Trinity cook book

Recipes for many tempting and delicious cakes are given in "Cake Secrets." A dime ( in coin or stamps ) will bring you this famous recipe book about which a woman recently wrote us: "I wouldn't sell mine for a dollar if I knew 1 couldn't get another copy." Nothing gives such wonderful results in home made cakes as Swans Down Cake Flour ! You can have lighter, whiter, finer, better cake,pie crust — pastry, just as you long to have it. Swans Down is true economy; it saves all the costly waste of cake disappointments. IGLEHEART BROTHERS Established 1856 EVANSVILLE, INDIANA Your Grocer Can Supply You R. N. VANDERBERRY Contractor for TILE, MARBLE AND TERRAZZO WORK 507 Commerce Street, Roanoke, Va. Phone 1313 HERMITS (OR FRUIT DROP CAKES) Three cups swansdown flour, two eggs, one and one-half cup brown sugar, three-fourths cup butter and lard, one-third cup milk, one cup nut meats, one cup chopped raisins (roll nuts and raisins in flour), one teaspoon each of cinnamon, spice and nutmeg, two teaspoonsful of baking powder, one-half teaspoonful of soda dissolved in a little hot water. Cream sugar and shortening, add eggs, hot water with dissolved soda, milk, flour and baking powder, last nut meats and raisins. Drop small spoonful on greased tins and bake in moderate oven. —MRS. C. A. HOWARD. OATMEAL COOKIES Two eggs, one cup butter, one and one-half cups sugar, four tablespoonsfuls sweet milk, two cups swansdown flour, one-half teaspoonful soda, one cup raisins, one cup nut meats (chopped), one-half nutmeg grated, two tablespoonsful of cinnamon. Drop from teaspoon in well greased tins and bake in quick oven. —MRS. W. A. CARPENTER. GINGER BREAD One cup molasses, one cup buttermilk, one cup sugar, one-half cup butter, two eggs, four cups swansdown flour, one teaspoonful soda, one tablespoonful ginger and cinnamon, one teaspoonful salt, one cup raisins. Mix like cake. —MRS. W. A. CARPENTER. NUT DROPS Two cups swansdown flour sifted, one cup coarsely chopped walnuts, two cups brown sugar, one teaspoonful baking powder, one teaspoonful salt, two eggs beaten and mix all together to a paste, two tablespoonsful of water. Drop in small heaps on buttered paper lined plates and bake fifteen minutes. —MRS. W. H. CARROLL. ( 65 ) CAKE FILLINGS "A wilderness of sweets." CHOCOLATE FILLING Melt four ounces of chocolate, dilute with three teaspoons of milk, then add one cup of sugar mixed with a well beaten egg and stir until it thickens. LEMON BUTTER One cup of white sugar, three eggs, butter half the size of an egg, juice and grated rind of one large lemon. Put in double boiler and stir until thick. Will keep a week in a cool place. SEA FOAM ICING Boil two cups brown sugar and one-half cup of water until it will form a mass when dropped into cold water. Pour slowly over the well beaten white of an egg, beating all the time. When nearly cool place on cake. Is very nice used with ordinary icing, using a layer of each. MARSHMALLOW FILLING One cup of brown sugar, one cup of white sugar, one cup of water, one tablespoon of vinegar. Let boil until it hairs, stir in one-half pound of marshmallows and the beaten whites of two eggs and beat constantly until creamy and stiff. YELLOW ICING