The Pattern cook-book

Rub the butter and sugar to a light cream, and add the milk and then the whites of the eggs, beaten to a stiff froth. Sift the flour with the powder, and add it and the extract. Mix all well together, divide the batter among four tins, and bake in a quick oven. Spread plain frosting between the layers, and frost the top. RIBBON CAKE. This cake contains three large layers, the middle one having fruit through it. It is a large cake. One cupful of butter. Two cupfuls of sugar. One cupful of milk. Four eggs. Three and a-half cupfuls of pastry flour. Two tea-spoonfuls of baking-powder. Separate the yolks and whites of the eggs. Rub the butter and sugar to a cream, add to this the well beaten yolks, stir well, and put in the milk and then the flour into which has been stirred the baking-powder. Lastly add the beaten whites. Have ready buttered three long, shallow tins of equal size. Divide the cake into three parts, and bake two of them plain. To the third add One cupful of raisins. One cupful of currants. One-quarter of a pound of citron. Two tea-spoonfuls of molasses. Two tea-spoonfuls of brandy or wine. One-half tea-spoonful of mace. One-half tea-spoonfuj of cinnamon. Seed the raisins and chop them coarsely, wash and dry the currants, and slice the citron fine ; then put all the fruit together, and flour it well. Stir the fruit and spice into the third portion of batter, and bake in the third tin. When all the layers are done, arrange them with the fruit cake in the middle, spreading a coat of jelly between them. Press each cake lightly with the hand as it is laid on, to insure the layers sticking closely together. Trim the edges even, and frost with a plain or a boiled frosting. CARAMEL CAKE. To make three large layers allow One cupful of butter. Two cupfuls of sugar. One cupful of milk. Three cupfuls of flour. Five eggs (whites.). Two tea-spoonfuls of baking-powder. Place the ingredients together the same as for plain layer cake, adding the whites of the eggs last. Bake in three well buttered tins, and when done, spread between the layers the caramel filling (see page 546). WHITE LAYER CAKE. One cupful of sugar. One-lialf cupful of butter. One-half cupful of milk. Two cupfuls of flour. Four eggs (whites). One and a-half tea-spoonful of baking-powder. Put the ingredients together, the same as in the preceding recipe. Bake in three layer-cake tins, well buttered, and spread frosting between the layers. VARIETY LAYER CAKE. One cupful of sugar. One table-spoonful of butter. One cupful of milk. Two eggs. Two tea-spoonfuls of baking-powder. Flour to thicken. Make the same as plain layer cake, and bake in four layers. When done, spread between the first and second layers a coating of currant jelly, between the second and third simple melted chocolate, and between the third and fourth the cream filling (see page 545), and frost the top. FILLINGS FOR LAYER CAKES. In arranging a layer cake it is much more satisfactory if the bottom instead of the top of the cake receives the filling, the bottom being much more porous and receptive.