The Southern cook book of fine old recipes

Mix in the order given adding the dry ingredients sifted together and a sufficient amount of flour to make a dough just soft enough to handle. Do not mix any more than necessary as this will make your doughnuts tough. Cover the board with flour and heat the fat for frying. Roll out a little dough at a time and cut into rings with an open doughnut cutter, cutting all the doughnuts preparatory to frying. When the fat is hot enough for the dough to rise to the top quickly, start to fry the doughnuts. From 3 to 4 minutes are required to fry doughnuts. Confederate Coffee Cake % cup butter 1 cup sugar 3 eggs 1% cups flour % cup milk 2 teaspoons baking powder nutmeg, cinnamon, chopped nut meats, (almonds, walnuts or pecans) Cream sugar and butter, add milk and the unbeaten eggs and mix well. Sift the flour and baking powder and blend with the sugar and butter, adding a dash of nutmeg. Pour into well-greased loaf cake pan and sprinkle the top with nutmeg, cinnamon, nuts and granulated sugar. Dot well with butter, and bake in a moderate oven 20 minutes. Nut Bread % cup sugar 1 egg % teaspoon salt 1 cup milk 2^ cups flour 4 teaspoons baking powder 1 cup nuts, chopped Mix all the ingredients, put in a deep pan and let stand about 20 minutes before baking. Bake in a moderate oven (350° F.) for 40 minutes. Pineapple Upside Down Cake % cup butter 1 cup brown sugar 1 medium sized can sliced pineapple 2 tablespoons whole pecans Melt butter, in large baking pan. Spread the brown sugar evenly over the pan and arrange the slices of pineapple on the brown sugar, dropping the pecans in the open spaces. Cover this arrangement with the following cake batter. 3 eggs, separated 1 cup sugar 5 tablespoons pineapple juice 1 cup pastry flour 1 teaspoon baking powder 1 pinch salt Beat the egg yolks until light and cream in the sugar. Add the pineapple juice and the flour which has been sifted and mix with the baking powder and salt. Fold in the stifflybeaten egg whites and pour the batter over the pineapple, baking in a moderate (375° F.) oven for about 1 hour. Turn out upside down and place on a cake plate. This may be served with unsweetened whipped cream or ice cream if desired. Butter Icing Vz cup butter 2 cups sifted 4X sugar cream to moisten flavoring Cream butter until soft and add sugar, blending well. Moisten with cream to the consistency desired. Any flavoring may be used. Never Fail Icing 1 cup sugar 3 tablespoons water 2 egg whites 1 tablespoon vanilla % teaspoon cream of tartar pinch of salt Put all the ingredients in top of a double boiler, have water boiling in lower part. Beat with egg beater constantly for seven minutes. Remove from fire and spread on cake. Southern Whip % pint of cream juice of l/2 orange peel of 1 orange % cup sherry % cup sugar 3 egg whites Mix the sugar and orange juice together and then pour over the whole orange peel. Use a wooden spoon and crush the peel in the juice and let stand one hour and strain. Whip the cream and add the strained orange juice. Add the wine and then fold in the stiffly beaten egg whites. Serve at once. Mocha Icing */4 cup butter 3 teaspoons cocoa % cup confectioner's sugar (more if needed) 1 tablespoon strong, clear coffee