The Henderson cook book

1^/2 cups sugar, 1 cup butter, 1 cup sour milk, 3 cups flour, 5 eggs, 1 teaspoon soda, 2 teaspoons ground cloves, 3 teaspoons ground cinnamon, 1 teaspoon allspice. Reserve 4 whites of the 5 eggs for icing. Mix balance and bake as for jelly cake. Boiled Icing. — To 4 cups sugar put 1 cup boiling water and boil until it becomes almost candy when dropped in water. Pour over the well-beaten whites, beating all the time. Season. When cool enough spread between layers. — Mrs. W. A. Hunt. 4 cups sifted flour, 1 cup sour milk, 1 cup butter or lard, 1 cup brown sugar, 2 cups molasses, 1 cup raisins, 2 eggs, 2 tablespoons ginger, 2 tablespoons cinnamon, 1 nutmeg, 2 teaspoons soda, 1/2 teaspoon cloves, 1/10 teaspoon spice. — Mrs. J. L. H. Missillier. One cup sugar, 1 cup molasses, 1 pinch salt, 1 cup milk, 2 eggs, 1 cup lard and butter, mixed, 2 tablespoons ginger, 1 tablespoon cinnamon, 1 tablespoon soda, 3 cups flour or enough to make a thin batter. Bake in a slow oven about 3/4 of an hour. — Miss Julia M. Cooper. SOFT GINGER BREAD. Three eggs, 3 cups flour, 1 cup sugar, 1 cup butter, 1 dessertspoon soda dissolved in 1 cup buttermilk, 1 cup molasses 2 tablespoons ginger, 1 tablespoon cloves, 1 tablespoon cinnamon. Bake in quick oven in sheets or gem pans. — Mrs. George Harris. One cup of molasses or syrup, 1 cup of sugar, 3 cups of flour, 1/2 cup of butter, 2 spoons of baking powder, 1 tablespoon of ginger, 1 teaspoon of cinnamon, 1 teaspoon of spice, 3 eggs, beat thoroughly, and bake 1 hour in a moderate oven. Serve with brandy or wine sauce. — Mrs. P. T. Jones. Five cups of flour, 3 cups of molasses, 1 cup of milk, 1 cup of butter, 1 cup of sugar, 1 tablespoon of ginger, 1 teaspoon of soda, 4 eggs. — Mrs. Alex. Cheek. POUND CAKE. Yolks of 12 eggs, well beaten, add 1 pound of white sugar, 1 pound 4 ounces butter creamed, 1 pound of sifted flour; then the 12 whites beaten and added last; flavor. Bake slowly 1^ hours. — Mrs. Betts. IMPERIAL CAKE. One pound butter and 1 of sugar beaten to a cream, 1 pound flour, the grated rind and juice of a lemon, 9 eggs, 1 1/4 pounds almonds before they are cracked, ^ pound citron, 1/2 pound raisins, beat the yolks light ; add sugar and butter, then the whites beaten to a stiff froth, and the flour, reserving a part for the fruit ; and lastly, the nuts, blanched, cut fine and mixed with fruit and the rest of the flour. — Mrs. J. D. Cooper. SPONGE CAKE. Six eggs, beaten separately, 1 pint flour, 1 pound sugar, 1/2 glass of cold water. Pour water over sugar and set on fire SPONGE CAKE. Six eggs, 2 cups sugar, 2 cups flour with 2 teaspoons Royal baking powder sifted 3 times, 3/4 cup cold water. — Mrs. W. B. Shaw. SOFT CAKES. One-half pound of butter, 1 pound of sugar, 1 pound of flour, 1 cup sweet milk (substitute water for milk if desirable), 5 eggs, 3 teaspoons of Royal baking powder. Flavor with either lemon or vanilla. Sift flour and yeast powder together. Fruit can be used with recipe, making fruit pound cake. This is soft pound cake. — Mrs. W. L. Harris. CHRISTMAS CAKE.