Chocolate Nougat

Ingredients

• 1/2 cup sugar
• 2 cups Melrose flour
• 1/2 cup milk
• 1/2 cup butter
• 2 eggs (yolks)
• 1 teaspoon soda
• 1/2 cake little chocolate
• 3 eggs
• 1 1/2 cups sugar

Method

1. 1

   Cream butter and sugar, add milk and flour sifted 3 times; drop in eggs one at a time while mixing; add cooked mixture last and 1 teaspoonful vanilla.

2. 2

   Bake in moderate oven.

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 42. The excerpt below is the record exactly as published.

V2 cup butter 2 cups brown sugar, creamed 2 eggs 2V2 cups Melrose flour V2 cup buttermilk, to this add choc- olate mixture 1 teaspoon Sauer's vanilla 2 teaspoons Royal baking powder Put together with cooked icing. — Mrs. J. M. Austin. CHOCOLATE CAKE 1 cup milk 2 cups Melrose flour 1 cup butter • 1 cup cocoa 2 cups sugar 4 eggs 3 teaspoons Royal baking powder Cream butter and sugar and add yolks of eggs. Sift flour, cocoa and baking powder all together, and to mixture then add well beaten whites last. Flavor with vanilla. Fill with boiled icing. — Mrs. May D. Redfern. CHOCOLATE NOUGAT V2 cup sugar 2 cups Melrose flour V2 cup milk V2 cup butter 2 eggs (yolks) 1 teaspoon soda dissolved in 1 table- V2 cake little chocolate (cook this to spoon boiling water smooth paste and set to cool) 3 eggs V2 cup milk IV2 cups sugar Cream butter and sugar, add milk and flour sifted 3 times; drop in eggs, one at time while mixing; add cooked mixture last and 1 teaspoonful vanilla. Bake in moderate oven. Filling 3 cups of sugar, cook until it spins thread; 2 eggs, whites, well beaten. Beat sugar with whites, then add XA lb. marshmallows. Spread between layers and on top and sides. — Mrs. C. C. Bennett. 104 THE FINEST ON THE AMERICAN M ARK ET— SAUER'S EXTRAC TS CHOCOLATE ROLL 3 tablespoons of sugar 1 tablespoon of Melrose flour 2 tablespoons of cocoa 3 eggs beaten separately Add yolks to dry ingredients, beat well, lastly fold in well-beaten whites, bake in a flat pan 5 to 10 minutes, cool, roll as a jelly roll, using V2 pint of whipped cream for filling, then pour over top and sides a frosting made of: 1 square of chocolate 2 tablespoons of water 3 tablespoons of sugar — Rena Ingram Via. LAYER CAKE (SMALL) 1 cup sugar V2 cup butter 3 eggs 2 cups Melrose flour 2 teaspoons Royal baking powder V2 cup sweet milk Sauer's vanilla Cream butter and sugar. Add eggs after having beaten separately. Mix thoroughly. Add milk. Sift flour and baking powder together. Fold in one half the quantity at the time. Add flavoring, divide into three layers and bake in quick oven. — Mrs. W. L. Marshall. Chocolate Filling V2 cup bitter chocolate (grated) V2 teaspoon Sauer's vanilla 1 cup sugar 2 teaspoons Melrose flour 2 cups sweet milk Mix chocolate, sugar, milk, and put on stove to boil. Let cook until choco- late dissolves, stirring occasionally. Thicken with flour dissolved in a little water. Cool and add vanilla. Spread between layers. Sprinkle on top of cake with pulverized sugar. — Mrs. W. L. Marshall. MY MOTHER'S WHITE CAKE Whites of 10 eggs V2 teaspoon soda 1 cup sweet milk 1 cup butter 3 cups sugar 4 cups Melrose flour 1 teaspoon cream of tartar Cream butter and sugar until very light and foamy; add milk and flour after sifting powder in it, a small quantity at time, alternating the last of the flour with the well-beaten whites of eggs. Add 1 teaspoon of vanilla just before pouring into loaf pan. Rise slowly, increasing the heat gradually until done. — Mrs. W. 0. Spencer, Winston-Salem, N. C. FEATHER CAKE 1*4 cups sugar % cup butter V2 cup water 2V2 cups Melrose flour 2 teaspoons Royal baking powder 4 eggs, beaten separately 1 teaspoon Sauer's vanilla —Mrs. Thos. C. Coxe. 105 THE FINEST ON THE AMERICAN MARKET— SAUER'S EXTRACTS PLAIN SPONGE CAKE 3 eggs 1 cup sugar 1 teaspoon Royal baking1 powder V2 cup hot water One-third teaspoon salt 1 cup sifted Melrose flour Grated rind of half a lemon Beat the eggs, with half the sugar, until they thicken, add the water and the remainder of the sugar and beat again. Put in the grated lemon rind, then the flour sifted with the salt and the baking powder, folding these in as gently as possible. Bake about thirty minutes in a shallow pan that has been greased and floured. — Mrs. George E. Burns. DATE AND NUT CAKE 1 cup sugar 3 eggs 1 pkg. Dromedary dates 1 cup nut meats (pecans) 1 V2 cups Melrose flour IV2 teaspoons Royal baking powder Few grains of salt Beat yolks and whites of eggs separately, adding one-half cup sugar to yolks and one-half to whites; mix the two and add other ingredients. Cook in slow oven. When cold, cut in blocks and roll in powdered sugar. — Mrs. W. E. Carpenter. VELVET CAKE 1 lb. Melrose flour 1 cup milk 1 lb. sugar V2 lb. butter 2 level teaspoons Royal baking 6 eggs powder Cream butter and sugar together; add milk and flour alternately. Break eggs in one at the time, beating one minute each time. Bake in a moderate oven IV2 hours. — Mrs. M. W. Lee. WHITE POUND CAKE 1 pound sugar V2 pound butter 16 egg whites 1 pound Melrose flour 1 teaspoon Royal baking powder Cream butter and sugar. Sift flour and baking powder together and add gradually. Lastly, fold in the stiffly beaten whites of eggs. — Mrs. M. L. Ham, Morven, N. C. WHITE COCOANUT CAKE 8 eggs (whites) 1 cup sweet milk 3 cups Melrose flour 2 teaspoons Royal baking powder 2 cups sugar 2 teaspoons Sauer's orange extract 1 cup butter V2 teaspoon Sauer's almond Icing 3 cups sugar 3 eggs (whites) V2 cup boiling water Usually takes about two cocoanuts for filling. — Harriet Lavinia Boggam 106 — GOOD MEALS — HOME COOKING — THE NATIONAL HOTEL — LANE CAKE 8 eggs (whites) S\i cups flour 2 cups sugar 1 cup sweet milk 1 cup butter 2 teaspoons Royal baking powder Pineapple Filling — to be used with Lane Cake, or any other cake: Use well-beaten yolks of 8 eggs (drain off juices of can of grated pine- apple) into it put 1% cups of sugar and the beaten eggs. Cook in a double boiler until very thick, when cool add grated pineapple and spread between cake. — Mrs. Charlie Gathings. MARBLE CAKE 6 eggs, beaten separately 2 cups sugar 1 cup butter 3 cups Melrose flour 1 cup sweet milk 1 teaspoon Royal baking powder Cream butter, add sugar, then milk; sift the flour and baking powder together, then add to other ingredients. Divide the batter as near equally as you can by guess, put the white of egg in one part and the yolks in the other, then drop a spoonful in baking pan alternately, and it mixes itself. —Mrs. W. A. Smith. LADY BALTIMORE CAKE 1 cup butter 2 cups sugar 3% cups Melrose flour 1 cup sweet milk 0 eggs (whites) 2 level teaspoons Royal baking- powder 1 teaspoon rose water Icing Dissolve 3 cups sugar in 1 cup boiling water, cook until it spins a thread. Pour over stiffly beaten whites of 3 eggs. To this Icing, add 1 cup chopped raisins, 1 cup chopped pecans, 1 cup finely chopped figs. Ice both top and sides of cake. — Mrs. D. D. Coward. TILDEN CAKE 1 cup butter 2 cups sugar

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