Cook book (Methodist church, Garland NC, 1950)

Mix first 3 ingredients, allow to stand while mixing batter. Cream sugar and butter until fluffy. Add eggs, one at a time. Sift flour, measure, and add alternately with sour milk. Add the first mixture thoroughly. Bake in nine inch layer cake pans, 30 minutes, 350 degrees F. CHOCOLATE FILLING 3 cups sugar 1 cup milk 3 tablespoons syrup, white 9 tablespoons cocoa 2 tablespoons butter 1 tablespoon vanilla Cook until small amount forms soft ball in cold water. Add butter and allow to cool. Beat with right consistency to spread Mrs, A. G. Thornton. APPLESAUCE CAKE 2 cups stewed apples 1 teaspoon allspice l/2 teaspoon soda 1 teaspoon cloves 1 cup butter 1 cup raisins 4 cups flour 2 cups sugar 1 teaspoon cinnamon 1 cup nuts Cool applesauce and beat until no lumps remain. Add remaining ingredients and bake in layers at 350 degrees F. Put together with coconut filling. Mrs. H. C. Blackman. DEVIL'S FOOD CAKE BATTER 1-1/2 cups brown sugar 1 teaspoon soda 2/3 cup shortening 1 teaspoon baking powder 1 cup sour milk 2-1/4 cups flour 2 eggs l/4 teaspoon salt 1 teaspoon vanilla CUSTARD 1 cup brown sugar 1/2 cup milk 3 squares chocolate, cut 1 egg yolk in small pieces To make the custard, heat milk, sugar and chocolate. Add egg yolks, beaten. Cook the mixture until smooth and thick and set aside to cool. While this is cooling mix the batter as usual. Cream the shortening and sugar, add the soda to the milk and add it to the shortening and sugar mixture. Add the beaten eggs, then the baking powder and salt mixed with the flour and the vanilla. Mix well and add the cold custard. Mix thoroughly. Bake in layers in a moderate oven, 375 degrees F., 20 minutes. Put together with fudge frosting or with chocolate cream filling. Mrs. Alder Warren. JAPANESE CAKE 1 cup butter 2 heaping teaspoons baking 2 cups sugar powder 3 cups flour 1 cup sweet milk 4 eggs Sift flour and baking powder three times. Cream butter and sugar well, beat eggs separately. Add yolks to butter and sugar mixture. Add flour and milk alternately. Fold in stiffly beaten egg whites. Bake in three large layer cake pans. Divide batter in half. Add 1 package seeded raisins (cut with scissors and roll into flour) 1 heaping tablespoon ground cinnamon, 1 tablespoon ground cloves and 1 teaspoon allspice. 2 cups water 2 lemons, grated rind 2-1/4 cups sugar and juice 1 coconut, grated Boil all together for 5 minutes, thicken with 3 heaping tablespoons of cornstarch mixed with enough water to dissolve it. Cook until clear and drops in lumps from spoon. If not thick enough add a little more cornstarch. Mrs. L. A. Warren, Sr. PINEAPPLE UPSIDE DOWN CAKE (Caramel mixture for bottom of cake pan) l/4 cup butter 1 cup light brown sugar 1 can sliced pineapple, 5 maraschino cherries five slices Spread butter in bottom of pan and add brown sugar. Drain pineapple and place slices on top of sugar. In the center of each pineapple slice, place a maraschino cherry. Cover this with batter made according to the following recipe and bake the cake in a moderate oven at 350 degrees F. for 45 minutes. Remove cake from pan immediately after taking from oven. BATTER l/4 cup butter l/4 teaspoon salt 3/4 cup sugar 1-l/Z cups pastry flour,