Cloud City Cook-Book Part 6

Whites of four eggs, one cup sugar, good half cup b.u.t.ter, cup of milk, three cups of flour, one teaspoon baking powder, one teaspoon of flavoring.

The yolks of the eggs, and the same ingredients make a nice gold cake.--Mrs. McKenzie.

HARRISON CAKE.

One cup sugar, one-half cup b.u.t.ter, three eggs well beaten, half teaspoon soda stirred in half cup sour milk, two small cups flour.

Flavor with lemon or vanilla. Pour in small dripping pan. Bake half an hour.--Miss R. H. Nash.

SPONGE CAKE.

One cup sugar, two scant cups flour, one-half cup cold water, five eggs beaten separately, one teaspoon baking powder, one teaspoon extract.--Mrs. T. Kyle.

FIG FILLING FOR CAKE.

One and a half pounds figs chopped fine; boil down with half a cup of water. Cool, then fill the cake.--Mrs. Guilbault.

FRUIT COOKIES.

Two eggs, one and a third cups brown sugar, two-thirds cup warm water, two-thirds cup b.u.t.ter, even teaspoon soda dissolved in hot water, one cup chopped raisins; salt, cinnamon and cloves. Flour enough to handle easily.--Mrs. C. A. Frear.

CHOCOLATE FROSTING.

Shave three fourths cup Baker's chocolate, add three-fourths cup sugar beaten with one egg and a tablespoon of cream. Cook over the tea kettle.--Miss Price.

CHEAP DROP CAKES.

One cup mola.s.ses, one cup water, three cups flour, two eggs, one teaspoon soda, b.u.t.ter size of an egg, one teaspoon each cloves, allspice and cinnamon.--Mrs. C. H. Bailey.

WHITE CAKE.

One cup sugar, one-half cup b.u.t.ter, whites of nine eggs, two and three-fourths cups flour, one-fourth cup cornstarch, one cup milk, one teaspoon baking powder. Flavor with lemon. Beat sugar, b.u.t.ter, flour and milk together, then add eggs and baking powder.--Mrs. C. A.

Frear.

SPICE CAKE.

Yolks of five eggs, one cup sugar, one cup milk, two and a half cups flour, one teaspoon baking powder, b.u.t.ter the size of an egg, a heaping teaspoon of all kinds of spices.--Mrs. C. E. Dodge.

ANGEL FOOD.

Whites of ten eggs, three-fourths tumbler pulverized sugar, one full tumbler of flour measured and then sifted seven times, three-fourths teaspoon cream tartar sifted in the flour. Lemon extract or bitter almond.--Mrs. T. Kyle.

GINGER SNAPS.

Mix three teaspoons baking powder with one and a quarter quarts of flour; add to this one-quarter pound sugar, two teaspoons b.u.t.ter, one-half pint mola.s.ses, and two tablespoons extract of ginger. Roll very thin and bake in a few minutes. Will soften by being kept.--Mrs.

John Alfred.

PLAIN CAKE FOR LAYERS.

One-half cup b.u.t.ter, three-fourths cup sugar, two eggs, one cup milk, two and a half cups flour after sifting three times, one teaspoon baking powder. Mix b.u.t.ter and yolks thoroughly, add milk, flour and baking powder; lastly, the beaten whites, with a good amount of flavoring.

CREAM FOR LAYER CAKE--Yolks of two eggs, one tablespoon sugar, one teaspoon flour and one teacup milk; boil until it thickens.--Mrs. O.

H. Simons.

WHITE CAKE.

Whites of two eggs beaten to a stiff froth, one cup sugar, piece of b.u.t.ter the size of an egg, one cup milk, two and a half cups flour, teaspoon baking powder. Flavor to taste.--Mrs. C. E. Dodge.

MARBLE CAKE.

Light Part.--Whites of four eggs, cup of sugar, one-half cup b.u.t.ter, one-half cup sweet milk, one teaspoon baking powder, two and a half cups flour. Flavor with lemon.

Dark Part.--Yolks of four eggs, cup brown sugar, half cup mola.s.ses, half cup b.u.t.ter, half cup sour milk, teaspoon soda, two and a half cups flour.

Stir together, dark and light parts, and bake two hours in a slow oven.--Mrs. Taylor.

DOUGHNUTS.

One cup sour milk, cup and a half C sugar, two teaspoons melted b.u.t.ter, half a teaspoon soda, pinch of salt, flour enough to mix soft dough. Cinnamon to taste.--Mrs. Hugh Parry.