Durham cook book ...

at a time, beating the mixture constantly. Alternate the milk and flour, adding it gradually. Have ready the melted chocolate and when cool enough mix Avell with the batter. Bake in three layers and put together with the following icing: Whites of three eggs, three cups sugar and the juice of one lemon. Beat the eggs to a stiff froth. Boil sugar with small cup water until it ropes, then pour in eggs and stir hard. — Mrs. Bettie Bernard. LADY BALTIMORE CAKE. One cup butter, two cups sugar, one cup milk, four cups sifted flour, eight level teaspoonfuls Royal Baking Powder, eight eggs, one teaspoonful extract almond or one each of vanilla and grated nutmeg. Bake in three or four layers and put together with an icing made as follows: Two cups sugar and two-thirds cup boiling water (to soft ball degree.) Pour this over the stiffly beaten whites of two eggs, beating constantly. Add two cups chopped English walnuts, two cups raisins, cut in half. Flavor with one teaspoonful rose water or one-half teaspoonful vanilla. — Mrs. E. W. Morris. (If one-fourth teaspoonful cream of tartar be added just as the syrup begins to boil, the icing is more creamy.) STRAWBERRY SHORT CAKE. Sift together: Two cups flour, one teaspoonful salt, four teaspoonfuls Royal Baking Powder. Flake into this, three tablespoonfuls butter, add one egg (well-beaten) and enough sweet milk to make a soft pastry. Divide pastry into two equal parts, and roll out into two layers to fit a nine or ten inch cake pan, putting melted butter between the layers. Bake in a moderate oven for twenty minutes. Prepare one quart of crushed and sweetened berries and when cake is baked, put this mixture between the layers. Cover the top with whipped cream and decorate with large strawberries. — Mrs. E. W. Morris. DELICATE CAKE. Four cups of flour, two and one-half cups of sugar, one cup sweet milk, one cup butter, six eggs, two teaspoonfuls Royal Baking Powder. Cream sugar and butter, add the beaten yolks, then milk and flour, adding last the beaten whites and flavoring (two teaspoonfuls.) Use any desired filling. — Mrs. D. F. Parker. WHITE CAKE. One cup sweet milk, one cup butter, two cups sugar, four light cups flour; whites of eight eggs. Cream butter and sugar, add two cups flour with two teaspoonfuls Royal Baking Powder, then the cup of milk, adding other two cups of flour. Vanilla flavoring. — Mrs. C. B. Green. GOLD CAKE. Yolks of eight eggs, one cup sugar, one-half cup butter or Snowdrift, one-half cup sweet milk, one and one-half cups flour, two teaspoonfuls Royal Baking Powder. Beat the eggs well and add sugar and butter, beat well, then add flour and milk. Flavor. — Mrs. C. B. Green. BLACK CHOCOLATE CAKE. Yolks of three eggs, two cups brown sugar, one cup sweet milk, one-half pound cake of Baker's Chocolate grated. Cook this mixture until thick and when cool, add the following batter: one cup butter, two cups brown sugar, four eggs, four cups sifted flour, one cup sweet milk, one tablespoonful vanilla, one teaspoonful soda, dissolved in a little sweet milk, bake in layers. — Mrs. Fielding L. Walker, Jr.