The National home cook book

44 cups of sweet milk, two cups of sugar, 114%4 teaspoonsful of salt, one teaspoonful of cloves,-two teaspoonsful of cinna- “mon, ene pound of raisins chopped. (One cup of hickory nut meats may be added.) This makes a very large cake, and will keep indefinitely. Very good. GRAHAM CUP CAKES—One and one-half cups brown sugar, two tablespoons shortening, one egg, one cup sour “milk, one cup white flour, three cups graham flour, one tea- Spoon soda, pinch salt; favor with nutmeg. . HEAVENLY CAKE—Ten cents’ worth of walnuts and one ‘pound of dates into six tablespoons flour, to which has been “added one teaspoon baking powder. Mix with four beaten ‘eggs, one cup sugar. Bake in loaf. Cream or chocolate “HICKORYNUT CAKE (Cheap)—Two tablospanne lard, One cup nuts chopped fine, a little salt, two cups fiour. ~ HICKORYNUT CREAM CAKE—Mix one cup chopped nickorynut kernels with one-third cup of flour and a level until light, then add half a teaspoonial of vanilla and half a tablespoonful of lemon eT es Beat the whites of four esses until stiff and dry, then fold in a cupful of sifted Bake in a thick layer in a moderate oven. Beat a cupful of — igar and flour with vanilla. Spread over cake and serve. | .) FRENCH CAKE—Two cups of sugar, two-thirds ota cup — ; of butter, one cup sour milk, three cups of flour, three eggs, one cup chopped raisins, one teaspoonful each of soda, bet one pound currants, two pounds raisins, one-half pound figs, ~ Fecipe for fruit cake induce you to make it unless it calls. days liked trying new ways but never had a satisfactory. lemons. Separate whites and yolks, beat whites well, and . until it becomes waxy. If this recipe is followed closely it is ups of sifted graham flour, two cups of sifted white flour, _ pne cup sugar, one cup sour or swéet milk. (If sour, one ~ eéaspoon soda; sweet, one heaping teaspoon baking powder.) : feaspoon of baking powder. Beat the yolks of four eggs eranulated sugar, the beaten yolks and the nut mixture. ~ heavy cream until stiff and dry. Add a third of a cupful of — CAKES, COOKIES - ss ri : HOLIDAY “CAKES—Gooa cake for the ho (dave to. 1 baked in a loaf and is excellent frosted with nut frosting. One cup butter, 24% cups sugar, one cup swéet milk, fou cups flour, three teaspoons baking powder, six eggs. Mix butter and sugar, add milk and flour with the paking powder mixed thoroughly in it, lastly the eggs broken one at a time without beating. Ingredients must be mixed in the exact order and manner given or the cake will not pos-. ct | Sess the peculiar flavor which constitutes its excellence. 4 . Make a batter by the above recipe, divide into two parts; — Oo one add raisins, citron and spices. Butter a long with oy oo the light batter in one end, in the other that with the frui - When baked you can cut three kinds of cake, a light | a af, a marble and fruitcake, me JAM CAKE—One cup soft white or “D” sugar, three- ourths cup butter, three eggs (leaving out white of two for — cing), one small cup sour milk, one teaspoonful soda, 2% ups flour, one teaspoonful each of cinnamon, cloves and > — we Re Jia ‘ tmeg, one cup jam. . JELLY ROLL—Three eggs, one cup sugar, two teaspoons. Noe king powder, one cup flour; bake and roll while hot. aa. JUMBLE AND GOBLET CAKE—Eight eggs, two cups of ee tter or lard, four cups A sugar, one teaspoonful soda, OU ‘ make a soft dough, roll, Bake in a quick oven. Sane HR GINGER CAKE WITHOUT EHGG—One-half cup ar, butter size of egg, one half cup of molasses, one- cup sour milk, one teaspoon baking soda, one teaspoon ih er, 1% cups of flour. Bake in layers, put together with ry kind of icing. _ LADY BALTIMORE—Ingredients: Two-thirds cup butter, five eggs, two cups sugar (very light brown), four cups — our, One-half cup rich milk, two level teaspoons cream tar- ~ ‘ar and one level teaspoon’ soda. Mix as follows: Cream —