New Delineator recipes.

For the cake, weigh five eggs and take their weight in sugar (about one and one-fourth cup), weigh three eggs and take their weight in flour (about one and one-half cup). Separate whites from yolks of six eggs, add cream of tartar and salt to the whites and beat until very stiff and dry. Beat the yolks as dry as possible, and add to them the sugar, then fold in the whites quickly. Sift the flour three times, with the baking-powder, and whip into the mixture. Bake about three-quarters of an hour in an oven that slowly rises in temperature, keeping a piece of paper over the top of the pan. When cold, cut into three layers, with a sharp knife. For the chocolate cream, heat one cup of milk in a double boiler with two ounces of sugar and two ounces of almond paste, add the chocolate, melted, and the beaten yolks of two eggs. Set aside to cool. For the nut cream, heat one cup of milk in the double boiler with two ounces of sugar and two ounces of almond paste, add the shredded citron and the pecan-meats ground in a vegetable grinder, and thicken with two egg-yolks. When both creams are cool enough, spread the layers, using the nut filling for the bottom layer, the chocolate for the second and the boiled frosting for the top of the cake. The almond paste may be bought at a confectioner's, or the almonds may be blanched and pounded. One and one-third cup of shelled almonds makes four ounces of paste. This layer cake, page 140, has a covering of chocolate frosting, page 149, and marshmallow filling Cream cake has a filling of fruit. The garnish of whipped cream is put on with the pastry hag /T An iced cake may he made as decorative as you zvish zmth the aid of an icing syringe and various tips Fill the syringe, adjust the desired tip, press the plunger and move the syringe over the iced cake FIG LOAF CAKE 1 cup butter or shortening i teaspoon cinnamon 2 cups brown sugar Yi teaspoon ground cloves 4 eggs I teaspoon nutmeg 3 cups flour I cup water 2 teaspoons baking-powder Yz pound finely cut figs 34 teaspoon salt 2 cups chopped raisins Cream the butter or shortening and add the sugar. Add the eggs, well beaten. Mix and sift the dry ingredients and add alternately with the water. Add figs and raisins, dredged with a little of the flour. Bake in a greased loaf pan in a slow oven (320° F.) about two hours. MARTHA WASHINGTON FRUIT CAKE Yz pound butter or shortening 34 teaspoon mace 13^ pounds sugar 2 cups sour cream 6 eggs I pound chopped raisins i^ pounds flour i pound well-cleaned currants I teaspoon soda 3^ pound sliced citron 34 teaspoon salt Juice and rind of i lemon I grated nutmeg Cream the butter or shortening and add the sugar. Gradually add the well-beaten egg-yolks. Mix and sift the dry ingredients and add alternately with the cream. Add the raisins, currants, citron well floured, and lemon. Mix well. Fold in the stiffly beaten egg-whites. Turn into paper-lined loaf-cake pans and cover the tops with greased paper. Bake slowly at 320° F., about two and one-half hours. WEDDING CAKE 4 pounds raisins 3^ ounce ground cloves 3 pounds currants i pound butter or shortening I pound citron i pound brown sugar I pound flour 10 eggs Y2 ounce mace 2 cups molasses Y2 ounce cinnamon 34 cup strong coffee Y2 ounce nutmeg