The Monmouth Baptist ladies' cook book

Put a half cup of sugar in a pan and melt it over a hot fire till it is a liquid and of a nice dark color, then put a half cup of boiling water to it and it is ready for use. For the cake : take one and one-half cups sugar, one-half cup butter, one cup warm water, two cups flour, yolks two eggs, two teaspoons baking powder, three tablespoons burnt sugar and beat well, add the whites of the eggs beaten dry and another one-half cup flour. Bake in two layers, For the filling, take two cups of sugar, butter the size of an egg and onehalf cup milk ; boil the mixture, adding three tablespoons of the burnt sugar until it is the consistency of fudge, beat till nearly cold, add a teaspoon of vanilla and spread on the cake. CHOCOLATE CAKE. one cup sugar, one-half cup butter, one-half cup sweet milk, yolks of three eggs, two cups flour, sifted five times, one teaspoon of soda sifted in the flour. Add prepared separately : One cup grated chocolate, one-half cup C Sugar, one-half cup sweet milk ; set on the stove until dissolved. Do not boil. Flavor with vanilla. Mix and bake in two layers. Put together with boiled frosting. CHOCOLATE CAKE. Mrs. Josie Keane. Mrs. Edna Pollock, Ft. Morgan, Neb. Two cups sugar, one-half cup butter, one-half cake of chocolate (melted), four eggs, one cup sweet milk, two teaspoons baking powder, two cups flour. Mix butter and sugar to a cream, add chocolate, milk and yolks of eggs. Sift baking powder with flour, and add alternately with whites of eggs. Bake in two layers. CHOCOLATE CAKE WITH MARSHMALLOW ICING. Mrs. Mabel Ahlenius, Galesburg. Cream half cup butter, add one-quarter cup cocoa, yolks of three eggs well beaten, one cup sugar, a teaspoon cinnamon and a half cup cold water, lastly the beaten whites of three eggs and one and one-quarter cups flour and two teaspoons baking powder. Bake in layers, using boiled icing containing one dozen dissolved marshmallows. FRENCH CREAM CAKE. Mrs. Dora Dougherty. Whites of five eggs, two cups sugar, one cup butter, one cup sweet milk, three and a half cups flour, two teaspoons of baking powder. Filling: — One tablespoon cornstarch, dissolved in milk, yolks o'f two eggs, one-half cup sugar, a small piece of butter. Have one pint of sweet milk boiling, stir in the ingredients and boil until the thickness of cream ; when cool, spread between layers. Flavor with pineapple. SPICED FIG CAKE. Miss Linnie Brewer. One cup butter, one cup milk, two cups sugar, four cups flour, two teaspoons baking powder, five yolks and two whites of eggs, or seven yolks, using three whites for frosting. Flavor with fresh lemon. Mix in usual way. Bake in three pans, adding to one, two teaspoons of cinnamon, one-half teaspoon cloves, nutmeg and vanilla. Use this last for the middle layer. Put together with boiled icing, using two-thirds cups of sugar to each egg. Have one pound of chopped figs simmered in a little water till tender, and dried off by spreading on a plate. Put between the layers with the. icing. This makes a large loaf. HICKORY NUT CAKE. Mrs. Lillie Chesher. Four eggs, two cups sugar, one-half cup butter, two and one-half cups flour, two teaspoons baking powder. Bake in layers and between the layers spread the following cream :