Trinity cook book

One cup milk, two cups sugar, three cups swansdown flour, one cup butter, four eggs, two level teaspoons baking powder, one-half teaspoon Sauer's vanilla. Cream butter, add half the sugar, beat well, beat yolks of eggs with remaining sugar and add to mixture, then add swansdown flour sifted with baking powder and milk alternately, beat well, flavor and stir in the well beaten whites of eggs, bake in moderate oven, cover with caramel icing. Caramel Icing Three cups brown sugar, three-fourths cup cream or milk, butter size of an egg. Cook until forms soft ball when dropped in cold water. Flavor with vanilla and beat until the right consistency to spread on cake. —MRS. EDWARD REED. ( 50 ) THE SANITARY BARBER THE IDEAL BARBER SHOP SHOP 6 E. Campbell Ave. 9 W. Salem Ave. 9 Barbers, no long waits 8 Barbers Phone 3368-J Phone 1412-J POUND CAKE One and one-half cups sugar, three-fourths cup butter, butter and sugar creamed together well, two cups swansdown cake flour, six eggs, yolks and whites beaten separately, one-half teaspoon baking powder. After mixing well, then beat thoroughly for ten minutes and add three-fourths teaspoon flavoring. —MRS. W. H. DUNCAN. CAKE FILLINGS "A Wilderness of Sweets" Lemon Filling: One cup of sugar, two tablespoon butter, two eggs, juice of two lemons. Beat all together and cook until consistency of jelly. —MRS. SAM HAIRSTON. Orange Filling: One tablespoon cream, one cup confectioner's sugar, one tablespoon melted butter, one-half teaspoon orange extract. Pulp and rind of one orange. To the cream add sugar slowly, add orange pulp, rind, extract and melted butter. Beat until smooth and spread on cake. —MISS MARY COOPER. APPLE SAUCE CAKE One scant cup of sugar, six tablespoonfuls of shortening, one and onehalf cups of swansdown flour, one-fourth teaspoonful of salt, one teaspoon of cinnamon, one teaspoon of nutmeg, one-half cup chopped raisins, one-half cup of tart apple sauce, one teaspoon of soda (scant), yellows of two eggs. Stir sugar and shortening together until creamy. Sift flour, salt and spices together. Flour the raisins with a little of the flour, dissolve the soda in one tablespoon of warm water. Add the apple sauce and beat into the creamed sugar and shortening alternately with the flour, bake, in thin layers and put together with apple whip frosting. Apple Whip Frosting: Two egg whites, three-fourths cup of sugar, two grated tart apples, pinch of salt, one-fourth cup of hot water. Dissolve the sugar in the hot water, put on a slow fire and let simmer until it threads when dropping from a spoon. Beat into the well beaten whites, add the grated apple and beat until cold. Spread on the bottom layer, wait a few minutes before adding the next layer, continue until the three are in place and frost-, ing is on entire cake. —MRS. L. O. HOPE. $ FRUIT CAKE Twelve eggs, two pounds of sugar, one pound of butter, two teaspoons of baking powder, ten cups of swansdown flour, two cups of milk, three pounds of raisins, two pounds of currants, one-fourth pound each of candied orange and lemon peel, one pound of citron, one of almonds (blanched), one pound of English walnuts, preserved ginger, one glass of grape jelly, vanilla, lemon, ( 51 ) J. G. HOLT, Realtor Real Estate, Rentals and Fire Insurance 509-510 First National Bank Building Telephone 4522