The National home cook book

olks of the eggs and beat the remaining cup of sugar with the yolks until very light and creamy; then add to the — sugar and butter. After a thorough beating add very slowly the milk, sift the tartar and soda twice with the flour and add to the batter, and lastly the stiffly beaten whites of the eggs. Flavor half this mixture with rose or orange flavor — and-to the other half add one teaspoon of powdered cinna- ~ mon, one-half teaspoon cloves and plenty of vanilla. bake in four layers—two dark and two white. 7 Nae -Filling for Lady Baltimore Cake: Cut or grind fine one -cupful seeded raisins, half a candied citron. Grate one fresh — ‘cocoanut, blanch and chop very fine one-half pound almonds, Make a boiled icing of one cup sugar and whites of two — eggs and into it beat all the above ingredients and put between the cake layers. For the top make a plain icing.and ~ put whole almonds on end as thickly as they can stand, ~ press them down into the cake layer, which should be white _ A coffee cup should be used for measuring and should be just level full. aoe \ Sometimes I just sprinkle thickly on the top of the Gare ae ‘a layer of powdered sugar. and put the almonds in just the — same. 3 . If this recipe is followed exactly the cake is very deli- eh ious and will keep ( if locked up) for months. ‘ Two-thirds cup of butter, five eggs, two cups sugar, four ps flour, one-half cup rich milk, two level teaspoons cream ~ tartar, one level teaspoon soda. Cream half the sugar with butter, beat remaining sugar into the yolks of the eggs, sift cream of tartar and soda twice through the flour. Beat the eggs.and sugar with the butter and sugar, and the milk slowly and finally beat in the flour and fold in stiffly beaten whites of the eggs. Flavor half of this mixture with rose; — bake in pans—two white layers and two spiced layers _ LADY FINGERS—One egg, one cup granulated | sugar, i SW , one pint of flour, one teaspoon vanilla. Beat the butter, sugar and egg together until very light add the vanilla and milk, and last the flour. Drop from a spoon onto a roll in sugar and bake in a quick oven. ; we LIGHTNING CAKE—One-half cup of chopped nuts, one cup sugar, one cup flour, one-fourth cup butter, one egg, teaspoon baking powder, milk. Pour in a buttered K sheet or two round pans. CAKES, “COOKIES: LEMON CAKES—One-half cup butter, two and one-half cups ; sugar. three eggs, grated rind of one lemon, one cup milk, — three cups flour, one-half teaspoon salt, two rounding teaspoons baking powder... Beat the butter ‘and sugar, add lemon rind, then eggs well beaten, milk and flour with the salt and baking powder. Bake about 40 minutes in a moderate oven and cover with lemon frosting. This will stay moist almost a week. This recipe will make a large loaf and a smaller one. LOG CABIN CAKE—-Two cups granulated sugar, two cups flour, one-half cup butter, one cup sweet milk, three tea- | — spoons baking powder, one teaspoon lemon flavoring, three _ - eggs well beaten. Bake and when ready to serve arrange _ finger strips of the cake and place them log cabin fashion on pretty plates. Fill the center with sweetened strawber- ~ ries. Place spoonful of whipped cream on them, leaving the ~ ~eake and berries to show in small places. MACAROONS (Cocoanut)—One egg (well beaten), one- Ralf cup sugar, two-thirds cup cocoanut, one cup rolled oats. eae into small, round cakes and bake in a quick oven until crisp. MACAROONS (Hickorynut)—Whites of six eggs beaten to a stiff froth. Stir in lightly two cupfuls of pulverized hickorynut, two tablespoonfuls of flour, one-half teaspoon of baking powder, one-fourth teaspoon of cream of tartar, four ils of chopped hickorynut meats. Drop on oiled paper ced in shallow tin and bake slowly. ;