Boston Cooking-School cook book

Coconut Layer Cake. Frost and put layers together with White Mountain Cream, sprinkled thickly with freshly grated coconut. Currant Cake. Add 1 cup currants, mixed with 1 tablespoon flour, to mixture. Date-and-Nut Cake. Add 14 cup each dates and nut meats, broken in pieces, to mixture. Layer Cake. For fillings and frostings, see pp. 672-686. Marble Cake. Add 1 square chocolate, melted, to half the mixture. Fill cake pans by spoonfuls, alternating plain and chocolate mixtures. Spanish Cake. Flavor with 4 teaspoon cinnamon or 14 teaspoon mace instead of vanilla. Bake in loaf or layer-cake pans, with Caramel Frosting (p. 681) between layers and on top. Walnut Cake. Add 34 cup walnut meats broken in pieces. Increase baking powder to 234 teaspoons. Bake in shallow pan in moderate oven (350° F.). Cover with White Mountain Cream (p. 681), crease in squares, and put half walnut meat on each square. Boston Cream Pie. Bake in round layer-cake pans or heavy frying pan. If baked in frying pan, split to make 2 layers. Put together with Cream Filling (p. 672), Chocolate Filling (p. 672), French Cream Filling (p. 676), or Banana Filling (p. 676), etc. Sprinkle top with powdered sugar. Cut in pie-shaped pieces. Washington Pie. Use raspberry jam between layers. Sprinkle top with powdered sugar. BOSTON FAVORITE CAKE 24 cup butter 31% cups flour 17% cups sugar 1% teaspoon salt 4 eggs 1 teaspoon vanilla 1 cup milk 5 teaspoons baking powder Mix like Two-Egg Cake (p. 656) or Butter Cakes (p. 647). Use any of the variations listed under Two-Egg Cake. PRISCILLA CAKE ¥% cup butter 2% teaspoons baking powder 11% cups sugar 1% teaspoon salt 5 eggs, well beaten Y¥ cup milk 214 cups flour 1 teaspoon vanilla Mix like One-Egg Cake (p. 655) or Butter Cakes (p. 647). Bake 45 minutes in moderate oven (350° F.). VELVET CAKE 1% cup butter 11% cups flour 11% cups sugar Y% cup cornstarch 4 egg yolks Y teaspoon salt 4% cup cold water 4 teaspoons baking powder 4 egg whites 1g cup almonds, blanched and shredded Cream butter, add sugar gradually, egg yolks well beaten, and water. Mix and sift-dry ingredients and add to first mixture. — Beat well and fold in egg whites beaten until stiff. After putting in pan, cover with almonds, and sprinkle with powdered sugar. Bake 40 minutes in moderate oven (350° F.). Princeton Orange Cake. Use orange juice in place of cold water and add grated rind of 1 orange. Omit nuts. Florida Nut Cake. Sprinkle Princeton Orange Cake, before baking, with chopped walnut meats, and sparingly with powdered sugar. Split and put together with Orange Filling (p. 673). MRS. RAYMOND’S GOLD CAKE Y% cup butter 134 cups flour 1 cup sugar 2% teaspoons baking powder 1 egg \4 teaspoon salt 5 egg yolks (14 cup) 4 cup milk Y% teaspoon vanilla Cream butter and add sugar gradually, while beating constantly; add egg yolks and egg well beaten. Mix and sift dry ingredients and add alternately with milk to first mixture. Add vanilla, turn into buttered and floured cake tin. Bake 45 minutes in moderate oven (350° F.). Frost as desired. Coffee Coconut Frosting (p. 683) is especially delicious with this cake. Lord Baltimore Cake. Turn into 3 buttered and fioured tins (7 inches square). Bake in moderate oven (350° F.). Put layers together with Lord Baltimore Filling (p. 675). Cover top and sides of cake with Ice Cream Frosting (p. 681). Garnish with halves of candied cherries and diamond-shaped pieces of angelica. Golden Fingers. Bake in large shallow pans. Cool, cut in finger-shaped pieces. Cover with Orange Frosting (p. 681). WHITE CAKE OR SNOW CAKE‘ 4 cup butter 21% teaspoons baking powder 1 cup sugar 14 teaspoon salt % cup milk 2 egg whites 124 cups flour i teaspoon vanilla or 44 teaspoon almond extract