The Wilson cook book

Candied Fruit Peel Peeling from 4 oranges or 2 cups grape fruit 2 cups sugar 2 cups fruit juice Cut peel into thin strips with scissors. Soak over night in cold water. Remove soft part. Put peel in boiler, cover with cold water and bring to a good boil. Drain off water and repeat 4 times. Drain and add sugar and fruit juice. Bring to a boil and boil slowly until all but 1 tablespoon of syrup has boiled away. Lift strips out on waxed paper, covered with granulated sugar and roll until each piece is well coated with sugar. GRACE B. DEw. Peanut Candy 1 cup ground peanuts Pinch salt 2 cups light brown sugar Butter size of egg Enough milk to moisten sugar Moisten sugar with milk; add salt, and cook until forms soft ball in water. Remove from fire; add nuts and butter. Beat till creamy. Mints Little over % stick butter 2 cups sugar 1 cup water 6 drops oil of mint Put butter and water on and let boil, add sugar. Cook until few drops tried in cold water will ring the cup. Take off. Pour on buttered marble slab. As soon as slightly cool, pull with drops of mint until ready to be cut with scissors. Drop on board or surface to be left to dry. When dry can be stored in tins. Molasses Butterscotch Candy 1 cup molasses 1 stick butter 2 cups white sugar 8 tablespoons cold water Mix all and cook till spins a thread. Pour on marble slab and pull as long as you can. Stretch and cut in small pieces. Do not use butter substitute, Mrs. W. M. WELLS. Southern Dairies Ice Cream . and Milk FANCY GROCERIES—Vegetables, Fruits, Prooduce—FRESH MEATS WEST END GROCERY DIAL: WEST END FREE FROSTED WILSON, DELIVERY RECORD PAID N. C. CAROLINA LAUNDRY PHONE 2164 DRY CLEANERS — RUG CLEANERS MODERN STORAGE VAULT Hemby’s Beauty Salon WE NEED YOUR HEAD IN OUR BUSINESS PHONE 2083 216 EAST NASH ST. UP-STAIRS ICE CREAMS -- SHERBETS Grape Juice Sherbet 1% envelope Knox gelatine 1144 cups boiling water 4% cup cold water 1 pint grape juice 4 lemons (juice) 4% cup orange juice Soak gelatine in cold water 5 minutes. Make a syrup by boiling sugar and hot water 10 minutes. Add soaked gelatine. Cool slightly, add fruit juices and freeze. ELLA H. THOMAS. Vanilla Ice Cream 2 cups scalded milk 1 egg 1 tablespoon flour 1g teaspoon salt. 1 cup sugar 1 quart cream : 2 tablespoons vanilla Mix flour, sugar and salt, add egg, slightly beaten and melt gradually; cook in double boiler 20 minutes, stirring constantly at first. When cool, add cream and flavoring; strain and freeze. Chocolate Sauce—No. 1 1 tablespoon flour % cup water 2 tablespoons cocoa Piece of butter 1 cup sugar Vanilla to taste Mix dry ingredients and add to water. Cook slowly stirring constantly to keep from becoming lumpy. Serve hot over ice cream. Chocolate Sauce—No. 2 4 squares chocolate (Baker’s) 1 cup milk 144 cups sugar Melt chocolate, add milk. Stir sugar in slowly. Cook, stirring all the time till thick. Serve on ice cream. Butterscotch Sauce 144 cups brown sugar 3g cup heavy cream 22 cup corn syrup 38 cup milk 4 tablespoons butter Put sugar, syrup, butter in saucepan, bring to boiling point and boil to 230° F. or until a soft ball is formed when tried in water. Add cream and milk. THE WILSON Cook Book White Sauce 1% cup sugar 8 marshmallows % cup water 1 egg (beaten stiff) Combine ingredients, cook and serve over ice cream. Eva H. THOMAS. Peach Ice Cream 1 cup peaches 2 tablespoons sugar 1% cup milk Pinch salt % cup sugar 1 cup whipping cream 2 egg yolks 44 teaspoon almond extract