FoodNet

Quaker recipes

1954

Page 9 · 7 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.
Cream butter well, add sugar, well-beaten eggs, dry ingredients, and the floured fruits and nuts. (Part of the pound of flour should be used for covering the fruits and nuts). Line stem pan with brown paper and grease well. Pour mixture into pan and cover well or bake in large pudding mold with cover. Steam in pan of boiling water that reaches ¥Y4 way up cake pan, having a rack under the cake. Boil 4 to 4% hours. Remove from water, also remove top, and brown slightly in oven 350°. Take out of oven and spoon over the hot cake 1 cup fruit juice. Let stand until next day. Run back in oven at 350° for 2 minutes. Turn pan upside down, remove cake. Cool and store in cake can. Recipe of Mrs. J. E. Foscue, Jamestown Submitted by May Tomlinson Jags CAKES JELLY ROLL 14% cups pastry flour 1 cup sugar 2 teaspoons baking powder Y2 cup warm water 3 eggs, separated Flavoring Sift flour and baking powder. Beat whites stiff. Fold in sugar. Fold in beaten yolks. Add water, then flour lightly. Bake in wax paper lined long tin in hot oven. When done, spread thickly with jelly and roll carefully in napkin. MAGGIE FARLOW (Mrs. L. L.) PRE-FROSTED COCONUT CAKE Spread 3 tablespoons soft margarine in bottom and on sides of 8x8 inch cake pan. Sprinkle over it 1 cup coconut. Mix 4% cup brown sugar and 1 tablespoon flour and sprinkle over coconut. Mix cake as follows: 2 beaten eggs 1 teaspoon baking powder 1 cup sugar Y4 teaspoon salt 1 teaspoon vanilla Y2 cup milk 1 cup cake flour 2 tablespoons butter✪ Coconut Cake Combine eggs, sugar, vanilla and beat well. Add sifted dry ingredients. Heat milk and butter to boiling point and add. Pour batter into pan where frosting mixture has been prepared. Bake at 350° 30 to 35 minutes. Easy and inexpensive! CATHERINE B. Parsons (Mrs. J. S.) GINGERBREAD 2 cup sugar 1 cup hot water 1 egg 14 cup shortening 2% cups flour 1 cup molasses 1 teaspoon cinnamon 14% teaspoons soda 14 teaspoon ginger Y2 teaspoon ground cloves 14 teaspoon salt✪ Gingerbread Cream shortening and sugar. Add beaten egg, molasses, and the dry ingredients which have been sifted together. Add the hot water last and beat until smooth. Bake in shallow pan which has been greased and floured at 325° for 30 to 35 minutes. Serve warm with whipped cream or lemon sauce if desired. EpNA Y. BULLA (Mrs. James) 2 THE QUAKER COOK BOOK WHITE FRUIT CAKE 4 cups cake flour 2 pound each crystallized 1 teaspoon baking powder orange peel, lemon peel, Y teaspoon soda pineapple, red cherries ¥2 teaspoon salt ¥Y2 pound citron, finely cut 1 cup butter or shortening 1 pound blanched almonds, 142 cups sugar chopped 10 egg whites, stiffly beaten 1 pound white raisins 1 tablespoon lemon juice✪ White Fruit Cake Sift flour once, measure, add baking powder, soda, salt, and sift together three times. Sift one cup of the flour mixture over fruits and nuts; mix thoroughly. Cream shortening and sugar until light and fluffy. Add remaining flour, a small amount at a time. Beat after each addition until smooth. Add lemon juice, fruit and nuts. Fold in egg whites. Pour into paper lined, greased, tube pan or small bread pans. Bake in slow oven (250°) for 2% hours, increasing to 300° for final 15 minutes. Makes 6 pounds. NANCY K. POSTON FUDGE CHIFFON CAKE ¥4 cup boiling water Y2 cup Wesson oil P2mCUD COCGA 7 unbeaten egg yolks 143 cups flour 1 teaspoon vanilla 1%4 cups sugar 1 cup egg whites 3 teaspoons baking powder Y2 teaspoon cream of tartar 1 teaspoon salt✪ Fudge Chiffon Cake Mix boiling water with cocoa and cool, measure and sift together flour, sugar, baking powder and salt.