The National home cook book

For icing: Two cups granulated sugar, four tablespoons of hot water, boil until it threads, beat until it begins to get thick then divide in two parts, add chopped figs to one part, cocoanut to the other, alternate the layers with figs and cocoanut beginning with figs, finishing up with cocoanut. THREE-PLY CAKE—One-half cup butter, two cups sug- “ar, three cups flour, one cup cold water, three eggs, three teaspoons baking powder. Take out about one-third of the dough, then add to this all kinds of spices, one cup raisins, one cup currants, one tablespoon molasses. Bake in three layers. Put dark layer in middle. TWO-MINUTE CAKE—Beat one egg well, in a teacup, fill the cup full with cream (either sweet or sour), one cup sugar, one teaspoon soda (if sour cream is used; baking ~ and flavoring; bake in loaf, layer or cups. VARIETY CAKE—Two cups sugar, one-fourth cup butter, two eggs, one cup sweet milk, two teaspoons baking powder, three cups flour. Take nearly half the batter and ‘add one cup of chopped raisins, two tablespoons molasses, one teaspoon nutmeg. Bake three light layers and two'dark ones; bake well. cups sweet milk, 1% cups butter, whites four eggs well “beaten, two teaspoons baking powder sifted with 31% cups ~ flour; this makes three layers. Take out enough batter for one layer, color red with red sugar. Pour boiling. water over handful of raisins, let stand a few minutes, drain and stir * them in red batter for middle layer. Flavor to taste. Frost with green frosting colored with green sugar or fruit. : WHIPPED CREAM CAKE—Beat.four eggs light, add two cupfuls of “A” sugar, then beat again until light. Add two a cupful of boiling water. This cake should be baked one day before using. In cutting cake notch one side so that it can be properly a slow oven. i butter, one-half cup sweet milk. Beat the butter and sugar to a cream. Next take three-fourths cup cornstarch notes quite a cup flour, one teaspoon baking powder sifted al to taste. This makes two nice layers. SPONGE ROLL—Three es 1% cups granulated sugar, | WATERMELON CAKE—One and one-half cups sugar, 1% . replaced. Cut into five layers and fill in with the following ~ mixture: One pint of whipped cream, two teaspoonfuls of © sugar, vanilla to taste. Then replace layers. Add the ~ whipped cream just before serving. Bake in a round tin in © 1 to- | ‘gether. Adi last whites of three eggs beaten stiff. Flavor $ powder or soda and cream of tartar if sweet cream), flour : cupfuls of flour, in which two heaping teaspoonfuls of bak- — ing powder have been mixed. Add last of all, two-thirds of WHITE CAKE—One cup granulated sugar, one-half cup CAKES, COOKIES WHITE CAKE—Two cups so do one-half cup putter, one and one-third cups milk, whites of three eggs, 2% cups flour, one teaspoon- hat I vanilla, three teaspoonfuls of baking powder; bake in — ree layers. Frosting. One cup of sugar, one-half cup water, boiled till it spins a thread. Then beat in the white of earl egg beaten stiff. Beat till nearly cold, then spread on cakes. - XMAS MARBLE CAKE—Light part: White sugar, 1% cups; butter, one-half cup; whites two eggs; sweet milk, two- : thirds cup; three cups flour sifted; two teaspoons baking powder. Dark part: brown sugar, 1% cups; lard, one-half cup; yolks two eggs; sour milk, two-thirds cup. Spices: one “small teaspoon each of cinnamon, cloves, allspice; one-half teaspoon cocoa, three cups flour, one-half teaspoon soda, one teaspoon cream tartar. Bake in layers or loaf.