Favorite recipes (North Carolina, 1948)

Cook all ingredients until it forms a soft ball when dropped in cold water. Remove from heat and put in one stick of creamery butter. When cool, beat until creamy. Mrs. Robert Tarrant SEVEN MINUTE FROSTING 2 egg whites unbeaten 1% teaspoons light corn syrup % cups granulated sugar 1 teaspoon vanilla 5 tablespoons water Combine ingredients, beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water in double boiler. Beat constantly seven minutes or until frosting will stand in peaks. Remove from boiling water and beat until thick enough to spread. Mrs. J. W. Warlick ORANGE CAKE FILLING 1 orange (juice and rind grated) 2 tablespoons flour 2 cups sugar 1 cup whipping cream 1 egg Mix all ingredients except cream and cook over boiling water. Cool. Whip cream stiff and fold orange mixture into cream. Mrs. Leon Ivey CANDIED GRAPEFRUIT PEEL Weigh peel before cooking. Cut the peel, removed from the fruit in strip of uniform thickness. Let cook in boiling water until very tender. Set aside until next day. Take the original weight of peel in sugar with enough water from the peel to dissolve it. Boil and skim. Add the peel and let cook until syrup is nearly absorbed. When cooled a little pick out the strips of peel and roll them one by one in granulated sugar. Let dry on waxed paper. Store in closed glass jars. Mrs. J. F. Abernethy LEMON FILLING 1 cup boiling water 1 tablespoon corn starch 1 cup sugar Juice of 1 lemon 1 egg yolk beaten Cook together until thick Mrs. J. F. Abernethy USS ae a ie alae ae se 3 ea Be i a i er ig as a5 3 fei Snis- 4 ‘Ue Bel rage verge. Fy F ya he Ci 2 fry EASY ICING 1/3 cup water % teaspoon salt 1 tablespoon light syrup 1 egg white 1 cup sugar 1 teaspoon. vanilla ⅛ teaspoon cream of tartar Place water, syrup, sugar, cream of tartar and salt in saucepan. Stir over heat until sugar is dissolved. Put egg white in bowl. Beat until frothy, about % minute. Pour hot syrup into bowl in fine stream, slowly. Add vanilla, continuing to whip for 5 - 6 minutes, until icing loses gloss and will stand in stiff peaks. Mrs. William Norwood DIVINITY FUDGE 3 cups white sugar 2 egg whites 1 cup white Karo syrup 1 teaspoon vanilla 4 tablespoons cold water to each cup sugar Cook ‘syrup until it spins a thread. Beat slowly into stiffly beaten egg whites and continue beating until creamy. Pour into buttered pan and cut in squares. Nuts and cherries may be added. Mrs. Robert Tarrant CAN’T FAIL CARAMELS 2 cups sugar 1 cup butter 1 cup brown sugar 1 cup milk 1 cup light corn syrup 4 teaspoons vanilla 1 cup cream Combine all ingredients except vanilla. Cook over low heat, stirring constantly until sugar is dissolved. Cook to 248° F. or hardball stage, stirring frequently. Remove from heat, add vanilla; pour into a greased pan. When firm cut in squares and wrap. (It takes about one hour for the entire cooking process, but these caramels are well worth the Mrs. Leslie Moody time.) PRALINES 2 cups brown sugar 4 tablespoons butter 4 tablespoons water 1 cup pecans Dissolve sugar and water over slow heat. Then bring to boil and add nuts when it forms a soft ball in water, take off stove and beat. Drop on waxed paper. Mrs. Robert Tarrant Compliments Pe thoee lola CHEESE DISHES MEAT BALLS WITH SPAGHETTI 2 tablespoons vegetable shortening 1 teaspoon chili powder 1 lb. ground meat 1 bay leaf ½ teaspoon salt 2 cups tomato juice 1 onion (grated) 1 6 or 8 oz. package spaghetti 1 egg (beaten) Parmesan cheese 2 tablespoons flour Melt shortening in frying pan. Mix meat with salt, onion and egg. Form into meat balls and brown in the hot shortening. When brown remove from pan.