Shallowford cookery

Cream butter, sugar; add egg yolks beating them in. Put soda in flour, then alternately add flour and sour cream (1/3 flour--1/3 sour cream, etc.) Fold in stiffly beaten egg whites and vanilla. Bake in greased tube pan on 325 degrees for 1 hour or until cake springs back and is done. Turn out immediately. Jeanneine Petersen Crumb Cake 1 1b. Graham crackers 5 eggs + 1b. butter, melted 1 cup nuts 2 cups sugar 1 cup coconut 1 cup sweet milk 1 cup pineapple 2 teaspoons baking juice powder Mix crushed crackers, baking powder, butter, sugar, milk and eggs altogether. Add chopped nuts and coconut. Pour half of juice into this mixture. Bake at 350 degrees for 1 hour in tube pan. Pour remaining juice over cake before it cools. Most kind eley Apricots: Jam Streudel % pound butter % teaspoon salt 2 cups flour 1 cup sour cream 1½ cups apricot jam 1 cup shredded 2/3 cup chopped walnuts or coconut almonds Mix butter, flour and salt as for pie crust. Mix in sour cream... Cut dough in half and refrigerate over night. Next day remove and let stand at room temperature. Roll each half until rectangle 10 x 15, spread jam, sprinkle coconut and nuts roll like a jelly roll, place on greased cookie sheet, bake 350 degrees for one hour. Cool ten minutes, cut and sprinkle with powdered sugar. Mrs. Leonard Grossman Spicy Carrot Cake 1% cups salad oil, 2% cups sugar, 4 egg yolks, 5 tablespoons hot water, 1% teaspoons baking powder, % teaspoon soda, 2% teaspoons salt, 1 teaspoon (each) nutmeg, cinnamon and cloves, 2% cups flour, 1% cups grated raw carrots, 1 cup chopped pecans, 4 egg whites. Glaze: 1 cup powdered sugar, 1% tablespoons lemon juice. Heat oven to 350 degrees. Grease tube cake pan. Cream oil and sugar. Beat in egg yolks, one at a time. Beat in hot water. Sift together flour, soda, salt and spices-beat into egg mixture. Stir in carrots and pecans. Beat egg whites until soft peaks and fold into batter. Turn into tube pan and bake 70 minutes. Cool in pan 15 minutes. Remove onto wire rack and cool completely. Make glaze and pour over cool cake. Dorothy Warren Williams Asst. Home Economics Agt. 10), Carrot Ring 2 cups grated carrots 2 whole eggs 1 cup brown sugar 2 teaspoons baking 1 stick butter powder 1% cup Bisquick Flour 1 small can Crushed Pineapple Mix all ingredients, pour in greased mold. Bake l hour in 350 degrees oven. Mrs. Leonard Grossman Cheese Cake Graham cracker crumbs 4 eggs slightly Pe lb. small curd cream beaten style cottage cheese % cup corn starch 2 pkgs. (each 8 oz.) 2 tablespoons lemon cream style cheese juice 1 pt. commercial sour 1 teaspoon vanilla cream * cup butter or 14% cups sugar margarine (melted) Spread bottom and sides of a 9' spring form pan with batter. Dust sides with cracker crumbs. Beat cottage cheese with high speed until well blended and creamy. Add cream cheese. Beating at high speed, add sugar, then eggs. Reduce speed to low, add corn starch, lemon juice and vanilla. Beat until blended, then add melted butter and sour cream. Blaend with low speed. Pour into prepared pan. Bake in slow oven (325 degrees) until firm around edges, about 1 hour and 10 minutes. Turn off oven; let cake stand in oven with door closed for 2 hours. Remove from oven and cool completely on wire rack. Chill. Remove sides of pan. Makes about 12 servings. Mrs. Thomas Petty Brown Stone Front Cake Boil together until thick: cup cocoa 5 cups sugar, heat cup water enough water Remove from heat and cool. Add % teaspoon soda. While this is cooling cream: 2 cups brown sugar 3 egg yolks % cup butter Add this to cooled ingredients and mix in: 2 cups plain flour (sifted) 1 cup buttermilk 1 teaspoon vanilla 1 teaspoon of baking powder Fold in beaten egg whites.” Bake 350 degrees. Filling: Butter Frosting 1 large can evaporated 3. cups sugar . milk