The Carbon County cook book

Southern Fruit Cake. 1 cup each of butter, sugar and molasses, 14 cup buttermilk, 3 cups flour, 3 eggs beaten separately, 1 teaspoon cinnamon, 14 teaspoon each of cloves and allspice, 14, teaspoon nutmeg, 14 pint seeded raisins, 14 cup currants, 14 teaspoon soda. Mix in order named. Dissolve soda in one tablespoon hot water and add last. Bake in slow oven. MRS. O. H. GUYNKEON. Date Cake. 1 cup flour, 2 teaspoons baking powder, 14 teaspoon salt, 1 teaspoon vanilla, 1 cup sugar, 1 pound seeded dates, 1 pound walnuts, 4 eggs (beat separately—yolks very stiff and the whites very stiff). Bake one hour in slow oven. MRS. REX MILLER. Fruit Cake. 14 cup butter, 1/4, cup lard, 114 cups sugar, 6 eggs, 1 cup milk, 14 cup molasses, 14 teaspoon soda, 1 pound currants, 1 pound raisins, 1 pound walnuts, 1 teaspoon each of cloves, cinnamon, nutmeg, allspice and mace, 14 cup lemon peel, 14 cup citron, 1 teaspoon vanilla, 1 teaspoon lemon extract. Cream lard, butter and sugar and add eggs well beaten. Dissolve soda in the milk and molasses and add spices and extract. Mix the raisins, currants and peel with 1 cup of flour and add to the above mixture. Lastly add 2 teaspoons baking powder in enough flour to make a thick dough. CAROLINE ROBB. Devil’s Food Cake. Boil together until as thick as cream 14 cup grated chocolate, 144 cup brown sugar and a gill of sweet milk, set aside to cool. Cream 14 cup butter with 1 cup brown sugar, add 2 well beaten eggs, two-thirds cup sweet milk, 1 teaspoon vanilla, now beat in boiled mixture, add 2 cups flour and 1 teaspoon baking powder. Ice with simple icing. MRS. L. M. RASMUSSEN. Favorite Cake. 3 cups flour, 214 level teaspoons baking pow- »»-der, 14 level teaspoon salt, 1144 cups sugar, *4, cup butter, 34 cup d water, 4 eggs, flavoring. Sift flour, baking powder and salt - three times. Cream sugar and butter, break in one egg, add a little of the flour and water, beat well. Continue this process until you have used all the eggs. Add flavoring last. MRS. ©. N. RUSSELL. Fruit Cake. 2 scant cups butter, 3 cups brown sugar, 6 eggs, whites and yolks beaten separately, 1 pound raisins, 1 pound currants, washed and dried, 14 pound citron and lemon peel, 1 cup sour milk, 1 pound walnuts. Stir butter and sugar to a cream, add 1 teaspoon nutmeg, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 teaspoon mace and 1 cup sour milk. Stir all well, then put in yolks of eggs and a wine glass of brandy. Stir all again thoroughly, then add 4 cups of flour with the beaten whites of eggs. Now dissolve a level teaspoon of soda and stir in thoroughly. Mix all the fruit, nuts and peel together with 3 or 4 tablespoons of flour, then add to the rest and mix well. Put in paper lined pan and bake in moderate oven two hours. MRS. LUCY MILANO. Py Pera ¢ as scare Fruit Cake. 1 pound butter, 3 cups sugar, 1 cup molasses, 6 eggs, 34, cup sour milk, 1 wine glass brandy or milk, 1 wine glass wine or milk, 1 teaspoon soda dissolved in hot water, 14, pound citron and lemon peel mixed and ground fine, 2 pkgs. currants, 2 pkgs. raisins, 2 pkgs. dates, 1 pound walnuts, 2 teaspoons baking powder in about two quarts flour. Allspice, cloves and cinnamon to make nice color. Try in oven and use more flour if necessary. Sour Milk Gingerbread. 1/4 cup lard, 1% cup molasses, 14 cup sugar, 14 cup sour milk, 114 teaspoons soda, 134, cups flour, 1 teaspoon ginger, 1 teaspoon salt. Bring molasses to boiling point and pour over lard. Mix milk, soda, flour, salt, ginger and sugar and add to first mixture as soon as lard is melted. Turn into greased pan and bake in moderate oven 25 minutes. MRS. JOHN SAX. Hermit Cake. 2 cups brown sugar, 5 eggs, 14 pound butter,.