Favorite recipes (St. Luke's Mission, Durham, 1956)

/These are a must v;ith barbecue or fish. H.il.S../ EIlITt Rolls and bread dough may be frozen, Treeze after dough has raised once and been punched do\:m# Doughs must, be sharp frozen at once. Cook in 400^ oven. Ditty Belvin CAROLIHA HUSHPTjPPIES 2 c 1:5)8 groijnd corn meal 1 tablespoon flour 1 1/2 teaspoon salt 1 egg 1 cup buttermilk Hat tie Mao Shackleford 36 DESSSHTS SPOUSE CE3iU4 3 egg yolks 1/2 c\jp sugar 1 pkg Knox gelatin 3 1 4 egg whites teaspoon vanilla cups milk Beat eggs and sugar thoroughly • SprirJcle gelatin in 1/3 cup cold v;atcr. Scald milk. Cook in dou- Dle "boiler. liTien hot, add gelatin and stir well. Add V7cll beaten eg^ yolks, and sugar. Stir \foll, and cook until mixture coats spoon. Beat egg whites and fold into mixture. Add 1 teaspoon vanilla. V.Tien cool, put in refrigerator to congeal. APPLE CHI SP 4 cups sliced cooking apples (4 to 6 medium) 1 tablespoon lemon juice 1/3 cup sifted flour 1 cup Q,uaker Oats (nuick cook or old-fashioned) 1/2 cup brown sugar 1/2 teaspoon calt 1 teaspoon cinnamon 1/3 cup melted butter or margarine Place apples in greased shallow baking dish. Sprinkle with lemon juice. Combine diy ingredients. Add molted butter, mixing until crumbly. Sprinkle crumb mixture on top of apples. Bake in moderate (375 ) oven for 30 min. or until apples are tender. Serve vrarm or cold with top milk or cream. 6 Servings* Miss 51. M. Capehart Mrs. John H. King EAST DESS2RT 37 1 ornngc chiffon criic (cm "bo boucht) Filling: 1 cap fresh orrjige juice 2 egg yolks bcr.ton 1/2 cap sugrJ* 4 tablespoons flour Cook in douDle hoilcr until thick. Cool. Fold in ben.ten egg v/hiteo. Split cake into 3 layers* Put filling "betueon layers. CCver cake vrith v/hippcd cream, f3-avored v/ith sherry, aJLnond, run, pov/dered sugar. Put in cake "box, cover tightly, aaid let staXid 24 to 36 hours in refrigerator. Chop finely the pineapple slices, cherries, and raisins. Boil sugar ajid water until nixture threads v/hcn dropped fr on spoon. Boat egg v/hites and croan in separate "bowls until stiff. Pour syrup slowly over egg whites, hoatiiTg until cool. Fold in whipped croan, vanilla., aiid fruits. Turn into freezing tray ajid freeze vjithout stirring until firm. Makes 8-10 Servings. Mrs» Frank ilgcrton PROSSLi PUDDING 2/3 cup granula.ted sugar 1 pint heavy crean 1 teaspoon vanilla 1/4 cup pineapple slices 3/4 cup w'^ter 3 egg whites 1/4 cup candied cherries 1/4 cup raisins Sarah Shackleford 38 FROSEH PBTEAPPLE TORTS 3 egg yollrs 2 c\jps vnnilla wafer Dash of snJLt crui-ibs l/2 cup sugar 1 cup heavy crenn, v/hippcd 2 to^lospoons Icnon Juico 2 tablespoons sugar 3 egg v/hitcs 1 9 oz, CPU crushed pineapple, drained Boat egg yolks, salt, and 1/2 cup sugar ♦ Add pine- apple syrup DXid. Icnon Juice,* Cook over hot, not "boiling water until Fixture coasts spoon, S':ir constaiitly, Add pineapple; cool. Make neringuD of egg whites and 2 tau)l spoons sugar. Fold in \'7hipped creojn and custard. Coat sides of oiled refrigerator tra y with wafer crui.ibs. Spread half the remaining crun'bs over botton. Pour in custard and cover v/ith renaining crunbs, rrecso firn, ahcut 3-4 hours. Serves 6-8# Fnnchon Lev/is /¥o have found this a delightful dessert for hot weather, nice dessert for bridge, T, Lj^/ CHi\IIBSHEr DESS2]ilT