Durham cook book ...

LADY FINGERS. Yolks of two eggs, whites of three eggs, one-third cup powdered sugar, one-third cup pastry flour, one-third teaspoonful salt, one fourth teaspoonful vanilla extract. Beat the whites of the eggs till very stiff, adding the sugar gradually. Then add the well-beaten yolks and vanilla; fold in gently the flour sifted with the salt. Force the mixture through a pastry bag onto a greased, flat pan, sprinkle with sifted sugar, and bake eight minutes in a moderate oven. — Mrs. P. T. Elliott. TEA BISCUIT. One cake Fleischmann's Yeast, one-half cup scalded milk, cooled, one-half cup lukewarm water, one tablespoonful sugar, three and onehalf cups sifted flour, one scant teaspoonful salt, two tablespoonfuls lard or butter, melted. Dissolve the yeast and sugar in lukewarm liquid. Add lard or butter and half the flour. Beat until smooth. Add salt and then the rest of flour, or enough to make a moderately firm dough. Knead thoroughly. Eoll out and cut with biscuit cutter. Place in well-greased, shallow pans, slight distance apart. Cover and set to rise about two hours or until double in bulk. When light, bake in a hot oven ten minutes. These biscuits are delicious and wholesome hot, and very palatable cold. — The Fleischmann Co. Candies little taffy now and then Is relished hy the best of men." DIVINITY. Two cups sugar, one half cup crystal Karo, one-half cup cold water. Let boil until brittle when tried in cold water. Add this to beaten whites of two eggs and beat until stiff. Nuts or fruits can be added. — Mrs. D. F. Parker. ICE CREAM CANDY. One cupful sugar, one-third cupful water, one-fourth teaspoonful cream of tartar, butter size of an egg. Boil all together about fifteen minutes, not stirring until taken from the fire, then add flavoring. — Mrs. F. M. Carlton. COCOANUT CANDY. Two teacupfuls white sugar, one-half cupful sweet cream, butter size of a walnut. Let it boil fifteen minutes, then stir in amount of cocoanut you think best. Whip good and pour into buttered pan. — Mrs. M. F. Carlton. MINTS. Three cups granulated sugar, three-fourths cup cold water, one teaspoonful butter. Cook altogether until crisp in cold water. Pour on buttered marble to cool quickly. Color and flavor with peppermint while pulling. — Miss Mary Walker Lougee. NEW NUT CANDY. Three cups granulated sugar, three fourths cup white Karo syrup, one large cup cold water, whites of two eggs, beaten stiff, one cup English or black walnuts. Cook sugar, syrup and water until it forms a soft ball in cold water; now pour half of this on the well-beaten whites of eggs. Put the other half of syrup back on the stove and cook until crisp in cold water or cracks off end of knife. Then pour it into beaten egg mixture, beat until nearly stiff, add cup of nuts and flavor with vanilla. Pour into buttered dish and when cool mark into squares. — Miss Elizabeth Lumpkin. KNOX GELATINE is clear and sparkling DIVINITY FUDGE. Two cups sugar, one cup Karo syrup, one tablespoonful vinegar. Boiling till it balls. One-half cup water, one cup sugar, one pinch cream of tartar. Pour the second mixture over whites of two eggs and beat awhile. Then pour the first mixture over that and whip twenty minutes. Then pour in one cup English walnuts and pour into a platter to cool. Cut in squares and wrap in oil paper. — Mrs. E. W. Morris.