The Edwardsville cook book

2 heaping teaspoons baking powder. 2 lbs. raisins. 1 lb. currants. 1 teaspoon cloves. 1 teaspoon allspice. 1 teaspoon cinnamon. Bake two hours in carefully heated oven. NUT CAKE. Mrs. Louise Cullens. \y2. cups sugar. y^ cup butter. 3 cups flour. % cup sweet milk. 3 eggs. 1 cup hickory nuts. 3 teaspoons baking powder. 2 teaspoons lemon extract. Cream sugar and butter, beat the eggs, whites and yolks separately ; add the yolks and milk to sugar and butter, then the nuts, on which the extract has been poured, and last, fold in the flour after sifting with the baking powder. Vi\ NUT CAKE. Mrs. W. H. Hall. 2-3 cups sugar. 1/4 cup milk. 1 egg. 1 teaspoon baking powder. 1-3 cup butter. 1 cup flour. 1 cup nuts. NUT CAKE. 1 cup butter. 2 cups sugar. 2 cups nut kernels. 1 cup cold water. Mrs. R. F. Timnell. 4 eggs. 3 cups flour. 2 level teaspoons baking powder in flour. Cream butter and sugar, add water and the well whipped yolks of eggs, then stir in flour and stiffened whites of eggs. Have ready the nuts plentifully dredged with flour, stir in lightly and quickly. Bake in loaf tin in good oven. For first half hour cover with thick paper. ROLLA’S NUT CAKE. Mrs. J. F. Boyd, Shelbyville, Tenn. 2 cups sugar. 4 eggs. 3 cups flour. 2 cups hickory nuts or white 3 teaspoons (level) baking pow- walnuts picked carefully and der. added last of all 1 cup of 1 cup butter. water instead of milk. Bake in muffin pans for lunches. GOLD LOAF CAKE. Mrs. S. T. Robinson. 8 yolks of eggs. 1 cup granulated sugar, Vz cup butter (scant). 3/4 cup sweet milk. 2 teaspoons baking powder, lYz cups flour. (rounding). Cream butter and sugar thoroughly; beat yolks to stiff froth and stir well through. Add milk, then flour and stir hard; add baking powder last sifted into a little of the flour. Flavor to taste. ORANGE CAKE. Mrs. W. H. Hall. IV2 cups sugar. 1V2 cups flour, V2 cup ice water. 3 eggs. 1% teaspoons baking powder. Beat yolks and sugar with tablespoon of water. Flavor with lemon. Filling: — Juice of two oranges or lemons and grated peel. Two tablespoons cold water; two cups sugar. Set in pot of boiling water; when scalding stir in the yolks of two well beaten eggs. Just before taking from fire stir in the beaten white of one egg. Use when cold. RIBBON CAKE. Mrs. H. C. Squire. 2 cups pulverized sugar. 3 cups flour. ^ cup butter. 8 eggs. 2-3 cup milk. 3 teaspoons baking powder. Divide dough into 3 equal parts. Flavor white part with lemon. Color dark part with chocolate and flavor with vanilla. Color the other part with fruit coloring and flavor with rose water. Bake in layers and put icing between. Icing: — 1 cup sugar. V2 cup water. White of 1 egg. Flavor with rose water. LEMON JELLY CAKE. Mrs. L. M. Armstrong. 1 cup sugar. Butter, size of an egg. 114 cups flour. 4 eggs, beaten separately. 2 tablespoons milk. 1 teaspoon baking powder. Jelly For The Cake: — 1 cup sugar. 1 lemon. • 1 egg. 1 large apple. Grate the apple and lemon peel ; add the juice ; stir all together. White Part : — 2 cups sugar. 1 cup sweet milk, 7 whites of eggs. % cup butter. Dark Part: — 1 cup brown sugar. 1 cup sour milk. 3 cups flour. 7 yolks of eggs. 1 cup molasses. MARBLE CAKE. Mrs. H. C. Squire. 3 cups flour. 2 teaspoons baking pow Flavoring. Vz cup butter.