RALE IGH Rsc; Raleigh, IL c. Ch: lEE BOOK i-ist (^hiirch. Ladle <t. ^r7' Digitized by the Internet Archive in 2011 with funding from State Library of North Carolina http://www.archive.org/details/raleighrecipebooOOchri a^'Yw. VV^ x ;% r^'^Mi- '■« « North Carolina State Library Raleigh Recipe Book Pnhlished by the Ladies of Christ Church Presses of Edwards & Beoughton Printing Company RALEIGH loA 1.5 81 PHONE 81 Checker Cab Service nnn nnn □no nnn □□□ I □□□ □nn □□n nan □□n Wake County Savings Bank RALEIGH, N. C. Pays 4% Interest on your deposits Compounded Quarterly Thos. H. Briggs, President W. B. Grimes, Vice-President W. W. Vass, Cashier Wm. P. Little, Assistant Cashier FOREWORD To add the successful experiences of others to your own knowledge of "cook room lore'' often means the happiness of a well nourished family. While no attempt has been made to assemble menus, well balanced temj)ting meals may be selected from the choice, proven recipes on the following pages. These recipes, many of which have been treasured for gen- erations, have been chosen with care and will be found invaluable in the modern home. Particular attention is called to the advertisements in this book. Only those articles of known purity are mentioned and the use of them in connection with the recipes will tend to insure successful preparation, and enhance the food value. Tlie Co-mmittee. As in a Fairy Tale 70,000 Farmers Work for You Not even the most fanciful fairy tale of our childhood days equals the fascinating story back of every can of DAIRYLEA Brand Evapo- rated Milk that you use. As you know, every thinking woman has wished that all the food she serves her family could come direct from the farm. And it seems that 70,000 progres- sive farmers heard that wish. For they built up the largest organiza- tion of its kind in the world — to give you a richer, creamier evapo- rated milk direct from their farms. That is why DAIRYLEA contains more nutritious milk fats and solids. Because this immense business is owned and operated by farmers themselves, your DAIRYLEA Brand Evaporated Milk will always remain these 70,000 farmers' own product, from cows they themselves own. So when you buy DAIRYLEA you are buying direct from the farm- ers who produce it, and eaclti can has the comhined giiarantee of 70,000 progressive farmers. DAIRYLEA Evaporated Milk is the concentrated wholesomeness of the purest fresh bottle milk, and is produced in New York State where milk laws are most stringent. It is exactly the same milk which U. S. Senator Copeland, when Health Commissioner of New York City, called "the best in the world." Richer Creamier Convince Yourself A NEW STANDARD FOR EVAPORATED MILK QUALITY SOUPS TOMATO SOUP The contents of one large can of tomatoes put into a stew pan with as much boiling water and let come to a boil ; take off and strain ; put over fire again. In a small pan put one tablespoon of flour, one of butter, one of sugar, half an onion and a sprig of parsley ; chop all together and let it brown, but be careful not to burn; turn this into the tomatoes, mix thoroughly and strain. Serve with squares of toast on top. Mrs. John Ward. CREAM OF POTATO SOUP

AI-modernized reading of the original text

RALE IGH Recipe Raleigh, IL Christ Church, Ladies of RECIPE BOOK i-ist (^hiirch. Ladle <t. ^r7' Digitized by the Internet Archive in 2011 with funding from State Library of North Carolina http://www.archive.org/details/raleighrecipebooOOchri a^'Yw. VV^ ;% r^'^Mi- '■« « North Carolina State Library Raleigh Recipe Book Published by the Ladies of Christ Church Presses of Edwards & Beoughton Printing Company RALEIGH 1924 81 PHONE 81 Checker Cab Service nnn nnn □no nnn □□□ I □□□ □nn □□n nan □□n Wake County Savings Bank Pays 4% Interest on your deposits Compounded Quarterly Thos. H. Briggs, President W. B. Grimes, Vice-President W. W. Vass, Cashier Wm. P. Little, Assistant Cashier FOREWORD To add the successful experiences of others to your own knowledge of "cook room lore'' often means the happiness of a well nourished family. While no attempt has been made to assemble menus, well balanced temj)ting meals may be selected from the choice, proven recipes on the following pages. These recipes, many of which have been treasured for generations, have been chosen with care and will be found invaluable in the modern home. Particular attention is called to the advertisements in this book. Only those articles of known purity are mentioned and the use of them in connection with the recipes will tend to insure successful preparation, and enhance the food value. Tlie Co-mmittee. As in a Fairy Tale 70,000 Farmers Work for You Not even the most fanciful fairy tale of our childhood days equals the fascinating story back of every can of DAIRYLEA Brand Evaporated Milk that you use. As you know, every thinking woman has wished that all the food she serves her family could come direct from the farm. And it seems that 70,000 progressive farmers heard that wish. For they built up the largest organization of its kind in the world — to give you a richer, creamier evaporated milk direct from their farms. That is why DAIRYLEA contains more nutritious milk fats and solids. Because this immense business is owned and operated by farmers themselves, your DAIRYLEA Brand Evaporated Milk will always remain these 70,000 farmers' own product, from cows they themselves own. So when you buy DAIRYLEA you are buying direct from the farmers who produce it, and each can has the combined guarantee of 70,000 progressive farmers. DAIRYLEA Evaporated Milk is the concentrated wholesomeness of the purest fresh bottle milk, and is produced in New York State where milk laws are most stringent. It is exactly the same milk which U. S. Senator Copeland, when Health Commissioner of New York City, called "the best in the world." Richer Creamier Convince Yourself A NEW STANDARD FOR EVAPORATED MILK QUALITY SOUPS TOMATO SOUP The contents of one large can of tomatoes put into a stew pan with as much boiling water and let come to a boil ; take off and strain ; put over fire again. In a small pan put one tablespoon of flour, one of butter, one of sugar, half an onion and a sprig of parsley ; chop all together and let it brown, but be careful not to burn; turn this into the tomatoes, mix thoroughly and strain. Serve with squares of toast on top. Mrs. John Ward. CREAM OF POTATO SOUP

Raleigh recipe book