Chapter II: Part 2

=Hot Cross Buns.=—Sift together 1 quart flour, ½ teaspoon salt, 1 cup sugar, 3 scant teaspoons Royal Baking Powder. Rub in ½ cup butter, then add ½ pound cleaned currants, ½ teaspoon nutmeg, ¼ pound cut citron, ¼ pound seeded raisins, ½ teaspoon allspice. Beat 2 eggs, add ½ cup milk, and stir into the dry mixture, adding enough more milk to mix to a firm dough. Mold into round buns, lay 2 inches apart on greased pans, brush with milk. Cut cross on each, sprinkle cut with granulated sugar, bake in hot oven.

=German Coffee Cake.=—Sift together 3 cups flour, ½ teaspoon salt, 3 tablespoons sugar, 2 scant teaspoons Royal Baking Powder. Rub in 2 heaping tablespoons butter. Beat 2 eggs, add ⅔ cup milk, stir into dry mixture, adding more milk if necessary to mix to very stiff batter. Spread ⅔ inch thick in well-buttered shallow pan. Mix together 2 tablespoons flour, 4 tablespoons granulated sugar, 1 heaping tablespoon cinnamon. Rub in 2 tablespoons butter until it is crumbly. Spread thickly over top of dough, bake about ½ hour in moderate oven.

=Drop Cakes.=—1 pint flour, ½ teaspoon salt, ½ teaspoon sugar, 1 teaspoon Royal Baking Powder sifted together. Rub in ½ tablespoon lard. Mix with milk to a thick batter. Drop by spoonfuls on greased pans, and bake in a very hot oven.

=Yorkshire Breakfast Cake.=—Sift together 3 cups flour, ½ teaspoon salt, 3 level teaspoons Royal Baking Powder. Rub in 1 heaping tablespoon butter. Mix to a soft dough with milk. Roll out ½ inch thick. Place without cutting on hot greased griddle, and cover. Place on moderate fire, cook about 10 minutes. Slip off on board, turn without breaking, return to griddle and cook 10 minutes longer. Break into pieces and serve with butter.

=Royal Sally Lunns.=—Sift together 1 pint flour, 1½ teaspoons Royal Baking Powder, ½ teaspoon salt. Stir in the beaten yolks of 2 eggs mixed with ½ cup milk and ½ cup melted butter. Beat hard, add the whites whipped to a stiff froth. Bake in well-greased muffin-pans in a hot oven.

=Rusks.=—1½ pints flour, ½ teaspoon salt, 2 tablespoons sugar, 2 teaspoons Royal Baking Powder, 2 tablespoons butter, 3 eggs, 1 teaspoon each extract nutmeg and cinnamon, ¾ pint milk. Sift together flour, salt, sugar, and powder; rub in butter; add milk, beaten eggs, and extracts. Mix into dough soft enough to handle; flour the board, turn out dough, give it quick turn or two to complete its smoothness. Roll under the hands into round balls size of a small egg; lay them on greased shallow cake-pan (fig. XIII), put very close together, sprinkle a little sugar over, bake in moderately heated oven about 30 minutes.

=Yankee Puffs.=—Mix together 1½ cups flour, ¼ teaspoon salt, scant teaspoon Royal Baking Powder, 1 tablespoon sugar. Cream 1 tablespoon butter, add the beaten yolks of 2 eggs, then alternately the dry mixture and 1½ cups milk, ½ teaspoon vanilla, whipped whites of 2 eggs. Bake in hot greased muffin-pans in a hot oven.

=German Puffs.=—1 pint flour, 2 tablespoons sugar, 1½ teaspoons Royal Baking Powder, 3 tablespoons butter, 4 eggs, 1 cup cream. Cream butter and sugar; add beaten eggs, then, alternately, the cream and dry ingredients sifted together. Bake in well-greased cups in hot oven.

Fritters and Waffles

Fritters are served as a vegetable or a sweet, for a lunch, dinner, or supper, according to the ingredients used in making them. Whether sweet or plain, the foundation batter is much the same, and, with some additions, the first receipt given in this chapter can be used for many kinds of fritters. By the use of Royal Baking Powder a fine fritter batter may be stirred up in a moment, and a meal which it may be thought necessary to extend, perhaps because of unexpected guests, can be embellished by the addition of a delicate and tasty dish.

A fritter batter which is to be used as a medium for whole or sliced fruit should be quite thin, as it is to serve as a cover for the fruit. When chopped fruits or vegetables are stirred in, or the batter is to be used plain, it should be thick enough to retain its shape when dropped by spoonfuls into the frying-kettle. The fat should be deep enough to cover the fritters, and it should be smoking hot when used. Each fritter will at first sink to the bottom of the kettle; then, as the heat starts the baking powder into action and the dough begins to swell, it will rise to the surface, and should be gently turned, the turning to be repeated until the fritter is finely colored. Most fritters are done within five minutes, the time needed to cook them being determined by one which should be cooked as a tester.

The very word “waffles” brings to our minds a host of pleasant recollections. The only drawback, in the old days, was that they must be started so long before they were ready for the irons, for home-made yeast took time to raise the batter to the requisite degree of lightness. Now, by the use of Royal Baking Powder, they can be prepared in five minutes. They are better than of old, too, for there is no yeasty taste to them; they are light, tender, and toothsome, and, what is most important, entirely digestible and wholesome.

=Plain Fritter Batter.=—1 cup flour, ½ teaspoon Royal Baking Powder, ¼ teaspoon salt, 2 eggs, 1 cup milk. Sift dry ingredients together; add beaten eggs and milk; beat till smooth.

=Apple Fritters.=—4 large sound apples, peeled, cored, and cut each into 4 slices, ½ gill wine, 2 tablespoons sugar, 1 teaspoon extract nutmeg. Place slices of apples in bowl with sugar, wine, and extract; cover with plate; set aside to steep two hours, then dip each slice in plain fritter batter, fry to light brown in plenty of lard made hot for the purpose; serve with sugar.

=Fruit Fritters.=—Any kind of fruit may be made into fritters, as directed for apple fritters. Whole canned fruits, drained from syrup, may also be used. Apples and other fruits may also be prepared, coarsely chopped, stirred into a plain fritter batter, and dropped by small spoonfuls into smoking hot fat, finishing as already directed.

=Banana Fritters.=—Peel bananas, cut in lengthwise slices. Let them steep an hour with sugar and lemon juice, dip in fritter batter, and fry as directed for apple fritters.

=Corn Fritters.=—To 1 pint scraped corn add ½ cup milk, ½ cup flour, 1 tablespoon melted butter, 2 beaten eggs, 1 teaspoon salt, ⅓ teaspoon pepper, 1 teaspoon Royal Baking Powder. Beat well, and fry in small spoonfuls as directed.

=Clam Fritters.=—Wash and dry 25 good-sized clams or 2 strings soft-shell clams, discarding black part. Chop fine. Make a plain fritter batter, using the clam liquor (or that and milk) in place of milk. Stir in the chopped clams, season well with salt and pepper, and fry as directed.

=Oyster Fritters.=—Substitute oysters for clams as in above receipt.

=Pineapple Fritters.=—Sprinkle half-inch slices of fresh pineapple with sugar and sherry; let stand 1 hour. Dip each into plain fritter batter, drop into deep kettle of smoking hot fat, fry brown. Drain on paper and sprinkle with powdered sugar.

=Strawberry Fritters.=—Crush and sieve fresh berries to make 1 cup pulp. Add 3 beaten eggs, 1 teaspoon sugar, 1 cup flour mixed with 1 teaspoon Royal Baking Powder and enough more flour to make thick drop batter. Fry in deep kettle of smoking hot fat, and serve with plenty of mashed berries.

=Meat Fritters.=—Cut cold cooked meat in slices or fingers and dip in batter; or chop and stir into the batter, seasoned with salt, pepper, and herbs or chopped onion, as desired. Fry as directed.

=Rice Fritters.=—1 cup rice, 1 pint milk, 3 eggs, 1 tablespoon sugar, 2 tablespoons butter. Boil rice in milk until soft and all the milk is absorbed, then remove, add yolks of eggs, sugar, and butter; when cold add whites, whipped to dry froth; drop in spoonfuls in plenty of lard, made hot for the purpose; fry them deep buff color. Serve with cream, wine or lemon sauce.

=Hominy Fritters.=—To 1 pint hot boiled hominy add 2 beaten eggs, ½ teaspoon salt, dash of pepper, ½ cup milk. When cool add flour to make a thin drop batter, and 1 teaspoon Royal Baking Powder. Beat and drop in hot fat by small spoonfuls.

=Waffles.=—Sift together 1 quart flour, ⅓ teaspoon salt, 1 teaspoon sugar, 2 teaspoons Royal Baking Powder. Rub in ⅓ cup butter. Add 3 eggs, whites and yolks beaten separately, and sufficient milk to make a thin batter. Cook in hot greased waffle-irons.

=Waffles, 2.=—1 quart milk, 2 teaspoons Royal Baking Powder mixed with 3 cups flour, 1 cup melted butter, ½ teaspoon salt, whites and yolks 6 eggs, more flour to make thin batter. Bake at once.

=German Waffles.=—1 quart flour, ½ teaspoon salt, 3 tablespoons sugar, 2 large teaspoons Royal Baking Powder, 2 tablespoons lard, rind of 1 lemon, grated, 1 teaspoon extract cinnamon, 4 eggs, and 1 pint thin cream. Sift together flour, sugar, salt, and powder; rub in lard cold; add beaten eggs, lemon rind, extract, and milk. Mix into smooth, rather thick batter. Bake in hot waffle-iron, serve with sugar flavored with extract of lemon.

=Soft Waffles.=—1 quart flour, ½ teaspoon salt, 1 teaspoon sugar, 2 teaspoons Royal Baking Powder, 1 large tablespoon butter, 2 eggs, 1½ pints milk. Sift together flour, salt, sugar, and powder; rub in butter cold; add beaten eggs and milk; mix into smooth, consistent batter that will run easily and limpid from mouth of pitcher. Have waffle-iron hot and carefully greased each time; fill ⅔, close it up; when brown turn over. Sift sugar on them, serve hot.

=Rice Waffles.=—Into a batter as directed for soft waffles stir 1 cup of rice, free from lumps; cook as directed in same receipt.

=Virginia Waffles.=—Cook ½ cup white Indian corn meal in 1½ cups boiling water 30 minutes, adding 1½ teaspoons salt. Add 1½ cups milk, 2 tablespoons sugar, 2 tablespoons melted butter, 2 cups flour mixed with 2 heaping teaspoons Royal Baking Powder, and 2 eggs, whites and yolks beaten separately. Cook in hot, well-greased waffle-iron.

=Jolly-Boys.=—Mix and sift together 3 cups rye meal, 1 cup flour, ½ cup Indian corn meal, ¼ teaspoon powdered cinnamon, ½ teaspoon salt, 2 teaspoons Royal Baking Powder, and 2 tablespoons sugar. Add 1 beaten egg, 2 tablespoons molasses, and sufficient cold water to make a thick batter. Drop by small spoonfuls in a kettle of smoking hot fat, and cook till brown.

Griddle Cakes, Etc.

The griddle cake as made to-day with Royal Baking Powder is another article of food which has taken high rank upon the American table. The heavy, sour, grease-soaked, indigestible griddle cake of old is, where modern methods are employed, a thing of the past. The properly made griddle cake is a delicious food, healthful, appetizing, and nutritious.

Raising the griddle cake with yeast is altogether obsolete with expert cooks. Mixtures of soda, saleratus, sour milk, buttermilk, etc., are likewise not permissible. Royal Baking Powder has altogether redeemed the griddle cake. It makes the cake light, tender, digestible, and its preparation and baking are the work of a moment only.

Royal Baking Powder, plain, sweet milk, flour, and a little salt make a food fit for a feast. What so simple, so easily prepared? Eggs are altogether unessential.

The batter must be thin, the cakes made small and not too thick,—about a good ⅛ inch thick when baked,—browned, and neatly turned. The griddle must be merely rubbed with grease, not grease-soaked. This is highly important. Take a thick piece of salt pork on a fork, or a lump of suet in a piece of cheese-cloth, and rub lightly over the hot griddle and pour the batter on immediately.

Remember that buckwheat is one of the most difficult flours to lighten. Where it enters into combination with other materials this fact must be recognized and a somewhat larger proportion of Royal Baking Powder allowed. Made in the manner directed in these receipts buckwheat cakes can be safely and profusely eaten by every one.

=Royal Wheat Cakes.=—This is the best plain hot griddle cake without eggs. The cakes will be light, tender, and healthful. 1 quart flour, 3 teaspoons Royal Baking Powder, ½ teaspoon salt. Sift well together and add sweet milk to make into a soft batter. Bake immediately on hot griddle. Should be full ⅛ inch thick when baked. Smother with butter and maple syrup or honey.

=Griddle Cakes with Eggs.=—3 cups flour, 2 teaspoons Royal Baking Powder, 1 teaspoon salt. Mix well together, add 2 well-beaten eggs and sufficient sweet milk to make a thin drop batter. Bake at once on a hot, well-greased griddle. Make them thin.

=Graham Griddle Cakes.=—1 pint Graham flour, ½ pint Indian corn meal, ½ pint flour, 1 heaping teaspoon brown sugar, ½ teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg, ½ pint each of milk and water. Sift together Graham flour, corn meal, flour, sugar, salt, and powder. Add beaten egg, milk, and water. Mix together into a smooth batter. Heat griddle _hot_, pour batter into cakes as large as a tea saucer. Bake brown on one side, carefully turn and brown other side. Pile one on the other, serve very hot, with sugar, milk, cream, or maple syrup.

=Rye Griddle Cakes.=—1 pint rye flour, ½ pint Graham flour, ½ pint flour, 1 tablespoon sugar, ½ teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg, 1 pint milk. Sift together rye flour, Graham flour, sugar, salt, and baking powder, add beaten egg and milk, mix into smooth batter. Bake deep brown color on hot griddle.

=Geneva Griddle Cakes.=—1½ pints flour, 4 tablespoons sugar, ½ teaspoon salt, 1½ teaspoons Royal Baking Powder, 2 tablespoons butter, 4 eggs, nearly ½ pint milk. Rub butter and sugar to white, light cream; add yolks of eggs, 1 at a time. Sift flour, salt, and powder together; add to butter, etc., with milk and egg whites whipped to dry froth; mix together into a smooth batter. Bake in small cakes; as soon as brown, turn and brown the other side. Have buttered baking-tin; fast as browned, lay them on it, and spread raspberry jam over them; then bake more, which lay on others already done. Repeat this until you have used jam twice, then bake another batch, which use to cover them. Sift sugar plentifully over them, place in a moderate oven to finish cooking.

=Three-Egg Griddle Cakes.=—3 cups milk, 2 heaping cups flour, ½ teaspoon salt, 3 eggs, 2 teaspoons Royal Baking Powder. Mix as for plain griddle cakes, adding whites and yolks of eggs beaten separately.

=Huckleberry Griddle Cakes.=-½ pint huckleberries, 1½ pints flour, 1 teaspoon salt, 1 tablespoon brown sugar, 2 teaspoons Royal Baking Powder, 2 eggs, 1 pint milk. Sift together flour, sugar, salt, and powder; add beaten eggs, milk, and huckleberries (washed and picked over). Mix into batter that will run from pitcher in thick, continuous stream. Have griddle hot enough to form crust soon as batter touches it. In order to confine juice of berries, turn quickly, so as to form crust on other side; turn once more on each side to complete baking. Blackberry or raspberry griddle cakes in same manner.

=Rice Griddle Cakes.=—2 cups cold boiled rice, 1 pint flour, 1 teaspoon sugar, ½ teaspoon salt, 1½ teaspoons Royal Baking Powder, 1 egg, little more than ½ pint milk. Sift together flour, sugar, salt, and powder; add rice free from lumps, diluted with beaten egg and milk; mix into smooth batter. Have griddle well-heated, bake nice brown, not too thick; serve with maple syrup.

=Crushed Wheat Griddle Cakes.=—1 cup crushed wheat, 1½ pints flour, 1 teaspoon brown sugar, ½ teaspoon salt, 2 teaspoons Royal Baking Powder, 1 egg, 1 pint milk. Boil 1 cup crushed wheat in ¾ pint of water 1 hour, then dilute with beaten egg and milk. Sift together flour, sugar, salt, and powder; add to crushed wheat preparation when quite cold; mix into smooth batter. Bake on hot griddle; brown delicately on both sides; serve with hygienic cream sauce.

=Corn Meal Griddle Cakes.=—2 cups corn meal, 1 cup flour, ½ teaspoon salt, 1 tablespoon molasses, 2 teaspoons Royal Baking Powder, milk or milk and water to mix to thin batter. Bake as already directed.

=Indian Griddle Cakes.=-⅔ quart corn meal, ⅓ quart flour, 1 teaspoon brown sugar, ½ teaspoon salt, 2 heaping teaspoons Royal Baking Powder, 2 eggs, 1 pint milk. Sift together corn meal, flour, salt, sugar, and powder, add beaten eggs and milk, mix into a smooth batter. Bake on very hot griddle to a nice brown. Serve with molasses or maple syrup.

=Royal Buckwheats.=—This is the most delicious of all the griddle cakes. It has been against buckwheat cakes when made from yeast or risen overnight that it was difficult to make them light and sweet, and that disagreeable effects followed their eating. It is found that by the use of the Royal Baking Powder to raise the batter these objections have been entirely overcome, and that buckwheat cakes are made a most delicious food, light, sweet, tender, and perfectly wholesome, that can be eaten by any one without the slightest digestive inconvenience. 2 cups pure buckwheat (do not use the so-called “prepared” or “self-raising” flours), 1 cup wheat flour, 2 tablespoons Royal Baking Powder, ½ teaspoon salt, all sifted well together. Mix with sweet milk into thin batter, and bake at once on a hot griddle.

=Buckwheat Cakes.=—To 1½ pints pure buckwheat flour (never use prepared or self-raising flour) add ¼ pint each wheat flour and Indian meal, 3 heaping teaspoons Royal Baking Powder, 1 teaspoon salt, 1 tablespoon brown sugar or molasses. Sift well together, in dry state, buckwheat, Indian meal, wheat flour, and baking powder, then add remainder; when ready to bake add 1 pint water or sufficient to form smooth batter that will run in a stream (not too thin) from pitcher; make griddle hot and cakes as large as a saucer. When surface is covered with air-holes it is time to turn cakes over; take off when sufficiently browned.

=Bread Cakes.=-½ pound bread, 1 pint flour, 1 teaspoon brown sugar, ½ teaspoon salt, 1½ teaspoons Royal Baking Powder, ¾ pint milk, 1 egg. Put bread, free from crust, to steep in warm water. When thoroughly soaked, wring dry in a towel; dilute with beaten egg and milk. Sift together flour, sugar, salt, and powder, add to prepared bread, mix together into a smooth batter. Bake on well-heated griddle. Serve with sugar and cream.

=Wheat (or Flannel) Cakes.=—1½ pints flour, 1 tablespoon brown sugar, 1 teaspoon salt, 2 heaping teaspoons Royal Baking Powder, 2 eggs, 1½ pints milk. Sift together flour, sugar, salt, and powder; add beaten eggs and milk, mix into smooth batter that will run in rather continuous stream from pitcher. Bake on good hot griddle rich brown color, in cakes large as tea saucers. Serve with maple syrup.

=Hominy Griddle Cakes.=—Proceed as directed for rice griddle cakes; serve with maple syrup.

=Pancakes.=—1 pint flour, 6 eggs, 1 saltspoon salt, 1 teaspoon Royal Baking Powder, and milk to make a thin batter. Add the baking powder to the flour, beat the whites and yolks of eggs separately; add the yolks, salt, 2 cups milk, then the whites and the flour alternately with milk, until the batter is of right consistency. Run 1 teaspoon lard over the bottom of a hot frying-pan, pour in a large ladleful of batter, and fry quickly. Roll pancake up like a sheet of paper, lay upon a hot dish, put in more lard, and fry another pancake. Keep hot over boiling water. Send ½ dozen to table at a time. Serve with sauce, jelly, or preserves.

=English Pancakes.=—1 pint milk, 2 eggs, 1 tablespoon sugar, 1 cup flour, 1 teaspoon Royal Baking Powder, 1 cup cream, pinch salt. Sift flour, salt, and powder together; add to it eggs beaten with sugar and diluted with milk and cream; mix into thin batter. Have small round frying-pan; melt little butter in it; pour about ½ cup batter in it, turn pan round, that batter may cover the pan, put on hot fire; turn it and brown other side. Butter each and roll it up; sprinkle with powdered sugar.

=French Pancakes.=—Proceed as directed for English pancakes; when all are done, spread each with any kind of preserves, roll up, sift over plenty sugar, glaze with red-hot poker.

Cakes

Flour

Fancy-cake makers and confectioners prefer to use “pastry” flour for the making of cakes and pastry, which is a flour of different grade from that used for bread and general baking purposes. Bread flour contains a large proportion of gluten, the nitrogenous property of the wheat grain, which gives bone and muscle, and makes bread a nutritious food. When bread flour is used for cake and pie crust the result is not quite as flaky and light as it should be, because of the gluten in the flour. A special sack of pastry flour for use in making fine cakes and pastry will be advantageous. In appearance pastry flour is whiter than bread flour. When rubbed between the fingers it feels as soft and fine as corn-starch; if squeezed in the hand it forms a firm ball. Because of this tendency to “pack” it should always be sifted very thoroughly.

Generally speaking, Royal Baking Powder used with any good flour will make satisfactory cake which will be creditable to any housekeeper.

Royal Baking Powder

In no department of cookery is Royal Baking Powder of greater use and importance than in making fine cake. Eggs are too expensive nowadays to be used as lavishly as they were a generation ago—ten or more to a cake. Not as a substitute wholly, but as an accessory,—as an aid toward producing the lightness and digestibility of the food,—we use the Royal Baking Powder. We thereby obtain uniformly good results and do a large amount of work at a minimum expense. The quantity called for by the receipt should be thoroughly mixed with the flour before the latter is sifted.

The Royal Baking Powder has worked a revolution in cake-making. It is now no trouble to make at home the finest cakes in almost endless variety, which shall rival the productions of the confectioner. If you follow these directions there will be no spoiled or heavy cakes, no wasted materials through failures in mixing or baking.

To Mix Cakes Containing Butter

Cream the butter, beating till light. Gradually add the sugar, beating till light and creamy. Add the yolks of eggs beaten till light, then the flavoring. Beat in alternately the liquid and flour, the latter mixed with salt and baking powder. Lastly, add the beaten whites, and fruit, if used.

To Mix Cakes Containing No Butter

Beat the egg yolks until very light and thick. Add the sugar gradually, beating till very light and spongy. Add the flavoring and liquid, if used. Have the whites of eggs whipped to a stiff froth. Add them alternately with the sifted flour (mixed with baking powder), and cut both in very lightly and quickly.

To Bake Cakes

Thin cakes need a hotter oven than loaf cakes. Cakes without butter (sponge cakes) should have a more moderate, longer baking than cakes of same size containing butter. The process of baking may be divided into four periods or quarters of time: in first quarter the cake begins to rise; in second quarter it is still rising and begins to color; in third quarter it browns all over; in last quarter it shrinks from sides of pan.

To test, insert a clean broom-straw into the middle of the cake; if it comes out clean, the cake is done. Hold the pan to the ear; it should scarcely “sing.”

Line loaf-cake pans with buttered paper; fruit cakes need several thicknesses of the same.

Do not use sour milk, buttermilk, or any of the so-called prepared or self-raising flours.

Weights and Measures

1 cup, medium size ½ pint or ¼ pound.
4 cups, medium size, of flour weigh 1 pound.
1 pint flour weighs ½ pound.
1 pint white sugar weighs 1 pound.
2 tablespoons of liquid weigh 1 ounce.
8 teaspoons of liquid weigh. 1 ounce.
1 gill of liquid weighs 4 ounces.
1 pint of liquid weighs 16 ounces.

=Adelaide Cake.=—1 cup butter, 1½ cups sugar, 4 eggs, 1 pint flour, 1 teaspoon Royal Baking Powder, 1 cup dried, stoned cherries, ½ cup cream, 1 teaspoon extract vanilla. Rub butter and sugar to white, light cream; add eggs, 2 at a time, beating 5 minutes after each addition. Sift flour and powder together, add to butter, etc., with cherries, cream, and extract vanilla. Mix smoothly and gently into rather firm batter. Bake in paper-lined cake-tin (fig. IX) 40 minutes in moderate, steady oven. Watch carefully; if getting too brown, protect with paper.

=Almond Cake.=-½ cup butter, 2 cups sugar, 4 eggs, ½ cup almonds blanched—by pouring water on them until skins easily slip off—and cut in fine shreds, ½ teaspoon extract bitter almonds, 1 pint flour, 1½ teaspoons Royal Baking Powder, 1 glass brandy, ½ cup milk. Rub butter and sugar to smooth white cream; add eggs, 1 at a time, beating 3 or 4 minutes after each. Sift flour and powder together, add to butter, etc., with almonds, extract of bitter almonds, brandy, and milk; mix into smooth, medium batter, bake carefully in rather hot oven 20 minutes in a fluted mold (fig. I).

=Almond Cake, 2.=-¾ cup butter, 1 cup sugar, ½ cup milk, 3 eggs, 2 cups flour, 2 level teaspoons Royal Baking Powder, 1 pound almonds blanched and cut in strips. Cream the butter, add the sugar, and cream again; add the beaten yolks, then, alternately, the milk and the flour sifted with the baking powder. Lastly, add the whites whipped to a stiff froth and the almonds. Bake in a loaf in a moderate oven.

=Angel Food Cake.=—Whites 11 eggs, 1½ cups fine granulated sugar, 1 cup flour sifted four times with 1 teaspoon Royal Baking Powder, 1 teaspoon vanilla. Whip the whites to a firm, stiff froth. Cut in lightly the sugar, then the flour mixed with the baking powder, lastly the vanilla. Pour into an ungreased pan (fig. IV) and bake 40 minutes in moderate oven. When baked invert pan on 2 cups; let stand till cold.

=Apple Jelly Cake.=—1 cup butter, 2 cups sugar, 4 eggs, 3 cups flour, 1½ teaspoons Royal Baking Powder, 1 cup milk, 6 apples, 6 ounces sugar, 1 teaspoon butter. Rub together butter and sugar to fine, light, white cream, add eggs 2 at a time, beating 10 minutes after each addition. Sift flour and Royal Baking Powder together, add to butter, etc., with milk, and mix into rather thin batter. Bake in jelly-cake tins carefully greased. Meanwhile have apples peeled and sliced, put on fire with sugar; when tender remove, rub through fine sieve, and add butter. When cold use to spread between layers. Cover cake plentifully with sugar sifted over top.

=Bride’s Cake.=—1 scant cup butter, 3 cups sugar, 1 cup milk, whites 12 eggs, 3 teaspoons Royal Baking Powder, 1 cup corn-starch, 3 cups flour, ¼ teaspoon salt. Cream butter and sugar. Mix flour, baking powder, and corn-starch, and add alternately with milk and whipped whites. Flavor with vanilla or almond extract and bake in loaf-tin lined with 4 thicknesses of paper; have oven moderate.

=Banana Cake.=-½ cup butter, 1 cup sugar, ½ cup milk, 2 scant cups flour, 1½ teaspoons Royal Baking Powder, whites 4 eggs, ½ teaspoon vanilla. Mix flour and baking powder. Cream butter and sugar, add milk and flour alternately, then vanilla and beaten whites. Bake in 3 layer-tins in hot oven. To receipt for boiled icing (see Cake Fillings) add ½ cup mashed banana and use as filling. Dust top with powdered sugar.

=Chocolate Cake.=—Make a cake as for banana cake, and bake in 3 layers. Put together with chocolate filling (see Cake Fillings).

=Chocolate Cream Cake.=—1½ pounds each butter, sugar, and flour, 14 eggs. Beat the yolks separate with sugar and butter. Beat the whites separately, and add to above. To ½ of the dough mix ¼ pound chocolate, and bake of each part (the dark and light) 6 cakes. For filling take ¾ pint cream, yolks 8 eggs. Sugar to taste; flavor with extract vanilla, put on fire and stir until it thickens, then put between the cakes.

=Chocolate Layer Cake.=—2 eggs, 2 cups powdered sugar, 1 cup milk, 2 cups flour, 2 scant teaspoons Royal Baking Powder, ¼ teaspoon salt, 1 teaspoon vanilla. Mix flour, salt, and baking powder. Beat egg yolks till thick. Gradually add and beat in the sugar. Add vanilla and milk, whites whipped stiff, and flour. Bake in 3 layer-cake pans in hot oven. Put together with chocolate filling, No. 2 (see Cake Fillings).

=Chocolate Loaf Cake.=-½ cup butter, 1½ cups sugar, 2 cups flour, 2 teaspoons Royal Baking Powder, ¼ teaspoon salt, ½ cup milk, 4 eggs, 4 ounces chocolate dissolved in 5 tablespoons boiling water, 1 teaspoon vanilla. Mix flour, salt, and baking powder. Cream butter and sugar, add egg yolks, vanilla, and dissolved chocolate. Alternate the milk and flour and beat hard, then add whipped whites, turn into buttered loaf-pan lined with 3 thicknesses of paper. Bake in moderate oven.

=Cinnamon Chocolate Cake.=-½ cup butter, 1 cup sugar, 2 eggs, ½ cup milk, 1½ cups flour, 1½ teaspoons Royal Baking Powder, ¼ teaspoon salt, 3 teaspoons powdered cinnamon. Mix flour, salt, and baking powder. Cream butter and sugar. Add cinnamon and beaten yolks, then alternate milk and flour. Add whipped whites, beat hard, and bake in 3 layer-pans in quick oven. When cold put together with boiled icing containing melted chocolate.

=Centennial Cake.=-¾ pound butter, 1½ pounds brown sugar, 6 eggs, 2 cups milk, 1¾ pounds flour, ⅓ teaspoon salt, 2 teaspoons Royal Baking Powder, ¾ pound cleaned currants, ¼ pound seeded raisins, ¼ pound sliced citron, 1 grated nutmeg, 1 glass wine. Dredge fruit well with a little of the flour. Mix flour, salt, and baking powder. Cream butter and sugar. Add beaten yolks, nutmeg, and wine. Beat in alternately the milk and flour, add whipped whites, and beat hard. Stir in prepared fruit. Line 2 loaf-pans with 3 thicknesses of paper. Divide the batter between the pans and bake about 1¼ hours in moderate oven.

=Cocoanut Layer Cake.=-½ cup butter, 1¼ cups sugar, whites 8 eggs, 2½ cups flour, ¼ teaspoon salt, 1 teaspoon Royal Baking Powder, 1 teaspoon vanilla. Mix flour, salt, and baking powder. Cream butter and sugar. Add vanilla, then, alternately, the flour and whipped whites. Beat hard; bake in 3 layer-cake pans. When cold put together with cocoanut filling, No. 2 (see Fillings).

=Cocoanut Loaf Cake.=-½ cup butter, 1 cup sugar, 5 eggs, 2 cups flour, 1 cup milk, 2 teaspoons Royal Baking Powder, ¼ teaspoon salt, 2 cups freshly grated cocoanut. Put together same as chocolate loaf cake, and bake in loaf-pan in moderate oven.

=Citron Cake.=—1½ cups butter, 2 cups sugar, 6 eggs, 1 teaspoon Royal Baking Powder, 1 pint flour, 1 cup citron cut in thin, large slices, 1 teaspoon extract nutmeg. Rub the butter and sugar to a smooth, light cream, add the eggs, 2 at a time, beating 5 minutes after each addition. Sift the flour and powder together, which add to the butter, etc., with the citron and extract nutmeg. Mix into a firm batter, and bake carefully in paper-lined shallow, flat cake-pan (fig. XIII), in a moderate oven, 50 minutes.

=Coffee Cake.=—1 cup very strong coffee, 1 cup butter, 2 cups sugar, 3 eggs, 1½ pints flour, 1½ teaspoons Royal Baking Powder, 1 cup stoned raisins, cut in two, ½ cup chopped citron, 10 drops each extract allspice and nutmeg, and ½ cup milk. Rub the butter and sugar to a white cream; add the eggs, 1 at a time, beating 3 or 4 minutes after each. Sift together flour and powder, which add to the butter, etc., with the coffee, raisins, citron, milk, and extracts. Mix into a smooth batter. Bake in paper-lined cake-tin (fig. IX), in a hot oven, 50 minutes.

=Coffee Cake, No. 2.=—1 cup brown sugar, 1 cup butter, 2 eggs, ½ cup molasses, 1 cup strong coffee, ½ teaspoon soda dissolved in the molasses, 2 teaspoons powdered cinnamon, 1 teaspoon cloves, ¼ teaspoon salt, 1 cup chopped raisins, 5 cups flour, 2 teaspoons Royal Baking Powder. Sift together the flour, salt, baking powder, and spices. Dredge raisins with some of the flour. Cream butter and sugar. Add beaten yolks and molasses, then alternate the coffee and flour; lastly beat in whipped whites. Divide into 2 loaves and bake in moderate oven.

=Cream Cakes (Éclaires à la Crême).=—10 eggs, ½ cup butter, ¾ pound flour, 1 pint water. Set the water on the fire in a stewpan with the butter; as soon as it boils, stir in the sifted flour with a wooden spoon; stir vigorously until it leaves the bottom and sides of pan; remove from fire, beat in the eggs, 1 at a time. Place this batter in a pointed canvas bag having a nozzle at small end, press out the batter, in shape of fingers, on a greased tin, a little distance apart. Bake in steady oven 20 minutes. When cold, cut the sides and fill with following:

PASTRY CREAM

2 cups sugar, 1½ pints milk, 3 large tablespoons corn-starch, yolks of 5 eggs, 1 tablespoon good butter, 2 teaspoons extract vanilla. Bring the milk to a boil; with the sugar add the starch dissolved in a little cold water; as soon as it reboils, take from the fire. Beat in the egg yolks. Return to the fire 2 minutes to set the eggs. Add the extract and butter. Spread tops, when cold, with chocolate or vanilla icing.

=Cream Cake.=-¾ cup butter, 2 cups sugar, 1½ pints flour, 5 eggs, 1 teaspoon Royal Baking Powder, 1 cup milk. Rub the butter and sugar to a white, light cream. Add the eggs, 2 at a time, beating 5 minutes after each addition. Sift the flour with the powder, which add to the butter, etc., and the milk. Mix into rather thin batter, and bake in jelly-cake tins, well greased, in hot oven 15 minutes. When cold spread pastry cream between the layers, and ice the top with clear icing. (See pastry cream, above.)

=Continental Fruit Cake.=—1 pound butter, 1 pound sugar, 1½ pounds flour, 1 cup cream, 1 wine-glass each brandy and wine, 1 grated nutmeg, 1 teaspoon each mace and cloves, 2 teaspoons cinnamon, ¼ teaspoon salt, 8 eggs, ¾ pound each raisins and currants, ½ pound shred citron. Put together as for centennial cake, and bake in 2 loaves in moderate oven, lining pans with 3 thicknesses of paper.

=Cup Cake.=—1 cup butter, 2 cups sugar, 4 eggs, 1 teaspoon Royal Baking Powder, 3 cups flour, 20 drops extract bitter almonds. Rub the butter and sugar to a cream. Add the eggs, 2 at a time, beating 5 minutes after each addition. Sift together the flour and powder, which add to the butter, etc., with the extract. Mix into a smooth, medium batter. Bake in well-greased cups or muffin-pans (fig. VII), in a rather hot oven, 20 minutes.

=Currant Cake.=—1 cup butter, 1 cup sugar, 4 eggs, 1 teaspoon Royal Baking Powder, 1 pint flour, 1½ cups currants, washed and picked, 2 teaspoons extract cinnamon, and 1 teaspoon extract lemon. Rub the butter and sugar to a white, light cream. Add the eggs, 1 at a time, beating a few minutes after each. Add the flour sifted with the powder, the currants, and the extracts. Mix into a medium batter. Bake in paper-lined cake-tin (fig. IX) 50 minutes, in a moderate oven.

=Currant Cake, No. 2.=-½ cup butter, 1 cup sugar, 3 eggs, ½ cup milk, 2 cups flour, ¼ teaspoon salt, 1½ teaspoons Royal Baking Powder, 1 cup cleaned currants, 1 teaspoon vanilla. Mix flour, salt, and baking powder, dredge the currants. Cream butter and sugar. Add beaten yolks and vanilla. Beat in flour and milk; add whipped whites and currants, and beat hard. Bake in shallow pan in moderately hot oven.

=Currant Cake (English).=—1½ cups butter, 2 cups sugar, 7 eggs, 1 teaspoon Royal Baking Powder, ½ cup citron, in small thin slices, the rind of an orange, peeled very thin and cut in shreds, 2 cups currants, washed and picked, 1½ pints flour, 1 teaspoon extract nutmeg. Rub the butter and sugar to a white, light cream. Add the eggs, 2 at a time, heating 5 minutes after each addition. Sift the flour and powder together. Add it to the butter, etc., with the citron, orange peel, currants, and the extract. Bake in a thickly paper-lined tin (fig. XIII), 1 hour and 25 minutes, in a moderate oven.

=Duchesse Cake.=—1½ cups butter, 1 cup sugar, 6 eggs, 1 teaspoon Royal Baking Powder, 1 pint flour, 1 teaspoon extract cinnamon. Rub the butter and sugar to a light cream. Add the eggs, 2 at a time, beating 10 minutes after each addition. Sift together flour and powder, add to the butter, etc., with the extract. Mix into a medium thick batter, and bake in small, shallow, square pans (fig. XII), lined with thin white paper, in a steady oven 30 minutes. When they are taken from the oven, ice them.

=Soft Gingerbread.=-½ cup butter, 2 cups molasses, 1 cup sugar, 4 cups flour, 1 cup milk, 4 eggs, 1 teaspoon Royal Baking Powder, ginger and cloves to taste.

=Dark Fruit Cake.=—2 cups butter, 2 cups sugar, 12 eggs, 4 cups flour, 1 teaspoon Royal Baking Powder, ½ teaspoon salt, 1 pound currants, 1 pound sliced citron, 3 pounds seeded raisins, 1 pound chopped figs, ½ cup any kind of wine, 2 tablespoons strained lemon juice, 2 teaspoons cinnamon, ½ teaspoon each cloves and mace, ¾ teaspoon each allspice and nutmeg. Sift together flour, salt, baking powder, and spices. Dredge fruit thoroughly. Cream butter and sugar, add beaten yolks and lemon juice. Alternate flour and wine, add whipped whites, and beat for 10 minutes. Stir in prepared fruit. Line loaf-pans with 4 thicknesses paper; pour in batter. Bake in slow oven from 3 to 5 hours, covering pans with paper until ⅔ baked.

=Delicate Fruit Cake.=-¾ cup butter, 2 cups sugar, 1 cup milk, 2½ cups flour, ¼ teaspoon salt, 2 teaspoons Royal Baking Powder, whites 5 eggs, 2 tablespoon grated lemon rind. Cream butter and mix dry ingredients. Cream butter and sugar. Add whipped whites, flour, and milk, and beat hard. To 5 tablespoons of this batter add spices to taste, and 1 cup raisins and ½ cup sliced citron, and bake in 1 layer. Bake remainder of batter in 2 layer-pans. When cold put together with boiled icing, having dark layer in center.

=Fig Cake.=—1½ cups sugar, ½ cup butter, ½ cup sweet milk, 1½ cups flour, ¼ teaspoon salt, 1 teaspoon Royal Baking Powder, ½ cup corn-starch, whites 6 eggs. Put together as for corn-starch cake, and bake in 2 shallow oblong pans in a quick oven. Put together with fig filling (see Cake Fillings).

=French Cake.=—1½ cups butter, 2 cups sugar, 12 eggs, 1 quart flour, ½ teaspoon Royal Baking Powder, 1 gill each of cream, wine, and brandy, 20 drops each extract bitter almonds and nutmeg, 1½ cups raisins, stoned, ½ cup almonds, blanched, 1 cup chopped citron. Rub butter and sugar to a white, light cream; add the eggs, 2 at a time, beating 10 minutes between the first 3 additions, and 5 minutes between the rest; add the flour, sifted with the powder, raisins, almonds, citron, extracts, cream, wine, and brandy. Mix into a smooth, consistent batter; bake in a thickly paper-lined cake-pan (fig. XIII), in a steady oven, 2 hours.

=Light Fruit Cake.=-½ cup butter, 1 cup sugar, ½ cup milk, 2 cups flour, 1½ teaspoons Royal Baking Powder, whites 4 eggs, ½ cup seeded raisins, ½ cup sliced citron, ⅓ cup chopped blanched almonds, ¼ teaspoon salt. Mix flour, baking powder, and salt. Dredge fruit with flour. Cream butter and sugar, add beaten whites, and beat hard; add flour and milk and beat again; stir in the prepared fruit. Line a loaf-pan with 3 thicknesses of paper, and bake cake 1½ hours in moderate oven, covering with paper for first hour.

=Geranium Cake.=-½ cup butter, 1 cup sugar, ⅔ cup water, ¼ teaspoon salt, 2 cups flour, 1 teaspoon Royal Baking Powder, whites 4 eggs. Mix flour, salt, and baking powder. Cream butter and sugar. Add alternately the water and flour, then whites of eggs, and whip hard for 5 minutes. Line loaf-pan with buttered paper, then with rose-geranium leaves. Bake in a moderate oven. The leaves can be pulled off with the paper.

=Ginger Cake.=-¾ cup butter, 2 cups sugar, 4 eggs, 1½ teaspoons Royal Baking Powder, 1½ pints flour, 1 cup milk, 1 tablespoon extract ginger. Rub the butter and sugar to a light cream; add the eggs, 2 at a time, beating 5 minutes between; add the flour, sifted with the powder, the milk and extract; mix into a smooth batter; bake in a cake-tin (fig. IX), in rather hot oven, 40 minutes.

=Ginger Sponge Cake.=—2 cups brown sugar, 4 eggs, 1 pint flour, ⅔ cup water, 1½ teaspoons Royal Baking Powder, 1 tablespoon extract ginger, 1 teaspoon extract lemon. Beat the eggs and sugar together for 10 minutes; add the water, the flour sifted with the powder, and the extracts; mix into a smooth sponge, and bake in quick oven 30 minutes.

=Gingerbread.=—1 cup brown sugar and 3 tablespoons butter, stirred to a cream; add 1 cup New Orleans molasses, 2 eggs; mix well; stir dry 2 teaspoons Royal Baking Powder in 2½ cups flour, put in ginger or spice to taste, bake in 1 loaf 1 hour.

=Gold Cake.=-¾ cup butter, 2 cups sugar, yolks 10 eggs, 1½ pints flour, 2 teaspoons Royal Baking Powder, 1 cup thin cream, 1 teaspoon each extract lemon and nutmeg. Rub the butter and sugar to a white cream; add the yolks, 3 at a time, beating a little after each addition; add the flour sifted with the powder, the thin cream, and the extracts; mix into a pretty firm batter; bake in a paper-lined cake-tin (fig. IX), in a steady oven, 50 minutes.

=Gold Cake, No. 2.=-½ cup butter, 1 cup sugar, yolks 6 eggs, 2 cups flour, ¼ teaspoon salt, 1 heaping teaspoon Royal Baking Powder, grated rind and strained juice 1 large orange. Mix the dry ingredients. Cream the butter and sugar, add well-beaten yolks, orange rind and juice, and flour. Bake in shallow pan in moderate oven, and ice with orange-water icing.

=Harrison Cake.=—1½ cups sugar, 1½ cups butter, 1 cup thick molasses mixed with ⅓ teaspoon soda, ½ cup milk, 1 teaspoon each cinnamon and cloves, 5 eggs, 2 cups stoned raisins, 5 cups flour, 2 teaspoons Royal Baking Powder. Mix flour, spices, and baking powder. Cream butter and sugar. Add molasses, then beat in ½ of flour. Add milk and beaten yolks, add remainder of flour, then egg whites whipped stiff. Beat hard, and bake in a loaf-pan in moderate oven about 1½ hours.

=Hazelnut Cake.=—9 ounces flour, 4 ounces butter, 4 ounces sugar, 4 ounces chopped hazelnuts, 4 eggs, 1 teaspoon vanilla, ¼ teaspoon salt, 1 teaspoon Royal Baking Powder. Mix flour, salt, and baking powder. Cream butter and sugar, add vanilla, chopped nuts, and beaten yolks. Add flour, then whipped whites, and beat well. Bake in shallow pan in medium oven, and when cold ice with boiled icing.

=Honey Cake.=-½ cup butter, 1 cup sugar, 1 cup honey, 1 pint flour, 1 teaspoon Royal Baking Powder, 2 eggs, 1 teaspoon caraway seeds. Mix the honey with the sugar; add the butter melted, the eggs slightly beaten, the flour, sifted with the powder, and the seeds; mix into a smooth batter of the consistency of sponge cake, and bake in a fairly hot oven 35 minutes.

=Ice Cream Cake.=—1 cup butter, 2 cups sugar, 1 cup milk, 3½ cups flour, 2 teaspoons Royal Baking Powder, whites 8 eggs, ¼ teaspoon salt. Mix dry ingredients. Cream butter and sugar, add milk, then flour, and beat. Add whipped whites and beat again. Flavor with almond extract. Bake in three jelly-tins in hot oven, and when cold put together with boiled icing flavored with almond extract.

=Imperial Cake.=—1 cup butter, 1 cup sugar, 5 eggs, 1 teaspoon grated lemon rind, 1 tablespoon lemon juice, ½ pound seeded raisins, ½ cup sliced blanched almonds, ½ pound flour, ¼ teaspoon salt, 1 teaspoon Royal Baking Powder. Mix dry ingredients. Cream butter and sugar. Add 1 whole egg and beat hard until incorporated. Stir in some of the flour. Alternate eggs and flour in same way until all the eggs are added, then beat hard 10 minutes. Add lemon juice, almonds, and dredged raisins. Line loaf-pan with 3 thicknesses paper. Bake in moderate oven about 1¼ hours.

=Jelly Cake.=—Beat 3 eggs well, whites and yolks separately; take a cup of fine white sugar and beat in well with yolks, and 1 cup sifted flour, stirred in gently; then stir in the whites, a little at a time, 1 teaspoon Royal Baking Powder, and 1 tablespoon milk; pour into 3 jelly-cake plates and bake from 5 to 10 minutes in a well-heated oven; when cold spread with currant jelly, place each layer on top of the other, and sift powdered sugar on top.

=Rolled Jelly Cake.=—4 eggs, ⅔ cup powdered sugar, ⅔ cup pastry flour, ¼ teaspoon salt, ½ teaspoon Royal Baking Powder. Beat egg yolks and sugar till light. Add mixed dry ingredients; then stiffly beaten whites. Mix lightly together. Bake in thin sheet in quick oven. As soon as done turn quickly on a towel wrung out of water, spread with jelly, roll up, and dust with powdered sugar.

=Lemon Cake.=—1 cup butter, 2 cups sugar, 7 eggs, 1½ pints flour, 1 teaspoon Royal Baking Powder, 1 teaspoon extract lemon. Rub to a light cream the butter and sugar; add the eggs, 2 at a time, beating 5 minutes after each addition; add the flour, sifted with the powder, and the extract; mix into a medium batter; bake in paper-lined tin (fig. XIII), in a moderate oven, 40 minutes.

=Lady Cake.=—1½ cups butter, 3 cups sugar, whites 8 eggs, 1 pint flour, ½ teaspoon Royal Baking Powder, 1 cup milk, 20 drops extract bitter almonds. Rub the butter and sugar to a cream; add the flour sifted with the powder, milk, and extract; mix into a smooth batter; then gently mix the 8 egg whites, whipped to a dry froth; when thoroughly mixed, put into a shallow cake-pan (fig. XIII), papered, and bake carefully in steady oven 40 minutes. When cool, ice the bottom and sides with white icing.

=Lightning Cake.=—1 cup butter, 1 cup granulated sugar, 3 eggs, 2 cups flour, ½ teaspoon Royal Baking Powder, grated rind 1 lemon. Mix flour and baking powder. Cream butter and sugar, add lemon and beaten eggs, add flour, and beat well. Spread 1 inch thick on flat buttered pans, sprinkle with a mixture of granulated sugar, powdered cinnamon, and few chopped almonds. Bake pale brown in hot oven, and when cold cut in squares.

=Lunch Cake (Boston).=—2 cups butter, 2 cups sugar, 1½ pints flour, 1 teaspoon Royal Baking Powder, 6 eggs, 1 gill wine, 1 teaspoon each extract rose, cinnamon, and nutmeg. Rub the butter and sugar to a very light cream; add the eggs, 2 at a time, beating 5 minutes after each addition; add the flour sifted with the powder, wine, extracts; mix into a smooth batter, put into a thickly papered shallow cake-pan (fig. XIII), and bake in moderate oven 1¼ hours. When cold, ice the bottom and sides with white icing.

=Marshmallow Cake.=—1 egg, 1½ cups sugar, 1 tablespoon butter, 1 cup milk, 2 cups flour, ¼ teaspoon salt, 2 teaspoons Royal Baking Powder. Mix flour, salt, and baking powder. Cream butter, add ¼ of sugar, and beat. Add beaten egg and remainder of sugar, and beat 4 minutes. Add alternately flour and milk, beating well. Add vanilla and bake in layer-cake pans in quick oven. Cut fine ½ pound marshmallows. Spread them between cake layers, and stand in open oven till they melt.

=Marbled Cake.=—This is made in separate batters, a dark and a light one. For the dark one, take ½ cup butter, 1 cup brown sugar, 2½ cups flour, 1 teaspoon Royal Baking Powder, yolks of 4 eggs, ½ cup milk, 1 teaspoon each extract cinnamon, cloves, and allspice. For the light one take ½ cup butter, 1 cup sugar, 2½ cups flour, 1 teaspoon Royal Baking Powder, whites of 4 eggs, ½ cup milk, 1 teaspoon extract lemon. Both batters are made by rubbing the butter and sugar to a cream, adding the eggs, beating a few minutes, then adding the flour, sifted with the powder, the extracts and milk, and mixing into smooth batter, rather firm. Have a paper-lined tin (fig. IX); with a spoon drop the two batters alternately into it, and bake in a rather quick oven 35 minutes.

=Minnehaha Cake.=-½ cup butter, 1½ cups sugar, 3 eggs, 1 cup milk, 2½ cups flour, 2 teaspoons Royal Baking Powder, 1 teaspoon vanilla. Mix dry ingredients. Cream butter and sugar, add beaten yolks and vanilla, then, alternately, the milk and flour. Beat well, and bake in 3 layers in quick oven. Put together with fruit filling (see Cake Fillings).

=Orange Cake.=-½ cup butter, 2 cups sugar, 5 eggs, 1 pint flour, 1½ teaspoons Royal Baking Powder, 1 teaspoon extract orange, 1 cup milk. Rub the butter and sugar to a cream; add the eggs, 2 at a time, beating 5 minutes after each addition; add the flour sifted with the powder, the milk and extract; mix into a smooth, fine batter, put in a paper-lined cake-tin (fig. IX), and bake in a moderate oven 30 minutes. When cool, cover the top with the following preparation: Whip the whites of 3 eggs to a dry froth; then carefully mix in 4 cups sugar, the juice, grated rind, and soft pulp, free of white pith and seeds, of 2 sour oranges.

=Nut Cake.=-½ cup butter, 1½ cups sugar, 3 eggs, 2½ cups flour, 1½ teaspoons Royal Baking Powder, ½ cup milk, 1 cup of any meats of nuts preferred or at hand. Rub the butter and sugar to a light, white cream; add the eggs, beaten a little, then the flour, sifted with the powder; mix with the milk and nuts into a rather firm batter, and bake in a paper-lined tin (fig. IX), in a steady oven, 35 minutes.

=Peach-Blossom Cake.=—1 cup pulverized sugar, ½ cup butter, stirred together until like thick cream, 2 teaspoons Royal Baking Powder, ½ cup sweet milk; beat the whites of 3 eggs, and add to a cup of flour, mixed with the baking powder; stir and add ½ teaspoon corn-starch. Flavor strongly with extract peach. Bake in 2 square sponge-tins in moderately quick oven, and when done sandwich with finely grated cocoanut and pink sugar. Frost with clear icing, and sprinkle this with pulverized pink sugar.

=Molasses Cake.=—1 cup butter, 1 cup brown sugar, ½ cup molasses, 1 cup milk, 1½ pints flour, 1½ teaspoons Royal Baking Powder, 1 egg. Rub smooth the butter and sugar; add the milk, egg, and molasses; stir in flour, sifted with the powder; mix into a consistent batter, and bake in cake-tin (fig. IX) 40 minutes.

=Pound Cake.=—1½ cups butter, 2 cups sugar, 7 eggs, 1½ pints flour, 1 teaspoon Royal Baking Powder, 1 teaspoon extract nutmeg. Rub the butter and sugar to a white, light cream; add 3 of the eggs, 1 at a time, and the rest, two at a time, beating 5 minutes after each addition; add the flour, sifted with the powder; add the extract; mix into a smooth, medium batter, and bake in a paper-lined cake-tin (fig. XIII), in a steady oven, 50 minutes.

=Pond-Lily Cake.=—1 cup butter, 1½ cups sugar, whites 5 eggs, 1½ pints flour, 1½ teaspoons Royal Baking Powder, 1 cup milk; flavor with extract peach and a few drops extract rose. Bake in 2 cakes, in very deep jelly- or sponge-tins, and when done put together with freshly grated cocoanut and pulverized sugar between and on top of the cakes, and ice with clear icing.

=Queen Cake.=—2 cups butter, 2½ cups sugar, 1½ pints flour, 8 eggs, ½ teaspoon Royal Baking Powder, 1 wine-glass each wine, brandy, and cream, ½ teaspoon each extract nutmeg, rose, and lemon, 1 cup dried currants, washed and picked, 1 cup raisins, stoned and cut in two, 1 cup citron, cut in small, thin slices. Rub the butter and sugar to a very light cream; add the eggs, 2 at a time, beating 5 minutes after each addition; add the flour, sifted with the powder, the raisins, currants, wine, brandy, cream, citron, and extracts; mix into a batter, and bake carefully in a papered cake-tin (fig. XIII), in a moderately steady oven, 1½ hours.

=Sponge Cake.=—2 cups sugar, 7 eggs, 1 cup flour, 1 teaspoon Royal Baking Powder, pinch salt, 1 teaspoon extract lemon. Whip sugar and eggs together until thick and white; add flour, sifted with powder and salt, and the extract; mix together quickly; bake in tin (fig. XII) lined with buttered paper, in hot oven, 35 minutes.