Aunt Caroline's Dixieland recipes

Take one-half teaspoonful of tea to one cup of boiling water. Put the tea in the pot, pour the boiling water upon it and let stand where it will keep hot for five minutes. Then serve. Tea should never be boiled for it makes it bitter. ICED TEA Use one scant teaspoonful of tea to one cup of boiling water. Pour boiling water over tea leaves and let stand until milk warm. Then strain and sweeten to taste while tea is still warm, as it requires less sugar. Serve with crushed ice, green mint leaves, and sliced lemon and orange. UNCLE REMUS MINT JULEP 54 cup sugar, Juice 3 lemons, 1 cup of water, 4 sprigs of mints, 1 pint ginger ale, or "Any flavoring desired." Boil sugar and water ten minutes, and cool ; add strained lemon juice, mint leaves bruised, and ginger ale; half fill glasses with crushed ice, and julep, and garnish with a sprig of mint. DEWBERRY VINEGAR Over three quarts of dewberries pour one pint of vinegar and let it stand twenty-four hours. Strain and add one pound of sugar to one pint of juice. Scald twenty minutes and bottle tight. Strawberry and raspberry vinegar may be made in the same way. Cakes DEVIL'S FOOD CAKE Two eggs, Two cups of brown sugar, One cup of butter, One cup of buttermilk, Three cups of flour, Half cake of melted chocolate, One and one-half tablespoons of cinnamon. One teaspoon of cloves. One teaspoon of allspice, One teaspoon of soda dissolved in half cup of boiling water. Cream butter and sugar and add to well beaten eggs, next add milk, melted chocolate, flour beaten in lightly, vanilla and spices, and lastly the boiling water and soda. Bake in layer tins and moderate oven. FILLING (For Devil's Food Cake) Two cups of white sugar, One cup of sweet milk. Half cake of chocolate. Yolk of one egg, Butter size of an egg, One teaspoonful of Vanilla. Put all the ingredients except vanilla on to cook. Cook until thick, then beat until creamy, add vanilla and spread on layers. OLD DOMINION CAKE Cream one cup of butter and two cups of powdered sugar. Add stiffly beaten whites of six eggs, three cups of flour, in which has been sifted two teaspoonsful of baking powder, and one teaspoonful of vanilla. Bake in layers in moderate oven. FILLING FOR OLD DOMINON CAKE Put on two cups of white sugar with enough water to dissolve thoroughly and cook until it spins a thread. Then add one teaspoonful of vanilla and pour slowly over the whites of two eggs beaten stiff. Beat until creamy and then spread on cake layers. Thickly strew the top of icing with raisins, English walnuts and blanched almonds. ANGEL'S FOOD CAKE Whites of eleven eggs. One cup of flour, One and one-half cups of sugar. One teaspoonful of cream of tartar. One teaspoonful of almond extract. Sift flour and sugar together five times, then add cream of tartar. Have whites well beaten and add sugar and flour slowly, then almond extract. Beat very little after flour goes in and bake in round cake pan in moderate oven for about fifty minutes. FILLING