Grange cook book and household guide

Mrs. P. H. Satterwhite, Barber Grange. BITTERSWEET BALLS Mix together % cup sugar, 1% cups cocoa, % teaspoon cinnamon, % teaspoon salt. Stir in % cup milk. Cook over boiling water, stirring until mixture is smooth and glassy. Cook until done. Chill until firm. Shape with the fingers to. 1 in. ball rolls. Rosalee Speas, Lewisville Juvenile Grange. DIVINITY 3% cups sugar 3 egg whites % cup syrup : 1% cup boiling water walnuts Cook until the mixture forms a hard ball in water. Add slowly to beaten egg whites and beat until hard. Drop in balls from spoon on greased pan or waxed paper. Mrs. Helen Suther, Patterson Grange. CHOCOLATE FUDGE 3 cups: sugar 4 tbsp. cocoa 2 cups milk 4 tbsp. syrup 4 tbsp. butter 1 tsp. vanilla Place milk, butter and cocoa in pan on fire, cook until thick, stirring constantly. Remove from fire and add sugar and syrup stirring until well dissolved. Cover and cook until boiling hard. Remove cover and cook to softball stage. Allow to cool. Add vanilla; beat until creamy. Pour on buttered platter. Cut in squares. Nuts may be added if desired. Hattie Meadows, Stem Grange. BEVERAGES CITRIC ACID PUNCH 2 oz. citric acid 7 cups sugar A oranges 1 qt. boiling water 1 gt. cold water Mix sugar, citric acid and grated rind of 2 oranges. Cover with boiling water and allow to stand until cool. Add cold water and juice of 4 oranges and allow to stand 24 hours. Strain. Dilute to taste when ready to serve. Used as a lemonade serves 40. This is excellent used in tea, especially when serving a large crowd. Makes a good foundation for fruit punch. Used con- Stantly in serving Grange. Will keep indefinitely in refrigerator. Mrs. J. B. Haney, Stem Grange. SPARKLING FRUIT PUNCH 2 cups boiling water 1/3 cup lemon juice 4 teaspoons orange pekoe tea 1% pints ginger ale % cup sugar % orange, Sliced thin 3% cup orange juice halved strawberries Pour fresh, boiling water over tea; steep 5 minutes. Strain; add sugar and stir until dissolved. Add orange and lemon juices. Chill. Add ginger ale and pour over ice in punch bowl. Float orange slices and halved strawberries. Decorate ice block with cut fruits. (Miss) Elizabeth Lutterloh, Brown’s Chapel Grange. EPISCOPALIAN PUNCH 1 tsp. whole cloves 3 lemons 1 tsp. mace 6 oranges 1 tsp. allspice 2 qts. of tea 2 sticks of cinnamon 2 qts. of water sugar Boil the spices in 2 quarts of water and add sugar to taste after the tea and fruit juices have been added. Cool punch before adding fruit juices from the lemons and oranges. ; : ; Mrs. Sue Corpening, Mills ‘River Grange. PUNCH 1 quart of grape juice % gallon tea (sweetened) 2 bottles of ginger ale juice % doz. lemons Mix grape juice, tea and lemon juice and ginger ale just before serving. Best served over crushed ice. : Mrs. Max Fryar, McLeansville Grange. ORANGE EGGNOG Mix together 1 beaten egg yolk, 2 tablespoons sugar, 1 1/3 cups orange juice, % cup rich milk. Mix well. Then fold in 1 stiffly-beaten egg white.. Serve cold. Three servings. Pearl Thompson, Barber Grange. TOMATO JUICE Select fully ripe tomatoes. Wash and cut up into small pieces. Cook until soft or until skins slip off easily. Press through sieve several times to get much of the pulp as well as the juice. To each quart of juice add 1 teaspoon salt and 1 teaspoon sugar. Bring to boiling point; pour into hot sterilized jars and seal. Mrs. Will L. Karriker, Corriher Grange. ORANGE MILK Two-thirds cup sweet milk 1/3 cup orange juice, and 2 tablespoons sugar. Mix well and serve over crushed ice at once. Mrs. J. I. Wagoner, McLeansville Grange. FOODS FOR THE SICK BAKED CUSTARD 1 quart milk 4 eggs 2/3 cup sugar 1 tsp. vanilla % tsp. salt