Quaker recipes

Blend butter, 1/2 cup sugar, crumbs and cinnamon. Press %4 of this on the bottom of a 9-inch spring form pan. Soak gelatin in % cup cold water for 5 minutes. Cook egg yolks, remaining sugar (14 cup) and water (12 cup) in top of double boiler, stirring constantly until mixture coats a metal spoon. Add gelatin and stir until dissolved. Add gradually to cream cheese, and add lemon juice, rind and salt and beat thoroughly. Cool, when beginning to congeal beat several minutes with egg beater. Whip cream and fold in with stiffly beaten egg whites. Blend thoroughly. Pour onto crumbs. Sprinkle remaining crumbs on top. Chill until firm. Serves 10 to 12. CHOCOLATE CAKE 1 cup butter 1 teaspoon vanilla Y2 cup cocoa 2 cups flour 4 teaspoon salt 3 eggs 2 cups sugar 1 cup buttermilk 1 teaspoon soda Cream butter and sugar, add eggs one at a time, sift flour, cocoa and salt three times, dissolve soda in buttermilk, add vanilla, add alternately with sugar, butter and eggs. Bake in layers, 25 minutes at 350°. Filling: ¥3 cup sugar 1 cup milk 2 teaspoons flour 1 teaspoon vanilla Y2 stick butter Cook until thick and put between layers. Topping: 2 cups confectioners sugar 12 stick butter 4 tablespoons cocoa 4 tablespoons hot coffee Cream, frost top and sides. MAUDE HaAywortH (Mrs. H. O.) we EAN NEN EN IG Aloe ke Re CANDY STICK CAKE Mix in one bowl and beat together for 1 minute: 2 eggs 14% cups sugar 2 teaspoons grated orange rind _ Sift together and add to above: 2 cups sifted cake flour Y2 teaspoon salt 1 teaspoon soda 3 tablespoons cocoa Y2 teaspoon cinnamon Combine: Y% cup milk 1 teaspoon vanilla And add one half of liquid above to one half cup Wesson Oil—beat well; add remaining liquid and beat well. Bake in 3 layers at 375°. For topping and filling, whip cream and fold in % cup crushed peppermint candy. HELEN B. TOMLINSON (Mrs. S. H., Jr.) FIVE-LAYER COCONUT CAKE 1 cup butter or shortening 24 teaspoon salt 2 cups sugar 3 teaspoons baking powder 34% cups flour 1 cup milk 5 egg yolks Cream sugar and butter together, add egg yolks one at a time beating well after each. Add alternately the dry ingredients and milk. Bake in well-greased and floured pans at 375° for 15 or 20 minutes. Frost. Coconut Frosting 1 cup sugar 12 cup butter 1 cup milk Whites of 3 eggs (Milk of coconut can be 1 tablespoon flour used ) 1 grated fresh coconut Cream butter, sugar; add flour and mix well. Add egg whites and milk and boil in top of double boiler until thick. Add ground or grated fresh coconut and boil 2 minutes. Spread between layers. Sprinkle fresh coconut on top and sides. This recipe has been handed down in our family for years. Daisy B. FREEMAN (Mrs. Charles) DUTCH APPLE CAKE 1 cup sifted flour 14 cup milk 2 teaspoons baking powder 6 or 7 apples 14 teaspoon salt Y cup sugar 2 tablespoons sugar 34 teaspoon cinnamon 1 egg : / 1% cup chopped nuts Sift together flour, baking powder, salt, sugar. Cut in butter. Beat together egg and milk and add, stirring quickly until dry ingredients are thoroughly moistened. Spread batter evenly in greased pan. Peel apples and stick ends in batter after they are chopped, placing close together. Mix sugar and cinnamon and dust over apples. Sprinkle with nuts. Cover pan and bake 15 minutes. Uncover and bake at 325° until apples are done. Serve hot topped with cream. JELLY ROLL 3 eggs 1 cup sifted flour (self-rising) 1 cup sugar 1 teaspoon vanilla 5 tablespoons water 1 cup jelly or jam