The Warrenton cook book

Mix with fingertips until thoroughly blended. Pat onto a shallow pan one inch thick. Prick with fork. Bake 30 minutes at 350°. Cut in squares while still warm. —Mrs. J. B. MASSENBURG Hor MILK LoaF CAKE 4 eggs Heat together ZiCasucar lf, lb. butter 1/2 c. hot milk 2 t. baking powder 1 t. vanilla, or YY, t. nutmeg Beat eggs; add sugar, beat well. Add flour and baking powder. Add hot milk and butter, beat well. Add seasoning. Bake in a loaf pan 50 to 60 minutes at 350°. —Mrs. W. D. RODGERS. 7 ‘a le Sas 9 st iw = ~ Pe. vy J rn ba rt < a en a = j y ’ ~ a r’ » ‘ * * i. >) ae 3 ¢ “7 as .'# ° ~ > LS 2 ' is is 7 tat v4 ‘7 e 7 TES Ue oe wa = - - SERGE RARE ict oh : op rn “vi et all Desserts and Sauces LEMON MILK SHERBET 1 pt. milk 4 lemons 1% c. sugar Scald together milk and sugar. Remove from fire and let stand until cold. Add juice of four lemons and rind of one. Pour in tray to freeze and stir twice while freezing. PINEAPPLE DESSERT 1 large angel food cake 1 T. plain gelatine 1 No. 2 can crushed pineapple 1 pt. whipping cream Drain pineapple thoroughly. Soften gelatine in half cup cold pineapple juice (about five minutes), then pour over it half cup hot pineapple juice and stir until well dissolved. Chill gelatine mixture then add it to the cream which has been whipped and sweetened. Slice the cake across the center and place between it half of the whipped cream mixture (after adding the drained pineapple to it). Ice the entire cake with the remaining whipped cream mixture. Place in refrigerator until ready to serve. —Miss MAriAmM Boyp BUTTERSCOTCH SAUCE 4 T. butter +5 ¢@. white corn syrup 14% c. brown sugar (packed) '% c. cream or top milk Melt butter in sauce pan; add sugar and corn syrup and boil until it forms soft ball when tried in cold water (about three minutes). Add cream and boil i0 minutes. Add one teaspoon vanilla. Serve warm. This serves about 12 people. —Mrs. J. E. BANZET Date: PuDDING 1 1/4 c. dates 4 T. flour 1 cc. bread crumbs (mashed 2 eggs or ground) % c. milk Yc. nuts Tr butter 34 Cc. Sugar Bake in oven 40 minutes in pan of water. Serve with whipped cream or butter sauce. ORANGE PUDDING 2 T. butter 2 c. sifted flour 1 c. sugar 1 t. baking powder 1 egg, beaten % t. Salt 1 c. seedless raisins 1 c. sour milk 1 whole orange Cream butter and sugar, stir in egg. Grind raisins and whole orange in food chopper and add to creamed mixture. Sift flour, baking soda, and salt together, add alternately with milk. Beat well. Pour in loaf pan, the bottom of which has been fitted with waxed paper. Bake in moderate oven (325° F.) for one hour. SAUCE To pour over pudding while hot: Y% ¢c. orange juice Y% c. sugar Mix orange juice and sugar and pour over the pudding while still hot. When this juice has been absorbed, turn pudding out on wire rack; remove waxed paper, cut in slices and serve with the following sauce topped with whipped cream. ORANGE SAUCE 1 egg beaten and pulp of orange 1 c. white sugar Butter size of an egg 1 c. orange juice and Cream butter, sugar, and eggs; add orange juice. Cook until it thickens, stirring constantly. —Mrs. W. D. DANZET Orange Sauce 1 egg beaten 14 c. water 1 c. sugar l ce. orange juice Boil until thick. This is enough for four servings. SPANISH CREAM 1 T. gelatine Yc sugar Sacemilk 4 T. sherry 3 eggs separated Soak gelatine in a small amount of milk. Heat remaining milk. Stir in soaked gelatine, beaten egg yolks, and sugar. Put over water and cook until it coats the spoon. Pour over beaten egg whites. Add sherry and chill. HEAVENLY HASH