Shallowford cookery

% cup light brown sugar. Place it in the bottom of a baking dish and pour the custard on top of it. Place the baking dish in a pan of hot water in 325 oven and bake until it is firm. Cool it and invert the contents of the dish on a platter. To test, insert silver knife. If knife is clean, custard is done. Mrs. W. B. Parker [illustration: custard] Vanilla Ice Cream 3 eggs 1 tablespoon vanilla 1 can evaporated milk 2 cups sugar Beat eggs, add vanilla, milk and sugar. Pour into freezer and fill to 2/3 full with homogenized milk. Chocolate Ice Cream Add ⅓ of a 16 oz. (1 lb.) can of Hershey's Chocolate Syrup. Mrs. Jim Worrell Brownies Melt over hot water: 3 squares unsweetened chocolate 2/3 cup Wesson Oil Beat in: 4 eggs 2 cups sugar 1½ cup self-rising flour ½ cup nuts Pour into greased 9 x 14 x 2" pan. Bake 30-35 minutes at 350 degrees. Cool and cut into squares. They may be iced with a chocolate icing. Mrs. W. B. Parker Two Flavor Fudge Combine in saucepan, 2 cups firmly packed brown sugar, 1 cup granulated sugar, 1 cup evaporated milk, ¾ cup butter or margarine. Bring to full boil over moderate heat, stir frequently. Boil for 15 minutes over moderate heat stirring occasionally. Remove from heat. Add a jar of marshmallow cream (7 to 10 ozs.), 1 6 oz. package butterscotch and 1 6 oz. package chocolate morsels. Stir until melted and smooth. Blend in 1 cup chopped walnuts or pecans and 1 teaspoon vanilla. Pour in greased pan (9"' square). Makes about 2% to 3 pounds. Mrs. O. G. Shang Holiday Fudge 3 tablespoons butter ½ teaspoon salt 2 packages chocolate bits ½ cup candied cherries 1 can condensed milk 3 tablespoons raisins 1 teaspoon vanilla ½ cup nuts Melt butter in saucepan. Add chocolate bits and melt over low heat. Add milk, vanilla and salt. Stir until thick and creamy. Add raisins, cherries and nuts, blend well. Turn into a slightly greased Square pan and cool until firm. Mrs. Charles Truitt Easy Strawberry Preserves 9 heaping cups of strawberries 9 level cups of sugar 3 tablespoons of vinegar Cook over low heat, when the strawberries come to a boil, boil hard for 15 minutes. Pour in platter one inch thick and let stand over night. Next morning put in jars and seal with paraffin. Fudge Frosting 2 squares unsweetened chocolate 2 teaspoons white corn syrup ¾ cup milk 2 tablespoons butter 1¾ cups sugar 1 teaspoon vanilla Dash salt Add the first five ingredients, cook until a small amount forms a soft ball in cold water (232 degrees to 234 degrees). Remove from fire. Add butter and vanilla, cool to lukewarm (110 degrees F.). Beat until of right consistency to spread. Mrs. L. B. Chrismon Ambrosia 1 No. 3 can crushed pineapple ½ pint of heavy cream Juice and pulp of 10 large oranges Coconut Mix pineapple and oranges and sweeten to taste. Cover 1" deep with coconut. Serve with whipped cream topped with a cherry. Mrs. Charles Truitt Grape Jelly Use equal amounts of grapes and sugar (preferably a quart of each). Put grapes in saucepan with sugar over them. Let come to a rolling boil, turn down heat and cook for 15 minutes. Strain, stir until all the juice is out of the grapes, pour into jars, cover with paraffin. Mrs. G. H. Veazey [illustration: cookies] Southern Spicy Gingerbread 2 teaspoons soda 1 teaspoon ginger ½ teaspoon cinnamon ½ teaspoon cloves ½ teaspoon nutmeg 1 teaspoon vanilla flavoring 2 eggs 3/4 cup brown sugar 3/4 cup melted shortening 3/4 cup molasses 2% cups flour 1 cup boiling water Nr vot ot RN bo ne Add beaten eggs to the sugar, malasses and melted shortening, then add dry ingredients which have been mixed and sifted together and lastly the hot water. Bake in shallow pan at 350 degrees. Fruit Bars 1½ cups flour ¾ cup sugar 1 stick butter (melted)