Raleigh recipe book

Mix lard, salt, sugar, with flour, then add yeast dissolved in the water. Knead well and put in greased bowl to rise. When double the bulk make out like biscuits, put on a greased paper to rise. Let rise about 11/^ or 2 hours. Cook on hot griddle about 20 minutes. After one side is cooked, turn over the other, or maybe put in old fashioned muffin rings. Mrs. Carl A. Woodruff. RISEN MUFFINS 3 pints flour I/2 cup lard and butter mixed 2 tablespoons sugar II/2 pints milk 11/2 teaspoons salt i^ yeast cake 4 eggs , . Make them up for the first time, allowing six or seven hours to rise, about an hour before they are to be cooked, put in muffin pans and when risen enough, bake. Mrs. Albert L. Cox. OWENDAW MUFFIN (A very old Recipe from Hillsboro, N. C.) 2 cups hot grits 4 eggs beaten separately 1 tablespoon butter 1 pint of milk % pint of meal Batter to be consistency of boiled custard. Cook three-quarters of an hour. Mrs. Alfred Thompson. SALLY LUNN MUFFINS li/o pints flour 2 eggs. 1 heaping tablespoon butter i^^ teaspoon salt % yeast cake Sweet milk 1 tablespoon sugar About 12 o'clock dissolve % yeast cake with the tablespoon of sugar in a little like warm water. Sift the flour with the salt, work in the butter, then add the two well beaten eggs and enough rich sweet milk to make a moderately stiff batter. Beat well and let rise. An hour before supper beat the batter again and pour into gem muffin rings, filling them about half full. Let rise again. Bake quickly. Mrs. T. H. Briggs. POPOVERS 2 cups Crusader flour 3 eggs 1/2 teaspoon salt 3 cups milk 1 tablespoon melted butter Sift salt in flour, then break eggs in flour. Stir in milk and add melted butter. Grease and warm muffin rings. Cook for twenty-five minutes. Mrs. R. B. Raney. BEATEN BISCUIT 1 quart of Crusader flour 1 teaspoon salt 1 large tablespoon lard % cup cold water Beat until it blisters, roll and cut. This dough may be run through a biscuit machine or meat chopper. Mrs. Alfred Williams. SOUTHERN BISCUITS To one quart of flour add a small tablespoonful of lard, and a half teaspoonful of salt. Mix the dough with water, as stiti' as possible, and knead it with the hands till pliable and smooth, continue to knead it f^^rih Caro'iina State LibiSE^ till it pops with every pressure of the hand. This is the test of its lightness. Then make balls of the dough about the size of an egg (or smaller), flatten them on the board with the rolling pin, prick them in the center with a fork and bake them in a quick oven. When the edges are hard they are done, otherwise do not take them from the oven, or they will be undone and unwholesome. Mrs. Annie Mason Brockenborough. CREAM PUFFING 1 cup meal 1 tablespoon butter iy2 cups cooked hominy 3 eggs 1 cup milk 1 heaping tablespoon Royal ^2 cup boiling water Baking Powder Put into bowl the butter, salt, meal, hominy and milk; mash fine and after beating a few minutes, stir in hot water, then add eggs and yeast powder and beat well. Bake in shallow pans. Miss Susan McPheeters. NUT BREAD 6 cups Crusader flour 1 teaspoon of salt 11/2 cups sugar li/^ cups chopped walnut meats 6 tablespoons Royal Baking 3 cups milk Powder 2 eggs Mix in order given, put in pans and let rise half an hour. Bake one hour. This quantity makes three loaves.