A lady of good taste

Put the egg whites, sugar, salt and water in the top of the double boiler and beat with a rotary beater until well mixed. Put over boiling water and beat continuously about 7 minutes until thick and the mixture stands in peaks. Remove from fire and beat until thick enough to spread on the cool cake and sprinkle the top with nuts. Candy Bread (GINGERBREAD) 1 cup molasses 1% cup sugar 2 eggs, beaten 1 teaspoon each, ginger, cinnamon and nutmeg 1 Cup sour cream 1 teaspoon soda 2 tablespoons melted butter 21% cups flour Mix all the liquid ingredients together. Sift the dry ingredients together and mix with the liquids. Pour into a greased, floured oblong baking pan and bake at 325 to 350 degrees about 25 to 30 minutes or when tested with a straw it comes out clean. (M. C.) My Favorite Cake 1 cup butter 2 cups sugar spice layer: 1 cup seedless raisins 5 eggs, beaten 1 teaspoon cloves 1 cup milk 1 teaspoon cinnamon 3 cups flour 1 teaspoon allspice filling: 2 lemons, rind and juice 1 coconut, grated 2 cups sugar 1 cup boiling water 1 tablespoon cornstarch 1 teaspoon baking powder 1 teaspoon vanilla Cream the butter and add the sugar and mix until light and fluffy. Add the beaten eggs. Sift the flour and baking powder and add alternately with the milk. Add the vanilla and divide into three layers. Put 2 tablespoons of flour in a bag and shake the raisins in the bag and add them and the spices to one of the layers which will be the middle layer when put together with the filling. Bake in three 8-inch greased floured cake pans about 25 minutes at 300 to 325 degrees. For the filling mix the cornstarch in the lemon juice until dissolved. Grate the rind and mix all the ingredients together and cook over boiling water until thick. Cool and fill the layers of the cooled cake. White icing is used on top and sides of cake. (M. C.) Chocolate Nougat Cake (WITH CREAM FROSTING) 4 tablespoons butter 3, teaspoons baking powder 114 cups powdered sugar 5 tablespoons powdered sugar 1 egg, unbeaten 2 squares chocolate, melted 1 cup milk 14 teaspoon vanilla 2 cups flour 84 cup almonds, blanched and shredded Cream the butter and gradually add the powdered sugar until it is light and fluffy. Add the egg and beat well then 2 cup of the milk alternately with the flour sifted with the baking powder. Melt the chocolate over hot water and mix with the 5 tablespoons of sugar. Add the rest of the milk and cook until smooth. Cool a little and add it to the cake mixture. Bake in two greased floured 8-inch layer cake pans about 20 minutes at 325 to 30 degrees. Cake is done when it leaves the sides of the pan or springs back at the light touch of the finger. Cover with cream frosting and sprinkle with almonds. (M. CG.) Moravian Sugar Cake 1 cup mashed potatoes y cup milk 2 eggs, beaten lf teaspoon cinnamon 1 yeast cake 4 cup butter Y% cup lukewarm water 34 Cup sugar Add the eggs to the potato and the yeast which has been dissolved in the lukewarm water and the milk. Roll out 14 inch thick and let rise. Cream the butter and sugar, add the cinnamon and spread on the risen dough. Bake until light brown. Remove from oven and moisten the top with cream. (M. C.) White Fruit Cake 114 cups butter 2 pounds blanched almonds 214 cups sugar 1 coconut, grated 1 cup milk 1 pound citron, slivered 4 cups flour 10 egg whites, beaten stiff 2 teaspoons baking powder Cream the butter and mix with the sugar until creamy and smooth. Add the milk alternately with the sifted dry ingredients which have had the fruit and nuts tossed with them. Sliver the nuts. Bake in a tube pan 314 hours at 250 to 275 degrees. (M. C.) Strawberry Ring Cake 124 cups flour 14 cup shortening 1 Cup sugar 1 teaspoon vanilla 3 teaspoons baking powder 2 eggs few grains salt 1 pint strawberries 24 cup milk