Natchez recipes

Three eggs beaten separately, one-half cup butter, one cup sugar, one-half cup sour milk, one and one-half cups flour, half teaspoon soda, three tablespoons sour cream, one cup blackberry jam, one teaspoon cloves, cinnamon and nutmeg. Bake in two layers. Use white icing to put together. Mrs. C. Short GOLD CAKE Eight egg yolks, two egg whites, whip separately, one cup sugar, one cup butter, one cup milk, four cups sifted flour, one teaspoon vanilla, one heaping teaspoon baking powder. Beat yolks fluffy, add sugar slowly then alternately the flour and milk, baking powder and vanilla. Fold in whites. Bake in moderate oven. This makes a big cake. Use whites for Lady Baltimore Cake. FUDGE CAKE Two squares chocolate chipped, one stick butter, two eggs, one cup sugar, one teaspoon vanilla, one and one-half cups flour, three-fourth cups nuts. Melt chocolate and butter together, cool, beat eggs and sugar, add flour, nuts and vanilla, lastly chocolate, cook in very slow oven until crust forms on top. $ CAKES OLD FASHIONED SPONGE CAKE Beat the whites of four eggs stiff enough to remain in bowl if inverted. Beat into them carefully one-half cup of finely granulated sugar. Beat the yolks of the four eggs, adding half cup of sugar and beat for five minutes by the clock. Add to the yolk the grated rind and juice of a lemon. Beat well together the yolk and whites. (At this stage beating is in order, but must be avoided after adding the flour). Fold in with wooden spoon one cup of flour that has been sifted three times. Just before putting into oven sift over the top about a tablespoon of granulated sugar and bake in a moderate oven until done. Mrs. Ralph Bisland ORANGE CAKE Six eggs beaten separately, one and one-half cups sugar, one-fourth teaspoon salt, one-half cup water, one cup Swans Down flour, two teaspoons fresh orange juice, one-half grated orange rind, one level teaspoon cream of tartar. Boil sugar and water until it spins a thread. Pour slowly over beaten egg whites. Put in ungreased tube pan and bake for forty-five minutes in moderate oven. When done turn the cake upside down, resting the cake on its tube until the cake falls out. Sprinkle with powdered sugar or ice with 4X powdered sugar, one heaping tablespoon butter and fresh orange juice. Mrs. Lucien Gaudet MOTHER'S WHITE CAKE Nine egg whites, one cup butter, two cups sugar, one cup milk, four cups flour sifted with three teaspoons baking powder, one-half teaspoon almond extract. Cream the butter and sugar together and beat egg whites stiff and dry. Add milk, eggs and flour alternately to sugar and butter mixture and beat thoroughly. Add flavoring and bake in a loaf pan lined with butterd paper. Cook in moderate oven and test for doneness with straw. When cooled, ice with plain boiled icing, flavor with grated rind and juice of one-half lemon. Mrs. I. D. Skidds, Mt. Repose SOFT GINGER CAKE Three cups flour, two cups molasses, one cup butter, one and one half cups sugar, five eggs, one teaspoon soda dissolved in one-half cup milk, one tablespoon ginger, one tablespoon cinnamon, one teaspoon cloves. Cream butter, add sugar, then beaten eggs, molasses, then add flour, and milk alternately, then flavoring. Let soda dissolve in milk while mixing other ingredients. Agnes S. Marshall Ward, Lansdowne SPONGE CAKE