FoodNet

Anson County cook book

1928

Page 25 · 9 recipe records on this page

Presented as published in 1928. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Sift dry ingredients. Add milk and egg yolks beaten together. Beat until smooth and add butter slowly. Lastly, add stiffly beaten whites. —Mrs. H. G. Clark. BREAD OMELETS IV2 cups bread crumbs y2 teaspoon salt Y2 cup boiling water 4 eggs 1 cup sweet milk 1 tablespoon butter Black pepper✪ Bread Omelets. Fry like batter cakes, only roll instead of turn. Use a very little lard in frying pan. — Miss Nancy L. Little. QUICK SALLY LUNN 1 scant cup sugar Salt as for biscuits V2 cup butter or Crisco Flour enough to make consistence 3 eggs of cake batter — Melrose 1 cup milk 2 teaspoons Royal baking powder✪ Quick Sally Lunn Mix cream, sugar a!hd shortening. Beat in eggs one at the time. Then alternate with milk and flour and last add baking powder — Royal. Bake in spout pan. Serve hot with good butter. — Mrs. Elliot Boswell. DELICIOUS RISEN SALLY LUNN 1 qt. flour — Melrose V2 cup sugar 2 eggs beaten light Salt as for biscuits V2 cup butter and lard mixed 1 yeast cake. If too stiff, use a little milk.✪ Delicious Risen Sally Lunn Beat in a bowl and set aside to rise. When risen, beat up and put in your muffin tins and let rise again and bake. —Mrs. Elliot Boswell. CHEESE STRAWS 3 oz. grated cheese 2 oz. Melrose flour 2 oz. butter Yolk of one egg✪ Cheese Straws. Mix into stiff paste. Add salt and cayenne pepper to taste. Bake in moderate oven. — Mrs. T. C. Coxe. 67 ^se< m&- <♦> ' -mm. mm x«x :<ox :^x mm mm mm mm sax : <*x >»> : FRIGIDINE The Cool Method Plain Shampoo 50c — 6 Facial Treatments $5.00 MRS. R. K. PENNINGTON 3 1 1 A forgan St. Phone 31 J. ■m m m m. m ma m> m m xi m m. m mmmmm THE BANK OF ANSON Our institution is here for the convenience of the public at large. Our motto is Safety, Service and Satisfaction. When in need of service that any bank gives, come to our Bank. Your patronage certainly will be appreciated. THE BANK OF ANSON ANSONVILLE, X. C. 3 mm -mm. mm mm; mm mm x^x mm -mm. mm mm mm :xax :m< ,m< mm •:♦> mmmmm m m %mmm <*> w^^^g. SOCIETY BRAND CLOTHES DOBBS HATS, ENRO SHIRTS, Preferred by many men. You'll always find a lot of new x and interesting things in men's wear at BRASINGTON'S, Inc., 'The Men's Store." mcmm.mmmmm^mmmmmmmmmmmmmmmmmmm^ <♦>• m The Lasl Word in Refrigeration — GENERAL ELECTRIC REFRIGERATORS FRITTERS 2 cupfuls Melrose flour S tablespoonfuls sugar 3 teaspoonfuls Royal baking povvd- V2 teaspoonful salt er 2 eggs — separated 4 tablespoonfuls corn starch V2 cup milk 2 tablespoonfuls butter Mix flour, baking powder, salt and sugar and sift three times. Add beaten yolk and milk alternately to flour mixture; then add butter and beat until smooth. Finally, fold in stiffly beaten egg white. Drop by spoonfuls into plenty of hot, but not smoking fat. Fry golden brown, and lay on absorbent paper. Use this batter for plain fritters and for fruit and sweet fritters of all kinds. In using vegetables omit the sugar. — Mrs. Henry Little. COLD BISCUIT CAKES 1 egg beaten light 1 teaspoon sugar 2 cups milk 2 cups Melrose flour 1 tablespoon melted lard y2 cup grated bread crumbs 1 teaspoon soda xk teaspoon salt 1 teaspoon Royal baking powder. Mix all ingredients, adding bread crumbs last. If too thick, thin with sweet milk. — Miss Anna Boggan. BATTER BREAD 1 cup yellow or white corn meal 2 eggs 2 cu :s hot sweet milk 2 tablespoons butter or substitute 2 teaspoons Royal baking powder 1 teaspoon salt ✪ Batter Bread