A Taste For History 

Chapter X

In 1915, the ladies of the Woman's Missionary Society of Homer Baptist Church decided to produce a cookbook of their favorite recipes. Reproduced below are several of the more interesting ones just like great-grandma used to make! Many thanks to Kay Deas for allowing us access to her book.

SALT RISING BREAD
Scald one cup of sweet milk, stir enough meal in it to make thick, let this stand over night. Next morning scaled another cup of milk, add one cup boiling water, add cold water enough to cool to milk warm, add one half cup of sugar, one tablespoonful salt, stiffen with flour beating well then add meal mush and let rise. After rising work enough flour in yeast to make a soft dough, adding one tablespoonful sugar, one tablespoonful salt, three-fourths cup lard, work into loaves and let rise. Bake in a moderate oven.
Mrs. Minnie Gill

SANDWICH FILLING
One cup crumbled meat loaf, one hard boiled egg, one tablespoonful of grated cheese, one slice of pimento. Mix with a good salad dressing.
Mrs. B. W. Fortson

FILLINGS FOR SANDWICHES
l. Chopped prunes mixed with one-half quantity chopped nuts, seasoned with lemon juice and powdered sugar.
2. Cream cheese mixed with equal amount of mayonnaise dressing and one-fourth amount of chopped olives and pimentos.
3. Thin slices of mutton covered with chopped pickle.
Mrs. Ernest O'Bannon 

CHILI SAUCE
Thirty ripe tomatoes pealed, eight green peppers, two onions chopped fine, two teacups vinegar, one tablespoon black pepper, one tablespoon sugar, one tablespoon spice, two tablespoons salt, boil one half hour, seal.
Mrs. J. M. Brooke

BLACKBERRY SHRUB Pour over two quarts of ripe berries a quart of good vinegar. Let stand over night and strain. To every pint of juice add a pound of white sugar. Simmer twenty minutes, bottle and cork. With the addition of ice and lemon this makes a refreshing drink.
Mrs. Wharton

STUFFED PEPPERS
For one half dozen bell peppers three cups chopped meat, two onions the size of an egg, one-half cup of bread crumbs, pinch of salt, teaspoon flour, butter and pepper, cut stem end of peppers and stuff; place in baking pan and add remaining portions of meat around peppers; sprinkle with teaspoon flour, add enough water to moisten well and bake 'till dry. Add small bits of butter before baking.
Mrs. Harry McKenzie

OLD FASHIONED POUND CAKE
One pound butter, one pound sugar, one pound flour, twelve eggs, two teaspoons baking powder adds to this very much. Beat thoroughly.
Mrs. A. R. Johnson

HICKORY NUT CAKE
1/2 cup butter 1 cup hickory nut kernels
2 cups flour 1 cup raisins
1 1/2 cups sugar      whites of four eggs
3/4 cup water 1 teaspoon baking powder
Cream butter and sugar, then add water and flour. Alternate well beaten whites and nuts, baking powder last. Pour in square flat pans lined with buttered paper and bake in moderate oven. Ice with chocolate frosting.
Mrs. W. W. Moreland

PINEAPPLE FLUFF
Two cans pineapple, ten cent's worth of marshmallows, one cup of shelled pecans, one-half cupful of black walnuts. Prepare two hours before serving, use a heaping serving spoon of whipped cream to each saucer when ready to serve.
Mrs. D. W. Knighton

CHARLOTTE RUSSE
Make a thick boiled custard, when cold beat in some whipped cream. Line your dishes with lady fingers, add the custard and whipped cream and garnish with marichino cherries.
Mrs. P. C. Wideman

MOLASSES PIE
Two cups molasses, one cup sugar, three eggs, one tablespoon melted butter, one lemon, nutmeg flavor, beat well. Bake pastry separately and cook the custard till it thickens.
Mrs. Drew Ferguson

RAISIN PIE
One cup sugar, one cup buttermilk, one cup raisins, one tablespoon butter, one tablespoon flour, one tablespoon vinegar, one tablespoon all spice, yolks of five eggs. Make crusts as for egg custards, meringue of the whites of the eggs and one-half cup sugar. Enough for two pies.
Mrs. Tap Taylor

TEA CAKES
Five eggs, one pint sugar, one-half pint butter, one heaping teaspoon baking powder, lemon flavor. Beat whites and yellows separately, cream butter and sugar, add beaten yellows, then the flour and whites alternately, a little at a time, using just enough flour that dough may be handled easily. Cut out and bake.
Mrs. J. E. Hulse

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