Raleigh recipe book

Mrs. Charles E. Johnson. LAYER CAKE— NUT AND RAISIN FILING 1 cup butter 6 eggs 1 cup milk 2 teaspoons Royal Baking 2 cups sugar Powder Pinch of salt Virginia Dare vanilla and lemon 3 cups flour to flavor This makes three lavers. ICING 4 cups sugar 2 teaspoons good vinegar 1 (light) cup cold water Boil together until it spins a thread, pour slowly over the unbeaten whites of four eggs, beating constantly until thick. Put enough of this mixture, to ice outside of cake in small, warm, covered bowl. Add one cup of chopped raisins and one cup of chopped English walnuts to remainder of icing and spread between layers. Then ice outside of cake with icing placed in bowl. Mrs. Louis Mauler. MOCHA CAKE No. 1 2 cups brown sugar 1 cup butter 4 eggs 2 cups flour 1 cup sweet milk Yz cake Baker's chocolate melted 1 level teaspoon soda dissolved in milk Cream butter and sugar, add eggs beaten separately, then flour and milk alternately, then melted chocolate. Bake in layer pans. This should make three layers. Filavor with Virginia Dare extract of vanilla. FILLING FOR MOCHA CAKE 1 pound pulverized sugar 1 tablespoon butter 4 tablespoons Baker's cocoa % cup strong cold black coffee Vo tablespoon Virginia Dare (add gradually) vanilla Spread this between layers and over cake. Mrs. B. W. Baker. MOCHA CAKE No. 2 % cup of butter (not quite % 3 teaspoons of Royal Baking cup full) Powder iy2 cups of sugar 3 egg whites 3 egg yolks 2 squares of chocolate % cup of sweet milk 1 teaspoon of Virginia Dare 2 cups of flour vanilla Mix as for any cake batter and bake in three layers. FILLING AND ICING FOR MOCHA CAJCE 8 tablespoons of butter, creamed 2 teaspoons of Virginia Dare 8 tablespoons of cocoa, added to vanilla the butter 4 tablespoons of strong black 1 lb confectioner's sugar, stirred coffee into the butter and cocoa Mix all till quite smooth and spread between and on top of cake. This icing requires no cooking. Mrs. Ashby Lee Baker. ORANGE CAKE 2/3 cup butter 3 teaspoonfuls Royal Baking 2 cups of sugar Powder [illustration: illegible] 3 cups Crusader flourr Cream butter and sugar. Add the beaten egg yolks and flour in which the baking powder has been sifted. Squeeze the juice of the oranges in a cup and add enough water to fill it. Add to batter. Mix antil smooth. Fold in stiffly beaten egg whites. Flavor with grated rind of one orange. Bake in layers (makes three layers in an ordinary sized pan ) . ORANGE ICING Grated rind of one orange, juice of i/o orange, 1 egg, confectioner's sugar. Mix orange rind and juice with the egg and add enough sugar to spread between layers and on top of cake. Mrs. Everette Briggs. 3 oranges (grated rind of one) Water ORANGE CAKE 2 cups sugar Whites of four eggs 2 cups Crusader flour Juice of one orange ^ cup water 2 teaspoons Royal Baking Yolks of five eggs Powder Bake in layers. FILLING White of one egg 1 lb confectioner's sugar Juice of one orange Add pulp of one orange between layers after icing. Mrs. George M. Harden. WHITE CAKE WITH CARAMEL FILLING (Mrs. I. 0. Adams, Birmingham, Ala.) lyo cups flour measured before 14 cup soft butter sifting % cup milk 1 cup sugar . 1 heaping teaspoon Royal Bak- Whites of 2 eggs ing Powder