One cup flour, one-half cup corn starch, one and one- half cups sweet milk, one-half cup butter, one cup sugar, one large spoonful baking powder, whites of three eggs✪ Prince of Wales Cake. DARK SEA in One cup brown sugar, one-half cup butter, one-half cup sour milk, two anda half cups flour, one cup raisins, one teaspoonful soda dissolved in a little warm water, three tablespoonfuls molasses, three each of nutmeg and cinnamon. Bake in layers. Mrs. W. T. CARRINGTON. CHOCOLA RE ar. One cup butter, two cups sugar, two and a half cups flour, one cup sour-creain, five eggs with the additional yolks of shree eggs (the whites of which use for the fill- ing for the cake); one teaspoonful soda put into the sour creain and stir it in till it foams; grate one cake Baker’s chocolate and put half of it into your cake batter just before stirring in the flour; use the other halt for jthe filling with one pound white sugar and the whites of the three eggs beaten light and about a half teacup fresh water. Put the sugar and beaten whites and water into a pan and stir over the fire until it thickens. Bakecake in jelly pans and put layers of the filling and walnut kernels between. Flavor cake batter with vanilla. Mrs. M. RUFFIN HILL, Hillsboro, N. C. [ 87 ] ‘DELICIOUS TEA CAKES. One pound sugar, one-half dozen eggs, six ounces butter, one teaspoonful soda, two teaspoonfuls cream tartar✪ Delicious Tea Cakes; beat the eggs, whites and yolks separately, mix with as much flour as will make a dough stiff enough to roll out, roll thin and bake a light brown. “Miss Marky MANGUM. TILDEN CAKE. One cup butter, two of pulverized sugar, one of sweet milk, three of flour, half ci:p corn starch, four eggs, two teaspoons baking powder, two of lemon extract. ‘This is so excellent that a barrel would not be too much of it. Mrs. JAMES Day. SCRIPEURES CAKE; Four and a half cups 1st Kings, chapter 4, 22d verse; one cup Judges, chapter 5, verse 25, last clause; two cups Jeremiah, chapter 6, verse 20; twocups Ist Samuel, chapter 30, verse 12; two cups Nahum, chapter 3, verse 12; two cups numbers, chapter 17, verse 8; two table- spoonfuls rst Samuel, chapter 14, verse 25; a pinch of Leviticus, chapter 2, verse 13; six of Jeremiah, chapter I7, verse 11; one-half cup Judges, chapter 4, verse ro, last clause; two teaspoonfuls Amos, chapter 4, verse 5. Season to ‘taste with 2d Chronicles, chapter 9, verse 9. Mrs. J. W. Down. SWELL CAKES. Five eggs, half pound butter, half pound sugar, tea- spoon powder, teaspoon salt✪ Swell Cakes; work in flour to make stiff dough. Bake in a quick oven. Mrs. ALBERT KRAMER. [ 88 | DAINTY CAKE. Whites of six eggs, one cup butter, one cup sweet milk, two cups powdered sugar, two cups flour, one cup tice flour, two teaspoons baking powder✪ Dainty Cake. Flavor with rose and almond. Mrs. ALBERT KRAMER. CAROLINE’S JUMBLES. Six eggs, one cup butter, two cups sugar, three pints flour; if not sufficient, put enough in to roll it out well; one teaspoonful baking powder; flavor with nutineg✪ Caroline’s Jumbles. After rolling out, before baking, sprinkle with sugar. Mrs. W. A. ERWIN. GINGER SNAPS. One cup molasses, one cup butter, one cup sugar, one tablespoontul ginger, dash of red pepper and two eggs✪ Ginger Snaps. Put the molasses and butter in a tin pan and set on the fire; when it boils take off and add the sugar and ginger. When they are well mixed, add the eggs, which have been well beaten, then flour enough to roll. Put a small piece at a time on the board, and roll as thin as a Knife- blade. Cut and bake dark brown. Keep in a tin box. Mrs. Rost. W. WINSTON. SPONGE CAKE. One pound of finely pulverized loaf sugar, nine eggs, and twlve ounces dried and sifted flour; beat the whites and yolks separately nearly half an hour then beat the sugar with the eggs until it foams, flavor with extract lemon✪ Sponge Cake, stir in the flour lightly, pour in a buttered cake pan and bake an hour. Miss M. P. MAncuo. [ 89 ]

AI-modernized reading of the original text

One cup flour, one-half cup corn starch, one and onehalf cups sweet milk, one-half cup butter, one cup sugar, one large spoonful baking powder, whites of three eggs. DARK SEA CAKE. One cup brown sugar, one-half cup butter, one-half cup sour milk, two anda half cups flour, one cup raisins, one teaspoonful soda dissolved in a little warm water, three tablespoonfuls molasses, three each of nutmeg and cinnamon. Bake in layers. Mrs. W. T. CARRINGTON. CHOCOLATE CAKE. One cup butter, two cups sugar, two and a half cups flour, one cup sour-creain, five eggs with the additional yolks of shree eggs (the whites of which use for the filling for the cake); one teaspoonful soda put into the sour creain and stir it in till it foams; grate one cake Baker’s chocolate and put half of it into your cake batter just before stirring in the flour; use the other halt for the filling with one pound white sugar and the whites of the three eggs beaten light and about a half teacup fresh water. Put the sugar and beaten whites and water into a pan and stir over the fire until it thickens. Bake cake in jelly pans and put layers of the filling and walnut kernels between. Flavor cake batter with vanilla. Mrs. M. RUFFIN HILL, Hillsboro, N. C. [ 87 ] ‘DELICIOUS TEA CAKES. One pound sugar, one-half dozen eggs, six ounces butter, one teaspoonful soda, two teaspoonfuls cream tartar; beat the eggs, whites and yolks separately, mix with as much flour as will make a dough stiff enough to roll out, roll thin and bake a light brown. “Miss Marky MANGUM. TILDEN CAKE. One cup butter, two of pulverized sugar, one of sweet milk, three of flour, half cup corn starch, four eggs, two teaspoons baking powder, two of lemon extract. ‘This is so excellent that a barrel would not be too much of it. Mrs. JAMES Day. SCRIPTURE CAKE. Four and a half cups 1st Kings, chapter 4, 22d verse; one cup Judges, chapter 5, verse 25, last clause; two cups Jeremiah, chapter 6, verse 20; two cups 1st Samuel, chapter 30, verse 12; two cups Nahum, chapter 3, verse 12; two cups numbers, chapter 17, verse 8; two tablespoonfuls 1st Samuel, chapter 14, verse 25; a pinch of Leviticus, chapter 2, verse 13; six of Jeremiah, chapter I7, verse 11; one-half cup Judges, chapter 4, verse ro, last clause; two teaspoonfuls Amos, chapter 4, verse 5. Season to ‘taste with 2d Chronicles, chapter 9, verse 9. Mrs. J. W. Down. SWELL CAKES. Five eggs, half pound butter, half pound sugar, teaspoon powder, teaspoon salt; work in flour to make stiff dough. Bake in a quick oven. Mrs. ALBERT KRAMER. [ 88 | DAINTY CAKE. Whites of six eggs, one cup butter, one cup sweet milk, two cups powdered sugar, two cups flour, one cup rice flour, two teaspoons baking powder. Flavor with rose and almond. Mrs. ALBERT KRAMER. CAROLINE’S JUMBLES. Six eggs, one cup butter, two cups sugar, three pints flour; if not sufficient, put enough in to roll it out well; one teaspoonful baking powder; flavor with nutmeg. After rolling out, before baking, sprinkle with sugar. GINGER SNAPS. One cup molasses, one cup butter, one cup sugar, one tablespoontul ginger, dash of red pepper and two eggs. Put the molasses and butter in a tin pan and set on the fire; when it boils take off and add the sugar and ginger. When they are well mixed, add the eggs, which have been well beaten, then flour enough to roll. Put a small piece at a time on the board, and roll as thin as a Knifeblade. Cut and bake dark brown. Keep in a tin box. Mrs. Rost. W. WINSTON. SPONGE CAKE. One pound of finely pulverized loaf sugar, nine eggs, and twelve ounces dried and sifted flour; beat the whites and yolks separately nearly half an hour then beat the sugar with the eggs until it foams, flavor with extract lemon, stir in the flour lightly, pour in a buttered cake pan and bake an hour. Miss M. P. MANGUM. [ 89 ]

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Chocolate CakePrince of Wales CakeTilden CakeDark CakeDelicious Tea CakesSwell CakesDainty CakeY CakeBlack Chocolate CakesCaroline’s JumblesCaroline’s JumblesGinger SnapsSponge CakeSponge Cake

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