Cook book (Methodist church, Garland NC, 1950)

cup walnuts 1 pound graham crackers cup pecans Salt to taste Cream butter and honey, add flavoring and Pour over the fruit. Let stand 2 hours. Add spices and salt to rolled crack- :rs, then mix all ingredients thoroughly. Pack in a wax paper ined loaf pan and set in a cool place or refrigerator. It keeps well. Mrs. Daisy P. Carter. SILKEN GOLD CAKE 1/2 cup butter 1-1/4 cups milk 1/2 teaspoon salt 6 egg yolks 1 teaspoon vanilla 2-3/4 cups sifted cake flour 1 cup sugar 2-3/4 teaspoons baking 3/4 cup sugar powder Cream together butter, salt and flavoring. Gradually add 1 cup sugar, beating constantly. Cream mixture until it is light and fluffy. Combine 3/4 cup sugar and milk. Stir until sugar is dissolved. Beat egg yolks until thick and lemon colored. Add to cream mixture. Beat well. Sift flour and baking powder together three times. Gradually add to creamed mixture, alternately with milk and sugar mixture, beating well after each addition. Pour into 2 well greased nine inch layer pans. Bake in moderate oven, 350 degrees F., 25 minutes. Mrs. P. B. Heaton. HOT MILK CAKE 2 cups sugar 4 eggs 1 teaspoon vanilla 1 teaspoon baking powder 1/2 teaspoon salt 1 stick butter 1 cup milk 2 cups flour Beat eggs, add sugar gradually. Sift flour before measuring. Add baking powder and salt. Bring butter and milk to a boil. Add to batter. Add vanilla. Pour into 8 inch cake pans. Take at 350 degrees F., 20 minutes. Mrs. Gordon Love. POUND CAKE (Cheap but very good) 1 cup butter or Crisco 2-1/2 teaspoons baking 1-1/2 cups sugar powder 4 eggs 1 teaspoon salt 3/4 cup milk 1 teaspoon vanilla 3 cups sifted cake l/4 teaspoon mace or flour 1 teaspoon lemon Cream the butter, add sugar gradually and continue cream- 1 ing. Add eggs, one at a time, beating constantly until light and fluffy. Sift flour, baking powder, salt and mace together. Add vanilla. Bake in a greased tube pan in moderate oven, 350 degrees F., 1 hour. Mrs. B. B. Osborne. BRIDES CAKE 1 cup butter 3 teaspoons baking powder 3 cups sugar 1 cup cornstarch 1 cup milk 3 cups flour 12 eggs Cream together butter and sugar. Sift baking powder, cornstarch, and flour, add alternately with milk. Beat well. Last of all fold in well beaten egg whites. Pour into well greased pan lined with paper. Bake in slow oven, 300 to 325 degrees F., for one hour. Mrs. W. B. Lamb. POUND CAKE 10 eggs 2 cups sugar 4 cups flour 1 pound butter Cream butter and sugar. Add egg yolks, one at a time, beat in well. Beat egg whites until stiff, but not dry. Add with flour small amounts at a time. When all ingredients are mixed add 2 teaspoons of flavoring. Beat with hand 15 minutes. Bake at 325 degrees F., 1-1/4 hours. Mrs. John Dysart. CARAMEL ICING 2 cups brown sugar 4 tablespoons butter 1 cup water 4 tablespoons cream 4 tablespoons flour 1 teaspoon vanilla Cook sugar and water to hard ball stage, 250 degrees F. Mix remaining ingredients in bowl, reserving 2 tablespoons cream. Pour the hot sirup over the mixed ingredients and stir until well blended. Allow to cool to room temperature. Beat until icing starts to thicken and loses its shiny appearance. Spread over cake quickly. Thin with reserved cream if necessary. Mrs. J. D. Stott.