Anson County cook book

Sift flour four times. Cream flour and butter together, then add sugar and cream all together good. Add egg whites that have been well beaten, then add yolks of eggs that have been beaten until lemon color. Flavor to taste. — Mrs. L. S. Hart. POUND CAKE 1 lb. butter 1 scant cup sweet milk 1 lb. Melrose flour 1 teaspoon cream of tartar 1 lb. sugar 11 eggs V2 teaspoon soda Sift flour with cream of tartar and soda; cream sugar and butter, mix yolks (well beaten), add milk, add flour with cream of tartar well mixed in it; fold in whites. Bake in a moderate oven. Flavor to taste. — Miss Annie Knotts. AUNT TINNIE DUNLAP S SPONGE CAKE 10 eggs Weight of eggs in sugar % weight of eggs in flour Separate eggs, add sugar gradually to yolks, and cream until light and fluffy. Add flour, then beat whites thoroughly and add last. Bake in medium oven. — Miss Johnsie Dunlap. Royal Cleaners — Branches: Wadesboro, Rockingham, Laurinburg, Hamlet CARAMEL CAKE 4 eggs 3 cups Melrose flour 2 cups sugar 1 cup water Two-thirds cup Wesson oil 1 teaspoon Sauer's vanilla Mix in Universal cake mixer in order given, turning continuously until smooth. Bake in two layers in oiled paper tins. Caramel Filling 4 cups Franklin brown sugar 1 cup butter 1 cup sweet or Carnation milk Teaspoon Sauer's vanilla Let sugar and milk come to boiling point over hot burner, stirring vigorously all the time. Let boil 5 mins. without stirring. Remove from fire and let cool, then beat until it is of the right consistency, stirring in the butter which has been melted; add vanilla. (If filling is not sufficiently brown, add enough chocolate to make it so.) — Mrs. T. L. Caudle. Small (Takes ALMOND CAKES Two-thirds pound butter V2 pound sugar 1 pound flour Va pound almonds 1 whole egg and yolk of another Sauer's lemon extract Cream butter and sugar, add eggs and flavoring, then the flour, worked in with a knife, using the hands at the last to make the dough pliable. Take about one-fourth of the dough at a time, roll very thin and cut into strips, about four inches long, one and one-half inches wide and place in biscuit pan. Brush over with the remaining egg white, slightly beaten, and cover with the almonds, chopped and mixed with sugar. Bake in moderate oven until uniformly brown. — Mrs. Jas. A. Hardison. CORN STARCH CAKES % lb. butter 6 eggs 1 pkg. corn starch % lb, sugar, heavy weight 1 tablespoon Sauer's vanilla Elbow grease, patty pans. — Mrs. R. E. Little. SOUTHERN TEAS 4 eggs 4 cups Melrose flour, or more 2 cups sugar 1 cup butter to make a soft dough 1 even teaspoon soda 1 teaspoon Sauer's vanilla Roll thin and cut with biscuit-cutter. Sprinkle a little sugar on top. Nice with cinnamon too. Delicious with tea or hot chocolate. — Mrs. W. A. Smith. Royal Cleaners — Branches: Wadesboro, Rockingham, Laurinburg, Hamlet DOUGHNUTS 2 eggs 1 cup sugar V2 eup butter % cup buttermilk (or soured) 1 teaspoon soda Melrose flour sufficient for dough Cream butter and sugar, add well beaten eggs and milk. Sift soda into flour, using sufficient flour to make soft dough when added to sugar, butter and eggs. Roll out and cut into any desired shape. Cook in deep fat in a frying basket, turning constantly. Drain on absorbent paper; when cold dusi with powdered sugar. — Mrs. J. B. Ingram. -FRIDAY CAKES