Durham cook book ...

KNOX GELATINE comes in two packages— PLAIN and ACIDULATED (Lemon Flavor) BEATEN BISCUITS. Put one and one-half teaspoonfuls salt to one and onehalf quarts of flour. Sift twice and mix well with a teacupful of lard. Moisten with ice water, add water slowly till a stiff dough is formed. Knead well, then beat until the dough blisters. Roll to thickness of one-half inch. Cut with small cutter and bake in steady strong oven. — Mrs. M. S. Whitted. NUT BREAD. One egg, two cups milk, one and one-half cups sugar, two tablespoonfuls melted lard, five cups flour, five teaspoonfuls Royal Baking Powder (rounded), one and one-half cups nuts (black and English walnuts.) Beat the eggs, add sugar, lard, milk and flour. Fill loaf pans one-half full, cover and let stand ten minutes. Bake covered in moderate oven thirty or forty minutes. — Mrs. I. S. Eubanks, Domestic S. T. NUT BREAD. One egg, one-half cup sugar, one half teaspoonful salt, threefourths cup milk, two cups flour (this varies some), two teaspoonfuls Royal Baking Powder, three-fourths cup chopped walnuts (other nut meats may be used.) —Mrs. F. T. Selby. SALLY LUNN. Beat two eggs well, add one tablespoonful sugar, one cup sweet milk, two-thirds cup yeast or one-half yeast cake, dissolved in two-thirds cup water. Rub light tablespoonful butter, same of lard in about one quart or less of flour, stir in the other ingredients, use just enough flour to make a stiff batter. Let it rise, beat well, pour in a cake mold or other pan, and bake well in a slow oven. — Mrs Gooch. CORN BATTER BREAD. Scald one cup meal with one cup boiling water. Beat two eggs light and add one cup buttermilk, teaspoonful salt, one-half teaspoonful soda. Stir the milk in the eggs, add soda and salt, then the meal. Melt lard the size of a walnut, pour in and bake in hot oven until brown. — Mrs. Gooch. MINUTE MUFFINS. Two cups flour, one teaspoonful soda, two teaspoonfuls cream of tartar, one teaspoonful salt, one egg, one cup milk, two tablespoonfuls Karo Corn Syrup. Will make twelve muffins. One-fourth quantity corn starch may be substituted for all of flour. — Mrs. A. M. Gates. BRAN BREAD. Two cups white flour, two cups bran, two teaspoonfuls soda, two cups milk (sweet or buttermilk), one-half cup molasses, one teaspoonful salt, one-half cup raisins if desired. Bake in a moderate oven one hour. — Mrs. A. M. Gates. POTATO CORN BREAD. Sweet potatoes, corn meal, salt. Boil or bake several sweet potatoes. Peel while hot and run through colander, being sure there are no lumps left. Use about one-third as much meal as there are potatoes. Salt as for ordinary bread. Mix with spoon and if necessary, add a little water as the mixture must not be stiff. Put into a shallow pan and shape to the pan. Bake in a moderate oven until a good brown. This should be made overnight and eaten for breakfast. Very good. — Mrs. W, W. Shaw. CORN BREAD. Four eggs, one pint meal, one cup flour, one half cup lard, one teaspoonful salt, two teaspoonfuls Royal Baking Powder, enough milk to make a thick batter. Add one tablespoonful sugar just before putting into oven; bake thirty minutes. Serve hot.