The Williamston cook book

Soften yeast in lukewarm water. Pour scalded milk over shortening, sugar. When lukewarm, add orange juice, grated rind, egg, yeast, and 2 ec. flour. Beat until smooth. Add remaining flour or enough to make dough which can be handled on board. Knead until light and elastic (3 min.). Round up. Place in warm bowl; grease top lightly. Cover. Keep between 80 and 85 F. When double in bulk, punch down, make into rolls, and place on well greased pan. Let rise until very light and double in bulk. Bake. Orange Refrigerator Rolls: Proceed as above through kneading and rounding up. Place in bowl. Grease top, cover; store in refrigerator. Two hourse before baking, transfer needed amount to warm, greased bowl. Let rise about 1% hours in warm place. Knead, shape, let rise. Bake as above. Louise Griffin. BUNS - Roll out “roll” dough thin; spread with melted butter, brown sugar, raisins, and cinnamon. Roll up and cut off, place cut side down. Let rise two hours and cook. Mrs. D. M. Roberson. HOT ROLLS 1 cake Fleishmans yeast Y% cup sugar 1% cup cold water % cup lard 1% cup boiling water 1 egg white Put hot and cold water together, add sugar and yeast. Then add egg white and lard and enough flour to knead well. Roll % inch thick, cut with biscuit cutter. Dip each in a saucer of melted lard or butter. Set in cool place 1% hours before using. Then put in warm place to rise with another pan inverted over the top to prevent crust from forming. Let rise 1 to 14% hours. Fix not later than 9 o’clock for 12 o’clock meal. Mrs. James T. Clay, Carlisle, Ky. SALLY LUNN... YEAST BREAD 1 cake Fleishmann’s yeast 2 tbsp. sugar dissolved ly cup melted lard 1 cup sweet milk 4 eggs Beat in enough flour (4 cups) to make stiff with spoon. Beat until dough drops from spoon. Let rise. Beat down and put in greased tube cake pan about 1% hours before baking. Mrs. John L. Goff. QUICK SALLY LUNN MUFFINS ¥% cup butter ZeLospsssucar 2 eggs (beaten) 2 cups flour 1 cup milk 2 tsps. baking powder 14 tsp. salt Cream butter and sugar. Add eggs, milk and flour. Beat well. Add baking powder last. Bake in well greased muffin tins in moderate oven (350 degrees). Mrs. Iverson Skinner. CORN MEAL MUFFINS 1 cup white corn meal 1 teaspoon salt Glial Our 1 cup milk 4 teaspoons baking powder 2 eggs WY cup sugar 4 tablespoons melted butter Sift dry ingredients together. Beat eggs; add milk and melted butter. Add to dry ingredients. Beat well. Fill greased muffin tins partly full and bake in moderate oven, 350 degrees F.. for about 30 minutes. Mrs. Della Green. Compliments of W. I. SKINNER The “‘recipe”’ for Better Cooking: OF COURSE IT’S ELECTRIC! Virginia Electric And Power Company AND CO., INC. J. E. POPE, JR. & SR. Dependable Insurance Agents 43 Years Continuous Service Dial 2165 Williamston, N. C. GUARANTY BANK & TRUST CO. Williamston, N. C. — Hamilton, N. C. Resources Over $35,000,000 _No Account Too Small To Receive Our Personal Attention. MEMBER F. D. I. C. POP-OVERS 1 cup flour 2 eggs 1% teaspoon salt 1 tablespoon melted 1 cup milk shortening Mix salt and flour, add half the milk, beat until smooth. Add remaining milk, well beaten eggs and shortening. Beat 2 minutes with egg beater. Turn into hot greased pan, bake 20 minutes, 450 degrees F. until they pop, reduce temperature to 350 dgrees and bake 15 minutes. Da not open stove door for 15 minutes. Good with all creamed meats. Mrs. Ned Laughinghouse. NUT BREAD 3 cups sifted flour 1 cup sugar 2 teaspoons baking powder 2 cups nuts 1 teaspoon salt 2 eggs, beaten