Cookbook Collector — Always check out museum gift shops—they seem to have some unique finds you can’t get everywhere. Perfect for our heritage issue is a cookbook John found in the Mount Airy Regional Museum of History entitled Collections And Recollections. Inserted in between pages of stunning black/white photos of Mount homes and businesses 1885 to 1995 are timely recipes from local homemakers. Pat Gwyn Woltz’s paintings on the front and back covers are eye-catching and meaningful. On page 166 and plus are Mount Airy specialties eaten by the families of the day: Salt Fish, Leaf Lettuce and Green Onions, Mater Sandwich, Redeye Gravy and Mrs. W.F. Carter’s Rincktum Diddy! For those readers who have “a love affair with history” (—Barbara Summerlin) The Mount Airy Restoration Foundation included details as important as first voters in 1888, early mayors from May 11, 1885, the Town Charter and a street directory of 1913 to 1914. I’ll let you find your own surprises in this little book and share some of its recipes. This recipe was a favorite in an era when sugar and butter were scarce and eggs were too costly to use in a luxury like a cake.
Mashed Potato Salad 8 medium sized potatoes 1 teaspoon salt 1 teaspoon black pepper 1/2 cup butter 1/2 cup chopped onion 3 hard-cooked eggs, chopped 1/2 cup vinegar 2 hard-cooked egg yolks, sieved (another name for sieve is a strainer)
Rough and Finished Lumber & Building Supplies
Pare & boil potatoes until done. Drain water (save for soup later) Mash potatoes while hot. Add butter, salt, pepper, onions, 3 chopped eggs & vinegar. Sprinkle sieved egg yolks over top of salad. Serve immediately or chill & serve cold.
1917 War Cake 1 cup syrup 1 cup cold water 1 teaspoon salt 1/2 teaspoon cloves 1 teaspoon cinnamon 1/2 teaspoon grated nutmeg 1 Tablespoon (heaping) shortening 1 teaspoon soda 2 cups flour 1/2 teaspoon baking powder Put first 6 ingredients in sauce pan; cook 3 minutes after it boils Add any kind of shortening or lard. After it cools, add soda dissolved in a little hot water. Add flour, baking powder, sifted together. Stir & pour into a tube pan. Bake 1 hour at 325°F.
family owned • serving since 1947
Yadkin Lumber Company, Inc.
800 North State Street Yadkinville, NC (336) 679‐2432 Monday‐Friday 7:30‐4:30 Saturday 7:30‐12
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Lemon Rice Pudding 4 Tablespoons rice 1 quart sweet milk 1 cup granulated sugar Butter…size of an egg 5 eggs, separated 1 lemon, juice & rind 4 to 6 teaspoons powdered sugar
/ yadki nval l e ymagaz ine.com
Wash rice; boil; until soft. Add & mix milk, sugar, butter, beaten egg yolks, grated rind of lemon. Pour batter into pan. Beat egg WHITES to a froth; add powdered sugar & lemon juice. Put mixture on top of batter & bake at 350°F. until browned.
