Durham cook book ...

GOOD CHEAP CAKE. One cup SnoAvdrift, pinch of salt, tAvo cups sugar, six eggs, beat separately, one cup SAveet milk or Avater, four cups flour sifted three times, one teaspoonful soda and tAvo of cream of tartar in flour. Flavor to taste. — Mrs. H. E. Seemax. BLACK CAKE. Two cups broAvn sugar, one cup SnoAvdrift, pinch salt, three- fourths cake chocolate, one cup sAA'eet milk, three cups flour (^sifted twice), four eggs, one teaspoonful soda in enough hot water to mix Avell, add this last thing. Melt the chocolate and put in after the cake is mixed. — Mrs. H. E. Seemax. WHITE LILY CAKE. Whites of six eggs, tAVO cups sugar, three cups flour, one cup SAA'eet milk, three-fourths cup butter and two heaping teaspoonfuls Eoyal Baking PoAvder. Use any flavoring desired. — Mrs. E. B. Suitt. DAXDY OHIO CAKE. Two cupfuls sugar, not quite tAvo-thirds of a cupful of butter, three cupfuls flour, one cupful SAveet milk, tliree eggs and three teaspoor.- f uls Eoyal Baking PoAvdcr ; Avhen mixed put tAvo-thirds of the mixture into two tins; to the remaining one-third add three tablespoonfuls of molasses, one-fourth of a teaspoonful of cloA^es, one-half teaspoonful of cinnamon and one cupful raisins, seeded and chopped. Bake this in third tin. Put the three layers together Avith the dark one in the center with frosting between and on top. In mixing, put together the usual way, except reserve one-half cupful of flour till the last and in it stir the baking poAvder, adding a very little pinch of salt. — Mrs. K. B. Suitt. 23 USE DAN VALLEY SUPERLATIVE FLOUR KNOX GELATINE solves the problem of ''What to have for dessert?*' POUND CAKE. One pound sugar, one pound flour, one pound butter, one dozen eggs. Sift and dry flour, cream butter well, gradually adding sugar and beating the mixture till very light. Then beat eggs (whites and yolks separately) to a stiff froth, add them gradually to the sugar and butter alternately with the flour, till all the ingredients are thoroughly mixed. Flavor to taste. — Mrs. H. E. Seeman. ONE-EGG CAKE. One egg, three fourths cup sugar, one-fourth cup shorten- ing, one-half cup milk, one and one-half cups of flour, two and one -half tea- spoonfuls baking j)owder, three-fourths teaspoonful salt, one-half teaspoonful vanilla. All measurements level. Bake either in tAvo pans or one loaf. — Mrs. A. M. Gates. APPLE CAKE. One cup sugar, one-half cup shortening, one cup unsweet- ened stewed apples into which beat one teaspoon soda, two cups flour, one-half teaspoonful each cinnamon, salt and nutmeg, one cup raisins dusted with flour. Nuts may be added if desired. Bake in a loaf one hour in a moderate oven. May be baked in muffin pans successfully. — Mrs. A. M. Gates. COFFEE CAKE. Two cups flour, one-half cup shortening, one full cup sugar, three-fourths teaspoonful salt. Mix like pie crust. Take over one-half cup of mixture to which add one teaspoonful cinnamon. To the remainder of the mix- ture add one-half teaspoonful soda and one teaspoon of baking powder, one cup sour milk. Put the cake in a pan and spread the cinnamon mixture over the top like icing. Bake in a moderate oven for about twenty minutes if shallow pan is used. — Mrs. A. M. Gates.