The Fredericksburg home kitchen cook book

Whites of 6 eggs; 2 cups of sugar; % cup of butter; 1 cup of sweet milk; 3 cups of flour; 2 teaspoonfuls of baking powder. Cream sugar and butter, then add flour sifted twice with baking powder; add milk and when mixed, add the whites of eggs beaten to a stiff froth. Beat thoroughly and bake in four layers. FILLING: % CUP milk; 2 cups sugar; the whites of 2 eggs; % cup pecans; raisins and currants. Boil milk and sugar till it forms a soft ball when dropped in cold water. Have ready the whites of eggs beaten stiff and pour syrup over them, beating well till cool. Then add pecans, raisins and currants and spread between layers. MISS ALVINA COLD. — 122 — Wedding Cake. (Braut-Torte.) 1 cup butter; 1 cup chopped pecans; 1 cup sugar; 6 eggs; 1 teaspoon baking powder; vanilla flavor; 2^4 cups flour; 2 to 3 spoons water. Cream butter and sugar, add yolks of eggs, water, pecans, finally whites of eggs and flour in which baking powder has been sifted alternately. Bake in hot oven, in four layers. FILLING: 1/4 lb butter; % lb sugar; 4 yolks of eggs; juice of 4 lemons. Beat over fire constantly. Ice cake with cooked icing. Cracker Cake. 4 eggs; 2 cups of sugar; y2 cup butter; 1 cup of milk; 1 cup of soda crackers; 1 cup of pecans; 1 cup flour; 1 teaspoonful of extract; iy2 teaspoonful of baking powder. ICING: 1 cup hot water; 1 cup sugar; yolk of 1 egg; 1 lemon; 1 tablespoonful cornstarch; 1 teaspoonful butter. MRS. ALFRED HENKE. Cocoanut Layer Cake. 3 eggs; 1 cup sugar; 2 tablespoons butter; 2 teaspoons baking powder; 1 cup sweet milk; 2 cups sugar. WHITE FILLING: 2 cups sugar; % cup sweet milk. Cook 5 minutes, then add 1 teaspoon butter and 1 teaspoon flavoring. Take from oven and beat till creamy. Spread on cake quickly before it hardens. MRS. EMIL KOLMEIER. — 123 — Illinois Cake. 5 eggs; 2 cupfuls of sugar; 1 cupful of butter; 2 teaspoonfuls of baking powder; 3 cupfuls of flour, and 1 cupful of sweet milk. Flavor with, vanilla. FILLING: 1 cupful of sugar and enough water to dissolve the sugar; put in a pan and let simmer on the stove until it candies. Then chop fine, 1 cupful of seedless raisins. Stir into the candied sugar, then add the beaten whites of 2 eggs; flavor with vanilla. MRS. AD. GOLD. Lady Baltimore Cake. 1 cup butter; 2 cups sugar; 1 cup milk; 3% cups flour; whites of 3 eggs; 1 teaspoon rose water; 3 teaspoons baking powder. FILLING: 3 cups sugar; 1 cup boiling water; 1 cup chopped raisins; 1 cup nut meats; 5 figs, cut in thin slices, whites of 3 eggs. MRS. WM. KUENEMANN. Potato Cake. 1 cup butter; 2 cups sugar; 4 eggs; 1 cooked potato; 1/2 cup sweet milk; 1 cup chopped pecans; % cup chocolate; 1 teaspoon cinnamon; 1/2 teaspoon cloves; y2 teaspoon nutmeg; 2 cups flour; 2 teaspoons baking powder. CHOCOLATE CARAMEL FILLING: 1/2 lb sugar; 1/4 lb grated chocolate; 1/2 cup sweet milk; butter, size of an egg. Mix and cook to a syrup stiff enough to spread. MRS. AUG. JORDAN. — 124 — Potato Cake. 2 1/2 cups of sugar; 1/2 cup of butter; 1/2 cup of potatoes, (mashed); 1/2 cup of milk; 1/2 cup of grated chocolate; 2 1/4 cups of flour sifted with 2 heaping teaspoons baking powder; 1/2 teaspoon cinnamon; 5 eggs; 1 cup pecans. Bake in three layers.