce 1/2 tsp* celery seed 1/2 tsp, caraway seed 1/2 tsp, garlic salt (or more) 1 pt. mayonnaise 1/2 c. chopped onion 1/4 tsp. salt 1/2 tsp. dry mustard 1/2 tsp. black pepper Mix. Leave at room temperature for 8 hours. Refrigerate. For a stronger flavor, make 3 to 4 days ahead. Especially good with cauliflower but can be used with all raw vegetables and chips. CHEESE BALL Mrs. Ray A. Cline (Adelaide) 1 pkg. extra sharp cheddar cheese, grated (about 10 to 12 oz.) 1 8-oz. pkg. cream cheese 1/8 to 1/4 tsp. ground red pepper 1 tsp. minced onion 1 c. chopped pecans 1/2 tsp. Worcestershire Sauce Soften cheeses and blend together. Add Worcestershire Sauce, red peppers and onion. Shape in ball and roll in chopped pecans. Chill. Serve with crackers. Serves 20 to 25 persons. This makes an especially good cheese ball to use as hors d'oeuvre. -11- CHEESE BALL Mrs, Gerald Cline (Brenda) 1 pkg. grated cheese (10-12 oz.) 1 8-oz. pkg. cream cheese 1/8 tsp. ground red pepper 1 tsp. minced onion 1 c. chopped pecans 1/2 tsp, Worcestershire Sauce Soften cheeses and blend together. Add Worcestershire Sauce, red pepper and onion. Shape in ball and roll in pecans. Chill. Serve with crackers. SOUTHERN PRIDE DIP Mrs. George Troutman (Mary Alice) 1 #2-1/2 can pork and beans 1/2 tsp. garlic salt 1/2 tsp. salt 2 tsp. Worcestershire Sauce American processed cheese 1/2 tsp. onion salt 1 tbsp. vinegar Dash of red pepper and cayenne pepper Combine ingredients, place in saucepan on low heat. Heat thoroughly. Yield: about 3 cups. Serve on hamburgers, hot dogs, crackers, potato or other chips. VEGETABLE SANDWICH Mrs. R. D. Dellinger (Thelma) 1 8-oz. pkg. cream cheese 1 tbsp. lemon juice 1/4 c. each grated or chopped fine, celery, pepper, cucumber and onion 3/4 c. grated carrot Enough mayonnaise to make spreading consistency. -12- SANDWICH SPREAD Mrs. Louis Suther (Madelyn) 2 large cucumbers, chopped fine 2 carrots, grated fine 1 c. celery, chopped fine 1/2 tsp.