Anson County cook book

V2 cup hot water One-third teaspoon salt 1 cup sifted Melrose flour Grated rind of half a lemon Beat the eggs, with half the sugar, until they thicken, add the water and the remainder of the sugar and beat again. Put in the grated lemon rind, then the flour sifted with the salt and the baking powder, folding these in as gently as possible. Bake about thirty minutes in a shallow pan that has been greased and floured. — Mrs. George E. Burns. DATE AND NUT CAKE 1 cup sugar 3 eggs 1 pkg. Dromedary dates 1 cup nut meats (pecans) 1 V2 cups Melrose flour IV2 teaspoons Royal baking powder Few grains of salt Beat yolks and whites of eggs separately, adding one-half cup sugar to yolks and one-half to whites; mix the two and add other ingredients. Cook in slow oven. When cold, cut in blocks and roll in powdered sugar. — Mrs. W. E. Carpenter. VELVET CAKE 1 lb. Melrose flour 1 cup milk 1 lb. sugar V2 lb. butter 2 level teaspoons Royal baking 6 eggs powder Cream butter and sugar together; add milk and flour alternately. Break eggs in one at the time, beating one minute each time. Bake in a moderate oven IV2 hours. — Mrs. M. W. Lee. WHITE POUND CAKE 1 pound sugar V2 pound butter 16 egg whites 1 pound Melrose flour 1 teaspoon Royal baking powder Cream butter and sugar. Sift flour and baking powder together and add gradually. Lastly, fold in the stiffly beaten whites of eggs. — Mrs. M. L. Ham, Morven, N. C. WHITE COCOANUT CAKE 8 eggs (whites) 1 cup sweet milk 3 cups Melrose flour 2 teaspoons Royal baking powder 2 cups sugar 2 teaspoons Sauer's orange extract 1 cup butter V2 teaspoon Sauer's almond Icing 3 cups sugar 3 eggs (whites) V2 cup boiling water Usually takes about two cocoanuts for filling. — Harriet Lavinia Boggam LANE CAKE 8 eggs (whites) 8½ cups flour 2 cups sugar 1 cup sweet milk 1 cup butter 2 teaspoons Royal baking powder Pineapple Filling — to be used with Lane Cake, or any other cake: Use well-beaten yolks of 8 eggs (drain off juices of can of grated pineapple) into it put 1% cups of sugar and the beaten eggs. Cook in a double boiler until very thick, when cool add grated pineapple and spread between cake. — Mrs. Charlie Gathings. MARBLE CAKE 6 eggs, beaten separately 2 cups sugar 1 cup butter 3 cups Melrose flour 1 cup sweet milk 1 teaspoon Royal baking powder Cream butter, add sugar, then milk; sift the flour and baking powder together, then add to other ingredients. Divide the batter as near equally as you can by guess, put the white of egg in one part and the yolks in the other, then drop a spoonful in baking pan alternately, and it mixes itself. —Mrs. W. A. Smith. LADY BALTIMORE CAKE 1 cup butter 2 cups sugar 3% cups Melrose flour 1 cup sweet milk 6 eggs (whites) 2 level teaspoons Royal baking powder 1 teaspoon rose water Icing Dissolve 3 cups sugar in 1 cup boiling water, cook until it spins a thread. Pour over stiffly beaten whites of 3 eggs. To this Icing, add 1 cup chopped raisins, 1 cup chopped pecans, 1 cup finely chopped figs. Ice both top and sides of cake. — Mrs. D. D. Coward. TILDEN CAKE 1 cup butter 2 cups sugar 2 teaspoons Royal baking powder 2 teaspoons Sauer's vanilla