FoodNet

Quaker recipes

1954

Page 8 · 6 recipe records on this page

Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Beat eggs until very light, add sugar and beat, add water and beat. Then add self-rising flour. (If plain, add 1 teaspoon baking powder and 4 teaspoon salt). Bake in preheated oven at 375° for 15 minutes. Turn upside down on towel and waxed paper sprinkled with powdered sugar. Spread with jelly or jam and roll in towel. LoulIsE Briccs (Mrs. E. L., Sr.) HONEY CAKE 1 cup butter 1 teaspoon ginger 2 eggs 1 teaspoon cinnamon 2 cups honey 2 teaspoons soda 1 cup sour milk Y% teaspoon salt 4 cups flour✪ Honey Cake Cream butter and honey well. Add beaten eggs, then sour milk and flour sifted with soda, spices and salt. Mix well. Bake in loaf pan at 375° 30 to 40 minutes. AGNES L. PARSONS (Mrs. D. H.) 20 CAKES DEVIL'S FOOD CAKE 1% cups sifted cake flour 114% teaspoons soda 1% cups sugar 24 cup shortening ¥Y4 cup cocoa 1 cup buttermilk ¥4 teaspoon salt 1 teaspoon vanilla 2 €£gs✪ Devil's Food Cake Sift flour, sugar, cocoa, salt, and soda together. Add shortening, butter- milk, vanilla. Beat at medium speed 2 minutes, scrape bowl while beating. Add unbeaten eggs and beat for 2 minutes longer, or until batter is smooth. Pour into 2 well-greased 8-inch layer pans. Bake 30 to 35 minutes at 350°. Frost with any desired frosting. MAE Davis (Mrs. Reuben) ICE BOX FRUIT CAKE 1 Ib. box graham crackers 1 lb. candied cherries, cut crushed 1 Ib. English walnuts 1 Ib. box marshmallows, cut 1 Ib. pecans 1 fresh coconut, grated - 1 can condensed milk 12 |b. seedless raisins, cut 2 slices colored pineapple 1% |b. dates, cut✪ Ice Box Fruit Cake Mix all ingredients together with the hands until well blended, then pack into the pound box that the graham crackers came in and store in the refrigerator. This cake will keep for months. (This will all go in the box, so don’t give up.) FAYE HAyYeEs (Mrs. Clarence) NUT LOAF CAKE 3 cups flour % cup milk 134 cups sugar 1 cup nuts chopped fine 2 teaspoons baking powder 4 eggs 114 teaspoons salt 2 teaspoons vanilla 1 cup shortening 1 teaspoon lemon✪ Nut Loaf Cake Put flour, sugar, baking powder, salt in bowl. Drop in shortening. Pour in milk, flavoring, and 2 eggs. Beat 2 minutes with beater. Add other 2 eggs. Beat. Fold in nuts. Pour into greased loaf pan. Bake at 350° for 1 hour and 15 minutes. VERA F. BARKER (Mrs. Luther) aM THE QUAKER COOK BOooK FRUIT CAKE 1 pound butter or margarine 21% pounds currants 1 pound sugar 2 pounds raisins 12 eggs 1 cup diced candied pineapple 414 cups sifted all-purpose (optional) flour 1 cup candied cherries ¥Y2 teaspoon nutmeg (optional) 14 teaspoon cinnamon 1 cup chopped mixed nuts 1 pound mixed candied peel (optional) Cream butter and sugar. Add 1 egg at a time, beating well after each addition. Add flour and spices a little at a time, beating each addition in well. Mix in peel, raisins, currants and other fruits and nuts desired. Pour into a 10-inch tube pan lined with 2 thicknesses of greased paper. Bake at 300° about 4 hours. Yield: 1 9-pound cake. HATTIE FIDLER (Mrs. Isaac) STEAMED FRUIT CAKE 1 pound sugar 2 pounds large, seeded raisins 1 pound butter 12 to % pound crystallized 1 dozen eggs cherries 1 pound flour 1 pound citron ¥g teaspoon soda 12 pound figs Y2 pound pitted dates 2 slices crystallized pineapple 12 pound almonds Few pieces mixed crystallized fruit✪ Steamed Fruit Cake