FoodNet

Anson County cook book

1928

Page 45 · 12 recipe records on this page

Presented as published in 1928. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
1 cup sweet milk SVz cups Melrose flour 6 eggs (leaving out 2 whites for icing and filling) — Winifred Caraway. ONE-TWO-THREE-FOUR CAKE 1 even cup butter 4 eggs 1 cup sweet milk 2 cups sugar 1 teaspoon Royal baking powder 3 cups sifted Melrose flour — Mrs. C. S. Brasington. 107 — GOOD MEALS — HOME COOKING — THE NATIONAL HOTEL — JAPANESE FRUIT CAKE 6 eggs 1 teaspoon Royal baking powder 1 cup butter 2 cups finely chopped raisins 2 cups sugar 1 teaspoon cinnamon 1 cup sweet milk 1 teaspoon allspice 3 cups Melrose flour 1 teaspoon cloves Flavor with Sauer's vanilla. Put together with cocoanut filling. Filling 3 cups sugar (large cups) 3 eggs (whites) Cook sugar and a little water until it spins a heavy thread and pour on beaten whites, then put on layers with cocoanut between and all around it. It takes 2 large cocoanuts. — Fannie Bennett. JAPANESE CAKE One cup butter, two cups sugar, three cups Melrose flcur, si^tod several times, four eggs, one cup milk, one teaspoon baking powder (Royal), one teaspoon lemon juice. Divide batter in three parts, bake two layers plain and to the other third add one cup seeded raisins, one teaspoon each allspice, cinnamon and Sauer's vanilla, and a little dark molasses. Filling: Use any good cream or caramel filling, add one cup grated pine- apple (syrup well pressed out). — Mrs. A. D. Griffin. PLAIN CAKE WITH NUT AND RAISIN FILLING f> eggs 1 cup milk 2 cups sugar 4 cups Melrose flour 1 cup butter 2 teaspoons Royal baking powder Flavor with Sauer's vanilla. Bake in pie tins. Icing 3 cups sugar 1 cup raisins 3 eggs (whites) V2 teaspoon cream of tartar 1 cup English walnuts 1 teaspoon corn starch Flavor with Sauer's vanilla. Cook sugar and a little water until it spins a heavy thread, then add corn starch and cream of tartar, and then the nuts and raisins. — Ethel B. Dunlap. PECAN CAKE 2 lbs. raisins 1 lb. Melrose flour 2 lbs. pecans (before shelled) 1 nutmeg V2 lb. butter 1 glass grape juice V2 doz. eggs 1 tablespoon cinnamon 1 lb. sugar 1 tablespoon Royal baking powder Mix as fruit cake and bake slowly. — Mrs. W. K. Boggan. 108 — GOOD MEALS — HOME COOKING — THE NATIONAL HOTEL — CREAM CAKE 2 cups sugar 1 cup milk 2 heaping cups Melrose flour 1 eggs Butter twice size of an egg 2 teaspoons Royal baking yowder Filling 2 cups milk. 2 tablespoons corn starch beaten with little milk, and stirred in slowly when milk comes to a boil. Cook a minute, then add one cu;j sugar, small piece butter and stir in two well-beaten eggs. Flavor with Sauer's vanilla. — Mrs. Walter Thomas Rose. APPLE SAUCE CAKE 1 cup sugar 1 teaspoon cloves % cup butter 2 eggs 1 teaspoon nutmeg 1 cup apple sauce l%-2 cups Melrose flour 1 teaspoon soda 1 can raisins 1 teaspoon cinnamon 1 can nuts chopped fine Cream butter and sugar, add well-beaten eggs. Mix soda with the apples. Sift spices with flour and add together with raisins and nuts. Makes a stiff mixture. Can be cooked in a loaf or in layers, and put together with white icing. — Mrs. John Spencer. ONE EGG CAKE 2 cups Melrose flour 1 teaspoon Royal baking pwoder 1 cup sugar 1 egg 3 tablespoons butter Milk ✪ Tilden Cake