The Williamston cook book

334 cups pastry flour 2 1/3 cups sugar 1 teaspoon baking powder 8 eggs, unbeaten Y%4 teaspoon salt 1% teaspoon vanilla 134 cups butter 14 teaspoon lemon Sift flour once, measure, add baking powder and ‘salt and sift together three times. Cream butter, add sugar and cream together. Add eggs, one at a time, beating for several minutes after each addition. Add flour, a small amount at a time, beating well after each addition. Add flavoring and beat for several minutes. Cook in slow oven, one hour and fifteen minutes. : Mrs. J. D. Woolard. POUND CAKE 5 eggs 1 tsp. baking powder 2 cups sifted cake flour 14 tsp. vanilla 14% cups sugar Pinch of salt 1 cup (% lb.) butter Break eggs in bowl and add baking powder. Beat slightly. Add sugar very gradually, a tablespoon at a time, and beat with egg beater very thoroughly. (Mixture will be very thick and fluffy.) Cream butter,. flour, salt and vanilla until real fluffy. Add to egg and sugar mixture and beat thoroughly. Pour into greased and floured pan and bake about 30 minutes at 350 degrees F. Mrs. R:\H. Clayton: WHITE “POUND” CAKE 10 egg whites 1 cup butter 2 cups sugar 3 tsps. baking powder 1 cup milk Few drops of lemon, almond 1⁄2 tsp. cream of tartar and vanilla extracts 3 cups flour Cream butter and sugar well; add flavoring; add milk and flour, a little at a time beating well after each addition. Fold in well beaten whites and bake in moderate oven. Mrs. Bus. Isler, La Grange, N.C. FEATHER LIGHT ANGEL FOOD CAKE 1 cup cake flour Y% tsp. salt 1% cups sifted confectionary 1144 tsp. cream of tartar sugar 1 cup granulated sugar 1144 cups egg whites 1 tsp. vanilla Sift flour with confectionary sugar three times. Beat egg whites until frothy. Add salt and cream of tartar ... beat until stiff but not dry. Add granulated sugar, 1 tbsp. at a time, folding in thoroughly. Add flavoring with last addition of sugar. Sift flour mixture over top a little at a time folding in very gently. Bake 65 minutes at 325 degrees. This makes a large cake, very good and light. Mrs. G. G. Woolard. SWANS DOWN STUFFED ANGEL FOOD 1 cup sifted Cake Flour 4 teaspoon salt 14% cups sifted granulated 1% tsps. cream of tartar sugar 1 teaspoon vanilla 1% cups (10-12) egg whites 1% tsp. almond extract Sift flour once, measure, add 1-2 cup sugar and sift together four times. Beat egg whites and salt with rotary egg beater or flat wire whisk. When foamy, add cream of tartar and continue beating until eggs are stiff enough to hold up in peaks but not dry. Add remaining sugar, 2 tablespoons at a time, beating with beater after each addition, until sugar is just blended. Fold in flavoring. Sift about ™% cup flour over mixture, fold in lightly, repeat until all is used. Cook in three ungreased, 9 inch cake pans. Remove from oven and invert pans for about 1 hour or until cool. Mrs. Landy Griffin. FILLING FOR STUFFED ANGEL FOOD 6 egg yolks 1 pint milk 1 cup sugar 1 cup finely cut pecans or 4 tbsp. corn starch or flour almonds 1 teaspoon vanilla 2 tablespoons butter Beat egg yolks, add sugar and cornstarch, then the milk. Cook over boiling water until thick. Add butter, vanilla and nuts. Let stand until thoroughly cool, then spread between layers. Cover top and sides with seven minute icing. Mrs. Landy Griffin. CRISCO CARAMEL CAKE (2 9” layers) Measure into bowl: 2 1⁄3 cups Crisco 2% cups sifted cake flour 1 tsp. salt 1 2/3 cups sugar 34 cup milk Blend by hand or with mixer (medium) for 2 min. Stir in 4% tsp. doubleacting baking powder. Add % cup milk, 5 egg whites, 1 tsp. vanilla. Blend