The Williamston cook book

Cream butter, add sugar, then beat in eggs, one at a time. Add liquid alternately with half of flour to which dry ingredients were added. Dredge fruits and nuts with remainder of flour. Combine mixtures and stir 5 minutes. Bake in large size Angel Food pan 3 hours at 275 degrees F. Fruit and nut mixture may be soaked 1 hour in wine. Remember: Cool all cakes in pans. Do not remove paper linings until ready to cut cake. Store in tin can with a sound apple. Mrs. Della Green. JAPANESE FRUIT CAKE Ne, 1 cup butter 1% pound coconut 2 cups sugar 1 box raisins ‘Paved 6 eggs 1 cup nuts, broken 1 cup milk nutmeg and cloves 3 cups flour, self-rising (about 11% tsps. each) Cream butter and sugar. Add egg yolks. Add flour, mix in well. Add milk, raisins, nuts, and spices. Lastly, add the egg whites, stiffly beaten. Filling 2 cups sugar 14 pound coconut 1 cup hot water Juice of 2 oranges 4 tablespoons flour Juice of 2 lemons Mix sugar, flour, water, and juices. Cook until slightly thick. Add coconut and cook until as thick as wanted. Mrs. Ira Hardison. ICE BOX FRUIT CAKE 1 pound vanilla wafers 1 green coconut 1 pound marshmallows 1 pound raisins 1 pound nuts 1 large can milk 4 pound candied cherries Pour milk over wafers. Let stand while you prepare the other ingredients. Cut marshmallows. Grind coconut in food chopper. Prepare other ingredients as for any other fruit cake. Add ingredients with moistened wafers. Mix well. Pour into loaf pan, let set in refrigerator 3 days or longer. Miss Mildred Pigg. HOT MILK CAKE BATTER 1 cup milk ½ pound butter 2 cups sugar 4 eggs 2 cups flour (cake flour) 2 teaspoons baking powder 1 teaspoon vanilla Heat milk and butter over low heat, not too hot. Cream together sugar and butter. Sift together flour and baking powder and add alternately with the liquid to egg and sugar mixture. Add vanilla. Bake in a moderate oven for 30 minutes. Sufficient for a three-layer cake. Mrs. Daisy W. Pope. CHOCOLATE FUDGE CAKE 2 cups granulated sugar ly cup butter 2 egg yolks 2 tsps. vanilla 4 sqs. chocolate, melted 14% cups milk 2 cups flour 2 tsps. baking powder Cream butter and sugar until light and fluffy. Add egg yolks and chocolate. Sift flour, measure; add baking powder and sift again; add gradually to first mixture, alternating with milk and beating each time until smooth. Add flavoring and fold in well beaten egg whites. Frosting 1 lb. 4X sugar Enough cream to 4 tbsps. cocoa moisten Mrs. Rush Bondurant. CANDY A LITTLE TAFFY NOW AND THEN Is RELISHED BY THE BEST OF MEN. CHOCOLATE FUDGE 2 cups granulated sugar 3 squares chocolate 1 cup brown sugar % stick butter 1 cup milk 1 tsp. vanilla ⅓ cup nuts Melt chocolate in sauce pan, add sugar and milk and cool until soft ball forms in cold water. As soon as you take it off stove add the butter and vanilla and let stand until about milk warm. Beat until creamy. Add nuts and pour into well buttered plate. When cold mark into squares. Mrs. W. J. Hodges. COCOA FUDGE 14 cup Baker’s Breakfast 1 cup evaporated milk Cocoa 4 tbsps. light corn syrup 3 cups sugar 3 tbsps. butter | ⅛ teaspoon salt 1 tsp. vanilla . Combine cocoa, sugar, and salt. Add milk and corn syrup, then add butter. Cook over low flame until mixture boils, stirring constantly. Continue boiling without stirring until a small amount of mixture forms a very soft ball in cold water. Remove from fire and add vanilla. Beat until mixture begins to thicken and loses its gloss. Turn at once into greased pan 8 x 4inches. When cold, cut in squares. Makes 18 pieces. Mrs. Clyde Ward. PEANUT BRITTLE