Natchez recipes

Three sticks butter, two cups sugar, four cups flour ( save one cup of flour to put over fruit). One-half pound seeded raisins, white; one-half pound cherries, one-half pound pineapple, two quarts pecans, one and one-half teaspoon allspice, one teaspoon cinnamon, one teaspoon nutmeg, one ice tea glass of whiskey. This makes one large cake or two small cakes. Put brown paper in cake pan, grease and flour well. Cook at 300 degrees for three and onehalf hours or until cake leaves the side of pan. PLAIN CAKE Cream one cup butter and two cups sugar together thoroughly. Add one egg at a time until you have added four whole eggs and the yolk of another, and mix thoroughly. Add three fourths cup of milk a little at a time and then one teaspoon lemon extract. Add two cups flour which has been sifted three times. Beat well until smooth. Sift one teaspoon baking powder with one cup of flour and add to mixture thoroughly. Bake in moderate oven fifty minutes. Miss Julia Stattman TREASURE CAKE Cream one-third cup shortening with three-fourths cup sugar. Add two well beaten eggs. Mix and sift one and one-half cups flour with two teaspoons baking powder. Add alternately with one half cup milk to the sugar mixture. Add one teaspoon vanilla extract. Pour in layer pans and bake at 375 degrees for twenty minutes. For filling: Combine one-fourth cup sugar, one tablespoon cornstarch, one cup pineapple ( crushed ) , one egg and one-fourth teaspoon salt. Cook over hot water fifteen minutes or until thick. When both cake and filling are cool spread on one layer of the cake one half of the filling. Cover with bananas sliced, top the second cake, again cover the cake with filling and sliced bananas and finally sprinkle over the bananas an entire can of moist cocoanut. Mrs. Don F. Allen, Church Hill, Miss. UPSIDE-DOWN CAKE One-half cup butter, one cup sugar, creamed. Add two well beaten eggs. Add alternately two cups flour, one-half cup milk and one-half (scant) cup pineapple juice. Add two teaspoons baking powder. Pour mixture into skillet which has been prepared with topping. CAKE TOPPING: Melt one-half stick butter. Add one-half package light brown sugar. Spread over the bottom of skillet and garnish with pineapple, or other desired fruit, and pecans. CRUMB CAKE Two cups brown sugar, two cups flour, one-half cup butter, two eggs, one cup sour milk, oi ' teaspoon soda, one teaspoon vanilla, one-fourth teaspoon cinnamon, one-fourth teaspoon nutmeg, and one cup chopped nuts. Mix sugar, butter and flour. Set a, three-fourths cup of this mixture. Add remaining mixture, egg yolks, sour milk, soda, flavoring and spices, then fold in egg whites well beaten. Pour into greased pan and sprinkle top with remaining crumbs. Bake in moderate oven 45 minutes to an hour. BROWN SUGAR One and one-half cups sugar, one-half cup butter, two eggs, one cup water, three tablespoons caramelized sugar, (six tablespoons before caramelized) Uvtwo and one-half cups flour, two teaspoons baking powderone teaspoon vanilla. Cream butter and sugar, add egg yolk. Dissolve caramelized sugar, over heat, in a little hot water. Add rest of water cold. Add alternateh' flour and water. Add baking powder and last the egg whites which have been beaten stiff, but not dry.