Angel Cakes

Angel Cake

Use the whites of nine large eggs, a heaping cup of granulated sugar, a cup of flour sifted five times before measuring, one teaspoonful of baking-powder, a dash of salt, one-half teaspoonful each of lemon and vanilla flavoring. Separate the eggs, add salt and baking-powder to the whites and beat till very stiff; add sugar and flavoring, beat thoroughly, then carefully turn in the flour. Bake in a moderate oven fifty minutes.

B. A. Nathan.

Angel Food

The whites of eleven eggs, one and one-half cups of granulated sugar, one and one-half cups of flour, one teaspoonful of cream of tartar, one teaspoonful of vanilla. Beat the whites of the eggs to a stiff froth, then sift flour and sugar separately ten times. Add sugar and flour, a little at a time, to the eggs. Bake forty minutes. Use a pan which has never been greased. Mrs. Ellen Catlin.

Sponge Cakes

White Sponge Cake

The whites of eight eggs beaten to a froth, one cup of flour, one and one-half cups of pulverized sugar and one teaspoonful of cream of tartar. Sift the flour, sugar and cream of tartar together several times, then add about one-half of it slowly to the eggs, then put in two tablespoonfuls of sweet milk; add the remainder of the flour and stir for a few seconds. Flavor with lemon and bake in a moderate oven. Mrs. M. McDuffie.

Cheap Sponge Cake

Two eggs, one cupful of sugar, one-half cupful of hot water, one cupful of flour, one and one-half teaspoonfuls of baking-powder, one pinch of salt and the grated rind of one-half of a lemon. Beat the yolks of the eggs with half the sugar, then add the water, the remaining sugar, the lemon rind and the flour sifted with baking-powder and salt. Lastly fold in the whites of the eggs beaten to a stiff froth and bake twenty-five minutes in a buttered and floured shallow pan. H. F. L.

Hot Water Sponge Cake

Four eggs beaten to a foam, two scant cupfuls of sugar, two cupfuls of sifted flour, two teaspoonfuls of baking-powder, two-thirds cupful of boiling water. Flavor to taste. Gracia Rulo.

Velvet Sponge Cake

Sift five times one-third of a cupful of flour, also sift five times one half cupful of granulated sugar. Whip the whites of four eggs to stiff froth, add when partially beaten one-fourth of a teaspoonful of cream of tartar. Beat in the sugar, then the yolks of three eggs and lastly the flour, stirring very lightly after adding the flour. Flavor with vanilla. Bake in an unbuttered pan forty-five minutes. Gretta Tibbitts.

Ideal Sponge Cake

Two cupfuls of sugar, two cupfuls of flour, four eggs, one heaping tea-spoonful of baking-powder, three-quarters of a cupful of hot water, grated rind of lemon. Stir together until creamy the sugar and the yolks of the eggs; add the flour and baking-powder which have previously been sifted together four times; then add the hot water; stir well until smooth and velvet-like; next add the whites of the eggs beaten stiff; flavor with lemon. The batter may seem too thin, but will be all right. L. B. M.

Nut Cakes

Plain Nut Cake

Take two cupfuls of sugar, one cupful of butter, three cupfuls of flour, one cupful of cold water, four eggs, one teaspoonful of soda, and two tea-spoonfuls of cream of tartar; mix well and last of all add two cupfuls of kernels of hickory nuts or walnuts, stir in thoroughly. Mrs. E. Ford.

Sour Cream Nut Cake (Fine)

Break two eggs in a large cup and fill the cup with sour cream. Put in a mixing bowl and add a level teaspoonful of soda and one cupful of sugar, beat all well, then add enough flour to make quite stiff, and flavor with vanilla. Take one pound of English walnuts, chop all but what you wish to put on top of the cake, and stir into the batter. Bake in a moderate oven. Ice the top and lay on the half meats. Mary L. Rowley.

Fruit Cakes

Plain Fruit Cake

One and one-half cupfuls of butter, three cupfuls of sugar, five cup-fuls of flour, one cupful of sour cream, five eggs, one teaspoonful each of soda, cinnamon and cloves and one small glassful of grape juice. Use nutmeg, raisins and currants to taste. If the cream is rich add one spoonful more of flour. Mrs. James Woodruff.

Black Fruit Cake

One pound of butter, two pounds of raisins, stoned, two pounds of currants carefully washed and one pound of dark brown sugar, one-half pound of citron, one teaspoonful each of cinnamon, allspice, nutmeg, cloves and soda, one tablespoonful of New Orleans or black molasses, seven eggs, one pound of flour and enough sour milk to mix it quite stiff. Bake slowly. I. M. Dell.

Thanksgiving Fruit Cake

One pound each of butter, sugar and flour, ten eggs, yellows and whites beaten separately, one-half pound of citron, two pounds of seeded raisins, two pounds of currants, two teaspoonfuls of baking-powder, one teaspoonful each of allspice, cloves, nutmeg and mace; flour the raisins and currants so that they will not settle to the bottom of the cake. Bake in a slow oven four hours. Mrs. S. D. Hillier.

Southern Fruit Cake

One cupful each of butter, sugar and molasses, one-half cupful of sour cream, three cupfuls of flour, three eggs, yolks and whites beaten separately, one teaspoonful of cinnamon, one-half teaspoonful each of cloves and allspice, and one-fourth of a. nutmeg, grated, one-half pint of seeded raisins, one-half cup of currants, one-half teaspoonful of soda. Mix in order named; dissolve soda in one tablespoonful of hot water and add last. Bake in slow oven. Delicious. Plantation Recipe - Cloe.

Lemon Cake

Two scant cupfuls of sugar, one-half of a cupful of butter, three eggs, two and one-half cupfuls of flour, one cupful of milk, two rounding tea-spoonfuls of baking-powder, grated rind of one lemon and one-half teaspoonful of salt. Beat the butter with half the sugar, then add gradually the remainder of sugar, with the well-beaten eggs; next put in the grated lemon rind, being careful not to use any of the white pith. Lastly stir in the flour with which the baking-powder and salt have been sifted, alternately with the milk. Bake about forty minutes in a moderate oven and cover with lemon frosting. W. T. M.

Orange Cake

Two eggs, one cupful of sugar, one tablespoonful of melted butter, one-half cupful of milk, one and one-half cupfuls of flour, two level teaspoonfuls of baking-powder and the grated rind and strained juice of one orange. Beat the eggs and sugar together, add the melted butter, then the milk and lastly the flour and baking-powder sifted together. Stir in the orange rind and juice just before putting into the pan. Bake about thirty-five minutes in a moderate oven. L. E. P.

Watermelon Cake

For the white part take two cups of sugar, two-thirds of a cup of butter, the same of sweet milk, the whites of five eggs, a heaping teaspoonful of baking-powder sifted into three cups of flour, any flavoring you prefer. For the red part take one cup of red sugar, commonly called sugar sand, one-half cup of butter, two-thirds of a cup of sweet milk, two cups of flour, one teaspoonful of baking-powder, the whites of five eggs and one-half pound of raisins or English currants for the seeds. In filling the cake pan put the white part outside and the red part inside. Just before putting it into the oven drop in your seeds where they belong.

Mrs. Alice George.

Dried Apple Pie

Soak four cups of dried apples over night in cold water; in the morning drain and chop fine; stew till clear in two cups of syrup. Use one cup of brown sugar, one cup of buttermilk, three-quarters of a cup of butter, two eggs, one tablespoonful of soda, one tablespoonful of mixed spices and one nutmeg, grated; stir quite stiff and bake slowly. Add any kind of fruit you like or a pound of raisins. Mrs. M. E. Hilton.

Date Cake

Two cupfuls of sugar, four eggs, two cupfuls of dates, two cupfuls of walnuts, two tablespoonfuls of flour, two teaspoonfuls of baking-powder. Bake one-half hour in a slow oven. Mrs. Libbie Sales.