Waldensian cookery

Y% teaspoon baking powder 2 teaspoons lemon or vanilla or 1 teaspoon almond flavor Cream sugar and shortening. Add eggs one at a time, beating after each addition. Add sifted flour and baking powder alternately with milk. Stir in flavoring. Bake 1¼ hours in 350 degree oven. —Mrs. J. B. Weaver 1 cup butter 1 2/3 cups sugar 5 eggs 2 cups cake flour 1 teaspoon vanilla 1 teaspoon lemon flavoring Cream butter and sugar. Add eggs one at a time and beat well after each addition. Add the flour, beat and add flavoring. Bake in very slow oven about 350 degrees. PRUNE CAKE 3 eggs 1 cup vegetable oil 11% cups sugar 2 cups flour 1 teaspoon each: cinnamon, nutmeg, allspice 1 teaspoon soda 1 cup buttermilk 1 cup prunes, cooked, seeded, chopped 1 cup nuts 1 teaspoon vanilla Blend sugar and oil. Add eggs. Add dry ingredients alternately with the milk. Add vanilla, nuts, and prunes. Pour into buttered pan. Bake at 300 degrees for 45 minutes. When brown, remove from stove and while still hot cover with following icing: Buttermilk Icing: 1 cup sugar 1% cup buttermilk 1% teaspoon soda 1 tablespoon white corn syrup 1% cup butter 1 teaspoon vanilla Boil mixture until it forms a soft ball. Pour over hot cake without beating. (A low pyrex dish for baking is good to bake this cake in so as to leave cake in the pan until ready to cut into blocks for serving). —Miss June Angel FRENCH APPLE CAKE cup butter whole eggs teaspoons baking powder cups sugar cups flour cup milk teaspoon vanilla 6 or 8 sour apples, sliced Cream butter and sugar well, add eggs one at a time, then milk and the flour (with baking powder added) alternately. Add vanilla. Entire beating time 3 times or until creamy and light. Slice fresh apples, pared and cored, sprinkle with sugar. Add small portion of batter to greased and floured cake pan, then apples ending up with batter. Bake in 350 degree oven for 30 or 40 minutes. Makes two, 8 or 9 inch cakes or one large family size. Serve warm or cold. —Mrs. Philip Bounous Waldensian Cookery ITALIAN RUM CAKE + 1 1 quart milk 6 egg yolks 8 tablespoons sugar 1 tablespoon grated lemon rind 12 tablespoons sweet rum 12 tablespoons sweet vermouth 6 tablespoons orange marmalade 1 large spongecake (about 12 in.) Pinch of salt 2 oz. finely chopped toasted almonds PLAIN CUSTARD 1 tablespoon flour Beat egg yolks thoroughly. Blend well in saucepan the milk, eggs, sugar, flour and salt. Strain through fine sieve to insure very smooth mixture. Cook over low flame for about 10 minutes or until thick and it starts to boil. Do not boil. Remove from fire. Cool. If chocolate flavor is desired, melt two cubes of bitter chocolate in hot custard. Stir well, SPONGECAKE 8 egg yolks 8 egg whites 1-1/3 cups flour 2 teaspoons grated lemon rind 2 tablespoons water 11% teaspoons almond extract 1⅓ cups sugar ½ teaspoon salt Use large mixing bowl. Sift % cup of sugar with flour several times to blend well. Place egg yolks, water, and grated lemon rind in mixing bowl. Beat lightly. Add almond extract. Gradually sift flour very lightly over beaten egg yolks. Fold in gently. Place egg whites in another bowl and beat until foamy. Add salt and balance of sugar; beat until stiff. Gently fold in the stiff egg whites into flour mixture. Pour into 10-or 12-inch ungreased cake pan. Bake in moderate oven, 350 degrees for 45 minutes. Be careful not to jar cake while baking, as it may become heavy. When cake is done, invert pan on wire rack for about one hour or until cold. Remove from pan.