Favorite recipes (North Carolina, 1948)

fold in flour. Put in greased pan size of oven. Bake 4 minutes and ~ 4 mn che rn 4 times to bake evenly. Have filling ready and turn cake on 3 ed paper that has been sprinkled with powdered sugar. Spread fill- qu Palys ae roll up in the waxed paper until ready to use. ae ir: Recipe of the late Mrs. C. H. Geitner, Sr. ert S7 10 CORINTH GUIL CHEESE CAKE Crust % cup soft butter 2 cups zweibach crumbs % cup sugar 2 teaspoons cinnamon Cream together butter and sugar, then blend in zweibach crumbs _ mixed with the cinnamon. Mix thoroughly and put half of the mix- : ture in the bottom of a nine inch spring mold, pressing down firmly. Reserve the other half of the crumb mixture. Filling 2 tablespoons gelatine, softened 8 five oz. pkgs. cream cheese in 4 cup cold water Juice of 1 lemon, and grated rind) 3 egg yolks Y% teaspoon salt 4 cup sugar % cup whipping cream % cup water 38 egg whites Beat egg yolks slightly, add sugar and water and cook in top of double boiler until it thickens, stirring constantly. Remove from fire, — add gelatine, then add to cream cheese. Mix until smooth, add lemon — juice and grated rind and salt. Fold in cream, whipped stiff and stiffly beaten egg whites. Pour over the crumb crust in pan and top with | remaining crumbs. Chill in refrigerator until firm. Mrs. Leslie Mooda SOFT GINGERBREAD One-half cup shortening mixed with 1 cup sugar. Add 1 cup molasses _ (with ™% teaspoon soda) then add 2 well beaten eggs and 1 cup milk. — Add 3 cups flour sifted with 1 teaspoon cinnamon, 1 teaspoon ginger, — “ and pinch of salt. Bake in moderate oven about 30 minutes. One-half cup of raisins may be added. Mrs. Robert Tarrant ~ IRISH GINGERBREAD 6 cups flour \% teaspoon salt 2 cup sugar 1 cup shortening % cup blanched almonds chopped 2/3 cup chopped candied fruit peel 1 teaspoon cinnamon - % cup: raisins * 1 teaspoon allspice ; 3 eggs well beaten 1 teaspoon mace 3 teaspoons baking soda 1 cup dark corn syrup Combine shortening, sugar and syrup. Heat until blended. Sift flour, 2 measure and sift with other dry ingredients. Add to shortening, sugar and syrup. Add eggs, nuts, raisins and peel. Mix thoroughly. Pour inito well oiled pan and bate in slow oven (325 degrees) ‘about 1 hour. Serve with whipped cream. Mrs. phe Shuford, cre ni ad . choy re ee eo en ee, Pee ne eee a ee ’ “ae 4 = ae i. Pi f “2 ) * Syke s+ oer a 3 k fe ~— ‘ = : peer nde coe : K BOOK , | ne SOFT GINGERBREAD fy cup dark molasses 3 cups flour 2 cup sugar 2 eggs well beaten 2 cup butter 2 teaspoons soda Mix well and add last soda dissolved in 1 cup of boiling water. Bake in moderate oven about 25 minutes. Mrs. T. M. Johnston DATE CAKE zt % 1 pkg. dates - | 1 cup boiling water 1 cup walnut meats 1 teaspoon soda z oan cup sugar 1 egg _ $ cup butter 1 cup flour | Pinch of salt Cut dates and nuts in small pieces. Put soda in boiling water and pour over dates and nuts and let stand a minute. Beat sugar and butter together, then mix all other ingredients. Bake in slow oven. Mrs. S. A. Isenhour, Jr. MERINGUE DREAM BARS 5 cup margarine 2 cup sifted cake flour 1 cup sugar ~ 1 teaspoon baking powder 2 eggs beaten 4 teaspoon salt ees _ % teaspoon vanilla we Cream margarine thoroughly. Add sugar gradually and cream to- ‘ gether until light and fluffy. Add eggs and beat well. Sift flour once, _ measure, add baking powder and sift together three times. Add flour i ete and flavoring last. Mix well. Spread as thin as possible on _ two well greased pans 9 x 9 or 7 x 11, top with meringue made with 1 > egg white, 1 cup brown sugar and % to 1/3 cup chopped nut meats. ae Fold sugar into stiffly beaten egg whites. Spread on batter and sprinkle a with nuts. Bake in 325 degree oven 30 minutes. Cut in bars. Mrs. Walker Lyerly