Kentucky receipt book

One pound of light brown sugar, 1 pound of sifted flour, with 1 teaspoon of baking powder, % pound of butter, 1^^ pounds of seeded raisins, the whites and yolks of 6 eggs beaten separately, 3 heaping tumblers of pecan kernels, 1 tumbler of whisky, 1 teacup of molasses, % grated nutmeg. Mix well and bake in a greased mold in moderate oven for 3 hours. Angel Cakes. Sift together % coffee cup of flour, ^ coffee cup of granulated sugar, % teaspoon cream of tartar. Beat the whites of 5 eggs very stiff and fold lightly in th6 mixture, with 1 teaspoon of vanilla. Drop from a spoon into muffin rings and bake in a moderate oven. Ice with white icing. Chocolate Cake. Whites of 6 eggs, 1 cup of butter, 2 coffee cups granulated sugar, 4 coffee cups of flour, 2 level teaspoons baking powder, % teacup of sweet milk, 1 teaspoon vanilla. Cream butter, add sugar, then milk. Have whites beaten to a froth and add alternately with flour; use a little of this flour for sifting in the baking powder at the last, then vanilla. Bake in jelly cake pans. White Velvet Cake. One pound of flour, 1 pound of granulated sugar, ^ pound of butter, 1 coffee cup of sweet milk, whites of 8 eggs, 2 level teaspoons of baking powder, 1 teaspoon of vanilla or almond extract. Cream the butter, add sugar and stir well, then add milk. Sift flour 3 times, the last time adding baking powder. Stir in lightly, alternately with the whites beaten to a froth. Bake in a well-greased mold. Marble Cake. One cup of butter, 2 cups of white sugar, 1 cup of sweet milk, 3 cups of flour, whites of 7 eggs, 2 teaspoons of cream of tartar, 1 teaspoon of soda, 1 teaspoon of lemon. • Dark Part — One cup of butter, 2 cups of brown sugar, % cup of sour cream, 1 cup of molasses, 5 cups of flour, yolks of 7 eggs, a pinch of pepper, 2 tablespoons of cinnamon, 1 tablespoon of nutmeg, cloves and allspice, 1 teaspoon each of vanilla and soda. Butter the cake tin and put in alternately 1 spoonful of the light and dark batter. Pineapple Cake. One-half pound of granulated sugar, I/2 pound butter, 3 eggs, 2 cups of flour, 2 light teaspoons baking powder, flavor with 2 tablespoons of pineapple juice. Bake in 3 jelly cake tins. Fruit Cake. Four cups granulated sugar, 4 cups butter, 8 cups of flour, 12 eggs, 1 pint of cream, 2 pounds of raisins, 2 pounds of dates, 2 pounds of currants, 1 pound of citron, 2 whole nutmegs, 1 tablespoon spice, 1 tablespoon of cloves, 4 cups of molasses, 2 teaspoons baking powder. Flour fruit well from the flour to be used in the cake. Cream butter, add sugar, then yolks beaten light, molasses, spices, flour, fruit and whites stirred in lightly. Grease mold and place buttered paper at the bottom ; cook in slow oven 6 or 7 hours. This quantity makes 2 fruit cakes. It will keep a year in cake tin box. . Pecan Cake. One pound of C sugar, 1^ pounds flour, 3 heaping tumblers of pecan kernels, 1 tumbler of whisky, 1 teacup molasses,.^ pound butter, 1 teaspoon baking powder, 6 eggs ; flour fruit from the pound of flour. Cream butter, add sugar, molasses, whisky, flour, fruit and whites stirred in lightly. Bake in a greased mold about 3 hours; test with a straw. Sponge Oake. Two tumblers of powdered sugar, 2 tumblers of flour, 8 eggs, 1 teaspoon of cream of tartar. Sift flour, then measure it, and add cream of tartar and sift 3 times, also sift sugar, beat yolks well, then add sugar. Beat until white and light. Add flour and whites alternately, stir m very lightly, 1 teaspoon of extract of lemon. Bake in a quick oven 1 hour. Ginger Cake.