OLD TIME STRAWBERRY SHORTCAKE. Bake shortcake, rich yeast powder biscuit dough about one inch thick split in half and butter heavily both sides while hot. The finest strawberries should be reserved for top decorations, the others cut in half and sugared heavily, remaining in sugar four or five hours. Now lay between crusts the cut berries and pour the juice. On the top may be spread whipped cream sweet- ened and fresh berries placed on top. MATTIE SOUTHGATE JONES. moa akhe A POUND: CAKE. One pound water, one pound milk, one pound flour, well sifted, one pound of lard well mixed in with clean hands; one pound soda, one pound Royal Baking Pow- der, one pound salt, one pound butter, one pound vanilla flavoring. Mix all well together with the clean hands, above mentioned and beat the mixture in a clean tub, Get together all the ovens and pans so they may be ready in time of need. If the soda and baking powder should make the substance rise too much, let the surplus be put in another oven and so on until the vessels are filled. Bake until done and there will likely be more cake than the neighbors can consume. JAMES SOUTHGATE. BLACK CAKE, Cream one pound butter, break one pound eggs in a pitcher near the fire to warm, one pound flour, one pound brown sugar, two poundsseeded raisins, one pound currants, half pound citron, one pound blanched almonds, cut fine; two wine glasses brandy, half ounce cloves one nutmeg, one gill of molasses; warm all these ingredients [ 90 ] before mixing and beat with the hand, first eggs and sugar then add. butter, flour, currants and raisins. Mrs. SAUNDERS. DELICIOUS CAKE. One-half cup sugar, two thirds cups butter, cream them together, add the whites of five eggs, beaten to a stiff froth, then add one-half corn starch dissolved in a little sweet milk, stir in not quite two-thirds cup sweet milk and two-and-a-half cups sifted flour, two teaspoon- fuls baking powder and one of vanilla. FILLING. One-half cup water, one and one-half cups white sugar; let it boil a few minutes until it drops thick and heavy, then pour on the whites of eggs, beaten very stiff and a spoonful of lemon. This cake to give perfect satisfaction should be four days old. Delicious cake. Mrs. BK. M. GRAHAM. CHOCOLATE CAEN O28). Four eggs, two cups brown sugar, one-half cup butter, two cups flour, one teaspoonful soda sifted with flour, one-half cake Baker’s chocolate grated and melted, one- half cup sweet milk. Use coffee cup for measuring. Bake in layers (four) and put together with boiled icing flavored with vanilla and cover cake with same. MRs.+ C. 2C i DAYLOR, BUACK CHOCOUA TH "CAKES amu: Take one cake Baker’s chocolate and grate it, the yolks of three eggs, two cups brown sugar, one cup sweet [ 91 | milk; cook until it thickens, after it cools, add the following batter: one cup butter, two cups brown sugar, four eggs, four cups sifted flour, one cup sweet milk, one tablespoonful vanilla✪ Black Chocolate Cakes, one teaspoonful soda dissolved in a little milk; bake in layers. For the icing: take the whites three eggs, three cups sugar and juice one lemon. Beat the eggs to a stiff froth; boil the sugar with a small cup water until it ropes, then pour it in the eggs and stir hard. Excellent. MAMIE Down. DIgACK “CAKE, One and one-half pounds flour, one and three-fourth pounds butter, one and three-fourth pounds sugar, eight- een eggs, four pounds raisins, three pounes currants, two pounds of citron, three tablespoonfuls mixed spices, cinnamon, mace and sinall quantity of cloves, four nut- megs, two large glasses brandy and wine, one of rose water. ‘‘My mother’s receipt used on State occasions.’’ Mrs. BONNA BLOUNT WILLARD. Ph Rea es CAd rE:

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OLD TIME STRAWBERRY SHORTCAKE. Bake shortcake, rich yeast powder biscuit dough about one inch thick split in half and butter heavily both sides while hot. The finest strawberries should be reserved for top decorations, the others cut in half and sugared heavily, remaining in sugar four or five hours. Now lay between crusts the cut berries and pour the juice. On the top may be spread whipped cream sweet- ened and fresh berries placed on top. MATTIE SOUTHGATE JONES. moa akhe A POUND: CAKE. One pound water, one pound milk, one pound flour, well sifted, one pound of lard well mixed in with clean hands; one pound soda, one pound Royal Baking Pow- der, one pound salt, one pound butter, one pound vanilla flavoring. Mix all well together with the clean hands, above mentioned and beat the mixture in a clean tub, Get together all the ovens and pans so they may be ready in time of need. If the soda and baking powder should make the substance rise too much, let the surplus be put in another oven and so on until the vessels are filled. Bake until done and there will likely be more cake than the neighbors can consume. JAMES SOUTHGATE. BLACK CAKE, Cream one pound butter, break one pound eggs in a pitcher near the fire to warm, one pound flour, one pound brown sugar, two poundsseeded raisins, one pound currants, half pound citron, one pound blanched almonds, cut fine; two wine glasses brandy, half ounce cloves one nutmeg, one gill of molasses; warm all these ingredients [ 90 ] before mixing and beat with the hand, first eggs and sugar then add. butter, flour, currants and raisins. Mrs. SAUNDERS. DELICIOUS CAKE. One-half cup sugar, two thirds cups butter, cream them together, add the whites of five eggs, beaten to a stiff froth, then add one-half corn starch dissolved in a little sweet milk, stir in not quite two-thirds cup sweet milk and two-and-a-half cups sifted flour, two teaspoon- fuls baking powder and one of vanilla. FILLING. One-half cup water, one and one-half cups white sugar; let it boil a few minutes until it drops thick and heavy, then pour on the whites of eggs, beaten very stiff and a spoonful of lemon. This cake to give perfect satisfaction should be four days old. Delicious cake. Mrs. BK. M. GRAHAM. CHOCOLATE CAEN O28). Four eggs, two cups brown sugar, one-half cup butter, two cups flour, one teaspoonful soda sifted with flour, one-half cake Baker’s chocolate grated and melted, one- half cup sweet milk. Use coffee cup for measuring. Bake in layers (four) and put together with boiled icing flavored with vanilla and cover cake with same. MRs.+ C. 2C i DAYLOR, BUACK CHOCOUA TH "CAKES amu: Take one cake Baker’s chocolate and grate it, the yolks of three eggs, two cups brown sugar, one cup sweet [ 91 | milk; cook until it thickens, after it cools, add the following batter: one cup butter, two cups brown sugar, four eggs, four cups sifted flour, one cup sweet milk, one tablespoonful vanilla, one teaspoonful soda dissolved in a little milk; bake in layers. For the icing: take the whites three eggs, three cups sugar and juice one lemon. Beat the eggs to a stiff froth; boil the sugar with a small cup water until it ropes, then pour it in the eggs and stir hard. Excellent. MAMIE Down. DIgACK “CAKE, One and one-half pounds flour, one and three-fourth pounds butter, one and three-fourth pounds sugar, eight- een eggs, four pounds raisins, three pounes currants, two pounds of citron, three tablespoonfuls mixed spices, cinnamon, mace and sinall quantity of cloves, four nut- megs, two large glasses brandy and wine, one of rose water. ‘‘My mother’s receipt used on State occasions.’’ Mrs. BONNA BLOUNT WILLARD. Ph Rea es CAd rE:

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