Historic Paxton, her days and her ways, 1722-1913

Orange Cake (Mrs. Harry Holmes.) % cup of butter. 2 cups of sugar. 1 cup of milk. 2% cups of flour. 2 teaspoons of baking powder. 4 eggs. 1 orange (grated rind). Bake in layers. Icing 2 cups of pulverized sugar, the juice and grated yellow rind of orange. Stir until sufficiently soft to spread. Put between layers and on top. Small Pan Cake (Mrs. Donald I. Butherford.) 1 cup of sugar. 10 teaspoons melted butter. Beat 2 eggs in a cup and fill up with sweet milk. 1% cups flour. 2 teaspoons baking powder. Flavor with % teaspoon of lemon, orange or vanilla. Bake in a square sheet. Sponge Cake (Mrs. S. Ealston Dickey.) 4 eggs. % cup sugar. % cup flour. 1/^ lemon. 1 level teaspoon of baking powder. Beat the whites, add the yolks one by one, then the sugar, then the rind and juice of the lemon, next the flour and baking powder. Bake twenty minutes. Sponge Cake (Mrs. Francis W. Butherford.) 1 pound of A sugar. 1 pound of eggs. % pound of flour. The rind of 1 lemon. Beat the yolks and whites separately, put them together, add the sugar slowly. Beat well, then stir in the flour lightly. Strawberry Cake 1 pound of A sugar. % pound butter, down weight. 1 cup of milk. 5 eggs, leave out the whites of two for icing. % pound of flour. 2 teaspoons of baking powder. 1 teaspoon of vanilla. Bake in layers and ice as desired. White Loaf Cake (Miss June Butherford.) 1 pound of sugar. 1/2 pound of butter. 1 pound of flour. % cup of sweet milk. 14 eggs (whites). 2 teaspoons of baking powder. 1 teaspoon of bitter almond. Bake in deep pan for three quarters of an hour. SMALL CAKES Chocolate Spice Cakes (Miss Mary B. Eutherford.) 1 cup of granulated sugar. % cup of butter (scant). % cup of cold water. Vs cup of Hershey's cocoa (dry). 3 eggs. 1 cup of flour. 1 teaspoon of cinnamon. % teaspoon ground cloves. 2 even teaspoons of baking powder in the flour. Cream sugar and butter, add cocoa, spices, beaten yolks, water, flour, and last the well beaten whites. Bake in small pans and ice with white icing. Drop Ginger Cakes (Mrs. George Martin.) % cup each of butter and sugar. 1 cup molasses. 2 eggs. 1 teaspoon each of cinnamon and ginger. % cup boiling water. 1 teaspoon soda and pinch of salt. Mix in 3 cups of flour. Mix ingredients in order named; drop small spoonfuls, two inches apart, in a well greased pan and bake in a quick oven. Crullers (Mrs. J. E. Eutherford.) 2 quarts of flour. 1 pint of sugar. 1 pint of sweet milk. % cup of butter. 3 eggs. 2 teaspoons of soda. Flavor with nutmeg. Cream the butter and sugar, add well beaten egg and other ingredients. Cut in rings and fry in deep fat. While hot, roll in pulverized sugar. Ginger Crackers (Miss Janet S. Elder.) 1 pint of molasses. % pound of sugar. % pound of butter or lard. 2 tablespoons of ginger. 1 teaspoon of cinnamon. 1 teaspoon of soda. 2 pounds of flour. Roll out thin and bake on iron sheets. Hermits (Mrs. George Sheaf er.) % cup of butter. iVz cup of sugar. 2 eggs well beaten. 4 tablespoons of milk. 3% cups of flour. 1 cup of raisins (chopped) . 1 teaspoon of cinnamon. % teaspoon of cloves. 1/2 teaspoon of nutmeg. 3 level teaspoons of baking powder. Roll thin and bake in moderate oven. Jumbles (Miss Martha K. Butherford.) 1 cup of butter.