Boston Cooking-School cook book

: Beat egg whites until stiff, add 44 cup sugar, and set aside. Cream butter, add 14 cup sugar gradually, while beating constantly. Mix and sift dry ingredients and add alternately with milk. Fold in egg whites. Add flavoring. Bake 45 minutes in moderate oven (350° F.). WHITE CAKE II OR SILVER CAKE ¥% cup butter 3 teaspoons baking powder ¥% cup sugar VY teaspoon salt 1% cup milk 4 egg whites 134 cups flour 1% teaspoon almond, lemon, or vanilla extract Mix and bake like White Cake (above). Light Fruit Cake. To mixture, add 4% cup raisins seeded and cut in pieces, 2 ounces citron thinly sliced and cut in strips, and Vg cup walnut meats cut in pieces. In making mixture, reserve 1 tablespoon flour to use for dredging fruit. See To Add Fruit 4 to Cake Mixture (p. 648). QUEEN CAKE 2% cup butter 14 teaspoon soda 124 cups flour 6 egg whites 14 teaspoon salt 114 cups powdered sugar 11% teaspoons lemon juice Cream butter, add flour gradually, mixed and sifted with salt and soda; add lemon juice. Beat egg whites until stiff; add sugar gradually. Combine mixtures. Bake 50 minutes in shallow pan in moderate oven (350° F.). Cover with Opera Caramel Frosting (p. 684). White fruit Cake. To mixture, add 24 cup candied cherries, cut in pieces, 144 cup almonds, blanched and shredded, 44 cup citron, thinly sliced, and 1 teaspoon almond extract. Bake in a buttered, deep cake pan 1 hour in moderately slow oven (325° F.). CORNSTARCH CAKE 1 cup butter 41% teaspoons baking powder 2 cups sugar 14 teaspoon salt 1 cup milk 5 egg whites 1 cup cornstarch 34 teaspoon vanilla or 2 cups flour 14 teaspoon almond extract Make like White Cake I (p. 659). MARSHMALLOW CAKE 14 cup butter 3 teaspoons baking powder 11% cups sugar 14 teaspoon cream of tartar % cup milk V4 teaspoon salt — 2 cups flour 5 egg whites 1 teaspoon vanilla Make like White Cake I (p. 659). Bake in layer-cake pans and put Marshmallow Frosting (p. 681) between the layers and on top. WHITE CAKE VARIATIONS Use White Cake I or II, Queen Cake (p. 659), Cornstarch Cake or Marshmallow Cake. Walnut Mocha Cake. Use coffee infusion in place of milk. Omit other flavorings and add 34 cup walnut meats, broken in pieces. If desired, add 3 tablespoons Caramel Sirup (p. 29). Banana Layer Cake. Bake in layer-cake pans. Put together with Banana Filling (p. 676) and sprinkle top with powdered sugar. Fig Layer Cake. Bake in layer-cake pans. Put together with Fig Filling (p. 674) and sprinkle top with powdered sugar. Prune Almond Cake. Bake in layer-cake pans. Spread between layers Prune Almond Filling (p. 676). Frost with White Mountain Cream (p. 681). White Nut Cake. Add 1 cup nut meats, cut in pieces, to mixture. Lady Baltimore Cake. Bake in layer-cake pans. Put together with Lady Baltimore Filling (p. 675). Cover top and sides with Ice Cream Frosting (p. 681). Cornstarch Cake is especially good for this and may be baked in three 7-inch square pans. NEWPORT POUND CAKE 7% cup butter 5 eggs 1% cups flour 11% cups powdered sugar Few grains salt 1 teaspoon baking powder 1 teaspoon vanilla Cream butter, add flour gradually. Beat egg whites until stiff but not dry, and beat in half the sugar, salt, and vanilla. Beat egg yolks until thick and lemon-colored, add remaining sugar gradually, and add to butter and flour. Beat well. Fold egg whites into mixture. Sift over baking powder. Beat thoroughly. Bake 1 hour in moderate oven (350° F.) in buttered deep pan. New York Gingerbread. Omit vanilla and add 2 tablespoons yellow ginger to mixture. GINGER POUND CAKE 14 cup butter 2 eggs, beaten until thick and lemon- Y% cup sugar colored 114 cups flour 44 pound Canton ginger, cut fine and 1 teaspoon baking powder dredged with 14 cup flour