Atlanta women's club cook book

Mix and sift soda with dry ingredients, add molasses and milk, add raisins last, turn into well greased pound molds filled 2/3 full ; steam three hours. For steaming, place mold on trivet in kettle containing water, boiling hot, allowing water to come up around mold ; cover and steam, adding water as needed. LADY BALTIMORE CAKE. 1 cup butter. 31/2 cups flour. 2 cups sugar. 2 t-spoons baking powder. 1 cup milk. 1 t-spoon vanilla. Whites 6 eggs. Cream butter and add sugar gradually, while beating. Mix and sift baking powder and flour several times, and add alternately with milk to first mixture. Add flavoring. Cut and fold in whites of eggs beaten stiff and dry. Turn into three seven-inch square tins and bake in a moderate oven. Put layers together with fruit and nut filling and cover sides and top of cake with ice-cream frosting. FRUIT AND NUT FILLING. 8 cups sugar. 1 cup pecan meats. 1 cup water. 5 figs. Whites 3 eggs. 1 tbls. lemon juice. 1/2 doz. cherries. 1 cup raisins. 'Seed and chop raisins and pecan meats. Cut figs in thin strips. Cut cherries in fine pieces. Put sugar and water in smooth granite saucepan, bring to boiling point and let boil until syrup will form a dry, hard ball in cold water. Pour gradually over the stiffly beaten egg whites until mixture is of right consistency to spread; then add other ingredients and spread over cake. ICE-CREAM FROSTING. 2 cups sugar. Whites 4 eggs. 1/2 cup water. 1/2 t-spoon vanilla. Put sugar and water in smooth granite saucepan. Let boil until syrup forms a dry ball in cold water. Pour gradually, while WOMAN'S CLUB RECIPES 29 beating constantly, on whites of eggs (beaten stiff, but not dry) , and continue beating until mixture is of right consistency to spread. Add flavoring. WHITE FRUIT CAKE. 2/3 cup butter. 1 1/4 cups sugar. 1-2/3 cups flour. 2/3 cup candied cherries. 1/4 t-spoon soda. 1/3 cup almonds. 1/2 tbls. lemon juice. 1/2 cup citron. Whites 6 eggs. 1 t-spoon almond extract. Blanch and shred almonds. Slice citron thin. Cream butter, adding gradually, flour mixed and sifted with soda ; then add lemon juice. Beat whites of eggs until stiff, adding sugar gradually. Combine these two mixtures and add fruit and extract. Bake in deep pan 1 hour. CHOCOLATE LAYER CAKE. 1/2 cup butter. 2 cups flour. 1 cup granulated sugar. 21/2 t-spoons baking powder. 3 whole eggs. 1/2 cup milk or cold coffee. 4 oz. chocolate. 1 t-spoon vanilla. Cream butter ; add sugar, melted chocolate, the whole eggs, and beat until smooth. Let this cool. Add vanilla and one-half the amount of flour, in which has been sifted the baking powder. Then add milk or coffee and remaining flour, and beat until smooth. Bake in round tins. Put together with thick white frosting. CHOCOLATE CREAM CANDY. 2 cups sugar. 2 tbls. butter. 2/3 cup cream. 4 squares chocolate. 1 t-spoon vanilla. Put butter into granite saucepan ; when melted, add sugar and cream. Heat to boiling point. Add chocolate, stirring constantly until chocolate is melted. Boil until a soft ball is formed in cold water. Remove from fire, add vanilla and beat until creamy. Pour into buttered pan, cool slightly, and mark in squares. Any fruit or chopped nuts may be added if desired. PARISIAN SWEETS. 1 lb. figs. 1 lb. English walnuts. 1 lb. dates. Confectioners' sugar.