Choice recipes

One cup boiling water, one cup sugar, two tablespoons corn starch, mixed smooth with little cold water, butter size of a walnut, yolks of two eggs and juice of two lemons. Have water boiling, add corn starch, sugar and butter. Let boil until clear and then add eggs and juice of lemon. Boil a few minutes. SPONGE CAKE-Mrs. Dwinelle Take the weight of ten eggs in sugar, add to this the yolks of twelve eggs and beat to a froth. Add the juice and grated rind of one lemon. Beat the whites of twelve eggs to a stiff froth and mix them with the sugar and yolks. Beat the whole without stopping for fifteen minutes, then stir in gradually the weight of six eggs in sifted flour. As soon as the flour is well mixed in, turn into pans lined with buttered paper (shallow pans). Bake immediately in a quick but not too hot oven about twenty minutes. SPICE CAKE— Mrs. Compton Two cups sugar, one cup of butter, one cup sour milk, three cups flour, one cup fruit (currants and raisins), three eggs, one teaspoon cloves, one teaspoon cinnamon, one teaspoon nutmeg, one teaspoon soda put in dry. GINGER SNAPS-Mrs. Wood Two cups sugar, two cups molasses, one cup butter or lard, four eggs, six teaspoons soda, twelve teaspoons of ginger. Flour enough to make a stiff dough. CREAM CAKE— Mrs. Compton One cup of sugar, one cup of cream and milk mixed, one egg, two and a half cups flour, one teaspoon soda, two teaspoons cream tartar, pinch of salt. CREAM FOR FILLING One cup sweet cream whipped, two tablespoons sugar, one teaspoon lemon. (I usually put lemon in cream and vanilla in cake.) 38 • CAKES SOFT GINGER BREAD-Mrs. McKisick One cup molasses, one-half cup butter, one cup brown sugar, one cup sour milk, three cups flour, three eggs, one teaspoon soda. Flavor with ginger and a little cinnamon. CHOCOLATE CAKE AND FILLING -Miss Ella Wood One cup sugar, one-half cup butter, one-half cup sweet milk, one and one-half cups flour, two teaspoons baking powder. Whites of four well beaten eggs, added last. Three-quarters cup grated chocolate, three-quarters cup sweet milk, one-half cup sugar. Yolks of four well beaten eggs, one teaspoon vanilla. Boil until it strings from spoon. APPLE FRUIT CAKE-Mrs. Jeff Maddux Soak two cups of dried apples over night. In the morning drain and chop fine, add one cup of molasses and let it boil slowly for three or four hours, until the molasses thickens. Let stand until cool, then add one and a half cups brown sugar, one cup butter, half cup sour milk, one teaspoon cloves, one teaspoon allspice and one of cinnamon, one teaspoon soda, three eggs, three and one-half cups flour. Bake in two square or one five-quart tin. If baked in the large tin, bake slowly for two and a half hours. A teaspoon of baking powder added, makes the cake lighter. DRIED APPLE CAKE— Mrs. A. Faught One and a half cups brown sugar, one-half cup melted butter, four eggs, four and a half cups flour, two and a half teaspoons soda. Soak two cups dried apples over night, drain and chop fine in the morning. Boil apples two hours in three cups molasses. Let mixture cool then add two cups seeded raisins, cloves, cinnamon and allspice to taste. Mix with first mixture and bake. STRAWBERRY SAUCE FOR PLAIN CAKE-Mrs. Bryant