Kirmess cook book

Mrs. Gould, Buffalo, N. Y. Three eggs, one cup of sugar, three tablespoons sweet milk, one cup and a half of flour, two scant teaspoons of baking powder. Bake in sheet form, cover with jelly and roll quickly. GOLD CAKE. Miss 8. E. Anness. One and one-half cups powdered sugar, one-half cup butter, eight yolks of eggs, one-half cup milk, one and one-half cup Hecker's prepared flour. queen's cake. Mrs. 0. R. Blanchard. One pound sugar, half pound butter, four eggs, one cup milk, one pound flour, glass of wine, one pound raisins, half a teaspoon each of soda, cinnamon, cloves, and nutmeg. Serve with a foaming sauce made as follows: Beat half a cup of butter to a cream, add one cup granulated sugar, stir until white and foaming. Just before serving, pour on it a cup of boiling water and stir a moment. ORANOE CAKE. (EXCELLENT) Mrs. Oarret V. Brinkerhoff. Two cups white sugar, two cups flour, one-half cup water, yolk of five eggs and whites of four beaten separately, a little salt, two teaspoonfuls of baking powder, the juice and grated rind of a large orange. Filling. Beat the whites of two eggs to a stiff froth, add one cup of sugar, the juice and grated rind of one orange. Beat well. Put it between the layers and on the top. ORANGE CAKE. Mrs. W. F. Brown, Two cups sugar, two cups flour, one and a half teaspoons Boyal baking powder, yolks of five eggs, whites of four, three-quarters cup of cold water, and juice of one orange. Filling. Juice and rind of one orange, confectioner's sugar, white of one egg, beaten together, not too thin. ORANGE LAYER CAKE. Miss Louise Edge. One pound flour, one pound sugar, one-half pound butter, (scant), five eggs, beaten separately, one cup milk, three teaspoons baking powder. FILLING. One large orange, juice only, one-half of an orange rind, grated, one egg, white only. Mix with one and one-half cups of confectioner's sugar, enough to make a soft icing, soft enough to run, and pour over the layers and the top. CREAM LAYER CAKE. Mrs. E. B. Kiersted. Four eggs, one cup granulated sugar, one cup flour, three tablespoonfuls of cold water, one scant teaspoon baking powder. Beat yolks of eggs and sugar to a cream, and add the water, then mix in the whites that have been beaten to a stiff froth, and sift in the flour with the baking powder. Bake in one cake tin thirty-five minutes and split cake when cold, then after putting the filling between, cut the cake before you put the rest of the cream on top. FILLING FOR CAKES. One-half pint cream, beaten stiff, three tablespoonfuls of confectioner's sugar, one teaspoon of vanilla. To the above add either, one cocoanut, one pound nuts, one pound figs, one pound marshmallows. The marshmallows for the layer should be cut and mixed with one-half the cream, and the others used to decorate the top of the cake after the cream is put on. CREAM CAKE. Mrs. Samuel McBumey.