San Rafael cook book, 1906

Marshmallow Filling — Make a boiled frosting of 2 cups white sugar 1/2 cup water and boil till it hairs from the fork, pour into the beaten whites of 2 eggs. Beat till nearly cool then add 1/2 teaspoon of tartar acid and 1 teaspoon of baking powder, continue beating till thorough cold. Add any flavor preferred. Spread thickly between layers. Marguerites — Use above recipe for boiled frosting adding 1 cup chopped walnuts. Spread between dainty chips making a sandwich be served with tea. MARSHMALLOW CAKE — Mrs. Anna McMahon, S. F. 1 cup butter, 2 cups sugar, 1 cup milk, yolks of 4 eggs, whites of 4 eggs, 1 teaspoon vanilla, 4 cups flour, 3 rounded teaspoons bakii powder; bake in layers. For the filling, put 1/2 pound of marshmallow on an agate dish, and place in oven until they have melted and ri together. Make a boiled icing with 1 cup of granulated sugar and ■ of a cup of hot water boiled together until the syrup hisses; then pour it over the stifily beaten white of 1 egg; add the melted marshmallow and beat slowly 5 minutes. Spread this between the layers and on top. MARSHMALLOW CAKE— Mrs. A. A. Smith. 1 cup powdered sugar, 5 tablespoons butter, 1 cup milk, the whites of 4 eggs, 2 cups flour, 2 teaspoons baking powder. Frost the cake; then split marshmallows and place on the top of the frosting. Flavor with lemon. LEMON CHEESE CAKE— Miss A Gordon. 2 cups sugar, 1/2 cup butter, 1/2 cup sweet milk, whites of 6 eggs, 2 cups flour, 3 teaspoons baking powder; bake in jelly cake tins. Sauce for the Same — Grated rind and juice of 2 lemons, yolks of 6 eggs, 1/2 cup butter, 1 cup sugar; mix all together, set on stove, ar cook till thick as sponge, stirring all the time; then use like jelly between the cakes. ORANGE CAKE— Mrs. Hoyt. 2 1/2 cups flour, 1/2 cup butter, 2 eggs, 1 cup sugar, 1 1/2 teaspoons yeast powder, 1/2 cup milk. Bake. Filling — 1 cup sugar, 1 cup boiling water; let boil together; add 1 large cooking spoon corn starch (wet up), the grated rind and juice of 2 oranges and 1 lemon; cook until stiff; after cooling, put in between the layers of cake. LAYER CAKE— Mrs. W. F. Jones. 1 cup of sugar rubbed with 1/2 cup of butter, 1/2 cup of milk, any e tract, 3 eggs, 1 1/2 cups of flour sifted with 1 teaspoon baking powder. Bake in 3 layers. Lemon Filling — 1 tablespoon corn starch wet in a little cold water; pour over this about 1 cup of boiling water, 1 tablespoon butter, cup of sugar, the grated rind and juice of 1 lemon, and the yolks of 2 eggs. Soft Frosting — Beat the whites of the 2 eggs very stiff, and gently sift in 4 heaping tablespoons of powdered sugar. MINNE-HA-HA CAKE— Mrs. W. F. Jones. Make the layer cake above, only instead of 3 eggs use the yolks of 6 eggs for the cake. Beat the whites very stiff, and add gently 12 rounded tablespoons of powdered sugar. Take % of the frosting and add to it 1 cup of stoned and chopped raisins for the first layer. Shell 1 lb. of walnuts, reserve about 1 dozen halves for the top, chop the rest and add to a third of the frosting for the second layer. Put the balance of the frosting on top, and dot the halves over. Turtles made of raisins and cloves are an addition on top. FILLING FOR NUT CAKE— Mrs. W. F. Jones. • 1 cup of milk, y2 cup of sugar, butter the size of a walnut, 2 teaspoons corn starch, yolks of 2 .eggs, 1 cup of chopped walnuts. Spread while hot. Make soft frosting out of the whites of the eggs. % Cream for Chocolate Cake. — 1 cup sweet milk, 1 tablespoon butter, % cup sugar, 1 cup grated chocolate, 1 tablespoon corn starch, yolks of 2 eggs and 1 teaspoon vanilla. Make soft frosting of the whites. Banana Filling. — Spread with whipped cream sweetened; over this put a layer of bananas cut round, with more whipped cream over the tananas. Soft frosting.