Anson County cook book

Add enough flour to make stiff batter. Then add meal and milk scalded the night before. Keep same temperature until it rises. Then add 1/6 teaspoon salt. Make into loaves, let rise and bake. — Mrs. J. M. Wall. GOOD COOKS Can't do better than to buy their Heavy and Fancy Groceries From J. L. LITTLE & CO. Morven, N. C. Hardison Brothers Company MORVEN, N. C. Cotton - - Fertilizers GENERAL MERCHANDISE Plumbing & Healing D. C. TARLTON Dealer and Contractor in High Grade Plumbing and Heating. Phone No. I 58 Wadesboro, N. C. The Best Range for Cooking — Betty Washington or Rebecca Washington BIRTHDAY BREAD Place risen bread dough in pie pan about ½ inch thick. With fore finger make holes in dough and fill with following: 1 cup brown sugar 1 teaspoon cinnamon ½ cup butter Cream filling thoroughly, fill holes, and set aside for one hour. Bake in moderate oven and slice as pie. — Mrs. Z. V. Walser, Lexington, N. C. ROSE GEMS 1 egg 1 cup sweet milk 1 tablespoon butter 1 tablespoon sugar 2 cups Melrose flour 3 cups sweet milk Mix all ingredients and beat well, bake quickly. — Miss Alice Little. ½ teaspoon salt One and two-thirds cups Melrose flour 2 teaspoons Royal baking powder — Shelley Horne Rose. Have greased muffin rings hot, and FLOUR MUFFINS 4 well beaten eggs Pinch of salt. TWIN MOUNTAIN MUFFINS 4 tablespoons butter 1 egg 1 teaspoon sugar V2 teaspoon salt 2 cups Melrose flour 3 teaspoons Royal baking powder 1 cup milk. Melt the butter, add sugar and egg. Sift salt, flour and baking powder together and add to this. Add the milk and beat smooth. Bake in greased tins about 20 minutes. — Mrs. G. S. Ledbetter. CREAM MUFFINS 1½ cups Melrose flour 2 eggs One-third teaspoon salt ⅓ cup melted butter 1½ teaspoons Royal baking powder Two-thirds cup thin cream 1 teaspoon sugar. Sift together the flour, salt, baking powder and sugar, add yolks of eggs, butter, and cream. Beat well, then fold in stiffly beaten whites of eggs. Put in greased muffin pans and bake about 20 minutes in moderate oven. — Grace Allen. r *■ *► f f r * * * f THE VALUE M of a good recipe — that value insures never-varying satisfaction $ in the preparation of good things to eat and their wholesome, & >^ healthful enjoyment — always is enhanced by the use of superior w \ ingredients. \ 1 I >4 The purity and uniformity of strength of spices and extracts—- \ v Y % sweetness and flavor of syrups and molasses — dependable \ A qualities of baking powders — fineness of texture of flours, etc., m must be given careful consideration if desired results are to be g <f obtained. \ RICHELIEU I FERN DELL & BAT A VI A FOOD PRODUCTS | ^ are packed solely on a quality basis. They are the result of |fc more than fifty years' constant endeavor to produce, by careful selection and scientific methods, a complete line of foods which O are distinctly superior. x g Every article packed under these brands will be found uniformly dependable and their continued use will bring pleasure to the \ most discriminating consumers. & * SPRAGUE, WARNER & COMPANY 1 I Chicago. I & a The Last Word in Refrigeration— GENERAL ELECTRIC REFRIGERATORS WAFFLES 1½ cups Melrose flour 1½ cups milk 2 teaspoons Royal baking powder 2 eggs V2 teaspoon salt ½ cup melted butter.