Halifax County's Most Modern Drive-In

Ingredients

Contains: egg, milk, wheat, tree nuts, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 quarts water
• 1 cup water 1 pint oysters salt
• 1 pint oysters salt
• 1 cup canned tomato soup ve tsp
• 1 cup milk 1 cup canned corn
• 1 cup canned corn
• 2 cups thin white sauce
• 2 cups milk 1 tbsp
• 1 cup flour 1/^
• 1/3 cup milk mix all dry ingredients
• 2 cups flour vi tsp
• 1 cup grated cheese sift flour
• 1 cup meal
• 1 cup milk 1
• 3 cups corn meal 3 shortening ^ eggs 2/3 cup flour
• 2/3 cup flour
• 2 cup flour v2 tsp
• 1 cup white corn 2 tbsp
• 1 cup boiling water 1 tsp
• 1 cup milk 3 tsp
• 1 cup yellow com meal 2 tbsp
• 2 cups flour
• 4 tsp baking power ^^p' ^^^^ ^^p ^^
• 1 cup milk 1 tsp
• 1 cup diced apples beat egg
• 4 cup orange juice
• 1 1/3 cup sugar v4 cup evaporated orange 1 egg milk
• 1 cup all-purpose flour 4 tsp
• 1 cup whole wheat 1 tsp
• 1 cup milk crisco blend together all dry ingredients
• 2 cups flour 1 cup milk 1 cup drained blue- v2 tsp
• 1 cup milk 1 cup drained blue- v2 tsp
• 1 cup drained blue- v2 tsp
• 4 cup melted 2 tsp
• 1/3 cup sugar shortening sift dry ingredients
• 1 cup boiling water ^4 cup lukewarm 1 v4 tsp
• 4 cup lukewarm 1 v4 tsp
• 4 tablespoons sugar 3 tablespoons shortening 2v2 teaspoons salt add shortening
• 3 tablespoons shortening 2v2 teaspoons salt add shortening
• 3 cups flour mix lard
• 7 cups flour
• 4 cups wholewheat water 2 cups scalded milk flour 1 egg
• 2 cups scalded milk flour 1 egg
• 4 cups plain flour v2 tsp
• one cup flour
• 1/3 cup butter
• 2/3 cup sugar grated rind 3 oranges r mix together
• 51/2 cups flour dissolve yeast in cooled milk
• 1 cup sugar 3 eggs 1 cup mashed 1 cup lard 1 tsp
• 1 cup mashed 1 cup lard 1 tsp
• 1 cup lard 1 tsp
• 1 cup warm water 6 cups flour dissolve yeast in warm water
• 6 cups flour dissolve yeast in warm water
• 1 cup mashed potatoes 1 tsp
• 1 cup sweet milk mix 1 cup of flour
• 1 cup of flour
• six cups of flour
• 2 cups pastry flour 2 stiff-beaten egg whites v4 tsp
• 4 teaspoons baking 1 tablespoon sugar 1/3 cupful wesson oil powder mix
• 1 tablespoon sugar 1/3 cupful wesson oil powder mix
• 1/3 cupful wesson oil powder mix
• 1/2 teaspoon vinegar boil together to thickness desired
• 2 cups cornmeal 2 tbsps
• 1 cup milk shortening sift cornmeal
• half cup of batter in center of iron
• 3 cups flour v2 c
• 1 cup milk v4 cup sugar rind 1 egg
• 2/3 cup orange juice 1 pkg
• 2 cups flour va
• 3/4 cup sugar v2 cup chopped nuts pour juice from orange in measuring cup
• 2 cups sifted flour v2 cup sugar 1 cup mashed 2 tsp
• 1 cup mashed 2 tsp
• 1 cup chopped nuts bananas v2 tsp
• a large spoonful of prune pulp
• 00 midnight | 1 u
• 1 iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiimiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii
• 7 soups
• 25 large clams 1 large onion 1 can condensed tomato soup ivi lbs
• 1 large onion 1 can condensed tomato soup ivi lbs
• 6 tbsp
• 1 triple
• 8 cream of pea soup 2 vz cups cooked
• 4 servings
• 1 tbsp
• 9 breads baking powder biscuits 1 cup flour 1/^
• 2 tsp
• 12 biscuits -- mrs
• 4 tbsp
• 2 tbsp
• 1 egg
• 3 shortening ^ eggs 2/3 cup flour
• 1 tsp
• 10 hush puppies ^2 cup flour v2 tsp
• 1 egg 2 tsp
• 1 small onion
• 2 eggs iv2 tsp
• 4 tsp
• 2 eggs
• 3 tsp
• 1 egg beaten shortening sift together flour
• 12 small sticks
• 11 plain muffins v2 cup sugar j 3/^ ^up milk 2 cups flour
• 30 min
• 1 doz
• 4 eggs well beaten 1 qt
• 1 pkg
• 12 medium-sized muffin tins
• half full
• 12 orange muffins v4
• 1 egg milk
• 1 egg 1 cup whole wheat 1 tsp
• 3 tbsp
• 1 well beaten egg berries 1 tbsp
• 2/3 full
• 1 company
• 13 tips about making rolls
• 1 beaten egg diluted
• 1 table- spoon milk before baking
• 1 yeast cake v4 cup shortening 1 cup boiling water ^4 cup lukewarm 1 v4 tsp
• 1 egg water 2 tbsp
• one beaten egg
• one-third full
• 4 tablespoons sugar 3 tablespoons shortening 2v2 teaspoons salt add shorteni
• 1 cake fresh yeast 1 well-beaten egg v2 c
• 1 well-beaten egg v2 c
• 3 doz
• 14 ice box rolls
• 1 yeast cake iv2 tsp
• 1 eqq v4 cup sugar 3 cups flour mix lard
• 1 cake fleischman's yeast p/2 tsp
• 1 yeast cake 1 tsp
• 4 cups white flour v2 cup lukewarm ½ cup shortening 4 cups wholewheat water
• 15 orange rolls 2 cakes yeast 2 eggs
• 2 cakes yeast 2 eggs
• 3 cups, 1/4 inch thickness
• one inch slices
• 3 dozen rolls
• 3 oranges r mix together
• 2 eggs 51/2 cups flour dissolve yeast in cooled milk
• 3 eggs 1 cup mashed 1 cup lard 1 tsp
• 7 cups flour v4 cup sugar 1 yeast cake % cup lard 2 eggs v2 cup lukewarm water
• 1 yeast cake % cup lard 2 eggs v2 cup lukewarm water 1 cup mashed potatoes 1
• 2 eggs v2 cup lukewarm water 1 cup mashed potatoes 1 tsp
• 2 well-beaten egg yolks 4 tsp
• 2 stiff-beaten egg whites v4 tsp
• 6 waffles
• 2 eggs 1 teaspoon salt % cup chopped pecans iv2 cupfuls milk 1% cupfuls flour
• 1 teaspoon salt % cup chopped pecans iv2 cupfuls milk 1% cupfuls flour 4 teasp
• 17 brown sugar sauce 2 cups brown sugar 1 stick cinnamon vz cup water 1/2
• 2 cups brown sugar 1 stick cinnamon vz cup water 1/2 teaspoon vinegar boil t
• 1 stick cinnamon vz cup water 1/2 teaspoon vinegar boil together to thicknes
• 2 beaten egg yolks v2 c
• 2 sqs
• 2 beaten egg whites sift flour
• 2 tbsps
• 2 eggs vz cup flour v2 tsp
• 4 tsps
• 1 egg dates sift together flour
• three portions
• 18 orange nut bread 3 cups flour v2 c
• two well greased loaf pans
• 1 beaten egg 2 cups flour va
• 1/4 cup
• salt
• white pepper
• pepper
• cinnamon
• nutmeg
• lemon juice

Directions

1. I COMPLETE MEALS |

2. I From 6:30 A.M. to 12:00 Midnight |

3. 1 U. S. Highway 158 One Mile East of Roanoke Rapids, N. C. 1

4. iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiimiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiM

5. SOUPS AND CHOWDERS

6. CLAM CHOWDER

7. 25 large clams 1 large onion

8. 1 can condensed tomato soup IVi lbs. white potatoes

9. % lb. bacon Salt to taste

10. Peel and cube potatoes. Cook until mealy in about Wz to 2 quarts water. Add can of tomato soup and let simmer. Grind bacon and onion with fine or medi- um blade of chopper. Simmer slowly stirring well until lightly browned. Add to soup mixture. Wash clams well and open, saving all juices. Grind and add with the juice and simmer for few minutes. Do not over-cook after adding clams. Be sure potatoes are cooked all to pieces in order to thicken chowder.

11. I — Mrs. George Jones

12. SOUTHERN OYSTER BISQUE

13. 1 pt. oysters 6 tbsp. butter Salt

14. 1 qt. scalded milk 6 tbsp. flour White pepper

15. Scald oysters in their own liquor; drain well and add the liquor to the milk. To the melted butter, add the flour — but do not brown. Add hot milk mixture and cook until like a thin cream; add seasonings to taste. Just before serving, add minced oysters. Serves 4-6. —Mrs. Louis Taylor

16. OYSTER SOUP

17. 1 can mushroom soup 1 cup water

18. Heat soup with water to boiling point. Drop in the oysters cooking only until oysters are plump. Add salt just before removing from heat. Serve im- mediately, —Mrs. George Hayes

19. SOUTHERN TOMATO SOUP

20. 1 cup milk 1 cup canned corn, cream

21. Salt and pepper to taste style

22. Add soda to tomato soup, stir in milk, then corn. Heat thoroughly and

23. season with salt and pepper. Serves 4-5. ^Mrs. Louis Taylor

24. |llllllllllllllilillllllllillllllllllllllllllllllllllllllllllllllllllllllllllllllllllllll^

25. i Compliments of

26. 1 TRIPLE "R" GROCERY COMPANY I

27. riiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii^

28. CREAM OF PEA SOUP

29. 2 Vz cups cooked or can- Slice of onion

30. ned peas and liquid 2 cups thin white sauce

31. (No. 2 can) Salt and pepper to taste

32. Cook peas, liquid, and onion slowly 10 minutes. Put through a sieve or food press and stir into the white sauce. Add salt and pepper. Heat just to boiling Makes 4 servings.

33. — Lydia Deyton

34. QUICK POTATO SOUP

35. 1 V2 cups cubed pota- % cup boiling water

36. toes 2 cups milk

37. 1 tbsp. chopped onion % tsp. salt

38. 1 tbsp. fat Pepper

39. Cook potatoes, onion and fat in the water until potatoes are tender. Add milk, salt and pepper. Heat until almost boiling. Makes 4 servings.

40. — -Lydia Deyton

41. I ROANOKE RAPIDS LDMBER CO. |

42. g INCORPORATED S

43. I LUMBER — MILL WORK |

44. I BUILDING MATERIALS |

45. I DU PONT PAINTS |

46. I BUILDERS HARDWARE |

47. I "A Safe Place to Trade" |

48. I Phone 7-2592 |

49. I FOURTH AND HENRY STREETS ROANOKE RAPIDS, N. C. |

50. iiiiiiiiiimiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiMiiiiiiiiiiiiiiiiniiiiiiiiniiiiiiiM

51. BAKING POWDER BISCUITS

52. 1 cup flour 1/^ . g^j^ 1 tbsp. shortening

53. 2 tsp. baking powder ^' Va to 1/3 cup milk

54. Mix all dry ingredients and work in the fat, gradually adding the milk, mixing it in with a spoon. Work until a soft dough is formed. Turn onto a lightly floured board, roll and cut. Bake in a hot oven (450o) for 12 to 15 minutes. Makes about 12 biscuits —Mrs. Clyde D. Liske

55. CHEESE DROP BISCUITS

56. 2 cups flour Vi tsp. salt % cup milk

57. 2 tsp. baking powder 4 tbsp. shortening 1 cup grated cheese

58. Sift flour, measure, add baking powder and salt. Sift again. Add grated cheese and cut in shortening. Add milk all at once and stir carefully until mixture forms a soft dough. Drop on greased baking sheet and bake in 450 degree oven.

59. — Mrs. Heath Lee

60. 1 cup meal (sifted) V2 tsp. salt 1 tbsp. sugar

61. Mix all ingredients in about 25 to 30 minutes.

62. CORN BREAD

63. 2 tsp. baking powder 2 tbsp. shortening

64. order given. Cook in ove

65. 1 (3750 F) until brown— — Mrs. J. W. Sears

66. OCRACOKE CORNBREAD

67. ( Green Island Recipe ) 3 cups corn meal 3 shortening ^ eggs

68. 1 tsp. baking powder V2 tsp. salt

69. Combine all ingredients and add enough cold water to make mixture not too thin or not too thick. Pour into large greased shallow pan and bake in hot oven. Serves 12. Sam Jones

70. Berkeley Manor Ocracoke Island, N. C.

71. ^Illlillllllllllllilllllllllllllllllillllllllllllllllllllilllllllllllllllllllllllllllllllll^

72. Compliments of

73. COLLIER'S FOOD CENTER

74. niiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiimiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiin

75. HUSH PUPPIES

76. IV2 Cups white corn meal 1 Egg

77. 2 Tsp. baking powder 1 Small onion, chopped (optional)

78. 1 Tbsp. sugar % Cup milk

79. Sift together dry ingredients. Add onion. Add beaten egg and milk to dry ingredients, stirring lightly. Drop tsp. of batter for each hush puppy into hot deep, fat. Fry only few at a time until a golden brown. Drain on absorbent paper. Makes 24.

80. — Mrs. Julian Glover

81. SPOON BREAD

82. 1 cup white corn 2 tbsp. butter 1 V2 cups milk

83. meal 2 eggs IV2 tsp. baking

84. 1 cup boiling water 1 tsp. salt powder

85. Scald the corn meal with the boiling water. Stir in butter, salt, and well beaten eggs. Add baking powder and milk. Bake in a well buttered baking dish or pan in moderate oven till brown — about 40 minutes. Serve while hot.

86. — Mrs. W. L. Medlin

87. CORN MUFFINS

88. 2 c. corn meal 1 c. milk

89. 4 tsp. baking powder 1 tbsp. melted butter

90. 2 c. boiling water 1 tsp. salt (boiling it must be) 2 eggs.

91. Sift corn meal and salt together and scald with boiling water. Add cold milk to this mixture quickly to keep the meal from lumping. Add the eggs and beat well.

92. Just before putting into the oven, add the baking powder, and last, the melted butter. Pour into individual glass molds that have been flaked with flour. Bake to a golden brown at 475 degrees F. Split each muffin and put in a pat of butter. —Edna Collier

93. CORN STICKS

94. V2 cup flour 2 tbsp. sugar (scant) 1 cup milk

95. 3 tsp. baking powder 1 cup yellow com meal 2 tbsp. melted V2 tsp. salt 1 egg beaten shortening

96. Sift together flour, baking powder, sugar and salt. Add corn meal and mix thoroughly. Add egg, milk and shortening. Bake in greased, hot iron cornstick pans in moderate oven (400 degrees F.) about 30 to 40 minutes. Makes 12 small sticks. —Mrs. Clayton M. Gurley

97. ^iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiim

98. I =Realty Company |

99. I Complete Real Estate Service |

100. iiiiiiiiiiiMiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiHiiiiiiimiiiiiiiiiiiiiiiiiniiiiiimiiiiiiiiiiiiiiiiiim

101. PLAIN MUFFINS

102. V2 cup sugar j 3/^ ^up milk

103. 2 cups flour ; 1^ i/ t_ xx

104. Beat egg, add sugar; gradually add milk. Beat well. Mix flour, baking powder and salt together. Sift into first mixture. Beat well. Add melted butter and beat again. Pour into greased muffin pans. Bake 20-25 minutes in 400 degree oven. (A stiff batter — never thin).

105. — Mrs. C. L. Williams

106. APPLE MUFFINS

107. J , 1 cup milk 1 tsp. cinnamon

108. V4 cup sugar o n w . ,

109. V, cup melted fat ^ cups flour V2 tsp. nutmeg

110. 1 tsp. salt 2 ^sp. baking powder 1 cup diced apples

111. Beat egg, add sugar, milk and salt. Mix thoroughly. Sift together flour, baking powder and add liquid mixture. Mix well. Add melted fat. Do not over mix. Add cinnamon, nutmeg and apples. Pour into greased muffin tins. Bake in oven 425 degrees, 20 to 30 min. Makes 1 doz.

112. — Mrs. John Dunn

113. POPOVER MUFFINS

114. I qt. flour 4 eggs well beaten

115. 1 qt. sweet milk Salt to taste

116. Bake in well greased hot muffin tins in moderate oven.

117. —Mrs. W. E. King

118. ORANGE CORN MUFFINS GLAZED

119. 1 pkg. (Iiy2 oz.) prepared com Rind of V2 orange

120. muffin mix % c. strained orange juice

121. Start your oven at 425 degrees F. or hot. Dump corn muffin mix into large bowl. Add egg, orange rind and half the orange juice. Stir until your batter is smooth. Fill 12 medium-sized muffin tins, well greased, half full. Dip the sugar cubes into the remaining orange juice and place one on top of each of the unbaked muffins. Press down slightly. Bake 20 minutes or until the crust is a light brown.

122. — Carolyn S. Tucker

123. ^iiiiiiiiiiiiiiiiiiiiiiiiiiiiNiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiin

124. I BLAIR GIBSON, Inc. |

125. I Operator |

126. I Gibson Hardware and Gibson Furniture Co. |

127. I 1025 - 1027 ROANOKE AVE |

128. Hilllllllllllllllllllllllllllllllllllllllllllllllllillilllillllllllllllllllllllllllllll^

129. ORANGE MUFFINS

130. V4: cup shortening IV2 cups flour ^4 cup orange juice

131. (preferably butter) 2 tsp. baking powder Grated rind of 1 1/3 cup sugar V4 cup evaporated orange

132. Cream the fat and sugar, add egg and beat well; add milk, orange juice and grated orange rind, then flour and baking powder sifted together. Bake in muffin tins 20 minutes in a moderately hot oven (375 degrees F).

133. — Mrs. M. McRae Faison

134. WHOLE WHEAT MUFFINS

135. 1 cup all-purpose flour 4 tsp. baking powder 1 egg 1 cup whole wheat 1 tsp. salt 3 tbsp. melted

136. flour 1 cup milk Crisco

137. Blend together all dry ingredients. Lightly stir in egg beaten with milk. Add melted Crisco. Do not try to smooth out batter. Bake in small muffin pans (lightly greased) in a moderately hot oven (375 degrees).

138. — Mrs. E. E. Lehman

139. BLUEBERRY MUFFINS

140. 2 cups flour 1 cup milk 1 cup drained blue-

141. V2 tsp. salt 1 well beaten egg berries

142. 1 tbsp. baking powder ^4 cup melted 2 tsp. lemon juice 1/3 cup sugar shortening

143. Sift dry ingredients. Add blueberries. Combine egg, milk and shorten- ing. Turn into dry ingredients, stirring just enough to combine. Mixture will have rough appearance. Fill greased muffin pan 2/3 full, handling batter as little as possible. Bake in hot oven 425 degrees 25 to 30 min. or until a golden brown

144. — Mrs. John Dunn

145. |IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIH

146. I NATIONAL LOAN & INSURANCE | 1 COMPANY, Inc. i

147. I DIAL 7-2030 |

148. j 12 W. SECOND STREET ROANOKE RAPIDS, N. C. |

149. iillllllllllllillllllllllllllllllllllllllllllllllllllllilllillllllllllllllM

150. TIPS ABOUT MAKING ROLLS

151. For sucess in baking bread and rolls, select a basic recipe; master it and then vary it as you wish.

152. 1. Dough for rolls should be as soft as can be handled without sticking to hands or board.

153. 2. Most rolls require only thorough mixing, with little or no kneading.

154. 3. Rolls should be placed in a greased pan for baking to prevent sticking.

155. 4. For tender crust, brush rolls with melted butter or oleomargarine before baking.

156. 5. For crisp crust brush with milk or 1 beaten egg diluted with 1 table- spoon milk before baking.

157. 6. Rolls should be served at once or turned out of pans to cool.

158. 7. To reheat, place rolls in plain paper bag, sprinkle bag lightly with water and place in hot oven 3 to 5 minutes before serving.

159. -Mrs. M. W. Collier

160. ICE BOX ROLLS

161. 1 yeast cake V4 cup shortening 1 cup boiling water

162. ^4 cup lukewarm 1 V4 tsp. salt 1 egg

163. water 2 tbsp. sugar 2% cups flour

164. Dissolve yeast in warm water. Pour boiling water over shortening, salt and sugar. Let cool till lukewarm and mix with yeast. Add one beaten egg, then stir in flour to make a soft dough. Place dough in a large bowl and cover and place in refrigerator. Chill from 2 to 12 hours. It will treble in bulk. After dough has risen, pinch off small pieces with buttered hands and place in greased muffin pans, filling the pans about one-third full. Grease tops of rolls with melted butter. Place rolls in warm place to rise, about two hours. Bake in 425 degrees oven about 20 minutes. These rolls never fail.

165. — Mrs. F. M. Coburn

166. MY FAVORITE ROLLS

167. % c. sweet milk, scalded 4 tablespoons sugar

168. Add shortening, sugar and salt to scalded milk and cool to lukewarm. 1 cake fresh yeast 1 well-beaten egg

169. V2 c. warm water 4 c. flour

170. Soften yeast in warm water and combine with beaten egg and milk mixture in a large mixing bowl. Add sifted flour all at one time. Stir until well blended. Cover and let rise until doubled in bulk. Turn out on floured surface and shape. Let rolls rise again until doubled in bulk. Cook in hot oven (400 degrees to 450 degrees) for 15 minutes or until nicely browned. Makes 3 doz. These rolls keep well in a covered container for several days — just re-heat before serving.

171. —Mrs. M. W. Colher

172. |iiiiiiiiiiiiiirjiiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii^

173. I TRI-CITY MOTOR COMPANY |

174. i Chevrolet For 1953 1

175. i first and finest at lowest cost |

176. I 947 Roanoke Ave. Telephone 7-2578 |

177. ^lllllllllllllllllllllllllllllllllllllllllilllllllllllllllllllllllllllllllllllllllllll^

178. ICE BOX ROLLS (Quick Method)

179. V2 cup lard (scant) 1 yeast cake IV2 tsp. salt

180. V2 cup boiling water V2 cup cold water 1 eqq V4 cup sugar 3 cups flour

181. Mix lard and sugar in bowl, add V2 cup boiling water. Put yeast cake in V2 cup cold water and let stand till lard and sugar is cool. Add yeast to mixture. AHH part of flour sifted with salt, then beat in egg. Add root of fio^x. xj^e spoon m mixing. Let stand in refrigerator overnight before using.

182. — Mrs. John Dunn

183. ICE BOX ROLLS (Using Potato)

184. 1 pt. sweet milk 7 cups flour, approximate

185. V4 cup sugar 1 tsp. baking powder

186. V2 cup mashed Irish potato V2 tsp. soda

187. V2 cup lukewarm water _ V2 cup lard

188. Scald milk, add sugar and potato. Cool to lukewarm, add yeast that has been dissolved in lukewarm water. Mix dry ingredients, cut in the shortening. Add gradually to liquid. (Note — use flour to make soft dough). Let rise at room temperature till doubled in bulk. Store in covered container in refrigerator till ready for use. Mold in desired shapes.

189. —Mrs. R. E. Ford

190. WHOLE WHEAT ROLLS

191. 1 yeast cake 1 tsp. salt 4 cups white flour

192. V2 cup lukewarm ½ cup shortening 4 cups wholewheat

193. water 2 cups scalded milk flour

194. Dissolve yeast in lukewarm water. Scald milk, add sugar, shortening and salt. Let milk cool to room temperature. Combine liquid with egg. Add whole- wheat and then white flour, sifted. Put in warm place to rise double in bulk. Knead for 10 minutes and put in refrigerator with damp cloth and cover with oil paper. Take out refrigerator and allow to warm to room temperature before mak- ing into rolls.

195. —Mrs. W. A. China

196. £!lllllllllllllllllllllllllllllllllllilllllllllllllllllllllllllllllllllllllillllM

197. I PERKINSON-S GULF SERVICE STATION J

198. I ROANOKE RAPIDS, N. C. |

199. I Complete One-Stop Service |

200. I 322 Roanoke Ave. Phone 7-2070 |

201. illllllllllllllllllllllllllllllllllllllllillllllllllllllllllllillllllllllllllill^

202. ORANGE ROLLS

203. 2 cakes yeast 2 eggs, beaten V4 cup butter.

204. V2 cup sugar I cup milk melted

205. Scald milk, add sugar and cool until lukewarm. Add yeast broken into small pieces. Let stand about 15 minutes. Add one cup flour and beat well. Add salt, butter and eggs beating thoroughly. Gradually beat in remainder of flour. You may ..00^ ^ hit more that the 3 cups; just be sure to add enough flour to make a stiff dough. Place dough in greabcd covered vessel, store in refrigerator. Wher ready for use pat dough out on well lloured board to 1/4 inch thickness, in as near rectangular shape as possible. Spread with orange filling (recipe follows), roll up as for cinnamon roll, pinch edges together to seal dough and retain juice. Cut in one inch slices, place in well oiled muffin pans, cut side down. Let rise till double in bulk, cook in moderate oven, 375 degrees F. 15 minutes. Yields 3 dozen rolls.

206. ORANGE FILLING

207. 1/3 cup butter, melted 2 tbsp. orange juice

208. r Mix together and cook until thick enough to spread. Cool before spreading.

209. —Mrs. Agatha M. Miller

210. SALLY LUN

211. 2 tbsp. sugar 2 eggs 51/2 cups flour

212. Dissolve yeast in cooled milk, add all other ingredients beating until smooth. Put in greased bowl, cover and let rise 4 hours, beat down and fill tube pan one- third full. Let rise IV2 hours. Bake 350 degrees one hour. Cover with pie tin the first 30 minutes. (This recipe came from George Washington's cook Sally Lun.)

213. — Mrs. C. N. Wheeler

214. SUGAR CAKE

215. IV2 cakes yeast 1 cup sugar 3 eggs

216. potatoes 1 cup warm water 6 cups flour

217. Dissolve yeast in warm water. Mix warm potatoes and sugar. Beat egg yolks and add to mixture. Add lard and yeast- Add flour gradually and stiffly beaten egg whites. Cover and let rise until double in bulk. Work dough and spread (by patting) on baking sheets about V2 inch thick. Let rise again. Put butter, brown sugar and cinnamon on top. Bake in oven 400 degrees undl brown.

218. —Mrs. E. E. Lehman

219. |lllillllllllll!lllllll!l[||||||||||||||||||||||||l!llllillllllllllllllllllllllllllllll^

220. I CITIZENS BANK & TRUST COMPANY |

221. I "The Friendly Bank" |

222. i Member Federal Deposit s

223. I Insurance Corporation |

224. I PHONE 7-3202 ROANOKE RAPIDS, N. C. |

225. Fiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiimiiiiiiiiiiiiiiiiiiiiii

226. "KOLACHES"

227. 7 cups flour V4 cup sugar 1 yeast cake

228. % cup lard 2 eggs V2 cup lukewarm water

229. 1 cup mashed potatoes 1 tsp. salt 1 cup sweet milk

230. Mix 1 cup of flour with lard, potatoes, sugar and salt. Add eggs, one at a time, and then add milk. Dissolve yeast in lukewarm water and add to mixture. Then add six cups of flour and let rise three or four hours. Roll out thin and butter. Cut with round biscuit cutter and place on buttered sheet. Let rise one hour. Press down the center of each and put in a large spoonful of prune pulp. Sprinkle heavily with cinnamon and sugar. Bake in moderate oven. Brush generously with melted butter after taking from oven. Make prune pulp by mashing stewed prunes (addition of apricots makes it even better) and adding sugar and lemon juice, to taste. Be sure to try this!

231. —Mrs. J. W. Harrell

232. EASY WAFFLES

233. 2 well-beaten egg yolks 4 tsp. baking powder

234. 1 V2 cups milk 6 tbsp. melted shortening

235. 2 cups pastry flour 2 stiff-beaten egg whites

236. V4 tsp. salt

237. Combine beaten egg yolks and milk; add flour sifted with salt and baking powder, then cooled shortening. Beat smooth and fold in egg whites. Bake on ungreased waffle iron. Makes 4-6 waffles.

238. — Mrs, Ikey Johnson, Jacksonville, N. C.

239. BACON WAFFLES

240. Prepare waffle batter as given above. Place small pieces of uncooked bacon on batter when in waffle iron and allow bacon and waffle batter to cook together.

241. PECAN WAFFLES

242. 2 eggs 1 teaspoon salt % cup chopped pecans

243. IV2 cupfuls milk 1% cupfuls flour 4 teaspoons baking

244. 1 tablespoon sugar 1/3 cupful wesson oil powder

245. Mix and sift the dry ingredients. With a rotary beater, beat into the egg yolks the salt and sugar, then the oil and milk. Combine the dry ingredients with the liquid ingredients. Beat until smooth. Fold in chopped pecans and well beaten egg whites. Bake in waffle iron from 3 to 5 minutes. Serve with whipped cream or syrup.

246. |IIIIIIIIIIIIIIIIIIMIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIillllllllllllllllllllllllM

247. I WHITE MOTORS, Inc. |

248. I Your Friendly Ford Dealer |

249. I Telephone 7-2586 |

250. I 901 - 905 ROANOKE AVE. ROANOKE RAPIDS, N. C. |

251. illllllllllllllilllllllllllllllllllllllllllllllllllllllllllllllllllllllllllilllllilllM

252. BROWN SUGAR SAUCE

253. Vz cup water 1/2 teaspoon vinegar

254. Boil together to thickness desired. Serve on waffles.

255. CHOCOLATE-NUT WAFFLES

256. 2 c. flour 2 beaten egg yolks V2 c. melted shortening

257. 1 tsp. salt IV2 c. milk V2 c. nut meat 4 tsp. baking powder 2 sqs. chocolate 1 tsp. vanilla

258. V2 c. sugar (melted) 2 beaten egg whites

259. Sift flour with salt, baking powder, and sugar. Add beaten yolks and milk. Add chocolate and cooled shortening. Add vanilla and fold in egg whites.

260. —Edna Collier

261. CORN WAFFLES

262. 2 cups cornmeal 2 tbsps. sugar 2 eggs

263. Vz cup flour V2 tsp. salt V4: cup melted

264. 4 tsps. baking powder 1 cup milk shortening

265. Sift cornmeal, flour, baking powder, sugar and salt together. Add milk gradually, beating until smoth. Add eggs, well beaten, and melted shortening. Drop a half cup of batter in center of iron. Close cover and bake until well browned.

266. —Mrs. D. L. Wheeler

267. DATE LOAF

268. V2 cup flour V2 cup shortening V4 cup nuts

269. V2 tsp. baking powder V2 cup sugar I cup chopped

270. V4 tsp. salt 1 egg dates

271. Sift together flour, baking powder, and salt. Blend shortening, sugar, and egg. Add flour in three portions; beat well after each portion. Stir in dates and nuts. Bake in slow oven about 30 minutes. Cool. Cut in squares; roll in powdered sugar.

272. — Mrs. John Matkins, Jr.

273. pllllllllllllllllllllllllllllllllllllllllllillllllllllllllllllllllllllllllllllllllllllllM^

274. I GOWEN & ATWILL Inc. |

275. I — Farm Supplies — |

276. I Telephone 7-3265 |

277. I ROANOKE RAPIDS, N. C. |

278. iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiin

279. ORANGE NUT BREAD

280. 3 cups flour V2 c. chopped V2 cup orange 3 tsp. baking powder walnuts marmalade

281. V2 tsp. salt 1 lb. grated orange 1 cup milk

282. V4 cup sugar rind 1 egg, well beaten

283. Measure and sift together the flour, baking powder, and salt. Add remain- ing ingredients. Turn into two well greased loaf pans (6x21/2x31/2). Let stand ten minutes. Bake in moderate oven (350 degrees) 45 minutes to one hour. Delicious spread with cream cheese.

284. — Mrs. T. L. Martin

285. ORANGE-DATE-NUT BREAD

286. 1 pkg. dates, chopped

287. 2 tbsp. melted shorten- ing

288. 1 beaten egg

289. 1 tsp. baking powder

290. V2 tsp. soda

291. V2 cup chopped nuts

292. Pour juice from orange in measuring cup; fill with boiling water (1/4 cup). Add grated rind of orange and chopped dates. Stir in shortening, vanilla and egg. Add flour sifted with salt, baking powder, soda and sugar; beat well and stir in nuts. Bake in greased 1 lb. loaf pan (350 degrees) one hour.

293. — Mrs. John Dunn

294. BANANA NUT BREAD

295. 2 cups sifted flour V2 cup sugar 1 cup mashed

296. 2 tsp. baking powder 1 cup chopped nuts bananas

297. V2 tsp. soda 1 egg, beaten 1 tbsp. lemon

298. % tsp. salt V4 cup salad oil juice

299. Sift together dry ingredients. Add % cup nuts. Combine remaining in- gredients and add to dry ingredients. Stir only until flour is moistened. Pour into greased loaf pan. Sprinkle remaining nuts over top of loaf. Bake in moderate oven 350 degrees for 1 hour.

300. — Mrs. Lawrence W. Clements

301. |iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiim

302. I NEWSOM OIL COMPANY |