One hundred choice recipes and business directory of Kannapolis, N.C.

Cream the shortening; add the sugar and the well beaten eggs. Stir in the milk. Add the nutmeg, salt, flour and baking powder which have been sifted together and enough additional flour to make dough stiff enough to roll. Roll out on a floured board to Y inch thickness. Cut out and fry it in deep fat. Drain on brown paper and sprinkle with powdered sugar. ; Mrs. G. G. Allen. Fruit Cookies Cream one cup of butter, 144 cups sugar arid 3 eggs well beat- en, Add one teaspoon of soda dissolved in 144 tablespoons of hot water; 2 cups flour mixed and sifted with: 44 teaspoon of salt, 1 teaspoon of cinnamon, 1 cup of chopped nuts, 4% cup of currants, 4 eup raisins (one whole package of raisins is not too much) 144 cups flour. Mix thoroughly, drop by teaspoonfuls one inch apart on butter- ed sheet and bake in a moderate oven. Be sure to follow recipe from first in mixing. wf Mrs. M. L. Ridenhour. 13 Oatmeal Cookies Cream %4 cup butter with one cup sugar (Medium brown sugar is best for cookies.) Add two well beaten eggs. Sift 34, teaspoon baking soda into two eups flour. Add one teaspoon cinnamon. Then add to the mixture two cup uncooked rolled oats and one cup chopped raisins or 144 cup raisins and 14 cup chopped nut meats, two teaspoons vanilla and one-third cup water. Sprinkle with flour, drop on greased tins and bake. Mrs. Eugene L. Wrenn. Cream Puffs 14 eup shortening Ie tsp. salt Ll cup boiling water 2 tsps. Royal baking pow- 3 eges. ler. 1 cup of fiour Heat the water and shortening in a saucepan until they boil up well; add flour sifted with salt, all at once and stir vigorously. Remove from the fire as soon as mixed. Mix in unbeaten eggs one at a time as soon as mixture has thoroughly cooled. Add baking powder, mix well and drop by spoonfuls one and one-half inches apart on greased tin. Bake about twenty-five minutes in a hot oven. Cut with sharp knife to admit fillings. Fill with whipped cream flavored and sweetened, or with boiled eustard. Mrs. G. G. Allen. Cocoanut Butter Icing 1 grated cocoanut 3 tbsps. cream 14 eup butter 1% tsp. vanilla. 2 eups confectioner’s sugar Cream butter and gradually beat in sugar, thinning with cream as mixture becomes stiff. Add flavoring and beat until light and smooth. When it is the consistency of whipped cream spread quickly over cake and cover top and sides with cocoanut. Mrs. Eugene L. Wrenn. 14 Boiled Icing 2 eups white sugar Pinch cream of tartar. 14, eup boiling water Boil until it spins a hair. Pour over stiffly beaten whites and beat until cool. Flavor with vanilla. Mrs. W. J. Cline. CANDIES Penoche’ 3 cups brown sugar 3 tbsps. butter 1 cup granulated sugar 1 tsp. vanilla 1 eup chopped nuts 1% tsp. salt. 1 eup milk Cool milk and sugar to a soft ball stage, but do not stir after sugar begins to boil. Remove from fire, add butter and when the outside of pot feels cool begin to beat. Add nuts and vanilla. Beat until creamy. Turn into a buttered pan, and when cold eut into squares. Mrs. W. J. Cline. Good Fudge 1 seant cup of unsweetened 2144 eups granulated sugar -eondensed milk 2 generous squares bakers 2 teaspoons water chocolate. Dilute the condensed milk with the water, pour over the sugar and chocolate, and boil slowly until the mixture forms a soft ball in water. When cold beat until creamy, pour into buttered plate and eut in squares. Mrs. H. B. Robertson. Divinity Fudge 2% eups of sugar, 44 eup hot water, 44 cup Karo corn syrup. Cook until it forms a soft ball in water, then add 14 of mixture to beaten whites of 2 eggs. Cook the other half until it forms a very hard ball in water and add it to the rest. Beat, and just before turning into pans add nuts and cherries. Mrs. R. L. Saunders. 15 Peanut Butter Fudge 3 Cups of granulated sugar 1 glass of peanut butter Peau or miliz’ -