Machias Cook Book

I egg, Yi cup milk, i tablespoonful butter, 3 heaping teaspoonfuls flour, I cup sugar, mix this all together and cook on stove ; after taken from the stove add ^ lb. chopped walnuts then spread between the layers. Hattie Gardner. TUTTI FRUTTI CAKE. Y2 cup butter, 2 cups sugar, ^ cup milk, 8 eggs, (whites), i teaspoon ful cream tartar, J^ teaspoonful soda, 2j^ cups flour. Bake in layers. FROSTING FOR ABOVE. I cup sugar, 3 tablespoonfuls water, boil 7 minutes. White of i egg beaten stiff, pour the boiled sugar over the egg in a fine stream, beating all the time, when stiff add fruit in the following quantities : yi cup raisins, J^ cup figs, J/^ cup nuts. Put layer of frosting between cake and on top. Save out some of the fruit and put on top of frosting. Mrs. VV. H. Allen. HARLEQUIN CAKE. 1 cup butter creamed, 2 cups sugar, 3 eggs (yolks), i cup milk, 3 cups pastry flour, i teaspoonful cream tartar, J^ teaspoonful soda, 3 eggs (whites). Mix in the order given ; diviile into 4 parts. Have two parts color of dough. Color the third with 2 squares unsweetened chocolate, melted ; the fourth with pink coloring. Put together with lemon filling. Lemon Filling : Beat i egg, add i cup water, the grated rind and juice of i lemon. Pour this on i cup sugar mixed with 2 tablespoonfuls flour. Cook in double boiler till smooth like cream. Florence N. Patten. PERFECT CHOCOLATE CAKE. 2 cups sugar, i cup butter, i cup milk, 3 cups flour, 4 eggs (whites), beaten very light, I teaspoonful cream tartar, ^2 teaspoonful soda. filling for cake. 1 square of chocolate dissolved by putting over steam of tea kettle, yolks of 2 eggs, beaten and added to J^ cup milk and i % cups of sugar. Boil until as thick as mo'asses. Then add the melted chocolate. Mrs. S. M. Pennell. FIG CAKE. I cup sugar, >^ cup butter, whites of 3 eggs, i ^ cups flour, ^ cup milk, I teaspoonful cream tartar, )^ teaspoon soda, flavoring. FILUNG. y2 lb. chopped figs, )^ cup water, i cup sugar. Cook until thick. Mrs. W. E. Boynton. CREAM CAKES. I cup water, )4 cup butter, i cup flour, 3 eggs, boil water and butter, stir in flavor, take from the stove and add the well beaten eggs, add i teaspoonful water, drop in pan and bake )4 to ^ of an hour. CORNUCOPIAS. 3 eggs, y^ cup sugar, i cup flour, i teaspoonful cream tartar, J4 teaspoonful soda, dissolved in 4 teaspoonfuls water, a little salt. Bake in cornucopia tins, roll up while warm, and when cold fill with whipped cream. Ella McCabe. COCOANUT CAKES. I grated cocoanut, i cup sugar, white of i egg, i tablespoonful flour, drop on buttered paper and bake in a quick oven. NUT WAFERS. Whites of 2 eggs beaten stiff, i cup sugar, i cup chopped nuts, 2 tablespoonfuls flour. Mix in order given and drop i teaspoonful in place on buttered tin. Bake. ANGEL CAKE. The whites of 11 eggs, 1^ cups of granulated sugar, i cupful of pastry flour, measured after being sifted four times, i teaspoontul of cream of tartar, i teaspoonful vanilla extract. Sift the flour and cream of tartar together. Beat the whites to a stiff froth. Beat the sugar into the eggs thoroughly, and add the seasoning and flour, stirring quickly and lightly. Beat until ready to put the mixture in the oven. Use a pan that has little legs at the top corners, so that when the pan is turned upside down on the table after the baking, a current of air will pass under and over it. Bake for 40 minutes in a moderate oven. Do not grease the pan. Mrs. K. Stratton. SUNSHINE CAKE.