Carolina cookery from Quaker kitchens

WHITE CAKE 7 eggs, the whites, beaten to 2-3 cup butter a stiff froth % cupful of milk 2 cups sugar 2 tsps. baking powder 3 cupfuls of flour Flavor with vanilla if desired. Bake in 3 layers or in a loaf. —Miss Cora E. White. WHITE CAKE RECIPE (Level Measurements Used) 1% cups sugar 2% cups flour % cup butter and lard 4 egg whites 1 cup sweet milk 1% tsp. vanilla 2 tsp. baking powder % tsp. almond extract Process: Cream butter and lard, add sugar gradually stirring constantly. Mix and sift together flour and baking powder. Add to the first mixture alternately with milk. Add vanilla and almond extracts and fold in whites of eggs beaten stiff and dry. Turn into well greased cake pans and bake fifteen minutes in moderate oven. Put together with boiled frosting. —Mrs. A. C. Jones. ORANGE CAKE 2 cups sugar 5 egg yolks 4% cup butter 4egg whites _ 2 cups flour % cup orange juice 2 tsp. Royal baking powder’ Grated rind of 1 orange Filling and frosting: white of 1 egg beaten stiff, add alternately powdered sugar and orange juice until the juice of 1 large orange and 1-2 lemon has been used. It will take from 1 1-2 to 2 cups sugar. —Miss Mamie Farlow. BA 57 oe STRAWBERRY SHORTCAKE 2 eggs 2% tsp. baking powder 1 cup sugar % tsp. salt % cup milk % tsp. vanilla 2 cups flour % cup butter 1 qt. strawberries Cream butter, add sugar and eggs well beaten, vanilla, milk, and flour, sifting it with baking powder and salt. Bake in 2 layers. Reserve 1 white of egg for meringue. Add 2 tbs. sugar. Place on top layer and brown. When cool, crush half the berries and put between layers. Garnish top with the remainder of the berries, and serve with plain or whipped cream. This will serve about 10 people plentifully. —Mrs. F. R. Taylor. POTATO CARAMEL CAKE 2 cups sugar 1 cup mashed potatoes 1 cup butter 1 cup chocolate 4 eggs 1 cup nuts % cup milk 2 cups flour 2 tbs. baking powder Cream butter and sugar thoroughly. Add beaten yolks, mashed potatoes, nuts. Sift flour and baking powder and add alternately with the milk. Last fold in stiffly beaten whites and bake in layers in a moderate oven. —Mrs. W. C. Johnson. NUT AND DATE CAKE 2 pkgs. dates 1 cup flour 2 cups chopped English 1 tsp. baking powder walnuts 1% tsp. vanilla 1 cup sugar %4 tsp. salt 4 eggs Put all’ dry ingredients in sifter and sift over chopped nuts and dates. Work together. Add yolks well beaten and mix. Add stiffly beaten whites and vanilla. Bake in slow oven fifty minutes. —Mrs. W. C. Johnson. nee {2 BROWN STONE FRONT 2 cups sugar 1 cup buttermilk 1 cup butter 3 eggs 3 cups flour 2 tsp. soda 1 cup boiling water 1 tsp. vanilla % square chocolate Dissolve chocolate in boiling water and let stand while following is being prepared. Cream together butter and sugar; add eggs well beaten. Then milk, chocolate and flavor. Sift together flour and soda. Add together ingredients. Beat thoroughly. Bake in layers. Filling— 1 cup butter 2 cups sugar 1 cup milk Boil until thick. Remove from fire, add 1 tsp. vanilla. Beat until cool enough to spread. —Mrs. C. F. Allen. MORAVIAN SUGAR CAKE 1% cup granulated sugar 1 cup mashed potato % cup lard 1 yeast cake 2 eggs A little salt Cream sugar, lard and potato together, then add eggs well beaten and flour. Make up at night and let rise. In the morning make out in the tin and let rise again. Sprinkle top with brown sugar, small pieces of butter and cinnamon, and bake. —Mrs. W. A. Blair. HERMITS 1 cup butter 1 cup raisins stoned and 2 cups sugar cut up 3 eggs 1 tsp. cinnamon 3 tbs. milk 1 tsp. cloves 3 cups flour 1% tsp. mace 4 tsp. baking powder 1 tsp. nutmeg