Cook book (Methodist church, Garland NC, 1950)

Make a well and add in order: l/2 cup Wesson Oil, 7 unbeaten egg yolks, 3/4 cup cold water. Beat with spoon until smooth. Measure into large mixing bowl: 1 cup egg whites (7 or 8), l/2 teaspoon cream of tartar. Whip until whites form very stiff peaks. Pour egg yolk mixture gradually over whipped egg whites, gently folding with rubber scraper just until blended. Do not stir. Pour into ungreased 10 inch tube pan immediately. Bake 55 minutes at 325 degrees F., then 10 to 15 minutes at 350 degrees F. Immediately turn pan upside down, placing tube part over neck of funnel or bottle, or resting edges on something. Let stand free of table until cold. Loosen from sides and tube with spatula. Turn pan over and hit edges sharply on table to loosen. CREAMY NUT ICING Melt in saucepan l/2 cup shortening (part butter adds flavor). Remove from heat. Blend in 2-1/2 tablespoons flour, l/4 teaspoon salt. Stir in slowly l/2 cup milk. Bring to boil, stirring constantly. Boil 1 minute, (if mixture curdles, do not be alarmed.) Stir in l/2 cup brown sugar (packed in cup). Remove from heat. Stir in 2 cups sifted confectioners sugar. Set saucepan in cold water. Beat until consistency to spread. Stir in l/2 teaspoon vanilla and l/2 cup nuts, coarsely chopped. (Makes icing for large cake.) Spread on above cake. COCONUT MIST CAKE 5 tablespoons butter 1-1/4 cups sifted cake flour 3/4 cup sugar 2 teaspoons baking powder 2 egg yolks, well beaten l/2 teaspoon vanilla l/4 cup crushed pineapple l/2 cup moist coconut (undrained) 2 egg whites, stiffly beaten l/4 teaspoon salt Cream together butter and sugar, add egg yolks and pineapple. Blend thoroughly. Sift salt, flour and baking powder 3 times. Gradually add flour to first mixture, beating until well blended. Add flavoring and 1 /2 of coconut. Beat thoroughly. Then fold in egg whites by hand. Pour into well greased, lightly floured loaf pan. Sprinkle remaining coconut on top of batter. Bake in moderate oven, 350 degrees F., 35 minutes. Mrs. P. B. Heaton. ANGEL FOOD CAKE 1 cup cake flour (preferably l/4 teaspoon salt Swans Down) 1-1/4 teaspoons cream 1-1/2 cups sugar of tartar (granulated) 1 teaspoon vanilla 1-1/4 cups egg whites 1/4 teaspoon almond extract Sift flour and measure, add l/2 cup sugar and sift together 4 times. Add salt to egg whites and beat with rotary beater in large mixing bowl until foamy. Add cream of tartar and continue beating until stiff enough for peaks, but not dry. Add remaining 1 cup sugar, 2 tablespoons at a time, beating until all is used. Add vanilla and almond. Fold flour mixture into egg white mixture in small amounts until all is gently folded in. Pour into 10 inch tube pan ungreased and bake in oven, 375 degrees F., about 35 minutes. When done invert pan on rack until cake is cool. Gently tap the pan or loosen sides with spatula. Gently remove pan from cake. Mrs. Geo. McLelland. DEVIL'S FOOD CAKE l/2 cup water 2 eggs 1-1/2 teaspoons soda 2-1/2 cups cake flour l/2 cup cocoa l/2 teaspoon salt l/2 cup butter 3/4 cup sour milk 1-3/4 cups sugar 1 teaspoon vanilla