Page:The Boston cooking-school cook book (1910).djvu/593

 Dark Fruit Cake

1/2 cup butter 3/4 cup brown sugar 3/4 cup raisins, seeded and cut in pieces 3/4 cup currants 1/2 cup citron, thinly sliced and cut in strips 1/2 cup molasses 2 eggs 1/2 cup milk 2 cups flour 1/2 teaspoon soda 1 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon mace 1/4 teaspoon clove 1/2 teaspoon lemon extract

Follow directions for mixing butter cake mixtures. Bake in deep cake pans one and one-quarter hours.

Nut Cakes

Meat from 1 lb. pecans 1 lb. powdered sugar 1/4 cup flour Whites 6 eggs 1 teaspoon vanilla

Pound nut meat and mix with sugar and flour. Beat whites of eggs until stiff, add first mixture and vanilla. Drop from tip of tablespoon (allowing one spoonful for each cake) on a tin sheet covered with buttered paper. Bake twenty minutes in a moderate oven.

Snow Cake

1/4 cup butter 1 cup sugar 1/2 cup milk 1-2/3 cups flour 2-1/2 teaspoons baking powder Whites 2 eggs 1/2 teaspoon vanilla or 1/4 teaspoon almond extract

Follow recipe for mixing butter cakes. Bake forty-five minutes in a deep narrow pan.

Lily Cake

1/3 cup butter 1 cup sugar 1/2 cup milk 1-3/4 cups flour 2-1/2 teaspoons baking powder Whites 3 eggs 1/3 teaspoon lemon extract 2/3 teaspoon vanilla

Follow recipe for mixing butter cakes.