Cook book (Methodist church, Garland NC, 1950)

Mix and cook until forms a soft ball when dropped in cold water. Whip the whites of 2 eggs until very stiff. Pour chocolate mixture over eggs, beating until creamy. Spread on cake. Mrs. L. A. Warren, Sr. BOILED ICING 2 cups sugar 1 cup hot water 1/4 teaspoon cream of tartar 2 egg whites Mix sugar, cream of tartar and hot water and cook until it spins a thread. Pour over well beaten egg whites, beating constantly until consistency to spread. Mrs. L. A. Warren, Sr. 48 CREAMY NUT ICING Melt in pan, 1/2 cup shortening, butter is best. Remove from heat. Blend in 2-1/2 tablespoons flour, 1/4 teaspoon salt. Stir in slowly, 1 /Z cup milk. Bring to a boil, stirring constantly. Boil 1 minute. (If mixture curdles icing will not be affected.) Stir on 1/2 cup brown sugar, packed in cup. Re- move from heat. Stir in 2 cups sifted confectioners sugar. Beat until consistency to spread. Stir in l/2 teaspoon vanilla and 1/2 cup coarsely chopped nuts. Mrs. Sudie Rich, Garland, North Carolina. 49 50 KELLY AND BEST Dealers In General Merchandise Clinton North Carolina BOOSTERS TOWN SERVICE STATION Atlantic Gas And Oil Washing And Greasing Garland North Carolina N. J. CARTER Merchandise Hardware Groceries - Feed Garland North Carolina GARLAND GARAGE General Repair Phone 431 Garland North Carolina We Wish To Thank The Advertisers For Helping Make This Book Possible VEGETABLES AND SALADS PINEAPPLE RINGS 6 slices of pineapple 6 marshmallows 1-3/4 cups of cooked l/Z cup sweet milk sweet potatoes 1/2 cup raisins l/2 cup sugar 1 teaspoon vanilla l/4 stick butter Cream potatoes with butter, sugar and milk. Add flavoring and raisins. Place pineapple on baking pan and put dips of potato mix on top of each slice. Top each with marshmallow. Bake in slow oven until brown. Serve hot with meat. Mrs. L. A. Warren, Sr. BAKED TOMATOES 6 tomatoes 1/2 cup chopped meat l/2 cup cooked rice 1/2 cup meat broth 1 tablespoon butter Salt and pepper Wash tomatoes. Cut slice from top of each. Hollow out tomato, leaving a thick shell. Combine rice, meat and broth. Season to taste. Fill tomatoes with rice mixture. Place in well oiled casserole. Place a bit of butter on each tomato. Bake in moderate oven, about 375 degrees F., until tender. If desired, buttered bread crumbs or chopped green pepper may be substituted for the rice. Makes 6 servings. Mrs. Coleman Carter. CORN PUDDING 1 pint of corn 1 tablespoon flour (or 1 egg cornstarch) l/2 cup sugar 1 tablespoon butter 1 teaspoon salt 1 cup sweet milk Pepper to taste A biscuit or two soaked in the milk Beat egg, add sugar, salt, pepper, flour or cornstarch and mix well. Add melted butter, milk soaked biscuits and corn. Pour into a buttered pan and bake in moderate oven until a knife inserted in the pudding comes out clean. Mrs. Coleman Carter. BAKED BEANS 1 can baked beans in casserole. In 4 tablespoons butter brown 1 green pepper, l/2 hot pepper (or less), 2 small onions, 1/2 teaspoon salt, 2 tablespoons brown sugar. Add a few toma- toes. Cover beans with mixture and bake slowly 2 or 3 hours. Mrs. J. K. West. 53 HARVARD BEETS 3 cups cooked diced beets 6 tab.espocns sugar 3 tablespoons cornstarch l/Z cup vinegar l/4 cup water 3 tablespoons melted butter