Quaker recipes

Cream sugar and butter. Beat eggs well and add to creamed mixture. Beat well and add milk. Sift together dry ingredients and add. Beat. Add raisins. Mix well. Makes three 9-inch layers. Bake at 300° for 30 minutes. Cool. Add filling. Filling 2 cups sugar 2 cups coconut 1 cup boiling water 2 tablespoons lemon juice Mix all ingredients and put in pot to boil. Mix 1 heaping teaspoon cornstarch with half cup cold water and add to filling. Boil till thick, cool, then use on cooled cake. ETHEL STUART HALF POUND CAKE 1 cup butter Y teaspoon mace 1% cups flour 5 eggs ¥4 teaspoon baking powder 143 cups sugar Y% teaspoon vanilla Cream butter thoroughly, add flour, baking powder, and mace sifted together previously. Beat well. Select five eggs of uniform size and beat separately. When yolks are thick and lemon colored add sugar. Combine mixtures, beating continuously. Beat whites of eggs until stiff and dry, then fold into other mixture. Contrary to usual method, when egg whites are added, continue beating until mixture resembles thick hard sauce. Bake in moderate oven (325°). Permelia Brewer creams the sugar and butter then adds eggs one at a time. Lala Johnson doubles this recipe for a larger cake. WHITE FRUIT CAKE | cup sugar ¥g pound butter 5 eggs 1 fresh coconut (grated) 2 cups flour Y% pound candied cherries 1 pound white raisins 144 pound citron 14 pound shelled nuts (pecans, English walnuts, Ys pound candied pineapple and Brazil nuts) Cream butter (don’t use Oleo) and add sugar. Add eggs one at a time, beating well. Add fruit and nuts, mixing well, and lastly add the sifted flour. Bake in a tube pan which has been lined with a well-greased brown paper, or bake in small loaf pans, 250° for 3 hours. Makes five pounds. EpDNA Y. BULLA (Mrs. James) GRAHAM CRACKER CAKE 42 cup shortening 'Y% teaspoon salt 1% cups sugar (brown) 24 large graham crackers, 3 beaten egg yolks crushed ¥Y2 teaspoon vanilla ¥% cup milk ¥Y4 cup flour V2 cup chopped nuts 1% teaspoons baking powder 3 stiff beaten egg whites Cream shortening and sugar, add egg yolks and vanilla, beat well, add sifted dry ingredients alternately with graham cracker crumbs and milk. Add nut meats. Fold in egg whites. Bake in 2 8-inch cake pans lined with waxed paper 25 minutes at 350°. Put together with brown sugar filling. NUT AND DATE CAKE 1 cup flour 1 teaspoon baking powder 2 packages dates 2 cups chopped English walnuts 1% teaspoons vanilla 1 cup sugar Y4 teaspoon salt 4 eggs Put all dry ingredients in sifter and sift over chopped nuts and dates. Work together. Add yolks well beaten and mix. Add stiffly beaten whites and vanilla. Bake in slow oven 50 minutes. Mrs. W. C. JOHNSON TUTTI-FRUITTI CAKE 1 No. 2 can fruit cocktail 1 large bakers angel food cake 1 pint whipping cream 2 tablespoons sugar Drain fruit cocktail, whip cream, using sugar. Slice cake lengthwise. _ Use half of fruit cocktail and cream between layers, and use remaining cream on top and sides of cake. Chill. Delicious as well as pretty. DOROTHY VARNER BLACKWELL (Mrs. James) BOILED ICING 2 cups sugar 1 teaspoon vanilla Y cup white Karo syrup 2 egg whites beaten Y2 cup cold water Boil first four ingredients together until it forms ball in cold water. Do not stir after mixing. Pour over egg whites, beating continually. Beat until cool. When it becomes crusty on sides of bowl spread quickly over cake. PARTY DATE-NUT CAKE 2 cups plus 2 tablespoons flour 12 cup Crisco 112 cups sugar 1 cup milk 1 teaspoon salt 1% teaspoons vanilla 3 teaspoons double-acting 2 unbeaten eggs baking powder 1 cup chopped dates Y% cup coarsely chopped nuts