The globe-independent. (Hagerstown, Md.) 1943-19??, 1947-02-06
The Hornenaker's
Corner
nAUrIr
By MARY DOUGLAS

~ lew WSGkS dSO L pAAShJ ASNASW-
ed three cook books that had just
been published. Since then l have
received another one and its title,
Recipes From Old Virginia" inn
mediately set my imagination wan
dering and put my appetite on edge,
since the Old Dominion, thro' the
centuries, has been famed for its
good Southern cooking.
Recipes From Old Virginia."
volume of more than 700 recipes,
was compiled by the Virginia Fed
Grafton of Home Demonstration
Clubs. Recipes were contributed by
more than eleven hundred club
members, with many of them hav-
ing been passed down" from gen
Grafton to generation. The selected
recipes were then Kitchen tested"
by some fifty-six members and
friends of the Federation, residing
in different counties in the Domin-
ion. The Virginia Federation of
Home Demonstration Clubs is an or
ganization of more than thirty-one
thousand rural women, dedicated to
the enrichment of home and family
life, and is affiliated with the Ma
tional Home Demonstration Coun-
ell and the Associated Country
Women of the World.
Recipes From Old Virginia" is
attractively bound-loose leaf style
thus permitting it to lie flat while
following the recipes. The front
section carries a number of very
fine photographs of Virginia's his
torical places, such as Natural
Bridge, Cape Henry Lighthouse,
Mount Vernon, Monticello, and
many of the restored buildings in
Old Williamsburg Another feature
is a series of very clever hand
drawn illustrations by Mrs. N. R.
Perkins, used as preface to the diff
ferent sections of the book.
Each recipe carries the name of
the contributor and not only are
there many fine, old Virginia recipes,
but many of the latest as well, by
the foremost cooks.
Here are some of the recipes, typ
ical of the South:
Southern Batter Bread" by Mrs.
Mollie S. Garrette, Appomatox
County; and Corn Pones," by Mrs
w. F. Carter, Norfolk County;
Farm Fruit Cake" by Mrs, ]. w.
Dyson, Nottoway County (this
recipe calls for home raised and
home canned products.)
Publisher by the Dietz Press, Inc,
Richmond, Va, who also publish
several other well-lnown cook
books, Recipes From Old Virgin
Ia" which will be real addition to
your culinary library, retails for 81.
If your favorite bookstore does not
have it on their shelves, they will
be glad to order it for you.
Some of you are perhaps planning
to entertain your bridge club or
some other group on st. Valentines
Day, or George Washington's birth
day, and salads always seem to be
the thing that does the trick. For
around a colorful salad, on crisp
greens, we can build plate that is
both appealing to the eye as well
as the taste. By adding small
amount of red coloring to the fol-
lowing salad, you have something
that is both good and colorful, for
either occasion!
Frozen Fruit Salad
l three-ounce cake of cream cheese
2 tablespoons of cream
2 tablespoons of lemon juice
cup of canned pineapple
cup of orange sections, sliced
" cup of Royal Anne cherries
" cup of pecans
" cup of maraschino cherries
1/3 cup of mayonnaise
l cup of whipping cream
"a teaspoon of sale
2 tablespoons of sugar
Mix the cheese thoroughly with
the cream. Add mayonnaise, lemon
juice, and salt. Cut pineapple into
small pieces. Chop pecans. Seed
and quarter the cherries. Chop the
nlaraschino cherries. Combine pine
apple, cherries, orange slices, sugar
and chopped nuts; then fold in the
whipped cream. Pour into molds or
into your refrigerator tray and freeze
without stirring. Serve on crisp let
tuce leaves in slices or blocks, or from
your individual molds Garnish with
nut. meats or, if you haven't col
ored the salad ingredients, use cher
ries or fresh strawberries. No
i