Mix sugar, sour cream and eggs. Add other ingredients and cook over slow fire stirring constantly until mixture thickens.
¾ cup sweet butter grated peel of one lemon 7 egg yolks 1 cup sugar ½ teaspoon baking soda 1¼ pounds flour
Cream butter, add sugar, lemon peel and soda. Mix well, add yolks and beat again. Add flour gradually, beating dough constantly until well blended. Chill.
¾ cup ground walnuts 1 cup sugar 7 egg whites beaten stiff 2 grated apples
Mix nuts and sugar. Add them gradually to beaten egg whites. Then fold in apples. Roll out two-thirds of the dough and line sides and bottom of an ungreased baking pan. Add filling. Roll out remaining dough and lattice over top. Bake in 250 degree oven 45 minutes to one hour.
2 cups flour 2 teaspoons baking powder ½ teaspoon sugar ½ teaspoon salt 4 level tablespoons lard or other shortening enough milk to make soft dough 2 cups sweetened (dried) apples
Sift dry ingredients together, spread with sweetened apples. Then roll up like cinnamon rolls and cut about an inch wide. Set rolled slices in pan containing the following ingredients:
3 cups water 3 cups sugar 2 tablespoons butter 1 teaspoon cinnamon 1 teaspoon nutmeg
1 cup brown sugar 1 cup water 2 cups seeded (sticky) raisins ½ cup lard ¼ teaspoon nutmeg ¼ teaspoon cinnamon 1 teaspoon ground cloves
Boil for three minutes. When cool add 2 cups sifted flour with ½ teaspoon bicarbonate of soda dissolved in a little hot water. Bake in greased loafpan 325 degree oven for one a quarter hours.
¼ pound margarine ¾ cup sugar 1½ cups cake flour ½ teaspoon salt 2 teaspoons baking powder ½ cup milk 2 teaspoons finely chopped lemon peel 4 egg whites, stiffly beaten 2 teaspoons vanilla
Cream sugar and shortening. Beat until fluffy. Sift cake flour, baking powder and salt. Then add to creamed mixture, alternating with milk. Add lemon, then chocolate. Fold in egg whites, vanilla, bake in two greased 8-inch pans for 35 minutes in a 350 degree oven.
3 cups Brazil nuts (2 pounds unshelled, 1 pound shelled) 1 pound pitted imported dates 1 cup (one 8-ounce jar) drained maraschino cherries ¾ cup sifted all-purpose flour ¾ cup sugar ½ teaspoon baking powder ½ teaspoon salt 3 eggs 1 teaspoon vanilla