Kirmess cook book

One cup sugar, butter size of an egg, one and a half cups of flour, two eggs, one-half cup milk, two teaspoonfuls baking powder, a little salt, and a few drops flavoring. Filling for cake. One cup milk, scalded, onehalf cup sugar and a pinch of salt, one tablespoonful cornstarch, dissolved in half of the milk, one egg well beaten, three-quarters of a teaspoonful butter. Set this in a kettle of hot water, stir until thick; flavor with vanilla when cool. CUSTARO CAKE. Mrs. George Milne, Portchester, N. ¥• Three eggs, one cup sugar, one and one-half cups of flour, one and one-half tablespoons melted butter, four tablespoons cold water, two teaspoons baking powder. For the custard, one egg, one-half pint milk, tablespoon flour, one tablespoon sugar, flavor. Bake in layers, place custard between. FIO CAKE. Mrs. T. K. Egbert, New York. One-half cup of butter, one and one-half cups sugar, two and one-half cups flour, whites of four eggs, two teaspoonfuls of baking powder, two-thirds cup of milk. Filling. One-half pound of raisins, chopped and seeded, one-half pound of figs, chopped, one-third cup of hot water. Make this into a paste. Icing over paste on each layer. CARAMEL CAKE. Mrs. Wm. Mattocks. One-half cup butter, one and a half cups sugar, one and a half cups of flour, one-half cup cornstarch, onehalf cup milk, two teaspoons baking powder, one teaspoon vanilla, two squares melted chocolate, yolks of four eggs, whites of three eggs. This makes three layers. Filling. One cup granulated sugar, five tablespoons cold water. Boil rapidly without stirring until it spins a fine hair, watching carefully that it does not bum. When done remove immediately from fire and add it to the well beaten white of one egg, add a teaspoon of vanilla and beat thoroughly until it is like cream. Spread between the layers and on top. MOCHA CAKE. Mrs. E. B. Kiersted. Five eggs, whites beaten separately, one cup sugar beaten with yolks, one tablespoon of warm water and a little salt, one and a half tablespoons coffee extract, one scant cup of flour, one teaspoon baking powder. Beat well and mix in the whites of the eggs. Sift the flour and baking powder six times. Filling for Mocha cake. One-half pint cream, beaten stiff, three tablespoons confectioner's sugar, two tablespoons extract of coffee. For top icing. Whites of two eggs, confectioner's sugar and extract to flavor. MOCHA CAKE. Mrs. Wm. Brinkerhoff. One cup sugar, five eggs, one cup flour, one tablespoon Mocha extract, one teaspoon baking powder, whites of eggs beaten and added last. Filling. One-half pint cream, whipped, one tablespoon Mocha, powdered sugar to taste. Add filling when ready to serve. Icing. White of an egg, add confectioner's sugar and one tablespoon of Mocha extract. MOCHA TABT. Mrs. A. Scott Yolks of four eggs, one cup sugar, beat to a cream and add one tablespoon of Mocha extract, three-quarters cup flour, one teaspoon baking powder, whites of four eggs, beaten to a froth. Bake in two layers. Filling. One-half pint cream, well whipped, sugar to taste, one tablespoon Mocha extract. Icing. One cup confectioner's sugar, not quite two tablespoons of cold water, one tablespoon Mocha extract. (Cross & Blackwell's Coffee extract.) NEW ENGLAND NUT CAKE. Mrs. Mary H. Hubbell, Yonkers, N. F.