The Landmarks club cook book

Mrs M. R. Sinsabaugb. ORANGE CAKE. Cake: One and a half cups sugar, half cup butter, threequarters cup of sweet milk, two cups flour, two teaspoons baking powder, four eggs (whites well beaten). Filling : Two cups sugar, one cup milk. Boil together seven minutes. Stir in bowl till cool. Grate into it half an orange, pulp and peel, and juice of one orange. Stir until cool. Put between layers when both are cool. Mrs. W. H. Workman. ORANGE CAKE. Three eggs, one cup sugar, one cup flour, butter size of an egg, one teaspoonful sweet milk, one teaspoonful baking powder. Bake in layers and use the following filling: Beat the whites of two eggs, add two tablespoonfuls of sugar, grated rind of one and juice of two oranges. Do not use icing on this delicate cake, but sprinkle top layer slightly with sugar. Mrs. H. C. Austin. pineapple cake tilling. One-half a grated pineapple, one lemon, three-fourths of a cup of milk, one teaspoonful of cornstarch. Let it boil until it thickens. Spread between any nice layer cake. ribbon cake. Beat the whites and yolks of two eggs separately ; take onehalf cup of butter, one cup of sugar, one cup of milk, one teaspoon cream tartar, one-half teaspoon soda, and two cups of flour. Rub butter and sugar to a cream; add soda dissolved cake:. in milk, and cream of tartar in flour. Beat well, and divide into three equal portions ; to one portion add the whites of the eggs, to another portion add the yolks, to the third add onehalf cup each of chopped raisins and currants, a little citron, and all kinds of spices. Bake separately, and when baked, place in layers, with a little jelly, or egg and sugar, between. Frost, and cut in slices. The fruit layer must be in the center. Mrs. George H. Wadleigh. SPICE LAYER CAKE. One cup butter, one and a half cups sugar, one cup sour milk (thick), three small cups flour, one cup of chopped raisins or currants, one teaspoonful soda, two of cloves, two of cinnamon, two of allspice, and two of chocolate if desired. Flavor with vanilla. Mrs. Alfred J. Bayer. WHITE MOUNTAIN CAKE. Three cups sugar, one cup butter, half cup sweet milk, whites of ten eggs, half teaspoon ful soda and half teaspoonful cream of tartar sifted with flour, four cups of flour. Flavor with essence of bitter almonds. Icing: Whites of three eggs, one pound powdered sugar. Flavor with lemon juice. Bake in jelly cake tins and fill with grated cocoanut, sweetened with quarter its weight of powdered sugar. F. H. Smith. ICINGS. ICING. White of an egg beaten very stiff ; stir in very gradually ten heaping teaspoons of powdered sugar and one teaspoon starch, both sifted very fine. Stir constantly for about fifteen minutes. If desired, flavor with rose-water or vanilla. While the cake is warm, dredge it with flour; then wipe it all off. This allows the icing to be more evenly spread. Spread smoothly with a broad knife, and set it in a cool place to harden. BOILED ICING. Take one cup of sugar and a little water boiled together until it is brittle when dropped into cold water. Remove from the stove and stir quickly into it the well beaten white of one egg. Place betweeen layers or over the top. BOILED ICING.