Raleigh recipe book

Put all of the above together and beat five minutes or until light. This makes two small layers. CARAMEL FILLING 2 tablespoons sugar, browned 1 tablespoon butter, or one-third first stick of butter 3 cups sugar Pinch of soda 1 cup milk Mix as follows : To the sugar that has been browned add the other sugar and milk, also soda. Cook in boiler until thick and add butter. As soon as it threads when dropped from a spoon, or forms a soft ball in water, remove from fire, let stand until nearly cool, add one teaspoon flour and beat until creamy enough to spread. Flavor with Virginia Dare extract of vanilla. Mrs. H. T. Adams. MRS. THOMAS HAY'S RECEIPT FOR ROLLED WAFERS % pound pounded sugar ly^ pints flour % pound butter Season either with nutmeg or 9 eggs beaten light cinnamon Heat irons and grease them well, put in a large teaspoonful of the mixture at a time. Bake a light brown and roll them while still hot. Mrs. W. B. Jones. OATMEAL COOKIES IVi cups sugar i/> cup sour milk 1 cup Crisco 1 teaspoon soda in milk 3 cnps rolled oatmeal 1 teaspoon ginger 3 teaspoons cinnamon 2 cups Crusader flour. 1 cup raisins 1 teaspoon salt 2 eggs Cream erisco and sugar thoroughly together, add eggs well beaten, rolled oats, raisins, salt, spice, milk and flour. Mix and drop from spoon on greased tins, bake in moderate oven from ten to twelve minutes. Makes abont forty-five cookies. Mrs. Murray Allen. TEA CAKES 1 cup butter Enough flour to roll out 3 eggs '^,2 cup sweet milk 2 cups brown sugar y^ teaspoon soda Have dough as thin as can be handled. Flavor with cinnamon. Mrs. Charles G. Latta. SUGAR CAKES 5 eggs 1 tablespoon butter IV2 cups brown sugar 1 tablespoon lard IV2 qts. flour with baking powder in it Flavor with nutmeg or Virginia Dare rose water or Virginia Dare bitter almond. The mixture must be of the consistency of biscuit. Roll out thin and cut with a small glass or wine glass. These cakes are better the second day than the first. Miss Sallie Dortch. SPICE CAKES 2 cups sugar 1 cup butter 3 cups Crusader flour 4 eggs 1 scant teaspoon soda Yo teaspoon Royal Baking Bake in small mutfin rings. Powder 1 teaspoon allspice 1 teaspoon cloves 1 teaspoon cinnamon 1 cup raisins 1 cup nuts Mrs. T. M. Ashe. 1 cup pecans chopped 1 cup brown sugar 14 cup flour 2 eggs PECAN NUT CAKE y2 teaspoon Royal Baking Powder 1,4 teaspoon salt over nuts Leave 12 whole pieces of nuts to put on top of cakes. Beat eggs, add sugar, nuts, flour and baking powder. Bake in medium oven, filling pans 1/4 full. Mrs. G. L. Jones, Asheville, N. C. GINGER SNAPS 2 cups molasses 1 cup lard 1 tablespoon soda 1 tablespoon ginger. Crusader flour to roll stiff Mrs. C. R. Lee. ANGEL FOOD CAKE 1 cup and a half of egg whites, 1 heaping teaspoon of Squibb 's usually 11 cream of tartar 1 cup and a half of granulated 14 teaspoon of salt at first in sugar whites 1 cup of flour Beat whites until stiff and ragged, sift in cream of tartar and beat. Sift in sugar and beat until the consistency of a marshmallow. Fold in the flour which has been sifted five times. Lift out with a large spoon into an ungreased Angel Food cake pan. Put in a cold oven, turn on a little gas, and in 15 minutes turn on a little more gas. At the end of