Two eggs, one coffeecup Orleans molasses, half cup short- ening, half cup of sweet or sour milk, two teaspoons soda dis- solved in one tablespoon boiling water, two teaspoons ginger, one pinch of salt, two and a half cups flour✪ Sort Gingerbread. 1 Pauline Jewett. SORT GINGERBREAD. One cup butter, one cup brown sugar; mix well with but- ter ; three eggs, two cups New Orleans molasses, one cup sour milk, two even teaspoonfuls soda well beaten into milk, three CAKE. 173 cups flour, ginger, cinnamon, allspice and cloves to taste. By adding currants and raisins, will make nice fruit cake. Beatrice Wigmoke. SNOWBALL CAKE. One cup sugar, half cup butter, two cups flour, half cup sweet milk, whites of three eggs, teaspoon of baking powder✪ Snowball Cake sifted with the flour. Beat butter and sugar thoroughly to- gether, add whites of eggs beaten to stiff froth. Add flour and milk last. Pauline Jewett. SNOW CAICE. Whites of ten eggs beaten to a stiff froth, one tumbler of flour, one and a half tumblers of powdered white sugar, one teaspoonful of cream tartar, pinch of salt✪ Snow Cake. Sift all lightly to- gether on the eggs and stir just enough to mix well, no more. Frost it and sprinkle grated cocoanut over while moist. Miss M. J. Workman. SNOW CAICE. One cup sugar, half cup butter, one and a half cups flour, whites of four eggs, half cup sweet milk, one level teaspoon- ful baking powder. Flavor with lemon or vanilla.✪ Snow Cake •Mrs. W. W. Thatcher, Hopland. 4 SPICE CAKE. One cup of sugar, half cup of butter, third cup of milk, one cup of flour, two eggs, one and a half teaspoons of baking powder, half teaspoonful of cinnamon, half teaspoonful of cloves✪ Spice Cake. Bake in slow oven. Mrs. W. H. Workman. SPICE CAKE. Two cups brown sugar, scant half cup butter, two eggs (save out one white for frosting), one cup sour milk, one teaspoon soda, two and a half cups flour, cloves, cinnamon and nutmeg to taste. Make two layers. For filling make a boiled frosting of white of one egg and three-quarters cup of sugar. 'Add one cup chopped raisins. This can be used without the frosting as two separate cakes. Mrs, II. M. Lutz. 174 LANDMARKS CLUB COOK BOOK. SPONGE CAKE. Six eggs, one cup sugar, one cup flour, one teaspoonful ex- tract of lemon, or grated rind of lemon and half teaspoonful juice✪ Sponge Cake. Beat whites until very stiff. Beat yolks until light, add sugar gradually and beat thoroughly ; add beaten whites and mix, but do not stir; add extract and mix; add flour gradu- ally and mix. Bake thirty or thirty-five minutes in baking pan well greased. Mary Long fellow-Mi lmorb. SPONGE CAKE. Eight eggs, eight tablespoonfuls milk, three cups flour, two teaspoonfuls baking powder, three cups sugar, one teaspoon- ful vanilla. Mrs. W. W. Thatcher, Hopland. SPONGE CAKE. Eggs seven, sugar three-quarters of a pound, flour half a pound, water seven tahlespoonfuls, salt a pinch, baking powder a very scant teaspoonful. Put sugar and water in to boil; beat eggs separately and then together ; pour the boiling sugar on the eggs and stir until cold ; stir slowly. When cool, add flour with as little stirring as possible; flavor with lemon and bake slowly for an hour. . Mrs Fred Walton. SPONGE CAKE. Three eggs. Beat yolks and white of one together. One and one-half cups of sugar, half cup of water, two of flour, two teaspoons of baking powder, last add whites of remaining eggs. Flavor with one tablespoonful lemon juice.

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Two eggs, one coffeecup Orleans molasses, half cup short- ening, half cup of sweet or sour milk, two teaspoons soda dis- solved in one tablespoon boiling water, two teaspoons ginger, one pinch of salt, two and a half cups flour. 1 Pauline Jewett. SORT GINGERBREAD. One cup butter, one cup brown sugar; mix well with but- ter ; three eggs, two cups New Orleans molasses, one cup sour milk, two even teaspoonfuls soda well beaten into milk, three CAKE. 173 cups flour, ginger, cinnamon, allspice and cloves to taste. By adding currants and raisins, will make nice fruit cake. Beatrice Wigmoke. SNOWBALL CAKE. One cup sugar, half cup butter, two cups flour, half cup sweet milk, whites of three eggs, teaspoon of baking powder sifted with the flour. Beat butter and sugar thoroughly to- gether, add whites of eggs beaten to stiff froth. Add flour and milk last. Pauline Jewett. SNOW CAICE. Whites of ten eggs beaten to a stiff froth, one tumbler of flour, one and a half tumblers of powdered white sugar, one teaspoonful of cream tartar, pinch of salt. Sift all lightly to- gether on the eggs and stir just enough to mix well, no more. Frost it and sprinkle grated cocoanut over while moist. Miss M. J. Workman. SNOW CAICE. One cup sugar, half cup butter, one and a half cups flour, whites of four eggs, half cup sweet milk, one level teaspoon- ful baking powder. Flavor with lemon or vanilla. •Mrs. W. W. Thatcher, Hopland. 4 SPICE CAKE. One cup of sugar, half cup of butter, third cup of milk, one cup of flour, two eggs, one and a half teaspoons of baking powder, half teaspoonful of cinnamon, half teaspoonful of cloves. Bake in slow oven. Mrs. W. H. Workman. SPICE CAKE. Two cups brown sugar, scant half cup butter, two eggs (save out one white for frosting), one cup sour milk, one teaspoon soda, two and a half cups flour, cloves, cinnamon and nutmeg to taste. Make two layers. For filling make a boiled frosting of white of one egg and three-quarters cup of sugar. 'Add one cup chopped raisins. This can be used without the frosting as two separate cakes. Mrs, II. M. Lutz. 174 LANDMARKS CLUB COOK BOOK. SPONGE CAKE. Six eggs, one cup sugar, one cup flour, one teaspoonful ex- tract of lemon, or grated rind of lemon and half teaspoonful juice. Beat whites until very stiff. Beat yolks until light, add sugar gradually and beat thoroughly ; add beaten whites and mix, but do not stir; add extract and mix; add flour gradu- ally and mix. Bake thirty or thirty-five minutes in baking pan well greased. Mary Long fellow-Mi lmorb. SPONGE CAKE. Eight eggs, eight tablespoonfuls milk, three cups flour, two teaspoonfuls baking powder, three cups sugar, one teaspoon- ful vanilla. Mrs. W. W. Thatcher, Hopland. SPONGE CAKE. Eggs seven, sugar three-quarters of a pound, flour half a pound, water seven tahlespoonfuls, salt a pinch, baking powder a very scant teaspoonful. Put sugar and water in to boil; beat eggs separately and then together ; pour the boiling sugar on the eggs and stir until cold ; stir slowly. When cool, add flour with as little stirring as possible; flavor with lemon and bake slowly for an hour. . Mrs Fred Walton. SPONGE CAKE. Three eggs. Beat yolks and white of one together. One and one-half cups of sugar, half cup of water, two of flour, two teaspoons of baking powder, last add whites of remaining eggs. Flavor with one tablespoonful lemon juice.

The Landmarks club cook book