Aunt Caroline's Dixieland recipes

Separate eggs leaving out two whites for filling. To beaten yolks, add butter and sugar creamed together, then the milk, flour, baking powder and vanilla and lastly whites of two eggs beaten stiff. Bake in layers in moderate oven, and put together with any kind of filling desired. GOLD AND WHITE ANNIVERSARY CAKE Whites of eight eggs. Two cups of sugar. One cup of crisco. Three cups of flour. One cup of milk. Two teaspoons of baking powder. One teaspoon of vanilla. Cream crisco and sugar and add to stiffly beaten whites, then add the milk. Next beat the flour in lightly, and add baking powder and vanilla. Bake in layer cake tins in a moderate oven. FILLING FOR ANNIVERSARY CAKE Yolks of six eggs, Three cups of sugar, Enough water to dissolve sugar thoroughly. Put sugar and water on to cook. Let it cook until it spins a thread, then gradually pour it over the yellows, which have been beaten until thick. Beat until filling becomes creamy, add one teaspoonful of vanilla, and spread on layers. MARGUERITES Whites of three eggs beaten stiff. Add three tablespoonsful of sugar slowly. Put on top of butterthins and sprinkle over with ground nuts and brown in oven. PICKANINNY COOKIES Sift one quart of flour, make a hole in the center, put in two cups of sugar, one of lard, one beaten legg, and one cup of sweet milk, into which has been stirred a half teaspoonful of soda. Work all together, roll thin and bake in a quick oven. APPLE SAUCE CAKE One cup of butter, One cup of brown sugar, One cup of apple sauce, One and one-half teaspoonsful of soda (mixed in with apple sauce), Two cups of flour. One cup of raisins, One cup of currants, Two »eggs. BETSY ROSS POUND CAKE One pound of flour, Three-fourths pound of butter. One pound of sugar, Twelve eggs, Cream butter and about two-thirds of the flour together. Beat whites of eggs to a stiff froth, beat yolks of eggs and sugar together until very light. Mix thoroughly all the ingredients, stirring in last the loose flour. Bake in a slow oven until done. MARSHMALLOW FILLING One-fourth pound of marshmallows, Whites of two eggs. One cup of sugar, One-half cup of water. Boil sugar and water until it spins a thread. Cut up marshmallows and pour boiling water over them to steam. When sugar is done, pour gradually over the whites of two eggs beaten stiff, then add marshmallows; beat until creamy and spread on cake layers. MARTHA WASHINGTON CAKE Four eggs, Two cups of sugar. One cup of butter, One cup of sweet milk. Three cups of flour. One teaspoonful of baking powder. One-half pound of raisins. One teaspoonsful each of Cinnamon, cloves and allspice. Cream butter and sugar and add to well beaten eggs. Next add the milk, flour, baking powder, raisins and spices. Bake in layers in moderate oven. FILLING FOR MARTHA WASHINGTON CAKE Two cups of sugar, Juice and grated rind of two lemons, Two cups of grated cocoanut. One cup of boiling water. When this begins to boil, add one tablespoonful of cornstarch dissolved in a little cold water. Cook until it spins a thr»ead, then beat until creamy and spread between layers. CHOCOLATE SAUCE 1 tablespoonful of butter,