Favorite recipes (North Carolina, 1948)

‘Sift flour, measure, add baking powder. Sift together. Cream butter, aad sugar gradually. Cream until fluffy. Add egg yolks, then flour ; phy with milk, small amount at a time. Beat after each addi- Add vanilla. Bake in two 9 inch layer pans in moderate oven (375 F.) 25 minutes. Cool. Fold 4 cup sugar slowly into egg whites. mi Place layers on baking sheet. Pile meringue on. Return to oven (350°) < 15 minutes. Wash berries. Reserve a few for garnishing. Crush remainder of the berries with 4 cup sugar. Spread between layers. hase 4 Garnish top with whole berries. Serve at once. Mattie Thomason MY FAVORITE CAKE RECIPE 23 cups cake flour Be fexp itieiine 2 teaspoons baking powder ¢ ing. ¥% teaspoon salt eggs separated 3 1 teaspoon vanilla Beat shortening, sugar and egg yolks all together. Add sifted dry : Fe ingredients alternately with milk. Add vanilla. Fold in beaten egg wh ites. > Bake in moderately hot oven (375 degrees) 40 minutes. es “celta f Mrs. J. W. Warlick POUND CAKE lb. butter 1 teaspoon orange flavoring a a 1‘lb. sugar 1 teaspoon lemon flayoniyes 7 eges — Y% teaspoon mace mas 1 Ib .flour . 1 teaspoon baking powder | oun: % cup heavy cream unwhipped 1 teaspoon salt , 1 teaspoon vanilla flavoring ay Cream butter and sugar, add eggs unbeaten one at a time. Add fl to which baking powder has been added. Add cream and flavorings Bake at 300 degrees one hour. Mrs. John Lyerly | POUND CAKE “ 1 lb. sugar 10 eggs 1 Ib. flour Scant teaspoon baking powder ty - i lb. butter Flavoring ae Cream butter and sugar, then add egg yolks. Cream until light. Add well beaten egg whites and flour which has been sifted several time Add a little of each at a time and beat well until all is in. Bake in $s ahs. moderate oven. My mother’s recipe © i Mrs. M. J. Abernethy WHITE CAKE 1 cup butter 3 teaspoons baking powder 2 cups sugar: Whites of 9 eggs oe 1 cup milk Pinch of salt 8 cups flour 1 teaspoon vanilla Cream butter ef sugar until a creamy consistency. Add ihe Axi Add the flour with baking powder and salt sifted together. Beat ee whites until stiff and add to above mixture. Add flavoring last. ‘This makes three large layers or a loaf cake. Bake in oven 350 degree Cocoanut or caramel filling makes a delicious cake. ae _ This is a recipe of the late Mrs. E, C. Field given by Frances Field WHITE LAYER CAKE | 8 egg whites - Sift together three times . 3 cups flour > 2 cups sugar 2 teaspoons baking powder 1 cup milk 2 teaspoon salt 1 cup butter Cream sugar and butter. Add milk and flour, then eggs stiffly eaten, ae Add 1 teaspoon vanilla or almond extract. Bake in three eee ee Phe | eee ee et | le, TWO EGG CAKE cup shortening teaspoon baking powder teaspoon vanilla te WH a eens. oo sugar, cream welt Add eggs, poe thorough- Mrs. Kate Shell, Newton, N. C. SUNSHINE CAKE 1 teaspoon cream of tartar 1 cup flour 1 teaspoon vanilla Mrs. D. E. Bolick, Conover, N. C. PLAIN CAKE 2 cups flour 1 teaspoon baking powder (dis- i Break in eS eggs and beat batter ‘solved in water) Lemon and vanilla flavoring Mix well and bake in slow oven 300 degrees for one hour. Mrs. W. F. Tallent HOT SPONGE CAKE 2 teaspoons butter 5 4 cup boiling milk Pinch of salt ¢ spoon baking powder 4 teaspoon vanilla Bea at egEs together until creamy. Add sugar and beat until light. id in flour (do not stir) and baking powder. Add boiling milk in the buler has been melted. Add flavoring. Bake at 350. de- * 5 = 30, minutes, Frances Field et ¥% en 2% Pe j ; . ae ; PS : fg cE ee é a : ee e 2. Sarees ee eye ss < = a s 2 . Py eee . oe ae = ri 7 ‘ ee ae ne aa HOT MILK CAKE Scaid 3 cup milk and 4 tablespoons butter. Add to 1 cup flour, 1 cup