Presbyterian Cook book

Cover Presbyterian Cook book
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C. Jones.
SPICE CAKE.
X' One cup sugar, two tablespoons butter, one egg, one cup sour milk with teaspoon soda, one cup raisins chopped fine, one t€a- '^^ spoon cinnamon, one teaspoon cloves. Flour enough to make the/ right consistency. — Mrs. A. F. Myser.
/ ^ SPICED LAYER CAKE.
^|4/i Three-fourths cup butter, one cup water, one pound sugar, one 1 and one-half teaspoons cinnamon, one and one-half teaspoons r' cloves, one-half nutmeg, three teaspoons baking powder, five eggs. Cream the butter and
... add sugar by degrees, then the yoIks and beat well, now add the water and flour alternately a little at a time, then spices and baking powder and last the well beaten whites of the eggs. Bake in three deep jelly tins and spread be- tween the layers and on top a soft icing. — Mrs. Charles Law- rence.
POTATO CAKE.
Cream one scant cup butter and two cups sugar, add four well beaten eggs, one cup mashed potatoes, one-half cup sweet milk, one-half cup grated chocolate, melted, two cups flour, two teaspoons baking powder, one-half teaspoon each cinnamon, all- spice, cloves and nutmeg, vanilla and lemon and one cup chopped nuts.


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