Durham cook book ...

POUND CAKE. One pound flour, one pound sugar, one pound butter, one pound eggs, one cup sweet milk, one tablespoonful cream of tartar, one teaspoonful soda. Cream sugar and butter, beat whites and yellows of eggs separately, add eggs and flour alternately. Dissolve cream of tartar and soda in milk and stir until it foams. When all is mixed thoroughly, beat hard for fifteen minutes. Bake in a moderate oven tAVo and one-half hours. — Mrs. Ben Perry. SPICE LAYER CAKE. Two cups brown sugar, two thirds cup of butter, one cup buttermilk, four eggs, one teaspoonful soda, three cups flour, one tablespoonful cinnamon, one teaspoonful ground cloves, one teaspoonful ground nutmeg. Cream the butter and sugar. Beat whites and yellows of eggs separately. Add yellows (use whites for filling.) Mix other ingredients. Dissolve soda in milk. Mix all thoroughly. Bake in cake tins. — Mrs. Ben Perry. GOLD AND WHITE COCOANUT CAKE. Two cups sugar, one-half cup butter, one cup milk, three cups flour, two teaspoonfuls Royal Baking Powder, the whites of five eggs. Cream butter, add sugar gradually, cream well, alternate milk and flour then the well-beaten whites of eggs. Flavor with vanilla. GOLD LAYERS. One-half cup butter, one cup sugar, one and one-half cups flour, one-half cup milk, one and one-half teaspoonfuls Royal Baking Powder, yolks of five eggs. Mix the same way as the white layers, adding wellbeaten eggs last, and one-half teaspoonful vanilla. Use KNOX GELATINE— the two-quart package FILLING. Cook two and one half cups sugar in three-fourths cup of boiling water until it spins a thread, pour over the stiffly beaten whites of three eggs, beat, use one cocoanut grated. — Miss Stella E. Pritchard. DEVIL'S CAKE. Two and one-half cups brown sugar, one cup butter and lard mixed, two eggs, one-half cup chocolate dissolved in hot water, one teaspoon nutmeg, one teaspoon soda dissolved in one cup butter-milk, three cups flour, one teaspoon cinnamon, one tablespoon vanilla. Cream butter and sugar. Add eggs, beat well, add flour, chocolate and flavoring, then soda dissolved in milk. FILLING. Three cups brown sugar, dissolved in one-half cup water and onehalf cup cream. Add one-fourth cake chocolate, boil until forms a soft ball when dropped in cold water, take from fire and beat until cold, then spread between layers. — Mrs. A. J. Bullington. SPICE CAKE. Two cups brown sugar, one cup sour cream, one cup butter, two cups flour, four eggs, two tablespoons of cinnamon, two tablespoons cloves, two tablespoons nutmeg, one teaspoon soda. — Mrs. E. G. Ragland. SPANISH CHOCOLATE CAKE. Two cups dark brown sugar, one cup butter, three-fourths cake Baker's Chocolate, four eggs, one-half cup sweet milk, two cups flour, one teaspoon level full soda. Dissolve soda in tiny drops of hot water. Add vanilla to taste. Icing: Whites of five eggs, five cups of sugar, one and two-thirds cups of water. — Mrs. E. G. Ragland. Small Cakes ''Sweet cakes and short cakes, Ginger cakes and. honey cakes, And the whole family of cakes." TEA CAKES. Two cups sugar, flour to make dough stiff enough to roll, two eggs or yolks of four eggs, one cup lard, one cup sour milk, one teaspoonful soda, one pinch salt. — Mrs. M. F. Markham.