The blue ribbon cook book

Take only the whites of eggs, beaten stiff. Mix as in lady cake, and bake in tins in a moderate oven. SPONGE CAKE. 12 eggs. 1J cups of sugar. 1$ cups flour. 1 level teaspoonful cream tartar. Beat the yelks of eight eggs with the sugar until very light. Beat the whites of twelve eggs with the cream tartar to a stiff froth. Add to the yelks and sugar, then add the flour slowly; flavor to taste, and bake in a moderate oven forty minutes. ANGEL FOOD. 12 eggs, whites beaten stiff. 1 teaspoonful cream tartar. 1J tumblers powdered sugar. 1 tumbler of flour. Take the whites of eggs beaten to a stiff froth with the cream of tartar added. Sift the powdered sugar into the eggs and cut it in with an egg-beater (never stir angel food with a spoon). After the flour has been sifted five times, sift very slowly into the egg and sugar. Add a teaspoonful of vanilla. Grease the cake pan very little with butter, lining the bottom with unglazed letter paper which has been slightly greased. Pour in the cake and bake forty minutes. Put a pan of water over it from the first. Remove from the oven, invert the pan, and let it stand until the cake falls out without being disturbed. HICKORY NUT CAKE. J cup butter. 1 cup granulated sugar. 3 eggs. 1 cup milk. 1$ cups flour. 1J teaspoons baking powder. 1 cup hickory nuts chopped fine. Cream the butter and add the sugar gradually. Beat the yelks of three eggs light and add to the butter and sugar with one cup milk. To the flour add the baking powder, stir into the batter, add the hickory nut meats chopped fine, and the whites of two eggs beaten stiff. Bake in a buttered and floured pan from forty to fifty minutes, or in small pans. DEVILS' FOOD. Whites 8 eggs. 1 cup of butter. 3 cups sugar. 1 cup sweet or sour milk. 3 cups flour. £ cup grated chocolate melted. Cream the butter and sugar together; add the chocolate, then the eggs. If sweet milk is used, use two teaspoons of baking powder. If buttermilk is used, use one teaspoon of soda. Whichever is used, add next to the mixture and lastly the flour. Bake in solid mold. ICING. Two cups of granulated sugar, one cup of brown sugar, three fourths cup of grated chocolate, one cup rich cream, tablespoon of butter cooked until done; add vanilla and beat until it begins to thicken. SPICE CAKE. 1 cup of sugar. J cup of molasses. J cup of butter. \ cup of sour milk. 2J cups of flour. 1 teaspoonful of soda. 1 tablespoonful cinnamon. 1 tablespoonful ginger. 4 eggs. \ teaspoonful of cloves. J teaspoonful allspice. 1J pounds raisins (if desired;. Use only the well-beaten yelks of eggs. Bake in small pans or as a solid cake. MUFFIN CAKES. 1 cup of butter. 3 cups of flour. 2 cups of sugar. 4 eggs. Cream the butter and sugar together, beat eggs separately, add the yelks and then the whites. Dissolve two teaspoons of baking powder in one half cup of milk, add to the batter, and lastly the flour. Bake in muffin rings. BLACKBERRY JAM CAKE. } cup of butter. 3 eggs. 1 cup of sugar. 1 cup of jam. 2 cups of flour. 3 tablespoons of cream. 2 teaspoons of cinnamon. 1 teaspoon baking powder. 1 teaspoon nutmeg. 1 teaspoon cloves. 1 teaspoon allspice. Cream the butter and sugar, add the jam, then the eggs beaten separately, add the spices and then the baking powder dissolved in the cream, and lastly the flour. Bake in layers. Put white icing between and all over it. SOUR MILK GINGER BREAD. 1 cup molasses. 1 cup sour milk. 2J cups flour. If teaspoonfuls soda. 2 teaspoonfuls ginger. J teaspoonful salt. 1 cup melted butter. Add the milk to the molasses, mix and sift the dry ingredients, combine the two, add butter and beat vigorously. Pour into a buttered, shallow pan and bake twentyfive minutes in a moderate oven. GINGER SNAPS.