The Monmouth Baptist ladies' cook book

One and one-half cups sugar, two eggs, one-half cup butter, three-quarters cup milk, two heaping cups of flour, one and a half teaspoon baking powder. Bake half in shallow tins, to the remainder add one tablespoon of molasses, one cup of raisins mixed with a spoonful of flour, one-half spoonful of cinnamon, cloves and nutmeg. Put together with icing flavored to taste. PRINCE OF WALES CAKE. Mrs. L. Marks. One cup of brown sugar, a little soda, two large spoons baking powder, two cups flour, half pound raisins, half cup sour milk, a little citron, half cup butter, spice to taste, yolks of three eggs. Bake in layers and put together with frosting. STRAWBERRY JAM CAKE. Mrs. L. S. Linn. One-quarter cup butter, one cup sugar, three eggs, three tablespoons sour milk, one and one-third cups flour, one teaspoon cinnamon, one teaspoon soda, one cup jam. Bake in layers, putting together with boiled icing. WHITE LAYER CAKE. Mrs. Hugh Marshall. Two cups sugar, three-fourths cup butter, whites of eight eggs, three cups flour, three-fourths cup milk, three teaspoons baking powder. Use any flavoring and filling desired. WHITE LAYER CAKE. Miss Leila Burrell. Two cups sugar, three-quarters cup butter, one cup sweet milk, three cups flour, whites of five eggs, two teaspoonsful baking powder. WHITE LAYER CAKE. Mrs. Ed Bower. Whites of seven eggs, two-thirds cup of butter, two cups granulated sugar. Beat to a cream. One cup sweet milk, three cups flour, two teaspoons bakingpowder. Flavor to taste. ICINGS AND FILLINGS FOR CAKES. There are four different foundations for fillings for layer cakes- which can be developed into endless varieties; a cream or custard, fruit or jelly, boiled icing and whipped cream. For the first put a lump of butter the size of a walnut into a pan, then when melted a cup of milk ; add a half cup each of sugar and flour mixed together and two eggs. This is the foundation and may be flavored with chocolate, cocoanut, orange or some extract. The boiled icing may also be mixed with various flavors, fruits or nuts resulting in a cocoanut, orange or other cake according to the mixture. The whipped cream and jelly foundations are nicest for sponge cakes. BOILED ICING. Three cups granulated sugar, one and one-half cup water. Boil until it hairs. Whites of three eggs beaten very stiff. Pour the syrup over the beaten eggs, leaving about a cup'ful in the pan, put on the stove and cook until almost thick as candy. Add and beat until cool. Flavor. Or, one large cup of sugar, with enough hot water to moisten, about four tablesnoons. Boil to a soft ball when dropped in water. Pour over beaten white of one egg. Beat till cool and stiff. YELLOW ICING. One-half cup of sugar to the yolk of one egg. Beat thoroughly. ALMOND FILLING FOR CAKE. Mrs. Del Frantz. One pint sweet milk, three tablespoons cornstarch or flour, one teacup sugar, yolk of one egg, Mix sugar and flour and put in milk. Add egg. Cook in double boiler. When cold add teaspoon vanilla and cup of chopped almonds. CARAMEL FILLING. Mrs. W. H. Sexton. One and one-half cups brown sugar, one-half cup milk, one of molasses, one teaspoon butter, one tablespoon flour, two tablespoons cold water. Boil five, minutes and add one-half cup chocolate ; vanilla.