The Raleigh cook book

Cream the butter; add sugar gradually, beating continuously; then the milk and the flavoring; next the flour, into which the baking powder has been sifted, and lastly, the stiffly-beaten whites of the eggs, which should be folded lightly into the dough. Bake in three-layer cake pans, in oven that is hotter than it would have to be for loaf cake. To make filling: Dissolve 3 cups of granulated sugar into one cup boiling water; cook it until it threads, then pour it over the stiffly-beaten whites of the three eggs, stirring constantly. To this icing add raisins, nut meats (pecans preferred) and figs. with this ice both the top and sides of the cake. CAKES (SMALL). Tea Cakes.—4 eggs; 2 cups sugar; 1 cup butter; % cup milk; 1% quarts flour; 1 teaspoon Royal baking powder. Cream sugar and butter, add beaten eggs, then flour into which the baking powder has been sifted. Roll out thin and cut. Bake in a hot oven. Cookies.—% pound butter; % pound lard; 2 pounds flour; 4 eggs; 1 pound brown sugar; 2 teaspoons cream tartar; 1 teaspoon soda dissolved in a tablespoon vinegar. Rub the butter and lard in flour into which the cream tartar has been sifted; beat the eggs and sugar together, add the soda and vinegar, beat well and add to the flour; roll thin and bake quickly. Flavor to taste. Gem Cakes.—1 cup sugar; % cup butter; 11% cups flour; 2 eggs; 3 tablespoons milk; 1 teaspoon cream tartar; % teaspoon soda. Mix in usual manner and bake in muffin rings. Ginger Snaps.—1 cup molasses; 1% cups sugar; 1 cup butter and lard mixed; 7 cups flour; 2 eggs; 1 heaping teaspoon soda; 1 tablespoon ginger; 1 tablespoon vinegar. Put molasses, soda, butter, lard and vinegar in pan and let come to a boil. Beat eggs and sugar light and pour boiling molasses over it. Let cool and mix. Roll thin, cut in shapes, and bake in quick oven. Christmas Cakes.—1 quart molasses; 1 pound brown sugar; 1 teaspoon soda in % cup sour milk; 1 pint butter or lard melted either one or both mixed); 1 small cup powdered cinnamon; %4 small cup powdered cloves; 3% quarts flour. Mix dough an¢d let stand two or three days before rolling. Roll very thin, cut in small cakes. Fruit Drop Cake.—1 pound flour; 6 ounces Snowdrift; ¾ pound sugar; ¼ teaspoon soda dissolved in tablespoon hot water; 4 eggs; 1 cup raisins; 1 cup currants; 1 teaspoon cinnamon. Drop from a spoon on greased tins and bake slowly. Swedish Rocks.—1% cups brown sugar; 2 tablespoons molasses; 1 cup butter; 1 teaspoon soda (in little hot water); 1 cup raisins chopped; 1 cup walnuts (black). : Flour enough to make dough hard. Take one teaspoon of the dough and put on a pan to try; if they are too thin add a little more flour; they ought to be as big as a silver dollar. . Crullers.—1 pint sugar; ½ pint milk; ¾ cup butter; 6 eggs; 3 teaspoons yeast powder to every quart of flour used. Fry in boiling lard and sift over them powdered sugar when cold. Doughnuts.—2 eggs; 1 cup sugar; 1% quarts flour; 3 tablespoons Wesson oil; 1 teaspoon salt; 1% cups milk; 3 heaping teaspoons baking powder; nutmeg. : ho Fry in deep, hot Wesson oil. z o | Macaroons (No. 1).—1% cups pulverized sugar; % cup cocoanut ; 2 eggs beaten to a stiff meringue; add sugar and cocoanut. Drop mixture from spoon on buttered tins and cook in medium oven. Macaroons (No. 2).—2 eggs whites; 1 level coffeecup powdered sugar; % pound sweet almonds. Pour boiling water over the almonds to take off the brown skin, then put them in the oven to dry; when cold, pound them to a paste. Beat the eggs and sugar to a stiff froth, and add them to the almond paste, mixing thoroughly with the back of a spoon. Drop the mixture from a teaspoon on paper or well-greased baking-pans and bake in a very slow oven until light brown. Pecan meats can be used in the place of almonds. Meringues. if necessary).