The Monmouth Baptist ladies' cook book

Two eggs, one cup sugar, two heaping tablespoonful cornstarch, one coffee cupful chopped hickory nut meats. Beat the eggs, sugar, cornstarch and nuts together and stir into one pint of boiling- milk ; let it cook as thick as custard. When cool, spread between the layers. LADY BALTIMORE CAKE. Bessie Myrl White. Cream one cup butter with two of powdered sugar. When smooth work in one cup milk. Add gradually the well beaten whites of six eggs, then fold in lightly three large cups flour sifted twice with two level teaspoons baking powder. Add one teasooon rose water. Bake in layer pans in moderate oven. Filling — Boil three cups granulated sugar with a gill of water till it threads, pour gradually over the well beaten whites of three eggs, beat till stiff, adding one cup seeded and chopped raisins, one of chopped English walnuts or pecans, six figs, -cut fine. Mix well and spread between layers. LEMON CAKE. Miss Sarah Peacock. Two cups sugar, three-quarters cup butter, three cups flour, one cup milk, whites of five eggs, two teaspoons baking powder. Bake in jelly tins and use the following filling1 : One egg, one cup sugar, juice and rind of one lemon, one teaspoon of butter. Boil until thick as jelly. LEMON CAKE. Mrs. L. Marks. One cup butter, two cups sugar, three of flour, one of sweet milk, four eggs whipped separately, two teaspoons baking powder. Filling: — Dissolve two tablespoons corn starch or flour in a little water, add juice and rinds of two lemons, yolks of three eggs, one cup sugar, half cup butter and one cup boiling water. Cook in double boiler. When removed from stove, add whites beaten stiff. MARSHMALLOW CAKE. Mrs. N. B. Miller. Two cups sugar, one-half of butter, one-half cup butter, one-half cup corn starch dissolved in one cup of sweet milk, two cups of flour sifted with two teaspoons of baking powder, whites of five eggs. Bake in three layers. ORANGE CAKE. Mrs. J. R. Miles, Omaha, Neb. One and one-half cups sugar, one-half cup butter, three eggs, one-half cup milk, two and one-half cups flour, two teaspoons baking powder, one teaspoon orange extract. Bake in three layers. Filling: — One cup sugar, one egg, grated rind and juice of one orange, one tablespoon water, one teaspoon flour. Boil till thick. Cool and spread between layers. PANSY CAKE. This is a pretty cake of four colors — brown, white, red and yellow. It requires two mixings. Use a white cake recipe for one layer, color the second with pink fruit coloring. Make a gold cake, coloring one layer with chocolate and vanila. Bake in jelly pans and put together with white frosting. PINEAPPLE CAKE. Use a white cake receipt, bake in layers. Chop fine one can of pineapple or equal amount of fresh, drain well, mix with enough whipped and sweetened cream to spread between layers and on top. POLONAISE CAKE. Mrs. Eliza Smith. Make a white cake, bake in four layers. Filling No. 1. — Make an ordinary custard, divide into three parts ; into the first part put one-half cup of currants chopped fine ; flavor with lemon. No. 2. — Stir one-half cup or more raisins chopped very fine, three tablespoonfuls grated chocolate ; flavor with vanilla. No. 3. — Filling with chopped almonds, flavor with vanilla and lemon. Sugar to taste. PRINCE ALBERT CAKE. Miss Josie Holt.