Carrots (cooked) Vi cup 35 c. Carrots (fresh) l eup 50 c. Corn (on cob) 1 ear 60 c. Lettuce 1 large head 50 c. Peas (canned) V-> cup 55 c. Potatoes (french fried) 4 pieces 100 c. Potatoes (mashed) '/> cup 100 c. Sweet Potatoes 1 small 150 c. Radishes 5 15 c. Sauerkraut 1 cup 40 c. Spinach 1 cup 40 c. Tomatoes (raw) 1 35 c. Tomatoes (stewed) Vi cup 65 c. SUGARS Beet 1 tsp 25 c. Brown i tsp 17 c. Cane (granulated) 1 tsp 25 c. Powdered 1 Tbsp 35 c. JUICES Grape Juice „ y> cup 70 c. Grapefruit Juice l"cup unsweetened 100 c. Orange Juice y> cup 55 c. Pineapple Juice 14 cup 65 c. Tomato Juice Vi cup 25 c. NUTS Almonds (salted) 10 100 c. Cashew 4 to 5 100 c. Cocoanut (shredded) 3 Tbsp 100 c. Peanuts (salted) 18 100 c. Pecans 12 100 c. Walnuts 10 100 c. BAKING When baking a milk pudding, place the dish in a tin of water in the oven This prevents the pudding from burning or boiling over Temperature for Baking. Slow oven, 250 to 325 degrees: Moderate Oven, 350 to 375 degrees: Hot Oven, 400 to 450 degrees: Very Hot Oven, 450 to 500 degrees. Doughnuts or small cakes can be sugared evenly by tossing in a paper bag with sugar. When baking fruit pies, cut holes in the upper crust with a thimble, place crust on pie. The holes will become larger, then place the little round circles back in place Makes pies very decorative and serves for the steam and juice openings For a nice meringue on pie, add 1 tablespoon sugar to every egg white, add a little cream of tartar and bake in a slow heat, about 250 degrees for about 15 minutes Add plain gelatin to boiled icing to increase bulk and to make it stand in peaks and swirls Dissolve the gelatin in 2 tablespoons cold water and add to hot sy- rup before removing from the fire. Brush the bottom crust of meat pie, with the white of an egg to prevent the gravy soaking in When making a cake always add 2 tablespoons of boiling water to the butter and sugar mixture. This makes a fine textured cake Make your two crust pies the night before you need them. Put in refrigera- tor overnight. In the morning take from refrigerator, let pie warm to room temperature, if in glassware, so the glass won't break Bake as usual. To keep cookies fresh and crisp in the jar, place a crumples tissue paper in the bottom Creaming Butter and Sugar: In creaming butter and sugar for a cake, a little hot milk added will aid in the creaming process. Shortly before taking cup cakes from the oven, place a marshmallow on each for the frosting. Try a little cream of tartar in your 7 minute icing. It will not get dry and crack. To keep boiled syrup from crystallizing, add a pinch of baking soda Put cream or milk on top of two crust pies for a nice brown pie When you are making pies and are not in a hurry, prepare for the time when you will be by blending a larger quantity of flour and lard and salt, leave it crumble and set it away in a closed container in the icebox. As you need it, add the water to the needed quantity and you have your pie crust. This will keep as long as the lard would unmixed. For a variation, try adding nut meats, chopped bits of preserves or choco- late "tid bits" to your Angel Food Cake. Mix with the flour and fold in as usual.

AI-modernized reading of the original text

Carrots (cooked) Vi cup 35 c. Carrots (fresh) 1 cup 50 c. Corn (on cob) 1 ear 60 c. Lettuce 1 large head 50 c. Peas (canned) 1/2 cup 55 c. Potatoes (french fried) 4 pieces 100 c. Potatoes (mashed) 1/2 cup 100 c. Sweet Potatoes 1 small 150 c. Radishes 5 15 c. Sauerkraut 1 cup 40 c. Spinach 1 cup 40 c. Tomatoes (raw) 1 35 c. Tomatoes (stewed) 1/2 cup 65 c. SUGARS Beet 1 tsp 25 c. Brown 1 tsp 17 c. Cane (granulated) 1 tsp 25 c. Powdered 1 Tbsp 35 c. JUICES Grape Juice 1/2 cup 70 c. Grapefruit Juice l"cup unsweetened 100 c. Orange Juice y> cup 55 c. Pineapple Juice 14 cup 65 c. Tomato Juice 1/2 cup 25 c. NUTS Almonds (salted) 10 100 c. Cashew 4 to 5 100 c. Coconut (shredded) 3 Tbsp 100 c. Peanuts (salted) 18 100 c. Pecans 12 100 c. Walnuts 10 100 c. BAKING When baking a milk pudding, place the dish in a tin of water in the oven This prevents the pudding from burning or boiling over Temperature for Baking. Slow oven, 250 to 325 degrees: Moderate Oven, 350 to 375 degrees: Hot Oven, 400 to 450 degrees: Very Hot Oven, 450 to 500 degrees. Doughnuts or small cakes can be sugared evenly by tossing in a paper bag with sugar. When baking fruit pies, cut holes in the upper crust with a thimble, place crust on pie. The holes will become larger, then place the little round circles back in place Makes pies very decorative and serves for the steam and juice openings For a nice meringue on pie, add 1 tablespoon sugar to every egg white, add a little cream of tartar and bake in a slow heat, about 250 degrees for about 15 minutes Add plain gelatin to boiled icing to increase bulk and to make it stand in peaks and swirls Dissolve the gelatin in 2 tablespoons cold water and add to hot syrup before removing from the fire. Brush the bottom crust of meat pie, with the white of an egg to prevent the gravy soaking in When making a cake always add 2 tablespoons of boiling water to the butter and sugar mixture. This makes a fine textured cake Make your two crust pies the night before you need them. Put in refrigerator overnight. In the morning take from refrigerator, let pie warm to room temperature, if in glassware, so the glass won't break Bake as usual. To keep cookies fresh and crisp in the jar, place a crumples tissue paper in the bottom Creaming Butter and Sugar: In creaming butter and sugar for a cake, a little hot milk added will aid in the creaming process. Shortly before taking cup cakes from the oven, place a marshmallow on each for the frosting. Try a little cream of tartar in your 7 minute icing. It will not get dry and crack. To keep boiled syrup from crystallizing, add a pinch of baking soda Put cream or milk on top of two crust pies for a nice brown pie When you are making pies and are not in a hurry, prepare for the time when you will be by blending a larger quantity of flour and lard and salt, leave it crumble and set it away in a closed container in the icebox. As you need it, add the water to the needed quantity and you have your pie crust. This will keep as long as the lard would unmixed. For a variation, try adding nut meats, chopped bits of preserves or chocolate "tid bits" to your Angel Food Cake. Mix with the flour and fold in as usual.

Our favorite recipes (Damascus Church, Chapel Hill, 1963)