Favorite recipes (North Carolina, 1948)

Mrs. William Mitchell MAPLE MOUSSE 1 cup Maple syrup 3 eggs 1 pint cream Separate eggs. Beat egg yolks and pour into maple syrup. Heat egg yolks and syrup just to boiling point. Whip cream, mix with syrup. Beat egg whites and fold into mixture. Freeze in refrigerator tray, stirring several times while freezing. Mrs. Joe Moye oo a" ; at trae aii Fy = oe : + rahe APRICOT ROLL key 1 1/2 cups flour Milk (3/4 cup or less) i 3% teaspoon baking powder 1 pint canned apricots 2 tablespoons sugar 1 cup brown sugar 5 tablespoons shortening 2 tablespoons butter 1 egg 1 cup apricot juice Sift dry ingredients and work in shortening. Blend well and add egg and milk mixed together. Roll out on floured board or cloth to about 1% inch thickness. Spread with apricots thoroughly drained. Roll up as jelly roll and cut in pieces about 1 inch thick. Bring juices, brown sugar, and butter to boil in pan in which roll is baked. Place pieces cut side down into this pan and bake in moderate oven 30 minutes. Cool slightly and serve with plain cream. Mrs. Hugo Dressler EGG NOG CHARLOTTE 1 pint whipping cream 4 tablespoons brandy or whiskey 1 tablespoon plain gelatine 1 1 tablespoon cold water 5 tablespoons sugar 1/2 cup hot milk eggs z teaspoon vanilla bo ® Fw Soak gelatine in cold water for 5 minutes. Dissolve it in the hot milk. Whip cream: stiff and let stand. Whip egg whites stiff. Beat egg yolks, add sugar, brandy, vanilla and dissolved gelatin. Fold in whipped cream and lastly stiffly beaten egg whites. Pour into mold and let stand 12 hours in refrigerator. Turn on serving plate and garnish with candied cherries, nuts, etc. PECAN TORTE 3 egg whites 1 teaspoon baking powder 1 cup sugar 1 cup pecans, chopped 7 soda crackers (rolled) Beat egg whites stiff. Fold sugar in gradually. Add crackers ,baking powder and nuts. Spread in square cake pan. Bake 35-40 minutes at 350 degrees. Mrs. Leslie Moody ROMEGROT Put one-half cup of sugar in a quart of sweet whipping cream. Pitch in a few grains of salt and enough flour to make the mixture faintly gooey. Then set it on a flame and stir until butter begins to ooze out the top. That is all there is to it. Serve it with a little cinnamon sprinkled on top. Mrs. J. P. Miller. FATTIGMAND BAKKELSE Take 10 eggs, 10 tablespoons of whipping cream, 10 tablespoons of ; sugar, a pinch of salt, a half-teaspoon of cardamon seed. Mix with enough flour to make a nice dough. Once it gets to be a dough roll it out, cut into fancy shapes and fry it in deep fat. Then you are all — through except for shaking this lightly in a paper bag that contains powdered sugar. Mrs. J. P. Miller APPLE MACAROONS Tart apples—enough to fill pie 2 cup granulated sugar pan 2 teaspoons cinnamon Peel and slice apples and put into buttered pie pan. Sprinkle mixed sugar and cinnamon over apples. If apples are not tart, sprinkle with lemon juice before adding the sugar and cinnamon. 2 eggs 1 cup granulated sugar 1 cup flour 2 tablespoons melted butter Make batter by beating eggs, and adding flour and sugar which have been mixed. Next add the melted butter. Pour batter over the top of the apples, being sure to bring to the edges of the pie pan and/to cover all the applesBake at 350°-375° F. until the batter forms a crust and the apples are done. Serve hot with your favorite hard sauce. Mrs. Bailey Patrick Compliments of PRINCESS BEAUTY SHOP * 1348 - 11th Avenue Dial 746] Compliments of WILFONG FLORIST * 1637 - 8th Avenue Telephone 5166 ~ICINGS, FILLINGS AND CANDIES CARAMEL ICING 2 cups brown sugar Pinch of soda 1 cup white sugar Pinch of salt % teaspoon cream of tartar 1 cup milk