FoodNet

Anson County cook book

1928

Page 52 · 10 recipe records on this page

Presented as published in 1928. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Mix well, boil without stirring until spins heavy thread. Add to whites three eggs, 1 tablespoon sugar, XA teaspoon cream of tartar, 6 drops glycerine. Pour syrup over eggs; beat until almost cold. Add one fresh cocoanut, or can, one teaspoon Sauer's vanilla. Pour on buttered dish, cool and cut. — Miss Bessie Dockery. PATIENCE 2 cups sugar xh cup nuts (chopped fine) 1 cup milk 1 teaspoon Sauer's vanilla 1 tablespoon butter 1 cup sugar✪ Patience Melt the one cup of sugar in a frying pan, over strong heat, stirring con stantly until a rich golden syrup is obtained. In the meantime, put the two cups of sugar, milk and butter in a saucepan over fire and cook slowly, stirring occasionally. When the syrup is ready (golden brown) pour slowly into the other mixture, which should have come to a boil. Cook to soft ball stage. Remove from fire, add nuts and vanilla, beat until creamy and pour in well-greased pan. Mark in squares when almost cool. — Mrs. Fred Helms, Albemarle, N. C. SALTED ALMONDS xk pound almonds Salt to taste 1 tablespoon butter✪ Salted Almonds Shell, blanch and dry the almonds. Heat butter, add almonds and cook to a delicate brown. Stir constantly to keep from burning. Drain almonds, dry on soft paper and sprinkle with salt. — Mrs. B. F. Bray. 120 FOR STYLE AND COMFORT DRIVE AN ESSEX OR HUDSON Jpickles ICED TOM ATO PICK LE — DELICIOI S Into two gallons water put one quart slacked lime and fill vessel with large green tomatoes, peeled and sliced. Let this stand 24 hours, weigh and for each 7 lbs. tomatoes boil together 4% lbs. sugar, V2 gallon vinegar✪ Iced Tomato Pickle, cloves, cinnamon and allspice. Pour over tomatoes and let stand 24 hours, then boil all together 20 minutes. Does not need sealing and keeps well. — Mrs. John Griggs. HYDEN SALAD 1 gal. or 6 lbs. cabbage 1 pint onions Mj gal green tomatoes % cup green peppers✪ Hyden Salad Chop all vegetables, sprinkle with salt and let stand 1 hour. Squeeze out water and let come to a boil in 3 pints vinegar, 2 lbs. sugar, lightly spiced with cloves, spices and cinnamon. Put in jars and seal. — Mrs. W. C. Huntley. SLICED GREEN TOMATO PICKLES 8 lbs. green tomatoes, slices V2 inch thick Soak for 12 hours in^ gal. cold water and 2 handfuls of lime. Wash and scak for 12 hours in clear water, then 12 hours in a strong alum water or enough alum in water to taste. Boil for V2 hour in plain water. Then boil fruit in a strong ginger tea. Cook until the ginger is well into the fruit. Drain the fruit and put into crock, pour over the fruit a heavy syrup made of: 1 lb. sugar to each lb. tomatoes 1 oz. whole mace 3 pts. water The next morning add IV2 pints of vinegar to each 8 lbs. of tomatoes. Cook until brittle. — Mrs. Robert Randolph Simmons, Rockingham, N. C. DELICIOUS CHOPPED PICKLE 1 doz. medium cucumber pickles 8 ounces mustard 2 large cabbages 3 cups Melrose flour 1 qt. green tomatoes 2 tablespoons celery seed 2 onions 2 bunches celery 2 teaspoons turmeric 2 doz. bell peppers % lb. butter G qts. vinegar 15 cups sugar ✪ Peach Pickle