Natchez recipes

Grind the peal of one large thick-skinned orange and add to one cup ground dates. Add boiling water to orange juice to make one cup and pour over dates and orange peel. Add one teaspoon soda, and one cup sugar, two tablespoons melted butter and one teaspoon vanilla. Beat one egg, light, and add to mixture. Stir in gradually two cups flour, one teaspoon baking powder and one quarter teaspoon salt. Add one-half cup chopped nut meats. Bake in loaf pans in moderate oven. Mrs. John Barnwell o BANANA BREAD Cream one and one-half cups sugar and one-half cup butter. Add two eggs, one at a time. Add alternately three cups bread flour and one-half cup sour milk to which has been added one and one-half teaspoons soda and a pinch of salt. Mash very fine three extremely ripe bananas and mix. Add one cup chopped pecans. Bake in loaf pans in moderate oven. Mrs. John Barnwell NUT BREAD Two packages dates, two cups brown sugar, two cups pecans, one-half teaspoon soda, two cups boiling water, three and one-half cups flour, pinch salt, two eggs separated, two teaspoons baking powder. Put soda on dates. Pour boiling water on them and let stand until cold. Then add beaten yolk of egg, sugar, flour, nuts and well beaten whole eggs. Bake in baking powder can or small can greased. SPOON BREAD Sift into two cups of boiling milk, one cup sifted corn meal. Stir constantly. When it is smooth and can be poured, remove from the fire and add one tablespoon of melted shortening and one-half teaspoon salt. Cool and add the beaten j^olks of three eggs and two teaspoons baking powder. Then add the iStiffly beaten egg whites. Bake in fairly hot oven 375® to 400® until *seC and brown. Mrs. Hubert Barnum, Arlington CORN BREAD Two cups cornmeal, three teaspoons baking powder, one-half teaspoon salt, two tablespoons melted shortening, one beaten egg, one and one-half cup milk. Beat ingredients thoroughly together. Have shallow pan hot and well greased. Pour in mixture, cook 20 to 30 minutes, at 375® F. Mrs. Hubert Barnum, Arlington POTATO ICE BOX ROLLS One yeast cake, one tablespoon sugar, one-half cup warm water, one-half cup shortening, one-fourth cup sugar, one cup hot milk, one cup mashed potatoes, one teaspoon salt, six cups flour. Crumble yeast cake into bowl. Add warm water and one teaspoon sugar. Let stand five minutes. Blend togethei the shortening and sugar. Add the hot milk to mashed potatoes and combine with shortening mixture. Add to yeast with egg and salt. Beat in two cups flour. Let rise. Work in four cups flour. Store in refrigerator. Grease top, bake in 400® F. oven twenty minutes. ROSE CARROT FRITTERS Boil or grate one bunch carrots; one egg; three tablespoons flour (unsifted); one tablespoon sugar; dash of salt and pepper; one teaspoon baking powder. Cream carrots, egg and sugar together; add flour, then baking powder. Pick batter up in spoon and drop in deep fat that is hot enough to brown instantly. Serve at once. Mrs. Morrell Felius HUSH PUPPIES One cup meal, scald with boiling water, thoroughly but not too moist; add level teaspoon salt, black pepper, one-half small onion— grated— do not chop. Pick mixture up on spoon and drop in deep boiling fat. Cook until a golden brown. Mrs. Morrell Felius BLACKBERRY CAKE