2 cups flour. 11/2 cups buttermilk.
1 t-spoon sugar. 3 tbls. melted lard.
1 t-spoon baking powder. 1 t-spoon salt.
1/2 t-spoon soda✪ Waffles Without Eggs dissolved in a
little water.
THRIFT CHAPTER 201
If self rising flour is used omit the salt and baking powder.
Mix the flour and milk adding water if batter is too stiff, add the
lard, salt, baking powder and sugar and beat well. Just before cook-
ing add soda, dissolved in water. These waffles are very light and
crisp. If no sour sweet milk or butter milk are convenient use water
or sweet milk and leave out the soda.
Mrs. Wm. C. King,
Secretary Thrift Committee.
CHOCOLATE FUDGE.
21/2 cups sugar. 21/2 squares chocolate.
1 cup milk. 1 t-spoon butter.
1 t-spoon vanilla. 1/2 t-spoon salt✪ Chocolate Fudge.
Melt chocolate and stir into milk and sugar. Add butter. Do
not stir after candy begins to boil. When it makes a soft ball when
dropped in cold water, remove from fire, add the vanilla extract.
Beat until creamy and spread upon buttered dish. Cut in squares.
Mrs. A. McD. Wilson,
Ex-Pres. Atlanta Woman's Club.
FIG PUDDING.
1/2 lb. figs, (chopped fine). 3 tbls. melted butter.
l"cup bread crumbs. 2 eggs, (well beaten).
1 cup milk. Pinch of salt✪ Fig Pudding.
Stir well, steam one hour and serve with whipped cream or
foaming sauce.
Clementine G. Rawling.
CHOCOLATE PIE.
4 eggs. 1 cup sugar.
1 tbls. corn starch. 1 cup milk.
1/2 cup chocolate. 1 tbls. butter✪ Chocolate Pie.
Beat yolks of eggs thoroughly, stir in sugar, then the chocolate
and cornstarch ; add milk and melted butter. Bake in single crust
until custard is set. Beat the whites of eggs until stiff, adding 4
level tbls. sugar for meringue.
Mrs. E. B. Havis, Jr.
ORANGE PUDDING.
2 oranges cut very fine. 1 banana cut very fine.
Let stand in a little sugar while preparing the following cus-
tard which goes over it.
Custard.
1 egg. 1/2 cup sugar.
1/^ pt. milk. 1 tbls. corn starch✪ Orange Pudding.
Cream egg and sugar together, add corn starch to thicken.
Cook until thick, pour over the orange and banana. Serve with
whipped or plain cream.
Mrs. J. B. Rowe,
Chairman Hospital Committee.
202 ATLANTA WOMAN'S CLUB COOK BOOK
BEATEN BISCUIT.
1 lb. flour. 1/4 lb. lard.
% cup milk. 1 t-spoon salt✪ Beaten Biscuit.
Mix as for other biscuit, except the dough should be very stiff.
Either beat with rolling pin until dough blisters, or run through
biscuit machine. Cook very slowly about 3/4 of an hour. Con-
densed milk is preferred in making these biscuit. This quantity
makes two dozen small biscuits.
Mrs. S. F. Boykin.
DOUGHNUTS.
2 eggs. 1 cup milk.
1 cup sugar. 3 pts. flour.
3 t-spoons baking powder. 1 t-spoon butter✪ Doughnuts.
Make a stiff dough, cut out with doughnut cutter and fry in a
basket in deep fat.
Mrs. E. B. Havis, Jr.
LEMON MERINGUE PIE.
1 cup water. Juice and grated rind of 1 lemon
1 cup sugar. Pinch of salt.
2 level tbls. corn starch. 2 level tbls. of sugar for mer-
2 eggs✪ Lemon Meringue Pie. ingue.
Boil water and sugar together ;-'add cornstarch moistened with
cold water and cook five minutes. Put in yolks of eggs ; lemon juice,
rind and salt. Cool slightly and pour into previously baked crust.
Cover with meringue and brown.
Mrs. J. P. Savage.
FRUIT CAKE.
V2
lb butter.
1 1
b. :
figs.
6 (
3ggS.
1/2
lb.
English walnuts, (shell-
2 ]
lbs. raisins.
ed).
1/2
lb. citron.
1/4
lb.
each candied orange and
1/2
lb. almonds
(shelled).
lemon peel.
Page 108 · 10 recipe records on this page
Presented as published in 1921. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
2 cups flour. 11/2 cups buttermilk. 1 t-spoon sugar. 3 tbls. melted lard.
1 t-spoon baking powder. 1 t-spoon salt.
1/2 t-spoon soda dissolved in a little water.
If self rising flour is used omit the salt and baking powder. Mix the flour and milk adding water if batter is too stiff, add the lard, salt, baking powder and sugar and beat well. Just before cooking add soda, dissolved in water. These waffles are very light and crisp. If no sour sweet milk or butter milk are convenient use water or sweet milk and leave out the soda.
Mrs. Wm. C. King, Secretary Thrift Committee.
CHOCOLATE FUDGE.
21/2 cups sugar. 21/2 squares chocolate.
1 cup milk. 1 t-spoon butter.
1 t-spoon vanilla. 1/2 t-spoon salt.
Melt chocolate and stir into milk and sugar. Add butter. Do not stir after candy begins to boil. When it makes a soft ball when dropped in cold water, remove from fire, add the vanilla extract. Beat until creamy and spread upon buttered dish. Cut in squares.
Mrs. A. McD. Wilson, Ex-Pres. Atlanta Woman's Club.
FIG PUDDING. 1/2 lb. figs, (chopped fine). 3 tbls. melted butter.
l"cup bread crumbs. 2 eggs, (well beaten).
1 cup milk. Pinch of salt.
Stir well, steam one hour and serve with whipped cream or foaming sauce.
Clementine G. Rawling.
CHOCOLATE PIE.
4 eggs. 1 cup sugar.
1 tbls. corn starch. 1 cup milk. 1/2 cup chocolate. 1 tbls. butter.
Beat yolks of eggs thoroughly, stir in sugar, then the chocolate and cornstarch ; add milk and melted butter. Bake in single crust until custard is set. Beat the whites of eggs until stiff, adding 4 level tbls. sugar for meringue.
Mrs. E. B. Havis, Jr.
ORANGE PUDDING.
2 oranges cut very fine. 1 banana cut very fine.
Let stand in a little sugar while preparing the following custard which goes over it.
Custard.
1 egg. 1/2 cup sugar.
1/^ pt. milk. 1 tbls. corn starch.
Cream egg and sugar together, add corn starch to thicken. Cook until thick, pour over the orange and banana. Serve with whipped or plain cream.
Mrs. J. B. Rowe, Chairman Hospital Committee.
BEATEN BISCUIT.
1 lb. flour. 1/4 lb. lard.
% cup milk. 1 t-spoon salt.
Mix as for other biscuit, except the dough should be very stiff. Either beat with rolling pin until dough blisters, or run through biscuit machine. Cook very slowly about 3/4 of an hour. Condensed milk is preferred in making these biscuit. This quantity makes two dozen small biscuits.
Mrs. S. F. Boykin.
DOUGHNUTS.
2 eggs. 1 cup milk. 1 cup sugar. 3 pts. flour.
3 t-spoons baking powder. 1 t-spoon butter.
Make a stiff dough, cut out with doughnut cutter and fry in a basket in deep fat.
Mrs. E. B. Havis, Jr.
LEMON MERINGUE PIE. 1 cup water. Juice and grated rind of 1 lemon
1 cup sugar. Pinch of salt.
2 level tbls. corn starch. 2 level tbls. of sugar for mer- 2 eggs. ingue.
Boil water and sugar together; add cornstarch moistened with cold water and cook five minutes. Put in yolks of eggs ; lemon juice, rind and salt. Cool slightly and pour into previously baked crust. Cover with meringue and brown.
Mrs. J. P. Savage.
FRUIT CAKE.
lb butter.
1 1
b. :
figs.
6 (
3ggS.
1/2
lb.
English walnuts, (shell-
2 ]
lbs. raisins.
ed).
1/2
lb. citron.
1/4
lb.
each candied orange and
1/2
lb. almonds
(shelled).
lemon peel.
Records on this page
Twin Mountain MuffinsWaffles Without EggsFruit CakeChocolate FudgeFig PuddingChocolate PieOrange PuddingBeaten BiscuitDoughnutsLemon Meringue Pie