The new home cook book

Mrs. G. S. Whitaker. One pound sugar, one of flour, fourteen ounces butter, one cup sour milk, or sweet milk with soda or cream tartar mixed in milk, whites of twelve eggs ; flavoring and citron. IMPERIAL CAKE. One pound sugar, one of flour, one of butter, ten eggs, one pound almonds, three-quarters of citron cut fine, one glass of brandy and mace ; put the fruit in the flour, and bake in thick loaves. MOUNTAIN POUND CAKE. Mrs. C. M. Dickerman, Rockford, 111. One pound sugar, one of flour, one-half of butter six eggs (the whites and yolks beaten separately) ; threefourths cup sweet milk, one teaspoon soda, two of cream tartar; sift the soda and cream tartar together into the flour, after sifting the flour ; then rub butter and sugar to a cream, and add a part of the whites and yolks of the eggs, also a part of the flour, and then the milk. IMPERIAL CAKE. Mrs. De Forrest. One pound sugar, one of flour, three-fourths of butter, one of almonds, blanched and cut fine, one-half of citron, one-half of raisins, rind and juice of one lemon, one nutmeg, ten eggs. This is very delicious and will keep for months. Elegant. 334: WHITE CAKE. Elmina Meeker, Cortland, 111. Two cups of white sugar, one of cream (sweet) ; two of flour, one tablespoon of butter, the whites of five eggs, one teaspoon of cream tartar, one-half of soda. Flavor with lemon. WHITE CAKE. Marian Ely, Cortland, 111. One cup of sugar, one-half of butter, one-half of sweet milk, whites of two eggs, one teaspoon of cream tartar^ one-half of soda, two and one-half cups of flour. WHITE CAKE. Mrs. C. H. Wheeler. Two cups of sugar, one-half of butter, the whites of four eggs, one cup sweet milk, three of flour, three small teaspoons of baking powder sifted with the flour. Beat the sugar and butter to a cream, then stir in the milk and flour, a little at a time ; add the whites last. All cake should be well stirred before the whites of the eggs are added. Never fails. PRIZE WHITE CUP CAKE. Mrs. Kate W. Hoge. One cup of butter, four cups sifted flour or three of unsifted, two cups of white sugar, one of sour milk with one-half teaspoon soda, five eggs, beaten separately. Beat the yellow of the eggs until light, then add the sugar, and beat it well together, then add the whites of the eggs (beaten well beforehand) alternating with the flour (after being sifted.) Mix the whites of the eggs and flour very slowly and bake in a moderately heated oven at first, then finish with a hotter oven. Try it with a straw or knife ; when the dough don't stick, it is done. Use flavoring to taste. This will make one large or two small cakes. SNOW CAKE. Mrs. Lamkin. Three-fourths cup of butter, two cups sugar, one cup milk, one cup corn starch, two cups flour, one and onehalf teaspoons baking powder. Mix corn starch, flour and baking powder together ; add to the butter and sugar alternately with the milk ; lastly, add the whites of seven eggs ; flavor to taste. Never fails to be good. Mrs. Anson Gorton. One coffeecup butter, two coffeecups sugar, four coffeecups flour, one-half coffeecup milk. The whites of eight eggs, two teaspoons cream-tartar, even teaspoon of soda. Flavor to taste. Marian Ely.