The Landmarks club cook book

Mrs. Geo. W. Lichtenberger. COFFEE CAKE. One and a half cups sugar, two cups flour, three-quarters cup butter, half cup milk, coffee or water, two small teaspoons baking powder, one teaspoon vanilla, little salt and nutmeg. Filling for same : Five tablespoons coffee and one cup boiling water; boil fifteen minutes, then strain and boil until reduced to one-half cup. Let it cool and add two cups thick cream well beaten and three-quarters cup sugar. Mrs. Willard H. Stimson. CREAM CAKE. Outside: One cup sugar, three eggs, one and a half cups flour, one teaspoonful cream tartar, half teaspoonful soda, two tablespoon fuls water or milk. Inside: One pint of milk (boiled), two eggs, two tablespoonfuls flour, one cup sugar. Beat all together and stir ingredients while the milk is boiling. Flavor with lemon. Mrs. H. B. Burrage. FIG LAYER FOR WHITE CAKE. One cup brown sugar, butter size of walnut, half cup of sweet milk, one egg, one cup of chopped figs, one teaspoonful baking powder, one teacupful of sifted flour. Place between white layers with frosting. FRENCH CREAM CAKE. Cream : Boil a pint of sweet milk, take two tablespoonfuls of cornstarch or arrow root, wet with a little milk, add two eggs, beat together and stir in the boiling milk. When this has boiled, add teacup of sugar and a tablespoon of butter, take off the fire and add flavoring extract to taste. Cake : Three eggs, one cup powdered sugar, one and a half cups flour, one teaspoonful of soda, two of cream tartar, two tablespoonfuls water. Bake in two deep pie plates in a quick oven. Split while warm and put cream between — as much as they will hold. Put in a cool place and keep one or two days before eating. Mrs. W. H. Workman. MAPLE SUGAR CAKE. Half cup of butter, half cup sweet milk, two cups flour, one cup granulated sugar, two teaspoons cream of tartar, one teaspoon soda, four eggs (the whites only) ; beat until light; vanilla to taste. Bake in layers. Filling: One cup of sugar (2-3 maple, 1-3 granulated sugar), four tablespoons water. Boil together until it cleans from the spoon ; then pour on the well beaten white of an egg, slowly ; spread between layers. Helen Howe. MARSHMALLOW CAKE. Cut sunshine cake horizontally and fill with the following dressing : One cup of sugar, wet and boiled until it can be rolled to a ball in cold water. Whip this into a beaten white of an egg, and into this stir eight or ten marshmallows. Mrs. Batte, Tucson, Ariz. MARSHMALLOW CAKE. One angel cake cut in half, forming two layers; make filling of marshmallows broken into small pieces and mix with whipped cream, sweetened and flavored with vanilla. Place about a two inch filling, then replace upper layer of cake, covering all over with whipped cream and placing alternately pieces of pink and white marshmallows, candied cherries and candied pineapple until the cake is completely covered. Mrs. Randolph Miner. landmarks club cook book. NUT CAKE. Three eggs beaten separately, one cup sugar, five tablespoonfuls hot water, one cup flour (measured before sifted), one teaspoonful baking powder, one teaspoonful vanilla. Add sugar to yolks and beat; add water, flour, vanilla, whites and baking powder. Bake in two layers. Filling: Half pint cream, whipped and sweetened to taste. Stir into this a teacup of finely chopped walnuts. Cover with a soft icing.