The household cook book

Filling. — Use 3 cups pulverized sugar boiled in a little water until brittle; then turn the hot sugar upon the beaten whites of 4 eggs, stirring until cold. On the first layer spread \ lb. macaroons chopped fine and mixed with some of the frosting. On the second layer I lb. crystalized fruit, chopped fine, mixed with some of the frosting and flavored with lemon. Third layer, i lb. blanched almonds and i lb. citron both, chopped fine and mixed with some of the frosting, flavored with 1 teaspoon extract of almonds and 1 teaspoon of rose water. Frost the top with the frosting left over, mixed with a little crystalized fruit. WHITE CAKE. i cup butter. 2 cups flour. 1 cup powdered sugar. li teaspoons baking powder. 1 cup sweet milk. Flavor with almond. 2 whites of eggs. Bake in layers. Grated cocoanut mixed with sugar can be spread between the layers; or, if desired, an icing can be made of 1 cup powdered sugar, whites of two eggs, and enough dissolved chocolate to give it a rich dark color. COCOANUT WHITE CAKE. i cup butter. 3 eggs. li cups sugar. 2 cups flour. i cup sweet milk. li teaspoons baking powder. Bake in jelly tins. Make a frosting of the whites of 2 eggs and \ cup sugar, and beat into it some finely grated cocoanut Spread it between and on top of cake and set it aside to cool. CREAM PUFFS. 3 cups flour. 2 cups boiling water. 1 cup butter. 5 eggs. A pinch of salt. Mix the flour, butter and salt, pour in the boiling water, beat lightly, and put on the stove in a rice boiler; cook until it becomes thick, stirring constantly. Then take from stove, let it cool, and then break in the eggs 1 at a time. Drop on buttered dripping pan or gem irons, and bake. Have the puffs baked just before serving time; split and fill them with the custard filling given among our fillings, having it slightly cool before putting it in the puffs. RIBBON CAKE. i cup butter. 5 yolks of eggs. 1 cup sugar. 2 cups flour. i cup milk. li teaspoons baking powder. Mix and divide. Flavor one half with orange ; for the other half use vanilla, and enough grated chocolate to color brown. Take enough for 1 layer out of each half. Then take i cup butter. 5 whites of eggs. li cups sugar. 2 cups flour. i cup milk. li teaspoons baking powder. Mix and divide. Flavor one half with lemon; flavor the other half with rose water, and with pulverized cochineal color it pink or red. Take enough for 1 layer out of each half. Then mix all the balance of the batter together and put in any kind of fruit desired — seedless raisins, currants or citron. Bake in 5 layers. Build the cake while hot, putting nothing between layers. Have the fruit layers alternate with the brown, white, yellow and red. Frost top or not. STRAWBERRY CAKE. Any sponge cake recipe will do; make the sponge cake dough in very thin layers and bake in biscuit pans. Beat the whites of 4 eggs, and when stiff add 4 teaspoons sugar. Have ready a dish of strawberries, sweetened enough to take away the acid taste, and spread it between the layers, covering the berries with the frosting. Cut in small squares and serve cold. VANITY CAKE. 4 cup butter. i cup corn=starch. H cups sugar. li cups flour, li cups sweet milk. 1 teaspoon baking powder. 6 whites of eggs. Bake in 2 cakes, putting frosting between and on top.