Trinity cook book

Whites of eleven eggs, and one and one-half cups of sugar, one cupful of swansdown flour, one teaspoonful of vanilla, one teaspoonful of cream of tartar. Sift the flour four times and the sugar once, add cream of tartar to the flour or eggs. Beat the eggs to a stiff froth on large platter. Bake forty-five minutes in a very moderate oven. MARBLE CAKE White Part — One cupful of butter, three cupfuls of sugar, four cupfuls of swansdown flour, one-half cupful of sweet milk, two level teaspoonsful of baking powder, whites of eight eggs, flavor with lemon. Dark Part — One cupful of butter, two cupfuls of brown sugar one cupful of molasses, one cupful of sour milk, one teaspoonful of soda, four cupfuls of swansdown flour, yolks of eight eggs and one whole egg, spices of all kind3. Put dark layer on the bottom and top with white layer. GINGERBREAD WITHOUT EGGS One cupful of sugar, thoroughly creamed with one cupful of lard in which a pinch of salt has been stirred, one cupful of cooking molasses slightly warmed, one cupful of buttermilk in which a teaspoonful of soda has been dissolved, one tablespoonful of ground ginger, one-half tablespoonful of cin- ( 59 ) namon, and swansdown flour to make a moderately stiff batter. Bake slowly. This is pronounced by all to be better than the ginger bread made with eggs. If there is no milk water may be used. A cupful of raisins can be added. Can be cut in strips and served with sauce as a pudding. One cup butter, two cups sugar, one cup sweet milk, three cups flour, three teaspoonsful baking powder (level), whites of five eggs beaten until stiff. Flavor with lemon extract. Delicious baked in layers with cocoanut filling. —MRS. R. COSBY NEWTON. Cream two cups of sugar and one-half cup of butter, add one cup of milk, sift three cups of flour, add two teaspoons of baking powder and sift again. Beat the whites of three eggs and put in just before baking. Flavor to taste. ANGEL'S FOOD CAKE The whites of eleven eggs beaten very stiff, one teacup and a half of sugar, then beat sugar into the whites, one teacup of swansdown flour sifted seven times, one teaspoon of cream of tartar sifted through the flour. Flavor with vanilla. Bake sixty minutes in a very slow oven. CREAM CAKE One-half cup of butter, two cups of sugar, three cups of swansdown flour, one cup of milk, three eggs beaten in the milk,- two teaspoonfuls of cream of tartar, one teaspoonful of soda. Flavor. SPONGE CAKE Five eggs, one-half pound of sugar, one-fourth pound of swansdown flour, flavor with lemon. Beat the yellows and sugar together until light, add well beaten whites and flour last. DEVIL'S FOOD One and three-fourths cups of sugar, one-half cup of butter, one-half cup of sour milk, three eggs, one teaspoonful of soda, one teaspoonful of baking powder, two cups of swansdown flour, one cup of boiling water, one-fourth cake of chocolate, one teaspoonful of vanilla. Cream sugar and butter, mix in eggs beaten separately and only one white, sour milk and soda, then flour and baking powder and chocolate dissolved in hot water. JAM CAKE One and one-half cups of sugar, three cups of swansdown flour, one-half cup of butter, one cup of sour cream, four eggs, one teaspoon of soda, one ( 60 ) "The Man's Store" BUSH & HANCOCK. Inc. 18 West Campbell Avenue Hickey- Freeman Clothes