The century cook book

Gaelic Fruit Cake. Cream two teacupfuls of sugar and one of butter; add gradually oneteacupful of milk, then the beaten yolks of nine eggs, four teacupfuls of flour sifted and mixed while dry with two teaspoonfuls of baking powder. While beating in the flour add the whites of the eggs whipped to a froth. Flavor to taste. In putting the cake in the pan place first a thin layer of cake, then sprinkle in a portion of the following three kinds of fruit mixed together: One pound of raisins seeded and chopped, half a pound of currants, and one-fourth pound of citron sliced thin. Follow with a layer of cake, then a layer of fruit, and so on, finishing with a thin layer of cake. Bake in a moderate oven for two hours. It is perhaps needless to add that the currants should be washed and dried before using. Layer Cakes 129 Cocoanut Cake. One-half cupful of butter and two cupfuls of sugar rubbed to a cream; stir in a cupful of sweet milk, then three cupfuls of flour and four teaspoonfuls of baking powder; last of all, the whites of five eggs beaten to a stiff froth. Bake in three or four layers. Grate the meat of a fresh cocoanut, be careful to first remove all the shell. Make a frosting of the whites of two eggs and a large cupful of powdered sugar; put a layer of frosting and then one of the grated The Palm Tree. cocoanut between each layer of cake, cover the top and sides with frosting, and sprinkle thickly with the cocoanut. Prepared cocoanut can be used if the other is not obtainable. Jelly Cake. Stir together one cupful of sugar, one-half cupful of butter, three-fourths of a cupful of sweet milk, two beaten eggs, two cupfuls of flour, and two teaspoonfulsof baking powder. Bake in three layers, spread jelly between and put a frosting on top. Jelly Cake No. 2. Beat together two eggs and one cupful of sugar; add two tablespoonfuls of melted butter, four of cold water, one cupful of flour, and one and one-half teaspoonfuls of baking powder. Bake in layers; spread jelly, cocoanut, orange, or lemon frosting, or any other suitable mixture between the layers. Jelly HoU. One cupful of sugar, one of flour, three eggs, and one teaspoonful of baking powder; beat well, and spread on a long narrow baking tin; bake quickly and turn out on a cloth, spread with jelly and roll up. This is a very favorite cake for children parties. Its excellence, of course, depends on the quality of the jelly. 130 Layer Cakes Cream Cake. Stir together two cupfuls of sugar, a lump of butter the size of an egg, three eggs, two. and onehalf cupfuls of flour and two teaspoonfuls of baking powder. Beat well and bake in two layers in jelly pans. Cream for Cake. Take one cupful of thick sweet cream that has been on ice, or in a very cold place for some time; whip to a stiff froth, add sugar and flavoring to taste; spread between the layers and serve. Cream Cake No. 2. Tjke two teacupfuls of flour and stir into it thoroughly two teaspoonfuls of cream tartar; then add two teacupfuls of sugar, and mix well; then add six beaten eggs, two tablespoonfuls of melted butter, and onehalf cupful of cold water in which has been dissolved a teaspoonful of soda. Bake in three layers.