The Central cook book

5 cups flour. 4 eggs. 3 teaspoons cream of tartar. 114 teaspoons soda. 1 cup sweet milk. Flavor with Bee Brand vanilla. Bake one-half of this mixture in two layers and to the remaining batter add two tablespoonsful cocoa which has been mixed with two tablespoons boiling water. Season this with cinnamon and nutmeg and bake in two layers. FILLING FOR FAVORITE CAKE 2 tablespoonsful butter. 2 cups confectioner’s sugar, (sifted 3 tablespoonsful milk. well). 2 tablespoonsful cocoa. 3 tablespoonsful strong coffee. 1 teaspoonful vanilla, Bee Brand. Cream butter, add sugar and cocoa very slowly, also adding milk and coffee alternately, add vanilla and beat until light. Spread on cake. Mrs. T. T. Wettons. Devil’s Food Cake ¥4 cup butter or substitute. 2 eggs. 1 cup dark brown sugar. 3 cups Swans Down cake flour. 1 cup light brown sugar. 14 teaspoon salt. % cup sour milk. 1 teaspoon soda. 72 cup boiling water. 1/4 squares chocolate, melted 1 teaspoon vanilla, Bee Brand. (or 44 cup cocoa). Cream butter, add one cup sugar gradually, creaming mixture thoroughly. Beat eggs until light, add the other cup of sugar to the eggs, mixing well. Add this egg mixture to the creamed butter and sugar and beat hard. Sift flour once, measure, add salt and sift three times, then add to the first mixture alternating with the sour milk, beating batter hard after each addition of flour and milk. Into the boiling water stir the soda and the melted chocolate or cocoa, and beat into the cake mixture. Add vanilla. Bake in three layers in a moderate oven. Spread a white icing between the layers and on top and sides of cake. Miss Ruth Werarterty. Chocolate Icing 3 cups sugar. 114 cups milk. Pinch of salt. Butter the size of a walnut. 1 cup cocoa or grated chocolate. l4 cup flour mixed and dissolved in hot milk or water. Boil all together until a drop will form a hard ball when tested in cold water. One teaspoon of any flavoring and nuts if desired may be added. Put between layers and on top. Mrs. U. B. Alexander. RUMF | RD Wholesome POWDER Is your bake day a pleasure, or an anxiety? Rumford makes bake days an unqualified delight to thousands of successful, happy housewives, because Rumford results in real baking perfection. Pure in quality, of uniform leavening strength and sure dependability, Rumford raises the food just right, bringing out the rich, delicious flavor of the materials used. Rumford-raised foods are always light, moist, finegrained, easy to digest. In efficiency, wholesomeness and economy, Rumford has led for over a quarter of a century. FREE —Let us send you, free, a copy of our helpful cook book: ‘‘The Rumford Modern Methods of Cooking.’’ THE RUMFORD COMPANY, Providence, R. I JOHN C. BRANTLEY DRUGGIST Masonic Temple Raleigh, N. C. Phone 15 Telephone 570 for Flowers FOR EVERY OCCASION Whether it be congratulation, esteem or sympathetic sorrow, FLOWERS sent at the right time convey your message. Let us fill your next order. J. H. MARTIN, Florist East Lane Street Raleigh, N. C. KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, Etc. COOKIES AND DOUGHNUTS Molasses Gingerbread 1 cup molasses. 1 cup sugar. 4 cup shortening. 1 cup water. 1 teaspoon ginger, Bee Brand. 1 teaspoon soda dissolved in water. 4 teaspoon cinnamon, Bee Brand. 4 cups flour.