The New century cook book

Dark Part. — One cup brown sugar, one cup butter, one-half cup sour milk, two cups flour, one cup chopped raisins, yolks of three eggs, two tablespoons molasses, all kinds of spices and one teaspoon soda dissolved in sour milk. White Part. — One cup sugar, one-half cup butter, one-half cup sweet milk, oone-half cup cornstarch, one cup flour, whites of three eggs, and baking powder. Use frosting as a filling. Mrs. B. E. Arntzen. Croton Cake. One pound of flour, one pound of sugar, half pound butter, six eggs, yolks and whites beaten separately; small teacup sweet milk, teaspoonful soda sifted in the flour, two teaspoons cream tartar; flavoring. Mrs. J. W. Nicholson. Loaf Cake. Two cups of light dough, one cup sugar, one cup chopped raisins, small half cup of soft butter, one egg, half a nutmeg, teaspoon of cinnamon; dissolve half teaspoonful of soda in two tablespoons of milk, mix the butter and sugar well into the dough with the hands, before adding the rest of the ingredients; flour the raisins; a little flour may be added if the cake seems too thin. Mix or stir very thoroughly, and raise about an hour or until it looks light. Ash Meadow. Snowflake Cake. One cup of butter, two cups of sugar. Beat these to a cream and add one cup of water, one teaspoonful of flavoring New Century Cook Book. and three cups of flour. Stir in the whites of eight eggs which have been well beaten. Then add three teaspoonfuls of baking powder stirred in one-half cup of flour. Mrs. B. F. Masters. Drop Cake. One cup of butter, one-half cup of sugar, two eggs, one-half cup of milk, one pint of flour, or enough to make stiff, one teaspoon of baking powder, one cup of currants, flavor with nutmeg; drop from a spoon on a greased tin. Mrs. Forester. Dolly Varden Cake. One and one-half cups pulverized sugar (or one of granulated), one-half cup butter (small); cream together, add beaten white of three eggs, one cup milk, two and one-half cups flour, two teaspoons baking powder, one teaspoon vanilla, divide in three parts, and bake two layers white; to the remainder add one-half cup seeded and chopped raisins, one-half teaspoon cinnamon, same of cloves. Use for center layer. Put together with frosting. Mrs. E. C. Chapman. Strawberry Cake. One cup sugar, three-fourths cup butter, three eggs, three tablespoons sour milk or cream, one cup strawberry jam, or canned strawberries well drained, one teaspoonful each of cinnamon, allspice and soda, one and one-half cups of sifted flour. Mrs. E. C. Chapman. Minnehaha Cake. One and a half cups granulated sugar, half cup butter stirred to a cream, whites of six eggs, or three whole eggs, two heaping teaspoons baking powder, stirred into two heaping cups sifted flour, one-half cup sweet milk, bake in three layers. Filling. — Take a teacup sugar and a little water boiled together until it is brittle when dropped in cold water, remove from stove and stir quickly into the well-beaten white of an egg, add to this a cup of stoned raisins chopped fine, or a cup of chopped hickory nut meats and place between layers and over the top. A universal favorite, Mrs. Susan C. Scott. New Century Cook Book. One Egg Cake. One cup sugar, one tablespoon butter, one cup sweet milk, one pint of flour, three teaspoons baking powder. Stir well and bake at once. Lemon filling. Ash Meadow. Mrs. Parker's Ribbon Cake.