The Blue grass cook book

f pound of butter, 1 pound of raisins, 1 heaping teaspoon of baking-powder, 1 wineglass of whisky with a little nutmeg grated into it. Wash butter and then cream it very light with sugar. Beat whites to stiff froth. Add alter- £59 nately with the flour, reserving 1 small cup of flour to mix with baking-powder. Next, put in whisky and raisins, and lastly, sift in the cup of flour and baking-powder. Bake 2 hours in slow oven. MOUNTAIN CAKE ^ teacup of butter, •| teacup of cornstarch, ^ teacup of sweet milk, 1^ teacups of sugar, 1^ teacups of flour, 1 teaspoon of cream of tartar, f teaspoon of soda, 1 teaspoon of vanilla, Whites of 5 eggs. Bake in jelly pans and make 5 layers. FROSTING FOR SAME 15 tablespoons of pulverized sugar, 1 grated cocoanut. Whites of 5 eggs. Beat the whites of eggs nearly stiff before adding the sugar. Spread on each layer, and sprinkle cocoanut over and on top and sides. MRS. HENRY CLAY'S DROP 4 eggs, 6 ounces of butter, 8 ounces of sugar, 8 ounces of flour. OLD VIRGINIA CHRISTMAS 12 eggs, 1 pound flour, 1 pound sugar, 1 pound butter, 1 nutmeg, 1 teaspoon each of mace and cinnamon, 3 pounds of raisins, 3 pounds currants, ^ pound citron, 1 pound each of cream nuts and almonds, ^ pint of brandy, ^ teaspoon soda in small cup of vinegar. Put in last. Bake 3 or 4 hours. Cover with icing made of eggs and sugar. Flavor with acid. PECAN CAKE (No. 1) 1^ pounds of brown sugar, 1 teacup of molasses, 1 pound of flour, ^ pound of butter, 6 eggs (beaten separately), 1 pound of pecans after they are shelled, IJ pounds of raisins, ^ nutmeg, grated, 1 wineglass of whisky. Bake about S hours. PECAN CAKE (No. 2) 1 pound of sugar, 1 pound of flour, ^ pound of butter, 2 pounds of pecans, before picking, 1^ pounds of raisins, ^ nutmeg, 1 tumbler of whisky or brandy, 6 eggs, beaten separately, 1 teaspoon of baking-powder. POMMES DE TERRE Mrs. R. H. Hanson 1 pound blanched almonds, 1 pound powdered sugar, Pound the almonds to a paste. Beat the whites of 2 eggs very light and mix in the almonds and sugar till smooth and flavor with rose and vanilla. Cut the cake in small pieces, shape like an Irish potato, and roll the paste around the cake, then roll in powdered sugar or powdered cinnamon. POUND CAKE (No. 1) 1 pound of flour, 1 pound of butter, 1 pound of sugar, 10 eggs. Cream butter well, then sugar till very light. Beat eggs till light, velvety, and thick. Add 2 wineglasses of liquor — any kind preferred, then flour and eggs alternately. POUND CAKE (No. 2) An Old-Time Recipe 12 eggs, 1 pound butter, 1 pound sugar, 1 pound flour. Cream the butter and add the flour. Beat the yolks, and add to them the sugar, then add to the butter and last the frothed whites. Beat well and flavor with brandy or whisky. Bake in a papered mould in a moderate oven. The old-fashioned way was to bake this recipe in teacups and ice them with white icing, and they were called " Snowballs." ROBERT LEE JELLY CAKE Use any recipe for sponge layer cake and fill with the following: Yolks of 3 eggs,