The Raleigh cook book

Boil water and sugar until it ropes. Pour slowly on the beaten whites of the three eggs. Beat until nearly cool. Place the chocolate layer at bottom, mix chopped figs with a little icing and spread on it. Put on the yellow layer, mix some citron cut fine with a little icing and spread on it. Next, the white layer with some almonds chopped in the icing. Then place the pink layer on top. Cover top and sides with white icing flavored with a little bitter almond. pound figs. Marshmallow Cake.—\ cup butter; 1% cups sugar; % cup milk; 21-3 cups flour; 2 teaspoons Royal baking powder; 5 eggs; 1 teaspoon vanilla. Mix in usual way and bake in layers. Spread marshmallow paste between the layers and on top. Marshmallow Paste.—% cups sugar; % cup milk; %4 pound marshmallows; 2 tablespoons hot water; % teaspoon of vanilla. Boil sugar and water together six minutes. Melt the marshmallows, and add water. Combine the two mixtures. Add the vanilla and beat until stiff enough to spread. Feather Cake.—1 cup sugar; 1 cup milk; 1 egg; 1 pint flour; 1 heaping teaspoon baking powder; % cup butter or Snowdrift lard. If Snowdrift is used, add a little salt. To be eaten with sauce. Date Cake.—2-3 cup butter; 2% cups brown sugar; 4 eggs; 1 cup milk; 3% cups flour; 3 teaspoons of Royal baking powder; 1 teaspoon ground cinnamon; 1 teaspoon nutmeg; 1 pound dates; % Mix in the order given and beat well; bake very slowly in square pans well greased. This cake wrapped up well will keep several weeks. Rocky Mountain Cake.—8 eggs, whites only; 2 cups sugar; % cup butter; % cup milk; 3 cups flour; 3 teaspoons Royal baking powder. Mix in usual way; bake in layers. Filling.—2 cups sugar; 2 eggs, whites; % cup boiling water; %4 pound each of fig, citron, currants, raisins, almonds, and 1 small cocoanut. Leafdale Cake.—6 eggs, whites; 2 cups sugar; 1 cup butter; 1 cup sweet milk; 3 cups sifted flour; 2 teaspoons baking powder. In mixing the batter, add the well-beaten whites of eggs last. Filling.—2 teacups of white sugar; 1 cup water; 2 eggs, whites; 1 cup cocoanut; 1 cup seeded raisins; 1 cup English walnuts. Boil sugar and water until it threads; pour over beaten whites of 2 eggs, beat until cold. Add cocoanut, raisins, and nuts; spread between layers and on top of cake. Two-Egg Cake.—2 eggs; 1 cup sugar; 2% cups flour; 1 tablespoon butter; % cup cold water; 2 teaspoons Royal baking powder; flavor to taste. A cheap but good cake. Watermelon Cake.—9 eggs, whites; 2 cups sugar; 1 cup butter; 1 cup sweet milk; 3% cups of sifted flour; 1 teaspoon Royal baking powder; 1 cup raisins (seeded); a little pink coloring. Make as any white cake. Divide the batter, using two-thirds of it for white part and one-third part colored with pink. Put the cupful of raisins in pink part. Bake in mould, being careful to keep the red part of batter next to the tube of the pan and white around the edge. It requires two persons to fill the pan. Dolly Varden Cake.—White part: 7 eggs, whites; 1 cup butter; 2 cups sugar; 3 cups flour; 1 cup sweet milk; 2 teaspoons Royal baking powder; flavor with lemon. Mix like any white cake; bake in layers. Fruit part: 7 eggs, yolks; 1 cup butter; 2 cups sugar; 3 cups flour; 1 cup sweet milk; 2 teaspoons baking powder; 1 pound raisins; 1 pound currants; % pound citron; 1 teaspoon each of cinnamon and cloves; 1 grated nutmeg; 1 teaspoon vanilla. Mix like any fruit cake. Bake in layers. The above will make two layer cakes. Put together with boiled icing. Prince of Wales Cake.—White part: 3 eggs, whites; 1 cup sugar; 2% cups flour; % cup sweet milk; % cup butter; 1% teaspoons baking powder. Dark part: 3 eggs, yolks; 1 cup sugar; % cup butter; % cup sweet milk; 1 cup raisins; 3 tablespoons of molasses; 1 tablespoon of cinnamon; cloves to taste.