Traditional Scotch
Shortbread
Mrs. Ben Morgan
(The origin of this recipe was inherited by Mrs. A. W. Laing, of Charleston, from her Scottish mother.)
1 1/2 lbs. butter
1/2 lb. shortening
3 lbs. flour
1 1/4 lbs. brown sugar
Cream butter, shortening and sugar together with an electric mixer.
Add flour gradually, blending until the flour is worked in and the mixture is of the consistency of rich pie dough.
Pat out 1/4-inch thick on board, which may be lightly floured, if necessary.
Bake at 325º, watching closely until slightly browned.
Marinated Carrots
Irene Sharp
4 cups raw carrots sliced, cooked tender and drained
1 large onion, sliced
1 green pepper, sliced
Place in a bowl and set aside.
Mix together and bring to a boil, but not a hard boil:
1 can tomato soup
1/4 cup salad oil
1 cup sugar
2/3 cup vinegar
1 tsp. salt
1 tsp. pepper
Pour over vegetables and let cool. Store in refrigerator.
The flavor is better if it stands overnight.
Can be kept a week or two.
