Trinity cook book

One cup of brown sugar, one-half cup of butter, one-half cup of sweet milk, two heaping cups of swansdown flour, two eggs, one teaspoonful of vanilla, one teaspoonful of soda dissolved in one-half cup hot water. Second Part — One cup brown sugar, one cup grated chocolate, one-half cup of sweet milk, dissolve over moderate fire and set aside to cool, add to first part when cool. — MRS. T. B. KEMPER. SPONGE CAKE One cup of sugar, four eggs (separated and well beaten), juice and rind (grated) of half a lemon. One cup of swansdown flour (twice sifted) one teaspoon baking powder. Do not beat sponge cake batter very much after adding the flour or the cake will be heavy. Bake in a moderate oven for 35 or 40 minutes. — MRS. R. G. DALBY. DRIED APPLE CAKE ■fthree cups of apples over night in cold water enough to swell them. IijH morning chop fine and place on stove with two cups of molasses, stir until almost soft. Add a cup of raisins, stir a few minutes and when cold add three cups of swansdown flour, one cup butter, three eggs, one-half cup sugar, one teaspoonful of soda. Spice to taste. Bake two hours in a steady oven. —MRS. T. B. KEMPER. ( 53 ) CHOCOLATE CAKE Cream one-half cup of butter, add one cup sugar and the beaten yolks of three eggs, three-fourths cup of sweet milk, two and one-half cups of sifted swansdown flour, two teaspoonsful of baking powder, and last of all the stiffly beaten whites of three eggs, flavor with one teaspoonful of vanilla. Bake in two layers in a rather quick oven. Filling — Two cups of sugar (one white and one brown), lump of butter size of an egg, one-half cup of rich milk, pinch of salt, three squares of chocolate (20c cake of chocolate). Boil until it forms a soft ball in cold water, then beat it until it will still be soft and easy to spread. At the last add onehalf teaspoonful of vanilla. —MRS. R. G. DALBY. MUFFIN CAKE One cup sugar, one-half cup butter, two eggs, one-half cup of sour milk, two cups of swansdown flour, one teaspoonful of baking powder, one teaspoonful of vanilla. One tablespoonful of shredded cocoanut may be added if desired. —MRS. N. A. SCHWINGER. WHITE LOAF CAKE The whites of nine eggs well beaten, one cup of butter, two cups of sugar, creamed together, small cup of sweet milk, one cup of cornstarch, three cups of swansdown flour, one teaspoonful of baking powder, one teaspoonful of (one-half lemon and one-half vanilla). Bake in a large mold (solid) until done, test with straw. —MRS. N. A. SCHWINGER. GOLD LOAF CAKE Beat well the yolks of eight eggs, one cup of granulated sugar, one-fourth cup of butter, one-half cup of sweet milk, one and one-half cups of swansdown flour, two teaspoons of baking powder. Cream butter and sugar together, beat the yolks thoroughly, then stir in butter and sugar, add milk, then flour, stir hard. Bake in cake mold about 40 minutes, and test with straw. —MRS. N. A. SCHWINGER. CHOCOLATE NUT CAKE