The Monmouth Baptist ladies' cook book

Icing : — Beat the whites of three eggs together, add two cups brown sugar, spread over cake when done and brown in oven. Raisins, cloves and allspice may also be added. . SPICE CAKE. Mrs. L. A. Post, Joy, 111. One cup sugar, one-third cup butter, one-third cup lard, one teaspoon cinnamon, just a pinch of cloves and allspice. Mix well, not cream. Then add two eggs; one-half cup syrup or sorghum, one-half cup sour milk, level teaspoon soda, one cup raisins and citron, well sprinkled with flour, about as much flour as in any loaf cake. Bake slowly about an hour. SPICE CAKE. Mrs. Geo. Rayburn, Chicago. One cup sugar, one egg, one heaping tablespoon butter, one cup sour milk, one level teaspoon soda, one and one-half cup flour, one and one-half teaspoon cinnamon, one-half teaspoon cloves, one cup raisins if desired. SPONGE CAKE. Mrs. Emma Gregg Craig. Five eggs, two cups sugar, one-half cup warm water two cups flour. Lemon flavoring. SPONGE CAKE. Mrs. L. M. Dougherty. One cup sugar, one and one-half cups flour, three tablespoons cold water, three eggs, two scant teaspoons baking powder, one teaspoon lemon extract. Beat the yolks of eggs, sugar, flour and water together add whites well beaten. Bake twenty minutes. Juice of a lemon may be added if desired. CREAM SPONGE. Two eggs broken in a cup and fill with sweet cream, one cup fine sugar, one heaping cup of flour, two teaspoons baking powder. Flavor to suit. DELICATE SPONGE CAKE. Mrs. John Stokes. Sift two cups flour, two cups sugar, and two teaspoons baking powder together three times, stir in one cup boiling water, then the well beaten whites of eight eggs. Flavor with vanilla, bake in layers or a loaf, using any kind of frosting. SPONGE CAKE THAT NEVER FAILS. Mrs. Nellie Craft, Oakland, Cal. Three eggs well beaten, one and one-half cups of sugar, stir in one cup flour with a heaping teaspoon of baking powder ; add three quarters cup boiling water, sift in another cup flour, add a little salt and lemon flavoring. Bake in three tins. Use any filling. Whipped cream with sliced bananas is nice. VELVET SPONGE CAKE. Mrs. Irene E. Smith, Roseville. V Two cups sugar, two and one-half cups flour, six eggs, leaving out whites of three, one cup boiling water, one tablespoon baking powder. Beat yolks a little, add sugar and beat fifteen minutes. Add the three beaten whites and cup of boiling water just before the flour. One tablespoon lemon flavoring. Bake in three tins. SUNSHINE CAKE. Mrs. J. H. Wolf. Mrs. John Stokes. Six eggs, one cup granulated sugar, three-fourths of a cup of flour. One-third of a teaspoon of cream of tartar, pinch of salt added to the whites of eggs before whipping. Sift flour five times before measuring. Separate the eggs, putting the whites in mixing bowl and yolks in smaller bowl. Beat yolks to a very stiff froth. Whip whites about half, add cream tartar and whip until very stiff. Add sugar to whites and beat in ; then yolks and beat in ; then flour and add lightly through. Flavor with vanilla. Bake forty minutes or remove from the oven as soon as it begins to settle. SUNSHINE CAKE. Mrs. Anna Owens Hinkley. Chicago. Whites of seven eggs, yolks of five, one cup sugar, four-fifths cup flour, one-third teaspoon cream of tartar. Flavor to taste. -Mix as in angel food.