The Carbon County cook book

Coffee Cake. 1 cup sugar, % cup butter, 2 eggs, 14 cup chopped seeded raisins, 14 cup molasses, 1 teaspoon each of ground cloves, mace and cinnamon, 14, teaspoon soda, 44 cup strong cold coffee and 2 cups flour. Cream sugar and butter, add the well beaten eggs, raisins and spices. Dissolve the soda in the coffee and add to above mixture. Lastly, add the finely sifted flour and bake in a moderate oven. MRS. MARY EVANS. Cold Water Cake. 14 cup butter, 1 cup sugar, 2% cups flour, 1 cup cold water, 3 eggs, 44 teaspoon salt, 214 level teaspoons of baking powder. Stir butter and sugar to a cream, add yolks of eggs well beaten, add water and flour alternately, sift flour and baking powder well together, add lastly the whites of eggs well beaten and bake in layers. MRS. LAVERN LLOYD. Chocolate Cake. 1 cup sugar, two-thirds cup butter, twothirds cup seeded raisins, 14 cup grated chocolate, 1 cup hot water, 2 cups flour, 1 teaspoon baking powder, 1 teaspoon soda, 1 teaspoon vanilla. Mix sugar and butter, add raisins, chocolate and water, boil three minutes and set aside to cool. Now beat in the flour sifted with the baking powder, the soda dissolved in a little warm water, and lastly the flavoring. | MRS. DUMAYNE. Checkerboard Cake. Cream 1 cup sugar with butter the size of an egg, add 2 eggs and beat in well with an egg beater. Stir into this 1 cup sour milk. To 2 cups of sifted flour add 1 teaspoon soda and a pinch of salt. Sift again and add to the above mixture. Turn 14 of the batter into another bowl, add 2 tablespoons cocoa, 2 of hot water and 1 teaspoon vanilla. Bake in layers. Make one layer with dark center, then light and dark around edge, and two layers with light centers and light around the edge. Put together with whipped cream. Cheap Chocolate Cake. One-third cup chocolate, yolk of one egg, 14 cup milk, boil. While hot add butter the size of a walnut, then add 1 cup sugar, 4% cup milk, 114 cups flour and 114 teaspoons baking powder. Filling—1 cup sugar and a little water. Boil until it strings and pour slowly on beaten white of egg, beating constantly. MRS. D. H. MORLEY. Boiled Fruit Cake. 1 pound raisins, 2 cups sugar, pinch salt, 2 cups currants, 1 teaspoon cinnamon, 14 teaspoon cloves, 1 teaspoon ginger, 14 nutmeg, 2 cups water, 1 cup lard and butter. Boil 1 hour and cool. Add 3 eggs beaten light, 1 cup sour milk, 1 cup molasses, 2 tablespoons cocoa, 1 sieve flour. Add 2 level teaspoons soda and 1 teaspoon baking powder, then last add 2 cups nuts and citron and lemon peel. Bake 1 hour. | ; MRS. LILLY FRANDSEN, | MRS. BE. H. SANFORD. Devil’s Feod Cake. Part 1—'4cake of Baker’s chocolate, 14 cup milk, yolks of 2 eggs; cook until thick. Part 2—1%4 cup sweet milk, 4 tablespoons melted butter, 1 cup sugar, 1 small teaspoon soda, 1 teaspoon cream of tartar, 11, cups flour. When first part cooks, add to second part. Bake in layers and put together with icing. Z MRS. W. N. WETZEL, Sunnyside. Devil Cake. 3 eggs, 2 cups sugar, 14 cup butter, 1 teaspoon soda, 114 cups sour milk, 4 cups of sifted flour, 2 squares of chocolate. Cream the yolks of the eggs and the butter and sugar, add sour milk and soda, and the flour that has been well sifted. Melt the chocolate, add it to the rest. Beat the whites of eggs stiff and add to the cake, stirring slowly. Icing——1!4 cups sugar, two-thirds cup milk, flavoring. Boil the sugar and milk until it strings. Beat until stiff and add flavoring. MRS. CHARLES LARSEN.