The Twin-city housewife

Gold Cake Yolks of eight eggs, one cup sugar, one-half cup butter, one-half cup sweet milk, one and one-half cups flour, two teaspoons Royal baking powder stirred in to the flour—Mrs. C. H. Fogle. Honey Cake Cream together one-third cup of butter and one-half cup of sugar, add two eggs beaten separately, one cup of honey, two cups flour, one and a half teaspoons baking powder, and one-third of a teaspoon of salt. —Miss Mary Hinshaw. Indians Mix together one-half cup each butter and flour, one cup of sugar, and two squares chocolate. Place on back of range or over gas turned very low and stir until chocolate is melted. Add two well-beaten eggs, one cup chopped nuts, and vanilla to taste. Bake in biscuit pan and cut in squares when cool, before removing from pan.—Mrs. J. L. Graham. Japanese Cake One cup butter, two cups sugar, three cups flour sifted six times, five eggs, one cup milk, one teaspoon baking powder. Divide batter in half. Bake two layers plain and to the other half add one pound seeded raisins and one teaspoon each allspice, cinnamon and cloves. ‘Roll raisins in flour. Filling: Juice and rind of two lemons, one cocoanut, two cups sugar, one cup boiling water. Put all in stewpan and when it begins to boil add one tablespoon corn starch. Cook until it drops in lumps from spoon. Ice cake on outside with white icing.—Mrs. Jas. G. Hanes. Jelly Roll Three eggs, one cup sugar, one and one-half cups flour, one teaspoon baking powder, two tablespoons sweet milk. Bake in a quick oven, turn out on a cloth that has been dipped in hot water and wrung hard. Spread cake with jelly, and roll. This is nice served with wine sauce, leaving off the jelly —Mrs. Samuel Blackburn. Ice Cream Cake One cup butter, two and one-half cups sugar, one cup sweet milk, four cups flour, five eggs and two teaspoons baking powder.—Mrs. Philip Hanes. eighty-eight THE TWIN-CITY HOUSEWIFE Lady Baltimore Cake One cupful of butter; two cupfuls of sugar; three and one-half cupfuls of flour; one cupful of sweet milk; the whites of six eggs; two level teaspoonsful of baking powder, and one teaspoonful of rosewater. Cream the butter; add the sugar gradually, beating continuously; then the milk and the flavoring; next the flour, into which the baking powder has been sifted, and lastly the stiffly beaten whites of the eggs, which should be folded lightly into the dough. Bake in three layer-cake pans, in oven hotter than it would have to be for loaf cake. To make the filling: Dissolve three cupfuls of granulated sugar in one cupful of boiling water; cook it until it threads then pour it over the stiffily-beaten whites of three eggs, stirring constantly. To this icing add one cupful of chopped raisins, one cupful of chopped nut meats, pecans preferred, and five figs, cut into very thin strips. With this ice both the top and sides of the cake. Loaf Cake Two cups butter, three cups sugar, six cups flour, six eggs; one-half cup cream, one-half teaspoon soda, one quart raisins, stoned, one cup yeast. Flavor with nutmeg and orange peel.—Mrs, A. B. Dangerfield. Nut Cake One-half cup butter, one and one-half cups sugar, three eggs, two and one-half cups of flour, one and one-half teaspons of baking powder, one-half cup sweet milk, one cupful of nuts after being shelled and chopped. Rub the butter and sugar to a cream, add the eggs beaten a little, then the flour sifted with the baking powder. Mix with the milk and nuts into a rather firm batter. Bake in square tins about thirty-five minutes. When done ice and cut in small squares and put half an English walnut on each square.—Mrs. F. G. Crutchfield. One-Egg Cake