Waldensian cookery

Mix and let stand while cake is baking: Juice of two oranges and rind left from cake, 34 cup sugar. Pour over hot cake. —Mrs. T. E. Burney and Mary Lou Ennis BROWN STONE FRONT CAKE 2 cups sugar 3 cups flour 3 eggs 1 cup butter or Crisco 1 cup buttermilk 1 teaspoon vanilla 1 teaspoon soda 1 square unsweetened chocolate or 3 tablespoons cocoa 14 cup warm water Cream shortening and sugar, add eggs and vanilla. Sift flour, add alternately with butter and milk. Dissolve chocolate and soda in warm water. Add to mixture. Grease three 8-inch layer cake pans and sprinkle with flour. Bake at 350 degrees for 25 minutes. Icing: 2 cups sugar 1 stick butter 1 stick margarine 1 cup canned milk 1 teaspoon vanilla Melt butter. Stir in sugar and milk. Cook 45 minutes at low heat. Let cool, add vanilla, beat until thick enough to spread. —Florence Buff WHITE FRUIT CAKE 1/2 pound candied pineapple, 1/2 pound candied cherries, 1/2 pound candied citrine, 1/2 pound sliced Brazil nuts 2... 22.- Slice and add % cup orange juice, let it sit overnight. 1 cup butter 11% cup sugar 1 teaspoon vanilla pinch salt Cream and add 4 egg yolks, then add 4 tablespoons coconut which has stood 15 minutes with 1 teaspoon almond extract. Combine all and add 2 teaspoons baking powder, then add 4 cups flour. Next add 4 stiffly beaten egg whites. Bake in an oven about 350 degrees for 14% hours. Waldensian Cookery DELICIOUS POUND CAKE OR WHOLE WHEAT Y% pound butter 2 cups brown sugar pinch of salt 5 eggs 2 cups whole wheat flour grated rind of 1 orange Cream butter. Gradually add brown sugar and salt, and cream together until fluffy. Add eggs one at a time. Add sifted flour, grated rind of orange. Bake in loaf pan at 325 degrees for one hour. —Miss Isabel Dalmas FUDGE BAR CAKE 2 ounces chocolate dissolved in % cup boiling water 1 cup flour 1 cup sugar 1 teaspoon salt 1% teaspoon soda Y% cup Spry Y, cup sweet milk plus juice of % lemon. 1% teaspoon vanilla 1 egg unbeaten Pour boiling water over chocolate and stir until melted. Cool. Sift flour, sugar, salt and soda into chocolate mixture, drop in Spry, add milk, vanilla and egg. Bake in 350 degree oven for about 30 minutes. Makes one 9-inch layer. Fudge Icing: 1 stick butter 2 squares chocolate 1 box brown sugar 2/3 cup canned milk 14 teaspoon salt Boil one minute or until it forms soft ball in cold water. Beat until right consistency to spread. —Mrs. J. B. Weaver PINEAPPLE UPSIDE DOWN CAKE 1% cup butter 1 cup brown sugar 8 pineapple slices Mix melted butter with brown sugar in heavy skillet. Arrange pineapple slices in pan. Place cherries in center or nuts if desired. 3 eggs 1 cup sugar 5 tablespoons pineapple juice 1 cup flour 1 teaspoon baking powder Blend beaten egg yolks, sugar and pineapple juice. Sift in flour and baking powder, Fold in beaten egg whites. Pour batter over fruit in pan and bake about 45 minutes until even brown. —Mrs. Mary M. Garrou 1 box confectioner’s sugar 1 box cake flour (measure in sugar box) 1% teaspoon vanilla 1 tablespoon lemon juice or almond 3 sticks margarine (at room temperature) Cream sugar and margarine. Add one egg at a time. Add vanilla and lemon juice. Stir in flour. Grease and flour 9 inch tube pan. Bake at 350 degrees for one hour 20 minutes. —Florence Buff 1 2/3 cup sugar 14 pound butter 5 eggs 2 cups flour vanilla or lemon flavoring Cream butter and sugar. Add eggs and flour alternately. Beat well. Add vanilla. Bake at 325 degrees for approximately one hour. —Mrs. Steve Rostan Waldensian Cookery % pound butter 1% cup shortening 3 cups sugar 1 cup milk 6 eggs 3 cups plain flour