Anson County cook book

Cream the butter and work in the sugar and cream alternately. — Mrs. Rosalind A. Redfeam. BOILED CUSTARD 5 eggs 1 level teaspoon salt 1 qt. fresh milk 1 teaspoon vanilla 5 heaping tablespoons sugar Bring milk to scalding point without boiling; take from fire and pour slowly into well-beaten yolks of eggs with which have been creamed salt and sugar. Replace on fire in double boiler and stir until custard coats the spoon and is smooth and creamy. While quite hot, fold in the wellbeaten whites and add vanilla. Chill before using. — Mrs. T. L. Caudle. CHOCOLATE PUDDING 2 cups milk 2 eggs 4 teaspoons sugar Vi cup chocolate V2 teaspoon vanilla IV2 teaspoons flour, dissolved Boil milk and chocolate together. Beat yolks of eggs with sugar. Add flour and when thoroughly mixed, stir into boiling milk and chocolate. Cook until it thickens, stirring constantly. When thickened, add vanilla. Put into pan, cover with well-beaten whites of eggs, slightly sweetened. Brown in oven. — Mrs. T. A. Marshall. SALAD DRESSING — USE HENARD'S — THERE'S NONE BETTER FRUIT PUDDING 1 qt. canned fruit 2 teaspoons Royal baking powder 1 pint Meirose flour 1 teaspoon salt Place fruit (cherries, blackberries, peaches or damsons especially good) in vessel with close fitting top. Let come to a boil. Put flour, baking powder, and salt in bowl. Add enough cold water to make a dough, not too stiff, mixing with a fork. Take cover off boiling fruit, drop dough into it, placing top on lightly at once. Move to back of stove where it can steam slowly for 35 minutes. Do not remove top while pudding is cooking. Serve a slice of pastry with 2 or 3 tablespoons of the fruit and juice, topped with hard sauce made by creaming thoroughly 1V2 cups sugar, V2 cup butter, and thinning with 2 tablespoons cream. Flavor with Sauer's vanilla. — Mrs. Ben I. Dunlap, Ansonville, N. C. SWEET POTATO PUDDING 2 eggs 1 cup sugar 1 cup grated sweet potato V2 cup butter Allspice, nutmeg and cinnamon to batter; mix in order given and bake in V2 cup milk Pinch of soda 1 tablespoon Melrose flour 1 tablespoon molasses taste. Enough milk to make a soft moderate oven. — Mrs. R. S. Pruette. SNOW PUDDING 2 tablespoonfuls gelatine 1 teaspoon Sauer's vanilla Vi cup cold water 1 cup boiling water 1 cup sugar 3 whites of eggs 1 cup lemon juice Beat whites of eggs light and when jelly begins to thicken, add to it. Beat until smooth, then pour in mold. Sauce for Pudding Yolks of 3 eggs V2 teaspoon Sauer's vanilla Vs teaspoon salt % cup sugar 1 pt. hot milk Stir constantly until thick like boiled custard. — Mrs. E. C. Ingram. SW EET MEAT PUDDING 6 ozs. butter M> lb. sugar 6 eggs (beaten separately) 1 nutmeg 1 glass jelly A little lemon juice Bake in rich pie crust rolled thin in cake pans. — Miss Nancy L. Little. — SATISFACTORY WORK ALWAYS — STOGNER'S BARKER SHOP — BANANA PUDDING 4 bananas 1 cup sugar 4 eggs 2 cups sweet milk 18 or 20 vanilla wafers Butter size of walnut 2 tablespoons corn starch Cut the bananas cross ways in thin slices; put alternate layers of wafers and bananas, leaving first and last layers of the wafers until the pan is full; then make a custard of the milk, corn starch, butter and yolks of the eggs, adding four tablespoonfuls of sugar; spread over the top and put in oven until brown. — Mrs. Fred Wall. DATE PUDDING