% cup sugar 2elesucar ; 1 1-8 cups milk✪ Doughnuts Dash salt 1 t. vanilla bie cas Me ; 1-3 cups top milk ATP e ait ceee 1 t. vanilla 1 cup whipping cream Y% cup sugar Dissolve % cup sugar and salt in 2 T. sugar milk. Beat egg whites until stiff. 1 cup cream Beat in the 2 T. sugar. Beat the egg Place milk, sugar, salt and egg yolks until thick and mix with above. : TeEWhin eco Beat cream until thick but not stiff. ony etnies ae Hite T Sea ae Stir all together gently. Add vanilla. MASE iy. ne A he eee Paria nad Freeze with the temperature selector ap Be Z aa . dd flavoring. Pour set high until frozen for about one pe f Stir twice while inch from edge of the tray. Stir once He ey ane iggicnr este bl and when frozen, reset the tempera- freezing. Yield: 2 trays or 1 dou si nee. Ape ae : You may use pineapple or any fruit. ae or ea Mrs. Claude R. Johnson Mrs. Trealy Harrold Mulberry Club Mountain View Club HOME DEMONSTRATION CLUB COOK BOOK er) © : | COMPLIMENTS OR WILES JEWELRY STORE NORTH WILKESBORO, N. C. on bb be bo bn bo be On bo bn be bn nf SOOO OOS 0046449999 O4 Telephone 599 B Street LOPS PS LLY PUP DD® LODDIHGLHS HSS SSOSO9GO9FG9G9OO999990HO90OS POPSP OEE OSH LGSHHOSOHOOSOD PPHLVOS SG OF$OSOSOS COMPLIMENTS =<One2 Western Auto Associate Store NORTH WILKESBORO, N. C. Telephone 229 B Street $SSSSSISSSGHGH9HOHHOOSD 390000090000000000000 le il be be iin nn in np i COMMERCIAL PRINTING — OFFICE SUPPLIES Publishers of THE JOURNAL-PATRIOT Ninth Street NORTH WILKESBORO NORTH CAROLINA : Carter-Hubbard Publishing Company HOME DEMONSTRATION CLUB COOK BOOK 61 ICE CREAM 2 egg yolks 14% cups milk 3 T. butter %4 cup sugar Pinch salt Cook until it begins to coat on spoon. Beat egg whites and stir in while hot. Set aside to cool. Add 1 cup cream whipped and 1 t. vanilla. Place in tray and put in refrigerator to freeze. Mrs. W. E. Sale Ronda Club ‘VANILLA ICE CREAM 2-3 cup sweetened condensed milk ‘1% t. vanilla % cup water 1 cup whipping cream✪ Vanilla Ice Cream Set refrigerator control at coldest point. Mix milk, water and vanilla. Chill. Whip cream to custard-like - consistency. Fold into chilled mixture. Place in freezer tray and cover with waxed paper. Freeze until half frozen. Scrape from freezing tray, Beat un- til smooth, but not melted. Cover with waxed paper and replace in freezing until frozen. Mrs. Bob D. Church Cricket Club STRAWBERRY MALLOW 20 marshmallows 1 cup fresh strawberries 1 T. orange juice 1% cup water 1% cup sugar 1 cup whipping cream✪ Strawberry Mallow Mix orange juice with strawberries and sugar; let stand thirty minutes. Steam the marshmallows and water over hot water until marshmalows are dissolved. Remove from heat, add the berry mixture. Cool. When cold and slightly stiffened, carefully fold in whipped cream. Pour into freezing tray, set temperature control to cold- est and freeze until firm without stir- ring. Any fruit or berries can be substituted for strawberries. Mrs. T. W. Ferguson Ferguson Club REFRIGERATOR ICE CREAM 1 quart milk 1-8 cup flour 2 cups sugar 1-8 t. salt✪ Refrigerator Ice Cream Mix sugar, flour and salt thoroughly. Seald milk and add to milk dry mix- ture. Cook until thickened over hot water or in double water. Stir cons- tantly. Chill in food compartment. Makes 5 cups of ice cream. Mrs. Ralph Swanson Boomer Club APRICOT OR PRUNE WHIP 14% cups unsweetened apricot or prune pulp 1-8 t. salt 3 egg whites 114% T. lemon juice 1-8 cup sugar Chopped nuts Mix pulp, lemon juice and salt to- gether. Beat sugar into egg whites, fold in fruit mixture and serve gar- nished with chopped nuts. If desired this mixture may be piled into a but- tered baking dish and baked at 275 F. 30 or 45 minutes. Mrs. Troy Redding Clingman Club SCALLOPED PEACHES 1% cups peaches Dash nutmeg Buttered bread crumbs Whipped cream 3 T. brown sugar Dash salt ✪ Scalloped Peaches

AI-modernized reading of the original text

1/2 cup sugar 2 teaspoons sugar; 1 1-8 cups milk Dash salt 1 t. vanilla; 1-3 cups top milk 1 t. vanilla 1 cup whipping cream 1/2 cup sugar Dissolve 1/2 cup sugar and salt in 2 T. sugar milk. Beat egg whites until stiff. Beat in the 2 T. sugar. Beat the egg yolks until thick and mix with above. Place milk, sugar, salt and beaten egg whites : Beat cream until thick but not stiff. Stir all together gently. Add vanilla. Freeze with the temperature selector set high until frozen for about one inch from edge of the tray. Stir twice while Stir once He ey ane iggicnr este bl and when frozen, reset the tempera- freezing. Yield: 2 trays or 1 double recipe You may use pineapple or any fruit. Mrs. Claude R. Johnson Mrs. Trealy Harrold Mulberry Club Mountain View Club : | OR WILKES JEWELRY STORE Telephone 599 B Street Western Auto Associate Store Telephone 229 B Street COMMERCIAL PRINTING — OFFICE SUPPLIES Publishers of THE JOURNAL-PATRIOT Ninth Street NORTH WILKESBORO NORTH CAROLINA : Carter-Hubbard Publishing Company ICE CREAM 2 egg yolks 14% cups milk 3 T. butter %4 cup sugar Pinch salt Cook until it begins to coat on spoon. Beat egg whites and stir in while hot. Set aside to cool. Add 1 cup cream whipped and 1 t. vanilla. Place in tray and put in refrigerator to freeze. Mrs. W. E. Sale Ronda Club VANILLA ICE CREAM 2-3 cup sweetened condensed milk ‘1% t. vanilla % cup water 1 cup whipping cream Set refrigerator control at coldest point. Mix milk, water and vanilla. Chill. Whip cream to custard-like - consistency. Fold into chilled mixture. Place in freezer tray and cover with waxed paper. Freeze until half frozen. Scrape from freezing tray, Beat until smooth, but not melted. Cover with waxed paper and replace in freezing until frozen. Mrs. Bob D. Church Cricket Club STRAWBERRY MALLOW 20 marshmallows 1 cup fresh strawberries 1 T. orange juice 1% cup water 1% cup sugar 1 cup whipping cream Mix orange juice with strawberries and sugar; let stand thirty minutes. Steam the marshmallows and water over hot water until marshmalows are dissolved. Remove from heat, add the berry mixture. Cool. When cold and slightly stiffened, carefully fold in whipped cream. Pour into freezing tray, set temperature control to coldest and freeze until firm without stirring. Any fruit or berries can be substituted for strawberries. Mrs. T. W. Ferguson Ferguson Club REFRIGERATOR ICE CREAM 1 quart milk 1-8 cup flour 2 cups sugar 1-8 t. salt Mix sugar, flour and salt thoroughly. Seald milk and add to milk dry mixture. Cook until thickened over hot water or in double water. Stir constantly. Chill in food compartment. Makes 5 cups of ice cream. Mrs. Ralph Swanson Boomer Club APRICOT OR PRUNE WHIP 14% cups unsweetened apricot or prune pulp 1-8 t. salt 3 egg whites 114% T. lemon juice 1-8 cup sugar Chopped nuts Mix pulp, lemon juice and salt together. Beat sugar into egg whites, fold in fruit mixture and serve garnished with chopped nuts. If desired this mixture may be piled into a buttered baking dish and baked at 275 F. 30 or 45 minutes. Mrs. Troy Redding Clingman Club SCALLOPED PEACHES 1% cups peaches Dash nutmeg Buttered bread crumbs Whipped cream 3 T. brown sugar Dash salt

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DoughnutsUncooked Ice CreamIce CreamVanilla Ice CreamStrawberry MallowRefrigerator Ice CreamApricot or Prune WhipScalloped Peaches

Wilkes County Home Demonstration Club cook book