EGGLESS WHITE CAKE

One cup of sugar, three tablespoons butter, one cup of sweet milk, two cups of flour, two teaspoons baking powder.

Pauline Jewett. ENGLISH WALNUT CAKE.

One cup butter, two cups sugar, three cups flour, whites of eight eggs, three-quarters cup milk, three teaspoons of bak- ing powder, half spoon of lemon and vanilla flavoring mixed, one and a half pounds walnuts chopped fine (not too fine) and added last with a little of the flour sprinkled over them.

Mrs. John K. Wilson.

Excellent cake.

Four cups flour, three cups sugar, two cups butter, one cup milk, four eggs, one teaspoon baking powder. Season to taste.

Pauline Jewett. FEDERAL CAKE.

One pound of butter, one pound of sugar, one pound two ounces of flour, five eggs, one cup of sour cream, one tea- spoonful of soda, one wineglass of wine, one wineglass of brandy, one nutmeg, two teaspoonfuls of cinnamon, a half spoonful of cloves, and a pinch of allspice, one pound of rai- sins well boiled, seeded and chopped a very litttle. Light brown sugar better than white. Bake rather slowly, as it browns easily. Three loaves.

Mrs. E. P. Eells. FRENCH LOAF.

Two and a half cups sugar, half cup butter, one cup milk, three cups flour, three eggs, two teaspoons baking powder, grated peel of one lemon.

Pauline Jewett. ENGLISH FRUIT CAKE.

One pound flour, one pound sugar, three-quarters pound butter, two pounds raisins, two pounds currants, one pound citron, quarter pound blanched almonds, half ounce of mace, two teaspoonfuls of nutmeg, allspice, cinnamon and cloves, one teaspoonful of rose water, one glass of wine, one glass of

168 LANDMARKS CLUB COOK BOOK.

brandy, ten eggs. Stir sugar and butter to a cream, add eggs well beaten ; stir the flour in gradually, leaving a little to mix with the fruit ; add wine, brandy and spice, and lastly the fruit. Bake slowly five or six hours.

Mrs. C M. Sanders. TEN POUND BLACK FRUIT CAKE.

Three-quarters pound butter, one pound sugar, one pound flour (browned), ten eggs, four pounds raisins (after ston- ing), two pounds currants, one pound citron, quarter pound almonds (blanched, shredded), one teaspoon soda, two wine- glasses brandy, two wineglasses sherry wine, wineglass milk, wineglass molasses, one teaspoon cinnamon, one teaspoon cloves or spices according to taste, one nutmeg grated. Bake four or five hours in paper lined tin.

Mrs. Lynn Helm. HAZEL NUT CAKE.

One large cup of sugar, two dozen lady fingers, one dozen eggs, one pinch of salt, one pound of nuts. Beat yolks, salt and sugar to a foam. Add the nuts, which must be ground to a flour with the skins ; the lady fingers dried and rolled very fine. Beat the whites of the eggs later very stiff. Bake and do not take out of the pan until cold.

Mrs. Frank W. King. KENTUCKY SILVER CAKE.

Whites of eight eggs, two cups of powdered sugar, two and a half of flour, half of butter, half of sweet milk, one and a half teaspoonfuls of cream tartar, half of soda. Mix cream tartar and soda in the milk thoroughly and add it, after everything else has been mixed together. Almond flavoring and an extra pinch of salt. Most excellent.

Mrs E. P. Eells. KITTIE'S CAKE.

One cup flour (full), one cup sugar, one teaspoonful bak- ing powder, small piece butter (nearly half cup), one Qgg (two eggs if richer cake is desired), half cup water. Flavor to suit the taste. Fruit if desired. Sift flour, sugar and bak- ing powder together in a bowl, add the other ingredients and mix all together thoroughly. Bake from thirty to thirty-five minutes.

KlTTIE COLBURN.