GRAHAM DEAN, Mgr.

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I TELEPHONE 7-3171 ROANOKE RAPIDS, N. C. |

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HEAVENLY PIE

4 egg whites 3 tbsp. lemon juice

Va tsp. cream of tartar 1 tbsp. grated lemon rind

1 cup granulated sugar ^ ^^^x

4 egg yolks i . u ■

V2 cup granulated sugar ^ P^- whippmg cream

Beat egg whites until foamy. Add cream of tartar and beat until stiff. Add 1 cup of sugar gradualh' while continuing to beat until real stiff. Use to line bottom of 9" pie plate, buttered, hollowing out most of center and being care- ful not to spread too close to sides. Bake in slow oven 275 degrees F. one hour. Cool. Meanwhile beat egg yolks slightly. Stir in Vz cup sugar, lemon juice, rind, and salt. Cook over double boiler until thick enough to mound when dropped from spoon, about 8 to 10 minutes. Remove and cool. Whip 1 cup of the heavy cream and fold into lemon-egg mixture. Use to fill meringue shell. Chill in refrigerator about 24 hrs. Just before serving, garnish with remaining cup of heavy cream, whipped. — Lettie Moody

EGG NOG TART

2 cups rich milk 1 cup heavy whipping cream 1 tsp. nutmeg 2 tbsp. gelatin

g gQgg 1^/2 cups shredded cocoanut

2 tsp. vanilla or

1 cup sugar Sherry wine( more or

^ 4 tsp. salt less according to taste)

Heat milk in top of double boiler and add nutmeg. Beat egg yolks, sugar and salt together. Add to milk and cook, stirring constantly, until mixture coats spoon. Soak gelatin in one-half cup cold water and add to custard. Let cool. Add cocoanut and flovoring. Fold in egg whites which have been beaten stiff. Pour into 16 individual baked tart shells. Chill. Whip cream and spread on top of filling. Sprinkle with dry shredded cocoanut. (Can be decorated at Christmas with two small holly leaves and cherry.)

— Mrs. Edwin Akers

NUT FRUIT TARTS

1 V2 cups whipping 1 cup chopped nuts 6 cherries, chopped

cream 1 2 cup sugar Few grains salt

IV2 cups raisins 2 bananas, sliced

Whip cream until stiff. Fold in sugar and salt. Divide in two portions. Combine bananas and raisins with half of the cream. Pile lightly in baked indi- vidual pastry shells. Cover with remaining cream. Garnish with cherries and nuts

—Mrs. J. R. Daniel

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I LITTLE'S CLOTHING STORE |

C^otnplctc U]cn J ^iirnij/iin,

924 ROANOKE AVE. ROANOKE RAPIDS, N. C.

Phone 7-3464

COOKIES AND CUP CAKES

BUTTER COOKIES

1 cup butter 1 tsp. vanilla

1 cup confectionary sugar sifted Vs tsp. salt

1 cup of flour

Let butter get soft. Add vanilla and beat. Add confectionary sugar and beat. Sift flour and salt together, add to other ingredients and beat. Drop by half-teaspoonful on ungreased cookie sheet about two inches apart. Bake in moderate oven of 350 degrees for 25 minutes. Mrs. Will Nelson

BUTTERSCOTCH COOKIES

1 cup butter 1 tsp. soda 4 cups flour (unsifted)

2 cups brown sugar 1 tsp. salt 1 tsp. vanilla

1 tsp. cream of tartar 2 eggs 1 cup nut meats

Cream butter, sugar; add beaten eggs. Mix dry ingredients, stir into cream- ed mixture. Add vanilla. Roll out, cut, decorate with nut meats, and bake.

—Mrs. C. L. Williams

CARMEL NUT COOKIES

V2 cup butter or lard 1 cup sifted flour 1 tsp. vanilla

2 cups light brown 1 tsp. baking powder 1 cup nuts sugar 2 eggs

Melt butter and pour over brown sugar. Mix well. Add flour, baking pow- der, eggs, vanilla and nuts. Mix all together. Pour into greased 8x10 pan. Bake 40 minutes or more in 325 degree oven. Let cool and cut in squares.

— Sara Cannon

ICE BOX COOKIES— SPICED

2 eggs 1 tbsp. cinnamon

1 cup butter or margarine 1 tsp. soda

2 cups sugar (brown and white) j , ; j^^y ^^^^^ 4 cups flour , ^ , ^ ,

V2 tsp. sah ^ ^^P chopped nuts

Beat eggs until light. Let shortening stand at room temperature until rather soft. Cream with sugar. Add beaten eggs. Beat. Stir in dry ingredients, beating until thoroughly blended. Form one large or 2 small rolls. Place in refrigerator. When thoroughly chilled slice very thin and bake on ungreased cookie sheet 400 degrees F. 10 to 15 minutes. Remove from pan immediately. Makes about 48 cookies. —Mrs. John Dunn

TOLL HOUSE COOKIES

1 cup butter 1 tsp. soda 1 cup chopped nuts % cup brown sugar 1 tsp. hot water 2 7-oz. Nestle's semi- Va cup granulated sugar 2V4 cups flour sweet chocolate

2 eggs 1 tsp. salt 1 tsp. vanilla

Cream butter, add sugars and eggs, beaten whole. Dissolve soda in hot water, mix alternately with flour and salt sifted together. Lastly add vanilla, nuts, and chocolate, cut in pieces size of pea. Drop by half teaspoons on greased cookie sheet. Bake 10 to 12 minutes in 375-degree oven. Makes 100 cookies. Note — Do not melt chocolate. Watch that oven temperature does not go any higher, so that chocolate will remain unmelted. Mrs. Frank E Moore

ALMOND COOKIES

1 2/3 cups flour V2 tsp. baking powder V2 cup chopped

Vi cup sugar 1 egg toasted almonds

2 tbsp. cinnamon 1 cup butter

Sift flour, sugar, spices, and baking powder together. Add beaten egg and softened butter. Mix well. Add almonds. Chill dough until firm. Shape into ball size of hickory nut — flatten out and glaze with butter. Bake 10 minutes at 375 degrees. Makes 40 cookies. Mrs. W. G. Collier

PEANUT BUTTER COOKIES

Preparation: Have shortening at room temperature. Assemble all ingre- dients and utensils needed. Grease cookie sheets. Sift flour once before measur- ing. Preheat oven to baking temperature. Sift together:

I cup sifted flour V2 tsp. soda V4 tsp. salt

Put into large bowl of electric mixer:

V2 cup shortening (soft) V2 cup peanut butter V2 cup brown sugar, firmly packed (smooth or crunchy)

V2 cup granulated sugar 1 tbsp. water

1 egg unbeaten V2 tsp. vanilla

Beat on No. 3 speed 2 minutes. Stop mixer, scrape beaters and bowl. Add sifted flour mixture. Beat on No. 3 speed 1 minute. Drop by teaspoonful on greased cookie sheet and press lightly with fork, which has been dipped in flour, to flatten cookies and make top ridged. Bake 10 to 15 minutes in 325 degree oven. Makes about 31/2 dozen cookies. Mrs. Ethel Erwin

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I Roanoke Bank & Trust |

I Company |

Member Federal Deposit Insurance Corp. E

I ROANOKE RAPIDS BRANCH ROSEMARY BRANCH |

i Phone 7-3472 Phone 7-3293 1

ROANOKE RAPIDS, N. C.

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DATE COOKIES

3 eggs well beaten 1 c. chopped nuts } ^j^^^

1 c. powdered sugar 1 c. chopped dates \

1 tsp. vanilla V2 c. maraschino cherries

Sift together 1 cup flour, 1 tsp. baking powder and V2 tsp. salt. Mix all ingredients in order given. Bake 325 degrees until brown — 25 or 30 minutes.

While hot add this:

2 c. powdered sugar 3 or 4 tbsp. evaporated milk 1 tsp. almond extract c. ground nuts

Mix all together and spread on top. — Edna Collier

CHRISTMAS COOKIES

1 lb. butter 1 tsp. soda 1 bottle maraschino

2 cups granulated 1 tbsp. baking powder cherries sugar or 1 tsp. cinnamon 2 cups nut meats

1 V2 cups brown sugar 3 slices red pineapple V2 lb. raisins

3 eggs 3 slices green pine- V2 lb. dates

5 cups flour apple V4 lb. candied cherries

Cream butter, add sugar and beaten eggs. Chop all fruits and nuts, mix with 1/2 cup of the flour. Sift together the other 41/2 cups flour, soda and baking powder. Add to creamed mixture. Stir in floured fruits and nuts. Shape into three rolls. Chill. Slice and bake in slow oven. Mrs. C. L. Williams

14 oz butter 7 oz. almonds 2^2 cups flour

^2 cup sugar 1 tbsp. vanilla

Mix thoroughly. Shape spoonful into mounds the size of your thumb. Bake on greased cookie sheet and bake in 350 degree oven. Roll in powdered sugar immediately after taking from the oven. Mrs. Leon C. Larkin

PECAN DREAMS

V2 lb. butter 2 cups pecans, unbroken

6 tbsp. confectioners sugar 2 tsp. vanilla 2 cups flour 2 tsp. water

Cream butter, sugar and flour. Add other ingredients. Mix well. Break off pieces size of large date, roll in palm of hand. Place on greased cookie sheet. Bake in slow oven 250 degrees for 40 to 45 minutes. Roll in confectioners sugar while hot. —Mary Finch

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1 Compliments of 1

I GRIFFIN DRUG COMPANY |

Your Complete Drug Store 1

I DEPENDABLE DRUGS — REASONABLE PRICES |

I O. GRIFFIN, Prop. |

I Phone 7-3826 — We Deliver |

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DANDY SNAPS

Vi cup Brer Rabbit Mollasses 1/3 tsp. salt

V2 cup butter 1 cup flour

1 tsp. ginger 2/3 cup sugar

Heat molasses to boiling point, add butter, then slowly, stirring constantly, add other ingredients which have been sifted together. Invert a dripping pan, oil it and on it drop V2 tsp. batter at intervals of 2 to 3 inches apart. Bake in a slow oven, allowing them to turn a medium brown. Cool slightly and roll over the handle of a wooden spoon.

—Hazel E. Wheeler

WALNUT CLUSTERS

V4 cup soft butter or margarine

V2 cup sugar 1 egg, unbeaten IV4 tsp. vanilla

1 V2 squares unsweetened chocolate, melted

V2 cup sifted flour V4 tsp. baking powder

tsp. salt 2 cups coarsely brok- en English walnuts

Cream butter and sugar till fluffy. Add egg and vanilla; beat well. Stir in melted chocolate, then flour sifted with baking powder and salt. Now add wal- nuts. Drop by teaspoonsful on a greased baking sheet. Bake at 350 degrees F. for 10 minutes, not longer. Cookies should be soft when taken from the oven. Cool on rack. Makes 30.

—Mrs. Robert T. Howell

COCOANUT BARS

V2 cup brown sugar V2 tsp. salt

V2 cup butter 1 cup flour

Combine sugar, butter, salt. Cream thoroughly. Add flour and blend well. Spread in 9 x 12 inch pan. Bake at 325 degrees 15 minutes until slightly brown.

1 cup brown sugar V2 tsp. baking powder

1 tsp. vanilla V2 tsp. salt

2 eggs, well beaten IV2 cups fresh grated cocoanut 2 tbsp. flour 1 cup coarsely cut nut meats

Mix sugar, vanilla and eggs and beat until thick and foamy. Add rest of ingredients and blend. Spread over baked mixture and return to oven at 325 de- grees for 25 minutes or until brown. Cool and cut into rectangles.

—Mrs. Robert T. Howell

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