The Williamston cook book

14% cups brown sugar Blend thoroughly the butter, confectioners sugar and cake flour. Spread evenly in waxed paper-lined 8 in. sq. pan. Bake in moderate even (350) 30 min. Beat eggs and brown sugar until thick; add sifted dry ingredients. Add nut meats and cocoanut. Spread over first mixture. Continue baking 30 minutes. Cut in squares and cool in pan. Makes 2 dozen squares. Mrs. R. Vernon Bunting. PECAN COOKIES 1 stick butter Yq teaspoon salt 1 cup brown sugar We tsp. baking powder 1 egg 1 tsp. vanilla 1 cup flour 1 cup broken pecans Cream the butter and sugar. Add the other ingredients in order. Drop on greased baking sheet (about 36 cookies) and cook 15-20 minutes at 350 degrees. Mrs. Frank J. Margolis. PECAN SQUARES Cream 1 cup dark brown sugar and 1 cup butter. Add 1 well beaten egg. Work in gradually 2 cups flour. Spread mixture on baking sheet, 11 x 16. Brush on 1 well beaten egg. Sprinkle with % cup dark brow¾ cup sugar and 1 cup coarsely chopped pecans. Cover with ¾ cup dark brown sugar.e 20 to 25 minutes at 350 degrees. Mrs. F. S. Isler, La Grange, N. C. SWEDISH CREAM COOKIES (Use two cooky sheets — approximately 14 by 10 or smaller) 1 scant cup shortening (not 1c. muscat raisins, cooked in lard) enough water to make a 11% c. white sugar cup of liquid. To this Cream together. liquid, add 112 tsp. bak- 2 eggs, beaten ing soda. Dissolve thor- 3% c. all purpose flour oughly. 2 tsp. cinnamon ½ c. chopped nuts (optional) l% tsp. salt, sift together Cream shortening and sugar, add beaten eggs—then alternate dry ingredients with the liquid from the raisins. Last, add the raisins and nuts and mix well. Bake in greased and floured cooky sheets—spread it out with a spatula or knife, as it is not soft enough to pour out, but see that it covers the entire cooky sheet, and set oven at 375 degrees for 15 or 20 minutes, or until the top browns and a toothpick comes out dry. When finished baking, they can be iced while warm in the sheet, with 21% c. 4x sugar, 2 or 3 tbsp. cold coffee and % c. butter. The above recipe will make about 80 good sized squares. These cookies may be kept in the cooky sheet, covered with waxed paper and cut and used as needed. Since there is no milk in the recipe, they do not spoil quickly. Mrs. Meyer M. Levin. DESSERTS, ICE CREAM “TF IT PLEASE YOUR HONOR,” QUOTH THE PEASANT, “THIS SAME DESSERT IS VERY PLEASANT.” CARAMEL RAISIN PUDDING 1 cup flour 4 cup sweet milk 34 cup sugar Topping: 2 tsp. baking powder %4 cup brown sugar ¥ tsp. salt 1 tbsp. butter 1 cup raisins 2 cups boiling water Sift flour, sugar, baking powder, and salt together and stir in the ‘raisins and milk. Pour this batter into a well greased deep casserole. Mix ‘brown sugar, butter and water together. Pour over butter and make 40 to 45 minutes in a moderate oven (375 degrees). Be sure to use a deep casserole to keep sugar from bubbling over. Serve either warm or cold. Mrs. Jos. W. Griffin. ORANGE PUDDING Squeeze juice of an orange and put in bowl with % cup sugar and set aside, stirring occasionally. Grind skin of orange and 1 cup raisins. Cream together 1 cup sugar, % cup butter, add 1 egg, 2/3 cup buttermilk, 1 tsp. soda, and 2 cups flour. Next add raisin and orange peel mixture. Pour in greased pan. Bake 30 min. at 350 oven (pre-heat oven). Remove from oven immediately and pour the orange juice over it. Serve with whipped cream. Mrs. Hugh Wyatt. COTTAGE PUDDING 1 egg 2⅜ cups flour Y% cup butter % tsp. salt 34 cup sugar 3 tsps. baking powder 1 cup milk or water Mix and bake like a cake. Serve with Lemon Sauce or Chocolate “Sauce. Mrs. R. J. Peel PINEAPPLE PUDDING 1 can pineapple Small piece butter 1 cup sugar 1 pint milk