The Raleigh cook book

Caramel Cake.—Cake: 5 eggs; 2 cups sugar; 1 cup milk; 1 cup butter; 4 cups flour; 2 teaspoons Royal baking powder; vanilla. Filling: 4 cups brown sugar; 1 cup milk; butter size of a walnut. Mix in usual way, bake in layers. For filling: Cook 4 cups brown sugar, 1 cup milk until it thickens, then add a piece of butter size of a walnut. Beat until it is thick enough to spread on cake. Flavor with vanilla. White Cake.—Whites of 6 eggs; 1 cup butter; 1% cups sugar; 2 level-teaspoons Royal baking powder; 1 teaspoon vanilla; 3 cups flour; 1.cup milk. Cream butter; add sugar gradually, alternating with some of the stifly-beaten whites. Add vanilla. Sift flour in lightly, one cup at a time, alternating with the milk. Beat the batter a few minutes. Then stir in baking powder, baking immediately in layer pans. The success of this cake is in being made and cooked quickly, half an hour being sufficient time from the cracking of the eggs to taking the cakes from the oven. Boiled Icing.—3 cups sugar; 1 cup boiling water; whites of 3 eggs; 1 teaspoon flavoring. Cook the sugar and water till it threads when dropped from the spoon. Pour the syrup gradually over the stiffly-beaten whites in a flat dish and beat until thick. Add the flavoring. Sunshine Cake.—Whites of 7 small fresh eggs; yolks of 5 eggs; 1 level teaspoon of cream tartar; pinch salt; 1 cup sugar; 1 cup flour. Sift, measure and set aside flour and sugar as for Angel Cake. Beat yolks thoroughly. Beat whites about half, add cream tartar, and beat until very stiff. Sift in sugar lightly, then beaten yolks; then add flour. Put in tube pan and in oven at once. If you use gas stove, light both burners two minutes, put in cake, turn out front burner and turn back burner down little more than half. Bake ' forty to forty-five minutes. Layer Cake.—2 cups sugar; 3 cups flour; 4 eggs; % cup butter (or % cup of Snowdrift into which has been beaten % teaspoon salt); %4 cup milk; % teaspoon Royal baking powder; flavor as desired. Mix in usual way; bake in layers. Gas stove, light both burners - five minutes, put in cake, turn out front burner. Orange Cake.—2 cups sugar; 2 cups flour; 1 cup orange juice; 2 teaspoons Royal baking powder; pinch of salt; yolks of 5 eggs; whites of 3 eggs (using whites of other 2 eggs for filling); 2 oranges. Beat whites to a froth, add sugar, beat together, add yolks well beaten, half of flour, the grated rind and juice of 2 oranges (if there is not a cupful of juice, add water), rest of flour with baking pow- der. Bake in layers, using the whites of 2 eggs with 2 cups of sugar for filling. Marbled Cake.—Make a white cake, using batter like watermelon cake. Flavor with 1 teaspoon vanilla. Divide the batter, using two-thirds for white and one-third for dark. Spices, or chocolate, as preferred, may be used to color the dark part. Put into deep pan with tube, first a layer of white, then a layer of dark, alternating until batter is all used, making three layers of white and two of the dark batter. Before putting the cake in oven, take a knife and cut the cake around in circles, starting from the tube, cutting through to the bottom of pan, but being careful not to let touch the pan. This gives a marbled effect when cake is sliced. Snowdrift Cake.—2 cups white sugar; % cup snowdrift; 1 level teaspoon salt; whites of 6 eggs, unbeaten; %4 cups water; 3 cups sifted flour; 5 level teaspoons Royal baking powder; flavor to taste. Beat snowdrift to a cream, add salt, then sugar, beat well, add one white at a time and beat till light. Add water and lastly the flour with baking powder in last cup. Bake in two layers. A nice filling is to use yolks of the six eggs, well beaten, one cup sugar, lump of butter size of an egg. Cook till thick, stirring constantly till done— add one cup shredded cocoanut when cool.