1 cup butter V'2 cup sugar 1 cup strawberry jam Vz cup strong black coffee 1 teaspoon cinnamon ^4 teaspoon cloves 3 eggs, separated 2 Mr cups flour 1 teaspoon soda, dissolved in 4 tablespoons sour cream Cream butter well, add sugar gradually and beat well. Add jam and coffee to which spices have been added. Beat yolks of eggs and blend with first mixture. Sift flour and add alternately with sour cream in which soda has been dis- solved. Fold in the stiffly beaten egg whites. Bake in layers in moderate oven (350° F.) 45 to 55 minutes. Ice with favorite icing. Scalloped Sweet Potatoes Peel and dice six sweet potatoes. Drop them in boiling water and allow ,them to par- boil about 15 minutes. Drain the potatoe>, dust with salt, add one tablespoonful butter and % pint cream and finish baking them in a moderate oven until brown. Sweet Potatoes in Honey (Easy to Make — Delicious) Peel six sweet potatoes. Cut them in Cl- inch slices lengthwise. Boil them fifteen min- utes. Drain and remove to warm casserole. Add a small jar of honey, the juice of an orange, salt. Finish by baking in the oven. Blackberry Roll 2 quarts blackberries 1 pint flour 2 cups sugar 2 tablespoons butter ice water J/4 teaspoon salt First, mix flour and salt into which cut two tablespoons butter. After mixing well ad I enough ice water to make a stiff dough. Clea i berries thoroughly and set them to soak with two cups of sugar. Roll dough very thin (o i floured board) into an oblong sheet. Pour berries on one end of pastry dough, roll over and pour more berries, roll again and so o i until berries are all used. Place in buttered baking pan. Bake in a moderate oven (350° F.) about thirty to thirty-five minutes. When the roll has baked this length of time begi i basting with the following mixture every five minutes for another half hour: 1 tablespoon butter — melted */2 cup sugar✪ Strawberry Jam Cake Serve with powdered sugar or favorite sauce in dish in which it has been baked. Pecan Nut Cake 3 cups nutmeats, finely chopped 6 eggs 1 tablespoon flour✪ Pecan Nut Cake I1/-} cups sugar 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon vanilla boiled orange icing Beat the egg yolks until very light, add the sugar gradually and beat well. Sift together the flour, baking powder and salt; add the nuts and then combine with egg mixture. Beat well. Stir in the stiffly beaten egg whites and vanilla and bake in two layer cake tins in a moderate oven (350° F.) from 30 to 40 minutes. When cool ice with "Boiled Orange Icing" (see page 44) and cover top with whole pecans. Whipped cream may be substi- tuted for icing on top. Peas in the pot, hoecake a bakin9, Sally in de kitchen with her shift-tail a- shaking THE SOUTHERN COOK BOOK 37 Pie Dough or Southern Pastry 2 cups flour y2 teaspoon salt 1 cup butter or other shortening✪ Pie Dough or Southern Pastry % cup ice water Mix flour and salt, work butter lightly into the flour, add ice water and mix to make a stiff dough but do not knead. Roll and line pie plate. Chess Pie ^2 cup butter 1 cup sugar yolks of 3 eggs white of 1 egg 1 cup chopped raisins 1 cup chopped nut meats 1 teaspoon vanilla✪ Chess Pie Cream butter and sugar, add the beaten yolks of 3 eggs and stiffly-beaten white of

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1 cup butter V'2 cup sugar 1 cup strawberry jam Vz cup strong black coffee 1 teaspoon cinnamon ^4 teaspoon cloves 3 eggs, separated 2 Mr cups flour 1 teaspoon soda, dissolved in 4 tablespoons sour cream Cream butter well, add sugar gradually and beat well. Add jam and coffee to which spices have been added. Beat yolks of eggs and blend with first mixture. Sift flour and add alternately with sour cream in which soda has been dis- solved. Fold in the stiffly beaten egg whites. Bake in layers in moderate oven (350° F.) 45 to 55 minutes. Ice with favorite icing. Scalloped Sweet Potatoes Peel and dice six sweet potatoes. Drop them in boiling water and allow ,them to par- boil about 15 minutes. Drain the potatoe>, dust with salt, add one tablespoonful butter and % pint cream and finish baking them in a moderate oven until brown. Sweet Potatoes in Honey (Easy to Make — Delicious) Peel six sweet potatoes. Cut them in Cl- inch slices lengthwise. Boil them fifteen min- utes. Drain and remove to warm casserole. Add a small jar of honey, the juice of an orange, salt. Finish by baking in the oven. Blackberry Roll 2 quarts blackberries 1 pint flour 2 cups sugar 2 tablespoons butter ice water J/4 teaspoon salt First, mix flour and salt into which cut two tablespoons butter. After mixing well ad I enough ice water to make a stiff dough. Clea i berries thoroughly and set them to soak with two cups of sugar. Roll dough very thin (o i floured board) into an oblong sheet. Pour berries on one end of pastry dough, roll over and pour more berries, roll again and so o i until berries are all used. Place in buttered baking pan. Bake in a moderate oven (350° F.) about thirty to thirty-five minutes. When the roll has baked this length of time begi i basting with the following mixture every five minutes for another half hour: 1 tablespoon butter — melted */2 cup sugar Serve with powdered sugar or favorite sauce in dish in which it has been baked. Pecan Nut Cake 3 cups nutmeats, finely chopped 6 eggs 1 tablespoon flour I1/-} cups sugar 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon vanilla boiled orange icing Beat the egg yolks until very light, add the sugar gradually and beat well. Sift together the flour, baking powder and salt; add the nuts and then combine with egg mixture. Beat well. Stir in the stiffly beaten egg whites and vanilla and bake in two layer cake tins in a moderate oven (350° F.) from 30 to 40 minutes. When cool ice with "Boiled Orange Icing" (see page 44) and cover top with whole pecans. Whipped cream may be substi- tuted for icing on top. Peas in the pot, hoecake a bakin9, Sally in de kitchen with her shift-tail a- shaking THE SOUTHERN COOK BOOK 37 Pie Dough or Southern Pastry 2 cups flour y2 teaspoon salt 1 cup butter or other shortening % cup ice water Mix flour and salt, work butter lightly into the flour, add ice water and mix to make a stiff dough but do not knead. Roll and line pie plate. Chess Pie ^2 cup butter 1 cup sugar yolks of 3 eggs white of 1 egg 1 cup chopped raisins 1 cup chopped nut meats 1 teaspoon vanilla Cream butter and sugar, add the beaten yolks of 3 eggs and stiffly-beaten white of

The Southern cook book of fine old recipes