The Twin-city housewife

One cup of butter, two cups of sugar, one and one-half cups of flour, six eggs, one-half teaspoon of soda, one teaspoon of cream tartar. Sponge Cake, No. 1 Two cups sugar, three of flour, one of boiling water, five eggs, one teaspoon baking powder, one teaspoon cream tartar, one-half teaspoon each of lemon and vanilla. Beat the yolks of the eggs and sugar together; to this add the flour into which the baking powder and cream tartar has been sifted, and the well-beaten whites, and lastly the boiling water and flavoring.—Mrs. S. H. Hodgin. Sponge Cake, No. 2 Three eggs beaten together until very light. To this add one and a third cups sugar, beat for twenty minutes and then add one cup cold water, two and a half cups flour, and one teaspoon baking powder. Bake in slow oven.—Mrs. Henry Roan. ninety THE TWIN-CITY HOUSEWIFE Velvet Sponge Cake Two cups of sugar, one cup of boiling water, two and one-half cups of flour, six eggs, leaving out the whites of three, one tablespoon of baking powder. Beat the yolks a little, add the sugar and beat fifteen minutes, add the three beaten whites and the cup of boiling water just before the flour. 4 Snowdrift Cake One-half cup of butter, two cups of sugar, one cup of sweet milk, three cups of flour, one-half teaspoon of soda, one teaspoon of cream tartar, whites of five eggs beaten to a stiff froth. Washington Cake One cup of butter, one cup sweet milk, three cups brown sugar. three cups of flour, four eggs, one teaspoon each of cinnamon and allspice, one teaspoon of soda and two of cream tartar.—Miss Kate Hanes. Cheap White Cake Cream one and a half cups of sugar with a scant half cup of butter. Have ready whites of two eggs beaten very stiff, two cups of flour sifted five times, and a cup of sweet milk. Beat flour and milk into the creamed butter and sugar in small portions alternately, adding two teaspoons baking powder to last portion of flour. Beat until very light, add egg whites and flavoring. Fold in whites gently and do not beat or stir after they are in. White Cake One cup. butter, two cups sugar, four cups flour, one cup milk, whites of ten eggs, beaten to stiff froth, juice of one lemon, and two light teaspoons baking powder.—Mrs. M. W. Norfleet, Jr. White Citron Cake One cup butter, one and one-half cups sweet milk, two cups*sugar, four cups sifted flour, whites of six eggs, two heaping teaspoons baking powder. Cream butter and sugar first, then add the other ingredients. Put a layer of batter into the cake mould then a layer of citron, cut in thin strips. Alternate in this way until the batter is all used. If desired three whole eggs may be used instead of the whites of six. —Mrs. H. L. ~ White Fruit Cake Two cups sugar, one of butter, whites of six eggs, one cup milk, four cups flour, two teaspoons baking powder, two pounds raisins, seeded and cut fine, one pound currants. Roll the fruit in flour. Bake in layers and put together with boiled icing—Mrs. J. M. Woodruff. White Fruit Cake Whites of ten eggs beaten to a stiff froth, four cups flour, two and a half cups sugar, one and a half cups butter, one cup sweet milk, two teaspoons baking powder, one cocoanut, two pounds blanched almonds, one pound citron cut in small slices. Dredge fruit well with flour before adding to batter. Bake three and a half hours.—Miss Kate Hanes. White Sponge Cake One and one-fourth pounds Sugar, whites of twenty eggs, ten ounces flour, two teaspoons cream tartar, juice one lemon. Beat whites until light, add sugar, beat well, add lemon juice. Mix cream tartar with the flour and stir in the flour lightly. Bake about an hour.—S. THE TWIN-CITY HOUSEWIFE ninety-one Acings, Fillings for dlakes Boiled Icing Two cups granulated sugar, one-half cup water. Boil until it will thread, and pour over the well-beaten whites of three eggs and beat well.