wn et an eet ae <i i , itwathenbiratiadticas..ak ies. le @ Fs ‘. = a eee? wm, CAKES COOKIES CANDIES ’ me - eye Soe é B 4 \ Raha apa etc hae Ma Waldensian Cookery CAKES 87 Oakes SPONGE CAKE 6 eggs 1 cup sugar 2 teaspoons almond extract 1 cup flour, sifted three times Y teaspoon salt 4 teaspoon nutmeg✪ Sponge Cake Beat egg whites until stiff but not dry, adding half the sugar. Add almond extract to egg yolks and beat until thick and lemon colored. Beat in remaining sugar. Combine mixture. Cut and fold in flour sifted with salt and nutmeg. Pour into greased and lightly floured tube pan. Cut through mixture several times to break air bubbles. Bake one hour or more at 325 degrees. —Mrs. Pete Meytre JAPANESE FRUIT CAKE cup butter cup sweet milk cups of sugar eggs cups of flour with 1 heaping tea- spoon of baking powder 0 me we me Make these ingredients into a batter, beat well, divide in half and bake two ’ layers of the plain batter. Into the other half, add the following, 1 teaspoon each of cloves, allspice and cinnamon, and 1 pound of chopped raisins. Mix tho- roughly and bake in two layers. Filling: 2 cups of sugar 1 cup of boiling water 1 coconut grated Juice and grated rind of two good le- mons✪ Japanese Fruit Cake. Put on to boil. When this reaches boiling point, add 1 teaspoon of corn starch and boil until it drops in lumps from spoon. Ice cake if desired. FAMOUS CHOCOLATE CAKE 1% cup shortening, half butter—half Crisco 1144 cups sugar 2 squares unsweetened Baker’s cho- colate, melted eggs, separated cups sifted cake flour teaspoon baking soda teaspoon vanilla 14 teaspoon salt 1 cup sour milk✪ Famous Chocolate Cake = me OO Cream shortening, add sugar gradu- ally until fluffy. Add vanilla and beaten egg yolk, then melted chocolate. Sift dry ingredients together three times and add alternately with sour milk, Fold in stiffly beaten egg whites. Bake at 350 degrees for 25 minutes. —Madeleine Grill WINE FRUIT CAKE 2 cups diced candied pineapple 1 cup thinly sliced citron 4 cups seedless white raisins 14 cup thinly sliced candied cherries 14 cup sherry wine or any sweet wine or plain fruit juice 14% cups butter or shortening 1144 cups sugar 1% teaspoon salt % teaspoon allspice 4 teaspoon nutmeg 1 teaspoon cinnamon 8 beaten eggs 214 cups sifted flour 1 cup coarsely chopped pecans 2 cups coarsely chopped walnuts✪ Wine Fruit Cake Combine prepared fruits, add wine and let stand several hours or overnight. Grease and line one large tub pan or 3 medium sized loaf pans. Line each with 88 CAKES Waldensian Cookery heavy brown paper, letting paper extend Y% inch above the pan. Cream shortening, gradually, add the sugar mixed with salt and spices. (Try flavoring this cake with only vanilla, leaving out the spices). Cream until light and fluffy. Add beaten eggs and beat well. Beat in flour. Last, add nuts and wine-softened fruit, with any re- maining wine in bowl. Mix well until well-coated with batter. Pour into paper lined pans and bake in a very slow oven (250 degrees) for 4 to 5 hours or until done when tested with a toothpick. Place a flat pan holding two cups of water on bottom shelf while cake is baking to keep the cake moist. Makes 5 pounds of rich, fruity cake. Cool and store in a tight container. This cake is good, fresh or aged. —Mrs. Evelyn Bronson ORANGE FRUIT CAKE 34 cup shortening 1 cup sugar 3 eggs 1 teaspoon salt 1144 teaspoon soda 3 cups cake flour 1 cup chopped nuts 1% cups chopped dates 1 grated orange peel 1 cup buttermilk 1 teaspoon vanilla✪ Orange Fruit Cake Sift salt, soda and flour at least twice. Cream shortening and sugar. Add eggs one at a time, beat well after each. Add dates and orange peel. Add dry ingredients alternately with buttermilk and vanilla and stir in nuts. Bake 1% hours at 300 degrees. Topping for Cake:

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wn et an eet ae <i i , itwathenbiratiadticas..ak ies. le @ Fs ‘. = a eee? wm, CAKES COOKIES CANDIES ’ me - eye Soe é B 4 \ Raha apa etc hae Ma Waldensian Cookery CAKES 87 Oakes SPONGE CAKE 6 eggs 1 cup sugar 2 teaspoons almond extract 1 cup flour, sifted three times Y teaspoon salt 4 teaspoon nutmeg Beat egg whites until stiff but not dry, adding half the sugar. Add almond extract to egg yolks and beat until thick and lemon colored. Beat in remaining sugar. Combine mixture. Cut and fold in flour sifted with salt and nutmeg. Pour into greased and lightly floured tube pan. Cut through mixture several times to break air bubbles. Bake one hour or more at 325 degrees. —Mrs. Pete Meytre JAPANESE FRUIT CAKE cup butter cup sweet milk cups of sugar eggs cups of flour with 1 heaping tea- spoon of baking powder 0 me we me Make these ingredients into a batter, beat well, divide in half and bake two ’ layers of the plain batter. Into the other half, add the following, 1 teaspoon each of cloves, allspice and cinnamon, and 1 pound of chopped raisins. Mix tho- roughly and bake in two layers. Filling: 2 cups of sugar 1 cup of boiling water 1 coconut grated Juice and grated rind of two good le- mons. Put on to boil. When this reaches boiling point, add 1 teaspoon of corn starch and boil until it drops in lumps from spoon. Ice cake if desired. FAMOUS CHOCOLATE CAKE 1% cup shortening, half butter—half Crisco 1144 cups sugar 2 squares unsweetened Baker’s cho- colate, melted eggs, separated cups sifted cake flour teaspoon baking soda teaspoon vanilla 14 teaspoon salt 1 cup sour milk = me OO Cream shortening, add sugar gradu- ally until fluffy. Add vanilla and beaten egg yolk, then melted chocolate. Sift dry ingredients together three times and add alternately with sour milk, Fold in stiffly beaten egg whites. Bake at 350 degrees for 25 minutes. —Madeleine Grill WINE FRUIT CAKE 2 cups diced candied pineapple 1 cup thinly sliced citron 4 cups seedless white raisins 14 cup thinly sliced candied cherries 14 cup sherry wine or any sweet wine or plain fruit juice 14% cups butter or shortening 1144 cups sugar 1% teaspoon salt % teaspoon allspice 4 teaspoon nutmeg 1 teaspoon cinnamon 8 beaten eggs 214 cups sifted flour 1 cup coarsely chopped pecans 2 cups coarsely chopped walnuts Combine prepared fruits, add wine and let stand several hours or overnight. Grease and line one large tub pan or 3 medium sized loaf pans. Line each with 88 CAKES Waldensian Cookery heavy brown paper, letting paper extend Y% inch above the pan. Cream shortening, gradually, add the sugar mixed with salt and spices. (Try flavoring this cake with only vanilla, leaving out the spices). Cream until light and fluffy. Add beaten eggs and beat well. Beat in flour. Last, add nuts and wine-softened fruit, with any re- maining wine in bowl. Mix well until well-coated with batter. Pour into paper lined pans and bake in a very slow oven (250 degrees) for 4 to 5 hours or until done when tested with a toothpick. Place a flat pan holding two cups of water on bottom shelf while cake is baking to keep the cake moist. Makes 5 pounds of rich, fruity cake. Cool and store in a tight container. This cake is good, fresh or aged. —Mrs. Evelyn Bronson ORANGE FRUIT CAKE 34 cup shortening 1 cup sugar 3 eggs 1 teaspoon salt 1144 teaspoon soda 3 cups cake flour 1 cup chopped nuts 1% cups chopped dates 1 grated orange peel 1 cup buttermilk 1 teaspoon vanilla Sift salt, soda and flour at least twice. Cream shortening and sugar. Add eggs one at a time, beat well after each. Add dates and orange peel. Add dry ingredients alternately with buttermilk and vanilla and stir in nuts. Bake 1% hours at 300 degrees. Topping for Cake:

Waldensian cookery