FoodNet

Durham cook book ...

1921

Page 28 · 11 recipe records on this page

Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
PEANUT WAFERS. Chop fine one pint of shelled and skinned peanuts, add three eggs, two tablespoonfuls of milk, some salt, and one cup of sugar, creamed with two tablespoonfuls of butter. Then add flour to make a soft dough, roll thin, cut into strips. Bake in moderate oven. — Mrs. E. G. Ragland. TEA CAKES. Three eggs, one cup butter✪ Fruit Cookies, tAVO teaspoonfuls Royal Bak- ing Powder. Beat the eggs, add sugar and butter. Then add the flavoring and baking powd.er, and enough flour to make stiff enough- to roll out and cut. Sprinkle with sugar and shredded cocoanut before baking. — Mrs. D. D. Belvin. LIGHTNING TEA CAKES. Sift one and one-half cups flour, three-fourths cup sugar, tAvo teaspoonfuls Royal Baking PoAvder, one-half teaspoonful salt, melt one-half cup butter, into this cup break two eggs, then fill cup with sweet milk✪ Lightning Tea Cakes. Pour this into the flour and sugar and stir until smooth. Flavor to taste. Bake in muffin rings. — Mrs. F. J. Finch, Thomasville, N. C. COOKIES. Two eggs, one-half cup lard, one-half cup butter, one-half cup sour cream, two cups sugar, one teaspoonful soda, a little salt, flour enough to roll well✪ Cookies. Bake in hot oven. — Mrs. F. J. Finch, Thomasville, N. C. TEA CAKES. One-half cup butter, one cup sugar, one fourth cup milk, one egg, tAvo teaspoonfuls Royal Baking PoAvder, flavor Avith lemon. Cream butter Avell, add the sugar ; cream together and add the egg, then- milk. Put baking poAvder in flour. Put in flour enough to make a stiff dough✪ Tea Cakes and knead Avell. Roll thin, sprinkle sugar on the dough, run rolling pin over lightly, cut and bake in a moderate oven. — Mrs. Gooch. CRISP WAFFLES. One egg, one pint SAveet milk, tAvo tablespoonfuls corn meal, tAvo tablespoonfuls melted butter, one teaspoonful sugar, tAvo teaspoonfuls Royal Baking PoAvder, one teaspoonful salt. Flour to make thin batter✪ Crisp Waffles. Mix butter and sugar Avell, add egg and beat thoroughly. Put the meal, salt and baking powder Avith the flour, sift into the butter and sugar, adding the milk as needed, using up all the flour before the milk. Follow the directions and delicious AA-afiles Avill be the result. — Mrs. M. S. Whitted. DAINTY WAFERS. Chop one pound English walnuts and one-half pound of seeded raisins. Mix Avith meringue composed of three egg Avhites and four table- spoonfuls suga✪ Dainty Wafersr. Spread mixture on butter thin biscuits and place in oven until light broAvn. — Mrs. M. S. Whitted. ROCKS. Tavo eggs, four cups flour, four teaspoonfuls Royal Baking PoAvder, one and one-half cups sugar, one-half cup Crisco, one teaspoonful salt, one- half teaspoonful soda, one-half cup buttermilk, one and one-half cups raisins, two teaspoonfuls cinnamon, three fourths cup nuts✪ Rocks. Beat eggs, cream Crisco and sugar together, cut raisins and flour, beat all together Avell, then drop by tea- spoonfuls in biscuit pan, about five inches apart as this makes a nice sized cake and must have room to spread out. The cakes Avhen cooked should be the size of a tea cake. — Mrs. M. L. Yearby. 30 USE DAN RIVER SELF-RISING FLOUR Give the growing children KNOX GELATINE TEA CAKES. Two eggs, one cup sugar, one-half cup butter, one-fourth cup water, one teaspoonful soda, cinnamon and vanilla to flavor, flour to make dough stiff enough to roll. Eoll very thin and bake quickly. — Mrs. W. A. Bakbee.