Cook book (Methodist church, Garland NC, 1950)

1 cup raisins 2 teaspoons baking soda 1 cup chopped nuts 2 cups bread flour Put shortening, sugar and raisins into hot applesauce. When cool add spices, flour and soda. Mix. Then add nuts. Turn into greased pan and bake at 275 degrees F., for 2 hours. Mrs. Oliver L. Croom. FRENCH CREAM CAKE 1 — 1 / 2 cups of self-rising 2 teaspoons baking powder flour 3 eggs, beaten separately Beat yolks of eggs and sugar together. Add well beaten whites, flour and 3 tablespoons of cold water. Bake in 2 layer cake pans. When cold split with sharp knife and put filling between layers. FILLING FOR FRENCH CREAM CAKE 1 pint sweet milk 2 eggs 1 cup sugar 1 stick butter l/2 cup flour 2 teaspoons vanilla Bring milk to boil. Beat eggs, add sugar and flour. Pour this thin batter into hot milk, stirring all the time. Cook until very thick. Remove from fire and add 1 stick of butter. When cold add 2 teaspoons vanilla. Spread between layers. Mrs. John Dyson. ANGEL FOOD LAYER CAKE 1 cup sifted cake flour l/4 teaspoon salt 1-1/2 cups sifted granulated 1-1/4 teaspoons cream sugar of tartar 1-1/4 cups (10 to 12) egg 1 teaspoon vanilla whites Sift flour once, measure and add l/2 cup sugar and sift together four times. Beat egg whites and salt with rotary beater. When foamy add cream of tartar and continue beating until eggs are stiff enough to form peaks but not dry. Add remaining sugar, 2 tablespoons at a time, beating with beater after each addition until all sugar is well blended. Fold in flavoring. Sift about l/4 cup flour over mixture, fold in lightly, repeat until all flour is used. Cook in 3 nine inch ungreased layer pans at 350 degrees F., about 20 minutes. Remove from oven and invert pans for about 1 hour or until cold. 6 egg yolks 1 pint milk 1 cup sugar 1 cup finely chopped 4 tablespoons cornstarch pecans or flour 2 tablespoons butter Beat egg yolks, add sugar, cornstarch and milk. Cook over boiling water until thick. Add butter, vanilla and nuts. Let stand until thoroughly cool. Then spread between layers. Cover top and sides with seven minute icing. Mrs. L. A. Warren, Sr. WALDORF ASTORIA CHOCOLATE CAKE 1/2 cup butter 2 cups flour 2 teaspoons baking powder 2 teaspoons vanilla 4 squares chocolate 1-1/2 cups milk 2 eggs 1 cup nuts 2 cups sugar Cream butter and sugar, add melted chocolate, well beaten eggs, vanilla and milk. Add flour and baking powder sifted together. Dredge nuts in flour and add. Mix well and pour into loaf pan. Bake 1 hour at 350 degrees. Ice. ICING l/2 cup butter 1 egg, well beaten 1 teaspoon vanilla 1/2 cup nuts 2 squares chocolate l-l/2 cups powdered 1 teaspoon lemon juice sugar Melt butter and add to other ingredients and beat until smooth. Spread on cake. Mrs. F.J. Broadwell, Jr. SPICY CHIFFON CAKE (Large cake, 16 to 20 servings) Measure and sift together into mixing bowl. 1-1/2 cups sugar 1 teaspoon cinnamon 3 teaspoons baking 1/2 teaspoon nutmeg powder 1/2 teaspoon allspice 1 teaspoon salt 1/2 teaspoon cloves