MEADORS CHEVROLET CO

BI6 Main Phone 1008

Greenville, Mississippi

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FUDGE CAKE

4 eggs 1 stick butter

2 cups flour 2 cups sugar

2 cups nuts ' 1 teaspoon vanila

4 squares unsweetened chocolate

Cream butter and sugar; beat each whole egg separately, add- ing pinch of salt to each egg. Add one at the time to the butter and sugar. Melt chocolate in top of double boiler; add flour, chocolate, nuts and vanila. Bake in pan lined with greased brown paper. Bake 30 minutes at 350 degrees. Mrs. Hugh Gamble

BANANA BUTTERSCOTCH CAKE

1% cups brown sugar 3 cups sifted cake flour

% cup butter 3 teaspoons baking powder

IV2 cups milk y? teaspoon salt

3 eggs well beaten 1 teaspoon vanilla

Combine 1 cup brown sugar, V4 cup butter and V4 cup milk. Cook to hard ball stage or 250 degrees F., gradually adding remaining milk, heated, stirring constantly. Cool. Cream remaining shorten- ing until soft. Blend in remaining brown sugar and add eggs, beat- ing until light and fluffy. Mix and sift dry ingredients and add to creamed mixture alternately with butterscotch mixture. Flavor with vanilla. Bake in 10 inch greased loaf pan in a moderate oven (350 degrees F.) about 50 or 60 minutes. Frost with icing made by mashing 1 banana into 21/2 cups confectioners sugar. Add a dash of salt, 1 teaspoon lemon juice. Top cake with sliced bananas just before serving. Mrs. Fred Keel

PECAN CAKE

V2 cup butter 2 cups sugar

1 cup milk 3 cups flour

2 teaspoons baking powder 1 teaspoon vanilla

5 egg whites 1 cup shelled pecans

Cream sugar and butter; sift flour and baking powder, alter- nate with milk to first mixture. Add vanilla and pecans, fold in egg whites. Bake. Mrs. Ernest Waldauer

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HUSBAND'S (TOMATO SOUP) CAKE

% cup Crisco 3 tsp. baking powder

IV2 cups tomato soup Vh tsp. cinnamon

3 cups flour IVa tsp. nutmeg

% cup water 1 tsp. ground cloves

2 tsp. soda IV2 cups raisins

% tsp. salt IV2 cups nutmeats 1 teaspoon vanilla

Combine soup with water and soda. Add to Crisco mixed with sifted dry ingredients. Stir in raisins and nuts. Bake one hour in moderate oven.

Frost with frosting made by combining the following ingredi- ents:

1 pkg. Philadelphia cream cheese Vanilla extract

1 egg yolk Powdered sugar

Mrs. Ernest Smith

! GREENVILLE STEAM LAUNDRY i

PUILIC HEALTH

Launderers -- Dry Cleaners

208 S. Walnut Phone 406

GREENVILLE, MISSISSIPPI

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GRAHAM CRACKER CAKE (NO SUGAR)

y2 cup shortening 1 cup raisins

2 eggs 1 tsp. cinnamon % cup sweet milk 1 tsp. soda

y2 tsp. allspice 1 cup chopped pecans

1 cup honey or (half honey, half molasses)

3 cups graham cracker crumbs (fine)

2 tablespoons warm water

Roll crackers to fine crumbs. Cream shortening, honey and eggs together. Add crumbs and spices. Add fruits and nuts. Mix well. Bake in a greased and floured pan in oven 350 degrees for 1 hour and 15 minutes. Frances Phillips

6 eggs 1 teaspoon allspice

% cup butter IV2 pounds sugar

1 large pkg. dates 6 cups shelled pecans

1 teaspoon soda (dissolve in 3 tbsp. warm water)

1 teaspoon cinnamon

6 cups sifted flour (or enough flour to make a stiff dough)

Mix all ingredients. Bake in a slow oven on greased paper.

Mrs. H. N. Alexander

DOUGHNUTS (Took first prize in "Delta Fair" in fall of 1911)

1 quart sifted flour '^/z teaspoon salt

V4 teaspoon grated nutmeg 3 teaspoons baking powder

2 eggs V4 cup shortening 1 cup sugar 1 cup milk

Sift together flour, salt, baking powder, and nutmeg until mixed. Cream eggs, shortening and sugar until light; add milk and sifted flour. Some qualities of flour require more milk to make a soft dough. Roll out about 1 inch thick and cut with a ring cutter. When all are cut out, have ready the frying kettle with sufficient hot fat to float the doughnuts while frying. Test with a piece of dough. If it comes immediately to the surface it is hot enough to begin frying. Cook about 3 minutes, turning frequently to keep them smooth and like balls. When taken from fat, dust with powdered sugar, and cinnamon. (If you like cinnamon). Mrs. H. L. Wells

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1 level tablespoon butter 1 cup sugar

2 eggs 2 teaspoons baking powder Vi teaspoon soda % teaspoon nutmeg

% cup sour milk 2 cups fkmr (after sifting)

Cream butter and sugar together; then add eggs, beat thoroughly. Add nutmeg and sour milk and beat until very light; add baking powder and soda to flour; add flour to other ingredients 2 cups at a time until well mixed to a soft dough. Roll out about Vz inch thick and cut with doughnut cutter. Fry in deep fat until brown. If desired sprinkle with ^/^ cup sugar mixed with 1 teaspoon cinnamon. Mrs. Frank Case

ELECTRIC HOMES, INC

WESTINGHOUSE APPLIANCES

SERVICES PARAMOUNT BUILDING

GREENVILLE, MISSISSIPPI

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CREAM PUFFS

1 cup flour 1 cup boiling water

V4 teaspoon salt 4 eggs

% cup shortening (at least Vz butter)

Sift flour, measure; add salt and sift again. Combine shorten- ing and boiling water in sauce pan; keep over low heat until butter is melted. Add flour all at one time and stir vigorously over low heat until mixture forms a ball and leaves the side of the pan; remove from heat. Add unbeaten eggs, one at the time, beating thoroughly after each addition. Continue beating until a thick dough is formed. Drop by tablespoons onto a greased baking sheet, about 2 inches apart. Bake in hot oven (425** F.) about 50 minutes or until beads of moisture no longer appear on surface. Do not open oven door during early part of baking.

When cool cut a slit in the side of each and fill with cream filling or sweetened whipped cream. Sprinkle tops with confectioners sugar. Makes one dozen large cream puffs.

Cream Filling

2/3 cup sugar 2 cups milk

V4 teaspoon salt 2 eggs or 4 egg yolks (slightly beaten)

5 tablespoons flour 1 teaspoon vanilla

Combine dry ingredients in top of double boiler; stir in milk gradually. Cook over boiling water until thickened, stirring con- stantly. Cover and cook for 10 minutes longer, stirring occasionally. Stir a little of the hot mixture into slightly beaten eggs; slowly stir into the remaining hot mixture. Cook over hot (not boiling water) for 2 minutes stirring constantly. Chill; add vanilla.

NOTE: for a richer filling add 2 tablespoons butter to the hot cooked filling; or fold in Vz cup heavy whipped cream, after the filling has been chilled. Miss Margaret Krutz

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