The Carbon County cook book

Apple Sauce cake. 1 cup butter, 214 cups apple sauce. If the sauce is hot add butter to sauce. 2 cups sugar, 4 cups flour, 2 teaspoons soda, 1 lb. raisins, 1 cup chopped nuts, 1 teaspoon each of allspice, cloves and cinnamon. ; MRS. JAMES WESTFIELD, Sunnyside. Mock Angel Food Cake. 114 cups pastry flour, 1 cup powdered sugar, 1 cup scalded milk, 2 rounding teaspoons baking powder, whites of 3 eggs, salt, no flavoring. Sift flour, baking powder, salt and sugar five times. After milk has cooled, add to mixture, then add eggs. Do not grease pan. Bake about 25 or 30 minutes. MRS. H. W. COOPER. Fruit Cake. 1 cup butter, 1 cup sugar (white), 1 cup brown sugar, 1 cup milk, 4 cups flour sifted, 14 cup molasses, 14 cup ground chocolate, 14 cup boiling water, 1 teaspoon cream of tartar, 1 teaspoon soda, 1 teaspoon each allspice, cinnamon, nutmeg, cloves, 2 cups chopped raisins, 1 cup citron, 1 cup walnuts. Cream butter and sugar together, add molasses and yolks of eggs, and milk. Mix spices, cream tartar and soda in flour. Dissolve chocolate in hot water and add to mixture. Then add raisins, citron and nuts with one spoon of flour, and lastly the whites of eggs well beaten. Bake 3 hours. Filling of Cake—2 cups brown sugar, 14 cup milk, butter — the size of a walnut. Flavor with vanilla, boil until creamy and beat until cold. ar MRS. VIOLET McILHANEY. MRS. ROBERT HOWARD. Rock Cake. 1 cup butter, 114 cups sugar, 3 eggs, 314 cups or — more flour, 114 cups raisins, 1 lb. walnuts, 1 teaspoon soda dissolved in 1/4 cup warm water, 1 teaspoon baking powder, pinch of salt. 1 TEASPOON EACH OF CINNAMON AND NUTMEG, 1 TABLESPOON MOLASSES. MRS. CLYDE VAUGHT. Ginger Cake. 1% cup butter, 1 cup sugar, 2 eggs, 1 cup molas- — ses, 1 cup raisins, 1 cup sour milk, 1 teaspoon each of salt, ginger, cinnamon and soda, 3 cups flour. Cream butter and sugar, add — molasses and eggs beaten, then add salt, sour milk, sifted flour, ginger, soda and cinnamon, and bake in moderate oven. ¥ a FLORENCE SUMNER. | Fruit Cake. 1 package raisins, 1 package currants, 1 cup butter, 2 cups sugar, 1 cup chopped nuts, 2 cups buttermilk, 2 teaspoons cinnamon, 14, teaspoon cloves and nutmeg, 2 tablespoons cocoa, 2 teaspoons soda, 4 eggs, 1 cup sifted flour or enough to make mixing spoon stand up. Bake 1!4 hours in three-inch loaf. MRS. ADELIA RICHENS. Orange Cake. 2 egg yolks, 4 tablespoons orange juice, grated rind of 1 orange, 14 tablespoon lemon juice, 34, cup sugar, 2 egg whites, 1 cup flour, 2 teaspoons baking powder, 14, teaspoon salt. Beat first 4 ingredients together until thick, add sugar gradually beating with egg beater. Fold in egg whites beaten until stiff. Then fold in lightly the flour, baking powder and salt which have been sifted together 4 times. Put in greased deep round pans and bake 30 minutes in moderate oven. Split and put cream filling J between layers and cover top with orange frosting. Orange Cream Filling—2 tablespoons butter, 4 tablespoons corn starch, grated rind of 1 orange, 1 cup orange juice, 1 cup sugar, 14 teaspoon salt, 14 tablespoon lemon juice, 14 cup cream (whipped). Melt butter, add cornstarch, orange rind, juice and sugar. Bring to boiling point stirring constantly. Cook 15 minutes over boiling water. Add salt and lemon juice, fold in whipped cream. Orange ~ Frosting—1 cup sugar, one-third cup water, 1 egg white, 1 egg yolk, 14 teaspoon orange juice, orange rind. Boil sugar and water without stirring until syrup spins a thread when dropped from spoon. Pour slowly into egg whites which have been beaten until stiff. Beat constantly with egg beater until mixture holds its shape, then fold in gradually egg yolk, orange rind and juice and spread on cake.