Grange cook book and household guide

Pour boiling water over cocoa. Add soda. Set aside while fixing rest of cake. Cream butter and sugar thoroughly. Add eggs, one at a time, beating well. Sift flour once. Measure, add baking powder, salt and sift 3 times. Add flour mixture and sour milk alternately to first mixture, then to egg and butter mixture. Bake in layers in a moderate oven. Mrs. O. R. Moose, Patterson Grange. WHITE CAKE 1 cup butter 6 egg whites 2 cups sugar 2 teaspoons baking powder 3% cups flour 1 teaspoon flavoring (any pre- 1 cup sweet milk ferred) a pinch of salt _ Cream the butter, beating it well. Add the sugar gradually, beating continuously, then add the milk and flavoring. Add the flour with which the baking powder has been sifted. Lastly fold in the stiffly beaten egg whites. Bake in three layers. Mrs. W. A. Morgan, Patterson Grange. LARGE LOAF or THREE-LAYER CAKE % cup shortening 2% cups flour 1% cups sugar 2% teaspoons baking powder or % 3 eggs for loaf 1 teaspoon flavoring % teaspoon salt 2/3 cup milk Cream the shortening, add sugar slowly, beating well. Add unbeaten eggs, one at a time, beating well after each egg is added. Sift dry ingredients, add alternately with milk. Beat well. Mrs. C. L. Neal, Patterson Grange. PRUNELLA CAKE % cup fat or butter 1 1/3 cups flour 1 cup sugar 2/3 cup stewed prunes 2 eggs j ¥% teaspoon each of salt, soda, cin- 2/3 cup sour milk namon, nutmeg, allspice, and baking powder _ Blend butter or fat with sugar and eggs. Add chopped prunes. Stir in milk. Add sifted dry ingredients. Pour into two-layer pans and bake in a moderate oven. FILLING FOR ABOVE CAKE: Cook two cups of brown sugar and one cup of water until sirup spins a five- to nine-inch thread. Pour sirup gradually into a beaten egg white. When it begins to harden pour on cake. Mrs. H. W. Cartner, Lewisville Grange. PLAIN CAKE % cup shortening 2 cups flour 1 cup sugar % teaspoon salt 1 teaspoon vanilla extract 3 teaspoons baking powder 2 eggs 2/3 cup milk Thoroughly cream shortening and sugar; add vanilla extract and eggs. Beat until fluffy. Add sifted dry ingredients alternately with milk, mixing thoroughly after each addition. Bake in two greased 8-inch layer pans in moderate oven (350°) 25 to 30 minutes. It can be used for cup cakes. Rosa Lee Speas, Lewisville Juvenile Grange No. 8. LAYER DELIGHT CAKE 1 cup milk 3 cups flour 1 cup butter 3 teaspoons baking powder 2 cups sugar 4 eggs Sift flour and baking powder three times. Cream butter and sugar, then add well-beaten egg yolks. Add flour and milk immediately. Fold in beaten egg whites. Bake in moderate oven about 20 minutes. Doris Overman, Barber Grange. FUDGE ICING 2 cups sugar 1 tablespoon butter 1 cup milk 4 tablespoons coca Boil sugar, milk, and cocoa until it forms a soft ball in water. Remove from fire and add butter. Cool and beat well. To obtain a smooth texture, do not stir while boiling. Doris Overman, Barber Grange. ANGEL CAKE 1 cup cake flour % teaspoon salt 1 cup sugar 2 teaspoons cream of tartar 1% cups egg whites % cup sugar 1 teaspoon vanilla extract ARE y Sift flour with % cup sugar four times. Beat egg whites with salt until frothy; add cream of tartar and beat until stiff but not dry. Add remaining % cup sugar, 1 tablespoon at a time, folding in thoroughly. Add vanilla extract with last addition of sugar. Sift flour mixture over top, a little at a time, and fold in carefully. Bake in large, ungreased tube pan in moderate oven (325 degrees) 75 minutes. Invert pan to cool. The longer the cake remains in the pan the more brown crust adheres to pan. Serves 16. Mrs. M. P. Young, Pleasant Garden Grange. LOAF CAKE ; % butter 2 cups flour ; 1% cups sugar 2 teaspoons baking powder 3 eggs % cup milk flavoring—lemon or vanilla