Cook book (Methodist church, Garland NC, 1950)

"It Pays To Buy At" WIMBISH BROTHERS COMPANY Clinton's Newest Department Store Clinton North Carolina COOKIES AND CAKES SUGAR COOKIES 3/4 cup granulated sugar 2 cups sifted all-purpose l/2 cup melted shortening flour 2 eggs, beaten 1 teaspoon cream of tartar 1 teaspoon vanilla l/2 teaspoon baking soda l/2 teaspoon salt Blend sugar well with shortening. Stir in beaten eggs and vanilla. Sift flour, cream of tartar, baking soda and salt. Add to shortening mixture while beating well. Chill until easy to handle. Turn onto lightly floured board. Roll to l/8 inch thickness. Cut with desired shape cutter. Arrange cookies on cookie sheet. Sprinkle with granulated sugar. Bake in moderately hot oven. Makes 1-1/2 to 2 dozen cookies Mrs. John A. McDaniel. FIFTY DOLLAR COOKIES 1-1/2 cups butter 5-1/2 cups flour 1-1/2 cups brown sugar, 1/2 teaspoon soda sifted 2 teaspoons baking powder 3 eggs 1 teaspoon salt Cream butter and sugar, add well beaten eggs and vanilla. Sift soda, baking powder and salt with flour and add to first mixture, leaving out some to handle with. Mix and shape into rolls 1-1/2 inches thick by 6 inches long or in oblongs. Chill until firm. Slice and bake at 325 degrees F. Place the following icing between two of the cookies. ICING 1 cup powdered sugar l/4 teaspoon salt 1 tablespoon milk, cream 2 tablespoons butter or water Mix well and spread between cookies. Mrs. W. B. Lamb. BUTTERSCOTCH COOKIES 3-1/2 cups sifted flour 2 cups brown sugar, 1/2 tablespoon soda packed 1/2 tablespoon cream of 2 eggs, beaten light tartar 1/2 tablespoon vanilla 1/2 cup butter or vegetable fat Cream sugar and butter. Add beaten eggs, then add flour, soda, cream of tartar and vanilla. Roll out and cut with fancy cutter or roll into roll. Chill in refrigerator and slice. If desired sprinkle with chopped nuts. Bake in moderate oven about 8 minutes. Mrs. Rosalind R. Cromartic. PINWHEELS COOKIES 1/2 cup butter i/8 teaspoon salt l/2 cup sugar 3 tablespoons milk 1 egg yolk 1-1/2 teaspoons vanilla 1-1/2 cups sifted flour l/2 cup cocoa 1 teaspoon baking powder Cream butter and sugar. Add egg yolk and beat again, then add sifted dry ingredients. Add milk and vanilla. Divide into two portions, leave one plain and add cocoa to other. Chill, then roll out both portions into very thin oblong sheets. Lay chocolate on top of white, roll up like a jelly roll. Chill again. Then cut into thin slices and bake on greased cookie sheet, 375 degrees F., about 10 minutes. Mrs. H. C. Blackman. BROWNIES 2/3 cup flour l/4 teaspoon salt 1/2 teaspoon baking powder 6-1/2 tablespoons butter 2 squares chocolate 1 cup sugar 2 eggs, beaten well 1 teaspoon vanilla l/2 cup nut meats Cream sugar and eggs, add butter to melted chocolate, beat well. Mix all ingredients well. Spread on cookie sheet. Bake in moderate oven. Cut in squares while warm. Mrs. A. N. Johnson. GINGER SNAPS 3/4 cup shortening 1 cup sugar 4 tablespoons molasses 1 egg 2 teaspoons soda 2-1/2 cups flour 1 teaspoon cloves 1 teaspoon ginger