Grange cook book and household guide

2 eggs A 1 cup whipped cream 2 tablespoons butter 1 cup pineapple or strawberries 1 cup nuts 1 cup pulverized sugar Beat eggs, Sugar and butter. Drain pineapple, add nuts, cover bottom of platter with vanilla wafers. Pour on mixture. Cover top with cakes and let stand over night in ice box. Crumble the cakes up real fine before using. Mrs. M. S. Speas, Lewisville Grange LEMON ICE 1 package Lemon Jello (or lime) 1% cups sugar 1 cup boiling water 2 lemons—grated rind and juice 1 quart milk (sweet) Dissolve Jello in boiling water. Add sugar, juice and grated rind of lemons. Let cool. Add 1 quart milk. Pour in trays and freeze at fast freezing for 1 hour or until mushy. Remove from trays and beat thoroughly with Dover egg beater. Return to trays and complete freezing. Mrs. M. L. Parker, Brogden Grange DATE ROLL 2 cups sugar 1 cup milk butter, the size of an egg. _ Boil until it forms a soft ball in water. Stir in package of pitted dates, surring continually, simmering 8-10 minutes. Remove from fire; add 2 1 cup of chopped nuts. Beat until stiff. Roll in damp cloth and leave until cool. . Pauline McCorkle, Patterson Grange FROZEN PINEAPPLE SHERBERT 2 cups buttermilk 1 can pineapple 1 cup sugar, or sweeten to taste Mix well. Freeze. Only one stirring necessary while freezing. Mrs. Ed Thompson, Corriher Grange LEMON SHERBERT % pkg. lime Jello 1 1/4 cups milk 1 1/2 c. hot water 1 cup sugar 2 tablespoons salt 1/2 c. lemon __,_ Dissolve Jello and sugar in hot water. Add lemon rind and juice. Add chilled milk slowly stirring constantly. Pour into trays and allow to freeze stirring once or twice during freezing. (Crushed pineapple, mashed peaches or any other fresh fruit is a good addition.) Mrs. J. B. Harry, Stem Grange. HEAVENLY HASH % 1b. marshmallows % dozen bananas 1 can sliced pineapple W% lb. nuts 1 pint of cream, whipped (Cut marshmallows in quarters.) (Dice pineapple and bananas, break nuts and add to whipped cream.) Ethel Reich, Clemmons Grange PICKLES AND PRESERVES PEPPER HASH 12 red peppers 12 green peppers 12 white onions size of an egg Put all through meat chopper. Pour boiling water over them; let stand 10 min. Squeeze dry. Pour boiling water over; let stand 15 min. Drain dry. Pour over mixture 1 qt. vinegar to which has been added 1 cup sugar, 3 tbsp. salt, brought to boiling point. Seal in pint jars hot. Mrs. EK. L. Bodenheimer, Kernersville Grange. CUCUMBER PICKLE Use small cucumbers that can be pickled whole, or cut medium size cucumbers in halves. Wash and let stand overnight. Make a strong brine. Use 14 ozs. of salt (about 1% cups) to each gallon of water. Bring to boil and pour over cucumbers. Do this for 3 mornings. Making fresh brine every morning. Drain brine off and rinse cucumbers thoroughly. Make a strong alum water, boil and pour over cucumbers. Let stand overnight. Mix vinegar and sugar (1 cup of vinegar and 1 cup of sugar) in large enough amounts to cover cucumbers and pickling spices. Boil 10 minutes and pour over cucumbers that have been well drained. Boil and pour back over the pickles. The third day the pickles may be packed into fruit jars or left in stone or glass jars (if stone or glass, cover well to keep out insects). If the vinegar is very strong it may be weakened by adding a small amount of water. Mrs. L. D. Thompson, Brown’s Chapel Grange. CUCUMBER PICKLES (DELICIOUS)