The Williamston cook book

BROWN BETTY 2 tbsps. melted butter Juice of 1 orange or add 2 cups toasted bread crumbs enough water to make 4 apples, sliced or chopped ¥% cup liquid Grated lemon or orange rind 1/3 cup sugar Put the buttered crumbs into a baking dish in alternate layers with the apples, making the last layer of crumbs, and sprinkle each layer of apples with the fruit juice, water and sugar. Bake one hour. Cover the Gish the first half of cooking. | . Mrs. D. R. Davis CRUMBLE TART 1 cup sugar 2 eggs, beaten 1 tablespoon flour 1 cup pecans 1 teaspoon baking powder 1 cup chopped dates Mix dry ingredients. Add beaten eggs, nuts, and dates. Bake half an hour in small bread tin. This will fall. Note: This is served in compote with whipped cream. Junior Guild Cook Book, Rocky Mount, N. C. PEACH SUPREME Y% cup sugar 1% tsp. vanilla 1 tbsp. flour 1 small box macaroons 2 cups milk 6 peaches 2 egg yolks Make custard. Put peaches in individual cups. Pour custard over them, and put crushed macaroons over them, and put in refrigerator until ready to use. Mrs. A. R. Dunning. RUMBUMBLE 14% tablespoon gelatin 1 cup sugar 2 tablespoons cold water 1/3. cup rum 6 tablespoons boiling water 1 pint cream 2 tablespoons rye whiskey 2 egg whites Dissolve gelatin in cold water and add boiling water. Dissove sugar In this, add rum and whiskey. Beat cream’and add to mixture and add egg whites, beaten stiff. Put in large mold and chill two hours. Junior Guild Cook Book, Rocky Mount, N. C. LEMON DESSERT 3 eggs ly pt. xx cream 5 tbsp. lemon juice 1 small box vanilla wafers 4 cup sugar Beat egg yolks, add sugar and lemon juice. Cook in double boiler until thick. Cool and add whipped cream and beaten whites. Crush wafers and spread on bottom and top of tray. Chill thoroughly. Mrs. D. M. Roberson. OLD FASHIONED MILK CUSTARD 4 eggs 342 cups sweet milk 2 cups sugar 1 tsp. vanilla % cup flour Beat eggs until fluffy and lemon color; add sugar a little at a time, then the flour, vanilla and milk, and mix thoroughly. Cook in an unbaked pastry shell in a moderate oven until firm. (Makes 3 custards). Estelle C. Corey “Don’t Call It” Dessert 1 pt. cream... whipped 14 pkg. dates... chopped not % doz. Graham crackers or too finely 1 box (as_ desired) 1 cup black walnuts and pecans... chopped finely 12 marshmallows cut into cubes General mixture... cream being folded in last. (Tested) Eva Irene Peel. Recipe from Mrs. W. B. Joyner, Weldon, N. C. DATE ROLL 1 package dates, large 1 bottle cherries, 10c % cup nuts 1 box Graham crackers, 15c 2 tbsps. orange juice Pinch of salt 1 box marshmallows, 5c box 1% pint cream, whipped stiff Mix all ingredients together and form into a roll. Let set, slice off into thickness desired, and serve with whipped cream and a cherry on top. Mrs. Henry Griffin DATE LOAF 3 cups sugar 1 cup milk 1 cup dates (cut up) Y% tsp. salt 1 cup nuts Just a few drops vanilla Cook sugar, milk and dates until they form a soft ball in cold water. Add nuts before removing from the stove. Cream and roll in a wet cloth and when cool put in icebox over night and then slice when needed. Mrs. D. R. Davis, Sr., New Bern, N. C. PECAN LOAF 1% cup butter 14 teaspoon nutmeg 1 cup sugar ‘1 tablespoon cinnamon 3 eggs 1 teaspoon salt 2. cups flour 1 teaspoon baking powder 2 cups pecans 3 tablespoons milk Beat eggs separately, fold in egg whites. Put % cup of flour with the pecans. Mrs. Clyde Ward. PINEAPPLE DESSERT 1 cup milk 1 pint whipping cream 1 lb. marshmallows Graham crackers 1 pint crushed pineapple . . Put milk in double boiler, heat and add marshmallows. Stir until mix- ture is smooth. Let cool and add the crushed pineapple and whipped