The Warrenton cook book

Cream shortening and peanut butter; add brown Sugar, cream. Add Karo, beat well; add egg and beat. Stir in dry ingredients sifted together. Chill. Form into balls the size of a walnut. Place on greased cookie sheet and flatten with fork. Bake ten minutes at 375°. Makes a hundred or more cookies. —Mrs. Rurus S. Jonrs ALMOND CRESCENTS Peanut butter ½ c., ¼ t. salt 14g ¢C. sugar 1% c. flour ~ C. finely chopped almonds 1 _ T. cinnamon ic. confectioners sugar Cream butter and sugar. Add nuts with salt to the creamed mixture. Work in the flour. Chill dough. Work up a small amount at a time. Roll on slightly floured board with the hands into roll about the size and thickness of a large pencil. Cut into 2% inch pieces. Pull ends around to form crescents. Bake on ungreased baking sheet 15 to 20 minutes at 325° F. Let cool a minute on pan. Roll in sifted confectioners sugar and cinnamon. Makes 50 to 60. —Mrs. JOHN KERR, JR. wv eA : ad r 7 ‘ as > “ar < 7 = ‘< vi Lars, m are an f 3 = ‘ a ~ S: Wits es si Aut ee Ks 435 bd w? al i ES 2 o Ate ' ' 4 h ox i = : e i | “ ’ SS "sa.% * a = 4, 7 x 7 = — Y ~ a v 5 + a <8 - > a q = - —~ ; : = 7 —_— _+ =e . ¥ ~~ ' ey ie 7 oo me) Se . a iY ~ > rs c.. = ® 5 » —_*<s oJ i me Wane ee a » i te i on i . bo 7 = - 4 J > = 7 i Ps ‘ Cs 5 : ba 7 » - > ty = ; BY 2 ae 7 7 =. >. i - a ; ~~ £ 7 ‘ Se hy 7 ' = e > Y i) 5 ~ 7 - ‘ } 7 - x et Mie Eee <i 2 7 < { _ 3 ' - ' ; ‘ y ~ i. i a / - - . a - a * -_ a > 7. Z \ Fe rd - i e : - g 5 pa) 1 ry a ° w ai ry 6 3 (a pas : ‘i i t - i ‘ fa Ps 5 A & > oak ~ ; Pe te y yt . “a—" f x a on ‘a | a J 4 % i « . @ | L) j : re a 4 : a P < he oe » a Ps ae . : am ore o- mat igs’ © it, : re teh P= 70 a ogy Se ae) ai ao Vitae paeee ioe : sie *“* } 0. ul a ed Biche. Pie : a : a a ‘ a a ee 4 7 7 “es 7 _ ea “y = - e Cakes and Icings SouR CREAM FUDGE CAKE 3 eggs pinch salt 1144 c. sugar i, AoE) 1 cc. sour cream 1 T. boiling water 1144 c. cake flour Ite vanilla 4 squares chocolate To the egg whites, beaten stiff, add the sugar. Beat 5 minutes. Then add egg yolks, well beaten. Add half the sour cream and the flour. Melt the chocolate, add the other half cup of sour cream gradually and add to the first mixture. Add the salt, soda dissulved in boiling water, and vanilla. Bake in a loaf at 350° for 50 minuts. Size 8x8x2. LAYER CAKE 2°3 ¢c. Sifted flour 3 t. baking powder Y% c. butter Te Cant kK 114% c. sugar Salt 4 eggs, separated flavoring Cream butter and sugar. Add egg yolks one at a time, beating thoroughly. Add flour, baking powder, salt, and milk aiternately. Beat one minute after all milk and fiour has been added. Fold in beaten egg whites. Bake at 325°. —-MRS. STZWART CRINKLEY Hor MILK SpoNGE CAKE 4 eggs walnut) Pac eilour 2 t. baking powder 29Cesugat 1c. hot milk Small lump butter (size of | Pinch of salt Sift flour before measuring, sift again with baking powder. Beat eggs separately until stiff. Add whites to yolks and begin adding sugar gradually. Fold in flour. Add hot milk in which butter has been meited. Bake at 350° for one hour. —Mrs. Bos BRIGHT MOLASSES CAKE c. sugar 1 itevel t. soda 1 egg 1144 c. flour Beat together — add — 1 level t. cinnamon, spice, % c. molasses or ginger 1% c. sour milk or 1% c. melted butter or % c. cold coffee bacon drippings Beat well. Pour in 6 x 8 pan and bake about 20 minutes in a moderate oven. | —Mrs. Dukes Jonzs. 1-2-3-4 CAKE (Mrs. Daisy HENDERSON) i c. butter—creamed well Y% level t. soda 2c. Sifted sugar 1 rounding t. baking powder 3c. flour i cup sour buttermilk 4 eggs—hbeaten well