WEIGHTS AND MEASURES ALP CUD TOLL oe Ss ce NS a ee ir one half pint APPT LIS Gms SB a ae ee i ae et EOE one quart 3 teaspoonfuls = = a 2 Lay OE at one tablespoonful 2 cups butter, packed solid L. ee _______ one pound 4 cups sifted flour ats 2 Ey ee i. Wee dee eS ONE /DOUNG Zeus erantilatedwsulate a. 2. ee oe a” if 2% one pound 2 tablespoonfuls butter __ Rad a eee oe ee one ounce 60 drops __ = of as a Sa <a eg _____. one teaspoonful Asta GlespOOns T1OUi cee ee Ae ee one ounce DVO /2ecups pOW dered SUB ar 2ai Se eee ee one pound 2 273) CUDS DEO WI SU CAT sa eee Oe eee een one pound 21/2 cups.contectioner Ss SUSAT Sas tee ee eee ONC pound tesotiare confectioners SU OT, Sa eats a eee ee one pound 1 square Baker’s Chocolate, 2... as eee eee one ounce Ritablespoonrtuls Of OUI 2 2seo one wine glass 10 THE WILLIAMSTON COOK BOOK “BEVERAGES TEA! THOU SOFT, THOU SOBER, SAGE AND VENERABLE LIQUID. COFFEE FOR FORTY Place 1 pound all-purpose grind in muslin bag large enough to hold twice that amount. Drop in large kettle containing 2 gallons boiling water✪ Coffee for Forty. Cover tightly; reduce heat and let stand 6 to 10 minutes. Remove bag and keep hot until serving time. Selected. PERCOLATOR COFFEE. 2 level tbsp. coffee 1 cup water✪ Percolator Coffee Use cold or hot water freshly boiled. Allow to percolate the requir- ed time, remove grounds and keep coffee hot until served. Percolation should be very slow, the water bubbling up with such gentleness that the sprays rarely strike the glass. (a) The valve type sends the first sprays over the coffee almost immediately; 15 minutes slow percolation is re- quired. (b) In the valveless the water is almost boiling before the first spray comes over the coffee; 10 minutes slow percolation is required. Contributed. DRIP COFFEE 2 level tbsp. coffee 1 cup freshly boiling water✪ Drip Coffee While dripping, keep coffee utensil over low heat or in pan of hot water. Remove coffee basket immediately. Stir coffee before serving. Contributed. RUSSIAN TEA 1 gal. water ly lb. sugar 4 sticks cinnamon 6 oranges 2 tsps. whole cloves 1/3 cup tea leaves Boil together the water and spices for 5-10 minutes. Then drop in the tea, tied in clean cloth bag. Leave tea bag in until desired strength is reached. Remove leaves. Add sugar and fruit juices. 5 lemons✪ Russian Tea Keep hot in agate kettle until ready for use. ’ Contributed. FRUIT PUNCH (serves 30) 2 qts. tea or cold water , 1% pts. any fruit in season 1%4 No. 2 cans shredded (oranges, cherries or pineapple or pineapple grapefruit juice) juice 2 qts. water, or carbonated 21% cups sugar or % syru é p yrup water, or ginger ale 114 c. lemon juice (9 lemons) ✪ Fruit Punch; “3 Make a syrup of 2 qts. tea and sugar. Cool and allow the rind of 6 lemons to stand in hot syrup—about four hours. Add lemon juice and fruit. Add ice water or gingerale just before serving. Serve with crushed ice with slices of lemon, or orange or cherry on top. Mrs. R. L. Coburn. THE WILLIAMSTON COOK BOOK ae AUNT SUSAN’S LEMONADE Make a syrup of 1% cups sugar and 2% cups water. Cool, add juice of 6 lemons, juice of 2 oranges, and grated rind of 1 irange. Pour over 1 cup mint leaves. Cover and let stand 1 hour. Strain into a quart jar and keep in refrigerator. Use % cup syrup for each serving. Fill glass with ice cubes or crushed ice and water. Makes 10 or 12 glasses. Mrs. H. L. Barnhill. PUNCH Boil together until smooth 2 qts. of water, 3 sticks cinnamon, 2 pieces of ginger root, and 2 cups sugar. When cool, add the juice of 2 doz. oranges and 1% doz. lemons. Then add 2 bottles of ginger ale, when ready to serve. Enough for 30 servings. Mrs. J. H. Ward. LINDSLEY ICE CO. JOHN DEERE FARM MACHINERY General Repair Shop Purina Feeds and Farm Supplies WILLIAMSTON, N. C. PHONE 2454 CHAS. H. JENKINS & CO. BUICK — OLDS — PONTIAC CADILLAC — GMC TRUCKS Sales and Service A Safe Place To Buy A Car WILLIAMSTON SUPPLY CO.

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WEIGHTS AND MEASURES ALP CUD TOLL oe Ss ce NS a ee ir one half pint APPT LIS Gms SB a ae ee i ae et EOE one quart 3 teaspoonfuls = = a 2 Lay OE at one tablespoonful 2 cups butter, packed solid L. ee _______ one pound 4 cups sifted flour ats 2 Ey ee i. Wee dee eS ONE /DOUNG Zeus erantilatedwsulate a. 2. ee oe a” if 2% one pound 2 tablespoonfuls butter __ Rad a eee oe ee one ounce 60 drops __ = of as a Sa <a eg _____. one teaspoonful Asta GlespOOns T1OUi cee ee Ae ee one ounce DVO /2ecups pOW dered SUB ar 2ai Se eee ee one pound 2 273) CUDS DEO WI SU CAT sa eee Oe eee een one pound 21/2 cups.contectioner Ss SUSAT Sas tee ee eee ONC pound tesotiare confectioners SU OT, Sa eats a eee ee one pound 1 square Baker’s Chocolate, 2... as eee eee one ounce Ritablespoonrtuls Of OUI 2 2seo one wine glass 10 THE WILLIAMSTON COOK BOOK “BEVERAGES TEA! THOU SOFT, THOU SOBER, SAGE AND VENERABLE LIQUID. COFFEE FOR FORTY Place 1 pound all-purpose grind in muslin bag large enough to hold twice that amount. Drop in large kettle containing 2 gallons boiling water. Cover tightly; reduce heat and let stand 6 to 10 minutes. Remove bag and keep hot until serving time. Selected. PERCOLATOR COFFEE. 2 level tbsp. coffee 1 cup water Use cold or hot water freshly boiled. Allow to percolate the requir- ed time, remove grounds and keep coffee hot until served. Percolation should be very slow, the water bubbling up with such gentleness that the sprays rarely strike the glass. (a) The valve type sends the first sprays over the coffee almost immediately; 15 minutes slow percolation is re- quired. (b) In the valveless the water is almost boiling before the first spray comes over the coffee; 10 minutes slow percolation is required. Contributed. DRIP COFFEE 2 level tbsp. coffee 1 cup freshly boiling water While dripping, keep coffee utensil over low heat or in pan of hot water. Remove coffee basket immediately. Stir coffee before serving. Contributed. RUSSIAN TEA 1 gal. water ly lb. sugar 4 sticks cinnamon 6 oranges 2 tsps. whole cloves 1/3 cup tea leaves Boil together the water and spices for 5-10 minutes. Then drop in the tea, tied in clean cloth bag. Leave tea bag in until desired strength is reached. Remove leaves. Add sugar and fruit juices. 5 lemons Keep hot in agate kettle until ready for use. ’ Contributed. FRUIT PUNCH (serves 30) 2 qts. tea or cold water , 1% pts. any fruit in season 1%4 No. 2 cans shredded (oranges, cherries or pineapple or pineapple grapefruit juice) juice 2 qts. water, or carbonated 21% cups sugar or % syru é p yrup water, or ginger ale 114 c. lemon juice (9 lemons) ; “3 Make a syrup of 2 qts. tea and sugar. Cool and allow the rind of 6 lemons to stand in hot syrup—about four hours. Add lemon juice and fruit. Add ice water or gingerale just before serving. Serve with crushed ice with slices of lemon, or orange or cherry on top. Mrs. R. L. Coburn. THE WILLIAMSTON COOK BOOK ae AUNT SUSAN’S LEMONADE Make a syrup of 1% cups sugar and 2% cups water. Cool, add juice of 6 lemons, juice of 2 oranges, and grated rind of 1 irange. Pour over 1 cup mint leaves. Cover and let stand 1 hour. Strain into a quart jar and keep in refrigerator. Use % cup syrup for each serving. Fill glass with ice cubes or crushed ice and water. Makes 10 or 12 glasses. Mrs. H. L. Barnhill. PUNCH Boil together until smooth 2 qts. of water, 3 sticks cinnamon, 2 pieces of ginger root, and 2 cups sugar. When cool, add the juice of 2 doz. oranges and 1% doz. lemons. Then add 2 bottles of ginger ale, when ready to serve. Enough for 30 servings. Mrs. J. H. Ward. LINDSLEY ICE CO. JOHN DEERE FARM MACHINERY General Repair Shop Purina Feeds and Farm Supplies WILLIAMSTON, N. C. PHONE 2454 CHAS. H. JENKINS & CO. BUICK — OLDS — PONTIAC CADILLAC — GMC TRUCKS Sales and Service A Safe Place To Buy A Car WILLIAMSTON SUPPLY CO.

The Williamston cook book