Durham cook book ...

CLAY CAKE. Six eggs, one cup butter, two cups sugar, four cups flour, one teaspoonful soda dissolved in one cup milk, two teaspoonfuls cream of tartar (sifted with the flour.) One cup butter. Flavor with vanilla. Separate the eggs, cream butter and sugar, add yolks which have been well-beaten. Then add the milk and flour alternately. Lastly mix in the stiffly beaten whites. This makes four layers. Use any filling preferred. You will find this to be a great favorite. If you wish you can bake this in a loaf also. Snowdrift and water can be used in place of butter and milk — Miss Maggie V. Albright. BLACK CHOCOLATE CAKE. One-half cup butter, two cups brown sugar, (cream butter and sugar until smooth), three-fourths twenty-five cent cake of chocolate, dissolved and poured into above mixture slowly. Four eggs beaten together, three-fourths cup sweet milk, one teaspoonful soda in milk. two cups flour. — Mrs. P. A. Noell. FILLING. One pound of sugar, three fourths cup butter, one-half twentyfive cent can cocoa, ten cent bottle vanilla, enough strong coftee to mix. Cream butter and sugar until smooth. One-half pound of brown and one-half pound of white sugar may be used if preferred. — Mrs. P. A. Noell. APPLE SAUCE CAKE. Two and one-half cups flour, one teaspoonful Royal Baking Powder, three-fourths teaspoonful salt, two and one-half teaspoonfuls spices. Sift the flour and baking powder, one and one-half cups sugar, onehalf cup butter, or Crisco, two eggs, one cup sour apple sauce, one cup raisins, one teaspoonful soda added to last half cup of apple sauce and mixed with batter. Bake in a hot oven. This makes three layers. — Mrs. W. H. Booxe. KNOX ACIDULATED GELATINE— no bother— no trouble— no squeezing lemons FILLING FOR APPLE SAUCE CAKE. Three-fourths cup granulated sugar, one-third cup boiling water, one egg white, one half cup pecans (shelled.) Melt the sugar in boiling water, stirring until sugar is melted. Cover and let boil for three minutes. Uncover and boil till it forms a hard ball in cold water, pour over the egg-white which has been beaten very light. Beat till cool enough to hold its shape. Spread on layers, then sprinkle on the pecans. Double this recipe for three layers. — Mrs, W. H. Boone. SOFT GINGER CAKE. One-half cup sugar, one cup butter, one cup molasses, two teaspoonfuls soda, one teaspoonful ginger or spices, one egg, three cups flour. Pour one cupful boiling water on the soda. Mix butter, sugar, molasses and egg, add flour and the soda water just before baking in a hot oven. Very light and delicious. — Mrs. W. H. Boone. DEVIL'S FOOD CAKE. Two and one half cups sugar, one cup butter, onehalf cup chocolate, dissolved in cup of hot water. One cup buttermilk, three cups flour, one teaspoonful soda, dissolved in hot water, two eggs, one tablespoonful vanilla, one teaspoonful each cinnamon, nutmeg, cloves and allspice. Make batter in the usual way and bake in layers. — Mrs. M. F. Markham. FILLING FOR DEVIL'S FOOD CAKE. Two and one-half cups sugar (onehalf brown), one-half cup water, one-half cup cream, one square chocolate. Moisten chocolate over boiling water and add sugar and water. Boil until proper consistency and beat until cool. — Mrs. M. F. Markham.