Quaker recipes

WHITE CAKE 1% cups sugar 2% cups flour Y2 cup butter and lard 4 egg whites 1 cup sweet milk 12 teaspoon vanilla 2 teaspoons baking powder 1% teaspoon almond extract Cream butter and lard, add sugar gradually. Mix and sift together flour and baking powder. Add to the first mixture alternately with the milk. Add vanilla and almond extracts and fold in whites of eggs beaten stiff and dry. Turn into well greased cake pans and bake 15 minutes in moderate oven. Put together with boiled frosting. ALENE JONES (Mrs. A. C.) BLACK WALNUT CAKE FILLING 1 pint black walnut kernels %4 cup water 1 cup sugar 1 egg Boil sugar and water until forms soft ball when dropped in cold water. Take off flame and add kernels and beaten egg. Spread between favorite layer cake. Make white cream frosting for top and sides. CHARLENA B. MAcHADO (Mrs. Tony) MAMIE'S WHITE CAKE 1 cup butter 1 teaspoon lemon extract 2 cups sugar Y2 teaspoon vanilla 1 cup water 2¥2 teaspoons baking powder 3 cups pastry flour 8 egg whites Cream butter and sugar. Sift flour three times. Add flour and water alternately. Add baking powder in last addition of water. Add lemon and vanilla. Beat egg whites stiff and fold in lightly. Bake in large tube pan. Place in cold oven. Turn temperature to 275° and bake about an hour to hour and a half or until straw comes out clean. (Four whole eggs may be used instead of 8 whites). MAMIE J. WRIGHT CARAMEL-ALMOND FROSTING (Here is a frosting that is good on any kind of cake, and it’s easy to make and never fails.) Combine 5 tablespoons butter with 144 cup evaporated milk, a dash of salt, and one cup brown sugar (packed). Heat this mixture, stirring until it boils. Remove from heat and stir in 3 cups sifted confectioners sugar, a little at a time and then add % cup chopped unblanched almonds. Spread over loaf cake or uniced cup cakes, or use it to dress up your favorite plain cookies. CHOCOLATE ICING 2 cups sugar 12 cup water 34 cup cocoa Y% cup butter (1 stick) Pinch of salt Mix sugar, salt, cocoa. Add water and bring to a slow boil in heavy cooker. Stir frequently and keep covered until it boils. Then boil rapidly for 2 minutes. Pour over butter, let cool, then beat and spread on cake. BETTIE VARNER RICH UNCOOKED ICING 4 tablespoons soft butter 3 cups sifted confectioners 1 egg yolk sugar 14% teaspoons vanilla 3 tablespoons (approximately) cream Blend butter and egg yolk. Add sugar and sufficient cream for good spreading consistency. Add flavoring. Three squares melted unsweetened chocolate may be added or the vanilla may be omitted and lemon juice with grated rind added for variety. MARSHMALLOW ICING 143 cups sugar 12 teaspoon vanilla 2 cup water 6 marshmallows cut fine 1 tablespoon corn syrup 1 well-beaten egg white Mix sugar, water and corn syrup. Cover pan for the first few minutes of boiling. Boil to 245°. Add marshmallows to egg white and pour syrup over them very slowly, beating until firm enough to spread. NINA SAUNDERS (Mrs. H. D.) 7-MINUTE FROSTING 1 cup sugar 1 teaspoon white Karo 1 egg white unbeaten Yg teaspoon salt ¥3 cup water Y2 teaspoon vanilla Place sugar, egg white, water, Karo in top of double boiler over rapidly boiling water. Beat until mixture will hold a peak. Remove from heat, add vanilla and salt. Continue beating until frosting is of spreading consistency. CHOCOLATE FROSTING 2 cups sugar 1 tablespoon butter 1 cup sweet milk 1 teaspoon corn starch or flour 3 or 4 tablespoons cocoa 1 teaspoon vanilla 1 egg Mix all ingredients, cook until thick enough to spread. Daisy B. FREEMAN (Mrs. Charles) CREAM CHEESE FROSTING