Durham cook book ...

SOFT CAKE. Five eggs, one pound flour, one cup sweet milk, one half pound butter, one pound sugar, two teaspoonfuls baking powder, flavor to taste. When you wish the cake white, use whites of nine eggs. — Mrs. M. F. Markham. GOOD CAKE FOR FILLING. Eight eggs, one quart of flour, one-half pound butter, one pint sugar, flavor to taste, oone-half cup sweet milk, one teaspoon baking powder. — Mrs. M. F. Markham. GOLD CAKE. Take the yolks of eight eggs, one whole egg, one-half cup butter, one and one-half cups sugar (granulated), three-fourths cup of fresh buttermilk (sweet, if preferred), two cups flour, one teaspoonful of cream of tartar, one-half teaspoon soda. Beat well and bake as a pound cake. — Mrs. G. E. LouGEE, Jr. POUND CAKE. One pound granulated sugar, one pound butter, one dozen eggs, one pound flour. Sift flour three times. Cream butter, add the flour, cream well, then add beaten yolks of eggs, which have been thoroughly beaten with the sugar. Add the whites last which have been well-beaten. Place eake in moderate oven. Put a pan of cold water on top rack, let stay until cake has risen, then remove pan to let the cake bake. If you cook this cake in gas range, it usually takes from one and one-half to two hours to bake. — Mrs. W. 8. Borland. WHITE CAKE. Whites of six eggs, three cups flour, one and three-fourths cups sugar, three-fourths cup butter, three-fourths cup sweet milk, two rounding teaspoonfuls baking powder. Cream butter and sugar until light, then add alternately flour and milk, then eggs beaten stiff. This makes three layers. — Mrs. M. F. Markham. FUDGE CAKE. Two cups sugar, one cup butter, six eggs, one cup milk, four cups flour, two heaping teaspoons Royal Baking Powder, one-half cake or one whole small cake chocolate, one cup English walnuts, broken up. Cream butter and sugar, add milk, then stir in the chocolate which has been dissolved in cup placed in pan of hot water. Add nuts and last the eggs beaten separately. — Mrs. G. E. Lougee, Jr. FUDGE FILLING. One and one-half teaspoons butter, one-half cup unsweetened cocoa, one and one-half cups powdered sugar, a few grains of salt, one cup milk, one teaspoon vanilla. Melt the butter, add cocoa, sugar, milk and salt. Heat to boiling point and boil eight minutes, beat until creamy. Add vanilla, spread on cake. — ]Mrs. Geo. E. Lougee, Jr. FRUIT CAKES. One pound butter, one pound sugar, one pound flour, browned and sifted, twelve eggs, five pounds seeded raisins, one and one-half pounds peeled citron, one glass grape jelly, two teaspoons melted chocolate, one pound crystallized cherries, one pound sliced pineapple, one pound blanched almonds, cut fine; one pound figs, one tablespoon powdered cinnamon, one-half tablespoonful allspice, one scant teaspoonful powdered cloves, one glass brandy. Soak the fruit in brandy overnight. Cream the butter and sugar thoroughly. Add well-beaten yolks of eggs, tl^en spices, grape jelly and chocolate. Xext add the beaten whites of eggs and part of the flour. Roll fruit in the rest of the flour, mix it into the cake in small quantities at the time, add nuts last. Bake or steam cake from four to six hours in small or large molds. If steamed, dry out in slow oven one hour. — Mrs. W. A. Mabry.