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DURHAM 
 COOK BOOK 
 
 Let me cook the dinner of a nation and I shall 
 not care who makes the laws 
 
 DURHAM, NORTH CAROLINA 
 
 1921 
 
 A 
 
We niaij live without poetry, music, and art; 
 We ma\j live tvithout conscience, and live ivithout 
 heart ; 
 
 We may live without friends; we may live ivithout 
 hooks; 
 
 But civilized man cannot live without cooks. 
 He may live ivithout hooks, — what is knowledge hut 
 grieving? 
 
 He may live without Jwpe, — what is hope hut de- 
 ceiving? 
 
 He may live without love, — ivhat is passion hut pin- 
 ing ? 
 
 But where is the man that can live without dining.^ 
 
A Toast 
 
 Here 's to the good people of Durham, N, C, 
 Good cooks they are, none better can be ; 
 They have given their choice recipes to Circle No. 2, 
 Each one has been tested, and will surely please you. 
 
 Table of Contents 
 
 PAGE 
 
 To Patrons of the Durham Cook Book 4 
 
 Combinations to Serve Together 5 
 
 Choice Menus 6 
 
 General Suggestions. 7 
 
 Vegetables 8 
 
 Meats 10 
 
 Soups 15 
 
 Cakes 18 
 
 Small Cakes 28 
 
 Candies 31 
 
 Bread 35 
 
 Cheese and Egg Dishes 39 
 
 Oysters and Fish 41 
 
 Salads 43 
 
 Pies 47 
 
 Desserts 51 
 
 Frozen Desserts 53 
 
 Pudding and Sauces 55 
 
 Sauces 58 
 
 Sandwiches 59 
 
 Pickles and Sauces 60 
 
 Pickles 63 
 
 Beverages ; 64 
 
 Canning 66 
 
 Eecipes for the Sick 68 
 
 Household Hints 70 
 
To Patrons of the Durham Cook Book 
 
 We, the ladies of Circle No. 2 of the Woman's Mis- 
 sionary Society of Trinity M. E. Church, wish to 
 thank our friends who have so kindly contributed 
 their tried and proved recipes, which enable us to 
 put before the public a choice collection of the best 
 that can be obtained. 
 
 We hope that all of our friends purchase a copy 
 of our book and recommend it to others, so that all 
 may have the benefit of its valuable recipes. 
 
 We also tender our thanks to the business men of 
 Durham and other cities who have so kindly favored 
 us with their advertisements. They are reliable firms, 
 and we advise our readers when in need of any 
 articles handled by these firms to patronize them. 
 
 When ordering this book by mail, write to 
 
 '^DURHAM COOK BOOK" 
 Durham, N. C. 
 
Combinations to Serve Together 
 
 With boiled fish serve hollandaise sauce and boiled potatoes. 
 
 With baked fish, potato balls, lettuce salad. 
 
 With fried fish (small) cut lemon, bread and butter. 
 
 With fried fish (large), whipped potato, lemon sauce and bread. 
 
 With plain, boiled potatoes and parsnips, creamed sauce. 
 
 With oysters, lemon or vinegar, brown bread and butter and lettuce salad. 
 
 With broiled chops, creamed potatoes and peas and a sharp sauce. 
 
 With breaded chops, serve tomato sauce, baked potatoes or chips. 
 
 With broiled beefsteak, lettuce salad, plain French dressing, or celery. 
 
 With roast mutton potatoes, turnip and brown sauce. 
 
 With cold roast beef, serve horseradish sauce, salad, and roasted potatoes. 
 With cold tongue, potato salad, brown bread and butter. 
 With veal cutlets, and tomato sauce, serve rice balls, peas and canned corn. 
 With boiled ham, apple sauce or currant jelly. 
 
 With sausages, baked potatoes, cooked celery, tomatoes, fried apples. 
 With roast pork, baked potatoes, green vegetables. 
 With roast lamb, cooked spinach or peas, mint sauce, potatoes. 
 With roast turkey, mashed potatoes, cranberry sauce, celery. 
 With roast chicken, rice or potato croquettes, stewed celery or peas. 
 Serve with any meat, one starchy vegetable and either one green vegetable or 
 a salad. 
 
Menus 
 
 BREAKFAST 
 Oranges 
 
 Broiled Ham Corn Muffins 
 
 Cocoa 
 
 DINNER 
 Veal Loaf 
 
 Turnip Salad with Poached Eggs Irish Potatoes 
 
 Apple Pie 
 
 SUPPER 
 Brains 
 
 Lettuce Salad with Mayonnaise Dressing 
 Rolls Tea 
 
 MRS. E. G. BELVIN. 
 
 TWO-COURSE MENUS 
 Meat Pie with Vegetables Sliced Pineapple with Cake 
 
 Fricasse of Fowl Glace Sweet Potatoes 
 
 Chocolate Pudding 
 
 Broiled Salt Mackerel Scalloped Tomatoes 
 
 Raspberry Jelly with Cocoanut Cake 
 
 Meat Stew with Vegetables 
 Corn Bread Baked Apples 
 
 Hot Meat Loaf 
 
 Baked Potatoes Cottage Pudding 
 
 Creamy Sauce 
 
 Boiled Corn Beef with Boiled Vegetables 
 Prune Pie 
 
 Baked Macaroni with Cheese and Bacon 
 Raspberry or Peach Shortcake 
 
 Curry of Chicken with Rice 
 Apple Pie Cheese 
 
 MRS. J. L. WHITMORE. 
 
GENERAL SUGGESTIONS 
 
 Where shortening is mentioned in the recipes it is under- 
 stood that butter or lard, or an equivalent quantity of butter 
 substitute or vegetable oil may be used. 
 
 MEASUREMENTS 
 
 All measuremens for all materials called for in the recipes 
 in this book are level. 
 
 The standard measuring cup holds one-half pint and is 
 divided into fourths and thirds. 
 
 To make level measurements fill cup or spoon and scrape 
 of£ excess with back of knife. 
 
 One-half spoon is measured lengthwise of spoon. 
 
 Sift flour for measuring. 
 
 BAKING 
 
 Eegulate the oven carefully before mixing the ingredients. 
 Many a cake otherwise perfectly prepared is spoiled because 
 the oven is too hot or not hot enough. 
 
 Biscuits and pastry require a hot oven; cakes, a moderate 
 oven. 
 
 When a cake is thoroughly baked it shrinks from the sides 
 of the pan. A light touch with the finger which leaves no 
 mark is another indication that the cake is baked. 
 
 TABLE OF EQUIVALENT WEIGHTS AND MEASURES 
 
 1 saltspoon = i/4 teaspoon 
 
 3 teaspoons — 1 tablespoon 
 16 tablespoons = 1 cuij 
 
 2 cups = 1 pint 
 
 2 pints = 1 quart 
 
 4 cups = 1 quart 
 
 2 cups granulated sugar = 1 pound 
 
 4 cups flour = 1 pound 
 
 2 cups butter = 1 pound 
 
 2 tablespoons butter = 1 ounce 
 
 2 tablespoons liquid = 1 ounce 
 
 •1 tablespoons flour = 1 ounce 
 
 1 square unsweetened chocolate = 1 ounce 
 
KNOX GELATINE comes in two packages— PLAIN and ACIDULATED 
 
 (Lemon Flavor) 
 
 Vegetables 
 
 * ' We are yours in the garden. ' ' 
 
 Spanish onions may be peeled and boiled in salt water ten minutes. Cut 
 a slice off the top, scoop out the center. Fill with ground meat, well seasoned. 
 Cover with buttered bread crumbs and bake. — Miss Eunice Chaplin. 
 
 Slice scraped carrots in thin slices lengthwise. Cut each slice into strips the 
 size of a toothpick. Cook in boiling salted water until tender. Make nests of 
 the carrot strips and fill with buttered green peas. — Miss Eunice Chaplin. 
 
 SCALLOPED IRISH POTATOES. Peel and slice potatoes and place in a 
 buttered dish in a layer with salt, pepper and butter, then a layer of grated 
 cheese, another layer of potatoes and so on until the pan is filled. Heat enough 
 sweet milk to cover and bake about one hour. — Mrs. F. M. Carlton. 
 
 BOSTON BAKED BEANS. Pick over one quart of pea beans and cover 
 with cold water and soak over night. Drain in the morning, cover with fresh 
 water, heat slowly and cook until skins burst. Drain again, add three-fourths 
 pound fat salt pork and put into bean pot. Then add one tablespoonful salt, 
 one-third cup molasses, a pinch of soda, one teaspoonful mustard; cover all wdth 
 boiling water and bake slowly ten hours. Add water as necessary, and uncover 
 the last hour. — Grace W. Atwood. 
 
 BAKED CROQUETTES. One can pork and beans, one-half cup minced 
 meat, one tablespoonful mixed onion. Mash beans through potato ricer, add 
 meat and onion. Shape into croquettes, roll in cracker meal and eggs, fry in 
 deep fat. If too soft, add cold rice or potatoes. — Mrs. Isham King. 
 
 TOMATO BISQUE. One quart tomatoes, one quart water, stew until soft, 
 then strain. Add one teaspoonful soda, allow to effervesce, add one quart boil- 
 ing milk, salt, butter and pepper to taste. Boil a few minutes and serve, adding 
 a little cracker dust. — Mrs. D. F. Parker. 
 
 BAKED CORN. Cut and scrape corn from eight tender ears. Mix well 
 with cream dressing. Place in baking dish in layers alternating with cracker 
 crumbs well seasoned with melted butter. — Mrs, D. F. Parker. 
 
 CREAM DRESSING. Melt one large teaspoonful butter, stir in one table- 
 spoonful flour, then pour over it one cup of milk, stir until boiling. Then add 
 one teaspoonful salt and a dash of pepper and mix while hot with corn. — Mrs. 
 
 D. F. Paeker. 
 
 BRUNSWICK STEW WITHOUT CHICKEN. One pound each of pork, veal 
 and beef, good cuts. One can each butter beans, tomatoes and corn, one pint 
 riced potatoes, one-fourth pound butter. Cook meats until thoroughly tender, 
 cut finely and add to meat broth at the same time adding beans, corn and 
 tomatoes. Cook together, stirring constantly till meats and vegetables are thor- 
 oughly blended. Lastly add the butter, riced potatoes, red pepper and salt and 
 Worchestershire sauce; stir until stew becomes the desired thickness. This is 
 very good and if cooked properly will be as good as if chicken were used. — Mrs. 
 
 E. G. Belvin. 
 
 SPANISH RICE. One cup rice, (uncooked) one pound chopped meat cooked 
 if you have it or hamburg steak, one-half can tomatoes, one can tomato soup, 
 two cans stock or two cups water with two bouillon cubes and seasoning. Bake 
 in moderate oven for two hours, stirring frequently and adding water if it 
 
 8 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
KNOX GELATINE is GUARANTEED to please or money back 
 
 becomes too thick. When done cover with bread or cracker crumbs and dots of 
 butter and brown. Serve with a relish. — Mrs. Annie Whitmore Andrews. 
 
 BRUNSWICK STEW. One large fat hen, two pounds pork cooked, and cut 
 into small bits. To this add three large cans tomatoes, two cans corn, two 
 <?ans butter beans, one-fourth pound butter, four tablespoonfuls Lea and Perrin 
 Sauce, salt and pepper to taste, one quart creamed Irish potatoes. — Mrs. J. S. 
 Mesley. 
 
 FRENCH FRIED POTATOES. Wash and pare potatoes, cut into strips length- 
 wise through the center, soak in cold water for a while. Drain off water and 
 put potatoes on cloth to dry. Fry in fat. Drain on brown paper, sprinkle with 
 .salt and serve. — Mrs. Alvis Umstead. 
 
 BOSTON BAKED BEANS. One pint beans, one onion, one tablespoon 
 mustard, two tablespoonfuls black molasses, two tablespoonfuls sugar, one-third 
 pound salt pork, salt and pepper to suit taste. Soak beans overnight, parboil, 
 till soft, drain dry, put onion in bottom of baking dish, mix all other ingredients, 
 including salt pork, and bake for hours in hot oven. — Miss Jennie Dav^^son. 
 
 MOCK OYSTER STEW. Wash and boil thoroughly tender, ten or twelve 
 roots of salsify; then peel and cut in cubes. Have prepared one quart of sweet 
 milk, well seasoned Avith black pepper, salt and butter and let come to a boil. 
 Then add the cooked salsify and let it stand for at least fifteen minutes before 
 serving. — Mrs. R. J. Kernodle. 
 
 ENGLISH POTATOES. Three medium sized sweet potatoes, two eggs, one- 
 half cup sugar, one tablespoonful butter, one tablespoonful rum or wine, a few 
 spice cloves. Boil the potatoes till quite tender. Peel, and cream the butter, 
 adding the well beaten egg yolks and sugar, the flavoring and make it in 
 pyramid balls, place on a bread tin, brush over with the egg whites, garnish with 
 the spice cloves. Bake in hot oven till broA\ai. Serve hot. — Mrs. S. Bowling. 
 
 CREAMED CELERY. Outside stalks of three heads of celery, two table- 
 spoonfuls butter, two tablespoonfuls flour, one and one-half cups milk, salt and 
 pepper to taste. Wash and scrape the celery and cut into inch lengths; cook in 
 salted water until tender, which will require about one-half hour ; then drain. 
 Blend together the butter and flour, add the milk a little at a time, stirring till 
 it boils. Cook three minutes. — Mrs. Frank Stone. 
 
 SNAP-BEANS AND CORN. String the beans and break into small pieces; 
 wash, put in vessel with meat sufficient to season. Then cover with hot water. 
 Let them boil until tender, add salt to taste. Keep at least one half cup of 
 water in them until thoroughly done, chop up fine and add corn, the grains of 
 which have been split and cob scraped. AIIoav this to cook until corn has a 
 done taste, adding more salt if necessary. — Mrs. J. D. Hamlin. 
 
 BRUNSWICK STEW. One hen, one-half pound veal, one-half pound salted 
 pork, one quart tomatoes, one quart butter beans, one quart corn, ten Irish 
 potatoes the size of an egg, one cup rice, two large onions or four small ones, 
 one-half bottle Worchestershire sauce, (thirty-five cent bottle, made by Lea 
 and Perrin,) bit of celery seed, salt, sugar and pepper to taste. Boil meats until 
 tender enough to mince very fine, remove all bones, add vegetables according 
 to time it takes to cook each tender, except potatoes. They should be creamed 
 and added after everything else is thoroughly cooked. Potatoes thicken the 
 stew and it is liable to cause it to stick to the vessel unless constantly stirred. 
 Add sauce after stew is about half cool. — Mrs. Jasper Hamlin. 
 
 SLICED :?OTATOES. Peel and cut in thin slices the Irish potatoes, put 
 in vessel and add salt, pepper and butter and enough hot water to cook and 
 not stick. When done add enough sweet milk to make a good gra\y. Let it 
 just come to boiling point, take off and serve. — Mrs. J. D. Hamlin. 
 
 9 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
The KNOX ACIDULATED package contains flavoring and coloring 
 
 GOOD CABBAGE. Boil meat enough to season amount of cabbage vou 
 want cooked, until nearly done; then add cabbage and cook until tender, salt 
 to taste, set off and allow them to soften until ready for use. Not less than 
 half an hour. — Mrs. J. D. Hamlin. 
 
 TUENIP SALAD— ''COUNTRY STYLE." Boil meat, (hog jole if vou 
 have it, if not any good side meat) in half pot water until tender. While ^the 
 pot is boiling hard, add salad which has been picked carefully and washed 
 thoroughly, being careful to remove all grit. Add salt and a pinch of soda 
 after pot has begun to boil again. Keep salad pressed under water and boil 
 as fast as possible until tender. This should not require over twenty minutes. 
 Remove pot from fire; dish up the salad and press all the water from it. Chop 
 very fine, and skim the grease from the top of the pot and add to the salad, 
 pressing any water away that may be added by so doing. Cabbage may be 
 cooked in the same way. This is so much better than the way of leaving vegetables 
 sloppy. — Mrs. James E. Lyon. 
 
 MASHED POTATOES. Four medium sized potatoes, one-half teaspoonful 
 salt, one large tablespoonful butter, four tablespoonfuls milk. Boil potatoes 
 and drain them thoroughly, mash and beat with a wire beater until light ; add 
 the butter, salt and milk, heated. Serve at once if possible. If obliged to keep 
 them standing, do not put a cover on the saucepan, as steam makes them soggy. 
 Stand over a kettle of hot water and when ready to serve, put them, mound 
 fashion, in a hot dish aud sprinkle the top lightly with pepper. — Mrs. M. F. 
 Mahkham. 
 
 Meats 
 
 "There's no want of meat, sir. Portly and curious viands are prepared to 
 please all kinds of appetite." 
 
 VEAL LOAF. Two pounds veal steak, one pint bread crumbs, two eggs, 
 a little onion chopped fine, two slices of pork gi'ound fine, two-thirds cup sweet 
 milk, small bit parsely, a little sage, a dash of nutmeg. Mix all together, make 
 into loaf, place in pan just enough water to keep from sticking. Place bits 
 of butter on top to brown nicely. Brown the juice and thicken for gravy. Do 
 not cover while cooking. — Miss Claudia Conrad. 
 
 SMOTHERED SPRING CHICKEN. One nice large chicken. Dress, split 
 open down the back and breast, put in baking pan, skin side ujd, add two tea- 
 spoonfuls butter, salt and pepper to taste, sprinkle with flour and add enough 
 to thicken gravy, with enough hot water to cover fowl. Put in hot oven and 
 let cook from one to two hours until tender. — Mrs. R. E. L. Skinner. 
 
 CREAMED CHICKEN. Make one cup cream sauce. Prepare two cups 
 diced cooked chicken, add sauce, season, simmer ten minutes. White or cream 
 sauce. Put one tablespoon each of butter and flour in saucepan over fire. When 
 mixed, without browning, add one-half teaspoonsful salt, one-fourth teaspoon- 
 ful white pepper, then gradually, one cup hot milk. Stir until smoothly thick- 
 ened and simmer three minutes. — Mrs. R. E. L. Skinner. 
 
 TO BREAD CHOPS. Have chops about one inch thick. After freeing 
 chops from any adhering bits of fat or bone, dip into the egg and then into 
 finely rolled bread crumbs. When breaded, put the chops carefullv into frying- 
 pan in which the fat is sufficiently hot to give off" a blue smoke, broAvn quickly 
 on one side, then on the other, cover and lower gas under pan, and let cook 
 through slowly. — Mrs. R. E. L. Skinner. 
 
 10 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, etc. 
 
 HOW TO COOK BIRDS. Let the birds be dressed and put in salt water 
 at least 24 hours to tender them. Drain them, dip in flour, pepper and salt, 
 enough fat to come up around the birds. Backs on top, cover and let them 
 steam. When brown on toi), rook .slowly and a long time. W|Jien done, take 
 up the birds and keep them warm. Drain off all but about two tablespoonfuls 
 of the fat, put in one tablespoonful flour, let brown, add one half cup sweet 
 milk and one-half cup water mixed together, one teaspoonful butter, cook until 
 it thickens. You may place birds on slices of toast and serve gravy separate. 
 — Mrs. J. M. Whitted. 
 
 BAKED OPOSSUM. After dressed, salt and let stand overnight. The 
 next morning place it in baking pan, back up, pour about a cup of water in 
 pan to keep it from sticking or burning while cooking. Season with pepper. 
 Baste often until dark brown. If 'possum is fat, no butter is needed to baste 
 with as the fat will brown it sufficiently. When done place on dish, place 
 slices of baked sweet potatoes around, garnish with parsley, place small red 
 apple in mouth, to be served cold with w^arm gravy. — Mrs. V. B. Lougee. 
 
 VIRGINIA BAKED HAM. Wash the ham and place in a boiler and cover 
 with plenty of water (cold). Bring slowdy to a boil and then move to the 
 simmering burner and cook for three and one-half hours. Let the ham stay in 
 the Water overnight. In the morning lift out, j)lace in a baking pan and remove 
 the skin and trim to shape. Let stand while preparing this mixture: One cupful 
 broAvn sugar, three tablespoonfuls flour, tw^o teaspoonfuls cinnamon, one tea- 
 spoonful nutmeg, one scant teaspoonful ginger and one teaspoonful allspice. 
 Mix w^ell and put the mixture into the fat part of the ham. Place in moderate 
 oven and bake one hour, basting every ten minutes with tAvo-thirds of a cupful 
 of vinegar. Remove from the oven and when cool the top may be studded with 
 Avhole cloves. — Mrs. A. D. Wilcox. 
 
 ITALIAN STEAK. One pound round steak. Cut up one small bunch 
 
 celery, two large tomatoes, one onion and spread over steak together with 
 
 pepper and plenty of butter. Bake thirty minutes and salt after taking up. 
 — Mrs. M. p. Markham. 
 
 HAMBURG ROAST. Twenty-five cents Hamburg steak, one cup bread 
 crumbs, one cup tomato juice, one onion, chopped fine, pepper it well, one egg. 
 Mix well and make into loaf, i^ut small strips bacon on top and roast one and 
 one-fourth hours. — Miss Maggie Albright. 
 
 BROILED STEAK. Select a sirloin or porterhouse steak one inch thick. 
 Place upon broiler nearly red hot and sear both sides well, then reduce heat 
 and cook slowly five minutes turning often. Have platter hot with plenty 
 melted butter in it, place steak on platter and then salt and pepper. DO NOT 
 BEAT STEAK AND NEVER SALT UNTIL AFTER taken from the fire.— Mrs. 
 D. P. Parker. 
 
 SWISS STEAK. Two pounds round steak, one quart tomatoes, one large 
 onion. Have fat very hot, brown steak quickly, then pour tomatoes over and 
 slice onions very thin over the meat, add salt and pepper. Cook slowly for 
 fifty minutes in covered pan. — Mrs. M. I. Upchurch. 
 
 SMOTHERED CHICKEN. Dress and split the chicken down the back, put 
 into baking pan with one pint of water, sift a little flour over it and lay two 
 or three slices of bacon on top of the chicken. Put the cover on pan, set in 
 stove to cook; when nearly done take off bacon and baste chicken with butter 
 and a little pepper, allow it to brown nicely. This recipe applies to half grown 
 chickens. — Mrs. M. S. Whitted. 
 
 BAKED BIRDS (QUAIL). Soak birds in salt water a few hours, wash and 
 slightly gash the breast ; place in pan Avith breast down. Put a large piece 
 
 11 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
Use KNOX GELATINE if you would be sure of results 
 
 of butter in each bird. |to]>])er and salt to taste. Put a little water in pan, cover 
 and cook in oven until tciidor, make a rich gravy by slightly browning butter 
 in a hot pan and adding pepper and salt and one-half cup of sweet milk, with 
 very little flour. Pour this over birds, put back in stove, brown just a little. 
 Serve hot. — Mrs. M. S. Whitted. 
 
 CHICKEN PIE. Make pastry not as rich as for dessert. Steam chicken 
 until tender. Line baking pan Avith pastry and put in one -half chicken and one 
 tablespoonful of butter, then put in more pastry, remainder of chicken and 
 another tablespoonful of butter. Strain the water and pour over the pie, then 
 cover with pastry ; Avhen nearly done put a cup of sweet milk, thickened with 
 flour in the opening in center of top of pastry. — Mrs. M. S. Whitted. 
 
 STEAK EOAST. Take a round of steak, beat it, pepper and salt well. Make 
 a nice dressing as for chicken, and spread over the top of steak. Roll it up 
 and tie with string, put in pan with little water and sliced onion, cook in oven 
 till done, serve in slices. — Mrs. S. Whitted. 
 
 CHICKEN CROQUETTES. One-fourth cup butter, one-half cup flour, one 
 slice of an onion, one cup milk or chicken stock, one-half cup cream, one egg, 
 salt and pepper, one teaspoonful lemon juice, one pint chopped chicken. Cook 
 onion in the butter, add the flour mixed with salt and pepper, cook till smooth, 
 then add the chicken stock and cream and let come to boiling point. Add 
 yolk of egg, cook but do not boil, then the chopped cMcken. Cool and shape, 
 bread with fine crumbs and egg and fry in deep hot fat. — Mrs. M. S. Whitted. 
 
 VEAL CUTLETS. One and one-half pound veal cutlets, (cut thick) one 
 small egg, bread crumbs, seasonings. The meat may either be cut into small 
 pieces or left whole, as preferred. Season with salt and pepper and dip each 
 piece into well beaten egg; drain and drop on a paper of bread crumbs, coat 
 thoroughly and shake off all loose crumbs. Melt and heat a little fat in a 
 frying pan, and cook the meat golden brown. Serve Avith gravy or tomato 
 sauce. — Mrs. Prank Stone. 
 
 BEEF LOAF. Two pounds of round steak, two eggs, one cup of bread 
 crumbs, two tablespoonf uls butter, a small piece of onion, one-half cup sweet 
 milk. Run meat and onion through meat chopper and mix well with other 
 ingredients. Make into loaf and put in a pan with a little water and sj)rinkle 
 with bread crumbs and butter, cover with another pan and bake. — Mrs. E. G. 
 Cheatham. 
 
 PRESSED CHICKEN. One hen boiled until tender and run through meat 
 chopper. Also run about six or eight hard boiled eggs and a small piece of 
 onion through chopper. Mix all together with the juice of two lemons, add 
 salt and pepper to taste. Skin off a cupful of the rich stock and dissolve one 
 envelope Knox's gelatine in it. Thoroughly mix all together and put in a 
 deep loaf pan. Cover with oil paper and put a brick on it and set on ice for 
 several hours. — Mrs. E. G. Cheatham. 
 
 FRIED CHICKEN. Kill and dress chicken, let it stand after being salted 
 about twelve hours. Have grease hot, wash chicken, flour and put in hot grease. 
 Put a top on pan, set inside of stove, turn, cook about an hour ; take chicken 
 out, add butler and make gravy, by sprinkling flour in grease; let it broAAii, 
 then pour in water and let cook several minutes. — Mrs. Fannie Gooch. 
 
 BAKED OPOSSUM. After the opossum is dressed and salted, put it in 
 a baking pan with a little water, a good deal of red pepper, and several slices 
 of fat pork, or some lard. Cover and cook until tender. Then put it inside 
 the stove and brown. Sweet potatoes, baked and peeled may be put around the 
 sides of the pan and browned at the same time. A good sauce for the opossum is 
 made by cooking together one tablespoonful of Worchestershire sauce, one table- 
 spoonful vinegar, a teaspoonful butter, with pepper and salt to taste. — Mrs. T. 
 S. Belvin. 
 
 12 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
Simply add water and sugar to the KNOX ACIDULATED pacakage 
 
 BEEF OMELET. Two or three pounds of round steak^ one can tomatoes, 
 one tea cup bread crumbs, two medium sized onions, salt and pepper. Run meat 
 through grinder. Remove all hard pieces; add tomatoes, bread crumbs, onions, 
 salt and pepper to taste. Mix very thoroughly. Mold with the hands and pat 
 for several minutes to prevent falling apart. Bake in moderate oven for forty- 
 five minutes. Very good sliced when cold. — Mrs. W. W. Shaw. 
 
 ROAST BEEF a la BRUITON. Cold roast beef, one onion, one green pep- 
 per, one small can tomatoes, one tablespoonful butter, cream sauce. Cut beef 
 into small cubes, fry onion and green pepper in butter, mix all together includ- 
 ing tomatoes, season to taste, and last stir in cream sauce and bake in hot 
 oven. — Miss Jennie Dawson. 
 
 CHARTREUSE OF MEAT AND RICE. Two cups meat, one-fourth tea- 
 spoonful pepper, one teaspoonful salt, one-fourth teaspoonful onion juice, one 
 tablespoonful chopped parsley, one egg, one-fourth cup fine crumbs, four cups 
 cooked rice. Season the meat and mix with the crumbs and beaten eggs, add 
 enough stock to make it pack easily. Line a thoroughly buttered mold or dish 
 with three cups rice, fill with the meat, cover with the remainder of the rice, 
 cover tightly and steam forty-five minutes. Serve with tomato sauce. 
 
 CREAMED CHICKEN. Boil a chicken until tender, the usual way. When 
 cold, or while hot, as you prefer, place the breast in the chafing dish in w^hich 
 a small lump of butter has melted and is just beginning to brown, heat thoroughly 
 and add one cup of rich milk. Season, and when it comes to a boil, thicken 
 slightly with flour rubbed until smooth in a little butter. As soon as it comes 
 to a boil pour over squares of toast. — Mrs. R. B. Suitt. 
 
 SWISS STEAK. Wipe a sirloin steak, cut one and one-half inches thick, 
 pound in all the flour meat juices will absorb, have pan hot, add a small lump 
 of butter and brown on both sides, add enough boiling water to cover steak, 
 season with salt and pepper (onion if desired) cook in oven until tender. Serve 
 with tomato or mushroom sauce. Round steak may be used. — Mrs. F. T. Selby. 
 
 PORK PUDDING. Left-over pork roast, four cold biscuits, two eggs, one 
 tablespoonful butter, pinch sage and black pepper. Grind in food chopper 
 bits of left-over pork roast. If as much as one pound, also grind four cold 
 biscuits, add two beaten eggs and enough warm water to make loose enough 
 to mix well. Add melted butter, sage, pepper and bake until brown. Serve 
 with toast. — Mrs. Jasper Hamlin. 
 
 FOR COOKING ROAST. Put top on flat bottom aluminum pot and place 
 on stove, allowing it to heat slowly, ])ut thoroughly. Then put in pork or 
 beef roast which has been cleansed and allowed to drain, and after bone has 
 been removed, allow to cook slowly until a slightly brown crust has formed, 
 then turn and continue cooking slowly. Occasional turning may be neeessar^, 
 but slight crust v/ill serve to keep juice in meats. When tender add salt and 
 pepper, turning about until it strikes through. — Mrs. J. D. Hamlix. 
 
 GREEK CHOP SUEY. (Original). One-half package macaroni, one pint 
 can tomatoes, two large size onions, one-half pound cold meat (ground fine). 
 Have macaroni boiled tender, peel onions and slice, place some grease in frying 
 pan and after chopping meat very fine, place in pan with onions and fry until 
 tender. Then put tomatoes and macaroni in and cook all together twenty 
 minutes. Put in salt to taste and cayenne pepper. (Either pork or beef may 
 be used for the above.) — Mrs. W. A. Beasley. 
 
 HUNGARIAN GOULOCHE. Seven slices bacon, sliced very thin, four 
 medium sized tomatoes, six eggs, a small piece of parsley. Fry bacon and remove 
 from pan, then place tomatoes in pan and fry until tender; break eggs in with 
 tomatoes and scramble. Garnish with parsley. (Canned tomatoes may be 
 used.) — Mrs. W. A. Beasley. 
 
 13 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
For Dainty Delicious Desserts use KNOX GELATINE 
 
 PORK SAUSAGE. Order two pounds of pork loin from your market man. 
 Eun it through the meat chopper. Season with sage, red pepper and salt. This 
 is so much better than the so-called market sausage. — Mrs. E, G. Belvin. 
 
 BEEF LOAF. Three pounds of ground beef, three raw eggs, six crackers, 
 rolled fine, one teaspoonful salt, one teaspoonful pepper, three tablespoonfuls 
 sweet milk, three tablespoonfuls water. Mix togther, form in a loaf, cover 
 with bread crumbs and bake two hours. — Mrs. Geo. T. Watkins, Jr. 
 
 CHICKEN LOAF. One fowl, two tablespoonfuls granulated gelatine, one- 
 third cup cold water, tAvo hard-cooked eggs. Seasoning to taste. Boil a fowl, 
 an old one will do, in sufficient water to cover, until the meat is ready to fall 
 from the bones. Cool the bird, strain, and continue to cook the liquor until 
 it is reduced to three cupfuls. Remove all skin and bones from the fowl and 
 lay the meat in a mould, light and dark meat alternately, adding the hard- 
 cooked eggs cut in slices. Season the liquor and add to it the granulated gelatine 
 that has been soaked half an hour in a third of a cup of cold water. When 
 thoroughly dissolved, pour the liquor over the meat and set away to harden. 
 — Cahrie Lea. 
 
 ROAST. Method. Wipe the roast, place in the baking pan. Sprinkle gen- 
 erously with flour, salt and i^epper. Dot Avith small pieces of fat. Put a little 
 water in bottom of baking pan. Place in a hot oven until the juices are sealed 
 up. Lower the flames and roast until tender. Baste every ten minutes. — Corral 
 Lea. 
 
 NOODLES. Take broth from any fresh meat and add a small piece of butter, 
 salt, pepper and celery to taste. Take one Avell beaten egg and add as much 
 flour as is necessary, to form little balls that will crumble to pieces and drop 
 into the broth a little at the time, and let boil fifteen minutes, stirring constantly. 
 — Corral Lea. 
 
 PORK CHOPS AND FRIED APPLES. Season the chops with salt and 
 pepper and a little powdered sage. Roll in bread crumbs, dip in a well-beaten 
 egg. Fry about twenty minutes or until they are done. Place them on a 
 hot platter, and pour a part of the gravy to make a brown gravy. Pare six 
 apples and slice across in circles two-thirds of an inch thick. Remove cores from 
 centers and brown in the fat which remains in pan. Pour broAAai gravy over 
 the chops and place slices of apples around edge of platter. — Mrs. G. W. Gray. 
 
 MEAT LOAF BAKED IN PAN. One and one-third pounds chopped round 
 steak, one onion, three eggs, one cup cracker crumbs, one cup milk, seasoning. 
 Soak cracker crumbs in milk for fifteen minutes. Mix all together, put in 
 greased pan (bread tin) Avith suet or bacon on top. Bake three-fourths of an 
 hour and serve Avith tomato sauce. — Mrs. Annie Whitmore Andrews. 
 
 Another tasty dish is to cook a thick slice of ham AA^th escalloped potatoes, 
 placing ham in center layer. Add butter and cover Avith milk, cooking or bak- 
 ing tAvo hours sloAA'ly. — Mrs. Annie Whitmore Andrews. 
 
 MEAT LOAF. Tavo pounds of chopped round beef, one-third loaf bread put 
 into cold AA^ater and immediately pressed dry and crumbled, add to bread, salt, 
 pepper and one chopped onion (also poultry seasoning if desired) mix Avell 
 with one egg, then add meat and mix thoroughly, mould into a loaf and bake, 
 with one egg, then add meat and mix thoroughly, mould into a loaf and bake 
 three-fourths of an hour. Put suet on top to furnish fat or bacon enough to 
 make gravy. When meat is done, add beef cubes to season and broAvn the 
 gravy. Small potatoes may be broAvned in pan with this. — Mrs. Annie Whit- 
 more Andrews. 
 
 HOG'S HEAD MINCE MEAT. Three pounds cooked head ground in meat 
 mill, tAvo pounds raisins, one and one-half pounds currants, one-half pound 
 citron, tAvo cjuarts chopped apples, one ounce cinnamon, one-half ounce cloves, 
 
 14 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
Try KNOX ACIDULATED GELATINE with the Lemon Flavor enclosed 
 
 one-half ounce ginger, two nutmegs, one teaspoonful salt, one-half teaspoonful 
 pepper, one pound sugar. Mix well. Heat in kettle the following: one pint 
 cider or juice from stewed fruit, one pint molasses, one pint syrup from sweet 
 pickle, one tablespoonful butter. When it comes to a boil pour it over the in- 
 gredients in pan, mix well, then get it boiling hot, then if you have it, add one 
 tea cup brandy, and can. This will keep through summer. One medium sized 
 hog's head will make this. — Mrs. J. W. Roach. 
 
 Soups 
 
 ''A health tn the girl that can dance like a dream, 
 
 And tht [lirl that can pound the piano; 
 A healtJi to tht girl that writes verse by the ream, 
 
 Or toy;i icith lugli C soprano; 
 To the girl that can talk and the girl that does not; 
 
 To the saint and tlu sirrrt Jiftlr sinner — 
 But here's tn thr cJtr>r,.st g,rl of th< Jot, 
 
 The girl that can cook a good dinner." 
 
 VEGETABLE SOUP. One large soup bone, three quarts water; boil one 
 hour, strain and put meat back in stock. Add can tomatoes, one can corn, (or 
 six ears fresh corn), one can butterbeans or one pint fresh butterbeans, one 
 pound cabbage, six Irish potatoes, one onion, one tablespoonful sugar, salt and 
 pepper to taste. Cook a long time. Secret of good soup is in the length of 
 cooking. Add a little milk just before serving. — Mrs. J. L. Whitmore. 
 
 SOUP FOR THE SICK. Use very rich milk, add a little cream, put on in 
 double boiler and let get hot. For cream of green pea soup, add green peas 
 put through a strainer, add enough milk to make a light green color, season 
 with butter and salt. — Mrs. E. J. Parrish. 
 
 CREAM OF SPINACH SOUP. Cook spinach, put through strainer, add the 
 spinach to the rich hot milk as above. — Mrs. E. J. Parrish. 
 
 CREAM OF POTATO SOUP. Make as above.— Mrs. E. J. Parrish. 
 
 In making chicken soup add celery cut in small pieces. When thoroughly 
 done this is fine. — Mrs. E. J. Parrish. 
 
 CREAM OF TOMATO SOUP. One quart can tomatoes, one-half pint sweet 
 milk, two tablespoonfuls butter, two tablespoonfuls flour, one teaspoonful dried 
 celery leaves, one small onion, sugar, salt and pepper to taste. Put on the 
 tomatoes about one-half pint water, add the celery leaves, onion sliced, and 
 cook about twenty minutes ; then rub through a sieve. Blend the butter and 
 flour well and add to tomato juice, stirring all the while, then add sugar, salt 
 and pepper to taste, cooking a few minutes. Add sweet milk and bring to 
 boiling point, stirring it constantly. — Mrs. M. X. Gaurard. 
 
 CREAM OF PEA SOUP. One can peas, one quart milk, two tablespoonfuls 
 flour, two tablespoonfuls butter. Heat one can of peas in their own liquor ; add 
 to this, one quart of milk. Melt the butter, mix with the flour and thicken the 
 soup with it. Season to taste and serve hot. — Mrs. M. F. M.ajikham. 
 
 VEGETABLE SOL^P. One large soup bone, three Cjuarts water. Boil one 
 hour, strain and put meat back in stock. Add can tomatoes, one can corn, 
 (six ears of fresh corn), one can butterbeans or one pint fresh butterbeans, 
 one pound cabbage, six Irish potatoes, one onion, one tablespoon sugar, salt 
 and pepper to taste. Cook a long time. Secret of good soup is in the length 
 of cooking. Add a little milk just before serving. — Mrs. J. L. Whit^iore. 
 
 CLAM CHOWDER WITH MEAT. One pound soup meat, two quarts water, 
 six potatoes diced, one-half can tomatoes, one and one-half dozen clams ancl 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
KNOX GELATINE makes dainty desserts for dainty people 
 
 liquor, add clam liquor to other ingredients and cook with little parsley; last 
 add seasoning. — Mrs. Annie Whitmoke Andrews. 
 
 CHOWDER WITH POEK. Two dozen clams, one fourth pound salt pork, 
 one bay leaf, three or four onions, six potatoes, diced, one-half can tomatoes, 
 one and one -half quarts Avater, seasoning. Put pork cut up m kettle and cook 
 until almost brown. Add clam liquor, water, bay leaf and onions and potatoes 
 and cook fully one and one-half hours, adding chopped or cut clams last, cook- 
 ing about ten minutes. — Mrs. Annie Whitmore Andrew^s. 
 
 TOMATO SOUP. To one can tomatoes add one pint water, one-half bay 
 leaf, two cloves, or a bit of mace. Cook until tomatoes are soft, then strain. 
 After straining add one teaspoonful sugar, one teaspoonful salt, one-fourth 
 teaspoonful soda. Thicken with two tablespoonfuls butter and three table- 
 spoonfuls flour blended together. — Mrs. Annie Whitmore Andrews. 
 
 CEEAM OF TOMATO SOUP. To one-half can tomatoes add one scant table- 
 spoonful of finely chopped onion and three spikes of celery. Cook until tender 
 and strain through Avire sieve. Season to taste and add soda the size of a pea. 
 Scald milk. Mix a heaping teaspoonful flour vrith one of melted butter, dis- 
 solve in little Avarm milk and stir into scalding milk. Add to strained tomato 
 stock just before serving. — Mrs. Annie Whitmore Andreavs. 
 
 CORN SOUP. Cook one can of corn Avith one pint of Avater tAventy minutes. 
 Cook one tablespoonful of onion in four of butter till a light broAvn, then add 
 four tablespoonfuls flour, tAvo teaspoonfuls salt, one-fourth j^epper. When Avell- 
 mixed, gradually add one quart scalded milk and cooked corn. Add last and 
 sloAvly the beaten yolks of tAvo eggs. — Mrs. Annie Whitmore Andreavs. 
 
 VEGETABLE SOUP OR BARLEY SOUP. Two pounds of soup meat and 
 knuckle bones, one cup barley, fragments of soup greens, (celery, onion, carrot, 
 turnip, parsley), one-half can peas, one-half can lima beans, one can tomato, 
 seasoning, four quarts of Avater. Put all on together, except parsley and tomatoes 
 in four quarts of cold Avater, let come to a boil, then simmer very slowly until 
 meat falls apart, add tomatoes, chopped tAvo hours before soup is cooked and 
 parsley chopped a feAv minutes before. A very long cooking makes it nice. I 
 simmer mine all day. For choAvder I use this same recipe Avith exception of 
 quantity of Avater, (less) also less meat and no barley, although I often add 
 clams to the soup just as it is Avhen I have it. Add clam liquor before serving, 
 but clams cut up, only a few minutes before. Add diced potatoes and cook 
 sloAvly all together fully an hour. — Mrs. Annie Whitmore Andreavs. 
 
 CREAM OF CELERY SOUP. One pint chopped celery, one pint water, 
 tAvo tablespoonfuls butter, three tablespoonfuls flour, one sliced onion, one quart 
 milk, one teaspoonful salt and dash of cayenne. Cook onion and celery in water 
 until tender. Then press through a sieve. Rub butter and flour together. Add 
 hot milk and stir till it thickens. Add celery, Avater, salt and cayenne. Serve 
 hot. — Mrs. Ella Boone Dickson, R. N. 
 
 ENGLISH PEA SOUP. One can peas, one pint water, one quart milk, 
 tAvo tablespoonfuls butter, three tablespoonfuls flour, salt and cayenne to taste. 
 Cook peas in AA-ater till Avell done. Press through a sieve (using the AA-ater). 
 Rub butter and flour together. Add this to the hot milk. Stir until it boils, 
 then add the peas, salt and cayenne. — Mrs. Ella Boone Dickson, R. N. 
 
 MOCK TURTLE SOUP. Six medium Irish potatoes, one quart of milk, 
 one pint boiling AA^ater, tAVO and one-half tablespoonfuls butter, salt and pepper 
 to taste. Peel and slice potatoes and put them in the water and boil nearly done. 
 Then add milk, butter, and salt and pepper. — Mrs. Ella Boone Dickson, R. N. 
 
 SOUP NO. 1. One can A^egetable soup, one can tomatoes, four large potatoes, 
 two large onions. Cook potatoes and onions until done, then add the rest and 
 cook about fifteen minutes. 
 
 16 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
Healthful 
 
 Reliable 
 
 Economical 
 
 The prudent 
 housewife avoids 
 substitutes, which may 
 contain alum, and uses 
 
 ROYAL 
 
 BAKING 
 POWDER 
 
 JUisoluiely Pure 
 
 Made from Cream of Tartar, 
 derived from grapes. 
 
KNOX ACIDULATED GELATINE saves the cost, time and bother of 
 squeezing lemons 
 
 SOUP NO. 2. (Real vegetable soup). One half dozen ears corn, one-half 
 dozen tomatoes, one quart butterbeans, one quart okra, four large i)otatoes, two 
 onions, small bit cabbage, soup bone. Cook hone and beans, cabbage, corn 
 and potatoes and onions together first, then add the rest. 
 
 SOUP NO. 3, Four large potatoes, two large onions, one can corn, one 
 can tomatoes. Cook all together until done. 
 
 SOUP NO. 4. One can tomato soup, one pint sweet milk. Cook about fifteen 
 minutes, add salt and pepper to taste. — Mrs. J. B. Williams. 
 
 BOUILLON. Five pounds lean beef, two pounds marrow l)one, three quarts 
 cold water, one teaspoon pepper corns, one teaspoon salt, one-third cup onion, 
 one-third cup carrots, one-third cup turnip, one-third cup celery. Cut them in 
 inch cubes. Put in the soup pot with cold water and soak thirty minutes. 
 Brown the other third in marrow fat and put in the soup pot. Heat to the 
 boiling point and simmer five hours. Add the seasonings and cook one hour 
 and strain. Cool, remove fat and clear. Serve in Bouillon cups. — Carrie Lea. 
 
 Cakes 
 
 ^'IVith weicjhis and measures just and true, 
 
 Ore II itf ( rcn heat, , 
 Wdl-hiitit I t il tins and quiet nerves, 
 
 ISucccs.'i iciU he complete.^' 
 
 In making cakes use the best materials. Always sift the flour twice, adding 
 to it the baking powder and mixing well. If it is warm chill the eggs, beat the 
 yolks and the whites separately, and very thoroughly. Mix butter and sugar to 
 a cream, tlien add yolks, then the flour and milk alternately in small quantities, 
 then the whites.— Mrs. H. E. Seem an. 
 
 WHITE FRUIT CAKE. Two pounds of almonds, two eocoanuts, two pounds 
 of citron, one teaspoonful mace, one wine-glass wine, juice of half of lemon. 
 To a pound cake batter, add the grated cocoanut, the blanched almonds (chopped) 
 after being rolled in flour, the citron finely chopped having same chopped in thin 
 one-inch strips, after being rolled in floir; the mace, lemon juice and wine. 
 Mix well and pour into a well greased papered deep pan. Bake in a slow oven 
 for four hours. — Mrs. S. Bowling. 
 
 SOFT CAKE. Five eggs, one pound flour, one cup sweet milk, one half pound 
 butter, one pound siiuar, two tc;ispoonf uls baking powder, flavor to taste. When 
 you wish the cake wliite, use whites of nine eggs. — Mrs. M. F. Markham. 
 
 GOOD CAKE FOR FILLING. Eight eggs, one quart of flour, one-half pound 
 butter, one pint sugar, flavor to taste, one -half cup SAveet milk, one teaspoon 
 baking powder. — Mrs. M. F. Markham. 
 
 GOLD CAKE. Take the yolks of eight eggs, one whole egg, one-half cup 
 butter, one and one-half cups sugar (granulated), three-fourths cup of fresh 
 buttermilk (sweet, if preferred), two cups flour, one teaspoonful of cream of 
 tr.rtar, one-half teaspoon soda. Beat well and bake as a pound cake. — Mrs. 
 G. E. LouGEE, Jr. 
 
 POUND CAKE. One pound granulated sugar, one pound butter, one dozen 
 eggs, one pound flour. Sift flour three times. Cream butter, add the flour, 
 cream Avell, then add beaten yolks of eggs, which have been thoroughly beaten 
 
 18 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
See that the name K-N-O-X is on each package of gelatine you buy 
 
 with the sugar. Add the Avhites last Avhieh have been well-beaten. Place eake 
 in moderate oven. Put a pan of cold \v;iter on top rack, let stay until cake 
 has risen, then remove pan to let the cake bake. If you cook this cake in gas 
 range, it usually takes from one and one-half to two hours to bake. — Mrs. W. 8. 
 Borland. 
 
 WHITE CAKE. Whites of six eggs, three cups flour, one and three-fourths 
 cups sugar, three-fourths cup butter, three-fourths cup sAveet milk, two rounding 
 teaspoonfuls baking powder. Cream butter and sugar until light, then add 
 alternately flour and milk, then eggs beaten stiff. This makes three layers. 
 — Mrs. M. F. Markham. 
 
 FUDGE CAKE. Two cups sugar, one cup butter, six eggs, one cup milk, 
 four cups flour, two heaping teaspoons Royal Baking Powder, one-half cake or 
 one whole small cake chocolate, one cup English walnuts, broken up. Cream 
 butter and sugar, add milk, then stir in the chocolate which has been dissolved 
 in cup placed in pan of hot water. Add nuts and last the eggs beaten separately. 
 — Mrs. G. E. Lougee, Jr. 
 
 FUDGE FILLING. One and one-half teaspoons butter, one-half cup un- 
 sweetened cocoa, one and one-half cups powdered sugar, a few grains of salt, 
 one cup milk, one teaspoon vanilla. Melt the butter, add cocoa, sugar, milk and 
 salt. Heat to boiling point and boil eight minutes, beat until creamy. Add 
 vanilla, spread on cake. — ]Mrs. Geo. E. Lougee, Jr. 
 
 FRUIT CAKES. One pound butter, one pound sugar, one pound flour, 
 browned and sifted, twelve eggs, five pounds seeded raisins, one and one-half 
 pounds peeled citron, one glass grape jelly, two teaspoons melted chocolate, one 
 pound crystallized cherries, one pound sliced pineapple, one pound blanched al- 
 monds, cut fine; one pound figs, one tablespoon powdered cinnamon, one-half 
 tablespoonful allspice, one scant teaspoonful powdered cloves, one glass brandy. 
 Soak the fruit in brandy overnight. Cream the butter and sugar thoroughly. 
 Add well-beaten yolks of eggs, tl^en spices, grape jelly and chocolate. Xext add 
 the beaten whites of eggs and part of the flour. Roll fruit in the rest of the 
 flour, mix it into the cake in small quantities at the time, add nuts last. Bake 
 or steam cake from four to six hours in small or large molds. If steamed, dry 
 out in slow oven one hour. — Mrs. W. A. Mabry. 
 
 CLAY CAKE. Six eggs, one cup butter, two cups sugar, four cups flour, 
 one teaspoonful soda dissolved in one cup milk, two teaspoonfuls cream of tar- 
 tar (sifted with the flour.) One cup butter. Flavor with vanilla. Separate the 
 eggs, cream butter and sugar, add yolks which have been well-beaten. Then add 
 the milk and flour alternately. Lastly mix in the stiffly beaten whites. This 
 makes four layers. Use any filling preferred. Yoti Avill find this to be a great 
 favorite. If you Avish you can bake this in a loaf also. Snowdrift and w'ater 
 can be used in place of butter and milk — Miss Maggie V. Albright. 
 
 BLACK CHOCOLATE CAKE. One-half cup butter, tAvo cups broAvn sugar, 
 (cream butter and sugar until smooth), three-fourths tAventy-five cent cake of 
 chocolate, dissolved and poured into above mixture sloAvly. Four eggs beaten 
 together, three-fourths cup sAA'eet milk, one teaspoonful soda in milk. tAvo cups 
 flour. — Mrs. P. A. Noell. 
 
 FILLING. One pound -IX sugar, three fourths cup butter, one-half twenty- 
 five cent can cocoa, ten cent bottle vanilla, enough strong coftee to mix. Cream 
 butter and sugar until smooth. One-half pound of broAvn and one-half pound of 
 white sugar may be used if preferred. — ]\[rs. P. A. Xoell. 
 
 APPLE SAUCE CAKE. Tavo and one-half cups flour, one teaspoonful Royal 
 Baking PoAvder, three-fourths teaspoonful salt, tAA'o and one-half teaspoonfuls 
 spices. Sift the flour and baking poAvder, one and one-half cups sugar, one- 
 half cup butter, or Crisco, tAvo eggs, one cup sour apple sauce, one cup raisins, 
 one teaspoonful soda added to last half cup of apple sauce and mixed Avith 
 batter. Bake in a hot oven. This makes three layers. — Mrs. W. H. Booxe. 
 
 10 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
KNOX ACIDULATED GELATINE— no bother— no trouble— no squeezing lemons 
 
 TILLING FOE APPLE SAUCE CAKE. Three-fourths cup granulated sugar, 
 one-third cup boiling water, one egg white^ one half cup pecans (shelled.) Melt 
 the sugar in boiling water, stirring until sugar is melted. Cover and let boil 
 for three minutes. Uncover and boil till it forms a hard ball in cold water, 
 pour over the egg-white which has been beaten very light. Beat till cool enough 
 to hold its shape. Spread on layers, then sprinkle on the pecans. Double this 
 recipe for three layers. — Mrs, W. H. Boone. 
 
 SOFT GINGEE CAKE. One-half cup sugar, one cup butter, one cup 
 molasses, two teaspoonfuls soda, one teaspoonful ginger or spices, one egg, three 
 cups flour. Pour one cupful boiling water on the soda. Mix butter, sugar, 
 molasses and egg, add flour and the soda water just before baking in a hot 
 oven. Very light and delicious. — Mrs. W. H. Boone. 
 
 DEVIL'S FOOD CAKE. Two and one half cups sugar, one cup butter, one- 
 half cup chocolate, dissolved in cup of hot water. One cup buttermilk, three 
 cups flour, one teaspoonful soda, dissolved in hot water, two eggs, one table- 
 spoonful vanilla, one teaspoonful each cinnamon, nutmeg, cloves and allspice. 
 Make batter in the usual way and bake in layers. — Mrs. M. F. Markham. 
 
 FILLING FOE DEVIL'S FOOD CAKE. Two and one-half cups sugar (one- 
 half brown), one-half cup water, one-half cup cream, one square chocolate. 
 Moisten chocolate over boiling water and add sugar and water. Boil until 
 proper consistency and beat until cool. — Mrs. M. F. Markham. 
 
 PEINCE OF WALES CAKE. Dark part: Yolks three eggs, three fourths 
 cups butter, two cups flour, one cup raisins, one cup currants or cherries, one cup 
 brown sugar, one-half cup milk, one tablespoon molasses, one teaspoon cinnamon, 
 nutmeg, one teaspoon Eoyal Baking Powder. Light part : one cup white sugar, 
 one-half cup butter, one-half cup sweet milk, one and one-half cup flour, one 
 half cup corn starch, whites of three eggs, one teaspoon Eoyal Baking Powder. 
 Cream the butter and sugar, then eggs and milk, add fruit, and last the flour. 
 — Mrs. J. L. Whitmore. 
 
 FILLING FOR PEINCE OF WALES CAKE. Two cups brown sugar, two- 
 thirds cups water. Cook until it makes a soft ball. Pour upon beaten white? 
 of two eggs. Add one-eighth pound crushed nuts. — Mrs. J. L. Whitmore. 
 
 DAEK FEUIT CAKE, Cream one pound of sugar, one pound of butter until 
 light, then add ten well-beaten eggs, and one pound of flour, reserving some of 
 it to flour the fruit. Spice the batter with nutmeg, cinnamon and cloves. Two 
 pounds raisins, two pounds currants, one pound citron, one pound English Aval- 
 nuts, one pound of figs. Flour the fruit, stir into the batter, then add one cupful 
 cold water into which one teaspoonful of soda has been dissolved. The water 
 prevents its being dry. — Mrs. A. G. Elliott. 
 
 DEVIL'S FOOD CAKE. Two eggs, tAvo cups brown sugar, one half cup 
 butter, one-half cup sour milk, one-half cup hot water, one-third cake of Baker 's 
 Chocolate, two cups flour, one teaspoonful soda. Cream the butter and the 
 sugar, add eggs and beat ; add milk and part of flour. Dissolve chocolate in 
 hot water, put into this the soda, then put in the batter with rest of flour. 
 — Mrs. J. A. Snipes. 
 
 FILLING FOE DEVIL'S FOOD CAKE. Two cups Avhite sugar, one-half 
 cup water and let it cook until it threads. Whites of two eggs well-beaten and 
 pour syrup into the whites and beat until stilf. Chopped nuts or raisins may be 
 added to this. — Mrs. J. A. Snipes. 
 
 POUND CAKE BY MEASUEE. Seven eggs, two cups sugar, one and one- 
 half cups butter, one and one -half pints flour, one teaspoonful Eoyal Baking 
 Powder. Cream the sugar and the butter together, then break one egg at a time 
 until you break three, beating five minutes each, then break two at a time and 
 beat five minutes each till you have used the seven eggs. Put baking powder in 
 flour and sift nine times. Cook fifty-five minutes in moderatelv hot oven. — Mrs. 
 T. L. Bailey. 
 
 20 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
Where recipes call for Gelatine use KNOX GELATINE 
 
 SOFT MOLASSES CAKE. One-half cup shortening, two thirds cup brown 
 sugar, one egg, one-half cup molasses, two-thirds cup milk, tAvo cups Hour, three 
 teaspoons Eoyal Baking Powder, one-half teaspoon allspice, one-half teaspoon 
 cinnamon, one-half teaspoon salt. Cream shortening well, add sugar slowly, beat- 
 ing continually; add beaten egg. Beat well and add molasses, half of the 
 flour, baking powder, salt and spices w'hich have been sifted together. Add the 
 milk and the rest of the dry ingredients, Mix w'ell and bake in a greased 
 shallow pan in moderate oven about forty minutes. Serve hot. — Mrs. J. A. 
 Snipes. 
 
 NUT LOAF. Two cupfuls flour, four teaspoonfuls Eoyal Baking Powder, 
 one teaspoonful salt, one-half cupful sugar, five tablespoonfuls Crisco, one egg, 
 one cupful milk, one half cupful English walnuts, one-half -cupful raisins. Sift 
 dry ingredients. Pinch or cut in Crisco. Beat the egg well and to it add 
 milk and beat into dry ingredients. Add nuts and raisins. Beat thoroughly, 
 pour into Criscoed pans (bread pans are good.) Let stand in warm place 
 twenty minutes. Bake forty minutes in a moderate oven. — Mrs. Joe Albright. 
 
 SPICE CAKE. Two cups brown sugar, one cup sour cream, one cup butter, 
 two cups flour, four eggs (leave out the Avhites of two for icing), two tablespoon- 
 fuls cinnamon, one teaspoonful cloves, one teaspoonful nutmeg, one teaspoonful 
 soda. Bake in layers and put together with white icing. — Mrs. J. S. Mesley. 
 
 WHITE CAKE (OF COCOANUT.) Cream three-fourths cup butter, to 
 it add one and one-half cups sugar, one-half cup sweet milk, two and one-half 
 cups flour, whites of six eggs beaten to a stiff froth. Flavor to taste. Use 
 cocoanut filling. — Mrs. J. S. Mesley. 
 
 CHOCOLATE CAKE. One cup butter, tAvo cups sugar, two cups flour, one 
 cup mashed Irish potatoes, one-half cup milk, one-half cuj) melted chocolate, 
 one cup chopped nuts, four eggs, two teaspoonfuls Eoyal Baking Powder, one 
 teaspoonful cinnamon, one teaspoonful cloves, one teaspoonful nutmeg, one tea- 
 spoonful vanilla. — Mrs. G. F. Warner. 
 
 FILLING FOE CHOCOLATE CAKE. One egg yolk, one cup sugar, one 
 tablespoon butter, one cup SAveet milk, one-half cup melted chocolate. Cook 
 until thick, then beat six marshmallows into it. — Mrs. G. F. Warner. 
 
 YELLOW SPONGE CAKE. Four eggs beaten separately. Beat whites stiff 
 and add two teaspoonfuls cream tartar, one and one-half cups sugar, then put 
 in the yellows, one cup SAveet milk last, tAvo and one half cups flour Avith tAvo 
 teaspoonfuls soda. Mix lightly and bake quickly.— rj\lRS. M. F. Markham. 
 
 FEUIT CAKE. Eighteen eggs, one and one-half pounds flour, one and one- 
 half pounds sugar, one and one-half pounds butter, tAvo pounds raisins, tAvo 
 pounds currants, one and one half pounds citron, tAvo nutmegs, tAvo pounds 
 almonds, tAvo tablespoonfuls cinnamon, tAvo tablespoonfuls mace, one small tea- 
 spoonful cloves, one small teaspoonful salt, tAvo small teaspoonfuls ginger, tAvo 
 wine glasses of wine, one ten spoonful soda, tAvo teaspoonfuls cream tartar in one 
 cup sAveet milk. — Mrs. E. E. Bernard. 
 
 ONE EGG CAKE. One-third cup shortening, one cup sugar, one egg, one 
 cup milk, scant teaspoonful soda, tAvo cups flour, tAvo teaspoonfuls Eoyal Bak- 
 ing PoAvder, flavor to taste. — Mrs. Oscar Pleasants. 
 
 SPONGE CAKE. Two cups sugar, four eggs, tAvo cups flour, tAvo tablespoon- 
 fuls Eoyal Baking PoAvder, one teaspoonful lemon, three-fourths cup boiling 
 AA'ater added last. Cream yolks and sugar, add beaten Avhites, flour and lemon, 
 and boiling water. Bake forty-five minutes in moderate OA'en. — Mrs. Oscar 
 Pleasants. 
 
 NEVEE FAIL CHOCOLATE CAKE. Four eggs, tAvo cups broAvn sugar, 
 one-half cup butter, one teaspoonful soda sifted Avith tAvo cups flour, one-half 
 cake Baker's Chocolate, grated and melted, one-half cup SAveet milk, one tea- 
 spoonful vanilla. Cream butter and sugar together thoroughly, add eggs one 
 
 21 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
FOUR PINTS of jelly in each package of KNOX GELATINE 
 
 at a time, beating the mixture constantly. Alternate the milk and flour, adding 
 it gradually. Have ready the melted chocolate and when cool enough mix Avell 
 with the batter. Bake in three layers and put together with the following icing: 
 Whites of three eggs, three cups sugar and the juice of one lemon. Beat the 
 eggs to a stiff froth. Boil sugar with small cup water until it ropes, then pour 
 in eggs and stir hard. — Mrs. Bettie Bernard. 
 
 LADY BALTIMOEE CAKE. One cup butter, two cups sugar, one cup milk, 
 four cups sifted flour, eight level teaspoonfuls Eoyal Baking Powder, eight 
 eggs, one teaspoonful extract almond or one each of vanilla and grated nutmeg. 
 Bake in three or four layers and put together with an icing made as follows: 
 Two cups sugar and two-thirds cup boiling water (to soft ball degree.) Pour 
 this over the stiffly beaten whites of two eggs, beating constantly. Add two 
 cups chopped English walnuts, two cups raisins, cut in half. Flavor with one 
 teaspoonful rose water or one-half teaspoonful vanilla. — Mrs. E. W. Morris. 
 (If one-fourth teaspoonful cream of tartar be added just as the syrup begins 
 to boil, the icing is more creamy.) 
 
 STEAWBEERY SHOET CAKE. Sift together: Two cups flour, one tea- 
 spoonful salt, four teaspoonfuls Eoyal Baking Powder. Flake into this, three 
 tablespoonfuls butter, add one egg (well-beaten) and enough sweet milk to make 
 a soft pastry. Divide pastry into two equal parts, and roll out into two layers 
 to fit a nine or ten inch cake pan, putting melted butter between the layers. 
 Bake in a moderate oven for twenty minutes. Prepare one quart of crushed and 
 sweetened berries and when cake is baked, put this mixture between the layers. 
 Cover the top with wliipped cream and decorate with large strawberries. — Mrs. 
 
 E. W. Morris. 
 
 DELICATE CAKE. Four cups of flour, two and one-half cups of sugar, one 
 cup sweet milk, one cup butter, six eggs, two ten spoonfuls Eoyal Baking Powder. 
 Cream sugar and butter, add the beaten yolks, then milk and flour, adding last 
 the l)eaten whites and flavoring (two teaspoonfuls.) Use any desired filling. 
 — Mrs. D. F. Parker. 
 
 WHITE CAKE. One cup sweet milk, one cup butter, two cups sugar, four 
 light cups flour; whites of eight eggs. Cream butter and sugar, add two cups 
 flour with two teaspoonfuls Eoyal Baking Powder, then the cup of milk, adding 
 other two cups of flour. Vanilla flavoring. — Mrs. C. B. Green. 
 
 GOLD CAKE. Yolks of eight eggs, one cup sugar, one-half cup butter or 
 Snowdrift, one-half cup sweet milk, one and one-half cups flour, two teaspoon- 
 fuls Eoyal Baking Powder. Beat the eggs well and add sugar and butter, beat 
 well, then add flour and milk. Flavor. — Mrs. C. B. Green. 
 
 BLACK CHOCOLATE CAKE. Yolks of three eggs, two cups brown sugar, 
 one cup sweet milk, one-half pound cake of Baker's Chocolate grated. Cook this 
 mixture until thick and when cool, add the following batter: one cup butter, 
 two cups brown sugar, four eggs, four cups sifted flour, one cup sweet milk, 
 one tablespoonful vanilla, one teaspoonful soda, dissolved in a little sweet milk, 
 bake in layers. — Mrs. Fielding L. Walker, Jr. 
 
 ICING FOE BLACK CHOCOLATE CAKE. Use the whites of three eggs, 
 three cups confectioner's sugar and juice of one lemon. Beat the eggs to a stiff 
 froth, boil the sugar with a small cup of water. Cook until it spins several threads, 
 then pour it into the eggs, beating until it becomes creamy. Add lemon. — Mrs. 
 
 F. L. Walker, Jr. 
 
 COCOANUT CAKE. Whites of six eggs, two cups powdered sugar, three- 
 fonrtlis cup liutter, one cup sweet milk, four cups flour, two teaspoonfuls Eoyal 
 Bnkiuu Powder, one teaspoonful lemon flavoring. Bake this as a loaf cake, trim 
 ail the Inown off", slice the loaf around, dividing into four layers. Grate two 
 cocoanuts, stir in the icing and spread between layers and on edges. — Mrs. Fan- 
 nie GOOCH. 
 
 22 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
KNOX GELATINE is measured ready for use — each package is 
 divided into two envelopes 
 
 SUNSHIXE CAKE, Whites of ten eggs, yolks of six eggs, one half teaspoon- 
 ful salt, one teaspoonful cream of tartar, one half teaspoonful lemon extract, one 
 and one-half cups sugar, one cup flour. Beat the "whites of eggs, add cream of 
 tartar, salt flavoring. Add sugar and beat, add beaten yolks, using as few 
 strokes as possible, add sifted flour. Bake slowly. — Mrs. L. S. Booker. 
 
 CHOCOLATE CAKE. One cup butter (or Snowdrift), tAvo cups brown sugar, 
 four cups flour sifted before measuring, and then sifted three times, four eggs 
 beaten well separately), one cup sAveet milk, two teaspoonfuls soda, dissolved in 
 milk. Mix as any other cake. Then add one-half cake chocolate (or one-half 
 box cocoa.) One and one-third cups of brown sugar, one cup sweet milk, two 
 teaspoonfuls vanilla, two yolks of eggs, cook to a stiff consistency and add to the 
 above batter. Put together with an icing made from the two whites. — Mrs. E. J. 
 Parrish, 
 
 BLACK CHOCOLATE CAKE. Four eggs, two cups broAvn sugar, one-half cup 
 butter, two cups flour, one-half cake Baker's Chocolate, grated and melted, one- 
 half cup sweet milk, one teaspoon soda dissolved in milk. — Mrs. J. S. Mesley. 
 
 WHITE FEL^IT CAKE. One pound flour, ' * Swan 's DoAvn, ' ' one pound sugar, 
 one pound butter, one dozen eggs, one Avine-glass each brandy and wine, one and 
 three-f ourtlis teaspoonful powdered mace, two pounds citron, cut fine, one-half 
 pound shelled almonds, cut fine, tAvo cocoanuts run through meat chopper, one- 
 half pound carded cherries, one fourth pound candied ginger and orange peel, 
 juice of one and one half lemon. To mix, cream butter and sugar, add yolks, 
 then milk, next flour, then the spices, add AA-hites of eggs, last the fruits and wine 
 and brandy. Bake in a cool oven three hours to a light broAA'u, not dark. — Mrs. 
 E. J. Parrish. 
 
 WHITE CAKE. Whites of nine eggs, one cup butter or substitute, one and 
 one-half cups of SAveet milk, four and one-half cups flour measured after it has 
 been sifted (fill measure Avith spoon), three teaspoonfuls Eoyal Baking PoAvder, 
 pinch salt, flavor to taste. Cream the butter A^ery light, adding a little sugar at 
 a time, beat AA-ell. Then sift the flour, salt and baking powder three times, adding 
 alternately with the milk to butter and sugar. Flavor and fold in lightly the 
 AA'ell-beaten whites. Bake at once either in layers or as a loaf. — Mrs. 'E. J. 
 Parrsh. 
 
 GOOD CHEAP CAKE. One cup SnoAvdrift, pinch of salt, tAvo cups sugar, six 
 eggs, beat separately, one cup SAveet milk or Avater, four cups flour sifted three 
 times, one teaspoonful soda and tAvo of cream of tartar in flour. Flavor to taste. 
 — Mrs. H. E. Seemax. 
 
 BLACK CAKE. Two cups broAvn sugar, one cup SnoAvdrift, pinch salt, three- 
 fourths cake chocolate, one cup sAA'eet milk, three cups flour (^sifted twice), four 
 eggs, one teaspoonful soda in enough hot water to mix Avell, add this last thing. 
 Melt the chocolate and put in after the cake is mixed. — Mrs. H. E. Seemax. 
 
 WHITE LILY CAKE. Whites of six eggs, tAVO cups sugar, three cups flour, 
 one cup SAA'eet milk, three-fourths cup butter and two heaping teaspoonfuls Eoyal 
 Baking PoAvder. Use any flavoring desired. — Mrs. E. B. Suitt. 
 
 DAXDY OHIO CAKE. Two cupfuls sugar, not quite tAvo-thirds of a cupful 
 of butter, three cupfuls flour, one cupful SAveet milk, tliree eggs and three teaspoor.- 
 f uls Eoyal Baking PoAvdcr ; Avhen mixed put tAvo-thirds of the mixture into two 
 tins; to the remaining one-third add three tablespoonfuls of molasses, one-fourth 
 of a teaspoonful of cloA^es, one-half teaspoonful of cinnamon and one cupful 
 raisins, seeded and chopped. Bake this in third tin. Put the three layers together 
 Avith the dark one in the center with frosting between and on top. In mixing, 
 put together the usual way, except reserve one-half cupful of flour till the last 
 and in it stir the baking poAvder, adding a very little pinch of salt. — Mrs. K. B. 
 Suitt. 
 
 23 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
KNOX GELATINE solves the problem of ''What to have for dessert?*' 
 
 POUND CAKE. One pound sugar, one pound flour, one pound butter, one 
 dozen eggs. Sift and dry flour, cream butter well, gradually adding sugar and 
 beating the mixture till very light. Then beat eggs (whites and yolks separately) 
 to a stiff froth, add them gradually to the sugar and butter alternately with 
 the flour, till all the ingredients are thoroughly mixed. Flavor to taste. — Mrs. 
 H. E. Seeman. 
 
 ONE-EGG CAKE. One egg, three fourths cup sugar, one-fourth cup shorten- 
 ing, one-half cup milk, one and one-half cups of flour, two and one -half tea- 
 spoonfuls baking j)owder, three-fourths teaspoonful salt, one-half teaspoonful 
 vanilla. All measurements level. Bake either in tAvo pans or one loaf. — Mrs. A. 
 M. Gates. 
 
 APPLE CAKE. One cup sugar, one-half cup shortening, one cup unsweet- 
 ened stewed apples into which beat one teaspoon soda, two cups flour, one-half 
 teaspoonful each cinnamon, salt and nutmeg, one cup raisins dusted with flour. 
 Nuts may be added if desired. Bake in a loaf one hour in a moderate oven. May 
 be baked in muffin pans successfully. — Mrs. A. M. Gates. 
 
 COFFEE CAKE. Two cups flour, one-half cup shortening, one full cup sugar, 
 three-fourths teaspoonful salt. Mix like pie crust. Take over one-half cup of 
 mixture to which add one teaspoonful cinnamon. To the remainder of the mix- 
 ture add one-half teaspoonful soda and one teaspoon of baking powder, one cup 
 sour milk. Put the cake in a pan and spread the cinnamon mixture over the top 
 like icing. Bake in a moderate oven for about twenty minutes if shallow pan 
 is used. — Mrs. A. M. Gates. 
 
 SPICE CAKE. (Three layers). Two cwps brown sugar, tAvo cups flour, (meas- 
 ure before sifting), four eggs (leaving out two whites for icing), one cup butter 
 or butter and Snowdrift, one cup sour milk with a big teaspoonful soda. One 
 nutmeg, two tablespoonfuls cinnamon, one-fourth teaspoonful ground cloves. — Mrs. 
 E. C. Lipscomb. 
 
 ICING FOE SPICE CAKE. Two cups sugar, one-half cup water, boil till 
 spins thread and pour slowly on well-beaten whites. Add at once two tablespoon- 
 fuls marshmallow cream and vanilla to taste. — Mrs. E. C. Lipscomb. 
 
 CAEAMEL cake. One cup butter (or half butter and one-half Snowdrift), 
 two cups sugar, whites of eight eggs, four cups sifted flour, four level teaspoonfuls 
 Eoyal Baking Powder, one cup Avarm Avater, one teaspoon each lemon and vanilla. 
 Cream the butter, add sugar gradually, beating aa'cII; then add the unbeaten 
 Avhites of eggs, mixing in thoroughly. Next add flour Avith AA'hich baking j)OAvder 
 has been sifted three times, and water alternately, then add the flavoring, bake 
 in layers and put together Avith caramel filling. — Mrs. S. C. Braats^ley. 
 
 CAEAMEL FILLING. Tavo pounds of light broAvn sugar, one and one- 
 iourth cup Avater, one teaspoonful salt, butter size of large egg, vanilla to flavor. 
 Boil sugar and Avater till it forms a \^ery soft mass AA'hen tried in cold AA-ater. 
 So soft that it cannot be taken up Avith the fingers. Eemove from the fire, 
 add salt and butter, and beat until it becomes a creamy mass; flavor and spread 
 at once. Place OA^er hot Avater if it becomes too stiff. — Mrs. S. C. Beawley. 
 
 WHITE LAYEE CAKE. One-half cup butter, one and one-half cups sugar, 
 one-half cup milk, one and one-half cups flour, one teaspoonful Eoyal Baking 
 PoAvder, one-third teaspoonful salt, one teaspoonful flavoring, Avhites of four 
 eggs. Beat the butter and the sugar to a cream; add the milk and flavoring, then 
 the flour, salt and the baking poAvder sifted together. Beat very thoroughly 
 and then fold in very gently the stiffly beaten Avhites of the eggs. Bake about 
 tAventy minutes in layer cake pans putting the layers together Avith any desired 
 filling. — Mrs. E. W. Morris. 
 
 BEST EVEE CAKE. One cup butter, tAvo cups sugar, one cup sweet milk, 
 three cups flour, one-half cup corn starch, four eggs, tAvo teaspoonfuls Eoyal 
 Baking PoAvder, flavor and bake in layers or in a loaf. — Mrs. M. S. Whitted. 
 
 24 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
KNOX GELATINE is economical— FOUR PINTS in each package 
 
 SILVEE LOAF CAKE. Three-fourths pound butter, one pound sugar, whites 
 of sixteen eggs, one pound flour, one teaspoonful soda, two teaspoonfuls of cream 
 of tartar. — Mrs. M. S. Whitted. 
 
 ANGEL FOOD CAKE. One cup flour, one and one-half cups sugar, whites 
 of ten eggs, two teaspoonfuls cream of tartar. Mix flour, sugar and cream of 
 tartar and sift three or four times, add this sloAvly to the well-beaten eggs. Bake 
 in two pans. — Mrs. Maynard Mangum. 
 
 FILLING FOE ANGEL FOOD CAKE. Two cups sugar, one-half cup water. 
 Boil until it spins a thread and beat into the Avell-beaten whites of two eggs. 
 — Mrs. Maynard Mangttm. 
 
 ONE, TWO, THEEE, FOUE CAKE. One cup butter, one cup sweet milk, 
 tAvo cups sugar, two teaspoonfuls baking powder, three cups flour, four eggs; 
 flavoring to taste. Cream the butter and sugar together, add eggs, one at a 
 time beating all the while, then add milk. Sift well flour and the baking powder, 
 then add this little by little to the mixture, beat hurriedly for a short while, 
 make four average-sized cake pans and cook in moderate oven. Any filling may 
 be used. — Mrs. Alvis K. Umstead. 
 
 MOLASSES CAKE. Two eggs, one cup sugar, one cup molasses, one cup 
 sour milk, two-thirds cup lard, two teaspoonfuls soda, one-half teaspoonful cin- 
 namon, one -half teaspoonful ginger, four cups flour, bake in layers. L"se any kind 
 of filling desired. — Mrs. T. J. Finch, Thomasville, N. C. 
 
 WAE CAKE. Two cups chopped raisins, one cup cold water, one cup brown 
 sugar, one teaspoonful cinnamon, one-half teaspoon spice, one-fourth tea- 
 spoon grated nutmeg, one -half cup of lard or butter. Boil three min- 
 utes, then cool, adding one teaspoonful soda* dissolved in two tablespoonfuls 
 warm water and pinch of salt. One teaspoonful Eoyal Baking Powder, two cups, 
 flour. Beat well and bake in a moderate oven for one hour. — Mrs. T. J, Finch, 
 Thomasville, N. C. 
 
 CUP CAKE. Three eggs, two cups sugar, one cup milk, one-fourth pound 
 butter, two teaspoonfuls Eoyal Baking Powder, three and one half cups flour, 
 flavor with vanilla. — Mrs. T. J. Finch, Thomasville, N. C. 
 
 POUND CAKE. One-half pound butter, one pound flour, six eggs, one cup 
 milk, one pound pulverized sugar, one teaspoonful Eoyal Baking Powder. Cream 
 the butter and the sugar until light ; beat the yolks of eggs very light and add 
 to butter and sugar, add the -milk a little at the time. Add baking powder to 
 flour and sift five times. Add whites of eggs (beaten stiff) and a teaspoonful 
 of vanilla last, baking in a moderate oven for one hour. — Mrs. T. J. Finch, 
 Thomasville, N. C. 
 
 ANGEL FOOD CAKE. Beat the whites of ten eggs in a large flat dish. 
 Add one and one-half cups granulated sugar which has l)eeu sifted twice. Then 
 one cup of flour which has been sifted three times and to Avhich has been added 
 two level teaspoonfuls cream of tartar. Add a delicate flavor, almond preferred. 
 Bake in three layers or one loaf. Do not grease the tins. Be very careful 
 not to shake cake while baking. — Mrs. N. D. Bitting. 
 
 FILLING FOE ANGEL CAKE. Two cups sugar, one -half cup water, whites 
 of two eggs ; cook till sugar syrup spins a thread and pour over Avhites, beating 
 constantly. Add one-half pound marshmallows Avhile filling is still hot. Cool 
 and spread. — Mrs. N. D. Bitting. 
 
 FEUIT CAKE. One pound citron, one pound raisins, one pound dates, one 
 pound figs^ one pound currants, one pound English walnuts, one pound almonds, 
 one grated cocoanut, one teaspoonful each of cinnamon, cloves, spices, lemon 
 extract, vanilla, Eoyal Baking Powder, one-half cup cream, pinch salt. Bake 
 five hours in a slow oven. — IVIrs. Arthur Cole. 
 
 25 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
Try the KNOX GELATINE recipes found in this book 
 
 UNCOOKED FRUIT CAKE. One and one-half pounds seeded raisins^ one- 
 half pound currants, three-fourths pound dates, one-half pound figs, one-half 
 pound candied cherries, one-half pound crystallized pineapple, one-fourth pound 
 citron, three-fourths pound shelled pecans, two cups oatmeal, one and one-half 
 cups shredded Avheat biscuit, one cup grape juice, one cup blackberry juice, three- 
 fourths cup strained honey, four teaspoonfuls olive oil, spices to llavor Avell. 
 Combine the fruit juices and drop into them a few pieces of cinnanioii bark, 
 a few whole cloves, allspice and about one-eighth teasj^oonful nutmeg. Place the 
 mixture over a slow fire and allow it to simmer until it is well flavored with the 
 spices. Do not let it boil rajDidly at all, and when well flavored, remove it from 
 the fire and strain through cheesecloth. Run the oatmeal and the wheat biscuit 
 through a meat chopper before measuring. Re-heat the fruit juice to the boiling 
 point and pour it over the cereals ; then cover it closely and set away overnight. 
 Prepare nuts and fruits as for usual fruit cake. Currants must be washed thor- 
 oughly and dry overnight. The nuts are best broken in small pieces, the raisins, 
 dates, figs, pineapple and citron cut into bits and the cherries left whole. When 
 ready to mix, measure the honey and olive oil and stir them into the cereals and 
 fruit juice. Combine the nuts and fruits and work them into this, using the 
 hands. The mixing must be done in a large pan so as to blend everything thor- 
 oughly. Line a pan with white paper brushed over with olive oil. Pack the 
 mixture in this, a little at the time, pressing it doAvn until it is perfectly solid. 
 Decorate the top with nuts and cherries and cover it with a paper brushed with 
 oil. Put the cake in a covered bread tin and set it in a cool place for at least 
 six weeks. Several days before cutting it, wrap it in a cloth wet with grape 
 juice. If the recipe is carefully followed and the measuring and the mixing are 
 exact, the housoAvife need never fear a failure in making this cake, and it Avill 
 prove a delightful surprise to both family and guests. — Mrs. Arthur Cole. 
 
 KENTUCKY BLUE-GRASS QAKE. Cream Avell two cups butter with three 
 cups sugar, add one cup milk mixed smooth AA'ith tAvo cups corn starch. Sift 
 one teaspoonful Royal Baking Powder and two teaspoonfuls cream of tartar 
 with six cups flour and add alternately Avith the beaten Avhites of fourteen eggs. 
 Turn into a buttered and papered oval cake tin and bake. When done cool 
 thoroughly, then split througli the middle lengthAvise Avith a sharp knife and 
 spread like layer cake Avith boiled icing betAveen and on top and sides. Decorate 
 Avith raisins, nuts and figs. — Mrs. Arthur Cole. 
 
 BOILED ICING. Make a syrup of one and one-half cups sugar and one- 
 half cup Avater. Beat the Avhites of tAvo small eggs until frothy, add one-fourth 
 teaspoonful cream of tartar and beat until stiff. When syrup has reached the 
 honey stage, dropping thick from the spoon, add five teaspoonfuls to the egg, 
 beating it in Avell; then boil the rest of the syrup until it threads AAdien dropped 
 from the spoon. Pour sloAvly onto the egg, beating AA^ell. Beat until cool enough 
 to spread on cake. This process prevents the frosting hardening too rapidly. 
 — Mrs. Arthur Cole. 
 
 VANITY CAKE. One and one-half cups sugar, one-half cup butter, one- 
 half cup SAA'eet milk, one and one-half cups flour, one-half cup corn starch, one 
 teaspoonful Royal Baking PoAvder, Avhites of six eggs; bake in tAvo layers, put- 
 ting frosting betAveen and on top. 
 
 SOFT GINGER CAKE. One cup molasses, one-half pound sugar, one half 
 pound butler, tAvo teaspoonfuls ginger, tAvo teaspoonfuls soda in cup of boiling 
 Avater, tAvo and one-half cups flour, tAvo AA-ell-beaten eggs added last thing. Bake 
 in a sloAV oven three-fourths to one hour. — Mrs. M. S. Whitted. 
 
 CAKE, WITH SEAFOAM FILLING. Three-fourths cup butter, or Snow- 
 drift, tAvo cups sugar, cream together, five eggs beaten in separately, one cnp 
 sv^et milk, three cups flour, one rounded teaspoonful Royal Baking PoAvder. 
 Flavor AA'ith vanilla. 
 
 FILLING. Four cups broAvn sugar, cup Avater; cook un'il the mixture AAill 
 
 form ball in cold Avater, mix'Avith AA'hites of two eggs, flavor with black or 
 English Avalnuts. — Mrs. J. W. Bright. 
 
 25 
 
 USE DAN RIVER SELF-RISING FLOUj 
 
DESSERTS can be made in a short time with KNOX GELATINE 
 
 CREAM SPONGE CAKE. Tavo eggs broken in a cup, fill the cup with sweet 
 cream, beat until light. One cup sugar, one and one-half cups flour, two tea- 
 spoonfuls of Royal Baking Powder, a pinch of salt. Flavor to taste. — Mks. J. 
 S. Carr, Jr. 
 
 CHOCOLATE CAKE. Two cups brown sugar, one-half cup butter, four 
 eggs, one-half cup milk, one small teaspoonful soda, two cups flour, enough 
 cocoa to make black. 
 
 PILLING FOR CHOCOLATE CAKE. One-half cup brown sugar, five table- 
 spoonfuls butter, three tablespoonfuls cocoa, three tablespoonfuls vanilla. Cream 
 with the hands. — Mrs. Frank Stone. 
 
 CHOCOLATE CAKE. Cream one-half cup butter, tAvo cups brown sugar. 
 Add four eggs, two cups flour and one teaspoonful soda, one -half cup sweet 
 milk, one-fourth large cake Baker's Chocolate. 
 
 FILLING. Cream three tablespoonfuls butter, one pound confectioner's 
 sugar, three teaspoonfuls coffee (liquid). sLx teaspoonfuls vanilla, six teaspoon- 
 fuls cocoa. Do not cook this. — Mrs. J. D. Hamlin. 
 
 LEMON CAKE. Two cups flour, two cwps sugar, six eggs, six tablespoon- 
 fuls butter, four tablespoonfuls milk, two teaspoonfuls cream of tartar, one 
 teaspoonful soda (or two of baking powder), two-thirds teaspoonful salt. 
 
 FILLING. One and one-half cups sugar, one-half cup butter, four eggs, 
 rind of three lemons grated, and juice. Beat the butter, sugar and eggs together. 
 Set into a dish of boiling water; then add the lemon and stir until thick. Spread 
 betAveen layers of cake. — Mrs. Lonnie Hamlin. 
 
 , PINEAPPLE CAKE. One cup sugar, one cup butter, yolks of three eggs, 
 tAvo cups flour, tAvo teaspoonfuls Royal Baking PoAvder, tAVO tablespoonfuls pine- 
 apple juice. Cream the butter and sugar, add the well-beaten yolks and the 
 sifted flour Avith baking poAvder. Add flavoring and bake in three layers. 
 
 FILLING. Boil two cups sugar Avith tAVO-thirds cup cream for ten minutes. 
 Take from the fire and beat until thick and smooth. To one-third of this add 
 one cup grated pineapple to spread betAveen the layers. To the remaining tAvo- 
 thirds, add enough pineapple juice to make it spread smoothly for icing. — Mrs. 
 Lonnie Hamlin. 
 
 POUND CAKE. One pound flour, one pound sugar, one pound butter, one 
 pound eggs, one cup SAveet milk, one tablespoonful cream of tartar, one teaspoon- 
 ful soda. Cream sugar and butter, beat AA'hites and yelloAvs of eggs separately, 
 add eggs and flour alternately. Dissolve cream of tartar and soda in milk and 
 stir until it foams. When all is mixed thoroughly, beat hard for fifteen minutes. 
 Bake in a moderate oven tAVo and one-half hours. — Mrs. Ben Perry. 
 
 SPICE LAYER CAKE. Tavo cups broAvn sugar, tAvo thirds cup of butter, 
 one cup buttermilk, four eggs, one teaspoonful soda, three cups flour, one table- 
 spoonful cinnamon, one teaspoonful ground cloves, one teaspoonful ground nut- 
 meg. Cream the butter and sugar. Beat Avhites and yelloAvs of eggs separately. 
 Add yelloAVs (use Avhites for filling.) Mix other ingredients. Dissolve soda in 
 milk. Mix all thoroughly. Bake in cake tins. — Mrs. Ben Perry. 
 
 GOLD AND WHITE COCOANUT CAKE. Tavo cups sugar, one-half cup 
 butter, one cup milk, three cups flour, tAvo teaspoonfuls Royal Baking Powder, 
 the AAhites of five egg». Cream butter, add sugar gradually, cream Avell, alter- 
 nate milk and flour then the AA^ell-beaten Avhites of eggs. Flavor Avith vanilla. 
 
 GOLD LAYERS. One-half cup butter, one cup sugar, one and one-half 
 cups flour, one-half cup milk, one and one-half teaspoonfuls Royal Baking 
 PoAvder, yolks of five eggs. Mix the same Avay as the Avhite layers, adding well- 
 beaten eggs last, and one-half teasiDoonful A'anilla. 
 
 27 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
Use KNOX GELATINE— the two-quart package 
 
 FILLING. Cook two and one half cups sugar in three-fourths cup of boiling 
 water until it spins a thread, pour over the stiffly beaten whites of three eggs, 
 beat, use one cocoanut grated. — Miss Stella E. Pritchard. 
 
 DEVIL'S CAKE. Two and one half cups brown sugar, one cup butter and 
 lard mixed, two eggs, one-half cup chocolate dissolved in hot water, one teaspoon 
 nutmeg, one teaspoon soda dissolved in one cup butter-milk, three cups flour, 
 one teaspoon cinnamon, one tablespoon vanilla. Cream butter and sugar. Add 
 eggs, beat well, add flour, chocolate and flavoring, then soda dissolved in milk. 
 
 FILLING. Three cups brown sugar, dissolved in one-half cup water and one- 
 half cup cream. Add one-fourth cake chocolate, boil until forms a soft ball 
 when dropped in cold water, take from fire and beat until cold, then spread 
 between layers. — Mrs. A. J. Bullington. 
 
 SPICE CAKE. Two cups brown sugar, one cup sour cream, one cup butter, 
 two cups flour, four eggs, two tablespoons of cinnamon, two tablespoons cloves, 
 two tablespoons nutmeg, one teaspoon soda. — Mrs. E. G. Eagcland. 
 
 SPANISH CHOCOLATE CAKE. Two cups dark brown sugar, one cup but- 
 ter, three-fourths cake Baker's Chocolate, four eggs, one-half cup sweet milk, 
 two cups flour, one teaspoon level full soda. Dissolve soda in tiny drops of 
 hot water. Add vanilla to taste. Icing: Whites of five eggs, five cups of 
 sugar, one and tAvo-thirds cups of Avater. — Mrs. E. G. Ragland. 
 
 Small Cakes 
 
 ''Sweet cakes and short cakes, 
 Ginger cakes and. honey cakes, 
 And the whole family of cakes." 
 
 TEA CAKES. Two cups sugar, flour to make dough stiff enough to roll, 
 two eggs or yolks of four eggs, one cup lard, one cup sour milk, one teaspoon- 
 ful soda, one pinch salt. — Mrs. M. F. Makkham. 
 
 MOTHER'S TEA CAKES. One egg, one cup sugar, one-half cup butter, 
 one-fourth cup buttermilk, one teaspoonful soda, flavor wath a little cinnamon. 
 Flour enough to roll. Take butter and a portion of the flour and work together 
 as for biscuits. Beat eggs and sugar and buttermilk, into which the soda has 
 been dissolved, together ; add to the dough and add enough flour to make it 
 stiff. Roll out very thin. Cut and bake in a moderate oven. — Mrs. A. G. Elliott. 
 
 MOTHER'S TEA CAKES. Two quarts flour, one cup lard, one cup butter, 
 three eggs, one cup buttermilk, two even teaspoonfuls soda, one grated nutmeg. 
 Cream butter, lard and sugar. Break in eggs, one at a time, add milk and 
 nutmeg; put soda into the flour, add to the batter. Mix into dough stiff enough 
 to roll out thin and bake in a moderate oven. This recipe always proves success- 
 ful with anyone. — Mrs. Aubyn Lyon. 
 
 TEA CAKES. Three eggs, three cups sugar, two quarts flour, two cups lard, 
 about a half cup of sw^eet milk (as much as needed to make mixture the proper 
 consistency to roll), four tablespoonf*ils baking powder, one grated nutmeg, 
 cream, lard and sugar; add flour sifted with powder and nutmeg. 
 
 JELLY ROLL. Five eggs, one-fourth teaspoonful salt, one cupful sugar, one 
 cupful flour, one teaspoonful vanilla, one teaspoonful Royal Baking PoAvder. 
 Bake in a moderate oven, spread with jelly and roll quickly. — Mrs. G. F. Warner. 
 
 28 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
KNOX GELATINE makes a transparent, tender, quivering jelly 
 
 ^ OATMEAL COCOANUT COOKIES. One cupful brown su^ar, one-half cup- 
 ful CriscG^ two whole eggs, one tablespoonful vanilla, two cupfuls rolled oats, 
 one cupful cocoanut, two cupfuls flour, one teaspoonful Eoyal Baking Powder, 
 one-fourth teaspoonful ginger, one-half teaspoonful nutmeg, one teaspoonful 
 cinnamon, one teaspoonful salt, one-half cup nuts, one cup raisins, sift sugar to 
 break lumps. Add crisc(5, then cream. Add eggs and extract, then rolled oats 
 and cocoanut. Mix well and let stand from 10 to 20 minutes. Sift together 
 all dry ingredients and knead into first mixture. Mixture will be very stiff. 
 If nuts and raisins are used, they should be added to first mixture. Drop on 
 baking sheet and bake in moderate oven 40 minutes. Allow cakes to cool before 
 removing from pan. Sufl^cient for 45 cookies. — Mrs. Joe Albright. 
 
 CREAM PUFFS. One cup hot water, one-half cup butter, one and one-half 
 cup pastry flour, five eggs. Heat the butter and water until the mixture boils. 
 Add the flour all at once and mix thoroughly. Cook 3 to 5 minutes, and when 
 cool add the eggs, unbeaten, and one at a time. Beat until thoroughly mixed. 
 Drop by tablespoonful on buttered baking sheets and bake in a moderate oven 
 25 or 30 minutes. When cold open at the end, fill with cream filling. 
 
 GINGER SNAPS. One cup molasses, one cup brown sugar, one cup butter 
 and lard mixed, one teaspoonful ginger, one teaspoonful cinnamon, one table- 
 spoonful soda, one tal^lespoonful vinegar, five tablespoonfuis water. Mix all 
 together and boil five minutes. Remove from fire and when cold as new milk, 
 mix stiff with flour. Let stand until quite cold. Roll thin and bake in a quick 
 oven. — Mrs. Van Patterson- 
 
 POP-OVERS. Two cups flour, three eggs well-beaten, two cups milk, one and 
 one-half teaspoonfuls salt. Have the pans well greased and hot. Put in quick 
 oven and bake twenty-five minutes. (Use muffin pans.) — 'Mrs. H. E. Seeman. 
 
 ' ' HINTS. ' ' If you will once use in your cake baking the paper which 
 comes in the package of commercial cakes and crackers, instead of the usual 
 * ' greased paper ' ' you will never go back to the ' ' old way. ' ' — Mrs. Thos. H. 
 Leary. 
 
 CREAM FILLING. One-third cup flour, two cups scalded milk, two eggs, 
 seven-eighths cup sugar, one-eighth teaspoonful salt, one teaspoonful vanilla, one 
 and one-half teaspoonfuls butter. Moisten the flour with some of the cold milk, 
 add one-half of it to the hot milk. Cook fifteen minutes in a double boiler. 
 Cook until thick. Beat the eggs, sugar and salt together.^ Add to them the 
 hot liquid and butter, return to a double boiler and cook until the egg thickens, 
 (about 3 minutes). Remove from the fire. When cool add flavoring. 
 
 OATMEAL COOKIES. One cup sugar, one half cup butter, tw^o cups flour, 
 two cups oatmeal, two eggs, one-half teaspoonful salt, one cup raisins chopped, 
 one cup nuts, one-half cup sour milk, one teaspoonful soda in milk, one-half 
 teaspoonful allspice, one-half teaspoonful cinnamon, one-half teaspoonful cloves, 
 one-half teaspoonful nutmeg. Mix the butter and sugar^ add eggs, nuts, raisins. 
 Add milk and soda last thing before pouring in. Batter dropped in by the 
 teaspoonful. — Mrs. P. A. Noell. 
 
 BROWNIES. Two squares chocolate (1-4 cake) melted, one cup nut meats 
 (broken up) three eggs, one cup sugar, one teaspoonful vanilla, one-half cup 
 melted butter, seven-eighths cup flour (scant) one-half teaspoonful Royal Bak- 
 ing Powder, one-half teaspoonful salt. Beat the eggs and sugar together, add 
 melted chocolate and butter, then add rest of the ingredients at once and stir 
 enough to mix. Bake in shallow pans about one-lialf inch thick and do not 
 let stand in oven after it is baked enough not to stick to a straw. — Mrs. E. G. 
 Belvin. 
 
 CREAM PUFFS. One cup hot water, one-half cup butter. Boil together, 
 stir in a cup of dry flour while boiling. When cool add three eggs, not beaten. 
 Mix well and drop b^ the spoonful on buttered tins. Bake 25 minutes. 
 
 29 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
KNOX GELATINE is the one dessert for all appetites 
 
 CEEAM FILLING. One cup milk^ one cup sugar, one egg, one teaspoonful 
 vanilla, four level tablespoonfuls four. Beat eggs and sugar and flour together, 
 and stir into milk while boiling. Flavor with vanilla. Lift off top or slit top 
 in the filling. (This makes 12 to 14 puffs.) — Miss Myrtle Albright. 
 
 FRUIT COOKIES. Two and one-half cups sugar, three eggs, one cup but- 
 ter, one pound seeded raisins, or more, one-fourth walnuts, or more, one tea- 
 spoonful soda in a little water, flour to make very stiff, one tablespoon vanilla, 
 one teaspoonful each, cinnamon, nutmeg, allspice and cloves. Bake in a fairly 
 hot oven until done. Remove from the oven and cut in squares while hot and 
 remove from pan. The most satisfactory way to mix is with the hands, as it 
 is so stiff that it is hard to mix or spread in pan with spoon. — Mrs. M. F. 
 Markham. 
 
 PEANUT WAFERS. Chop fine one pint of shelled and skinned peanuts, 
 add three eggs, two tablespoonfuls of milk, some salt, and one cup of sugar, 
 creamed with two tablespoonfuls of butter. Then add flour to make a soft 
 dough, roll thin, cut into strips. Bake in moderate oven. — Mrs. E. G. Ragland. 
 
 TEA CAKES. Three eggs, one cup butter, tAVO teaspoonfuls Royal Bak- 
 ing Powder. Beat the eggs, add sugar and butter. Then add the flavoring and 
 baking powd.er, and enough flour to make stiff enough- to roll out and cut. 
 Sprinkle with sugar and shredded cocoanut before baking. — Mrs. D. D. Belvin. 
 
 LIGHTNING TEA CAKES. Sift one and one-half cups flour, three-fourths 
 cup sugar, tAvo teaspoonfuls Royal Baking PoAvder, one-half teaspoonful salt, 
 melt one-half cup butter, into this cup break two eggs, then fill cup with sweet 
 milk. Pour this into the flour and sugar and stir until smooth. Flavor to taste. 
 Bake in muffin rings. — Mrs. F. J. Finch, Thomasville, N. C. 
 
 COOKIES. Two eggs, one-half cup lard, one-half cup butter, one-half cup 
 sour cream, two cups sugar, one teaspoonful soda, a little salt, flour enough to 
 roll well. Bake in hot oven. — Mrs. F. J. Finch, Thomasville, N. C. 
 
 TEA CAKES. One-half cup butter, one cup sugar, one fourth cup milk, one 
 egg, tAvo teaspoonfuls Royal Baking PoAvder, flavor Avith lemon. Cream butter 
 Avell, add the sugar ; cream together and add the egg, then- milk. Put baking 
 poAvder in flour. Put in flour enough to make a stiff dough and knead Avell. 
 Roll thin, sprinkle sugar on the dough, run rolling pin over lightly, cut and 
 bake in a moderate oven. — Mrs. Gooch. 
 
 CRISP WAFFLES. One egg, one pint SAveet milk, tAvo tablespoonfuls corn 
 meal, tAvo tablespoonfuls melted butter, one teaspoonful sugar, tAvo teaspoonfuls 
 Royal Baking PoAvder, one teaspoonful salt. Flour to make thin batter. Mix 
 butter and sugar Avell, add egg and beat thoroughly. Put the meal, salt and 
 baking powder Avith the flour, sift into the butter and sugar, adding the milk 
 as needed, using up all the flour before the milk. Follow the directions and 
 delicious AA-afiles Avill be the result. — Mrs. M. S. Whitted. 
 
 DAINTY WAFERS. Chop one pound English walnuts and one-half pound of 
 seeded raisins. Mix Avith meringue composed of three egg Avhites and four table- 
 spoonfuls sugar. Spread mixture on butter thin biscuits and place in oven 
 until light broAvn. — Mrs. M. S. Whitted. 
 
 ROCKS. Tavo eggs, four cups flour, four teaspoonfuls Royal Baking PoAvder, 
 one and one-half cups sugar, one-half cup Crisco, one teaspoonful salt, one- 
 half teaspoonful soda, one-half cup buttermilk, one and one-half cups raisins, 
 two teaspoonfuls cinnamon, three fourths cup nuts. Beat eggs, cream Crisco and 
 sugar together, cut raisins and flour, beat all together Avell, then drop by tea- 
 spoonfuls in biscuit pan, about five inches apart as this makes a nice sized cake 
 and must have room to spread out. The cakes Avhen cooked should be the size 
 of a tea cake. — Mrs. M. L. Yearby. 
 
 30 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
Give the growing children KNOX GELATINE 
 
 TEA CAKES. Two eggs, one cup sugar, one-half cup butter, one-fourth cup 
 water, one teaspoonful soda, cinnamon and vanilla to flavor, flour to make dough 
 stiff enough to roll. Eoll very thin and bake quickly. — Mrs. W. A. Bakbee. 
 
 LADY FINGERS. Yolks of two eggs, whites of three eggs, one-third cup 
 powdered sugar, one-third cup pastry flour, one-third teaspoonful salt, one fourth 
 teaspoonful vanilla extract. Beat the whites of the eggs till very stiff, adding 
 the sugar gradually. Then add the well-beaten yolks and vanilla; fold in gently 
 the flour sifted with the salt. Force the mixture through a pastry bag onto 
 a greased, flat pan, sprinkle with sifted sugar, and bake eight minutes in a 
 moderate oven. — Mrs. P. T. Elliott. 
 
 TEA BISCUIT. One cake Fleischmann's Yeast, one-half cup scalded milk, 
 cooled, one-half cup lukewarm water, one tablespoonful sugar, three and one- 
 half cups sifted flour, one scant teaspoonful salt, two tablespoonfuls lard or 
 butter, melted. Dissolve the yeast and sugar in lukewarm liquid. Add lard or 
 butter and half the flour. Beat until smooth. Add salt and then the rest of 
 flour, or enough to make a moderately firm dough. Knead thoroughly. Eoll 
 out and cut with biscuit cutter. Place in well-greased, shallow pans, slight dis- 
 tance apart. Cover and set to rise about two hours or until double in bulk. 
 When light, bake in a hot oven ten minutes. These biscuits are delicious and 
 wholesome hot, and very palatable cold. — The Fleischmann Co. 
 
 Candies 
 
 little taffy now and then 
 Is relished hy the best of men." 
 
 DIVINITY. Two cups sugar, one half cup crystal Karo, one-half cup 
 cold water. Let boil until brittle when tried in cold water. Add this to beaten 
 whites of tAvo eggs and beat until stiff. Nuts or fruits can be added. — ^Irs. D. F. 
 Parker. 
 
 ICE CREAM CANDY. One cupful sugar, one-third cupful water, one-fourth 
 teaspoonful cream of tartar, butter size of an egg. Boil all together about fifteen 
 minutes, not stirring until taken from the fire, then add flavoring. — Mrs. F. M. 
 Carlton. 
 
 COCOANUT CANDY. Two teacupfuls white sugar, one-half cupful sweet 
 cream, butter size of a walnut. Let it boil fifteen minutes, then stir in amount 
 of cocoanut you think best. Whip good and pour into buttered pan. — Mrs. M. F. 
 Carlton. 
 
 MINTS. Three cups granulated sugar, three-fourths cup cold water, one 
 teaspoonful- butter. Cook altogether until crisp in cold water. Pour on buttered 
 marble to cool quickly. Color and flavor Avith peppermint while pulling. — Miss 
 M,ART Walker Lougee. 
 
 NEW NUT CANDY. Three cups granulated sugar, three fourths cup white 
 Karo syrup, one large cup cold water, whites of tAVo eggs, beaten stiff, one cup 
 English or black Avalnuts. Cook sugar, syrup and Avater until it forms a soft 
 ball in cold Avater; noAv pour half of this on the AA'ell-beaten whites of eggs. 
 Put the other half of syrup back on the stoA'e and cook until crisp in cold AA'ater 
 or cracks off end of knife. Then pour it into beaten egg mixture, beat until 
 nearly stiff, add cup of nuts and flavor Avith vanilla. Pour into buttered dish 
 and Avhen cool mark into squares. — Miss Elizabeth Lumpki^c. 
 
 31 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
KNOX GELATINE is clear and sparkling 
 
 DIVINITY PUDGE. Two cups sugar^ one cup Karo syrup, one tablespoon- 
 ful vinegar. Boiling till it balls. One-half cup water, one cup sugar, one pinch 
 cream of tartar. Pour the second mixture over whites of two eggs and beat 
 awhile. Then pour the first mixture over that and whip twenty minutes. Then 
 pour in one cup English walnuts and pour into a platter to cool. Cut in squares 
 and wrap in oil paper. — Mrs. E. W. Morris. 
 
 MAPLE SUGAR CAXDY. One cupful maple sugar, small bit of butter, one- 
 half cup water. Boil about ten minutes. When done add one teaspoonful 
 vanilla and pour into buttered pans. Do not stir. — Mrs. M. P. Carlton. 
 
 TAPPY CANDY. Pour cups granulated sugar, one cup molasses, three- 
 fourths cup vinegar, a good pinch of salt, a good pinch of soda. Small lump of 
 butter. Cook all together until crisp in cold Avater, cool on piece of marble, 
 pull quickly. Cut into small strips. A tried and true recipe. — Mrs. J. P. 
 Harvey. 
 
 BROWN SUGAR TAPPY.- Two pounds or four large cups of brown sugar, 
 two large tablespoonfuls vinegar, one cup cold water, one heaping teaspoonful 
 butter. Cook until dark and cracks in cold water; pull and cut into strips or 
 break in small pieces. — Mrs. Ben Thomas. 
 
 COCOANUT CANDY. Two fresh grated cocoanuts, tAvo and one-half pounds 
 granulated sugar. Take the milk of the cocoanuts and the sugar, put into 
 aluminum or granite saucepan, cook until it spins a thread ; uoav stir into this the 
 grated cocoanut, cook fifteen minutes longer, stirring all the time Avhile cook- 
 ing. Take from the fire, add vanilla to flavor and beat until creamy. Pour into 
 buttered dish and when cooled, mark into sqaures. This recipe Avas originally 
 used and given by a professional candy maker and is alAA'ays a success. — Miss 
 Annie Horton. 
 
 SEA-POAM CANDY. One pound brown sugar, one-half cup AA^ater, AA^hite of 
 one egg, dissolve sugar in Avater, put on fire and let cook until it forms soft 
 ball by testing in Avater, beat Avhite of fgg until stiff and Avhen syrup is done 
 pour slowly into Avhite of egg, beating constantly. After beating until it cooks 
 and stiffens drop in balls onto greased paper.— Miss Thelma Dav7SON. 
 
 CRYSTALLIZED PINEAPPLE. Place in agate or earthen saucepan a layer 
 of fruit and a layer of sugar, then set in a AA-arm place for sugar to melt. When 
 a syrup is formed put to steAv briskly until fruit is clear. Dip out with a silver 
 fork and drain on a tipped platter. When dry roll in sugar and set in the sun, 
 or AA'arming OA'en Avith door open. If still Avet after a feAV hours of drying, 
 dip out again and roll in fresh sugar. When perfectly dry pack in boxes AAdth 
 dry sugar betAveen the layers. — ^Mrs. C. L. Hornaday. 
 
 MINTS. Pour cups of sugar, one-fourth pound of butter, tAvo cups boil- 
 ing Avater. Into the boiling Avater stir four cups sugar and one-foarth pound 
 butter. Let boil until it hardens Avhen dropped in cold Avater. Pour on marble 
 slab that has been buttered. When cold enough to handle, lift from slab and 
 pull until it gets cold. Add extract of peppermint to taste. Pull as long as 
 necessary and cut in small pieces Avith scissors. When thoroughly chilled, put 
 in air-tight cans and leave to cream. — Mrs. A. J. Bullington. 
 
 PEANUT BRITTLE. Shell and chop roasted peanuts to measure one pint. 
 Put tAvo pounds granulated sugar in clean frying pan. Stir over sIoav fire. It 
 Avill lump then gradually melt. When pale coffee color and clear, add nuts and 
 pour quickly on buttered tin sheet. Roll thin as possible. When cold break up. 
 
 VELVET MOLASSES CANDY. Pour one and one-half pounds granulated 
 sugar, one-half pint molasses^ one half pint Avater, one-quarter cup vinegar in an 
 agate kettle. Heat; Avhen boiling add one-half teaspoonful cream of tartar, boil 
 until it crisps in cold Avater. Stir, Avhen almost done, add one-quarter pound 
 butter, one-quarter teaspoonful soda. Cool in buttered pan and pull. 
 
 32 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
A KI>{OX GELATINE Dessert or Salad is attractive and appetizing 
 
 BUTTER SCOTCH. Three cups granulated sugar, one-half cup water, one- 
 half cup vinegar, (or one-half teaspoonful cream of- tartar) one tablespoonful 
 butter, eight drops extract of lemon. Boil without stirring till it will snap and 
 break. Just before taking from the fire, add a quarter of a teaspoonful of soda; 
 pourMnto well-buttered biscuit tins, a quarter of an inch thick, mark off into 
 inch <^quares when partly cold. 
 
 FONDANT (COOKED.) Two cups granulated sugar, two-thirds cup hot 
 water, a pinch of cream of tartar, stir over the fire until sugar is dissolved, but 
 do not stir while boiling, then add the cream of tartar, cook till it just begins 
 to form a soft ball; pour out in dish, set in pan of cold Avater; as soon as you 
 can bear to hold your finger in, begin to stir with spoon till white, then knead 
 for a few minutes with the hands. This is the foundation for all bon bons. It 
 can be made into many different kinds — Avalnut creams, chocolates of all kinds, 
 nut squares, peppermint drops and for coating. Put fondant in saucepan and 
 stir continuously until it is re melted; if not stirred it will go back to sugar. 
 For nut squares, as soon as fondant begins to soften stir in chopped nuts. 
 
 COCOANUT CREAM CANDY. One coeoanut, one and one-half pounds gran- 
 ulated sugar. Put sugar and milk of coeoanut together, heat slowly until sugar 
 is melted; then boil five minutes; add coeoanut (finely grated), boil ten minutes 
 longer, stir constantly to keep from burning. Pour on buttered plates, cut in 
 squares. Will take about two days to harden. Use prepared coeoanut when other 
 cannot be had. 
 
 FUDGE. Two cups granulated sugar, one-half cake chocolate, one-half cup 
 milk, tw^o large tablespoonf uls butter, pinch cream of tartar, one tablespoonful 
 of vanilla. Cook sugar and milk until it comes to a boiling point, add cream of 
 tartar, melted chocolate, butter and cook until it forms a soft ball in water, let 
 it stand in cold water until cool, then^beat until creamy. — Mrs. M. F. Markham. 
 
 PEANUT CANDY. To one pound 'brown sugar add one cv^p Karo syrup and 
 one cup water. Boil until it hardehs when dropped in cold water. Just before 
 taking from fire, add two ounces buttgr and three-fourths pound shelled peanuts. 
 Pour into well-buttered tin. Be careful in shelling the peanuts that none of the 
 brown skin is left on. Some candy-makers prefer to put the peanuts in a w^ell- 
 greased pan and pour the syrup mixture over them, instead of stirring them in, 
 as it makes the taify mo^e even in appearence. 
 
 WALNUT CARAMELS. Turn into a saucepan two pounds brown sugar, one 
 cup Karo syrup, one cup milk, two ounces butter and six ounces unsAveetened 
 chocolate. Bring to a boil slowly and continue to increase the heat until 240^ F. 
 has been reached on sugar thermometer. At this point stir in the one-half 
 pound walnut meats and turn out into buttered tins. When cool mark into 
 scjuares. — Mrs. E. G. Belvin. 
 
 KARO SEAFOAM. Boil together until a soft ball may be formed when 
 tested in cold water, three cups granulated sugar, one-half cup Karo Syrup and 
 two-thirds cup water. When done pour the mixture gradually over the whites 
 of two eggs which have been beaten to a stiff froth with one half teaspoonful 
 salt. Do not relax the beating a moment until the mixture is almost stiff enough 
 to keep form, when one cup nut meats should be beaten in. Turn the mixture at 
 once into buttered tins. Two brick-shaped bread tins are about right for this 
 quantity. When cold, turn out on to waxed paper and cut in*o squares. — Mrs. 
 E. G. Belvin. 
 
 DIVINITY FUDGE. Put two cups granulated sugar, three fourths cup Karo 
 Syrup, one-fourth cup water in granite saucepan. Boil till crisp when tried in 
 cold water. While cooking, whip whites of two eggs in large bowl till stiff and dry. 
 Pour syrup slowly into eggs, beating the whole till it begins to harden. Add one 
 teaspoonful vanilla, one-half cup chopped walnut meats, and one-half pound dates 
 stoned and cut up small. Spread quite thick on shallow, buttered tin. W^hen 
 cool cut into large squares. — Mrs. M. F. Markham. 
 
 33 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
Ask your grocer for KNOX GELATINE— take no other 
 
 KARO BUTTEE SCOTCH. (Excellent.) To one cup granulated sugar, add 
 one cup Karo Syrup, one teaspoonful vinegar and one-half cup butter. BoiJ 
 until it becomes instantly brittle when dropped in ice Avater. Pour thinly into 
 buttered pans. If desiring to make in squares, it should be done at once, as it 
 cools almost at once. — Mrs. M. F. Markham. 
 
 FONDANT. One -half cupful Karo Syrup, one and one-half cups granulated 
 sugar, one-fourth teaspoonful cream of tartar and one-third cup hot water. Boil 
 without stirring until the mixture has reached the threading stage. When par- 
 tially cool, beat until creamy. Keep cool and dry till needed. 
 
 CHOCOLATE CARAMELS. Scrape fine or grate four squares of chocolate 
 into one cup of milk. Set to boil, and when chocolate is entirely melted, add one 
 cup Karo Syrup, one cup brown sugar, heaping tablespoonful butter and vanilla 
 extract. (If desired chopped nuts may be added.) Pour into buttered pan to 
 harden and mark in squares Avhen cool. — Mrs. D. F. Parker. 
 
 FRENCH VANILLA CREAM. Break into a bowl the whites of two eggs, 
 add to this an equal quantity of ice water and a few drops of vanilla, then stir 
 in confectioner 's sugar until stitf enough to mould into shape with the fingers. 
 Make in balls and lay in wax paper. This is the foundation for all candies made 
 on French cream. 
 
 CHOCOLATE FUDGE. Three cupfuls white sugar, three-fourths cup water, 
 six tablespoonfuls cocoa, one-fourth teaspoonful cream of tartar, one tablespoon- 
 ful butter, one teaspoonful vanilla. Put sugar, water, cocoa and cream of 
 tartar on and cook until a soft ball may be formed in cold water. Take from 
 stove, add butter and flavoring. Place aside until cool (about fifteen or twenty 
 minutes.) Then beat. Never beat or stir until cool. — Mrs. M. F. Yearby. 
 
 CHOCOLATE FUDGE. Two and one-half cups (one and one-fourth pounds) 
 sugar, one level teaspoonful Royal Baking PoAvder, two squares (tAvo ounces) 
 chocolate grated, one cupful (one-half pint) milk, one tablespoonful butter, one 
 teaspoonful vanilla. Put sugar, baking poAvder, milk and butter into a saucepan 
 and bring to boiling point, then boil until it forms a soft ball Avhen tested in 
 cold water. Remove from fire, add flavoring, and beat until creamy. Put into 
 buttered tins and mark into squares when half cold. — Mrs. M. N. Gaerard. 
 
 HOME-MADE COCOANUT SWEETS. A neAv recipe for candy never comes 
 amiss; here is an ideal sAA'eet for the little folks: Put into a porcelain-lined 
 saucepan tAA'o cups of granulated sugar and one cup of milk, stir until the suaar 
 is dissolved, add tAA-o tablespoonfuls of butter and cook Avithout stirring fur about 
 fifteen minutes, until it forms a creamy ball, Avhen it is dropped into cold 
 Avater. Take off from the fire, add one-half cupful of shredded cocoanut. Beat 
 until the mixture is creamy, pour into a buttered pan, cool, cut in squares and 
 roll in shredded cocoanut. This is delicious, either fresh or AA'hen several days 
 old. — Mrs. E. G. Belvin. 
 
 MINTS. Tavo cups sugar, three-fourths cup boiling AA'ater, small piece of 
 butter, about tablespoonful. Cook Avithout stirring, till it forms hard ball in cold 
 Avater, pour on marble slab, and as soon as cool enough to handle, pull till it 
 begins to stiffen, then cut in small pieces Avith scissors. Flavor Avith essence of 
 mint soon after beginning to pull. Put in coA'ered glass jar to cream. — Mrs. 
 M. F. Markiiam. 
 
 DIVINITY FUDGE. Tavo and one-half cups sugar, one-half cup cold Avater, 
 one-half cup Karo Syrup, one teaspoonful A'anilla, one cup nuts chopped fine. 
 Boil sryup, sugar and Avater together until it reaches the soft ball state. Pour 
 half of this on beaten AAdiites of tAvo eggs, beating constantly. Cook remaining 
 syrup until brittle. Pour this into the first mixture. Add A^anilla and nuts. 
 Pour into a platter that has been cooled Avitli cold Avater. — Mrs. Geneva C. 
 Appleavhite. 
 
 34 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
Send for the KNOX GELATINE Recipe Book 
 
 Bread 
 
 ''She needeth least, v:ho kneadeth best, 
 
 These rules which we shall tell; 
 Who kneadeth ill shall need them more 
 
 Than she who kneadeth well." 
 
 WHITE BREAD. (Two risings.) Two cakes Fleisehmann 's Yeast, one 
 quart lukewarm water, 2 taljlospoonfuls sugar, two tablespoonfuls lard or Vmtter, 
 three quarts sifted ilour, one taldespoonful salt. Dissolve yeast and sugar in 
 lukeAvarm water, add l.-ird or l)uttor and half the flour. Beat until smooth, then 
 add salt and balance of the flour, or enough to make dough that can be handled. 
 Knead until smooth and elastic. Place in greased bowl, cover and set aside in a 
 moderately warm place, free from draft, until light — about one and one-half 
 hours. Mould into loaves. Place in well-greased bread pans, filling them half 
 full. Cover and let rise one hour, or until double in bulk. Bake forty-five 
 to sixty minutes. NOTE. One cake of yeast may be used with good results ; 
 but remember the quicker and stronger the fermentation, the better the bread. 
 The best bread bakers have adopted quick methods. — The Fleischmaxn Co. 
 
 WHITE BEEAD. (One rising.) Two cakes Fleischmann 's Yeast, one quart 
 lukewarm water, one tablespoon salt, two tablespoonfuls sugar, three and one- 
 half Cjuarts sifted flour, two tablespoonfuls lard or butter. Dissolve the yeast 
 and sugar in lukewarm water. Add lard or butter and half the flour. Beat 
 until smooth. Add salt and then the rest of the flour, or enough to make a 
 moderately firm dough. Knead thoroughly. Mould into loaves. Place in well- 
 greased pans, filling them half full. Cover and let rise for about two hours, or 
 until double in bulk. Bake forty-five to sixty minutes. — The Fleischmann Co. 
 
 BEATEN BISCUITS. One quart flour, one teaspoon salt, one tablespoon lard, 
 milk to make a stiff dough, one teaspoon Royal Baking Powder. Sift flour, 
 put in salt and mix the lard with fingers. Beat until it blisters and breaks. 
 Bake. — Mrs. M. F. Markham. 
 
 NORTH CAROLINA BISCUITS. One tablespoonful lard with one quart of 
 flour into which has been sifted one level teaspoonful soda, one heaping tea- 
 spoonful Royal Baking Powder, one level teaspoonful salt, and one pint rich sour 
 cream. Knead thoroughly for ten minutes, roll out and cut small, and bake 
 in a quick oven. — Miss Bettie Bernard. 
 
 PARKER HOUSE CORN ROLLS. Sift together, one and one-fourth cups 
 flour, three-fourths cup meal, four teaspoonfuls Royal Baking Powder, one 
 tablespoon sugar, then chop in two tablespoonfuls butter, add one egg (beaten) 
 with one-half cup sweet milk. This makes a soft dough which can be handled 
 easily. Turn on floured board, roll out to thickness of about one-half inch ; cut 
 with a biscuit cutter, put bit of butter in center of each round and fold as for 
 pockets. Brush top with milk and bake in t]uiek oven fifteen minutes. — Mrs. 
 E. E. Bernard. 
 
 PARKER HOUSE ROLLS. One cake yeast, one pint sweet milk, tAvo table- 
 spoonfuls sugar, four tablespoonfuls butter or lard, four pints sifted flour, and 
 one teaspoonful salt. Scald the milk, add butter and allow to become luke 
 warm. Add yeast, sugar, salt and one-half the flour. Beat until perfectly 
 smooth, cover and let rise in Avarm place one hour or until light. Then add the 
 remainder of the flour and knead well. Place in a greased boAvl, cover and let 
 rise in a warm place until double its bulk. Roll out one fourth inch thick, brush 
 over wdth melted butter, cut out with large size biscuit cutter, fold over in 
 pocket book shape. Place one inch apart in well-greased shalloAv pans, cover 
 and let rise. Bake ten or fifteen minutes. — Mrs. C. H. Shipp. 
 
 35 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
KNOX GELATINE improves soups and gravies 
 
 CORN MEAL SOUFFLE. One pint sweet milk, three-fourths cup white corn 
 meal, one even teaspoonful salt, one tablespoonful butter, or substitute, four 
 eggs. Put milk on in a double boiler and Avhen at boiling point stir in sloAvly 
 the meal and salt. Let cook one hour; then take off the fire and let cool a little. 
 Then add butter or substitute, and the yolks of eggs well-beaten. Then add the 
 w^ell-beaten whites, turn into a well-buttered baking dish and set it in a pan 
 of Avarm water, put in stove and bake twenty or thirty minutes. — Mrs. E. J. 
 Parrish. 
 
 BOSTON BROWN BREAD. One cup rye meal, one cup yellow corn meal, 
 one cup graham flour, three-fourths tablespoon soda, one teaspoon salt, three- 
 fourths cup molasses, two cups buttermilk. Mix and sift dry ingredients, add 
 molasses, and buttermilk, turn into greased mold and steam five hours. Then 
 take out and bake in oven one-half hour. — Grace W. Atwood. 
 
 EXTRA MUFFINS. Mix and sift: One cup meal, cup flour, one half tea- 
 spoon salt, four teaspoonfuls Royal Baking Powder, one tablespoonful brown 
 sugar. Add one egg, (beaten), one cup milk, two teaspoonfuls melted butter. 
 Mix and add: One-half cup chopped dates. Bake in a hot oven. — Mrs. E. E. 
 Bernard. 
 
 ROLLS OR BUNS. One cup creamed potatoes, (strain and use the water in 
 which cooked), two yeast cakes, one cup sugar, three eggs beaten, one half cup 
 water, one quart flour. Make up batter overnight. Two quarts of flour, salt, 
 two-thirds cup shortening, add batter, knead, then rise. After that, make out 
 rolls and let rise about two hours and bake in moderate oven about three-fourths 
 of an hour. — Mrs. E. E. Bernard. 
 
 TEA ROLLS. Sponge : One cake yeast, one cup creamed potatoes, three- 
 fourths cup sugar, one cup warm water in which yeast has been dissolved. Another 
 cup of warm water, mix all together. This sponge will last for several days if 
 kept in a cool place and need not all be used at once. To make the rolls one 
 cup of the sponge, one and one-half cups of flour, one teaspoonful salt, lard the 
 size of a small egg. Knead well, roll and cut out. Put in muffin rings and 
 let set for three hours in a warm place. Bake till light brown. — Mrs. A. G. 
 Elliott. 
 
 MUFFINS. Two cups flour, three teaspoonfuls Royal Baking Powder, one 
 tablespoonful sugar, one-half teaspoonful salt, one cup milk, two eggs, one 
 tablespoonful shortening. Sift together flour, baking powder, sugar and salt, 
 add milk, well-beaten eggs and melted shortening. Mix well. Grease muffin pans 
 and put two tablespoonfuls of batter into each. Bake in hot oven twenty or 
 twenty-five minutes. — Royal Baking Powder Recipe. 
 
 SPOON BREAD. Three eggs, two cups sour milk, butter size of an egg, 
 small teaspoon of soda, one-half cup of meal, salt to taste. To mix: beat the 
 eggs separately, to yolks add milk, butter, meal and soda, just before ready to 
 cook add the stiff well-beaten whites. Test with a straw to be sure bread is 
 done through. — Mrs. J. Ed. Lyon. 
 
 LOAF BREAD— QUICK METHOD. Two cakes compressed yeast, three 
 quarts sifted flour, one quart lukeAvarm water, two teaspoonfuls salt, two table- 
 spoonfuls sugar, two tablespoonfuls butter or Snowdrift. Dissolve yeast in half 
 the water. In the other half dissolve salt and sugar. Mix thoroughly, then 
 stir in gradually the flour. Work in butter, making a moderately stiff dough. 
 Knead well for ten or fifteen minutes until you see bubbles on the top. Put into 
 large boAvl or jar greased and warm, cover closely. Set in a warm place to 
 rise until doubled in size. When risen make into three loaves, greasing well over 
 surface, placing in greased pans to rise again. When nearly doubled in size 
 place in moderately hot oven and bake thirty minutes. If loaves are bruslied 
 over with a little butter it will keep crust soft and a rich brown crust. About 
 four hours will be required to do this. Half milk and half water makes a 
 richer loaf. — Mrs. J. M. Whitted. 
 
 36 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
KNOX GELATINE comes in two packages— PLAIN and ACIDULATED 
 
 (Lemon Flavor) 
 
 BEATEN BISCUITS. Put one and one-half teaspoonfuls salt to one and one- 
 half quarts of flour. Sift twice and mix well with a teacupful of lard. MoisteJi 
 with ice water, add water slowly till a stiff dough is formed. Knead well, 
 then beat until the dough blisters. Roll to thickness of one-half inch. Cut with 
 small cutter and bake in steady strong oven. — Mrs. M. S. Whitted. 
 
 NUT BREAD. One egg, two cups milk, one and one-half cups sugar, two 
 tablespoonfuls melted lard, five cups flour, five teaspoonfuls Royal Baking 
 Powder (rounded), one and one-half cups nuts (black and English wahuits.) 
 Beat the eggs, add sugar, lard, milk and flour. Fill loaf pans one-half full, 
 cover and let stand ten minutes. Bake covered in moderate oven thirty or forty 
 minutes. — Mrs. I. S. Eubanks, Domestic S. T. 
 
 NUT BREAD. One egg, one-half cup sugar, one half teaspoonful salt, three- 
 fourths cup milk, tw'o cups flour (this varies some), two teaspoonfuls Royal Bak- 
 ing Powder, three-fourths cup chopped walnuts (other nut meats may be used.) 
 —Mrs. F. T. Selby. 
 
 SALLY LUNN. Beat two eggs v;ell, add one tablespoonful sugar, one cup 
 sweet milk, two-thirds cup yeast or one-half yeast cake, dissolved in tAvo-thirds 
 cup Avater. Rub light tablespoonful butter, same of lard in about one quart 
 or less of flour, stir in the other ingredients, use just enough flour to make a 
 stiff batter. Let it rise, beat well, pour in a cake mold or other pan, and bake 
 well in a slow oven. — Mrs Gooch. 
 
 CORN BATTER BREAD. Scald one cup meal with one cup boiling water. 
 Beat two eggs light and add one cup buttermilk, teaspoonful salt, one-half 
 teaspoonful soda. Stir the milk in the eggs, add soda and salt, then the meal. 
 Melt lard the size of a walnut, pour in and bake in hot oven antil brown. — Mrs. 
 Gooch. 
 
 MINUTE MUFFINS. Two cups flour, one teaspoonful soda, two teaspoon- 
 fuls cream of tartar, one teaspoonful salt, one egg, one cup milk, two table- 
 spoonfuls Karo Corn Syrup. Will make twelve muf&ns. One-fourth quantity 
 corn starch may be substituted for all of flour. — Mrs. A. M. Gates. 
 
 BRAN BREAD. Two cups white flour, two cups bran, two teaspoonfuls soda, 
 two cups milk (sweet or buttermilk), one-half cup molasses, one teaspoonful 
 salt, one-half cup raisins if desired. Bake in a moderate oven one hour. — Mrs. 
 A. M. Gates. 
 
 POTATO CORN BREAD. Sweet potatoes, corn meal, salt. Boil or bake 
 several sweet potatoes. Peel while hot and run through colander, being sure 
 there are no lumps left. Use about one-third as much meal as there are potatoes. 
 Salt as for ordinary bread. Mix with spoon and if necessary, add a little 
 water as the mixture must not be stiff. Put into a shallow pan and shape to 
 the pan. Bake in a moderate oven until a good brown. This should be made 
 overnight and eaten for breakfast. Very good. — Mrs. W, W. Shaw. 
 
 CORN BREAD. Four eggs, one pint meal, one cup flour, one half cup lard, 
 one teaspoonful salt, two teaspoonfuls Royal Baking Powder, enough milk to 
 make a thick batter. Add one tablespoonful sugar just before putting into 
 oven; bake thirty minutes. Serve hot. 
 
 LUNCHEON ROLLS. Add four teaspoonfuls sugar and one half teaspoon- 
 ful salt to one cup scalded milk; when lukewarm add one yeast cake dis- 
 solved in four teaspoonfuls lukewarm water and one and one-half cups flour. 
 Cover, set in warm place to rise ; then add four teaspoonfuls melted butter, two 
 eggs well-beaten, grated rind of lemon and enough flour to knead. Let rise 
 again. Then roll to one-half inch in thickness, shape with a small biscuit cutter, 
 place in a buttered pan close together, let rise again and bake. — Mrs. Arthur 
 Cole. 
 
 37 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
KNOX GELATINE is GUARANTEED to please or money back 
 
 SOFT GINGER BREAD. One-half cup sugar, one-half cup butter, two 
 teaspoonfuls soda dissolved in one cup boiling water, two and one-half cups 
 flour, one cup molasses, one teaspoonful ginger, cinnamon and cloves. Add two 
 w^ell-beaten eggs the last thing before baking. ("None better.") — Mrs. J. L. 
 Whitmobe. 
 
 RAISIN BREAD. Two cups brown sugar, two-thirds cup shortening, two 
 cups water, three cups seedless raisins, pinch of salt, two teaspoonfuls cinnamon, 
 one teaspoonful cloves, one -half teaspoonful nutmeg, two teaspoonfuls Royal 
 Baking Powder, one teaspoonful soda, four cups flour, three tablespoonfuls warm 
 water. 
 
 TEA BISCUIT. One cake Fleischmann 's Yeast, one-half cup scalded milk, 
 cooled, one-half cup lukeAvarm v>-ater, one tablespoonful sugar, three and one- 
 half cups sifted flour, one scant teaspoonful salt, two tablespoonfuls lard or 
 butter melted. Dissolve the yeast and sugar in lukewarm liquid. Add lard or 
 butter and half the tlour. Beat until smooth. Add salt and then the rest of 
 the flour, or enough to make a moderately firm dough. Knead thoroughly. Roll 
 out and cut with a biscuit cutter. Place in well-greased, shallow pans, slight 
 distance apart. Cover and set to rise about two hours or until double in bulk. 
 When light, bake in a hot oven ten minutes. These biscuits are delicious and 
 wholesome hot, and very pain tj Me cold. — The Fleischmann Co. 
 
 WHITE BREAD. (Two risings.) Two cakes Fleischmann 's Yeast, one 
 quart lukewarm water, two tablespoonfuls sugar, two tablespoonfuls lard or 
 butter, three quarts sifted flour, one tablespoonful salt. Dissolve yeast and 
 sugar in lukeAvarm water, add lard or butter, and half the flour. Beat until 
 smooth, then add salt and balance of the flour, or enough to make dough that can 
 be handled. Knead until smooth and elastic. Place in greased bowl, cover and 
 set aside in a moderately Avarm place, free from draft, until light — about one and 
 one-half hours. Mould into loaves. Place in well-greased bread pans, filling them 
 half full. Cover and let rise one hour, -or until double in bulk. Bake forty-five 
 to sixty minutes. — The Fleischmann Co. 
 
 NOTE : One cake of yeast may be used with good results ; but remember 
 the quicker and stronger the fermentation, the better the bread. The best 
 bread bakers have adopted quick methods. 
 
 WHITE BREAD. (One rising.) Two cakes Fleischmann 's Yeast, one quart 
 lukewarm water, one tablespoonful salt, two tablespoonfuls sugar, three and one- 
 half quarts sifted flour, two tablespoonfuls lard or butter. Dissolve the yeast 
 and sugar in lukeAvarm water. Add lard or butter and half the flour. Beat 
 until smooth. Add salt and then the rest of the flour, or enough to make a 
 moderately firm dough. Knead tlioroughly. Mould into loaves. Place in well- 
 greased pan, filling them half full. Cover and let rise for about tAvo hours, or 
 until doublei n bulk. Bake forty-five to sixty minutes. — The Fleischmann Co. 
 
 CREAM BATTER BREAD. One pint corn meal; pour over it one pint hot 
 water, add one-half teaspoonful salt, a heaping tablespoonful butter. Stir Avell 
 and then add three well-beaten eggs and one quart sour milk with one tea- 
 spoonful soda dissolved in it. Bake in a deep pan and serve hot with plenty 
 of butter. — Mrs. H. E. Seem an. 
 
 CORN FRITTERS. One egg, one cup milk, one cup corn, two teaspoonfuls 
 Royal Baking Powder, tAvo cups flour. If sour milk is used, add one leA^el 
 teaspoonful soda to the sour milk instead of using baking poAvder. Fry in 
 deep fat and serA'e hot Avith syrup ; this recipe may be used for pancakes by 
 using less flour. — A Friend. 
 
 POP-OVERS. One cup milk, tAvo eggs, butter the size of a Avalnut, one cup 
 flour, one-half teaspoonful salt. Beat the eggs thoroughly and stir in the milk. 
 Melt the butter and add to the mixture. Sift the salt Avith the flour and stir 
 this gradually into the egg, milk, and butter and beat it until it makes a very 
 smooth batter. Put into hot greased gem pans and into a very hot oven for 
 thirtv minutes. 
 
 38 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
The KNOX ACIDULATED package contains flavoring and coloring 
 
 A PRIZE WAFFLE EECIPE. ^Lix and sift thoroughly two and one-half 
 cups white flour, four level teaspoonfuls Royal Baking Powder and one scant 
 teaspconful salt. Separate three eggs, ]>eating the yellows to a cream and 
 the whites to a stiff froth. Add the yolks and one and one-half cups of milk 
 to the dry mixture. Then add one and one half tablespoonfuls melted shorten- 
 ing and lastly fold in the stiffly beaten vrhites. This makes about twelve waffles. 
 In using the irons for waffles, heat them thoroughly, but take care not to have 
 them too hot, as in a smoking state. Have a grease brush and grease over the 
 irons sutftciently but without extra fat. Never allow any smoke to occur. — Mrs. 
 P. T. Elliott. 
 
 WAFFLES MADE WITH BUTTERMILK. Two eggs, one cup buttermilk, 
 one cup cold water, three cups flour, three easpoonfuls Royal Baking Powder, 
 one level teaspoonful soda, one fourth teaspoonful cream of tartar, one tea- 
 spoonful sugar, one teaspoonful salt, one-half cup cooked rice, one heaping table- 
 spoonful shortening. Break eggs into bcAvl, beat a little, dissolve soda in butter- 
 milk, add this to eggs, then water. The flour should be sifted once before 
 measuring. Measure the three cups, put in sifter, add baking powder, cream of 
 tartar, sugar and salt. Then sift into bowl, beat all this mixture, melt lard 
 and pour into batter, then beat well. — Mrs. M. L. Yearby. 
 
 Cheese and Egg Dishes 
 
 "Digestive cheese and fruit there sure will be." 
 ''Like woman, when an egg is good, there is nothing better; when it is had 
 
 there is nothing worse." 
 
 CHEESE BALLS. Grind or cut fine one pound cream cheese and add enough 
 cream to make a thick paste, add one cup of ground walnuts and salt and 
 pepper and roll into balls with the hands. Place in the ice box, until served. 
 — Mrs. M. F. Markham. 
 
 CHEESE SOUFFLE. Two tablespoonfuls butter, tAVo tablespoonfuls flour, 
 one-fourth teaspoonful salt, three fourths teaspoonful pepper, one-half cup milk, 
 one-half cup grated cheese, three eggs. Melt butter, add flour, mixed with salt 
 and pepper. When smooth add milk and grated cheese. Let come to boiling 
 point, cool slightly, add beaten yolks and lastly the whites stiffly beaten. Bake 
 about twenty-tive minutes in a -moderate oven, and it is a good idea to put the 
 baking dish in a pan of water when put in the oven. — Mrs. M. S. Whitted. 
 
 CHEESE BISCUIT. One-half pound sweet butter, one-half pound pot cheese, 
 one-half pound flour. Cream the cheese and butter together and add the flour. 
 Let thoro\ighly chill, roll out and cut the size of a small biscuit. Dip one side 
 in beaten egg and cover with ground almonds. Bake in a slow oven until light 
 brown. When cool sprinkle with powdered sugar. Serve with tea or salad. — Miss 
 AxxiE Louise Vaughan. 
 
 CHEESE BALLS. Rub to a paste one roll Xeufchatel Cheese, to this add 
 one-half cup chopped pecan meats and one-half teaspoonful finely chopped sweet 
 peppers, season with salt and roll into small balls the size of queen olives. 
 Serve with fruit pies. — Mrs. W. H. Booxe. 
 
 CHEESE STRAWS. One pound flour, one-half pound butter, one pound 
 grated cheese, little red pepper, salt and lemon juice. Mix with milk or water, 
 roll out to a thickness of one inch, cut in strips and bake to a light brown. — Mrs. 
 M. S. Whitted. 
 
 39 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, etc. 
 
 PEPPER CHEESE. Remove the seeds from five pods of sweet pepper. 
 Boil till tender enough to cream or to mash to a pulp. Remove the skins from 
 the pepper. Take one pound of cheese, the mashed peppers, a pinch of salt, and 
 hot red pepper to suit the taste. Run through food chopper or cream with 
 fork till thoroughly smooth using Wesson Salad oil to make as thin as paste. 
 (Some use melted butter.) Serve with crackers. 
 
 PUFF OMELET. Beat the yolks of six eggs and to them add a tea cup of 
 sweet milk and a pinch of salt. Beat together a tablespoonful of flour and a 
 tablespoonful butter. Add to the eggs and beat together, lastly add the beaten 
 whites. Pour the mixture into a hot frying pan, in which a tablespoonful of 
 lard has been melted. Cook on top of stove until nearly done. Then set in 
 oven and brown. Place on a hot dish and serve at once. — Mrs. J. T. Jerome. 
 
 EGGS ON TOAST. Beat the whites of four eggs stiff. Toast four slices of 
 bread a light brown, dip them quickly in hot water and spread lightly with 
 butter. Pile the whites on toast and place a yolk in the center of each and bake 
 three minutes. Season the whites with a little salt before beating. 
 
 TOMATO-CHEESE SOUFFLE. One and one-half tablespoonfuls crisco or 
 butter, two tablespoonfuls flour, one-fourth teaspoonful each of salt, soda and 
 paprika, one-half cup tomato juice (from canned tomatoes) one cupful grated 
 cheese, three eggs. Heat the shortening, when hot add the flour and mix well. 
 Then add the seasoning and the juice and cook five minutes. Then add the 
 grated cheese. Remove from the fire and add the well-beaten yolks of the eggs 
 and mix well. Lastly, fold in the whites, beaten stiff. Turn into a well-greased 
 baking dish, set in a pan of hot water and bake until w^ell puffed and delicately 
 colored, (about twenty -five minutes.) Serve in the same dish as soon as removed 
 from the oven. — Mrs. M. N. Garrard. 
 
 CHEESE STRAWS. One tablespoonful butter, two-thirds cup flour, one cup 
 fresh bread crumbs, one cup grated cheese, one-fourth teaspoonful salt, one- 
 eighth teaspoonful Avhite pepper, cayenne, two tablespoonfuls milk. Cream but- 
 ter, add flour crumbs and grated cheese, then add seasoning. Mix thoroughly, 
 then add milk. Roll one-fourth inch thick; cut one-fourth inch wide and six 
 inches long. Bake until brown, in a moderately hot oven. 
 
 WELSH RAREBIT. One tablespoonful butter, one teaspoonful corn starch, 
 one-half cup thin cream, one-half pound mild cheese cut in small pieces, one- 
 fourth teaspoonful salt, one-fourth teaspoonful mustard. Melt butter, add corn 
 starch and stir until well mixed; then add cream gradually, stirring constantly. 
 Cook two minutes, add cheese and stir until cheese has melted. Serve on bread 
 toasted on one side. Rarebit being poured over untoasted side. — Mrs. J. A. 
 Snipes. 
 
 BAKED CHEESE PUDDING. Cut slices of bread thin, remove crusts and 
 butter well. Butter a pan and lay pieces of bread in bottom. Cover with thin 
 slices of cheese, salt and a speck of red pepper. Continue doing this until tin 
 is full, then beat one egg in cup of milk and pour over bread and cheese and bake 
 in hot oven twenty minutes. To a tin holding one quart, use one egg and a cup 
 of milk, and one-half pound of cheese. A larger pudding Avould require more 
 milk and eggs in proportion. — Mrs. Annie Whitmore Andrews. 
 
 MOCK CHICKEN PIE. Eight hard boiled eggs, (fewer eggs if small 
 pie) one loose pint of flour made into a rich biscuit dough, line sides and bottom 
 of a small pan with rolled out dough as for a chicken pie. Put in alternate 
 layers of eggs, cut thin with a liberal amount of butter scattered in small lumps, 
 salt, pepper and flour sprinkled over them. Then put in strips of pastry to nearly 
 cover eggs, butter, salt, pepper and flour. When pan is nearly full cover with 
 water. Put in a top crust which should have the water in pie rise over it. In 
 baking it will soon absorb the water thus taking in the flavor of the pie. — Mrs. 
 J. W. Roach. 
 
 40 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
Use KNOX GELATINE if you would be sure of results 
 
 CHEESE SALAD. Moisten with milk and cream, equal parts, two small 
 packages of cream cheese, and work until smooth. Add one cup whipped cream 
 and three-fourths of tablespoonful oelatine soaked in one-fourth cup water and 
 dissolved over hot water. Season highly with salt and paprika and a little 
 onion if desired. Turn into a mould first dipped in cold water. Turn from 
 mould when well set, on a platter garnished Avith lettuce leaves. Top with 
 mayonnaise. This makes a delicious sandwich spread also. — Mrs. W. H. Booxe. 
 
 TOASTED CHEESE STICKS. Cut loaf bread into sticks and toast. Dip 
 in melted Imtter and then roll in grated cheese and put in hot oven until cheese 
 is melted enough to be soft. Fine to serve with salads. — Mrs. J. S. Smith, Albe- 
 marle, N. C. 
 
 Oysters and Fish 
 
 ^'He was a hold man that first ate an oyster." 
 
 BAKED SHAD. Dress shad, remove the roe. Then stuff the fish with a 
 dressing made of Vjread crumbs, salt pork, onion, sage, thyme, parsley, pepper and 
 salt. Chop all together fine, stuff the fish and sew up. Place in a pan with 
 three or four slices of pork over it, and the roe at the side. Place in oven for 
 one hour to bake. — Mrs. M. S. Whitted. 
 
 FRENCH MACKEREL. Boil the slices in salt Avater. Then make a dress- 
 ing with one tablespoonful butter and flour beaten together well. Pour to this 
 boiling water enough to make a thick gravy. Let it boil a few minutes then 
 serve while hot with the fish. Garnish dish with bits of parsley^ celery and 
 slices of lemon. — Mrs. M. S. Whitted. 
 
 BAKED FISH. Have the fish Avell-washed, and if it is haddock, small cod 
 or any small fish, the black skin on the inside can be removed by rubbing briskly 
 with a small brush dipped in salt. Dry the fish and stuff. SeAv up the opening 
 with white thread, place in a Avell-greased pan and dredge with flour. Put a 
 few^ slices of salt pork on top, and baste often with the fat in the pan, adding 
 more if needed. Unless the fish is basted often it is likely to be dry. — Mrs. E. 
 G. Belvin. 
 
 STUFFING FOR BAKED FISH. Three slices of dry bread, two table- 
 spoonfuls chopped suet, one small onion, finely minced; one tablespoon chopped 
 parsley, one egg, salt and pepper to taste. Mix with milk. — Mrs. E. G. Belvin. 
 
 SALMON LOAF. One can salmon, drain off liquid, remove bone and skin 
 and mince fine. Add one -half cup fine bread crumbs seasoned Avith onion, pepper 
 and salt. Add one beaten egg, mix Avell, shape into loaf and turn into shalloAV 
 baking dish. Melt one heaping teaspoonful butter in one-half cup of hot Avater 
 and pour around the loaf. Lay several thin strips of bacon OA'er the top and 
 bake until broAvn basting often. Garnish Avith lettuce or parsley. Mixture can 
 also be used in croquettes. — Mrs. D. F. Parker. 
 
 SALMON BALLS. One can salmon, one cup milk, one egg, pepper and salt 
 to taste, cracker crumbs enough to thicken. Form into flat round cakes and 
 fry to a light broAvn. — Mrs. M. S. Whitted. 
 
 BAKED SALMON. Into a baking dish put one can of salmon, alternate 
 Avith cracker crumbs, salt, pepper, butter and a little bit of tomato ketchup. 
 Let the top be of crumbs, salt, }K'pper. Initter and ketchup. Add enough water 
 to slightly moisten. This is delicious. — Mrs. M. S. Whitted, 
 
 41 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
Simply add water and sugar to the KNOX ACIDULATED pacakage 
 
 FISH TURBANS. One slice white fish one and one-half inches thick, about 
 one and one-half pounds, one-fourth cup melted butter, one-eighth teaspoonful 
 pepper, tAvo teaspoonfuls lemon juice, few drops more juice, one-fourth tea- 
 spoonful salt. Cut fish into eight fillets, add seasonings to melted butter. Pin 
 fillets into round shape with buttered tooth picks. Dip in melted butter. Place 
 in a greased pan, sprinkle with flour, bake fifteen minutes in a hot oven. Eeniove 
 skeAvers. Garnish with parsley. Serve with Hollandaise Sauce. 
 
 HOLLANDAISE SAUCE. One-half cup butter, yolks of two eggs, one and 
 one-half tablespoonful lemon juice, one-fourth teaspoonful salt, one-sixteenth 
 teaspoonful cayenne, one-half cup boiling water. Cream the butter and add 
 the yolks one at a time and beat well. Add lemon juice, salt and pepper. Just 
 before serving, add boiling water and cook in a double boiler to consistency of 
 cream. Serve immediately. — Miss Eunice Chaplin, (Domestic Science Teacher 
 at the Durham High School.) 
 
 BROILED FISH. Take shad or any kind of fish you like, and open down 
 the back and remove bone. Use butter and salt and just a little flour, broil until 
 good and brown. Then use a sauce made of three yolks of eggs, butter the size 
 of an egg, juice of one lemon and one cup boiling Avater, salt and pepper, pour 
 over fish and garnish Avith lemon and parsley. — Mrs. H. E. Seeman. 
 
 ESCALLOPED OYSTERS. Remove bits of shell from one pint of oysters. 
 Line a baking dish Avith a thin layer of cracker crumbs crushed fine, then a 
 layer of oysters. Put bits of butter OA'er oysters, also pepper and salt. Use 
 alternate layers until dish is full. Add SAveet milk enough to moisten thoroughly 
 and bake half hour. This dish goes very nicely Avith baked chicken. — Mrs. 
 E. G. Belvin. 
 
 PANNED OYSTERS WITH CRACKER CRUMBS. One pint oysters, one 
 tablespoonful butter, tAvo cups cracker crumbs, one-fourth teaspoonful black 
 pepper. Wash and dry oysters. Have pan very hot, drop in oysters, add butter, 
 milk and pepper; as soon as oysters puff or curl, add cracker crumbs, stir in 
 and add salt. Serve hot AAdth buttered toast or saltines. — Mrs. R. E. L. Skinner. 
 
 CORN OYSTERS. One can corn, three eggs, one-fourth cup SAveet milk, 
 one-fourth cup butter, cracker meal sufficient to make a stiff batter. Season Avith 
 pepper and salt. Drop from tablespoon into hot deep fat, should rise and broAvu 
 quickly. — Mrs. W. H. Boone. 
 
 CREAMED SALMON. One and one half tablespoonfuls Crisco or butter, tAvo 
 heaping tablespoonfuls flour, tAvo and one-half cups SAveet milk, tAvo cupfuls 
 canned salmon, salt and pepper to taste. Make a cream sauce Avith first three 
 ingredients, add salt and pepper; mix thoroughly Avith the fish, turn into a 
 baking dish, cover AA'ith buttered crumbs, set in a pan of hot AA'ater in the oven 
 and bake until the crumbs are a golden broAvn. Serve in the dish in Avhich 
 baked. — Mrs. M. N. Garrard. 
 
 FISH IN SHELLS, OR RAMEKINS. One can Tuna fish picked fine. Make 
 a cream sauce of one pint scalded milk, one tablespoonful butter, tAvo heaping 
 tablespoonfuls flour, one-half teaspoonful salt, little pepper. Cook till thick 
 and smooth and add fish. Cover Avith cracker crumbs and dots of butter Avhen 
 in shells and bake in oven till broAvn. — Mrs. Annie Whitmore Andrea;vs. 
 
 42 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
For Dainty Delicious Desserts use KNOX GELATINE 
 
 Salads 
 
 Bestrewed with lettuce and cool salad herhs." 
 
 FEOZEN TOMATO SALAD. Open one quart can tomatoes and let stand one 
 hour. Add three tablespoonfuls sugar and season highly with salt and cayenne, 
 then run through a sieve. Turn in small cocoa boxes, cover tightly, pack in salt 
 and ice, using equal parts of salt and ice, and let stand about three hours. Kemove 
 from mold and arrange on lettuce leaves, serve with mayonnaise. — Mrs. Annette 
 Markham. 
 
 CANDLE SALAD. Arrange one slice of pineapple on a bed of shredded let- 
 tuce, fill center of pineapple with one-third banana, on top of banana scoop out 
 a place and put cherry in banana and serve with mayonnaise. — Mrs. Annette 
 Markham. 
 
 GOLDEN EOD SALAD. Separate yolks and whites of four hard-boiled eggs, 
 chop whites finely, marinate with white sauce. Force eggs through a potato ricer 
 and pile on center of whites. — Mrs. Annete Makkham. 
 
 COCOANUT SALAD. One can of sliced pineapple, cut in small cubes, add two 
 cups shredded cocoanut, one-half cup olives, one-half cup sweet pickle, one can 
 pimento pepper, mix with mayonnaise dressing. Garnish with mayonnaise, serve on 
 lettuce. — Mrs. Annette Markham. 
 
 CHICKEN SALAD. Two chickens, six hard-boiled eggs, two tablespoonfuls 
 unmelted butter, one tablespoonful mustard, one teaspoonful sugar, one teaspoonful 
 salt, one half teasponful black pepper, Worchestershire Sauce one tablespoonful, 
 one-half cup vinegar, one-half cup celery, cut up, a pinch of cayenne. Cut the 
 boiled chickens into pieces, chop hard-boiled eggs finely and mix with chicken; 
 stir the other ingredients into melted butter and mix Avell with salad. If not 
 moist enough add one tablespoonful more melted butter and vinegar to taste. 
 — Mrs. J. R. Patton. 
 
 MAESHMALLOW SALAD. One teaspoonful salt, one teaspoonful dry mus- 
 tard, one tablespoonful flour, tAvo tablespoonfuls sugar. Mix these together well 
 with five tablespoonfuls vinegar. Beat the yolks of five eggs well. Mix all and 
 place in a double boiler and cook until thick. Eemove from stove and add one 
 teaspoonful butter; then add enough cream to make smooth. Set aside to cool, 
 then whip one pint cream and mix well with dressing: three cans chunked pine- 
 apple, cut in cubes, one and one-half pounds marshmallows, cut into small pieces. 
 Mix well, pour dressing over, and let stand for several hours. When ready to 
 serve, add one pound shelled pecans. Serve on lettuce leaves. This serves twenty- 
 four plates. — Mrs. E. W. Morris. 
 
 GINGEE ALE SALAD. One bottle ginger ale, one box lemon jello, one-half 
 pound malaga grapes, one can pineapple, one-fourth pound pecans, and one small 
 bottle cherries. Serve on crisp lettuce with mayonnaise dressing. — Mrs. C. B. 
 Green. 
 
 POINSETTIA SALAD. L"se Hiwaiian pineapple, spread on each slice a thin 
 layer of mayonnaise, on this spread grated cheese, then cut petals from the red 
 sweet peppejs or pimentoes to form flower. Fill center with mayonnaise and in 
 center of this put a stuffed olive. Serve on lettuce. — Mrs. E. G. Belvin. 
 
 WALDOEF SALAD. Mix an equal quantity of sliced celery and apples, 
 add a quarter of a pound of pecans or English walnuts, chopped fine. Put over 
 a tablespoonful lemon juice and sufficient mayonnaise dressing to thoroughly 
 cover. To be absolutely correct, this salad should be served Avithout lettuce, it 
 can however be dished on lettuce leaves. — Mrs. J. E. Lyon. 
 
 43 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
Try KNOX ACIDULATED GELATINE with the Lemon Flavor enclosed 
 
 MAYONNAISE DRESSING. Whites of two eggs, beaten to a stiff froth. 
 Into the yolks of two eggs well-beaten, stir light, teaspoonful salt and one of 
 mustard. Add slowly two tablespoonfuls of cream or sweet milk; gradually two 
 tablespoonfuls vinegar, and very slowly two tablespoonfuls melted butter. Cook 
 over hot water, stirring constantly until it thickens, then beat it into the whites. 
 — Mrs. M. F. Markham. 
 
 MAYONNAISE DRESSING. Yolk of one egg, one tablespoonful of apple 
 vinegar, salt to taste, dash of cayenne or ground red pepper (hot pepper). Place 
 all in a deep bowl and beat with egg beater till mixed. Add Wesson Salad Oil, 
 a tablespoonful at a time, and continue beating till the mixture is stiff enough 
 to almost cut. Use this on lettuce, tomatoes, chicken or any kind of salad. It 
 also makes a nice filling for pepper or other sandwiches. 
 
 PERFECTION SALAD. One envelope Knox gelatine, one-half cup cold water, 
 one-half cup mild vinegar, one pint boiling water, one teaspoonful salt, one cup 
 fine shredded cabbage, juice of one lemon, one-half cup sugar, two cups celery, cut 
 into small pieces, one-fourth can sweet red peppers, cut fine. Soak gelatine in 
 cold water five minutes, add vinegar, lemon juice, boiling water, sugar and salt. 
 Then strain and when beginning to set, add other ingredients. Turn into a mold 
 and chill. Serve on lettuce leaves with mayonnaise. — Mrs. E. E. Bernard. 
 
 GINGER ALE SALAD. Dissolve one envelope Knox gelatine in cup hot 
 water, juice of one can of white cherries, juice of two lemons, three rounded 
 teaspoonfuls sugar, one can sliced pineapple, cut into dices, one bottle canned 
 white cherries, one bottle of ginger ale. Let juice of cherries and the pineapple 
 come to boiling point, add to the dissolved gelatine juice of lemons and sugar. 
 Add ginger ale, stir thoroughly, and add fruit after the cherries have been stoned. 
 If preferred you may use package of Jello dissolved in one-half j)int Avater leaving 
 out lemons and sugar. Serve this on crisp lettuce with mayonnaise, and saltines. 
 .This is a popular salad when tried once. — Mrs. W. S. Borland. 
 
 PEANUT AND LETTUCE SALAD. To one pint finely chopped lettuce, add 
 one-half pint well-beaten salted peanuts, one teaspoonful sugar. Mix well and 
 serve either wath mayonnaise or French dressing. — Mrs. J. E. Lyon. 
 
 RUSSIAN DRESSING. One cup mayonnaise, one half green pepper chopped 
 fine, one half sweet red pepper chopped fine, two tablespoonfuls sweet oil, one 
 teaspoonful vinegar, three tablespoonfuls chile sauce. Serve with head lettuce. 
 — Miss Annie Louise Vaughan. 
 
 JELLIED WALDORF SALAD. Dissolve one package lemon jello in one pint 
 boiling water and two tablespoonfuls of vinegar. While cooling chop one cup 
 tart apples, one cup English walnuts, one cup celery and season wdth salt. Mix 
 these ingredients and pour over them the jello. Cool in individual molds and 
 serve wdth mayonnaise, on crisp lettuce leaves garnished with pimentoes or 
 cherries. — Mrs. D. F. Parker. 
 
 FRUIT SALAD. One can sliced pineapple, one can white cherries, one-fourth 
 pound almonds, one-half package Knox Gelatine added to the juice. Mix with 
 French Dressing and mold. — Mrs. Frank Stone. 
 
 CREAM SALAD DRESSING. Two tablespoonfuls butter, three tablespoonfuls 
 flour, one tablespoonful sugar, white pepper, cayenne, one teaspoonful salt, one 
 teaspoonful mustard, one cup milk or w'ater, one-fourth cup vinegar, two eggs. 
 Melt butter, add flour and stir. Add milk or water gradually and cook until 
 thick, stirring constantly. Add hot liquid to the beaten eggs to which has been 
 added the seasonings. Cook in doulfle l)oiler, stirring constantly, until thick. 
 Remove from fire and add vinegar. Whipped cream, folded in when ready to use, 
 makes a pleasing addition for fruit salads. — Miss Eunice Chaplin. 
 
 POTATO SALAD. Two cups boiled potatoes diced, one cup shredded cabbage 
 or apple diced, one large oniou, one-half cup nut meats, several sprigs parsley. 
 Mix with mayonnaise dressing. — Mrs. Arthur Cole. 
 
 44 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
KNOX GELATINE makes dainty desserts for dainty people 
 
 CREAM DRESSIXG (BOILED;. One cup butter and one-half cup sugar 
 creamed ; add one tablespoonful salt^ one of mustard, a pinch of cayenne pepper. 
 Then add four eggs, one at a time, beating thoroughly. Next one cup of cream 
 and lastly one and one-half pints of boiling vinegar. Stand over fire until it ap- 
 proaches the boiling point; remove and bottle. It is nice with potato salad. — Mrs. 
 R. B. SUITT. 
 
 CZARIXA SALAD. (Xice to serve -with meats.) Two teaspoonfuls Knox 
 Gelatine, one-half cup cold water, one cup spiced vinegar, one-half cup tomatoes, 
 onion to taste, one apple, one-fourth cup sweet green pepper, one-half cup celery, 
 two teaspoonfuls nut meats. Soak the gelatine in cold water, add boiling hot 
 vinegar. When cool add the other ingredients and pour into wet mold. When 
 firm turn out, cut into any desired shape and serve with mayonnaise dressing. 
 — Mrs. Arthur Cole. 
 
 PEAR SALAD. Pears, salad dressing, lettuce, cream cheese. Put nice look- 
 ing piece lettuce on a salad plate, place one-half pear on same, roll cream cheese 
 in small ball, and put in center of pear, with one spoonful salad dressing on top. 
 — Miss Margaret Dawsox. 
 
 IRISH POTATO SALAD. Six potatoes, one onion, one teaspoouful salt, one- 
 fourth teaspoonful pepper, three hard-boiled eggs, one half cup vinegar, one tea- 
 spoonful butter, one teaspoonful sugar. Boil and peel potatoes, cut into dice, heat 
 vinegar and add it to all other ingredients but the eggs. Mash egg yolks and 
 pour over them the hot vinegar. ]\Iix witn potatoes, serve garnished with the egg 
 whites, cut into circles and some of the mashed yolks. — Miss Jexxie Bel¥IX. 
 
 TOMATO SALAD. Make tomato jelly mixture; wash and cut celery in thin 
 slices, crosswise ; this should be one cup. Peel and core two large apples, cut in 
 slices and in small pieces. Chop one cup walnut meats, mix celery, apple and nut 
 meats and moisten with mayonnaise. Put one tablespoonful tomato jelly in each* 
 individual mold. Then add the other mixture and cover with jelly. ChiU, turn: 
 from molds and garnish with water cress. — Mrs. M. F. Maekham. 
 
 DRESSIXG FOR LETTUCE OR TOMATOES. One-half cup vinegar, one tea- 
 spoonful mustard, same of flour, two teaspoonfuls sugar, one cup sour cream. 
 Cook and pour into one well-beaten egg. Let thicken and cool before using. 
 — Mrs. Faxxie Gooch. 
 
 HADES SALAD. One gallon cabbage, one-half gallon green tomatoes, one 
 C|uart onions, one quart green sweet peppers (seeded) chop all fine, put in bag 
 and let drip weU. Take one-half gallon vinegar, two pounds sugar, two ounces 
 celery seed, two ounces cinnamon, four tablespoonfuls ground mustard, two table- 
 spoonfuls salt, one-half ounce cloves, two ounces tumeric, five cents worth mustard 
 seed, mix all well and let boil twenty minutes. — ]Mrs. Alvis K. Umstead. 
 
 TOMATO SALAD. Boil together the juice of one can of tomatoes, four 
 average stalks of celery, a little red pepper, juice of one lemon, one onion and 
 salt to taste. Strain, add water sufficient to make one pint liquid. Bring to boil- 
 ing point again and dissolve one package of lemon jello. Put in large shallow 
 vessel to chill. When ready to serv.-, eut out with ordinary cookie cutter and serve 
 on lettuce leaves with mayonnaise dressing. When arranged artistically this makes 
 the appearance of a beautiful flower, and is delicious. — Mrs. S. E. Mercer. 
 
 PEPPER RELISH. Chop fine one dozen red peppers (the sweet kind) one 
 dozen green sweet peppers, one dozen onions, four tablespoonfuls salt. Pour boil- 
 ing water on the mixture and let stand five niinutes. Drain and add three pints 
 of vinegar, two cups sugar and cook five minutes. — Mrs. Alvis K. Umstead. 
 
 TOMATO SALAD. Peel medium-sized tomatoes, take cream cheese and mix 
 with tomato catsup, cream this together until soft. Cut the tomatoes through in 
 Cjuarters, place about a tablespoonful of cheese mixture on top, then sprinkle with 
 nuts. Serve on lettuce with mayonnaise. — Mrs. M. F. Yearby. 
 
 45 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
KNOX ACIDULATED GELATINE saves the cost, time and bother of 
 squeezing lemons 
 
 SCOTCH WOODCOCK SALAD. One cupful English Avalnut meats, one half 
 cup celery, six large olives. Cut up all with a knife, the celery very fine, and 
 turn over it the folloAving dressing: one-half teaspoonful Armour's Extract of 
 Beef, one large tablespoonful butter, one tablespoonful flour, one cupful hot milk, 
 one cupful cheese (cut fine), one-half teaspoonful parsley (chopped), one fourth 
 teaspoonful salt, dash of paprika. To prepare, put butter in dish over hot water. 
 When melted stir in the flour, then add hot milk, paprika, parsley and salt. After 
 stirring this mixture until it has become smooth, add Extract of Beef and cheese. 
 Stir until the cheese is dissolved. Serve on lettuce leaves and garnish Avith rosetted 
 radishes. — Mrs. M. F. Markham. 
 
 BUTTERFLY SALAD. Drain sliced pineapple of all juice. Cut slices in 
 half. Lay two halves on^salad plate with curved edges together, but one-half inch 
 apart. Press grated cheese into a roll the size of the little finger for the body of 
 the butterfly. Cut tiny strips of pimento for the antennae and round pieces for 
 the spots on the wings. Pass the mayonnaise. — Miss Eunice Chaplin, Domestic 
 Science Teacher at D. H. S. 
 
 GRAPEFRUIT SALAD. One pint strong lemonade, pulp of three grapefruit, 
 one package Knox Gelatine, use two lemons to make the lemonade. Dissolve 
 gelatine. Fix grapefruit, after removing pulp, squeeze all juice from grapefruit. 
 Mold in any desired shape. This will make about fif4:een individual molds. — Mrs. 
 M. F. Yearby. 
 
 BOILED SALAD DRESSING. One tablespoonful butter (melted), one table- 
 spoonful flour, one teaspoonful sugar, one teasjDoonful salt, one teaspoonful mus- 
 tard, dash of cayenne, one cup milk, one-half cup vinegar, three eggs. Make a 
 white sauce of dry ingredients, butter and milk; when smooth add gradually the 
 hot vinegar. When thickened pour onto the beaten egg. Place in double boiler 
 and cook gently for a few minutes. Strain and cool. Nice for potatoes, cabbage, 
 fruit and nut salads. — Mrs. M. F. Markham. 
 
 FROZEN SALAD. Yolks of seven eggs, beaten with one-half cup sugar, pinch 
 red pepper, one-half teaspoon salt, pinch of dry mustard, (or one-half teaspoon 
 prepared mustard.) Heat one-half cup vinegar and kitchen spoonful of butter in 
 pan, and add the beaten yolks, stirring till very thick. Remove, and when cold thin 
 with whipped cream. Add one can of pineapple and one of peaches, cut small. 
 Pack in mold and freeze, and ice, and salt in proportions used for mousses, etc. 
 Half for small family. — Mrs. Thos. H. Leary. 
 
 WHITE SALAD. Two packages lemon Jello, one can white cherries, one 
 can pineapple. Make jello by directions on box. Allow mixture to cool and 
 add seeded cherries and pineapple. Place in refrigerator or in a cool place and 
 allow to congeal. Serve on lettuce leaves with mayonnaise as a salad, or with 
 whipped crQam as a dessert. — Mrs. R. A. Knight. 
 
 PERFECTION SALAD. One envelope Knox Sparkling Gelatine, one half 
 cup cold water, one-half cup mild vinegar, two tablespoonfuls lemon juice, two 
 cups boiling water, one-half cup sugar, one teaspoonful salt, one cup cabbage, 
 finely shredded, two cups celery, cut in small pieces, two pimentoes, cut in small 
 pieces. Soak gelatine in cold water five minutes. Add vinegar, lemon juice, 
 boiling water, sugar, and salt. Strain, and when mixture begins to stiffen, add 
 remaining ingredients. Turn into mold, first dipped in cold water, and chill. 
 Remove to bed of lettuce or endive. Garnish with mayonnaise dressing, or cut 
 in cubes, and serve in cases made of red or green peppers, or turn into molds 
 lined with canned pimentoes. A delicious accompaniment to cold sliced chicken 
 or veal. 
 
 FRUIT SALAD. Four oranges, three apples, two bananas; remove all skin 
 and cut in small pieces, one small can of pineapple, diced, one cup California 
 grapes, cut in half, remove" seeds, one cup of English walnuts, one-half cup 
 candied cherries. — Mrs. C. L. Hornaday. 
 
 46 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
See that the name K-N-O-X is on each package of gelatine you buy 
 
 MAYONNAISE FEUIT SALAD. Tlie juice of one orange, the juice of one- 
 half lemon, one-half cup sugar, butter size of a walnut^ three eggs beaten very 
 light, one-half cup of pure apple juice. Cook iu double boiler to smooth paste. 
 Add one cup of whipped cream when ready to put over fruit salad. — Mrs. C. 
 
 L. HORXADAY. 
 
 BISQUE TORTONI. Three fourths cup sugar, one-half cup water, boil 
 until it spins a thread; take from stove and stir slowly in three eggs which have 
 been whipped light. Beat until perfectly cold, flavor with two teaspoonfuls 
 vanilla or a little sherry wine (about two tablespoonfuls.) Beat into this one 
 pint whipped cream. Eoll fine some stale macaroons (eight or ten) add them. 
 Then put in mold, pack in ice and freeze for several hours (four). — Ethel C. 
 Lipscomb. 
 
 LUNCHEON SALAD. One envelope Knox Sparkling Gelatine, one cup cold 
 water, one and one-half cups boiling water, one-half cup lemon juice, one-half 
 cup sugar, three tart apples, one cup celery, cut in small pieces, one-half cup 
 pecan nut meats. Soak gelatine in cold water five minutes, and dissolve in boil- 
 ing water. Add lemon juice and sugar. Wlien mixture l^egins to stiffen, add 
 apples, sliced in small pieces, chopped celery and broken nut meats. Turn into 
 mold, first dipped in cold water, and chill. Accompany with mayonnaise dress- 
 ing. This mixture may be served in cases made from bright red apples. 
 
 Pies 
 
 "No soil upon earth is so dear to our eyes, 
 
 As the soil ice first stirred in terrestrial pies." 
 
 QUICK LEMON PIE. Three-fourths cup sugar, three eggs, (yolks) one 
 tablespoon flour, one tablespoon water, juice and rind of one lemon, pinch of 
 salt. Mix sugar, flour and salt together, add well-beaten yolks, grated rind 
 and juice of lemon and water. Don't have the. batter too thin. Put on the 
 uncooked crust and cook all together. Meringue the pie. — Mrs. A. G. Elliott. 
 
 CREAM PIE. One-fourth cup sugar, two and one -half tablespoonfuls corn 
 starch, two eggs, (yolks) two and one-half cups milk, one teaspoonful vanilla. 
 Mix sugar and corn starch and yolks of eggs together with a small quantity of 
 the milk. When well-mixed add remainder of milk, cook until it thickens in 
 a double boiler. Cool, fill shells already baked, add frosting, and brown a little 
 if desired. Delicious — Miss Maggie Albright. 
 
 BUTTER SCOTCH PIE. Two eggs, one cup broAMi sugar, two heaping table- 
 spoonfuls flour, one cup hot water. Butter size of an egg, one teaspoonful vanilla. 
 Mix sugar and flour, add boiling water, then the beaten yolks of the eggs, 
 cook for a feAv minutes, add butter. Let boil until it thickens well, remove from 
 fire, cool, add flavoring. Use stitfly beaten whites as meringue on top of pie. 
 This makes one nice large pie. — Miss Claudia Conrad. 
 
 LEMON PIE. (2 Pies). One and one-half cups flour, one-half teaspoon salt, 
 one-half teaspoon Royal Baking Powder, one teaspoonful sugar, two-thirds cup 
 Snowdrift, cold water to make a soft dough. Filling: Yolks of four eggs, rind 
 and juice of two lemons, two cups sugar, one and one-half cup milk, one-eighth 
 pound butter, pinch salt, two tablespoonfuls corn starch. Beat eggs, add sugar, 
 milk and lemons, salt and butter. Let boil in saucepan, then add corn starch 
 mixed with milk. For meringue beat egg whites stiff" and add eight tablespoon- 
 fuls sugar. — Mrs. Burke Hobgood. 
 
 47 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
KNOX ACIDULATED GELATINE— no bother— no trouble— no squeezing lemons 
 
 PRUNE AXD RAISIN PIE. Three-fourths pound stewed prunes, one and 
 one-half cups seedless raisins, one cup sugar, lemon juice from one-half lemon. 
 Bake in double crust and serve when cold with whipped cream. — Miss Jennie 
 Dawson. 
 
 BANANA CREAM PIE. Bake pie crust first and cool. Then take yolks 
 of three eggs, three-fourths cup sugar, one cup milk, one tablespoon flour. Cook 
 until it thickens well, slice three well-ripened bananas^ lay in layers on top of 
 crust, pour over the bananas the cooked custard while warm. Use beaten Avhites 
 for meringue on top. — Miss Claudia Conrad. 
 
 LEMON PIE. Two cups of flour, pinch of salt, one cup of Snowdrift, wet 
 with enough cold water to make a nice soft dough. Filling: Mix thoroughly 
 two cups of sugar and three heaping tablespoonfuls of corn starch, then pour 
 in two cups of boiling water stirring all the time. Add butter size of an egg, 
 set aside to cool. Then add grated rind and juice of two lemons and three well- 
 beaten eggs. Bake with two crusts. This will make two large pies. — Mrs. T. A. 
 Winder. 
 
 JELLY CUSTARD PIE. One glass of jelly, four eggs^ one cup sugar, one 
 tablespoonful butter, one teaspoonful corn starch. Separate the eggs; set aside 
 the whites. Beat the yolks well, add sugar, jelly, melted butter, and corn 
 starch. Pour into two pie crusts, bake in a slow^ oven. When brown cover with 
 meringue, made of the whites stiffly beaten with four teaspoonfuls sugar. Set 
 back in stove and brown. Serve hot or cold. — Mrs. S. Bowling. 
 
 JELLY CUSTARD PIE. Proceed as for any other egg custard, except in- 
 stead of sugar, use a glass of tart jelly. Use thick meringue. This is delicious, 
 — Mrs. E. Gr. Belvin. 
 
 CHOCOLATE PIE. Two squares chocolate or one-half cup cocoa, one-fourth 
 cup corn starch, one teaspoon vanilla, two cups milk, three egg w^hites, one- 
 half cup sugar, three egg yolks, one-fourth teaspoon salt. Melt chocolate, add 
 sugar, corn starch, egg yolks, salt and milk. Cook in double boiler till thick, 
 stirring constantly, add vanilla. Pour on one baked pie crust, cover wdth a 
 meringue, made by beating egg whites, till stiff, adding two tablespoonfuls of 
 sugar. Brow-n in slow oven and serve cold. — Mrs. Geneva Cheatham Apple- 
 white. 
 
 CHOCOLATE PIE. Three eggs, separated, butter size of an egg, two cups 
 of sugar (brown), three tablespoonfuls grated chocolate, one cup sweet milk, 
 two round tablespoonfuls flour. Icing same as for lemon pie. — Mrs. J. Ed. Lyon. 
 
 COCOANUT PIE. Tw^o cups white sugar, three eggs, separated, butter size 
 of an egg, cream these. Three large tablespoonfuls grated bread crumbs, one 
 grated cocoanut and the milk. Icing same as for lemon pie. — Mrs. J. Ed. Lyon. 
 
 LEMON PIE. Two cups of white sugar, three eggs, separated, butter the 
 size of an egg, cream these. Three lemons and grated rind of one, one heaping 
 tablespoon corn starch dissolved in cold water. Stir this into one cup boiling 
 water. Mix with other ingredients. Bake in rich pastry shell. — Mrs. J. E. Lyon. 
 
 MERINGUE FOR PIES. Whites of three eggs. Use one tablespoonful of 
 sugar for each egg. Add vanilla. — Mrs. J. E. Lyon. 
 
 ^ LEMON PIE. Thpree eggs beaten separately, (two whites for frosting), 
 three-fourths cup sugarF Beat sugar and eggs together, and add one tablespoon- 
 ful butter, one tablespoonful flour, one cup of cold watery one lemon rind and 
 juice. — Mrs. M. F. Markham. 
 
 CARAMEL PIES. Cream together one cupful butter and one cup sugar, 
 add yolks of five eggs (yolks and whites beaten separately) and one cup pressed 
 damsons, rerao\dng the seed. Beat all together very light and flavor Avith a 
 tablespoonful of vanilla. Bake on pastry. This makes two pies in ordinary pie 
 plates. — Miss Maggie Albright. 
 
 48 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
Where recipes call for Gelatine use KNOX GELATINE 
 
 CHESS PIE. Five eggs, one-half cup vinegar, one-half cup butter, one and 
 one-half cups sugar, flavor. This is fine and makes two custards or several 
 muffin ring pies. — Mrs. M. S. Whitted. 
 
 LEMOX PIE. Seven tablespoons sugar, one lemon, juice and grated rind, 
 one teaspoon butter, four eggs, one-half cup milk, one teaspoonful flour or corn 
 starch. — Mrs. M. S. Whitted. 
 
 CAEAMEL PIE. One cup brown sugar, one-third cup butter, one cup milk, 
 two tablespoonfuls flour or corn starch, three eggs, saving whites of two for 
 meringue, vanilla to taste. ^lix sugar, flour and butter, add beaten eggs, heat 
 milk pour mixture into hot milk and cook in double boiler till thick. Pour into 
 baked pastry, cover with meringue made of Avhites of two eggs with two heap- 
 ing tablespoonfuls of sugar spread over filling and bro^m sloAvly. — Mrs. D. F. 
 Parker. 
 
 PINEAPPLE MERINGUE PIE. Take one can of Libby 's grated Hawaiian 
 pineapple, four well-beaten yolks of eggs, four tablespoonfuls of corn starch. 
 Cook in a double boiler until thick. Bake crust, then pour the filling in and 
 cover with a meringue made of the four whites beaten to a stiff froth with four 
 tablespoonfuls of sugar and a pinch of cream of tartar. Return to oven and 
 brown lightly. This vrill make two pies. — Mrs. E. G. Cheatham. 
 
 CARAMEL CUSTARD. Two tablespoonfuls corn starch, one-half cup sweet 
 milk, three cups brown sugar, four eggs, one teaspoonful vanilla, two tablespoon- 
 fuls melted butter. Beat eggs and sugar together, then add the other ingredients, 
 one-half pint of flour and one heaping tablespoon Snowdrift rubbed together, 
 one pinch Royal Baking Powder. Mix with sweet milk or water. Line two pie 
 plates with the pastry and pour in the filling and bake in moderate oven. — Mrs. 
 E. G. Cheatham. 
 
 BUTTER SCOTCH PIE. One cup brown sugar, one cup warm water, two 
 tablespoonfuls flour, yolks of two eggs, butter size of an egg. Mix and boil 
 until thick, flavor with vanilla and pour into baked crust. Make meringue of 
 whipped whites of the eggs and two tablespoonfuls powdered sugar. Bake until 
 brown. — ^NIrs. M. F. M.vrkham. 
 
 MOLASSES CUSTARD. One tea cup molasses, one tea cup milk, one-half 
 tea cup sifted flour, one egg, one tablespoonful lard or butter. Flavor to taste 
 Avith vanilla or spice. If sweet milk, a pinch of soda; if sour milk, a teaspoon- 
 ful of soda.— Mrs. M. F. Markham. 
 
 LEMOX CL^STARD. Grate rind of two lemons, juice of one lemon, three 
 eggs, one half cup butter, three cups sugar, two tablespoonfuls flour to thicken. 
 Cook slowly. — Mrs. C. B. Laws. 
 
 CHOCOLATE CUSTARD. Dissolve chocolate, four eggs, two cups sugar, one 
 cup butter. Cook slowly. — Mrs. C. B. Laws. 
 
 CHESS CUSTARD. Yolks of tAvo eggs, one cup sugar, butter size of an 
 egg. Beat well and cook slowly; when brown take out of the oven and add 
 meringue, flavor with vanilla. — Mrs. T. L. Bailey. 
 
 CHOCOLATE CUSTARD. One cup milk, one and one-half tablespoonfuls 
 chocolate, yolks of two eggs, three-fourths cup white sugar, two tablespoonfuls 
 flour. Let milk come to a boil, in double boiler, add chocolate, sugar, flour and 
 eggs beaten together; stir until thick. Cream together, one and one-half table- 
 spoonfuls butter and three-fourths cup brown sugar and one teaspoonful vanilla. 
 First spread the chocolate filling on a cooked pie crust, then spread the caramel 
 filling and lastly the whites of two eggs to which two tablespoonfuls of sugar 
 have been added"^ and bake a light brown. — Miss Axxie Louise Vaughax. 
 
 LEMOX CUSTARD. Four eggs, beaten separately, one cup sugar, one table- 
 spoonful butter, one tablespoonful flour in one-half cup water, one lemon. This 
 makes two pies. — Mrs. E. E. Bernard. 
 
 49 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
^OVR PINTS of jelly in each package of KNOX GELATINE 
 
 AUNT PEARL'S SWEET POTATO CUSTAED. Two cups mashed potatoes, 
 two cups sugar^ one cup sweet milk, five eggs, one teaspoonful grated nutmeg, 
 one-half cup butter. To potatoes add one-half teaspoonful Royal Baking 
 Powder. Beat yolks of eggs and add to potatoes, then melted butter, sugar and 
 milk. Beat until very light. Put in two pie crusts and bake. Remove from 
 oven and while hot spread a layer of peach or apple preserves on top. Then the 
 meringue, and brown. — Mrs. Isham King. 
 
 LEMON FILLING. Three eggs, beaten with two cups sugar, butter size 
 of an egg (melted). Juice and grated rind of two lemons — Mrs. E. E. Bernard. 
 
 LEMON PIE. Grated rind and juice of one lemon, one cup sugar, yolks of 
 three eggs, one tablespoonful butter, three tablespoonfuls milk, two teaspoonfuls 
 corn starch. Beat all together and bake in a rich crust. Use meringue made 
 of whites of eggs, one tablespoonful flour may be used instead of the corn starcli. 
 — Mrs. J. D. Hamlin. 
 
 BOILED CUSTARD. One quart scalded milk, four eggs, four tablespoonfuls 
 sugar, one-fourth teaspoonful salt, one teaspoonful corn starch, one teaspoonful 
 vanilla. Mix corn starch with a little cold milk and cook in scalded milk ten 
 minutes ; beat eggs and sugar together, pour the boiled milk over it and cook 
 in double boiler until thick enough to mash the spoon. Remove at once and set 
 in cold water, stir often till almost cold, add flavoring and salt and strain into 
 the dish from which it is to be served. This custard may be used with cake, 
 macaroons, or fruit. — Mrs. Lonnie Hamlin. 
 
 CARAMEL CUSTARD. Cream together one cup butter, one cup sugar, add 
 five eggs (beaten separately), one full cup pressed damson preserves (removing 
 the seed.) Beat all together very light, and season with a tablespoon vanilla. 
 Bake on pastry. This makes two pies in ordinary pie plates. Beat butter, yolks 
 and sugar together. Beat the preserves and whites; then mix all. — Mrs. E. E. 
 Bernard. 
 
 MOCK CHERRY PIE. Chop together one cup cranberries and one-half cup 
 raisins, add one cup sugar and two teaspoonfuls flour mixed together, then add 
 one-half cup cold w^ater. Bake with two crusts. — Mrs. Arthur Cole. 
 
 LEMON PIE WITH MERINGUE. Plain or flaky pastry, two teaspoon- 
 fuls butter, one whole egg and three yolks, one cup sugar, one cup milk, one 
 lemon, juice and grated rind, five teaspoonfuls flour, one half teaspoonful salt. 
 Cream the butter and beat the eggs until light; beat part of the sugar into 
 the butter, and part into the eggs, then beat the t^vo together; add the lemon 
 rind and juice ; stir part of the milk into he flour and salt and when smooth pour 
 it into the lemon mixture ; add the rest of the milk all together thoroughly ; turn 
 into a pastry-lined plate and let bake until firm in the centre ; let cool a little, 
 spread the meringue smoothly over the filling, sprinkle with granulated sugar and 
 let bake in a very moderate oven about twelve minutes. It the oven is too hot the 
 meringue ivill brown before it cooks through which will cause it to fall some- 
 what. To prevent the filling running over the edge of the pastry, build up the 
 edge as follows: Trim the sheet of pastry to extend three-fourths inch over the 
 edge of the plate on all sides, roll over the paste to meet the edge of the plate. 
 Flute this double fold of paste wdth the thumb and fingers, pressing each fluting 
 down on the edge of the plate. — Mrs. Arthur Cole. 
 
 MERINGUE FOR LEMON PIE. Whites of three eggs, one-half teaspoon- 
 ful orange or vanilla extract, one-third cup granulated sugar. Beat the Avhite^ 
 very light, then gradually beat in the sugar and the extract. — Mrs. Arthur Cole. 
 
 CHESS CUSTARD. One tea cup sugar, one egg, two tablespoonfuls butter, 
 one tablespoonful sweet milk, vanilla to taste. Beat yolk of egg and mix sugar 
 a little at a time until all is mixed, then add butter, milk and flavoring, last 
 add w^ll-beaten white of egg. Bake in a custard pan lined Avith good crust. 
 — Mrs. Odie Umstead. 
 
 50 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
KNOX GELATINE is measured ready for use — each package is 
 divided into two envelopes 
 
 CHOCOLATE CUSTARD. One quart sweet milk, one-half cup sugar, four 
 tablespoonfuls Baker's cocoa, three eggs, and one teaspoonful vanilla. Thicken 
 with corn starch. Heat milk to boiling point in double boiler, mix cocoa with a 
 part of the sugar and dissolve with a little hot milk. Add this mixture to hot 
 milk. Beat eggs and sugar together for five minutes, add to hot mixture of 
 milk and cocoa, let cook for ten minutes, then thicken and remove from the fire. 
 Add vanilla and set away to cool. Serve with whipped cream. 
 
 BOILED CUSTARD. One cup milk, one and one-half teaspoonfuls sugar, 
 pinch of salt, yolk of one egg, one-fourth teaspoonful llavoring. Scald the milk 
 in a double boiler, beat the egg and sugar together, pour the hot milk slowly 
 over the mixture, beating all the time. Return to the double boiler and cook 
 till the custard coats the spoon. Add flavoring. — Miss Jexxie Belvix. 
 
 JELLY CUSTARD. One glass jelly, one-half cup sugar, one-half cup butter, 
 five eggs, beaten separately. Mix butter and sugar, then the yolks ; next, glass 
 of jelly, then the whites. Flavor with orange extract. This will make two 
 custards. — Mrs. M. F. Markham. 
 
 COCOAXUT PUFFS. One and one-half cups grated cocoanut, three whites 
 of egg, one cup sugar, one-half teaspoonful vanilla, pinch of salt, one and one- 
 half tablespoonfuls corn starch. Add salt to egg, and beat stiff, then beat in 
 sugar and cocoanut. Cook in double boiler twenty minutes. Remove from fire 
 and add corn starch and vanilla. Drop on buttered tins and bake in moderate 
 oven. — Mrs. J. S. Smith, Albemarle, N. C, 
 
 COCOANUT PIE. One cup cocoanut, three egg yolks, one quart of milk, 
 one-half cup sugar, two and one-half tablespoonfuls corn starch. Flavor to 
 taste. Heat in double boiler, and put in crust, sprinkle another cup of cocoa- 
 nut on top and put in oven to brown. — Mrs. Geo. T. Watkixs. 
 
 JELLY CUSTARD. Five eggs, one-half cup butter, one cup sugar, one f^up 
 jelly (warmed), makes three pies. 
 
 Desserts 
 
 'Tis the dessert that graces all the feast, 
 For an ill end disparages the rest." 
 
 BLACK WALNUT BAVARIAN. Two tablespoonfuls Knox Gelatine soaked 
 in one half cup cold Avater, one cup scalded milk, yolks of two eggs, one -half 
 cup sugar, one-half cup sugar caramalized, one teaspoonful vanilla, three-fourths 
 cup nut meats, whip from three Qups cream. Beat yolks until thick and lemon 
 colored, add sugar gradually and scalded milk. Cook in dou])le boiler, stirring 
 constantly, until custard coats the spoon. Add the soaked gelatine and stir 
 until dissolved. Add caramel. Set in ice water until nearly set. Add vanilla, 
 nuts and whipped cream. Cut and fold until smooth. Turn into a mould rinsed 
 in cold water. Let stand until set. — Miss Eunice Chaplix. 
 
 TO WHIP CREAM. Heavy cream should be diluted with one fourth to one- 
 third its bulk in milk. Set bowl in v/hich cream is to be whipped in ice water. 
 Pour in cream and chill twenty minutes. Beat Avith egg whisk. Flavor and 
 sweeten before whipping if desired. — Miss Euxice Chaplix. 
 
 CARAMEL. One cup sugar, one cup boiling water. Pour sugar in a sir^W 
 frying pan. Pat and press down as sugar melts. When melted, add boiling 
 water gradually, stirring all the time. Cook to a syrup. Caramel may be kept 
 in a jar and used as needed. — Miss Euxice Chaplix. 
 
 51 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
KNOX GELATINE solves the problem of "What to have for dessert?" 
 
 CKEAM DELIGHT. One and one half pounds marshmallows, one pint bottle 
 Maraschino cherries, one can grated pineapple (pint size), thoroughly drain 
 from juice, one-fourth pounds shelled almonds blanched, one quart pure cream. 
 Pull marshmallows into pieces, cut cherries in half, mix with pineapple, add 
 chopped nuts and mix with stiffly whipped cream thoroughly, sweeten to taste. 
 The marshmallows, cherries and pineapple may be mixed and allowed to stand 
 overnight, and nuts added before mixing with cream when needed. — Mrs. D. F. 
 Paekeb. 
 
 FEUIT COCKTAIL. Dissolve one package orange Jello in a pint of boiling 
 water; stand in a cold place. Cut baskets out of oranges, save the pulp and juice 
 and add one-half pineapple cubes, one-half cup white grapes, cut in halves and 
 seeded, one-half cup Maraschino cherries and one-half cup sugar. When Jello 
 begins to thicken, add the fruit and set in a cold place. Serve in orange baskets 
 or sherbert glasses. — Mrs. J. E. Lyon. 
 
 PELTNE WHIP. Chop fine two cups cooked prunes. Beat the whites of three 
 eggs stiff and add six level tablespoonfuls sugar, flavor with vanilla, add prunes 
 to this and put in baking dish and cook in Avarm oven till set and brown. Serve 
 with a custard sauce made of the egg yolks and a pint of sweet milk, two table- 
 spoonfuls sugar and a little corn starch to thicken. — Mrs. Burke Hobgood. 
 
 PEACHES IN BLOOM. Cover four good-sized perfect peaches Avith boiling 
 water, let stand a moment, drain and remove skins Avhieh Avill noAv easily slip 
 off. Carefully cut in half, remoA^e the stones, and fill the cavity so made Avith 
 chopped nuts. Pin the hah^es together Avith toothpicks. Sift three-fourths 
 cup poAvdered sugar, cream Avell Avith three teaspoonfuls butter, then add 
 three teaspoonfuls cream, a few drops at a time. Add enough pink vegetable 
 color paste to giA^e a delicate color to the frosting. Eoll the stuffed peaches 
 in this frosting, then in grated cocoanut. Chill and serve in a nest of AA-hipped 
 cream. — Mrs. Arthur Coi.e. 
 
 STRAWBEEKY FLOAT. Mash tAvo quarts of berries and strain off the 
 juice, SAveeten this and add it to a pint of very rich cream. Beat the AA^hites 
 of four eggs A\'ith a tablespoonful of poAvdered sugar, and beat in the mashed 
 berries. Put the cream in the bottom of a glass boAvl, and heap the straAA-berry 
 meringue high on it. — Mrs. M. S. Whitted. 
 
 SWEET POTATO DELIGH«. Three cups mashed potatoes, one cup raisins, 
 one cup nuts, one cup sugar, one-fourth cup butter, tAvo eggs, spices to taste, 
 one-half pound marshmalloAvs. Mix all together, except marshmalloAVS. Put in 
 baking dish and set in oA^en until it heats through. Take out and put marsh- 
 malloAvs on top, put back in oven and let broAAai. — Mrs. Isham King. 
 
 NUT FEAPPE. One-half euA^elope Knox Sparkling Gelatine, one-fourth cup 
 cold Avater, one-half cup sugar, one cup cooked pineapple and straAvberries, one 
 cup cream, three-fourths cup milk, AA^hite of one egg, one cup chopped nuts. 
 Soak gelatine in the cold Avater fiA^e minutes and dissolve over hot AA^ater. Add 
 dissolved gelatine to cream, milk and sugar and stir in beaten Avhite of egg. 
 When cold, add the pineapple and straAvberries AA'hich have been chopped in small 
 pieces, also the chopped nuts. Serve ice cold in sherbet glasses. 
 
 PINEAPPLE FLUFF. One pint Avhipped cream. Add one can pineapple, 
 from AA'hich all juice has been pressed. SerA^e this Avith Nabiscos or any dainty 
 cakes. This is a simple dessert but A^ery delightful. — Mrs. E. G. Belvin. 
 
 GLAZED APPLES. Select firm apples (not greenings), pare and core and 
 place in pan or coA'ered kettle. Add to six apples, three-fourths cup sugar, tAvo 
 cups AA'ater and cook or simmer very sloAvly till apples are done. Lift the 
 apples AA'hen done to a platter and put in hot oven or under gas flame to slightly 
 brown or glaze. Pour oA-er syrup and put inside of each apple center AA^hile hot 
 a marshmalloAv. These are delicate and delicious, but of course one must have 
 an apple that does not cook to pieces. — Mrs. Annie Whitmore Andrews. 
 
 52 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
FOUR PINTS of jelly in each package of KNOX GELATINE 
 
 ORANGE FLOAT. One quart water, juice and pulp of two lemons 
 (squeezed), one cup sugar; when boiling add to it four tablespoonfuls corn 
 starch, mixed in cold water. Let it boil fifteen minutes, stirring ajl the time. 
 When cool pour it over four or five sliced oranges sprinkled with sugar over 
 the top. Then spread the beaten whites of three eggs, sweeten and flavor. 
 — A Friend. 
 
 MAPLE SPONGE. One envelope Knox Sparkling Gelatine, one and one- 
 half cups cold water, two cups brown or maple sugar^ one-half cup hot water, 
 whites of two eggs, one cup chopped nut meats. Soak gelatine in cold water 
 five minutes. Put sugar and hot water in saucepan, bring to boiling point and 
 let boil ten minutes. Pour syrup gradually on soaked gelatine. Cool, and when 
 nearly set, add whites of eggs beaten until stiff, and nut meats. Turn into 
 mold, first dipped in cold water, and chill. Serve Avith custard made of yolks of 
 eggs, sugar, a feAv grains of salt, milk, and flavoring. 
 
 APPLE CONSERVE. Boil together one cupful water and one pound of 
 granulated sugar. Boil until it spins a thread. Ilemove the skin and core from 
 well-flavored apples. When syrup is sufficiently boiled drop apples in gently 
 and boil slowly until done. Remove apples to dish, boil syrup until it will 
 jelly. When partly cool pour syrup over apples. Stand away in cold place. 
 Serve with whipped cream and nuts. — Mrs. E. G. Ragland. 
 
 Frozen Desserts 
 
 "Dream of a shadow! A reflection made 
 From the false glories of the gay reflected bow, 
 Is a more solid tiling than thou." 
 
 PINEAPPLE SHERBET. Shred a fresh pineapple (or canned fruit will 
 answer.) Add one pint sugar, juice of two oranges, one-half pint water, juice 
 of one lemon, one tablespoonful of gelatine th^t has been soaked one hour in 
 one cup cold water and dissolved in one cup hot water. Mix all together and 
 freeze. — Mrs. E. W. Morris. 
 
 LEMON SHERBET. Boil one-half gallon water, thicken with corn starch 
 dissolved in cold water as you would boiled custard, add the juice of three lemons, 
 sweeten to taste. One can of peaches, pineapple or six large or eight small 
 oranges. Let freezer be two-thirds full. When it begins freezing, stir in the 
 beaten whites of two eggs. Have freezer about one inch full from top, then 
 freeze hard. You may leave out the peaches or the oranges and just use lemons 
 and grated pineapple. This makes one gallon sherbet. — Mrs. Hubert O 'Briant. 
 
 CARAMEL ICE CREAM. For custard use one-half gallon milk, four eggs, 
 one cup sugar. Now for the caramel: Put into saucej)an one and one-half cups 
 sugar, cook slowly over gas stove, stir until it cooks a dark brown, do not let 
 it burn. Add to it slowly two tablespoonfuls of cold water, stirring slowly, 
 let cook until thick, then add caramel to the custard and freeze. — Mrs. W. S. 
 Borland. 
 
 PEACH ICE CREAM. To make two quarts of cream when frozen, allow 
 one quart of cream, one pint peaches, one and one-half cupfuls sugar, one fourth 
 teaspoonful almond extract. Pare peaches, which should be very ripe, cut in 
 very small pieces to accurately measure, alloAving a generous pint. Mash and 
 strain peaches through a sieve, beat sugar into the strained pulp and let the 
 latter stand for half an hour, then add the cream, beating it in gradually, 
 flavor with the extract and freeze. — Mrs. J. R. Patton. 
 
 53 
 
 KNOX GELATINE is economical— FOUR PINTS in each package 
 
Try the KNOX GELATINE recipes found in this book 
 
 FROZEN RASPBERRIES. Tavo quarts raspberries, juice of one lemon, one 
 pint water, one pint sugar. Mash berries and sugar together and let stand 
 for two hours ; then add the water and the lemon juice and freeze. Blackberries 
 may be used the same way, but the use of three lemons is needed in order 
 to free them from seeds j^ress through a colander. — Mrs. J. R. Patton. 
 
 SULTANA ROLL. Line a mold with pistachio ice cream, sprinkle with 
 sultana raisins, fill center with whipped cream and let stand two and one-half 
 hours. Pack in ice and salt, serve with claret sauce. — Mrs. F. L. Walker, Jr. 
 
 NUT CARAMEL SAUCE FOR ICE CREAM. One cup maple syrup, one 
 cup sugar, boil until thick, add one-half cup nut kernels, chopped fine, or if 
 more nuts are desired, add whole cup. — Mrs. F. L. Walker, Jr. 
 
 MAPLE MOUSSE. Yolks of four eggs, one-half pint maple syrup, one pint 
 rich cream. Heat syrup to boiling; have egg well-stirred, then add slowly 
 the hot syrup. Cool and stir well into the whipped cream. Pack in freezer, 
 leaving out the dasher, with equal pnrts of salt and ice. Should freeze for 
 four or more hours. — Mrs. M. F. Markham. 
 
 FRUIT SHERBET. (Economical.) One-half envelope Knox Sparkling 
 Gelatine (scant measure), one and one-half cups sugar, one orange^ three cups 
 rich milk, one lemon. Grate the outside of both orange and lemon. Squeeze out 
 the juice and add to this the sugar. Soak the gelatine in part of a cup of milk 
 for five minutes, and dissolve by standing in pan of hot water. Stir into the 
 rest of the milk. When it begins to freeze add the fruit juice and sugar, and 
 fruit of any kind if desired. This makes a large allowance for five persons. 
 
 VANILLA ICE CREAM. Scald one pint milk, reserving enough to make 
 smooth paste with one-fourth cup flour. Mix with hot milk and cook in double 
 boiler one-half hour. Add beaten yolks of three eggs, cook five minutes longer, 
 stirring constantly, then add one cup sugar, one salt spoon salt and strain. When 
 cool mix with one pint cream and flavor with vanilla. — Miss Annie Louise 
 Vaughan. 
 
 CHOCOLATE SAUCE. One square Baker 's chocolate, one cup sugar, one 
 tablespoonful butter, one-third cup boiling water, one-half teaspoonful vanilla. 
 Melt the chocolate, add butter, pour water over gradually, bring to boiling point, 
 add sugar and let boil eight minutes. Cool slightly, add vanilla. — Miss Annie 
 Louise Vaughan. 
 
 CARAMEL ICE CREAM. Five eggs, one quart of milk, two cups sugar, one 
 teaspoonful vanilla, one tablespoonful corn starch or flour, one-half envelope 
 Knox gelatine. Put milk in double boiler, heat to boiling point. Add eggs well- 
 beaten, then the dissolved starch and gelatine. Cook until it thickens to coat 
 the spoon. Cook the sugar in one-half cup of water to a light brown, Pour 
 this into the custard which has been removed from the fire, stirring until thor- 
 oughly mixed. Let cool, add one quart whipped cream, sweetened with con- 
 fectioner's sugar. Freeze. Nut« may be added if preferred. — A Friend. 
 
 54 
 
 aSE DAN VALLEY SUPERLATIVE FLOUR 
 
DESSERTS can be made in a short time with KNOX GELATINE 
 
 Pudding and Sauces 
 
 ''The proof of the pudding is in the eating." 
 
 OEANGE STEAM PUDDING. One-half cup butter, one cup sugar, one- 
 half orange juice, two and one-fourth cups flour, three and one-half teaspoons 
 Eoyal Baking Powder, four egg yolks, grated rind one orange. Cream butter, 
 add sugar gradually, add beaten egg yolks, add orange juice and sifted dry 
 ingredients alternately. Steam thirty-five minutes in buttered cups. 
 
 NESEEOLDE PUDDING. One quart boiled custard, one quart cream (whip- 
 ped) sweeten to taste; one-fourth pound crystallized cherries, one-fourth pound 
 blanched almonds, one-fourth pound pecans, three slices crystallized pinea^jple. 
 Put cream and custard together in freezer and start freezing, then add fruits 
 and nuts, chopped fine, and continue to stir occasionally so fruit will not settle 
 to the bottom. When nearly frozen put in a mould and pack in salt and ice. 
 — Miss Annie Louise Vaughan. 
 
 SAUCE. Six eggs (yolks). Equal parts of whipped cream. Six tablespoons 
 sugar, six tablespoons whiskey. — Miss Annie Louise Vaughan. 
 
 CAEAMEL CUSTAED PUDDING. Make a custard by dissolving a package 
 of vanilla jello in a quart of sweet milk, add a pinch of salt and put in top 
 of double boiler. When scalding hot, dissolve heaping tablespoon corn starch, 
 add this to that in boiler, let thicken, then add the caramel, also chopped nuts 
 after it thickens properly. Serve with vrhipped cream. For the caramel, four 
 tablespoons granulated sugar in a granite saucepan, a little water to dissolve. 
 Stir till a golden brown, being careful not to burn. — Mrs. C, B. Green. 
 
 BANANA PUDDING. Six bananas, one pound of Doris cakes. Slice 
 bananas over a layer of cakes. Over this pour a pint of boiled custard, then 
 another layer of fruit and cakes and custard. Lastly add meringue of two eggs, 
 flavored with vanilla. Serve cold. — Mrs. M. I. Upchurch. 
 
 SUET PUDDING. Two eggs, one cupful sweet milk, one-half cup molasses, 
 one-half cup finely chopped suet, one teaspoon salt, tAvo teaspoonfuls Eoyal Bak- 
 ing Powder, three scant cups flour, one cup chopped fruits, raisins, citron, cur- 
 rants, almonds, spices to taste. Steam two hours and serve with soft sauce. 
 — Mrs. J. J. Wolfe. 
 
 SAUCE. Four eggs, one-half cup butter, one and one-half cups sugar. — Mrs. 
 W. P. Clements. 
 
 PLUM PUDDING. One and one-half cups sugar, three eggs, one cup sour 
 milk, one teaspoon of soda, two cups raisins, one cup butter, heaping teaspoon 
 cinnamon, cloves and nutmeg, two cups bread crumbs, or enough to make thick 
 as cake batter. — Mrs. W. P. Clements. 
 
 LEMON SPONGE OE SNOW PUDDING. One-half envolope Knox Spark- 
 ling Gelatine, one-fourth cup cold water, one cup boiling water, three-fourths cup 
 sugar, one-quarter cup lemon juice, whites of two eggs. Soak gelatine in cold 
 water five minutes, dissolve in boiling water, add sugar, lemon juice and grated 
 rind of one lemon, strain, and set a^ide ; occasionally stir mixture, and when 
 quite thick, beat with wire spoon or whisk until frothy ; add whites of eggs beaten 
 stiff, and continue beating until stiff enough to hold its shape. Pile by spoon- 
 fuls on glass dish. Chill and serve with boiled custard, a very attractive dish 
 may be prepared by coloring half the mixture red with tablet found in each 
 package. 
 
 55 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
Use KNOX GELATINE— the two-quart package 
 
 MAESHMALLOW PUDDING. One-half pound marshniallows, one-half 
 pound English walnuts (cut fine), one-third cup maraschino cherries, one-half 
 pint whipped cream. Whip all together, flavor with vanilla. — Mrs. C. B. Green. 
 
 WASHINGTON PUDDING. Five eggs, beaten separately, to the yolks add 
 one cup sugar, one cup light bread crumbs, soaked in one cup sweet milk, two- 
 thirds cup of butter, one cup raisins (cut fine), one-half cup wine. Bake in an 
 oblong pan (about 9x6 inches) in a moderate oven until brown. Beat the 
 whites to a stiff froth, then add five tablespoonfuls sugar. When the pud- 
 ding is baked and nearly cold, add the whites on top and brown. Meringue 
 will not fall if after beating tlie eggs stiff and adding the sugar, one. teaspoon- 
 ful of cold water for every egg is added, and then all well-beaten again. — Mrs. 
 E. E. Bernard. 
 
 CHOCOLATE PLUM PUDDING. One envelope Knox Sparkling Gelatine, 
 three-fourths cup cold water, one cup sugar, one-half teaspoonful vanilla, one 
 cup seeded raisins, one-half cup dates or figs, if desired, one-fourth cup sliced 
 citron or nuts, as preferred, one-half cup currants, one and one-half squares 
 chocolate, one pint milk, pinch salt. Soak gelatine in cold water five minutes. 
 Put milk in double boiler, add melted chocolate, and when scalding point is 
 reached add sugar, salt and soaked gelatine. Eemove from fire and when mix- 
 ture begins to thicken add vanilla, fruit and nut meats. Turn into mold, first 
 dipped in cold water, and chill. Eemove to serving dish and garnish with holly. 
 Serve with whipped cream, sweetened, and flavored with vanilla. 
 
 COEN PUDDING. One dozen large ears of corn, four eggs, one teaspoon- 
 ful pepper, one pint sweet milk, two tablespoons butter, one tablespoon sugar. 
 Grate the corn from the cob; beat whites and yolks of eggs separately; add 
 the yolks to the corn. Then the melted butter, then the milk, sugar and 
 salt. Lastly the beaten whites, stirring constantly. Bake very slowly for an 
 hour and a half, covering the dish until the last twenty minutes, w^hen cover 
 should be removed and the pudding browned nicely. Serve with roast meat 
 of any kind. — Mrs. J. E. Patton. 
 
 OEANGE PUDDING. This pudding is served cold without sauce and the 
 following ingredients are sufficient for six persons : Three oranges, one-half 
 lemon (juice) one pint milk, one tablespoonful corn starch, one cup of sugar, 
 two eggs, one-fourth teaspoonful salt. Peel the oranges, removing all the tough 
 and white skin, and cut them half the size of a nutmeg, taking out the tough 
 portion in the center. Place the oranges in a pudding dish, squeeze the lemon 
 juice over them, add half a cupful of sugar. Stir up and let stand while the 
 rest of pudding is prepared. Beat the yolks of the eggs, stir in two teaspoonfuls 
 milk, add the same quantity of milk to the corn starch, and beat these two mix- 
 tures together. Heat the rest of the milk in a milk boiler, and when boiling add 
 the eggs, corn starch, etc. Cook five minutes, add the salt and the rest of the 
 sugar, remove from the fire, and lay the mixture, a spoonful at a time on top 
 of the oranges in the dish. Beat the whites of the eggs stiff, add to them a 
 tablespoonful of sugar, spread the icing on top on the pudding, and brown it 
 delicately in the oven. This pudding should not be made over night as the 
 oranges would in that time give off too much of their juice. — Mrs. J. E. Patton. 
 
 CHOCOLATE BEEAD PUDDING. One cupful bread crumbs, two cupfuls 
 scalded milk, one ounce chocolate (1-8 Ir-ge cake) one fourth cupful boiling 
 water, one-third cupful sugar, one egg, one-fourth teaspoonful salt, one-half 
 teaspoonful vanilla. Add the bread crumbs to the scalded milk and allow them 
 to soak until soft. Cut the chocolate in pieces, add the boiling water to it, and 
 cook gently until a smooth paste is formed. Add this to the bread mixture. 
 Beat the eggs, add the sugar and salt ; add the first mixture to the egg mixture, 
 then add the vanilla, and turn into a buttered pudding dish. Bake as a plain 
 pudding, and serve with whipped cream, lemon sauce, or hard sauce. — Mrs. E. A. 
 Knight. 
 
 56 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
KNOX GELATINE makes a transparent, tender, quivering jelly 
 
 PLUM PUDDIXG. One-half pound raisins, one-half pound currants, one half 
 pound suet (beef) one-half cup sugar, pinch of salt, one f ourtli pound mixed peel, 
 one wine-glass brandy, three eggs, two teaspoonfuls mixed spices. Flour enough 
 to make stiff. Tie in a cloth, put into boiling water, and boil for three hours. 
 — Miss Maggie Albright. 
 
 COEX PL^DDIXG, One pint corn, two eggs, one-half pint sweet milk, one 
 tablespoon sugar, one tablespoon flour, one-half teaspoon vanilla, butter the size 
 of an egg, salt and pepper to taste. Cut the corn very fine. Beat the eggs thor- 
 oughly and add to corn, then add other ingredients one at a time and stir until 
 all are well mixed. Put in a pan and bake in oven twenty minutes. — Mrs. W. F. 
 Lyox. 
 
 CHOCOLATE PUDDIXG. One cup bread crumbs, two cups sweet milk, 
 scalded, one square chocolate, one-third cup sugar, one egg, one-eighth teaspoon 
 salt, one-half teaspoonful vanilla. — Mrs. P. O. Xoell. 
 
 BAXAXA PL'DDIXG. Yolks of two eggs, one cup sweet milk, one-half cup 
 sugar, one teaspoonful corn starch, one tablespoonful butter. Cook until thick, 
 cool, add vanilla to taste. Place a layer of cakes in bottom of baking dish, then 
 layer of filling, then layer of bananas and so on until filling is used. Beat 
 whites until stiff, add sugar, cover top and brown in a hot oven. — Mrs. W. J. 
 Monk. 
 
 MOLASSES PL'DDIXG. One cup black molasses, one cup granulated sugar, 
 three cups flour, two eggs, one teaspoon soda (level), one-half cup butter, one- 
 half cup butter milk. Dissolve soda in the milk, flavor with spice to taste. 
 Bake in moderate oven. Serve with sauce — Mrs. 0. T. -Carver. 
 
 LEMOX SXOW PI^DDIX'G. One tablespoon Knox gelatine, one-fourth cup 
 cold water, two cups boiling water, one cup sugar, one-half cup lemon juice, 
 whites of two eggs. Soak the gelatine in cold water. Dissolve the sugar and 
 soaked gelatine in the hot water. Eemove from the fire and add the lemon juice. 
 Chill until set. Beat with an egg whip until fluffy. Fold in the beaten egg 
 whites, turn into moulds which have been washed in cold water. Let set, then 
 mould and serve with boiled custard. — Mrs. J. B. Eiggs. 
 
 BOILED CL'STAED. One pint milk, 2 egg yolks, four tablespoons sugar, 
 few grains salt, one-half teaspoon lemon or vanilla. Scald the milk and pour 
 it over the yolks of eggs previously beaten with the sugar. Turn into the 
 inner vessel of a double boiler and cook over hot water till the custard coats 
 the back of a spoon, add the flavoring when cool. — Mrs. J. B. Eiggs. 
 
 EXGLISH PLUM PUDDIX'G. Three-fourths pound stoned raisins, one-half 
 pound currants, one-fourth pound citron, one-half pound sugar, one-half pound 
 l3eef suet, finely chopped, one teaspoonful ground ginger, one and or.e-half tea- 
 spoonful ground cinnamon, one-half teaspoonful ground cloves, one-half teaspoon- 
 ful grated nutmeg, one wine-glass wine or brandy. Four eggs well-beaten and 
 a pinch of salt. Two grated loaves of stale bread. Mix all the ingredients thor- 
 oughly, flour the fruit, put in a thick canvas bag, tie securely, allowing a little 
 space for expansion. Place in boiling water in fireless cooker for four hours. 
 If you use kettle, boil for four or five hours with a plate at bottom to keep 
 from scorching. This may be used hot with vanilla or wine sauce or hung up 
 and dried and used at future date by re-heating bag and boiling contents half 
 hour. — ]\Irs. B. L. Tyree. 
 
 FLOEEX^TIXE PUDDIXG. Let one quart of milk come to a boil. Beat the 
 yolks of three eggs very light, add one cup sugar and two teaspoonfuls corn 
 starch, dissolved in one-half cup cold water. Into this mixture pour the boiling 
 milk, and let it thicken on the fire. Then pour into a baking pan, season to 
 taste and bake until it sets. Cover with meringue made of the whites of three 
 eggs and set in the stove until a light brown. Serve very cold. — ^Irs. Faxxie 
 
 GOOCH. 
 
 57 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
KNOX GELATINE is the one dessert for all appetites 
 
 SOFT GINGER BREAD. One-half cup butter, one-i.aif cup boiling water, 
 one cup dark molasses, one-fourth teaspoonful salt, one heaping teaspoonful 
 ginger, one teaspoonful cinnamon, one-fourth teaspoonful allspice, one-fourth tea- 
 spoonful cloves, one teaspoonful soda, one and one-half scant cups flour. Melt 
 the butter in the boiling \vater, then stir in the molasses, next add the salt and 
 spices. Dissolve the soda in a little boiling water and stir thoroughly in the 
 mixture. Then stir in the flour, beating all together. Place in buttered pan 
 and bake in moderate oven. — Mrs. M. F. Makkham. 
 
 CHOCOLATE PUDDING. Two ounces chocolate, one pint sweet milk, one- 
 half pint water, one cup sugar, butter size of a walnut, four tablespoonfuls 
 corn starch, salt. Melt the chocolate, add milk, and water, then sugar and 
 butter. When it has boiled real good, thicken Avith corn starch mixed with 
 water, flavor with van/^a and let cool. Serve with whipped cream or marsh- 
 mallow sauce. — Mrs. Buuke Hobgood, 
 
 CHOCOLATE PUDDING. One quart sweet milk, one-third cup corn starch, 
 two cups sugar, three eggs, two ounces chocolate, one-fourth teaspoonful salt. 
 Mix cornstarch with one half cup milk. Scald remaining milk; beat eggs until 
 light, add sugar to eggs, then the melted chocolate. (Two tablespoonfuls of 
 cocoa will do as well as the chocolate.) Add all to hot milk and cook until 
 thick. Let cool, then add one cup of mashed prunes and one cup of nuts, flavor 
 with vanilla and serve with whipped cream. — Mrs. Isham King. 
 
 ORANGE PUDDING. Peel and slice five oranges and sprinkle with sugar. 
 Heat one pint milk, one tablespoon corn starch, wet with cold milk, a little salt 
 and the yolks of four eggs. Cook in double boiler and let cool, cover the oranges 
 Avith the custard. Beat the whites of eggs with one-half cup sugar and spread 
 on top. 
 
 Sauces 
 
 ''The daintiest last to make the end most sweet." 
 
 ORANGE SAUCE. Three egg whites, one cup powdered sugar, juice and 
 rind of two oranges, juice of one lemon. Beat the whites until stiff, add sugar 
 gradually, and continute beating; add rind and fruit juices just before serving. 
 
 TOMATO SAUCE. Two cups canned tomatoes, one cup water, tAvo cloves, 
 tAvo allspice, tAvo pepper corns, one tablespoon mixed herbs, two sprays parsley, 
 tAvo tablespoons chopped onion, tAvo tablespoons butter, four tablespoons flour, 
 one-half teaspoon salt, one-eighth teaspoon pepper. Cook the tomatoes Avith all 
 the seasonings, Avater and a pinch of soda, until the tomatoes are tender. Then 
 strain. Melt the butter, add flour and tomato juice. Cook until thick.— Mrs. 
 J. B. RiGGS. 
 
 WINE SAUCE. One half pint Avater, one cup sugar, one-half teaspoonful 
 corn starch, one teaspoonful extract bitter almonds, one teaspoonful vanilla, one- 
 half cup Avhite Avine. Stir tAvo tablespoonfuls sugar on the fire in thick sauce- 
 pan Avith one tablespoonful Avater until very dark (but not burned.) Add 
 boiling Avater, rest of sugar, the corn starch dissolA'ed. Boil ten minutes. When 
 about to serve, strain, add the extracts and Avine. — Miss Maggie Albright. 
 
 HARD SAUCE. One cup sugar, one-half cup butter; beat both together to 
 Avhite cream, add Avhites of two eggs, beat again. One tablespoon brandy, one 
 teaspoonful extract nutmeg. Put on ice until needed. — Miss Maggie Albright. 
 
 58 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
Give the growing children KNOX GELATINE 
 
 LEMOX SAUCE. rated rind and jaice of one lemon. Two tablespoon- 
 fuls flour, one egg, one tablcspoonful butter, one-half cup sugar. Stir all to- 
 gether, then add one-half cup boiling water. Grated nutmeg to taste. — Miss 
 Maggie Albright. 
 
 HOT CHOCOLATE SAUCE. Melt two squares chocolate, add one cup 
 sugar, one-half cup boiling water, two tablespoonfuls butter, one -fourth teaspoon- 
 ful salt. Stir until Avell blended. Cook until smooth and glossy (about twelve 
 minutes.) Remove from the fire, add one teaspoonful vanilla. Serve with cake, 
 puddings, and vanilla ice cream. — Mrs. J. L. Whitmore. 
 
 DANDY PUDDING. One cup molasses, one-half cup boiling water into 
 
 which one teaspoonful soda is dissolved, one-half teaspoonful salt, one egg. Sift 
 
 one teaspoonful Eoyal Baking Powder to each cup flour. Steam one and one- 
 half hours. If fruit is used in this pudding, one-half eu^.. more flour. 
 
 SAUCE. One-fourth pound butter, one cup sugar, one pint boiling water, 
 one teaspoonful vanilla, one teaspoonful lemon, one tablcspoonful lemon juice, 
 one tablespoonful vinegar, five tablespoonfuls flour, two eggs and one teaspoonful 
 salt. — Mrs. Frank Stone. 
 
 CHOCOLATE PUDDING. One pint sweet milk, one egg, one tablespoonful 
 corn starch, three tablespoonfuls chocolate, one and one-half cup sugar. Beat 
 egg and sugar together real good, then add milk and chocolate melted, then the 
 corn starch. — Mrs. J. B. Williams. 
 
 BANANA PL'DDING. One pint milk, four eggs, one tablespoonful corn 
 starch, one and one-half cups sugar. Beat the yolks of eggs and sugar together, 
 add milk and corn starch and cook in a double boiler until thick and let cool, 
 adding teaspoonful vanilla. Use one-half dozen bananas, one-half pound Doris 
 cakes. Put a layer cakes and layer bananas in a large platter and pour custard 
 over, repeating until the platter is filled. Then put meringue over the top, 
 and put in oven to brown. — Mrs. J. B. Williams. 
 
 LEMON CREAM PUDDING. Juice and rind of one large or two small 
 lemons, three eggs, beaten separately, one cup sugar, one tablespoonful flour, 
 one tablespoonful melted butter, one cup of milk. Beat whites of eggs and put 
 in last. Bake about thirty minutes in pan of hot water. — Mrs. Geo. T, Wat- 
 Kixs, Jr. 
 
 PEACH PUDDING. One pint of peaches, three eggs, beat yolks and whites 
 separately, three tablespoonfuls sugar. Add the following to yolks and mix 
 well: five tablespoonfuls cream, three tablespoonfuls sugar, three tablespoonfuls 
 flour. Add whites of eggs, then peaches ; mix lightly and bake slowlv. — Mrs. 
 Geo. T. Watkixs, Jr. 
 
 Sandwiches 
 
 "Tilings which in hungry mortals' eyes find favor.'' 
 
 INDIA RELISH SANDWICHES. Equal quantities of India relish and pinien- 
 toes. After juice has been pressed out, chop pimentoes fine, butter thin slices of 
 bread with mayonnaise, spread with the mixture. — ]Mrs. W. S. Borland. 
 
 PEPPER SANDWICHES. Cut a loaf of bread into very thin slices. Spread 
 vrith prepared mustard or any salad dressing preferred. Place slice of sweet 
 pepper that has been boiled tender in salted water, between the bread. Place 
 sandwiches on basket or plate and garnish with parsley. 
 
 59 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
KNOX GELATINE is clear and sparkling 
 
 CELERY SANDWICHES. Chop crisp celery fine, add tiny bit of pepper and 
 vinegar, spread on slices of buttered bread. — Mrs. W. S. Borland. 
 
 PICKLE AND NUT SANDWICH. Cut bread in the usual way. Spread 
 with mayonnaise, then a layer of thinly sliced sweet cucumber pickle, small ones 
 preferred, then a layer of English walnuts previously run through meat chopper. 
 — Mrs. M. S. Whitted. 
 
 CLUB SANDWICH. One-half hen breast (white meat) two slices break- 
 fast bacon, three slices bread, cut lengthwise loaf, four lettuce leaves, six slices 
 tomatoes, raw, one -third cup mayonnaise dressing, two tea spoonfuls mince meat, 
 one cucumber pickle. Slice bread and toast slightly, but not brown. Build as 
 follows : One slice bread on which spread bacon fried crisp and cooled, two 
 lettuce leaves, three slices tomato, one-sixth cup mayonnaise, another slice bread, 
 slice and spread chicken, mayonnaise one sixth cup, three slices tomatoes, two 
 lettuce leaves, two teaspoonf uls mince meat. Cover with third slice bread and 
 cut the entire sandwich through so the two parts will be three cornered. Split 
 the cucumber in half and place tooth-picks in ends of each piece and pin the 
 two-part sandwich together, using pickle for bars and tooth picks for pins. — Mrs. 
 Jasper Hamlin. 
 
 RAISIN SANDWICHES. Make a paste of large seeded raisin and candied 
 lemon peel, chopped fine and moistened wdth lemon juice. Spread on lightly 
 buttered thin slices of bread. Serve Avith cup of good tea. — Mrs. A. J. Bull- 
 
 INGTON. 
 
 EGG AND OLIVE SANDWICH. Four hard-boiled eggs, two tablespoonfuls 
 chopped olives, salt and pepper, olive oil and vinegar. Chop the egg and mix 
 with the olives; season and moisten with olive oil and vinegar. Spread between 
 thin slices of buttered bread. — Mrs. J. S. Smith, Albermarle, N. C. 
 
 SARDINE SANDWICHES. Skin and bone the sardines and mash to a 
 paste. Season with lemon juice, cayenne pepper and salt, and spread between 
 thin slices of bread. — Mrs. M. F. Markham. 
 
 CHEESE FILLING FOR SANDWICHES. Tavo tablespoonfuls butter, two 
 tablespoonfuls flour, one cup milk, one-fourth teaspoonful mustard, salt and 
 pepper, one cup grated cheese. Melt the butter; stir in the flour; then add the 
 milk gradually and let it cook until a thick paste is formed. Take from the 
 fire; add the seasoning; work in the grated cheese, and set aw^ay until needed. 
 Except in very warm weather, this Avill keep a week. — A Friend. 
 
 Pickles and Sauces 
 
 "Peter Piper inclied a peck of picMed pepper." 
 
 GREEN TOMATO SWEET PICKLE. One and one-half gallons sliced toma- 
 toes, three quarts vinegar, two quarts cut cabbage, three pounds of sugar, four 
 tablespoonfuls white mustard seed, four tablespoonfuls salt^ two tablespoonfuls 
 black pepper, two tablespoonfuls celery seed, six large onions. White ginger, 
 cloves and mace to suit your taste. Boil until done. — Mrs. M, F. Markham. 
 
 CUCUMBER RELISH. Wash, quarter, remove seeds, grate or grind, put 
 pulp in a cloth and squeeze out water. One cup pulp, one-half cup vinegar, one- 
 half cup sugar, one tablespoonful ground nutmeg, one tablespoonful mustard, 
 one tablespoonful celery seed, one teaspoonful salt. Mix, seal in jars cold. 
 — Mrs. E. E. Thompson. 
 
 60 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
A KNOX GELATINE Dessert or Salad is attractive and appetizing 
 
 MIXED PICKLES. Four large heads of white cabbage, one peck green 
 tomatoes, two dozen cucumbers, one dozen moderate sized onions, one dozen green 
 peppers, two bunches celery, chopped very fine (or ground in a food chopper). 
 Mix well, put a layer of salt and one of the mixture. Let it set over night, then, 
 press as dry as possible and cover with cold vinegar; set for twenty-four hours, 
 press as before ; take one gallon vinegar, three pounds sugar, half ounce mace, 
 three pounds of raisins, four ounces celery seed, put all together with the mix- 
 ture and place in a kettle till it comes to a boil and remove at once, put in glass 
 fruit jars and seal wliile hot and this will keep for years. This will make 
 about two gallons of very fine pickle. — Miss Maggie Albright. 
 
 TOMATO CONSERVE. Seven pounds tomatoes, five pounds white sugar, 
 six oranges, six lemons. Peel lemons and oranges and cook skins until tender. 
 Add to tomatoes and cook till done. Canned tomatoes will answer as well as 
 fresh, if of good quality. — A Friend. 
 
 MEXICAN SLAW. One gallon chopped cabbage, one gallon green toma- 
 toes (chopped), two quarts onions, one cup hot green pepper, three pounds bro-svn 
 sugar, three quarts vinegar. The cabbage stand over night in brine of one 
 gallon water to one cup salt. The vinegar, brown sugar and three packages of 
 white mustard seed come to a boil then pour in cabbage, etc. After the brine 
 has been drained and let this come to a boil and can hot. This makes seven 
 quarts, and takes two nice cabbages. — Miss Birda Lea. 
 
 PEPPER RELISH. Twelve green peppers, twelve red peppers, ten onions, 
 three green hot peppers, two red peppers; run through food chopper and add 
 one pint vinegar, one cup sugar and one teaspoonful salt. — Mrs. A. D. Wilcox. 
 
 CUCUMBER CATSUP. Pulp grated cucumber, one pint, two tablespoonfuls 
 sugar, two tablespoonfuls white mustard seed, two tablespoonfuls ground mus- 
 tard, one large or two small grated onions, one-half pint vinegar. Cover with 
 a little vinegar. — Mrs. J. R. Pattox. 
 
 GREEN TOMATO PICKLE. One peck green tomatoes, one dozen green 
 peppers, one-half dozen sliced onions, one small box mustard, one ounce mustard 
 seed, one ounce cloves, one ounce allspice, one ounce black pepper, one ounce 
 ginger, one ounce tumeric, one pound brown sugar. Cut tomatoes in thin slices 
 and sprinkle wdth salt ; let stand three or four hours, then press the briny water 
 from them ; put the tomatoes into a kettle with alternate layers of onions, mus- 
 tard and spices. Cover the whole wi^-h strong vinegar and boil soft. — Mrs. J. R. 
 Pattok. 
 
 CHOW-CHOW PICKLE. Tavo quarts green tomatoes, two quarts cabbage, 
 one quart onion, three or four green peppers, one tablespoonful celery seed, two 
 tablespoonfuls vinegar, tAvo tablespoonfuls tumeric, one tablespoonful whole 
 cloves, one tablespoonful paprika. (All of the above chopped fine.) Tavo quarts 
 vinegar, tAvo tablespoonfuls salt, tAvo pounds broAvn sugar, tAvo tablespoonfuls 
 mustard. Boil one hour. — Mrs. M. F. Markham. 
 
 GINGERED PEARS. Use pears not quite ripe. Peel, core and cut into 
 thin slices. To eight pounds of pears alloAv eight pounds of sugar, one cup 
 AA'ater, juice of four lemons. Cut the lemon rinds into thin strips and add them 
 also. Add one-eighth pound of ginger root, cut into pieces; simmer until 
 thick as marmalade. Pack like jam. — Mrs. G. E. Lougee, Jr. 
 
 GREEN TOMATO MINCEMEAT. One and one-half peck green tomatoes, one 
 peck apples, three oranges, three lemons, one cup beef suet, one-half pound 
 citron, one box raisins, six pounds sugar, one box currants, one teaspoonful 
 ground spices, one teaspoonful salt, one and one-half or two cups vinegar, grape 
 juice or cider. Slice tomatoes thin, pour boiling water over them and let them 
 stand tAventy-four hours. Do this three times. Cut citron into small thin pieces, 
 dice apples, oranges and lemons, (use tlie peel of oranges and lemons), cut the 
 suet fine, mix all ingredients and boil gently for one hour. Seal in pint jars. 
 — Mrs. Arthur Cole. 
 
 61 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
Ask your grocer for KNOX GELATINE — take no other 
 
 CHOW-CHOW PICKLE. Two quarts green tomatoes, two, quarts cabbage, 
 one quart onions, one-half dozen sweet green peppers, two quarts vinegar, two 
 quarts brown sugar, one-half cup salt, two tablespoonfuls mustard, two table- 
 spoonfuls ginger, two tablespoonfuls tumeric, one tablespoonful celery seed, one 
 tablespoonful whole cloves, one tablespoonful paprika. Boil all together one 
 hour. Put in glass jars. — Mrs. E. G. Cheatham. 
 
 UNIVEESAL PICKLES. Use five-gallon stone jar which has been sterilized, 
 one gallon apple vinegar, three-fourths pound salt, three-fourths pound Coleman's 
 Mustard, four pounds brown sugar, two tablespoonfuls ground cloves, two table- 
 spoonfuls ground mace, two tablespoonfuls ground nutmeg, two tablespoonfuls 
 ground ginger, two tablespoonfuls white mustard seed (whole), two tablespoon- 
 fuls ground horse radish, one quart small onions. Put dry ingredients in a 
 boAvl and slowly add part of the vinegar, stirring with a wooden spoon till the 
 mixture is smooth. Then add the remaining vinegar and pour into jar, wash 
 and dry the onions, cucumbers, very young corn, snaps, peaches, and any veg- 
 etables you desire to put in the pickle except beets and cabbage. The vegetables 
 may be added from time to time as they ripen in the garden. Stir this mixture 
 at least four times a week so the flavoring may blend evenly. Be sure to wash 
 and wipe dry the cucumbers and other vegetables added. Place a clean cloth 
 over the vegetables and weigh down so that the spiced vinegar will completely 
 cover the cucumbers, etc. Place a clean cloth or paper over the top of the jar 
 so as to make as near air-tight as possible. — Mrs. J. M. Whitted. 
 
 TOMATO SAUCE. Two cups canned tomatoes, one cup water, two cloves, 
 two allspice berries, two peppercorns, one teaspoonful herbs, poultry seasoning, 
 two sprays parsley, two tablespoonfuls chopped onion, two tablespoonfuls but- 
 ter, four tablespoonfuls flour, one-half teaspoonful salt, one-eighth teaspoonful 
 pepper. Put tomatoes, water, spices, parsley and herbs into an agate saucepan 
 and cook until tomatoes are soft. Fry the onions in butter until light brown; 
 add flour and Seasonings, then the tomatoes gradually. Cook slowly until the 
 sauce thickens and strain. 
 
 CUCUMBER PICKLES. Pour hot water over one-half bushel small cu- 
 cumbers and sprinkle with salt for three mornings. The fourth morning wash 
 the cucumbers, pour hot vinegar over them and let stand a week or until a 
 scum rises; then wash again and pour over them two gallons of vinegar and 
 one ounce each of black pepper, cloves, cinnamon, allspice, and white mustard 
 seed, one pound brown sugar, a little sliced horse radish and a piece of alum the 
 size of a butternut dissolved in boiling water. — Mrs. Odie Umstead. 
 
 BEET PICKLE. Boil beets until tender, quarter and put in a jar, add 
 syrup, made of one cup of vinegar, one cup sugar, to two cups of vinegar, let 
 it be boiling when added to beets, use any spices desired. Seal. — Mrs. M. S. 
 Whitted. 
 
 WATER MELON RIND SWEET PICKLE. Boil rind twenty minutes in 
 salt water, twenty minutes in alum water, twenty minutes in clear water, then 
 forty minutes in a thin syrup of sugar and water. Then for ten pounds of rind, 
 make a syrup of eight pounds of sugar, one quart of vinegar, cloves, gingers, 
 etc. Let boil until rinds are clear. — Mrs. M. S. Whitted. 
 
 CRANBERRY SAUCE. One quart cranberries, two cups boiling water, one 
 and one-half to two cups sugar, boil the sugar and water ten minutes, skin, add 
 berries and cook without stirring until they are translucent. — Mrs. H. E. Seeman. 
 
 CRANBERRY SAUCE. By measure use half as much sugar as cranberries 
 and half as much water as sugar. Cover and cook ten minutes, set aside to 
 cool. Long cooking makes a bkter sauce. — Mrs. Arthur Cole. 
 
 TOMATO SAUCE. One peek ripe tomatoes, four pounds of sugar, one-half 
 gallon vinegar, flavor with cloves, cinnamon and spice and boil five hours, (fine 
 for turnip salad.) — Mrs. H. E. Seeman. 
 
 62 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
KNOX GELATINE improves soups and gravies 
 
 BLACKBERRY VINEGAR. One-half gallon Ijlackberrics, one quart apple 
 vinegar, sugar. Wash the berries and place in an earthen vessel, cover with the 
 vinegar. Let stand for tAventy-four hours. Mash and strain through a cloth. 
 Add sugar, cup for cup of juice. Place on stove and boil for five minutes. Pour 
 into sterilized bottles, seal with parrafine. Use one tablespoonf ul of juice to a 
 glass of crushed ice. — Mrs. Kate Huckabee. 
 
 TOMATO SAUCE. Boil together until soft one peck ripe tomatoes and three 
 medium-sized onions. Rub through a seive. Boil the juice for an hour, then 
 add one pint of vinegar, tAvo ounces salt, one-half ounce cloves, one ounce all- 
 spice, one -half pound sugar, one-half ounce black pepper, one ounce cayenne 
 pepper. Boil slowly for about five hours. Bottle into perfectly dry bottles, and 
 cork securely when cold, — Mrs. Stella E. Pritchard. 
 
 TOMATO CATSUP. Take a bushel of ripe tomatoes, wash, slice, and cook 
 thoroughly, strain through a sifter, being careful to get all pulp and juice. Add 
 to this one quart onions sliced, tAvo quarts vinegar, one fourth pound mixed spices, 
 salt and sugar to taste, (about one pound sugar) cook until one-half its quantity. 
 Put in pint bottles Avhile hot, and seal with melted bees-Avax and rosin. — Mrs. 
 B. L. Tyree. 
 
 Pickles 
 
 SLICED GREEX TOMATO PICKLE. (Sweet). One gallon sliced green 
 tomatoes, six large onions, sliced, one teaspoonful ground black pepper, one 
 small red pepper, two tablespoonfuls Avhite mustard seed, one half cup celery 
 seed, two pounds brown sugar, one tablespoonful allspice, one tablespoonful 
 cloves, pounded, and tied loosely in muslin bag, sprinkle sliced tomatoes and 
 sliced onions with salt. Let stand four hours in separate bowls, then soak in 
 cold water four hours. Drain well, pressing out the water. Put in porcelain 
 kettle, mixing the mustard and celery seed, sugar and pepper thoroughly with 
 chopped ingredients. Cover with good vinegar to which the spices have been 
 added. Boil slowly until quite soft and tender. This pickle is not good if 
 removed from the fire before the tomatoes are tender. After cooking, leave in 
 the jar Avith plenty of the prepared Annegar. Take spice bag out after three 
 days. Pack in commercial jars after six AA'ceks. Use jar No. 5,042. Process 
 thirty minutes. — Mrs. J. M. Whitted. 
 
 CHOW-CHOW. One gallon chopped cabbage, one-half gallon chopped green 
 tomatoes, one dozen large onions, chopped, one dozen SAveet bell peppers, green 
 (chopped), one-half dozen SAveet bell peppers, red (chopped), two pounds sugar, 
 one-half cup ground mustard, one cup white mustard seed, two tablespoonfuls 
 celery seed, one tablespoonful ground ginger, one ounce cloves mashed and tied in 
 muslin bag. Sprinkle lightly with salt the chopped ingredients, putting each in 
 in separate boAvl. Let stand over night. Press the brine from them. Bring 
 vinegar Avith other ingredients to a boil, add chop2)ed ingredients, and boil 
 slowly half an hour. Pour into a large jar, remove spice bag after three days. 
 After six Aveeks pack in commercial jars. Use same Ainegar in Avhich pickles were 
 cooked AA-hen packing choAv-choAA*, or chopped pickles, in commercial jars. L"se 
 jar Xo. 5,042. Process fifteen minutes. 
 
 THE PEPPERS. Select SAA-eet ball peppers of medium and uniform size, 
 cut off the top with the stem, remove every seed, stutf peppers with the filling, 
 replace top and stitch firmly Avith needle and coarse thread. Place peppers in 
 stone jars, pouring over them enough boiling spiced vinegar to cover thoroughly. 
 Allow to remain in A'inegar six weeks before packing in commercial jars. Use 
 fresh spiced A^negar for packing. Pack in square Queen jars- or jar No. 5,042. 
 Process fifteen minutes. 
 
 63 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
Send for the KNOX GELATINE Recipe Book 
 
 STUFFED BELL PEPPER PICKLE. Chop fine on medium-sized hard, 
 white head of cabbage, sprinkle it witli salt and allow to stand two hours. 
 Squeeze dry by placing in muslin bag and twisting tightly. Thoroughly mix 
 with this cabbage: two ounces white mustard seed, two tablespoonfuls celery 
 seed, two tablespoonfuls grated horse-radish. 
 
 DIXIE RELISH. One quart chopped cabbage, one pint chopped white 'onion, 
 one pint chopped sweet red pepper, one pint chopped sweet green pepper, five 
 tablespoonfuls salt, four tablespoonfuls mustard seed, two tablespoonfuls crushed 
 celery seed, two cups sugar, one quart vinegar. Soak the pepper in brine (one 
 cup salt to one gallon water) for twenty-four hours. Freshen in clear cold 
 water for one or tw^o hours. Drain well. Remove the seed and coarse white 
 sections. Chop separately, and measure the chopped cabbage, peppers, and 
 onions before mixing. Add spices, sugar, and vinegar. Let stand over night 
 covered in a crock or enameled vessel. Pack in small sterilized jars — No. 5,042. 
 When ready to pack, drain off the vinegar from the relish, in order that the 
 jar may be well-packed. Pack the relish in the jars, pressing it carefully; then 
 pour over it the vinegar which Avas drained off. Paddle the jar thoroughly, to 
 get out every bubble and to alloAv the vinegar to displace all air spaces. Garnish 
 each jar with two quarter-inch pointed strips of red pepper three inches long. 
 Place these strips vertically on opposite sides of the seams of the jar. Pro- 
 cess for fifteen minutes at boiling temperature. — ^Irs. J. M. Whitted. 
 
 PEPPER HASH PICKLE. TAventy-four large sAveet peppers, tAvelve medium- 
 sized onions (if onions are not preferred, may be omitted.) Wash peppers, 
 remove seeds and ribs, cut onions as fine as Avanted, salt and sugar to taste in 
 vinegar to cover. Boil very tender and bottle or can Avhile hot. There should 
 be very little vinegar Avhen it has cooked sufficiently. — Mrs. J. W. Roach. 
 
 CHOW-CHOW. Tavo quarts tomatoes, tAVO quarts cabbage, one quart onions, 
 three or four green peppers, tAvo quarts vinegar, tAVO pounds broAvn sugar, one- 
 fourth cup salt. Run all vegetables through meat chopper, add sugar, vinegar, 
 salt, tAvo tablespoons mustard, one spoon celery seed, tAvo spoons ginger, one 
 paprika, tw'o tumeric, one of Avhole cloves. Boil one hour. Put in glass jars 
 and seal. — Mrs. A. J. Bullington. 
 
 Beverages 
 
 "Brink, pretty creature, drinTc." 
 
 TEA PUNCH. One pint grape juice, one pint Apollinaris AA^ater, juice of 
 two to five lemons, juice of tAvo to four oranges, one pint strong tea. SAveeten 
 to taste, ice and Avhen served from punch boAvl, add sliced oranges, pineapple 
 and Maraschino cherries. — Mrs. M. F. Markham. 
 
 FRUIT PUNCH. One quart grape juice, one pint water, six bananas diced, 
 six oranges diced, one can diced pineapple, juice of six lemons, one bottle 
 Maraschino cherries, place in punch boAvl Avith plenty craeked ice. — Mrs. D. F. 
 Parker. 
 
 PUNCH. Juice of five lemons, and five oranges, one pint straAvberry syrup, 
 one can grated pineapple, one-half pint Maraschino cherries, one quart Apollinaris 
 water, one pound sugar, one cup strong tea, sufficient boiling Avater to make one 
 and one-half gallons of liquid. Boil the sugar Avith a cup of Avater for five 
 minutes. To this syrup add the fruit juices, Apollinaris Avater, tea and the 
 boiling Avater. — Mrs. J. T. Jerome. 
 
 64 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
KNOX GELATINE comes in two packages— PLAIN and ACIDULATED 
 
 (Lemon Flavor) 
 
 GINGER ALE PUNCH. Make three quarts of tea (not very strong), add 
 some sugar while it is hot. When cold add juice of twelve lemons. Dilute the 
 mixture with water, until the proper taste is obtained, also add more sugar, to 
 suit the taste. When ready to serve add three bottles of ginger ale. Serve with 
 crushed ice in glasses. — Mrs. M. S. Whitted. 
 
 BRANDIED FIGS. Four pounds figs, two cups water, four pounds sugar, 
 two ounces vanilla bean. Wash, soak and steam the figs for twenty minutes. 
 Make a syrup by boiling together the sugar and water, and when the sugar 
 is dissolved add the figs and cook until transparent. Set aside for twenty-four 
 hours; then drain off the liquid and boil it down until thick. Add the vanilla 
 bean to it while cooking. When cold remove the vanilla bean and measure, add 
 an equal quantity of good brandy. Put the figs in cans, fill to overflowing with 
 the syrup and seal at once. — Mrs. W. P. Clements. 
 
 A TEMPERATE MINT JULEP. Thoroughly crush a bunch of mint, then 
 soak it for half an hour in the strained juice of tAvo lemons, adding the grated 
 rind of one, being careful not to get in any of the white skin. Boil a pint of 
 water with a pound of granulated sugar until the syrup spins a thread. Take 
 it from the fire and stir in the lemon and mint, the juice of an orange, and the 
 same amount of pineapple juice. Strain and cool and serve with crushed ice. 
 
 LEMONADE. Wash the lemons well before using, scrubbing them lightly 
 with a small brush, rinse and dry. Boil them until soft, grate off the yellow 
 rind, being careful not to get in any of the bitter white skin. Cut the lemons 
 in two and scjueeze out the juice, add two ounces of granulated sugar and a 
 quart or more of water to three lemons. Let stand for half and hour, strain 
 and add a freshly cut slice of lemon to each glass. The water may be poured 
 boiling hot over the lemon and sugar, and then cooled if wished. — Mrs. M. F. 
 Markham. 
 
 MINT COCKTAIL. Cut the pulp from six oranges into small pieces and 
 cut one ripe pineapple into small cubes. Break a half pound after-dinner mints 
 into small pieces and allow to set on the ice for one hour before serving. Serve 
 in tall sherbet glasses. — Mrs. M. F. Markham. 
 
 BLACKBERRY ACID. One gallon fresh blackberries, one quart vinegar. 
 Let stand twenty-four hours, strain, then add to this one gallon fresh black- 
 berries. Let this stand another twenty-four hours. Then strain, and to one 
 quart of juice add one pint of sugar. Let it boil ten minutes. Bottle while 
 hot and seal. This is a delightful beverage, using tAvo tablespoons of juice to a 
 glass of ice cold water. You can use the juice in sauce for puddings. — Mrs. Ella 
 Boone Dickson. 
 
 BLACKBERRY ACID. Twelve pounds berries, five ounces tartaric acid, 
 two quarts water, one and one-half pounds sugar to one quart of juice. Dis- 
 solve the acid in boiling water and pour over the berries. Let stand twenty- 
 four hours, then strain, without bruising the berries. To one quart of juice add 
 one and one-half pounds sugar. Let this remain in a jar or open vessel for 
 three days, stirring every few hours till sugar has dissolved, when it is ready to 
 bottle. To use as a refreshing drink, put half glass each of water and acid, 
 adding crushed ice. — Mrs. M. F. Markham. 
 
 GRAPE JUICE ICE. One pint grape juice, two cups sugar, three cups water, 
 one lemon. Make a syrup of sugar, water, and lemon and pour on the beaten 
 whites of two eggs. Let stand a while and add enough water to make one-half 
 gallon. Free. Serve in tall glasses using grapes and leaves to garnish. 
 
 65 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
KNOX GELATINE is GUARANTEED to please or money back 
 
 Canning 
 
 GARDEN PEAS. Use No. 2 cans or pint jars for peas^ as it is very dif- 
 ficult to sterilize them in larger jars. Grade the peas, keeping the young and 
 tender small peas in a different vessel from the larger and older peas. This 
 grading is necessary to prevent spoilage. Large peas require a much longer 
 boiling period than young and tender ones. Place small peas in sack and plunge 
 into boiling water three minutes, then into cold. (This is called blanching.) 
 Large peas must be blanched five minutes. Pack peas in No. 2 can, fill with 
 brine and add one teaspoonful of sugar. Exhaust three minutes and process 
 one hour and fifteen minutes after Avater is boiling furiously. For older peas 
 process one and one-half hours. Peas must be process or boiled the same length 
 of time on each of three days. Eemove from the canner after first day's i:»ro- 
 cessing and set aside until next day. Return to the canner on second day, boil 
 tender peas one hour, larger peas, one and one-half hours. Remove from canner and 
 set aside until the third day, when the last processing or boiling is done. Boil 
 tender peas one hour and larger peas one and one-half hours. When canning 
 peas in glass, process pint jars of tender peas one and one half hours. Process 
 pint jars of older peas two hours. 
 
 LIMA BEANS. Use No. 2 can or pint jar for beans. Select young and 
 tender lima or butter-l)eans, grade them as to size, blanch from two to four 
 minutes and pack can or jar to within one-half inch of the top. Fill can or 
 jar with brine, (one gallon of water and one third cup salt.) Exhaust can three 
 minutes and process one hour on first day. Remove from canner and set aside 
 for twenty-four hours. After the water is boiling in canner on the second day 
 place the cans therein for a second processing or boiling of one hour in length; 
 r.emove; set aside for twenty-four hours, and process one hour ou the third day. 
 When canning butter-beans in glass jars use a pint jar and process one hour and 
 twenty-five minutes each of three days. 
 
 OKRA. Gather young pods, wash in cold water, cut off stem but do not 
 cut into seed pod. Can okra whole. Put in wire basket of canner or in muslin 
 sack and plunge into boiling water for three minutes and then into cold. Pack 
 in jars or cans and fill with brine, (one gallon water to one-third cup of salt.) 
 Exhaust No 3 tins three minutes. Process one hour and fifteen minutes. Ex- 
 haust No. 2 tin cans three minutes. Process one hour. Remove from canner 
 after processing and set aside for twenty-four hours. After the water is boil- 
 ing in the canner on the second day, place the can therein for a second process- 
 ing of the same length of time as on the first day. Remove from canner and 
 set aside for twenty-four hours, and process on the third day and for the same 
 length of time as on the second day. When canning okra in glass, process one- 
 quart jar one and one half hours each day. Process one pint jar one hour and 
 fifteen minutes each day. 
 
 TOMATO KETCHUP. Select only ripe tomatoes for ketchup; wash, but 
 do not peel; cut out green cores and bad places; quarter, measure, and place 
 on stove in open top porcelain or agate vessel. For every gallon .of tomatoes add 
 one level cup of finely chopped onions. Boil until both tomato and onion are 
 soft. Strain juice and pulp through a coarse wire sieve, mashing through all the 
 pulp possible. Measure this strained pulp and juice and proceed as in the fol- 
 lowing recipe: Two gallons strained mixture tomatoes and onions; two and 
 one-half teaspoonfuls ground cloves, three level teaspoonfuls ground ginger, two 
 level teaspoonfuls ground red pepper, three level tablespoonfuls ground all 
 spice, one level tablespoonful ground black pepper, one and one-half level cup 
 (one-half pint cup) sugar, three-fourths level cup (one-half pint) salt, one 
 quart vinegar. Place strained tomatoes in agate vessel; add spices, sugar, and 
 salt; boil until thick; then add hot vinegar and let boil thirty minutes before 
 
 66 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
The KNOX ACIDULATED package contains flavoring and coloring 
 
 beginning to bottle mixture. Use clear flint ten-ounce grape juice bottle. Wash 
 Nvell with soda iwul place in vessel of hot water until you are ready to use. It 
 is best to put v.ire netting in the bottom of the vessel, place the bottles filled 
 with water thereon, and let come to a boil thus sterilizing. Pour out water. Fill 
 hot bottles with boiling ketchup. Cork tightly. The measures for all recipes 
 must be taken level. Scrape off spoons with a knife^ patting and scraping until 
 measure is level. These measures have been taken accurately^ and one should 
 get good results if directions are followed to the letter. A good ketchup may 
 be made in winter by using five can of 4-H tomatoes, one cup chopped onions, 
 and half the quantity of all other ingredients mentioned in the above recipe. 
 
 APPLE JELLY. In making apple jelly select a good tart apple, firm and 
 juicy. The winesap apple is excellent for this purpose. Wash well and take 
 out all defective spots. Cut into quarters straight through the core and do not 
 peel. The core and peeling give a great deal of pectin, which is needed in 
 jelly-making. Put these pieces in a porcelain-lined or agate vessel to cook. 
 For each measure or weight of apple there should be added at least one measure 
 or weight of water. With some fruits which are hard and difiicult to cook it is 
 the practice to add one and one-half measure or Aveight of water to each measure 
 or weight of fruit taken. Cook until they are quite soft. Have ready a bag 
 of unbleached muslin or flannel, which should be hung from a strong nail or 
 hook, pour into it the cooked apples, and allow them to drip overnight into a 
 large bowl. The juice thus obtained is measured next morning; and for every 
 pint of juice add one level pint of sugar. Cook this mixture in a porcelain- 
 lined or agate vessel until it jells — that is, until it slides in sheets from the 
 spoon. Practice will make one expert in determining when jelly is cooked enough. 
 If a centigrade thermometer is used the jelly should be done at about 105^/4 
 degrees temperature. If cooked too long the product becomes sticky as do 
 preserves, and then cannot be called jelly. Should one be fortunate enough to 
 have any quinces, it would be well to make the jelly half of apples and half 
 of quinces. Quinces jell more easily than almost any other fruit. After jelly 
 is done, pour it in glasses which have been sterilized. Set away in a cool place, 
 covering with a cloth, and next morning melt paraffin and pour a thin coating 
 over every glass or jar. Never seal jelly while hot. Put the top on the glass, 
 write name on label, and paste it under the bottom of the glass. This mil 
 serve until the jelly is ready for the marker, when the 4*H label may be pasted 
 one-fourth inch from the lower edge of the glass. — Mrs. J. M. Whitted. 
 
 BLACKBEERY JELLY. Blackberries should not be fully ripe for good 
 jelly. Wash them and place in a vessel with one quart of water to a half bushel 
 of fruit. Cook until soft. Put into the bag, let drip, measure one pint of 
 juice to one pint of sugar and proceed as in apple jelly. 
 
 SCUPPERNONG JELLY. Grapes should not be fully ripe. Wash and place 
 in vessel both the grape and the hull. It is best to pop the grape from the 
 hull before cooking. Cook until soft, pour into a bag, let drip, measure one 
 pint of juice to one level pint of sugar, and proceed as in apple jelly. Scup- 
 pernong jelly made without the hulls is of light amber color and quite flat and 
 insipid. When the hulls are added a beautiful red color and a delicious acid 
 flavor is obtained. To prevent cream of tartar crystals forming in scuppernong 
 jelly or any other jelly, can the boiled juice in glass jars and leave until the 
 crystals form and deposit. The juice can then be poured off and used as given 
 in' the recipe. — Mrs. J. M. Whitted. 
 
 CANNED BABY BEETS. Use only young and tender baby beets not 
 over one inch in diameter, preferable three -fourth of an inch. Boil three-fourths 
 done, pack in cans or jars, using fruit of uniform size, and arrange symmet- 
 rically. After packing jar, fill crevices with hot Avater. (Never use cold water 
 after cooking beets.) Seal; process No. 3 can one and one-half hours. If large 
 beets are to be used, boil three-fourths done. Slice in one-fourth inch slices, 
 and proceed as Avith small beets. When canning beets in glass jars, process 
 quart jar for tAvo hours. Process pint jars for one and one-half hours. 
 
 67 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, etc. 
 
 SOUP MIXTURE. Five quarts tomatoes, two quarts corn, two quarts okra, 
 two tablespoonfuls sugar (level), two tablespoonf uls salt (level). Scald and 
 peel tomatoes, cutting out green or hard spots. Chop and measure. Cut young 
 and tender field or sugar corn from cob. Slice okra in rings one-half inch thick. 
 Peel and quarter tomatoes. Place all in an open agate kettle and boil until 
 thick. Pour in No. 2 can while hot, seal and process one horn. Process a No. 3 
 can one and one-half hours. Always use an asbestos mat under the kettle when 
 boiling a soup mixture. It is very easily scorched. When canning soup mix- 
 ture in glass jars, process Cjuart jars two hours. Process pint jars one and one 
 half hours. — Mrs. M. P. AIarkham. 
 
 CANNING CORN. In canning corn, select when it is young, tender, and at 
 the milky stage. It is best to take it straight from the garden to the canner, 
 as corn deteriorates very quickly. Sugar corn is best, but if this corn cannot 
 he had, use field corn; but be sure it is fresh and tender. Blanch the corn on 
 the cob for two minutes, then cut the corn from the cob, using a sharp knife. 
 Do not prepare more corn than may be canned immediately, as it c|uickly sours 
 and the can may be lost. Pack in No. 2 cans (do not use larger can for corn) 
 to Avithin one inch of the top; fill with cold water; add one level teaspoonful of 
 salt and two level teaspoonfuls of sugar; seal, but do not tip; exhaust fifteen 
 minutes. Tip the hole with a drop of solder ; return to the boiling water and 
 process for one hour and fiftten minutes. Remove from the fire and set aside 
 for twenty-four hours. After water is boiling in the canner the second day, 
 place the cans therein for a second processing of one hour and fifteen minutes 
 in length ; remove, set aside for twenty-four hours and process again one hour 
 and fifteen minutes of the third day. This is the only sure method of keeping 
 corn. Never use any acids or preserving powders. When canning corn in glass, 
 use a pint jar, as it is very difficult to sterilize a quart jar. Process a pint jar 
 one and one-half hours. 
 
 Recipes for the Sick 
 
 The food eaten by a sick person has in many cases as much to do with 
 rapid recovery as have drugs. It must be remembered that the palate is more 
 sensitive in sickness than in health, both to seasonings and temperatures, so that 
 less seasoning and more moderate degrees of heat and cold must be observed. 
 
 Daintiness in serving greatly influences the appetite of the patient and, there- 
 fore, for this reason it is preferable to serve small portions and present the 
 meal by courses than place all on the tray at one time. Have all hot beverages 
 brought to the door of the sick room in a covered pitcher, then poured into the 
 cup, thus avoiding the danger of spilling liquids into the saucer while carrying 
 them to the patient. 
 
 Pood should not be kept in the sick room between meals. It will be fresher 
 and more appetizing if brought direct from storeroom or refrigerator when 
 wanted. 
 
 BARLEY WATER. One and one-half tablespoonfuls pearl barley, one quart 
 cold water, one-third teasponful salt, juice of one-half lemon, also a little sugar 
 if desired. Wash the barley, pour the water over it and soak for several hours. 
 Add salt and cook in a double boiler for at least three hours. Strain through 
 cheese cloth or a fine strainer, flavor with the lemon, and add sugar if liked. 
 
 Be very careful to keep such food as milk, beef tea, etc., covered while in the 
 refrigerator, to avoid contact with other or more odorous foods. If the refrig- 
 erator has more than one compartment, reserve one exclusively for the use of 
 the sick room. 
 
 68 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
Use KNOX GELATINE if you would be sure of results 
 
 When liquid foods are given, other receptacles than those for medicine should 
 be used, as the association of the two is oftentimes unpleasant. When tlie dietary 
 is limited, serve the foods that are permitted, in as many forms as possiljle to 
 avoid sameness. For instance: beef tea may be given hot in the form of 
 essence — as savory jelly, frozen, and as beef tea custard; practically the same 
 food but more palatable because served in different forms. 
 
 EGGNOG. One egg, two-thirds cup milk, one tablespoonful sugar, one 
 tablespoonful run or brandy, pinch of salt. Separate the white from the yolk 
 of the egg, beat the latter and add sugar, salt and milk. Stir in the rum or 
 brandy and beat, and add the white of stiffly beaten egg at the last moment before 
 serving. 
 
 TO STERILIZE MILK. Pour fresh milk into small bottles, filling them 
 almost full. Put absorbent cotton in the necks instead of corks, and place the 
 bottles in a saucepan containing sufficient cold water to almost fill the pan; 
 bring nearly to boiling point and let the bottles remain in the water fifteen min- 
 utes. Then remove and cool. 
 
 DAINTY PUDDING. Thin slices of cold bread without crust, fresh, hot 
 stewed fruit sweetened to taste, custard or cream. Cut the bread into pieces 
 about three inches long and an inch wide. Line a cup with the pieces fitted 
 closely together ; fill with hot, deep-colored fruit, and place more bread over 
 top. Place a plate over the pudding, put a weight on the plate, and set aside 
 till cold. Turn out, and serve with cream or custard. — Mrs. M. F. Markham. 
 
 BEEF JUICE. Broil half a pound of lean juicy round steak, cut one inch 
 thick, until each side is just seared and the juice will flow when cut. Divide into 
 small pieces and press in a lemon squeezer (or a meat press if you have one.) 
 Put the juice into a small saucepan and stand it in hot water, stir till the 
 liquid is hot, but do not let it boil or cook enough to curdle. Salt slightly and 
 serve immediately. If you have cup in hot water and work quickly, there will 
 be no need of re-heating juice. 
 
 GRUEL. Have two cups of water, (if rolled or flaked oatmeal is used, or 
 three cups if granulated meal), and one level teaspoonful salt boiling briskly in 
 top of double boiler. Stir in one cup of meal, boil rapidly five minutes. Then 
 place top part of boiler over the lower part, cover, and cook from thirty to 
 sixty minutes. When thoroughly cooked, take one-fourth cup of mush, stir into 
 milk or water and rub through a strainer. Heat, season and serve. Dilute 
 with cream or milk. 
 
 HOT EGGS FOR INVALIDS. Place a small bowl suitable for serving, in a 
 pan of water just off the boiling point; put in one teaspoon butter and let 
 it run over the bottom and sides; break in one or two eggs, add a bit of salt 
 and pepper if liked, and stir with a spoon till egg is mingled and tastes hot ; 
 serve at once with toast or wafers. This is more acceptable to an invalid than 
 is a cold raw egg, or a soft egg with the white stringy and half -cooked. 
 
 JUNKET. Warm one pint milk to blood heat, dissolve in it one tablespoon 
 sugar and one-fourth teaspoon salt, flavor with one teaspoonful vanilla or one 
 tablespoonful wine, or strong coffee; stir in quickly one junket tablet and turn 
 into a dish for serving. When firm and cold serve with sugar and cream, or 
 with any fruit whip made by beating one egg white and one cup of mashed or 
 grated fresh fruit, or stewed fruit, slowly still stiff. — Mrs. M. F. Markham. 
 
 69 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
Simply add water and sugar to the KNOX ACIDULATED package 
 
 Household Hints * 
 
 A well-beaten white of egg added to mashed potatoes^ whipping the potato 
 hard before serving, will add to the looks and taste of the dish. 
 
 The whites of eggs will whip more readily if a pinch of salt is added to 
 them. If the eggs are placed in cold water for a time before being broken, they 
 will whip easily. 
 
 To get the meats of pecan nuts whole, soak the pecans overnight in water. 
 Next morning crack them on the end. The meats will come out without breaking. 
 
 Slices of lemon, skin and all, eaten with sugar or salt, will kill the odor of 
 onions on the breath. 
 
 If you have no ice, and wish custards, gelatines, etc. to ' ' set " in a hurry, 
 cover the mold with a dish and place it under the hydrant, allowing the cold 
 water to run over it. 
 
 If the cream seems too thin to whip, place the dish containing it in another 
 dish of cold water, leaving it there until it is well chilled. Then put it into a 
 pan of hot water. It will whip without difficulty. 
 
 An egg well-beaten, added to rhubarb pies, will thicken the rhubarb and 
 improve the taste. 
 
 Try mixing ginger cookies with cold coffee instead of water. 
 
 If a cream pie or meringue is set at once into a cold place it is apt to 
 become watery. Keep it in the kitchen until it is cold. 
 
 Cream that is too thin to whip may be made to do so by adding the unbeaten . 
 white of an egg before beginning to whip it. 
 
 If the white porcelain of the sink becomes stained, wet it and sprinkle 
 chloride of lime into it. Let stand about half and hour and it will become white. 
 
 White lead mends china. Keep a pot of it at hand, and as soon as a dish 
 is broken daub the cracked pieces with the white lead, using a match to put it on. 
 Press the edges firmly together and put away for two or three weeks to harden. 
 After a week remove the extra lead sticking to the outside, but do not use the 
 dish until perfectly hardened. 
 
 Before tacking down linoleum, let it lie in place and be walked on for a 
 few days. This will make it lie perfectly smooth. 
 
 If boiled eggs are to be sliced, put them over the fire in cold water and let 
 them remain fifteen minutes after the water begins to boil. Let them cool in 
 the same water. If they are cooled by dropping them into cold water they will 
 not slice smoothly. 
 
 To prevent fruit pies from boiling over while baking, add a tablespoonful 
 cornstarch to the fruit. Sweeten the fruit to taste, add cornstarch and heat 
 before adding the crust. 
 
 To keep mayonnaise from curdling, add a teaspoonful of cold Avater to egg 
 and beat thoroughly before adding any oil. — Mrs. Geo. S. Watkins. 
 
 TO EEMOVE TAR. Put pure lard on spots before laundering. — Mrs. D. F. 
 Parker. 
 
 70 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
For Dainty Delicious Desserts use KNOX GELATINE 
 
 TO SET COLOR IN GINGHAM OR ANY WASH MATERIAL. To one 
 gallon water, put one level tea spoonful sugar of lead and put it in before it is 
 washed. — Mrs. Isham King. 
 
 To remove fruit stains from white dresses or any cotton material, stretch 
 material across a vessel and pour boiling water through it. Do this before 
 washing the article. — Mrs. Alvis Umstead. 
 
 To bake sweet potatoes in gas range, wash potatoes, put them in top of the 
 oven, let gas burn thirty minutes, then cut off, let potatoes remain in oven till 
 ready for use; they will be perfectly done. — Mrs. M. S. Whitted. 
 
 When a broom has worn short and stubby, rip out -the stitching up to the 
 top row, and this makes a very good broom. — Mrs. M. F. Markham. 
 
 To clean leather upholstering use sweet oil, rubbed in well with a soft 
 cloth. — Miss Emily Griffith. 
 
 To remove iron rust, dip in colutiou of oxalic acid (dissolved), then wash 
 immediately. — Mrs. J. W. Bright. 
 
 A bit of cotton twisted on the end of yarn that goes into the needle makes it 
 easier to thread. — Mrs. Constance Duhling Stoxe. 
 
 Salt in hot w^ater, as a gargle Avill cure sore throat. 
 
 Salt hot water will clear the head and often cure a cold. Draw up through 
 the nose and let come out of the mouth, several times. This is a fine remedy 
 for anyone suffering from a head cold. 
 
 Salt under the baking pans in the oven Avill prevent them from scorching 
 on bottom. 
 
 Salt w^ill put fire out in a burning chimney. 
 
 Salt and vinegar will remove stains from discolored teapots, cups, etc. 
 
 Salt and soda will relieve the pain of a bee sting or a spider bite. 
 
 Salt thrown on soot which has fallen on the carpet wUl prevent a stain. 
 
 Salt put on the carpet immediately after ink is spilled will help to remove 
 the spot. 
 
 Salt in white-wash will make it stick. 
 
 Salt thrown on a coal fire will help to revive it. 
 
 Salt used in sweeping carpets will keep out moths, and brighten it. 
 
 Sow lettuce seed in porch box in fall and you will have early lettuce slips 
 in spring. Cover and you will have nice tender lettuce all winter. The lettuce 
 will not affect any bulbs that you might want to plant in the boxes. — Mrs. E. G. 
 Belvin. • 
 
 To give glassware a beautiful lustre, peel a raw white potato, cut and rub 
 the dishes with it; then wash and dry in the usual way. 
 
 FOR CLEANING RUGS AND DRUGGETS. Three cakes ivory soap (cut 
 into small pieces) one pound washing soda, one pound borax, four gallons water. 
 Dissolve this over heat and it is ready for use when cold. Rub on carpet thor- 
 oughly, after which wipe clean with dry cloth. — Mrs. B. H. Smith. 
 
 TO STOP FALLING HAIR. Equal parts castor oil and alcohol mixed, 
 rubbed on the scalp several times a day. — Mrs. B. H. Smith. 
 
 71 
 
 USE DAN VALLEY SUPERLATIVE FLOUR 
 
Try KNOX ACIDULATED GELATINE with the Lemon Flavor enclosed 
 
 TO CLEAN TINWARE. First wash the tin in hot soap ends and wipe 
 thoroughly dry. Then scour it with flour applied with an old newspaper. 
 
 Nails can be driven into hardwood much easier if they are first rubbed with 
 soap. 
 
 HARD SOAP. Material for making: six pounds warm grease, three pints 
 cold water, one can Babbitt 's lye, one tablespoonf ul sugar, one-half cup ammonia, 
 one-half cup kerosene, one-fourth cup oil of sassafras or oil of lavender. Warm 
 or heat grease until thoroughly melted, let stand over night until settled, reheat 
 and strain through cheese cloth, until clear. Add ammonia to the warm grease. 
 Put lye in cold water, add borax, kerosene and sugar. Let stand until cold 
 and lye is dissolved; pour lye very slowly to warm grease, and stir ten minutes. 
 The cooler the grease, and the lye, the sooner it will thicken. Pour into pan 
 lined with thin cloth, or muslin, cut when thick as cheese and turn out on brown 
 paper. Put lavender or sassafras in after or just before putting into pan. You 
 need not put in either the oil of lavender or the sassafras unless you want 
 sweet soap. This is good soap for your kitchen and butler's pantry. — Mrs. E. J. 
 Parrish. 
 
 AN EASY WAY TO CLEAN SILVER. Have a large aluminum kettle or 
 vessel. Use one tablespoonful baking soda to one gallon water. Put silver and 
 boil until all discoloration is removed. Take silver from the vessel, scald with 
 boiling water and polish with a soft cloth. — Mrs. E. W. Morris. 
 
 TO CLEAN WINDOWS AND MIRRORS. One-half gallon water, one table- 
 spoonful kerosene oil; have water as hot as you can bear, add kerosene. Wipe 
 the mirror and Avindows with a cloth dampened with this solution. Let stand a 
 few minutes and polish. — Mrs. Bertha Thompson. 
 
 TO CLEAN BATH-TUBS, ETC. Instead of using soaps and washing 
 powders, for cleaning bath-tubs, lavatories, etc., wet a rag with kerosene oil 
 and wipe the tub thoroughly. Then polish with a dry cloth. Do not use any 
 water. This takes away all the spots as well as dirt, and can be done in one- 
 third the time. — Mrs. E. G. Belvin. 
 
 TO CLEAN A CORSET. If you wish to make an old white corset look 
 new, wash it in the bath tub using a good soap and scrub with the regular 
 scrub brush. After thoroughly cleaning the garment, make a suds of some 
 reliable pink soap and dip the corset until it is an even flesh. The results are 
 wonderful and the life doubled in its attractive duration. — Mrs. P. T. Elliott. 
 
 72 
 
 USE DAN RIVER SELF-RISING FLOUR 
 
W. L. SPAIN 
 
 North Durham Meat Market 
 
 North Mangum Street 
 
 Home-Killed Fresh Meats, Fish 
 and Oysters 
 
 The Market of Quality and Service 
 Phone 952 
 
 D. C. MAY 
 
 Painting, Papering and 
 Decorating 
 
 PHONE 1028 
 Office and Show^ Rooms, Five Points 
 
 Pope Mattress Company 
 
 You spend one-third of your life in bed. 
 Why not pass this time in comfort? The 
 Pope Silk Floss mattress — that's comfort. 
 Old mattresses made new. 
 
 Phone 1278. We do the rest. 
 Cor. Alston and Angier Ave., - - - Durham, N. C. 
 
Phone 423 Easy Teams 
 
 SMITH & WILLIAMS 
 
 FURNITURE 
 
 Stoves, Ranges, Rugs, Phonographs, Shades, 
 Refrigerators, Water Coolers and Ice Cream 
 Freezers. 
 
 109 W. Chapel Hill Street— "Five Points" 
 Durham, North Carolina 
 
 Main Street Pharmacy Company 
 
 Agents Whitman's Chocolates, Eastman Kodaks 
 and Supplies, Symphony Lawn and Lord 
 Baltimore Stationery 
 
 201 East Main Street Telephones 541 and 553 
 
 C. D. KENNY CO. 
 
 TEAS, COFFEE, SUGARS 
 
 "Phone 97 
 301 West Main Street, Durham, N. C. 
 
THIS SPACE DONATED BY 
 
 Durham's Fashionable 
 Store for Men 
 
 Donated 
 
 Victor Kaplon 
 
 Ladies' Ready-to- Wear 
 and Millinery 
 
 Comer Main and Church Streets 
 
PASCHALL BROTHERS 
 
 Plumbing Contractors 
 Repair Work a Specialty. Prompt Service, 
 
 Telephone 1136 417 West Main Street 
 
 See Me 
 and See 
 Better 
 
 Optical 
 Store 
 
 Opposite P. 0. 
 
 Main St. 
 
 Do your summer baking in one of our 
 
 IDEAL FIRELESS COOKERS 
 
 Let us fit up your Kitchen with 
 a Majestic Range for the winter. 
 We handle the best Cooking 
 Utensils you can buy. Wear- 
 ever Aluminum and Vollrath 
 Enameled Ware. 
 
 A. E. Lloyd & Co. 
 
 Near Five Points 
 Durham, North Carolina 
 
J. L. Whitmore 
 
 Bakery and Grocery 
 Fruit Cake a Specialty 
 
 Phone 1613 
 800 North Mangum St. 
 
 t^Lue Joints SDra^ (So. 
 
 The Service Drug Store 
 If it is Drugs we have it 
 
 ^Aone ?50 
 
 We Keep Everything Usually Found in First-Class 
 Hardware Stores 
 
 Popular Prices, Polite Attention to All 
 
 PUBLIC HARDWARE COMPANY 
 
 107-109 Parrish Street 
 
 Phone 185 Durham, N. C. 
 
Ask Your Grocer For 
 
 HEALTH BREAD 
 
 Star Bakery 
 
 Phone 560 
 
 North Durham Drug Store 
 
 Phone 53 
 712 Mangum St., Durham, N. C. 
 
 Snider -Fletcher Company 
 
 JEWELERS 
 Repairing a Specialty 
 Durham, - - - North Carolina 
 
 When You Want Good Bread Ask your Grocer 
 for a Loaf of 
 
 SWEET HOME BREAD 
 
 D. D. RIDDLE 
 Home Bakery Phone 188 
 
For Quick Work and 
 Good Service 
 
 Send to 
 
 The Durham Laundry 
 
 PHONE 941-L. 
 
 W. B. KIRKLAND 
 
 Fancy Groceries and 
 Country Produce 
 
 Phone 268 - - 801 N. Mangum Street 
 
 Electric Shoe Shop 
 
 W. H. Butler, Proprietor 
 
 All Kinds Fine Shoe Repairing 
 
 Rubber Heels and Soles a Specialty 
 PHONE 782 
 
 D. M. Parker & Co. 
 
 Watchmakers, Jewelers, and Engravers 
 207 W. Main St. - Phone 1457 
 
INSURE WITH THE 
 
 HOME INSURANCE AGENCY 
 
 AND BE ASSURED OF SERVICE 
 "T>ollars for Your Jshes" 
 HOME INSURANCE AGENCY, Inc. 
 
 DURHAM, NORTH CAROLINA 
 
 PHONE 1045 
 
 JOHN A. BUCHANAN CHAS. T. ZUCKERMAN 
 
 President Secretary 
 
 Cover Your House With 
 
 JOHNS-MANVILLE 
 
 >y~lsi)estos S/iLn^les 
 
 Heat It With a 
 
 Qaloric ^ipeless arnace 
 
 BUDD-PIPER ROOFING CO. 
 
 PHONE 490 DURHAM, N. C. 
 
I 
 
 CUT FLOWERS 
 
 For Sale 
 
 very reasonable through summer months 
 
 Phone 555 309 Markham Street 
 
 PASCHALL BROTHERS 
 
 Plumbing Contractors 
 Repair Work a Specialty, Prompt Service. 
 
 Telephone 1136 417 West Main Street