The Blue grass cook book

Cream the butter and sugar ; then add flour and cream. Add the eggs last, and flavor with a little vanilla. Bake in jelly-pans, and when nearly cool put a filling between them and on top. Filling ; 2 cups brown sugar, ^ cake Baker's chocolate. Cover with milk and add a tablespoon of butter. Cook till thick. Flavor with vanilla, and spread on cakes while warm. CRULLERS 1 cup of sugar, ^ cup of butter, 1 cup of sweet milk, 2 teaspoons of baking-powder, Nutmeg, cinnamon, or rose water to taste, 3 eggs. Flour enough to make a stiff dough. Beat the yolks very light; add sugar, butter; then milk, with flour for stiff dough. Add seasoning and the whites well beaten. At the last, add baking-powder. Roll, cut in shapes, and fry rich brown in hot lard. DEVIL'S FOOD CAKE Miss Bashford 4 ounces of chocolate, ^ pint of milk, ^ cup of butter, 1^ cups of sugar, 4 eggs, 3 cups of flour, 2 teaspoonfuls of baking-powder. Put chocolate in milk and cook in double-boiler till smooth and thick (about 5 minutes), and stand aside to cool. Beat the butter to a cream, and add gradually the sugar and yolks of eggs; then the cold chocolate mixture, and add the flour, which has been sifted with the baking-powder. Add the well-beaten whites of eggs and flavor with vanilla. Bake in layers and put together with soft icing, to which add chopped figs or nuts. DOUGHNUTS Mrs. H. C. McDowell 1 egg, 1 cup of rich milk, 1 cup of sugar, 3 pints of flour, 3 teaspoons baking-powder, 1 teaspoon melted butter. Beat the egg well and then add the milk and sugar, stirring constantly ; then the butter and flour last, with the baking-powder. Roll out on bread-boards as quickly and as lightly as possible. Fry in hot lard and sprinkle with sugar. EXCELLENT DOUGHNUTS Mrs. W. W. Massie 2 eggs, beaten together, 2 tablespoons of fine lard (not melted), 1 coffeecup of granulated sugar, ^ pint of milk (skimmed), Enough flour to make a soft dough, 1 heaping teaspoon of Royal baking-powder, sifted in flour. Roll out, cut in shape, and fry in boiling lard. When cold, dust them in pulverized sugar, to which a small quantity of pulverized cinnamon is added. S5« RAISED DOUGHNUTS Mrs. Cyrus McCormick 1 pint sweet milk, ^ pint lard, 1 pint sugar. Mix soft at night, using the milk, one-half the sugar and lard, ^ pint yeast. In the morning, add the rest with the eggs, 1 nutmeg, 2 tablespoons whisky, and a little soda. Knead well and set to rise. When light roll out thin, and after cutting let rise again before frying. EXCELLENT MARBLE CAKE White part: Whites of 7 eggs, S teacups sugar, 1 teacup of butter, 4 teacups flour, 1 teacup sour cream, ^ teaspoon soda in cream, 1 teaspoon of cream of tartar in flour. Cream sugar and butter. Add cream ; then flour and eggs alternately. Flavor to taste and bake in layers. Dark part: Yolks of 7 eggs, 2 teacups of brown sugar, 1 teacup of molasses, 1 teacup butter, 6 teacups flour, 1 teacup of sour cream, 1 teaspoon soda in cream, Spices to taste. Bake in layers, and stack alternate layers of dark and white together with white icing, flavored with lemon. FRUIT CAKE 1 pound of butter. 1 pound of sugar. 12 eggs,