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| MOTHER'S YELLOW CAKE WITH LEMON 1 c. sugar 1/2 c. butter 2/3 c. sweet milk 1 1/2 c. flour 2 t. baking powder 1 whole egg and yolks of 3 eggs Flavor with lemon Cream butter and sugar. Add beaten eggs and milk. Sift four and baking powder and add to other ingredients and add favoring last. Bake in layers in quick oven. LEMON FILLING: Boil 1 c. water and 1 t. butter. Add to boiling water: 2 1/2 T. sugar, 1 rounding T. flour, 1 egg and juice of 1 lemon. Flavor with lemon. When cool spread between layers and ice with any desired white icing. Mrs. Edgar Payne, Finley Chapel Centennial Cookbook, 1851-1951 |
| LADY BALTIMORE CAKE 3 c. sifted cake flour 3 t. baking powder 1/4 t. salt 1/2 c. butter or other shortening 1 1/2 c. sugar 1/2 c. milk 1/2 c. water 1 t. vanilla 3 egg whites (stiffly beaten) Sift flour once, measure, add baking powder, salt and sift together three times. Cream butter thoroughly, add sugar and cream until light and fluffy. Add flour alternately with liquid, a small amount at a time. Add flavoring, fold in egg whites. Bake in moderate oven 375° for 20 minutes or until done. Mrs. Warren Graber, Finley Chapel Centennial Cookbook, 1851-1951 |
| APPLE SAUCE CAKE 1 c. apple sauce 1/2 c. shortening 1 t. soda 1 c. sugar 1 t. cinnamon 1/4 t. cloves 1/4 t. allspice 1 egg 2 c. flour 1 c. raisins 2/3 c. nuts 1/2 t. salt Cream shortening and sugar, add egg, then apple sauce, and dry ingredients. Lastly add nuts and raisins. Bake in a moderate oven. Herb Abrisz, Finley Chapel Centennial Cookbook, 1851-1951 |
| FRUIT CAKE (EGGLESS) 1 1/2 c. raisins 1 1/2 c. dates 2 c. sugar 2 c. boiling water 5 T. shortening 3/4 t. salt 1 t. soda 2 t. cinnamon 1 t. cloves 3 c. flour 2 c. mixed candied fruits 1 c. chopped nut meats Place raisins, dates, sugar, water and shortening together in sauce pan and simmer for 20 minutes. Cool. Sift together flour, cinnamon, cloves, soda and salt and stir into cooled shortening mix. Add nutmeats and candied fruits mixed with a little flour. Pour into well greased and floured pans. Bake 1 1/2 hours in a 325° oven. Use two loaf pans 3 3/4 x 7 3/4 inches. Mrs. Irwin Mohr, Finley Chapel Centennial Cookbook, 1851-1951 |
| CRATER CAKE 1/2 c. butter 1 1/2 c. sugar 2 eggs 2 1/2 c. flour 3 t. baking powder 1/2 t. salt 1 c. milk Vanilla Mix batter as usual, pour in 8 x 12 inch pan. TOPPING: 12 marshmallows, cut crosswise and place in rows. Sprinkle 1/2 c. brown sugar and 1 c. nut meats. Bake 40 to 50 minutes in moderate oven. Katherine Piper, Finley Chapel Centennial Cookbook, 1851-1951 |
| CHOCOLATE CAKE Cream 2 c. sugar and 1 c. Crisco. Add 2 eggs and beat well, then add 1 c. cold coffee. Sift together: 1 c. cocoa, 2 c. flour, 1 t. soda, 1 t. salt; add to first. Add flavoring and beat good. Then add 1 c. boiling water. Makes large cake. Bake in moderate oven 35-40 minutes. Mrs. Carl Zeiglosky, Finley Chapel Centennial Cookbook, 1851-1951 |
| MILE A MINUTE CUP CAKES 1/2 c. shortening 1 c. sugar 1 egg 1/4 t. salt 1 1/3 c. flour 1 t. baking powder 1/2 t. soda 1/2 c. cocoa 1/2 c. milk 1 t. vanilla 1/2 c. hot coffee (added last) Bake at 350° for 20 to 30 minutes. Mrs. Lester Wickham, Finley Chapel Centennial Cookbook, 1851-1951 |
| BEST GINGERBREAD 1 c. sugar 1 c. butter and lard mixed 1 egg 1 c. molasses 2 c. flour 1 1/2 t. soda 1 t. cinnamon 1 t. ginger 1 t. cloves 1/2 t. salt 1 1/2 c. hot water Cream shortening and sugar. Add beaten eggs, molasses, then dry ingredients, sifted together. Add hot water last and beat smooth and the batter is soft. Makes a fine cake. Bake 35 minutes in 350° oven. Mrs. Lester Wilson, Finley Chapel Centennial Cookbook, 1851-1951 |
| LAZY DAISY CAKE Best until thick: 2 eggs, add 1 cup sugar, 1 t. vanilla, beating constantly. Add sifted together: 1 c. sifted cake flour, 1 t. baking powder, salt. Mix well. Heat to boiling point: 1/2 cup milk and 1 T. butter. Add to mixture, beating well. Do not add more flour. Pour in greased 8-inch pan and bake in moderate oven 30 minutes. Remove from oven and while still warm spread with following mixture and place under broiler and brown: 3 T. melted butter, 5 T. brown sugar, 2 T. cream and 1/2 c. cocoanut. Mrs. Arnold Nicholson, Finley Chapel Centennial Cookbook, 1851-1951 |
| ONE EGG WONDER CAKE 1/3 c. shortening 2 c. sifted cake flour 2 T. baking powder 3/4 t. salt 1 c. plus 2 T. sugar 3/4 c. milk 1 t. vanilla 1 egg, unbeaten Stir shortening just to soften. Sift in the dry ingredients. Add milk and mix until all four is dampened, then beat two minutes. Add egg and beat one minute. Bake at 375° for 25 minutes. Mrs. Bernard Bates, Finley Chapel Centennial Cookbook, 1851-1951 |
| PINEAPPLE ICE BOX CAKE 1/2 lb. confectioners sugar 1/2 lb. butter 4 eggs 2 c. heavy cream 1/4 lb. candied cherries 1 No. 1 can shredded pineapple 5 doz. lady fingers 1 t. vanilla Cream butter and sugar until very creamy. add yolks one at a time to sugar mixture, beating well after each Separate eggs and yolk. Add beaten whites and vanilla. Whip 1/2 pint cream, split lady fingers and cover bottom of torte pan. Spread 1/3 of sugar mixture over lady fingers. Cover with half the amount of cherries and pineapple. Cover this with a layer of whip cream (1/2 of cream). Then a layer of lady fingers. Repeat until pan is filled, saving enough sugar mixture for top layer. Put cake in ice box over night. Before serving cover with whipped cream. Garnish with cherries. Mrs. Byron Cory, Finley Chapel Centennial Cookbook, 1851-1951 |
| PEACH UPSIDE DOWN CAKE 2 T. butter or margarine 2 T. brown sugar 2 or 3 sliced peaches (large) 1/2 c. sifted flour 1 t. baking powder 1/4 t. salt 5 1/4 T. sugar 2 T. shortening 1/4 c. milk 1/4 t. vanilla 1 egg Melt butter in 8-inch cake pan. Sprinkle brown sugar over melted fat after you have swished butter over pan. Arrange sliced peaches. Sift flour, baking powder, salt and sugar into mixing bowl. Drop in shortening and 2 T. milk. Beat two minutes. Add rest of milk, vanilla and egg. Beat 2 minutes. Bake at 375° for 20 to 25 minutes. Serves 4. This recipe can be used with either fresh or canned peaches, also pineapple. Mrs. Vernon Seberg Finley Chapel Centennial Cook Book, 1851-1951 |
| BANANA CAKE 1 1/2 c. sugar 1/2 c. shortening 2 eggs 1/2 c. sour milk 2 c. sifted flour 1/3 c. walnuts 1 c. mashed bananas 1 t. vanilla 1 t. lemon flavoring 3/4 t. salt 1 t. soda Cream sugar and shortening, add beaten eggs and lemon flavoring. Sift salt and soda with flour and add alternately with sour milk. Add bananas, vanilla and nuts last. Beat well and bake about 35 minutes in 350° oven. Mrs. John Dill Hulme Finley Chapel Centennial Cook Book, 1851-1951 |
| RAW APPLE CAKE 1/2 c. shortening 1 c. sugar 1 egg 1/2 c. cold coffee 1 c. raisins 1 c. diced raw apples 1 t. cloves 1 t. cinnamon 1 t. soda 1/2 t. salt 1 1/2 c. sifted flour 1 c. nuts Mix sugar and shortening, add beaten eggs and liquid. Sift the dry ingredients together, add the raw apples, raisins and nuts. Mix all together well. Bake 45 minutes at 325°. This cake is good to serve with whipped cream topping as a dessert, or it may be iced and used as cake. Mrs. Bernard Bates Finley Chapel Centennial Cook Book, 1851-1951 |
| QUICK SOUR CREAM CHOCOLATE CAKE 2 eggs 1 c. sour cream 1 c. flour 1/3. c. cocoa 1 t. soda 1 t. salt 1 t. vanilla 1 c. sugar Beat together the 2 eggs in a bowl, add the cream and beat well. Sift together the dry ingredients, and add to the egg and cream mixture. Add vanilla. Beat well. Bake in a moderate oven. Mrs. Arlene Keener Finley Chapel Centennial Cook Book, 1851-1951 |
| HONEY CHOCOLATE CAKE 2 c. cake flour 1 c. honey 1/2 t. salt 2 eggs, beaten 2 oz. melted unsweetened chocolate 1 1/4 t. soda 1/2 c. shortening 1 t. vanilla 3/4 c. milk 1. Sift, then measure flour. Sift three times with salt and soda. 2. Cream shortening, add honey gradually, creaming thoroughly. 3. Slowly add eggs, beating after each addition. Add chocolate that has been melted and cooled. Blend well. 4. Add sifted dry ingredients alternately with milk. Add vanilla. Blend well. Bake 350° 30 to 35 minutes. Mrs. S. E. Christie Finley Chapel Centennial Cook Book, 1851-1951 |
| QUICK ANGEL FOOD CAKE 1 1/2 c. sugar 1 c. sifted cake flour 1 1/2 c. egg whites 1 t. cream of tartar 1 T. lemon juice 1 t. salt 1 1/2 t. baking powder 1 t. vanilla 3 T. cold water Sift sugar and cake flour together 10 or 12 times. Put egg whites, cold water, lemon juice and salt in a separate bowl and beat. When about half beaten, add cream of tartar and baking powder. Beat until stiff, add vanilla. Fold in sugar and flour mixture to the egg whites carefully and put in ungreased angel food tin. Preheat oven to 425° F. and bake 15 minutes at that temperature; then turn down to 325° and bake 10 minutes. Mrs. Lester McGohan Finley Chapel Centennial Cook Book, 1851-1951 |
| YELLOW ANGEL FOOD OR SUNSHINE CAKE 11 egg yolks 1/2 c. ice water 1 c. sugar Little grated orange rind 1 t. orange flavoring 1/2 t. baking powder 1/2 t. cream of tartar 1/2 t. lemon Beat eggs and water 15 minutes. Add sugar a spoonful at a time, then flavoring. Sift flour, baking powder and cream of tartar five times. Then add to egg and sugar mixture, baked in ungreased tube pan. Start baking in cold oven, allowing temperature to raise to about 325° F. Bake 1 hour. Mrs. Frances Coleman Finley Chapel Centennial Cook Book, 1851-1951 |
| WHITE LAYER CAKE Sift together into bowl: 2 1/8 c. sifted flour ( 2 c. plus 2 T.) 1 1/2 c. sugar 3 t. baking powder 1/2 c. high grade shortening, Spry or Crisco Add: 1 c. milk 1 t. flavoring 1 t. salt Beat vigorously with spoon for two minutes (about 150 strokes per minute). Add 1/3 to 1/2 cup unbeaten egg whites. Pour batter into two greased layer pans. Bake 30 to 35 minutes in moderate oven (350°). Mrs. Carl Seberg Finley Chapel Centennial Cook Book, 1851-1951 |
| WHITE CAKE 2 c. sugar 1 c. (scant) butter 1 c. cold water 1 t. vanilla Sift 3 c. cake flour, 3 t. baking powder and pinch of salt three times. Mix together with above ingredients. Lastly add 4 beaten egg whites. Moderate oven. Mrs. Herbert Burton Finley Chapel Centennial Cook Book, 1851-1951 |
| FAIRY LOAF CAKE 1 1/2 c. sugar 1/2 c. butter 1 c. cold water 3 c. pastry flour 3 t. baking powder Whites of 3 eggs 1 t. vanilla Cream butter and sugar thoroughly. Sift flour and baking powder three times and add alternately with water, beating after each addition. Add vanilla. Fold in beaten egg whites. Bake in either loaf or layer in moderate oven (350°). Mrs. Sam Hulme Finley Chapel Centennial Cook Book, 1851-1951 |
| FUDGE CAKE 1/2 c. butter 1 1/4 c. sugar 2 oz. melted chocolate 2 eggs 1 t. vanilla 1/2 c. milk 2 c. cake flour 1 1/2 t. cream of tartar 1/2 t. salt 1 t. soda 3/4 c. boiling water Cream butter and sugar until light and add melted chocolate. Add well beaten eggs and vanilla. Sift flour, salt and cream of tartar four times. Add alternately (to the butter mixture) with the milk. Stir soda in the hot water, add quickly to the cake and stir. Pour into greased pan 10 inches square and 2 inches deep. Bake 50 minutes at 350°. Mrs. Gladys Stilwell, Wayland, Iowa Finley Chapel Centennial Cook Book, 1851-1951 |
| ECONOMY DEVIL'S FOOD CAKE 2 c. sugar 1 level t. soda 2 eggs 1 c. sweet milk or buttermilk 1/2 c. butter 1/2 c. cocoa 1 t. vanilla 1/2 c. boiling water 2 c. flour Cream butter and sugar, add beaten eggs, add milk, then cocoa which has been dissolved in the boiling water and cooled. Add flour and soda which has been sifted together three or four times. If buttermilk is used in this recipe the soda may be dissolved in it. Mrs. Frank Nebel Finley Chapel Centennial Cook Book, 1851-1951 |
| DEVIL'S FOOD CAKE Mix: 1 1/2 c. sugar 2/3 c. Crisco 6 T. cocoa 1 t. vanilla 1/2 c. hot water Put in together: 1 heaping t. soda 1 t. baking powder 1 c. sour milk 2 1/4 c. flour Beat good and add 1 egg. Use a mocha frosting. Bake in moderate oven. Mrs. J. B. Pooley, Coon Rapids, Iowa Finley Chapel Centennial Cook Book, 1851-1951 |
| CHIFFON CAKE 2 c. sifted flour 3 t. baking powder 1 1/2 c. sugar 1 t. salt Sift together into mixing bowl. Make a well and add 1/2 c. cooking (salad) oil, such as Wesson. Beat until smooth: 7 unbeaten egg yolks 3/4 c. cold water 3 T. orange extract Whip: 7 egg whites 1/2 t. cream of tartar Whip until whites form very stiff peaks, do not under beat. Pour egg yolk mixture gradually over whipped egg whites, gently folding with rubber scraper until blended. Bake at 325° degrees for 55 minutes, then 350° degrees 15 minutes longer. Immediately turn pan upside down until cool. Mrs. Herbert S. Morehouse Finley Chapel Centennial Cook Book, 1851-1951 |
| SILVER WHITE LAYER CAKE 2 1/4 c. sifted cake flour 1 1/2 c. sugar 4 t. double acting baking powder 1 t. salt 1/2 c. vegetable shortening 1 t. flavoring 1 c. milk 4 large unbeaten egg whites Have all ingredients at room temperature. Sift together into mixing bowl of electric mixer, flour, sugar, baking powder and salt. Add vegetable shortening, flavoring and 2/3 of the milk. Mix for 2 minutes on medium speed, scraping sides and bottom of bowl frequently. Add remaining milk and egg whites. Continue beating two more minutes by the clock. Pour batter into two round 8-inch layer pans 1 1/4 inch deep and bake 30 to 35 minutes in 350° oven. Mrs. Lester McGohan Finley Chapel Centennial Cook Book, 1851-1951 |
| WHITE CAKE 1 1/2 c. sugar 1/2 c. shortening 1 c. cold water 2 1/2 c. cake flour 3 t. baking powder 4 egg whites Pinch of salt 1 t. vanilla Cream sugar and shortening. Add 1 1/2 t. baking powder in flour and sift 3 times. Add the remaining 1 1/2 t. baking powder in egg whites and beat well. Add flour and water alternately. Egg whites last. Bake at 350°. Mrs. Freddie Moore Finley Chapel Centennial Cook Book, 1851-1951 |
| WHITE CAKE 1 1/2 c. sugar 1/2 c. butter 1 c. cold water 2 1/2 c. flour 2 heaping t. baking powder, sifted with flour 5 stiffly beaten egg whites Cream butter and sugar, add alternately water and flour. Add 1 t. lemon extract or vanilla and lastly fold in egg whites. Nellie Coleman Finley Chapel Centennial Cook Book, 1851-1951 |
| DINETTE CAKE 1 1/4 c. sifted cake flour 1 c. sugar 2 t. double acting baking powder 1/2 t. salt 1 t. flavoring 2 c. milk 1/4 c. vegetable shortening 1/4 to 1/3 c. unbeaten egg, (1 large) Have all ingredients at room temperature. Sift into bowl of electric mixer, flour, sugar, baking powder and salt. Add shortening, flavoring and milk. Mix with electric mixer on medium speed for two minutes (time by the clock). Scrape sides and bottom of bowl frequently. Add unbeaten egg and continue beating for two more minutes. Pour batter into 8-inch square pan. Bake 30 to 35 minutes in 350° oven. Mrs. Lester McGohan Finley Chapel Centennial Cook Book, 1851-1951 |
| MAYONNAISE CAKE Sift three times: 1/2 c. cocoa 2 c. flour 1 1/2 t. soda Creamed together: 3/4 c. mayonnaise Pinch of salt 1 c. sugar Add dry ingredients to creamed mixture alternately with 1 c. cold water, beating after each addition; add 1 t. vanilla last. Bake in a 350° oven. Mrs. Edith Riley Finley Chapel Centennial Cook Book, 1851-1951 |
| ORANGE SPONGE CAKE 6 egg yolks 2 oranges 2 c. sugar 2 t. baking powder 1/2 t. salt 2 egg whites (other 4 whites used for icing) 2 c. flour Grate peel of oranges, put aside to be used in icing. Squeeze and strain juice into measuring cup adding enough water to fill cup. Beat egg yolks until thick, add sugar and orange juice. Sift flour with salt and baking powder, add to mixture and fold in beaten egg whites. Bake 30 minutes in layer cake pans in over at 325° F. Unmold on wire cooler and cover with cloth. Mrs. Warren Hall Finley Chapel Centennial Cook Book, 1851-1951 |
| HICKORY NUT CAKE 1 1/2 c. sugar 1/2 c. butter (scant) 2 eggs, beaten separately 1 c. water 2 1/2 c. flour 3 t. baking powder 1/2 c. hickory nuts Vanilla Cream butter and sugar well, add beaten egg yolks. Add water and sifted dry ingredients alternately. Add vanilla and floured nuts. Fold in beaten egg whites. Bake in moderate oven (350-degrees). Mrs. Sam Hulme Finley Chapel Centennial Cook Book, 1851-1951 |
| FAMILY CAKE Wash 1 lb. raisins, drain and add 1 1/2 c. water and 1 c. sugar. Boil 5 minutes. Cool slightly and add 1/4 c. butter and 1/4 c. shortening or lard. Cool. Beat and add 2 eggs. Sift together 2 1/2 c. all purpose flour, 1/2 t. salt, 1/2 t. cloves, 1/2 t. allspice, 1 t. cinnamon, 1 t. baking powder, 1 t. soda. Add to first mixture, blend in 1 c. nut meats. Bake in 325° oven about 40 minutes. Will keep a long time. Good with whipped cream, hard sauce or any icing. Emma Garrett Finley Chapel Centennial Cook Book, 1851-1951 |
| TOASTED SPICE CAKE 3/4 c. (scant) lard 2 c. brown sugar 2 egg yolks 1 c. sour milk 2 1/2 c. flour 1 t. soda 1/2 t. cloves 1 t. baking powder 1 t. cinnamon 3/4 t. salt 1 t. vanilla Cream lard and sugar, add egg yolks. Dissolve soda in sour milk. Add to dry ingredients and vanilla. MERINGUE: Beat 2 egg whites stiff, add slowly 1 c. brown sugar. Beat until smooth, spread over cake, sprinkle with nuts and bake 45 minutes. Mrs. Herbert Burton Finley Chapel Centennial Cook Book, 1851-1951 |
| MARSHMALLOW CAKE 2 c. flour 2 c. sugar Pour over this 1 c. boiling water. Set out to cool. Leave till cold. Then add 2 t. baking powder, 1/2 t. salt and 1 t. vanilla. Beat six egg whites till stiff with 1/2 t. cream of tartar. Fold together. Bake in ungreased angel cake pan, as an angel food. Mrs. Helen Bates Finley Chapel Centennial Cook Book, 1851-1951 |
| PLANTATION MARBLE CAKE 2 c. flour, sifted 4 t. baking powder 1/4 t. salt 1/2 c. fat 1 c. sugar 2 eggs 2/3 c. milk 1 t. cinnamon 1/2 t. cloves 1/2 t. nutmeg 2 T. molasses Cream fat and sugar and beat in eggs. Sift flour, baking powder and salt, and add alternately milk. Mix thoroughly divide batter into 2 parts. Add spices and molasses to one part. Spoon alternately into loaf pan and "marbleize" slightly with knife. Bake for one hour at 350°. Norma Eubank Finley Chapel Centennial Cook Book, 1851-1951 |
| CHOCOLATE FUDGE ICING 2 T. butter 2 T. cold water 2 3/4 T. brown sugar 2 3/4 T. white sugar 2 T. cream Boil one minute and add 1 1/2 or 2 c. powdered sugar, 1 t. vanilla. Mrs. Ray Ernst Finley Chapel Centennial Cook Book, 1851-1951 |
| CHOCOLATE FUDGE UPSIDE DOWN CAKE Cream together 3/4 c. sugar, 1 T. butter. Add 1/2 cup sweet milk. Mix and then add: 1 c. flour 4 t. salt 1 t. baking powder 1 1/2 T. cocoa Put batter in greased pan. Mix together: 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. nut meats 1/4 c. cocoa Sprinkle over the batter, and then pour over all 1 1/4 c. boiling water. Bake 30 minutes in 350° oven. Serve with plain or whipped cream. Mrs. Johenry Mast and Mrs. Allen Roth Finley Chapel Centennial Cook Book, 1851-1951 |
| DEVIL'S FOOD CAKE (Sugarless) In a bowl place: 2 eggs, 2/3 c. thick sour cream, 1/3 c. sour milk, 1 t. vanilla, 4 1-grain saccharin tablets dissolved in 1 T. hot water, 1 c. light syrup. In a sifter put: 1 1/2 c. flour, 1/2 c. cocoa, 2 t. (level) soda. Sift dry ingredients into bowl, mix quickly, and bake in a moderate oven. Is good served as a dessert by making a chocolate pudding with a package of pudding mix and putting on squares of the cake. Taken from the "Prairie Farmer." Emma Ernst Finley Chapel Centennial Cook Book, 1851-1951 |
| PINEAPPLE UPSIDE DOWN CAKE Melt 3 T. of butter and 1 c. brown sugar in a pan. When nicely browned, add seven slices of pineapple. For the batter combine 1 1/2 c. sugar, 3 eggs beaten separately, 1/2 c. water, 1/2 t. baking powder, 1 1/2 c. flour, 1/8 t. salt, 1 t. vanilla. Beat the yolks, then add the salt, vanilla and sugar. Alternately add the water and flour. Next add the beaten egg whites. Pour the batter over the pineapple and bake at 375° for 20 minutes. Turn out on a platter and garnish with whipped cream. Serves 12. Mrs. Dick Ruhnke, Chicago, Ill. Finley Chapel Centennial Cook Book, 1851-1951 |
| ORANGE CAKE 1 c. sugar 2 c. flour 1/2 c. shortening 1 t. soda c. sour milk Salt 1 egg Mix and lastly add 1 whole orange and 1 c. raisins ground together. Bake. When done spread the following over top with spoon. Juice of one orange and juice of one lemon and 1/2 c. of sugar. Needs no frosting as this takes the place. Mrs. Johenry Mast Finley Chapel Centennial Cook Book, 1851-1951 |
| ORANGE COCONUT CAKE 3/4 c. shortening 1 1/2 c. sugar 3 eggs 3 c. cake flour 3 t. baking powder Grated rind of 1 orange Juice of 1 orange, 2 T. lemon juice, then add water to make 1 cup. 1 c. cocoanut rubbed with the grated orange rind and 3/4 t. salt. Cream shortening and sugar, add beaten eggs. Then add sifted flour and baking powder alternately with the liquid. Stir in cocoanut. Bake in two 9-inch layer pans in a moderate oven. Mrs. Lydia Seberg Finley Chapel Centennial Cook Book, 1851-1951 |
| CHOCOLATE ICING Mix: 1/2 c. sugar, 1 1/2 T. cornstarch. Melt: 1 oz. unsweetened chocolate and 1/2 c. boiling water. Dash of salt 1 1/2 butter 1 t. vanilla Add salt to melted chocolate and hot water, cook till thick. Add butter and vanilla. This makes a smooth icing that stays moist. Mrs. S. E. Christie Finley Chapel Centennial Cook Book, 1851-1951 |
| NEVER FAIL ICING 3 T. white sugar 3 T. brown sugar 3 T. thick cream Boil one minute; cool, add powdered sugar to thicken. Mrs. Bernard Bates Finley Chapel Centennial Cook Book, 1851-1951 |
| ICING 6 T. brown sugar 3 T. cream 2 T. butter Boil these three ingredients to a soft boil stage; cool slightly, then add powdered sugar until thick enough for spreading. You can substitute white sugar and 1 T. cocoa for the brown sugar. Mrs. John Dill Hulme Finley Chapel Centennial Cook Book, 1851-1951 |
| SEVEN MINUTE ICING 1 c. sugar 1 egg white 3 T. cold water 1 T. white syrup 6 marshmallows Cook the above in double boiler for 7 minutes, or until it will form peaks, adding marshmallows when nearly done. Add flavoring. Beat with a dover (rotary) beater. Mrs. Emerson Wittrig Finley Chapel Centennial Cook Book, 1851-1951 |
| PINEAPPLE ICE BOX CAKE 1/2 lb. confectioners sugar 1/2 lb. butter 4 eggs 1/4 lb. candied cherries 1 No. 1 can shredded pineapple 5 doz. lady fingers 1 t. vanilla 2 c. heavy cream Cream butter and sugar until very creamy. Separate eggs and add yolks one at a time to sugar mixture, beating well after each yolk. Add beaten whites and vanilla. Whip 1/2 pint cream, split lady fingers and cover bottom of torte pan. Spread half of sugar mixture over lady fingers. Cover with the amount of cherries and pineapple. Cover this with a layer of whip cream (1/2 of cream). Then a layer of lady fingers. Repeat until pan is filled, saving enough sugar mixture for top layer. Put cake in ice box over night. Before serving cover with whipped cream. Garnish with cherries. Mrs. Byron Cory Finley Chapel Centennial Cook Book, 1851-1951 |