The New century cook book

One pound of flour, one-half pound of currants, one-half pound of lard or butter, one-half pound of sugar, a little orange and lemon peel, and two teaspoonfuls of baking powder, four eggs and mix with milk. Don't make it very soft or it will be heavy. Bake in a hot oven. It will take about an hour. Mrs. L. Nicholls. Almond Cream Cake. One cup of butter, one and one-half cups of sugar, two and one-half cups of flour, five eggs, four tablespoons of milk, two teaspoonfuls of baking powder. Bake in layers. The Cream. — Three cups of rich sour cream, two cups of sugar, one-half pound blanched almonds. Whip the cream, flavor and add almonds. Mrs. W. D. Caldwell. Brown Stone Front Cake. One cup of grated chocolate, one cup of sugar, one-half cup ■of milk. Boil together to make a stiff paste. One cup of milk, one cup of sugar, and one-half cup of butter, three eggs, two and one-half cups of flour. One teaspoon of soda dissolved in a little water. Mix the same as for any cake, then stir in the -chocolate paste. Bake in layers and put frosting between. Mrs. F. Sanford. New Century Cook Book. Brown Stone Front Cake. One cup white sugar, one cup butter, two and one-half cups flour, one-half cup sour milk, three eggs, one teaspoon soda. Filling. — One-half cup chocolate, three-fourths cup sweet milk, mix; one yolk of egg, one cup of sugar, boil all till thick, when cold add one teaspoon vanilla, then add to cake batter. For the cake, cream, butter and sugar, add yolks, milk, then the filling, then flour and soda (sifted together), lastly the whites of the eggs. Bake in three layers with caramel filling. Mrs. Ida Read. Velvet Cream Cake. Four eggs, two cups sugar, two cups flour, two teaspoonfuls baking powder, one tablespoonful flavoring, last add one cup of boiling water. Mrs. L. S. Peterson, St. Joseph, Mo. Spanish Bun. One and one-half cups sugar, three-fourths cup of butter, four eggs, three-fourths cup of milk, two cups of flour, two teaspoons of baking powder, one and one-half tablespoons of cinnamon. Mrs. C. H. Thayer. Marshmallow Cake. Whites of five eggs, two cups sugar, one-half cup butter, creamed, three cups flour, one cup sweet milk, two teaspoons baking powder. Filling. — Two cups sugar, one-half cup water, whites of two eggs, boil sugar and water till it threads, mix whites beaten stiff. One pound of marshmallows halved, and placed in filling between layers of cake. Mrs. G. H. Merriell. White Mountain Cake. One and one-half cups granulated sugar, half cup butter, half cup sweet milk, half cup corn starch (scant), half teaspoonful soda (put in the milk), one teaspoonful cream tartar (put in flour), whites of six eggs, one and one-half cups flour with scant teaspoonful lemon. Mrs. J. E. Stuart. Favorite Cake. Seven eggs beaten separately, one-half cup butter, two cups white sugar, two cups flour, two tablespoons water, one-half teaspoon salt, bake in four layers. New Century Cook Book. Filling. — One egg, one cup sugar, three grated apples and one lemon. Stir till it thickens, let it cool before spreading. Mrs. Walters. Raisin Layer Cake.