Atlanta women's club cook book

Sift meal, soda and salt, work in lard, then milk, work quickly, adding water enough to make soft dough. Make into pones with hands, put in hot greased pan, bake in hot oven twelve or fifteen minutes. Mrs. R. T. Bell, Sr. Lynchburg, Va. LIGHT ROLLS. % cake yeast. 1/2 cup tepid water. 1/2 pt. milk. 1/2 pt. cold water. 1 tbls. sugar. 1 tbls. lard. 1 t-spoon salt. Soak yeast in tepid water while scalding milk, add lard and sugar to hot milk, then the cold water and salt, beat in enough floui to make stiff batter, add yeast cake, put in covered pail, stand in warm place and let rise for 2 1/2 hours. Knead in enough flour to make a light dough. Roll one half inch thick, spread with melted butter, cut with large biscuit cutter, fold half over, put in baking pan, cover, let rise in warm place 2 1/2 hours. Bake 20 minutes. Mrs. W. M. Jenkins, Smyrna, Ga. DOUGHNUTS. 3 medium size Irish potatoes. 1 cup milk. 3 cups sugar. 6 t-spoon Royal baking powder 3 eggs. 2 qts. flour. Butter size of egg. Cream together butter and sugar. Add well beaten eggs. Stir in potatoes boiled and mashed ; then add milk. Sift in flour, baking powder and nutmeg or cinnamon. Make into a stiff dough. Cut and fry in deep fat (Snowdrift). Drain on brown paper, then roll in powdered sugar. This makes a large quantity but they keep well Mrs. John Z. Lawshe. DOUGHNUTS. 1 cup sugar. 3 t-spoons Royal baking pow- 1 cup milk. der. 2 eggs. 1/2 t-spoon salt. 1 t-spoon vanilla. 4 tbls. melted butter. 3 cups flour sifted with Add sufficient flour to above mixture to roll out; fry in deep fat. Sugar while warm, Mrs. Fred J. Stilson. WAFFLES. 1% cups flour. 2 eggs — yolks. 3 t-spoons baking powder. 2 eggs — whites. 1/2 t-spoon salt. 1 tbls. melted butter. 1 cup milk. Combine and sift dry ingredients, add milk gradually, yolks of eggs beaten well, butter, whites of eggs beaten stiff. Cook on a greased waffle iron. Serve with maple syrup. Waffle iron should be well heated on one side, turned, heated on other side, and thoroughly greased before iron is filled. In filling put a tablespoon full of mixture in each compartment near center of iron, cover, and mixture will spread to just fill iron. Mrs. Robert A. Sewell. SOUTHERN PLAIN WAFERS. 1 pt. milk. 1 pt. flour. 1 t-spoon baking powder. 1 tbls. butter. Sift baking powder with flour, cream flour and butter well, add milk gradually, salt to taste. Bake in wafer irons. When finished trim with scissors. Mrs. Hugh Willet. TRY THIS METHOD OF "PREPARING TOAST". Cut bread one half inch thick (or thickness desired) and put under flame in gas oven to brown slightly. (Browning process should be done quickly; be careful not to scorch.) Remove bread put a light spread of butter on one or both sides, return to oven until a golden brown. This is a little trouble, but toast is crisp and delicious. Mr. George Ellis. Mrs. Lee Hagan, Chairman. Eggs cooked at a low temperature (poached) are more quickly digested than eggs cooked at a high temperature (fried). Always buy yard or guaranteed eggs as these are cheaper in the end. Eggs may be served as a substitute for meat as they have similar food value. Miss M. P. Means. — Censor. ' CHICKEN CROQUETTES A LA PIEDMONT. 1 lb. ground cooked chicken. 2 tbls. butter. 1 cup milk. 1 egg yolk.