Raleigh recipe book

Mrs. Joseph Blount Cheshire. NUT BREAD 314 cups sifted Crusader flour 1 cup sweet milk 114 cups chopped black walnuts 3 eggs beaten separately 2/3 cup sugar 3 teaspoons Royal Baking 1/2 teaspoons salt Powder Mix yolks of eggs with sugar, then add whites beaten stiff, then milk. Sift flour, baking powder and salt into this. Last of all add nuts. Bake in slow oven about one-half hour. Mr.s. Richard S. Bisbee. GRIDDLE BREAD (Mrs. Geo. H. Snow's Recipe Book) 1 quart of flour 1 teaspoon Royal Baking 1 teaspoonful salt Powder 1 tablespoonful Snow Drift 1 cup milk Knead and roll out. Stick with a fork. Bake in round pan twenty minutes, then split in half, butter well, serve hot, cut in slices like pie. Mrs. Adelaide Boylston. BROWN BREAD 1 pint white flour 1 tablespoon of lard or any pre- 1 pint brown flour (unsifted) pared shortening 1 cake yeast dissolved in 1/3 cup 2 tablespoons of old fashioned warm water with black molasses 1 tablespoon sugar 14 pint warm water Salt Mix in order given and after it rises work over with brown flour, shape into rolls or a loaf, and when it rises sufficiently, bake. Mks. William S. West. BUTTERMILK BISCUIT One quart Crusader flour, shortening size of an egg, one teaspoonful Royal Baking Powder, one-half teaspoonful soda, mix with buttermilk, making soft dough, cut out biscuits and bake in a quick oven. This makes delicious buttermilk biscuits. Mrs. Wm. A. Yost. DATE LOAF i eggs beaten separately Pinch of salt 2 cups Crusader flour 1 1/2 lbs or 2 packages dates 1 cup sugar chopped 5 tablespoons sweet milk i/4 pound shelled pecans 21/2 teaspoons Royal Baking Flavor with Virginia Dare Va- Powder nilla Extract Beat yolks of eggs and sugar, add flour, baking powder and milk. Then add dates, which have been rolled in some of the flour mentioned, and nuts, pinch of salt and beaten whites added last. Flavor with vanilla. Bake in a moderate oven about 45 minutes. Mrs. H. T. Adams. CHEESE STRAWS I 1 pound of cheese ground Red pepper to season 2 cups of sifted flour Butter size of an egg (it may 1 teaspoon of salt take more) Melt butter. Mix cheese, flour, salt and red pepper. Keep rubbing between hands until thoroughly mixed and fine. Pour melted butter in and continue to mix well. Have moist, roll out and cut in strips. Cook in a quick oven. • ■ Mrs. Hubert Haywood, Jr. CHEESE STRAWS II 1/4 lb cheese, grated 1,4 teaspoon caj'enne pepper (to 1/4 lb butter, melted taste) 2 eggs (well beaten together) 1 teaspoon salt 2 tablespoons cream Enough flour to make into a dough stiff enough to roll well. I use Pineapple cheese when I can get it. Mrs. Van B. Moore. CREAM SCONES Two cups of flour and three teaspoonsful of Royal Baking Powder and a pinch of salt are sifted together, two ounces of butter are worked into the flour and mixed to a soft dough with half a cupful of cream and half a cupful of milk and one teaspoonful of sugar. The dough is then turned on to a floured board and rolled out one-quarter inch thick ; cut out with a round cutter and bake in a moderate oven for fifteen minutes. The tops are brushed over with milk and butter and they are put back in the oven to finish cooking. They are delicious when toasted in halves and served hot. Mrs. Benjamin F. Montague. MAMMY'S WAFFLES 2 eggs 1 teaspoon of salt