The Edwardsville cook book

Cream butter and sugar 15 minutes, add flavoring, then milk, half and stir, then balance, mixing thoroughly, sift flour twice, then measure, add baking powder, sift again, then stir in 1-3 flour and 1-3 beaten whites and repeat until flour and eggs ai t stirred in. Fold these in lightly and bake in moderate oven. Protect top in oven by putting a pan on oven grate. WHITE “LADY CAKE.’’ Mrs. Edith M. Tuxhorn. 1 cup butter. 1% cups flour. 1 cup sugar. 1 heaping teaspoon baking pow- V2 cup milk. der. 4 whites of eggs. SNOW FLAKE CAKE. Mrs. H. C. Squire. 1 pound flour. V2 pound butter. 16 whites of eggs. 1 pound sugar. 3 teaspoons baking powder. Flavor to taste. Mix baking powder in flour, then work l^utter and flour together and beat the eggs. Mix all and stir until the lumps disappear. Flavor. Miss Hattie Sloper. 1 cup butter. 3 cups flour. 1 cup milk. 2 teaspoons Price’s Baking 6 whites of eggs. Powder, sifted into flour. 2 cups sugar. First cream the butter, then add sugar, and the milk little by little until all is used ; then beat whites to a stiff froth and add the egg and flour a little at a time, alternately until all is used. Use any desired flavoring. WHITE LAYER CAKE. Mrs. F. J. Barnett. 1 cup milk. 5 whites of eggs. 3 CUPS flour. 2 teaspoons Price’s Baking 1 cup butter, (nearly full). Powder. 1% cups sugar. 2 teaspoons vanilla. Mrs. Henry C. Barnsback. 1V2 cups sugar. spoon. % cup sweet milk. cup butter. 2V2 cups flour, or enough more 4 whites of eggs, so cake dough will drop from I use a large cup or glass for measure. Either holds ^2 pint. Mrs. J. G. Delicate. 1 cup butter, (large). 4 cups flour. 1 cup water. 5 whites of eggs, beaten stiff. 2 cups siT^r. 1 teaspoon flavoring. 1 teaspoon baking powder. Beat butter in jar to a cream. Mrs. A. Keller. 1 cup butter. 2 cups sugar. % cup milk. 4 cups flour. iy2 teaspoons B. powder, flavor 10 whites of eggs, with almond. Bake slowly forty-five minutes. Mrs. Sarah R. Springer. 1 cup butter. 3 cups flour. 2 cups sugar. 5 whites of eggs. 1 cup sweet milk. 2 teaspoons yeast powder. Mrs. Sarah R. Springer. 1 lb. sugar. 3 cups flour. 1/2 lb. butter. 12 whites of eggs. 1 teaspoon baking powder. Flavor to taste. Fine. WHITE SPONGE CAKE. Mrs. L. M. Armstrong. Whites of 11 eggs. 1 teaspoon cream tartar. 1 tumbler flour. 1V2 tumblers powdered sugar. Mrs. W. H. Krome. 8 whites eggs. 2 coffee cups white sugar. 1 coffee cup butter. 1 coffee cup sweet milk. Whites of 8 eggs. 4 cups sugar. 1 cup sour cream. 4 coffee cups flour. 1 teaspoon soda. 2 teaspoons cream tartar. Flavor to taste. DELICATE CAKE. 4 cups flour. 1 cup butter. 1 teaspoon soda. CREAM CAKE. Mrs. A. Stubbs. 2 cups gran, sugar, sifted. 1 cup butter. 2 heaping teaspoons baking 1 cup sweet milk. 4 cups flour, sifted 4 times. 4 whites of eggs. powder. Elavor with White Rose. CHOCOLATE CARAMEL CAKE. Miss Carrie Wolf. 8 tablespoons grated chocolate cup milk. 5 tablespoons granulated sugar. Mix chocolate and sugar well, then add milk aud boil uu1il quite thick, stirring constantly, set away to cool. Cake Part : — ll^ cups light brown sugar. og^s. 21^ cups flour. 2 teaspoons baking powder, cup milk. Vanilla flavoring, cup butter.