The home cook book

Stir together two cups of sugar and one cup of butter, and add four eggs, the whites and yolks of which have been beaten stiff separately. Put in a grated nutmeg and one large cup each of seeded raisins and chopped hickory-nut meats. The raisins and nuts should have been dredged in the pound of flour which you stir in last and add little by little. Bake in a moderate oven. JAM CAKE Mix one cup of sugar with three-fourths of a cup of butter. Add the yolks and whites of three eggs beaten separately; then a cup of jam and two cups of flour. If you like spice put in spice to taste, and lastly add a teaspoon of soda dissolved in three teaspoons of sour milk. Bake in small layer tins and put the layers together with icing. JELLY-CREAM COCOANUT CAKE One and a quarter cups of granulated sugar boiled with a quarter of a cup of water until it spins a thread. Beat seven egg-yolks until lemon color, then pour on to them grad- ually the hot syrup, beating constantly the eggs, until cold. Then, add one cup of pastry flour, a pinch of salt, one teaspoon of lemon extract, and then the whites beaten very stiff. Bake in layers. JELLY-CREAM Place one pint of milk in a basin and set in hot water. When hot, add a pinch of salt, two tablespoons of sugar and the yolks of three eggs. Cook a few moments ; then stir in one tablespoon of gelatine dissolved in a little cold water. Remove from hot water; set on ice and stir until it begins to thicken. Then add the stiffly beaten whites of two eggs, one teaspoon of vanilla and one cup of grated cocoanut. Spread between layers and cover top and sides with a boiled icing; then coat thoroughly with the cocoanut. [See illustration, Plate XXVL] WHITE LAYER CAKE Mix two cups of sugar with half a cup of butter. Add a cup of milk, the whites of four eggs beaten to a froth, and three cups of flour, blended with three teaspoons of baking powder. Bake in layer tins. YELLOW LAYER CAKE Beat three-quarters of a cup of butter with one and a half cups of sugar. Add three eggs, half a cup of milk, a cup and a half of flour, and a teaspoon of baking pow^der. LEMON CAKE Beat to a cream one cup of butter and three cups of powdered sugar. Add the yolks of five eggs well beaten, the juice and grated rind of one lemon, and a cup of milk with one teaspoon of saleratus or two teaspoons of baking powder. Then add the whites of the eggs beaten to a stiff froth and sift in four cups of flour. MARGUERITE CAKE Cream half a cup of butter, add one and a half cups of sugar, and cream again. Then add half a cup of milk, two cups of pastry flour sifted with one and a half teaspoons of baking powder and one teaspoon of almond extract. Fold in the whites of five eggs beaten very stiffly. Bake in a loaf. When cool, ice with the following: Beat into the yolk of one egg and juice of half a lemon as much confectioners' sugar as it will take up; then ice the cake. Trim with marguerites. [See illustration, Plate XXVII]