Favorite recipes (North Carolina, 1948)

1 cup milk % teaspoon vanilla Beat eggs well, add sugar and beat. Cream potatoes and add butter to potatoes. Add to this gradually your milk. Stir this mixture into your eggs and sugar. Avoid letting it get lumpy. Add flour in which you have sifted baking powder. Roll % inch thick, cut with doughnut cutter. Fry in deep fat. Frances Field DOUGHNUTS 1 cup sugar Nutmeg to taste Piece of butter size of an egg 4 teaspoons baking powder 4 cup sweet milk 4 cup mashed potatoes Blend together to make dough, using as much flour as needed. Roll and cut with doughnut cutter. Drop into boiling hot grease until a golden brown. Remove and roll in powdered sugar. Mrs. D. G. Rowe, Sr, Sx, ia mh : ie, Pat Ss ase Ate + ‘ iG + Y : rays ie : c 14 CORINTH GUILD COTTAGE PUDDING 1 cup sugar % eup milk ty 1% cup sifted flour 1 egg 2 teaspoons baking powder Pinch of salt 2 tablespoons butter 3 teaspoon flavoring Cream sugar and butter. Add egg and beat well. Add sifted dry in-— gredients alternately with milk. Add flavoring. Bake in greased square | or oblong cake pan about 30 minutes in moderate oven (350 degrees.) Serve with vanilla or lemon sauce. Mrs. Wade H. Shuford PERSIMMON PUDDING 1 qt. persimmons 1 cup sugar 1 cup milk 1 teaspoon soda 2 cups flour « Butter size of walnut 2 eggs Put persimmons through colander. Add other ingredients to it. Put. in greased mold and steam 2 hours and 20 minutes. Sa Mrs, Joseph Murphy DATE PUDDING 1 cup English walnuts 1 teaspoon baking powder (chopped fine) Pinch of salt 1 cup sugar 3 eggs beaten separately 2 tablespoons flour Serve with whipped cream Beat eggs and sugar until light; add flour sifted with salt and baking | powder. Stir in dates and nut meats. Turn into greased pan and bake in pan of hot water in moderate oven (350°) 1 hour. Serve warm with — ; whipped cream. Mrs. Charles Menzies, Jr. - BREAD PUDDING 2 cups sweet milk 1 tablespoon butter, generous % cup sugar 1 tablespoon flour 1 cup soft bread crumbs 1 teaspoon vanilla 2 eggs, beaten separately Let bread crumbs soak in 4 of milk. Add all other ingredients to beaten egg yolks, and combine. Bake in greased casserole 30 to AQ minutes at 350 degrees. Test with knife. Make meringue of egg wee ay and four tablespoons sugar. Put on pudding and brown. Mamie Die ay * PUDDING DELICIOUS cups milk 2 cup cocoanut _ 4 tablespoons flour 2 cup crushed pineapple pees tablespoons butter Few drops lemon juice in 4 cup Pesserrs. . sugar x ~% teaspoon salt 2 Melt butter, stir in flour. Add milk, boil until it thickens, stirring constantly. Beat eggs separately and add to mixture. Add all ingred- ‘ ients. Bake in pan of water. Serve with whipped cream. . Mrs. W. R. Weaver FOUR-FRUIT ICE IN MELON SHELL _ “Mash three bananas and mix with one half cup of sugar and one small ean of peeled apricots, reserving the juice. Add the juice of three q large oranges and three lemons. Boil to a syrup one cup of sugar and - one-fourth cup of water, add to the fruit and mix well. Rub all through a fine sieve. Add one cup of apricot juice and freeze. Scoop out a - _-well-shaped casaba or honeydew melon and point edges. Fill with the ice and garnish top with skinned orange sections and from sides of ra melon hang choice bunch of grapes. Serve with light wafers. eae ©. Mrs. R. A. Grimes, Sr. MACAROON PUDDING = ae of 3 eggs 1 envelope gelatin dissolved in é % cup sugar 1 cup water Bek? Bs. cup milk - Beat well together and cook in double boiler 20 minutes. Take off Poe reat and fold in the 3 beaten egg whites. Place 1 dozen almond ma- i as around edge of mold. Pour mixture into this and let congeal. ‘ Serve with whipped cream. Mrs. Joe Murphy Le, STEAMED PRUNE WHIP 4 egg whites Pinch of salt ae ee 2 cup sugar 4 or 5 large prunes