The Williamston cook book

% cup white sugar 1 egg 14 cup peanut butter cup brown sugar 34 teaspoon soda Mix well all ingredients. Take small portions and put on cookie sheet, press with fork and bake in a moderate oven, 375 degrees F., for 12 minutes. 1% cups flour (plain) 4 teaspoon salt Mrs. Will Partin. PEANUT DROPPED COOKIES 2 tablespoons fat 1% teaspoon salt 1 cup sugar Y% cup milk 2 eggs, well-beaten 1 cup chopped peanuts 2 cups flour % teaspoon lemon juice 2 teaspoons baking powder Cream fat, add sugar gradually, add well-beaten eggs. Mix and sift baking powder, salt and flour, and add to first mixture. Then add milk, peanuts and lemon juice. Drop by tip of spoon on a greased pan one inch apart, place a peanut on each. Bake 12 to 15 minutes in a slow oven. Mrs. J. H. Forbes. HOME-MADE GINGER COOKIES 14 cup butter 1 egg 1 cup brown sugar 1 teaspoon soda 1 teaspoon salt 1 cup milk, sour 1 cup molasses 41% cups pastry flour 1 teaspoon ginger Cream together the butter, sugar and salt. Add other ingredients in the order given with soda dissolved in the sour milk. Mix thoroughly, drop by spoonfuls on a baking pan and bake in a moderate oven. These proportions will make about 50 delicious, old-fashioned ginger cookies. Mrs. Elbert Manning. BUTTERSCOTCH COOKIES 14 cup butter 2 cups flour 2 cups brown sugar 4 tsp. baking powder 2 eggs 1 cup dry, shredded coconut 1 teaspoon vanilla 1 cup nut meats Cook butter and sugar over low heat until bubbly. Cool. Add eggs, one at a time, beating thoroughly after each addition. Add vanilla, then sifted dry ingredients and coconut. Mix thoroughly and add nut meats. Spread on greased cooky sheet by small teaspoonfuls, and bake in a moderate oven, 350 degrees F. about 25 minutes. While warm, cut in squares. Mrs. Jack Hardison. TEA CAKES 1 qt. flour sifted with 1% cup butter 2 tsp. baking powder 3 eggs, well beaten Sift baking powder with flour, add sugar and sift again. Work in butter with hands and add well beaten eggs. Work until well mixed. Do not add water or milk. Roll thin, cut out, bake at 375 from 8 to 10 minutes. Mrs. Luther Peel, Jr. BROWNIES NO. 1 % lb. butter 1% cup flour 3 oz. unsweetened chocolate 1 tsp. baking powder 1 cup sugar 1 tsp. vanilla 2 eggs 2/3 cup pecans Melt butter and chocolate in double boiler. Add sugar and beaten eggs. Heat until well blended. Add other ingredients and heat well. Pour in a greased and floured pan, 9 inches square. Cook 25 to 30 minutes at 325 degrees. Cut in squares and roll in powdered sugar. Mrs. D. N. Hix. CHOCOLATE MACAROONS 2 egg whites 1% cups shredded coconut 1 cup sugar 1¼ one-ounce squares ¥ teaspoon salt unsweetened chocolate % teaspoon vanilla Beat egg whites until stiff and then fold in the sugar and salt and beat again. Add vanilla, then work in the coconut and chocolate which has been melted over hot water. Drop by teaspoons on a greased baking sheet and bake in a slow oven, 275 degrees F. about 20 minutes. Makes 19 macaroons. Mrs. W. S. Hunt. COCOANUT MACAROONS 1% cup Eagle Brand Sweet- 2 cups shredded cocoanut ened Condensed Milk 1 tsp. vanilla Mixed Eagle Brand Milk and shredded cocoanut together. Add vanilla. Drop by spoonsfuls on buttered baking sheet about 1 inch apart. Bake in moderate oven (350 degrees) 10 minutes or until a delicate brown. Remove from pan at once. Makes 24. Mrs. Ernest Etheridge. DOUGHNUTS 3 eggs . 3 cups flour 1 cup sugar 4 tsps. baking powder 3 tbsps. melted butter 1 teaspoon vanilla 1 teaspoon salt Sugar and cinnamon 1 cup milk Sift flour and dry ingredients together. To well-beaten eggs add milk, add above dry mixture, mix well. Roll about one inch thick, cut, fry in MOORE GROCERY COMPANY DIAL 2561 WILLIAMSTON, N. C. In Williamston It’s MARGOLIS BRO For Smart Styles FOR EVERY MEMBER OF THE FAMILY