Favorite recipes (North Carolina, 1948)

sugar, 1 teaspoon baking powder, 4 teaspoon salt and 2 whole eggs and margarine which have been mixed together for two or three minutes or while this first mixture is heating. Add 3 teaspoon vanilla. Beat for two min- utes more. This cake can be baked as a layer cake or cup cakes. This will make 2 small layers or 1 large square which can be iced with your > favorite icing. This batter is very thin and should be baked in a mod- erate oven 375 degrees, 20 or 30 minutes. Mrs. J. M. Rowe _ JAPANESE FRUIT CAKE - 1 cup butter 4 to 6 eggs beaten separately 2 cups sugar 1 scant cup milk 3 cups flour 1 teaspoon vanilla ; 2 teaspoons baking powder Lemon extract to taste Make cake in usual way ,this being the standard recipe for 1-2-3-4 cake. Divide batter in two parts. Cook two plain layers. Into the other half of batter stir 1 cup seedless raisins, chopped fine, 1 tablespoon ; each of allspice, and cinnamon, and 1 teaspoon ground cloves. Bake — this in two layers. Put the four layers together alternately with the following filling. ; 2 1 cocoanut grated 2 tablespoons corn starch Rind and juice of 2 lemons * 1 cup boiling water 2 cups sugar Put in double boiler except the corn starch. Dissolve corn starch in a little cold water. Add to mixture and cook until it drops from spoon. Cool, put between layers. Ice with white icing and sprinkle with grated cocoanut. . : Mrs. C. H. Geitner _ NORTH CAROLINA WHITE FRUIT CAKE 1 lb. flour 1 lb. candied pineapple 1 lb. butter 1 lb. candied cherries 1 lb sugar 1 Ib. almonds 10 eggs 1 teaspoon mace 2 grated cocoanuts 1 teaspoon nutmeg 1 lb. citron Wineglass of brandy Cream butter and sugar. Add beaten egg yolks, cocoanut and. citron, pineapple and almonds sliced thin, dredged with flour. Add mace and nutmeg to flour, add brandy. Fold in well beaten whites. Place the cherries in batter after putting it in cake pan so they will be evel distributed. Bake in medium oven 2 hours. | Mrs. J. H. P. Cil POOR MAN’S FRUIT CAKE cups raisins 1 teaspoon cinnamon | cup water 1 teaspoon ‘allspice 1½ cup sugar % teaspoon nutmeg ae: eo Put in pan and let come to a boil. Cool a little and add 2 cups flour, i 1 teaspoon soda and 3 teaspoon baking powder. Bake in loaf or layers. ts Mrs. Kate Shell, Newton, N. C. “JOAN CRAWFORD FUDGE CAKE” 2 cup butter 1 cup sweet milk V4 cups brown sugar 2 cups cake flour _ (firmly packed) 1 teaspoon soda % teaspoon salt squares unsweetened chocolate 1 teaspoon vanilla Cream the shortening and brown sugar until smooth and fluffy. Add the eggs one at a time and beat vigorously after each addition. Stir in the chocolate which has been melted, and mix well. Alternate the milk with the flour which has been sifted with the soda and salt. Add the vanilla and beat until very smooth. Mrs. John McFarland APPLE SAUCE CAKE cup butter or shortening cup sugar egg cup raisins chopped cup nut meats: coarsely broken cup thick apple sauce 2 cups all purpose flour 1 teaspoon soda _ % teaspoon salt i , teaspoon cloves 1 teaspoon nutmeg 1 teaspoon cinnamon a Sift, then measure flour. Sift three times with soda and spices and Cream sugar and shortening well. Add egg, beating well, then raisins and nut meats. Add dry ingredients alternately with apple sauce, beating well after each addition. Bake in greased paper lined loaf or tube pan about 1 hour and 15 minutes in moderate oven. a: Mrs. Wade H. Shuford SPONGE CAKE FOR JELLY ROLL 4 large eggs or 5 small ones 1 pinch baking powder 1 heaping cup flour (as much as i heaping cup sugar (Same as a, you can get up) flour) Break eggs and beat until foamy. Beat in sugar for 5 minutes and