The Gertrude Bobbitt Circle cook book

The Gertrude Bobbitt Circle COOK BOOK Central Methodist Church Spencer, N. C. Recipes of the Southland Yesterday and Today SECOND EDITION NINETEEN HUNDRED FORTY EIGHT NORTH CAROLINA FINISHING COMPANY PROCESSORS OF COTTON, SYNTHETIC & BLENDED FABRICS SALISBURY, N.C. The Gertrude Bobbitt Circle COOK BOOK Central Methodist Church Spencer, N.C. Recipes of the Southland Yesterday and Today NINETEEN HUNDRED FORTY EIGHT DEDICATION We most respectfully dedicate this Cook Book to the mothers of those who contributed a recipe for our Book. Fondly do we recall our first cooking lessons when our Mothers with loving pride encouraged our childish interest and helped our clumsy little hands to shape our first biscuit and bake our first little pie. It was through their love and patience that we were taught the fundamentals of cooking. GERTRUDE BOBBITT CIRCLE Mrs. Roy Burdette, Jr., Chairman FOREWORD The recipes contained in this book have been tried and proved. Some have been passed from generation to generation and in the belief that they will meet the most exacting tastes, it is with confidence that the entire collection is passed to you. We are indeed grateful to our friends who have so graciously contributed choice recipes; to our business friends who have so generously helped by giving advertisements, and to the Wesleyan Service Guild, particularly Miss Jean Misenheimer, Chairman, and her able assistants, Mrs. J. H. Jacobs and Mrs. Jack N. Vail, who so tirelessly helped us compile the contents of this book. GERTRUDE BOBBITT CIRCLE Mrs. Roy Burdette, Jr., Chairman Mrs. Curry Krider, Local Chairman Mrs. E. P. Hughes, Recipe Chairman INDEX Page BEVERAGES ... 5 BREADS, ETC 7 CAKES AND COOKIES 15 FROSTINGS AND FILLINGS 51 CANDY .... 54 CHEESE AND EGGS „ _.... 57 DESSERTS 59 JAMS, PICKLES, RELISHES, ETC. 73 MEATS 81 PIES AND PASTRIES 94 SALADS AND SANDWICHES 104 SAUCES AND SALAD DRESSINGS 116 VEGETABLES 120 BEVERAGES Drink ! for you know not whence you came, nor why Drink! for you know not why you go, nor where. CITRIC ACID PUNCH Pour 1 quart boiling water over grated rind of 2 oranges and 2 ozs. citric acid, add 6 cups sugar and strain when cold. Extract the juice from 6 oranges and add with 1 qt. cold water and 1 small can of pineapple juice to the above mixture. Let stand in refrigerator till ready to serve (at least 24 hours) and then add equal amount of water. Ginger ale may be added when ready to serve if desired. Mrs. Earl Clapp RUSSIAN TEA I 1 tsp cloves 2y2 tablespoons black tea 1 in. Cinnamon bark Juice of 3 oranges and iy2 lemons 3 qts water 1 cup sugar Tie spices in bag, put into water, let come to a boil. Let stand 5 minutes, take out bag, add juice. Mrs. Hill Trexler RUSSIAN TEA II 10 teaspoons tea y2 teaspoon cinnamon 3 cups sugar y2 teaspoon ground cloves Juice of 8 lemons Grated rinds of 1 lemon and 1 Juice of 3 oranges orange Heat sugar, rinds, spices in 2 quarts of water. Bring to a boil. Steep tea in 2 quarts of boiling water. Blend together over slow fire for a few minutes. Keep cool in refrigerator. Mrs. Roy Burdette, Jr. FRUIT PUNCH Ingredients Serves 8 Serves 60 Pour 1 cup boiling Pour 8 cups boiling Tea Infusion water over 2 tsp tea water over 5 tsp tea Sugar 1 cup 2 quarts Lemon Juice x/2 cup 1 quart