Durham cook book ...

PRINCE OF WALES CAKE. Dark part: Yolks three eggs, three fourths cups butter, two cups flour, one cup raisins, one cup currants or cherries, one cup brown sugar, one-half cup milk, one tablespoon molasses, one teaspoon cinnamon, nutmeg, one teaspoon Royal Baking Powder. Light part : one cup white sugar, one-half cup butter, one-half cup sweet milk, one and one-half cup flour, one half cup corn starch, whites of three eggs, one teaspoon Eoyal Baking Powder. Cream the butter and sugar, then eggs and milk, add fruit, and last the flour. — Mrs. J. L. Whitmore. FILLING FOR PRINCE OF WALES CAKE. Two cups brown sugar, twothirds cups water. Cook until it makes a soft ball. Pour upon beaten whites of two eggs. Add one-eighth pound crushed nuts. — Mrs. J. L. Whitmore. DARK FRUIT CAKE, Cream one pound of sugar, one pound of butter until light, then add ten well-beaten eggs, and one pound of flour, reserving some of it to flour the fruit. Spice the batter with nutmeg, cinnamon and cloves. Two pounds raisins, two pounds currants, one pound citron, one pound English Walnuts, one pound of figs. Flour the fruit, stir into the batter, then add one cupful cold water into which one teaspoonful of soda has been dissolved. The water prevents its being dry. — Mrs. A. G. Elliott. DEVIL'S FOOD CAKE. Two eggs, two cups brown sugar, one half cup butter, one-half cup sour milk, one-half cup hot water, one-third cake of Baker 's Chocolate, two cups flour, one teaspoonful soda. Cream the butter and the sugar, add eggs and beat ; add milk and part of flour. Dissolve chocolate in hot water, put into this the soda, then put in the batter with rest of flour. — Mrs. J. A. Snipes. FILLING FOR DEVIL'S FOOD CAKE. Two cups white sugar, one-half cup water and let it cook until it threads. Whites of two eggs well-beaten and pour syrup into the whites and beat until stilf. Chopped nuts or raisins may be added to this. — Mrs. J. A. Snipes. POUND CAKE BY MEASUEE. Seven eggs, two cups sugar, one and onehalf cups butter, one and one -half pints flour, one teaspoonful Royal Baking Powder. Cream the sugar and the butter together, then break one egg at a time until you break three, beating five minutes each, then break two at a time and beat five minutes each till you have used the seven eggs. Put baking powder in flour and sift nine times. Cook fifty-five minutes in moderately hot oven. — Mrs. T. L. Bailey. Where recipes call for Gelatine use KNOX GELATINE SOFT MOLASSES CAKE. One-half cup shortening, two thirds cup brown sugar, one egg, one-half cup molasses, two-thirds cup milk, two cups flour, three teaspoons Royal Baking Powder, one-half teaspoon allspice, one-half teaspoon cinnamon, one-half teaspoon salt. Cream shortening well, add sugar slowly, beating continually; add beaten egg. Beat well and add molasses, half of the flour, baking powder, salt and spices which have been sifted together. Add the milk and the rest of the dry ingredients, Mix well and bake in a greased shallow pan in moderate oven about forty minutes. Serve hot. — Mrs. J. A. Snipes.