Kentucky receipt book

Use Angel Food recipe, and bake in large square pan; when done pour over 1 cup of sherry wine and let remain 1 hour. When ready to serve cover with whipped cream and decorate top with sugared almonds. It can be served with wine sauce, omitting the cream and sherry. Hickory Nut Cake. Three-fourths cup of butter, 2^ cups of flour, 1^ cups granulated sugar, % cup of milk, 1 cup kernels and whites of 5 eggs, 1^ teaspoons baking powder. Mix as any other cake, alternately kernels and the beaten whites. Bake in flat square pan; cut in fancy shape and ice with white icing. Chocolate Cake. Three cups granulated sugar, 4 cups flour, 1 cup butter, 5 eggs, 1 cup sweet milk, 2 teaspoons baking powder. Mix as usual and bake in jelly tins. Half of recipe will make 4 cakes. Cream Cake. Six eggs beaten separately, 2 cups of flour, 1 cup of granulated sugar, 2 teaspoons of baking powder. Bake in 2 layers in jelly tins. Lady Fingers. One-half pound of granulated sugar, 6 eggs, ^ teaspoon of lemon extract, % pound of flour. Beat whites stiff; add to sugar and yelks ; then flour. Stir with an egg-beater ; cut and sprinkle with powdered sugar and bake in moderate oven. Strawberry Shortcake. Three eggs, 1 cup of sugar, 2 cups of flour, 1 tablespoon of butter, 1 even teaspoon of baking powder, % cup sweet milk. Beat butter and sugar together, then add eggs, well beaten. Sift baking powder into flour, then add the eggs and sugar. Add more milk if necessary. sary. Bake in round pans. When cool cover top of each cake with whole strawberries and spread on them well-beaten cream that has been sweetened. Fill up all spaces with cream. Place the cakes on top of one another. The cream used must be very thick. Soft Ginger Bread. Break 3 eggs, whites and yolks, into a pan, add 2 cups of brown sugar and beat light, add 1 cup of common molasses, 1 cup sour cream, 1 cup melted butter, 4 cups of sifted flour, 1 tablespoon of ginger, cloves and allspice to taste, 1 teaspoon of soda in the buttermilk and beat in the last thing. Bride's Cake. W,hites of 14 eggs, 1 pound of sugar, 1 pound of flour, % pound of butter. Eggs and sugar well beaten together and mix in the butter, well creamed, flour and whites alternately; flavor to taste. Strawberry Shortcake. Not quite % pint of flour, 1 dessertspoon lard, 1 teacup ice water, % teaspoon baking powder, a little salt. Mix in a bowl and put through the kneader, bake in pie pans. When done split the pie in half and cover with melted butter and 1 quart of berries thai; have been chopped and sweetened. Rolled Wafers. One-fourth cup of butter, % cup of powdered sugar, ^ cup of sweet milk, % of a cup of flour, % teaspoon of vanilla. Cream butter, add sugar gradually and milk very slowly, then flour and flavoring. Spread thinly with a broad blade knife on a buttered inverted pan. Mark in 3-inch squares and bake in slow oven a delicate brown. Place pan on back of range, cut squares apart with a sharp knife. Roll while warm in tubular or cornucopia shape. If cake gets too brittle to roll set in oven to soften. If rolled in tubular shape tie with narrow ribbon and sprinkle with sugar; serve with ices or chocolate. If cornucopia shape, fill with whipped cream, sweetened and flavored. Serve immediately. Almond Wafen. Use preceding recipe. Before cooking wafers sprinkle top with finely chopped almonds and bake. Sponge Cake. Eight eggs, leave out the yolks of 2, 1 pint of powdered sugar, 1 pint of flour, the juice and yellow rind of 1 lemon. Beat all the whites till stiff, then add sugar, next the yolks, that have been well beaten, then flour, sifted 3 times, with 2 teaspoons of baking powder. Stir very lightly. Bake in moderate oven in a mold. Nut Cake.