One cup buttor, two cups sugar, three cups flour, four eggs, one cup milk, one teaspoon baking powder, one large cup of English walnuts, cut fine, two teaspoons vanilla ✪ Caramel Cake extract, cream, butter and sugar. Add well beaten yolks of eggs, then milk, beaten in slowly, add flour that has been sifted four times with the baking powder, and the extract lastly, add the well beaten wliites of the eggs, folded in with spoon slowly. Add nuts floured well. DESSERTS. 423 AUNT JANB'S nut OAKE. Mrs, Jane Burton, New Brunswick. Two cups sugar, one-fourth pound butter, four eggs, pinch of salt, one and one-fourth teaspoonfuls of bak- ing powder, three cups flour, one-half pound citron cut fine, one pound raisins, three pounds English walnuts, chopped. Mix and bake four hours. NUT OAKE. Mrs. Elliot Eager. Two cups sugar, one cup of butter, three cups of flour, one cup cold water, four eggs, one teaspoonful soda, two teaspoonfujs cream tartar, two cups of white walnuts, and added last of all. TIP-TOP CAKE. Mrs. John J. Toffey. One and a half cups of sugar, one tablespoonful but- ter, two eggs, one cup of milk, two and a half cups Hecker's Prepared flour, flavoring. For layer cake. DELICATE OAKE. Mrs. John J. Toffey. One and a half cups sugar (scant), half cup of but- ter, whites of four eggs, well beaten, one cup of milk, two cups flour, flavor with a half teaspoonful each of vanilla and lemon essence. FRENCH LOAF CAKE. Mrs. Wilbur Smith, Batavia, N. Y- One pound of flour, one pound sugar, three-quarters of a pound of butter, one pound raisins, seeded, one pound currants, seeded, four eggs. Dissolve one-half teaspoonful of soda in a tablespoonful of boiling water 424 KIRMESS COOK BOOK. and add to one-half cup of cream or milk, and add to mixture; one wineglassful of wine, mace, cloves, cinna- mon and citron to taste✪ French Loaf Cake. ALMOND OAKE. Mrs. Geo. fl. Hough. Two cups sugar, one-half cup butter, three-quarters of a cup of milk, four eggs, two teaspoonfuls baking powder, three cups flour. Pilling. One cup thick cream, one cup powdered sugar, one cup almonds, blanched and chopped fine, whites of threp porono t^** to the top and one for the bottom ; add to the rest half teaspoon each of cassia, clove and nutmeg, two table- spoons molasses, half cup fruit✪ Almond Cake. Jelly between layers, frost top. DESSERTS. 425 SPONGE CAKE. Mrs, Calvin Stimets. Six eggs, two scant cups sugar, two cups prepared flour, sifted thrcQ times, little lemon juice and grated peel. Put sugar into saucepan with three-quarters of a cup of boiling water, boil until it is like & syrup. Beat yolks of eggs very light, add hot syrup, then flour, lastly lemon juice, a pinch of baking powder size of pea✪ Sponge Cake, and whites of eggs beaten light. Ice with boiled icing. This is nice wiUi sherbet and will keep a week. CORRECTIONS. Page 425-8ponge Cake, bv Mrs. Lee Condict. thould read hall eggshell- ful of cold water, in place of one-half egg., cold water. Page 427- Sponge Cake, by Mrs. Wilbur Smith, ahould read sUr lu the sugar well. Page 435-CruUer8. by Mrs. Hamilton Vreeland. ehould read fry in hot lard, not hard lard. . Page 441 -Cinnamon Buns, by Mrs. Hamilton Vreeland. One cup of milk, one egg, one-half cup of sugar should be used before one-half of yeast cake. USE ROYAL BAKING POWDER. .^^^w j^^.^^ ^-. w.— *'oo-> ''— '^ *— -r ^^ — ©*•** ^w*.- ^'t^fi"

AI-modernized reading of the original text

One cup buttor, two cups sugar, three cups flour, four eggs, one cup milk, one teaspoon baking powder, one large cup of English walnuts, cut fine, two teaspoons vanilla extract, cream, butter and sugar. Add well beaten yolks of eggs, then milk, beaten in slowly, add flour that has been sifted four times with the baking powder, and the extract lastly, add the well beaten whites of the eggs, folded in with spoon slowly. Add nuts floured well. AUNT JANE'S NUT CAKE. Mrs. Jane Burton, New Brunswick. Two cups sugar, one-fourth pound butter, four eggs, pinch of salt, one and one-fourth teaspoonfuls of baking powder, three cups flour, one-half pound citron cut fine, one pound raisins, three pounds English walnuts, chopped. Mix and bake four hours. NUT CAKE. Mrs. Elliot Eager. Two cups sugar, one cup of butter, three cups of flour, one cup cold water, four eggs, one teaspoonful soda, two teaspoonfuls cream tartar, two cups of white walnuts, and added last of all. TIP-TOP CAKE. Mrs. John J. Toffey. One and a half cups of sugar, one tablespoonful butter, two eggs, one cup of milk, two and a half cups Hecker's Prepared flour, flavoring. For layer cake. DELICATE CAKE. Mrs. John J. Toffey. One and a half cups sugar (scant), half cup of butter, whites of four eggs, well beaten, one cup of milk, two cups flour, flavor with a half teaspoonful each of vanilla and lemon essence. FRENCH LOAF CAKE. Mrs. Wilbur Smith, Batavia, N. Y- One pound of flour, one pound sugar, three-quarters of a pound of butter, one pound raisins, seeded, one pound currants, seeded, four eggs. Dissolve one-half teaspoonful of soda in a tablespoonful of boiling water and add to one-half cup of cream or milk, and add to mixture; one wineglassful of wine, mace, cloves, cinnamon and citron to taste. ALMOND CAKE. Mrs. Geo. H. Hough. Two cups sugar, one-half cup butter, three-quarters of a cup of milk, four eggs, two teaspoonfuls baking powder, three cups flour. Pilling. One cup thick cream, one cup powdered sugar, one cup almonds, blanched and chopped fine, whites of three eggs, one for to the top and one for the bottom ; add to the rest half teaspoon each of cassia, clove and nutmeg, two tablespoons molasses, half cup fruit. Jelly between layers, frost top. Mrs. Calvin Stimets. Six eggs, two scant cups sugar, two cups prepared flour, sifted thrcQ times, little lemon juice and grated peel. Put sugar into saucepan with three-quarters of a cup of boiling water, boil until it is like a syrup. Beat yolks of eggs very light, add hot syrup, then flour, lastly lemon juice, a pinch of baking powder size of pea, and whites of eggs beaten light. Ice with boiled icing. This is nice with sherbet and will keep a week. Page 425-8ponge Cake, bv Mrs. Lee Condict. thould read hall eggshellful of cold water, in place of one-half egg., cold water. Page 427- Sponge Cake, by Mrs. Wilbur Smith, ahould read sUr lu the sugar well. Page 435-CruUer8. by Mrs. Hamilton Vreeland. ehould read fry in hot lard, not hard lard. . Page 441 -Cinnamon Buns, by Mrs. Hamilton Vreeland. One cup of milk, one egg, one-half cup of sugar should be used before one-half of yeast cake. USE ROYAL BAKING POWDER. .^^^w j^^.^^ ^-. w.— *'oo-> ''— '^ *— -r ^^ — ©*•** ^w*.- ^'t^fi"

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Fio CakeCaramel CakeNew England Nut CakeFrench Loaf CakeAlmond CakeSponge Cake

Kirmess cook book