The Southern cook book of fine old recipes

juice of V'2 orange 1 teaspoon baking powder Beat well the yolks of eggs, add sugar and beat until smooth. Add the orange juice, mix well. Add flour and baking powder that have been sifted together. When thoroughly mixed fold in the stiffly beaten egg whites and bake in 2 layers in a moderate oven (350° F.) for 40 minutes. Put together with the orange filling. Miss Rosa's Gingerbread 1 cup molasses 1 cup brown sugar % cup melted butter 2 eggs 1 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon cloves 1 teaspoon baking soda 1 cup boiling water 3 cups flour Stir brown sugar into melted butter and add the unbeaten eggs. Beat well. Dissolve baking soda in the boiling water and add the spices. Beat well and add the flour. Pour into a large pan (8x8) and bake in a moderate oven (350° F.) until thoroughly baked, about 25 minutes. None-So-Cood Jelly Roll 5 eggs, separated 1 cup sugar 1 cup flour grated rind of 1 lemon 2 tablespoons lemon juice Beat yolks well and add sugar; beat until thick, add lemon rind and juice and half of the flour and half of the stiffly-beaten whites, then the rest of the eggs and flour. Pour into large, well-greased pan, not more than *4 inch thick. Bake in a moderate oven (375° F.) between 10 and 15 minutes. Turn on sheet of heavy paper or damp cloth. Beat jelly with fork and spread, on cake. Trim off crusty edges and roll while warm. Wrap in paper or cloth and set aside to cool. Crepes Suzette New Orleans 2 eggs 1% cups milk grated rind of % lemon *4 teaspoon salt 1 cup cake flour 1 tablespoon powdered sugar 1 wineglass champagne, white wine or brandy 12 lumps sugar 1 orange, juice and grated rind % cup melted butter Beat the eggs until light and lemon-colored; gradually stir in the milk, lemon rind and salt. Sift the powdered sugar with the flour and slowly beat the milk mixture into the flour. Drop batter by large tablespoonfuls on hot greased griddle. The batter should be thin enough to spread very easily. Fry slowly on one side: turn and fry until other side is golden brown. Make Suzette sauce as follows: Pour a wineglass of champagne, white wine or brandy into a chafing dish. Crush the lumps of sugar in the orange juice and add to the champagne which has been heating in the chafing dish. Add a little of the grated orange rind and V-2 cup melted butter. Cover and cook until a thick smooth sauce results. Dip each pancake as it is prepared into sauce; lift it out and roll it; sprinkle with powdered sugar and serve immediately. Old-Fashioned Strawberry Shortcake 2 cups flour 4 teaspoons baking powder 1 pinch salt 2 large tablespoons butter •/^ cup milk Add salt and baking powder to flour and lightly blend the butter into the flour, adding milk last. Place on floured board and pat into two large cakes. Place one upon the other and bake in a hot (450° F.) oven for 15 or 20 minutes. Crush strawberries and sweeten. Cut cake in about six equal sections as you would a pie, break each section horizontally in half and spread the center liberally with butter and crushed berries. Replace top and cover with berries. Whipped cream may be added if desired. Other fruits such as peaches or raspberries may be substituted for strawberries. Hot Frosted Gingerbread V-2 cup butter % cup strong hot coffee 2 eggs