Wilkes County Home Demonstration Club cook book

Mrs. Claude Deal Fairplains Club CHOCOLATE CAKE 2 cups sifted cake flour Vecte Salt 38 squares unsweetened chocolate 14% cups sugar 2-3 cup sour milk or buttermilk 1 t. soda % cup boiling water % cup shortening 2 eggs, well beaten 1 t. vanilla Sift flour once, measure, add soda and salt and sift 3 times. Add boiling water to chocolate and stir until melted. Cream shortening, add sugar gradually and cream together until light and fluffy. Add eggs and beat well. Add chocolate mixture and blend. Add flour alternately with milk beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven 350 F. about 30 minutes. Spread with fluffy white seven minute frost- ing. Mrs. Clate Duncan Fairplains Club 36 HOME DEMONSTRATION CLUB COOK BOOK gresseneneeeettt } : COMPLIMENTS 3 —_OF— ¢ ® # e : Lineverry Foundry & Machine Co. 3 : North Wilkesboro, N. C. Sd “ Oe esececeseenee oO SP POOS HG SOOG SECC HSDGH OOO HARD € 4 ¢ oe ye sboro Grocery Company 3 ; Wholesale and Retail Dealers In Staple ; ° and Fancy Groceries $ : FEED STUFF AND COUNTRY PRODUCE > $ PHONE 34 TENTH ST. $ $ 3 OOPS SOCSOOOOEY De ichteADl OPOP@OCELDOOPOSD DOO GOOG GOOG S9GSH 9999099990000 0OOO * DRIVE IN THEATRE @ ALWAYS A GOOD SHOW RAIN OR SHINE @ ; Located 5 Miles Out On Sparta Highway * ; ; . ; ; * ; t 999 OGG FSGS SOS SHO SOPH GOSS SE SSOP HHP HSSIOS PPPSSSSSSOSSOS SSS SH SHG GHGS PHS GOP PSS HOHGSSH | HOME DEMONSTRATION CLUB COOK BOOK 37 20TH CENTURY POUND CAKE 4 cups flour 1% lb. butter 6 eggs % t. vanilla 1 cup milk or water 2 cups sugar 2 t. baking powder % lemon Cream butter and sugar. Add eggs one at a time and beat well. Grad- ually add milk and flour. sifted with baking powder. Add flavoring. Bake at 350 F. for about an hour. Mrs. M. B. Lowe Pores Knob Club GOLDEN GLOW CAKE 1 % cups cake flour Te ee salt 1% cup butter % cup milk tei vanills 242 t. baking powder 1% cups sugar % cup milk 2 eggs, unbeaten Sift together flour, baking powder, salt and sugar. Add butter, milk. Beat 2 minutes. Add % cup milk and 2 un- beaten eggs. Fold in vanilla. Beat for 2 minutes. Pour into two 8-inch greased cake pans and bake in oven 350 for 30 minutes. Mrs. F. C. Johnson Mountain View Club —_—__—. ANGEL FOOD DREAM CAKE 1 cup sifted cake flour 4 T. salt 44}, cream of tartar 4% t. almond extract 1% cups granulated sugar 1% cups egg whites 1 T. vanilla Sift flour once, measure, add % cup sugar and sift together four times. Beat egg whites and salt with rotary egg beater. When foamy, add cream of tartar and continue beating until eggs are stiff enough to hold up in peaks. Add the remaining 1 cup sugar, 2 T. at a time, beating after each addition. Fold in flavoring. Sift “% cup flour over mixture and fold in lightly. Re- peat until all flour is used. Turn in ungreased 10-inch pans. Cut gently through batter with knife to remove air bubbles. Bake in slow oven 325 F, 1 hour or until done. Mrs. J. M. Ferguson Ferguson Club ANGEL FOOD CAKE 1 1-8 cups sifted cake flour 2 cups egg whites 1 t. vanilla 142 cups granulated sugar 1 t. cream of tartar Mate sale Beat egg whites with salt until foamy. Add cream of tartar and con- tinue beating until eggs are stiff enough to stand in peaks. Add sugar alternately with flour which has been previously sifted four times. Add va- nilla and pour in ungreased tube pan. Place in cold oven; set control at 275 F. and bake for 40 minutes. Mrs. Grady Miller Fairplains Club STOLEN SWEDISH COFFEE CAKE 1% cups sealded milk 2 t. salt 1 egg 6 T. melted shortening 1 yeast cake dissolved in 4% cup warm water Flour to make dough