Wilkes County Home Demonstration Club cook book

WALDORF ASTORIA % cup butter 2 cups flour 2 t. baking powder 2 T. vanilla 4 squares chocolate 11%% cups milk 2 eggs 2 cups sugar 1 cup nuts Cream butter and sugar. Add melted chocolate and eggs well beaten. Sift dry ingredients together and add alternately with milk. Add vanilla and nuts. Bake in loaf pan at 350 F. for about 45 minutes. Mrs. W. P. Bumgarner Millers Creek Club OOOO O59 OO G99 H9GSLSESISSSOHPGSHSOGSHOO HOS HSSOHO DO OOO PO OOD OM m4 ¢ 3 3 ? ' $ ¢.P.STORE&MARKET } ; STAPLE AND FANCY GROCERIES $ 3 Fresh Fruits and Vegetables $ ; Native and Western Meats >< $ 920 B Street $ LA OCPPOCTOE UDO DPI PAD PE ONDA AS danni dali ral Piri OO lool nlrlirlo SP IALER ELA DAD. ; COMPLIMENTS OF $ e REVETTE’S STORES Distributors of Wearing Apparel ; NORTH WILKESBORO — ELKIN $ $ ¢ $SSSSO9SS0SSSS0S90O08 POPOPOE OGL DD POPOOS ODO O POO SGD OS OG 0909 G9 G5 OOO9OOOOOOOOOOOO , NNO Oeaeaaatd mabe n nde? AKER SACA RRA X ERAS XXX ; ; 3 3 > ; me : o 5 e : CARL W. STEELE : YOUR JEWELER & : North Wilkesboro, N. C. Mount Airy, N. C. ; Elkin, N. C. 3 : ; ; 3 re 5 & * nota iff CANDY A little taffy now and then Is relished by the best of men. UNCOOKED FUDGE 4 squares chocolate bese 1 T. cream © 1 cup nut meats 4 T, butter eeevanilla.. 1 lb. confectioners sugar Melt butter and chocolate together over hot water. Combine egg; cream sugar, vanilla. Turn on greased pan and chill for several hours. Mrs. John Idol Lewis Fork Club CHOCOLATE FUDGE 2 cups sugar 4 cup syrup 1-8 t. cream of tartar Zeleeocoa % cup milk 2 t. butter Mix .sugar and cocoa in sauce pan. _ Add syrup and milk. Bring to slow boil and add cream of tartar. Cook until a soft ball, when dropped in cold water, is formed. While cooking, stir to prevent sticking. Remove , from fire. Add vanilla and beat until almost stiff. Add butter and nuts if you like and continue beating until stiff enough to spread on buttered plate. Cool and cut in squares. Mrs. Ed Edsel Pores Knob Club CARAMEL FUDGE 2% to 3 cups brown sugar % cup milk 1 t. vanilla fe Penour % cup nuts Mix sugar and flour in sauce pan. Add milk and cook until a soft ball when dropped in cold water. Stir while cooking to prevent sticking. Remove from fire, Add vanilla and beat until almost stiff. Add nuts and continue beating until stiff enough to spread on buttered plate. Cool and cut in squares. Mrs. Ed Edsel Pores Knob Club SEA FOAM CANDY 2 cups brown sugar 1 t. vanilla 1 egg white % cup water % cup chopped nuts Boil sugar and water together untli a little dropped in cold water forms a soft ball. Pour the mixture over the stiffly beaten egg whites, beating while pouring. Add nuts and vanilla and beat vigorously until candy stiffens. When nearly set, drop by spoonfuls on paper. When cold, the candy will harden so that it can easily be taken from paper. - Eva German Boomer Club MEXICAN ORANGE CANDY 1 cup granulated sugar 2 cups sugar Pinch of salt 1 cup nut meats 14% cups rich sweet milk Grated rind of 2 oranges 1% cup butter Melt 1 cup sugar in large kettle. While the milk is scalding in a double boiler, stir sugar in kettle. When the sugar is melted a rich yellow, add the hot milk all at once, stirring. Add the two cups of sugar, stirring until dissalved. Cook until it forms a hard ball in water. Just before it is done, add the grated orange rind, then salt, butter and nuts. Beat until creamy. Pour into buttered platter. Mrs. W. C. Scroggs Moravian Falls Club Ot — j e