Durham cook book ...

WHITE BREAD. (One rising.) Two cakes Fleischmann's Yeast, one quart lukewarm water, one tablespoon salt, two tablespoonfuls sugar, three and one-half quarts sifted flour, two tablespoonfuls lard or butter. Dissolve the yeast and sugar in lukewarm water. Add lard or butter and half the flour. Beat until smooth. Add salt and then the rest of the flour, or enough to make a moderately firm dough. Knead thoroughly. Mould into loaves. Place in well-greased pans, filling them half full. Cover and let rise for about two hours, or until double in bulk. Bake forty-five to sixty minutes. — The Fleischmann Co. BEATEN BISCUITS. One quart flour, one teaspoon salt, one tablespoon lard, milk to make a stiff dough, one teaspoon Royal Baking Powder. Sift flour, put in salt and mix the lard with fingers. Beat until it blisters and breaks. Bake. — Mrs. M. F. Markham. NORTH CAROLINA BISCUITS. One tablespoonful lard with one quart of flour into which has been sifted one level teaspoonful soda, one heaping teaspoonful Royal Baking Powder, one level teaspoonful salt, and one pint rich sour cream. Knead thoroughly for ten minutes, roll out and cut small, and bake in a quick oven. — Miss Bettie Bernard. PARKER HOUSE CORN ROLLS. Sift together, one and one-fourth cups flour, three-fourths cup meal, four teaspoonfuls Royal Baking Powder, one tablespoon sugar, then chop in two tablespoonfuls butter, add one egg (beaten) with one-half cup sweet milk. This makes a soft dough which can be handled easily. Turn on floured board, roll out to thickness of about one-half inch ; cut with a biscuit cutter, put bit of butter in center of each round and fold as for pockets. Brush top with milk and bake in t]uiek oven fifteen minutes. — Mrs. E. E. Bernard. PARKER HOUSE ROLLS. One cake yeast, one pint sweet milk, two tablespoonfuls sugar, four tablespoonfuls butter or lard, four pints sifted flour, and one teaspoonful salt. Scald the milk, add butter and allow to become lukewarm. Add yeast, sugar, salt and one-half the flour. Beat until perfectly smooth, cover and let rise in warm place one hour or until light. Then add the remainder of the flour and knead well. Place in a greased bowl, cover and let rise in a warm place until double its bulk. Roll out one fourth inch thick, brush over with melted butter, cut out with large size biscuit cutter, fold over in pocket book shape. Place one inch apart in well-greased shallow pans, cover and let rise. Bake ten or fifteen minutes. — Mrs. C. H. Shipp. KNOX GELATINE improves soups and gravies CORN MEAL SOUFFLE. One pint sweet milk, three-fourths cup white corn meal, one even teaspoonful salt, one tablespoonful butter, or substitute, four eggs. Put milk on in a double boiler and when at boiling point stir in slowly the meal and salt. Let cook one hour; then take off the fire and let cool a little. Then add butter or substitute, and the yolks of eggs well-beaten. Then add the well-beaten whites, turn into a well-buttered baking dish and set it in a pan of warm water, put in stove and bake twenty or thirty minutes. — Mrs. E. J. Parrish.