GREEN TOMATO SOY

Mrs. O.C. Bevers

1 gal. green tomatoes (Sliced thin without peeling)
1 Tbsp. ground mustard
1 Tbsp. ground pepper
1 qt. vinegar
1 tsp. spice
1 pt. sugar
1 tsp. ground cloves
1 Tbsp. salt

Mix together and cook gently until tender. Stir often to prevent burning. Put up hot in jars and seal as fruit.

ICICLE PICKLES

Mrs. T.B. Duncan
7 pounds cucumbers
2 cups slack lime
2 gallons water
4 cups sugar
3 quarts vinegar
1/2 box pickling spices

Wash and slice cucumbers thin. Soak them in mixture of water, mixed well with the slack lime, for 24 hours. Wash well and soak for 2 hours in clear water.Mix vinegar, sugar and pickling spice and cook slow for 2 hours and seal hot.

DILL PICKLES

Mrs. W.N. Martin

Select fresh, evenly colored cucumbers. Wash and pack in a sterilized jar. Place several sprays of dill on top of cucumbers. Heat 1 quart of water, 1 cup vinegar, and 1/4 cup of salt to boiling. Cool. Pour over cucumbers, filling jars to within 1/4 inch of top and seal. The liquid will become cloudy in a few days, but it will soon clear. The pickles will be firm, crisp and evenly colored.

BREAD AND BUTTER PICKLES

Mrs. Minnie Anderson

1 gallon fresh cucumbers
8 small white onions,
2 green peppers, shredded
1/2 cup salt
Cracked ice

Slice cucumbers crosswise and mix [all of the above] together and bury pieces of cracked ice in mixture. Weight lid and let stand 3 hours, then drain thoroughly.

Pickling syrup

4 cups Sugar
1/2 tsp. ground cloves
5 cups vinegar
2 Tbsp. mustard seed
1 1/2 tsp. turmeric
1 Tbsp. celery seed

Mix sugar, turmeric and cloves, add mustard, celery seed and vinegar and pour over pickles. Place over low heat and paddle [stir] with wooden spoon, heat to scalding point, BUT do not boil. Bottle [put in jars] and seal while hot.

ICICLE PICKLES (#2)

Mrs. W.N.Martin

7 lbs. large cucumbers
2 cups slacked lime
2 gal water
4 lbs. sugar
3 qts. vinegar
5 tsp. salt
1/2 10 cent box (1949 prices) of pickling spice

Slice cucumbers. Mix slacked lime well, in the water, add cucumbers and let stand 24 hours. Take out and drain cucumbers in sink. Mix other ingredients cold. Add cucumbers, after they have drained, and let stand 24 hours. Then set on stove and boil 1 and 1/2 hours. Fill jars and seal.

SOUPS, SALADS & VEGETABLES

FRIED EGGPLANT

Mrs. Priscilla Rampy

Peel and cut in thick pieces or quarters (4 to 6 pieces). Put in pan of salt water and let stand 20 to 30 minutes. Drain and dip in egg batter and fry in deep fat until brown. drain and serve hot.

CANDIED SWEET POTATOES

Mrs. R.Q. Simonton

5 sweet potatoes
1 cup sugar
1/2 cup water
1 lump of butter(size of walnut)

Boil 5 sweet potatoes in jackets until tender. Let cool a few minutes, peel, slice and lay in a baking dish. Boil sugar, water and butter until real thick and pour over potatoes. Put in oven and bake 15 or 20 minutes.

CAULIFLOWER

Mrs. H.A. Daut

Select medium firm cauliflower. Trim off leaves and cut off stem. Soak upside down in cold salted water to cover for 1 hour. Boil head down until soft but not broken (about 30 minutes) in salted water. Drain and place head up in buttered baking dish very carefully.Pour half of cheese sauce over the cauliflower. Sprinkle with small pieces of butter and toasted crumbs. Place in oven until crumbs are brown. Serve in baking dish immediately.

Cauliflower Sauce

3 Tbsp. butter
1 1/2 cups hot sweet milk
2 Tbsp. flour
1/2 cup grated cooking cheese
1/2 tsp. salt
1/2 tsp. pepper

Melt butter in saucepan, add the flour mixed with seasoning. Stir to a smooth paste (about 1 minute), stirring constantly. Pour on gradually hot milk and beat until smooth and glossy, add cheese and beat until cheese is melted and pour over cauliflower.

PICKLED BEANS

Mrs. O.C. Bevers

Snap and string beans in the usual way and cook until tender in salt water. Pack in jars and pour boiling hot pickling syrup in jars and seal.

Pickling Syrup

Mix the amount of pickling syrup needed for the amount of beans you have. To each pint of vinegar, add 1 pint of sugar, 2 sticks cinnamon, 1 Tbsp. whole cloves. Tie spices loosely in a muslin bag and boil in vinegar and sugar.

STUFFED CABBAGE

Mrs. Walter Enos

1 lb. ground pork
1 raw egg (2 if more rice is used.)
1 medium onion
1/2 clove garlic
salt and pepper to taste
1/2 cup raw rice
dash of red pepper
1 cup water
1 cup sauerkraut
1 Tbsp. flour

Mix all ingredients. Put medium head of cabbage in boiling water, let stand about 10 minutes. Cut center of cabbage out and peel off leaves. Put [some of] above mixture in cabbage leaf and tuck ends in and start rolling from large end of leaf. Cook for 1 to 1 1/2 hours over low fire, adding about 1 cup of water, or until rice is tender, then add 1 cup sauerkraut and simmer for 20 minutes. Thicken with a spoon of flour and drippings.

CRANBERRY SALAD

Mrs. T.B. Duncan

2 cups cranberries
1 cup diced celery
1 cup pineapple chunks
1 cup nuts
1 diced apple
1 package lemon jello
1 1/2 cups sugar

Make jello as usual but add 1 1/2 cups sugar. Grind the cranberries and add all other ingredients. Mix well and add jello. Put in ice trays and when ready to serve, cut in long strips. Serve on lettuce leaf and top with cooked salad dressing (recipe below).

BANANA & PEANUT SALAD

Mrs. T.B. Duncan

Split bananas in half lengthwise. Grind enough peanuts to roll bananas. Place banana halves on lettuce leaf and sprinkle on more peanuts. Top with cooked salad dressing.

COOKED SALAD DRESSING

Mrs. T.B. Duncan

1 egg
1/2 cup sugar
1 Tbsp. flour
1/2 cup vinegar
1/2 cup water

Beat one egg well. Mix sugar and flour and add to egg. Now add vinegar and water. Cook over slow fire to a thick sauce. This is a tarty salad dressing.

PINEAPPLE SALAD

Mrs. Mattie Sneed

#2 1/2 can crushed pineapple
1/2 lb. grated cheese
Juice of 1 lemon
1/2 pint whipping cream
1 cup sugar
2 envelopes Knox gelatin
1/2 cup water

Mix pineapple, sugar, lemon juice and bring to a boil over a slow fire. Soak the gelatin in water for 10 minutes. Add to the first mixture. Put in ice box until cool and it begins to congeal. Add grated cheese and fold in whipped cream. Put in ice box until firm.

TUNA FISH SALAD

Mrs. Minnie Anderson

1 can tuna fish
1 cup chopped celery
3 boiled eggs
3 Tbsp. Miracle Whip salad dressing
1/4 tsp. salt
1/4 tsp. black pepper

Mix tuna fish, chopped eggs, chopped celery, salt and pepper. Add salad dressing. Mix well and place in salad bowl. Add 1 cup of chopped apple if desired. This is also good for sandwiches.

MEAT, FISH & POULTRY

BROILED BEEF STEAK

By Mrs H.C. Furlow

Wipe and trim a sirloin or porterhouse steak, lay in a piping hot skillet, sear on one side, turn and sear on other side, keep turning until done as desired; heat platter, lay steak on platter and pour melted butter, pepper and salt over and serve at once.

EVERYDAY MEAT BALLS

Mrs Y.H.Fullen

1 lb. ground beef
1 can tomato soup
Salt and pepper
2 beaten eggs
1 Tbsp. Worcestershire sauce
1 green pepper chopped fine
Few drops Tabasco sauce
1 medium onion chopped fine
2 or 3 slices toasted bread
(Ground)
Mix thoroughly, form in balls, place in greased pan and cover with piquant sauce.
Bake in moderate oven, 350 degrees about 60 minutes. Piquants Sauce (Sharp, pungent)

Combine;
6 Tbsp. brown sugar
1/2 tsp. nutmeg
1/2 cup catsup
2 tsp. dry mustard

CHICKEN A LA KING

Mrs W.S. Weisinger

3 tbsp. butter
2 large slices onion
1 can mushroom soup
1/2 green pepper
2 Tbsp. flour
1/2 tsp salt
1 pinch mace or nutmeg
1 1/2 cup milk
3/4 cup chicken stock
2 cups cooked chicken meat minced
1 can pimento, minced

Melt butter in double boiler, cook onion 5 minutes in it; add mushroom soup and cook 5 more minutes. Add pepper and cook 5 minutes more. Stir in flour and seasoning. Pour in gradually, chicken stock diluted with milk. Stir until mixture thickens and add chicken and pimento. Cook 10 minutes. Serve on toast or in pastry cups.

EGG NOODLES

Mrs Roberta Furlow

Break 2 eggs in bowl, beat , add pinch of salt. Work in flour with hands until a very stiff dough. Turn on board and work until smooth as glass. Pinch off small pieces and roll thin as paper and cut in narrow strips.

STUFFING FOR TWELVE POUND TURKEY

By Mrs Julia Napper

4 cup stale bread crumbs, toasted
2 Tbsp. minced parsley
2 cups sweet milk or stock
4 cups corn meal
Salt and pepper to taste
1 1/2 cups celery, cut medium fine
1 cup onion, cut medium fine
Mix and cook in enough hot fat to keep from sticking until onions and celery are nearly cooked. If you have fat from fresh pork sausage it makes dressing delicious.

TAMALE LOAF

Mrs Emma Simonton

1 lb. of ground beef or any cooked and ground meat
1 medium onion, ground
2 buttons of chopped garlic
2 Tbsp. bacon drippings

Sear [Onions and garlic?] in hot bacon drippings in heavy skillet. Brown, add meat and cook 15 minutes. Add chili powder to taste (about 1/2 bottle [Small]) and 1/2 tsp. cummin seed. Add 1 cup wateand salt to taste

Cook

3.cups water
1 cup corn meal

Let water get warm, stir in meal slowly, stirring constantly. Add about 4 Tbsp. full hot grease and cook slowly until very stiff and done. Add 1 tsp. baking powder. Into a deep baking dish, add a layer of meat and one of meal until you have used it all. Bake or steam about 20 minutes.

CHICKEN AND SPAGHETTI

Mrs Grace M. Martin

1/4 lb. butter
2 onions, large
1 chicken (Preferable fat hen)
1/2 clove garlic
1 cup chopped celery
1 lb. cheese
2 cans tomatoes
1 lb. ground meat
1 cup mushroom soup
salt to taste

Melt butter, add onions, celery and garlic, stirring often, then add ground meat and cook until meat stands apart. Add tomatoes, mushroom soup and chicken which has been well cooked and cut into cubes. Cook 2 boxes spaghetti in chicken broth 30 to 40 minutes. Mix well with chicken mixture and serve hot with grated cheese over the top. Will serve about 20 people.

SALMON CUTLETS

Mrs Y.H. Fullen

Mix
1 can Sam-o-lets [Salmon]
1 small onion chopped and sauteed in 1/2 Tbsp.butter
salt and pepper to taste
1 tbsp. lemon juiice
1/2 cup mashed potatoes or
1 egg, slightly beaten
1/2 cup cracker crumbs
1 Tbsp. milk

Shape into cutlets or croquettes. Roll in bread crumbs. Combine 1 egg, beaten and 1 Tbsp. milk. Dip cutlets into egg mixture. Roll in bread crumbs. Brown in fat in heavy skillet.

BARBECUED SPARERIBS

Mrs Otho Harcrow

Place 3 lbs. spareribs, cut in pieces in shallow pan, meaty side up. On each piece, place 1 slice unpeeled lemon and 1 thin slice onion. Roast in hot oven, 450 degrees, 30 minutes. Combine1 cup catsup, 1/3 cup Worcestershire sauce, 1 tsp. chilli sauce, 1 tsp. salt, a few dashes Tabasco sauce and 2 cups water. Bring mixture to boil and pour over ribs. Continue baking in a moderate oven, 350 degrees, until tender, about 1 hour. Baste every 15 minutes. A clove of garlic, cooked in with the spareribs gives a delicious flavor. This sauce is also good with chicken.

CHICKEN AND DUMPLINGS

Mrs Lockett Wood

Dumplings

3/4 cup flour
1 egg
2 1/2 tsp. baking powder
1/3 cup milk
1/2 tsp. salt

Sift flour, baking powder and salt together. Beat the egg, add milk and mix with dry ingredients. Drop by small spoonfuls into simmering chicken gravy, cover tightly and cook 15 minutes. Do not remove the lid while the dumplings are cooking.Disjoint a fowl in pieces for serving. Salt and pepper and flour the pieces and brown them in a small amount of bacon drippings. Add 4 cups of boiling water, cover and cook over low heat until tender. Remove chicken. Add enough water to make about a quart of gravy. Add white sauce if it is needed to make the gravy medium thick. Add salt if needed.

DROP DUMPLINGS

Mrs J.M. Powell

2 cups sifted flour
1 tsp. salt
2 tsp. baking powder
2 Tbsp. shortening
Milk enough to make a stiff dough

Drop from spoon into broth. Cover tight. Cook without removing lid for 20 minutes.

BAKED HAM SLICE

Mrs Mary Sue Rabon

1 slice ham, 1 1/4" thick (about 2 lbs.)
1/4 cup brown sugar
Cloves
Can of apricots

Lay ham flat in pan. Sprinkle with sugar. Top with apricots and garnish with cloves. Bake 1 hour and 15 minutes in a 350 degree oven.

TOMATO JUICE MEAT BALLS

Mrs Ila Mae Carmile

1 lb. ground meat
2 onions
salt and black pepper
1 large green pepper
1 cup soft bread crumbs

Grind meat, onions and pepper. Mix ingredients. Shape in small balls. Roll each ball in flour. Drop in hot fat. When balls are brown, drain off all fat. Add a number 2 can of tomato juice, 1 tsp. chili powder and pinch salt. Let simmer gently until done.

SWISS STEAK

Mrs Minnie Anderson

1/2 cup flour
1 cup grated raw carrots
1/2 tsp. pepper
2 tsp. salt
3 Tbsp. butter
2 lbs. round steak
2 Tbsp. chopped onion
1 No. 2 can tomatoes
1 green sweet pepper

Mix flour, salt and pepper together and pound into the steak. Brown floured stake in a hot deep skillet in which the butter has been added; add tomatoes and chopped onion.Lastly add grated carrot. Cover and cook in oven or over a slow flame for 2 hours.

BARBECUED CHICKEN

Mrs J.A. Jackson

1/4 cup tomato catsup
1 Tbsp. chopped onion
1/4 cup Lea and Perrin's sauce
1/4 cup water
1 Tbsp. Tabasco
1/4 cup Butter or oleo
salt
1 button garlic
3 strips celery

Salt chicken that is cut up. Pour this sauce over it and steam till the chicken is tender. Serve with rice.

MEXICAN STEW

Mrs Morris Steger

1 can corn beef
3 Tbsp. fat
salt and pepper
1 No. 2 can tomatoes

Cook in a skillet over a low fire. Stir and add 1/2 tsp. chili powder.Serve over 1 cup of cooked rice. Serve with vegetables or eggs.

BREAD, ROLLS & PASTRY

ROLLS

Miss Pat Cartwright

1 yeast cake
3 Tbsp. melted Crisco
1 cup buttermilk
1 Tbsp. sugar1/2 tsp soda
2 cup flour
2 tsp. baking powder

Let yeast cake dissolve in buttermilk while sifting dry ingredients. Mix thoroughly. Roll out 1 inch thick, spread with melted butter. Cut with biscuit cutter and fold over. Put in greased pan and grease stops with melted butter. let rise i hour and bake in moderate oven.

QUICK HOT ROLLS

Mrs Priscilla Rampy

1 yeast cake
2 Tbsp. lard or butter
1/2 cup scalded milk
1/2 tsp. salt
1/2 cup lukewarm water
2 Tbsp. sugar
3 cups flour

Dissolve yeast cake and sugar in water, add milk, add lard and half flour. Beat until smooth and add the rest of the flour. Knead, roll out and shape in buttered pans. let rise about 1 hour and bake in a hot oven.

CORN BREAD

Mrs H.P. Fullen

1/2 cup sifted flour
2 Tbsp. sugar
1 cup cornmeal
1 egg well beaten
1/2 tsp. soda
1 cup sour milk
1 tsp. salt
2 Tbsp. melted shorting

Sift flour once, measure, add cornmeal, soda, salt and sugar and sift together twice. Add eggs and milk and mix well. Add shortening, turn in greased pan, bake in a hot oven, 450 degrees.

CORN BREAD (#2)

Mrs O.C. Bevers

1 cup cornmeal
1/2 tsp. salt
1 cup flour
1 egg
3 tsp. baking powder
1 1/2 cup milk
1 Tbsp. sugar
4 Tbsp. melted shortening

Sift together cornmeal, flour, baking powder, sugar and salt. Add beaten egg and milk to make a stiff batter. Add shortening and beat until light and thoroughly mixed. Pour into greased shallow pan. Bake in hot oven at 425 degrees for about 25 minutes.

BISCUITS FOR TWO

Mary Sue Rabon

1 cup flour
1/2 tsp. salt
1/2 cup sour milk
1 Tbsp. Crisco
1 tsp. baking powder
1/4 tsp. soda
If using sweet milk, omit the soda.

PASTRY FOR ONE PIE SHELL

Mrs H.P. Fullen

1 cup flour
1/4 tsp. salt
1/4 cup Crisco
2 1/2 to 3 Tbsp. cold water

BUTTERSCOTCH PIE

Mrs. H.A. Daut

2 eggs
1 cup milk
1 cup brown sugar
butter, lump size of an egg
3 Tbsp. water
1 tsp. vanilla
4 Tbsp. flour

Mix sugar, flour, egg yokes and butter together. Add milk, water and vanilla. Cook in boiler till thick and pour into a pie crust that has been backed. Use the whites of eggs for meringue.

LEMON PIE

Mrs W.J. Smith

5 Tbsp. cornstarch
4 Tbsp. lemon juice
1 cup sugar
1/2 grated lemon rind
1/4 tsp. salt
1 Tbsp. butter
1 1/2 cup cold water
3 eggs

Mix the cornstarch, sugar and salt in the upper part of a double boiler. Add the water, stir and cook over direct heat until thickened. Place in the lower part of the boiler, cover and cook for 15 minutes. Beat the egg yokes, pour small quantity of hot mixture into yokes, mix and pour yokes into the hot mixture in double boiler. Cook for a few minutes and add the butter, lemon juice and rind. Beat and pour into a baked pie crust.Make a meringue from the beaten egg whites, add 6 Tbsp. sugar, a few grains of salt and a few drops of vanilla.Spread over top of the filling and bake in a very moderate oven for 15 or 20 minutes or until lightly browned.

ICE BOX ROLLS

Mrs Mattie Sneed

1 1/2 cups milk sweet milk
1/2/cup water
1/2 cup Crisco
1 yeast cake
1/2 cup sugar
1 Tbsp. salt
2 eggs

Scald milk and add Crisco and sugar. Cool until lukewarm and add yeast cake which has been dissolved in 1/2 cup water. Stir in enough flour to make dough the consistency of pancake batter. Set aside and let rise to double in size. Add salt and fold in 2 stiffly beaten egg whites. Stir in as much flour as possible, then knead the dough for a short time. Let rise again. After kneading again make into rolls or place in ice box to be used the next day. Grease baking tins and tops of rolls

CRISP BUTTER WAFFLES

By W.N. Martin

2 cups flour
2 Tbsp sugar
4 tsp baking powder
2 eggs
1/2 tsp. salt
1 3/4 cups milk
1/2 cups shortening

Sift the flour once, measure and sift again with the baking powder, salt and sugar. Separate the eggs and beat the yolks until they are light and foamy, then stir into milk. Add the sifted dry ingredients, melt the shortening and add it. Beat the egg whites until stiff and then fold them into the batter carefully. Pour the batter into a hot waffle iron, a Tbsp at a time, being careful not to fill the iron too full. Bake until done.

APPLE PIE

Mrs Anna Gay

3 cups of cooked apples or 1 can
1/4 tsp. of salt
3/4 tsp. cinnamon
1/2 cup white sugar
1/2 tsp. nutmeg
1/2 cup brown sugar
2 Tbsp. flour
2 Tbsp. butter

Mix all ingredients together and bake in pie shell with a crust top.

OLD FASHIONED MOLASSES PIE

Mrs Vanice Moore

2 cups molasses
4 eggs
1 cup sugar
2 Tbsp butter
1 tsp vanilla
4 Tbsp. flour
1/2 tsp baking soda

Heat molasses almost to boiling. Stir in soda until foamy. Beat 4 eggs and gradually stir the molasses into the eggs. Pour into unbaked pastry shell and bake in moderately hot oven, 425 degrees, for 10 minutes. Then reduce heat to 325 degrees and continue baking another 25 to 30 minutes or until a knife blade inserted in the center comes out clean. Makes one 9" pie.

PECAN PIE

Mrs H.P.Fullen

1 1/4 cup sugar
3 eggs
1/2 cup light corn syrup
1 cup chopped pecans
1/4 cup butter or oleo
1 tsp. vanilla

Combine sugar corn syrup and butter or oleo; bring to a boiling point, stirring constantly until butter is melted. Beat eggs well, gradually hot syrup, stirring constantly. Add pecan meats. Cool to lukewarm, add vanilla. Pour into 9" unbaked pastry shell. Bake in oven, 350 degrees, 40 to 45 minutes.

PECAN PIE

Mrs J,H. Englehart

3 whole eggs, well beaten
1 cup Karo (white or dark)
1/4 tsp. salt
1/2 cup sugar
1 tsp. vanilla
3 Tbsp. butter

Mix ingredients well, and add 1 cup pecans. Pour mixture into unbaked pie shell and bake slowly 45 or 50 minutes

LEMON CAKE PIE

Ila Mae Carmile

2 eggs, separated
1 lemon, juice and grated rind
5 Tbsp. flour
1 cup sugar
1 cup milk
2 Tbsp. melted butter
1 pie crust

Beat egg whites until stiff but not dry. Continue beating at a slower speed and gradually add 4 Tbsp. sugar, mixing well. Mix remaining sugar and flour together in another bowl and add egg yokes, butter, lemon juice and rind and beat until well mixed. Then add milk slowly and continue beating until mixture is smooth. Fold in egg white mixture with a spoon. Pour in pie crust and bake in a moderate oven, 350 degrees, for 40 minutes.

LEMON PIE

Mrs. Roberta Furlow

Juice of 2 large lemons
2 heaping Tbsp. butter
1 tsp. grated lemon rind
2 heaping Tbsp. flour
6 eggs
1 1/4 cup boiling water
1 1/2 cup sugar

Cream butter and sugar, add egg yokes, flour and lemon; last add hot water and cook in double boiler until thick. Make a good short pastry. Line 2 pie pans and cook in a quick oven until light brown. Beat egg whites, add 1 level Tbsp. sugar for each egg white and beat well. Fill tins with lemon filling. Cover with meringue and brown lightly.

MIRACLE COBBLER

Mrs Pearl Sanders

4 cups peaches, canned or fresh
1 cup sugar
1 Tbsp. baking powder
2 Tbsp. butter
1 cup milk
1 cup flour
dash salt

Melt butter in baking dish, allowing it to cover the bottom and grease the sides of dish. Prepare a thin batter by stirring sugar and baking powder into flour and beating in milk and adding salt. Pour batter into baking dish and spread peaches over the top. Bake in a moderate oven about 45 minutes. The batter will rise through the fruit and form a delicious brown crust.Cherries, apricots or berries may also be used. Use a large size baking dish.

DOUGHNUTS

Mrs W.N. Martin

4 cups flour
2 eggs
4 Tbsp. baking powder
1 cup sugar
1/2 tsp. salt
2 Tbsp. melted shorting
1/2 tsp. nutmeg
1/4 tsp. lemon extract
3/4 cup milk

Sift flour, add baking powder,salt and nutmeg and sift again. Beat eggs well, add sugar and mix the two until smooth. Add the lemon extract, then add the dry ingredients to the mixture alternately with the milk, until a soft dough is formed. Knead lightly on a floured board. Roll out about a third an inch thick and cut with a floured cutter. Fry in deep fat until golden brown. Drain and sprinkle with sugar.

COCONUT CREAM PIE

Mrs H.P. Fullen

1/3 cup sifted cake flour
2 egg yokes, well beaten
1/2 cup sugar
1 cup Bakers coconut
1/8 tsp. salt
1 tsp. vanilla
2 cups milk, scalded
1 baked 9" pie shell

Meringue for pie

2 egg whites, stiffly beaten
1/2 tsp. vanilla
4 Tbsp. sugar

Combine flour, sugar, salt, add milk. Cook in double boileruntil thickened, stirring constantly. Pour small amount of mixture over egg yokes, stirring vigorously. Return to double boiler and cook 10 minutes longer; Add coconut and vailla. Cool and pour into pie shell. Fold sugar into egg whites, add vanilla, pile lightly on coconut filling, sprinkle with coconut. Bake in a slow oven, 300 degrees F., 12 minutes or until delicate brown.

CAKES & COOKIES

Strawberry Shortcake

(Very Rich) Mrs T.C. Simonton

2 cups flour
1 tsp. salt
2 tsps. baking powder
1/2 lb. butter

Rub well [ingredients] together. Mix with milk enough to make it easy to handle, about 1/2 cup. Bake about 20 minutes or 1/2 hour in a round pan. When baked, split open. butter and fill with strawberries.

PEANUT BUTTER COOKIES

Lois Edgar

1/2 cup oleo
1/2 tsp. vanilla
1/2 cup peanut butter
1/4 tsp. salt
1/2 cup brown sugar
1/2 tsp. baking soda
1/2 cup granulated sugar
1 1/2 cups flour
1 egg beaten

Sift flour, then measure; add soda and salt and sift again. Cream sugar and oleo; add beaten egg, peanut butter and vanilla and mix well. Add dry ingredients. Roll into small balls, flatten with a fork, leaving a crisscross impression and press a nut in the center of each. Bake in a moderate, oven, 350 degrees 10 minutes.

SUGAR COOKIES

Mrs Jasper Cartwright

2 cups sugar
3 cups flour
1 cup shortening
1/2 tsp. [ground] cloves
3 eggs
1 tsp. nutmeg
3 Tbsp. water
3 tsp. baking power

Cream fat and sugar. Add eggs, well beaten with water added, then add dry ingredients sifted together. Roll 1/4", cut any shape. Bake in a 350 degree oven until done.

SAND TARTS

Mrs J.H. Inglehart

1/2 cup Crisco
1 egg
1 cup sugar
1 3/4 cup flour
2 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt

Cream Crisco, add sugar gradually and cream thoroughly. Add egg well beaten. Measure 1 3/4 cup flour and sift with baking powder and salt, adding to first mixture; add vanilla. Roll out and cut with cookie cutter or put through cookie press. Bake at 350 degrees for 6 to 10 minutes, until a light brown.

DROMEDARY DATE BARS

Mrs S. J. Post

2 whole eggs
1/2 tsp. baking powder
1 cup brown sugar
1/2 tsp. salt
3/4 cup flour
1 pkg. dates
1 Tbsp. butter
1 cup pecans

Sift baking powder, salt and flour together. Mix in nuts and dates which have been pitted and cut into small pieces.Beat eggs until foamy and then beat in the brown sugar gradually. Noe stir in dry ingredients. Spread in a well greased pan about 1/2" thick. Bake in a moderate oven 30 to 40 minutes. Cut in strips about 4" long and 1" wide and remove from the pan while still warm.

BROWNIES

Mrs H.W. Waters

3/4 cup sifted flour
1 cup sugar
2 eggs, well beaten
1/2 tsp. baking powder
1/3 cup shortening
2 sqs. unsweetened chocolate melted
1 tsp. vanilla
1 cup walnuts or pecans, chopped

Sift flour once, measure, add baking powder and sift three times. Add shortening to chocolate and blend. Combine sugar and eggs, add chocolate mixture, beating thourghly; add flour, vanilla and nuts. Pour into a greased pan about 10 1/2" by 6 1/2" and bake in a moderate oven, 350 degrees F., 35 minutes. Cut in squares, cover with a moist paper towel or cloth and leave until cool,

LARGE WHITE LOAF OR LAYER CAKE

Mrs Roberta Furlow

3 1/2 cups of flour
1 cup Crisco
4 tsp. baking powder(Calumet)
2 cups sugar
6 egg whites
1 tsp. salt
1/2 cups sweet milk
Vanilla

Sift flour once and measure. Sift with baking powder and salt 3 times. Sift sugar and measure. Cream Crisco with sugar. Add flour mixture and milk alternately in small amounts. Add egg whites and vanilla. Stir instead ofbeating until creamy. makes a large loaf or layer cake with a good icing.

POUND CAKE

Mrs Lockett Simonton

1 cup butter
5 eggs
1 3/4 cup sugar
1 nutmeg grated
2 cups flour

Cream butter, add sugar and cream together. Add one egg at a time, alternating with flour. Beat, beat, beat as sucess depends on beating. Bake in moderate oven until done.

GINGER SNAPS

By Miss Pat Cartwright

1 cup sugar
1 Tbsp. soda, wet with boiling water
1 cup syrup
1 cup shortening
1 pinch salt1 egg
1 Tbsp. ginger

OAT FLAKE COOKIES

Mrs Locket Wood

1 cup butter or shortening
1 tsp.soda
2 cups oats
1/4 tsp.salt
2 eggs, well beaten
1/2 Tbsp. cloves [Ground]
6 Tbsp. milk
1 cup nuts
1 cup sugar
1 1/2 cups raisins
2 cups flour

Melt butter and stir in oats. Mix other ingredients and add oat and butter mixture. Drop small spoonfuls on baking tin and bake in slow oven.

DATE LOAF

Mrs. Priscilla Rampy

1 pkg. dates
1 tsp. vanilla
1 cup sugar
1/2 cup butter
2 cups flour
1 cup pecans
1 tsp. soda
1 egg
1 cup boiling water

Put soda in cup of boiling water and pour over chopped dates. Let stand 10 or 15 minutes, Mix sugar, butter, egg, dates, flour and etc. Bake in butter, paper-lined stem cake pan in slow oven until done. Ice with with Seven Minute Icing.

FABULOUS CHOCOLATE CAKE

Mrs. Priscilla Rampy

1/2 cup butter
1 1/2 cup sweet milk
2 cups sugar
2 tsp. vanilla
4 oz. chocolate or 3/4 cup cocoa
1 cup chopped nuts
2 tsp. baking powder
2 eggs, beaten
2 cups cake flour
1/2 tsp. salt

Cream butter and sugar. Melt chocolate. Beat eggs and add to sugar. Then add melted chocolate. Mix dry ingredients and add to melted chocolate; add milk, vanalla and nuts. Bake in 2 or 3 layers at 325 degrees for 40 or 50 minutes.

Frosting

2 eggs
3 cups powdered sugar
1/2 cup butter
1 cup chopped nuts
3 sqs. chocolate
3 tsp. lemon juice
1/4 tsp salt

Melt butter and chocolate in top of double boiler, add beaten eggs, lemon juice and vanilla. Then add salt, sugar and nuts. Cool and spread.

MOCK ANGLE FOOD CAKE

Mrs. Priscilla Rampy

1 cup hot milk
4 egg whites
2 cups cake flour
3 tsp baking powder
2 cups sugar
1 tsp. vanilla

Sift dry ingredients together. Add hot milk and fold in stiffly beaten egg whites. Put in greased layer cake pans and cook 20 to 30 minutes at 325 degrees.

Filling

3 cups sugar
1 cup brown sugar
11/2 cup milk

Add milk to white sugar and bring to good boil, then add brown sugar. Cool, spread between layers and ice cake with 7 minute iceing.

DATE LOAF CAKE

Mrs Anna Gay

3/4 cup cup butter or shortening
2 Pkgs. dates, soaked 10 minutes in boiling water
1 1/2 cups sugar (1/2 cup of brown sugar)
2 eggs
3 cups flour
1 heaping tsp. soda
1 1/2 cups pecans or other nuts
1 1/2 cups boiling water
spices to taste
1 tsp. vanilla

Bake in slow oven about 1 1/2 hours.

GUM DROP CAKE

Mrs Lockett Simmonton

1/2 cup butter
1 cup sugar
3/4 cup milk
2 eggs, beaten
2 1/4 cup flour
1/4 tsp. salt
2 tsp. baking powder
1 tsp. vanilla
1 lb. gum drops(small andchopped fine)
3/4 cup raisins, chopped

Cream butter and sugar. Add beaten egg. Sift flour, salt and baking powder together over raisins and gum drops. Dredge thoroughly. Add vanilla to milk, then stir in the flour mixture, a small portion at a time. Bake 1 1/2 hours at 250 to 300 degrees.

CHERRY CAKE

Mrs W.N. Martin

1 lb. dates
1 cup sugar
1 lb. pecans
1 cup flour
1/2 lb. candied cherries
1 tsp. baking powder
1/2 cup candied pineapple
1/4 tsp. salt
4 eggs well beaten

Beat eggs, add sugar. Sift flour, baking powder and salt together. Use part to flour fruit and nuts. Add the fruit and nuts to egg and sugar mixture, then add balance of flour. Bake in slow oven, 275 degrees for 1 hour and 20 minutes.

JAM CAKE

Stella Peynghaus

Whites of 5 eggs or 2 whole eggs
1 tsp. nutmeg
2 1/2 cups flour
2/3 cup milk
2 1/2 tsp. of baking powder
1 cup butter
1 1/4 cup sugar
1 cup jam

Cream butter and sugar, add baking powder to flour, also nutmeg. Beat eggs and add, saving 3 whites for icing. Add milk and flour alternately to cake batter. Stir in jam last and bake in 3 layers.

ORANGE FRUIT CAKE

Mrs J.M. Curry

3/4 cup of Crisco
1 cup buttermilk
1 cup sugar
1 cup chopped nuts
3 cup flour
1 1/2 cups dates
3 eggs
1 tsp. salt
1 1/2 tsp, soda
Grated peel of 1 orange
1 tsp. vanilla

Cream Crisco and sugar, add eggs, beating well after each. Sift dry ingredients and add alternately with milk. Add nuts, dates and orange peel. Cook at 300 degrees about 1 hour and 25 minutes. Take out of the oven and while hot, pour toping over cake. Let set in pan until cool. Do not eat for 24 hours.

Toping

Juice of 1 orange
grated peel of 1 orange
3/4 cup sugar

BANANA NUT CAKE

By Mrs A.E. Kerns Conroe, Texas

1 1/2 cup sugar
1 tsp. soda dissolved in milk
1/2 cup shortening
1 cup bananas
3 eggs (use 1 whole and 2 yolks)

save 2 whites for icing

Cream sugar, shortening and bananas, beat eggs and add. Then add milk and flour alternately and mix well. Last add nuts and vanilla and bake in moderate oven.

Icing

2 cups brown sugar
3/4 cup water

Put 2 cups brown sugar on to boil with 3/4 cup water and cook until [it makes] threads when allowed to fall from spoon. In the meantime beat the whites of two eggs until the will stand in peaks, then gradually add syrup beating until thick enough to spread.

WHITE MOON CAKE

By Mrs R.Q. Simonton

3 cup flour
1 cup milk
2 cups sugar
1 tsp. vanilla
2/3 cup shortening
5 eggs whites
3 tsp. baking powder

Cream sugar and shortening. Add milk and vanilla. Add flour in which baking powder has been added and last fold in stiffly beaten egg whites. Bake in a moderate oven at 350 degrees about 25 minutes

BANANA LAYER CAKE

Roberta Furlow

2 cups sifted cake flour
1 1/2 cups sugar
1 tsp. Calumet baking powder
1 egg and 1 egg yoke beaten
1 tsp. soda
1 cup mashed bananas
1/2 tsp. salt
3/4 cups buttermilk
1/2 cup butter or shortening
1 tsp. vanilla

Sift flour once, measure. Add baking powder, soda and salt and sift together 3 times. Cream butter, add sugar, cream, cream together until light and fluffy. Add eggs and beat well. Add bananas and beat again, add flour and milk alternately, beating after each addition. Add vanilla. Bake in layers using any good icing or filling to put together.

APPLE SAUCE CAKE

By Mrs R.A. Hill

2 cups sifted flour
1/2 cup shortening
1 tsp. soda
1 cup sugar
1/4 tsp. salt
1 egg, unbeaten
1/4 tsp cloves
1 cup raisins, cut
1/2 tsp. nutmeg
1 cup nut meats, coarse chopped
1 tsp. cinnamon
1 cup thick apple sauce

Sift flour once, measure, add baking soda, salt and spices and sift together 3 times. Work butter with spoon until creamy. Add sugar gradually, beating after each addition until light and fluffy. Add egg, beat well. Add nuts and raisins. Add flour alternately with apple sauce, a small amount at a time, beating until smooth after each addition. Turn into well greased loaf pan, 8" x 4" x 3". Bake in a moderate oven, 350 degrees F. 1 hour and 15 minutes.

DEVIL'S FOOD CAKE

By Mrs Jack Harrison

Dry Ingredients

1 1/2 cups sifted cake flour
1/4 tsp. cream of tartar
1 1/4 cup sugar
1 tsp. salt
1/2 cup cocoa
2/3 cup Spry [shortening]
1 1/4 tsp. soda

Liquid Ingredients

1 cup sweet milk
(If sour milk is

used omit cream of tartar)

Sift flour, sugar, cocoa, soda,cream of tartar and salt into mixing bowl. Drop in Spry, add about 2/3 of milk, then vanilla and beat 150 strokes. Scrape bowl and spoon often throughout entire mixing. Add eggs and beat 50 strokes. Bake in 9" or deep 8" Spry-coated layer pans in moderate oven, 350 degrees F., 30-40 minutes. Spread Seven Minute Frosting between layers and on top.

Seven Minute Frosting

Put 1 unbeaten egg white, 3/4 cup sugar, 2 1/2 Tbsp. water, 1/2 tsp light corn syrup in top of double boiler and mix throughly. Place over [bottom of double boiler] rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (about 7 minutes). Remove from fire, add 1/2 tsp. vanilla and beat until cool and thick enough to spread.

MILK'N' HONEY CAKE

By Mrs Jack Harrison

1/2 cup Spry [shortening]
2 cups sifted cake flour
1/2 tsp. salt
2 1/2 tsp. baking powder
1/2 tsp. vanilla
1/2 cup evaporated milk
1/2 cup sugar
1/2 cup honey
2 eggs, unbeaten

Combine Spry, salt and vanilla. Add sugar gradually and cream until light and fluffy, add eggs, one at a time, beating throughly after each addition. Sift flour and baking powder together 3 times. Combine milk and honey. Add small amounts of flour to creamed mixture, alternately with combined milk and honey, beating after each addition until smooth. Pour batter into 8" x 8" x 2" pan greased with Spry. Bake in moderate oven, 350 degrees F., 50 to 60 minutes. Spread white fudge icing on top and sides of cake. May also be baked in 2 8" layer pans in moderate oven, 350 degrees F., 25 minutes.

White Fudge Icing

3 Tbsp. Spry
3 cups sifted confectioners sugar
1 Tbsp. butter
5 Tbsp top milk [Cream], scalded
1/4 tsp. salt
1 tsp. vanilla

Melt Spry and butter in scalded top milk. Pour hot milk over sugar and stir until sugar is dissolved. Add vanilla and salt. Beat until smooth and thick enough to be spread. Makes enough icing to cover top and sides of a 10" X 10" X 2" cake or 1 1/2 dozen cup cakes.

DATE CAKE

Mrs R.Q. Simonton

1 tsp. baking powder
4 1/2 cups of flour
1 tsp soda
4 eggs
1 cup of white or brown sugar
1 box dates, ground
2 cups sour milk
1 whole orange, ground
1 cup butter
1 caps raisins, ground
1 cup nuts

When removed from oven, glaze immediately with the following:3/4 cup sugar 1/4 cup orange juiceand leave cake in pan until cool.

JELLY ROLL

Mrs Jasper Cartwright

3 eggs
1 cup flour
1 cup sugar
1 tsp. baking powder
3 Tbsp. cold water
1/3 tsp. salt

Beat the eggs and sugar until thick, add water, then the flour,salt and baking powder sifted together twice. Line a shallow pan with greased paper. Pour in the batter evenly and bake in a 400 degree oven for about 12 minutes. Turn out on a cloth sprinkled with sugar. Tear off the paper and spread generously with your favorite jam or jelly. roll up quickly and let cool.

CREAM CHEESE COOKIES

Mrs Mattie Bess Simonton

1/2 cup sugar creamed with 1/2 cup butter, 1 egg, 1 package of Philadelphia cream cheese, creamed thoroughly with first mixture, the whole egg and grated rind of 1 lemon, 1 3/4 cups of sifted flour, 1 tsp. of baking powder, 2 tsp. of lemon juice. Drop by spoonfuls on a greased cookie sheet and bake for approximately 10 minutes at 350 degrees. May be shaped like a marble and baked if desired.

DEVIL'S FOOD CAKE WITH CARAMEL ICING

By Mrs H.A. Daut
[A favorite childhood memory of grandmas house- John]

2 cups sugar
1/2 cup sour milk
2 cups flour
1/4 teaspoon salt
2 eggs
1 tablespoon vanilla
3 tablespoons cocoa
1 teaspoon soda
1/2 cup Crisco
1 cup hot water

Measure all ingredients before begining to mix. Cream sugar, Crisco and eggs until smooth. Mix soda in milk and add cocoa, salt and vanilla, then gradually add flour. When well mixed add 1 cup very hot water. Have ready 3 (10"inch) cake pans. Cook in slow oven and put together [and cover] with Caramel Icing.

CARAMEL ICING

Mrs H. A. Daut

3 cups sugar
lump of butter, walnut size
2 cups sweet milk (or one can Caranation milk)
1 tsp. vanilla

Put 2 cups of sugar in a large pan add milk or 1 large can. Let come to a good boil. Put butter in a frying pan, when it melts add 1 cup sugar and stir to keep from burning. When this is nicely brown, pour in with the pan of milk and sugar and cook until it forms a soft ball. Take off and beat with wire egg beater after adding 1 teaspoon vanilla, spread on cake layers when right consistency.

FRUIT LOAF CAKE

Mattie Bess Simonton

1 cup butter
1 tsp. soda
1 cup molasses (or jelly)
1 tsp. each of cloves, mace
1 cup sweet milk
cinnamon, nutmeg, allspice
2 cup brown sugar
1 lb. each of raisins, nuts currants and cirton
5 cup flour
3 whole eggs
1/2 lb.each of candied cherries and candied pineapple
2 tsp. cream of tarter
1/4 lb.of candied lemon and orange peal

Knead thoroughly and bake 3 to 4 hours with pan of water beneath pan for 3 hours of time.

YELLOW LAYER CAKE

Mrs O.C. Bevers

Measure into mixing bowl; all measurements level:; 2 cups cake flour (sifted before measuring)
1 tsp. salt
2/3 cup milk
1 1/3 cup sugar
1/2 cup Crisco

Stir vigorously by hand or with mixer, 2 minutes. Now stir in 3 tsp. baking powder. Now add;

2 eggs unbeaten
1 tsp. vanilla
1/3 cup milk

Blend by hand or in mixer for 2 minutes. The batter will be smooth and thin. Pour into two 9" layer pans, which have ben rubbed with Cirsco and lined with wax paper. Bake in morerate, 375 degrees F. for 25 to 30 minutes.

Plain Frosting;

Combine:

2 unbeaten egg whites
1 1/2 sugar
dash of salt
1/3 cup water
2 tsp. light corn syrup

In double boiller.Beat with rotary egg beater or electric beater about one minute or until well mixed. Cook opver boiling water, beating constantly, about seven minutes or until frosting stands up in stiff peaks. Remove from heat. Add 1 tsp. vanilla and beat about 1 minute or until thick enough to spread. This recipe makes enough frosting for 2 layers or 2 dozen cup cakes.

Pineapple Upside Cake

Mrs J.H. Inglehart

Topping

4 Tbsp. butter
1 no.2 can sliced pineapple
1 cup brown or white sugar

Melt butter in bottom of pan, add sugar and blend thoroughly and spread evenly over bottom of pan. Arrange drained slices of pineappleover mixture, a cherry placed in center of each slice. Cover with batter and bake in moderate oven, 350 degree F. for about 30 minutes or until cake is done. while hot turn upside down on serving plate. Serve warm, plain or with whipped cream.

Batter

1/4 cup Crisco
1 1/2 cup flour
1/2 tsp. salt
3/4 cup sugar
1 egg
1/2 cup milk or pineapple juice
1 tsp. baking powder

Blend sugar and Crisco and egg until fluffy. Add sifted dry ingredents alternately with milk or juice to Crisco mixture.Beat until smooth.

DESERTS

APPLE PUDDING

Mrs Anna Gay

1 egg
1 1/4 tsp. baking powder
1 tsp. cream
1/2 cup nuts
3/4 cup sugar
1/2 cup dried apples
2 Tbsp. flour

Bake in Pyrex pan 35 minutes at 350 degrees. Serve with whipped cream.

PINEAPPLE-MARSHALLOW FLUFF

Mrs Pearl Sanders

1/2 cup milk
1 small can crushed pineapple with the juice
1/2 lb. marshmallows
1/2 pint whipping cream

Crush enough graham crackers or vanilla wafers to cover the bottom of an ice cube tray. Melt marshmallows in hot milk, then cool, add pineapple and juice, fold in the stiffly whipped cream. Place 1/2 crushed cakes in tray, add pineapple mixture, then more cake crumbs on top. Place in freezing compartment and freeze until firm. Nuts may be placed on top for added zest.

MARSHMALLOW FLUFF

Mrs W.H. Waters

1 cup milk
1/2 pint whipping cream
1 10oz. pkg. marshmallows
1 small can crushed pineapple
graham crackers or vanilla wafers

Melt the marshmallows in the milk and cool. Add the pineapple, juice and all. Fold in stiffly whipped cream. Crush the graham crackers or vanilla wafers and sprinkle them over the bottom of an ice tray. Add the pineapple mixture and sprinkle more crumbs on top. Freeze till firm but not hard. Stiffly beaten egg whites may be substituted for the whipped cream.

GINGER ALE SHERBET

Mrs T.C. Simonton

1 cup water
1/4 cup lemon juice
1 cup sugar
1 cup pineapple juice
1 tsp. unflavored gelatin
1 1/4 cups dry ginger ale
2 Tbsp. cold water
2 egg whites

Combine water with 3/4 cup sugar, boil for 10 minutes. Sprinkle gelatin on 2 Tbsp. cold water, then add to the hot syrup. Stir until dissolved, add lemon juice, pineapple juice and ginger ale. Pour into freezing tray and freeze until partly frozen. Beat egg whites stiff, add remaining 1/4 cup sugar, then beat sherbet with fork; fold in beaten whites. Return to freezer until firm. Serves 8.

NEW YORK ICE CREAM

Mrs Roberta Furlow

2 cups milk
yolks of 4 eggs
3 cups cream
1 Tbsp. gelatin
1 cup sugar
1 tsp. of vanilla or lemon extract
pinch of salt

` Make a custard of the milk, sugar, eggs and salt. Bring to a boil. Remove from heat and add gelatin, dissolved in a little warm water. Add whipped cream and flavoring after custard is cooled.

APRICOT ICE CREAM

By Mrs A.W. Fowlkes

1 1/2 cups sugar
2 eggs
1 No.2 can apricots
4 oranges
1 lemon
1 pint ice cream [Vanilla]

Boil sugar in water until it will spin a thread, then pour immediately over the well beaten whites of 2 eggs. Put apricots through a sieve and add the juice of 4 oranges and 1 lemon. Add the fruit mixture to the sugar. Just before freezing add 1 pint of ice cream that has been slightly whipped. freeze in a gallon freezer.

PHILADELPHIA ICE CREAM

Mrs J.M. Curry

Mix together:

1 1/2 pts of heavy whipping cream
1 1/2 cups sugar
1 Tbsp. vanilla or whatever flavor you like
1 cup rich milk
1/4 tsp. salt

Stir until sugar is dissolved, then put in tray to freeze. DO NOT stir during freezing process. Serve it with a hot fudge sauce or any fruit you like. To make strawberry ice cream, add 2 cups crushed strawberries to the basic recipe.

CANDY, JELLY & PRESERVES

STRAWBERRY PRESERVES

Mrs J.M. Curry

1 measure berries
1 measure sugar[Equal amounts]

Let stand until they [berries and sugar mixed together] make their own juice. Cook 12 minutes. Let get cold and seal in hot jars.

CARAMEL CHEWS

Mrs Jesse Weisinger

1 cup sugar
1/2 cup evaporated milk
1/2 cup corn syrup
1/4 cup water
1/2 cup condensed milk
2 Tbsp. butter
1 tsp. vanilla
4 cups pecans or your favorite nuts

Mix all together (except nuts and vanilla) and cook to a firm ball stage. Then add vanilla and beat, drop by teaspoonful into chopped nuts and shape.

CARAMEL CANDY

Mrs Minnie Anderson

2 1/2 cups sugar
1/2 cup Karo [Corn syrup]
1 tsp. vanilla
Butter size of walnut
1 cup sweet milk
1 cup nuts

Mix 2 cups sugar, milk and Karo together, melt 1/2 cup sugar and add to mixture and cook until soft ball stage and let cool before beating.

FUDGE

Mrs J.M. Powell

3 Tbsp. butter
1 tsp. vinegar
3 cups sugar
1 pinch salt
3 Tbsp. corn syrup
3/4 cup top milk [Cream]
1 tsp. vanilla
3 squares chocolate or 1 cup cocoa
nuts if desired

Melt butter in saucepan. Add other ingredients and start cooking slowly. Add chocolate or cocoa. Cover and turn fire on low. DO NOT stir. Cook to soft ball stage. Remove from fire, add vanilla and nuts. Beat when cool until creamy.

DIVINITY

Mrs J.M. Powell

3 cups sugar
1/2 cup boiling water
1/2 cup corn syrup
2 eggs

Cook together until it forms a soft ball in water. Pour 2/3 of the mixture slowly over 2 egg whites which have been beaten stiff. Return the remaining 1/3 to fire and cook 5 minutes or until mixture threads, then add slowly. Add nuts and vanilla. Drop on glazed paper or buttered dish.

HEAVENLY HASH (Candy)

Mrs Minnie Anderson

1 cup sugar (caramelized) 2 eggs
2 cups sugar
1 cup pecans
1 cup water

Put the 2 cups sugar and water on stove and as soon as the sugar and water begin to boil, add the caramelized sugar. Cook until it forms a rather hard ball in water. Have ready, the whites of 2 eggs, stiffly beaten, pouring mixture over them slowly. Just before dropping on greased dish, add 1 cup of pecans.