Durham cook book ...

ONE, TWO, THEEE, FOUE CAKE. One cup butter, one cup sweet milk, tAvo cups sugar, two teaspoonfuls baking powder, three cups flour, four eggs; flavoring to taste. Cream the butter and sugar together, add eggs, one at a time beating all the while, then add milk. Sift well flour and the baking powder, then add this little by little to the mixture, beat hurriedly for a short while, make four average-sized cake pans and cook in moderate oven. Any filling may be used. — Mrs. Alvis K. Umstead. MOLASSES CAKE. Two eggs, one cup sugar, one cup molasses, one cup sour milk, two-thirds cup lard, two teaspoonfuls soda, one-half teaspoonful cin- namon, one -half teaspoonful ginger, four cups flour, bake in layers. L"se any kind of filling desired. — Mrs. T. J. Finch, Thomasville, N. C. WAE CAKE. Two cups chopped raisins, one cup cold water, one cup brown sugar, one teaspoonful cinnamon, one-half teaspoon spice, one-fourth tea- spoon grated nutmeg, one -half cup of lard or butter. Boil three min- utes, then cool, adding one teaspoonful soda* dissolved in two tablespoonfuls warm water and pinch of salt. One teaspoonful Eoyal Baking Powder, two cups, flour. Beat well and bake in a moderate oven for one hour. — Mrs. T. J, Finch, Thomasville, N. C. CUP CAKE. Three eggs, two cups sugar, one cup milk, one-fourth pound butter, two teaspoonfuls Eoyal Baking Powder, three and one half cups flour, flavor with vanilla. — Mrs. T. J. Finch, Thomasville, N. C. POUND CAKE. One-half pound butter, one pound flour, six eggs, one cup milk, one pound pulverized sugar, one teaspoonful Eoyal Baking Powder. Cream the butter and the sugar until light ; beat the yolks of eggs very light and add to butter and sugar, add the -milk a little at the time. Add baking powder to flour and sift five times. Add whites of eggs (beaten stiff) and a teaspoonful of vanilla last, baking in a moderate oven for one hour. — Mrs. T. J. Finch, Thomasville, N. C. ANGEL FOOD CAKE. Beat the whites of ten eggs in a large flat dish. Add one and one-half cups granulated sugar which has l)eeu sifted twice. Then one cup of flour which has been sifted three times and to Avhich has been added two level teaspoonfuls cream of tartar. Add a delicate flavor, almond preferred. Bake in three layers or one loaf. Do not grease the tins. Be very careful not to shake cake while baking. — Mrs. N. D. Bitting. FILLING FOE ANGEL CAKE. Two cups sugar, one -half cup water, whites of two eggs ; cook till sugar syrup spins a thread and pour over Avhites, beating constantly. Add one-half pound marshmallows Avhile filling is still hot. Cool and spread. — Mrs. N. D. Bitting. FEUIT CAKE. One pound citron, one pound raisins, one pound dates, one pound figs^ one pound currants, one pound English walnuts, one pound almonds, one grated cocoanut, one teaspoonful each of cinnamon, cloves, spices, lemon extract, vanilla, Eoyal Baking Powder, one-half cup cream, pinch salt. Bake five hours in a slow oven. — IVIrs. Arthur Cole. 25 USE DAN VALLEY SUPERLATIVE FLOUR Try the KNOX GELATINE recipes found in this book