Raleigh recipe book

The above cake may be baked in three layers, putting between them icing made by adding to three whites of eggs beaten to a stiff froth, six dessert spoons of pulverized sugar to each egg and lemon to flavor. Mrs. George Syme. FRUIT CAKE (From Mrs. Branch's Recipe Book, 1840). 2 lbs sugar 1 tablespoon cinnamon 2 lbs butter 1 tablespoon mace 2 lbs flour (browned) 1 tablespoon nutmeg 15 eggs 1 tablespoon allspice 2 lbs raisins 1 tablespoon cloves 2 lbs currants 1 glass of wine V2 lb shelled almonds 1 glass of brandy 1 lb citron 1 teaspoon soda in a cup of 1 pt. jar preserved figs. cream Cut fruit and chop almonds (blanched), flour it lightly and add spices. Mix as you would any other cake adding fruit to batter gradually. A cup of molasses may be used instead of wine and brandy. This makes two large cakes. Start in a warm oven and let it gradually bake for six or seven hours, heating the oven slowly. Mrs. Armistead Jones. CITRON CAKE 1 lb butter 1 lb blanched almonds 1 lb sugar 1 nutmeg grated 1 doz eggs (beaten separately) 1 teaspoon mace 1 lb flour 1 tumbler brandy 8 lbs citron Vo tumbler sherry 1 large or 2 small cocoanuts Cream the butter and sugar together. Add the egg yolks and flour gradually with the liquid. Lastly add fruit that has been ground, and beaten whites of eggs. Bake in a slow oven for four hours. Mrs. S. P. Telfair. MRS. BROCKENBROUGH'S POUND CAKE 1 pound butter washed and 1 pound and 1 ounce of sugar creamed fine and white 1 pound flour dried and sifted 16 eggs leaving out 8 yolks . Flavor to taste Beat the butter and sugar together till very light, then beat the yolks of the eggs very well and add them to the butter and sugar, stirring the mixture all the while ; then having beaten the whites of the eggs to a stiff froth, add them also by spoonsful, alternately with spoonful of the flour, till the whole of both is taken in. Set it to rise for an hour or more in a greased pan and then bake in a quick oven. Be careful that it does not burn ; if there is any danger of this, cover it with a clean thick paper, and watch it till done. Mrs. Annie Mason Brockenbrough. RALEIGH ROWENA ROLL-OUTS Name given to cakes by this recipe by Annie Mason Brockenbrough, of Raleigh, N. C, now of Tappahannock, Va., (daughter of Dr. and Mrs. Richard Mason). Rub 1/4 of a pound of butter into 2 pounds of sifted flour, then beat three eggs very light with one pound of sugar (brown sugar is best), to a full tablespoon vinegar, add one and one-half teaspoonsful of soda and 2 of cream of tartar, flavor with cinnamon, roll thin, bake in a quick oven a light brown. BROWN STONE FRONT CAKE Boil together until smooth 7 teaspoonsful of Baker's Cocoa, % cup of milk, yolk of 1 egg, and 1 cup of sugar. Set aside to cool and then add 1 teaspoonful of Virginia Dare Extract of Vanilla. 1 cup sugar 2 cups flour 3 eggs beaten separately 2 teaspoons of Royal Baking % cup butter Powder 1/2 cup milk Beat both cooked and uncooked batter together. Bake in well greased jelly pans. Put together with any preferred creamy icing. Mrs. Alfred Thompson. CAKE 1 full cup butter 1 heaping teaspoon Royal Bak- 2 cups sugar ing Powder 4 cups flour 1 cup milk 5 eggs 1 large lemon