Page:The Boston cooking-school cook book (1910).djvu/595

 Bride's Cake

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

Follow recipe for mixing butter cakes. Bake forty-five to fifty minutes in deep, narrow pans. Cover with white frosting.

Ice Cream Cake

1/2 cup butter 2 cups sugar 1 cup milk 3 cups flour 4 teaspoons baking powder Whites 4 eggs Vanilla

Follow recipe for mixing butter cakes. Bake in layers, and put between layers and on top Ice Cream Frosting.

Light Fruit Cake

To Fig Éclair mixture add one-half cup raisins seeded and cut in pieces, two ounces citron thinly sliced and cut in strips, and one-third cup walnut meat cut in pieces. In making mixture, reserve one tablespoon flour to use for dredging fruit.

White Nut Cake

3/4 cup butter 1-1/2 cups sugar Whites 8 eggs 1/2 cup milk 2-1/2 cups flour 1/2 teaspoon cream of tartar 3 teaspoons baking powder 1 cup walnut meat cut in pieces

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

Golden Cake

1/4 cup butter 1/2 cup sugar 1 teaspoon orange extract Yolks 5 eggs 1/4 cup milk 7/8 cup flour 1-1/2 teaspoons baking powder

Cream the butter, add sugar gradually, and yolks of eggs beaten until thick and lemon-colored, and extract. Mix and sift flour and baking powder, and add alternately with milk to first mixture. Omit orange extract, add one-half cup nut meat cut in small pieces, and bake in individual tins.