The Henderson cook book

LADY BALTIMORE CAKE. One cupful of butter, 2 cupfuls of sugar, 3 cupfuls of flour, 1 cupful of sweet milk, the whites of 6 eggs, 2 level teaspoonfuls of baking powder, and 1 teaspoonful of rosewater. Cream the butter; add the sugar gradually, beating continuously ; then the milk and the flavoring ; next the flour, into which the baking powder has been sifted, and, lastly, the stiffly-beaten whites of the eggs, which should be folded lightly into the dough. Bake in three layer-cake pans in an oven that is hotter than it would have to be for loaf cakes. To make fillings. — Dissolve 3 cupfuls of granulated sugar in one cupful of boiling water ; cook it until it threads ; then pour it over the stiffly-beaten whites of 3 eggs, stirring constantly. To this icing add 1 cupful of chopped raisins, 1 cupful of chopped nut meats (pecans preferred), and 5 figs, cut into very thin strips. With this, ice both the top and sides of the cake. — Mrs. J. R. Teague. BOILED SPONGE CAKE. One pound of sugar and 1 cup of water boiled to syrup until it spins, 8 eggs beaten separately and then together ; then pour the hot syrup drop by drop into the eggs, beating all the time until perfectly cool ; then add y2 pound of flour, sifted twice, and the juice and grated rind of 1 lemon. Bake in shallow pan with paper underneath batter. — Mrs. T. 0. Heativole, Baltimore, Md. mother's cream cake. One pound sugar, % pound flour, 10 eggs, beaten separately. Add sugar to yolks, then sifted flour and whites by degrees. Flavor with the juice of 2 lemons and grated rind of 1. Bake in long biscuit pan twice and put together with a filling made of 1 pint of thick sweet cream, 1 cup sugar, y2 box of gelatine, iy2 gills of sweet milk, sherry wine. Soak —9 gelatine in the milk until soft, place bowl in pan of water on stove and stir until gelatine is dissolved. When nearly cold beat into the whipped cream and sugar. Flavor with the wine and spread between the cold cakes and cover top and sides thickly. — Mrs. C. M. Cooper. LADY BALTIMORE CAKE (ORIGINAL RECIPE). Beat % cupful butter and 2 cupfuls of sugar to a cream. Add % of a cup of sweet milk slowly to this mixture, stirring steadily. Sift 2 heaping teaspoonfuls of baking powder with 2^2 cupfuls of flour. Stir flour into the sugar, milk and butter and beat until smooth. Beat the whites of 8 eggs to a stiff froth. Fold them carefully into the batter, add a few drops of almond extract and turn into 3 greased pans. Bake in moderately quick oven. Filling. — Boil 3 cupfuls of sugar with 1 cupful of water for 10 minutes. Beat the whites of 2 eggs to a dry stiff froth. Pour the syrup upon these eggs, beating steadily; flavor with vanilla. Add 2 cupfuls of well-chopped raisins, 2 cupfuls of nuts chopped fine. Fruit may be soaked in sherry wine. — Mrs. J. R. Singleton, Mehane, N. C. MINNNEHAHA CAKE. One and one-half cup white sugar, i/o cup butter, 3 eggs, 2 cups flour, 2 teaspoonfuls baking powder, ^ cup sweet milk ; flavor. Filling. — One cup granulated sugar and 4 tablespoonfuls water. Boil until it threads from the spoon. Add white of 1 egg beaten to a stiff froth, and 1 cup seeded raisins, chopped. Use at once before it hardens. — Mrs. S. H. Allen. CUP CAKE.