The Henderson cook book

This is a splendid recipe for coffee cake with raisins, and citron, too, if desired: One egg 2 cupfuls of brown sugar, 1 cupful of lard or shortening, 1 cupful of coffee, 1 teaspoon ful of soda dissolved in the coffee, 1 teaspoonful of cinnamon, 1 teaspoonful of cloves, % pound of raisins rolled in flour. Flour to make ordinarily stiff. Bake about an hour. ANGELS' FOOD. Whites of 12 eggs beaten to stiff froth, 12 ounces pulverized suger, 5 ounces flour sifted 4 or 5 times ; put 1 teaspoon cream of tartar in flour. Add to the whites after beating pulverized sugar and flour very slowly, beating all the time, then add vanilla to taste. Bake in a moderate oven 50 minutes. Cover cake with boiled icing. This is a good recipe. — Mrs. H. Strause. ANGELS' FOOD. One cupful of whites of fresh eggs, 2 level teaspoonfuls cream of tartar, 1 1-3 cups of fine granulated sugar, 1 cup flour, pinch of salt, 1 teaspoonful vanilla. Sift the sugar and put it in the end of a platter. Beat the whites of the eggs stiff and white, and place at other end of platter, with cream of tartar beaten into them. Slowly beat eggs into the sugar. The sugar should be sifted five times and the flour five times after it is measured. Cut this lightly into eggs and sugar. Add the vanilla last. Bake in a moderate oven. APPLE SAUCE CAKE. One egg, 1 cup sugar, y^ cup butter, 1 cup raisins, ^4 spoon spices, 1 cup nuts, 1 cup apple sauce (unsweetened), 1 level spoon soda, 1 2-3 cups flour. — Mrs. J. N. Cole, Raleigh, N. C. SUNSHINE CAKE. Whites of 7 eggs, yolks of 5, 1*4 cups of granulated sugar, 1 cup flour, 1-3 teaspoon cream tartar, pinch salt in whites of eggs before whipping. Flavor to taste. Sift and measure flour and sugar. Put whites in mixing bowl, whip well, add cream of tartar and whip again very stiff; then add sugar, yolks well beaten. Fold in the flour. Put in a very moderate oven and rbake about 40 minutes. — Miss Julia M. Cooper. PORK CAKE. Three-fourths pound of pork chopped fine ; pour over this 2 cups boiling water and let stand until cold ; 2 cups sugar, 1 cup molasses, teaspoon each of cinnamon, cloves, allspice, mace, wineglass brandy, tablespoon soda, 2 pounds raisins, 2 pounds currants, % pound citron, 5 cups sifted flour. Mix and bake as fruit cake. — Mrs. James Cooper. COCOANUT LOAF CAKE. One cupful of sugar, 14 cupful of cocoanut, 1 cupful of milk, 2 cupfuls of flour, 1 egg, 3 tablespoonfuls of melted butter, 2 teaspoonfuls of baking powder. Add the cocoanut last and cook y<% hour in quick oven. — Miss Mary Perry. PINEAPPLE DUTCH CAKE. Make a batter of 3 eggs, % cup of butter, 3 cups of flour, 1 cup of sugar, 2 teaspoonfuls of baking powder, 1 cup of milk, 1 teaspoonful of vanilla. Then take 1 can of pineapple chopped fine, add cup of sugar. Make a layer of pineapple, then a layer of cake batter. When cold serve with whipped cream and maraschino cherries. (Stewed apples may be used in same way as pineapple.) — Mrs. J. E. C. Bell.