FoodNet

Anson County cook book

1928

Page 46 · 17 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.
Sift flour, baking powder and sugar together. Rub in shortening. Break egg in cup, add enough sweet milk to fill cup. Add to dry ingredients and beat well. Flavor with Sauer's vanilla. Cook in layers or loaf. — Mrs. R. S. Beeman. SPANISH BUN V2 pound butter 6 eggs 1 pound sugar 1 cup sweet milk or cream 1 quart Melrose flour 2 teaspoons cream of tartar Flavor with fresh orange extract. One teaspoon soda in tiny bit of milk or tepid water last thing. Bake one inch thickness in two biscuit pans. Use boiled icing, made of 3 cups sugar, 3 egg whites, % cup water. Flavor with Sauer's vanilla. Original recipe brought from Nashville, Tenn, in 1882, by the late Mrs. R. T. Bennett. Supplied by her daughter, Mrs. J. D. Leak. 109 — GOOD MEALS — HOME COOKING — THE NATIONAL HOTEL — BLACKBERRY JAM CAKE One and two-thirds cups granulated sugar Two-thirds cup butter 1 cup jam Vz cup nuts Two-thirds cup sour milk 1 heaping teaspoon soda 1 nutmeg IV2 teaspoons mixed spices 4 eggs 1 cup raisins 3 cups Melrose flour Bake in loaf or layers. Use boiled icing or cream filling. — Bessie Covington. BLACKBERRY CAKE 1 cup butter 1 cup sugar 1 cup blackberry jam 2 teaspoons Royal baking powder✪ Cream Cake 4 eggs 2 cups flour (Melrose) V2 cup warm water 1 teaspoon each spice, cloves, nut- meg and cinnamon Mix all ingredients in the usual manner and bake in three layers. Use either caramel or cream filling. — Mrs. Bob Beeman. UPSIDE-DOWN CAKE First Mixture: Second Mixture: 3 tablespoons butter 1 cup sugar 1 cup brown sugar t2 cups self rising flour — Melrose 1 cup nuts 2 eggs 1 cup diced pineapple V2 cup milk 1 cup dates 1 cup cherries % cup butter Put ingredients of first mixture into iron skillet — melting butter and blending well with brown sugar before adding nuts and fruits, which should be spread in even layers one upon another. Make a batter of ingredients of second mixture and pour over the first. Bake 25 minutes in a moderate oven (350 degrees). Serve with whipped cream, if desired. —Mrs. J. F. Spencer. MOLASSES CAKE 2 eggs 2 cups full Melrose flour % cup sugar 1 teaspoon cinnamon % cup molasses 1 teaspoon Sauer's vanilla % cup butter 1 square chocolate % cup butter milk 1 teaspoon soda dissolved in milk Bake in slow oven. — Mrs. W. K. Boggan. 110 — GOOD MEALS — HOME COOKING — THE NATIONAL HOTEL - WHIPPED CREAM C AKE 5 eggs well beaten 2 rounded teaspoons Royal baking 1 tumbler sugar powder 1 tumbler of flour - Melrose 1 teaspoon Sauer's vanilla Beat eggs well; add sugar slowly, then add flour. Bake in 3 layers. Filling 1 pint cream 1 small bottle Maraschino cherries, J/4 lb. almonds chopped fine✪ Whipped Cream Cake chopped fine- Whip cream and add cherries and nuts, spread between layers, on top and sides. — Mrs. E. A. Allen. SOFT GINGER BREAD x/2 cup sugar a2 cup butter 1 cup black molasses 1 teaspoon each ginger, cinnamon Vz teaspoon cloves 1 teaspoon soda, dissolved in % cup boiling water 2x/2 cups Melrose flour Add 2 well-beaten eggs last of all. Bake in pie pans; serve hot for dinner. This is excellent. — Mrs. W. P. Parsons. OLD TIME POUND CAKE 1 lb. sugar 1 lb. Melrose flour I lb. butter 12 eggs (whites) 8 eggs (yolks) ✪ Soft Ginger Bread