Hot Milk Cake

Ingredients

• 4 eggs (room temperature)
• 2 cups sugar
• 2 cups sifted flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 1/2 lb. butter
• 1 teaspoon vanilla

Method

1. 1

   Preheat oven to 325°F.

2. 2

   Beat eggs until real thick and lemony.

3. 3

   Add sugar a small amount at a time, beating after each addition.

4. 4

   Sift flour, measure, and sift with baking powder and salt.

5. 5

   Add to egg mixture and beat.

6. 6

   Heat milk.

7. 7

   Add butter to milk and let melt.

8. 8

   Beat into egg and flour mixture.

9. 9

   Add vanilla and beat.

10. 10

    Grease and flour tube cake pan.

11. 11

    Bake 1 hr. at 325°F.

12. 12

    Leave in pan about 5 min before removing.

As published

This recipe was extracted from Favorite recipes (St. Luke's Mission, Durham, 1956) (1956) by Saint Luke's Episcopal Church (Durham, N.C.). Woman's Auxiliary, page 6. The excerpt below is the record exactly as published.

1 teaspoon salt 1/2 cup water Combine all ingredients. This sauce uill add a spicy sweetness if the meat is soaked in it for 30 minutes or less before cooking. Barbecue Sauce for. Beef.. 1 qt. vinegar l/2 teaspoon Tabasco 1 qt. salad oil / k tablespoons ^Jbrceste 2 cups tomato sauce shire sauce 1/2 cup prepared mustard Black pepper, cayenne pepper, and salt to taste. Combine all ingredients and heat together thoroughly. Makes 2 l/2 quarts. Barbecue Sauce for Chicken: 3/^ lb. butter 2 cups vinegar 1 teaspoon dry mustard 2 cups water 1/2 cup minced onion 1 teaspoon sugar 1 large clove garlic, minced Kelt butter and add other ingredients. Simmer slowly until onions are tender - about 25 min. Add salt to taste, and a dash of cayenne pepper if more sharpness is desired. Makes about 1 qt. of sauce. 1/2 cup Worcestershire sauce Grated rind l/2 lemon 2 cups tomato catsup Mrs. John H, King CAKES 21 HOT FilLK CAi\E 4 eggs (room temperature 2 cups sugar 2 cups sifted flour 2 teaspoons baking powder 1 teaspoon salt 1 cup milk ±jk lb, butter 1 teaspoon v?,nilla Preneat oven to 325^ • Beat eggs until real thick and lemony. Add sugar a small amount at a time, beating after each addition. Sift flour, measure, and sift with baking powder and salt. Add bo egg mixture and beat. Heat milk. Add butter to milk and let m.elt. Beat into egg and flour mi::ture. Add vanilla and beat. Grease and flour tube cake pan. Bake 1 hr. at 325. Leave in pan about 5 min, before removing. Mrs. A. Spra^e VEUvr3T:f CHOCOLATE FROSTING 2 l/4 cups confectioners* sugar, sifted l/4 cup melted butter or margarine 4 egg volks 1 teaspoon vanilla Cream well and spread on cooled cake, Ethel Meacham Sponge cake 10 eggs 2 cups sugar 2 cups flour 1 lemon Sift flour 3 or ^ times; sift sugar. Sepa- rate eggs, beat egg yolks and sugar well. Add the juice and rind of lemon, fold in whites of eggs that have been beaten stiff, add flour slowly, beat thoroughly. Bake in flew pan at 375'^ for U5 minutes, or until done. Virginia Garter l^.UrET C/J<E k cups plain flour 2 cups sugar 1 teaspoon baking powder 1 cup sweet milk 8 eggs 1 teaspoon vanilla 1/2 lb. butter

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