Page:The Pilgrim Cookbook.djvu/109

Rh lastly the well beaten whites of 2 eggs. Bake in 3 layers and put together with boiled icing flavored with 3 tablespoons of the burnt caramel and 1 teaspoon vanilla.

To burn the sugar: ½ cup granulated sugar in skillet, stirred constantly over the fire. It will soften, then melt and finally become liquid, until it throws off an intense smoke. Have ready ½ cup boiling water; remove sugar from fire, pour water into it, stir quickly, and set back on the fire to boil till about as thick as molasses.—Mrs. Koehneke.

One and one-half cups sugar, ½ cup butter, 1 cup milk, ½ cup nuts, ½ cup marachino cherries, 1 pinch salt, 1½ cups flour sifted three times, ½ cup flour with two teaspoons baking powder, flavor with vanilla, 4 whites of eggs beaten to a stiff froth, fold in with other ingredients.—Mrs. E. Ferch.

Two cups sugar, 6 eggs, ½ pound butter, 2 cups flour, 1 cup ground nuts (walnuts preferred), 1 cup citron and orange peel ground, ½ cup milk, 1 teaspoon baking powder.—Mrs. H. G. Thoms.

One cup flour, ¾ cup sugar, 1 teaspoon baking powder, 1 egg, butter size of an egg. Cream butter, add sugar, and egg well beaten, then add flour and baking powder sifted together. Beat well, bake in a layer. When done split open and put lemon cream between. Icing and cocoanut on top.—Mrs. O. Braun.

One cup sugar, ¾ cup butter, ½ cup milk, beat 3 eggs seperately, add another ½ cup milk, 1 teaspoon vanilla, ½ of a small package of cocoanut, 1½ cups flour, 2 teaspoons baking powder, ⅛ teaspoon soda. Medium oven.—Elsie Rauschert.

Two cups light brown sugar, 1 cup butter, 1 cup syrup, 1 cup strong coffee, 4 eggs, 1 teaspoon saleratus (baking soda),