The complete cook book

One tablespoonful of butter, one tablespoonful of lard, one cup of sugar, one-half cup of buttermilk, one teaapoonful of soda mixed in milk, one egg, flour to roll and flavor to taste. BRIDE'S CAKE— A SPLENDID RECIPE. Take three-quarters of a pound of butter, wash and cream it, add one pound of white sugar; beat them well together, then add the beaten whites of seventeen eggs, alternately with a pound of sifted flour. Flavor with lemon or rose, and bake. This is a most delicious and delicate cake. WHITE SPONGE CAKE. . Seven eggs, two cups of granulated sugar, two cups of sifted flour, two-thirds of a cup of cold water; flavor to taste; one tablespoonful of baking powder. Beat the yolks of the eggs and the sugar to a cream, then add the water, then the flour; beat the whites of the eggs to a stiff froth, and beat in lightly the very last thing. Bake in a moderate oven. SNOW CAKE. Whites of eight eggs, two cups of white sugar, one cup of butter well washed, one cup of sweet milk, one teaspoonf ul of soda and two of cream of tartar sifted into two cups of flour and one of corn starch. Beat the butter to a cream and then beat in the flour ; beat the white of the eggs to a stiff froth and beat the sugar into that. Into this stir the milk and then add the two mixtures together. This can be baked in a loaf; but it is better baked in layers between which is spread boiled frosting with almonds pounded to a paste, mixed into it; or with a spread of whipped cream between the layers. CHOCOLATE LAYER CAKE. Two eggs, one-half cup butter, one cup sugar, onehalf cup milk, one and a half cups flour, sifted with one teaspoonful baking powder, and one-half teaspoon- 220 The Complete Cook Book. ful vanilla ; stir butter and sugar to a cream, and add the eggs one at a time, stirring a few minutes between each addition; next add the vanilla, the sifted flour and milk alternately; bake in two paper-lined jelly tins in a medium hot oven. In the meantime prepare a boiled chocolate glace; put some of the glace between the layers, and pour the rest over the top of the cake. FIG CAKE. One and one-half cups of sugar, one-half cup butter, one-half cup of sweet milk, one and one-half cups flour, one teaspoonful baking powder, one-half cup cornstarch, whites of six eggs. Bake in two layers, and fill with fig filling. Chop one pound figs, add onehalf cup sugar and one cup water. Stew until soft and smooth. Spread between the layers and ice the whole cake with boiled icing. NUT LAYER CAKE. Ladies seeking a new and delicious variety of cake for the five o'clock tea table will find it in the following recipe : The ingredients are one cup of sugar, one cup of milk, two cups of flour, with two even teaspoonfuls of baking powder sifted in, a piece of butter the size of an egg, two eggs — the white of one, however, being put aside for the frosting. Beat the butter and sugar to a cream, add the milk, the yolks of the two eggs and white of one well beaten, and lastly the two cups of flour, stirring the whole mixture thoroughly together. Then take out one-third into another dish, grate in sufficient chocolate to make it look dark, and flavor with vanilla. Flavor the remaining two-thirds with lemon, put the chocolate mixture — which is to form the middle layer — into one pan to bake, and the light mixture into two others. For the filling, whip half a pint of thick cream, chop a cupful of walnuts fine, add a cup of sugar, and stir both into the cream. Spread between the layers, and cover the top with an icing made •of the white of egg reserved for the purpose, sifting shredded cocoanut over it. If nuts cannot be obtained, or several cakes are to be made, and variety is desired, chopped figs or raisins can be used with the cream. The Complete Cook Book. 22 r FRUIT SPONGE CAKE.