The Carbon County cook book

Vanilla Wafers. 1 cup sugar, 1 egg, 14, teaspoon salt, 14 cup — butter, 4 tablespoons milk, 3 cups flour, 2 teaspoons baking pow- — der, 1 teaspoon vanilla. Cream butter and sugar, add beaten eggs, mix vanilla alternately with dry ingredients which have been sifted together. Roll very thin and bake. Filling—Melt 1 box marsh- — mallows in double boiler and put between wafers while warm. ; IVA FAUSETT ALLRED. | or f ea his i We 4 Duet oe > \ White Icing. Boil 2 cups sugar and two-thirds cup milk about 7 minutes. When nearly cold beat until white, add vanilla. Nuts, dates and raisins may be added. Marshmallow Frosting. 3 egg whites, 1 tablespoon cream of tartar, 1 pound confectioners sugar, 1 tablespoon marshmallow cream, 1 teaspoon vanilla. Put egg whites in large platter, add cream of tartar, beat very light, adding spoonful at a time, confectioners sugar (sifted). Add marshmallow cream and vanilla and beat until stiff Es to hold its shape. MRS. DRUGILLA J. POWELI. . Boiled Frosting. 2 cups sugar, 144 cup water, 14, teaspoon cream of tartar, whites of 2 eggs. Mix sugar and cream of tartar in a sauce pan, add water, stir until mixture begins to boil. When : syrup drops from a wooden spoon thick like honey, remove from e stove and add 8 tablespoonfuls of syrup to stiffly beaten whites, beating constantly. Return remaining syrup to stove and continue cooking until syrup spins a thread at least 5 inches long, pour syrup in a thin stream into the first mixture and beat until cool. Cinnamon Rolls. 1 quart flour, 14, cup shortening, 1 cup sugar, 1 cup yeast, 1 egg. Let rise over night then roll dough about 1 inch thick, sprinkle well with cinnamon, roll up and cut in thin slices about 1 inch thick. Put plenty of grease in dripping pan. Bake to nice brcwn. \ MRS. J. A. FORSYTH. Raisin Date Sandwiches. Mix finely chopped raisins and dates, using 2 parts raisins to 1 part dates. Moisten with lemon juice and spread between buttered slices of bread. : MRS. J. A. FORSYTH. Simple Cake (easy to make). 114 cups sugar, 21% cups flour, pinch of salt, 2 teaspoons baking powder, 3 eggs, 114 cups milk, 2.2 tablespoons melted butter, flavoring. Sift dry ingredients two or three times, then add eggs and 1 cup of milk. Mix well, then add the other 1/2 cup milkand beat well. Now stir in butter and fla- -voring. Bake in layers. Be. MRS. LEONE. | Peanut Wafers. 1 tablespoon butter, 2 tablespoons sugar, 2 tablespoons milk, 1 egg, 1% cup flour, 14 teaspoon baking powder, 2 cup peanuts rolled. Drop in dripping pan with room to spread. a MRS. D. H. MORLEY. Doughnuts. 2 eggs, 1 cup warm mashed potatoes, 2 tablespoons or crisco, 1 cup sugar, 1 cup milk, 2 teaspoons baking powder, 1% teaspoon salt, flavor with nutmeg. Add enough flour to make soft dough. Cut and fry in hot fat. MRS. SAM LEWIS. . bs aid each Wawel Sabet MRS. L. R. FULLMER. : sone ¥ Brown Stene Front. Grate one-third cake of Baker’s chocolate, pour over it 14 cup boiling water, add 1 small teaspoon soda, let stand while making rest of cake. Cream together 1% cup butter, 114 cups sugar, add 3 well beaten eggs, 14 cup sour milk, 2 cups flour, 1 small teaspoon baking powder. Lastly, add the chocolate mixture. It requires a little more of some kinds of flour than others. Bake in three layers. Filling—Boil 2 cups brown sugar, 16 cup cream or milk (if milk is used add butter the size of a walnut), 1 teaspoon vanilla. Boil till it thickens and forms soft ball when dropped in cold water. Remove from fire and beat until thick enough to spread on cake. MRS. TOM CULP.