The Twin-city housewife

Bride’s Cake Whites of twelve eggs, three cups sugar, one small cup butter, one cup sweet milk, four cups flour, one-half cup corn starch, two teaspoons baking powder, essence of lemon to taste. By adding one cup of citron cut very thin and dusted with flour you have a nice citron cake.—Mrs. H. L. Riggins. Chocolate Cake Two cups yellow sugar, one cup butter, one cup sweet milk, with one-half teaspoon soda, one cup grated Baker’s chocolate, five eggs (leaving out the whites of two), three cups flour. Beat butter and sugar to a cream, add milk, eggs, chocolate, and lastly the flour. Bake in layers. Make a soft frosting of the whites of two eggs and two cups granulated sugar. Boil the sugar with water until it can be rolled into a ball, then pour over the well-beaten whites. Flavor and beat until cool—Mrs. Brandenburg. Chocolate Cake One cup grated chocolate, one cup sugar, one-half cup milk, yolk of one egg. Boil all together until it thickens. While this mixture is cooling make a cake of one cup of sugar, one-half cup butter, one-half cup milk, two and one-half cups flour (measure after it is sifted), two teaspoons baking powder, one teaspoon of vanilla, four eggs beaten separately. Beat this batter very light and add the chocolate mixture if perfectly cold. Bake in four layers, and put together with boiled icing —Mrs. Edgar Vaughn. Chocolate Cake Two cups brown sugar sifted and creamed with half a cup of butter. Mix in the beaten yolks of four eggs, and half a cup of milk in which a scant teaspoon of soda has been dissolved. Stir in two cups of flour, half a cake of melted chocolate, and the beaten white of four eggs. If too stiff put a little hot water in the pan in which chocolate was melted and mix in the batter. I use a soft fudge for filling.— Mrs. G. EH. Webb. Chocolate Cake One cup butter, two cups sugar, two and a half cups flour, four eggs, one cup sour milk, one tablespoon (not rounded) of soda dissolved in an tablespoon or more of hot water, three-fourths of a cake of chocolate melted and added to batter. Filling: Two cups brown sugar, one-half cup sweet milk, lump of butter size of an egg, one-fourth of a cake of chocolate grated or shaved fine. Boil until the proper consistency, pour over ten marshmallows and stir until dissolved. When cool enough spread between layers and on outside of cake.—Mrs. J. L. Sheek, Mocksville. Delmonico Cake One cup butter, two and one-half cups powdered sugar, three and one-half cups flour, one cup milk, two and one-half teaspoons baking powder sifted with fiour. Whites of six eggs well beaten. Flavor to taste.—Miss Gertrude Siewers. Devil’s Food Cake One-half cup butter, one cup sugar, yolks of two eggs, one cup buttermilk into which put one teaspoon soda, two cups flour, two tablespoons cocoa dissolved in one-half cup hot water, whites of two eggs, well-beaten, one heaping teaspoon baking powder. Filling: ‘Two teaspoons cocoa, one cup or more of sugar, butter size of an egg, one-half cup cream or milk. Cook all together. After taking from stove add one teaspoon of vanilla—Miss P. H. Church. eighty-six THE TWIN-CITY HOUSEWIFE Devil’s Food Cook together until the consistency of cream one cup grated chocolate, one-half cup brown sugar, and one-half cup milk. Take from fire and add the yolk of one egg; flavor with vanilla. When cool add above mixture to following batter: One cup each butter and sugar, creamed together, three eggs, one-half cup cold coffee in which dissolve one teaspoon soda, two cups flour—Mrs. Louis Owen. Feather Cake Two cups sugar, three cups flour, one small cup butter, one cup sweet milk, three eggs, three teaspoons Royal baking powder and one teaspoon lemon juice or extract.—Mrs. C. H. Fogle. Fruit Cake