Grange cook book and household guide

well. Add vanilla. Mrs. Earl A. Freeze, Patterson Grange. TWO-MINUTE FROSTING 2 cups brown sugar teacup butter — 5 tablespoons cream or milk Bring to boil slowly. After full rolling, boil stage is reached. Boil exactly two minutes. Beat in one teaspoon baking powder and 1 teaspoon vanilla. Mrs. W. C. Taylor, Patterson Grange. CHERRY DELIGHT 2/3 Cup sugar 2% tablespoons corn starch 1 No. 2 can cherries, drained Mix sugar and corn starch, add the cherry juice and cook until clear, add cherries and serve on any plain hot cake with whipped cream or serve chilled on cold cake with vanilla ice cream. Mrs. Banks Garrison, McLeansville Grange. BUTTERSCOTCH FUDGE FROSTING 2 cups light brown sugar, firmly 1% cups granulated sugar packed % cup top milk % cup butter % cup water Add brown sugar to butter and cook over low flame, stirring constantly until mixture darkens slightly ‘(about 5 or 6 minutes). Remove from fire and add granulated sugar, milk, and water. Return to fire and boil, without stirring, until small amount of mixture forms a very soft ball in cold water. Remove from fire. Cool to lukewarm; beat until of right consistency to spread. If necessary, place over hot water to keep soft while spreading. If desired, add % cup chopped pecan or walnut meats to part of frosting and use as filling. Mrs. M. B. Corriher, Corriher Grange. CARAMEL FUDGE FILLING 2 cups sugar % cup butter 5 tablespoons cream Mix and let come to a slow boil. Then boil rapidly for two minutes. Remove from stove, add 1 teaspoon baking powder, 1 teaspoon vanilla. Beat until light and fluffy. Miss Janie Spicer, Ferguson Grange. CHOCOLATE FILLING 6 cups sugar 11/3 Cups fat 4 tbsp. white syrup 6 tbsp. cocoa or 3 cups milk 8 squares chocolate Place ingredients in sauce pan and cook, stirring constantly, to soft-ball stage. Let cool, beat until firm. When cold knead to get out lumps. Add enough hot water or coffee to spread. Add flavoring. Cover and place in refrigerator. Keeps for weeks without hardening. Mrs. L. F. Cotton, Stem Grange. CHOCOLATE WONDER FROSTING 3 ounces (1 pkg.) cream cheese 2 squares unsweetened chocolate, 2 tbsp. milk melted 2 cups sifted confectioner’s sugar % tsp. salt Soften cheese with milk. Add sugar 1 cup at a time, blending after each addition. Add chocolate and salt, beat until smooth. Double recipe to cover tops and sides of 2-9 in. layers. Mrs. J. W. McCorkle, Kernersville Grange. WHITE ICING 2 cups white sugar % cup water % cup Karo syrup Cook until forms a thread, pour over 2 egg whites well beaten with 2 tbsp. syrup in eggs. Ruth Yarborough, Old Town Grange.. ORANGE FILLING 1 cup sugar 1 heaping tbsp. flour 1 egg 1 heaping tsp. butter Grated rind and juice of 1 orange. Cook 10 min., stirring constantly. Ruth Yarborough, Old Town Grange.. FROSTING 1 egg white (unbeaten) 3 tbsp. cold water 1 cup sugar % tsp. vanilla 8 marshmallows Put’ egg; sugar and water in top of double boiler. Place over boiling: water, beating with egg beater until thick. Take from fire, add vanilla and marshmallows (cut in pieces). Beat until cold enough to spread on cake without running. Mrs. B. M. Casper, Yost Grange, GINGERBREADS AND COOKIES MORAVIAN SUGAR CAKE 1 cup yeast batter 1 cup brown sugar 3 eggs 1 cup butter or lard 1 cup mashed potatoes 6 cups of flour pinch of ‘salt _Make a soft dough and let rise, spread on pan %-inch thick. Let rise then sprinkle with brown sugar and butter and nutmeg. Bake in hot oven 10 or 15 minutes. (Serve with coffee.) Ruth Yarborough, Old Town Grange. OLD-FASHIONED GINGERBREAD 2 eggs 2 teaspoons baking powder % cup brown sugar 2 teaspoons ginger, cinnamon, % cup molasses cloves, nutmeg % cup melted fat % teaspoon salt 2% cups flour ly teaspoon soda 1 cup boiling water