THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL THE COLLECTION OF NORTH CAROLINIANA PRESENTED BY Estate of Gladys Hall Coates 664455 Hboe25e a mst ‘ ¢ Got CAROLINA COOKERY from OUAKER KITCHENS by WOMAN’S AUXILIARY HIGH POINT FRIENDS CAPITAL AND SURPLUS OVER $3,000,000.00 Wachovia Bank & Trust Co. | RESOURCES OVER $38,000,000.00 | STRONGEST IN THE CAROLINAS A banking institution prepared to serve every financial need. CHAS. E. HAYES CO. | JEWELERS © | A Gift for Every Occasion | Expert Repairing Tel. 2948. 100 NORTH MAIN ST. High Point, N. C. BURGESS BROS. High Point’s Style Store The Tire Store One Price EVERYTHING NEW IN LADIES’ DRESSES HAND BAGS COATS COLLAR SETS | HATS BEADS | SWEATERS BRASSIERES AGENTS FOR MODART CORSETS ua —958 GIeT ESTATE OF GLADYS Haw cohTtES TOMLINSON QUALITY URNITURE of Character can only be cre- ated by using Elegant Designs, properly finished. Such is the standard of value em- bodied in— Tomlinson Living Room Suites Tomlinson Dining Room Suites Tomlinson Hall Sets and Groups The surprisingly low prices asked for this furniture make it possible for those of mod- erate means to own it. For sale by Furniture Dealers. TOMLINSON CHAIR [MANUFACTURING COMPANY HIGH POINT. NORTH CAROLINA nk ae The Home of Family Washing’ or DAMP EU yN DRY | Dry Cleaning and Pressing PHONE 449 HIGH POINT, N. C. | -HOLMES CASH GROCERY Everything Good to Eat 1378. Wrenn St. PHONE 2903 HIGH POINT, N. C. — A POLICY OF SERVICE HIS Bank believes that willing, broad- minded service is its obligation as a rep- resentative financial institution. You need feel no hestitaion in calling on us for any accommodation within our ability. Financial problems may be submitted with the assurance that we will cheerfully assist you in every way possible. The Commercial National Bank HIGH POINT, N. C. CAPITAL AND SURPLUS $1,000,000.00 J. ELWOOD COX, Pres’t C. M. HAUSER, Vice-Pres’t v. A. J. IDOL, Vice-Pres’t and Trust Officer Cc. H. MARRINER, Cashier E. B. STEED, Ass’t Cashier W. T. SAUNDERS, Asst. Cashier J. W. HIATT, Asst. Cashier a, a Gracing the corner of South Elm and West Sycamore Sts. Now Nearing Completion The new structure contains the very latest conveniences for com- fortable shopping, constructed on a magnificent scale. AN ESPECIAL FEATURE: The splendidly appointed rest rooms on the mezzanine. where out-of-town customers may refresh them- selves after and during shopping. : ep a SO EN TI POE NE EE EEE TTT TEE ETI TE ET AEE DAEREE EE ALE LAN, The Crowning Glory of the Dinner is | VAN LINDLEY CO., Florists | High Point, N. C. Greensboro, N. C. } | i. K. INGRAM FRESH MEATS AND GROCERIES We have just installed a Grocery Department with our meats. We will be glad to furnish you. E. K. INGRAM—PHONE 391 High Point, N. C. GEO. W. LOWE MOTOR CO. 202 E. Washington St. DODGE BROTHERS SALES & SERVICE Phone 2351 High Point, N. C. rr oo EZ. a Sa ae | DISTINCTION IN DRESS! FROCKS FOR STREET AND AFTERNOON—DINNER AND EVENING GOWNS COATS AND ENSEMBLE COSTUMES—AUTHORITATIVE IN STYLE, INDIVIDUAL, EXCLUSIVE AND MODERATELY PRICED THE MISSES M. & C. MARTIN 411 BROOKSTOWN AVENUE WINSTON-SALEM, N. C. P. H. JOHNSON Exclusive Agents for SUNBEAM CANNED GOODS | Telephones 313-314 | High Point, N. C. | We Carry a Complete Line of HARDWARE, SPORTING GOODS, CHINA, CUT CLASS, ‘TOYS, RADIOS ODELL’S, Incorporated, Greensboro, N. C. N. E. RUSSELL Electric Shoe Shop (IN SERVICE SINCE 1894) 114 West Broad Street. Phone 2616 High Point, N. C. res YW, | E ENDORSED fi Pa ne : AG Z PURE 7 s FOOD EXPERTS in this book you should use flour made by Clinard Milling Company. MOTHER’S CHOICE A High-Grade Plain Flour, or MORNING GLORY A Superior Self-Rising Order From Your Grocer CLINARD MILLING COMPANY iZ HIGH POINT, N. C. For best results in baking from the recipes A = = 4 == AX Ras oes | | | mei OR successful cooking and baking it is nec- ex essary to have the proper cooking equip- ment. You will find our stock very complete in every detail, at popular prices. Cook Stoves and Steel Ranges—Cop- per Ciad—South Bend Malleable— “Mascott,” all enamel—Florence Oil Stoves—Quick Meal Combination. Dometisec Electric Irons—Sunshine Vacuum Sweepers—Rogers 1847 and Universal Silverware—Aluminum, Enamel and Tinware. BEESON HARDWARE CO. 214 N. MAIN ST. PHONE 317-318 High Point, N. C. ay is OS) SS ae ae i FOREWORD > This little book has been compiled from | the experience of the members of the Wo- | man’s Auxiliary of the High Point Friends _ Church and some of their friends. | Not all the recipes are strictly original but the signature after each guarantees that they have been proved, and found ex- cellent. High Point, N. C. August, 1924. A SILENT OR QUAKER GRACE | Whether we eat or drink, or whatsoe’er We do or speak or think; let all be done Said, thought, in holy love, and godly fear That in the use of every good supplied, The giver by his gifts be glorified! Of thee our Heavenly Father and thy Son! —Bernard Barton. 1 $2. ehs DECORATORS FURNISHERS oye Sarl | 134 SOUTH MAIN STREET eho WHOLESALE AND RETAIL 2 Se HIGH POINT, N. C. eet | ae CAROLINA COOKERY FROM QUAKER ‘KITCHENS BREADS Acorns were good till bread was found. —Bacon, quoted from Juvenal. SHREWSBURY BISCUITS 2 oz. butter 2 oz. patent flour (See p. 52) 2 oz. confectioner’s sugar 2 oz. plain flour Cream butter and sugar, then mix with flour to a nice paste with a little beaten egg, roll out, cut with a fancy cutter and bake in a moderate oven, top shelf. —Mrs. Norman Bidien. QUAKER MUFFINS Rolled oats, 1 cup Salt, % teaspoon Flour, 1 cup Milk, 1 cup Sugar, 3 tablespoons Egg, 1 Baking powder, 4 teaspoons _Butterine, 1 tablespoon Scald milk, pour on rolled oats and let stand half hour before mixing. Mix and sift dry ingredients and add to the rolled oats and milk mixture. Add egg slightly beaten and melted butter. Beat well and bake in greased muffin pans half hour in a moderately hot oven. Yield: 12 muffins. —Teachers’ College N. Y. BUTTER BUNS 1 lb. of flour 1 or 2 drops essence of 2 ozs. lard lemon 1 teaspoon baking powder % teaspoonful salt 2 ozs. sugar 1 oz. yeast | 1 egg Rub in lard, flour, baking powder and salt, drop the egg in and break it up with a fork, sponge the yeast in “half a pint of warm milk and water, add a little sugar to the yeast then work up to a nice light dough, let rise a little and weigh off one and a half ozs., roll out, put a little lemon filling made of sugar and lemon essence in center, fold over in half, then quarter, brush over with egg and let rise until double the size. . —Mrs. Norman Fidler. et. WAFFLES 1 egg 1 tablespoonful butter 1 cup milk Pinch of sugar 1% teaspoonful salt 1 tablespoonful baking 2 cups flour powder Separate eggs, and to the beaten yolk add milk, salt, flour melted butter and sugar. When the irons are hot add baking powder and fold in the white of the egg. Bake in a hot, greased waffle iron. —Mrs. Horace S. Haworth. SOUTHERN SALLY LUNN 1 quart of flour 1 tablespoonful of butter 3 eggs 1 yeast cake 1 pint of new milk Dissolve yeast cake in a little luke warm water. Beat yolks, stir in yeast, melted butter, milk and flour. Beat whites of eggs stiff and fold in mixture. Set to rise in a loaf cake pan over night in a warm place. Bake in mod- erate oven. —-Mrs. A. M. Briggs. BRAN MUFFINS | 1 cup of sour milk 1 cup whole wheat or 1 teaspoonful of soda graham flour 6 tablespoonsful molasses 1% cups bran % teaspoonful salt Dates, raisins or nuts if mS liked SABE ol Sift dry ingredients together. Add molasses and then milk. Bake twenty minutes. —Mrs. C. F. Tomlinson. | BUCKWHEAT CAKES. __ — “1 pt. buttermilk ~-- *- Buekwheat flour to make 1 pt. water batter 46 yeast cake : . 2 tbs. molasses Salt 3 1 tsp. soda ~ Dissolve yeast in a little of the: water, add salt to but- termilk and water, combine with yeast and stir in buck-: wheat flour. Let rise over night and in morning add okey oe CAROLINA COOKERY FROM QUAKER KITCHENS molasses and the soda dissolved in a little water. Cook on hot griddle well greased. —Mrs. Thurber. SWEET POTATO PUFFS 2 cups of mashed or strain- 2 egg yolks ~ ed sweet potatoes (pre- 1 cup cream -viously boiled) Pinch. salt cae Whites 4 eggs Put potatoes in double boiler, add cream, stir in beaten yolks of eggs and salt and cook 5 minutes stirring con- stantly. Remove from fire and add egg whites beating until all is very light. Put in deep, well greased baking dish, brush with white of egg and brown quickly. —Mrs. R. K. Marshall. GRAHAM MUFFINS 2 cups graham flour 4 tablespoonsful melted fat % eup white flour 1 tsp. baking powder % cup sugar 1 tsp. soda 1% cups sour milk % tsp. salt Sift fiours with baking powder, salt, sugar and soda, add fat and milk. Mix. Bake in hot’ greased pans, in a moderately hot oven. —Mrs. C. F. Allen. ; ROLLS 1 pt. luke warm water | 1% cup masheé potato — 1-3 cup shortening 1 cake yeast dissolved in 4 1 teaspoon of salt cup of luke warm water. 2 tablespoons of sugar Flour about 3 times amount of liquid. Pour water over shortening, salt, sugar and potato. Add dissolved yeast. Sift in the flour beating with stiff egg beater as long as possible. Work in sufficient flour to make medium dough. Knead until elastic. Allow to rise until double the quantity. Roll out about 1-4 inch in thickness. Cut with round biscuit cutter. Brush over with melted butter—place in greased muffin pans—laying one on top of another. Let rise until very light—bake about 20 minutes. $3 —Miss Elva Blair. apes CAROLINA COOKERY FROM QUAKER KITCHENS EGGLESS MUFFINS ((18 Muffins) 2 cups flour 2 teaspoons sugar 1 cup milk (sweet) 1 teaspoon salt 4 teaspoons Royal baking 2 tablespoons butter powder Mix and sift dry ingredients. Add milk, stirring until all lumps are out; add melted butter. Beat well and bake in greased muffin pans in hot oven twenty to twenty-five minutes. —Mrs. R. K. Marshall. NUT BREAD 1 level cup brown sugar 2 cups white flour 1 cup black walnuts 2 cups milk 1 cup chopped dates 1 tsp. salt 2 cups graham flour 4 tsps. baking powder 1 egg a! Mix dry ingredients and add milk and egg beaten to- gether. Pour into two greased pans and let rise 20 min- utes and then bake in a slow oven. | —Mrs. J. Van Lindley. NUT BREAD 4 cups flour 1 tsp. salt 1 cup sugar ‘4 tsps. baking powder 1 cup milk 1 cup chopped nuts 1 egg 1% eup raisins . Mix well together and then with % cup flour knead mixture into a soft dough. Form into two loaves, put into buttered pans, brush tops with butter and let stand in warm room 20 minutes, then bake in a’ moderate oven. —Mrs. H. A. White. GRAHAM NUT BREAD 3 cups graham flour 4 tsps. baking powder % cup white flour . 1 cup sugar 1 tsp. salt - 1. eup nut meats, chopped 2% cups milk Mix and bake about one hour in moderate oven. —Mrs. H. A. White. yt ee CAROLINA COOKERY FROM QUAKER KITCHENS SWEET POTATO BISCUIT 2 cups flour 1 tablespoon sugar 2 cups boiled and mashed 1 teaspoon salt sweet potatoes %4 teaspoon soda. 1 tablespoon butter Mix up with buttermilk or sour milk and bake in a quick oven. —Mrs. W. H. Carroll. SOFT GRAHAM BREAD 14% cups warm water yeast cake 2 tbs. molasses 1% cup warm water 2 ths. fat 14% eups white flour 2 tsp. salt 3 cups graham flour _ Mix liquids, salt, and fat, and dissolve yeast. Add white flour and then enough graham flour to make a stiff batter. Beat until thoroughly mixed. Let rise until very light ,beat again, and pour into a greased pan. Let rise and bake. . —Mrs. F. R. Taylor. a ie CAROLINA COOKERY FROM QUAKER KITCHENS CORN MEAL DISHES The corn meal used in the South is nearly white and ground very fine, Water ground is especially prized. If used according to the following recipes it makes most pal- atable dishes. EGG OR SPOON BREAD 3 eggs beaten separately Ye tsp. soda 2 cups buttermilk % tsp. baking puwder (May use sweet milk and 1 tbs. melted butter baking powder in place of % cup corn meal buttermilk and soda) Pinch of salt Bake in a moderate oven and serve from baking dish. Mrs. Arthur Lyon. SPOON BREAD 1 cup meal 1 egg well beaten 1 tablespoon lara 1 teaspoon salt 1 cup buttermilk 2 level teaspoons baking 1 pinch soda powder Stir into this enough boiling water to make a soft dough, beat until cool. Pour into buttered dish and bake golden brown. —Mrs. 8S. Halstead Tomlinson. SOUTHERN BATTER BREAD 1 pint corn meal 1 large cup of buttermilk 1 level teaspoonful of soda 1 large tablespoonful of 1 level teaspoonful of salt, melted lard 2 eggs Put meal in mixing bowl. Add enough boiling water to make a batter the consistency of thick cream after buttermilk with soda dissolved has been added. Beat eggs lightly and add with salt and melted lard. Bake in deep pan forty-five minutes to one hour. This amount makes a large quantity and one-half the amount may be used for a small family. —Mrs. J. C. Hill. CAROLINA COOKERY FROM QUAKER KITCHENS SPOON BREAD 5s cup corn meal % tsp. salt 1 oz. butter % tsp. sugar 1 oz. lard 1 cup boiling water 2 eggs 1 cup sweet milk 1 tsp. baking powder Pour boiling water on sifted meal, sugar and salt, then add baking powder and milk, melted butter and lard. Last— eggs beaten separately. Chef of Oregon Hotel, Greenwood, S. C. Approved by Mrs. H. I. Coffield. SOUTHERN SPOON BREAD 1 pint sweet milk 1 teaspoon salt 4% cup white corn meal 3 eggs, (beaten separately) _% teaspoon baking powder 2 tablespoons butter Heat the milk nearly to boiling and gradually stir in the corn meal and cook until the consistency of mush. Add the baking powder, salt and the well beaten yolks of eggs. Add melted butter. Fold in the whites of eggs, beat well and put into a greased baking dish and bake thirty minutes in a slow oven. Serve in dish in which it is baked. —Mrs. Isla Marshall Kirby. EGG-BREAD 1 egg rounded) of lard 2 good sized cold biscuits 1 cup buttermilk % cup of corn meal 1% teaspoonful of soda 1 tablespoonful (a little Salt to taste Crumble the biscuit and scald with hot water. Add immediately the corn meal and lard, break in the egg and beat well. Stir the soda in the buttermilk and then add this, mixing well. Salt. —Mrs. A. E. W. Peele. CORN MEAL MUFFINS 2 cups of corn meal 1 teaspoonful baking % eup of flour powder % cup of lard % Paspooreal soda 1 tablesponful sugar % teaspoonful salt Mix with sour milk to a soft batter. Bake in muffin rings in hot oven until brown. —Mrs. D. H. Parsons. any se CAROLINA COOKERY FROM QUAKER KITCHENS CORN MEAL MUFFINS 1 cup corn meal 1 tsp. salt 1 cup buttermilk 4 tbs. melted lIard 1 egg % tsp. soda le tsp. baking powder Place buttermilk in mixing bowl, add egg, salt and meal, mix well and add melted lard, mix again and add soda and baking powder. Bake about 20 min. in muffin pans. —Mrs J. C. Barker. CORN BREAD STICKS 1% cups corn meal 1 cup butter milk % cup boiling water 1 egg 4% teaspoon soda 1 teaspoon salt 1 tablespoon melted butter Seald meal in hot water, add soda to buttermilk and pour half of this into scalded meal and stir well. Add egg, beat well, and add remainder of milk, salt and melted butter. Cook in well greased bread-stick pans. —Mrs. Walter White. GOLDEN CORN CAKE 1 cup corn meal % tsp. salt % cup flour 1 cup milk 2 tbs. sugar 1 egg 5 tsps. baking powder 2 tbs. meltea butter Mix dry ingredients, add milk, egg well beaten and melted butter and bake. —Miss Phebe Worth. Uke) || aa CAROLINA COOKERY FROM QUAKER KITCHENS EGGS Alas my child where is the pen That can do justice to the Hen? Like royalty, she goes her way, Laying foundations every day. Though not for public buildings, yet For Custard, Cake and Omelette. No wonder, child we prize the Hen Whose egg is mightier than the Pen. —Oliver Herford. —_—_—_—_———. RICE OMELET WITH CHEESE SAUCE (for 3 people) 2 eggs 1 cup hot boiled rice 1 tbs. water (drained) Salt and pepper Beat whites very stiff. Beat yellows and add hot rice and seasonings. Then fold in beaten whites. Pour in buttered skillet and when done fold. Cheese Sauce Make a white sauce of: 2 ths. flour 2 ths. of butter 1 cup milk Salt and pepper Then add % cup grated cheese and pour around omelet. Make this sauce before you make omelet. —Mrs. C. M. Hauser. PUFF OMELET 6 eggs 1 teacup of cream or milk 1 tbsp. flour Salt and pepper to taste Stir into the yolks of six eggs and the whites of three beaten very light, one tablespoonful flour mixed in the cream or milk. Salt and pepper to taste. Melt a table- spoonful butter in a pan. Pour in the mixture and set in a hot oven. When it thickens pour over it the remaining whites of eggs well beaten. Return to oven and let bake 3 —21— CAROLINA COOKERY FROM QUAKER KITCHENS a delicate brown. Slip off on large platter and fold like pocket book. —Miss Elva J. Blair. EGGS BAKED IN TOMATOES Select round tomatoes of uniform size. Cut off the stem ends and take out enough of the pulp to leave a space as large as an egg, sprinkle the inside with salt and pep- per, drop into each one an egg, place the filled tomatoes in a baking dish with a little hot water and bake them about 15 minutes or until the eggs are set and the tomatoes are a little softened. Serve on rounds of bread browned in butter. —N. C. Federation of Women’s Clubs. BAKED EGGS Make a thickening of 1 tbsp. flour Ye cup sweet milk. Pour this into a shallow pan and break six eggs into it. Over these sprinkle a large tablespoonful of grated cheese, butter the size of a walnut. Pepper and salt to taste. Bake and serve hot. —Mrs. A. S. Parker. HA Earnie CAROLINA COOKERY FROM QUAKER KITCHENS SOUPS This Bouillabaisse a noble dish is— A sort of soup or broth or brew, A hotech potch of all sorts of fishes That Greenwich never could outdo; Green herbs, red peppers, mussels, saffron, Soles, onion, garlic, roach, and dace, All these you eat at Terre’s Tavern In that one dish of Bouillabaisse. —Thackeray. CREAM OF TOMATO SOUP 1 can tomatoes 1-3 cup flour or 5 tbsp. % tsp. soda 83 tsp. salt 1-3 cup butter or 5 tbsp. % tsp. white pepper Cover and stew the tomatoes slowly one half to an hour, rub through a strainer, and add soda while hot; make a white sauce and add the strained tomato. Serve imme- diately. —Miss Phebe G. Worth. POTATO SOUP 6 white potatoes, boiled and 1 tbs. butter mashed 1 tbs. flour 1 qt. milk 1 slice onion chopped fine Scald milk in double boiler, add potato gradually, stir- ring constantly then add butter and flour which has been stirred smooth with a little cold water. Onion may be added if desired: before butter and flour. If a piece of ham is boiled with potatoes, flavor is improved. —Mrs. Allen Blair. CORN SOUP 2 cups grated corn if tablespoonful chopped 2 cups water onion 4 cups milk 2 tsp. salt ~ % eup of butter % tsp. white pepper % eup flour. Yolks of 2 eggs Cook the corn with the cold water twenty minutes; Bak Nas CAROLINA COOKERY FROM QUAKER KITCHENS cook the onion in the melted butter until light brown, add flour, seasoning and the milk gradually, then add the corn, strain and reheat. Beat the yolks of the eggs, pour the soup slowly over them, mix well and serve immediately. This is very good soup without the eggs. Mrs. F. R. Taylor. GREEN PEA SOUP 2 cups or 1 can green peas 4 eups of water 2 tbs. butter 1 tsp. salt 1-16 tsp. pepper One tsp. sugar 2 ths. flour 2 cups milk or cream Cook peas in two cups of water until soft. Mash them in the water in which they were cooked. Strain and add the remainder of the liquid; make a white sauce and cook with other ingredients until the consistency of thick cream. —Mrs. F. R. Taylor. TOMATO SOUP 1 medium sized onion 1 tbs. butter 2-3 cup of milk 2 tbs. flour 1% cup sugar Salt, pepper and celery seed (last may be omitted) 3 medium sized white potatoes 1 sweet potato chopped fine 1-3 cup rice 1 qt. can tomatoes 4% cup beef stock or few slices of pork Cook first five ingredients about 45 minutes in 2 qts. water, adding more, as it boils down. Add stock or pork. Just before removing from fire add butter and then milk which has been thickened with the flour. Add seasoning and serve. —Mrs. A. J. Blair. TOMATO SOUP 1 qt. of stewed tomatoes 2 ths. of flour 1 pt. of stock or water 1 tbs. of butter % tsp. of baking soda 1 tsp. of sugar 1 onion and sprig of parsley 1 bay leaf, salt and papper Put tomatoes in sauce pan with bay leaf, parsley, onion, and stock or water. Now stew for 15 minutes, then press through a sieve fine enough to remove seeds. Wash Peli. ve CAROLINA COOKERY FROM QUAKER KITCHENS : an a SSS tinea ehhh hh eter dharani tert ih OE sauce pan and return tomatoes to it. Put it on fire to boil. Rub butter and flour together and put into soup when boil- ing. Stir constantly until smooth. Now add salt, pepper and soda and serve. —N.C. Federation of Women’s Clubs. SOUTHERN CHICKEN SOUP 1 3-lb. fowl 2 qts. cold water 3 tbs. rice, cooked 2 tsp. salt 1-8 tsp. pepper 1 tsp. minced parsley Cut meat from fowl, reserving the breast whole. Cut meat into small pieces, break the bones and put them with the meat and salt water into the kettle, place the breast on top of other meat. Cook four hours. Remove breast as soon as tender. Skim often at first, strain and add rice and breast cut in dice, also seasonings and parsley. —Miss Mamie Farlow. PEANUT BUTTER SOUP 1 tsp. salt 1% tsp. pepper 2 tbs. peanut butter A suspicion of onion juice Add peanut butter to hot milk and rub well so as to thoroughly mix. Add butter and seasonings, then thicken with the flour made into a smooth paste with cold water. —Mrs. H. A. White. 2 cups scalded milk 1 tbs. flour 1 tbs. butter FISH CHOWDER 2 Ib. cod or haddock or 1 cube fat salt pork 1 can flaked fish i 1 tbs. salt 3 cup potatoes, cut in 4” 1-8 tsp. pepper slices or 1% tbs. butter | 2 cups potatoes cut in %” 2 cups scalded milk cubes 1% box Uneeda Lunch % sliced onion biscuits Cut off head and tail and remove backbone of fish and break in small pieces and cook 20 minutes in a cup of eold water that has been brought slowly to a boil. Cut salt pork in small cubes and try out, add onion and fry 5 minutes. Strain fat into stewpan. Parboil potatoes 5 min- utes in boiling water to cover. Then add potatoes and ae) CAROLINA COOKERY FROM QUAKER KITCHENS water they have cooked in to fat, add a bit more boiling water, perhaps 3-4 of a cup, then add liquor drained from bones, add fish, cover and simmer 10 minutes, covered. Then add milk and seasonings, including butter and crack- ers which have been soaking in enough cold milk to cover. —Miss Farmer. This is a substantial and appetizing meal in itself. —Mrs. H. A. White. Laie a CAROLINA COOKERY FROM QUAKER KITCHENS MEATS Man is a carniverous production, And must have meats, at least one meal a day; He cannot live like woodcocks, upon suction, But like the shark and tiger must have prey; Although his anatomical construction Bears vegetables, in a grumbling way, Your laboring people think beyond all question, Beef, veal and mutton better for digestion. —Byron. ROAST TURKEY Hang up a few hours before roasting, but if not con- venient to do so, rub dry and grease all over thoroughly. Place turkey fat on the side uppermost in pan, place on a cloth large enough to cover turkey completely and fasten cloth. Place in roaster, add a little water, lay a piece of brown paper over to prevent browning too soon (if paper gets too brown change it). This method prevents having to baste the turkey. Start with moderate heat. In three or four hours it will be deliciously juicy and tender. —Mrs. J. J| Haworth. BRUNSWICK STEW 1 hen 1 tsp. tobasco sauce 2 pounds veal 1 tbs. Worcestershire sauce 4 hard-boiled eggs 2 ths. salt Sweetbreads from one hog 2 tsp. white pepper 1 can English peas 1 can corn 1 large onion 1 can mushrooms 2 cans tomatoes 1 cup butterbeans 1 bottle tomato catsup 1 cup cut okra 2 pounds butter Put chicken and other meats on to boil in three (3) pints of water, cook until meat will be very tender. Re- move bones, pull to pieces and return to the liquid. Add tomatoes, okra, onions and seasonings. Cook slow- ly and thoroughly, stir often. Fifteen (15) minutes before serving add English peas, eS) ae CAROLINA COOKERY FROM QUAKER KITCHENS mushrooms, butter and diced hard-boiled eggs. One cup of diced olives is liked by many, these to be added the last minute. For a large ’cue use six (6) times this recipe. This is a famous Macon recipe and I do not believe a better one can be found anywhere. A Macon Lady, Macon, Ga. RABBIT STEW Divide two rabbits in quarters, let soak over night in salt water, flour them and fry in butter; then put them in a stew-pan with a pint of water and some butter, season with pepper, salt and a little sage. Cover close, and let stew until tender; then take the rabbit out in a deep dish, thicken the gravy with flour, and pour over the rabbit. Mrs. W. L. Horney. CHICKEN A LA KING 3 tbs. chicken fat 1 tsp. salt 2 tbs. flour 4 tbs. butter 1 cup chicken stock 2 cups chicken (diced) 1 cup milk 1 cup mushrooms (saute’) 1% cup cream % cup pimento 2 egg yolks Melt fat, add flour, pour gradually the stock, milk and cream. Bring to the boiling point. Add salt, pepper, butter, chicken and pimento and mushrooms. Bring again to boiling point and add yolks of egg. —Mrs. H. I. Coffield. FRIED CHICKEN 1 chicken, young about 2 te tsp. pepper Ibs. wt. or less Flour to dredge chicken 2° tsp.csalt 4 to 6 tbs. lard or snowdrift 1 tbs. butter Dredge chicken in flour, pepper and salt well mixed. Have pan with lard or snowdrift, hot. Put in chicken and fry carefully, turning frequently. While this process is going on add butter. Be careful not to let fat get too hot, so that chicken may not be dark. It should be a golden brown. When done remove chicken. Then stir into the fat EEO Rite CAROLINA COOKERY FROM QUAKER KITCHENS in the pan one tbs. flour and add slowly nearly a pint of milk, stir carefully until it boils and then season to taste. —Mrs. E. T. Harmon. A CASSEROLE ROAST WITH VEGETABLES Brown a thick piece of beef from the rump (about four pounds) on both sides in hot fat. Transfer to a cas- serole. Place around it carrots, turnips and onions cut into small bits. Add enough water or stock to cover the vegetables. Cover and cook very slowly for at least four hours—all day or all night is better. FRIED CHICKEN Dress, clean, and cut up a tender chicken as for fricas- see. Sprinkle with salt and pepper and roll in flour or in cornmeal. Heat a frying pan very hot. Put in one-fourth cup butter and one-fourth cup bacon fat or lard; when hot, put in chicken and brown quickly on all sides. Reduce heat, cover, and cook until chicken is tender, time required being forty-five minutes to one hour. —Miss Alice Bradley. SMOTHERED CHICKEN Select a 2 lb. young chicken, dress in the usual way, split down the back, wash and drain. Dredge with 2 tsp. salt, 1-8 tsp. pepper, place in pan, dredge with 3 tbsp. flour, dot over with butter, place in oven until well browned. Add 2 cups hot milk, cover and allow to cook slowly until ten- der. If the milk has cooked away so that there is not suf- ficient sauce left in the pan, an additional 1-2 cup of milk thickened with 1 tbsp. flour might be added. —Mrs. F. R. Taylor. CHICKEN PIE Cut up a frying-size chicken, and parboil in water to cover until tender (about 1-2 hour). Line baking dish with a rich pie crust. Put in chicken and corn grated from three or four ears, pepper and salt to taste and 2 tbs. but- ter. If not enough gravy add milk. Make a gravy by > ee. CAROLINA COOKERY FROM QUAKER KITCHENS thickening water chicken was cooked in. Pour over chicken and cover with a top crust, brushed with milk. Bake. —Mrs. Ann E. W. Peele. PRESSED CHICKEN 1 chicken % box granulated gelatine Chicken broth boiled down 5 hard boiled eggs, grated to 1 pt. fine Boil chicken until it comes off the bones easily and chop or grind it fine and season with salt and pepper. Add to broth 1-4 box gelatine which has been soaked in 1-4 cup cold water, boil and pour over chicken, mixing well. Place in a dish 8 or 4” deep a layer of chicken, then another layer of egg and so on, making last layer of chicken. Press down well and smooth nicely and chill. When cold slice carefully in thin slices. —Mrs. Allen Blair. BAKED YOUNG CHICKEN Cut up chicken as for frying. Roll in melted butter and flour, salt and pepper. Piace in covered roaster and add 1 1-2 cups boiling water. Roast for 1 1-2 hours. Serve with gravy. —Miss Belva Calloway. BEEF LOAF 3 Ibs. lean beef 2 tsps. salt % Ib. salt pork 1 tsp. pepper 1 cup cracker crumbs Sage to taste 3 eggs Butter to baste, 1 tbs. 8 cups boiling water Grind meat, add to it cracker crumbs, eggs well beaten and seasoning. Mix well and pack tightly in a small bread pan which has been well greased, sprinkle crumbs over top and bake 2 1-2 hours and baste while baking with but- ter dissolved in boiling water. When cold turn out of pan and slice. —Mrs. W. L. Horney. CAROLINA COOKERY FROM QUAKER KITCHENS BEEF LOAF 2 lbs. round steak, ground % cup of milk 3% cup of bread crumbs Butter size of small egg 1 egg Pepper and salt to taste Work well together, make into a roll and bake about one hour. Sauce for Beef Loaf % ean tomatoes, cut fine 1 tsp. of butter 1 pt. of water Pour in pan around the loaf. When nearly ready to take from oven thicken sauce with a little flour. —Mrs. O. E. Mendenhall. BROWNED HASH 1 cup meat 4 tbs. fat 1 cup mashed potatoes Salt and pepper 1-3 cup boiling water Onion juice Chopped parsley Spread mixture smoothly in a frying pan in which 1 tbsp. of fat has been heated. Cook over moderate heat so that it will brown slowly. Cook about 1-2 hour and do not stir. Fold like an omelet. The same mixture may be made into small cakes and browned in the same way. —Mrs. F. R. Taylor. VEAL CUTLETS 1 Ib. veal steak or cutlets 1-8 tsp. pepper 1 tsp. salt 2 tbs. butter Remove bone and skin and tough membrane. Cut into pieces for serving. Season veal with salt and pepper and dredge with flour. Place butter in pan. When hot, add the cutlets. When well browned, place in a double boiler and put the following ingredients in the pan: 2 tbs. butter 1% tsp. salt 3 tbs. flour 1-8 tsp. pepper 1 1-2 cups of water or stock made from the bones and tough pieces. Brown the butter and flour, add seasoning and water or stock, cook until smooth, and pour over the cutlets, and allow to cook for 1 hour at a low temperature. —_Mrs. F. R. Taylor. see g RR CAROLINA COOKERY FROM QUAKER KITCHENS BROWN ROAST Take a four or five pound cut of round steak. Brown on both sides in frying pan in enough fat to keep from burning. Then place in roaster and add pepper and salt. Slice an onion and brown slightly in fat remaining in the pan; remove onion to roaster and then brown 1 heaping tbs. flour and then add to it 1 pt. cold water. Pour over the beef, cover and bake for about two hours in the oven. —Mrs. E. T. Harmon. HAMBURG STEAK 1 lb. chopped meat 1 tsp. onion juice 1 tsp. salt 1 tsp. chopped parsley 1 slice of bread soaked in 1-8 tsp. pepper warm water Mix the seasonings and bread well with the meat, form into small cakes and broil or pan broil. Garnish with pars-, ley and serve hot. —Mrs. J. S. Worth. PHILIPPINE ROAST 1% lbs. ground steak % tsp. pepper % lb. fresh lean pork, 1 small onion ground 1 cup soft bread crumbs 1 green pepper 1 egg 1% tsp. salt 3 thin slices bacon 2 cups canned tomatoes Combine all ingredients except last three, add egg slightly beaten and mix thoroughly. Form mto a foaf, place in roasting pan lay bacon on top and pour tomato around the roll. Bake at 400 degrees for 1 1-2 hours, basting frequently with the tomato. Remove to a hot platter and serve with a gravy made from juices in the pan. —Mrs. W. T. Saunders. SAUCE FOR MEAT 1 pint of vinegar 1 small tin mustard 4 tsp. flour % oz. pickling spice 2 tsp. black treacle 2 tsp. sugar (molasses) 1 tsp. salt. Mix all together and simmer for twenty minutes and bottle when cold. Mrs. Norman Fidler. a) CAROLINA COOKERY FROM QUAKER. KITCHENS SPANISH STEAK “2% Ibs. round steak 1 pt. sliced tomatoes So (2M%” thick.) 1 cup grated cheese % pint sliced onions % cup butter Salt and pepper. Put steak in roaster—add layer of onions, then toma- toes, butter, pepper and salt. Cook 1 1-2 hours. Take from oven and put grated cheese on top and brown. Serve hot, with milk or water gravy. —My Mother’s Recipe, Mrs. Arthur Lyon. HAM PIE (A good way to use the last of a baked or boiled ham) Cut ham from bone and stew with a little water. Make pastry as for chicken pie using two crusts. Put in ham with gravy in which it was boiled. Season with pepper and butter and also add a sliced hard boiled egg or two. Cover with top crust and bake. a —Mrs. C. F. Tomlinson. HAM TIMBALES 2 ths. butter or oil 1 cup chopped ham % cup stale bread crumbs’ ¥% tbs. parsley chopped 2-3 cup milk 2 eggs ; ; Pepper Add crumbs and milk to melted butter or oil and cook ® minutes stirring constantly. Add ham, parsley and eggs slightly beaten. Season. Pour into individual buttered molds and cook in oven, setting molds in pan of boiling water. Bake 20 minutes. May be served with or without a white or Bechamel sauce as desired. Chicken may be substituted for ham, but tn that case add salt. —Mrs. H. A. White. OLD VIRGINIA SMITHFIELD HAM RECIPE Soak ham twenty four hours in plenty of water to which has been added one-half cup black molasses, one-half pound brown sugar, handful of all spice. Take out of this water and put into fresh water to which has been added the same amount of molasses, brown sugar and few cloves. Let boil Ske. CAROLINA COOKERY FROM QUAKER KITCHENS slowly for hours. Allow ham to remain in this water until cold (about two hours). Then pull off skin and put in bak- ing pan, taking cloves out of water and sticking in the ham. Put in just a little brown sugar, molasses and water. Bake about three-quarters of an hour basting all the while. —Mrs. C. F. Tomlinson. MEAT AND HAM ROLL 1 lb. of steak 4 |b. bread crumbs % Ib. ham 1 egg Seasoning Put steak and ham through food chopper, mix with bread crumbs and seasoning, bind with egg, and steam for three hours. —Mrs. Norman Fidler. FRIED SWEETBREADS Parboil sweetbreads, dip in flour well seasoned with pepper and salt, fry as one would chicken, or put in a well greased glass baking dish and baste with bacon fat in a hot oven until nicely browned. CREAMED SWEETBREADS Parboil sweetbreads in gently boiling water to which a teaspoon of salt and a teaspoonful of vinegar has been added. Pour cold water over sweetbreads when tender drain and put aside to cool. Break into small pieces and heat in a rich white sauce. SCALLOPED SWEETBREADS Put creamed sweetbreads in a baking dish and sprinkle slightly buttered crumbs over top and bake. —Mrs. H. A. White. APPLE AND PORK ROAST Season 1 lb. pork cutlets with salt and pepper. Pare and core six tart juicy apples, add juice and rind of two lemons. Stew apples with sugar and nutmeg to taste. Place layer of pork on bottom of baking dish, then a layer of apple and so on. Cover with pastry and bake. —Miss Belva Calloway. ae, CET CAROLINA COOKERY FROM QUAKER KITCHENS Recipes for Leftovers PORK APPLES 1% cups cold chopped pork 1 tablespoon butter 4 medium sized apples % teaspoon salt 1g teaspoon pepper Core apples and scoop out centers. Fill centers with chopped pork and a small amount of chopped apple seasoned with salt and pepper. On top of each apple place a small piece of butter. Bake for thirty minutes in a moderate oven, basting from time to time. PORK SAVORY 2 cups chopped pork % eup stock 2 tomatoes 5 medium sized potatoes ‘% bay leaf % cup milk Cayenne 1% teaspoon salt Cook together the stock, bay leaf, and tomatoes. Add chopped pork. Pare potatoes, boil, mash, and add hot milk and salt. Reheat, put on a platter as mounded border, fill- ing the center with the pork mixture. PORK TURNOVERS 1% cups chopped pork 2 tablespoons flour 1 tablespoon butter % eup milk Crust 1% teaspoon salt 3 tablespoons butter 1% cups flour 2 teaspoons baking powder % cup milk Melt butter, add flour, and stir until blended, add milk and cook until thickened. Add pork, and season with salt and pepper. For the crust, sift together the salt, and baking pow- der, rub in the butter, and add the milk, making a dough which can be rolled rather thin. Cut into circles the size of an ordinary saucer. Put meat on one side of circle and fold over the other side, pressing the edges of the dough closely together. Bake in a very hot oven for about fifty minutes. Calories 1633 Number of servings 8 turnovers Ores CAROLINA COOKERY FROM QUAKER KITCHENS SCRAPPLE 1 cup pork, cut into small 1 cup corn meal pieces 3% cups water, boiling 2 cups stock cleared and 1 teaspoon salt seasoned 1 tablespoon Crisco Pour corn meal slowly into boiling, salted water. Cook for three hours. Add pork and put into greased baking powder cans. The next day remove from can, slice thinly, dip in flour, and saute with the Crisco. Calories? Uc. 992 Number of servings__--4 MEAT POTATO PIE 1 cup chopped roast pork 1-3 cup bread crumbs 1 cup mashed potato 1 teaspoon fat 2 tablespoons milk 1 teaspoon flour 2 tablespoons butter % cup stock 2 tablespoons Chili sauce Melt fat, add one teaspoon flour, and stir until blended; add stock and cook until thickened. Add Chili sauce and pork. To the mashed potatoes add milk and butter Place the pork mixture in a baking dish, cover with mashed po- tato, and sprinkle with bread crumbs. Bake in a moderate oven 10 minutes. —Teacher’s College, N. Y. VEAL SALAD 1 cup veal, cut into cubes a cup celery % cup sliced olives Chill thoroughly. Pour over the mixture.a dressing made of four tablespoons olive oil, two tablespoons lemon juice, one-half teaspoon salt, and one,eighth teaspoon pepper. Calofies 'a..c0.002. 650 Number of servings ................ 4 JELLIED VEAL - 2 cups veal, cut into cubes % cup cold water ~2-cups stock, cleared 1 cup celery _.. and seasoned 2 hard-boiled eggs 3 tbs. granulated gelatine Parsley for garnish Soak gelatine in cold water for five minutes, add hot stock and stir thoroughly. Cool. When about the consis- tency of a thick syrup add veal and celery. Garnish mold with hard-boiled eggs cut into fancy shapes, and parsley; | dip these decorations into a little dissolved gelatine before —_ 3k _ CAROLINA COOKERY FROM QUAKER KITCHENS placing in mold, so that they will stay in place. Put veal mixture into mold and chill. Calories ______ 758 Number of servings VEAL MOUSSE 2 tablespoons gelatine 3 egg yolks 4 tablespoons cold water % eup almonds 1 cup hot stock 1 cup veal % teaspoon salt 1 cup heavy cream % teaspoons paprika Cayenne Soak gelatine in cold water for five minutes. Beat egg yolks slightly add salt, paprika, and stock. Cook over hot water, as a custard, until the mixture begins to thicken. Add soaked gelatine, and stir until dissolved. Cool, until of a thick syrup-like consistency; fold in the whipped cream. Add veal, cut into small bits, and almonds. Put into indi- vidual molds, and chill until firm. Calories ._._1623 Number of servings ___._ 7 molds MOCK LAMB CHOPS WITH RISOTTO 2% cups cold lamb, finely % teaspoon salt chopped 1g teaspoon pepper 2 eggs 1% cup rice 1 cup stock 1 can tomato soup” 4 tablespoons butter 1-3 cup grated cheese 36 cup floor % cup crumbs, fine and 1 teaspoon lemon juice white Crisco for deep fat frying ‘Melt butter, add flour, and stir until well blended. Add stock, and cock until the mixture thickens, add lemon juice, salt and pepper, and meat. Spread on a platter to cool. When cold form into shape of chops, dip into crumbs, egg and crumbs, and fry in deep fat. Drain on unglazed paper. Cook rice in one and one-half quarts of boiling salted water. Drain, add tomato soup, and place in a mound in the center of a platter. Sprinkle with cheese. Arrange the mock chops around the mound of rice. Garnish with parsley. —Teacher’s College, N.Y. ae. 7 CAROLINA COOKERY FROM QUAKER KITCHENS VEGETABLES Better is a dinner of herbs where love is than a stalled ox and hatred therewith. Proverbs 15:17. SCALLOPED TOMATOES 1 can tomatoes 2% tsp. salt 1 small onion % tsp. pepper 3 cups buttered crumbs Stew the tomatoes with the seasoning and onion slow- ly, uncovered, for 1 hour. Cover bottom of baking dish with buttered crumbs, put in tomatoes, and cover with re- mainder of crumbs. Bake 20 minutes in a moderate oven —Mrs. F. R. Taylor. DEVILLED TOMATOES Large, firm tomatoes cut in %” thick slices, sprinkle with flour on both sides and broil. Pour over them the following sauce and serve at once. Yolk of hard boiled egg 1 tsp. sugar One whole egg 1 tsp. salt 1 tbs. vinegar % tsp. mustard 1 tbs. melted butter % tsp. cayenne Rub egg yolk with vinegar and butter and blend with seasonings and boil for one minute, then pour on a well beaten egg. Keep hot in a double boiler while broiling the tomatoes. —Mrs. Thurber. STUFFED BAKED TOMATOES 6 tomatoes 2 level tbs. of sugar 3 tbs. grated cheese 1 rounded tbs. of butter 1 cup of bread crumbs, (bis- 1 level tsp. of salt cuit, light bread and very’ 1 small onion, cut fine little corn bread) % tsp. celery seed Black pepper to taste Select smooth, medium sized tomatoes. Slice about one-half inch off stem end of each. Carefully remove meat of tomato with spoon, discarding hard parts around stem. Pk, ae CAROLINA COOKERY FROM QUAKER KITCHENS Chop fine. To this add bread crumbs, onions and other ingredients. Mix well and put into tomato shells. Bake in moderate oven forty-five minutes to one hour. Sprinkle grated cheese over each fifteen minutes before removing from oven. Serve hot or cold. —-Mrs. J. C. Hill. BAKED TOMATOES 6 tomatoes % teaspoon salt 2 cups soft bread crumbs Ye teaspoon pepper 1 tablespoon butter Wash tomatoes and cut off stem ends; remove pulp from center and fill with bread crumbs seasoned with salt and pepper, and place small piece of butter on each. Bake in hot oven 30 minutes. The pulp may be seasoned to taste, cooked in the pan and served as a sauce. —Miss Mamie Farlow. BAKED OKRA 1. doz. small pods of okra 1 tsp. salt 4 tomatoes 1% tsp. black pepper 2 tbs. vinegar 1 cup water Slice okra with tomatoes and place alternately in bak- ing dish. Add salt pepper, vinegar and water; cover and bake until okra is thoroughly done. —-Mre.-H...1., Coffield. ASPARAGUS SUBSTITUTE Spring onions with about 8” of the tops, cook in boil- ing salted water about 30 minutes and serve with butter on toast or with white sauce. —Mrs. H. A. White. SUGARED SWEET POTATOES Boiled sweet potatoes Sugar, cinnamon, salt Water and butter Place potatoes sliced lengthwise, in buttered baking dish, sprinkle generously with sugar and cinnamon and a little salt, dot with butter. Add water to half cover and bake until brown, basting often. Instead of basting the aes? | 0 ee CAROLINA COOKERY FROM QUAKER KITCHENS dish-may be covered until nearly done, and then uncovered to ‘brown. in ‘. —Mrs. Allen Blair. POTATO CAKE 6 cups mashed white potato 2 cups fresh cut corn pulp 1-3 cup butter % tsp. salt 3 eggs, separated Dash of pepper 4% cup sugar A few gratings of nutmeg Cream potato, add butter, nutmeg and egg yolk, beat thoroughly, add corn, stir well and lastly fold in stiffly beaten whites of eggs. Bake in a shallow pan. This will serve generously 8 people. —Miss Harriet Tomlinson. FRIED ONIONS WITH APPLES 4 onions 2 tbs. drippings 3 large tart apples % tsp. salt % cup water Heat drippings in a frying pan and slice onions into it. Cook slowly until nearly tender, then add apples, sliced, then water and salt. Cover and cook until the apples are soft. Remove cover and cook until water is gone, and onions and apples are ligtht brown. Serve hot. Enough for 3 persons. —Mrs. W. T. Saunders. BAKED ONIONS Boil onions of uniform size in salt water until tender. Place in baking dish, fill cavity between onions with a cream sauce, cover with bread crumbs and a generous amount of butter and a little pepper. Place in hot oven until brown. Delicious with a beef roast. —Mrs. W. L. Horney. ASPARAGUS LOAF 2 cups of cut asparagus 1 tbs. butter 1 cup of hot cream 1 tsp. salt 1 egg, cooked % eup bread crumbs Cut the asparagus in 1 inch pieces. Add cup of hot cream to the asparagus, eggs slightly beaten, melted butter hh CAROLINA COOKERY FROM QUAKER KITCHENS and salt. Stir bread crumbs in slightly. Put the mixture in a poking dish and bake until a golden brown. : —Mrs. H. A. Tomlinson. HASHED BROWN POTATOES 1% cup breakfast bacon fat 1-16 tsp. pepper 3 cups cold potatoes, diced 1 tsp. salt 2 tsp. finely chopped parsley Mix potatces with fat, cook 3 minutes, stir occasion- ally, let stand to brown underneath, fold as omelet, and turn out on platter and garnish with parsley. —Mrs:; F. R. Taylor. STUFFED POTATOES 6 medium sized potatoes % eup hot milk 3 tbs. butter 34 tsp. salt \% tsp. pepper Bake the potatoes, cut lengthwise, take out the con- tents and season. Mash thoroughly, add hot milk with butter melted in it, beat until light, return to skins, grate a little cheese over the top, bake for 10 minutes, or until brown. —Mrs. F. R. Taylor. POTATO PUFF 2 cups mashed potatoes 2 ths. butter 1 tsp. salt 2 tbs. parsley, chopped %4 tsp. pepper Zeggs | 14 tsp. celery salt % cup milk Add all the ingredients except eggs to potato. Beat yolks of eggs until light, and add to potato. Beat the whites and fold in last. Put in a buttered baking dish and bake until firm and brown in moderately hot oven. —Mrs. F. R. Taylor. LYONNAISE POTATOES 1 cup cold boiled potatoes 1 tablespoonful butter 1 small onion 1 tablespoonful parsley Dice potatoes. Chop onion fine and fry in butter until a delicate brown. Turn in potatoes and heat. Just before serving add chopped parsley. —Mrs. J. W. Clinard. a) oe CAROLINA COOKERY FROM QUAKER KITCHENS HOME MADE HOMINY Shell six large ears of white corn. Place in 1 gal. of water. Add 2 1-2 tablespoons of baking soda. Boil corn until hull is easily removed. Wash thoroughly in five or six waters. Cook in granite vessel until tender. If water looks yellow, drain off and add clear water. Boil again. —Aunt Lizzie Starbuck. FRIED OR STEWED CORN 6 ears tender, fresh corn Black pepper to taste 1 level tsp. salt 1 heaping tbs. flour 2 tbs. bacon fat or butter Cut corn from cob. Add all ingredients except bacon fat or butter. Mix well. Add enough cold water, or sweet milk and water, to make a soft mixture. Have frying pan hot with the bacon fat or butter. Turn corn mixture in and stir constantly until it begins cooking well. This should cook not longer than fifteen or twenty minutes. » —Mrs. J. C. Hill. SPINACH SOUFFLE 2 cups cooked spinach, 1 tbs. melted butter drained and well mashed _ Salt to taste 2 eggs, beaten separately 1 tbs. lemon juice Mix and fold in stiffly beaten egg whites last. Bake iii a moderate oven. —Mrs. J. D. Cox. CREAMED SWEET POTATOES Boil sweet potatoes until well done, peel, put through a potato masher. Season with butter and sugar. Add seedlss raisins and fresh grated cocoanut. Put in baking dish, cover with marshmallows, and put in oven to brown. —Mrs. A. S. Parker. CREAM CABBAGE One small head of cabbage Boiling salt water Shred fine the cabbage. Cook fifteen minutes in boil- ing salt water. Drain and place in baking dish, alternately, aes Ses CAROLINA COOKERY FROM QUAKER KITCHENS with white sauce, pepper, salt and butter. Cover top with buttered bread crumbs and bake until brown. WHITE SAUCE 2 ths. flour 2 tbsp. of butter 1 cup of sweet milk, scalded Melt butter. Add flour and rub until smooth. Add milk slowly, stirring constantly to avoid lumps. Cook until creamy. Add pinch of salt. —Mrs. Molly S. Lowe. CAROLINA COOKERY FROM QUAKER. KITCHENS Oh, herbaceous treat! air ’Twould tempt the dying anchorite to eat; Back to the world he’d turn his fleeting soul And plung his fingers in the salad bowl; Serenely full the epicure would say “Fate cannot harm me, I have dined today.” —Sidney Smith. (A Recipe for Salads.) VEAL SALAD Veal, celery and lettuce. Cook veal until thoroughly tender, with salt and pepper in water to taste. Cut in small cubes and add half as much celery cut in cubes, mix with dressing and serve on lettuce. In place of celery one may substitute chopped pickles and celery seed. —Miss Stella Anderson. CHICKEN SALAD 1 large chicken % tbs. ground mustard 3 bunches celery 2 tbsp. chicken oil 3 eggs 2 tbsp. melted butter 3 sour pickles % tbsp. sugar % teacup vinegar Break eggs separately, after beating yolks, add oil beating in a little at a time, then butter in the same way. Then the stiffly beaten whites, mustard, sugar and salt after first mixing thoroughly in a little water, then the vinegar. Cook in double boiler until very thick stirring constantly. Set aside to cool. Mix all thoroughly in this dressing and serve. One-half gallon serves 28 plates. —Mrs. Gurney Kearns. MEXICAN SALAD 4 ears corn % can pimento (or bell 2 large tomatoes pepper) 2 eves 4% teaspoon salt Dash of pepper and paprika When all the foregoing ingredients are well mixed, add es: Se CAROLINA COOKERY FROM QUAKER KITCHENS a tablespoonful of flour mixed to a saste with four table- spoonfuls of milk. Grease muffin pans and pour mixture into them. Bake until well set, then chill thoroughly and turn out on lettuce leaves. Serve with a mayonnaise or boiled dressing to which you leave added finely chopped parsiey and a small pickle. —Mr3. H. I. Coffield. GINGER ALE SALAD 3 ths. gelatine 1% cup apple 1% cups ginger ale % cup California grapes 1% cups boiling water ¥% cup crystallized ginger '-% eup pineapple % eup cold water % cup celery 3 tbs. sugar 3 tbs. lemon juice This will serve 10 or. 12 nicely. Dissolve gelatine in cold water, then add boiling water, sugar, ginger ale and lemon juice and set aside in mold to harden. Before it gets firm, add fruits, celery and ginger. Serve on lettuce leaves with mayonnaise, preferably with whipped cream added. Two cups of grape fruit pulp may be substituted for grapes. —Mrs. G. H. Kearns. CUCUMBER JELLY 1% cup of cucumber pulp 1 cup of boiling water ‘1 ths. gelatine % tsp. salt . , % cup of lemon juice . Few drops onion juice To prepare the cucumber pulp, pare the cucumbers and grate; strain through a colander and press through as much liquid as possible. Add the lemon juice, salt, and onion juice. To prepare the gelatine, add the water to the table- spoon of gelatine. Add this to the juice. Turn into molds wet with cold water. When firm, unmold and serve upon a lettuce leaf with or without salad-dressing. —Mrs. H. A. Tomlinson. os "EREAM SLAW 1 small head cabbage Butter size of egg 1 cup vinegar 1 cup sour cream 1 tbs. sugar 1 egg 1 ths. flour Put vinegar, sugar and butter in a sauce pan and let =e tie CAROLINA COOKERY FROM QUAKER KITCHENS boil, stir egg, cream and flour well mixed into vinegar. Boil until thick. Pour over cabbage which has been chopped fine and previously seasoned with salt and pepper. —Miss Elva J. Blair. COMBINATION SALAD 2 tbs. granulated gelatine % cup vinegar % cup cold water 1 tsp. salt 1 lemon, juice and grated 2-3 cup sugar rind 2 cups boiling water Soak gelatine in cold water then dissolve in boiling water, add sugar, salt lemon and vinegar, and cool. Then add 1% cups cabbage, cut fine 72 cup sweet red pepper, 1% cups celery, cut fine cut in shreds or pimento é % cup nuts Put into mold and set in refrigerator to harden. —Mrs. J. J. Haworth. FROZEN FRUIT SALAD Mayonnaise made of 1 qt. Wesson Oil, 2 egg yolks, lemon juice and salt to taste. Drain the following fruits well and add to the dressing: 1 ean sliced apricots 1 grape fruit, cut in pieces 1 can sliced pineapple, cube and drained of juice. 1 can white cherries, seeded Put in mold and pack in solution of three parts ice and one of salt for 4 hours. —Mrs. A. S. Parker. MOCK LOBSTER SALAD 2 cups cold flaked boiled 1 tsp. salt haddock or 1 tsp. paprika 1 can fish flakes 2 tbs. lemon juice 2 tbs. chopped pimento 2 cups chopped celery 1 cup boiled salad dressing Mix all but last two ingredients lightly with a fork and let stand half an hour. Then add chopped celery and salad dressing and serve on lettuce. —Miss Alice Bradley. 4b CAROLINA COOKERY FROM QUAKER KITCHENS IRISH FOLLY Make balls of mashed potato or cold boiled potato with potato ball knife. Dip into Mayonnaise and roll in grated onion and minced egg. Dip again in Mayonnaise and roll in fine cut parsley and pickles. Serve on lettuce and deco- rate with pimento. —Miss Alice Bradley. STUFFED TOMATO SALAD 1 cup of cut up celery 6 small round tomatoes % cup of English walnuts % eup of mayonnaise Peel the tomatoes and scoop out as much of the inside as possible, after cutting a round hole in stem end, make a salad with celery, cut up walnuts and mayonnaise and an the tomatoes letting it stand up well on top. —N. C. Federation of Women’s Clubs. BANANA AND PEANUT SALAD 3 bananas 6 tbs. lemon juice 2 ths. chopped peanuts Peel and cut bananas into halves lengthwise. Place one-half banana on a lettuce leaf and pour over it a table- spoon of lemon juice. Sprinkle each half with a teaspoon chopped peanuts. PRUNE AND PEANUT BUTTER SALAD 24 prunes % cup celery, cut fine % cup peanut butter Salad dressing to moisten Soak the prunes over night in water to cover. Cook slowly until tender and all the liquid has been taken up by the prunes. Cut prunes and remove stones. Mix the peanut butter, celery and salad dressing and stuff the prunes. Serve on crisp lettuce leaves with French dressing. SALMON SALAD 1 can salmon 4 tbs. vinegar 1 egg % tsp. salt 1 tbs. flour % tsp. prepared mustard 1 tbs. sugar 1 tbs. butter % cup condensed milk . Break the egg in a small sauce pan, beat slightly, Ame CAROLINA COOKERY FROM QUAKER KITCHENS add the flour, sugar and salt, thoroughly mixed, and beat until smooth. Cook until it begins to thicken, stirring constantly; add the butter then the vinegar and mustard. Cook until thick. Thin with 1-2 cup of evaporated or con- densed milk. Add the salmon which has been picked into fine bits. A chopped cucumber added improves the flavor. This may be served hot on crackers or thin slices of buttered toast or used cold as sandwich filling. —Miss Ida E. Millis, Guilford College. SALMON SALAD 1 can salmon Onion, if liked 1 large cucumber pickle Remove skin and bones from salmon, break into small pieces, chop up the pickle and add few gratings of onion. Pour over this the following dressing when dressing has become very cold. DRESSING 1 cup vinegar 1 tsp. mustard 1 tsp. butter % tsp. salt 2 eggs, well beaten 1 tsp. sugar Dash of cayenne Heat vinegar and add eggs and seasonings and cook until it begins to thicken, stirring constantly. Best to do this in a double boiler. If too thick, thin with milk or cream. —Mrs. S. P. Chandler. PINEAPPLE SALAD de LUXE ‘1 small can sliced pineapple % cup malaga grapes, with cut in dice skins and seeds removed % cup shelled English wal- % cup marshmallows, cut nuts or pecans, cut in » with wet scissors in quar- pieces ters. co DRESSING Pineapple juice with enough 1 egg yolk _ water to make 1 cup % cup sugar | Juice of 1 lemon 1 tbs. corn starch In double boiler heat liquids, add corn starch and sugar mixed and dissolved in 2 tbs. cold water. Stir until thick- ARS CAROLINA COOKERY FROM QUAKER KITCHENS ened and then occasionally for 10 minutes add egg yolk well beaten and cook a few minutes longer. To Serve Marinate salad ingredients with whipped cream, serve on lettuce and garnish with the dressing. —Mrs. H. A. White. CREAM CHEESE SALAD 2 cakes white cream cheese and olives (also chopped) 1 envelope Knox’s plain % cup granulated sugar gelatin Pinch of salt 1 cup boiling waver % tsp. onion juice % can pimento 3 tsps. sharp vinegar % cup chopped sweet pickle % pt. cream, whipped Mash cheese, dissolve gelatine in a little cold water then pour boiling water over it, shred pimento. Mix all ingredients, adding gelatine last. Pour into mold and when chilled and set, unmold and serve with French dressing or mayonnaise which has been thinned with whipped cream. —Mrs. C. M. Hauser. 4 JELLIED TOMATO SALAD 2 tbs. granulated gelatin 1 tsp. salt 1% cup cold water 1 can condesned tomato 1 pt. boiling water soup i % cup vinegar 3% cup mayonnaise 1-8 cup sugar Soak gelatine in cold water for 5 minutes. Dissolve it in boiling water then add sugar, salt, vinegar and soup. Pour into wet molds and set aside to chill. Serve on let- tuce garnished with mayonnaise. This makes 10 individual —Mrs. W. T. Saunders. servings. SALAD DRESSINGS Plain Boiled Dressing 1 egg % cup milk 1 tsp. sugar % cup vinegar % tsp. salt Dash of pepper 1 ths. flour 2 tsps. butter If preferred may omit flour and use 2 egg yolks. If liked add 1 tsp. mustard. 240k. RECIPES FOR LEFTOVERS—PORK Mix dry ingredients, add egg slightly beaten, then but- ter and milk and vinegar last, a little at a time. Cook in double boiler until blended and thickened, stirring constantly. —Mrs. J. D. Cox. FROZEN TOMATOES One can of tomatoes rubbed through a colander. Season with salt, pepper and little sugar. Freeze and serve with mayonnaise. If desired it can be moulded by putting in baking powder cans and packed in ice for three hours, COOKED MAYONNAISE 2 tbs. flour % tsp. mustard 1% tsp. salt % cup vinegar 1% tsp. paprika 2 tbs. oil % cup hot water Cook in double boiler until smooth stirring constantly and then cook 10 minutes longer. Cool and add one egg yolks slightly beaten and gradually % cup of oil then fold in stiffly beaten white of egg if desired. —Mrs. H. A. White. COOKED MAYONNAISE 1 cup water Oil to make a thin paste % cup vinegar about 2 tbs. % cup flour 1 tsp. salt 1 egg % tsp. mustard 1 cup oil Mix flour and oil to make a thin paste; add to water and vinegar which have been scalded, cook until thick and smooth. Cool. Beat the egg and add salt and mustard, then add gradually the cooked mixture and next add 1 cup oil gradually. If inclined to curdle alternate a little vine- gar or lemon juice with the oil. . —Mrs. Samuel Hodgin. GOLDEN DRESSING % eupful pineapple juice 2 eggs 1% cupful orange juice % cupful sugar % cupful lemon juice % cupful heavy cream Heat fruit juices in a double boiler, beat the eggs OS Oe. oe CAROLINA COOKERY FROM QUAKER KITCHENS light, gradually adding sugar. Combine with the hot juice and cook like a custard until the spoon is coated. When thoroughly cold fold in the cream whipped stiff. This dressing is suitable to serve with almost any fruit salad. —Mrs. S. Halstead Tomlinson. HOME SALAD DRESSING 2 eggs 1 tsp. sugar 5, cup vinegar i tbs. butter 4 cup cream % tsp. salt 1 tsp. flour % tsp. soda in the cream % tsp. mustard Few grains cayenne Mix vinegar and mustard, then add all other ingredients except whites of eggs and salt. Cook in double boiler, stir- ring constantly until right consistency. Remove from fire and add whites of eggs beaten stiff with the salt. —Mrs. S. P. Chandler. BOILED DRESSING 2 eggs % tsp. salt % tsp. mustard % tbs. sugar 3 tbs. vinegar % cup hot water 1 tbs. butter Few grains cayenne Mix the dry ingredients and beat with the egg until light, add vinegar and water. Cook in a double boiler stirring constantly until smooth. Remove from fire, stir in butter and set away to cool. —Mrs. Luther Barker. PHILADELPHIA BROILED OYSTERS 30 oysters % cup cream 1% tsp. butter % cup oyster juice 1% tsp. browned flour 1% tbs. butter Salt and pepper Wash, drain and dry oysters. Put 3-4 tsp. butter in pan. When brown add half the oysters. Cook until brown. Repeat with remainder of oysters. Remove the second batch of oysters and in same pan brown 1 1-2 tbs. butter, add as CAROLINA COOKERY FROM QUAKER KITCHENS flour, then cream and oyster liquor. Then return oysters to pan and reheat. —Mrs. C. T. Jarvis. ESCALLOPED OYSTERS Use crushed cracker crumbs—not too fine. Drain liquor from 1 qt. of oysters. Butter a deep dish and cover the bottom with crackers. Put in a layer of oysters, then a layer of crackers, then oysters; season as before and so on until the dish is full. Finish with crackers covered with bits of butter. Pour over all three cupfuls of hot milk. Bake about one half hour. OiTLe —Mrs. W. T. Saunders. Bai ae CAROLINA COOKERY FROM QUAKER KITCHENS CHEESE Digestive cheese and fruit—there sure will be. SOME WAYS TO USE COTTAGE CHEESE IN MAKING TASTEFUL AND NUTRITIOUS DISHES Cottage cheese is richer in protein than most meats and is very much cheaper. Every pound contains more than 3 ounces of protein, the chief material for body build- ing. It is also a valuable source of energy, though not so high as foods with more fat. It follows that its value in this respect can be greatly increased by serving it with cream, as is so commonly done. Cottage cheese alone is an appetizing and nutritious dish. It may also be served with sweet or sour cream, and some people add a little sugar, or chives, or chopped onion, or caraway seed. The following recipes ‘tmabeatee a number of ways in which cottage cheese may be served: Cottage Cheese with Preserves and Jellies Pour over cottage cheese any fruit preserves, such as strawberries, figs, or cherries. Serve with bread or crackers. If preferred, cottage-cheese balls may be served separately and eaten with the preserves. A very dainty dish may be made by dropping a bit of jelly into a nest of the cot- tage cheese. Cottage-Cheese Salad Mix thoroughly 1 pound of cheese, 1 1-2 tablespoonfuls of cream, 1 tablespoonful of chopped parsley, and salt to taste. First fill a rectangular tin mold with cold water to chill and wet the surface; line the bottom with waxed paper; then pack in three layers putting two or three parallel strips of pimento between layers. Cover with waxed paper and set in a cool place until ready to serve; then run a knife around the sides and invert the mold. Cut in slices and serve on lettuce leaves with French dressing and wafers. —=f5— CAROLINA COOKERY FROM QUAKER KITCHENS Minced olives may be used instead of the parsley, and chopped nuts also may be added. —U.S. Dept. of Agriculture. CHEESE SAUCE 1 cupful milk 2 tbs. flour 1 tbs. cottage cheese Salt and pepper to taste Thicken the milk with the flour and just before serv- ing add the cheese, stirring until it is melted. This sauce may be used in preparing creamed eggs or for ordinary milk toast. The quantity of cheese in the recipe may be increased, making a sauce suitable for using with macaroni or rice. CHEESE BALLS Mix a quarter-pound of soft American cheese with one beaten egg, add a half-teaspoonful of salt, a dash of cay- enne, and sufficient stale bread-crumbs to make a stiff paste. Form in balls the size of English walnuts, dip in beaten egg, roll in dry crumbs, and fry in hot fat. Serve hot with lettuce or cress salad. CHEESE SOUFFLE 3 ths. flour 1 cup milk 3 tbs. buter 1 cup grated cheese 3 eggs Salt and pepper to taste Put the butter and flour together in a sauce-pan and stir till blended without browning. Add the milk and stir till the mixture boils, then add the grated cheese, salt and pepper, and cool. Beat the egg yolks and whites sepa- rately; add the yolks to the mixture in sauce-pan, and blend well. Lastly fold in the whites beaten to a stiff froth and turn the whole into a deep, well greased dish. Bake in a moderate oven about thirty-five minutes, and serve at once as it soon falls. —Mrs. Walter White. BROWN RICE AND CHEESE 3 cups milk 2 cups grated cheese 2) CEs)" : 1 tsp. salt 2 cups boiled brown rice % tsp. paprika ies has CAROLINA COOKERY FROM QUAKER KITCHENS Seald milk, add beaten eggs and other ingredients. Pour into buttered custard cups, set in a pan of cold water, and bake in a 350 F. oven until done, that is, until a silver knife inserted in the center of the custard comes out clean. Pimentos, if liked are an attractive addition. Serve hot. Mrs. W. T. Saunders. WELSH RABBIT % lb. cheese 1 tbs. flour 1 eup milk 1 ths. butter 1 egg Dash of cayenne 1% tsp. salt In a double boiler, heat milk. Cut cheese up rather fine and mix with egg well beaten, flour, cayenne and salt. Add slowly to hot milk, stir till smooth and slightly thick, add butter and remove from fire. Serve on toast or crackers. —Mrs. H. A. White. CHEESE FONDUE 1 cup bread crumbs 1 egg % cup milk 1 tbs. butter 1% cups grated cheese 1% tsp. salt 4 tsp. pepper In double boiler cook crumbs and milk until smooth and thick, add butter, cheese, salt, pepper and cook a few min- utes and remove from fire and add beaten egg yolk, then fold in stiffly beaten white of egg and bake in a buttered dish, in a moderately hot oven for 20 minutes or until brown on top. —Miss Stella Anderson. CHEESE FONDUE 1 tbs. butter 1 cup of grated cheese 1 cup of milk 2 eggs 1 cup of bread crumbs Pinch of salt Soak bread crumbs in milk until soft. Add grated cheese, melted butter and salt. Beat eggs until light and lemon colored, and stir into the mixture. Bake in a mod- erate oven. ' _-Mrs. H. A. Tomlinson. lag Riee CAROLINA COOKERY FROM QUAKER KITCHENS SUPPER DISHES Your supper is like the Hidalgo’s dinner, very little meat and a great deal of table cloth. —Longfellow. SALMON LOAF WITH PEAS 1 can salmon Pepper 1 cup soft bread crumbs 2 eggs 1% tsp. chopped parsley 1 ths. lemon juice 1% tsp. salt % to % cup milk Mix all the ingredients thoroughly adding enough milk to moisten. Pour into buttered bowl. Place in pan and sur- round with hot water. Bake in oven until the mixture is firm and slightly brown. Serve with thin white sauce with peas added. —Mrs. Ruby Vuncannon. CHINESE SUPPER DISH 2 cups boiled rice -1 cup diced or chopped meat 2 tomatoes 4 slices of bacon Put rice well seasoned in baking dish leaving hole in center into which put the meat, arrange the tomatoes cut in quarters, radiating from the meat center, place the bacon strips cut in halves like stamens also radiating from center but on top of all. Bake and serve from bak- ing dish. —Mrs. H. A. White. CORN FRITTERS 1 can corn 2 tsp. salt 1 cup flour % tsp. paprika 1 tsp. baking powder 2 eggs Chop corn, add dry ingredients mixed and sifted, then yolks of eggs beaten until thick, and lastly fold in stiffly beaten egg whites. Drop small spoonfuls in fresh hot lard in frying pan. Drain on paper. —Miss Farmer. SG tk CAROLINA COOKERY FROM QUAKER KITCHENS CORN OYSTERS Grate raw corn from the cobs. To 1 cup of this pulp add one well beaten egg, 1-4 cup flour and season highly with salt and pepper. Drop by spoonfuls and fry in deep fat or cook on hot well greased griddle. They should be made about the size of large oysters. —Miss Farmer. CORN CROQUETTES Equal parts cooked corn and mashed white potato (not creamed). Drain liquid from corn, mix corn and potato working in a little flour and yolk of one egg. Add salt and pepper to taste. Shape into croquettes and fry in equal parts of lard and butter. —Mrs. Allen Blair. CORN PUDDING 1 qt. fresh corn, cut from 14 tsp. black pepper cob 3 eggs, slightly beaten 1 tsp. salt 2 cups sweet milk 3 tbs. melted butter Put all ingredients into greased baking dish and bake in moderate oven until firm. —Miss Mamie Farlow. CORN PUDDING 2 eggs % cup sugar (less sugar if 3 ears of corn, with kernels sweet corn is used) well-filled but not too old) 1 pt. new milk Salt and papper to taste With sharp knife split the kernels down through the middle and scrape the corn from the cob. Beat the egg, add the sugar, then the corn and thin with the milk. Salt and pepper to taste. Bake one hour. —Miss Cora White. CORN PUDDING 1 can corn 2 tbs. melted butter 2 eggs 2 tbs. flour 1 tsp. salt 1% cups scalded milk Beat eggs and add to corn, add salt and dash of pepper, shies CAROLINA COOKERY FROM QUAKER KITCHENS melted butter and flour blended with milk. Put in but- tered pudding dish and bake in moderate oven until firm. —Miss Ida E. Millis, Guilford College. BAKED PEPPERS STUFFED 6 sweet peppers 1 cup chicken, beef or other % eup rice or bread crumbs meat chopped fine 1 onion 2 tomatoes Mince onion and add to rice, meat, chopped tomato and season with salt and pepper to taste. tuff peppers with mixture and put a little butter on top of each stuffed pepper. Stand upright in baking dish, pour around a little meat stock with fat in it and bake, basting frequently, until pep- pers are tender. —Mrs. Banner Davis. BANANA FRITTERS 1 cup flour 1 egg 2 tsp. baking powder % cup milk 1 tbs. sugar 1 tbs. lemon juice % tsp. salt 3 bananas Beat. egg well and add milk. Combine with dry in- gredients sifted together. Add lemon juice and sliced ba- nanas. Drop by small spoonful into deep fat and brown. Take up on brown paper. Serve hot with following sauce. 2 tbs. butter 2 tbs. cold water 1 cup sugar 1 tsp. lemon flavoring or 1 tbs. flour juice of % lemon 2 cups boiling water Rub sugar, flour and butter together with cold water. Add boiling water and cook 2 or 8 minutes. Remove from fire and add flavoring. —Mrs. Jos. T. Weaver. SWEETBREAD PATTIES 1 pair sweetbreads 1 cup cream 2 ths. butter Five large mushrooms, or 2 tbs. flour half as much canned % tsp. salt mushrooms as sweet- White pepper breads. . Cayenne gia CAROLINA COOKERY FROM QUAKER KITCHENS Sweetbreads spoil very quickly. Remove from paper at once, soak in cold water 10 minutes, and parboil 15 minutes. Add salt 5 minutes before they are done. Put them in cold water for 15 minutes, then remove the tough portions. Cut sweetbreads into small pieces and chop mushrooms fine. Make a white sauce of the butter, flour, seasoning and cream. Add the sweetbreads and mushrooms, and when hot serve in patty dishes or timbales. If desired, the mushrooms may be omitted and twice as many sweetbreads used. | —Mrs. F. R. Taylor. RED DEVIL ON TOAST 1 can Campbell tomato Y% lb. chopped cheese soup 2 eggs, beaten separately 1 can water Bring water and soup to a boil, then add cheese, yolks of egg and lastly fold in stiffly beaten whites of egg and serve on toast while very hot. —Mrs. S. H. Tomlinson. CREAMED PEANUTS ON TOAST 2 cups milk 1 teaspoon cornstarch 1 cup finely ground roasted 1 teaspoon onion juice peanuts % cup chopped stuffed 1 teaspoon salt olives ‘Canned pimentos, chopped green peppers cooked until tender, or cooked celery are equally as good as stuffed olives. Seald milk in the double boiler, reserving a tablespoon of cold milk to mix with the corn starch. Add with onion juice and other seasonings to the hot milk Let come to a boil and finish cooking over the double boiler. Add the peanuts the last thing before serving. Serve on toast. Good for a luncheon dish. BAKED BEANS 1 pt. navy beans 1 cup water 1% tsp. salt 1 tbs. molasses ¥% |b. salt pork % 1% tsp. pepper Soak beans over night adding a little soda. In morning drain off water and cook in warm water gently until skins ae) ee CAROLINA COOKERY FROM QUAKER KITCHENS begin to burst. Drain off water, saving 1 cup. Add all other ingredients and bake in a slow oven for 5 hours. —Mis:; Belva Calloway. MACARONI AND KIDNEY BEANS 1 cup macaroni % pt. cream tomato sauce 1 tsp. salt 1 ean or 1 pt. cooked 1 qt. water kidney beans (Meat substitute.) Break the macaroni into 1 inch pieces, cook in boiling salted water until macaroni is soft. When soft drain and pour a cup of cold water through it. Prepare a cream tomato sauce as follows: 2 tbs. flour % cup of milk 2 ths. butter 1% tsp. salt % cup strained tomato Heat the milk to scalding, rub butter and flour to- gether and pour slowly into hot milk. Set over flame and cook for five minutes. Add strained tomato, the macaroni, and kidney beans. When this is thoroughly heat- ed, drain into a vegetable dish and serve. —Mrs. F. R. Taylor. MACARONI % lb. macaroni 1 cup grated cheese 2 cups. sauce for vegetable 2 cups buttered crumbs Break macaroni into 1 inch pieces. Cook in a large amount of boiling salted water; when tender pour into a colander and run cold water through it. Make the sauce, add the cheese and macaroni to it, and pour all into a buttered baking dish, cover with the crumbs, and bake until brown. —Mrs. F. R. Taylor. BAKED OATMEAL AND NUTS 2 cups cooked oatmeal 1 tsp. vinegar 1 cup crushed peanuts % tsp. pepper % cup milk 2% tsps. salt Mix together and bake in a greased pan 15 minutes. This is enough for five people. —Gov’t Bulletin. Leeheu ; CAROLINA COOKERY FROM QUAKER KITCHENS CAKE When you see your cake light as eider down And each one done to a golden brown You'll wonder much as you eat, I wis If Hymettus honey was better than this.” WHITE FRUIT CAKE 12 eggs (whites only) 1% lb. flour 1 lb. sugar % Ib. butter 1 whole cocoanut 1% |b. erystallized citron %4 Ib. crystallized orange peel % |b. crystallized lemon peel 14 |b. almonds % Ib. butternut 1 lb. crystallized pineapple % lb. erystallized cherries 1 tsp. vanilla 1 tsp. baking powder Cream butter and sugar together, add beaten whites ef eggs, milk and flour, then spices, then fruits rolled in flour. —Mrs. G. H. Kearns. SPICE CAKE 2 cups brown sugar 1 cup butter 1 cup buttermilk 3 cups flour 4 eggs 1% tbs. cinnamon 1% tbs. cloves 1 tsp. allspice Nutmeg 1 tsp. vanilla 1 tsp. soda dissolved in a little warm water Put together with boiling icing. —Mrs. G. H. Kearns. SPONGE CAKE (Easy, inexpensive and sure). 38 eggs 3 soupspoonfuls water 1 cup sugar 1 cup sifted flour Beat the egg whites stiff and dry, add half the sugar at intervals beating all the time. Beat egg yolks and water until stiff and lemon colored, then add half the sugar gradually beating all the time. L Spi. CAROLINA COOKERY FROM QUAKER KITCHENS Unite the mixtures, still beating and lastly fold in the flour. Bake in a well greased and floured pan, 45 minutes in a slow oven. —Miss Mary S. Paige GINGERBREAD 1-3 cup Crisco % tsp. salt 4% cup sugar 1 tbs. ginger % cup molasses 1 tsp. cinnamon 2 ozs. chocolate, melted % tsp. cloves 1 cup thick sour cream 1 tsp. soda 2 cups flour 1 tsp. baking powder Cream Crisco, beat in sugar, molasses, chocolate and milk, then add other ingredients which have been previously well sifted together. : —Mrs. J. J. Haworth. SCRIPTURE CAKE 4 1-2 cups 1st Kings, Chap. 4, 22nd verse; 1 cup Judges, Chap. 5, verse 25, last clause; 2 cups Jeremiah, Chap. 6, verse 20; 2 cups Ist. Samuel, Chap. 30, verse 12; 2 cups Nahum, Chap. 3, verse 12; 2 cups Numbers, Chap. 17, verse 8; 2 tablespoons 1st Samuel, Chap. 14, verse 25; a pinch of Leviticus, Chap. 2, verse 13; 6 of Jeremiah, Chap. 17, verse 11; 1-2 cup Judges, Chap, 4, verse 19, last clause; 2 teaspoons Amos, Chap. 4, verse 5. Season to taste with 2nd Chronicles, Chap. 9, verse 9. —Mrs. Arthur Lyon. HALF POUND CAKE 1 cup butter Y% tsp. mace 1% cups flour 5 eggs 3% tsp. baking powder 11-3 cup sugar % tsp. vanilla Cream butter thoroughly, add flour, baking powder and mace sifted together previously. Beat well. Select five eggs of uniform size. Beat separately. When yolks are beaten thick and lemon colored, add sugar. Combine mix- tures beating continuously. Beat whites of egg until stiff and dry, then fold into. Contrary to usual method when egg whites are added continue beating until mixture re- 600 CAROLINA COOKERY FROM QUAKER KITCHENS sembles thick hard sauce. Bake in a moderate oven. “Good Housekeeping,” tested and proved by —Mrs. H. I. Coffield. “OLD FASHIONED” POUND CAKE 12 eggs ; Wt. of 11 eggs in butter Wt. of 12 eggs in pulverized Wt. of 10 eggs in flour sugar Lemon, vanilla and nutmeg Wash butter. Cream flour and butter together, using hand. Separate white and yolks of eggs. Beat sugar with yolks. Then add alternately the yolks and sugar and well beaten whites to butter and flour mixture. Bake slowly for about one and one-half hours. —-Mrs. C. F. Tomlinson. PATENT FLOUR 10 lbs. flour 5 oz. cream of tartar 83 oz. carbonate of soda Sieve well and use as required. Can be kept on hand and is very much better to use for cakes than self rising flour. Also makes delicious tarts. ——-Mrs. Norman Fidler. TEA CAKES 2-3 cup lard 1-3 cup buttermilk 1 heaping cup brown sugar % tsp. soda 1 egg 1% cups flour Cream first three ingredients together, then add but- termilk in which soda has been dissolved, add flour and roll thin and cut in shapes and bake in hot oven. —Mrs. E. T. Harmon. MOTHER’S RASPBERRY SANDWICH 8 oz. butter 2 eggs 3 0Z. sugar 6 oz. patent flour Cream the butter and sugar well together, beat eggs and stir well in the creamed butter and sugar, then add flour, if too stiff add a little milk and bake in a hot oven for about twenty five minutes. When cold cut open and spread with raspberry jam and sprinkle fine sugar over top. —Mrs. Norman Fidler. aa fw QUEEN CAKES 3 ozs. butter 1 egg 3 ozs. sugar 8 ozs. patent flour 2 ozs. currants A little essence of lemon Cream the butter and sugar together, add the egg and patent flower and currants then flavoring, and cream to a thick cream with a little milk. Put one teaspoonful each in small greased tins and bake for twenty minutes in a moderate oven, top shelf. Makes 32. —Mrs. Norman Fidler. LUNCH CAKE % Ib. butter 1% Jb. raisins % lb. sugar 1% tsp. baking powder 4 eggs 3 oz. ground almonds % |b. flour 3 OZS. sugar Cream half pound of butter and half pound sugar to- gether, add the four eggs gradually, then add raisins, flour and baking powder, mix the ground almonds and 3 ozs of sugar together separately and bind together with a little beaten egg. Grease a tin and put half the mixture in then put in the almond mixture spreading all over the mixture and cover with the rest of the cake mixture, and bake for two hours in a moderate oven, top shelf. This is de- licious. —Mrs. Norman Fidler. BRANDY SNAPS | 3 oz. granulated sugar 1% oz. butter 2 oz. flour 2% oz. syrup 1 tsp. cold water Melt the butter, warm the syrup and mix altogether with cold water. Drop one teaspoonful for each cake, not © too close together, bake for ten minutes in a very slow oven, when finished curl up quickly with a peg. Grease the tin well. Makes 16 to 18 snaps. _—Mrs. Norman Fidler. DUMP CAKE 1-4 cup melted butter. Break into it 2 eggs (in meas- uring cup), fill cup with milk. Dump into mixing bowl RD. NOA ATddNS NVO AMVIOAD ANOA pooy sAtjexe’T s.oInjeN sesh 67% JO} SOAIMOSNOPY Aq posiojoig Nvad LVAHM NMOC SNVMS JO SIDINJOejNUeU! OSTY 9S8T peystqeisy eueIpurE - - - - d{|LASUBAG Sad vod Lavan ato! *"sTeaA 67 TOF VOIOYO S190018 YJ UVEq SPY UMOG SUBMS ‘Syusutjzutloddesip axed Jo a}seM A]}SOD 9Y} [][B Saves Uy NMOCSNVMS }I JOA puke dpeU aye YOR JOJ s}UIO M3} e ATUO S}SOD UMOG SUBMS suo, nod se ysnf ‘Arysed—jsnJ9 o1d .kdoo raqjoue . 0 yo3 },Up[noo T Mouy —9d ye Jo}}0q ‘IoUy ‘IOIYM ‘IOI YSIT T Hseyop ve soy cura [9S 3,Upjnom 7,, isn sAaey ued NOX ‘adisa1 poos Aue ajoma A[;ud0e TeUTOA 2 YsIyM Jnoqe Yoo odisar UL JAIL, jINoYLsyeo uUMOG SUBMG —sPowe; siyy Os Buug [fa (sdureys Io utoo ut) se oye opeul owoy UT S$}[Nsol SUP VW «8492099 FLD, Ul UdAI3 OTe Sayed SNoIdT[ep pue INJJOPUOM YONS SdAis ONTH LO Bunduroy Auvur soy sadiooy oyeo oyeu NOA US A Form CAC-13—Printed in United States Try This Cake Recipe DELICIOUS SWANS DOWN CAKE ries 14. cupful butter, or substitute 3 teaspoonfuls baking powder 1.cupful sugar 14 teaspoonful salt > cupful milk 1 teaspoonful vanilla = -, 2tupfuls SWANS DOWN CAKE FLOUR 3 egg whites de Cream butter, gradually add sugar, creaming mixture well. Sift flour once, measure, add baking powder and salt and sift three times. Add the flour and milk alternately to the creamed butter and sugar, beating batter hard between each addition of flour and milk. Add vanilla extract. Fold in the stiffly-beaten egg-whites and bake in a loaf or two layers in a moderate oven. Ice as desired. ) Before attempting to make any cakes in this book, read this article. It may prevent a cake failure, thereby saving the waste of ingredients. These are the four most important steps in cake-making, and if followed carefully will help you to make really, good cake. SELECTING INGREDIENTS A good cake cannot be made with pooringredients. For the best results choose only the purest materials obtainable. Cake is a food that contains the most nutritive elements, such as eggs, butter, milk, sugar, flour, etc. Cake is more delicate than bread and needs a more delicate flour. This flour is Swans Down Cake Flour, soft, white, and velvety, made especially for cake and pastry making. Swans Down costs but a few cents more per cake and yet it insures against disappointment and costly cakefailures. Lighter, whiter, finer, better cakes if you use Swans Down. MEASURING i Allingredients called for in any good recipe must be accurately mixed and all measure- ments should be level. This is necessary in order to obtain the same results in each baking. The standard one-half pint measuring cup should be used and the recipe followed exactly. CAREFUL MIXING Itis necessary in successful cake-making that allingredients be perfectly measured and utensils and cake tins be ready before beginning to mix the cake. Always beat the shortening to a cream before adding any sugar. Add sugar gradually, creaming the mixture meanwhile. Add a little sifted Swans Down Cake Flour, with baking powder added, then a little milk and so on alternately until all the flour and milk are used. Beat the batter, never stirring, after each addition of flour and milk. Add flavoring. The stiffly-beaten egg-whites should be next goles in very carefully if recipe calls for same. Work quickly, but carefully, in mixing your cake, CORRECT OVEN HEAT The heat of oven for cake-making is of very greatimportance. There are some general guides for temperature which may be profitably observed. All thin layer, small cakes and cookies require a hot oven (350-400° F). Thick layer and cakes baked in a loaf require a mo- derate oven (325-375° F) while sponge cakes and angel cakes require a slow oven (250-300° F). Fruit cakes require even a slower oven (200-250° F). The helpful hints above are taken from ‘‘Cake Secrets,’’ an authoritative bookleton cake- making by Janet McKenzie Hill, editor of American Cookery Magazine. You are welcome to a copy full of original recipes, directions, illustrations—for 10c sent to Igleheart Brothers, Evansville, Indiana, Department C. I. Best grocers everywhere have Swans Down Cake Flour. If you cannot getit, write us. Use itin your cake and pastry making. Always use Swans Down Cake Flour in all cake recipes given in this book and elsewhere. [t insures lighter, whiter, finer cakes. without beating until you get all in, the following: 1 and 1-8 cups flour, 1 cup sugar, 2 tsps. baking powder, the contents of measuring cup as above. Then beat thoroughly and bake. ; —Mrs. D. C. Maxfield. QUEEN OF CHOCOLATES 1 cup sugar % cup butter 1 cup milk 3 eggs (yolks) % lb. chocolate 2 cups flour Yolk of one egg % eup milk (Cook until thick) 1 whole nutmeg (grated) 1 cup sugar 1 tsp. soda in little water Add above custard—last add whites of four eggs beat- en stiff. CARAMEL FOR FILLING 3 cups brown sugar %4 lb. chocolate 1% cups water % tsp. grated nutmeg % cup butter % tsp. vanilla % tsp. lemon juice MILAY’S CAKE 1 cup butter 1 salt spoon salt 2 cups sugar 1 cup milk 3 cups flour 2 tsps. baking powder 4 eggs Cream butter and sugar, adding yolks one at a time. Sift dry ingredients twice. Add alternately with milk and lastly fold in stiffly beaten whites of egg. Bake in a moderate oven. _—Mrs. .S., 8S. Wood. PRINCE OF WALES CAKE Black Part— 1 cup brown sugar 1 cup chopped raisins % cup butter 1 tbs. molasses % eup sour milk 3 egg yolks 2 cups flour 1 tsp. cinnamon 1 tsp. soda dissolved in 1 tsp. nutmeg warm water % tsp. cloves Sood Bee, CAROLINA COOKERY FROM QUAKER KITCHENS White Part— 1 cup flour % cup butter 1% cup corn starch 1 cup sugar % cup sweet milk 1 tsp. baking powder 3 egg whites Bake in layers and put together alternating color. Use 3a boiled icing between layers. —Mrs, Allen Blair. SNOW BALLS 1 cup white sugar 3 tsps. baking powder 1 cup thick cream 1% tsp. almond flavoring or 5 whites of egg any preferred flavoring 2 cups flour Sift dry ingredients, add cream and fold in stiffly beaten egg whites and add flavoring. Bake in small well greased pans and cover with a plain white icing when cool. —Mrs. Allen J. Blair. SPICE CAKE % cup butter 3 cups flour 1 cup sugar 1 tsp. soda 3 eggs 1 tsp. baking powder 1 cup buttermilk 1 tsp. cinnamon 1 cup dark Karo syrup % tsp. ginger % tsp. cloves Mix like sponge cake. —Mrs. L. L. Farlow. CHOCOLATE CAKE 2 cups brown sugar 1% cup hot water % pound of butter 2 cups pastry flour 2 eggs % cup of buttermilk 1 sq. of bitter chocolate 1 tsp. soda 1 tsp. baking powder Sift sugar, and cream with butter, beat eggs well and add to the creamed sugar and butter. Dissolve the chocolate in the cup of hot water and add. Add the soda to the buttermilk, and baking powder to flour, sifting the flour three times. This will keep moist for days. —Miss Effie Cox. wp Gai CAROLINA COOKERY FROM QUAKER. KITCHENS WHITE CAKE 2 cups sugar 1 cup sweet milk % cup butter 3 cups flour 4 egg whites 3 small tsps. baking powder Beat butter and sugar to a cream, add milk and flour slowly. (Have baking powder well sifted thru the flour). Add beaten whites last of all. Flavor with bitter almond. If made right this is as nice as Angel Food. —Miss Effie Cox. WHITE CAKE 7 eggs, the whites, beaten te 2-3 cup butter a stiff froth % cupful of milk 2 cups sugar 2 tsps. baking powder 3 cupfuls of flour Flavor with vanilla if desired. Bake in 3 layers or in a loaf. —Miss Cora E. White. WHITE CAKE RECIPE (Level Measurements Used) 1% cups sugar 2% cups flour % cup butter and lard 4 egg whites 1 cup sweet milk 1% tsp. vanilla 2 tsp. baking powder % tsp. almond extract Process: Cream butter and lard, add sugar gradually stirring constantly. Mix and sift together flour and bak- ing powder. Add to the first mixture alternately with milk. Add vanilla and almond extracts and fold in whites of eggs beaten stiff and dry. Turn into well greased cake pans and bake fifteen minutes in moderate oven. Put to- gether with boiled frosting. —Mrs. A. C. Jones. ORANGE CAKE 2 cups sugar 5 egg yolks 4% cup butter 4egg whites _ 2 cups flour % cup orange juice 2 tsp. Royal baking powder’ Grated rind of 1 orange Filling and frosting: white of 1 egg beaten stiff, add alternately powdered sugar and orange juice until the juice of 1 large orange and 1-2 lemon has been used. It will take from 1 1-2 to 2 cups sugar. —Miss Mamie Farlow. BA 57 oe CAROLINA COOKERY FROM QUAKER KITCHENS STRAWBERRY SHORTCAKE 2 eggs 2% tsp. baking powder 1 cup sugar % tsp. salt % cup milk % tsp. vanilla 2 cups flour % cup butter 1 qt. strawberries Cream butter, add sugar and eggs well beaten, vanilla, milk, and flour, sifting it with baking powder and salt. Bake in 2 layers. Reserve 1 white of egg for meringue. Add 2 tbs. sugar. Place on top layer and brown. When cool, crush half the berries and put between layers. Garnish top with the remainder of the berries, and serve with plain or whipped cream. This will serve about 10 people plenti- fully. —Mrs. F. R. Taylor. POTATO CARAMEL CAKE 2 cups sugar 1 cup mashed potatoes 1 cup butter 1 cup chocolate 4 eggs 1 cup nuts % cup milk 2 cups flour 2 tbs. baking powder Cream butter and sugar thoroughly. Add beaten yolks, mashed potatoes, nuts. Sift flour and baking powder and add alternately with the milk. Last fold in stiffly beaten whites and bake in layers in a moderate oven. —Mrs. W. C. Johnson. NUT AND DATE CAKE 2 pkgs. dates 1 cup flour 2 cups chopped English 1 tsp. baking powder walnuts 1% tsp. vanilla 1 cup sugar %4 tsp. salt 4 eggs Put all’ dry ingredients in sifter and sift over chopped nuts and dates. Work together. Add yolks well beaten and mix. Add stiffly beaten whites and vanilla. Bake in slow oven fifty minutes. —Mrs. W. C. Johnson. nee {2 CAROLINA COOKERY FROM QUAKER KITCHENS BROWN STONE FRONT 2 cups sugar 1 cup buttermilk 1 cup butter 3 eggs 3 cups flour 2 tsp. soda 1 cup boiling water 1 tsp. vanilla % square chocolate Dissolve chocolate in boiling water and let stand while following is being prepared. Cream together butter and sugar; add eggs well beaten. Then milk, chocolate and flavor. Sift together flour and soda. Add together ingredients. Beat thoroughly. Bake in layers. Filling— 1 cup butter 2 cups sugar 1 cup milk Boil until thick. Remove from fire, add 1 tsp. vanilla. Beat until cool enough to spread. —Mrs. C. F. Allen. MORAVIAN SUGAR CAKE 1% cup granulated sugar 1 cup mashed potato % cup lard 1 yeast cake 2 eggs A little salt Cream sugar, lard and potato together, then add eggs well beaten and flour. Make up at night and let rise. In the morning make out in the tin and let rise again. Sprinkle top with brown sugar, small pieces of butter and cinnamon, and bake. —Mrs. W. A. Blair. HERMITS 1 cup butter 1 cup raisins stoned and 2 cups sugar cut up 3 eggs 1 tsp. cinnamon 3 tbs. milk 1 tsp. cloves 3 cups flour 1% tsp. mace 4 tsp. baking powder 1 tsp. nutmeg Cream butter, add sugar gradually, then raisins, egg well beaten and milk. Mix and sift dry ingredients and combine mixtures. Drop by spoonfuls on baking sheet. —Miss Farmer. seen (8) —— CAROLINA COOKERY FROM QUAKER KITCHENS JELLY ROLL 3 eggs 2 level tsp. baking powder 1 cup sugar % cup warm water 1% eups pastry flour Flavoring Sift flour. Add baking powder. Beat whites stiff. Fold in sugar. Fold in beaten yolks. Add water, then flour lightly. Bake in long tin in hot oven. When done spread thickly with jelly and roll carefully in napkin. —Mrs. L. L. Farlow. ANGEL CAKE 11 egg whites 1 tsp. cream of tartar 1% cups sugar % teaspoon salt 1 cup flour 1 teaspoon vanilla Beat whites of eggs until fro‘hy, add cream of tartar and continue beating till eggs are stiff. Then sift in the sugar gradually, fold in the flour mixed with salt and sifted four times. Add the flavoring. Bake forty-five minutes in pan not greased. When done do not try to take from pan, but stand up- side dewn till it drops out itself. Frosting for Angel Cake 1 cup sugar 1-8 teaspoon cream of 1-3 cup water tartar 1 egg white Boil the water, sugar and cream of tartar till it forms a soft ball in cold water; pour in small stream on the egg white beaten stiff, heating as you pour; continue beat- ing until stiff and smooth. —Miss Mamie Farlow. APPLE SAUCE CAKE 1 cup of Crisco or butter 2% cups flour 1 tsp. allspice 1 tsp. cinnamon 1 tsp. baking powder % tsp. nutmeg 1 cup sour apple sauce % tsp. salt 1 cup of nuts 1 tsp. soda 1 2-3 cups sugar % cup raisins Cream butter and sugar thoroughly. Then add eggs without separating yolk from white. Mix soda with the CAROLINA COOKERY FROM QUAKER KITCHENS sauce then stir in a little at the time. Lastly add the raisins with nuts. ; — Miss Phebe Worth. PEANUT BUTTER COOKIES 2 tbs. peanut butter 1 tsp. baking powder 2 tbs. butter % tsp. salt 1-3 cup sugar %4 cup flour 1 egg 3 tbs. sweet milk % tsp. lemon flavoring Beat egg and sugar well, add butter and peanu. but- ter, then milk and dry ingredients sifted together alter- nately, flavor and drop by teaspoonfuls, not too close together on a baking sheet and brown slightly. —Mrs. Walter White. SUNSHINE CAKE 8 eggs 1 tsp. cream of tartar 1 cup sugar 1 tsp. lemon or orange 1 cup flour extract Beat whites of eggs stiff and dry, add sugar gradually and continue beating. Then add yolks of eggs beaten until thick and lemon color, add extract. Cut and fold in flour, which has been sifted with cream of tartar. Bake in an unbuttered angel food pan. —Miss Martha R. Taylor. DOUGHNUTS 5 eggs 6 tbs. melted fat 1% cups sugar 1 tsp. salt 1 cup milk 2 tsp. baking powder Mix eggs and sugar until light. Add fat, milk, salt and flour enough to make stiff enough to roll. Fry in deep fat. —Mrs. J. W. Clinard. NUT LOAF 1 egg, beaten separately 1 cup pecan meats, chopped 2 cups sugar 2 cups sifted flour 1 eup milk 1 lb. raisins 1 tsp. salt % cup flour additional for 2 tsps. baking powder flouring nuts and raisins ee CAROLINA COOKERY FROM QUAKER KITCHENS Add sugar gradually to beaten yolk of eggs, then dry ingredients sifted together alternately with milk, next the floured nuts and raisins and last fold in beaten white of egg. Bake about one hour in a slow oven, in well greased pan. —Mrs. E. H. Morris. CHRISTMAS CAKES % oz. salt 1% oz. each of cloves, all- spice, cinnamon, ginger. Flour Mix all ingredients. Add enough flour to make a stiff dough. Roll thin. Bake in moderate oven. —Mrs. A. M. Briggs. 1 qt. of molasses 1 Ib. brown sugar 1 pt. good lard or butter 16 oz. soda TEA BARS 2 eggs % cup of nut meats 1 cup sugar 1 tsp. of vanilla 2 sq. Baker’s chocolate % cup of flour 6 tbs. butter Melt together the chocolate and butter. Beat eggs well. Add sugar and other ingredients. Beat well together. Bake slowly in greased pan. —Miss Florence Blair. GRAHAM COOKIES (Good for constipated children). % cup butter 1% tsp. baking powder 1 cup Graham flour %4 cup sugar % tsp. salt 1 egg Sift dry ingredients, cut in the butter. Add egg and mix. If too stiff add a few drops of milk. Roll very thin and cut in rounds and bake. —Mrs. F. R. Taylor. DATE BARS 1 cup sugar 1 cup dates 1 cup flour 3 eggs 1 cup chopped walnuts 1 tsp. baking powder Beat eggs until very light, add sugar gradually, beat- ky {3 CAROLINA COOKERY FROM QUAKER KITCHENS ing until light. Add flour, baking powder, dates and nuts stirring carefully. Bake in shallow pans. —Mrs. David J. White. CRISP GINGER SNAPS 1 pt. molasses % tsp. salt % cup butter 1% tsp. soda 1 tsp. ginger Flour enough to make a % tsp. cloves stiff dough Boil molasses, add butter and spices and soda which has been dissolved in a little water. Let cool then stir in flour to make a stiff dough. Roll very thin, cut and bake in a quick oven. = Mrs dy) De Cox. OAT MEAL COOKIES 2 eggs, well beaten % tsp. soda % cup of lard or butter 2 cups flour 1 cup sugar 2 cups oatmeal 2 tsp. cinnamon 1 cup chopped raisins Mix well and drop from spoon on buttered pans. —Vvre. J. Cy Hill. BROWN SUGAR COOKIES 2 cups brown sugar 1 tsp. vanilla 1 cup lard % tsp. salt 2 eggs 2 tsp. baking powder 2 tbs. water 1 tsp. soda 3% cups flour Cream sugar and lard, add well beaten eggs and other ingredients. Knead dough well. Roll thin, cut in small eakes and bake in quick oven. —Mrs. D. H. Parsons. SCOTCH OAT CRACKERS 2% cups rolled oats 1% tablespoons fat % cup milk % teaspoon soda % cup molasses 1 tsp. salt Grind or crush the oats and mix with the other ma- terials. Roll out in a thin sheet and cut in squares. Bake Sere, CAROLINA COOKERY FROM QUAKER KITCHENS for 20 minutes in a moderate oven. Makes 3 dozen crackers. —Gov’t Bulletin. JAPANESE CAKE 2 cups sugar % cup sweet milk 1 cup butter 6 eggs 3 cups flour 2 tsp. baking powder . Cream together butter and sugar, add milk, then the egg beaten separately. Sift together flour and baking pow- der; add the other ingredients and beat thoroughly. Divide this and to one half add 1 cup raisins 1 tsp. cloves % cup nuts 1 tsp. cinnamon 2 tbs. melted chocolate 1 tsp. mixed spices Bake in layers. Filling One can shreded cocoanut, the juice and grated rind of two lemons, 1 1-2 cups sugar, 1 cup boiling water, 2 tablespoonsful cornstarch. Boil until thick, cool and spread. —Mrs. C. F. Allen. SUNSHINE ICING 4 egg yolks 1 tsp. orange extract 1 cup water 2 cups sugar Boil sugar and water until it spins a thread. Beat gradually into beaten egg yolks. Add flavoring and beat until of right eonsistency to spread. —Mrs. Luther Barker. SIMPLE WHITE ICING 2 cups confectioner’s 4% tsp. vanilla or pre- sugar (XXXX) ferred flavoring Boiling water Pour boiling water a very little at a time on sugar. stirring well to remove all lumps. When right consistency, add flavoring and spread at once on cake. This is the easiest and surest icing, I know. Care should be taken not to add too much water, but if you have done so, merely add more sugar. —Mrs. H. A. White. Ae CAROLINA COOKERY FROM QUAKER KITCHENS DESSERTS Though we eat little flesh and drink no wine, Yet let’s be merry; we’ll have tea and toast; Custards for supper and an excellent host Of syllabubs and jellies and mince pies And other such ladylike luxuries. —Shelly. QUEEN’S PUDDING 1 pint of milk 2 eves 1% pint of bread crumbs 1 cupful of sugar 2 lemons Soak the crumbs in the milk, add the grated lemon rind, 1-2 the sugar and the egg yolks. Bake in a moderate oven, until set, let cool slightly. Make a meringue of. the egg whites and the rest of the sugar, pile on top roughly and bake till brown. —Mrs. T. A. Sykes. Sauce for Queen’s Pudding Make a hard sauce for it as follows: One cup light- brown sugar, half cup butter, half grated rind as the juice of one lemon; beat until very lght. —Miss Elva J. Blair. LEMON CURD 8 cups of sugar 6 eggs 4 ozs. butter 4 lemons Put butter in top of double boiler, when melted add the sugar, then the strained juice and rind of lemons, beat the eggs well, and add to the mixture, stir until thick as honey. This keeps well, if tightly covered. —Mrs. T. A. Sykes. DATE PUDDING 1 gt. sweet milk 4 tbs. instant Tapioca %% cup sugar 1 cup chopped dates 2 eggs baalotg fs CAROLINA COOKERY FROM QUAKER KITCHENS Cook first three ingredients for 10 minutes in a double boiler, add dates and beaten egg yolks and cook 5 minutes longer. Stir in stiffly beaten whites of eggs just before taking off the fire. Serve with whipped cream. —Mrs. Samuel Hodgin. DAINTY CHOCOLATE CUSTARD % cup grated chocolate 4 egg yolks 4 cups milk 1 tsp. vanilla 1 cup sugar Pinch of salt Put chocolate and 1 cup of the milk into a double boiler and cook until smooth, then add remainder of the milk. When hot, pour over the sugar which has been mixed with the egg yolks. Return to the double boiler and cook until it thickens. Stir occasionally. Add vanilla and pour into individual glass dishes. Serve with meringue made with the whites of the eggs and 4 tbs. sugar, or top with whip- ped cream. —Mrs. F. R. Taylor. ICE CHEST DESSERT % Ib. butter 1 cup broken pecans or 1 cup sugar % cup pecans and % 3 eggs cup black walnuts % large cake chocolate 1 doz. lady fingers melted 1% doz. cocoanut maca- 1 tsp. vanilla roons Beat butter very light and beat in sugar, then add egg yolks well beaten, chocolate, nuts and vanilla and lastly whites of eggs beaten very stiff. Line a mold with lady fin- gers and pour chocolate filling into it and top with maca- roons. Set in refrigerator and when molded turn out on a platter and cover with whipped cream. —Mrs. J. Van Lindley. APPLES IN BLOOM 8 red apples of uniform 1 orange, grated rind size and juice 1 cup sugar Boil apples in water, to surround apples half way, turn- ing apples frequently. Boil slowly so they will not break Pray | 51 CAROLINA COOKERY FROM QUAKER KITCHENS up. When done remove carefully and take off skin leaving as much of inside red bloom as possible. It may be scraped off the skin and spread over the apples like rouge, if the skin comes off too thick. Add sugar and orange juice and rind to water and cook until it almost jellies. Then pour over the apples in dish you will serve them in. Serve cold. —Miss Farmer. BAKED APPLE RINGS Select firm, perfect apples, core, and cut so as to make two rings of each apple. Place in agate or porcelain or glass baking pan, and cover with brown sugar. Then pour over either cranberry or strawberry sauce. Add a very little water and bake in oven until tender. They are very pretty decorated with marshmallows and orange rind, cut- ting with wet scissors, the marshmallow for the petals of a daisy and using the orange rind for the center. —Mrs. E. T. Harmon. MARSHMALLOW PUDDING 1-3 Ib. marshmallows 42 tbs. gelatine ~ % cup pecans 1 tbs. cherry juice 1% cup maraschino cherries % cup sliced pineapple % pint cream Pineapple may be omitted Soak gelatine in cherry juice 10 minutes. Dissolve with one tablespoon boiling water by placing in a cup set in hot water. Pour over cream which has been previously whipped, stirring carefully to keep gelatine from lumping. Sprinkle in marshmallows, cut in small pieces, nuts and fruits, also chopped in bits. Pour into a wet mould and set on ice and stiffen. Serve with 1-2 pint of cream, whip- ped. This will make eight generous servings. —Mrs. Jos. T. Weaver. , CUSTARD 1 pt. milk 6 1 cup cold water 1 box granulated gelatine 3 eggs separated | 3% cup sugar | Soak gelatine in cold water, scald milk in double boiler, add soaked gelatine and stir well, then add egg yolks well pay |p CAROLINA COOKERY FROM QUAKER KITCHENS mixed with sugar. Cook about two minutes longer, stirring constantly. When cool add well beaten whites of eggs and 1 tsp. vanilla. Chill thoroughly before serving. —Mrs. Bertha Sheets. MOCK WHIPPED CREAM 1 large sour apple 1 egg white 1 cup sugar Vanilla Peel apple and grate fine. Add sugar as soon as pos- sible so apple may not turn dark. Beat white of egg very stiff and then combine the two beaten mixtures. The longer you beat the white of egg the more this resembles whipped cream. Add vanilla to taste. —Mrs. Bertha Sheets. PRUNE WHIP 1 lb. prunes 3 egg whites 2 ths. sugar Cook prunes until tender, and mash fine. Beat egg whites very stiff, adding sugar gradually at end. Then whip in mashed prunes. Chill and serve with cream. —Mrs. Bertha Sheets. CANTALOUPE ICE CREAM 1 qt. whole milk 1 qt. rich, finely flavored 1% cups sugar cantaloupe 3 eggs Heat milk in double boiler. Beat sugar and eggs to- gether until light. Add to milk. Let cool and turn into freezer. When partly frozen add cantaloupe. Finish freez- ing. Pack and let stand a while to ripen before serving. —Mrs. J. W. Clinard. DEWBERRY ICE CREAM __ 1 pint whole milk 1 tbs. flour 2 eggs % pint berry juice 1 cup sugar % pint cream Put milk and sugar in double boiler to scald, separate eggs, beat yolks lightly and flour and beat smooth, adding a little cold milk to thin. Stir this into the scalded milk, —78— CAROLINA COOKERY FROM QUAKER KITCHENS let thicken and then remove from the fire and strain thru wire strainer. Have the whites of eggs beaten stiff, add a spoonful of sugar and add this to the custard while hot. Let cool and then add the half pint of cream and freeze. When it begins to freeze, add the berry juice, finish freez- ing, pack and set aside for an hour or so before serving. The juice of a lemon added to the berry juice improves the flavor. —Miss Effie Cox. GRAPE ICE CREAM 2 cups cream 2 cups sugar 1 cup whole milk 1 cup grape juice Freeze in usual way, pack for 3 hours before serving. The cream will be well flavored and tinted a pretty violet. —Mrs. F. R. Taylor. PINEAPPLE SHERBET Dissolve 1 box of gelatine in a little cold water, add i 1-2 quarts of boiling water, juice of 2 lemons, 2 cups sugar, and strain. Add 1 large can of grated pineapple, the whites of 3 eggs without beating them, and when the mixture cools, freeze as ice cream. —Mrs. Walter White. TRIFLE Sponge cake Cocoanut biscuits Raspberry jam (macaroons) Raspberry jelly Cold custard Whipped cream Spread four pieces of sponge cake with raspberry jam and place in bottom of glass dish, break up cocoanut bis- cuits and sprinkle over, pour over jelly and place in cool place to set, when set put over custard and before using cover with whipped cream and decorate with angelica and jelly, or cherries. This is a very pretty party dish and may have coins or small silver trinkets put in. It is nicely flavored by soaking the sponge cake with pineapple juice, then cutting the pineapple in small pieces and putting in with the cake and biscuits before covering with jelly. _705— CAROLINA COOKERY FROM QUAKER KITCHENS Egg Custard for Trifle 2 eggs 1 pint of milk 1 oz. of sugar Boil milk and sugar together, beat the eggs, add them gradually to the milk and stir until it thickens. —Mrs. Norman Fidler. PRUNE SOUFFLE 1 lb. prunes 1 cup sugar 11 egg whites Wash prunes and put in enough water to cook until very tender. Remove seed and chop prunes until very fine. Stir in the sugar and then the whites of the eggs which have been beaten very stiff. Turn into a buttered baking dish and bake until a very delicate brown in a slow oven, as it scorches quickly. Serve with whipped cream flavored and sweetened to taste. —Mrs. Arthur Lyon. LEMON SPONGE 1 oz. of corn starch 2 oz. of sugar % pint of milk Rind and Juice of 1 lemon % pint of water % oz. of butter 1 egg Blend corn starch with a little cold milk until smooth, boil the remaining milk and water and pour on to corn starch, return to pan and add the rest of the ingredients, then whip the white of the egg and pour into mould to cool. —Mrs. Norman Fidler. INDIAN PUDDING 4 cups milk (whole 4 tsp. salt or skim) 1 tsp. ginger “4 cup corn meal ; 1-3 cup molasses. Cool milk and meal in a double boiler 20 minutes; add molasses, salt, and ginger. Pour into buttered pudding dish and -bake two hours in a slow oven, or use your fireless cooker. Serve with milk. This makes a good and nourish- ing dessert. Serves six. —Gov’t. Bulletin. ey; Ts CAROLINA COOKERY FROM QUAKER KITCHENS LEMON ICE 1 cup lemon juice and 4 cups water grated rind 2% cups sugar Make a syrup of sugar and water and when cold add lemon and freeze. —Miss Stella Anderson. ORANGE PUDDING 6 oranges 1 tbs. corn starch 3 ths. sugar 2 ege yolks 1 pt milk 2 eggs whites 1% tsp. butter Peel and slice oranges into a deep pudding dish and sprinkle with sugar. Seald milk in double boiler, add corn starch dissolved in cold milk, add gradually to egg yolks and sugar well beaten, return to fire and cook until thick, adding butter. Cool slightly and pour over oranges. Beat whites of eggs stiff add two tbs. sugar, cover pudding and brown slightly. —Mrs. J. E. Paige. BISQUE TARTONI 3 eggs % cup of strong coffee % cup white sugar 1 pint of cream 1 dozen macaroons Boil sugar and coffee together until it strings from the spoon. Add to the well beaten eggs. Whip the cream stiff and add to eggs, etc. roll macaroons until fine anl line mould with them. Then put a layer of cream and layer of macaroons until mould is filled. Pack in ice and salt for several hours. —-Mrs. O. E. Mendenhall. BROWN BETTY 3 cups apples (chopped) % tsp. nutmeg 2 cups buttered crumbs % tsp. cinnamon : % cup brown sugar % lemon, juice and rind 1% cup of water Melt two tablespoonsful butter and add the crumbs, Mix well. Pare, core and chop the apples. Mix together the sugar, spice and grated lemon rind. Arrange the food in a baking dish in layers, putting one half the spice mix- exe: 9 b= CAROLINA COOKERY FROM QUAKER KITCHENS ture on each layer of apple. Add the lemon juice and water before the top covering of crumbs. Cover and bake in a moderate oven until the apples are soft. Uncover and allow the crumbs to brown. PUDDINGS The proof of the pudding is in the eating. —Cervantes. ENGLISH PLUM PUDDING 2 lbs. bread crumbs 2 lbs. sugar 2 lbs. beef suet 2 Ibs. eggs (16) 2 lbs. seedless raisins 4 ozs. flour 2 lbs. seeded raisins 1 lb. chopped nuts 2 Ibs. currants Salt and spices to taste 2 Ibs. mixed candied peel Boil 7 to 9 hours. Soak the bread crumbs in sweet milk, add the fruit, and the well beaten eggs, and mix thoroughly. Grease some bowls with the skins of the suet, and fill with the mixture, cover with paste of floux and water, which helps to keep the flavor, then cover with several thicknesses of cloth, and tie down very firmly. Boil from 7 to 9 hours, then remove the cloths, but not the crust, let them get quite cold. then cover again with clean dry cloths, and store until needed. English sauce to serve with the pudding is made as fol- lows: Stir a very little flour with cold water, and add to boiling water, according to quantity needed, thoroughly cook, and strain, then make rich with brown sugar, spices and butter. —Mrs. T. A. Sykes. PLUM PUDDING 1 cup suet, chopped fine 1 cup milk and saltea or 1 cup 2 tsp. cream of tartar butter 1 tsp. soda [ eatfe nurelaas oo. % tsp. each cloves, cin- 2 cups flour namon and nutmeg 2 cups raisins Steam 3 hours in well greased tins, filling about 2-3 full. This is right size to steam in a 5 Ib. lard pail. Ancestral rule in family of Mrs. J. E. Paige. SECT et CAROLINA COOKERY FROM QUAKER KITCHENS SWEET POTATO PUDDING 1 pt. sweet potato, grated 4 eggs 1 pt. whole milk 1 ths. sugar % tsp. cinnamon Bake slowly one hour. RICE PUDDING 2 qts. milk % tsp. nutmeg or 1 tsp. 4% cup raw rice vanilla % cup sugar or more % eup chopped raisins, if desired Cook in slow oven and when a light brown crust forms stir down each time until the pudding is done.{ Cook about two hours). —Mrs. Anna Tomlinson. RICE PUDDING 2 cups boiled rice 1 cup of milk 1 cup raisins Salt 2 yolks of eggs Sugar to taste Mix all together, adding a little butter and cook slowly. Beat egg whites and put over this. Set back in oven and brown slowly. —Mrs. L. L. Farlow. PERSIMMON PUDDING Half gallon persimmons capped, mashed and thinned in 1 1-2 pints water. Strain through cloth or strainer. Add to the batter: 3 eups sifted flour 3 eggs, well beaten 1% cups sugar 2 cups sweet milk 1 grated sweet potato, % tsp. soda size of pint cup 1 level tspe salt 1 tbs. melted butter Flavor with vanilla and nutmeg. Bake in slow oven until brown and set. Cut in squares and serve with whip- ped cream and nuts. —Mrs. S. Halstead Tomlinson. upiie CAROLINA COOKERY FROM QUAKER KITCHENS PERSIMMON PUDDING % gal. persimmons, mash- 2 cups. brown sugar ed and strained 1 tsp. soda 1% pts. sweet milk 1 tsp. ginger 8 heaping cups sifted 1 tsp. cinnamon flour Pinch salt Bake in slow oven until rich brown and firm. —Mrs. A. S. Parker. PERSIMMON PUDDING % gal. persimmons 4 or 5 eggs 1 qt. sweet milk 1 cup buttermilk 1 pt. brown sugar 1 large sweet potato, 1 cup butter grated % cup corn meal 1 tsp. lemon juice 1% pts. flour 2 tsp. cinnamon 2 tsp. soda Mash persimmons and strain into milk. Mix remaining ingredients with this and bake one hour in moderate oven. —Mrs. J S. Worth. PERSIMMON PUDDING % gal. persimmons 1% tsp. cinnamon 1 pt. milk 1 tsp. ginger 1% cups bread crumbs 1 tsp. vanilla 1 cup grated sweet potato 2 tsp. baking powder ¥% cup butter 1 tsp. soda 1% cups sugar 1 tsp. salt 3 eggs 8 cups flour Wash persimmons thoroughly and mash through a col- ander. Add milk, grated sweet potato, bread crumbs, sugar and eggs beaten until light, then flavoring. Add dry in- gredients sifted together and butter. Bake two hours in a moderate oven. —Mrs. L. L. Farlow. PERSIMMON PUDDING % gallon good ripe per- 2 teacups of sugar simmons Butter size of egg % gal. sweet milk 1 level tsp. of soda 1 large sweet potato 1 level tsp. salt 2 eggs Flour gate = CAROLINA COOKERY FROM QUAKER KITCHENS Mix persimmons and milk together and run through colander. Add potato grated, eggs well beaten, sugar, but- ter, soda, salt and flour to make a batter not quite as thick as cake batter. Pour in a well greased biscuit pan. Bake one hour in moderately hot oven, or until it has brown crust on top and the juice in it boils up clear like water around the edges of pan. —Mrs. A. M. Briggs. CAROLINA COOKERY FROM QUAKER KITCHENS Then thanks for thy present! none sweeter or better E’er smoked from an oven or circled a platter. Fairer hands never wrought at a pastry more fine Brighter eyes never watched o’er its baking, than thine! And the prayer which my mouth is too full to express Swells my heart that thy shadow may never be less That the days of thy lot may be lengthened below, And the fame of thy worth like a pumpkin vine grow, And thy life be as sweet and its last sunset sky Golden tinted and fair as thy own Pumpkin-pie! —J. G. Whittier. PUMPKIN PIE 14% cup stewed pumpkin 2 eggs 1% eup milk % tsp. ginger 34 cup sugar 14 tsp. vanilla 1% tsp. salt Mix the dry ingredients with the pumpkin and the eggs, slightly beaten, add vanilla and milk. Bake in a deep pie pan; use plain pastry. —Mrs. F. R. Taylor. PUMPKIN PIE 1 qt. rich milk 2 cups sugar 3 cups cooked and Butter size of an egg strained pumpkin 4 eges, beaten separately Spices as desired Mix all but eggs, then add well beaten yolks and lastly fold in stiffly beaten whites. Make a rich pie crust and beke in a single crust. This will make two pies. —Mrs. A. M. Briggs. PLAIN PASTRY 2 cups flour 1 tsp. salt % tsp. baking powder 2-3 cup shortening Ice water Method: Sift flour, baking powder and salt together. Tee 4° es CAROLINA COOKERY FROM QUAKER KITCHENS Cut in shortening with two knives. Add only enough water tc hold ingredients together. Do not knead. Sufficient quantity of pastry for 16 chess pies. —Mrs. A. C. Jones. FRENCH TARTS Half fill tart shell of puff paste with orange marma- lade then add half a canned peach and cherry on top. Bake in a quick oven and pour over a little boiled down peach syrup. Fill a baked tart crust with finely cut cooked apples seasoned with 1-2 tsp. grated lemon peel and tbs. lemon juice, pour over a boiled custard and add a little nutmeg. APPLE TART Fill pie crust with sliced or diced tart apples, add thin sliced citron, butter, sugar and a but of surrant jelly. Pour over any tart a reduced syrup colored if you like, to make a glaze. CHEESE STRAWS 1 tbs. butter % tsp. salt 2-8 cup flour 1% tsp. white pepper 1 cup fresh bread crumbs Cayenne 1 cup grated cheese 2 tbs. milk or water Mix flour and seasoning. Cream butter, add other in- gredients. Roll one fourth thick. Cut one fourth inch wide and four or five inches long. Bake until brown in a moderately hot oven. —Mrs. F. R. Taylor. CHOCOLATE PIE 3 eggs, (separated) 1 cup sweet milk 2 Pees sugar 6 tbs. grated chocolate 2 tbs. flour 1 tbs. butter Cream butter, add sugar, egg yolks, flour, chocolate and milk. Spread in rich pie crust and bake, then add meringue and brown delicately. —Mrs. Arthur Lyon. ae), ta CAROLINA COOKERY FROM QUAKER KITCHENS LEMON MERINGUE PIE 1 cup water 3% tsp. corn starch or 1 cup sugar flour 2 eggs or 3 eggs and Pinch of salt less corn starch Boil water, sugar and corn starch together for 5 min- utes then add egg yolks, lemon juice and rind and salt. Let it all thicken together in double boiler, then cool slight- ly and pour into a previously baked crust. Cover with a meringue made by beating the whites of eggs stiff and folding in 2 tbs. sugar. Brown slowly in oven. —Mrs. Banner Davis. Chocolate pie made same as this lemon pie but sub- stitute 1-4 eake chocolate for lemon. —Mrs. J. Van Lindley. PUMPKIN PIE WITH COCOANUT 1 cup stewed pumpkin 1 tsp. nutmeg % cup brown sugar % eup melted butter % cup sweet milk 2 eggs, beaten separately 1 tsp. cinnamon % cup grated coocanut Mix all ingredients except whites of eggs, pour into erust and bake. Then cover with a meringue of egg whites stiffly beaten and with 2 tbs. white sugar folded in and brown delicately. —Mrs. C. M. Hauser. ° APPLE-LEMON PIE % cup chopped apples % eup rolled cracker 1 cup sugar crumbs 1 beaten egg 2 tbs. lemon juice 1 tsp. melted butter Grated rind of 1 lemon Add sugar to apple. Then add beaten egg, cracker crumbs, lemon juice, grated rind and butter. Bake in two pie crusts. —Mrs. Martha Blair. STRAWBERRY PIE 1 cup sugar 2 tbs. melted butter 1 cup milk i% tbs. melted butter 2 eggs 1 cup ripe strawberries Vanilla Bone CAROLINA COOKERY FROM QUAKER KITCHENS Rub sugar and flour together until smooth. Add but- ter and egg yolks. Beat until light. Add milk. Bake on rich pastry crust. While this is baking let strawberries stand in one-fourth cup powdered sugar. When custard is done, put berries on top. Cover with meringue made from egg whites and brown lightly. —Mrs. J. W. Clinard. SWEET POTATO CUSTARD 1 egg 1 cup sugar 1 medium sized baked 1 cup cream potato 1 pt. new milk % tsp. salt Beat the egg, add the sugar, then the potato well mashed and the cream. Beat well and thin with th milk. Bake in one crust. Will make two pies. Mrs. A. E. W. Peele. SWEET POTATO PIE 1 pt. boiled sweet potato, 1 cup cream put through a sieve 2 well beaten eggs 2 cups sugar Nutmeg to taste Mix well and bake slowly in one crust. —Mrs. A. M. Briggs. KENTUCKY PUDDING 38 eggs 1 tbs. corn starch 2 cups sugar 1 pt. milk Butter size of an egg 1% tsp. lemon extract Pinch of salt Beat eges very light, add sugar then milk and corn starch moistened with a little of the milk, lastly the but- ter melted. Flavor. Bake in crust. This will make two pies. —Miss Cora E. White. PINEAPPLE PIE 4 eggs 2 tbs. flour : 144 cups sugar 1 small can grated pine- 2-3 cup water apple Beat egg yolks, add sugar and beat well, add flour, mix, add water and pineapple. Line two pie pans with rich