Grange cook book and household guide

Cream butter, add sugar gradually. Break eggs in one at a time, beating thoroughly. Add one-third of flour, mixing well, then one-third of milk, until all has been added. Bake in loaf pan 45 minutes to one hour, in moderate oven. Will make three medium layers, if layer cake is desired. Pearl Thompson, Barber Grange. BOILED CAKE ICING To 2 cups sugar add one cup cream. Cook until forms soft ball in cold water. Remove from stove. Let stand until almost cold, add butter size of walnut, beat until creamy, spread on cold cake. Pearl Thompson, Barber Grange. CHOCOLATE LAYER CAKE Ye cup cocoa le cup milk % cup brown sugar yolk of one egg Boil until thick, let cool. 1 cup sugar 2% cups flour % cup butter 1 heaping teaspoon soda % cup milk 1 teaspoon vanilla 2 eggs ICING Cook 2 cups brown sugar and % cup water until it spins a thread. Pour in the stiffly beaten whites of two eggs and beat until creamy. Add one teaspoon salt and two teaspoons vanilla, one cup of chopped nuts. Mrs. Earl Barber, Barber Grange. CREAM CAKE @ lb. butter 1 cup milk 2 cups sugar 3 cups flour 6 eggs 1 heaping tsp. baking powder 1 tsp. lemon extract { Cream butter well, add sugar and cream together till very light, then add WwW ell-beaten eggs. Fold in flour to which baking powder has been added alternately with milk. Bake in three medium pans in oven 375°. FILLING 3 cups white sugar pinch of salt 3 cups pure cream (double thick) 1 tbs. of vinegar 1 egg well beaten 1 tsp. of lemon flavoring Add ingredients as listed in pan, stirring constantly till it comes to a boil. Then cook till it forms a soft ball in cold water. Take off and beat until creamy and ready to spread. Mrs. D. D. Hooper, Mills River Grange. PINEAPPLE REFRIGERATOR CAKE % cup butter 1 cup chopped walnuts 1 cup sugar 1 cup crushed pineapple 3 tsp. cream 1 egg 2% cups graham cracker crumbs _ Cream butter and sugar; add egg beaten till light, cream, add pineapple. Line oblong bread pan with heavy waxed paper and place layer of fine cracker crumbs, about % in. deep on bottom. Over this, pour 3 or 4 tsp. pineapple juice and 1/3 pineapple mixture. Sprinkle with chopped walnuts. Add second layer of cracker crumbs, pineapple, and nuts. Complete with third layer. Cover with waxed paper and let stand in refrigerator at least 24 hours. Cut in slices and serve with whipped cream. Mrs. F. G. Willis, Pleasant Garden Grange. SCOTCH SHORT CAKE 5 ounces sugar We lb. butter Legg Cream butter and sugar, add egg. Then gradually 1 lb. sifted flour. Turn out on board and knead till smooth. Divide in two pieces. Make in round cakes about 2 inches thick. Prick top with fork. Lay on papered pan and bake about half an hour. Mrs. R. W. Pou, Old Town Grange. ICE CREAM CAKE 5 eggs 3 tsp. baking powder 2% cups white sugar % lb. butter 4 cups flour 1 cup whole milk 1 tsp. each lemon and vanilla Cream butter and sugar. Add flour and milk alternately. Beat eggs together, add. Bake in molé pan 1% hours in a moderate oven. _ Mrs. T. W. Apperson, Vienna Grange. WHITE LOAF CAKE 2 cups sugar 11/3 cups milk % cup butter 2 tsp. baking powder 6 egg whites 4 cups sifted flour 1 tsp. almond flavoring Bake 1 hour in a slow oven; ice with thick white icing. Mrs. J. H. L. Miller, Pleasant Garden Grange. MASTER BUTTER CAKE % cup shortening 2 cups flour 1 cup sugar 3 tsp. baking powder 2 eggs % tsp. salt 1 tsp. vanilla 2/3 cup milk Cream shortening, add sugar; mix well. Add unbeaten eggs one at a time; beat well. Add vanilla. Sift together dry ingredients; add alternately with milk to first mixture. Beat well. Bake in greased loaf pan about 1 hour or may be baked in 3-8 in. layers about 25 minutes. Mrs. B. M. Casper, Yost Grange. OLD-FASHIONED SPONGE CAKE 10 eggs 11/3 cups flour , 2 cups fine granulated sugar 1 teaspoon of any desired flavoring