One cup butter, 2 cups sugar, 3 cups flour with 2 teaspoons baking powder, sifted, 5 eggs, 1 cup milk or water and tea- spoon vanilla or almond extra✪ Cup Cakect. LAYEK CAKES 131 CREAM CAKE. Whites of 8 eggs, 1 cup butter, 2 cups sugar, 3 cups flour, 1 cup sweet milk, 2 teaspoons baking powder. Flavor with bitter almond. Bake cake in 4 layers, and put together with this filling: 1 pint sweetmilk, 1 can of pineapple, ^4 pound citron, *4 pound crystalized cherries, few pieces of crystalized ginger, 1 cup sugar, 1 cup raisins, i/2 pound al- monds, 2 tablespoons flour, 1 tablespoon butter, yolks of 4 eggs✪ Cream Cake. Beat butter and flour together and add to yolks of eggs, beaten well with the sugar. Pour into the scalded milk and stir over fire, to keep from burning, until thick. Take from fire until cool. Squeeze juice from pineapple and cut cherries, ginger, raisins, almonds and citron fine and add to mixture. Flavor with 10 drops of bitter almond and vanilla. Spread very thickly between cakes, making 2 layer cakes. — Mrs. C. M. Cooper. WALNUT CAKE. Two cups sugar, 3 cups of flour, 1 cup butter, 1 cup of cold water, 1 teaspoon soda, 2 teaspoons of cream tartar, 4 eggs, 2 cups nuts stirred in last✪ Walnut Cake. — Mrs. Zollicoffer. STRIPED CAKE ( WHITE AND YELLOW) . Sift 1 quart flour with the required ibaking powder that you use. White Layers. — Cream 1 cup sugar with ^ cup butter, 2-3 cup sweet milk, 2 cups of the sifted flour. Mix the above ingredients well and fold in the well-whipped whites of 4 eggs, a liberal pinch of salt and 1 teaspoon vanilla. This will make 2 nice layers or 3 thin layers. Yellow Lay- ers.— 1 cup sugar beaten with yolks of 4 eggs, % cup butter creamed, 2-3 cup sweet milk, 2 cups of the flour, a pinch salt, 1 teaspoon extract lemon. Bake in layers, 2 or 3 as preferred ; put together yellow and white layers with the fol- lowing icing. Icing. — 2 cups sugar, 1 cup boiling water. Cook till it strings when spoon is lifted. Set off stove a few 132 LATER OAKES minutes, whip 2 whites of eggs light,, put 1 level teaspoon baking powder✪ Striped Cake (White and Yellow) in the cooked sugar and whip in with the whites of eggs till it is thick enough to spread nicely. Sea- son with vanilla. — Mrs. 0. 0. White. TTJTTI FRUTTI CAKE. Make a rich white batter, bake in layers, and while hot put in filling. Filling. — Make a boiled icing, chop fine and have prepared 1 pound raisins, 1 pound mixed nuts, pick out 5 dozen black walnuts, *4 pound citron, cut fine ; carry nuts through meat chopper, then rub all together well; stir in icing and place between layers while hot. This makes a splendid cake. — Mrs. I. C. Rowland. ICINGS AND FILLINGS CHOCOLATE CARAMEL ICING. One-half cup brown sugar, % cup sweet milk, butter size of an egg, dash of chocolate. Cook until smooth and thick. — Mrs. B. L. Wester. MAESHMALLOW FILLING. Two cups of thrown and 1 of white sugar, % cup of boil- ing water, 1 tablespoon of vinegar. Let cook until threads ; pour in a small stream over the whites of 3 well-beaten eggs, beating briskly all of the time. Add 1 cup of marshmallows ; beat until thick. — Mrs. 0. P. Shell MAESHMALLOW ICING. One-half pound of marshmallows and *4 cup of water in a double boiler over the fire. Stir these until they are melted and pour while hot into the well-beaten whites of 2 eggs. — Lillian Harris. OEANGE FILLING.

AI-modernized reading of the original text

One cup butter, 2 cups sugar, 3 cups flour with 2 teaspoons baking powder, sifted, 5 eggs, 1 cup milk or water and teaspoon vanilla or almond extract. CREAM CAKE. Whites of 8 eggs, 1 cup butter, 2 cups sugar, 3 cups flour, 1 cup sweet milk, 2 teaspoons baking powder. Flavor with bitter almond. Bake cake in 4 layers, and put together with this filling: 1 pint sweetmilk, 1 can of pineapple, ^4 pound citron, *4 pound crystalized cherries, few pieces of crystalized ginger, 1 cup sugar, 1 cup raisins, i/2 pound almonds, 2 tablespoons flour, 1 tablespoon butter, yolks of 4 eggs. Beat butter and flour together and add to yolks of eggs, beaten well with the sugar. Pour into the scalded milk and stir over fire, to keep from burning, until thick. Take from fire until cool. Squeeze juice from pineapple and cut cherries, ginger, raisins, almonds and citron fine and add to mixture. Flavor with 10 drops of bitter almond and vanilla. Spread very thickly between cakes, making 2 layer cakes. — Mrs. C. M. Cooper. WALNUT CAKE. Two cups sugar, 3 cups of flour, 1 cup butter, 1 cup of cold water, 1 teaspoon soda, 2 teaspoons of cream tartar, 4 eggs, 2 cups nuts stirred in last. — Mrs. Zollicoffer. STRIPED CAKE ( WHITE AND YELLOW) . Sift 1 quart flour with the required baking powder that you use. White Layers. — Cream 1 cup sugar with ^ cup butter, 2-3 cup sweet milk, 2 cups of the sifted flour. Mix the above ingredients well and fold in the well-whipped whites of 4 eggs, a liberal pinch of salt and 1 teaspoon vanilla. This will make 2 nice layers or 3 thin layers. Yellow Layers.— 1 cup sugar beaten with yolks of 4 eggs, % cup butter creamed, 2-3 cup sweet milk, 2 cups of the flour, a pinch salt, 1 teaspoon extract lemon. Bake in layers, 2 or 3 as preferred ; put together yellow and white layers with the following icing. Icing. — 2 cups sugar, 1 cup boiling water. Cook till it strings when spoon is lifted. Set off stove a few [illustration: page break/heading continues] minutes, whip 2 whites of eggs light,, put 1 level teaspoon baking powder in the cooked sugar and whip in with the whites of eggs till it is thick enough to spread nicely. Season with vanilla. — Mrs. 0. 0. White. TUTTI FRUTTI CAKE. Make a rich white batter, bake in layers, and while hot put in filling. Filling. — Make a boiled icing, chop fine and have prepared 1 pound raisins, 1 pound mixed nuts, pick out 5 dozen black walnuts, *4 pound citron, cut fine ; carry nuts through meat chopper, then rub all together well; stir in icing and place between layers while hot. This makes a splendid cake. — Mrs. I. C. Rowland. CHOCOLATE CARAMEL ICING. One-half cup brown sugar, % cup sweet milk, butter size of an egg, dash of chocolate. Cook until smooth and thick. — Mrs. B. L. Wester. MARSHMALLOW FILLING. Two cups of brown and 1 of white sugar, % cup of boiling water, 1 tablespoon of vinegar. Let cook until threads ; pour in a small stream over the whites of 3 well-beaten eggs, beating briskly all of the time. Add 1 cup of marshmallows ; beat until thick. — Mrs. 0. P. Shell MARSHMALLOW ICING. One-half pound of marshmallows and *4 cup of water in a double boiler over the fire. Stir these until they are melted and pour while hot into the well-beaten whites of 2 eggs. — Lillian Harris. OEANGE FILLING.

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Cup CakeCream CakeTutti Frutti CakeWalnut CakeStriped Cake (White and Yellow)

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