The new Annie Dennis cook book

Whip the eggs to a stiff froth, add to this one teacupful of sugar; cream butter and sugar together; to this add one teacupful of sifted flour, then half teacupful of the buttermilk, now another cupful of flour, the rest of the buttermilk, and beat thoroughly ; fold in half the whites ; then a cupful of flour, then balance of the whites ; sift the baking powder in the last cupful of flour and stir it in lightly. Bake in a moderate oven. It is said that this cake does not dry out like other white cakes. Caramel Cake, No. 1 5 eggs V2 teacupful sweet milk I'^A teacupfuls sugar 2 teaspoonfuls baking 4 teacupfuls flour powder 1 teacupful butter Beat the yolks and half the sugar well ; the butter and rest of sugar, cream together. Mix these and beat in the milk, then the flour with the baking powder well mixed in, and the whites of eggs, beaten to a stiff froth. Bake in layer pans. For the caramel, brown half a cupful of sugar in a flat pan ; let it almost burn, then dissolve it by pouring one cupful of boiling water over it and letting it remain on the fire for fifteen minutes. When well dissolved, pour it over two cupfuls of sugar and boil as for icing, stirring often. When it will fall from the spoon in short drops, add butter the size of a walnut; let boil five minutes, stirring all the time. Then take from the fire and beat until stiif enough to spread on the cakes. Use plain icing or the caramel for top and sides. Flavoring can be used, but is not necessary if the sugar is browned sufficiently. Caramel Cake, No. 2 8 eggs (whites) 3 teacupfuls sifted flour 2 teacupfuls sugar 1 teaspoonful baking % teacupful sweet milk powder % teacupful butter Filling 1 lb brown sugar 1 full cup sweet milk 1 full cup butter Beat all these well together; while cooking stir constantly. When it thickens, remove from the fire and beat till cool. Jelly Cake, or Roll Make a sponge cake; bake in layer cake pans; spread strawberry, apple, quince, scuppernong or pear jelly between each layer. Or, bake cake one inch thick in a long baking pan, spread with jelly and roll. Croton Sponge Cake 6 eggs V2 It) flour % lb butter 1 teaspoonful baking V2 lb sugar powder Cream the butter and sugar; beat the eggs separately. Bake in a layer cake pan, and use caramel filling. Chocolate Cocoanut Cake Make a white or yellow premium cake, baking in three layers, make a plain boiled icing and divide into two parts, keeping one part in a bowl set in a vessel of hot water. In the other stir two tablespoonfuls of chocolate which has been dissolved with a little boiling water, and a teacupful of grated cocoanut. Spread this between the layers and ice all over with the plain icing. Orange Cake Make a white cake batter, and bake in layers. Take the juice of one orange, and a quarter of the rind grated; to this, add one and a half cupfuls of sugar, the yolks of two eggs, and a teaspoonful of butter. Mix all together, and cook in an earthen vessel until a thick jelly; spread between the layers, and ice with yellow icing. White Cake 12 eggs (whites) 2 teaspoonfuls baking 1^/^ teacupfuls sweet milk powder 4^/^ teacupfuls flour (lightly 1^/^ teacupfuls butter