The Blue grass cook book

Juice and grated rind of 1 lemon, ^ pound of butter, ^ pound of sugar. Put in a skillet on the stove and stir till cooked ; then put in the well-beaten 3 whites. As soon as it ^64 comes to a boil, take off and stir till cold. Put between layers of cake. SIMPLE WHITE CUP CAKE Miss Aimie Lyle 5 eggs, 1 cup of butter, 1 cup of milk, 3 cups of flour after sifting, 2 cups of sugar, 2 teaspoons baking-powder, SPICE CAKE Miss Annie White 4 teacups flour, 1 good teacup of butter, 3 teacups sugar, 4 eggs, 1 teaspoon soda in 1 cup of sour milk or cream, ^ tablespoon each of nutmeg, allspice, mace, cinnamon, and cloves. Cream butter and sugar. Break the 4 eggs over it and beat. Add milk and soda, and put in gradually flour and the spices. Drop with spoon in pans and ice with white icing and flavor with lemon. ALLEGHANY TEA CAKES 1 pound butter, 1 pound sugar, 8 eggs, 1;| pounds flour. Rub butter and sugar together, and add by degrees the well-beaten eggs and the flour. Flavor to taste. Drop with spoon on well-greased tin pans. GERMAN TEA CAKES Mrs. W. W. Massie Hard-boiled yolks of 10 eggs, rubbed finely through a sieve, % raw eggs, beaten, 1 pound of butter, 1 pound of sugar, 1 tablespoon of whisky. Flour enough to make a very soft dough. Sprinkle sugar over each rolling of dough. Cut in fancy shapes. 9.m TEA CAKES (No. 1) Mrs. H. C. McDowell 4 eggs beaten separately, 1 teacup of lard, 2 heaping teacups of brown sugar, 1 scant half cup of sour milk in which dissolve level teaspoons of soda, 1 grated nutmeg, 1 teaspoon lemon extract. Flour enough to roll out. Bake in rather hot oven. TEA CAKES (No. 2) Miss Virginia Croxton 1 quart flour, 6 ounces butter, f pound sugar, 3 eggs, 9, heaping teaspoons baking-powder. Flavor with vanilla or cinnamon. Roll out. a^ont ^ inch thick, cut in shapes, and bake in a quick oven. TIP-TOP CAKE 2 eggs, 1^ cups sugar, 1 teaspoonful of soda dissolved in 1 cup of sweet milk, 2^ cups flour, 2 teaspoonfuls of cream of tartar, 2 tablespoonfuls of melted butter. Flavor to taste. Cream sugar and butter, and then add beaten eggs, flour, etc., and bake in layers. VELVET SPONGE CAKE 6 eggs, 2 cups sugar, 1 cup of boiling water, 3 cups flour, 1 tablespoon baking-powder. Separate the eggs and beat the yolks and add to them the sugar and beat till very light. Add the whites, then the hot water, and last, beat the flour in very lightly. Put together with icing and flavor with lemon. This recipe makes a nice cake baked in a big mould or in layers or in muffin rings. Bake in a moderate oven. • VENETIAN CAKE Mrs. Henry C. Buckner ^ cupful of butter, ^ cupful of powdered sugar, 1^ cupfuls of flour, 1 teaspoonful of vanilla, ^ cupful of almonds. Yolks of S eggs.