The Gertrude Bobbitt Circle cook book

Cream shortening, add sugar gradually and egg yolks that have been beaten until thick and lemon colored. Mix and sift dry ingredients, flour baking powder and salt and add alternately with milk. Add the egg whites beaten very stiff, melted chocolate and vanilla. Bake in moderate oven. 350 degrees F. Filling: — Make a filling of x/% pound butter, one pound pulverized sugar, and cocoa — as much or as little cocoa as you want to use. Chocolate Icing — 3 cups white sugar x/4 tsp. soda Yl lb. chocolate (4 squares) Va lb. butter 1 cup Pet Milk Boil 8 minutes after it has come to a boil. Stir constantly. Mrs. Lewis Hartline 4 eggs less two whites for icing 1 teaspoon soda l1 2 cup flour 1 cup sour milk V/l cup sugar 4 squares bitter chocolate 14 lb. of butter Melt chocolate and butter together. Beat eggs, add sugar. Add flour and milk, then chocolate and butter. Bake in either layers or loaf form. Use either 7 minute white icing or Mocha filling. Mrs. Luther French BLACK MIDNIGHT DEVILS FOOD CAKE V2 cup shortening IV2 cup flour lx/4 cup sugar x/2 teaspoon salt 2 large eggs 1 teaspoon soda Y2 cup cocoa y% teaspoon baking powder 1 cup hot water or hot coffee Combine cocoa and hot water. Stir to dissolve completely. Add to creamed shortening, sugar and eggs alternately with dry ingredients, sifted together. Bake layers 30 to 35 minutes. Square cake 45 to 55 minutes. 350 degrees F. Mrs. C. H. Thornton 1 cup butter 1 teaspoon vanilla 2 cups sugar 1 cup buttermilk or sour milk 2y2 cups flour 4 eggs unbeaten 1 tbsp. soda in 4 tbsps. hot water 4 oz. unsweetened chocolate Cream butter and sugar well. Add eggs and flour with milk alternately. Add vanilla then soda, which has been dissolved in hot water. Add hot melted chocolate. Makes 4 large layers. Mrs. Alvah Sides 2 cups white sugar 3 cups flour 1 cup butter 1 tablespoon soda 4 eggs 2 teaspoons vanilla 1 cup buttermilk Cream butter and sugar well. Add eggs, one at a time and beat well. Add milk, dissolve soda in 4 tablespoons boiling water and add to the other ingredients. Put the flour in slowly and beat well. Add cocoa to desired color. Add flavoring. Bake in oven 350 degrees. Makes 4 large layers. Filling — 2 lbs. brown sugar 1 cup sweet milk Add cocoa to desired color Cook over low flame until forms soft ball. Add butter and vanilla. Beat until creamy. Mrs. E. F. Eagle ORANGE FRUIT CAKE — % cup of fat or butter Peel of one orange ground 1 cup sugar 14/2 teaspoon soda 3 eggs 3 cups cake flour 1 teaspoon salt 1 teaspoon vanilla 1 cup buttermilk V/o cup dates 1 cup pecans 1. Sift dry ingredients 2. Cream fat and sugar, add eggs, beating well after each addition 3. Add dates, nuts and orange peel 4. Add sifted dry ingredients alternately with liquid 5. Turn into well-greased pan 6. Bake in preheated oven temperature 300 — 1H hours 7. When baked pour over orange juice topping. Allow to age at least 24 hours — Topping — 14/2 orange (juice only). Grated rind of one orange, % cup sugar. Bring to boil to melt sugar and pour over above cake. Mrs. Ervin Lambert EGGLESS AND BUTTERLESS CAKE 2 cups of sugar Yz teaspoon salt 2 cups of water 3 teaspoons cinnamon 2 teaspoons lard 1 box raisins