Granite City cook book

2 cupfuls of chopped raisins. 1-2 cupful of chopped nuts. 1 teaspoonful each of cloves, ginger, and cinnamon, add flour enough to make a rather stiff batter. This is very fine. MRS. D D SHELTON. CROZIER CAKE. Whites of 10 eggs 1 cup of butter. 3 cups sugar. 4 cups flour. 1 cup sour cream. 1-2 teaspoon soda dissolved in 2 teaspoons tepid water. 1 1-2 teaspoons cream tartar dissolved in the flour Flavoring. MISS IMOGENS GWYN. CREAM CAKE. 1 cup of sugar, 3 eggs, 4 tablespoonfuls of milk, 1 1-2 cups of flour, 2 reaspoons baking powder. CREAM FOR CAKE. 1-2 pint of milk, 1 tablespoon of corn starch wet with a little milk, 1 egg, 1-2 cup of sugar, Piece of butter the size of an egg. Flavor to taste. MRS. F. H. CHAMBERLAIN. PEC AX CAKE 2 teacups of fine sugar, 1- 2 teacup of fine butter. 2-3 teacup of sweet milk. 3 eggs, 3 cups of flour, 1 heaping teaspoonful baking powder. 1 tablespoonful of powdered mace. 1 cup of pecan kernels chopped fine. Work the cake in the usual way and fill the cake pan with a thin layer of the cake, then a layer of raisins, a handful of chopped pecan kernels, then a layer of the cake, then raisins and pecans as before until the pan is two thirds full. Line the pan with well buttered paper. Bake as ordinary cake in a steady but not quick oven. VIRGINIA M. SPEER. MARSHMALLOW CAKE FILLING. 1 cup granulated sugar 1-2 cup of water, Let it cook until it drops into a soft ball in water. Have ready in a double boiler one-half pound of marshmallows pulled in small pieces, mixed with two tablespoons of hot water and stir over the fire until dissolved. Pour the syrup over the marshmallow mixture and stir until cool. Add vanilla. MISS SUE M CARTER. DIXIE CAKE. 4 eggs. 2 cups sugar, 1 cup butter-milk. 2-3 cup butter. 1 cup blackberry jam. 3 cups flour. 1 full teaspoon of soda. 1 1-2 tablespoons of cloves. 2 table-spoons of cinnamon. 1 1-2 tablespoons allspice. MRS. J. C. H O LLI X G S WORTH. ORANGE CAKE, 1-2 cup butter. 1 1-2 cups sugar, 1 cup lukewarm water, 2 1-2 cups flour. 3 eggs or whites of four. 1 heaping teaspoon baking powder. Almond or lemon flavoring. Beat the butter to a cream, then gradually beat in the sugar softening it up with the water as it needs it. Add two cups of twice sifted flour, and the remainder of the water, beatingwell after each addition. Next add the well beaten whites of the 4 eggs and the half cup of flour with baking powder in it, beating with an upward motion enough to mix thoroughly and flavor to taste. Bake in three layers. Filling. — Boil 1 1-2 cups white sugar with 1-3 cup water until the syrup is well done. In a large bowl have the yolks of three eggs beaten very light. Pour the syrup gradually into these, stirring vigorously all the while. Then beat the mixture until stiff and cold and add to it the grated yellow rind of one orange, 1 teaspoon lemon juice and enough juice from a sweet orange to make it soft enough to spread nicely. It will harden considerably after standing a few hours. MRS J. LUTHER BROWN. WHITE CAKE, 2 cups of sugar 1-2 cup of butter. 1 cup sweet milk. 3 cups flour. 2 teaspoons baking powder. Whites of 6 eggs. Flavor to taste. FRUIT CAKE. 1 lb Raisins. 1 lb currants. 1 lb figs. 1 lb butter. 1 lb brown sugar. 1 lb flour. 1-2 lb English walnuts.