Lowney's cook book

Mix all ingredients except eggs and fruit. Raise over night. In the morning add eggs and fruit ; cover and raise again ; pour into buttered and papered pans ; let it rise one hour. Bake in moderate oven one and one half to two hours. Imperial Cake f cup butter 2 cups seeded raisins Ij cups sugar 1^ cups currants 3 egg yolks 1 cup citron 2^ cups flour ^ cup candied orange peel 3 teaspoons baking powder i cup brandy J cup milk 3 egg whites J teaspoon salt Mix as Butter Cake, adding fruit last. Bake in buttered and papered pans in a moderate oven one hour. Fig Cake Use rule for Orange Cake. Bake in layers. Fill with Fig Filling, and sprinkle with confectioners' sugar. Marshmallow Cake Bake Silver Cake in layers. Fill and frost with Marshmallow Frosting. Chocolate Marshmallow Cake Add four squares melted chocolate to Silver Cake. Bake in layers, and fill and cover with Marshmallow Frosting. Mocha Cake Use rule for Hot Water Sponge Cake. Bake in layers. Cool ; cut in rounds ; arrange in three layers, with confectioners' frosting between ; spread sides and top with Mocha Frosting; sprinkle sides with cocoanut, and garnish top with Mocha Frosting, put through pastry bag. If a coffee cake is preferred, substitute hot coffee for hot water in Hot Water Sponge Cake. Plain Sponge Cake 8 eggs weight of eggs in sugar 1½ weight of eggs in flour 3 tablespoons lemon juice Beat yolks ten minutes; add sugar; beat five minutes; add lemon juice and flour; when well blended, add stiffly beaten whites, cutting and folding them in. Pour into angel cake pan and bake in a moderate oven one hour. Plain Sponge Cake No. 2 1 cup powdered sugar grated rind ½ lemon I cup flour 1 tablespoon lemon juice ^ teaspoon salt 4 eggs Beat yolks until lemon-colored and thick; add sugar, rind and juice of lemon. Cut and fold in the well-beaten whites, also the sifted flour. When thoroughly blended, pour into buttered and papered pan and bake thirty to forty minutes. Hot Water Sponge Cake 3 egg yolks 1 teaspoon baking powder 1 cup sugar 2 tablespoons hot water 1 cup flour 3 egg whites 1 tablespoon lemon juice J teaspoon salt Beat egg yolks until lemon-colored and thick; add sugar and continue beating. Add flour, mixed and sifted with baking powder and salt, hot water, and whites of eggs beaten until stiff, with lemon juice added. Simple Chocolate Cake 3 eggs grated rind and juice of ½ lemon ¾ cup sugar 1 tablespoon flour ½ teaspoon salt i teaspoon cinnamon ¼ cup Lowney's Cocoa ½ teaspoon baking powder ½ teaspoon vanilla ½ teaspoon clove Mix cocoa, spice, flour, baking powder, and salt; beat the yolks of eggs until lemon-colored and thick ; add sugar and beat well; add lemon juice and rind; when well blended, add chocolate mixture and the beaten whites of eggs. Bake in buttered shallow pans twenty minutes in a moderate oven. When cool put together with chocolate frosting or currant jelly or White Mountain Cream. Cold Water Sponge Cake 6 eggs 1 cup cold water 3 cups sugar 3 cups flour grated rind and juice of ½ lemon 3 teaspoons baking powder ½ teaspoon salt