Shallowford cookery

5 cups plain flour 1 cup shortening % cup sugar~ 2 tablespoons warm 3. tsp. baking powder water 1 teaspoon soda l= pkg. dry yeast 1 teaspoon salt 2 cups buttermilk Sift all dry ingredients together and add shortening. Dissolve yeast in warm water; add buttermilk slowly and knead until smooth. Make out the amount of biscuits you will need, set in warm place for 1 hour to rise. The rest may be refrigerated and will keep up to one week. Makes 35 biscuits. Mrs. W. B. Parker Bran-Apricot Muffins 1 cup All-Bran Cereal 1 cup water % cup shortening (melted) 1 egg, beaten 1 cup flour 3 tsp. baking powder ¼ teaspoon salt 2/3 cup sugar 2/3 cup finely cut dried apricots, soaked and drained Mix the bran and water and let stand for 15 minutes. Add shortening to the bran and mix. Add egg and mix. Sift in the flour with the baking powder, salt and sugar and blend all well. Beat the mixture. while you recite four stanzas of "Still Sits The Schoolhouse by the Road". Add apricots and mix. Fill greased muffin tins 2/3 full and bake at 425 degrees for about 25 minutes or until done. This is a chewy tangy muffin. It is better even when reheated. Grape jelly is a natural partner for this muffin. Joy Copland Refrigerator Rolls 1 pkg. dry yeast 2 cups warm water % cup warm water 1% teaspoon salt * cup shortening 8 cups flour 5 Cup sugar l egg, beaten Dissolve yeast in % cup warm water. Cream short- ening and sugar. Add beaten eggs, water, salt and softened yeast. Add flour and mix well. Put in large greased bowl and grease the top. Cover and put in refrigerator. When ready to use, shape the rolls and put in a greased pan. Let rise for about 3 hours and bake at 400 degrees F. for 12 to 15 minutes. Yields 4 to 5 dozen rolls. Mrs. L. B. Chrismon Deluxe Corn Bread 2 eggs 1 cup sour cream ½ cup salad oil 1 small can cream 1 cup corn meal style corn 1% teaspoon salt 3 teaspoons baking powder Beat eggs. Blend in sour cream, oil and corn. Blend in corn meal, salt and baking powder. Pour into a well greased 8 in square pyrex dish or pan. ‘Bake at 375 degrees for about 30-45 minutes or until done.| Joy Copland Mexican Corn Bread 1% cups Plain corn meal 2 eggs 1 teaspoon salt 3 teaspoons baking 2/3 cups vegetable oil powder 3 pods hot chili peppers 1 cup buttermilk (chopped) 1 can creamed corn 1 cup grated sharp cheese Mix together and bake 45 or 50 minutes at 375 degrees. Mrs. Bill Mullis Biscuits Do not thaw frozen baked biscuits. To heat them: Unwrap. Bake in preheated slow oven (300 F.) for 20 minutes or until golden brown. Ritz Biscuits 1 cup buttermilk scalded and cool to lukewarm, then add: 1 cake yeast % teaspoon soda 2 tablespoons melted 2 tablespoons sugar shortening 1 teaspoon salt Mix together above ingredients and blend well. Add about 2% cups flour or enough to make a soft dough that is easy to manage. Roll out on floured dough board about 4% inch thick. Brush with melted butter or margarine. Fold over and cut biscuits out. Let rise 1 hour. Bake at 425 degrees until brown. Mrs. Bobby Longest Salads Lime Jello Salad 2 packages lime jello 1 can #2 crushed 2 cups hot water pineapple 1 tablespoon lemon juice 1 cup nuts 1 cup cottage cheese 1 cup mayonnaise Add hot water to jello and lemon juice; then add cottage cheese while hot. When this is partly set add mayonnaise, pineapple and nuts. Chill until firm. Unmold on bed of lettuce. Mrs. Joe Murray Shrimp And Cabbage Salad 1 cup mayonnaise 3 tablespoons lemon 1 tablespoon chopped juice parsely 1 large raw cabbage % 1b. shrimp or prawn, shredded real fine cut up fine Mix the cabbage, prawns and parsely. Add mayonnaise and lemon juice, adding water to thin if needed. Place in salad bowl; garnish with slices of lemon and whole shrimps or prawns. Mrs. Hedy Speigner Pickled Slaw