Cook book (Methodist church, Garland NC, 1950)

Blend shortening with sugar and egg. Beat lightly. Add grated carrots, raisins, currants and lemon peel. Stir in flour previously sifted with baking powder, salt and spices. Mix thoroughly. Then add the soda dissolved in water. Pour into well greased loaf pan or tube mold. Bake in a slow oven, 325 degrees F., for 1 hour. Serve with whipped cream or hard sauce. Mrs. J. D. Stott. BROWN BETTY 2 tablespoons melted butter Juice of 1 orange or enough 2 cups toasted bread crumbs water to make 4 sliced or chopped apples 1/2 cup liquid Grating from 1 lemon or 1/3 cup sugar orange rind Put the buttered crumbs into a baking dish in alternate layers with the apples, making the last layer of crumbs and sprinkle each layer of apples with the fruit juice, water and sugar. Bake 1 hour. Serve with hard sauce or cream. Pineapple can be used the same way, using pineapple juice for the liquid. Mrs. Daisy P. Carter. APPLE CRISP 4 cups chopped or sliced 1 cup sugar apples (about 4 large 3/4 cup flour apples) 1 teaspoon cinnamon 1/2 teaspoon salt l/2 cup butter Butter a shallow baking dish and put in apples, chopped or sliced. Sprinkle with salt. Sift flour once before measuring. Mix flour, cinnamon and sugar together and cut in butter until crumbly. Spread this mixture over apples. Bake uncovered 45 minutes at 350 degrees F., for 1 hour. Serve plain or with whipped cream. Mrs. J. D. Stott. SPANISH DELIGHT 2 eggs, beaten 1 cup nuts 2 tablespoons flour 1/2 pint whipped cream 1 tablespoon melted butter 1 small can crushed 3 tablespoons vinegar pineapple 8 diced marshmallows 1 small bottle cherries Cook together first four ingredients until thick. Add marshmallows. Let cool and add remaining ingredients and freeze. Mrs. John A. Warren. PINEAPPLE ICE CREAM 1 small can crushed pineapple 16 marshmallows 1/4 cup water 1 cup evaporated milk Heat (don't boil) the pineapple and water. Add marshmallows and stir until melted. When cool pour into freezing tray and begin to freeze. Chill the milk until ice cold and whip until thick and creamy. Combine with mixture and pour into freezing tray. Stir once after it begins to freeze. Mrs. Colin Lamb. CHOCOLATE ICE CREAM 1-1/2 ounces unsweetened Few grains salt chocolate 2/3 cup sugar 2 cups rich milk 1-1/2 teaspoons vanilla 1 tablespoon cornstarch 1 cup cream Melt chocolate on low heat and add scalded milk very slowly. Mix cornstarch with sugar and add to chocolate mixture. Cook 10 minutes, stirring until thickened. Cool, add vanilla. Turn into freezing tray and freeze to a mush. Fold in whipped cream and return to chilling unit and freeze. Mrs. M. W. Warren. LEMON JELLO DESSERT 1 package lemon jello 1 tall can Carnation 1-1/2 cups boiling water Milk 1 cup sugar Juice of 2 lemons Pour boiling water over jello. Dissolve and add sugar. Cool and when beginning to set. Add milk which has been chilled in refrigerator and then whipped stiff with lemon juice. Pour a graham cracker crust over this. Mrs. Abel McRae Warren. APPLE SNOW Dash of nutmeg 1-2/3 cups applesauce Pinch of salt (unsweetened) 1 teaspoon vanilla 2 egg whites