Atlanta women's club cook book

1 lb. raisins. Cream together sugar and shortening, add well beaten eggs then the flour and other dry ingredients, adding the raisins and nuts last. This will make a very stiff batter. Take t-spoon and drop mixture in a warm greased tin and bake in moderate oven. Mrs. James Erwin. GRIDDLE CAKES. 2 cups white or whole wheat 1 cup meal. flour. 1 t-spoon salt. 2 cups milk. 8 t-spoons baking powder, 1 t-spoon syrup. (level). Sift dry ingredients, stir in milk and cook in hot greased griddle. Condensed milk or water may be used. Mrs. George Obear, Jr. (Original) SPOON BREAD. 1 pt. sweet milk. 1 cup corn meal. 1 egg. 1 tbls. butter. 1 t-spoon salt. Place milk in double boiler. Mix meal with enough water to form a stiff dough. Stir this mixture into hot milk and cook until thick. Beat into this mixture, while hot, 1 egg and the butter. Pour into a pan and bake in moderate oven until a light brown. Mrs. Harold Carlock. THRIFT CAKE. 1/2 cup shortening. 2 eggs. 1^ cups sugar. 21/2 cups flour. 1 cup milk. 4 t-spoons baking powder. 14 t-spoon salt. 1 t-spoon nutmeg. 1 t-spoon cinnamon. Cream shortening, add sugar and beaten eggs. Mix well and add ( sifted together) half the flour and baking powder, salt and spices ; add milk and remainder of dry ingredients. Bake two thirds of batter in two greased layer tins and to remaining third, add one tbls. cocoa which has been mixed with 1 tbls. boiling water. Use this for middle layer. Bake in hot oven. Put following filling and icing between layers and on top of cake. Filling for Thrift Cake 2 tbls. butter. 1 tbls. cocoa. 2 cups confectioners sugar. 3 tbls. coffee. 1 t-spoon vanilla extract. Cream butter, add sugar and cocoa very slowly, beating until light and fluffy. Add vanilla and coffee slowly, a few drops at a time, making soft enough to spread. Mrs. Alva D. Kiser. ONE EGG CAKE. 1 egg. IV2 cups sugar. 1 rounding tbls. butter. 2 cups flour. 1 cup milk. 1 level t-spoon baking powder. 1 t-spoon vanilla. Cream butter and sugar together add the whole egg, well beaten, then milk and flour alternately. Add flavoring. Bake in 2 layer cake pans. Mrs. D. R. Wilder. LIBERTY CAKE. 2/3 cup sugar. 3 cups flour. ' 1/2 cup Snowdrift. 1 cup buttermilk. 1 cup molasses. 1 t-spoon soda dissolved in milk 1 t-spoon baking powder. 1 cup citron or nuts. 11/2 cups raisins. 1 t-spoon each cinnamon, cloves V2 t-spoon ginger. and spice. Cream shortening and sugar, gradually together. Mix baking powder and spices in flour and add alternately with milk and syrup, then add fruit which has been dredged in flour. Bake about 1-1/4 hours in moderate oven. Mrs. Porter King. INEXPENSIVE CHARLOTTE. 1/2 pt. cream. 1 pkg. gelatine. ' 1/2 pt- milk. Small bottle cherries. 2 egg whites. Vanilla to taste. 1/2 cup sugar. Soak gelatine in one eighth teacup cold water for half an hour. Set vessel containing gelatine on stove until thoroughly dissolved then cool. Beat milk and cream separately, add milk, sugar, dissolved gelatine and flavoring to cream. Fold in stiffly beaten whites. Add cherries — let stand until congealed. Stir occasionally to keep cherries from settling to bottom. Mrs. J. A. Sibley. CHAPTER XIII. ATLANTA PIONEER CHAPTER. Mrs. Lollie Belle Wylie — Chairman.