Grange cook book and household guide

Cream the butter until soft, add the mace and lemon rind, and then the sugar gradually, stirring until the mixture is light and fluffy. Continue creaming and add slowly the well-beaten egg yolks. Fold in the stiffly beaten egg whites, then add the flour and salt and beat until the batter is smooth. Put the batter in a tube which has been lined with wax paper. Bake in a Slow oven (300 degrees to 325 degrees) for 1 to 1% hours. In cookies the proportion of flour to liquid is increased over that in cake, batter is stiff enough so that it can be dropped on a baking sheet and retain its shape. A stiffer dough may be rolled into cookies, or chilled and sliced. Cook in oven of 350 to 375 degrees. Mrs. C. M. Billings, Brogden Grange POUND CAKE 2 Cups, butter 4 scant cups pastry flour 2 cups granulated sugar 1 teaspoon lemon flavoring 10 eggs Ye teaspoon salt ; Beat the butter and sugar till very light and creamy; add the well-beaten yolks of eggs. Sift together twice the flour, salt and flavoring and add a little at a time. Whip the whites of eggs till very stiff and fold them into the cake batter as gently as possible. Line cake pans with paper, fill two-thirds full with the batter, and bake In a moderate oven about one and one-half hours. Mrs. H. F. Corriher, Corriher Grange. FRUIT CAKE 1 lb. brown sugar % lb. crystallized cherries 1 cup butter Ye lb. crystallized pineapple 5 eggs 0) % lb. dates 1 cup grape juice 1% tb. figs 1 teaspoon soda % lb. candied orange peel 1 teaspoon each of spices % lb. candied lemon peel 5 cups flour 1 lb. English walnuts % Ib. citron 1 lb. almonds Mix all ingredients, roll fruits in flour. Bake in small pans or large mould. Compliments of MELVILLE DAIRY Burlington, N. C. Retio@ © i, Sele SCOT INA sh COM Assured! —— of —— Be QUALITY VARIETY ECONOMY Wherever You See These Names PENDER QUALITY FOOD STORES or BIG STAR Super-Markets Place large pieces of fruits on top of cake while baking. Bake 4 hours in mould and 3 hours in small pans. Ruth Yarborough, Old Town Grange. WAGWOOD’S FAVORITE 1 cup sugar 2 cups flour | 1 cup jam % cup sweet milk 3 eggs 1 cup raisins 1 teaspoon soda 1 teaspoon cinnamon % teaspoon allspice % teaspoon cloves 3% cup shortening Cream shortening, add sugar and jam and mix well, add whole eggs (1 at a time), beat well, then dry ingredients alternately with the milk. Bake in three layers in a moderate oven. Add the raisins last. Mrs. J. S. Wagoner, McLeansville Grange. HOT MILK CAKE 4 eggs 2 cups sugar % 1b. butter 2 teaspoons baking powder 1 cup milk 2 cups flour Heat milk and butter to boiling point. Then stir into the sugar, flour, baking powder, and eggs which have been thoroughly mixed. Bake in hot oven in layers. Any filling may be used to stack cake. Mrs. Ed Thompson, Corriher Grange. Mrs. H. D. Robertson, Clemmons Grange. COOKLESS FRUIT CAKE 1 lb. graham crackers, rolled 1 lb. glazed pineapple, cut 1 lb. marshmallows, cut 2 cups nuts, chopped 11d. dates, Cut 2 bottles cherries, cut 1 cup thick cream Mix all together thoroughly, adding cream last. Line pan with wax paper. Pack mixture in pan very firm. Put in ice box overnight before using. Ruth Corpening, Mills River Grange. DEVIL’S FOOD CAKE % cup butter or shortening - 2 cups flour 1% cups sugar 3 heaping tablespoons cocoa 3 eggs % teaspoon salt % cup sour or sweet milk 1 teaspoon soda 1 teaspoon vanilla 1 teaspoon baking powder ¥e cup boiling water