Favorite recipes (North Carolina, 1948)

THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL THE COLLECTION OF NORTH CAROLINIANA ENDOWED BY JOHN SPRUNT HILL CLASS OF 1889 St Cvr6) eet WW LU +d e ; £ -“ ale te) ft G Tea Feet TH, = See 4 =f FAVORITE RECIPES ; Collected by ~THE WOMEN’S GUILD of Hickory, North Carolina ~ACKNOWLEDGMENTS We wish to thank our neighbors and friends for contributing their favorite recipes. Our thanks to the Hickory business people whose generous advertising helped finance our book and to the artist who drew the cover. oo Each member of the Women's Guild has had an important part in compilation of the material. 3 Proceeds from the sale of the book will be used, for the most part, to carry on the work of the Women’s Guild. : THE COOK BOOK COMMITTEE WABEESOESCON TENTS 5 Sos csi Se Tw fh ees tee Seah EET Te aa Race = Z = eer te. pa rae a a Ce A tes fs , a s F <4 ‘ & Page “leads ts Be ey A cA TG, oe ce oR cee v Cakes, Cookies and cents Rh, Sra IO eae dee er a 5 ¢ "Desserts ENS TENN SN See CO 5 AEE A ens Yt ee PR Se ee 14 Memeelcusgss Fillings and? Candies. 2.00... olive tdceecnescetecvacestneés 20 airs: ea, BisheandMeneese Dishes2_.4 0) Le 2a eo Ee 23 ode oo cen Sa a a ee RE RR I Pe ee eee 30 pig "Pickles, Presenves ancmbeve rages ue ctest vdkeres bee = ce cee 36 ‘Salads, Soupsvandisqucess=-..20.: cater Fh Tae oan he ee tg. 42 tt BSG Pas ctr tteneneree Blank RAS in Back for Your NOTES— eo PRINTED BY _ CLAY PRINTING Co., INC. = HICKORY, N. C. ames sete ——$_—__—_—_——— 7 >» . bewtla had a * | he ba Rey ee oa Shas: es Y i es _ us ae wy T ge = ne “ad = ‘ - oer x x ars +g hgh a (5 Cee ee preets 4 gal BREADS BEATEN BISCUIT 1 pint flour Milk and water in equal parts 1/3 cup shortening ; form stiff y HEISE : 1 teaspoon salt Mix flour, salt and shortening thoroughly. Add enough milk and water to make stiff dough. Put on floured board and beat with rolling pin for about 30 minutes or until dough forms blisters. Cut with small — biscuit cutter, prick each biscuit several times with fork. Bake at 425 degrees about 20 minutes. Mrs Jibs Abernethy - CORN BREAD Beat one egg in one cup of buttermilk, add one cup corn meal sifted: ae Ph with one half teaspoon of salt, one teaspoon baking powder. Add one ie: half teaspoon of soda dissolved in a little water at the last. Beat well a and add one tablespoon of melted butter. oo Ne ROLLS Cream 2 tablespoons shortening and 3 tablespoons sugar. Pour 1 cup ‘boiling water over this and let stand until lukewarm. Then beat one egg and add to this. Add one cake yeast which has been dissolved in — warm water. Sift 33 cups flour with 2 teaspoons salt into mixture Cover with wax paper and store in refrigerator at least 2 hours before working into rolls. Mrs. Ernest A. Herman WHOLE WHEAT ROLLS 1 cup shortening 1 cup boiling water 2 cup sugar 1 cup cold water 2 yeast cakes 3 cups white flour 2 teaspoons Salt 838 cups whole wheat flour 2 eggs (do not sift) Beat sugar and eggs together and add 1 cup water boiled Saute shortening in it. Add % cup cold water and salt. When mixture is cool add remaining 2 cup cold water with yeast dissolved in it. Then add flour and put in ice box to use as needed. Grease pan and make out rolls two | hours before needed. Mrs. Robert G. Walker BRAN ROLLS Soak % cup All Bran (Nabisco) in % cup warm water: Melt 1/4 cup shortening in 3/4 cup warm water. Add 3 tablespoons sugar. Add to this mixture 1/4 yeast cake. Add bran. Stir in 3 cups sifted flour and one teaspoon of salt, and 1 egg. Add part flour, part egg, the rest of flour. Let rise, make rolls and let rise again in hot oven. | : Frances Fiel “ICE. BOX ROLLS : 1 cup boiling water up nuke warm water 2 eggs 2 tbs. Snowdrift 4 cups flour 2 teaspoons salt