The Monmouth Baptist ladies' cook book

Ten eggs, two cups of sugar, two teaspoons cinnamon, juice and a rind of a lemon, two bars chocolate, half pound dates cut fine, dredge with a little flour, eleven soda crackers rolled fine. Bake in a moderate, oven. CREAM CAKE. Mrs. H. S. Brown. Break two eggs in a cup, finish filling with cream, add one cup sugar, two cups of flour, two teaspoons baking powder, a pinch of salt. Flavoring to suit. Bake in lavers. J Filling: — One cup of cream (whipped), one cup of sugar. SOUR CREAM CAKE. M. B. Sexton. Two eggs, beat yolks with one cup of sugar, add one cup of thick sour cream, two cups flour, one-half tea- spoon soda, one scant teaspoon baking powder, spices or chocolate, and last the beaten whites of the eggs. PLAIN CUP CAKE. Mrs. W. S. Holliday. One cup sugar, one cup sweet milk, one egg, one heaping tablespoon butter, two cups flour, two teaspoons baking powder. Flavor to suit. DELICATE CAKE. Mrs. H. Ewing. One pound flour, one pound sugar, haif pound butter, whites sixteen eggs. Or. a good one-half pound butter, one pound flour, one pound sugar, one cup sweet milk, whites fourteen eggs, three teaspoons baking powder. Flavor with lemon and vanilla. DELICATE CAKE. Mrs. Wm, McKinley. One cup cornstarch, one cup butter, two cups white sugar, one cup sweet milk, the whites of seven eggs. Rub butter and sugar to a cream, mix one teaspoonful cream tartar with the flour and cornstarch, one-half teaspoonful soda with the sweet milk, add the milk and soda to the sugar and butter, next the flour, then the whites of eggs. Flavor to taste. DELICATE CAKE. Mrs. W. C. Tubbs. One and one-half cup white granulated sugar, onehalf cup butter, one cup sweet milk, whites six eggs, two and one-half cups flour, two teaspoons baking powder. Bake in two layers, use either white or chocolate frosting. DEVIL CAKE. Miss Maude Brunel. Mrs. Chas. H. Cable. Berwick. Two cups sugar (Tight brown or white), one-half cup butter, two eggs, one teaspoonful soda, one-half cup sour milk, two even cups flour, one-half cake Baker's chocolate, one cup boiling water poured on chocolate, and let stand while making cake. Bake in layers or loaf and put together with white frosting. DUTCH CAKE. Mrs. H. Gambell. Three pounds flour, one pound sugar, half a pound butter, half a pound lard, half a pound raisins, one pound currants, quarter pound citron, three eggs, one teaspoon cinnamon, one grated nutmeg, one quart milk and two cups yeast; set a sponge with part of the flour with the other ingredients, and then add the remainder of the flour. Mrs. J. Shultz. One pound brown sugar, one pound flour, browned, three pounds seeded raisins, two pounds cleaned currants, one pound figs, three-fourths pound butter, one cup molasses, two teaspoons mace, cinnamon and cloves, one teaspoon each of pepper, nutmeg and soda, one dozen eggs, one-half cup currant jelly melted in one-half cup of hot water. This cake will keep for years. Mrs. S. J. Hogue. Stir to a cream one pound each of brown sugar and butter and ten eggs beaten separately, one cup milk, one pound flour, three teaspoons baking powder, two pounds seeded raisins, two of currants, one of citron, one-quarter pound of almonds. Flour all of the fruit before putting it in ; teaspoon mace and cinnamon. Mrs. Janie S. Pebbles. Mrs. James Duke.