Southern Recipes

small cup of milk (teacup), flour enough to roll out without breaking. Mix, first the sugar and butter until creamy, then beat in the eggs, then the milk, then sift in the flour, roll out as thick as you like and fry In hot boiling lard; sprinkle with sugar and cinnamon. CUP CAKE One cup of butter, two cups of sugar, three cups of flour, four eggs and one cup of milk, two teaspoonfuls of yeast powder sifted in flour. Make spice cake by this recipe adding two teaspoonfuls of spices. WHITE FRUIT CAKE One pound sugar, a light three-quarter pound of butter, one pound flour, whites of sixteen eggs, beaten in the usual way; add two pounds of desiccated cocoanut, two pounds citron, chopped very thin and fine, two pounds almonds, blanched and cut very fine. Bake as you do every kind of fruit cake. ICING WITH NUTS FOR CRACKERS Three cups of granulated sugar, six cups of water, whites of four eggs. Put sugar and water on fire to boil until thidc, beat the whites stiff, and when sugar is ready beat into whites until thickened, then put in nuts and spread on crackers, put in oven for a minute or two until brown, STRAWBERRY SHORTCAKE One quart of flour, two teaspoonfuls of baldng powder, one tablespoonful of butter, one tablespoonful of lard, one cup of milk, one tablespoonful of sugar. Sift flour and baking powder together, then mix in butter and lard, add sugar and milk. Bake in jelly cake pans, split while hot, butter and put in strawberries, which you have previously prepared with sugar. COOKIES To four eggs, add one cup of sugar, one even tablespoonful of butter or lard, a very small pinch of soda and as much flour as will make a moderately stiff dough. Fry in a good quantity of lard. CHOCOLATE PIE Eleven tablespoonfuls of grated chocolate, eight tablespoonfuls of pulverized sugar, yolks of six eggs, four crackers (crumbs) powdered. Bake as a layer cake. CHOCOLATE CAKE One and a half cups of brown sugar, three cups of flour, three eggs, three-quarters of a cup of butter, same quantity of sweet milk, one and a half small teaspoons of soda. Make these into a batter, then add the following when cool: one and a half cups of grated chocolate dissolved in three-quarters of a cup of milk, one cup of brown sugar, yolks of two eggs, flavor with vanilla and boil in a double boiler until it is as thick as cream ; when cool add to batter, bake in jelly cake pans and put together with boiled icing. For this quantity it takes four cups of granulated sugar, two cups of water, whites of four eggs, one teaspoon of cream tartar for icing. MOCHA CAKE One and a half cups of flour, one cup of sugar, two eggs, quarter of a pound of butter, three-quarters of a cup of milk, one and a half level teaspoons of baking powder, sifted with flour, half a pound of shelled almonds brow.ned slightly in the oven, grind quite fine and mix with a little pulverized sugar, set aside until cake is done. Cream, butter and sugar, beat yolks and add, then the flour (with baking powder in it) and milk alternately, beat whites stiff and fold them in. Bake in square pans. When cold, cut in finger lengths and butter each piece of cake on all sides, then roll in the mixture of almonds and sugar. LEMON SPONGE One and a quarter ounces of gelatine, four eggs (the whites only required), three lemons, two cups of sugar, one cup of cold water, two cups of boiling water. Soak the gelatine in cold water and pour boiling water on it, then add the juice of lemons, and sugar« Whip the whites of eggs to a stiff froth, whip gelatine, etc., till frothy ; when cool add the whites of eggs and beat all well together, dip your mold into hot, then into cold water and put your sponge in ; set quickly on ice. PINK PUDDING