The Carbon County cook book

Nut Cake, 2 cups sugar, 4 eggs, 1 cup nuts, two-thirds cup butter, 4 cups flour, 1144 cups milk, 2 teaspoons baking powder, pinch of salt, 1 tablespoon vanilla. Cream butter, sugar and eggs. Add the flour and milk, little by little, alternately. Add nuts and well beaten whites last. 7 EFFIE McINTIRE. Chocolate Nut Cake. 2 tablespoons milk, 5 tablespoons melted chocolate, 3 eggs, 114 cups sugar, 134, cups flour, 2 teaspoons baking powder, 14 cup butter, 14 cup water, 1 teaspoon vanilla. Filling —2 cups sugar, two thirds cup boiling water. Boil, do not stir. When it threads, pour over the beaten whites of 2 eggs and 1 cup chopped nuts. MRS. A. W. BIRCH. . Nut Jelly Tarts. 2 eggs, two-thirds cup sugar, scant cup milk, 14 cup butter, 2 cups flour, pinch of salt, 2 teaspoons baking powder, Cream the butter and sugar together, add beaten eggs and then add the flour sifted with the baking powder alternately with the milk. Bake in gem pans. When cold, remove center with a spoon, fill with jelly, cover with whipped cream and sprinkle with nut meats. This makes a good dessert for picnics. MRS. RICHARD LLOYD. Nut Loaf. 1 cup sugar, 14 cup butter, 2 eggs, 1 cup milk, 114 cups walnuts, 3 cups flour, 2 teaspoons baking powder, extract to taste. Cream butter and sugar and add well beaten eggs. Now gradually add milk, the flour with the baking powder has been sifted, nuts and extract. Cover with frosting when done. MRS. WARREN PEACOCK. Orange Cake. 14 cup butter, 114 cups sugar, 1 large cup milk, 4 eggs well beaten, about 3 cups of flour, 2 teaspoons baking powder, 1 teaspoon vanilla. Filling—Grated rind and juice of 1 orange, 14 of a small can of grated pineapple, 1 teaspoon vanilla, thicken with powdered sugar so as to spread nicely. | Orange Cake. 1 cup sugar, 14 cup butter, 3 eggs, whites and yolks beaten separately, 14 cup sweet milk, 2 cups flour, 114 teaspoons baking powder, flavor with lemon extract. Bake in jelly tins. Orange Icing—The grated rind and juice of one orange, add sugar until quite stiff. . MRS. BLANCHE JOHNSTONE. Potato Cake. 1 cup butter creamed with 2 cups sugar, 3 eggs, 1% cup milk, 214 cups flour, 114 teaspoons baking powder, 1 cup mashed potatoes, 1 cup raisins, 1 cup nuts, 144 cup grated chocolate, 1 teaspoon each of cloves, allspice, cinnamon and vanilla. Bake in slow oven about 114, hours. | MRS. L. M. RASMUSSEN. One Egg Cake. Boil 114 cups raisins 20 minutes. When done have one cup liquid, and put raisins in collander and let drain perfectly dry. 1% cup butter, two-thirds cup sugar, 1 egg. Cream butter, sugar and egg together, add liquid from the raisins, also 1 teaspoon each of cinnamon, cloves and nutmeg. Flour the raisins and add together with sufficient flour to make a medium thick batter. Lastly, add 1 teaspoon soda dissolved in a little hot water. MRS. E. STEVENSON, Sunnyside. Potato Cake. 1 cup mashed potatoes, 114 cups sugar, 1 teaspoon cinnamon, 4 teaspoon cloves, two-thirds cup butter and lard mixed. 14 cup milk, 214 teaspoons baking powder, 2 cups flour, 3 eggs, 1 cup walnuts, chocolate to darken. Cream shortening and sugar, add yolks of eggs and other ingredients and add beaten whites last. Bake slowly. MRS. J. J. LLOYD, MRS. FRED THOMAS. Nut Cake. Whites of 6 eggs beaten stiff, 1 cup chopped nuts, 2 teaspoons baking powder, 4 cups sifted flour, 14 cup butter, 1 tablespoon lard, 114 cups sugar, 114 cups milk. Beat eggs separately, add whites last and bake 40 minutes. Filling For Nut Cake— 11% cups sugar, 1 teaspoon flavoring, one-third cup water. Boil until it strings, add beaten whites of 2 eggs and 1 teaspoon butter. — j é MRS. JOHN LYNN, Sunnyside. _