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HomeMy WebLinkAboutcookbook grange 1953 pages 11 - 25• 11 Chocolate lake 1'c• suSir 1 ogg 3 tbsp. cocoa 1, c. sour c�ilk 1 c., f7o•_r l tep, v'I'_vlw ' 1 t:p• soda tb9p. m:>lled butter Si,'L dry in.-rzdicnts to-o+:1.:r, then ac,d oU„ mill_, 7anilla and lest 6of u119 moltod butter. Bake in -iodcratd oven, about 3.-00. ' Warena Ramscy Boilcd Raisin ^,ak- raisins z ca short:ning _ 1 c. cold water ' lut th; Pbove ir.�-rodi-nts in c. sauce Pan and sloe in for 5 n:inut:9v LCt cool anal 7kdu: 1 c. f lcar p2 tso, nutv:eg i povrd..r ' -Z is^is, nu1.L i. P Ginnm on tsp. so. �. +sp. clovlI s Sift tLe dry in^rcdicnts tok then, Ba^t all '_n�redjents for ? mirn+t s. Last roileo d in flour. add c. c ournutmeat; which wcre . Iirs. ay' -via ' Date and Nut Cake 12 ' 1 c. chopped, pitted ;_ cc. sifte pastry dates floe It c. dark brown suger3- tsp. ba inQ7 powder ' tse. baking soda 3i4 tsp. s lt' / 4 c. shortening 1 c., chooped walnut. 1 c. 1oilin,* watar meats ' 2 c`„ yolks and 1 egg z C. milk whito 1 top. vantllla lut dates, brown sugar, she toning and ' stir.; soda, into larga mixing be 1. Pour boilln, water ovarit and stir. Et mixture cool, then add beaten egg yolks and eqg white to the cooled mixture. Bept taorou3h ly. Add sifted pastry flour, ba ink powder, snd salt alternately with milk. Add walnut meets and vanilla and beat mixture thcrough•- ly. Bake in moderate 3500 oven for 30 min. ' Mildred Stark Fruit Cake c. sugar 1 c. raisins 1 C. molasses 1 c. citron or water.- c. butter or Crisco melon ' 4 gas 1 tsp. Sing r 3/4 c. coffee (cold) 1 tsp, einn.mon 1 to?< soda top. allspice or ' cloves Florence L. 4. Hunt 13 Orange Raisin lake mix juice of 1 orange and I e. sugar. Let stand while mixing coke and baking.. ' lake Dough ' a c. shortening 1 tsp. bakinS a4der 1 c. sugar 1 tap. baking soda 2 eggs 1 c. sour milk 2 c. cake flour ' gift dry ingredients. Grind In food chopper and add last: ' 1 c. raisins 1 orange shell Bake in 8 inch square pan in 3500 oven ' for 45 minutes. 'Four syrup mixture over top of cake after taking from the oven. Serve top with whipped cream. Variations for a heavlar fruit apke ' are: dates, nuts or 'dazed fruit. Florence Lane molasses Fruit lake 1 egg 1 tap. soda ' c. sugar 1 tap. ginger a C. molasses 1 tsp. cinnimon Butter (size of an ogg) 1 c. raisin cut up 1-2/3 c. flour and put inflour a c. cold water Grace San Soueie Orange Fruit lake 14 Squueze juice of large orange in cup-. 1 add c. sugar. Set aside forrost�ing. Grind rind and oran-e and I] 1 c. raisins. Add 1 c. sour milk z e. shortening 1 tsp. sods. au. ar 2tap. salt Q egga (well baatsn) 2 c. flour Bake 45 minutes in 3500 oven in loaf ' pan. After crke is baked lot cool 5 min. and pour orange juice mix ever top. ' Cora Dumsey Fruit Cake 2 c. sugar 1 tap. cloves 2 tbap. lard 2 tsp. cinn^non ' 2 c. cold water 1 lb. raisins (rThole) 1 tap. salt Boll all the above about 5 minutes. Let cool. Adds 3 e. flour 1 c. nut meats (if 1 tap. sods in flour wanted) Phs. Nfrjorie Stevenson i 15 Mrs. Broomer Fruit Cake ' 1 lb. marshmaliows 1 lb. nuts (any 2 boTes grn.ha.m crack. r-s %j,,d (Use 1 box and some 2 :us sw�et3oed from th. othar bc,x) m' 11t ( 'a, 1e Brand) 1 lb. raisins (White 1"Ie:r:_es -c-ndied pr3f>rred) or bottl d) Fearl Rolfe Old Fashion Fork Cake (^rust Ike) 2 c. brown sugar 1 lb. raisins 1 c. molasses 4 lb. chor.pcii citron 1 tsp. soda 1 tsp. cinnatron Grind 1 lb. salt pork 1 tap. nutma g covor with 1 pint r tsp. ^irsek boilin7l water Add flour to mek3 a thin bc.tttr. Bake slowly 3000 for 1 hour. Wrap (whan cool), store in a �ool place. Will keep wsll Marths. Bock I happy Day lake Measure into eifter: ' 21 c. sifted eak3 flour 2z tap. baking powder 1 tap. salt ' 1z c. sugar Hoasure into bowl: c. shortening Mcasuro into cups ' 1 0. milk 1 tap. vanilla. ' Have ready: 2 ems unbarten ' Mix or stir shortenin; Just E3 soften. Add sifted dry in-rcdlonts, half of liquid, and tho ergs, mix until all the flour is darnponod. B3et one nihu`.e., Add remairinZ liquid, blend, and bcjt two minutes lon-cr. Bake in moderate oven 3750 ovan for about 25 minutes for lrycr and 35 tiinutos for sheet cake. Myrtle Palmer a 17 Perless locoanut Cake Sift togethers 2 c. flour 1 c. eug r 3k tap. bakin- powder Than xA : z c. Spry or ;risco 1 tap. vanillq and 1 c. ewset milk a little lamdn flrvorin;; Last, add whites of 3 unbeatenles7e. Florence L. M. Hunt War lake 1 c. raiaina 2 c. water Boil until 1 c. water rem -ins. Add; A c. sugar 1 tap. clovesi 2 tbap. shortening 1 top, allspice i heaping tap. soda 1 tap. nutmeg 1 top. cinnamon Flour not very stir Lela Rumsey 18 ' Applesauce Cake �.a. butter 1 tap. soda 1 c. sugar 1 tap. cinnamon L c. cold, unsweetened ' tap, clovos ' applesauce 1 c. raisins and 2 c. flour nuts, cut in piece: CroP.m butter, ?Ad su3er graduPllq. Ado applesauce. Add flour siftad with sodP P.nc spices. Add raisins and nuts. Bake In buttered and floured p?n 40 minutes in e noderate oven 3500. Nina Linton Applesauce Cake li c. t pplesauco 2 tsp. soda dissolved in saijau 1 hee.ptn^ c. sugar Ic. ohortening — tep. salt 2 rounding cups flour or 21 c. 2 tap. bsking powder 1 tap. nutmeg 1 tsp. cinnamon � tap. cloves 1 e. raisins (dredge them with little of the flour so won't settla to b•ott:)m) Enka in a greased pan in a 3500 oven until done. Isabel Teeter 19 White Angel Food Cnke 4 egg yolks be^ten with 2 tbsto cold wrtcr Add 12 c. su3-r (sifted four times) Add c. hot water Add c* crke flour (sifted four times) Add vnnillr. ,tnd sr1t. Stir thoroughly. Fold in the bo^ten whitcsof the four eggs together with I tap. cream of tr.rtar. Fold carefully re in r.ny angel food cake. Br.ke in moderr.te oven for 1 hour. Isabel Teeter Sunshine Crke 4 e3g yolks 3 tap. cold w,.tcr Bo^t 4 minutes. Grn.du�lly odd lz c, su31r. Add z c. boilin; wntor and be-t well. Add 1-3/4 c. c^kc flour sifted tot 1 tap. boking powder i tap. s^.lt and sift -.grin. Bent the 4 egg whites with 1 tap. ' cream of tarter ^nd fold in let. Add flnvorin3. Bako in slow oven 3250 until done. Susie H. Hansen 1 Gold lake Sift together: 2�- c. sifted cake 4 tap. baking p ' flour 1 tap. salt 1-2/3 c. sug--^,r 1 tap. lemon ex Your in a, little over hr.if of 14 milk. Beet for 2 minutes. Add rest o Milk and 5 unbe-ten egg yolks. Beat f 2 minutes. Bake 35 minutes at 3750 in 9—inoh loyers. 20 3er ^Ct An )r N Lino Jones 1 Mildred's naprika Cake Cream thoroughlys 1 c. shortening tap. oran-a fl#voring 1 C. sugor t tap, lemon fle*oring ' Add 4 eggs yolks beaten. Sift 3 timess 3 e. coke flour 1 tap. spit 5 tap. baking powder 3 tap. paprikQ Add Q.ltcrnotely 1 e* sweet milk. Adds 1 c. drninedg crushed 1 c. rpA sine (ground) pineapple 1 c. chopped nut 'meats Fold in 4 beaten egg whites. Bake ' 1 hour at 3500. (Use pineapple juice for icing flavoring). l 21 Hot Milk ;ake ' 2 eggs 2 c. milk 1 c. sugar 1 tsp. shortening 1 c. flour 1 tap. baking pounder 2 tap. vanilla 4 tap. salt Beat eggs until 1157ht and ad(' sugar; continue beatin5r. Then add milk and short- nra ening which hss been heated until shorten- ing is melted and beat well. Then add the ' balance of ingredients and continue beatin�I This recipe may be made into loaf cake! or cup cakes. Bake in 350" oven. sladys 7prpenter ' Apple ^ake c. shortening 1 tap. cinnamon tap. ground cloves 1 c. brown sugar (ream well. 1 egg - cream well. 3 c. ground raising 2 e, all-purpose flour e. warm water t 1 c. ground raw apples 1 tap. soda ' Blanch Tucker 22 Fumpkin lake 2/3 C. shortening 11 tap. ground cloves A c. sifted cake 2 tap. ground cinnamon flour 1 tap. ginger 4tsp. baking powder 3/4 c. milk 1 tsp. salt 1 c. canned pum2kin 12 c. white sugar 2 eggs unbeaten Sift dry ingredients into shortening mixture and blend. Add eggs and best for 2 minutes more. Bake in 2 deep 8—inch layers, in moderate oven for 35 minutes minutes or until done. Frost with 7 minute frosting made with brown sugar. Mrs. Donald Fuller Boiled Raisin Cake 2 c. sugar 1 lb. seeded raisins 2 c. hot water 2 tsp. cinnamon } c. butter 1 tsp- cloves c. lard 1 tap. salt Fut all ingredients in a larce kettle and boil herd 1 minute. Remove from heat and add 2 tsp. soda. Beat hard; cool; beat In 322 C. flour and 1 tsp. bakin? powder. ' Sake for 1 hour in a 3000 oven. Helen Wilkins 1 23 Dutch Apple make ' Sift together: 1 C. flour tsp. salt ' 2 tsp, baking powder s a C. ugar ?cork In 2 heaping tbsp. shortening, ' Use enough milk to make like baking powder biscuit dough. This mix fits in round pan such as non -drip pyrex pan. Slice apples and push slices through top of dough. Sprintle with T' c. sugar and cinnamon to taste mixed together. Bake in moderate 3150 oven and serve hot with lemon sauce. Lemon Sauce e en sugar 1 c, boiling water 2 tbsp, corn starah Finch of salt Boil for 5 minutes. Then add: 2 ON lemon rind 2 tbst. butter 2 tbsp. lemon juice Stir together and pour over Apple Oaks. Helen Bohach Belling@;. Van. Horns7111e New York 24 Prune Velvet Oaka 13 c. cooked, drained 2 tsp. salt unsweetened prunes 4 tsp. baking powder 1 c. shortening z ter: soda 2 c. su ar 1 c. milk 4 eggs (separated) 2 tsp. vanilla 3 c. flour Heasure prunes whole, then remove pits and slice fine. 'Rork shortening until creamy, then add gradually 1 cc. of the sugar. Add sifted dry ingredients and milk In thirds and beat until smooth after each addition. Add prunes and vanilla and stir well. Beat egg whites until stiff but not dry with the remaining I.- c. sugar. Fold lightly into batter. Pour into 3 8-inch layer cake pans. Bake at 3750 for 30-35 minutes. Frost with "Orange Frosting". Sea Foam Frosting 1 e. dark brown sugar 2 beeten egg whites 4 tbsp. cold water fut sugar into small sauce pan. Add water and let come to a boil. Boil slowly and when mixture poured off the spoon spins ' a lon7 thread, pour into beeten egg whites. Keep beating whites while pouring the sugar mixture into it. Ready to spread when it stands in peeks. I,+1'1r, d Stark ' Old Faithful Butterscotch Icing 25 ' 1 c. brown sugar 4 c. milk (firmly packed) 1 tbsp. light corn 2 tbsp. butter syrup t7ook to hard ball stege, stirring con— stantly. Set off the fire, c. butter (malted) 2 c. sifted confectio a tap. salt sugar 3 tbsp. hot milk Combine above ingredients. Add hot butterscotch mixture and beat until smooth I' and thick enough to spread. More confec— tioner's sugar may be added if necessary. ' Grace P. Kotmel Highlpnd Grange Ontharine ' F'I_nute Fudge Frosting 1 sq. chocolate or s c, vegetable short— ' 3 tbsp. cocoa ening } 1 c. sugar s tsp. salt 1/3 c. milk 1 tsp. vanilla extraw Place chocolate or cocoa, sugar, milk, shortening and salt in a saucepan. Bring slowly to P full rolling boil, stirring ' constantly, and boil 1 minute. Bept until lukewarm. Add vanilla and beat until thick enough to spread. The mixture may still be ' warm. If frosting becomes too thick, add about 1 tbep. cream. Fills end frosts 2 6 or 9—inch layers.