The Wilson cook book

Mix sugar and flour. Peel oranges and lemons and remove seeds. Cut into small pieces on to the sugar and flour. Mix together and add the boiling water slowly, stirring constantly. Place over low flame and cook until thick. If mixture gets too thick before you think it has cooked sufficiently, more boiling water may be added. Stir often while cooking. When very thick add grated cocoanut and cook 2 minutes. Remove from fire, cool and spread between layers and on top. Mince Meat Fruit Cake 44 cup melted sugar 1 cup nuts 1 cup sugar 1% cup citron Yolks of 2 eggs 2 cups flour (Swans Down) 1 cup raisins (scalded and 1 tablespoon boiling water dried ) 1 teaspoon soda 1 lb. mince meat Mix sugar, butter and egg yolks; beat well. Mix flour with raisins, mince meat, nuts and citron. Mix in soda dissolved in boiling water. Add the two mixtures and bake in oven at 325° F. for 1%4 hours. Mrs. W. M. Moss. THE WILSON Cook Book 9F White Fruit, Cake 2 cups butter 2 cups granulated sugar 12 cup lemon juice 1% cup orange juice 10neges 9 1): 1 teaspoon salt 1 teaspoon vanilla 14 teaspoon grated lemon rind 1 teaspoon grated orange rind 1 cup shredded almonds 1 cup chopped candied orange peel 144 cup chopped candied lemon peel 144 cup chopped candied pine- apple 1 cup chopped raisins 1% cup cocoanut 14 cup sliced red cherries 4 cups flour 2 teaspoons baking powder Cream the butter until soft. Add the sugar and beat until very creamy. Add juices and eggs. Beat two minutes. Mix in rest of ingredients. Half-fill loaf pans lined with waxed papers. Bake two hours in moderately slow oven. Store, wrapped in waxed paper, in a cool place. Rich Spicy Fruit Cake 2 cups butter 2 cups dark brown sugar 9 eggs 14 cup grape juice 14 cup orange juice tablespoons lemon juice teaspoons salt tablespoon vanilla tablespoons cinnamon tablespoon mace tablespoon nutmeg teaspoons cloves bo et eb EF Ob be Cream the butter until very soft. 2 cups chopped raisins 2 cups chopped dates ; 1 cup chopped candied fruit peel 22 cup chopped candied pine- apple 1% cup sliced red cherries 22 cup sliced blanched almonds. % cup chopped citron 4 cups flour 1 teaspoon soda White Cake 14 lb. butter 2 cups sugar 3144 cups flour (Swans Down) 2 round teaspoons baking powder 1 cup milk 7 egg whites Cream butter, sugar, add sifted flour alternately with milk, then add beaten whites. LutA H. RUFFIN. White Cake 1% cup butter 2 cups sugar 8 cups flour (Swans Down) 28 level teaspoons baking powder Mix and bake in usual manner. 5 egg whites 1 cup milk 1 teaspoon vanilla 92 THE WILSON CooK Book Ground Nut Cake 1 cup ground pecans 6 eggs beaten separately 1 cup white sugar Few drops almond extract % teaspoon salt Bake in 8 inch square pans. Pineapple Cake 44 cup butter 1 cup crushed pineapple and 1% cups sugar juice 1 teaspoon vanilla 2% cups cake flour (Swans 2 teaspoons baking powder Down) 3 egg whites 1g teaspoon salt % cup water Cream butter, sugar together, add flavoring, and pineapple. Then portion of flour which has been sifted with baking powder and salt. Add water alternately with the main flour, stir until smooth. Fold in whites, place in two eight inch round cake tins or if desired, cup cake pans. Cook in moderate oven 350°, 25 to 30 minutes. Cool and ice with white icing. Mrs. J. R. McLEAN. Spice Cake 1 cup butter 1 teaspoon soda (scant, in milk) 2 cups brown sugar 2 tablespoons cinnamon 2 cups flour (Swans Down) 2 teaspoons cloves 4 eges 2 teaspoons nutmeg 1 cup sour milk (buttermilk) Mix and bake in usual manner. Date Cake—2 Layers 1 cup dates chopped 1 cup English walnuts 1 teaspoon soda 1 egg 1 cup boiling water Pinch salt 1 cup sugar 1 heaping tablespoon butter 24% cups flour (Swans Down) 1 teaspoon vanilla