The Warrenton cook book

Vegetable Blanching Time ASPARAGUS mee ce ee. 8-10 min. eS AUN oe Le LEY) clams fone econ 2 Geele de Zemin, HANG OOD pee ee eee 2% min. eS COO mand SKIN) eee 2% min. GARR O US ee ae 2% min. CSORN WHOLE Oral wares 2 Blanch on cob 5 to 7 min. cut GO) RUN ONS COD Mt ers eee HeLOw eins CC) SG ANG Mla, Sore i oN ee 2emin: Pe NO eG CCCI ire. ease bet ee 1emin: EVER T Og (eWay eile ele Ben. Sealer Lemin SPINACH (also Greens).... ....---- 1144 min. RCO UAS H year es econ (2 By tse eee ) laguliey, Frutt Preparation Pee SAUCH eee be Aen: Cook, strain, sweeten to taste APPLES, for pies ...-:....-:,..--- Set Nesbit Steam 2 min. 100i LR BT ice ei eae Coat with sugar —1 lb. sugar to 4 lbs. fruit or cover with 40% -50% syrup TEI GS ee hee ee es netted Coat with sugar or use 50% syrup NEOLOMNS 4a 2c eee ee eee: Cut in cubes or balls PEA CEES Sere et shee Half or slice—coat with dry sugar or use syrup 40% -50% IP RRA Re Spee ee ee eee Sugar—1 lb. to 5 lbs. fruit or syrup PINEDA PP] Batre ees Core, slice or cube—40% syrup Digitized by the Internet Archive in 2021 with funding from University of North Carolina at Chapel Hill https://archive.org/details/warrentoncookboo0Ounse Beverages PUNCH FOR 30 3 lemons and rind 1 gal. sparkling water 3 oranges 2 large ginger ales 1 large can grapefruit juice 6 cups water 1 small can crushed pineapple 1 cup sugar 1 large can pineapple juice Boil sugar, water, and rind; cool. When ready to serve add juices and 1 gal. sparkling water and 2 large ginger ales. Hor Russian TEA 1 qt. tea Y cup water 3 oranges 1 t. ground cloves 2 lemons (tied in thick cloth) 34 cup sugar 1 t. grated orange peel Make a solution of strong fresh tea. Prepare syrup of sugar and water, stir into tea. Before serving add juices, orange peel and cloves to tea and let come to a boil. Strain through cheese cloth. Serves 8. —Mrs. CHARLES CROCKETT LIME PUNCH 2 lime jello 2 cups sugar 2 qts. hot water 1 large can pineapple juice 8 lemons 1 large ginger ale This will serve 25. RUSSIAN TEA 1 quart weak tea 2 whole cloves 2 cups water 3 Oranges 1 cup sugar 3 lemons Boil sugar, water, cloves, add tea and juices. —Mrs. J. E. ADAMS Breads POPOVERS iC tlOUt Y% t. salt 2 eggs 1144 cups milk Beat eggs; add milk, flour, and salt; beat well. Grease muffin pans. Use hot oven (450°). This makes 16. —Mrs. A. C. BLALOCK, JR. SPOON BREAD 1 short c. meal 2 eges il LOUr 2 t. baking powder scant t. salt 2 T. melted butter scant t. sugar Sift flour and meal and pour boiling water over it to make a paste. Pour in sweet milk to make a thin batter. Whip eggs and baking powder and melted butter. Pour into hot dish and cook 30 min. in 350° oven. = VRSy oe lL. CRINKLEY SPOON BREAD 1% c. meal 3 c. scalded milk 1 TT. melted butter Tetesucar A te Salt 3 egg yolks beaten 3 egg whites beaten stiffly Mix milk and meal. Cook 5 min. Cool slightly. Add butter, sugar, and salt. Add egg yolks and fold in whites. Bake in a moderate oven (350°) for 45 min. —Mrs. Bos BRIGHT SPOON BREAD 1 cupful white corn meal 2 ee es 1 cup boiling water 1%) ¢. milk 2 T. butter or wesson oil 1% t. baking powder Ietesalt Seald corn meal with boiling water. Stir in butter, salt, and well beaten eggs. Add baking powder and milk. Bake in well buttered baking i j en (350°) about 50 min. dish in moderate ov Or care (ee RoLLs Mix together 1 egg beaten 1 yeast cake 4 c. flour i uesucar ete Salt Mix in bowl ay SES keh | Sel eesuUcaG 1c, hot water Add egg and yeast, beat in flour with salt added. This may be made into rolls immediately and let rise 2 hrs., or let rise in bowl until double in bulk, then put down and rise about 1 Noury Ohm Ducal refrigerator over night, make into rolls and let rise. Bake at 425°. —Mrs. RuFus S. JONES