Page:The Boston cooking-school cook book (1910).djvu/587

 Cream Cake

2 eggs 1 cup sugar 2/3 cup thin cream 1-2/3 cups flour 2-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon mace 1/4 teaspoon ginger

Put unbeaten eggs in a bowl, add sugar and cream, and beat vigorously. Mix and sift remaining ingredients, then add to first mixture. Bake thirty minutes in a shallow cake pan.

Currant Cake

1/2 cup butter 1 cup sugar 2 eggs Yolk 1 egg 1/2 cup milk 2 cups flour 3 teaspoons baking powder 1 cup currants mixed with 1 tablespoon flour

Cream the butter, add sugar gradually, and eggs and egg yolk well beaten. Then add milk, flour mixed and sifted with baking powder, and currants. Bake forty minutes in buttered and floured cake pan.

Citron Cake

1/4 lb. butter 1/2 lb. sugar 3 eggs 1/2 cup milk 1/2 lb. flour 1 tablespoon brandy 1 cup citron, thinly sliced, then cut in strips 1-1/2 teaspoons baking powder

Cream the butter, add sugar gradually, yolks of eggs well beaten, milk, and flour mixed and sifted with baking powder. Beat whites of eggs until stiff, and add to first mixture, then add brandy and citron. Bake in a moderate oven one hour.

Velvet Cake

1/2 cup butter 1-1/2 cups sugar Yolks 4 eggs 1/2 cup cold water 1-1/2 cups flour 1/2 cup corn-starch 4 teaspoons baking powder Whites 4 eggs 1/3 cup almonds, blanched, and shredded

Cream the butter, add sugar gradually, yolks of eggs well beaten, and water. Mix and sift flour, corn-starch, and