The Monmouth Baptist ladies' cook book

A delicious sauce for apple dumplings, or a plain corn starch pudding is made from maple sugar. Cut enough of the sugar very fine to make one-half cup. Add one-haif cup water and dissolve. After the sugar reaches the boiling point cook five or six minutes and take from the stove. Have ready the beaten whites of two eggs and pour over the syrup a little at a time, beating constantly with an egg beater until all is added. Add one tablespoon of lemon juice and just before serving whip in one-third cup sweet cream. This also makes a nice filling for cake. SAUCE FOR PLUM PUDDING. Mrs. Junita Xander. Six eggs beaten separately, one and one-half cups sugar beaten with yolks, one-half cup of cream. Very good without cream. STRAWBERRY SAUCE FOR SHORTCAKE. Miss Amy Rogers. One and one-half teaspoons butter, one-half teaspoon sugar, one pint strawberries mashed till juicy. Beat butter and sugar to a cream. Add berries and the beaten white of an egg. Jelly, grape and other fruit juices are delicious in pudding sauces. Brown sugar instead of white makes an agreeable change. Prunes and well soaked dried apples may be used with other fruit in suet puddings. "He that would have a cake cut of the wheat, must tarry the grinding. Hereafter the kneading, the making of the ashes the heating of the oven and the baking; nay, you must stay the cooling, too, or you may chance to burn your lips." — Lord Chesterfield.. LOAF CAKES, GENERAL RULES. Use winter wheat flour. Sift three or four times before measuring for sponge cakes. Sift baking powder with a little flour. Add cream of tartar to whites of eggs. One teaspoon of cream of tartar and one-half of soda may be used instead of two teaspoons of baking powder. If butter is cold, warm sugar slightly to cream. Fold in but do not beat in whites of eggs. Place in moderate oven till cakes rise. Then increase heat. Be carefui of measurements. ANGEL FOOD CAKE. Mrs. Frank Lee, Roseville. One cup of flour, one and one-half cup sugar, two tablespoons potato flour, one teaspoon cream of tartar in flour, one teaspoon of vanilla. Sift together seven times. Whites of eleven eggs beaten very stiff . ANGEL CAKE. "Whites of eight large or nine small eggs, one and one-fourth cups of granulated sugar, one cup flour, one scant teaspoon baking powder, salt and flavoring. Have everything ready before commencing to beat the ANGEL FOOD CAKE. Mrs. Eliza Smith. Whites of ten eggs, one tumbler fine granulated sugar, one tumbler winter wheat flour, one teaspoon cream of tartar and a little salt. Sift the sugar before measuring, sift the flour, add cream of tartar and salt. Sift three times. Beat the whites of eggs until light, beat the sugar in thoroughly and add the flour. Flavor to taste. Bake one hour. BAKING DAY CAKE. Mrs. Anna Hamilton. Add to two cups bread sponge two cups sugar, one cup butter, one and one-half cups chopped raisins, two eggs, whites and yolks beaten separately, one scant teaspoon ground cloves and two of cinnamon, one teaspoon of soda in one-half cup warm water and two cups flour Bake in two layers or as loaf cake, letting stand in the pans one hour before baking. Use Fondant icing. This cake will keep a long time — under lock and key. BIRTHDAY CAKE. Mrs. E. I. Camm.