Carolina cookery from Quaker kitchens

Cream butter, add sugar gradually, then raisins, egg well beaten and milk. Mix and sift dry ingredients and combine mixtures. Drop by spoonfuls on baking sheet. —Miss Farmer. seen (8) —— JELLY ROLL 3 eggs 2 level tsp. baking powder 1 cup sugar % cup warm water 1% eups pastry flour Flavoring Sift flour. Add baking powder. Beat whites stiff. Fold in sugar. Fold in beaten yolks. Add water, then flour lightly. Bake in long tin in hot oven. When done spread thickly with jelly and roll carefully in napkin. —Mrs. L. L. Farlow. ANGEL CAKE 11 egg whites 1 tsp. cream of tartar 1% cups sugar % teaspoon salt 1 cup flour 1 teaspoon vanilla Beat whites of eggs until fro‘hy, add cream of tartar and continue beating till eggs are stiff. Then sift in the sugar gradually, fold in the flour mixed with salt and sifted four times. Add the flavoring. Bake forty-five minutes in pan not greased. When done do not try to take from pan, but stand upside dewn till it drops out itself. Frosting for Angel Cake 1 cup sugar 1-8 teaspoon cream of 1-3 cup water tartar 1 egg white Boil the water, sugar and cream of tartar till it forms a soft ball in cold water; pour in small stream on the egg white beaten stiff, heating as you pour; continue beating until stiff and smooth. —Miss Mamie Farlow. APPLE SAUCE CAKE 1 cup of Crisco or butter 2% cups flour 1 tsp. allspice 1 tsp. cinnamon 1 tsp. baking powder % tsp. nutmeg 1 cup sour apple sauce % tsp. salt 1 cup of nuts 1 tsp. soda 1 2-3 cups sugar % cup raisins Cream butter and sugar thoroughly. Then add eggs without separating yolk from white. Mix soda with the sauce then stir in a little at the time. Lastly add the raisins with nuts. ; — Miss Phebe Worth. PEANUT BUTTER COOKIES 2 tbs. peanut butter 1 tsp. baking powder 2 tbs. butter % tsp. salt 1-3 cup sugar %4 cup flour 1 egg 3 tbs. sweet milk % tsp. lemon flavoring Beat egg and sugar well, add butter and peanu. butter, then milk and dry ingredients sifted together alternately, flavor and drop by teaspoonfuls, not too close together on a baking sheet and brown slightly. —Mrs. Walter White. SUNSHINE CAKE 8 eggs 1 tsp. cream of tartar 1 cup sugar 1 tsp. lemon or orange 1 cup flour extract Beat whites of eggs stiff and dry, add sugar gradually and continue beating. Then add yolks of eggs beaten until thick and lemon color, add extract. Cut and fold in flour, which has been sifted with cream of tartar. Bake in an unbuttered angel food pan. —Miss Martha R. Taylor. DOUGHNUTS 5 eggs 6 tbs. melted fat 1% cups sugar 1 tsp. salt 1 cup milk 2 tsp. baking powder Mix eggs and sugar until light. Add fat, milk, salt and flour enough to make stiff enough to roll. Fry in deep fat. —Mrs. J. W. Clinard. NUT LOAF 1 egg, beaten separately 1 cup pecan meats, chopped 2 cups sugar 2 cups sifted flour 1 eup milk 1 lb. raisins 1 tsp. salt % cup flour additional for 2 tsps. baking powder flouring nuts and raisins ee Add sugar gradually to beaten yolk of eggs, then dry ingredients sifted together alternately with milk, next the floured nuts and raisins and last fold in beaten white of egg. Bake about one hour in a slow oven, in well greased pan. —Mrs. E. H. Morris. CHRISTMAS CAKES % oz. salt 1% oz. each of cloves, allspice, cinnamon, ginger. Flour Mix all ingredients. Add enough flour to make a stiff dough. Roll thin. Bake in moderate oven. —Mrs. A. M. Briggs. 1 qt. of molasses 1 Ib. brown sugar 1 pt. good lard or butter 16 oz. soda TEA BARS 2 eggs % cup of nut meats 1 cup sugar 1 tsp. of vanilla 2 sq. Baker’s chocolate % cup of flour 6 tbs. butter Melt together the chocolate and butter. Beat eggs well. Add sugar and other ingredients. Beat well together.