The New century cook book

Fig Cake. Two cups of sugar, one-half cup of butter, one cup sweet milk or water, three cups of flour, measured after sifting, three small teaspoons baking powder. Cream butter first, then add sugar, rubbing well together. Add a little milk, then a little flour, until all has been used, then stir in whites of four eggs, well beaten and flavored. Bake in layers and use for filling one pound figs, chopped fine, one cup of boiling water, and one cup of granulated sugar, boil until it jellies, and while frosting is warm spread upon cake. Mrs. J. T. Richards. Fig Cake. Three-fourths cup butter, two cups sugar, one cup sweet milk, three cups flour, whites of five eggs, two teaspoons baking powder. Filling. — One pound figs one cup water, one cup sugar. Chop figs fine, cook till thick and spread on cake. Mrs. Olson. Loaf Fig Cake. Soak one-half pound of figs over night, in the morning drain off water and add one cup of raisins, one cup nutmeats, one cup currants, chopped fine, then cook all in one-half cup water, until thick; set off to cool while making cake. For cake. — One cup brown sugar, half cup butter, two eggs, three tablespoons sour cream, two cups flour, one teaspoon soda, one teaspoon cinnamon, one-half nutmeg, one-fourth teaspoon cloves. Stir fig mixture in the cake and bake slowly as the loaf will be thick. Mrs. A. H. Reeves. Delicate Cake. Three well beaten eggs, one cup sugar, one cup sweet milk, scant cup butter, two teaspoonfuls baking powder, not very stiff with flour, one teaspoon vanilla. Mrs. U. H. Struble, New Century Cook Book. Delicate Cake. One cup butter, two cups sugar, one cup sweet milk, whites of seven eggs, three teaspoons baking powder, two cups flour, one cup corn starch; flavor to suit taste. Oakland Church. A Delicate Cake. One cup sugar, two tablespoonfuls butter, one cup flour, one teaspoonful baking powder, half cup corn starch, half cup milk, whites of three eggs, vanilla and little nutmeg. Bake in moderate oven. Mrs. C D. Rearick. Delicate Cake. One cup of butter, three cups pulverized sugar, three cups flour, one cup corn starch, one cup sweet milk, three teaspoonfuls baking powder, whites twelve eggs. Large receipt. Mrs. C. E. Mandeville. Extra Delicate Cake. Two cups sugar and one cup butter, creamed; three-fourths cup sweet milk, two and a half cups flour, half cup corn starch, two teaspoonfuls baking powder, whites of eight eggs, added last; flavor to taste. Mrs. C. G. Trusdell. Dolly Varden Cake. Four eggs, two cups sugar, three-quarters of a cup of butter, one cup sweet milk, three cups flour, two teaspoonfuls baking powder. Beat all well together. Take half the batter and add one cup chopped raisins, one-half cup of English currants and citron each, two teaspoons of cinnamon and cloves each and one-half nutmeg. Bake in jelly tins and place the light and dark alternate, icing between. Mrs. B. F. Head. Dewey Cake. Five eggs, two cups sugar, three cups flour, more than half a cup of butter, same quantity of milk or luke warm water, three teaspoons of baking powder, flavor to suit the taste. Bake in layers, with any kind of filling you wish. Mrs. L. W. Murphy. Ribbon Cake. One-half cup butter, two cups sugar, one cup cold water, three cups flour, three eggs, one teaspoon baking powder. New Century Cook Book.