The New century cook book

Two cups sugar, one cup butter, one cup milk, four cups sifted flour, whites of eight eggs, one and one-half cups hickory nut meats, one tablespoon vanilla, three heaping teaspoons baking powder. Put baking powder into flour and stir well before using. Beat and add eggs last. Bake slowly one hour. Mrs. Geo. A. Gilbert. Hickory Nut Cake. Three-fourths pound of butter, one pound of sugar, one pound of flour, ten eggs beaten separately, one lemon grated rind and juice, two nutmegs, cinnamon and cloves to taste, one pound of raisins, one quart of hickory nut kernels mixed with the flour. Harriet J. Hagans. Hickory Nut Loaf Cake. One and one-half cups sugar — sifted, three-fourths cup butter, three-fourths cup cold water, two and three-fourths cups flour (winter wheat flour), one and one-fourths teaspoonfuis baking powder, whites of four eggs (beaten to a stiff froth), one cup chopped nuts. Bake in moderate oven three-fourths of an hour. ' Mrs. U. H. Struble. Hickory Nut Custard Cake. Cream, one pound sugar and one-half pound butter. Add five eggs beaten separately, one cup sweet milk, one pound flour, three teaspoonfuis baking powder, flavor with lemon and New Century Cook Book. bake in jelly tins. For custard, place one pint of milk in tin pail and set in pan of boiling water, add a teaspoonful cornstarch dissolved in a little milk, two eggs, one-half cup sugar, two cups chopped hickory nuts, mix well in the boiling milk, stir until thick and put between layers of cake while both are warm. This is fine. Mrs. Carrie Wilson. Hickory Nut Cake. Ten eggs — white and yolks beaten separately, one pound butter, one pound flour — cream, butter and flour together, one and one-half pound raisins seeded, one pound brown sugar, onehalf pound citron, one nutmeg, one cupful of hickory nut meats — well chopped. Mrs. Harry T. Finnell, Cripple Creek, Col. Walnut Cake. Two cups of sugar, one-half cup butter, one cup of milk, two cups flour, three eggs, three teaspoonfuls baking powder. Icing. — One pound English walnuts, whites of two eggs, sugar enough for the right consistency. Orange Cake. Beat the whites of three, and the yolks of five eggs separately, stir to a cream, two cups sugar, one-half cup butter, add one-half cup cold water, two and one-half cups of flour with two teaspoonfuls of baking powder, grated rind of one orange and all the juice except about one tablespoonful, stirred into the cake; bake in two separate pans (or in layers). Frosting. — Whites of two eggs, two small cups sugar (pulverized) with the tablespoonful of orange juice saved from the cake. When the cakes cool join it with the frosting. Mrs. J. W. Nicholson. Orange Cake. Yolks of five eggs, whites of two eggs, two cups sugar, onehalf cup cold water, grated rind and juice of one orange, two and one-half cups sifted flour, one heaping teaspoon baking powder. Bake in three layers. Filling made from whites of -three eggs, one pound pulverized sugar, grated rind and juice of one orange, lastly one-half teaspoon vinegar. Mrs. P. J. Clarke. New Century Cook Book. Orange Cake. One cup sugar, one-half cup butter, two eggs, one-half cup milk, one and one-half cups flour, one teaspoonful baking powder. Filling. — Juice and rind of one orange, whites of two eggs beaten stiff, one pound of powdered sugar, put between layers and on top. E. A. Stearns.