The Warrenton cook book

Cream butter, add sugar, then eggs, beat well. Add flour and milk alternately. Put soda and baking powder in the milk. Cook at 350° for 2 hours in spout pan, or in layers for about 20 minutes. ——aks. W. R. LANCASTER CHOCOLATE FUrGE CAKE (Mrs. FRANK GRAHAM’S recipe from Edenton) % ¢@. butter (1 stick) 1% t. baking powder i c. Sugar 3 Squares chocolate 2 eggs Nut meats may be added Y% ce. flour Cream butter and sugar; add eggs, beat. Add flour. and baking powder then melted chocolate. Cook in slow oven (300°) for forty minutes. Use shallow pan. Cut in squares and cool before taking out. | —Mrs. Mac SLOAN FEATHER CAKE ic. butter 1 c. buttermilk 3 ce L10UT 6 eggs 2c. sugar ly t. soda Cream butter and sugar, add eggs one at a time and beat well, after each addition. Stir soda in buttermilk, add alternately with flour (sifted three times) to creamed mixture. Bake in layers at 350° for 30 minutes and fill with brown sugar caramel frosting. Miss EutaA Lest ALLEN Devit’s Foop CAKE Ustnac MAYONNAISE 2 c. sifted flour il4 t. soda ia Cesugak iC aWalel, 4 T. Hershey’s cocoa 1 oc. Duke’s mayonnaise Sift dry ingredients, beat in mayonnaise and water. Bake at 325° about 30 to 40 minutes. Makes two 8-inch layers. ' —Mrs. W. A. MILES, JR. ORANGE ICING Ideal for Chiffon Cake Cream 1% 3 oz. pkg. cream Add 24 c. sifted confectioners cheese sugar Beat well. Stir in grated rind of 2 oranges. If too thick add a few drops of orange juice. —Mrs. DUKE MILES 1) APPLESAUCE CAKE Sift together: 2c. sifted flour 1 t. baking powder 2 t. soda 1St-salt 1 t. cinnamon t. cloves ) t. nutmeg Cream: 4 c. shortening ¢c. brown sugar Blend wn: , c. light corn syrup 1 c. chopped raisins 1 c. chopped nut meats Add: 1 c. hot, thick unsweetened applesauce Add gradually: Dry ingredients, mix well after each addition Turn: Into greased 9-inch ring mold or 8x9x2 in. pan Bake: In moderate oven (325° F.) 40 to 45 min. —Mrs. HAL CONNELL LARGE CHIFFON CAKE Sift together into mixing bowl: 214 c. sifted cake flour 3 t. baking powder 14%) c. sugar iat Salt Make a well and add in order: 1% c. salad oil (such as 34 ¢. cold water wesson) Grated rind of two oranges ) unbeaten egg yolks Beat with spoon until smooth. Measure into large mixing bowl: 1 c. egg whites (7 or 8) ¥ t. cream of tartar Whip until whites form very stiff peaks. They should be much stiffer than for angel food or meringue. Gently fold egg yolk mixture into whites, just until blended. Do not stir! Pour into ungreased pan im- mediately. Bake in 10-inch tube pan at 325°, 55 minutes, then at 350°, 10 to 15 minutes. Turn pan upside down resting the edges free from yable iy placing tube part over neck of funnel. Cool. Loosen Sides with Spatula. —Mrs. DUKE MILES 20 SALLY WHITE CAKE iy ley, alehere telbecitron ay 1 lb. sugar 1 lb. crystalized pineapple 1 lb. butter 1 lb. crystalized cherries 1 doz. eggs 14%% lbs. almonds 2 wine glasses wine 1 package white raisins 1 large cocoanut Beat eggs separately. Cream butter and sugar. add egg volks then flour and stiffly beaten egg whites alternately. Add grated cocoanut and fruit and nuts; lastly wine. Bake about 214 hours in spout pan in Slow oven (325°). (Taken from OUR FAVORITE RECIPES) —Mrs. J. E. ROoOKER SPANISH CHOCOLATE CAKE “; c. shortening Dele COCOR c. sugar % t. salt 2 egg yolks 1 c. thick sour milk Ze. tLOUG 1 t. vanilla 2 t. soda Cream shortening and sugar; add egg yolks, one at a time, beating hard. Sift together dry ingredients and add alternately with milk. Add vanilla. Bake about 25 minutes at 375°. Makes two layers. —Mrs. FRANK BANZET DarK Fruit CAKE