Natchez recipes

ICING: One and one-half cups sugar, three tablespoons burnt sugar, one-half cup water, two egg whites. Cook sugar and water to soft ball stage. Add caramelized sugar and cook until syrup hairs. Pour over well beaten egg whites and beat until consistency to spread. CHOCOLATE PORCUPINE Four eggs, seven-eights cup sugar, seven-eights cup flour, one teaspoon baking powder, one-fourth teaspoon salt, one-half teaspoon vanilla. Beat eggs until h'ght; add sugar gradually, continuing to beat until thick and smooth. Sift flour once, measure and sift with baking powder and salt. Fold into egg mixture. Add vanilla. Turn into a shallow pan measuring about ten by sixteen inches, lined with greased paper. Bake in hot oven— 400°, 12 to 15 minutes. Remove from oven and turn out onto a cloth sprinkled with confectioners sugar. Quickly trim off crusty edge with sharp knife. Roll like jelly roll and let cool slightly wrapped in cloth. Unroll and spread with chocolate fill- ing; roll again and keep wrapped until cool and firm. Spread with any soft chocolate frosting and '‘prick” with blanched, shredded almonds. Makes eight to ten generous slices. CHOCOLATE FILLING; Melt three squares (three ounces) unsweetened chocolate over hot water. Add one and one-third cups sweetened condensed milk. Stir until thick. Cool slightly before spreading. This cake can be filled with any desired filling. DEVILS FOOD CUP CAKES Two and one-half cups flour, one and one-half cups sugar, two ounces chocolate ( or four tablespoons cocoa ) , two eggs, one lump butter, one cup sour milk, one teaspoon soda, one teaspoon baking powder, vanilla extract. Cook in ^ quick oven. LEMON MUFFIN CAKES Three-fourths cup sugar, one-half cup butter, two egg yolks, one cup flour, one-fourth cup milk, one-half teaspoon vanilla, one-half teaspoon lemon juice, one teaspoon baking powder. Cream butter and sugar, add yolks, one at a time. Add flour and milk alternately. Beat in stiff whites. Bake in greased muffin tins in moderate oven. NUT CAKES Two sticks butter, one cup sugar creamed. Add one egg yolk. Mix two cups flour and two teaspoons cinnamon and work into butter mixture. Spread batter with knife in pan or on cooky sheet. Cover top with one unbeaten egg white. Cover thickly with nuts, press into batter lightly. Cook in slow oven until pecans are brown. Cut in squares while hot. Leave in pan to cool. LEMON JELLY CAKE One and one-half cups sugar, one-half cup butter, cream well together. Mix two and one-half cups flour, two teaspoons baking powder. Mix three eggs well beaten, to one-half cup milk. Add flour and milk alternately to butter mixture. Bake in moderate oven. JELLY: One cup sugar, one egg; grate the rind and use with the juice of one lemon, one tablespoon water, one teaspoon flour; place in double boiler and cook until it thickens. When cool spread between layers of cake. BUTTERMILK ICING Two cups sugar; one cup buttermilk; one teaspoon soda; one-half cup butter; one teaspoon vanilla. Cook all together in large container until a firm ball in cold water. Stir as little as possible. Mrs. C. Davis SUGARED PECANS