Choice recipes

Two eggs, one and one-half cups butter, two cups sugar, one cup milk, one teaspoon soda, two teaspoons cream tartar, flavor with vanilla ; flour enough to make a stiff batter. GINGER COOKIES— Mrs. Voss One cup sugar, one cup molasses, one cup butter, one egg, one tablespoon vinegar, one tablespoon ginger, one teaspoon soda dissolved in boiling water, mix like cooky dough, rather soft. SCOTCH FRUIT CAKE— Mrs. J. H. Shearer One cup butter, two cups white sugar, one cup milk, four cups flour well sifted with two heaping teaspoons baking powder, nine eggs beaten yolks and whites separately, one pound raisins, one- half pound currants, one-quarter pound citron. Cream the butter and sugar, add milk gradually, then beaten yolks of eggs, and lastly, while stirring in the flour, the whites well whipped. Flavor with one teaspoon each lemon and vanilla. Have raisins seeded and citron sliced thin. Wash and dry currants before using, and flour all fruit slightly. In putting in pan place first a thin layer of cake, then sprinkle in some of the three kinds of fruit, then a layer of cake and so on, always finishing off with a thin layer of cake. Bake in a moderate oven for two hours. (Tested by many and never failed.) DELLA'S CHOCOLATE CAKE—Miss Laughlin One cup butter, two cups sugar, one cup sweet milk, three cups flour, whites of seven or eight eggs, two teaspoons yeast powder, one teaspoon vanilla. Bake in dripping pan. One cup chocolate, three cups sugar, three-quarters cup sweet milk, three eggs. Mix thoroughly and boil twenty minutes. Let it cool a little before putting on cake. COCOANUT POUND CAKE— Mrs. Voss One-half cup butter, two cups sugar, one cup milk, five eggs beaten stiff, one teaspoon soda and two of cream tartar stirred into four cups sifted flour. After beating all well together add a small cocoanut grated. Line the cake pans with well-buttered paper. Spread over the top a thin frosting sprinkled thickly with cocoanut. NANNIE'S LAYER CAKE— Miss Laughlin One-half cup butter, one cup milk, two cups sugar, three cups flour, four eggs, two teaspoons baking powder. Flavor to taste. Put sugar and flour in mixing bowl and stir well. Beat eggs separately, add milk to yolks, add this to flour and stir well. Add butter warmed and beat thoroughly. Now add baking powder, and last cut and fold in the whites of eggs well beaten. FAMILY FRUIT CAKE— Mrs. Brings Three pounds dry flour, one pound sweet butter, one pound sugar, three pounds stoned raisins, two pounds currants, threequarters pound sweet almonds blanched, one pound citron sliced fine, twelve eggs, one tablespoon each allspice and cinnamon, two tablespoons nutmeg, one teaspoon cloves, one wine glass wine, onehalf pint brandy (wine may be omitted, if desired), one coffee cup molasses with spice in it, steep this gently twenty or thirty minutes, not boiling hot ; beat the eggs very light, put fruit in last, stirring it gradually ; also a teaspoon of soda dissolved in a tablespoon of