The Monmouth Baptist ladies' cook book

Three cups sugar, one and one-half cup butter, beaten to a cream, one and one-half cup sour milk (or part cream), six eggs beaten separately, two pounds seeded raisins, well floured, one-fourth citron, two teaspoons vanilla, two teaspoons lemon, one level teaspoon soda. Stir quite stiff with flour. Bake two hours. BLACKBERRY CAKE. One cup butter, two cups sugar, three-quarters cup buttermilk, two cups blackberry preserves, four eggs, save white of one to put between layers, one good tablespoon soda, five cups flour, one tablespoon cinnamon, allspice and cloves, and a little nutmeg. BROWN STONE FRONT CAKE. Half cup chocolate shaved, half cup sweet milk, one cup sugar, yolk of one egg. Boil till thickens and cool. Three-fourths cup sugar, two-thirds cup butter, two eggs, one cup milk, two and one-half cups flour, two teaspoons baking powder. Add the chocolate. Bake in shallow, oblong tin. BLACK CHOCOLATE CAKE. Two cups sugar, good one-half cup butter, one-half cup sweet milk, two cups flour, two teaspoons baking powder, two eggs, two teaspoons vanilla, one-half cake Baker's chocolate dissolved in one-half cup boiling water. Stir in the last thing while hot. BURNT SUGAR CAKE. Mrs. L. J. Menold, Princeton, HI. For the burnt sugar, put one cup sugar in granite pan ; let melt, stirring all the time ; let burn down until it smokes good, remove from fire, ana add one cup boiling water and set over fire again and let boil until it is a syrup. Put in pan. Will flavor several cakes. L'se Mrs. Bell's recipe for caramel cake, adding four tablespoons of the burnt sugar and bake in one loaf. CHOCOLATE SPONGE CAKE. Mrs. Russell Graham. Yolk of one egg, saving white for icing, one-fourth Baker's chocolate, one-half cup cold water, mix all together and cook in a double cooker until it thickens, one cup sugar, one tablespoon butter, one-half cup boiling water, one and one-half cup flour, one teaspoon of vanilla, then add first mixture, at last add one teaspoon soda dissolved in boiling water. Bake in moderate oven. Use boiled icing. COFFEE CAKE. Mrs. Henry Staat, Roseville. One cup of butter, one cup of sugar, two eggs, one cup coffee, one cup of molasses, one teaspoon soda in the molasses, one teaspoon cloves, cinnamon, nutmeg, one cup chopped raisins, one-half cup figs, flour enough to thicken. COFFEE CAKE. Miss Carrie S. Wallace. One cup butter, one cup sugar, one cup molasses, one cup coffee (liquid), four cups flour, three eggs, one teaspoon soda, two teaspoons cloves, two tea- spoons cinnamon, one pound chopped raisins, two teaspoons mace or one of nutmeg. COFFEE OR SPICE CAKE. Mrs. C. M. Johnson. Miss Minnie Babcock. One cup melted butter, two cups brown sugar, one cup cold coffee, four cups flour, two eggs, two heaping teaspoons baking powder, one cup seeded raisins, citron, dates, lemon peel, spices. Bake in slow oven. . ' CORNSTARCH CAKE. Mrs. O. Blackburn. Mrs. Lewis Duke. One and one-half cups white sugar, one-half cup butter, one-half cup milk, one-half cup cornstarch, whites of seven eggs, one and one-half cup flour, one heaping teaspoonful baking powder. Season to taste. Bake in layers or loaf. CRACKER CAKE WITHOUT FLOUR. Mrs. W. Q. Bell.