Anson County cook book

2 eggs 1 cup sugar Cinnamon, Salt 1 cup sweet milk 4 cups Melrose flour (if plain, use 2 1 tablespoon shortening teaspoons Royal baking powder) Gradually work in enough flour to roll out on board. Cut with doughnut cutter, fry in hot lard, deep enough for cake to swim. Test hot lard by a small bit of dough, it must immediately come to top and underside begin to brown, turn over. When cool, sprinkle with powdered sugar. — Mrs. Claude Porter. OAT MEAL COOKIES 2 cups rolled oats 1 scant teaspoon soda 2 cups Melrose flour 4 tablespoons butter milk 1 cup sugar 1 heaping teaspoon cinnamon 1 cup butter I pinch of salt 1 cup raisins 2 eggs V2 teaspoon Sauer's vanilla Cream butter and sugar; add beaten eggs and milk, then all dry ingredients and drop with a spoon on a greased pan, bake in moderate oven. — Mrs. George Dunlap. DEVIL'S FOOD WAFFLES. % cup butter, creamed with 1 cup IV2 cups flour sugar 2 teaspoons of baking powder 2 well beaten eggs V2 cup milk Pinch of salt Beat the batter hard. Melt two squares of chocolate, and pour this into the batter with 1 teaspoonful vanilla and a pinch of cinnamon. Bake in your electric iron and serve at once with whipped cream. Flavored and sweetened, or with chocolate sauce or sprinkled with powdered sugar and cinnamon mixed together. They are also delicious made into marshmallow sandwich' s for tea. Just put two together hot with fresh marshmallows between. — Miss Helen Leath. Royal Cleaners — Branches: Wadesboro, Rockingham, Laurinburg, Hamlet SNOOKUM COOKIES 2 eggs 1 cup sugar V2 cup butter 1 cup finely chopped nuts V2 cup milk 2 cups flour 1 teaspoon Royal baking powder 1 teaspoon vanilla Do not use more than a scant tablespoon of batter to each cake, and place one or two raisins on top. Allow space as they spread. — Mrs. M. B. Leath. DATE ROCKS 2 cups sugar 1 cup butter 4 eggs 2 boxes dates V2 lb. English walnut meats 2 teaspoons cinnamon V2 teaspoon soda V2 teaspoon cream of tarter 4 cups Melrose flour Sift dry ingredients together, cream butter and sugar, add well beaten eggs. Cut dates in quarters and nuts in small pieces; add flour, dates and nuts. Drop with a teaspoon and bake in a moderate oven. No water or milk required. — Mrs. Jas. A. Leak. GINGER SNAPS 1 cup sugar 1 cup molasses 1 cup butter 1 teaspoon ginger 1 tablespoon vinegar 1 teaspoon soda Mix sugar, molasses and butter; add vinegar and ginger. Sift four cuns Melrose flour with soda; add mixed ingredients to flour, making a stiff dough. Cut into shape and bake in moderate hot oven. — Mrs. J. W. Thomas. PLUNKETTS 1 cup butter 1 cup sugar 6 eggs V2 cup Melrose flour % cup of corn starch 2 teaspoons Royal baking powder 1 teaspoon Sauer's vanilla Cream butter, add sugar, beating until foamy. Beat whites of eggs until dry, and yolks until light colored, and thick; pour yolks over whites, cut and fold together. Sift twice together the flour, corn starch and baking powder. Add the beaten eggs to butter and sugar gradually, then add dry ingredients and the vanilla. Bake in individual tins, buttered. Ice as desired. — Mrs. Frank E. Covington, "BESS TEACAKE" 3 3ggs well beaten 1 cup shortening cups sugar Q^s. Melrose flour teaspoons Royal baking powder % teaspoon salt 2 tablespoons milk or orange juice.