1 qt. sifted Crusader flour 1 pint of sweet milk 2 teaspoons of Royal Baking I/2 cup of melted lard ✪ Mammy's Waffles Powder Beat the two eggs well together and add to them the flour, baking powder and salt sifted together, then add the one pint of milk and beat again till well mixed, and lastly add the one-half cup of melted lard. Cook in waftle irons till golden brown and crisp. Mrs. Ashby Lee Baker. WAFFLES 1 qt. sifted flour 1 teaspoon Royal Baking 1 qt. sweet milk Powder 1 cup melted butter 1 teaspoon each of salt and 3 eggs sugar Put sifted flour, butter and milk together. Beat eggs separately, add yellows of eggs to batter, also salt, sugar and baking powder. Fold in beaten whites. Cook in hot greased waffle irons. Mrs. Graham H. Andrews. FRITTERS 2 eggs (beat separately) 2 cups Crusader flour Yo pint milk 1 heaping teaspoon Royal Bak- 1 teaspoon salt✪ Fritters ing Powder Fry in boiling lard and serve with boiled molasses or syrup, with a tablespoon of butter in it. Mrs. Armistead Jones. CRACKERS OR THIN BREAD 1 pint Crusader flour 1 teaspoon salt 2V2 tablespoons lard✪ Crackers or Thin Bread Make stiff dough, roll very thin, cut and stick with fork. Spread with cheese or anchovy, or serve plain. Mrs. Gavin Dortch. 20 BAKING POWDER BISCUIT One quart Crusader flour, shortening size of an egg, three rounded teaspoonfuls Royal Baking Powder, one teaspoonful salt. Make a soft dough with sweet milk or water.✪ Baking Powder Biscuit Knead as little as possible, cut out with the usual biscuit cutter, and bake in a quick oven. Mks. Wm. a. Yost. SUGAR BREAD 1 cup liquid yeast 2 eggs unbeaten 1/2 cup milk scalded and cooled 1 level teaspoonful salt Yo cup sugar North Carolina flour 1/4 cup lard or butter✪ Sugar Bread ]\Iake a sponge of the yeast, milk and enough flour to make a soft batter, beat until smooth, cover and set aside in a warm place until light. Have sugar and lard Avell creamed, add this to the light sponge and beat in two eggs. Add salt and enough flour to make a very short dough. Knead lightly, roll out or s]n-ead in pans to the thickness of one-half inch. Make deep depressions over the top with floured knife, sprinkle thickly Avith bits of butter and brown sugar. Dust with cinnamon and set away to rise. When light, bake. Mr.s. Jane S. McKimmox. 21 FISH AND OYSTERS FISH PUDDING 1 pint minced fish 14 teaspoonful onion juice V2 cupful cream or milk 2 eggs iy2 teaspoonfuls butter Salt % tablespoont'ul flour Pepper✪ Fish Pudding An}' large fish can be used; steam or boil it. Remove all bones and skin. (Tuna fish is a very good substitute and convenient). To this minced fish add the salt and pepper and onion juice. Put the butter into a sauce pan, when melted add the flour and cook for a few minutes, then add slowly the cream or milk, stirring constantly until well scalded, then add the minced fish. Take from the fire, add the beaten eggs and mix thoroughly. Butter well a ring mould, put in the mixture, pressing it well against the sides to remove any air bubbles. Cover the mould with greased paper and place in a pan of warm water, covering one-half the mould. Place in a moderate oven for about thirty minutes, but do not let the water boil. Turn the mold of fish on a large platter, fill tbe center with boiled potato balls sprinkled with chopped parsley. Serve this with Hollondaise Sauce poured around the fish.

AI-modernized reading of the original text

1 qt. sifted Crusader flour 1 pint of sweet milk 2 teaspoons of Royal Baking I/2 cup of melted lard Powder Beat the two eggs well together and add to them the flour, baking powder and salt sifted together, then add the one pint of milk and beat again till well mixed, and lastly add the one-half cup of melted lard. Cook in waffle irons till golden brown and crisp. Mrs. Ashby Lee Baker. WAFFLES 1 qt. sifted flour 1 teaspoon Royal Baking 1 qt. sweet milk Powder 1 cup melted butter 1 teaspoon each of salt and 3 eggs sugar Put sifted flour, butter and milk together. Beat eggs separately, add yellows of eggs to batter, also salt, sugar and baking powder. Fold in beaten whites. Cook in hot greased waffle irons. Mrs. Graham H. Andrews. FRITTERS 2 eggs (beat separately) 2 cups Crusader flour 1/4 pint milk 1 heaping teaspoon Royal Bak- 1 teaspoon salt ing Powder Fry in boiling lard and serve with boiled molasses or syrup, with a tablespoon of butter in it. Mrs. Armistead Jones. CRACKERS OR THIN BREAD 1 pint Crusader flour 1 teaspoon salt 2V2 tablespoons lard Make stiff dough, roll very thin, cut and stick with fork. Spread with cheese or anchovy, or serve plain. Mrs. Gavin Dortch. BAKING POWDER BISCUIT One quart Crusader flour, shortening size of an egg, three rounded teaspoonfuls Royal Baking Powder, one teaspoonful salt. Make a soft dough with sweet milk or water. Knead as little as possible, cut out with the usual biscuit cutter, and bake in a quick oven. Mrs. Wm. A. Yost. SUGAR BREAD 1 cup liquid yeast 2 eggs unbeaten 1/2 cup milk scalded and cooled 1 level teaspoonful salt Yo cup sugar North Carolina flour 1/4 cup lard or butter ]\Iake a sponge of the yeast, milk and enough flour to make a soft batter, beat until smooth, cover and set aside in a warm place until light. Have sugar and lard Avell creamed, add this to the light sponge and beat in two eggs. Add salt and enough flour to make a very short dough. Knead lightly, roll out or spread in pans to the thickness of one-half inch. Make deep depressions over the top with floured knife, sprinkle thickly Avith bits of butter and brown sugar. Dust with cinnamon and set away to rise. When light, bake. Mrs. Jane S. McKimmon. FISH AND OYSTERS FISH PUDDING 1 pint minced fish 14 teaspoonful onion juice V2 cupful cream or milk 2 eggs iy2 teaspoonfuls butter Salt % tablespoonful flour Pepper An}' large fish can be used; steam or boil it. Remove all bones and skin. (Tuna fish is a very good substitute and convenient). To this minced fish add the salt and pepper and onion juice. Put the butter into a sauce pan, when melted add the flour and cook for a few minutes, then add slowly the cream or milk, stirring constantly until well scalded, then add the minced fish. Take from the fire, add the beaten eggs and mix thoroughly. Butter well a ring mould, put in the mixture, pressing it well against the sides to remove any air bubbles. Cover the mould with greased paper and place in a pan of warm water, covering one-half the mould. Place in a moderate oven for about thirty minutes, but do not let the water boil. Turn the mold of fish on a large platter, fill tbe center with boiled potato balls sprinkled with chopped parsley. Serve this with Hollondaise Sauce poured around the fish.

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WafflesDate LoafMammy's WafflesFrittersCrackers or Thin BreadBaking Powder BiscuitSugar BreadFish Pudding

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