The Williamston cook book

Cream butter and sugar, add 2 egg yolks. Sift flour and spices together. Mix raisins and nuts into one cup of the flour. Add flour and milk alternately to creamed sugar. Mix soda in apple sauce and add to mixture last. Bake in 2 layers in slow oven, 360 degrees F. for 30 minutes. Filling Combine in top of double boiler: 2 unbeaten egg whites, 1 cup sugar, 4 tablespoons lemon juice. Beat with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater and cook 7 minutes or until frosting will stand in peaks. Remove from boiling water, and add % teaspoon grated lemon rind and 2 drops almond extract. Beat until thick. Fold in 16 marshmallows (4 ounces) cut in quarters. Mrs. Marvin Britton. APPLE SAUCE CAKE 1 cup butter 14 teaspoon cinnamon 2 cups sugar 2 cups stewed apples 3 eggs 2 cups nuts 4 cups plain flour 1 pound raisins 3 teaspoons soda 1% cup fruit juice ¥ teaspoon allspice Cream butter and sugar together. Add eggs one at a time and beat thoroughly. Add apple sauce. Sift together the flour, soda, spices and cinnamon. Add dry ingredients at little at a time and beat well. Lastly add nuts, raisins, and fruit juice. Cook in a steeple pan 1% hours at 325 degrees F. (More spices may be used if desired. Also strawberry or fig preserves or jam may be substituted for the % cup of fruit juice.) Mrs. H. L. Barnhill. FRUIT CAKE 1 lb. sugar 1 lb. flour ¥% cup molasses 1 tsp. baking powder VY lb. butter 1% tsp. salt 6 eggs 2 tsp. cinnamon 1 cup brandy 2 tsp. allspice 2 lb. raisins 1 tsp. nutmeg 2 lb. dates 1 lb. figs 1 lb. nuts 1% lb. citron 14 lb. candied cherries 1% lb. candied pineapple 1 large apple Beat butter and sugar until creamy and light. Add well beaten eggs, molasses and brandy. Mix in spices and add % teaspoon soda dissolved in small amount warm water (1 to 2 tablespoons). Dredge all fruit which has been cut very fine with flour, mixed with baking powder. Add to batter. Mix thoroughly; pour in baking pan lined with greased paper. Steam on stove in boiling water 1% hours; bake in slow oven (about 300 degrees) 1 hour. This recipe makes a dark, moist fruit cake. Mrs. H. Jack Hardison. FRUIT CAKE 34 pound citron 1 pound sugar 34 pound cherries 1 pound butter 34pound pineapple Y pound orange peel Y% pound lemon peel 2 pounds white raisins 1 package dates 1 teaspoon vanilla 1 teaspoon almond 1 package figs 1 pound nuts 1 dozen eggs 1 pound cake flour (4 cups) 1 cup wine 1 teaspoon cinnamon 1 teaspoon allspice 1 teaspoon cloves Cut up fruit and soak in wine over night. Cream butter and sugar. Separate eggs. Beat yolks and add to sugar and butter. Put spices in flour and add to mixture. Fold in beaten egg whites. Pour batter on fruit and mix well. Put in pans lined with greased brown paper. Bake at 275 degrees F. for 1 hour for first pound and % for additional pounds. Let cakes cool in pans for at least 6 to 8 hours. Flour fruit before adding to batter. Use about 1% cups of the flour. Mrs. Herbert Taylor. ANN’S SPECIALTY SHOP Ladies’ & Children’s Ready-to-W ear Alterations Guaranteed kor You — Call Again FARMERS SUPPLY COMPANY General Merchandise Buyers of Country Produce WILLIAMSTON, NORTH CAROLINA Phone 2420 j. PAUL SIMPSON General Agents SECURITY LIFE AND TRUST CO. If You Don’t Buy From Us — Buy From Someone Dial 2474 Williamston, N. C. Compliments of PARKER’S SELF-SERVICE LAUNDRY WHITE FRUIT CAKE 34 pound butter 1 tsp. nutmeg or mace 1 pound sugar 14 teaspoon salt 8 eggs 1 pound almonds, blanched. ¥% cup water or white wine 1 pound white raisins 1 pound flour 4% pound each citron, pine- 1 tsp. baking powder apple, cherries