Ree ae Beat whites very stiff with sugar, cut cooked prunes very fine. Fold into whites and steam in a buttered double boiler 13 hours. Serve with _w. whipped cream. Mrs. J. Carl Miller ead PRUNE WHIP © o “Cook 4 lb. prunes until soft. Remove stones, run through fine col- . Takes whites of 5 eggs and beat thoroughly. Add 1 cup sugar✪ Prune Whip Mix all together. Bake in moderate oven. Serve cold with ov ae cream. i Mrs. M. J. Abernethy Mes ni. - i oe CHOCOLATE ROLL | 5 egg yolks 3 tablespoons cocoa 1 cup 4X sugar 1 teaspoon vanilla % cup flour 5 beaten egg whites % teaspoon salt 1 pint whipping cream✪ Chocolate Roll Beat yolks very stiff. Mix dry ingredients and add eggs. Beat whites _ & : an and fold into mixture. Spread on tin 12 x 16. Grease tin with Wesson Oil and cover with waxed paper. 355° for 15 minutes. Turn out cake. on oiled paper. Take off paper used for baking and roll while hot. Stay rolled until cold—unroll and spread cream thick on the middle, then thin on edge. Icing ¥% Cup boiling water. Add 1 block chocolate, % cup sugar, 2 table-— spoons corn starch, pinch salt. Stir well. Dump into chocolate mixture and cook over medium heat until thick. Stir constantly. When thick add butter and vanilla.. Do not boil icing before it thickens. Mrs. Joseph Murphy DATE ROLL 1 lb. pecan meats 1 pint of cream 1 lb. dates 2 doz. large graham crackers 1 lb. marshmallows✪ Date Roll Cut nuts, dates and marshmallows fine. Crush 18 crackers fine with rolling pin. Whip cream, add above ingredients. Add enough milk to moisten and handle, and spread out in sheets on waxed paper on which you have already spread the remaining crackers, crushed fine. Roll up like a jelly roll, and put in ice box over night. Slice and serve with whipped cream. Mrs. John Aiken PINEAPPLE SHERBET | 2 cups water 2 tablespoons of lemon juice 1 cup sugar 1 egg white 1 cup of canned pineapple juice✪ Pineapple Sherbet Boil sugar and water. Add fruit juice. Freeze slightly. Then add beaten egg white. Continue to freeze. Mrs. Harold Shuford LIME SHERBET be 1 package lime Jello 1 cup boiling water 13 cups sugar Rind and juice 2 lemons 1 pinch salt 1 quart sweet milk✪ Lime Sherbet , Mix Jello, sugar and salt, pour on boiling water. Add lemons, rind and juice. Cool, add milk and freeze in tray. Take out once and stir. Mrs. G. P. Fowler ¥ rag 5 pt od +> 7 COOK BOOK L7 LEMON MILK SHERBET 2 quarts milk 234 cups sugar 2 envelopes gelatine 1 cup lemon juice✪ Lemon Milk Sherbet Dissolve gelatin in small amount of water. Scald milk, add sugar and gelatine. Strain into freezer. Freeze to mush. Add lemon juice. Continue to freeze. Mrs. Joe Murphy MILK SHERBET 4 cups milk Juice of 3 lemons 2 cups sugar Juice of 3 oranges Mix fruit juices and sugar. Then add milk slowly, beating constantly. Freeze in freezer until hard. Mrs. Helen G. Abernethy APRICOT BAVARIAN CREAM No. 2 can Apricots % pint cold water box gelatin 1 pint cream✪ Apricot Bavarian Cream bi pe Cover gelatin with the water and soak % hour. Press apricots through colander. Stir gelatin over boiling water until dissolved. Whip the cream, add gelatin to the apricots, mix and turn into bowl to get cold. When it thickens, add the whipped cream, stir thoroughly. Turn into mold to harden. Serve with whipped cream. Mrs. J. Carl Miller SPANISH CREAM One tablespoon gelatin dissolved in % cup cold water. Stir in 1 pint scalded milk, % cup sugar, 1% teaspoon salt and beaten yolks of 3 eggs✪ Spanish Cream. Cook in double boiler until thick. Pour very slowly over beaten egg whites. Flavor with vanilla. Stir well and cool. If it curdles, strain. Mrs. William Mitchell APPLE TAPIOCA 4 cup minute tapioca 6 tart apples 1 pint water Sugar, nutmeg, cinnamon and Pinch of salt butter✪ Apple Tapioca Cook tapioca in salted water until clear and thick. Pour over pared apples in buttered casserole over which sugar, spices and bits of butter have been spread. Bake in moderate oven until apples are tender.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Ree ae Beat whites very stiff with sugar, cut cooked prunes very fine. Fold into whites and steam in a buttered double boiler 13 hours. Serve with _w. whipped cream. Mrs. J. Carl Miller ead PRUNE WHIP © o “Cook 4 lb. prunes until soft. Remove stones, run through fine col- . Takes whites of 5 eggs and beat thoroughly. Add 1 cup sugar Mix all together. Bake in moderate oven. Serve cold with ov ae cream. i Mrs. M. J. Abernethy Mes ni. - i oe CHOCOLATE ROLL | 5 egg yolks 3 tablespoons cocoa 1 cup 4X sugar 1 teaspoon vanilla % cup flour 5 beaten egg whites % teaspoon salt 1 pint whipping cream Beat yolks very stiff. Mix dry ingredients and add eggs. Beat whites _ & : an and fold into mixture. Spread on tin 12 x 16. Grease tin with Wesson Oil and cover with waxed paper. 355° for 15 minutes. Turn out cake. on oiled paper. Take off paper used for baking and roll while hot. Stay rolled until cold—unroll and spread cream thick on the middle, then thin on edge. Icing ¥% Cup boiling water. Add 1 block chocolate, % cup sugar, 2 table-— spoons corn starch, pinch salt. Stir well. Dump into chocolate mixture and cook over medium heat until thick. Stir constantly. When thick add butter and vanilla.. Do not boil icing before it thickens. Mrs. Joseph Murphy DATE ROLL 1 lb. pecan meats 1 pint of cream 1 lb. dates 2 doz. large graham crackers 1 lb. marshmallows Cut nuts, dates and marshmallows fine. Crush 18 crackers fine with rolling pin. Whip cream, add above ingredients. Add enough milk to moisten and handle, and spread out in sheets on waxed paper on which you have already spread the remaining crackers, crushed fine. Roll up like a jelly roll, and put in ice box over night. Slice and serve with whipped cream. Mrs. John Aiken PINEAPPLE SHERBET | 2 cups water 2 tablespoons of lemon juice 1 cup sugar 1 egg white 1 cup of canned pineapple juice Boil sugar and water. Add fruit juice. Freeze slightly. Then add beaten egg white. Continue to freeze. Mrs. Harold Shuford LIME SHERBET be 1 package lime Jello 1 cup boiling water 13 cups sugar Rind and juice 2 lemons 1 pinch salt 1 quart sweet milk , Mix Jello, sugar and salt, pour on boiling water. Add lemons, rind and juice. Cool, add milk and freeze in tray. Take out once and stir. Mrs. G. P. Fowler ¥ rag 5 pt od +> 7 COOK BOOK L7 LEMON MILK SHERBET 2 quarts milk 234 cups sugar 2 envelopes gelatine 1 cup lemon juice Dissolve gelatin in small amount of water. Scald milk, add sugar and gelatine. Strain into freezer. Freeze to mush. Add lemon juice. Continue to freeze. Mrs. Joe Murphy MILK SHERBET 4 cups milk Juice of 3 lemons 2 cups sugar Juice of 3 oranges Mix fruit juices and sugar. Then add milk slowly, beating constantly. Freeze in freezer until hard. Mrs. Helen G. Abernethy APRICOT BAVARIAN CREAM No. 2 can Apricots % pint cold water box gelatin 1 pint cream bi pe Cover gelatin with the water and soak % hour. Press apricots through colander. Stir gelatin over boiling water until dissolved. Whip the cream, add gelatin to the apricots, mix and turn into bowl to get cold. When it thickens, add the whipped cream, stir thoroughly. Turn into mold to harden. Serve with whipped cream. Mrs. J. Carl Miller SPANISH CREAM One tablespoon gelatin dissolved in % cup cold water. Stir in 1 pint scalded milk, % cup sugar, 1% teaspoon salt and beaten yolks of 3 eggs. Cook in double boiler until thick. Pour very slowly over beaten egg whites. Flavor with vanilla. Stir well and cool. If it curdles, strain. Mrs. William Mitchell APPLE TAPIOCA 4 cup minute tapioca 6 tart apples 1 pint water Sugar, nutmeg, cinnamon and Pinch of salt butter Cook tapioca in salted water until clear and thick. Pour over pared apples in buttered casserole over which sugar, spices and bits of butter have been spread. Bake in moderate oven until apples are tender.

Favorite recipes (North Carolina, 1948)