| Old Fashioned Tea Cakes |
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| by ?Mystery Cook? (Found it written in the back of the cookbook) |
| 1/2 pound of butter |
| 2 cups of Sugar |
| 2 eggs |
| 5 Cups of flour (2 plain and 3 self rising) |
Mix all ingredients. (What a description, huh?) Yep that's it! I guess this is one you'll have to try a few times to get just right, but I imagine you bake 'em at about 375 for 15-20 min. Don't take my word for it, though.
| Squash Casserole (no country cookbook would be complete without four different recipes for this!) |
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| by Janie Wright Giannoni |
| 4 cups raw sliced yellow squash |
| 1 cup chopped onions |
| 1 cup chopped celery |
| 2 cubes chicken broth |
| 1 cup of water (mix all the above items and cook about 15 minutes until vegetables are just tender. Remove from heat and add:) |
| 1/2 stick of butter |
| 2 eggs |
| 3 cups of crumbled corn bread |
Pour into casserole dish and sprinkle with about 1/2 pound of cheddar cheese grated. Bake at 350 degrees for 20 to 30 minutes.
| Tea Syrup (for those unexpected guests) |
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| by Virginia Faircloth Sheppard |
| 1/4 pound of tea leaves |
| 5 lb bag of sugar |
| 3 quarts of boiling water |
Pour boiling water over tea. Steep about 5 minutes. Remove tea leaves. Add sugar. Store in refrigerator. Use 1 to 4 ratio when making up tea.