Trinity cook book

cinnamon, cloves and nutmeg. Chop fruit and flour well with part of measured flour. This makes two very large cakes. Bake three to four hours in a very slow oven. —MRS. ARTHUR W. GROVE. ANGEL CAKE One and one-half cups of sugar sifted five times, one cup of swansdown flour sifted with one tablespoon of cream of tartar seven times, twelve stiffly beaten egg whites. Stir the sugar and flour into the egg whites with two forks, mixing lightly and carefully. Flavor with almond and bake in an ungreased mold one hour. Do not open the oven door for the first fifteen minutes of baking. —MRS. PAGE BOWLING. SNOWBALLS Bake angel cake batter in a shallow square cake pan. When done cut in two-inch squares and trim the corners off each square with scissors to form balls. Dip in marshmallow icing and roll in cocoanut. —MRS. PAGE BOWLING. Melt one-half cake of chocolate in one cup boiling water add one teaspoonful soda. Cream together three-fourths cup butter and three cups sugar, add four eggs beaten separately. Add melted chocolate and four cups of swansdown flour and one cup of buttermilk, one tablespoonful of vanilla. Bake in layers. —MRS. WALTER CARPENTER. SPONGE CAKE Four eggs beaten separately, two cups of white sugar, two cups of swansdown flour, one cup of hot water and one level teaspoonful of baking powder. Mix by beating one cup of sugar into whites of eggs and one cup into the yolks. Add these together and beat well. Sift flour four times and add alternately with hot water. —MRS. N. O. WOOD. JAPANESE FRUIT CAKE One cup of butter, two cups of swansdown flour, one cup of milk, five eggs, leave out whites of two. Bake in four layers, two of them are plain, while to the other two are added one-fourth pound of seeded raisins cut fine and floured well. One teaspoonful of pulverized cloves, cinnamon, allspice, one-half teaspoonful of nutmeg and one tablespoonful of chocolate and bake. Filling — Two cups of sugar, one cup of water, three lemons, rind of two, juice of three, one large package of shredded cocoanut, one tablespoonful of cornstarch. Cook until thick and add the stiffly beaten whites of two eggs. —MRS. N. O. WOOD. ( 52 ) THOMAS & UPSON REAL ESTATE AND INVESTMENTS Farms and Suburban Properties — Phone 528 207 Mountain Trust Bank Building Roanoke, Va. JAM CAKE Eight eggs (save out three whites), two cups of sugar, one scant cup of butter, one cup of buttermilk, one and one-half teaspoonful of soda in milk. Four cups of swansdown flour, two level teaspoonsful of baking powder in flour. Two cups of strawberry jam put in last. One and one-half teaspoonsful each of cloves, cinnamon and nutmeg. Bake in layers and ice. Always use stiff jam. —MRS. W. H. GILES. FRUIT CAKE One-half pound of butter, one-half pound of swansdown flour, one-half pound of sugar, one-half dozen eggs (beaten separately). Three pounds of raisins, three-fourths pound of blanched almonds (cut fine), one-half pound pecans cut fine, one-fourth of a nutmeg grated, one-half glass jelly, one-half tumbler of brandy, one-fourth pound of sweet chocolate, one-fourth pound citron cut fine, one tablespoonful each of cinnamon, cloves, allspice. Use one cup of flour to flour fruit after it is cut fine. Mix well and bake three hours. —MRS. WALTER A. CARPENTER.