The Williamston cook book

1 cup milk Sift all ingredients three times, add the chopped nuts, then the beaten eggs mixed with the milk. Mix to a dough. Pour into well-greased loaf pan. Bake in moderate oven 350 degrees F. for about 45 minutes. Sometimes it takes longer. © Mrs. I. E. King, New Bern, N.C. LEMON SOURED MILK How frequently a recipe calls for sour milk and there is none on hand! There is an easy remedy and an equally easy rule to remember: To each cup of sweet milk (fresh or diluted evaporated) add 142 tbsp. lemon juice. Whether the milk curdles or not makes no difference. Proceed as if it were the usual sour milk or buttermilk used in such recipes as hot biscuits, corn bread, brown bread, cakes and similar baked products. One half tsp. soda is usually used to produce the leavening property for 2 cups flour just as with regular sour milk. Mrs. James T. Clay, Carlisle, Ky. NORMAN K. WILLIAM H. HARRISON & CARSTARPHEN General Insurance WILLIAMSTON, NORTH CAROLINA “We Pay Cash for Calamities”’ Geo. Reynolds Hotel Bidg. Phone 2411 We Feature the Latest and Most Fashionable in LADIES’ WEARING APPAREL Prices Popular As Fashions HOUSE OF FASHIONS BILBRO WHOLESALE CO. Distributors of ROLLER CHAMPION FLOUR “The Flour the Best Cooks Use’’ Greenville, N. C. y, CAKES WOULDST THOU BOTH EAT THY CAKE AND HAVE IT? MASTER LAYER CAKE % cup butter 2 cups flour 1 cup sugar 1% tsp. salt 1 tsp. vanilla 3 tsp. baking powder 2 eggs 2/3 cupre milk Cream butter and sugar thoroughly. Add vanilla and eggs and beat until fluffy. Add sifted dry ingredients alternately with milk, mixing thoroughly after each addition. Bake in two greased 8-inch layer cake pans in moderate oven (350) for 25-30 minutes. For three 9-inch layers, increase recipe one-half. Good for Cup Cakes, too. Eva Irene Peel. PLAIN LAYER CAKE 34 cup butter 14% cups sugar 25, cups flour % teaspoon salt 34 cup milk 3 eggs . Cream butter and sugar thoroughly. Add 1 whole egg at the time, beating well, but don’t over-heat. Sift baking powder, salt and flour together. Add alternately the flour and milk mixtures, beginning with the dry ingredients and ending with the dry ingredients. Beat until well mixed. Divide evenly into two 9-inch cake pans lined with wax paper, and bake for 30 minutes at 375 degrees F. 334 teaspoons baking pow-. der 1 teaspoon vanilla Mrs. Herbert Taylor. FAVORITE LAYER OR CUP CAKES ; Measure 2% cups sifted plain flour, add 2% teaspoons baking powder and % teaspoon salt, and sift together three times. Cream 142 cup butter, add 1 cup sugar gradually, creaming until light and fluffy. Add 2 beaten eggs and beat well. Add flour alternately with %4 cup of milk in small amounts, beating well after each addition. Add teaspoon vanilla. Make 20 to 30 minutes at 375 degrees F. Mrs. G. G. Woolard. HAPPY DAY CAKE Measure into sifter: 1% cup shortening 2% cups sifted flour Measure into cup: 21% tsp. baking powder 1 cup milk 1 tsp. salt 1 tsp. vanilla 1% cup sugar 2 eggs—unbeaten Measure into bowl: Soften shortening. Stir in dry ingredients. Add %4 cup milk and mix until all flour is dampened. Beat 2 minutes. Add eggs and remaining milk and beat 1 minute longer. Bake in moderate oven 375 degrees. Mrs. Dalmus Bazemore. SPONGE CAKE 3 eggs (separated) 112 tsp. baking powder 1 cup sugar 1 tsp. vinegar 1 tbsp. water pinch of salt 1 cup (plain) flour Sift flour once, measure, add baking powder and salt and sift again. Cream sugar and egg yolks. Add flour and water. Fold in well beaten egg whites and add the vinegar. Pour into a shallow greased pan and bake in a moderate oven around 25 to 30 minutes. Makes 8 nice servings. Mrs. H. L. Barnhill. POUND CAKE