Anson County cook book

Dissolve gelatine in water, strain and add sugar to taste. Add whipped cream and fold in stiffly beaten eg whites. Add V?. cup chopped almonds. Flavor to taste. Garnish with cherries. Serves eight. — Mrs. R. L. Hardison. SALAD DRESSING — USE HENARD'S — THERE'S NONE BETTER CHOCOLATE BLANC-MANGE V2 box gelatine 1 qt. sweet milk 4 oz. chocolate 1 cup sugar Soak gelatine in enough cold water to cover it until dissolved. Boil milk, sugar and chocolate five minutes. Add gelatine and boil five minutes more, stirring constantly. Flavor with Sauer's vanilla and serve with pink colored cream. For tea, make in morning; for dinner, night before. — Mrs. J. M. Covington MARSHMALLOW DESSERT 1 pound marshmallows 1 bottle maraschino cherries 2 cups nut meats 2 cups whipped cream Sauer's vanilla extract Cut marshmallows into small pieces and pour cherry juice over them. . Let stand over night. Then add whipped cream, nut meats and cherries, cut fine. Put into refrigerator until ready to serve. —Mrs. T. R. Troutman, Polkton, N. C. SHREDDED WHEAT BISCUIT WITH STRAWBERRIES Prepare strawberries as for ordinary serving. Warm biscuit in oven before using. Cut or crush oblong cavity in top of biscuit to form basket. Fill the cavity with berries and serve with cream or milk. Sweeten to taste. Peaches, blackberries, raspberries, blueberries, pineapples, bananas, «,nd other fruit, fresh or preserved, can be served with Shredded Wheat Biscuit in the same way. LEMON CREAM (DELICIOUS) 2 tablespoons corn starch 1M cups sugar Juice and rind of IV2 lemons 2V2 cups boiling water 3 eggs Dissolve the corn starch in a little water, add the juice and rind (grated) of the lemon, the sugar, and boiling water. Add yolks of eggs, well beaten, and cook until it thickens. Stir constantly. Remove from fire and fold in whites of eggs, beaten stiffly. Let tcool before serving. — Hattie Knotts. CRYSTALLIZED APPLES Drop whole pared and cored apples into boiling syrup made of sugar and water, colored with pink vegetable coloring. When thoroughly done, lift out of syrup carefully to prevent breaking and place on platter to cool. Fill core with nuts and cap with a marshmallow, slightly brown. — Mrs. W. O, Spencer, Winston, N. C. SALAD DRESSING — USE HENARD'S — THERE'S NONE BETTER SHORT CAKE During fruit season there is nothing better than a good short cake. Beginning with strawberries, one may next use dewberries, blackberries, huckleberries, soft peaches, and even sliced apples that have been previously cooked. A good recipe for short cake is as follows: 2 cupfuls Melrose flour 1 teaspoon salt 4 to G tablespoons fat 4 teaspoons Royal baking powder 1 tablespoon sugar % cupful milk 1 egg Sift together the dry ingredients, then rub in the fat with the finger tips or the back of the mixing spoon until the mixture looks flaky. Pour in the milk to make a soft dough and roll on a floured board. Bake in one layer for a large short cake or cut with a biscuit cutter for individual short cakes. Bake in a hot oven for from 12 to 15 minutes. Split in two parts and put one quart of sweetened fruit between the layers and on top. Serve hot or cold with hard sauce or whipped cream. Garnish cream with two or three fresh berries. Hard sauce is made as follows: V2 cupful butter 2 tablespoons cream 1 cupful powdered sugar Sauer's flavoring to taste