The Carbon County cook book

Burnt Sugar Cake. Syrup (to be made in time to cool before baking cake) ; burn 1 cup sugar until black ,add 1 cup cold water. Cook until thick as syrup. Cake—1%4 cup butter, 114 cups sugar, 1 cup milk, 214 cups flour, 2 teaspoons baking powder, 3 teaspoons syrup, 1 teaspoon vanilla, 3 eggs, with 2 yolks left over from frosting. Frosting—114 cups sugar and one cup water. Boil until it threads. Add pinch of cream of tartar and pour over well beaten whites of 2 eggs and 2 teaspoons syrup. Beat until cool. MRS. J. M. SLAPP, Sunnyside. . Eggless Devil’s Food Cake. 3 tablespoons lard, 2 teaspoons soda, 114 cups sugar, 314 cups flour, 2 cups sour milk, 4 teaspoons cocoa, 1 tablespoon vanilla. Cream the lard and sugar, add milk and soda, add flour and cocoa sifted together, add vanilla. Nuts and raisins may be added. EFFIE ANDERSON. rs Pe x etl Ag : ; x re ie fa oe Fi a te eee Burnt Leather Cake. 1 cup brown sugar, or white, burnt and then add one-third cup boiling water, cream 1 1/4 cups sugar and 14 cup butter, then add beaten yolks of 2 eggs. Add 1 cup luke warm water and 2 cups flour, 3 tablespoons burnt leather and beat five minutes. Then add 14 cup flour, 2 teaspoons cream of tartar, 1 teaspoon soda, beaten whites of 3 eggs and 1 teaspoon vanilla. MRS. DICKINSON. Blackberry Cake. Three-fourths cup of butter, 1 cup sugar, 3 eggs beaten separately, 3 tablespoons sour milk. Cream sugar and butter, add yolks of eggs and cinnamon, cloves and vanilla to taste. Then gradually add whites of eggs, 2 cups of sifted flour, 1 teaspoon soda dissolved in the milk, and lastly one cup of blackberries. MRS. WADE. Cream Cake. Three cups sifted flour, 3 level teaspoons baking powder, 114 cups butter, 114, cups granulated sugar, yolks of 3 eggs, 34 cup cold water, whites of 3 eggs, any kind of extract. Cream butter and sugar, then add well beaten egg yolks, then flour and baking powder sifted together, alternately with water then extract, beat long and hard and fold in lightly the well beaten whites. MRS. C. N. RUSSELL. Cream Layer Cake. Two cups of flour, 1 cup sugar, 114 cups butter, 1 cup buttermilk, 1 level teaspoon soda, 1 level teaspoon baking powder, 3 eggs. Cream butter and sugar together, add eggs well beaten, add the soda to the buttermilk, sift flour and baking powder together two or three times and mix thoroughly. Filling—1 cup cream, 14 cup sugar and flavoring. MISS MAGGIE PACE. Coffee Cake. Cream together 2 cups sugar and 1 cup butter, add 1 teaspoon each of cinnamon, cloves, nutmeg and allspice and 2 tablespoons of cocoa; then add 2 cups strong coffee, 1 package raisins, 2 cups chopped walnuts, 3 eggs, 1 teaspoon soda and sifted flour to make a stiff batter. MRS. WARREN PEACOCK. Cocoanut Cream Cookies. 2 eggs, 1 cup sugar, 1 cup thick cream, 14 cup shredded cocoanut, 3 cups flour, 3 teaspoons baking powder, 1 teaspoon salt. Beat eggs until light, add sugar gradually, cocoanut, cream, flour, baking powder and salt. Roll 14 inch thick and cut in shapes. If sour cream is used add a little soda before adding to other ingredients. | | MRS. J. A. FORSYTH. Mashed Potato Doughnuts. 2 cups mashed potatoes (mix while hot), 2 cups sugar, 1 cup cold milk, 3 eggs, 3 teaspoons baking powder, 1 sieve flour or more, 1 teaspoon nutmeg. Mix to a stiff dough and roll out. Fry in hot grease until light brown. Sprinkle very good with sugar when done. These doughnuts do not soak up the hot lard. | 7 MRS. CARL GUNDERSON.