The Gertrude Bobbitt Circle cook book

Dissolve in 2 cups lukewarm milk, which has first been scalded, 1 tablespoon sugar and one cake of compressed yeast. Add 2 cups sifted all-purpose flour and beat well. Cream together 5 tablespoons shortening and 1 cup sugar. Add 2 well beaten eggs. Now add to first mixture along with 4 cups sifted flour and 1 teaspoon salt. Cover and let rise in a warm place until light, about 1% hours. Then add V> cup raisins, V> cup thinly sliced citron, 1 cup shelled pinenuts (1 cup chopped walnuts may be used instead) all well floured, % teaspoon anise extract (go easy) or 1 teaspoon nutmeg and % ot mace. Knead lightly— you'll have to add more flour, of course. When smooth and satiny, round up into a ball and place in a large greased bowl, brushing the top with oil. Cover and let rise until double in bulk Then mould into round loaves, whatever size you like. Beat 1 egg slightly, adding about a tablespoon cold water, and use to brush over the top of each loaf. Place on cookie sheet. Allow to rise until double in bulk. Bake in moderate oven (350 degrees) about 45 minutes, depending on size. May be brushed with thin powdered sugar frosting while hot. Mrs. A. W. Cornelison 14 (Aunt of Mrs. R. J. Misenheimer) CAKES AND COOKIES "We'll mix and bake the dainty cake, And beat the frosting light; The sweetest plan to please a man, Is through his appetite." GARDEN OF EDEN CAKE 1 cup butter (can use half butter 3 squares chocolate melted and half other shortening) y2 teaspoon salt 2 cups sugar 1 teaspoon each cloves, all spice 4 eggs — separated and cinnamon 3 cups cake flour sifted 1 cup milk 4 teaspoon baking powder ^4 cup fruit juice 1 tablespoon shaved citron Cream shortening and sugar well, add beaten egg yolks, sift together, flour, baking powder, salt and spices ; then add citron to this mixture, add dry ingredients alternately with milk and fruit juice. Stir in melted chocolate and then egg whites beaten stiffly. Bake for about 45 minutes in greased loaf pan in 350 degree oven. When cool cover top with lemon icing. Mrs. Roy Burdette, Jr. BURNT SUGAR CAKE V/z cups sugar 1 cup sweet milk % cup cold water 2*/2 cups flour 2 eggs 1 tsp baking powder 1 tsp vanilla 1 scant teaspoon soda Burn one-half cup sugar in a steel spider to a deep brown, add water, shake well until all sugar is dissolved and set aside to cool. Cream shortening and sugar thoroughly, add yolks that have been beaten until thick and lemon colored, add milk and mix flour sifted three times with baking powder and soda then add burnt liquid and last the beaten egg whites and flavoring. Bake layers in a quick oven and cover with caramel frosting. Mrs. G. E. Goodnight CHILDREN'S BIRTHDAY CAKE Cream y2 cup butter with one cup sugar. Add y% cup of sweet milk alternately with 2 cups flour which have been sifted with 2 teaspoons baking powder and pinch of salt. Add y2 teaspoon lemon flavoring. Beat 3 egg whites to a froth and gently stir in. Color one half of this batter a light pink. Make a second batter the same way using the egg yolks beaten to a cream instead of the whites. Color one half with melted chocolate and flavor with vanilla. This is put into four cake tins. Each tin has a ring of the