The new Annie Dennis cook book

12 eggs (yolks) 4 teacupfuls sugar 6 teacupfuls sifted flour 3 teaspoonfuls baking 1 teacupful milk powder 11/^ teacupfuls butter To use with Old Fashioned Lady Cake both for the sake of using the yolks of part of the eggs whose whites were put in the lady's cake, and for the sake of the contrast of color. Cream the butter and sugar together until very light; add the milk, the eggs — very thoroughly beaten — and, lastly, the flour twice sifted with the yeast powder. One-half the quantity given in these recipes would probably be ample for modern requirements. Our grandmothers were generous providers. Gold Cake, No. 1 % teacupful butter (full) Vz teaspoonful salt 1 teacupful powdered sugar l^^ teaspoonfuls baking 4 eggs (yolks) powder % teacupful sweet milk 1 teaspoonful lemon ex- 2 teacupfuls sifted flour tract Mix in the order given, creaming the butter first. Beat the eggs well, sift the salt and baking powder in the flour. Beat until perfectly smooth and bake in a shallow tin, lined with buttered paper, from twenty minutes to half an hour in a steady oven, being careful not to open the door suddenly upon it. Powdered sugar sifted thickly over the top, just before baking, improves its appearance, or you can cover it with icing. Cut in three inch square blocks. Gold Cake, No. 2 May be made as for White Cake No. 1, using yolks instead of the whites of the eggs. WHITE CAKE Premium White Cake ^ eggs (whites) 4 light teacupfuls sifted 2 teacupfuls sugar flour 1 teacupful butter 1 heaping teaspoonful 1 teacupful sweet milk baking powder Sift the baking powder in the flour, cream the butter and sugar together until very light; beat into this one cupful of the flour, then add the sweet milk, now beat in the rest of the flour; when perfectly smooth stir in the well beaten whites ; last, the vanilla. Bake one hour and a half in a moderate oven. Snow Cake 8 eggs (whites) 2 cupfuls flour 2 cupfuls sugar 2 heaping teaspoonfuls 1 cupful butter baking powder 1 cupful corn starch White Cake, No. 1 4 eggs (whites) l^^ teacupfuls flour, in which 1 teacupful sugar has been sifted V2 teacupful butter l^/^ teaspoonfuls baking V2 teacupful sweet milk powder Cream butter and half the sugar together; beat the eggs to a stiff froth, and add to them the rest of the sugar ; add flour and eggs alternately to the butter. Last, add the milk. White Cake, No. 2 13 eggs (whites) 1 teacupful butter 5 teacupfuls sifted flour 1 teacupful buttermilk 21/^ teacupfuls flour 1 teaspoonful soda If preferred, use one cup of sweet milk and one teaspoonful of yeast powder. White Cake, No. 3 1 cupful white sugar 4 eggs (whites only) 2 cupfuls sifted flour 1 teaspoonful baking V2 cupful butter ' powder V2 cupful sweet milk Cream the butter and sugar, and beat until light; add sweet milk and flour, then whites of the eggs, beaten to a stiff froth. Beat well for several minutes and bake quickly. White Mountain Cake 2 cupfuls sugar V2 cupful sweet milk V2 cupful butter 2^^ cupfuls flour 1 cupful sugar 2^/^ teaspoonfuls baking 8 eggs powder Cream the butter with one cupful of sugar; beat