The New century cook book

Cream for Filling. — Yolks of five eggs, two tablespoons corn starch, one-half tea-cup sugar, one-half cup hot water, juice of two oranges and one lemon, grated rind of all; boil well on fire till it thickens, and spread between layers. Mrs. Ida Baker. Cocoanut Loaf Cake. One cup butter, three cups sugar, one cup sweet milk, four and one-half cups flour, four eggs, two teaspoonfuls baking power, one grated cocoanut; reserve enough cocoanut for iceing cake. Bake in moderate oven. Mrs. U. H. Struble. Cocoanut Cake. Two eggs, one cup sugar, one-half cup butter, two-thirds cup milk, two cups flour, two teaspoons baking power. Frosting. — Whites of two eggs, eight teaspoons pulverized sugar; use liberally of cocoanut between layers and on top. Mrs. George. Cocoanut Cake. One-half cup of butter, one and one-half cups sugar, onehalf cup of sweet milk, one and one-half cups of sifted flour, one- New Century Cook Book. half cup of corn starch, one-half teaspoonful of soda, one teaspoonful of cream of tartar, yolk of four eggs. Frosting. — Whites of four eggs, one cup of cocoanut, one cup of powdered sugar. Mrs. A. W. Martin. Cocoanut Drops. One pound fresh grated cocoanut, one pound powdered loaf sugar, whites of five eggs beaten to a stiff froth, drop in small parcels onto buttered pans, sift sugar over them and bake slowly. Railroad Cake. Dissolve one teaspoon of soda in a cup of milk, sift one pint of flour, add two teaspoons of cream of tartar, break four eggs in a dish, add one pint of sugar, the rind and juice of a lemon, one cup of melted butter; mix quickly and bake in a shallow pan twenty minutes. Mrs. J. Campbell. Sugar Cake. Two pounds flour, one pound sugar, one cup butter and lard (one-half of each), one cup milk, two tablespoons of yeast powder, two nutmegs, two eggs. Mrs. J. Campbell. Scotch Cake. Three eggs, one pound flour, one pound sugar, three-fourths pound butter, one tablespoon of cinnamon, roll thin and bake light brown. Mrs. J. Campbell, Washington, D. C. Scotch Cake. Stir to a cream one pound sugar, three-fourths pounds butter, juice and graded rind of one lemon, separate the whites and yolks of nine eggs, stir into cake, add one pound sifted flour, two teaspoons baking powder, one pound seeded raisins. Mrs. C. G. Trusdell. Pork Cake. One pound of pork chopped fine, pour three cups of boiling water on the pork, one pound raisins, and one of currants and one of sugar, one teaspoon cinnamon and nutmeg, and one-half of allspice, one of salt, two teaspoons of soda in the fat after the water is cold. Flour, New Century Cook Book. Cocoanut Cake. Two tablespoons melted butter, one cup sugar, one egg, pinch of salt, one and one-half cups flour, two-thirds cup milk, two teaspoons baking powder. Filling: whites of two eggs, ten tablespoons pulverized sugar, two-thirds cocoanut. Mrs. W. Lloyd. Hickory Nut Cake. One-half teacup of butter, one and one-half teacups of sugar, beaten to a cream, one teacup of sweet milk, whites of five eggs, two and one-half teacups of flour, one heaping teaspoonful of baking powder, one coffeecup of meats. Put together in the order given. Mrs. W. Geo. Pattison. Hickory Nut Cake.