Anson County cook book

V2 cup mashed Irish potatoes 1 teaspoon salt 1 teaspoon soda V2 teaspoon Royal baking powder 7 cups flour. Mix to medium soft dough, place in bowl, grease over the top. Let rise until doubled in bulk. Knead and make out into rolls. Let stand from 1 to ] V2 hours in warm place. Bake in rather hot oven about fifteen to twenty minutes. — Mrs. J. H. Mclver. * QUALITY 1 Family Washing | I ANSON LAUNDRY I | Salisbury St. Wadesboro, N. C. $ § Phone No. 159 | •:♦> mmmmmmm^ <♦> >:«<.<^:;^>d^ > •:♦> •:♦> ♦:«* •:♦> •:♦>: m m •» -:^> j # $ I "CW*w a/ South" I 5*5 ft The Velvet Kind ICE CREAM The De Luxe Pint Package for Dainty Serving — at your nearest dealer. Always the flavors of the moment. Fancy molds and special orders on shore notice. Southern Dairies ALBEMARLE. N. C. v^-* %S5V %^»' vVV '^j>* %^>* V^o' \SV \*»* %w/ THE HUNTLEY COMPANY § The Home of Good Groceries $ When in need of Groceries, Phone 75 — Quick Ser vice. s$ We arc Exclusive Dealers for White Rose Brand goods. k COFFEE AND TEA | QUALITY AND SERVICE IS OUR MOTTO Wadesboro, N. C. | The Best Range for Cooking — Betty Washington or Rebecca Washington ROLLS 1 cake Fleischmann's yeast y2 cup lard Vz cup sugar 1 y2 teaspoons salt 3 cups lukewarm water 6 cups flour Dissolve yeast and sugar in warm water. Let stand about 10 minutes. Sift flour and salt together, add lard, knead well into flour, then use the liquid to make soft dough. Knead well until smooth, put dough in greased bowl and grease dough on top and let stand in cool place overnight, then knead down and put in warm place to rise again. Make out rolls 2V& hours before time to cook. Make out rolls, put in greased pans, grease on top and let rise to twice their bulk. Bake in moderate oven.- - Mrs. W. H. Carter. TEA SCONES V2 pound flour 2 teaspoons butter 1 tablespoon Sultanas 2 teaspoons Royal baking powder 2 teaspoons sugar Sweet milk to make a soft dough Pinch of salt. Mix flour, sugar, baking powder, salt, rub in butter, add floured raisins and milk to make a soft dough. Roll, shape in mounds about the size of saucer. Divide each mound into four sections with back of knife. Bake in hot oven about 10 minutes. — Mrs. J. F. Hamaker. EVERLASTING ROLLS 1 qt. sweet milk V2 cup sugar. 1 cupful lard Bring to boiling point, remove from fire, when lukewarm, dissolve in it 1 cake commercial yeast. Sift in enough flour to make consistency of cake batter, about a heaping quart. Put in warm place two hours. Then sift 1 tablespoonful salt, 1 rounded teaspoonful soda, 1 heaping teaspoonful baking powder. Work in about 1 quart of flour or until you can handle the dough. Shape or roll and cut as many rolls as you wish for that meal. Set in warm place to rise two hours before baking. Put remainder of dough in ice box or some cool place as it will keep a week or more. — Corinne Horne Leath, Rockingham, N. C. SALT RISING BREAD Seven tablespoons sweet milk brought to boiling point. Stir in meal to make stiff batter overnight. Next morning take, 1 cup sweet milk 2 teaspoons sugar 1 cup hot water % teaspoon salt Pinch of soda.