The Pennsylvania German cook book

Four egg, two cups brown sugar, onehalf cup butter, one half cup sour milk,one teaspoon soda, one-half cup boiling water, one-third bar Baker’s chocolate, two heap¬ ing cups flour, cream, butter and sugar, add the eggs well beaten, then milk, dissolve chocolate in half the boiling water and .soda in the other half, add to the bat¬ ter, la.stly add the flour. Bake in three layers. Frost with caramel filling. Two cups brown sugar, one-third cup cream, butter size of an egg, boil until it threads from the spoon, beat until nearly cool, flavor with vanilla and spread between layers and on top. (Very fine.) Mrs. L. K. Hem. DARK AND WHITE LAYER CAKE. One cup butter, two cups sugar, four cups flour, three eggs, three teaspoons baking powder, one cup water. Take half the batter grate in chocolate, when baked, place alternate dark and white layers, cover with frosting, Mary Ream. DARK LAYER CAKE NO. 1. One cup molasses, one-half cup sugar, one half cup lard or butter, one-half cup buttermilk, yolks of three eggs, one tea¬ spoon soda, one cup seeded raisins, spices to taste, add flour but do not make too stiff. Mrs. Heimbacch, Mishler, O. WHIPPED CREAM CAKE. Four eggs, one cup sugar, one cup flour, one teaspoon baking powder, bake in three layers. Whip one pint of sweet cream, sweeten and flavor to taste, spread between layers and on top. ICE CREAM CAKE. WHITE PART. Two cups sugar and one half cup milk, one-half cup butter, whites of eight eggs, three cups flour, three teaspoons baking powder. s The PENNSYLVANIA GERMAN COOK BOOK. Yellow Part. One cup white sugar, oue-half cup milk, oue-half cup butter, two cups flour, two teaspoons baking powder, and the yolks of eight eggs. FOR THE CREAM. Two cups sugar, oue-half cup water, lM)il to a thick syrup; beat the whites of four eggs and stir into the hot syrup, when cool flavor with vanilla. .Mrs. Dr. Ricksecker, Akron, Ohio. DARK LAYER CAKE NO. 2. One egg; half cup sugar, half cup molasses, butter the size of an egg, twothirds cup cold water, one teaspoon soda, two cups flour. To plain white frosting a<ld one cup chopped raisins. (Fine.) Mrs. C. W. Berry. DELICIOUS RAISIN CAKE. One cup sugar, one-half cup of butter well beaten together, one-half cup sweet milk, three eggs, saving out whites of two for filling, one teaspoon baking powder, two cups Hour, (filling,) seed and chop fine one cup of raisins, lM)il one and onefourth cups of sugar in as much water as will dissolve it, boil until it will string then pour slowly over the whites of the eggs, beating, stir until quite cool, then stir in the raisins. Mrs. .J. M. M. ALMOND CUSTARD CAKE. Two cups sugar, two cups flour, onehalf cup sweet milk, six tablespoons butter, six eggs, one and one-half tea¬ spoons baking powder, bake in layers, put together with custard. THE CUSTARD. One cup milk, four tablespoons sugar, three eggs, one pound almonds chopped fine, l>oil together then spread l)etween layers and cover cake with icing. .Mary Ream. FIG CAKE. MCE FOR PARTIES.