Grange cook book and household guide

Beat eggs until foamy and add sugar gradually, beating well after each addition until thoroughly blended. Continue to beat until mixture will stand in peaks. Fold in nuts and vanilla. Drop from a spoon on a greased baking sheet. Bake 10 to 15 minutes in moderate oven, 350°. Mrs. R. W. Pou, Old Town Grange. GINGERSNAPS 2/3 cup shortening 1 tablespoon vinegar 2/3 cup sugar 2 tablespoons cold water 1 egg 4% cups flour 1 cup molasses 1 tablespoon soda 1 tablespoon ginger Cream shortening with sugar. Add beaten egg, then molasses, vinegar and cold water. Sift flour, soda and ginger and add to first mixture. Stir in as much of the flour as you can and knead in remainder. Roll out, cut in desired shapes and bake 10 to 12 minutes in moderate oven (350° to 375°). These are delicious made either thick or wafer thin. Thick ones, cut in stars and sprinkled with sugar before baking are fine Christmas cookies. Mrs. S. F. Miller, Ferguson Grange- CHOCOLATE CHIP COOKIES 3/4 cup butter % tsp. soda 6 tablespoons brown sugar 1/2 tsp. salt 6 tablespoons white sugar % tsp. vanilla 1 egg % cup nuts chopped 1% cups flour sifted % Ib. semi-sweet baking chocolate cut in % in. pieces Cream shortening, add sugar gradually, cream well. Blend in well beaten egg. Sift flour, soda, salt together and stir into the creamed mixture. Blend in vanilla nuts and chocolate. Drop by rounded teaspoonsful, 2 inches apart onto a lightly greased baking sheet. Bake 9 minutes in a moderately hot oven (400 degrees). Cool a minute before taking from the baking sheet. Makes 3 to 4 dozen cookies. Mrs. S. A. McLain, Pigeon Valley Grange DESSERTS DATE NUT LOAF 1 1/4 cups sugar 1 cup nut meats (black walnuts) 2 pkg. dates 2 tsp. baking powder 2 tbsp. melted butter 1 tsp. cinnamon 2 eggs 1 tsp. nutmeg 1 3/4 cups flour 1 tsp. allspice 2 tsp. soda 1 tsp. cloves Chop dates and let stand in 1% ec. of boiling water until cold. Cream eggs, butter and sugar. Add dry ingredients sifted together alternately with date and water mixture. Bake 1% hours in a moderately oven (350 degrees) in 2 loaf pans that have been greased and lined with wax paper. Topped with whipped cream is a delicious dessert. Mrs. J. B. Haney, Stem Grange. TO MAKE ONE GALLON ICE CREAM 4 eggs well beaten 1 large can crushed pineapple 2 large cans Pet milk well beaten 1 tsp. cornstarch 1/2 cup sugar. Enough whole sweet milk to fill 1 cup sweet cream, well beaten freezer. Beat with rotary egg beater the eggs until very light, beat condensed milk. Beat cream until it begins to thicken. Add these together then add sugar and stir to dissolve. Add pineapple or other flavoring to suit taste. Dissolve cornstarch in 2 tbsp. milk. Add all ingredients together. Fill can within 2 inehes of top and freeze. Mrs. B. M. Casper, Yost Grange. LEMON CHIFFON ICE CREAM 1 large can condensed milk — 2 beaten egg whites your choice : 1 teaspoon vanilla 1 cup sugar Juice of 2 lemons Chill milk overnight and whip until thick. Add sugar and vanilla and mix. Fold in beaten egg whites and add lemon juice. Pour cream in trays and freeze. If stirred during freezing time—once, the cream has a smoother texture. To make other flavors of cream omit nothing from the above receipe but add 1 large can of crushed pineapple, or if preferred, add chocolate Syrup or fresh fruits. Serves 6. ; Mrs. R. W. Murdock, Brown’s Chapel Grange SPECIAL ICH CREAM 1 qt. of whole milk Heat and add one half cup of sugar and 4 tsp. of flour. Stir constantly till thick then cool and add 4 egg yolks and chill. Add 2 cups of double cream whipped and the 4 egg whites folded in this. Combine all together lightly and freeze at fast rate two hrs. then lower temp. This is an excellent base for any kind of cream and can be flavored as desired or have fruits added. Mrs. D. D. Hooper, Mills River Grange PINEAPPLE TREAT