The Wilson cook book

Beat 2 eggs thoroughly. Add 2 teaspoons salt. Mix with creamed potatoes. Pour creamed mixture into sifted flour—2 qts. Add liquid ingredients gradually. Beat well. Add additional flour to make dough of proper consistency to knead well. Knead thoroughly—this is important. Cover and let rise one hour or until doubled in bulk. Shape into rolls and let rise until light—about 3 hours. Bake in medium oven (350°) about 15 minutes. This dough will keep for several days in refrigerator. Mrs. J. O. WiLLIAMS, Richmond, Va. Ice Box Rolls 1 cup mashed potatoes 1 egg 2, cup of lard 6 cups flour (Roller Champion) 1 cup scalded milk 2 teaspoons salt % cup sugar Dissolve 1 yeast cake in % cup lukewarm water. Mash potatoes with lard and sugar, add egg, flour and milk alternately to make soft dough. Let rise until double in bulk. Push down, make into rolls. Part can be stored in ice box. LULA R. THIGPEN. Ice Box Rolls 1 cup lard 1 teaspoon salt 1 cup boiling water 2 yeast cakes 3%, cup sugar 6 cups unsifted flour (Roller 1 cup cold water Champion ) 2 eggs When lard, sugar and water is cool, add the 2 yeast cakes dissolved in cold water; then the eggs beaten stifly. Add flour and salt through sifter. Place in ice box until ready to use. Make into small rolls and let rise two hours before baking. This dough may be kept in ice box for several days, and is better if allowed to stay in refrigerator over night. Ice Box Rolls Take 1 pt. milk, % cup lard, % cup sugar and let come to boil. Cool and add yeast cake dissolved in 1 tablespoon lukewarm water, and 3 cups flour. Let rise about 2 hrs. Then add % tsp. baking powder, % tsp. soda, scant tsp. salt, 1 well beaten egg and 3 cups flour. Let rise about 3 hrs. Take out required amount for immediate use and put remainder in ice box for future use. Mrs. W. M. Moss, JR. Southern Spoon Bread 1 cup meal Pinch of soda 2 eggs 1 tablespoon lard 1 can Pet Milk with enough 1 teaspoon salt water to make pint Beat eggs separately. Put lard in baking dish and set in oven to melt. Bring milk and water to boil and pour over meal, soda and salt. Add yolks, then melted lard. Fold in beaten whites and pour into hot baking dish, and bake in hot oven for about 20 minutes. Quick Rolls 1 cake yeast 3 cups sifted flour 1 cup milk (scalded and 2 tablespoons lard (melted) cooled) 1% teaspoon salt 1 tablespoon sugar Dissolve yeast and sugar in luke-warm liquid. Add lard and half of flour. Beat smooth and add rest of flour. Knead well. Roll and shape as pocket-book rolls. Place in well greased pans, cover and set in warm place to rise about 2 hours. When light, heat gas oven ten minutes and bake. THE WILSON Cook Book 39 Muffin Bread 1 cup meal sifted 1 teaspoon salt 3 cups boiling water 1 cook spoon lard or butter 4 eges Pour boiling water slowly over meal, beating all the time. Add one egg at the time, beating constantly. Add salt and pour mixture into pan heated very hot into which the lard or butter has been melted. Sweet Potato Biscuit 2 cups sweet potatoes 2 teaspoons salt (mashed ) 2 teaspoons Royal Baking 3 rounded tablespoons lard Powder Add lard to potatoes while hot. - Add enough flour, into which has been sifted salt and baking powder, to make a medium soft dough. Bake in hot oven. Mrs. W. E. Jones, Washington, N. C. Beaten Biscuit—No. 1 4 cups flour (1 lb.) 22 cup ice water 3 rounded tablespoons lard, Salt to taste (3 ozs.) Beat until it blisters, roll out, cut and bake. Mrs. EDWIN DEANS. Beaten Biscuit—No. 2 5 cups flour (Roller Champion) 2 tablespoons sugar 2 scant teaspoons Royal Bak- 2 tablespoons lard ing Powder Water (to make a stiff dough) 1 teaspoon salt Beat or run through roller until dough blisters. Rice Muffins