Mrs. Ericsson Hammond's salad appetizer cook book...

No other baking powder can take its place, the quantities mentioned here being applicable only to Royal Baking Powder. Mrs. Ericsson Hammond. Wedding Fruit Cake a la Gimo G£teau de Noce a la Gimo Two cups of butter, three quarters pound of finely grated bread crumbs, one and a half cups of flour, three teaspoonfuls of Royal Baking Powder, one cup of milk, six eggs, two cups of brown sugar, a glass of brandy, a glass of sherry, one pound of currants, two pounds of raisins, a half pound of mixed citron peel, a cup of finely chopped almonds, a teaspoon of maize, cinnamon, rose extract, nutmeg, a half teaspoon of ginger, and two tablespoonfuls of grated chocolate. How to Make It. Stir the butter and sugar to a cream; add all the spices, then add the yolks of the eggs; stir three minutes between each; add milk, flour, baking powder, chocolate, and bread crumbs that have been mixed; stir until a smooth batter; add the brandy and sherry and the raisins that have been well stoned and cut in pieces, currants that have been thoroughly washed, citron peel softened and cut fine, and almonds; mix well, last add the white of eggs beaten to a meringue. Fill a deep large cake pan that holds a tube in the center and has been well buttered and papered; part of it put in a small timbale mould, then put it in a roasting pan that is sprinkled with salt to prevent it from burning and bake in the oven for about two hours [take care not to let it burn]. If too hot on top put a paper over the cake. When the cake is baked and cold, turn out and frost it all around with transparent or fondant icing. This cake can be made some weeks before using. When the cake is going to be prepared for the occasion, put it back with the frosting on in the pan in which it has been baked, well buttered and papered. Sprinkle it with some brandy if such is at hand; make a thick dough from water, yolks of eggs, flour, and cover it all around the edge, tie the cover down with a cloth around to prevent water and steam from getting into the cake; put it in about four inches of boiling water on top of some moulds to keep it from the bottom of the pan and steam it from five to six hours [take care that the water boils during the time]. Leave in the tin until it begins to get cold. When cold turn out, leave stand until ready to frost; first put a tenth of an inch of almond frosting all over the cake and when that is settled frost it with the fondant frosting. Do the same to the timbale cake as to the large one and put this in the center of the cake and raise all around S’s from macaroons [see large book “How to Make Macaroons”]. Ornament it with heavy white frosting and silver beads according to taste. This cake can be used for different receptions, weddings, birthday cakes, etc. Golden Marshmallow Cake a la Maisie Gateau d’Or aux Guimauves a la Maisie Three quarters cup of butter, one and a half cups of sugar, a small cup of milk, yolks of six eggs, two small cups of flour, a half cup of potato flour, two teaspoonfuls of Royal Baking Powder, and a teaspoonful of vanilla.