Orange Juice y2 cup 1 quart Grape Juice y2 cup 1 quart Grated Pineapple y2 cup 1 quart Iced water 5 cups 2y2 gallons Dissolve sugar in hot tea. Cool. Combine all ingredients. Serve over large block of ice in punch bowl or over ice cubes in indi- vidual servings. Mrs. Mildred Seaber 5 HONOLULU TEA To 2 quarts of strong cold tea add juice of 6 lemons, 2 cups crushed pineapple including' syrup, 1 cup maraschino cherries with syrup and a syrup made by boiling together 2 cups sugar and 1 cup of water for 5 minutes. Chill and serve with cracked ice. Serves 20 persons. Mrs. Roy Burdette, Jr. PUNCH 2y2 dozen lemons 1 pint cherry juice (Cheerwine) y2 dozen bottles ginger ale Double handful mint leaves 1 large can grated pineapple Soak the mint leaves in water and sugar. Pour water over pineapple to get out all juice and strain. Sweeten to tase. This serves about 50 people. Mrs. Henry Peterson BERRY ACID 6 lbs. berries (blackberries or 2y2 ozs. tartaric acid strawberries) 2 quarts cold water Mash berries, add acid and water. Let stand for 48 hours, strain and to every pint of juice, add 1*4 pounds of sugar✪ BERRY ACID. Stir until sugar is dissolved, ibottle and keep in a dark place. Do not seal, just use a cork in the bottle. Mrs. J. R. Pennington Submitted by Mrs. James Cooper, her daughter BREADS ' One little song we sing To bride but newly wed Just make the best of everything Especially of bread". BUTTER MILK ROLLS 2x/2 cup flour Y2 teaspoon soda 1 teaspoon baking powder 1 teaspoon salt 2 teaspoon sugar 3 tablespoon lard 1 eake yeast 1 cup buttermilk✪ BUTTERMILK ROLLS Crumble yeast in milk, mix as for biscuit, knead for five minutes. Roll and cut. Let stand until double in bulk or about 1% hours. Make out as pocket book rolls. Bake in slow oven. Mrs. C. 7. Scruggs ICE BOX ROLLS x/2 lb. lard 1 qt. sweet milk 2 tablespoon sugar Let this come to a boil, then cool to a luke warm. Dissolve 1 cake of yeast into this mixture. Beat in enough flour to make a medium paste. Beat all lumps out and let rise until bubbles appear on top or until doubled in size. Add 1 large tablespoon of salt, 1 teaspoon of baking powder✪ ICE BOX ROLLS and enough flour to make dough. Do this with your hands. Have a bowl greased and put dough in it. Cover with a cloth wrung out of water. Let stand in ice box before making rolls. Wet cloth each time befoi'e putting back in ice box. Mrs. W. M.. Eagle HOT ROLLS 1 Fleischman's yeast cake dis- 1 tablespoon salt solved in 2 cups luke warm 1 level tablespoon sugar water 1 level cup shortening Sift together: 1 teaspoon sugar 6 rounding cups all-purpose flour✪ HOT ROLLS Mix thoroughly with dissolved yeast. Cover and let stand for at least 1 hour (2 hrs. are better). Make out as many rolls as needed. Lightly grease remainder of dough and place in refrigerator. "When refrigerated dough is to be used — remove from refrigerator for 2 hrs. before making into rolls. Let rise 3 hrs. in a warm place. Baking: Heat oven to 400 degrees, place rolls in oven, reduce heat to 350 de- grees. Bake until brown and slightly separated from each other. About 25 minutes. This quantity make 24 large rolls. Mrs. /. R. Prettyman Submitted by her daughter, Mrs. T. P. Fowler HOE CAKE ✪ HOE CAKE

AI-modernized reading of the original text

Orange Juice y2 cup 1 quart Grape Juice y2 cup 1 quart Grated Pineapple y2 cup 1 quart Iced water 5 cups 2y2 gallons Dissolve sugar in hot tea. Cool. Combine all ingredients. Serve over large block of ice in punch bowl or over ice cubes in individual servings. Mrs. Mildred Seaber HONOLULU TEA To 2 quarts of strong cold tea add juice of 6 lemons, 2 cups crushed pineapple including syrup, 1 cup maraschino cherries with syrup and a syrup made by boiling together 2 cups sugar and 1 cup of water for 5 minutes. Chill and serve with cracked ice. Serves 20 persons. Mrs. Roy Burdette, Jr. PUNCH 2y2 dozen lemons 1 pint cherry juice (Cheerwine) y2 dozen bottles ginger ale Double handful mint leaves 1 large can grated pineapple Soak the mint leaves in water and sugar. Pour water over pineapple to get out all juice and strain. Sweeten to taste. This serves about 50 people. Mrs. Henry Peterson BERRY ACID 6 lbs. berries (blackberries or 2y2 ozs. tartaric acid strawberries) 2 quarts cold water Mash berries, add acid and water. Let stand for 48 hours, strain and to every pint of juice, add 1*4 pounds of sugar. Stir until sugar is dissolved, Bottle and keep in a dark place. Do not seal, just use a cork in the bottle. Mrs. J. R. Pennington Submitted by Mrs. James Cooper, her daughter BREADS ' One little song we sing To bride but newly wed Just make the best of everything Especially of bread". BUTTER MILK ROLLS 2x/2 cup flour Y2 teaspoon soda 1 teaspoon baking powder 1 teaspoon salt 2 teaspoon sugar 3 tablespoon lard 1 eake yeast 1 cup buttermilk Crumble yeast in milk, mix as for biscuit, knead for five minutes. Roll and cut. Let stand until double in bulk or about 1% hours. Make out as pocket book rolls. Bake in slow oven. Mrs. C. T. Scruggs ICE BOX ROLLS x/2 lb. lard 1 qt. sweet milk 2 tablespoon sugar Let this come to a boil, then cool to a luke warm. Dissolve 1 cake of yeast into this mixture. Beat in enough flour to make a medium paste. Beat all lumps out and let rise until bubbles appear on top or until doubled in size. Add 1 large tablespoon of salt, 1 teaspoon of baking powder and enough flour to make dough. Do this with your hands. Have a bowl greased and put dough in it. Cover with a cloth wrung out of water. Let stand in ice box before making rolls. Wet cloth each time before putting back in ice box. Mrs. W. M.. Eagle HOT ROLLS 1 Fleischman's yeast cake dis- 1 tablespoon salt solved in 2 cups luke warm 1 level tablespoon sugar water 1 level cup shortening Sift together: 1 teaspoon sugar 6 rounding cups all-purpose flour Mix thoroughly with dissolved yeast. Cover and let stand for at least 1 hour (2 hrs. are better). Make out as many rolls as needed. Lightly grease remainder of dough and place in refrigerator. "When refrigerated dough is to be used — remove from refrigerator for 2 hrs. before making into rolls. Let rise 3 hrs. in a warm place. Baking: Heat oven to 400 degrees, place rolls in oven, reduce heat to 350 degrees. Bake until brown and slightly separated from each other. About 25 minutes. This quantity make 24 large rolls. Mrs. /. R. Prettyman Submitted by her daughter, Mrs. T. P. Fowler HOE CAKE

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BERRY ACIDBUTTERMILK ROLLSICE BOX ROLLSICE BOX ROLLSHOT ROLLSHOE CAKE

The Gertrude Bobbitt Circle cook book