Anson County cook book

Mix sugar and flour together dry, wet with a little of the milk, add the eggs and melted chocolate and mix smooth. Scald the milk and pour over the sugar mixture. Return to double boiler and cook until it coats the spoon. When done remove from fire. Add cream while hot, let get cold. Add vanilla and salt and freeze. Four eggs may be used and no flour, if preferred. Make custard of egg and milk, then proceed in the same manner. —Mrs. F. W. Hancock, Sr. Oxford, N. C. ICES — SATISFACTORY WORK ALWAYS — STOGNER'S BARBER SHOP — FROZEN PUDDING 1 can grated pineapple (large) 1 cup powdered sugar IV2 pints whipped cream % cup chopped pecans or almonds Put pineapple in mold, add cream to which sugar has been added, and pecans. Pack in ice and salt. Let stand 4 to 6 hours. — Mrs. T. C. Coxe. CARAMEL ICE CREAM 4 eggs 1 quart milk 1 cup sifted Melrose flour % cup sugar 1 pound sugar 2 quarts cream Beat eggs, add flour and beat until smooth. Have 1 quart milk on stove, to which % cup sugar has been added. When milk is warm, stir in egg and flour mixture, and cook until it thickens slightly. Brown 1 pound white sugar in a hot iron skillet and add to the milk and flour mixture, beating rapidly to keep from lumping. Put this aside to cool. When ready tc freeze, add the cream. This makes 1 gallon. — Mrs. J. M. Lytch. APRICOT ICE CREAM 1 can apricots 1 pkg. Jell-0 ice cream powder 1 large can Carnation milk 1 pint whipped cream 1 qt. rich cow's milk Sugar to taste Crush apricots very fine and sweeten to taste. Dissolve ice cream powder in a little milk, then add remainder. Mix all ingredients, adding last the cream whipped stiff. Freeze, and let stand an hour or two before serving, to improve the flavor. This makes three quarts of ice cream. — Mrs. J. D. Maynard. FROZEN PUDDING 9 eggs V-2 gal. whole milk 2 lbs. sugar 1 qt. cream V2 box gelatine 2 lbs. raisins 1 lb. citron 1 pt. grated pineapple Cream, eggs and sugar; soak gelatine in one cup milk five minutes; add to gelatine mixture rest of milk boiling hot; pour over eggs and sugar, when cool add cream (whipped). When nearly frozen add fruits; finish freezing. This amount serves about 25 people. — Mrs. H. B. Covington. ORANGE SHERBET 8 to 12 oranges 3 lemons 1 can grated pineapple Sweeten to taste; add water to finish % gallon; when this is half frozen, add whites of six eggs well beaten and complete freezing. — Johnsie Dunlap. THE FINEST ON THE AMERICAN MARKET— SALTER'S EXTRACTS ORANGE ICE 1 pint of sugar, or to taste 1 qt. orange juice 1 pint boiling water 3 lemons (juice) Dissolve sugar in boiling water, cool, add juices of oranges and lemons. Freeze and serve with whipped cream. — Mrs. Bill Coxe, Darlington, S. C PINEAPPLE SHERBET (DELICIOUS) 1 envelope Knox gelatine 3 cups sugar 1 can crushed pineapple (large) Juice of 4 lemons Proceed as for lemon jelly, then add cold water, making about 4 quarts, of liquid. Add pineapple, and when partly frozen add 1 quart of cream and finish freezing. — Mrs. B. G. Covington. APRICOT SHERBET 1 small can of apricots IV2 cups sugar Juice of 3 lemons 3 cups water Juice of 2 oranges, 1 if large