Natchez recipes

Ten eggs beaten separately, one pound pulverized sugar, add to egg yolks and beat until light as a feather. One half pound flour sifted three times, four lemons and grated rind of four lemons. Add whites of eggs beaten stiff and the flour alternately to the yolks and sugar. Bake in a very hot oven about forty minutes. Miss Julia Nutt, Longwood MYSTERY CAKE Mix one egg, one cup sugar, two tablespoons butter, one can tomato soup (Campbell's), one cup raisins, one and one-half cups pecans, one teaspoon each of cinnamon, cloves and nutmeg, one and one-half cups flour, one half teaspoon salt and one teaspoon soda (which is dissolved in soup). Bake in oblong pan in oven 350 degrees for thirty minutes. Mrs. Don F. Allen, Church Hill, Miss. CHERRY ICE-BOX CAKE Butter a square pan. Cover bottom and sides with two dozen Lady Fingers. Whip one pint whipping cream and mix with it the stiffly beaten whites of six eggs. Beat the yolks of the six eggs well with one and a half cups sugar and one small bottle of cherries (chopped). Crush eight macaroons with one tablespoon of cherry juice and two tablespoons gelatine which has first been soaked in one half cup of cold water, then add three-fourths cup boiling water. Cool until it begins to thicken, add to the first mixture of eggs and whipped cream. Pour over the lady fingers in the pan and allow to stand for several hours in the ice box. Decorate with cherries or red jelly. Mrs. Don F. Allen, Church Hill, Miss. ANGEL FOOD CAKE Whites of eleven large, chilled eggs, and one-third cup grain sugar, one cup and one tablespoon flour, one teaspoon cream of tartar, one teaspoon vanilla. Sift flour with cream of tartar four times, sift sugar four times. Beat egg whites very stiff and gradually add sugar, then vanilla, gradually fold in flour. Bake in oven 320° with pan of water under cake for first twenty minutes, then bake forty to forty-five minutes longer. Mrs. W. W, Wall, The Briars NUT CAKE One-half pound butter, six eggs, four cups flour, two pounds white raisins, two pounds black walnuts, one-half pint whiskey, two cups sugar, one and onehalf pounds almonds, one pound English walnuts, one teaspoon allspice, one teaspoon cinnamon, one teaspoon soda. Mix butter, sugar and eggs, then add other ingredients. Line pan with brown paper before putting batter in. (Bakes better in a tub pan.) Bake in a very slow oven. FRUIT CAKE One pound brown sugar, one pound flour, one pound orange peel, one half pound citron, two boxes raisins, two boxes currants, ten eggs, three-fourths pound butter, one tablespoon cinnamon, one tablespoon nutmeg, one pound pecans. One pint peach preserves if possible. Cut orange peel and citron in small slices, mix fruit and flour in. Cream sugar, butter and eggs. Add flour and spices, mix in remaining ingredients and add whiskey to taste. Bake in a slow oven until thoroughly cooked. Wrap cool cake in a cloth soaked in whiskey. NUT CAKE