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CAKES
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ALADDIN CHOCOLATE CAKE Mrs. Wm. Churchman, Ellisbore.
2 oz. unsweetened chocolate. 134-cups sifted flour.

2/3-cup hot water. ',-tsp. salt.

14-cup granulated sugar. 1 tsp. baking soda.

,-cup butter. 4-cup sour milk.

1 tsp. vanilla extract. 1 cup chopped walnuts.

1 cup brown sugar. ’4-cup chopped raisins or currants.
2 eggs.

Melt chocolate over boiling water, add hot water and granulated sugar
and bring to boiling point. Remove from heat at once and set aside to cool.
Cream butter until it is soft and creamy and add vanilla while creaminz.
Gradually add brown sugar and beat until mixture is light and fluffy. Beat
eges with rotary beater until foamy and add gradually to fat-sugar mix-
ture, beating thoroughly. Add chocolate paste and blend well. Mix flour,
salt and baking soda and sift 4 or 5 times. Add dry ingredients alternately
with milk, making 3 or 4 additions, beginning and ehding with dry in-
gredients. Stir till blended, fold in fruit and nuts. Bake in 8’’x8’’ cake pan
at 350° for 50-55 minutes.

AUNT ELIZA’S CAKE Mrs. Ivan Blakley, Sintaluta.
Mix: I tsp. baking powder.
1 cup white sugar. 2 eggs, beaten.

I cup flour.

Scald %-cup milk with 1 tbsp. butter. Add to first mixture and bake in
§”x8” pan at 350° for a short while until nicely firmed, but not brown,
about 20-25 minutes.

Topping: %4-cup brown sugar, 1 tbsp. butter, 1 cup cocoanut, 4 tbsp.
*ream. Spread on partially baked cake and brown in oven.

BELGIAN CAKE Mrs. W. C. Diment, Sintaluta.
1!4-cups fruit. I cup water.
I cup sugar. l4-Ib. margarine.
Put all into a pan and boil for 3 minutes, when cool add:
2 cups flour. 1 tsp. soda.
l,-tsp. ginger. 14-tsp. baking powder.

A pinch of allspice.
Beat well together and bake in a moderate oven from 1% to 2 hours.

BRAZIL NUT SENSATION Jennie Goodwin, Sintaluta.
3 cups or 1-lb. Brazil nuts. 34-cup white sugar.
I-Ib. dates separated (whole). l,-tsp. baking powder.
1 cup well drained marachino l,-tsp. salt.
cherries. 3 eggs.
34-cup flour. 1 tsp. vanilla.

Sift flour, sugar, baking powder and salt over fruit and nuts. Beat eggs
well. Mix all ingredients. Bake in loaf pan 9x5x3 at 300° for 1 hour and@
45 minutes.

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