Tea Cakes (Alternate)

Ingredients

• Three eggs
• three cups sugar
• two quarts flour
• two cups lard
• about a half cup of sweet milk
• four tablespoonf*ils baking powder
• one grated nutmeg

Method

1. 1

   Cream lard and sugar, add flour sifted with powder and nutmeg.

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 24. The excerpt below is the record exactly as published.

three eggs, tAvo cups flour, tAvo teaspoonfuls Royal Baking PoAvder, tAVO tablespoonfuls pine- apple juice. Cream the butter and sugar, add the well-beaten yolks and the sifted flour Avith baking poAvder. Add flavoring and bake in three layers. FILLING. Boil two cups sugar Avith tAVO-thirds cup cream for ten minutes. Take from the fire and beat until thick and smooth. To one-third of this add one cup grated pineapple to spread betAveen the layers. To the remaining tAvo- thirds, add enough pineapple juice to make it spread smoothly for icing. — Mrs. Lonnie Hamlin. POUND CAKE. One pound flour, one pound sugar, one pound butter, one pound eggs, one cup SAveet milk, one tablespoonful cream of tartar, one teaspoon- ful soda. Cream sugar and butter, beat AA'hites and yelloAvs of eggs separately, add eggs and flour alternately. Dissolve cream of tartar and soda in milk and stir until it foams. When all is mixed thoroughly, beat hard for fifteen minutes. Bake in a moderate oven tAVo and one-half hours. — Mrs. Ben Perry. SPICE LAYER CAKE. Tavo cups broAvn sugar, tAvo thirds cup of butter, one cup buttermilk, four eggs, one teaspoonful soda, three cups flour, one table- spoonful cinnamon, one teaspoonful ground cloves, one teaspoonful ground nut- meg. Cream the butter and sugar. Beat Avhites and yelloAvs of eggs separately. Add yelloAVs (use Avhites for filling.) Mix other ingredients. Dissolve soda in milk. Mix all thoroughly. Bake in cake tins. — Mrs. Ben Perry. GOLD AND WHITE COCOANUT CAKE. Tavo cups sugar, one-half cup butter, one cup milk, three cups flour, tAvo teaspoonfuls Royal Baking Powder, the AAhites of five egg». Cream butter, add sugar gradually, cream Avell, alter- nate milk and flour then the AA^ell-beaten Avhites of eggs. Flavor Avith vanilla. GOLD LAYERS. One-half cup butter, one cup sugar, one and one-half cups flour, one-half cup milk, one and one-half teaspoonfuls Royal Baking PoAvder, yolks of five eggs. Mix the same Avay as the Avhite layers, adding well- beaten eggs last, and one-half teasiDoonful A'anilla. 27 USE DAN VALLEY SUPERLATIVE FLOUR Use KNOX GELATINE— the two-quart package FILLING. Cook two and one half cups sugar in three-fourths cup of boiling water until it spins a thread, pour over the stiffly beaten whites of three eggs, beat, use one cocoanut grated. — Miss Stella E. Pritchard. DEVIL'S CAKE. Two and one half cups brown sugar, one cup butter and lard mixed, two eggs, one-half cup chocolate dissolved in hot water, one teaspoon nutmeg, one teaspoon soda dissolved in one cup butter-milk, three cups flour, one teaspoon cinnamon, one tablespoon vanilla. Cream butter and sugar. Add eggs, beat well, add flour, chocolate and flavoring, then soda dissolved in milk. FILLING. Three cups brown sugar, dissolved in one-half cup water and one- half cup cream. Add one-fourth cake chocolate, boil until forms a soft ball when dropped in cold water, take from fire and beat until cold, then spread between layers. — Mrs. A. J. Bullington. SPICE CAKE. Two cups brown sugar, one cup sour cream, one cup butter, two cups flour, four eggs, two tablespoons of cinnamon, two tablespoons cloves, two tablespoons nutmeg, one teaspoon soda. — Mrs. E. G. Eagcland. SPANISH CHOCOLATE CAKE. Two cups dark brown sugar, one cup but- ter, three-fourths cake Baker's Chocolate, four eggs, one-half cup sweet milk, two cups flour, one teaspoon level full soda. Dissolve soda in tiny drops of hot water. Add vanilla to taste. Icing: Whites of five eggs, five cups of sugar, one and tAvo-thirds cups of Avater. — Mrs. E. G. Ragland. Small Cakes ''Sweet cakes and short cakes, Ginger cakes and. honey cakes, And the whole family of cakes." TEA CAKES. Two cups sugar, flour to make dough stiff enough to roll, two eggs or yolks of four eggs, one cup lard, one cup sour milk, one teaspoon- ful soda, one pinch salt. — Mrs. M. F. Makkham. MOTHER'S TEA CAKES. One egg, one cup sugar, one-half cup butter, one-fourth cup buttermilk, one teaspoonful soda, flavor wath a little cinnamon. Flour enough to roll. Take butter and a portion of the flour and work together as for biscuits. Beat eggs and sugar and buttermilk, into which the soda has been dissolved, together ; add to the dough and add enough flour to make it stiff. Roll out very thin. Cut and bake in a moderate oven. — Mrs. A. G. Elliott. MOTHER'S TEA CAKES. Two quarts flour, one cup lard, one cup butter, three eggs, one cup buttermilk, two even teaspoonfuls soda, one grated nutmeg. Cream butter, lard and sugar. Break in eggs, one at a time, add milk and nutmeg; put soda into the flour, add to the batter. Mix into dough stiff enough to roll out thin and bake in a moderate oven. This recipe always proves success- ful with anyone. — Mrs. Aubyn Lyon. TEA CAKES. Three eggs, three cups sugar, two quarts flour, two cups lard, about a half cup of sw^eet milk (as much as needed to make mixture the proper consistency to roll), four tablespoonf*ils baking powder

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