Part 2

Beat eggs separately. To yolks, add salt, melted lard, milk, flour, and baking powder. Lastly, put in the well beaten whites and bake twenty or twenty-five minutes.

BALTIMORE EGG BREAD

Two eggs, Three cups of meal, Four cups of sour milk, One tablespoonful of lard, One teaspoonsful of salt, One-fourth teaspoonful of soda, One and one-half teaspoonsful of baking powder.

Beat eggs well together, add milk, meal, salt, soda and baking powder and lastly the hot melted lard. Bake in moderate oven. One cup of fresh corn cooked until tender may be added to the batter.

SOUTHERN PASTRY

One cup of flour, One-fourth teaspoonful of salt, One-fourth cup of lard or butter.

Mix flour and salt, work lard lightly into the flour and mix with iced water to make stiff dough. Do not knead dough at all, just mix lightly together.

GRIDDLE CAKES

One and one-half cups of stale bread crumbs, Two cups of milk, One tablespoonful of butter, One teaspoonful of salt, One-half cupful of flour.

Scald milk and pour over bread crumbs. Beat two eggs well together, then add salt, milk and bread crumbs, flour and lastly the melted lard or butter.

SALLY LUNN

One quart of flour, Four eggs, One tablespoonful of sugar, One cup of yeast, One cup of milk, One teaspoonful of salt, One-half cup of butter, One-half cup of lard.

Beat the eggs separately. Then mix and add yeast and sugar. Sift salt into flour, melt butter and lard and add eggs, yeast and milk before putting in flour. Leave in bowl and set away to rise. When risen, beat hard and put into greased pan to rise again. For seven o’clock tea make it at twelve.

JEFF. DAVIS MUFFINS

Two eggs, One cup of sour milk, One cup of meal, One-half cup of flour, One teaspoonful of salt, Two teaspoonsful of baking powder. One tablespoonful of lard.

Beat eggs separately. To yolks add salt, milk, melted lard, meal, flour and baking powder. Lastly put in the well beaten whites and bake in moderate oven.

CAROLINA CORN MEAL ROLLS

1 cup meal, 1 cup flour, 4 teaspoonsful baking powder, ¹⁄₂ teaspoon salt, 3 tablespoons bacon fat, ³⁄₄ cup milk.

Mix and sift dry ingredients; rub in shortening with finger tips, add milk and mix thoroughly; roll lightly, on a floured board to a thickness of one-half inch; cut with biscuit cutter, brush with milk or water, and fold double. Bake in hot oven fifteen minutes.

CAROLINA BROWN BREAD

(Baked)

1 cupful of Indian Meal, 1 cupful of Rye meal, ¹⁄₂ cupful of flour, 1 cupful of molasses (scant), 1 cupful of milk or water, 1 teaspoonful of soda.

Put the meals and flour together. Stir soda into molasses until it foams. Add salt and milk or water. Mix all together. Bake in a tin pail with cover on for two and a half hours.

SALT RISING BREAD

Pour one pint of boiling sweet milk over three heaping tablespoonsful of corn meal. Beat well and set in a warm place all night. On the morning add to the mixture a pint of warm milk or water, a teaspoonful of sugar, a pint of flour. Beat well and set in a warm place for about two hours or until it looks spongy. Then add one teaspoonful of salt, one tablespoonful of lard and enough flour to make a soft dough. Work fifteen minutes, knead into loaves, let them rise one or two hours, and then bake an hour or longer.

Beverages

EGG NOG--MARYLAND STYLE

Beat the yolk of one egg, add a teaspoonful of sugar, and a small pinch of salt, then pour in slowly stirring all the while a cup of milk. Pour in a glass and put spoonful of whipped cream on top and any quantity of “flavoring desired.”

SWANEE FRUIT PUNCH

Two cups of sugar, One cup of water, One cup of tea, One pint of strawberry syrup, Juice of ten lemons, Juice of six oranges, Two cans of grated pineapple, One large bottle of Maraschino cherries.

Make syrup by boiling sugar and water together for ten minutes. Add the tea, fruit juices, pineapple, and strawberry syrup. Let stand thirty minutes, strain and add enough iced water to make one or one and one-half gallons of liquid. Turn into large punch bowl over a piece of ice and lastly add cherries. This quantity will serve about ten people.

LOUISIANA COFFEE

One heaping tablespoonful of coffee, a little white of egg, one cup of boiling water (Allow this quantity for each person). Scald the coffee pot, add the coffee, egg, and sufficient cold water to moisten. Mix well, add the boiling water and cook five minutes. Then place where it will keep hot, but not cook, for fifteen minutes. It is then ready to serve.

HOT CHOCOLATE

One and one-half squares of Baker’s Chocolate, Four teaspoonsful of sugar, Pinch of salt, One cup of boiling water, Three cups of milk, One-half teaspoonful of vanilla.

Melt the chocolate over hot water. Add the sugar, salt and boiling water. When smooth, add the heated milk and cook twenty minutes in double boiler. Then beat with egg beater and flavor. More sugar may be added if desired.

An excellent substitute for whipped cream to serve with hot chocolate is marshmallows. Drop one in each cup of the hot liquid.

TEA--SOUTHERN STYLE

Take one-half teaspoonful of tea to one cup of boiling water. Put the tea in the pot, pour the boiling water upon it and let stand where it will keep hot for five minutes. Then serve. Tea should never be boiled for it makes it bitter.

ICED TEA

Use one scant teaspoonful of tea to one cup of boiling water. Pour boiling water over tea leaves and let stand until milk warm. Then strain and sweeten to taste while tea is still warm, as it requires less sugar. Serve with crushed ice, green mint leaves, and sliced lemon and orange.

UNCLE REMUS MINT JULEP

³⁄₄ cup sugar, Juice 3 lemons, 1 cup of water, 4 sprigs of mints, 1 pint ginger ale, or “Any flavoring desired.”

Boil sugar and water ten minutes, and cool; add strained lemon juice, mint leaves bruised, and ginger ale; half fill glasses with crushed ice, and julep, and garnish with a sprig of mint.

DEWBERRY VINEGAR

Over three quarts of dewberries pour one pint of vinegar and let it stand twenty-four hours. Strain and add one pound of sugar to one pint of juice. Scald twenty minutes and bottle tight. Strawberry and raspberry vinegar may be made in the same way.

Cakes

DEVIL’S FOOD CAKE

Two eggs, Two cups of brown sugar, One cup of butter, One cup of buttermilk, Three cups of flour, Half cake of melted chocolate, One and one-half tablespoons of cinnamon, One teaspoon of cloves, One teaspoon of allspice, One teaspoon of soda dissolved in half cup of boiling water.

Cream butter and sugar and add to well beaten eggs, next add milk, melted chocolate, flour beaten in lightly, vanilla and spices, and lastly the boiling water and soda. Bake in layer tins and moderate oven.

FILLING

(For Devil’s Food Cake)

Two cups of white sugar, One cup of sweet milk, Half cake of chocolate, Yolk of one egg, Butter size of an egg, One teaspoonful of Vanilla.

Put all the ingredients except vanilla on to cook. Cook until thick, then beat until creamy, add vanilla and spread on layers.

OLD DOMINION CAKE

Cream one cup of butter and two cups of powdered sugar. Add stiffly beaten whites of six eggs, three cups of flour, in which has been sifted two teaspoonsful of baking powder, and one teaspoonful of vanilla. Bake in layers in moderate oven.

FILLING FOR OLD DOMINION CAKE

Put on two cups of white sugar with enough water to dissolve thoroughly and cook until it spins a thread. Then add one teaspoonful of vanilla and pour slowly over the whites of two eggs beaten stiff. Beat until creamy and then spread on cake layers. Thickly strew the top of icing with raisins, English walnuts and blanched almonds.

ANGEL’S FOOD CAKE

Whites of eleven eggs, One cup of flour, One and one-half cups of sugar, One teaspoonful of cream of tartar, One teaspoonful of almond extract.

Sift flour and sugar together five times, then add cream of tartar. Have whites well beaten and add sugar and flour slowly, then almond extract. Beat very little after flour goes in and bake in round cake pan in moderate oven for about fifty minutes.

FILLING

Put on to cook two and one-fourth cups of brown sugar, three tablespoonsful of cream, one tablespoonful of butter. Cook until thick, then beat until creamy and spread on layers.

TUTTI FRUTTI CAKE

Two cups of sugar, One cup of milk, One cup of butter, Three cups of flour (sifted three times), One cup of cornstarch into which has been sifted three teaspoons of baking powder, One teaspoonful of almond extract.

Cream butter and sugar, add milk, flour, cornstarch and flavoring. Bake in layers in moderate oven.

MAGNOLIA SPONGE CAKE

Three eggs beaten separately and then together, One and one-half cups of sugar, One and one-half cups of flour, One and one-half teaspoonsful of baking powder, One-half cup of boiling water.

Mix in the order given and cook in biscuit pan in moderate oven.

BRIDE’S CAKE

Whites of eighteen eggs, One pound of flour, One pound of sugar, Three-fourths pound of butter.

Sift flour three times after adding to it a teaspoonful of soda, and two of cream of tartar. Cream butter and sugar until very light and add to the stiffly beaten whites. Next add the flour, beating it in lightly with the hand. Flavor with one teaspoonful of vanilla or almond extract and bake in slow oven.

PONCIANIA CAKE

One pound of butter, One pound of sugar, One pound of flour, Juice and rind of one lemon, Nine eggs, One and one-fourth pounds of Almonds (in shell), One-half pounds of citron, One-half pound of raisins.

Cream butter and sugar and add to well beaten yolks. Next add alternately the flour and the whites beaten stiff, then the fruits, which have been cut fine and dredged with flour, and lastly the nuts. Bake in a slow oven.

SALLY WHITE CAKE

One pound of butter, One pound of flour, One and one-half pounds of sugar, One dozen eggs, Three pounds of citron chopped fine, Two small cocoanuts (grated), Two pounds of Almonds (blanched and chopped fine), One wine glass of brandy, One wine glass of wine, Three teaspoonsful of nutmeg, Two teaspoonsful of mace.

Cream butter and sugar and add to well beaten yolks. Next add flour and whites beaten stiff, the fruit, nuts, brandy, wine and spices. Bake in slow oven from four to five hours.

CABIN CAKE

To whites of eight eggs beaten stiff, add one cup of butter and two cups of sugar creamed together. Next add three-fourths cup of milk, three cups of flour, two teaspoonsful of baking powder and one teaspoonful of vanilla. Bake in layers in moderate oven.

FILLING

Put on to cook two cups of sugar and half a cup of water. Boil without stirring until it jellies when dropped into cold water. Then pour over stiffly beaten whites of three eggs, then stir into icing a small quantity of citron, currants, dates, figs, raisins, almonds, English walnuts (all chopped fine) and grated cocoanut, leaving out a similar quantity to be put on top of cake when iced.

PRIDE OF KENTUCKY CAKE

Four eggs, Three cups of flour, Two cups of sugar, One cup of butter, One cup of milk, Two teaspoonsful of baking powder, One teaspoonful of Vanilla.

Separate eggs leaving out two whites for filling. To beaten yolks, add butter and sugar creamed together, then the milk, flour, baking powder and vanilla and lastly whites of two eggs beaten stiff. Bake in layers in moderate oven, and put together with any kind of filling desired.

GOLD AND WHITE ANNIVERSARY CAKE

Whites of eight eggs, Two cups of sugar, One cup of crisco, Three cups of flour, One cup of milk, Two teaspoons of baking powder, One teaspoon of vanilla

Cream crisco and sugar and add to stiffly beaten whites, then add the milk. Next beat the flour in lightly, and add baking powder and vanilla. Bake in layer cake tins in a moderate oven.

FILLING FOR ANNIVERSARY CAKE

Yolks of six eggs, Three cups of sugar, Enough water to dissolve sugar thoroughly.

Put sugar and water on to cook. Let it cook until it spins a thread, then gradually pour it over the yellows, which have been beaten until thick. Beat until filling becomes creamy, add one teaspoonful of vanilla, and spread on layers.

MARGUERITES

Whites of three eggs beaten stiff. Add three tablespoonsful of sugar slowly. Put on top of butterthins and sprinkle over with ground nuts and brown in oven.

PICKANINNY COOKIES

Sift one quart of flour, make a hole in the center, put in two cups of sugar, one of lard, one beaten egg, and one cup of sweet milk, into which has been stirred a half teaspoonful of soda. Work all together, roll thin and bake in a quick oven.

APPLE SAUCE CAKE

One cup of butter, One cup of brown sugar, One cup of apple sauce, One and one-half teaspoonsful of soda (mixed in with apple sauce), Two cups of flour, One cup of raisins, One cup of currants, Two eggs.

BETSY ROSS POUND CAKE

One pound of flour, Three-fourths pound of butter, One pound of sugar, Twelve eggs.

Cream butter and about two-thirds of the flour together. Beat whites of eggs to a stiff froth, beat yolks of eggs and sugar together until very light. Mix thoroughly all the ingredients, stirring in last the loose flour. Bake in a slow oven until done.

MARSHMALLOW FILLING

One-fourth pound of marshmallows, Whites of two eggs, One cup of sugar, One-half cup of water.

Boil sugar and water until it spins a thread. Cut up marshmallows and pour boiling water over them to steam. When sugar is done, pour gradually over the whites of two eggs beaten stiff, then add marshmallows; beat until creamy and spread on cake layers.

MARTHA WASHINGTON CAKE

Four eggs, Two cups of sugar, One cup of butter, One cup of sweet milk, Three cups of flour, One teaspoonful of baking powder, One-half pound of raisins, One teaspoonsful each of Cinnamon, cloves and allspice.

Cream butter and sugar and add to well beaten eggs. Next add the milk, flour, baking powder, raisins and spices. Bake in layers in moderate oven.

FILLING FOR MARTHA WASHINGTON CAKE

Two cups of sugar, Juice and grated rind of two lemons, Two cups of grated cocoanut, One cup of boiling water.

When this begins to boil, add one tablespoonful of cornstarch dissolved in a little cold water. Cook until it spins a thread, then beat until creamy and spread between layers.

CHOCOLATE SAUCE

1 tablespoonful of butter, 1 cupful of sugar, 2 tablespoonsful of cocoa, 4 tablespoonsful of boiling water.

Put the butter into an agate dish on the stove; when melted, stir in the cocoa and sugar dry; add boiling water and stir until smooth. Add vanilla to taste.

VIRGINIA DOUGHNUTS

Two eggs beaten light, Two cups of sugar, Three level tablespoonsful of melted butter, One cup of sour milk (if sweet milk is used, add one teaspoonful of cream of tartar), Four cups of flour, One-half teaspoonful of soda, One-half teaspoonful of cinnamon, One-half teaspoonful of salt.

Mix in the order given adding the dry ingredients sifted together and enough more flour to make a dough just soft enough to handle. Have the board well-floured, and the fat for frying, heating. Roll out only a little at a time, cut into rings with an open cutter. Do all the cutting before frying, as that will take your entire attention. The fat should be hot enough for the dough to rise to the top instantly.

PLANTATION COOKIES

2 eggs, 1 cupful of sugar, 1¹⁄₂ cupfuls of oatmeal, or Rolled Oats, ²⁄₃ cupful of cocoanut, ¹⁄₄ teaspoonful of salt, ¹⁄₂ teaspoonful of vanilla, 2 tablespoonsful of butter.

Cream the butter and sugar together and add the well-beaten eggs. Add the remainder of the ingredients and drop on a well greased baking-pan. Bake in a moderate oven, from fifteen to twenty minutes.

JELLY ROLL CAKE

4 eggs, 1 cupful of sugar, 1 cupful of flour, 1 teaspoonful of Cream of Tartar, ¹⁄₂ teaspoonful of soda, Pinch of salt, 1 teaspoonful of extract of Lemon.

Beat together eggs and sugar, add salt and extract. Stir into the dry flour the soda and cream of tartar. Mix all together. Bake in a moderate oven, in a large pan, and turn out, when done, on a clean towel, which has been sprinkled with powdered sugar. Spread with jelly and roll while warm.

AUNT SUG’S NUT COOKIES

One and one-half cups of sugar, One cup of crisco or butter, Three eggs, One tablespoonful of cinnamon, One-half teaspoonful of salt, One teaspoonful of soda, dissolved in four tablespoonsful of hot water, Three cups of flour, One-cup each of raisins, currants, and English walnuts or almonds broken up.

To well beaten eggs add creamed butter and sugar, cinnamon, soda, water, flour, fruits, which must be dredged with flour, and nuts. Lastly add one teaspoonful of vanilla and drop by spoonful into greased pans. Bake in moderate oven.

GINGER SNAPS

One-half cup of brown sugar, One cup of molasses, One-half cup of butter, One teaspoonful of baking powder, One teaspoonful of ginger, One-half pint of flour to begin with.

Put butter, powder and sugar into flour, add ginger and molasses. Add more flour if needed. Roll out thin and bake in a quick oven.

MASON AND DIXON COOKIES

One cup of brown sugar, One-half cup of melted shortening, One egg, One-half cup of sweet milk, One-half teaspoonful of soda sifted with flour, One and one-half cups of flour, One-half cup of chopped raisins, One-half cup of chopped nuts, One-half teaspoonful of salt, Three squares of melted chocolate.

Mix in order given and bake in moderate oven.

FRUIT CAKE

One pound of white sugar, Three-fourths pound of butter, One pound of flour (one quart) sifted, Two pounds of raisins, One pound of currants, One pound of dates, One-half pound of citron, Ten eggs, One pound of figs, One ounce each of cinnamon, nutmeg and cloves, Two teaspoonsful of baking powder mixed in with flour, One wine glass of brandy and one of wine.

Cream butter and sugar and add to well beaten yolks. Then add alternately the flour and whites of the eggs beaten stiff; then the wine and brandy spices. Lastly add the fruit which has been chopped fine and dredged with flour, mix well together and bake about four hours in a slow oven.

Candy

U. D. C. COCOANUT CANDY

Two cups of white sugar, One-half cup of milk, One cup of grated cocoanut, One teaspoonful of vanilla, Butter the size of an egg.

Put sugar, milk and butter on to cook. Let it cook until it will form a soft ball when tried in cold water. Add vanilla, remove from stove, and beat in the cocoanut until it becomes creamy. Pour into buttered plates and cut into squares when cold.

MEXICAN KISSES

Three cups of white sugar, One cup of milk, Butter the size of an egg, One cup of nuts, One teaspoonful of vanilla.

Put sugar and butter and milk on to cook. Cook until it will form a soft ball when tried in cold water. Add vanilla, remove from stove and beat until creamy. Then put in nuts and drop from spoon on buttered papers.

MAMMY’S PEANUT CANDY

Two cups of brown sugar, One cup of chopped peanuts, One cup of water, Butter the size of an egg.

Cook about twenty minutes, beat until creamy, and pour into buttered plates. When cold cut into squares.

DIVINITY CANDY

Three cups of white sugar, Three-fourths cup of white Karo syrup, Whites of two eggs, Three-fourths cup of water, One teaspoonful of vanilla.

Put sugar, syrup and water on to cook. Let it cook until it will form a hard ball when tried in cold water. Remove from stove and pour gradually over stiffly beaten whites. Add vanilla and one cup of nuts and beat until creamy. Pour into buttered plates and cut into squares when cold.

ALMONDS, CREAMED

Shell and blanch burnt almonds and lay them in the open oven to dry, but do not let them brown. Put one cup of granulated sugar over the fire with a tablespoon of water; stir until it is well dissolved and comes to a boil. Drop into this the blanched almonds a few at the time and take them out immediately with a perforated spoon or candy dipper, laying them on waxed paper until they harden, or upon buttered plates.

CHOCOLATE CARAMELS

Mix in a saucepan two cups of brown sugar, half a cup each of molasses (not syrup) and cream, half a cake of unsweetened chocolate, and four tablespoons of butter, bring to a boil slowly, taking care the sugar does not scorch before it is entirely melted, cook steadily until a little of the candy is brittle if dropped in cold water, add two teaspoons vanilla, turn into a greased pan, and cut into squares as soon as it is cool.

OLD VIRGINIA MOLASSES TAFFY

Put a pint of New Orleans molasses over the fire in a saucepan and boil for twenty minutes. Stir in a quarter teaspoon of baking soda and boil fifteen minutes longer, or until a little, dropped into cold water, becomes brittle. This candy must be stirred constantly while it is cooking or it will scorch. When it reaches the brittle stage, add a teaspoon of vinegar and a tablespoon of butter and pour into well-buttered pans. Mark into shape with a buttered knife after the candy begins to form and before it is really hard.

CREAM PEPPERMINT DROPS

Put a half cup of cold water and two cups of granulated sugar into a clean saucepan and boil slowly, without stirring, until it spins thread from the tip of a spoon dipped into it. Take from the stove, leave it untouched until it is about blood-warm, then stir steadily, always in one direction until the mixture begins to become creamy. Flavor to taste with essence of peppermint, adding this cautiously so as not to get the flavor too strong. Drop by the teaspoonful upon waxed paper, being careful not to put the drops so close together that they will run into each other. A candy dipper is even better for this purpose than a teaspoon.

AFTER DINNER MINTS

2 cups of sugar, ¹⁄₃ cup boiling water, ¹⁄₄ cup molasses, 4 drops oil of spearmint.

Put sugar and molasses into a smooth, clean saucepan, and add boiling water, heat gradually to the boiling point, and boil to 258 degrees F., or until candy becomes brittle when tested in cold water, add flavoring, pour on an oiled slab or platter and when cool enough to handle pull until nearly white; pull into long strips about half an inch in diameter, and cut in small pieces with scissors; roll in powdered sugar, and keep in a covered jar for several days before using.

PEANUT BUTTER FUDGE

Three cups of white sugar, Three-fourths cup of milk, One-half cup of peanut butter, One teaspoonful of vanilla.

Put sugar, peanut butter and milk on to cook. Let it cook until it will form a soft ball when tried in cold water. Add vanilla, remove from stove and beat until creamy. Pour into buttered plates and cut into squares when cold.

CHOCOLATE FUDGE

Three cups of brown sugar, Three-fourths cup of water, Butter the size of an egg, One-half cake of chocolate, One teaspoonful of vanilla.

Put sugar and water on to cook. When it begins to boil, add butter, and let it cook until it will form a soft ball when tried in cold water. Add vanilla, remove from stove, and beat in the chocolate. Beat until creamy, then pour into buttered plates. Cut into squares when cold.

SEA-FOAM CANDY

Four cups of brown sugar, One cup of water, Whites of two eggs, One cup of nuts, One teaspoonful of vanilla.