The Williamston cook book

1 cup sugar 3 eggs 3 lemons W% stick butter Combine all ingredients and cook in double boiler until thick. Cool and spread between three layer cake. Cover with 7-minute or boiled icing. Mrss JL. Harris: FILLING FOR ANGEL FOOD OR SUNSHINE CAKE 3 egg yolks (beat well) 1 cup milk ioe 1 cup sugar (gradually beat 1 tsp. vanilla into yolks) 1 pint whipping cream 3 tsp. gelatine (dissolved in 3 egg whites Y% cup warm water) Make custard of eggs, sugar and milk. Add dissolved gelatine. When cool add salt and vanilla. When this begins to set, add 1 pt. whipped cream and 3 beaten egg whites. Cut cake in half. Cover lower part with filling. Put in refrigerator over night. When ready to serve put the top on cake and cover with rest of filling. Mrs. Victor Champion. UNCOOKED CHOCOLATE FILLING (3 Layers) 34 cup cocoa (softed) 1 tsp. vanilla 1 lb. powdered sugar (sifted) YW lb. melted butter ¥% teaspoon salt Mix with evaporated milk until thin enough to spread. Mrs. A. J. Manning, Jr. White Icing 4 cups sugar Pinch of salt 2 tablespoons syrup Water to dissolve well 2 tablespoons vinegar 4 egg whites, beaten stiff Boil water, sugar, syrup, vinegar and salt. Do not stir after mixture begins to boil. Boil until it spins a thread. Pour over well-beaten egg whites and beat until cool. Mrs. Harrell Everett. DRESSINGS AND SAUCES WHITE SAUCE 4 tbsp. flour 1 cup milk 3 tbsps. butter 1% tsp. salt Melt butter and add flour, then add 1 cup of milk, % teaspoon salt, and black pepper to taste. Cook until thick, stirring constantly. Mrs. Henry Griffin. COOKED DRESSING 1 tbsp. sugar 1 egg 1 tsp. salt 3%4 cup milk 1 tsp. prepared mustard 4 tbsp. vinegar 114 tbsp. flour Mix well and cook over hot water, stirring constantly, until thick. Add 1 tbsp. butter. Blend thoroughly. : Mrs. G. G. Woolard. BOILED DRESSING FOR CHICKEN SALAD 4 eggs 34 cup vinegar 2 tbsp. sugar 1 cup cream or (1 cup milk I tsp. salt and butter size of wal- 1 small tsp. mustard nut) Beat eggs, sugar, and add salt. Then add cream. Mix mustard and vinegar. Then stir in and cook until thickens.. (Some time add 1 tsp. cornstarch or flour to make thicker.) Enough for one chicken. Mrs. J. C. Crawford. SALAD DRESSING 1 tbs. salt 3 tbs. melted butter 1 tbs. dry mustard 144 cups sweet milk 4 tbs. sugar 14 cup vinegar 3 egg yolks or 2 whole eggs. Mix dry ingredients with milk and beat well. When it begins to thicken add heated vinegar very slowly, to keep from curdling. Cook until thick. It will keep for weeks. Mrs. A. R. Dunning. - MAYONNAISE PREPARATION AND VARIATIONS Ingredients (yields approximately 3 cups) 1 tsp. prepared yellow or 1g tsp. paprika brown mustard 1 egg % tsp. sugar 2 cups salad oil 1% tsp. salt 2% tbsp. vinegar ¥g tsp. pepper Mix thoroughly mustard, sugar, salt, pepper and paprika. Add egg, then beat well. Add % cup of the oil gradually, at first by drops, beating all the while. Add 1 tbsp. of the vinegar slowly, beating all the while. Add more oil, thinning as the mixture thickens, with remaining vinegar, until all of each is used, beating continuously. Result ...a perfect mayonnaise. | | Creamy Mayonnaise Dressing ... good with head lettuce, cole slaw. To 1 cup foundation recipe add 2 tbsp. thin cream, 2% tsp. Worcestershire Sauce, % tsp. salt, % tsp. sugar, 1 tbsp. vinegar. Keep in covered jar in refrigerator. Snappy Dressing... good with mixed greens, head lettuce. To 2 cups foundation recipe add 4 tbsp. ketchup, 1 tbsp. Worcestershire Sauce, and 2 drops pepper sauce. Tartar Dressing ... good with fish salads. Soak 2 tsp. horseradish in 4 tsp. cold water 5 min. Combine with % cup foundation recipe, % cup finely chopped pickles, or relish. COOKED MAYONNAISE 2 eggs (whole or 4 egg 1 tsp. mustard