The Williamston cook book

by hand or mixer (medium) for 2 min. Pour into two deep 9” layer pans which have been rubbed with Crisco and lined with heavy waxed paper. Bake in moderate oven (360 F.) 35-40 minutes. When cool, ice with caramel icing or any favorite icing. Creamy Caramel Icing 2 cups brown sugar 2% cups sifted confectioners 1 tbs. Crisco sugar 1 tbs. corn syrup 4 tbs hot milk 1% cup milk 1 tsp. vanilla 1/3 cup Crisco Boil first four ingredients to 235 F. or when soft ball forms in cold water. Combine Crisco, conf. sugar, vanilla and milk; beat until smooth. Pour hot syrup over Crisco mixture. Beat until thick and creamy. Louise Griffin. MAYONNAISE CAKE Into a large mixing bowl, measure 1 cup raisins (seedless) and 1 tsp. soda. Add 1 cup boiling water and let stand until lukewarm. Into bottom of measuring cup, put 2 egg yolks (saving whites for icing); fill measuring cup with mayonnaise until 3/4 full (mayonnaise and yolks). Add this to raisin mixture. Then add the following: 1 cup sugar, 2 cups sifted flour, 1 cup nuts, broken. Mix well and cook in two 9-inch pans or three smaller ones for 25 minutes in a 350 degree oven. When done, the layers will have a dark brown color. Frost with seven-minute icing. Mrs. Jack Hardison. MY FAVORITE DEVIL FOOD CAKE 114 sticks butter 2 tsp. baking powder 2 cups sugar 1 1/3 cups clabber (add 1 tsp. 4 eggs soda to 1/3 cup clabber) 3 cups flour 3 squares chocolate Sift flour then measure, add baking powder and sift together three times. Cream butter and sugar well. Add eggs one at a time and beat well. Add melted chocolate. Add flour alternately with clabber, beating good after each addition. Bake in three 9 inch cake pans which have been greased and floured for about 20 minutes or until done at 350 degrees. Mrs. James L. Harris. RED DEVIL’S FOOD CAKE Cream together: ¥%4 cup sour milk 1% cup shortening 2 cups sifted flour 1 cup sugar 1% tsp. soda, sifted with 2 squares baking chocolate, flour melted 1 tsp. vanilla 2 egg yolks 1/3 cup boiling water - Cream together shortening and sugar, add melted chocolate and then egg yolks, beating well. Add alternately milk and flour, then vanilla, and just before pouring in pans, add the boiling water, stirring quickly but mixing the batter thoroughly. Bake in 350 degree oven in two 9-inch pans for about 25 minutes or until done. Frost with seven-minute icing or seafoam icing, which is the seven-minute recipe substituting dark brown sugar for the white sugar. Note: if ready-mixed flour is used in batter, reduce soda to 1 teaspoon). Mrs. Joseph Griffin. $100.00 CHOCOLATE LOAF CAKE 1%, cup butter 4 squares chocolate 2 cups sugar 2 eggs 14% cups sweet milk 2 teaspoons baking powder 27ecups flour 2 teaspoons vanilla 1 cup nuts Cream butter and sugar. Add melted chocolate and eggs. Sift dry ingredients and add, alternately, with milk. Add vanilla and nuts. Bake in loaf pan 350 degrees for 60 minutes. : Icing 1% cup butter 1 pinch salt 2 oz. chocolate 1 teaspoon vanilla 1 egg 1 teaspoon lemon juice 142 cups powdered sugar 1 cup nuts Melt butter and chocolate. Add beaten eggs, sugar and salt, vanilla and lemon juice. Either mix in nuts or sprinkle on top. Mrs. James L. Bell, Charlotte, N. C. G & H Builders Supply, Inc. Compliments of KING For quick service on TOB ACCO Building Material and Mill work of all kinds. CO., INC. Call 2218 We Deliver Anywhere B.S. COURTNEY & SON Furniture Since 1914 Phone 2572 ne Geis Williamston, N. C. DINE and DANCE At the “SWITCH” Real Honest-to-Goodness Home Cooking Roberson’s Cafe Mrs. Effie Sparrow, Mer. FUDGE CAKE 7% cup butter — 2 cups self-rising flour (sift 2 cups sugar 3 times) Cream thoroughly ¥% tsp. vanilla 2 egg yolks 1% cup milk