Durham cook book ...

VANITY CAKE. One and one-half cups sugar, one-half cup butter, one-half cup sweet milk, one and one-half cups flour, one-half cup corn starch, one teaspoonful Royal Baking PoAvder, Avhites of six eggs; bake in two layers, putting frosting betAveen and on top. SOFT GINGER CAKE. One cup molasses, one-half pound sugar, one half pound butler, two teaspoonfuls ginger, two teaspoonfuls soda in cup of boiling Avater, two and one-half cups flour, two well-beaten eggs added last thing. Bake in a slow oven three-fourths to one hour. — Mrs. M. S. Whitted. CAKE, WITH SEAFOAM FILLING. Three-fourths cup butter, or Snowdrift, two cups sugar, cream together, five eggs beaten in separately, one cup sweet milk, three cups flour, one rounded teaspoonful Royal Baking Powder. Flavor with vanilla. FILLING. Four cups brown sugar, cup water; cook until the mixture will form ball in cold Avater, mix with whites of two eggs, flavor with black or English walnuts. — Mrs. J. W. Bright. DESSERTS can be made in a short time with KNOX GELATINE CREAM SPONGE CAKE. Two eggs broken in a cup, fill the cup with sweet cream, beat until light. One cup sugar, one and one-half cups flour, two teaspoonfuls of Royal Baking Powder, a pinch of salt. Flavor to taste. — Mrs. J. S. Carr, Jr. CHOCOLATE CAKE. Two cups brown sugar, one-half cup butter, four eggs, one-half cup milk, one small teaspoonful soda, two cups flour, enough cocoa to make black. FILLING FOR CHOCOLATE CAKE. One-half cup brown sugar, five tablespoonfuls butter, three tablespoonfuls cocoa, three tablespoonfuls vanilla. Cream with the hands. — Mrs. Frank Stone. CHOCOLATE CAKE. Cream one-half cup butter,two cups brown sugar. Add four eggs, two cups flour and one teaspoonful soda, one-half cup sweet milk, one-fourth large cake Baker's Chocolate. FILLING. Cream three tablespoonfuls butter, one pound confectioner's sugar, three teaspoonfuls coffee (liquid). six teaspoonfuls vanilla, six teaspoonfuls cocoa. Do not cook this. — Mrs. J. D. Hamlin. LEMON CAKE. Two cups flour, two cups sugar, six eggs, six tablespoonfuls butter, four tablespoonfuls milk, two teaspoonfuls cream of tartar, one teaspoonful soda (or two of baking powder), two-thirds teaspoonful salt. FILLING. One and one-half cups sugar, one-half cup butter, four eggs, rind of three lemons grated, and juice. Beat the butter, sugar and eggs together. Set into a dish of boiling water; then add the lemon and stir until thick. Spread between layers of cake. — Mrs. Lonnie Hamlin. , PINEAPPLE CAKE. One cup sugar, one cup butter, yolks of three eggs, two cups flour, two teaspoonfuls Royal Baking Powder, two tablespoonfuls pineapple juice. Cream the butter and sugar, add the well-beaten yolks and the sifted flour with baking powder. Add flavoring and bake in three layers. FILLING. Boil two cups sugar with two-thirds cup cream for ten minutes. Take from the fire and beat until thick and smooth. To one-third of this add one cup grated pineapple to spread betAveen the layers. To the remaining two-thirds, add enough pineapple juice to make it spread smoothly for icing. — Mrs. Lonnie Hamlin.