The Landmarks club cook book

h. c. w. boiled sponge cake. Four eggs, one teacup of sugar, one rounded cup of flour, half teaspoon of vanilla, half teaspoon lemon, pinch of salt. Beat the whites and yolks separately and then beat them together. Boil the sugar in quarter of a cup of water until clear, then pour it slowly into the beaten eggs— a very little at a time, so as not to cook the eggs. Beat until cool, then stir in the flour. Do not beat it after putting in the flour (stir it). Bake threequarters hour in a slow oven. Mrs. J. H. F, Peck. sultana cake. One cup butter, rind of one lemon, one and a half cups sugar, one cup chopped almonds, five eggs, four cups flour, half cup milk, one teaspoonful baking powder, four ounces mixed candied peel, one and a half cups sultana raisins. Cream butter, add sugar gradually and beat well. Grate in lemon rind, sift flour and baking powder and add them alternately with milk and eggs (eggs put in unbeaten). Beat all thoroughly for two or three minutes, then stir in raisins, candied peel shredded fine and almonds chopped. Bake in tin lined with buttered paper for one and a quarter hours. Kate E. Whitaker. SUNSHINE CAKE. Whites of seven small fresh eggs, yolks of five, one scant cup granulated sugar, two-thirds cup butter, one-third teaspoon cream tartar, a pinch of salt. Sift twice the measure of flour and sugar. Beat the yolks thoroughly; beat the whites with a pinch of salt ; when half beaten add cream of tartar and beat stiff. Stir in the sugar lightly, then the beaten yolks, then a teaspoon of vanilla and lemon mixed, then the flour folded in. Put in tube pan well greased. Bake in a moderate oven from forty to fifty minutes. Mrs. C. F. A. Last. SUNSHINE CAKE. Beat the whites of eleven eggs until very stiff, putting into them a pinch of cream tartar when half beaten. Add the well beaten yolks of six eggs and mix lightly. Sift into this one and a half cups granulated sugar. Measure one cup of flour after it has been sifted four times, put into it a level teaspoonful of cream tartar and sift into the egg and sugar mixture. Flavor with a teaspoonful of orange juice or vanilla. Put into an .ungreased pan and bake forty to fifty minutes in a slow oven. Cover with brown paper until cake is risen. When done, turn pan upside down until cake is cold; run a knife around edge and stem, set in oven one minute and the cake will fall out. Flavor icing with grated orange peel. Mrs. George Sinsabaugh. VELVET CAKE. One pound sugar, one pound flour, half pound butter, four eggs, one teacup cold water, one teaspoon cream tartar, half teaspoon soda. Flavor with vanilla. Beat the sugar and butter to a cream, dissolve the soda in water and sift the cream tartar in hour, mixing well. Then add to creamed butter and sugar the flour and water. Mbs. E. R. Hull. WALNUT SHEET. Half pound walnuts, or about two cups walnut meats, half pound (or one cup) brown sugar, two eggs, two heaping tablespoons flour, half teaspoon baking powder, pinch salt. Mix sugar and well beaten yolks, add well beaten whites ; then add flour, salt and baking powder sifted together, and lastly add nuts chopped not too fine. Bake in a sheet ; let it remain in the tin until cold, then cut in squares. Mrs. Willard H. Stimson. WEDDING CAKE.