Durham cook book ...

NUT LOAF. Two cupfuls flour, four teaspoonfuls Eoyal Baking Powder, one teaspoonful salt, one-half cupful sugar, five tablespoonfuls Crisco, one egg, one cupful milk, one half cupful English walnuts, one-half -cupful raisins. Sift dry ingredients. Pinch or cut in Crisco. Beat the egg well and to it add milk and beat into dry ingredients. Add nuts and raisins. Beat thoroughly, pour into Criscoed pans (bread pans are good.) Let stand in warm place twenty minutes. Bake forty minutes in a moderate oven. — Mrs. Joe Albright. SPICE CAKE. Two cups brown sugar, one cup sour cream, one cup butter, two cups flour, four eggs (leave out the Avhites of two for icing), two tablespoon- fuls cinnamon, one teaspoonful cloves, one teaspoonful nutmeg, one teaspoonful soda. Bake in layers and put together with white icing. — Mrs. J. S. Mesley. WHITE CAKE (OF COCOANUT.) Cream three-fourths cup butter, to it add one and one-half cups sugar, one-half cup sweet milk, two and one-half cups flour, whites of six eggs beaten to a stiff froth. Flavor to taste. Use cocoanut filling. — Mrs. J. S. Mesley. CHOCOLATE CAKE. One cup butter, tAvo cups sugar, two cups flour, one cup mashed Irish potatoes, one-half cup milk, one-half cuj) melted chocolate, one cup chopped nuts, four eggs, two teaspoonfuls Eoyal Baking Powder, one teaspoonful cinnamon, one teaspoonful cloves, one teaspoonful nutmeg, one tea- spoonful vanilla. — Mrs. G. F. Warner. FILLING FOE CHOCOLATE CAKE. One egg yolk, one cup sugar, one tablespoon butter, one cup SAveet milk, one-half cup melted chocolate. Cook until thick, then beat six marshmallows into it. — Mrs. G. F. Warner. YELLOW SPONGE CAKE. Four eggs beaten separately. Beat whites stiff and add two teaspoonfuls cream tartar, one and one-half cups sugar, then put in the yellows, one cup SAveet milk last, tAvo and one half cups flour Avith tAvo teaspoonfuls soda. Mix lightly and bake quickly.— rj\lRS. M. F. Markham. FEUIT CAKE. Eighteen eggs, one and one-half pounds flour, one and one- half pounds sugar, one and one-half pounds butter, tAvo pounds raisins, tAvo pounds currants, one and one half pounds citron, tAvo nutmegs, tAvo pounds almonds, tAvo tablespoonfuls cinnamon, tAvo tablespoonfuls mace, one small tea- spoonful cloves, one small teaspoonful salt, tAvo small teaspoonfuls ginger, tAvo wine glasses of wine, one ten spoonful soda, tAvo teaspoonfuls cream tartar in one cup sAveet milk. — Mrs. E. E. Bernard. ONE EGG CAKE. One-third cup shortening, one cup sugar, one egg, one cup milk, scant teaspoonful soda, tAvo cups flour, tAvo teaspoonfuls Eoyal Bak- ing PoAvder, flavor to taste. — Mrs. Oscar Pleasants. SPONGE CAKE. Two cups sugar, four eggs, tAvo cups flour, tAvo tablespoon- fuls Eoyal Baking PoAvder, one teaspoonful lemon, three-fourths cup boiling AA'ater added last. Cream yolks and sugar, add beaten Avhites, flour and lemon, and boiling water. Bake forty-five minutes in moderate OA'en. — Mrs. Oscar Pleasants. NEVEE FAIL CHOCOLATE CAKE. Four eggs, tAvo cups broAvn sugar, one-half cup butter, one teaspoonful soda sifted Avith tAvo cups flour, one-half cake Baker's Chocolate, grated and melted, one-half cup SAveet milk, one tea- spoonful vanilla. Cream butter and sugar together thoroughly, add eggs one 21 USE DAN VALLEY SUPERLATIVE FLOUR FOUR PINTS of jelly in each package of KNOX GELATINE