MISS WHITNEY

Sponge Cake. One and one half cups sugar, one half cup cold water, two cups flour, one tablespoon baking powder, three eggs. MRS. MARY CUNNINGHAM.

Spiced Chocolate Cake. Four eggs, leave whites of two for frosting, two cups sugar, two of flour, one of sour milk, one half cup butter, one cup grated chocolate, one teaspoon each of soda, cinnamon and allspice, half nutmeg grated, and one half teaspoon cloves; put together with boiled frosting and flavor wtih Eddy's Triple Extract of vanilla.

MRS. LETTIE DONELL.

Spice Cake. (Good). One cup sugar, one half of butter, one half of sweet milk, two of flour, one of raisins, two eggs, one tablespoon molasses, one teaspoon cinnamon, two tea- spoons baking powder, one half teaspoon each cloves, ginger, nutmeg and allspice; bake in three layers and put together with white frosting. ' MRS. E. M. COBB.

Sunshine Cake. Whites of seven eggs, beaten light, yolks of five eggs beaten very light, add one fourth teaspoon cream tartar to the whites of eggs before beating, add the beaten yolks, then one scant cup sugar and one scant cup flour (sifted five times). MRS. LYDIA HUFFMAN.

Chocolate Cake. One cup sugar, three fourlhs cup butter, three eggs, one half cup milk, two cups flour, two teaspoons baking powder, one fourth cake c^.oco]ate, flavor with Eddy's Triple Extract of vanilla. MRS. GEORGE CHILCOTE.

Tea Cakes. Five cups Fifted flour, two cups sugar, three fourths cup butter, one half cup sweet milk, two eggs, one le-

86 THE YORK COOK BOOK.

vel teaspoon soda, one half teaspoon cinnamon or nutmeg; mix tlie sugar, butter, eggs and millv same as for cake., tlien add flour. MRS. D. B. SNODGRASS.

Vanity Cake, (Layer). One and one half cups sugar, one half cup each- butter and sweet milk, one and one half cups flour, one half cup corn starch, one teaspoon baking powder, whites of six eggs; bake in two cakes, putting frosting be- tween and on top. MRS. M. L. BARBER.

"1896" AVeddiiig Cake. Two cups sugar, one cup butter; (rub butter and sugar to a cream); one cup sweet milk, the whites of seven well beaten- eggs, flavor with two teaspoons Eddy's Triple Extract of vanilla; beat well, then add two tea- spoons baking powder and four cups sifted flour. Stir well for ten minutes, remove part of dough, have ready a piece of melt- ed chocolate the size of a walnut; sweeten chocolate to taste, then add one part of the white dough, which makes the dark or chocolate part of the cake. Have ready a well greased, deep cake pan, using first the white portion, then the dark until, it has the appearance of marble cake. Bake in a well heated oven; when done use a thick chocolate icing for the top of cake with chocolate cream drops placed closely together on top of icing. Fifteen cents will purchase enough cream drops for a large cake. MRS. CHAS. CARPENTER.

White Cake. Two cups white sugar, one of sweet cream, two of flour, one tablespoon butter, the whites of five egga, teaspoon twice full baking powder, flavor with Eddy's Triple Extract of lemon. MRS. H. D. NEWELL.

White Cake. (Nice baked in round tin with stem in cen- ter.) Two cups sugar, two-thirds cup butter, one cup sweet milk, two cups of flour, one cup corn starch, three teaspoons baking powder, whites of eight eggs, any flavoring wished; stir sugar and butter to a cream, then add the milk. Beat whites of eggs to a stiff froth and stir in part at a time with the flour, after having sifted flour with baking powder and corn starch three or four times. Bake in moderate oven.

MRS. W. K. WILLIAMS.

White Cake. Beat one cup butter to a cream, add one and one half cups flour, stir very thoroughly together then add

one cup corn starch and one cup sweet milk, into which has been dissolved three teaspoons baking powder, lastly add the v/ell beaten whites of eight eggs into which two cups powder- ed sugar has been stirred; flavor to suit taste. Bake in layers and put together with any kind of filling.

MRS. J. A. PARKS.

White Sponge Cake. One half pint white sugar, one half pint sifted flour, a pinch of salt, the whites of ten eggs beaten stiff, two heaping teaspoon baking powder, two teaspoons Ed- dy's Triple Extract of lemon. Bake in deep tin.

MRS. LINNIE B. CLARK.

AVliite Marble Cake. Whites of twelve eggs beaten to a stiff froth, one and one half glass sugar sifted five times, one glass hour sifted five times, one teaspoon cream tartar sifted in the flour; remove egg beater, using a silver fork, stiring in f.rst the sugar then the flour gently. Divide the quantity after all the ingredients have been added, and to one half the mixture add two teaspoons melted Baker's chocolate. Use a small dripping pan slightly floured; put white first, then add the chocolate; bake forty minutes.

MRS. W. J. STEVENSON, (Aurora, Neb.)

White Cake. Two cups sugar, one cup butter, one of sweet milk, four of flour, whites of ten eggs beaten stiff, three tea- spoons baking powder, flavoring to taste.

MRS. A. C. SNYDER.

"White Cake. Whites of five eggs, beaten very stiff; cream together two cups sugar, one cup butter, one cup milk, three cups fiour, two teaspoons baking powder; flavor to taste; stir in half the ingredients and then half the whites, repeat till it is all stirred in; beat a litle after last is in. A frosting with ruts laid on top is nice for this cake. Cut in any fancy shape.

MRS. ROBT. JAMES.

White Mountain Cake. One half cup butter and one cup sugar beaten to a cream, half cup of milk, one and one-half cups flour, two level teaspoons baking powder, whites of six eggs beaten to a stiff froth, put in last; flavor with vanilla. Use a good sized cup in measuring. Bake in three layers. Cream filling: Whites of two eggs, add an equal measure of

88 THE YORK COOK BOOK.

cold water, stir into this confectionery sugar until the right consistency to spread, flavor with one half teaspoon Eddy's Triple Extract of vanila. MRS. IRA A. SMITH.

AVhite Perfection Cake. Three cups pulverized sugar, one of butter, one of sweet milk, three of flour, one of corn starch, flavoring, whites of twelve eggs beaten to a stiff froth, two teaspoons baking powder; add corn starch, sugar and butter, beat, then flour, beat, and last add whites of eggs.

MRS. F. L. WHEDON. (Kearney, Neb.

Yellow Cake. The following is a nice recipe for making use of yolks left after making an Angel's Food cake: yolks of elev- en eggs, one cup of sugar, half cup of butter, half cup of. sweet milk, one and one-half cups flour, two teaspoons baking powder; flavor to suit the taste. This is nice baked in drip- ping pan and covered with a thick coat of chocolate icing and then cut in squares. MRS. L. F. ANDREWS.