Anson County cook book

One tablespoon coffee, one cup boiling water. Scald coffee pot. Have freshly boiled water and let the coffee boil just a moment. Remove from strong heat. Settle with a little cold water. ICED CHOCOLATE Prepare a syrup as follows: To six tablespoons of scraped chocolate add one quart boiling water. Boil up well, then add one quart sugar and cook until a thin syrup is formed. When cold, flavor to taste with vanilla. For serving, use two or three tablespoons of syrup for each glass. Half fill with crushed ice, pour in syrup, fill up with rich milk, garnish with whipped cream and serve. — Mrs. L. J. Huntley. AMOUNT REQUIRED FOR MULTIPLE SERVINGS 1 large hen, baked, serves 8 persons. 1 hen made into salad serves 15 persons. 1 hen made into pressed chicken serves 18 persons. 1 gallon of punch serves 30 persons. 1 gallon of tea, made strong enough to have cracked ice, serves 30 persons. 3 can of peas serves 10 to 12 in patty cases. I twelve-pound ham, baked, serves 40 persons. 1 loaf of bread makes 10 sandwiches. i quart of coffee pours 6 cups. 15 pounds of roast beef serves 50 persons. AMOUNTS REQUIRED FOR SERVING 50 PLATES 1 V2 . gallons brick ice cream 2^ gallons ice cream in bulk 3 cakes IV2 pounds shelled almonds, salted 3 pounds mints 3 pints olives 1 pound good coffee 2V2 loaves of pullman bread for sandwiches 5 chickens for salad 7 bunches celery for salad 3 heads of lettuce for serving salad 2 pounds of crackers 1 quart of cream for coffee WEIGHTS AND MEASURES 1 cupful 4 cupfuls o teaspoonfuls 2 cups butter, packed solid 4 cups sifted flour 2 cups granulated sugar 2 tablespoonfuls butter 60 drops 4 tablespoons flour 8 large eggs Two and two-thirds cups powdered sugar __ Two and two-thirds cups brown sugar ZVz cups confectioners' sugar 1 square confectioners' sugar 1 square Baker's chocolate 5 tablespoonfuls of liquid One-half pint One quart One tablespoonful One teaspoonful One wine-gla5jS One pound One pound One pound One pound One pound One pound One pound One pound One ounce One ounce One ounce COOK WITH COAL— COOL WITH ICE— WADESBORO ICE & FUEL CO. GENERAL DIET FOR REDUCING WEIGHT Avoid overeating. Use thin, clear soups instead of thick or cream soups. Eat plenty of green vegetables, either raw or plainly cooked. Eat cabbage, lettuce, spinach, asparagus, string beans, celery and any salad green. Eat small portions of bread, cereals and starchy foods. Eat fruit sherbets, water ices, fruit whips and gelatine desserts. Eat lean meats in moderation; oysters, clams and other sea food. Eat salads with French dressing, made of lemon juice instead of vinegar. Eat sparingly of butter, confectionery, rich sauces and ice cream. GENERAL DIET FOR INCREASING WEIGHT Drink at least a quart of milk a day. Use sweet cream as frequently as possible. Use plenty of butter. Eat plenty of fruits, especially dates, figs and bananas. Use cereals plentifully. Eat vegetables, especially potatoes, carrots, beets, corn, sweet potatoes and greens. Eat meats daily.