Wilkes County Home Demonstration Club cook book

in hot oven (450 F.) 10 minutes, then in moderate oven (350 F.) bake about 30 minutes. Mrs. E. R. Eller Cricket Club FOOLISH PIE 3 egg whites 1 T. vinegar 1 pie shell 1 cup sugar It. vanilla Beat egg whites 5 minutes; add sugar gradually and beat 5 minutes. Put into pie shell and brown in moderate oven. When ready to serve cover with pineapple and top with sweetened whipped cream. . Mrs. Dick Thompson Cricket Club PUDDINGS AND CUPCAKES “The proof of the pudding is in the eating.” FRUIT PUDDING 1 cup fruit 1 cup sugar 2 eour 1 cup fruit juice 1% cup butter Mix in pan and bring to a boil. Drop in batter \by spoonsful. Use cherries or blackberries. Batter: 1 cup flour, 2 T. lard, 1 T. sugar, 1% cup milk, 2 T. baking powder, % t. salt. Mix thoroughly. Mrs. W. E. Sale Ronda Club SWEET POTATO PUDDING 3 cups grated potatoes % cup butter Pinch of salt 3 T. corn meal 1 cup sugar 1 t. cinnamon 3 t. flour Mix well. Place in pudding pan and cook 1 hour or until thoroughly done. Mrs. E. F. Edwards Ronda Club SWEET POTATO PUDDING— DIXIE STYLE 6 medium size potatoes 1/2 lb. butter 1 cup sugar 1 qt. milk 4 eggs Ginger, cinnamon, cloves Grate potatoes. Put potatoes in milk as grated to prevent discoloring. Add all ingredients. Mix well. Bake 60 minutes in moderate oven. Place pudding in dish lined with pastry. Mrs. J. M. German Boomer Club SIMPLE BREAD PUDDING Into a well buttered baking dish put 2 cups bread crumbs. Pour 1 cup hot water over to moisten. Make a mixture of 3 eggs, % cup milk, 1 cup sugar and add to 1% cups raisins. Spread over bread and bake 20 minutes. Serve hot. Mrs. R. H. Green Clingman Club SWEET POTATO DELUXE PUDDING 6 medium size sweet potatoes Dash black pepper 3 T. butter 1 small package marshmallows 1 t. salt % cup milk 1 1/4 cup nuts Boil potatoes until soft. Peel. Mash and add salt, pepper, milk and butter. Beat until smooth. Add nuts. Place in greased baking dish. Cover top with marshmallows and bake in moderate oven until brown. Mrs. W. E. Snow Fairplains Club LEMON CAKE IN CUSTARD 1 T. butter 1 lemon rind and juice 1 1/4 cup sifted flour 2 eggs separated 1 cup sugar 1 t. salt 2 cups milk Cream butter and sugar and add grated lemon rind and juice. Mix well. Add salt and well beaten egg yolks, beating until smooth. Add flour and milk and beat until thoroughly blended. Fold in stiffly beaten egg whites. Pour in buttered casserole. Set in pan of hot water and bake in moderate oven 375 F. for 45 minutes or until set. Mrs. B. W. Pendry Mountain View Club BOILED CAKE 1 cup raisins 1 cup water 1% t. cloves 1 cup sugar 1 t. cinnamon 1% t. soda Boil all ingredients together well; remove and let cool. Add % cup butter, 1 t. baking powder, 2 cups flour and bake in moderate oven until well done. Mrs. Roscoe Wood Mountain View Club PERSIMMON PUDDING 1 qt. persimmons 3 medium size sweet potatoes grated 1% t. soda 2-3 cup sugar 1% t. cinnamon % t. salt 2 eggs 11% pts. sweet milk 1% t. vanilla IST butter 2-3 cup bread crumbs 1 t. baking powder 1% cups flour Mix all ingredients together. Bake 1% hours in moderate oven. Mrs. Wiley Brooks Fairplains Club Mrs. J. R. Calloway Clingman Club se ee eee BLACKBERRY PUDDING 1 cup sugar 2 egg yolks 1% t. soda 11% cups flour 1 t. vanilla 1-3 cup butter % cup buttermilk 1 t. baking powder 1% cups cooked berries Cream butter and sugar. Add egg yolks then buttermilk and flour which has been sifted with soda and baking powder. Put in berries and vanilla. Bake in moderate oven. When done spread with meringue made of 2 egg whites, 4 'T. sugar, 4 t. vanilla. Brown and serve with Blackberry Sauce. Mrs. Hoyle Anthony Roaring River Club