Cream sugar and butter, beat eggs separately and add yolks to sugar and butter. Sift flour three tlm.es after adding baking powder and add alternately with milk, lastly add whites well beaten. Mrs. B. T. Cowper. SOFT GINGER BREAD 2 eggs 2 tablespoons ginger 3 cups Crusader flour 1 teaspoon cloves 1 cup molasses 1 teaspoon spice 1 cup sugar 1 teaspoon soda 1 cup hot water Dissolve soda in hot water. Mrs. C. R. Lee. VIRGINIA POUND CAKE 1 lb flour 5 eggs 1/2 lb butter 2 teaspoons Royal Baking 1 cup water Powder 1 lb sugar 50 Cream butter, add egg yolks, then water. Sift the flour and baking powder and beat the egg whites. Add first the flour then whites to the first mixture, A good batter for all layer cakes. Mrs. Charles Farmer. LEMON JELLY FILLING 2 cups sugar 1 teaspoon butter 1 cup water 1 tablespoon flour mixed into 2 lemons little of the water Mix all together and cook till thick. Spread between layers when cool. Mrs. Charles Farmer. CHOCOLATE CAKE From recipe books of Mrs. Charles Root and Mrs. William Grimes, Sr. 5 eggs 2 heaping teaspoons Royal 2 cups sugar Baking Powder 214 cups flour 4 oz of chocolate grated or 1 heaping cup of butter melted and stirred in last 1 cup of milk Cream butter with sugar. Add well beaten j^olks of eggs, then beaten whites. Sift baking powder Mdth flour twice, then stir in alternating with milk. Add chocolate last. FILLING 4 oz chocolate Butter size of walnut 1 lb brown sugar Teaspoon Virginia Dare Va- i/o cup milk nilla Stir constantly until consistency of cream. Mrs. Watkins Robards, Sanford, N. C. Mrs. John Ward. EVELINEA'S GINGERBREAD 3 eggs 1 cup lard and butter 1 cup brown sugar 3 cups and 2 tablespoons Cru- 1 cup molasses sader flour 1 level tablespoonful allspice 1 teaspoon soda dissolved in boil- 1 level tablespoon cinnamon ing water, added last. 2 level tablespoons ginger Beat for ten minutes and bake for i/^ hour in quick oven. Mrs. Samuel Lawrence. 51 SPONGE CAKE 4 eg'gs Juice of I/2 lemon and grated 1 cup of sugar rind 1 cup of sifted flour A little pinch of salt Separate eggs. Beat yolks till like cream. To this add one-half the sugar and the lemon. Beat this five minvites. Beat whites till stiff, having added salt. Add to beaten whites the other half cup of sugar, then beat yolks and whites together, then fold in the flour. Bake in moderate oven. FOR JELLY ROLL Bake in thin pan for jelly roll, spread on jelly and roll tight. Sprinkle with powdered sugar. Miss Mattie H. Bailey. LADY BALTIMORE CAKE (Original Charleston Recipe) One cup butter beaten to a cream with 2 cups sugar, add Syo cups of flour into which 4 level teaspoons of Royal Baking Powder✪ Brown Stone Front Cake has been sifted. Beat in gradually one cup of sweet milk and last stir in the whites of 6 eggs beaten to a stiff froth. Flavor with rose water or any flavoring preferred. Bake in three layers. FILLING Three cups sugar, one cup of water and boil until the syrup ropes and small hairs of syrup fly from the spoon at an angle. Pour boiling syrup very gradually upon the siffly beaten whites of three eggs. When mixture begins to thicken add one cup or more of chopped seeded rasins, 1 cup of chopped pecan nuts, or more, six freshly dried figs, sliced thin and cut up. This must be stirred in and spread between the layers, after which the cake can be frosted.

AI-modernized reading of the original text

Cream sugar and butter, beat eggs separately and add yolks to sugar and butter. Sift flour three times after adding baking powder and add alternately with milk, lastly add whites well beaten. Mrs. B. T. Cowper. SOFT GINGER BREAD 2 eggs 2 tablespoons ginger 3 cups Crusader flour 1 teaspoon cloves 1 cup molasses 1 teaspoon spice 1 cup sugar 1 teaspoon soda 1 cup hot water Dissolve soda in hot water. Mrs. C. R. Lee. VIRGINIA POUND CAKE 1 lb flour 5 eggs 1/2 lb butter 2 teaspoons Royal Baking 1 cup water Powder 1 lb sugar Cream butter, add egg yolks, then water. Sift the flour and baking powder and beat the egg whites. Add first the flour then whites to the first mixture, A good batter for all layer cakes. Mrs. Charles Farmer. LEMON JELLY FILLING 2 cups sugar 1 teaspoon butter 1 cup water 1 tablespoon flour mixed into 2 lemons little of the water Mix all together and cook till thick. Spread between layers when cool. Mrs. Charles Farmer. CHOCOLATE CAKE From recipe books of Mrs. Charles Root and Mrs. William Grimes, Sr. 5 eggs 2 heaping teaspoons Royal 2 cups sugar Baking Powder 214 cups flour 4 oz of chocolate grated or 1 heaping cup of butter melted and stirred in last 1 cup of milk Cream butter with sugar. Add well beaten j^olks of eggs, then beaten whites. Sift baking powder with flour twice, then stir in alternating with milk. Add chocolate last. FILLING 4 oz chocolate Butter size of walnut 1 lb brown sugar Teaspoon Virginia Dare Vai/o cup milk nilla Stir constantly until consistency of cream. Mrs. Watkins Robards, Sanford, N. C. Mrs. John Ward. EVELENE'S GINGERBREAD 3 eggs 1 cup lard and butter 1 cup brown sugar 3 cups and 2 tablespoons Cru- 1 cup molasses sader flour 1 level tablespoonful allspice 1 teaspoon soda dissolved in boil- 1 level tablespoon cinnamon ing water, added last. 2 level tablespoons ginger Beat for ten minutes and bake for i/^ hour in quick oven. Mrs. Samuel Lawrence. SPONGE CAKE 4 eggs Juice of I/2 lemon and grated 1 cup of sugar rind 1 cup of sifted flour A little pinch of salt Separate eggs. Beat yolks till like cream. To this add one-half the sugar and the lemon. Beat this five minutes. Beat whites till stiff, having added salt. Add to beaten whites the other half cup of sugar, then beat yolks and whites together, then fold in the flour. Bake in moderate oven. FOR JELLY ROLL Bake in thin pan for jelly roll, spread on jelly and roll tight. Sprinkle with powdered sugar. Miss Mattie H. Bailey. LADY BALTIMORE CAKE (Original Charleston Recipe) One cup butter beaten to a cream with 2 cups sugar, add Syo cups of flour into which 4 level teaspoons of Royal Baking Powder has been sifted. Beat in gradually one cup of sweet milk and last stir in the whites of 6 eggs beaten to a stiff froth. Flavor with rose water or any flavoring preferred. Bake in three layers. FILLING Three cups sugar, one cup of water and boil until the syrup ropes and small hairs of syrup fly from the spoon at an angle. Pour boiling syrup very gradually upon the siffly beaten whites of three eggs. When mixture begins to thicken add one cup or more of chopped seeded rasins, 1 cup of chopped pecan nuts, or more, six freshly dried figs, sliced thin and cut up. This must be stirred in and spread between the layers, after which the cake can be frosted.

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Brown Stone Front CakeSoft Ginger BreadVirginia Pound CakeLemon Jelly FillingChocolate CakeEvelinea's GingerbreadSponge CakeLady Baltimore CakeLayer Cake - Nut and Raisin Filling

Raleigh recipe book