Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

Other combinations of this kind are made of mixed nuts and almonds; nuts and sultanas, nuts and orange peel, or nuts and French cherries, etc. Use either of the mixtures; flavor with lemon, orange or vanilla, or vanilla with a drop of bitter almond. Use about one ounce or more of the chopped nut meat to one pound of cake batter, and when the cakes are baked, ice fully and sprinkle with chopped nuts before the icing gets dry; or ice and sprinkle the sides with chopped nuts, and use some half walnuts or other kinds, or split almonds to decorate the top. For less expensive cake put only a broad strip of icing in the center and decorate with a few half nuts. Chocolate, caramel and vanilla, also nut-flavored icings are the most suitable for Nut Cake. With different shapes of tins, various icing and mixtures you can evolve many more cakes of this kind. A nice cake deserves a nice name and sells better, so you may call your cake Princess or Victoria or Duchess Nut Cake, etc. 266 —MARBLE CAKES. Take white cake mixtures No. 242 or No. 243; color one-fourth part pink, and one-fourth part chocolate; put a thin layer of the white mixture on the bottom; put the other two colors in turns in the center; finish the top with a thin layer of white cake and bake. Ice with a soft water icing; color a little of the icing pink and chocolate, put each in a paper cornet and draw straight lines in alternate colors across the soft white icing, then draw the knife in straight lines or in zigzag across the colored strips while the icing is soft. 267.— DOMINO CAKES. Bake two sheets of cake of any suitable mixture and fill with jelly, jam or cream. Prepare two icings — a white and a chocolate. Ice one part white, one part chocolate. Cut the iced cake in long strips, about two inches wide, while the icing is soft. Draw a line along the center of each strip in reverse color, then cut the strip in one-inch slices and make the dots to imitate dominoes. I qt. of eggs 3 lbs. of sugar i^ lbs. of butter 1 qt. of milk 4^ lbs. of flour i oz. of soda [flavor: Lemon or vanilla] 2 lbs. of sugar i lb. of butter 20 eggs 1 pt. of milk 3 lbs. of flour [flavor: Lemon and mace] 2 lbs. of sugar i lb. of butter and lard ^ pt. of eggs I qt. of milk 3 lbs. of flour i^ ozs. of baking powder Flavor I lb. of sugar i lb. of butter and lard }4 pt. of eggs i}4 pts. of milk 2 lbs of flour i^ ozs. of baking powder Flavor 2}4 lbs. of sugar ^ lb. of butter 8 eggs i>4 pts. of milk 2% lbs. of flour Flavor i}4 ozs. of baking powder 273.— WHITE MIXTURES NO. i 1 lb. sugar ^ lb. butter ^ pt. milk lyi lb. flour ^ pt. whites of eggs I oz. baking powder Vanilla flavor 274.— WHITE MIXTURE NO. 2. }i lbs. sugar i pt. milk 2 lbs. flour ijj! lb. butter and lard ^ pt. whites of eggs i}i ozs. baking powder Flavor vanilla 275.— NOTES ON LAYER CAKES. The mixtures from No. 266 to No. 274 are standard Layer Cake receiptsof different quality, as generally used for white and yellow layers. They are prepared like the other cakes -which maraschino; one part yellow, flavor orange; one contain milk. part chocolate; one part pale green, flavor pista- A baking temperature of 330 degrees, and for chio; and leave one part white. Dip the cakes the plainest mixtures 400 degrees Fahrenheit, is in the different colors, and, before the icing bethe most suitable for these cakes. comes dry, put a slice of fruit glace, and half an