FoodNet

Wilkes County Home Demonstration Club cook book

1947

Page 6 · 6 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.
°4 cup sour milk Sift flour, baking powder, and salt together. Rub in shortening with fin- ger tips. Mix soda and sour milk. Add slowly to first mixture and mix to a soft dough. Roll out on slightly floured board to % inch thickness. Cut with a biscuit cutter. Bake in quick oven 10 to 15 minutes. Mrs. A. S. Clark Millers Creek Club CHEESE BISCUIT 1 lb. cheese AW Uiey, Faken be (May have to use a little more flour) 1 lb. butter 3 T. water✪ Cheese Biscuit Cream cheese, cream butter. Add mixtures and then add flour. Roll out to about “4” in thickness. Cut with a fancy cutter. Put a peanut in middle of biscuit and bake in moderate oven for 10-15 minutes. When done, sprinkle with powdered sugar. Serve with salads. Mrs. Ralph Taylor Mountain View Club WAFFLES 2 cups flour 4 t. baking powder 2 cups sweet milk ib A heasibiesehy iste salt 2 eggs 4 T. melted butter✪ Waffles Sift dry ingredients; beat egg whites until stiff; beat yolks in mix- ing bowl. Add milk. Add sifted dry ingredients. Beat with egg beater. Add melted shortening; fold in stiffly beaten whites of eggs; put 4 T. batter i waffle iron each time. Mrs. Dewitt Wiles Mountain View Club 16 HOME DEMONSTRATION CLUB COOK BOOK 9999G99HH4HF 059949 S09O00066 ¢ Compliments of Carolina Refrigeration Cooperative Association, Inc. Commercial Cold Storage, Frozen Food Lockers, Complete Pork Curing Service, Quick Freezing, Zero Storage, and Serving as a Market Center for Apples and Other Farm Products WE SPECIALIZE IN CURING HAM COUNTRY STYLE Your Community Locker Plant Offers Real Service in Preserving Foods by Freezing Your Freezer Locker is the Best Place to Find Out About the Home Zero Storage Cabinets Combine the Two and Your Objectives Are: Convenience, Economy and the Finest Foods For Your Table Carl E. VanDeman, Manager Robert Hogan, Meat Man Oakwoods Road Telephone 510 WILKESBORO, N. C. 99999 OOO 999 O99F9999495445OF9H54994OSSHOHOOOHOOSESOH OOOH SOHES SOO OOSOOO HOO OOOO OO 0OOO$9F5$9SOSSO9SSGH9O99S95OS9G9SSSSSSSSGSS SESS SHSSPSISSSSSSSSSS PO OSSOS OS OSS GPSS SOO D OOS : HOME DEMONSTRATION CLUB COOK BOOK 17 CRACKLIN’ BREAD %4 cup enriched flour 1% t. soda 1 cup diced cracklings 14% cups corn meal % t. salt 1 cup sour milk✪ Cracklin’ Bread Sift together dry ingredients. Stir in cracklings, add the milk. Form in- to oblong cakes and place in greased baking pan. Bake in hot oven 400 F. for 30 minutes, Mrs. Annie H. Greene Home Demonstration Agent FRENCH TOAST 2 eggs 6 T. cream✪ French Toast Beat well. Add dash of salt and pepper. Dip slices of bread in mix- ture and fry in hot fat. Makes good hot Sunday morning breakfast. Serve with jelly and coffee. Mrs. Clate Bumgarner Millers Creek Club CORN DODGERS 1 cup enriched corn meal 1 T. butter or bacon drippings 1-t; Salt %4 cup water✪ Corn Dodgers Combine corn meal, salt and short- ening. Add water. Beat until well blended. Drop the batter from a spoon onto a greased baking sheet. Bake in a quick oven for about 20 minutes, or drop by spoonfuls on a_ greased griddle and cook on top of stove. Margaret C. Morrison Assistant Home Agent SPOON BREAD 1 cup meal 1 T. shortening 1 cup sweet milk Legs 1 t. baking powder 1% t. salt 1 cup hot water✪ Spoon Bread Beat egg, add mik and shortening. Add sifted dry ingredients. Add hot water. Bake immediately in greased baking dish and serve hot. Mrs. Annie H. Greene Home Demonstration Agent