Date Rocks

Ingredients

• 2 cups sugar
• 1 cup butter
• 4 eggs
• 2 boxes dates
• 1/2 lb. English walnut meats
• 2 teaspoons cinnamon
• 1/2 teaspoon soda
• 1/2 teaspoon cream of tartar
• 4 cups Melrose flour

Method

1. 1

   Sift dry ingredients together, cream butter and sugar, add well beaten eggs.

2. 2

   Cut dates in quarters and nuts in small pieces; add flour, dates and nuts.

3. 3

   Drop with a teaspoon and bake in a moderate oven.

4. 4

   No water or milk required.

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 47. The excerpt below is the record exactly as published.

1 teaspoon cream of tartar 1 lb. sugar 11 eggs V2 teaspoon soda Sift flour with cream of tartar and soda; cream sugar and butter, mix yolks (well beaten), add milk, add flour with cream of tartar well mixed in it; fold in whites. Bake in a moderate oven. Flavor to taste. — Miss Annie Knotts. AUNT TINNIE DUNLAP S SPONGE CAKE 10 eggs Weight of eggs in sugar % weight of eggs in flour Separate eggs, add sugar gradually to yolks, and cream until light and fluffy. Add flour, then beat whites thoroughly and add last. Bake in medium oven. — Miss Johnsie Dunlap. Ill Royal Cleaners — Branches: Wadesboro, Rockingham, Laurinburg, Hamlet CARAMEL CAKE 4 eggs 3 cups Melrose flour 2 cups sugar 1 cup water Two-thirds cup Wesson oil 1 teaspoon Sauer's vanilla Mix in Universal cake mixer in order given, turning continuously until smooth. Bake in two layers in oiled paper tins. Caramel Filling 4 cups Franklin brown sugar 1 cup butter 1 cup sweet or Carnation milk Teaspoon Sauer's vanilla Let sugar and milk come to boiling point over hot burner, stirring vigor- ously all the time. Let boil 5 mins. without stirring. Remove from fire and let cool, then beat until it is of the right consistency, stirring in th^ butter which has been melted; add vanilla. (If filling is not sufficiently brown, add enough chocolate to make it so.) — Mrs. T. L. Caudle. Small (Takes ALMOND CAKES Two-thirds pound butter V2 pound sugar 1 pound flour Va pound almonds 1 whole egg and yolk of another Sauer's lemon extract Cream butter and sugar, add eggs and flavoring, then the flour, worked in with a knife, using the hands at the last to make the dough pliable. Take about one-fourth of the dough at a time, roll very thin and cut into strips, about four inches long, one and one-half inches wide and place in biscuit pan. Brush over with the remaining egg white, slightly beaten, and cover with the almonds, chopped and mixed with sugar. Bake in moderate oven until uniformly brown. — Mrs. Jas. A. Hardison. CORN STARCH CAKES % lb. butter 6 eggs 1 pkg. corn starch % lb, sugar, heavy weight 1 tablespoon Sauer's vanilla Elbow grease, patty pans. — Mrs. R. E. Little. SOUTHERN TEAS 4 eggs 4 cups Melrose flour, or more to 2 cups sugar 1 cup butter make a soft dough 1 even teaspoon soda 1 teaspoon Sauer's vanilla Roll thin and cut with biscuit-cutter. Sprinkle a little sugar on top. Nice with cinnamon too. Delicious with tea or hot chocolate. — Mrs. W. A. Smith. 112 Royal Cleaners — Branches: Wadesboro, Rockingham, Lanrinburg, Hamlet DOUGHNUTS 2 eggs 1 cup sugar V2 eup butter % cup buttermilk (or soured) 1 teaspoon soda Melrose flour sufficient for dough Cream butter and sugar, add well beaten eggs and milk. Sift soda into flour, using sufficient flour to make soft dough when added to sugar, butter and eggs. Roll out and cut into any desired shape. Cook in deep fat in a fry- ing basket, turning constantly. Drain on absorbent paper; when cold dusi with powdered sugar. — Mrs. J. B. Ingram. -FRIDAY CAKES 2 eggs 1 cup sugar Cinnamon, Salt 1 cup sweet milk 4 cups Melrose flour (if plain, use 2 1 tablespoon shortening teaspoons Royal baking powder) Gradually work in enough flour to roll out on board. Cut with doughnut cutter, fry in hot lard, deep enough for cake to swim. Test hot lard by a small bit of dough, it must immediately come to top and underside begin to brown, turn over. When cool, sprinkle with powdered sugar. — Mrs. Claude Porter. OAT MEAL COOKIES 2 cups rolled oats 1 scant teaspoon soda 2 cups Melrose flour 4 tablespoons butter milk 1 cup sugar 1 heaping teaspoon cinnamon 1 cup butter I pinch of salt 1 cup raisins 2 eggs V2 teaspoon Sauer's vanilla Cream butter and sugar; add beaten eggs and milk, then all dry ingredients and drop with a spoon on a greased pan, bake in moderate oven. — Mrs. George Dunlap. DEVIL'S FOOD WAFFLES. % cup butter, creamed with 1 cup IV2 cups flour sugar 2 teaspoons of baking powder 2 well beaten eggs V2 cup milk Pinch of salt Beat the batter hard. Melt two squares of chocolate, and pour this into the batter with 1 teaspoonful vanilla and a pinch of cinnamon. Bake in your electric iron and serve at once with whipped cream. Flavored and sweetened, or with chocolate sauce or sprinkled with powdered sugar and cinnamon mixed together. They are also delicious made into marshmallow sandwich' s for tea. Just put two together hot with fresh marshmallows between. — Miss Helen Leath. 113 Royal Cleaners — Branches: Wadesboro, Rockingham, Laurinburg, Hamlet SNOOKUM COOKIES 2 eggs 1 cup sugar V2 cup butter 1 cup finely chopped nuts V2 cup milk 2 cups flour 1 teaspoon Royal baking powder 1 teaspoon vanilla Do not use more than scant tablespoon of batter to each cake, and place one or two raisins on top. Allow space as they spread. — Mrs. M. B. Leath. DATE ROCKS 2 cups sugar 1 cup butter 4 eggs 2 boxes dates V2 lb. English walnut meats 2 teaspoons cinnamon V2 teaspoon soda V2 teaspoon cream of tarter 4 cups Melrose flour

Cook this with the app: pantry check, scaling, and the assistant.