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SOUTHERN RECIPES page 196

(about 2 minutes). Add the lemon
juice and nuts.
Pour the cooked mixture into 1
unbaked pie crust, cover the pie
with another pie crust, cutting
slits in the top of the pie to allow
the steam to escape. Bake in a hot
oven (425 degrees until golden
brown (about 20-25 minutes).
Serves 6-8.

BUTTER ROLLS

1 1/2 cups sifted flour
1/2 tsp. salt
1/2 cup shortening or butter plus
some
Ice water
21/2 cups sugar

Sift the flour and salt together.
Add the shortening (or butter) and
blend to a crumbly stage. Add
enough ice water to make a stiff
dough. Make the dough into five
balls.
Roll each ball of dough into a
circle the size of a saucer, dot with
butter, and sprinkle 1/2 cup sug-
ar over each circle. Roll each cir-
cle of dough up as you would a jelly
roll. Place side by side in a square
baking dish. Bake in a moderate
oven (350 degrees)until brown. Re-
move the rolls from the oven and
pour over them a mixture of:

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1 pint sweet milk
1/4 tsp. nutmeg
1 tsp. vanilla

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Put the rolls back into the oven
for 5 additional minutes. Serve
warm. Serves 6-8.

TEA CAKES

1/2 cup butter
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda

Cream the butter and sugar.
Beat in the eggs, one at a time,
and then add the vanilla.
Sift the flour, baking powder,
and soda together. Work the wet
and dry mixtures together thor-
oughly with your hands. If the
dough is not stiffenough, add a lit-
tle more flour.
Form the dough into two rolls.
Chill them 1 hour, then slice into
1/2-inch slices and bake on an un-
greased baking sheet in a moder-
ate oven (350 degrees) until done
(about 10-12 minute).

GINGERBREAD

1/2 cup butter
1/2 cup sugar
1 egg, beaten well
1 cup syrup (sorghum, ribbon
cane, or molasses)
21/2 cups flour
1/2 tsp. salt
1 1/2 tsp. ginger
1 tsp. cinnamon
1 1/2 tsp. baking soda
1 cup hot water

For advertising information/ please call your
Account Executive or Robin Magness at 354 - 6060.

Cream the butter and 'sugar un-
til light and fluffy, and then stir in
the egg and syrup. Combine the
dry ingredients and add to the
syrup mixture. Add the hot water
and beat until smooth.
Pour the batter into a greased
and floured 9-inch pan and bake
in a moderate oven (350 degrees)
until done (about 40 minutes).

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