San Rafael cook book, 1906

Whites to a stiff froth; mix all thoroughly. Bake in three layers. Put ■whipped cream between layers. GOOD CAKE FOR LAYERS— Mrs. C. A. Thayer. 1% cups flour, 1 cup sugar, 2 teaspoons baking powder, a pinch of salt. Sift all these together; beat two eggs in a coffee cup and fill up with milk; add flavoring. Put eggs and milk into dry ingredients and beat well, add last of all 1 tablespoon of melted butter and bake. Very quickly made. ONE EGG CAKE— Mrs. G. G. Vanderlip. 1 cup granulated sugar, 1 tablespoon butter, add 1 well beaten egg, 1 tea cup milk, stir well together 2 cups sifted flour, 2 teaspoons baking powder; beat fast two or three minutes until very light, any desired flavor. Can be used as a layer or loaf cake. STRAWBERRY CAKE FILLING— Mrs. J. A^ Reeder. 1 egg white, 1 cup sugar, 1 cup strawberries, washed and well drained. Beat together 25 minutes. Raspberries or bananas make a very flne filling. MOCHA CAKE— Mrs. R. H. Renebome. 1 coffee cup granulated sugar beaten light with yolks of 5 eggs, 1% tablespoons coffee extract (Crosse & Blackwell), 1 teaspoon vanilla, 1 cup flour, 1 teaspoon baking powder. Add the well beaten whites of 5 eggs, and bake in two sheets.Filling — Whip 1 pint cream stiff, add % cup powdered sugar and IVz tablespoons coffee extract. Frosting — 1 cup powdered sugar, 1 1/4 tablespoons coffee extract and just cream enough to spread pretty thick. The frosting may be omitted and the whipped cream be- put on top as well as between layers. One pint of cream is sufficient for both. The cake is better to stand several hours before using, even over night if kept in ice chest. MOCHA FILLING NO. 1— Mrs. Thos. S. Bonneau. % of a cup of butter, with the salt washed out, 1 cup powdered sugar, 1 cup of coffee boiled down to an after dinner cup, yolk of 1 egg. Beat butter and sugar to a cream, add yolk of egg, pour coffee in slowly when cold. Have your cake quite cold before putting in the filling. Mocha Filling No. 2. Beat to a cream 2 tablespoons butter, add gradually a quarter of a cup of powdered sugar, drop into this the yolk of an egg; beat, add the second yolk and beat again, add 1 tablespoon black coffee or a teaspoon of coffee extract, stand on the ice, when the cakes are quite cold, spread one layer thickly with this mixture and put the other on top. VENETIAN CAKES— Mrs. Fronmuller. 1 cup butter, 1 cup powdered sugar, grated rind of 1 lemon, 4 eggs, 2 cups pastry flour, 1 teaspoon vanilla, y^ cup almonds, blanched and chopped. Cream butter and sugar until very light, add yolks of eggs and beat five minutes. Then add flour and flavoring and last fold m the whites of eggs beaten very stiff and dry. Butter fancy molds or gem pans and fill about % full with mixture, sprinkle chopped almonds on top, bake in quick oven 12 minutes and serve as soon as cool. DOLLY VARDEN FROSTING— Mrs. W. F. Jones. Yolks of 2 eggs, I1/2 cups powdered sugar. Stir until smooth. Flavor to taste. ORANGE ICING— Mrs. W. T. Wheatly, Los Angeles. Squeeze the juice from a tart orange and stir into juice suiRcient powdered sugar to spread but not run. Very nice for sponge or any plain cake. WHITE FROSTING— Mrs. S. M. Augustine. To 1 unbeaten white of egg add 1 teaspoon water, and 1 teaspoon flavoring extract. Gradually rub into this enough powdered sugar to make a thick creamy mixture. Spread on the cake and let dry in a cool place. A simple and very satisfactory frosting. FROSTING— Mrs. A. A. Smith. When eggs are dear make cake frosting by boiling 3 tablespoons of milk; when cool, flavor and thicken with powdered sugar; make quite stiff, and beat until smooth and light; dip the knife in cold water when spreading. "• BOILED ICING— Mrs. R. E. Neil.