Grange cook book and household guide

Separate the whites from the yolks of the eggs and beat the yolks with the sugar till they are thick and ropy. Next, beat the whites till stiff and add them with the flavoring. As soon as mixed fold in the flour very gently, mixing just enough to blend it with the other ingredients. Butter a deep cake pan and sprinkle with flour, shaking off all that does not cling to the pan. Pour the cake batter into the pan, filling it not more than two-thirds, and bake in a moderately quick oven about three-quarters of an hour. Mrs. H. F. Corriher, Corriher Grange. WHIPPED CREAM CAKE 3 egg whites 1 tsp. almond or vanilla 1 cup whipping cream 1% cups sugar % cup cold water 3 tsp. baking powder 2 cups cake flour salt Carefully fold whipped cream into stiffly beaten egg whites. Gradually fold in cold water and flavoring. Sift flour, measure and sift with sugar, baking powder and salt. ; Carefully fold into cream mixture. Pour into two layer cake pans which have been lined with waxed paper. Bake in moderate oven (325°) 30 to 35 minutes. Ice with lemon butter. LEMON BUTTER 1 lb. of confectioner’s sugar, % cup soft butter sifted grated rind and juice of 1 lemon Cream sugar and butter, add juice and rind of lemon. If mixture is too stiff add a few drops of milk until right consistency to spread. Mrs. N. R. Carrington, Stem Grange. ANGEL FOOD CAKE 1 cup sifted cake flour % teaspoon salt 1% cups sugar 2 teaspoons cream of tartar 1% cups egg whites (about 11 eggs) 1 teaspoon vanilla 1. Sift flour and sugar separately. 2. Add % cup sugar to flour and sift three times. 3. Beat egg whites until frothy. Add cream of tartar and salt and continue beating until eggs are stiff enough to hold shape. 4. Add sugar gradually, folding in each addition. 5. Fold in flour about one-fourth at a time. 6. Fill large angel food pan one-half full, that has brown paper in bottom. 7. Bake in moderate oven. Mrs. C. W. Lutterloh, Brown’s Chapel Grange. ' DATE ROLL 3 cups white sugar 1 tbs. Karo Syrup 1 cup water or cream 1 cup chopped dates 1 cup nut meats Cook sugar, syrup, and liquid till it forms a soft ball in cold water or 236°. Remove from fire and add dates and nuts then beat till creamy. Pour out on damp slick towel and roll up till good and cold then slice and roll in powdered sugar. Sue Corpening, Mills River Grange. WHITE FRUIT CAKE 2 cups sugar 1 lb. flour 10 eggs 1 scant lb. butter _Make batter like pound cake, add glass of apple jelly, 2 cups wine, 2 Ibs. White raisins, 1 lb. cherries, % lb citron, 1 Ib. pineapple, 1 lb. nut meats, 1 teaspoon baking powder, 2 tablespoons lemon extract. Cut and flour fruit before adding to batter, steam 3 hours and bake 2 hours in moderate oven. (Miss) Ethel Reich, Clemmons Grange. LEMON FILLING (Original Recipe) Cook slowly, stirring constantly for ten minutes the following mixture: 2 cups sugar, juice and grated rind 2 lemons, 2 whole eggs, 5 tablespoons flour, , tablespoons butter; cool and spread on the cake (Wagwood’s Favorite), sprinkling generously with cocoanut. Fresh is best of course. This will fill and cover the whole cake. Mrs. J. I. Wagoner, McLeansville Grange. FUDGE FROSTING 2 cups sugar % cup milk 3 tbsp. cocoa 1 tbsp. butter ; \% tsp. salt Cook until it forms a soft ball in cold water, add butter and beat until cold. Mrs. H. D. Robertson, Clemmons Grange. LEMON FILLING 1 egg 1 apple grated 1 cup sugar juice and grated rind of one 1% tablespoons butter lemon Mix well-beaten egg, apple, sugar and butter. Put all into a double boiler, add juice and lemon rind and cook till thick. Mrs. H. D. Robertson, Clemmons Grange. CHOCOLATE ICING 2 tablespoons butter 2 cups XXXX sugar 2 squares chocolate 1% cup sweet cream 1 teaspoon vanilla Melt chocolate over hot water. Add chocolate and cream to sugar. Beat