Page:The Boston cooking-school cook book (1910).djvu/594

 Corn-starch Cake

1 cup butter 2 cups sugar 1 cup milk 1 cup corn-starch 2 cups flour 4-1/2 teaspoons baking powder Whites 5 eggs 3/4 teaspoon vanilla or 1/2 teaspoon almond extract

Follow recipe for mixing butter cakes. This mixture makes two loaves.

Prune Almond Cake

Bake one-half Corn-starch Cake mixture in a dripping-pan. Cut in two crosswise, spread between layers Prune Almond Filling, and cover top with White Mountain Cream.

Prune Almond Filling. To one-half the recipe for White Mountain Cream add eight soft prunes stoned and cut in pieces, and one-fourth cup almonds blanched and cut in pieces.

Marshmallow Cake

1/2 cup butter 1-1/2 cups sugar 1/2 cup milk 2 cups flour 3 teaspoons baking powder 1/4 teaspoon cream of tartar Whites 5 eggs 1 teaspoon vanilla

Follow recipe for mixing butter cakes. Bake in shallow pans, and put Marshmallow Cream between the layers and on the top.

Fig Eclair

1/2 cup butter (scant) 1 cup sugar 1/2 cup milk 1-7/8 cups flour 3 teaspoons baking powder Whites 4 eggs 1/2 teaspoon vanilla

Follow recipe for mixing butter cakes. Bake in shallow pans, put between layers Fig Filling, and sprinkle top with powdered sugar.

Banana Cake

Mix and bake Fig Éclair mixture; put between layers White Mountain Cream covered with thin slices of banana, and frost the top. This should be eaten the day it is made.