FoodNet

Wilkes County Home Demonstration Club cook book

1947

Page 4 · 7 recipe records on this page

Presented as published in 1947. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
CORN MUFFINS .2 cups sifted flour deBtasalt 1% cups corn meal 1 2-3 cups milk 4 t. baking powder Gul sugar 2 eggs, well beaten 1-3 cup melted shortening✪ Corn Muffins Sift flour once, measure, add corn meal and sift again. Combine eggs and milk, add shortening, mix only enough to dampen flour. Add salt, sugar, baking powder. Mix well. Bake in hot oven 425 F. for 25 minutes. Mrs. Vernon Dyer Lewis Fork Club OLD FASHIONED GINGERBREAD 2% cups flour 1% t. salt 1 t. ginger 1% cup butter 2 well beaten eggs 2 t. soda 1 t. cinnamon 1 t. cloves 1% cup brown sugar 1 cup molasses✪ Old Fashioned Gingerbread Sift flour once, measure; add salt and spices, sift together three times. Cream shortening; add sugar and cream together; add molasses; add flour with water in which soda has been dissolved; add eggs. Beat. Bake in a greased pan in a moderate oven 375 F. for twenty minutes. Serve hot. Mrs. B. W. Carter Pleasant Ridge Club GLORIFIED GINGERBREAD % cup molasses 1 egg beaten % cup Wesson oil 1 t. ginger % t. cinnamon Aatesaly % cup sugar 1% cups sifted flour % cup boiling water Y% t. cloves 1 t. soda✪ Glorified Gingerbread Beat egg; stir in molasses and sugar. Beat well. Sift flour, spices, soda, salt. Stir into egg mixture. Add Wesson oil and boiling water. Com- bine well. Mix %4 cup of additional Wesson oil and 1-8 cup brown sugar in square pan. Arrange canned peach halves on bottom. Sprinkle with % cups nuts. Pour. in, batter. =Bake at) . 350 F. about 35 minutes. Mrs. Ella S. Church Ronda Club DOUGHNUTS 2%4 cups sifted flour 1% T. shortening 1 1-3 cup sugar 1 t. nutmeg 2 t. baking powder Tege % cup milk✪ Doughnuts Sift together flour, baking powder, salt and nutmeg. Cream with short- ening. Beat the egg, add sugar and mik and stir into dry ingredients. Roll on floured board; cut with doughnut cutter and fry in deep fat. When done dredge with brown sugar. Mrs. Loyd Martin Clingman Club fe HOME DEMONSTRATION CLUB COOK BOOK OOOO @ $ ® $ $ ® ® 5 2 ® ® ® > HARNESS MANUFACTURED AND REPAIRED >< : SHOE REPAIR $ $ DEPENDABLE -:- ALL WORK GUARANTEED ~ $ $ 110 Tenth Street North Wilkesboro, N. C. > 4 RECORDS Service the hit STAFFORD’S arehere The Complete Record Store Main Street — Near Tenth PHONE 677 $SSSSSSSSSSSSSSSSOSS 99999 S99 09990990 9O9H $0000000000000000049090000O0090O00000900040000000000000$ : it "i : | #1 Piedmont Mountain Freight Lines, Inc. OVERNIGHT SERVICE FRANCHISED CARRIERS OF ALL COMMON COMMODITIES INSURANCE COVERAGE Cargo $20,000 — Public Liability — Property Damage | Workman’s Compensation CHARLOTTE N. WILKESBORO STATESVILLE Phone 4-4721 Phone 444 Phone 78 ELKIN MOUNT AIRY GALAX, VA. Phone 424 Phone 727 Phone 55-J 9S SOF SS SS9S9GSGSSSSSSSSSSS SSS GHSSSESE SS BOONE WEST JEFFERSON So be de a te he ee be te be Oe be te ii tn i in be i it i it tl ins d FS O990OOFO00OG606 HOME DEMONSTRATION CLUB COOK BOOK 13 GINGERBREAD % cup butter le cup sugar 1 egg, beaten 2% cups flour 1% t. soda 1 t. cinnamon 1 t. ginger 1% t. cloves te: ta Salt 1 cup molasses 1 cup hot water Cream shortening and sugar. Add beaten egg. Measure and sift dry in- gredients) Combine with molasses and hot water. Add dry ingredients. Add liquid. Beat after each addition. Bake in paper lined pan in moderate oven (350 F.) for 45 minutes. Mrs. Alonzo Cleary Fairplains Club Mrs. J. H .Eudaily Millers Creek Club Mrs. C. E. Burchette Clingman Cub SHORT’NIN BREAD 4 cups flour 1 cup light brown sugar 1 lb. butter✪ Short’nin Bread Mix flour and sugar; add butter; place on floured surface and pat % inch thick. Cut into desired shapes and bake in moderate oven 20 minutes. Mrs, John Idol Lewis Fork Club LUNCH ROLLS 1% cake yeast 1 T. sugar 4 cups sifted flour iets salt 1% cup scalded milk 2 T. lard or butter 1 egg✪ Lunch Rolls