The new Kentucky home cook book

Dark Part. — Take the yelks of seven eggs, two cupfuls of brown sugar, three-fourths of a cupful of molasses, one cupful of butter, one cupful of sour cream, half a tea-spoonful of soda dissolved in the cream, four cupfuls of sifted flour, one tea-spoonful of baking-powder sifted into the flour, one table-spoonful of allspice, two of cinnamon, and one teaspoonful of cloves. Put it into a large cake-pan in layers — first white, then dark. Bake in a moderate oven one hour and a half. Miss Phoebe Wood. MARBLE CAKE. White Part. — Take the whites of four eggs, half a cupful of butter with the salt washed out, half a cupful of sweet The New Kentucky Home Cook Booh. milk, two cupfuls of sifted flour, oue cupful of powdered sugar, and one tea-spoonful of baking-powder. Dark Part. — Take the yelks of four eggs beaten very light, half a cupful of sweet milk, one cupful of brown sugar, one grated nutmeg, one table-spoonful of cinnamon, one tea-spoonful of allspice, one tea-spoonful of cloves, one tea-spoonful of black pepper, one tea-spoonful of bakingpowder, and one cupful and a half of sifted flour. Grease the pan, and put into it alternate layers of white and dark. Bake one hour. WHITE SPONGE-CAKE (ANGELS' FOOD). Take one gobletful of sifted flour, one gobletful and a half of powdered sugar, and the whites of eleven eggs beaten to a stiff froth. Sift the flour four times, and put in a teaspoonful of Eoyal baking-powder while sifting the last time. Sift the sugar, and add half a tea-spoonful of vanilla. The pan in which it is baked must be free from grease. Bake forty minutes. Miss Mary Wormald. ICE-CREAM CAKE. Take one tea-cupful of fresh butter with the salt washed out, two tea-cupfuls of powdered sugar, two tea-cupfuls of sifted flour, one tea-cupful of corn starch, one tea-cupful of sweet milk, the whites of eight eggs, and two tea-spoonfuls of Boyal baking-powder. Cream the butter and sugar together, add a little milk at a time, then the whites and flour alternately. Have the baking-powder stirred well through the flour, then put the flour and corn starch together. Beat the batter well, then add the flour lightly. This will make four cakes. To make icing for the cake, take three cupfuls of powdered sugar and half a pint of boiling water; pour the boiling water on the sugar, and cook it until it candies ; then pour it over the well-beaten whites of three eggs. Beat it The New Kentucky Home Cook Book. hard until nearly cold, and add half a tea-spoonful of citric acid and two tea-spoonfuls of vanilla. Spread it between the cakes, Mrs. C. E. Tabb. ICE-CREAM CAKE. Take three cupfuls of sifted flour, two cupfuls of powdered sugar, half a cupful of butter with the salt washed out, one cupful of sweet milk, and the whites of four eggs. Cream the butter and sugar together, then add the milk and flour, and beat well. Lastly put in the whites of the eggs and some baking-powder. To make icing for the cake, take two tea-cupfuls of sugar, and pour over them two table-spoonfuls of boiling water; boil it until it candies, pour it over the whites of two eggs, and beat until cool. Flavor with vanilla or lemon. Mrs. Andrews. ICE-CREAM CAKE.