Anson County cook book

Mix. Add soda just before cooking in muffin tins in hot oven. —Mrs. T. L. Caudle. CORN BREAD STICKS 1 qt. meal Enough water to make batter soft V2 cup Melrose flour 1 teaspoon salt 2 eggs 1 teaspoon Royal baking powder 1 cup sour milk ½ teaspoon soda ½ cup shortening Sift together meal, flour, and other dry ingredients. Add well beaten eggs, water, milk, and melted shortening to this and beat thoroughly. Pour in well greased hot irons and bake. — Miss Pansy Staton. NUT BREAD 1 cup sugar 1 teaspoon salt 1 cup raisins 3 cups flour 3 teaspoons Royal baking powder 1¼ cups sweet milk 1 cup black walnut or pecan meats. Mix and bake in moderate oven in loaf. — Mrs. W. E. Carpenter. BANK OF PEACHLAND PEACHLAND, N. C. Your banking business invited. Careful attention to wants of all customers, large or small. MAY D. REDFERN, President, H. M. BAUCOM, Vice-President, J. T. BRITT, Cashier. THE HOUSEWIFE AND HER HOME This is for the housewife. She spends the biggest part of her time in the home — and making it a cheerful place in which to live is one of her greatest pleasures. Bright, cheery homes make for happiness and contentment. And about the house are so many places that can be brightened up. There's the cracked piece of furniture, the marred, the scuffed-up floor, the dull looking kitchen cabinet, the interior of the summer kitchen — and many other odds and ends. It's a simple matter to brighten up. SHERWIN - WILLIAMS PAINTS & VARNISHES Floor-Lac, Enameloid, Family Paint, are inexpensive and make a surprising difference in your home. SOLD BY STANBACK- GRAY HARDWARE CO, Everything Conveniently Arranged Your Selection. GROCERIES MEATS FRUITS VEGETABLES Once a Customer — Always a Customer. The Best Range for Cooking — Betty Washington or Rebecca Washington BOSTON BROWN BREAD ½ cup brown sugar 1 teaspoon soda 1 cup sour milk ¾ teaspoon salt 2 tablespoons molasses 1 cup raisins ¾ cup nuts. Sufficient quantity of graham and white flour (using twice the quantity of graham) to make dough of proper consistency. Bake in loaf about 3 hours. — Mary Allen Huntley. RUSK 3 eggs 2 quarts Melrose flour 2 cups of sugar 1 cup of butter and lard mixed 2 cups of sweet milk 2 cakes Fleischmann's yeast. Scald the milk. Dissolve yeast in ½ cup of tepid water, beat eggs light, add 1 cup of sugar, then cooled milk and yeast, then flour. Let it rise at night in warm place, and in the morning add to the sponge 1 cup of sugar, the butter and lard and flour enough to make a stiff dough; let rise again and when light (doubled in bulk) mold and bake as other rolls. —Mrs. T. L. Caudle. LUNCH ROLLS 1 cake Fleischmann's yeast 2 tablespoons butter (heaping) \\i cup milk 1 egg 1 tablespoon sugar 1 teaspoon salt Flour to make a stiff dough. Scald milk, add sugar, salt, and butter. When lukewarm, add yeast cake dissolved in % cup water, and well beaten egg. Pour into bowl, and add enough flour (about 3 cups) to make a sponge. Set in warm place, and allow to rise for 2 or 3 hours. When light, add enough flour that dough can be kneaded. Cut and fold in center, place one-half inch apart in well greased pans. When double their bulk, bake in hot oven. — Mrs. W. L. McKinnon. DENVER BISCUITS 1 pt. sweet milk scalded and cooled 1 yeast cake dissolved in V2 ?up water V2 cup lard % cup sugar