The Williamston cook book

Phoue 2550 GRIFFIN MOTOR CO. DESOTO — PLYMOUTH Authorized Sales and Service Skilled Workmanship — Genuine Parts 403 Washington St. Williamston, N. C. a deep, hot fat. When done, dip in boiling water an instant to remove grease. Place in baking pan, set in warm oven with oven door open, to dry a few minutes. Roll in sugar, flavored with cinnamon. Mrse DeC2Griitin: DOUGHNUTS 3 eggs 1 cup sugar 1 cup sweet milk 2 tbp. butter ZstOsmlard Mix very soft. (Tested) 1 pinch salt 2 tsp. baking powder Add flour to make a _ soft dough Eva Irene Peel. (Recipe from Mrs. J. J. Stroud, Southern Pines, N. C. 1 cup sugar 3 eggs, well-beaten IecupEeelour W% teaspoon salt DATE BARS 144 cups pitted, sliced dates (raisins may be used) 1 teaspoon vanilla 1 cup pecans 1 teaspoon baking powder Slowly add sugar to eggs; beat well. Add sifted dry ingredients; beat smooth; add dates, vanilla, and nut meats. Pour into a 9 x 13 inch pan lined with waxed paper. Bake in moderate oven, 350 degrees F. about 30 minutes. While warm, cut in 1 x 4 inch bars; roll in confectioner’s sugar. Makes 2 dozen bars. Mrs. D. R. Davis. DATE STICKS 1 Ib. dates 1 cup sugar ¥ cup chopped nuts 1 tbsp. butter cup flour 1 tbsp. hot water 1 tsp. baking powder 2 eggs beaten thoroughly Cream butter and sugar; add hot water, then eggs, dates, and nuts; then flour sifted with baking powder. Beat well and spread on shallow greased pans and make 15 minutes. Cool in pan; cut in strips and roll in powdered sugar. Mrs. R. J. Peel, Jr. NUTTY FINGERS Cream 1% sticks of butter. Add 4 tablespoons powdered sugar, 1 tablespoon cold water, 1 teaspoon vanilla, 2 cups plain flour, and 1 cup chopped nut meats. Form in shape of fingers; put on ungreased cookie sheet, and bake in a moderate oven, 350 degrees until brown, or about 15 minutes. When cool roll in powdered sugar. Mrs. Henry Griffin. SAND DABS 1 cup butter _Y teaspoon vanilla % cup (XXXX) sugar 2 cups flour % cup chopped pecans pinch of salt Cream butter, add sugar, salt and vanilla and mix well. Add flour and nuts. Chill dough. Shape into rolls, pencil size 2 inches long. Bake on a buttered cookie sheet at 375 degree F. 15 to 20 minutes. NO. 1 MOONS 1 stick butter (4% pound) 1 cup plain flour 2 tbsp. powdered sugar 1 cup nuts (cut fine) 1 teaspoon vanilla 1% tablespoon water Mix thoroughly, shape like half moon. Bake at 350 degrees F. for 39 minutes. Sprinkle with powdered sugar. Mrs, P. H. Brown. MOONS 6 tablespoons butter 1% teaspoon ice water 2% tbsps. confectioner’s % cup chopped walnuts Sides are 14 teaspoon vanilla 1 cup sifted cake flour VY, cup powdered sugar Pinch of salt Cream butter, add confectioner’s sugar, and cream together well. Add flour, salt, water, nuts and vanilla; mix well and chill. Shape into rolls 1 inch ling hy 4% inch wide and bend to look like moons. Place in greased baking sheet. Bake in slow oven, 300 degrees F. 30 to 35 minutes or until lightly browned. Remove, cool, and shake in a bag of powdered sugar. Mrs. Joel Muse. LITTLE MARYS % lb. butter 342 cups p. flour 3 tbsp. sugar 1 tsp. vanilla le cup nuts Mix together (except nuts), shape into small rolls the shape of a pecan about 1%” thickness. Put pecan on top. Bake at 350 for 15 to 20 minutes or until done. Mrs. Luther Peel, Jr. DREAM BARS 1% cup butter WY tsp salt 2 tbsp. confectioners sugar 1 cup broken nut meats 1 cup cake flour 1 cup moist shredded 2 eggs cocoanut