Page:The Boston cooking-school cook book (1910).djvu/588

 baking powder, and add to first mixture; then add whites of eggs beaten until stiff. After putting in pan, cover with almonds and sprinkle with powdered sugar. Bake forty minutes in a moderate oven.

Walnut Cake

1/2 cup butter 1 cup sugar Yolks 3 eggs 1/2 cup milk 1-3/4 cups flour 2-1/2 teaspoons baking powder Whites 2 eggs 3/4 cup walnut meat, broken in pieces

Mix ingredients in order given. Bake forty-five minutes in a moderate oven. Cover with White Mountain Cream, crease in squares, and put one-half walnut on each square.

Spanish Cake

1/2 cup butter 1 cup sugar Yolks 2 eggs 1/2 cup milk 1-3/4 cups flour 3 teaspoons baking powder 1 teaspoon cinnamon Whites 2 eggs

Mix ingredients in order given. Bake in shallow tins and spread between and on top Caramel Frosting.

Cup Cakes

2/3 cup butter 2 cups sugar 4 eggs 1 cup milk 3-1/4 cups flour 4 teaspoons baking powder 1/4 teaspoon mace

Put butter and sugar in a bowl, and stir until well mixed; add eggs well beaten, then milk, and flour mixed and sifted with baking powder and mace. Bake in individual tins. Cover with Chocolate Frosting.

Cinnamon Cakes

1/2 cup butter 1 cup sugar 2 eggs 1/2 cup milk 1-1/4 cups flour 2-1/2 teaspoons baking powder 1 tablespoon cinnamon

Mix ingredients in the order given, and bake in individual buttered cake tins.