Wilkes County Home Demonstration Club cook book

Soften 2 compressed yeast cakes in 1% cup lukewarm water. Scald 1 cup milk, add 14% t. salt, %4 cup sugar and % eup shortening and cool to lukewarm. Add 2 cups flour and beat well. Add yeast and 8 beaten eggs. Blend thoroughly. Add 3 remaining cups of flour to make a soft dough. Turn out on lightly floured board and knead by plunging the hand into the dough and folding edges toward the center, When the dough is smooth place in lightly greased bowl, cover and let rise double in bulk. Punch down. If desired, let dough stand in warm room for an hour before molding into small balls. Dip each ball into melted shortening and place 3 balls in each section of greased muffin pan. Let rise until doubled. Bake in hot oven 15 minutes. Mrs. J. E. German Boomer Club QUICK ROLLS FOR BUSY DAYS 1% cup milk 2 T. sugar 11% t. salt 1 cake yeast % cup lukewarm water 3 cups sifted flour 3 T. melted shortening Scald milk; add sugar and salt; cool to lukewarm. Dissolve yeast in lukewarm water and add to lukewarm milk. Add 1% cups flour and beat until perfectly smooth. - Add melted shortening and remaining flour, or enough to make an easily handled dough. Knead well. Shape into rolls and place in well-greased pan. Cover and set in warm place free from draft. Let rise until doubled in bulk, about 1 hour. Bake in moderate oven about 20 minutes. Mrs. Walter Irwin Moravian Falls Club FAVORITE ROLLS 1 cake yeast 3 t. salt 1 cup lard 2 cups warm water 3 T. sugar 5 to 6 cups flour Warm water. Add sugar, salt and yeast. Sift flour in large pan; add liquid and lard. Work mixture as making biscuits to a stiff dough. Place in a greased bowl and let rise in a warm place until about doubled in bulk. Put on a floured board. Knead lightly and shape in rolls. Place in greased pan and set in warm place to rise. When doubled in bulk, bake. Mrs. B. W. Carter Pleasant Ridge Club CORN BREAD 1 cup flour 1 t. salt 2 eggs 3 T. shortening %4 t. baking soda 1% cups corn meal 1% cups buttermilk Sift dry ingredients. Combine well beaten eggs, buttermilk and melted shortening. Add liquid ingredients to the dry, stirring only until smooth. Turn into a well greased pan and bake in hot oven 425 F. and bake 25 minutes. Mrs. Grace Whittington Lewis Fork Club “ 0000444400044 999OO90OOSOOOGOOOOOOOOHSDO OOOO OOOO OOOOH % * 1 Is As Good As Its BE SURE WITH Coble Quality : 2 0O0F04000600000000 fig Soooooooooosooooos UY COBLE DAIRIES, Inc. 2OOOOSO0OOOOO9O9OOOOOS 90000050905 0F599OO09FOF4H 0H HOO OS OS PODO SOOO OOOO OOOO DOD OO DOOD OOS 09OOO60OO00$O069OO05OOO00OO450005O5465O5559H OS SS SOSHOOOOES OOS HOOHOOHOOOOO OOOO OOOO OO OOOO te ee i FOP GSD SO OGG 04004 000000040000000600 3-HOUR ROLLS % cup milk % cup sugar % cup lukewarm water 1% cup melted shortening 2%4 cups flour 4 t. salt 2 cakes compressed yeast 1% cups flour 1 well beaten egg Scald milk; add salt and sugar. Cool to lukewarm and add yeast softened in water. Gradually beat in 1% cups flour. Set bowl in pan of warm water 14 hour or until batter starts to bubble. Add remaining ingredients, using enough flour to make fairly stiff dough. Knead on lightly floured Board until smooth and elastic. Place in lightly greased bowl. Return bowl to warm water. Cover and let rise until double in bulk. Knead again 2 minutes. Shape as desired. Cover and set in warm place until double in bulk. Bake in moderately hot oven 20-25 minutes. Mrs. Rufus Gilliam Roaring River Club