The Gertrude Bobbitt Circle cook book

Cream 4 tablespoons butter, add % cup sifted confectioners' sugar and blend. Add I teaspoon vanilla, 3 squares Baker's Unsweetened Chocolate, melted, and x/± teaspoon salt. Beat two egg whites until stiff, but not dry. Add % cup sifted confectioners' sugar, 2 tablespoons at a time, beating after each addition until blended. Then continue beating until mixture will stand in peaks. Add to chocolate mixture folding gently but thoroughly, only enough to blend. Makes enough frosting to cover top and sides of cake. Miss Mary Tilley DATE NUT CAKE 1 lb. dates 4 eggs 1 lb. pecans 2 cups flour 1 lb. sugar 2 tsp. baking powder V2 lb. butter 2 tsp. vanilla Cut fine dates and nuts. Cream butter and sugar. Add beaten egg yolks. Sift flour and baking powder over dates and nuts, mix Well. Add butter and sugar, also egg yolks. Combine. Then add beaten egg whites with vanilla. Fold in. Bake 3 hours at 300 degrees. Put pan of water on rack over cake while baking. Mrs. A. F. Land CHOCOLATE MARSHMALLOW CAKE V2 cup shortening 2 eggs % cup sugar 2 squares chocolate V2 teaspoon salt 1% cup flour 1 teaspoon vanilla 1 teaspoon soda V2 cup white Karo 1 cup sour milk Blend shortening, sugar, salt, vanilla and slightly beaten eggs. Add syrup and melted chocolate. Beat well. Then add flour and soda (sifted together) alternately with milk, mixing thoroughly. Bake in two layers in oven 375 degrees. ICING 2 egg whites 8 marshmallows 1 cup white Karo V2 teaspoon vanilla Combine egg whites and syrup in top of double boiler. Cook while beating with rotary beater until thick and fluffy. Add diced marshmallows and beat until melted. Remove from heat, add vanilla and beat until it holds its peaks. Spread. Mrs. J. E. Brown GINGERBREAD 2 cups sifted cake flour 1/3 cup shortening 2 teaspoons baking soda x/£ cup sugar ¾ teaspoon soda 1 egg, well beaten 2 teaspoons ginger 2/3 cup molasses 1 teaspoon cinnamon % cup sour milk or buttermilk 1/2 teaspoon salt Sift flour once, measure, add baking powder, soda, spices and salt, and sift together three times. Cream shortening thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg and molasses; then flour, alternately with milk. Beat after each addition until smooth. Pour into greased pan or a ring mold. Bake in moderate oven (350 degrees F.) ll/± hours. Serve with whipped cream. As a variation use gingerbread as the base for fruit shortcakes. Serves 6. Mrs. J. L. Stoudemire SOUTHERN SPICY GINGERBREAD (Very old recipe) 2 eggs 2 teaspoons each soda and gin- % cup brown sugar ger % cup molasses (home made is l^o teaspoon cinnamon best) V2 teaspoon each cloves, nutmeg % cup melted shortening and baking powder 2x/2 cups flour 1 cup boiling water Add beaten eggs to the sugar, molasses and melted shortening, then add the dry ingredients which have been mixed and sifted and lastly the hot water. Bake in small individual pans or in a shallow pan in moderate oven 350 degrees, 30 to 40 minutes. Miss Abbie Peeler