Fifty t'ggs, .J lbs. sugai'. .'> lbs. |)()usniairs liest Patent Hour, .") lbs. butter, ^~> lbs. I'aisins, ."! lbs. citron. 10 lbs. cui'rants, 1 pt. liramly, V| oz. cIoncs. ounce cin- namon. 1 of mace. I of nutmeg. This makis l.'Po lbs. and ki'e[)s "^(1 years. Bake in a .Jewel range. White Fruit Cake. One-half cuj) of butler and "i cups of pulverized sugar creameil together. .\d(l % of a cup of milk, 2VL> cups of pastry tiour, alternately with the whites of 8 eggs. One cup of crystallized fruit, cut fine, and Yj cup of chopix'd almonds are put in last. l^)ake in a tuhe pan, slowly, for an hour in a Jewel Eange. The cake should rise high in the pan before beginning to brown. Groom's Cake. Twelve t'ggs (well beaten), 1 II). butter and 1 lb. soft white sugar ei'eamed, ."3 lbs. raisins stoned, 1 lb. citron cut .small, 1 lb. almonds blanched and chipped, 1 lb. Dousman's Best Patent flour,✪ Wedding Cake 1 wine glass brandv, grated rind and juice of 1 lemon and 1 orange, 1 teaspoon nuice, 2 nutmegs (grated). Beat 2i) minutes and bake 4 hours steady in a Jewel Range. Will keep any length of time. Almorvd Paste for Above. Boil 2 cups of granulated sugar in 1 cu]) of water until it hairs from the spoon. Beat into it the whites of 2 eggs beaten stiiT, 1 11). of almonds chipi)ed and lA tea- spoonful tartaric acid. I'ut on paste second day. Ice the ne.xt. ^Ir8. Tiio.mas \\'.\i,ti:i{8. 142 SUPERIOR COOK BOOK ROVAL BAKING POH'DER Will aid the cook as agent will ^f to make The dainty cake, The white and flaky tea biscuit, The sweet and tender hot griddle cal^e, The light and delicate crust, The hnely flavored waffle and muffin, The crisp and delicious doughnut. The white, sweet, nutritious bread and roll,— Delightful to the taste and always wholesome. Roya! Baking Powder is made from PURE GRAPE CREAM OF TARTAR and is absolutely free from lime, alum and ammonia. There are many imitation baking powders, mostly made from alum and sold cheap. Avoid them, as their use is at the cost of health. ROYAL BAKING POWDER CO., NEW YORK, SUPERIOR COOK BOOK 143 Fillings and Frostings for Cakes. Frosting Without Eggs. Five taJjlespooiis sweet milk. 1 cu]) sugar: stir till it boils, and hoil ") minutes without stirrin,^-. I'x'at until neailv cold and spread on cake. .Alus. .Mykus. Boiled Icing. Boil 1 cup granulated sugar with 1 tablespoons of boiling water until it will spin a thread. Pour into the white of 1 well-beaten egg. Flavor witli pinch of tartaric acid, vanilla or any other flavoring desired. ^Irs. Wai/I'hrs. Pineapple Filling. Two cn|>s of white sugar, moistened well with cold water: boil until it strings. Pour on the whites of 2 eggs beaten stiff✪ Almond Paste for Groom's Cake: add 1 eu[> of grated pineapple. Mtts. ,). H. Qvi^y. Marshmallow Filling. Two tablespoonfuls gelatine dissolved in 4 tablespoons of hot water, and add 2 cups of confectioners sugar. Beat hard i/. hour. If this mixture becomes too stiff to run easily, add a Uttle hot water as you beat it. and then pour into well but- tered tins the same size as those the cake is baked in, and set on ice to harden. When cold, which is an absolute necessity, put between tlie layers of cake, and cover the top Avith soft frosting, which must be cold as possible. ^Irs. T). (t. l^OBiNsox. Hastings. Marshmallow Frosting. ✪ Marshmallow Frosting

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Fifty t'ggs, .J lbs. sugai'. .'> lbs. |)()usniairs liest Patent Hour, .") lbs. butter, ^~> lbs. I'aisins, ."! lbs. citron. 10 lbs. cui'rants, 1 pt. liramly, V| oz. cIoncs. ounce cin- namon. 1 of mace. I of nutmeg. This makis l.'Po lbs. and ki'e[)s "^(1 years. Bake in a .Jewel range. White Fruit Cake. One-half cuj) of butler and "i cups of pulverized sugar creameil together. .\d(l % of a cup of milk, 2VL> cups of pastry tiour, alternately with the whites of 8 eggs. One cup of crystallized fruit, cut fine, and Yj cup of chopix'd almonds are put in last. l^)ake in a tuhe pan, slowly, for an hour in a Jewel Eange. The cake should rise high in the pan before beginning to brown. Groom's Cake. Twelve t'ggs (well beaten), 1 II). butter and 1 lb. soft white sugar ei'eamed, ."3 lbs. raisins stoned, 1 lb. citron cut .small, 1 lb. almonds blanched and chipped, 1 lb. Dousman's Best Patent flour, 1 wine glass brandv, grated rind and juice of 1 lemon and 1 orange, 1 teaspoon nuice, 2 nutmegs (grated). Beat 2i) minutes and bake 4 hours steady in a Jewel Range. Will keep any length of time. Almorvd Paste for Above. Boil 2 cups of granulated sugar in 1 cu]) of water until it hairs from the spoon. Beat into it the whites of 2 eggs beaten stiiT, 1 11). of almonds chipi)ed and lA tea- spoonful tartaric acid. I'ut on paste second day. Ice the ne.xt. ^Ir8. Tiio.mas \\'.\i,ti:i{8. 142 SUPERIOR COOK BOOK ROVAL BAKING POH'DER Will aid the cook as agent will ^f to make The dainty cake, The white and flaky tea biscuit, The sweet and tender hot griddle cal^e, The light and delicate crust, The hnely flavored waffle and muffin, The crisp and delicious doughnut. The white, sweet, nutritious bread and roll,— Delightful to the taste and always wholesome. Roya! Baking Powder is made from PURE GRAPE CREAM OF TARTAR and is absolutely free from lime, alum and ammonia. There are many imitation baking powders, mostly made from alum and sold cheap. Avoid them, as their use is at the cost of health. ROYAL BAKING POWDER CO., NEW YORK, SUPERIOR COOK BOOK 143 Fillings and Frostings for Cakes. Frosting Without Eggs. Five taJjlespooiis sweet milk. 1 cu]) sugar: stir till it boils, and hoil ") minutes without stirrin,^-. I'x'at until neailv cold and spread on cake. .Alus. .Mykus. Boiled Icing. Boil 1 cup granulated sugar with 1 tablespoons of boiling water until it will spin a thread. Pour into the white of 1 well-beaten egg. Flavor witli pinch of tartaric acid, vanilla or any other flavoring desired. ^Irs. Wai/I'hrs. Pineapple Filling. Two cn|>s of white sugar, moistened well with cold water: boil until it strings. Pour on the whites of 2 eggs beaten stiff: add 1 eu[> of grated pineapple. Mtts. ,). H. Qvi^y. Marshmallow Filling. Two tablespoonfuls gelatine dissolved in 4 tablespoons of hot water, and add 2 cups of confectioners sugar. Beat hard i/. hour. If this mixture becomes too stiff to run easily, add a Uttle hot water as you beat it. and then pour into well but- tered tins the same size as those the cake is baked in, and set on ice to harden. When cold, which is an absolute necessity, put between tlie layers of cake, and cover the top Avith soft frosting, which must be cold as possible. ^Irs. T). (t. l^OBiNsox. Hastings. Marshmallow Frosting.

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