Cook book (Methodist church, Garland NC, 1950)

1 egg sifted 1 teaspoon vanilla 2 teaspoons baking powder 1/2 cup milk Cream butter and sugar. Add unbeaten egg and the flavoring and beat well. Measure the dry ingredients. Sift together the flour, baking powder and salt. Add dry ingredients to the creamed mixture alternately with the milk. Mrs. Wilbur t Boone. UPSIDE DOWN CAKE 1 can pineapple 1 cup brown sugar 1 cup nuts 3 tablespoons butter 1/2 cup cherries 2 tablespoons water Spread butter in bottom of frying pan and add brown sugar. Drain pineapple and place slices on top of sugar and butter. Put a cherry in the center of each pineapple. Sprinkle nuts over this. Make a batter of the following ingredients and pour over the sugar mixture. Bake in a moderate oven, 350 degrees F., for 45 minutes. BATTER 1/4 cup butter 1-1 /2 cups flour 1/2 cup sugar 3 eggs 1/2 cup buttermilk 1/2 teaspoon soda 1/2 teaspoon salt 1/2 teaspoon cream of tartar 1 teaspoon vanilla Mrs. Wilbert Boone. GRANDMOTHERS POUND CAKE 1 cup butter, 1-2/3 cups sugar, 5 eggs, 2 cups flour. Work butter until creamy, fold in flour with spoon. If desired add 1 tablespoon caraway seed with flour. Bake in buttered bread tin about l-l/4 hours in slow oven, 300 degrees F. Excellent for electric beater. Mrs. O. W. Howard. JAPANESE FRUIT CAKE 1 cup butter 3 cups flour 4 eggs 2 cups sugar 1 cup milk 2 teaspoons baking 1 pound seeded raisins, powder chopped 1 teaspoon vanilla 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon allspice Cream butter and sugar. Add eggs, one at a time, beating after each addition. Sift flour, baking powder and salt together and add alternately with milk. Add vanilla. Divide batter into two parts. Bake 2 plain layers. Into other half put raisins and spices. Stir well and bake in two more layers. Put together with the following filling. 1 coconut Rind and juice of 2 lemons 2 cups sugar 2 tablespoons cornstarch 1 cup boiling water 1 can pineapple Put all into double boiler except cornstarch. Dissolve it in a bit of cold water and add to other ingredients. Cook until it drops from the spoon. Cool. Put between layers and sprinkle with grated coconut. Mrs. Jack West. ORANGE CAKE 3/4 cup butter 1 orange, grated rind and 1-1/2 cups brown sugar juice 3/4 cup sour milk 1 cup raisins 2 eggs 2 cups flour l/4 teaspoon salt 1 teaspoon soda Make into batter and bake in two layers. 2 cups sugar 1 egg, well beaten Juice and grated rind of 1 coconut, grated 2 lemons Put sugar and lemon juice on slow fire. Stir in egg when sugar has dissolved. Cook until it begins to thicken, then stir in coconut and cook a few minutes longer. Spread between layers. Cover top and sides with uncooked icing. Mrs. Jack West. BUTTERMILK CAKE 2 cups sugar 3 cups flour (all-purpose) 1 cup buttermilk 1/4 teaspoon soda 1 cup butter Flavoring to taste 6 whole eggs Bake in loaf pan for 1 hour. Mrs. Colin Lamb. UNCOOKED FRUIT CAKE (5 pounds) cup orange peel 1 cup butter cup lemon peel 1 cup honey cup citron 2 teaspoons cinnamon cup pineapple l/2 teaspoon nutmeg cup cherries 1 teaspoon each of mace or cup dates other desired spices cup dark raisins 2 teaspoons vanilla cup white raisins 1 teaspoon lemon