The National home cook book

_ FEATHER LAYER CAKE—Three eggs beaten separately, two cups sugar and one-half cup butter, creamed; one cup of rich milk, three cups flour, two teaspoonsful baking powder, — flavor to suit. Add beaten whites of eggs last. This makes our layers. i. FIG CAKE—One cup of granulated sugar, one-half cup — utter; beaten into a cream; two eggs, one- half cup milk, one | cup chopped figs, one spoon vanilla, two cups flour, 1% tea-— poons baking powder mixed with the flour. Mix all toaa then mix beaten whites two eggs. Bake Oe hour in oa FORTUNE CAKES FOR NEW YEAR—Hach of ‘these lit- ah ne of the following, all of which may be obtained in either > erling or plated silver for a trifling sum each: ring, thimle, heart, dime, horseshoe, etc. Each should be wrapped in arafiin paper and floured before being dropped into the — ough ay pressed into the center of each cake just before it e cakes themselves are made by creaming together ~ f/ a cupful of butter with a cupful of powdered. sugar, ding the well-beaten yolks of eight eggs, a half cupful of — ik and six ounces of flour with which has been sifted one CAKES, COOKIES _ cloves, cinnamon and nutmeg. aa FRUIT CAKE—One pound powdered sugar, one pound - 5 ‘flour, two-thirds cup butter, six eggs, one-half pound rais- ‘ins (seeded, chopped, then dredged), one-half pound currants (washed, picked over and dredged), one-fourth pound citron cut in to slips, one teaspoon nutmeg, one teaspoon cinnamon, one glass brandy. Cream butter and sugar, add beaten “yolks, spice and whipped whites alternately with flour; fruit and brandy last. FRUIT CAKE—Ten eggs, one pound butter, one pound Sugar, one pound flour, one pound walnuts (leave whole), one-half pound dates (remove the seeds), one-half pound erystallized cherries, one-half pound almonds (blanched), one-half pound citron, orange and lemon (cut fine), one tea- Spoon cinnamon, one teaspoon cloves, one teaspoon allspice, One teaspoon soda dissolved in a little milk, one nutmeg (grated), two glasses of port wine poured over the citron *and peel, Let stand over night. This will make two good-sized cakes or one large one, é * Be careful not to burn. Bake two hours. FRUIT AND SPONGE CAKES—Do not let any tempting for molasses. I am an old housekeeper and in my youthful fruit cake that did not’ call for molasses. No one ever thought of making sponge cake in the old days unless a 'fresh lemon could be secured for flavoring. The old recipe “for sponge cake is: One pound of sugar, one-half pound of ‘flour, 10 eggs, the grated rind of one large or two small -add half the sugar to them, the other half stir.in yolks. “Then stir yolks and sugar into whites and sugar. Cut in “flour slowly. Do not beat hard at any time or it will-be. ‘leathery. ~ GINGER CAKE—One-half cup lard, one-half cup boiling water, one cup molasses, one cup brown sugar, one teaspoon soda, one teaspoon ginger, 2¼ cups flour before sifting. This ooks too thin, but you will find it soft and nice, if not baked too fast. It might be well to test a little, however, before baking all, as cups vary in size. Never jar the stove when baking anything containing soda. -. GINGER CAKES (Drop)—One cup of sugar, one cup molasses, one cup of lard, three eggs, one tablespoon of sodarin “one cup of hot water, cinnamon, five cups of flour Drop off poon into a hot greased pan; bake. GLADYS’ CAKE—Two cups dark brown sugar, one-half up butter, two eggs, one-half cup sour milk, one-half cup hocolate or.cocoa, one-half cup hot water, two cups sifted our, one teaspoon soda. Cream butter and sugar together, add eggs. Pour the hot water over grater chocolate or cooa; add this to the butter, sugar and eggs. Then add sour milk with soda in it. Then flour. Filling: Two cups brown ugar, scant half-cup butter, one- -half. cup sweet milk. Boil xcellent. GRAHAM CAKE—(Without eges or shortening)—Three