Roll the dough very thin and cut. Sprinkle with cinnamon and sugar. Bake quickly.— Mrs. U. B. Blalock, Raleigh, N. C. Royal Cleaners — Branches: \\ adesboro, Rockingham, Laurinburg, Hamlet RUSSIAN ROCKS 3 eggs 1 cup butter IV2 cups sugar 3*/2 cups flour V2 teaspoon soda dissolved in 2 tea- spoons water 1 cup raisins, chopped fine 1 cup nuts, chopped fine V'i teaspoon cinnamon x/2 teaspoon cloves V2 teaspoon nutmeg Cream butter and sugar, add well beaten eggs, flour, nuts, spices and soda. Drop small portions, well spaced on buttered pan and bake in moderate oven. — Mrs. J. B. Ingram. DROPPED COOKIES V2 cup butter 1 cup sugar 2 eggs V2 cup milk 1 teaspoon ground cinnamon V2 cup molasses 1 cup raisins 3 cups Melrose flour 2 teaspoons Royal baking powder V2 teaspoon ground cloves Beat butter and sugar to a cream. Add the well beaten eggs, then the milk, molasses and raisins, lastly, dry ingredients, well sifted together. Drop small spoonfuls on greased pans, some distance apart. Bake in moderate ovea about ten minutes. — Mrs. H. B. Allen. , "MOTHER HARMAN'S" ICE BOX COOKIES 3 eggs, well beaten✪ Bess Teacake 1 cup white sugar 1 cup brown sugar 1 cup butter 1 teaspoon Sauer's vanilla Nutmeg to taste 1 level teaspoon soda in tablespoon hot water 6 Mi cups Melrose flour 1 cup raisins 1 cup chopped nuts Make in two long rolls and keep in ice box over night, slice and bake in moderate oven. — Mrs. V. Harman, Wadesboro and Lynchburg. FRUIT JUMBLES 1 cup butter 3 eggs 2 cups chopped raisins Work in flour to rolling consistencv 1 teaspoon soda 2 tablespoons butter milk All kinds of spices✪ Fruit Jumbles cut out and bake in moderate oven. — Johnsie Dunlan. DATE BARS volks 2 whole eggs or 4 1 cup sugar 3 tablespoons boiling water 1 package dates , (chopped) ' 1 cup black walnuts or pecans 2V2 teaspoons Royal baking pov 1 teaspoon Sauer's vanilla✪ Date Bars Beat eggs and sugar until creamy, then add water, dates, nuts, and fjour. Cook about twenty minutes. When cool, cut in bars and, roll in sugari*Jr —Mrs. Earl \WiVfcirtm. Royal Cleaners — Branches: Wadesboro, Rockingham, Laurinburg, Hamlet Hcin^s and JilUn^s CHOCOLATE FILLING 2 cups of brown sugar XA teaspoon of soda 1 cup of white sugar 1 cup of sweet milk Butter the size of an egg 2 squares of chocolate Cook until it forms soft ball when dropped in cold water. — Mrs. T. C. Coxe. CREAM FILLING Mix XA cup corn starch and 1 cup of sugar; add yolks of 2 eggs, slightly beaten; 2 cups scalded milk and 1 teaspoon butter. Cook in double boiler 20 minutes, stirring constantly. Cool. Add one-third teaspoon salt, xk teaspoon each of vanilla and lemon extract. Use as filling for cake or pastry. — Bessie Covington. LEMON JELLY FILLING Vz cup of butter 8 eggs (yolks) 2 cups of sugar 2 small lemons, grated rind & juke Put all in pan over slow fire and cook until thick, stirring all the time. Pour all into a jar and cover until wanted, as it will keep several weeks. —Mrs. W. A. Smith. MOCHA FILLING AND FROSTING 6 tablespoons of butter 4 tablespoons dry cocoa 2 cups of confectioner's sugar 3 tablespoons liquid coffee 1 teaspoon Sauer's vanilla extract.

AI-modernized reading of the original text

Roll the dough very thin and cut. Sprinkle with cinnamon and sugar. Bake quickly.— Mrs. U. B. Blalock, Raleigh, N. C. Royal Cleaners — Branches: \\ adesboro, Rockingham, Laurinburg, Hamlet RUSSIAN ROCKS 3 eggs 1 cup butter IV2 cups sugar 3*/2 cups flour V2 teaspoon soda dissolved in 2 teaspoons water 1 cup raisins, chopped fine 1 cup nuts, chopped fine V'i teaspoon cinnamon x/2 teaspoon cloves V2 teaspoon nutmeg Cream butter and sugar, add well beaten eggs, flour, nuts, spices and soda. Drop small portions, well spaced on buttered pan and bake in moderate oven. — Mrs. J. B. Ingram. DROPPED COOKIES V2 cup butter 1 cup sugar 2 eggs V2 cup milk 1 teaspoon ground cinnamon V2 cup molasses 1 cup raisins 3 cups Melrose flour 2 teaspoons Royal baking powder V2 teaspoon ground cloves Beat butter and sugar to a cream. Add the well beaten eggs, then the milk, molasses and raisins, lastly, dry ingredients, well sifted together. Drop small spoonfuls on greased pans, some distance apart. Bake in moderate oven about ten minutes. — Mrs. H. B. Allen. , "MOTHER HARMAN'S" ICE BOX COOKIES 3 eggs, well beaten 1 cup white sugar 1 cup brown sugar 1 cup butter 1 teaspoon Sauer's vanilla Nutmeg to taste 1 level teaspoon soda in tablespoon hot water 6 Mi cups Melrose flour 1 cup raisins 1 cup chopped nuts Make in two long rolls and keep in ice box over night, slice and bake in moderate oven. — Mrs. V. Harman, Wadesboro and Lynchburg. FRUIT JUMBLES 1 cup butter 3 eggs 2 cups chopped raisins Work in flour to rolling consistency 1 teaspoon soda 2 tablespoons butter milk All kinds of spices cut out and bake in moderate oven. — Johnsie Dunlan. DATE BARS volks 2 whole eggs or 4 1 cup sugar 3 tablespoons boiling water 1 package dates , (chopped) ' 1 cup black walnuts or pecans 2V2 teaspoons Royal baking pov 1 teaspoon Sauer's vanilla Beat eggs and sugar until creamy, then add water, dates, nuts, and fjour. Cook about twenty minutes. When cool, cut in bars and, roll in sugari*Jr —Mrs. Earl \WiVfcirtm. Royal Cleaners — Branches: Wadesboro, Rockingham, Laurinburg, Hamlet Hcin^s and JilUn^s CHOCOLATE FILLING 2 cups of brown sugar XA teaspoon of soda 1 cup of white sugar 1 cup of sweet milk Butter the size of an egg 2 squares of chocolate Cook until it forms soft ball when dropped in cold water. — Mrs. T. C. Coxe. CREAM FILLING Mix XA cup corn starch and 1 cup of sugar; add yolks of 2 eggs, slightly beaten; 2 cups scalded milk and 1 teaspoon butter. Cook in double boiler 20 minutes, stirring constantly. Cool. Add one-third teaspoon salt, xk teaspoon each of vanilla and lemon extract. Use as filling for cake or pastry. — Bessie Covington. LEMON JELLY FILLING Vz cup of butter 8 eggs (yolks) 2 cups of sugar 2 small lemons, grated rind & juice Put all in pan over slow fire and cook until thick, stirring all the time. Pour all into a jar and cover until wanted, as it will keep several weeks. —Mrs. W. A. Smith. MOCHA FILLING AND FROSTING 6 tablespoons of butter 4 tablespoons dry cocoa 2 cups of confectioner's sugar 3 tablespoons liquid coffee 1 teaspoon Sauer's vanilla extract.

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PlunkettsBess TeacakeRussian RocksDropped CookiesMother Harman's Ice Box CookiesFruit JumblesDate Bars

Anson County cook book