The Monmouth Baptist ladies' cook book

One-half cup butter, one cup sugar, four eggs, two cups flour, one heaping teaspoon baking powder, fifteen drops almond essence, one gill milk. MARBLE CAKE. Mrs. Sarah Pebbles. Light Part — One and one-half cups white sugar, one-half cup butter, one-half cup sweet milk, the whites of five eggs, scant two and one-half cups flour, one teaspoon baking powder. Dark Part — One cup brown sugar, one-half cup butter, one-half cup sour milk, one-half teaspoon soda, yolks of five eggs, half nutmeg, teaspoon cloves and cinnamon. CHOCOLATE MARBLE CAKE. Elma Powers. Put one ounce chocolate and one tablespoon butter in a cup and set this in a pan of boiling water. Beat to a cream one-half cup butter and one cup sugar. Add the whites of six eggs beaten stiff. Gradually beat in one-half cup milk, one teaspoon vanilla, one and onehalf cups flour, one teaspoon baking powder. Put about one-third of the mixture in another bowl, add the melted chocolate and butter, drop the white and brown mixture in spoonfuls into a well buttered pan. It may be iced with chocolate or white icing. NUGGET CAKE. Mrs. Geo. Rayburn, Chicago. Two cups light brown sugar, one-half butter, one sour cream, two flour, one-eighth cake chocolate (melted), two eggs, one teaspoon soda and one baking powder, ten cent's worth of walnuts and five of dates. NUT CAKE. Mrs. J. G. Parshall. One cup sugar, one-half cup butter, three eggs, onehalf cup sweet milk, one teaspoon cream tartar, one and one-half teaspoon soda, one and one-half cups flour, one cup chopped nuts. NUT CAKE. Mrs. J. D. Lynch. One-half cup butter, one and one-half cups sugar, three eggs, two and one-half cups flour, one and onehalf teaspoons baking powder, one-half cup sweet milk, one cup any meats of nuts preferred. Rub the butter and sugar to a light cream, add eggs, beaten a little, then flour sifted with the powder. Mix with the miik and nuts into a rather firm batter and bake in a paper lined tin thirty-five minutes in a moderate oven. ORANGE CAKE. Maude Bruner. One cup sugar, one-half cup butter, juice and grated rind of one orange, one tablespoon water, two teaspoons baking powder, two large cups flour, yolks of six eggs. Eggs should be beaten in one at a time. ORANGE CAKE. Mrs. E. F. Reid. Mrs. S. Hogue. Three cups sugar, three-quarters cup butter, five eggs, four cups flour, one cup sweet milk, juice and a. little grated rind of one orange. Break the yolks of eggs in a bowl, add the sugar, butter and orange juice. Beat with the hand until light and creamy. Add milk, the whites of eggs which have been beaten to a stiffj froth, and the flour into which has been sifted one teaspoon soda and two teaspoons cream tartar. Bake in four deep jelly-cake pans. PLAIN CAKE. Mrs. Otillie Roeder Neece. Three eggs, one cup sugar, one and three- fourths cups flour, one-half cup butter, three- fourths cup milk, two teaspoons baking powder. PORK CAKE. Mrs. Mary Patterson.