The Fredericksburg home kitchen cook book

3 eggs; 1 cup of sugar; % cup of butter; V/2 cups of flour; 1 cup jam; 4 tablespoonfuls sour milk; 1 teaspoonful of soda dissolved in the sour milk. Adding jam last. For flavoring a little cinnamon, allspice and nutmeg. Bake in layers. FILLING: 2 cups of sugar; 2/3 cupful of milk; butter the size of a pecan. Boil 4 minutes, then beat to a soft creamy mixture. MRS. F. MORGAN. Plain Layer Cake. 1 cup sugar; 1 tablespoon butter; 3 eggs; % cup milk; 2 level teaspoonfuls baking powder; 1 cup flour. Cream butter and sugar, add eggs one at a time, beaten well, then milk, flour and baking powder. This makes 2 layers. Use any icing preferred. Plain Layer Cake. % cup butter; 2 cups sugar; (cream butter and sugar) ; 5 whole eggs (add 2 at a time and beat thoroughly); 1 cup sweet milk; 3 cups flour; 1 teaspoon baking powder and flavor to taste. LEMON ICING : 2 cups sugar ; yolks of 4 to 6 eggs ; 1 heaping tablespoonful of butter; 1 heaping tablespoonful of flour; 1 tablespoonful of water; juice of iy2 lemon. Cook in double boiler. MRS. FELIX KEIDEL. Layer Cream Cake. 1 cup butter; 4 eggs; 1 cup milk; 3 cups flour; 2 cups granulated sugar; I teaspoonful baking powder; 2 cups fresh cream. — 117 — Mix the butter, sugar and yolks of the eggs well, then stir in the milk. Add the flour and baking powder, and the well beaten whites last. (Enough for 4 layers. ) FILLING: Whip the cream and stiffen with sugar and put between the layers when they are thoroughly cool. MRS. WM. WAHBMUND. Layer Cream Cake. % cup butter; IV2 cup sugar; 3 eggs; 1 cup milk; 2y2 cups flour; 2 teaspoons baking powder; 1 teaspoon any kind of flavoring. Cream butter and sugar, add eggs one at a time, beating well, then milk, flour, baking powder and flavor. FILLING: Whipped cream sweetened and flavored to taste. MRS. LOUIS KOTT. Lemon Jelly Cake. iy2 cups sugar; V2 cup milk; y2 cup butter; 2y2 cups flour; 3 eggs; y2 cup pecans; 2 teaspoonfuls baking powder; 1 teaspoonful of extract of lemon. FILLING: 2 cups sugar; 1 cup pecans; 2 eggs; 2 teaspoonfuls flour; grated rind and juice of 2 lemons; 2 tablespoonfuls water. Boil until it thickens, add pecans, cool, and spread between layers. E. LOUDON. Pecan Layer Cake. 4 eggs; y2 tb butter; y2 lb sugar; V2 K> flour; y2 lb pecans; 'y2 cup milk; 1' teaspoon cinnamon; 2 teaspoons baking powder. MRS. H. W. BRAEUT1GAM. — 118 — Mahogany Cake. Dissolve 2 oz. of chocolate in 5 tablespoonfuls of boiling water; cream y2 cup butter with iy2 cups sugar. Add to this the beaten yolks of 4 eggs and the cooled chocolate; next y2 cup of sweet milk; 1% cups flour, containing 2 rounded teaspoonfuls baking powder; and lastly the beaten whites of 4 eggs. Bake in 3 layers. FILLING : Cream 3 cups powdered sugar with % cup butter ; yolk of 1 egg ; 2 tablespoonfuls powdered chocolate mixed with 5 tablespoonfuls strong hot coffee; stir well, add 2 teaspoonfuls vanilla and 2 teaspoonfuls cream. Beat until smooth and light. Do not cook this filling. MRS. LOUIS DURST. Orange Cake. y2 cup butter; 1 cup sugar; y2 cup milk; iy2 cups flour; 3 eggs (whites only); % teaspoonful baking powder. Cream butter and sugar well, beat whites of eggs and add alternately with flour, baking powder and milk to the creamed butter and sugar.