Quaker recipes

Sift together dry ingredients. Add Crisco, milk and vanilla and beat 300 strokes vigorously. (2 minutes on electric beater). Add eggs and dates and beat 300 strokes more. Fold in nuts and pour into two wax-paper lined pans. Bake at 350° for 35 to 45 minutes. When cool frost with fresh orange icing. Fresh Orange Icing 3 cups sifted confectioners 3 tablespoons orange juice sugar 114 tablespoons grated orange Y4 cup Crisco rind CATHERINE Parsons (Mrs. J. S.) NUT LOAF 1 cup chopped pecans 2 cups sifted flour 1 pound raisins (seedless) % cup flour for flouring nuts and raisins 1 egg beaten separately 2 cups sugar 1 cup milk 1 teaspoon salt 2 teaspoons baking powder Add sugar gradually to beaten yolk of egg, then dry ingredients sifted together alternately with milk. Next flour the nuts and raisins and add, and last fold in beaten white of egg. Bake about one hour in a slow oven in well-greased pan. Mrs. E. H. Morris Blanche Harmon Hayworth alters this recipe by using 2 eggs, 1 cup sugar, 242 teaspoons baking powder, 1 cup black walnuts and 3 cups flour. Instructions are the same with one exception: Let stand 20 minutes before baking. HOT MILK CAKE 4 eggs 14 pound butter 2 cups sugar 2 teaspoons baking powder 2 cups cake flour 1 teaspoon vanilla 1 cup milk Beat eggs and sugar together thoroughly. Sift flour and baking powder together and add to eggs and sugar. Dice butter into milk and heat on stove. Pour into first mixture and add vanilla. Bake in moderate oven 350°. Cool. Ice with favorite icing. BETTIE VARNER, SCOVIA POSTON AND BESSIE SAUNDERS POUND CAKE 1 cup butter (42 pound) 2 teaspoons baking powder 2% cups sugar Y4 teaspoon salt 6 eggs 1 teaspoon vanilla 1 cup milk 3% cups flour Have all ingredients at room temperature. Cream butter and sugar. Add eggs one at a time beating well after each addition. Sift flour three times. Add baking powder and salt for third sifting. Add alternately with milk to mixture with eggs, beating thoroughly. Turn into well greased tube pan. Bake 142 hours at 325°. When cool cover with 7-minute frosting. ORANGE DREAM CAKE 2 cups sifted cake flour Y% teaspoon grated lemon rind 143 cups sugar YZ cup orange juice 2 teaspoons baking powder 43 cup water (tartrate powder, 4 teaspoons) 2 eggs unbeaten 4 teaspoon soda 2 tablespoons lemon juice 1 teaspoon salt (Do not add until end of 7% cup shortening mixing) 1 teaspoon grated orange rind Sift flour, sugar, baking powder, soda, and salt into mixing bowl. Drop in creamed shortening (Spry). Add grated fruit rinds, orange juice and water and beat 200 strokes (2 minutes by mixer at low speed). Scrape bowl and spoon of beater. Add eggs and beat 200 strokes more. Add lemon juice and blend. Bake in two 8x8x2 Spry coated pans in moderately hot oven (375°) for 25 to 30 minutes. Chill layers. Spread orange cream filling between layers and on top. Garnish corners with orange-colored coconut and bits of green citron. Store cake in refrigerator several hours before serving. Cut in 1-inch slices. Orange Cream Filling 1 cup coconut 2 tablespoons orange juice 3 teaspoons grated orange rind 1 tablespoon lemon juice 14 cup sugar 1 cup heavy cream Mix coconut, orange rind, sugar, orange juice, and lemon juice. Let stand about 15 minutes. Whip cream. Fold into other mixture. IONE LOWE’sS KITCHEN PRUNE CAKE 4 eggs 2 teaspoons soda 4 tablespoons melted butter 12 teaspoon salt 2 cups sugar 1 cup prune juice 2 teaspoons cinnamon 24% cups flour 2 teaspoons nutmeg © 2 cups seeded cooked prunes 2 teaspoons cloves (not sweetened)