The Warrenton cook book

Mix with a spoon and turn out on a well floured board. Mix with hands until dough is no longer sticky. Roll dough ana cut it into biscuits. Bake in oven 450° until brown. —Vrs. WILLIAM DAVIS WAFFLES FOR Two 1% c. flour 1 -egeg 2 +t. baking powder 1144 c. puttermiik i, t. soda i TT. melted shortening ly t. salt Sift flour with soda and salt. Add milk mixed with beaten egg. Add shortening melted. Add baking powder and beat well. —Wirs. MAc SLOAN WAFFLES 1 CeTl0urL 2 eges leiesalt ice milk 3 T. wesson oil Add 2 rounding teaspoons baking powder just before baking in hot waffle iron. — Mrs. Bos BRIGHT SWEDISH PANCAKES 3 eggs 3/8 c. sugar ½ c. milk 4 T. flour Toavesalt 1/8 c. butter. Beat egg yolks until very light, add milk and dry ingredients. Beat egg whites and fold into above mixture. Add melted butter. This makes very thin batter. Cook on very hot pan. Use Swedish pancake griddle which is divided into sections or a larger griddle and cut into sections. GOLDEN CORN CAKE 1 c. corn meal ½ t. salt 2 c. flour 1 c. milk 14 c. sugar (or less) 1 egg 5 t. baking powder 3 T. shortening Mix and sift ary ingredients, add milk, egg well beaten, and melted shortening. Bake in well greased shallow pan in hot oven (425°) for twenty minutes. Cut in squares. —Mrs. RuFus S. JONES Twin Mountain Muffins ¼ c. butter or shortening 1 egg ¼ c. sugar 1 c. milk ¼ t. salt 2 c. flour 5 t. baking powder Cream butter, add sugar, cream, add egg, beat. Sift dry ingredients. Add alternately with milk. Bake in greased muffin tins for 25 minutes at 425°. —Mrs. RuFus S. JONES CHEESE BREAD 1 loaf unsliced bread l, c. grated cheese soft butter Slice off all crust except bottom crust. Cut through loaf to crust about roll size pieces. Butter generously and sprinkle with grated cheese. Toast in oven. Grated garlic or onion can be ‘added to this. —Mrs. RuFus S. JONES a) gee Ake f j = ae 2 U Pay Mei / If f } j of > ae 4 er, | f a> a : Ff , f , \4 mg Y, / | GA ae a a ¥ A f , Ch vA Giese tp VIA s — i ed a= } j Tete (A Ley any fv ( y 4. f iy bf ; j ak £ } is Wp waz FV LA ¢ Os: ; 13 e F ten “shoul / L, LAA ie WHEL bo mah) Gu / / A a . / ¥, GAL. ith Ritah>Z | Wil he sft . : ¥7 ' a gael sate ee bee Candy and Cookies MARSHMALLOW FUDGE 114% c. white sugar 3 T. white karo syrup 11% c. light brown sugar 4 stick butter 114 c. milk 8 marshmallows 3. squares chocolate Petevanilia Combine first five ingredients and cook over medium heat until candy forms firm ball (235°). Stir to prevent sticking as candy thickens. Remove from fire, add butter, marshmallows, and vanilla. Stir once or twice to cover marshmallows and let stand until you can hold your hand on the pan for a second. Beat until mixture begins to thicken, then pour in two 8-inch greased pans. The mixture may seem to curdle, but will get smooth when butter is added. Variations: Add seedless raisins or nuts; cut marshmallows in small pieces in pan and cover with chocolate candy. This is popular with children. —Miss ELIZABETH ALLEN CHOCOLATE CANDY 2 cakes dot chocolate or salt 2 packages chocolate bits 1 t. vanilla 1 c. condensed milk Melt chocolate in double boiler. Add salt, vanilla and milk. Mix well but do not cook. Drop on waxed paper. —Mkrs. 8S. O. NUNN MarTHA WASHINGTON CANDY 14% lb. confectioners sugar 1% of 10¢ bar paraffin 4, lb. butter 4 T. cream or milk Y% box chocolate Vanilla Mix 1 lb. sugar with the milk, butter, and vanilla. Add to rest of the sugar. Roll out in small balls and put a pecan in each. Melt chocolate and paraffin together and dip each ball in this mixture. Put on waxed paper to dry. An old hatpin is ideal for this dipping process. BROWNIES 2 eggs i t. vanilla 1144 c. brown sugar 2 sq. chocolate melted Y c. flour Yc. nuts