Dora's cook book

Two-thirds cup butter, two small cups sugar, one cup milk, three teaspoons baking powder, the yolks of five eggs, three small cups flour; bake in jelly tins. Whites of three eggs beaten to a stiff froth, juice and grated peel of one orange, sugar to consistency ; put this between the layers with white frosting on top. CARAMEL CAKE, One and one-half cups sugar, three-fourths cup butter, half cup milk, two and a-fourth cups flour, three eggs, one and a-half heaping teaspoons baking powder. Bake in jelly tins. Make caramel as follows: Butter size of an egg, one pint brown sugar, one-half cup milk or water, one-half cake chocolate; boil twenty minutes (or until thick enough), and pour over cakes while warm, piling the layers one upon the other. Frosting for top of cake: Whites of two eggs, one and a-half cup sugar, one teaspoon vanilla, and three heaping teaspoons grated chocolate. stl axe Sos BA A ata, Gar ee ee Aaa CN Qi es Sy ? pe tLe eae ea tae J baton Sires ROSETTES. To three eggs, the yolks beaten very lightly, add one quart milk, a piece of butter the size of an egg cut in little pieces into the milk and eggs, three coffee cups of flour, a little salt, three teaspoons baking powder, and lastly the whites of the eggs beaten very light and stirred - quickly into the mixture. Bake in gem pans, in a quick oven. AMHERST ISLAND CAKE, One cup butter, two cups sugar, three cups flour, four eggs, one-half cup milk, three teaspoons baking powder ; bake in jelly tins. For filling stir together a grated lemon, a large grated tart apple, an egg, and a cup of sugar, and boil four minutes. MINERVA CAKE, = One and a-half cups granulated sugar, half cup butter stirred to a cream, whites of six eggs, or three whole eggs, two teaspoons cream tartar stirred in two heaping cups sifted flour, one teaspoon soda in half cup sweet milk ; bake in three layers. For filling, one small cup sugar and a little water boiled together until it is brittle when dropped in cold water, remove from the stove and stir quickly into the well-beaten white of an egg; add one cup chopped hickory nut meats, and spread between layers. COCOA-NUT CAKE. To the well beaten yolks of six eggs, add two cups powdered white sugar, three-fourths cup butter, one cup CAKES, 209 Sa = er sweet milk, three and one-half cups flour, one teaspoonful soda, two teaspoonfuls cream tartar, whites of four eggs well beaten; bake in jelly-pans. For icing, grate one cocoanut, beat whites of two eggs, and add one teacup powdered sugar ; mix thoroughly with the grated cocoanut, and spread evenly on layers of cake when they are cold. FIG CAKE. Silver part:—Two cups sugar, two-thirds cup butter, not quite two-thirds cup sweet milk, whites of eight eggs, three heaping teaspoons baking powder thoroughly sifted, with three cups flour; stir sugar and butter to a cream, add milk and flour, and lastly whites of eggs. Gold part:— One cup sugar, three-fourths cup butter, half cup sweet milk, one and a-half teaspoons baking powder sifted in a little more than one and a-half cups flour, yolks of seven eggs thoroughly beaten, and one whole egg, one teaspoonful allspice, and cinnamon until you can taste it; bake the white in two long pie tins. Put half the gold in a pie tin, and lay on one pound fresh figs, cut in halves (previously sifted over with flour), so that they will just touch each other, put on the rest of the gold, and bake. Put the cakes together with frosting while warm, the gold between the white ones, and cover with frosting. EGGLESS CAKE. One and one-half cups sugar, one cup sour milk, three (level) cups of sifted flour, one-half cup butter, one teaspoonful soda, one-half teaspoonful cinnamon, one-half = sale SOO at De cee Cae BES a re oe ay ae ae ke ( m ae a“ :