Carolina cookery from Quaker kitchens

(IN SERVICE SINCE 1894) 114 West Broad Street. Phone 2616 High Point, N. C. res YW, | E ENDORSED fi Pa ne : AG Z PURE 7 s FOOD EXPERTS in this book you should use flour made by Clinard Milling Company. MOTHER’S CHOICE A High-Grade Plain Flour, or MORNING GLORY A Superior Self-Rising Order From Your Grocer CLINARD MILLING COMPANY iZ HIGH POINT, N. C. For best results in baking from the recipes A = = 4 == AX Ras oes | | | mei OR successful cooking and baking it is nec- ex essary to have the proper cooking equip- ment. You will find our stock very complete in every detail, at popular prices. Cook Stoves and Steel Ranges—Cop- per Ciad—South Bend Malleable— “Mascott,” all enamel—Florence Oil Stoves—Quick Meal Combination. Dometisec Electric Irons—Sunshine Vacuum Sweepers—Rogers 1847 and Universal Silverware—Aluminum, Enamel and Tinware. BEESON HARDWARE CO. 214 N. MAIN ST. PHONE 317-318 High Point, N. C. ay is OS) SS ae ae i FOREWORD > This little book has been compiled from | the experience of the members of the Wo- | man’s Auxiliary of the High Point Friends _ Church and some of their friends. | Not all the recipes are strictly original but the signature after each guarantees that they have been proved, and found ex- cellent. High Point, N. C. August, 1924. A SILENT OR QUAKER GRACE | Whether we eat or drink, or whatsoe’er We do or speak or think; let all be done Said, thought, in holy love, and godly fear That in the use of every good supplied, The giver by his gifts be glorified! Of thee our Heavenly Father and thy Son! —Bernard Barton. 1 $2. ehs DECORATORS FURNISHERS oye Sarl | 134 SOUTH MAIN STREET eho WHOLESALE AND RETAIL 2 Se HIGH POINT, N. C. eet | ae CAROLINA COOKERY FROM QUAKER ‘KITCHENS BREADS Acorns were good till bread was found. —Bacon, quoted from Juvenal. SHREWSBURY BISCUITS 2 oz. butter 2 oz. patent flour (See p. 52) 2 oz. confectioner’s sugar 2 oz. plain flour Cream butter and sugar, then mix with flour to a nice paste with a little beaten egg, roll out, cut with a fancy cutter and bake in a moderate oven, top shelf. —Mrs. Norman Bidien. QUAKER MUFFINS Rolled oats, 1 cup Salt, % teaspoon Flour, 1 cup Milk, 1 cup Sugar, 3 tablespoons Egg, 1 Baking powder, 4 teaspoons _Butterine, 1 tablespoon Scald milk, pour on rolled oats and let stand half hour before mixing. Mix and sift dry ingredients and add to the rolled oats and milk mixture. Add egg slightly beaten and melted butter. Beat well and bake in greased muffin pans half hour in a moderately hot oven. Yield: 12 muffins. —Teachers’ College N. Y. BUTTER BUNS 1 lb. of flour 1 or 2 drops essence of 2 ozs. lard lemon 1 teaspoon baking powder % teaspoonful salt 2 ozs. sugar 1 oz. yeast | 1 egg Rub in lard, flour, baking powder and salt, drop the egg in and break it up with a fork, sponge the yeast in “half a pint of warm milk and water, add a little sugar to the yeast then work up to a nice light dough, let rise a little and weigh off one and a half ozs., roll out, put a little lemon filling made of sugar and lemon essence in center, fold over in half, then quarter, brush over with egg and let rise until double the size. . —Mrs. Norman Fidler. et. WAFFLES 1 egg 1 tablespoonful butter 1 cup milk Pinch of sugar 1% teaspoonful salt 1 tablespoonful baking 2 cups flour powder Separate eggs, and to the beaten yolk add milk, salt, flour melted butter and sugar. When the irons are hot add baking powder and fold in the white of the egg. Bake in a hot, greased waffle iron. —Mrs. Horace S. Haworth. SOUTHERN SALLY LUNN