MISS MAYE DEAN

Caramel Cake. Whites of four eggs beaten stiff, one and one fourth cups sugar, half cup water, half cup butter, two cups flour, two teaspoons baking powder, one teaspoon vanilla; beat sugar and butter together until like cream, then add water with one tablespoon corn starch stirred into the water, then the extract, flour, and last the beaten eggs. Bake in three jelly tins. Frosting; two cups sugar dissolved in ten tablespoons milk, boil just five minutes, then beat it a few minutes, and add three tablespoons grated chocolate and one teaspoon Eddy's Triple Extract vanilla. Use immediately.

MRS. E. W. SMITH.

80 THE YORK COOK BOOK.

Delicate Cake. Two eggs, half cup butter, cup sweet milk, one and one-half cups sugar, two and one-half cups flour, and three small spoons baking powder, put together in the. usual manner and flavor with i^ddy's Triple Extract of lemon or rose. Bake in a sheet and cover with chocolate frosting. This recipe I have used fifteen years, and while inexpensive, it is nice enough for almost any occasion.

MRS. EDWIN MARCELLUS.

Dover Cake. Four cups brown sugar, one cup butter, six eggs, one cup sweet milk, one half cup sour cream ,one tea- fapoon soda, three tablespoons cinnamon, one nutmeg, one half teaspoon cloves, four cups flour. MRS. JAY SERVISS.

Dolly Varden Cake. Light part: whites of eight eggs, two cups sugar, three fourths cup butter three fourths cup fresh milk, three cups flour (sifted), three teaspoons baking pow- der. Dark part: take Vs of the dough, put in this one cup seeded raisins, one cup currants, and one half cup sliced cit- ron. This is for middle layer; the white dough divide, in two layers, ice between layers and over top. MRS. D. C. BELL.

Empress Fruit Cake. One and one-half cups butter, three of sugar (scant), three of flour, nine eggs,. one ane one-fourth pounds almonds, in the shell), one half pound citron, one- half pound raisins (seeded), grated yellow and juice of one lemon, cream, the butter and sugar, add the beaten yolks, then the beaten whites and part of the flour, then the fruit chopped and dredged with flour, and the almonds blanched and chopped. MRS. A. O'. WYMAN.

Fruit Cake. Ten eggs, two pounds New Orleans sugar, one of flour, one of butter, (scant), one cup New Orleans molasses, three pounds currants, three of raisins, one of flgs, one of citron, eight tablespoons sweet milk, Eddy's Triple Extract of lemon and vanilla, cloves, cinnamon and nutmeg to taste.

MRS. C. M. COWAN.

Fi'uit Ciike. One cup butter, one cup brown sugar, one half pint molasses, one cup sour cream, four eggs (whites beaten separately), one pound flour, one pound currants, one and one-half pounds raisins. MRS, M. L. BARBER.

Fruit Cake One pound dark brown sugar, one pound each flour and butter, three of stemmed raisins, two of currants, ten well beaten eggs, one-half teacup dark molasses, one-half pound blanched almonds chopped very fine, one-half pound citron, one nutmeg, cloves and cinnamon to taste: rub fruit in with flour. Before adding the molasses dissolve teaspoon soda in a little hot water and stir in the molasses; then add to cake. Bake three or four hours, according to thickness of loaves in a tolerably hot oven and with steady heat.

MRS. S. E. MANSFIELD.

Fig Cake. Silver part: two cups sugar, two thirds cup each butter and sweet milk, whites of eight eggs, three teaspoons baking powder, three cups flour. Gold part: one cup sugar, three fourths cup butter, one half cup sweet milk, one and one half teaspoons baking powder, one and one half cups flour, yolk of seven eggs and one whole egg, one teaspoon allspice, cinnamon to taste. Bake the white in two long pie tins put half the gold in long pie tin and lay on one pound halved figs (previously sifted over with flour) so they will touch each other; put on rest of gold and bake; put cakes together with frosting while warm, the gold between the white ones, and cover with frosting. MRS. ALICE B. KIRKPATRICK.

Fruit Cake. One pound each butter and brown sugar, one half pound white sugar, two pounds each flour and raisins, one and one half pounds flgs, one pound currants, one and one half pounds almonds (browned), three fourths pound citron, three fourth pound orange or lemon peeling, ten eggs, one cup New Orleans molasses, one cup fruit juice or milk, two tea- spoons soda, three of cinnamon, one each of mace, nutmeg and ginger, one half each of allspice and cloves.

MRS. A. H. NELSON, (Utica Neb.)

Gold Cake. One and one half cups sugar, one half cup butter, one cup sweet milk; teaspoon twice full baking pow- der, two cups flour, yolks of six eggs. MRS. N. D. NEWELL.

Hickory Xut Cake. One and one half cups sugar, one half cup butter, two and one half cups flour, two teaspoons baking powder, three fourths cup sweet milk, whites of four eggs, one cup chopped hickory nut meats. MRS. CYRUS HUTCHINS.

82 THE YORK COOK BOOK.

Hickory Hint Cake. Two cups sugar, one half cup butter, one cup milk, three cups flour, three teaspoons baking powder, three eggs, one cup hickory nut kernels chopped fine and add- ed last. MRS. G. W. POST.

Gold Cake. Beat to a cream one cup sugar and half cup butter; beat very light two whole eggs, and the yolks of four, half cup milk, two and a half cups flour, two teaspoons bak- ing powder sifted with flour. Flavor with Eddy's Triple Ex- tract of vanilla or lemon. MISS LULU DEAN.

Hickory Nut Cake. Two cups sugar, one cup butter; stir to a cream; whites of six eggs beaten stiff, one fourth cup milk, three cups flour, two teaspoons baking powder, one coffee cup- nut meats. Bake in a loaf. MISS LILY PURCELL.

English Pound Cake. One pound butter, one and one-fourtli pounds flour, one pound sugar, one pound currants, nine eggs, two ounces candied peel, one half ounce citron, one half ounce sweet almonds, when liked a little pounded mace. Work the butter to a cream, add sugar, then the well beaten yolks of eggs next the flour, currants, candied peel cut into neat slices, and the almonds blanched and chopped and blended with other ingredients. Beat the cake well for twenty minutes and put t into a round tin lined at the bottom and sides with strips of vhite paper. Bake it from two to two and one half hours; let oven be well heated when the cake is first put in, if this is not the case the currants will all sink to the bottom.

MRS. H. C. PAGE.

Fruit Cake. Three cups dark brown sugar, one cup butter (mix butter and sugar together), tw^o cups sour milk, four cups flour, four cups raisins, five cents' worth prepared lemon peel, one teaspoon soda; add more fruit if liked; spices to taste. MRS. C. E. WALKER.

Fig Cake. One cup sugar, half cup butter, half cup milk, two cups flour, two teaspoons baking powder, whites of six eggs. For the filling take a pound of figs, chop fine and put in a stew pan; pour over them a teacup of water and one half cup sugar. Cook all together until soft and smooth then spread between the layers. MRS. HARRISON.

Farmer's Fruit Cake. Soak three cups of dried apples over night; in the morning chop and simmer in two cups of molas- ses two hours, then add two eggs, one cup sugar, one cup sweet milk, three fourths cup butter, two teaspoons soda, and flour to make a stiff batter; cinnamon, cloves and nutmeg to taste. MRS. M. B. TAYLOR.

Layer Cake. Cream together one scant cup butter, three of sugar, one cup sweet milk, then the beaten whites of twelve eggs; sift three teaspoons baking powder into one cup corn starch mixed with three cups of flour, and add. Use any fill- ing desired. MRS. ALICE WASHBURN.

Lemon Cream Cake. Whites of six egps, one and one half cups granulated sugar, two tablespoons butter, one cupmilk, two teaspoons baking powder, three cups flour (small size). Bake in three layers. Filling one half cup boiling water, one cup sugar, one scant tablespoon corn starch, wet and stirred into the boiling water; add t'ne grated rind and juice of one lemon, butter size of a walnut, and the yolk of one egg; let it cook until it shines. MRS. M. A. EDWARDS.

Lemon Cake. One cup sugar, one and one half cups flour, two tablespoons butter, one half cup sweet milk, three eggs, three teaspoons baking powder. Filling for cake: the juice and grated rind of one lemon, two teaspoons cold water, two eggs, one cup sugar; put on stove and let cook; stir until it thickens, but do not let it boil. When cool spread between layers of cake; frost the cake if desired.

MRS. LEVI MAP PS :

Loaf Cake. One cup butter, two of pulverized sugar, one of sweet milk, three of flour, one half cup corn starch, four eggs two teaspoons baking powder, one each of Eddy's Triple Ex- tract of lemon and vanilla flavoring.

MRS. M. C. PURCELL.

MarshmalloAV Cake. Cup and half sugar two thirds cup butter stirred to a cream, one cup sweet milk, whites of five eggs beaten stiff, two and one half cups flour, two teaspoons baking powder; flavor to taste and bake in three layers. Fil- ling: soak two tablespoons Knox's gelatine in eight table- spoons warm water, add confectionery fc,ugar enough to make

84 THE YORK COOK BOOK

stiff and stir constantly for thirty minutes; flavor with Eddy's Triple Extract of vanilla. MRS. F. E. FENDER.

Maple Caramel Cake. Two coffee cup sugar, scant coffee cup butter, one sweet milk, three of flour, three teaspoons baking powder, whites of eight eggs beaten stiff; bake in three layers. A smaller cake may be made by using a teacup in measuring and the whites of only six eggs. Filling: three cups maple sugar and one and a half cups thick sweet cream boiled until a soft taffy; spread between layers and also on top and sides. If not convenient to use all maple sugar, granulated may be substituted. MRS. B. M. LONG.

Molasses Cake. One. cup molasses, half cup butter, one cup boiling water poured on the butter and molasses, two cups flour, half teaspoon ginger, one teaspoon soda, a small pinch cloves and one egg. MRS. BELLE HARRIS.

Nut Cake. One and one half cups sugar, half cup butter, one cup sweet milk, half cup corn starch, three cups flour, two teaspoons baking powder, whites of six eggs beaten stiff; flavor with almond, bake in layers. For the filling make a rich cream of the yolks of the eggs, one cup milk, one teaspoon corn starch dissolved in a little milk, half cup sugar and a little salt. When it is boiled to a cream set aside to cool; when cool mix through it one pound nuts; spread between layers and on top. MRS. I. A. BRUNER.

Orange Cake. Two small cups sugar, half cup butter, one of milk, yolks of five eggs or three whole ones, three cups flour, three teaspoons baking powder. Filling: whites of three eggs beaten stiff, juice and peel of one orange and sugar to suit taste. MRS. R. H. DEVER.

Poor Man's Cake. Two cups sugar, one each of butter, sweet milk and raisins, one half cup citron, one half cup currants, one nutmeg, one teaspoon Eddy's Triple Extract of lemon, six eggs, three cups flour, two heaping teaspoons baking pow- der. Bake one hour. MRS. OTTO LANG.

Roll Jelly Cake. Four eggs, one cup sugar, one cup flour, one teaspoon baking powder, pinch of salt; mix all well to- gether and roll out on long tins; as soon as baked spread over any jelly and roll up immediately. MRS. E. N. EVANS.

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Snow Cake. One cup sugar, one half cun butter, one half cup sweet milk, one and one half cups flour, whites of four eggs, teaspoon baking powder; flavor with Eddy's Triple Ex- tract of lemon. MRS. JOHN E. EVANS.

Spanish Bunn. One cup sugar, one half cup butter, one half cup milk, one or two eggs, two tablespoons baking pow- der, one teaspoon cloves, one teaspoon cinnamon, two and one half cups sifted flour. Bake in two layers; spread between, the layers either frosting or caramel filling.