The Gertrude Bobbitt Circle cook book

Chill ingredients, make shortly before ready to serve. Whip cream lightly, mix the rest of the ingredients in a large bowl, add cream and beat again. Sprinkle little nutmeg on top and serve. (This is an original North Carolina recipe and is very old). Mrs. James Cooper HEAVEN'S DELIGHT 4 eggs beaten separately 1 package dates iy2 cups sugar % cup milk (swe,et) IV2 cups of bread crumbs Heaping teaspoon baking powder Vi pound pecans Cream yolks and sugar, add other ingredients, stiffly beaten whites last. Bake in moderate oven 30 minutes. Serve with whipped cream. Mrs. Henry Peterson SCALLOPED APPLES Peel, core and slice 6 medium sized apples, place in buttered casserole and add */4 tsp cinnamon, x/^ tsp salt, 1 tablespoon lemon juice and tyi cup of water. Work together % cups old fashion dark brown sugar, V4 cup flour and 1/3 cup of butter until crumbly. Spread over apples and bake at 400 degrees for 30 minutes. Mrs. C. O. Spencer. Sr. BOSTON PEACH-CREAM DESSERT Bake at 325 degrees for 35 to 40 minutes. Sift together: 1 cup sifted flour; 1 teaspoon double-acting bakim* powder or V/2 teaspoons single-acting; y2 tsp salt. Combine: 3 egg yolks; 1(3 cup water; 1 tsp grated lemon rind; V2 teaspoon vanilla and beat thoroughly with rotary beater. Add gradually 1 cup sugar, beating well after each addition. Add 2 tablespoons lemon juice. Blend dry ingredients into egg mixture gradually, stirring carefully but thoroughly. Beat 3 egg whites until stiff but not dry and fold into batter. Pour into two greased 8-inch layer cake pans which has been lined with wax paper. Bake in slow oven (325 degrees) for 35 to 40 minutes. Cool and fill with Cream Filling. — Cream Filling Heat 1 cup milk, 2 tablespoons butter, combine 1|3 cup flour, ^4 tsp salt, l|3 cup sugar. Add V2 cup cold milk to dry ingredients and stir until smooth; then add to hot milk in saucepan, stirring constantly until thick. Blend in 2 slightly beaten egg yolks, to which a little of the hot mixture has been added. Cook about 2 minutes. Cool. Add 1 tsp vanilla. Spread filling and canned cling peach slices or halves between layers. Top with whipped cream and additional peach slices. Mrs. H. C. Swanson PEACH MARLOW Steam 20 marshmallows and ^ cup water. When this has reached the liquid stage add one cup crushed peaches and allow to cool. When cold, carefully combine with y2 pint whipped cream. Pour into tray and freeze. Mrs. J. S. Eagle JAMS, PICKLES, RELISHES "To wealth of summer's mellow prime To cheer the dearth of winter's rime. MARMALADE Peel 18 peaches, cut in halves and remove seeds. Put peaches and 5 whole oranges through food chopper, using coarse blade. Measure fruit, add iy2 times as much sugar as fruit. Cook until mixture sheets from spoon as for jelly. Add 1 cup chopped maraschino cherries. Pour into sterilized glasses, cover with paraffin. Makes about 5 pints. Mrs. Dora L. Clingman PEAR MINCEMEAT 1 lemon 2 pounds raisins 2 oranges 1 teaspoon cinnamon 1 peck pears 1 teaspoon cloves 3 pounds brown sugar Grind together. Save juice and add 1 cup water. Cook 2 hours, stirring to keep from burning. Pour into sterilized glasses, cover with paraffin. Mrs. Effie Earnhardt PEAR RELISH 2 quarts vinegar 1 gallon of onions, ground 4 cups sugar 4 peppers hot and sweet.