The Warrenton cook book

Let boil until thick like starch. Add 1 grated cocoanut and just put peecen layers. This recipe makes 2 cakes—4 white layers and 4 dark ayers. —Mkrs. J. C. LEAGUE BrRowN STONE Front CAKE 3 eggs Y% t. soda in it 34 c. brown sugar once 1l0ur 34 c. butter 34 c. boiling water 34 c. Sweet milk with Cream butter and sugar; add eggs beating well after each addition. Add milk and flour alternately. Add boiling water last. Makes three good layers. Caramel Icing 1 c. brown sugar % t. soda 1 c. white sugar YY ¢c. butter 34 c. milk with Vanilla to taste Mix sugars and milk, stir until it boils; boil two minutes. Take from heat. Add butter and vanilla. Let cool and beat. —Mrs. HAL CONNELL LAYER CAKE 1c. butter (or % c: butter 4 eges and 1% c. crisco) 3 t. vanilla de CaLmilk Pinchrotesale 2eeesugar 3 t. baking powder (Rumford) 3 c. flour (Swansdown) Cream together well the butter and sugar. Add well beaten egg yolks and vanilla. Sift flour, baking powder, and salt at least twice. Add to first mixture, alternating with milk. Fold, do not beat, in the well beaten whites. Put in greased and floured cake tins. Bake about 20 minutes at 350°. Makes three large layers or four small ones. Bittersweet Chocolate Icing (for two layers) 4 oz. (4 sq.) chocolate 4 c. light cream 2-7. butter 144 c. confectioners sugar Melt chocolate and butter together, then put mixture in electric mixer. Add sugar and cream. Beat at high speed about four minutes or until - thick enough to spread. —Mrs. JOHN G. TARWATER 23 Texas ANGEL CAKE 6 egg whites 4 c. cake flour ly t. cream of tartar , t. flavoring salt %4 Cc. Sugar Beat egg whites with pinch of salt on a large platter with flat wire beater. When foamy add cream of tartar and continue beating until eggs are stiff enough to stand in peaks, but not dry. Sift flour and sugar together four times. Fold flour mixture into egg whites two tablespoons at a time until all is used. Fold in flavoring. Pour batter into large ungreased anglefood pan. 6 egg yolks salt 34 Cc. sugar 1 t. lemon flavoring 3, c. cake flour i t. baking powder 14 ¢c. boiling water Beat together egg yolks, sugar, and pinch of salt three minutes. Add baking powder to flour. Sift four times. Fold flour and water alternately into egg mixture. Add flavoring carefully. Place lightiy by spoonfuls on top of white batter. Bake in slow oven about one hour. Begin at 275° F. and after 50 minutes increase heat to 325°. Invert pan until cake is cold. When baked the angel cake will be on top of the yellow cake. —Mrs. WILcY COLEMAN Lapy BALTIMORE CAKE 3 c. sifted cake flour 1, t. rese or almond extract 3 t. baking powder ly ec. milk 34 ce. Shortening Yc. water 2 c. powdered sugar 6 egg whites Mix flour, baking powder and salt, and sift three times. Cream shorten- ing until soft and smooth; gradually add sugar, creaming until very fluffy; add flavoring. Add flour alternately with combined milk and water, beating until smooth after each addition. Fold in thoroughly the stiffly beaten egg whites. Turn into three greased layer pans and bake in moderate over (350° F.) about 25 minutes. Put layers together and cover top with Lady Baltimore Frosting. Approximate yield: three 9-inch layers. Lady Baltimore Frosting it) c. sugar almonds % ce. water 1 t. vanilla 1-2 i liehtscorassyrup 1, t. almond extract 2 egg whites 14 c. chopped seeded raisins Dash of salt 14 c. chopped figs 4 c. chopped blanched 4 ce. Chopped walnuts