The Landmarks club cook book

One pound butter, one pound sugar, one pound flour, three pounds raisins (stoned), three pounds currants, one pound citron, ten eggs (beaten separately), one tablespoonful cloves (ground), two tablespoonfuls allspice (ground), three nutmegs, two wineglassfuls brandy, one cup molasses, one teaspoonful soda to be mixed in the molasses. Mrs W. H. Maurice. WHITE PERFECTION CAKE. One and a half cups sugar, half cup butter, half cup milk, half cup cornstarch, whites of six eggs beaten to a stiff froth, one and a half teaspoons baking powder. Dissolve the cornstarch in the milk and add to the butter and sugar creamed together ; then add the flour, and lastly whites of eggs and flavoring. Mrs. Karford. LAYER CAKE, ETC. ALMOND CREAM CAKE. On beaten whites of ten eggs, sift one and a half goblets pulverized sugar, and a goblet flour through which has been stirred a heaping teaspoonful cream tartar. Stir very gently and do not beat it. Bake in jelly pans. Sift the flour and sugar four or five times. For cream, take half pint sweet cream or milk, yolks of three eggs, tablespoon pulverized sugar, teaspoon cornstarch ; dissolve starch smoothly with little milk; beat yolks and sugar together with this ; boil the cream and stir these ingredients in as for any cream filling, only make a little thicker. Blanch and chop very fine a half pound of almonds and stir into the cream; put together like jelly cake. Mrs. Scott Helm. BANANA CAKE. Five eggs, two cups powdered sugar, two cups flour, third cup water, one and a half teaspoon fuls baking powder, vanilla. Bake in layers. Filling: Half pint milk, two tablespoonfuls cornstarch, one egg, one cup sugar, small piece butter, vanilla. Cook in double boiler; when done, add six bananas sliced thin. Cora T. Caswell. CHOCOLATE CAKE. Four eggs, two cups granulated sugar, one cup butter, one cup milk, half cake Baker’s chocolate (unsweetened), two and a half cups flour, one teaspoon soda. Cream the butter, sugar and yolks of eggs, then add the chocolate melted and stir in just before flour; then half the flour, well beaten whites of eggs, the soda dissolved in milk, and last the remaining flour. Bake in a long bread tin in a moderate oven. When cold, cut in half and place one on top of the other and ice with boiled icing. Miss M. j. Workman. COCOANUT LAYER CAKE. One cup sug^r , half cup butter, two eggs, two-thirds cup milk, two and a half cups flour, one teaspoonful baking powder. Bake in layers and use the following custard filling : One egg, a tablespoonful of sugar and a half pint of sweet milk, brought to a boil and thickened with grated cocoanut. Frost with whites of two eggs, thicken with powdered sugar, and sprinkle with cocoanut. Mrs. H. C. Austin. FRESH COCOANUT CAKE. Half cup butter, one cup sugar, half cup milk, two eggs, one and a half cups flour, one heaping teaspoonful baking powder, vanilla. Cream butter well, then add sugar and cream well again. Add the milk, then the well beaten yolks, then add the flour sifted well with the baking _powder. Beat all together until light. Then add the beaten whites and vanilla. Bake in two layers. Filling: Beat the whites of two eggs very stiff and add gradually enough powdered sugar to make a creamy icing. Spread on the layers, then cover thickly with fresh cocoanut grated. Flavor icing with a little vanilla.