The international cook book

Cream butter. Add sugar and blend thoroughly. Add eggs and stir untU well mixed. Mix baking powder and salt with the flour. Combine mixtures. Add flavoring. Mix smooth. Spread to one-half inch thickness in greased and flour-dusted cake pan. Cover with dates cut fine. Put nuts over dates. Beat one egg white until stiff. Add one cup brown sugar to RECIPES 119 beaten egg white. Spread over layer of nuts. Bake twenty- five minutes in a moderate oven (350° F.). Cut into squares after cake has cooled. Ice-Box Cake 2 dozen lady fingers i teaspoon vanilla 1 quart cream i package gelatine W^tes of 5 eggs yi cup cold water fi cup sugar y^ cup boiling water Split lady fingers and arrange around sides and bottom of pudding dish. Crumb part of the lady fingers to sprinkle on top and bottom. Mix whipped cream, whites of eggs well beaten, sugar, and \'anilla. Add cold water and then boiling water to gelatine. Let this stand while whipping the cream. Combine mixtures. Drain one can crushed pineapple. Add to other ingredients. Mix well. Pour into pudding dish. Be careful not to disarrange lady fingers. Sprinkle crumbed lady fingers over top. Set in refrigerator overnight. Serve very cold. Other fruits may be used instead of the pineapple. Ribbon Cake 3 eggs I teaspoon vanilla 2 cups sugar 7^ cup butter 3 cups flour I cup milk 2 teaspoons cream of tartar i teaspoon soda >2 teaspoon salt Cream the butter. Add sugar and stir until well blended. Add eggs and beat thoroughly. MLx salt, soda, and cream of tartar with the flour. Add vanilla to milk. Add dr\' and liquid ingredients alternately to first mixture. Mix smooth. Grease and flour-dust three layer-cake pans. Pour cake mixture into two of them. To remaining cake mixtvire add one tablespoon molasses, one-half cup raisins, one-hah' cup sliced citron, one teaspoon cinnamon, one-hah' teaspoon each of cloves, allspice, and nutmeg. Add one tablespoon flour and mix well. Pour into third cake pan. Bake twenty-five minutes in a moderate oven (350° F.). Turn out of pans. Cool. Put layers together with jelly. Dust top layer with confectioners' sugar. I20 THE INTERNATIONAL COOK BOOK Lady Baltimore Cake y2 cup shortening 3 teaspoons baking powder i>^ cups sugar i cup milk 2^^ cups flour I teaspoon almond extract yi teaspoon salt Whites of 5 eggs Cream shortening thoroughly. Add sugar gradually. Stir until blended. Mix and sift flour, salt, and baking powder. Add to the creamed mixture alternately •v^ith the milk. Add the flavoring and mix well. Fold in the well-beaten egg whites. Bake in layer-cake pans, well greased and floured, forty-five minutes in a moderate oven (350° F.). Turn cake out of pans. Cool. Put layers together with Lady Baltimore filling. Ice sides and top of cake with boiled frosting. Minnesota Layer Cake I cup sugar i teasjxKin vanilla y^ cup butter 3 teasp>oons baking powder I cup water 3>^ cups flour y2. teaspoon salt Whites of 4 eggs Cream butter. Add sugar and mix until well blended. Mix salt, baking powder, and flour. Add vanilla to water. Add dry and liquid ingredients alternately to first mixture. Fold in stiffly beaten egg whites. Mix smooth. Pour into greased and flour-dusted layer-cake pans. Bake twenty-five minutes in a moderate oven (350° F.). Turn cakes out of pans. Cool. Ice with butterscotch icing and decorate with walnut meats.