Durham cook book ...

ICING FOR BLACK CHOCOLATE CAKE. Use the whites of three eggs, three cups confectioner's sugar and juice of one lemon. Beat the eggs to a stiff froth, boil the sugar with a small cup of water. Cook until it spins several threads, then pour it into the eggs, beating until it becomes creamy. Add lemon. — Mrs. F. L. Walker, Jr. COCOANUT CAKE. Whites of six eggs, two cups powdered sugar, three-fourths cup butter, one cup sweet milk, four cups flour, two teaspoonfuls Royal Baking Powder, one teaspoonful lemon flavoring. Bake this as a loaf cake, trim all the brown off, slice the loaf around, dividing into four layers. Grate two cocoanuts, stir in the icing and spread between layers and on edges. — Mrs. Fannie GOOCH. KNOX GELATINE is measured ready for use — each package is divided into two envelopes SUNSHINE CAKE, Whites of ten eggs, yolks of six eggs, one half teaspoonful salt, one teaspoonful cream of tartar, one half teaspoonful lemon extract, one and one-half cups sugar, one cup flour. Beat the "whites of eggs, add cream of tartar, salt flavoring. Add sugar and beat, add beaten yolks, using as few strokes as possible, add sifted flour. Bake slowly. — Mrs. L. S. Booker. CHOCOLATE CAKE. One cup butter (or Snowdrift), two cups brown sugar, four cups flour sifted before measuring, and then sifted three times, four eggs beaten well separately), one cup sweet milk, two teaspoonfuls soda, dissolved in milk. Mix as any other cake. Then add one-half cake chocolate (or one-half box cocoa.) One and one-third cups of brown sugar, one cup sweet milk, two teaspoonfuls vanilla, two yolks of eggs, cook to a stiff consistency and add to the above batter. Put together with an icing made from the two whites. — Mrs. E. J. Parrish, BLACK CHOCOLATE CAKE. Four eggs, two cups brown sugar, one-half cup butter, two cups flour, one-half cake Baker's Chocolate, grated and melted, onehalf cup sweet milk, one teaspoon soda dissolved in milk. — Mrs. J. S. Mesley. WHITE FRUIT CAKE. One pound flour, ' * Swan's Down, ' ' one pound sugar, one pound butter, one dozen eggs, one wine-glass each brandy and wine, one and three-fourths teaspoonful powdered mace, two pounds citron, cut fine, one-half pound shelled almonds, cut fine, two cocoanuts run through meat chopper, onehalf pound carded cherries, one fourth pound candied ginger and orange peel, juice of one and one half lemon. To mix, cream butter and sugar, add yolks, then milk, next flour, then the spices, add whites of eggs, last the fruits and wine and brandy. Bake in a cool oven three hours to a light brown, not dark. — Mrs. E. J. Parrish. WHITE CAKE. Whites of nine eggs, one cup butter or substitute, one and one-half cups of sweet milk, four and one-half cups flour measured after it has been sifted (fill measure Avith spoon), three teaspoonfuls Royal Baking Powder, pinch salt, flavor to taste. Cream the butter very light, adding a little sugar at a time, beat AA-ell. Then sift the flour, salt and baking powder three times, adding alternately with the milk to butter and sugar. Flavor and fold in lightly the well-beaten whites. Bake at once either in layers or as a loaf. — Mrs. E. J. Parrish.