Atlanta women's club cook book

Combine meal, flour, salt and sugar; rub shortening in mixture with fingers, add well beaten eggs, then milk in which soda is dissolved. Stir all together and beat with egg beater 3 minutes. Bake in large pan in moderate oven 1 hour. Mrs. Charles Myers. DATE BREAD. 11/2 packages dates. 1 cup English walnut meats. 1 cup sugar. 4 eggs. 4 t-spoon baking powder. 1 pinch of salt. 3 cups flour measured before 1 t-spoon vanilla. sifting. Beat eggs thoroughly and cream with sugar. Mix flour and baking powder add to mixture. Chop walnuts and cut dates into small pieces, stir into mixture, add salt and vanilla. Bake slowly one hour. Mrs. Virlyn B. Moore, Bolton, Ga. RAISIN BREAD. 2 yeast cakes. 1 t-spoon salt, 1 cup milk. 1 cup seeded raisins. 2/3 cup Snowdrift. 1 egg. 1/2 cup water. Flour (Capitola). 1 tbls. sugar. Dissolve yeast cake in 1/2 cup warm water. Add sugar, salt and Snowdrift to milk ; warm until Snowdrift melts. Add to this the yeast dissolved in warm water, the well beaten egg and sufficient flour to make drop batter. Cover and set in warm place to rise about 4 hours. Add raisins well floured and flour enough to make stiff dough. Mold into 2 loaves that fit nicely in pans. Set to rise about an hour. Bake in moderate oven. Mrs. F. S. Hall. GINGER BREAD. (1865). 2 cups syrup. 1 t-spoon soda. 1 cup lard and butter mixed. 1 cup hot water. 1 qt. sifted flour. Spices. Heat lard and butter together until melted. Pour this over the flour mixing well. Add spices to taste — preferably ginger and cinnamon. Add the hot water, in which the soda has been dissolved. Bake in paper lined biscuit pan, well greased. May be eaten hot, served with hard butter, or liquid sauce. Mrs. Edward H. Barnes. MILK BREAD, (four small loaves) . 1 qt. milk, scalded. 3 tbls. lard. 1 cake compressed yeast. 3 qts. sifted flour. 2 tbls. sugar, 1 t-spoon salt. Put into quart measure, the lard, salt and one cup boiling water; fill with scalded milk ; let cool until luke warm ; stir and pour into bread maker, keeping back just enough liquid to dissolve yeast, add the dissolved yeast to other liquids, lastly the sifted flour. If bread mixer is used turn the crank three minutes, or until dough forms into a ball around the kneading rod. Cover, set away to rise. After rising, turn crank until the dough forms a ball around the kneader; lift out. Cut into four pieces, put in four greased baking tins. Let rise about an hour. When raised to top of pans, brush top of loaves with milk. Light burners of gas stove; after five minutes put bread in and after both burners are on for ten minutes, shut off one burner and let other burner on full for five minutes more; then turn off half way for five minutes; then turn off entirely, but leave bread in oven till cool. Have gas burning for 25 minutes only. Mrs. W. Frank Daub, SOUTHERN BEATEN BISCUIT. 1 qt. unsifted flour. 1/2 t-spoon Royal baking pow- 1 t-spoon sugar. der. Equal parts ice-water and milk. 1 t-spoon salt. 1/2 cup lard.