The new Kentucky home cook book

Take one pound of butter, one pound of powdered sugar, one pound of sifted flour, twelve eggs, leaving out the yelks of two. Cream the flour and butter together with the hand ; beat the yelks and sugar together until very light; add these to the flour and butter; stir well together, lastly adding the whites of the eggs which have been beaten to a stiff froth. Flavor, put into a well-greased pan, and bake in a moderate oven for one hour. Mrs. M. F. Adamsox. NUT CAKE. Take two cupfuls of sugar, one cupful of butter, three cupfuls of sifted flour, one cupful of sweet milk, five eggs beaten separately, one tea-spoonful of Royal baking-powder. After the cake is mixed, roll two cupfuls of hickory-nut kernels and stir through the batter. Bake for one hour in a moderate oven. WATER MELON CAKE. White Part. — Take two cupfuls of white sugar, one-half cupful of butter, one-half cupful of water or sweet milk, the whites of eight eggs, and three cupfuls of sifted flour. Bed Part. — Take one-half pound of red sugar, one-half The New Kentucky Home Cook Book. 281 cupful of water or sweet milk, the whites of six eggs, two cupfuls of flour, one-half tea-spoonful of baking-powder in each part. Cream the butter and sugar together, add the milk, then the flour, lastly the whites of the eggs which have been whipped to a stiff froth, and the baking-powder. Put half the white part in the pan, then all the red, with a few seeded raisins sprinkled in to give the appearance of seed, then the remainder of the white part on top. Bake in a moderate oven about one hour. Mrs. William Davis. MADELINE CAKE. Take one pound of butter, one pound of flour, one and one-fourth pound of powdered sugar, twelve eggs, three pounds of citron chopped fine, two pounds of almonds blanched and chopped fine, two cocoa-nuts grated, two teaspoonfuls of ground cinnamon, two tea-spoonfuls of mace, two grated nutmegs, one wine-glassful of wine, one wineglassful of brandy. Mix as fruit cake. Bake slowly for two hours. Mrs. E. P. Johnson. COCOA-NUT CAKE. Take two cupfuls of grated cocoa-nut, one cupful of powdered sugar, one-half cupful of butter, one cupful of sweet milk, four cupfuls of flour, three eggs, two tea-spoonfuls of baking-powder. Beat the eggs separately, cream the butter and sugar, add the yelks, then the milk, flour, and whites alternately, lastly the cocoa-nut stirred in lightly. Bake in a slow oven. POUND-CAKE. Take two pounds of powdered sugar, two pounds of butter, two pounds of sifted flour, twenty eggs. Beat the whites and yelks separately, then beat them together. Cream the butter and sugar together, then add the flour alternately with the eggs; add one wine-glassful of whisky and one tea- The New Kentucky Home Cook Book ble-spoonful of rose-water. Bake in a moderate oven about one hour and three-quarters. Mrs. E. S. Andrews. COFFEE CAKE. Take two pounds of seeded raisins, one pound of washed currants, two cupfuls of butter, seven cupfuls of flour, six eggs beaten separately, four cupfuls of white sugar, two cupfuls of coffee prepared as for table use, one package of cinnamon and allspice, one ground nutmeg, one tea-spoonful of soda. Mix and bake in a large pan in a moderate oven for two hours. Mrs. H. Bierbower. YELLOW MOUNTAIN CAKE.