The New century cook book

White Part. — Whites of eight eggs, two cups of sugar, (if you use granulated sugar don't fill the cup), one light cup of butter (cream butter and sugar together, until light and white), three cups of flour, after it is sifted fill up cup and shake it -down or off, one-half cup milk, put milk in last thing, one teaspoonful soda, two of cream of tartar or one heaping teaspoon of yeast powder and a little over on handle of spoon. Dark Part. — Take less than one-third the cake mixture and the following: one teaspoonful of cloves, two of cinnamon, one of nutmeg, three of allspice. Put together with heavy coat of icing, the cup of raisins (seeded and cut), one-half cup figs, one-half cup chopped citron and cup chopped pecans may be put in the icing between or in the dark layer part. Mrs. Neill's Cake. Raisin Filling. One cup butter, two cups sugar, beaten together; add one cup sweet milk, add beaten whites of eight eggs and four cups of flour, with one teaspoonful baking powder. Bake in layers. Icing. — One and one-half pounds sugar to whites of three eggs well beaten; add little tartaric acid, spread on one layer and lay your raisins on it, and so on until the cake is built as high as needed. A few nuts added are an improvement. Jackson, Tenn. Delicious Cake. Whites of eight eggs, two cups sugar, one cup butter, one cup sweet milk, three cups flour, two heaping spoons baking powder, flavor to taste. Mrs. J. M. Warner. Cream Cake. One and one-half cups sifted powdered sugar, one-half cup butter (scant), one-half cup milk, two eggs, two cups flour, in which one and one-half teaspoons of baking powder has been sifted three or four times; cream sugar and butter; add well beaten yolks; one-half cup of milk drop by drop; then flour, and last whites of eggs. Beat and beat. Flavor with vanilla and lemon. Bake in good oven about fifteen or twenty minutes. Will make two large layers. New Century Cook Book. Ice with White Mountain Cream. — One cup sugar, one-third cup boiling water. Boil until it threads and pour over beaten white of one egg. Flavor with vanilla. Cream Custard Filling. — One-half pint milk, two yolks eggs, one and one-half tablespoon cornstarch, flavor with vanilla, put between layers when cold. Use Swansdown prepared cake flour. Mable Van Arsdale. Blackberry Cake. One cup brown sugar, three-fourths cup butter, three eggs, three tablespoons sour cream, one teaspoon soda, spice to taste, one cup blackberry jam, flour enough for tolerably stiff batter. Bake in layers and fill with following icing: One pint granulated sugar, three tablespoons water. Let boil until it drops together in water. Take off. Have whites of three eggs beaten until stiff. Pour in icing and beat together until smooth. Spread on cake. Mrs. J. B. Swift. Quaker Pound Cake. Three cups sugar, one and one-half cups butter, four eggs, five cups flour, one cup milk, two teaspoons baking powder, two cups chopped raisins, two cups currants, citron, one teaspoon lemon. This makes two good loaves and will keep a year. Mrs. H. N. Mudge. Pound Cake.