The new Annie Dennis cook book

measured) 1 teaspoonful extract 3 cupfuls sugar Use a half pint cup for measuring. Cream the butter, then add the flour to this ; whip the eggs to a stiff froth and add to this the sugar; stir this into the butter and flour, and last add the cup of milk in which has been stirred the baking powder. Add extract, and bake in a moderate oven. Chocolate Marshmallow Cake Make a premium white or yellow, and bake in three square layers. Put in a pan in the warmer half a pound of fresh marshmallows. Have ready a plain white icing; dissolve two tablespoonfuls of grated chocolate with a little boiling water, stirring until smooth, then mix this with the icing and add onehalf teaspoonful of fresh butter, spread a layer of the cake with this, then quickly place on this half of the marshmallows, which should be light and fluffy; on the bottom of the next layer put a thin coat of icing and put in place; on top of this spread more icing and the balance of the marshmallows; on bottom of top layer a thin coat of icing, and this put in place. Then ice all over with the balance of the icing, or, if preferred, with white icing. Kentucky White Cake 1^/4 teacupfuls butter 12 eggs (whites) 2^^ teacupfuls sugar 1 Iheaping teaspoonful bak- 3% teacupfuls flour ing powder Cream the butter and sugar together, beating thoroughly. Beat the whites of the eggs to a stiff froth ; add to the butter and sugar the flour and whites alternately. Beat well for fifteen minutes after all is mixed. Bake in a loaf in a moderate oven. Metropolitan Cake 8 eggs (whites) 1 tablespoonful allspice 2 cupfuls sugar 1 cupful milk 1 cupful butter 1^/^ tablespoonfuls cinnamon 3 teaspoonfuls baking 1 teaspoonful cloves powder ^/4 lb citron (sliced) 4 cupfuls flour %i lb raisins (chopped) 1 cupful milk Bake a little more than three-fifths of this batter in three jelly tins. Add to rest of batter the spices and one-fourth pound each of citron and raisins. Bake in two jelly tins. Put together with frosting, alternately dark and light. Sponge Cake 5 eggs 1 teacupful boiling water 2^ teacupfuls flour 3 teaspoonfuls baking 2 teacupfuls sugar powder Beat yolks and sugar together fifteen minutes. Beat whites to a stiff froth and stir them in, then the boiling water, and last the flour in which has been sifted the baking powder. Flavor to taste, and bake in a square pan in a moderate oven. Jam Cakes 8 eggs (yolks) 2 heaping teaspoons baking 1 cupful butter powder 2 cupfuls sugar 1 teaspoonful cloves 3 cupfuls flour 1 teaspoonful cinnamon 1 cupful jam 1 teaspoonful mace 1 cupful wine Sift baking powder in flour. Beat eggs and sugar until light, add butter well creamed, then the flour, spice, jam and lastly the wine. Bake in layers. Put together with icing. Cream Cakes Make a measure of premium yellow cake, and bake in two square layers. Cut in diamonds; slice these in half and spread one-half with the cream filling and place the other half on top. Ice with chocolate icing. Filling 2 eggs 1 teacupful sweet milk 2 tablespoonfuls sugar 1 teacupful whipped cream Make a thick boiled custard with the eggs, sugar, and milk; when cold, mix into this one teacupful of