Old-time recipes

Put water in bowl, and add salt. Blend lard in the water and mix thoroughly. Add flour, and mix as for any pastry. If kept in ice box several hours, it will be better. BERRY CUSTARD PIE 2 eggs 1 1-3 cups sugar 2 tablespoons flour 1 1-2 cups milk raspberries or fresh fruit Do not separate eggs when beating them. Mix the sugar and flour well, and add to the eggs. Add milk, stir well, and pour over berries that line bottom of uncooked pie shell. Bake in moderate oven. SOUTHERN STICKIES biscuit dough sugar butter cinnamon water preserves Roll out biscuit dough as thin as pie crust. Cover with melted butter and sugar. Sprinkle powdered cinnamon over all. Fresh strawberries or any kind of preserves may be spread over this. Roll as for jelly roll, and slice in inch strips. Place in pan, and nearly cover with water. Bake in moderate oven until brown on top. Pieces of butter may be put on top just before placing in oven. SWEET POTATO PUDDING 1 pint sweet milk 1 teaspoon vanilla 3 sweet potatoes 1-2 cup sugar 2 eggs 1-3 cup butter Pour milk in a pudding pan. Grate peeled sweet potatoes into the milk. Add two well beaten eggs. Add vanilla, sugar and butter. Pour into a buttered pan, and bake slowly until firm. HONEYMOON PUDDING 2 tablespoons Knox gelatine 1 pint whipped cream 1 quart milk 6 tablespoons sugar 4 eggs 1 teaspoon vanilla 6 ladyfingers | Make custard of egg yolks, sugar and milk. While still hot, add gelatine that has been soaked in cold water for five minutes. When nearly cool, fold in whipped cream and vanilla. Then place ladyfingers on top. Serve when thoroughly congealed. BULLY PUDDING 2 eggs 1-2 cup butter 1 cup milk 1 tablespoon flour (heaping) 1 cup sugar 1 teaspoon baking powder 1 cup chopped dates 1-2 cup chopped pecans _ Bake slowly in bread tins for one hour. Spoon out of pan, and top with whipped cream. 1-2-3-4 COOKIES 1 cup butter 4 eggs | 2 cups sugar 1 1-2 teaspoons baking powder 3 cups flour 2 tablespoons warm water Cream butter and sugar and add eggs not separated. Sift flour and baking powder together. Add-to mixture alternately with water. Add flour in rolling to make right consistency. Cut with biscuit cutter, 1-4 inch thick, and sprinkle sugar on top. Bake in moderate oven. Do not pile together until cold. OATMEAL COOKIES 3-4 cup butter 1-2 teaspoon salt 1 cup sugar 1 teaspoon cinnamon 2 eggs 1 teaspoon nutmeg 3-4 teaspoon soda 1 cup chopped raisins 2 cups flour 2 cups uncooked oats Cream butter and sugar. Add well beaten eggs, soda, flour, salt, cinnamon, nutmeg, raisins and uncooked oats. This must be mixed and pressed into shape, not rolled. Cook in a very moderate oven. SAND TORTS 1 1-2 sticks butter 1 1-2 teaspoon vanilla 5 tablespoons sugar 1 tablespoon water 2 cups sifted flour 1 cup pecans cut fine Cream butter and sugar. Add flour, water, vanilla and pecans. Pinch off bit of dough. Roll as pencil and bake 30 minutes at 275 degrees. While still warm roll in powdered sugar. Break in finger length. _ CHRISTMAS MORNING EGGNOG 6 eggs 6 teaspoons sugar 1 pint milk 12 teaspoons brandy or nutmeg whiskey Beat the yolks well, then add gradually the sugar until it is creamy. Pour in milk slowly, beating all the time, next the brandy and lastly the well-beaten whites. Fill glasses, grating a little nutmeg on top and serve at once. If richer eggnog is desired, add a cupful of cream to the milk. More or less brandy may be used according to taste. A fork or wire whip should be used instead of an egg beater. This makes six glasses. SYLLABUB (Holiday Drink) 1 quart cream (24 hours old) _—1-2 cup grape juice or 1 cup fresh milk 1-4 cup orange juice 1 cup sugar 1-4 Sherry wine 1 teaspoon vanilla Have all ingredients cold, and place in large bowl. Beat with Dover egg beater until frothy, and serve immediately. SHERRY JELLY