Carolina cookery from Quaker kitchens

Cream Crisco, beat in sugar, molasses, chocolate and milk, then add other ingredients which have been previously well sifted together. : —Mrs. J. J. Haworth. SCRIPTURE CAKE 4 1-2 cups 1st Kings, Chap. 4, 22nd verse; 1 cup Judges, Chap. 5, verse 25, last clause; 2 cups Jeremiah, Chap. 6, verse 20; 2 cups Ist. Samuel, Chap. 30, verse 12; 2 cups Nahum, Chap. 3, verse 12; 2 cups Numbers, Chap. 17, verse 8; 2 tablespoons 1st Samuel, Chap. 14, verse 25; a pinch of Leviticus, Chap. 2, verse 13; 6 of Jeremiah, Chap. 17, verse 11; 1-2 cup Judges, Chap, 4, verse 19, last clause; 2 teaspoons Amos, Chap. 4, verse 5. Season to taste with 2nd Chronicles, Chap. 9, verse 9. —Mrs. Arthur Lyon. HALF POUND CAKE 1 cup butter Y% tsp. mace 1% cups flour 5 eggs 3% tsp. baking powder 11-3 cup sugar % tsp. vanilla Cream butter thoroughly, add flour, baking powder and mace sifted together previously. Beat well. Select five eggs of uniform size. Beat separately. When yolks are beaten thick and lemon colored, add sugar. Combine mixtures beating continuously. Beat whites of egg until stiff and dry, then fold into. Contrary to usual method when egg whites are added continue beating until mixture re- sembles thick hard sauce. Bake in a moderate oven. “Good Housekeeping,” tested and proved by —Mrs. H. I. Coffield. “OLD FASHIONED” POUND CAKE 12 eggs ; Wt. of 11 eggs in butter Wt. of 12 eggs in pulverized Wt. of 10 eggs in flour sugar Lemon, vanilla and nutmeg Wash butter. Cream flour and butter together, using hand. Separate white and yolks of eggs. Beat sugar with yolks. Then add alternately the yolks and sugar and well beaten whites to butter and flour mixture. Bake slowly for about one and one-half hours. —-Mrs. C. F. Tomlinson. PATENT FLOUR 10 lbs. flour 5 oz. cream of tartar 83 oz. carbonate of soda Sieve well and use as required. Can be kept on hand and is very much better to use for cakes than self rising flour. Also makes delicious tarts. ——-Mrs. Norman Fidler. TEA CAKES 2-3 cup lard 1-3 cup buttermilk 1 heaping cup brown sugar % tsp. soda 1 egg 1% cups flour Cream first three ingredients together, then add buttermilk in which soda has been dissolved, add flour and roll thin and cut in shapes and bake in hot oven. —Mrs. E. T. Harmon. MOTHER’S RASPBERRY SANDWICH 8 oz. butter 2 eggs 3 0Z. sugar 6 oz. patent flour Cream the butter and sugar well together, beat eggs and stir well in the creamed butter and sugar, then add flour, if too stiff add a little milk and bake in a hot oven for about twenty five minutes. When cold cut open and spread with raspberry jam and sprinkle fine sugar over top. —Mrs. Norman Fidler. aa fw QUEEN CAKES 3 ozs. butter 1 egg 3 ozs. sugar 8 ozs. patent flour 2 ozs. currants A little essence of lemon Cream the butter and sugar together, add the egg and patent flower and currants then flavoring, and cream to a thick cream with a little milk. Put one teaspoonful each in small greased tins and bake for twenty minutes in a moderate oven, top shelf. Makes 32. —Mrs. Norman Fidler. LUNCH CAKE % Ib. butter 1% Jb. raisins % lb. sugar 1% tsp. baking powder 4 eggs 3 oz. ground almonds % |b. flour 3 OZS. sugar Cream half pound of butter and half pound sugar together, add the four eggs gradually, then add raisins, flour and baking powder, mix the ground almonds and 3 ozs of sugar together separately and bind together with a little beaten egg. Grease a tin and put half the mixture in then put in the almond mixture spreading all over the mixture and cover with the rest of the cake mixture, and bake for two hours in a moderate oven, top shelf. This is delicious. —Mrs. Norman Fidler. BRANDY SNAPS |