Raleigh recipe book

45 minutes it has risen as much as it is going to, leave in oven 15 minutes more. It should be a light brown. Turn upside down and let cake fall out. CUSTARD FILLING FOR ANGEL CAKE If cake is cooked in layers (three usually) a custard filling made of 9 egg yolks 7 teaspoons cornstarch 2 cups milk Virginia Dare Extract of va- Pinch of salt nilla IY2 cups sugar made in a double boiler, stirring constantly, is nice. When cold stir in 1/4 pound chopped blanched almonds. Mrs. R. Y. McPherson. TO MAKE A BUTTER CAKE (From the "Art of Cookery Made Plain and Easy," date not known. Last owner 1784.) You must take a dish of butter and beat it like cream with your hands, 2 lbs of fine sugar well beat, 3 lbs of flour, well dried and mix them with the butter, 24 eggs, leave out % the whites and then beat all together with your hand one way for an hour. Just as you are going to put in the oven, put in a quarter of an ounce of mace, a nut meg beat, a little sack of brandy, and seeds or currants just as you please. Mrs. Rufus Hunter. Double Strength F Flavoring Extracts? Ida Bailey Allen, Editor Household Page, New York Evening Mail, well known food expert and authority on Home Economics says: "Double Strength Extract does not cost as much as that which is less desirable because the manufacturing costs are less. You save money because all of the cost of making and selling two bottles of extract, extra bottles, extra boxes, extra packing, extra shipping, are cut to put n one bottle a DOUBLE VALUE IN STRENGTH." Sherry- J ell A pure Sherry Wine Flavor, concentrated and made semi-solid to prevent its illegitimate use. For flavoring Lobster and Crab Newburghs, Chicken a la King, Plum Pudding, Fruit Cake, Mincemeat, Salads, Bisque Ice Cream, Grape Fruit and in Frozen Deserts. "Makes anything taste better." Full directions on the label. Every Drop Counts Double Write Us For Our List of Flavors Virginia Dare Extract Co., Inc. 10 Bush Terminal Brooklyn, N. Y. PUDDINGS, PIES AND DESSERTS ENGLISH PLUM PUDDING No. 1 ' ' This delicious compound is made by mixing six eggs, a teaspoon each of salt and spice, a gill of rum and % lbs each of chopped suet, raisins, currants, apples, bread crumbs and sugar, ^ lb each of candied citron and orange peel sliced, and the peel of one lemon grated. These ingredients are placed in a buttered pudding mould with a cloth tied over the top and boiled for six hours." When done the pudding is turned from the mould, sprinkled with powdered sugar and served with a hard sauce made with brown sugar and butter. Miss Sallie Dortch. PLUM PUDDING No. 2 2 pounds of seed raisins 3 lemons, juice and grated 2 pounds of currants rind % pound of chopped citron 8 eggs 1/4 pound of candied orange peel 2 pounds brown sugar chopped 2 tablespoonfuls of salt % pound chopped almonds 2 tablespoonfuls of grated nut- 2 pounds of bread crumbs meg 2 cupfuls of flour 2 tablespoonfuls mixed spices 2 pounds of chopped suet Milk or wine for mixing