Sift flour once; measure and mix with soda, baking powder and salt, sift again. Cream shortening; add sugar gradually beating thoroughly after each addition. Add vanilla, well beaten eggs and beat until fluffy. Beat in flour mixture alternately with sour milk. Mix cocoa and hot water to form a smooth paste. Beat into bat- ter. Pour into 3 small or 2 large layer cake pans. Bake in moderate oven 30- 35. minutes. Cool, spread with any chocolate frosting. Mrs. Harry Green Clingman Club ANGEL FOOD CAKE —% cup flour 1 cup egg whites Time salt 1% t. almond extract 1% cups‘granulated sugar 1 t. cream of tartar 1 t. vanilla✪ Angel Food Cake Sift flour once, measure, add % cup sugar, sift flour four times. Beat egg whites and salt with rotary egg beat- er. When foamy, add cream of tartar. Continue beating until eggs are stiff enough to hold in peaks.. Add remain- ing sugar, 2 T. at a time, beating after each addition until sugar is blended. Fold in flavoring. Sift a little flour over mixture and fold in lightly. Re- .peat until all is used. Turn into un- greased tube pan, Cut gently through batter with knife to remove air bub- bles. Bake in moderate oven until done. Remove from oven and invert pan 1 hour. Ice if desired with icing made of powdered sugar and cream. Mrs. D. J. Redding, Jr. Clingman Club 32 HOME DEMONSTRATION CLUB COOK BOOK $ $ 5 e 4 4 4 e 4 & 4 @ 4 4 4 ¢ ; 4 @ ; @ 4 4 © > 4 ® ® 4 ® $ 5 % 4 ® C. C. THARPE’S GENERAL STORE tROCERIES AND FEEDS Ronda, N. C. 9999959999999 9OO OOOH G9SSOSGHOSSSSOSSSOSOHOY 0044444590 SO GSO HOS GDOEODOSEDOO DOSE SO OSO DOO DO OOOO OOD OO OOD S enmaamapnnmmat haaannagrac = oir ean SS ; ; PARDUEGROCERY =} $ STAPLE AND FANCY GROCERIES 3 Phone 15-F-23 3 ; RONDA, N. C. ¢ $ & > ¢ % 4 } & + 5 a ¢ ¢ e > e 4 % $ % $ $ ; @ 5 $ e % e @ $ Sg 4 > ® ® $ ¢ $ % ¢ ® $ ® ® ¢ 4 & $ } 4 4 $ $ ¢ e 5 ¢ ¢ @ > ® e 4 4 4 4 4 ® ¢ ® $ $ 4 4 e 4 ® 4 $ 4 e g $ $ ; 4 » LIN BUMGARNER DISTRIBUTOR OF SUN RAY FEEDS EGGS & COUNTRY PRODUCE Day Phone 26-F-21 Night Phone 31-F-20 Cricket, N. C. * ppb bbpbphrpbhpphpppab pha bb ah nanan ririiiiici itil ttt 090400009 OO6OO0O9SO9O OOO SOSHOOHHH SOHO SO SOSS SSOOSO9OOOOOOOO OOO SHO SOSHOOHOOOOOHOHOOOOOD O04 SOO9OO ® HOME DEMONSTRATION CLUB COOK BOOK 33 MARBLE CAKE White layer: % cup butter 1 t. lemon extract 14% cups sugar 2% cups flour 1 t. baking’ powder Dark layer: % cup butter 2 cups brown sugar % t. soda 4 egg yolks #. 1 t. cloves cinnamon % cup molasses % cup sour milk 2 cups flour 1 whole egg✪ Marble Cake 1 t. lemon extract Mix in usual way and put in but- tered pans. Bake in moderate oven until well done. % cup milk 4 eges Mrs. R. H. Green Clingman Club SUN GOLD COCOANUT CAKE 3 cups sifted cake flour 1-8 t. salt 2 cups sugar 1 cup milk 4 egg whites 3 t. baking powder 1 cup butter 4 egg yolks 1 t. vanilla✪ Sun Gold Cocoanut Cake Sift flour once, measure, add baking powder and salt, sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg yolks, then flour and milk alternately, a small amount each time. Beat after each addition until smooth. Add vanilla and fold in egg whites. Bake in layer pans in moderate oven 375 F. 25-30 minutes. Spread cocoanut seven minute frost- ing between layers and on top and sides of cake. Sprinkle each layer and outside of cake while cocoanut frost- ing is still soft. Mrs. D. J. Redding, Jr. Clingman Club

AI-modernized reading of the original text

Sift flour once; measure and mix with soda, baking powder and salt, sift again. Cream shortening; add sugar gradually beating thoroughly after each addition. Add vanilla, well beaten eggs and beat until fluffy. Beat in flour mixture alternately with sour milk. Mix cocoa and hot water to form a smooth paste. Beat into batter. Pour into 3 small or 2 large layer cake pans. Bake in moderate oven 30- 35. minutes. Cool, spread with any chocolate frosting. Mrs. Harry Green Clingman Club ANGEL FOOD CAKE —% cup flour 1 cup egg whites Time salt 1% t. almond extract 1% cups‘granulated sugar 1 t. cream of tartar 1 t. vanilla Sift flour once, measure, add 1-4 cup sugar, sift flour four times. Beat egg whites and salt with rotary egg beater. When foamy, add cream of tartar. Continue beating until eggs are stiff enough to hold in peaks. Add remaining sugar, 2 T. at a time, beating after each addition until sugar is blended. Fold in flavoring. Sift a little flour over mixture and fold in lightly. Repeat until all is used. Turn into un- greased tube pan, Cut gently through batter with knife to remove air bubbles. Bake in moderate oven until done. Remove from oven and invert pan 1 hour. Ice if desired with icing made of powdered sugar and cream. Mrs. D. J. Redding, Jr. Clingman Club $ $ e e & SOO9OO ® MARBLE CAKE White layer: % cup butter 1 t. lemon extract 14% cups sugar 2% cups flour 1 t. baking’ powder Dark layer: % cup butter 2 cups brown sugar % t. soda 4 egg yolks 1 t. cloves, 1 t. cinnamon % cup molasses % cup sour milk 2 cups flour 1 whole egg 1 t. lemon extract Mix in usual way and put in buttered pans. Bake in moderate oven until well done. % cup milk 4 eges Mrs. R. H. Green Clingman Club SUN GOLD COCOANUT CAKE 3 cups sifted cake flour 1-8 t. salt 2 cups sugar 1 cup milk 4 egg whites 3 t. baking powder 1 cup butter 4 egg yolks 1 t. vanilla Sift flour once, measure, add baking powder and salt, sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add egg yolks, then flour and milk alternately, a small amount each time. Beat after each addition until smooth. Add vanilla and fold in egg whites. Bake in layer pans in moderate oven 375 F. 25-30 minutes. Spread cocoanut seven minute frosting between layers and on top and sides of cake. Sprinkle each layer and outside of cake while cocoanut frosting is still soft. Mrs. D. J. Redding, Jr. Clingman Club

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Angel Food CakeMarble CakeSun Gold Cocoanut Cake

Wilkes County Home Demonstration Club cook book