The Wilson cook book

While cakes are hot pour 24 cup wine (scuppernong or sherry) over them. Blanch % lb. almonds and stick about in cakes. Place cold cakes in large bowl and pour over the cakes cool custard. Let stand several hours and serve with whipped cream seasoned with wine or brandy. Custard for Cake 1 quart milk 1 cup sugar 4 to 6 eggs Vanilla Scald milk and pour over eggs beaten with sugar. If 6 eggs are used no flour is needed but if 4 eggs used, add 1 tablespoon flour to sugar. Return to double boiler and cook custard until somewhat thickened. Flavor with vanilla. | THE WILSON Cook Book 95 Pecan Muffins (Cake) " 2 eggs Pinch salt ¥ teaspoon vanilla 1 cup nuts 1 cup brown sugar ¥ cup plain flour (Swans Down) Beat eggs and brown sugar together well. Add salt, vanilla and flour. Beat all well, stir in nuts broken in large pieces. Bake Slowly in well greased, floured pans. Should make 24. Cork Cake 3 cups sugar 1 cup butter 1 cup milk 6 eggs 5 cups sifted flour (Swans 2 teaspoons baking powder Down) 1 teaspoon vanilla Mix and bake in usual manner. Makes 38 large layers. Use any filling desired. Mrs. EpwarRgpD WARREN. Klondike Cake 3 level teaspoons cream tartar 1% cup water 1 cup flour (Swans Down) 11 egg whites (1% cups) 1% cups sugar 9 egg yolks Sift flour and cream tartar together four times. Cook sugar and water over slow fire. Beat egg whites until very dry and ragged (about 12 minutes). Test boiling syrup. It is done when forms a hard ball in cold water. When done pour syrup slowly over beaten whites beating all the time. Beat together till stiff enough to turn bowl upside down without mixture moving. Add flavoring. Fold in flour... Beat yolks (9) very light and fold in. Put in ungreased steeple pan, place in cold oven with gas turned very low. After cake has been in oven 15 minutes thermometer should register 200 degrees; 30 minutes, 230 degrees; 45 minutes, 260 degrees; 1 hour, 300 degrees; 11% hrs., 320 degrees. Cake is now done. Remove from oven, turn upside down on table and never take out of pan until perfectly cold. With heat described you can not see cake rise for 30 or 40 minutes. For angel food cake use this same recipe but leave out all egg yolks. Mrs. Grace Osborn, Bay City, Mich. Layer Cake 6 eggs 2 heaping teaspoons Royal bak- 1% |b. butter ing powder 2 cups sugar 3 cups flour (Swans Down) 1 cup milk 1 teaspoon vanilla Sift together baking powder and flour. Cream butter, then cream together thoroughly butter and sugar with pinch of salt. Beat in eggs one at a time, then sift in a little flour and alternate milk and flour until both are used. Add vanilla. Bake in three layers. Yellow Cake 1 cup butter and snowdrift 4 eges (mixed ) 1 cup milk 2 cups sugar 1 teaspoon vanilla 3 cups flour (Swans Down) Pinch of salt 3 teaspoons Royal baking powder Cream butter and sugar, separate eggs and add yolks to this. Add milk and flour alternately then vanilla and salt, lastly add beaten whites and baking powder. Bake in moderate oven, increasing heat as you bake. Makes three layers. Fudge Cake 4 squares unsweetened 2 teaspoons vanilla chocolate 4 eggs 22 cup butter 1% cups sifted Swans Down 2 cups sugar cake flour 1 cup finely chopped walnuts 1 level tsp. baking powder Melt chocolate over hot water, add butter and blend thoroughly. Beat eggs well and add sugar gradually, and combine with chocolate and butter mixture. Add flour and baking powder, then nuts and vanilla. Pour into well greased flat biscuit pan. Cook between 25 and 30 min. at 350° F. Cut into squares while still warm. CATHARINE THOMAS. Up-Side-Down Cake