The Carbon County cook book

Devils Food Cake. 14 cup butter, 114 cups sugar, 2 squares chocolate, 3 tablespoons cornstarch, 4 teaspoons baking powder, 214, cups flour, 4 eggs, 1 cup milk, 1 teaspoon vanilla. Cream butter, add gradually half the sugar. Beat yolks of eggs until thick and lemon colored, add rest of sugar and combine mixtures. Now add milk and flour sifted with all dry ingredients, alternately. MRS. VIDA B. THOMAS. Devil Food Cake. 2 cups flour, 2 level teaspoons baking powder, 2 level teaspoons cinnamon, 14 nutmeg grated, 134, cups granulated sugar, scant 34, cup butter, 2 eggs, 1 cup warm mashed potatoes, 2 squares Baker’s chocolate grated, 14 cup sweet milk, cup nut meats. Cream butter and sugar. Add yolks well beaten then mashed potatoes, chocolate and nuts. Stir well. Add alternately milk and dry ingredients sifted. Fold in whites last. Bake in mod- erate oven. ; MRS. ORSON LARSEN. MRS. CLEVELAND. Devil Food Cake. 1 cup granulated sugar, 1 cup powdered sugar, 1 cup butter, 1 cup sour milk, 1 teaspoon soda dissolved in hot water, 5 eggs, 14, pound Baker’s chocolate melted, flour to make rather thin batter. MRS. CHARLES AVERILL. Caramel Icing. 2 heaping cups brown sugar, 1 tablespoon butter, 1 cup sour cream. Boil until thick and add 1 teaspoon vanilla and beat until creamy. This icing is especially good for — s Hood Cake. CRYSTAL B. GUYMON. Apple Sauce Cake. 1 cup warm apple sauce, stir into it 1 scant teaspoon soda, 1 cup sugar, 14 cup butter, 14 cup seeded raisins or nuts, 114 cups flour (or perhaps a little more), 1 heaping teaspoon baking powder, 1 level teaspoon each of cinnamon, nutmeg and allspice. Beat all thoroughly and bake slowly. | 14 | BP 7 MRS. FRED THOMAS. Dark Fruit Cake. Seven-eighths cup butter, 134, cups dark brown sugar, 6 eggs, 1 pound raisins seeded and chopped, 1 pound currants, 14, cup citron sliced, 14 cup sour milk, 14 nutmeg grated, 1 teaspoon each cinnamon, cloves and mace, 414 cups flour, 1 cup chopped walnuts, 1 teaspoon soda, 14 cup molasses. Cream butter and add sugar gradually and cream well. Add yolks of eggs, molasses and milk. Sift soda and spices with flour, add flour and beaten whites alternately, then add fruit mixed with two tablespoons of flour. Line two loaf tins with well buttered paper. Bake in moderate oven two hours. MRS. CLOWARD. Dough Cake. 3 cups dough, 3 eggs, 34, cup lard, 1 cup walnuts, 1 cup sugar, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 14 teaspoon cloves. Mix fifteen minutes. Put teaspoon soda in hot water, mix and bake. . MRS. A. W. BIRCH. Economy Angel Food. 1 cup sugar, 1 cup flour, 1 teaspoon baking powder, 1 cup boiling water, beaten whites of two eggs, flavoring. Sift sugar, flour and baking powder together four times, add boiling water, flavoring, and lastly the well beaten whites of eggs. Bake in angel food pan. MRS. L. E. WHITMORE. Devil Cake. Dark Part—!, cup sugar, 14 cup chocolate, 14 cup milk. Let boil, then add the well beaten yolks of two eggs. Light part—!,4 cup sugar, 14 cup butter, 14 cup sweet milk, 1 egg, 14 teaspoon soda dissolved in a little milk, 2 cups flour. When dark part is cool mix together. Icing—1 cup brown sugar, 1 cup white sugar, two thirds cup water, 1 tablespoon vinegar. Let boil until it strings from spoon, then add the beaten whites of 2 eggs, and 1 package of marshmallow. Beat until cool. MRS. ELSIE FORSYTH. Eggless Fruit Cake. 1 cup sugar, 14 cup shortening, 1 cup raisins, spices, 1 cup boiling water and put on stove until it boils. Take off and cool and add 2 cups flour and 1 teaspoon soda. j MRS. MONEY, Helper.