Atlanta women's club cook book

FUDGE CAKE. 1/2 cup melted butter. 2 eggs well beaten. 3 squares unsweetened choco- 1/2 cup flour, late or 6 tbls. cocoa. 1 tbls vanilla. 1 cup sugar. 1 cup nut meats. Beat together in above order and bake in biscuit pans threefourths inch thick. Mrs. J. P. Snelgrove. MOCHA CAKE. 2 eggs. 1 t-spoon vanilla. 1 cup sugar. 1/4 cup hot milk. 1 cup sifted flour. 1 t-spoon butter. 11/4 t-spoons baking powder (Royal). Beat eggs very lightly. Add sugar beaten in very light and flour in which baking powder has been sifted. Melt butter intc hot milk, adding vanilla. Pour this into the first mixture and beat until thoroughly mixed. Pour into greased and floured layer tins and bake in quick oven about 15 minutes. This makes two layers. MOCHA FILLING. 1 cup powdered sugar. 2 tbls. coffee. 1/2 scant cup butter. 1 t-spoon vanilla. 2 t-spoon cocoa. Cream sugar and butter together, add cocoa, cold boiled coffee and vanilla. Mix thoroughly, spread between cake layers and ice top. Mrs. W. Frank Daub. DELIGHTFUL SPONGE CAKE NO. 1. 1 cup sugar. 6 eggs. 1 cup sifted flour. 1 lemon (juice). Pinch of salt. Beat yolks with dover egg beater until very light, add sugar which has been sifted 5 times ; add lemon juice then flour sifted 5 times. Sprinkle salt in egg whites and beat very stiff, fold into the cake mixture. Pour in well greased cake pan, place in oven hot enough to brown paper in 5 minutes. Cook over one burner 15 minutes, then turn on both lights 30 minutes. Turn out cake on face until cool. For a delicious dessert, bake in layers. 2 cups strawberries. 1/2 glass jelly. 1 egg white. Whipped cream. Beat jelly gradually into unbeaten egg white until thick and foamy (about 5 minutes). Place strawberries cut in pieces between layers and on top of cake ; pouring jelly mixture over berries. Top with whipped cream. Mrs. B. M. Boykin, Pres. Atlanta Woman's Club. VELVET SPONGE CAKE NO 2. 2 cups sugar. 21/2 cups sifted flour. 5 eggs. 2 t-spoons Royal baking pow- 1 cup boiling water. der. Flavoring. Add sugar gradually to slightly beaten egg yolks and beat for about fifteen minutes. Add flour alternately with well beaten egg whites. Stir in boiling water in which baking powder has been sifted. Add flavoring. Bake in moderate oven. Mrs. A. C. Ryley, Fort Valley, Ga. SPONGE CAKE NO 3. 4 eggs. Pinch salt. 3 tbls. cold water. 1 cup sugar. 2 t-spoons Royal baking pow- II/2 cups sifted flour. der. 1 t-spoon lemon extract. Add sugar gradually to well beaten yolks. Stir in water, salt and extract. Add well beaten whites alternately with the flour; stirring as little as possible to mix. If baked in loaf, oven should be moderate ; if in layers, oven should be hot. Grease and flour pan. Mrs. J. F. Ryan. WHITE LAYER CAKE. 12 whites of eggs. 4 level cups of sifted flour. 1/2 cup cream. 1 t-spoon baking powder. 1/4 lb. butter. 3 cups sugar. Cream butter with sugar, add cream. Stir in flour mixed with baking powder. Whites beaten thoroughly added last. Bake in layers in a moderate oven, and put together with any filling desired. Mrs. Virlyn B. Moore. DELICIOUS WHITE CAKE. 4 cups unsifted flour. 2 cups sugar. 4 t-spoons Royal baking powder. 1 1/3 cups milk.