Raleigh recipe book

Mix cocoa and corn starch with one-half cup of cold water to make thick paste. One cup of milk, one cup of water, one cup of sugar. Let come to boiling heat. Pour into cocoa mixture, stirring all the time. Put on stove and stir until thick. Add teaspoon of Virginia Dare extract of vanilla and beat hard before putting into mould. Mrs. Hubert Haywood, Jr. SPONGE PUDDING 1/4 lb Crusader flour 1 quart milk 14 lb of butter 8 eggs 14 lb of sugar Served at Leading Hotels Of North Carolina Sold by Leading Grocers A Jellied Marmalade; home-made from grape fruit with oranges and lemons. Served with waffles or hot cakes, deliciouswith brown bread and cream cheese a full meal. A Peppy Topping for Ice Cream With plain Buttered Toast it's perfect. Put milk in a pan and set in boiling water. Mix flour in a part of cold milk and stir into the hot milk. Stir briskly until cooked. Take from fire and add sugar, butter and yolks of eggs, well beaten. Last of all add whites beaten stiff. Bake twenty minutes in a buttered dish set in a pan of boiling water with a cover on dish. Serve with following sauce : Two cups sugar, 2 cups water, 1 tablespoon butter. Boil and add grated nutmeg. Mrs. Ed. Chambers Smith. GRATED POTATO PUDDING 2 medium size potatoes 1 cup sugar 1 quart milk 1 tablespoon molasses 2 eggs Spice to taste Grate the potatoes and pour the milk over them immediately' before they turn black ; then beat in a separate bowl the eggs, yolks and whites together, add sugar, molasses, then add all milk and potatoes. Serve hot with wine sauce and whipped cream. Mrs. a. L. Cox. BLACKBERRY OR HUCKLEBERRY PUDDING (An Old Maryland Recipe) V2 pound butter Y2 pound Crusader flour 1 pound brown sugar 4 eggs 1 quart berries Cream the butter and add the sugar, then the flour and the well beaten yolks of the eggs alternately, then the beaten whites. Put some of the flour over the berries and add them to the mixture. Bake an hour or more and serve with hard sauce. Mrs. Joseph Blouxt Cheshire. APPLE DESSERT Stew the apples. Be guided by the mould you want to put them in as to the quantity. It is a little difficult to get them worked to the right state to mould It must be cooked very dry not as sweet as marmalade, but stiff enough to mould. When cold and stiff turn out of the mould on the dish you want to serve it on. Take some blanched almonds and stick about over it — as thick as you like. When ready to serve have a nice rich custard, and pour over it. This is an unusually nice dessert, and not troublesome except to get it worked to the right state. Mrs. a. W. Haywood. COUSIN POKIE'S LEMON PIE 6 eggs 2 cups sugar 1 cup butter 3 or 4 lemons 1 cup milk 4 tablespoons cracker crumbs Save whites of eggs for meringue. This makes two pies. Mrs. Samuel Lawrence. LEMON PIE Juice and a grated rind of 1 2 cups of sugar lemon 4 heaping tablespoons of flour 1 pint water Butter the size of a turkey egg 3 eggs ' . Put water in a saucepan and set on stove. As soon as it boils add the sugar and flour which have been thoroughly mixed. Stir constantly. Then stir in the well beaten yolks of the three eggs and add the butter. Add, lastly, the juice and rind of the lemon.