Wilkes County Home Demonstration Club cook book

Knead well. Set aside to rise. Work out air bubbles. Divide dough into two parts. Roll as for pie dough to % inch thickness. Spread generously with softened butter and brown sugar. Add cinnamon and handful of raisins. Roll as for jelly roll. Pinch dough together and place in a pie or cake tin, pyrex is best, in a half circle. Cut with pastry shears, in inch slices. Arrange so as to make a complete circle. Let rise and bake at 350 F. for 10 minutes, then reduce heat and _ finish baking. Brush with a topping of confectioner’s sugar and water and % t. vanilla. Mrs. Essa D. Shaw Ex-Acting Home Agent OD O)9OOOD* : * y (HE NORTHWESTERN BANK A & ontll i G Vv: Hi, , ] SERVING WILKES COUNTY AND NORTHWESTERN NORTH CAROLINA MEMBER FEDERAL DEPOSIT INSURANCE CORPORATION 0040000600O00660O600$000OOO8O9 0 OHS 9699 FOOHOFSOESSOHOSO OES OHOOOODOO SEDO HOE ESSE OSEOS 9900909 OOO OO OOS9OOO$OO4OOOO9OO9FOOH9 OOS 9OOO OO SHOOG OOOO OOOO ODOD HOOD HOD OD ODO DO OVOP OOOO OH ; : ; : % 1% cup crisco 1 egg unbeaten 1/8 t. salt 3 squares chocolate 2 cups flour 1 cup sour milk 1t. vanilla 1 1/4 cups sugar 1 t. soda Blend crisco, sugar, salt, and egg. Beat well. Melt chocolate over hot water. Add with vanilla to first mixture. Sift flour, measure and add soda. Sift again. Add alternately with sour milk to the crisco mixture. Pour into pan greased with a thin film of crisco. Bake in a preheated oven. Cool and spread thickly with white frosting. For added interest, pour melted chocolate over the frosting letting it drip down the sides, Mrs. H. J. Spicer Abshers Club 1 egg unbeaten 1 cup cream 2 eggs 2 t. baking powder 1/8 t. salt 1% cups flour 1 cup sugar 1 t. vanilla 9 Whip cream until stiff. Drop in eggs and add sugar, salt and baking powder sifted with flour. Stir until well blended. Pour into cake pans; bake in moderate oven until well done. - Mrs. B, W. Pendry Mountain View Club GOLD CAKE Measure 2 cups cake flour and 1% cups sugar into sifter. Put into mixing bowl. Blend with % cup shortening. Add 3 unbeaten egg yolks and % cup milk. Mix until all flour is dampened. Beat 1 minute. Add % cup milk and beat 2 minutes. Bake in two 8-inch pans in moderate oven 25-30 minutes. Use seven-minute frosting. Mrs. C.-P. Brock Pores Knob Club RIBBON CAKE 3 cups cake flour 1 cup milk 1/8 t. salt 2 cups sugar 3/4 cup vegetable shortening Stir vigorously by hand 2 minutes. Stir in to this mixture 5 t. baking powder, 4 egg whites unbeaten and % cup milk. Divide batter into three parts for layers. Add 1 t. cinnamon, 1/8 t. cloves, 1/8 t. soda and 2 T. coco: blended with 2 T. water. For pink layer add three to four drops red cake coloring and % t. vanilla. For white layer add % t. almond extract. For brown layer add the 1-8 t. cocoa. Bake in moderate oven until done. Use any filling desired. Mrs, N. C. Craven, Pores Knob Club HOLIDAY POUND CAKE 1 cup shortening 4 eggs 2 t. baking powder 1% cups sliced citron 1 cup powdered sugar 2 cups flour 1 t. almond extract 1% cups walnuts Cream ‘shortening. Blend in sugar well. Add eggs, one at a time, beating well after each addition. Add sifted dry ingredients. Mix well. Add citron and nuts. Bake in one very large or two medium size greased loaf pans in moderate oven at 325 F. for 1 hour. Mrs. J. C. Shepherd Ferguson Club