The Portland Woman's Exchange Cook Book

1 teaspoon soda (dissolved in sour milk) ; Bake in pan with hole in the middle. Mrs. Philip C. Schuyler. Harrison Cake. 1 cup butter. 11/2 cups sugar. 1/2 cup molasses. 1/2 cup milk (sweet or sour) . 3 cups flour. 3 eggs. 11/2 cups seeded raisins. Spice, 1/2 grated nutmeg. 1 teaspoon cinnamon. 14 teaspoon (scant) cloves; salt. 1 teaspoon vanilla. Bake in moderate oven. Mrs. E. F. Tucker. Imperial Cake. 1 lb. sugar. 1 lb. flour after sifting. % lb. butter. 1 lb. almonds (in shell) blanched and cut flne. 1 lb. citron. 1 lb. raisins. Rind and juice 1 lemon. 1 teaspoon nutmeg. 1 tablespoon brandy. 10 eggs, beaten separately. Cream butter and sugar, yolks of eggs, flour, whites of eggs last before the fruit; flour fruit well. Mrs. E. D. Kingsley. Euhulhupf. lj/2 pints flour with 1 teaspoon salt. Sift 4 times. Half cake Fleischman's yeast broken in coffee cup of warm milk. and i teaspoon sugar; let stand until yeast raises in milk in bubbles (probably 5 lo 7 minutes), then stir into middle of flour for a little sponge. Ingredients: y^ lb. sweet butter, good cup sugar (powdered preferred) , good cup seeded raisins, Vi cup sultana raisins, dusted with flour. Beat 5 eggs into sponge one at a time. Put all together in sponge and beat about 7 minutes, the longer the better. Grease pan with lard, pour dough in pan until about 2 inches from top. If desired some halved almonds can be dusted over top. Flavored with rose or lemon extracts and dusted with cinnamon. Mrs. Alexander Kunz. Layer Cake No. 11. 3 eggs, beaten whites and yolks apart. 2 cups of sifted flour. lj/2 cups of "A" sugar (essential). 1 heaping teaspoon of Royal baking powder. Lemon rind and vanilla to taste. 54 teaspoon of ground mace may be added. 1 cup of butter. 1 cup of milk. Cream butter and sugar together; add yolks and flavoring. Beat well. Add milk, the flour which has been sifted with the baking powder, and lastly the whites of eggs beaten to a stiff froth. Bake on well greased jelly tins in a quick oven about 6 or 8 minutes. This will make 6 medium sized layers. Recommended. Miss Von Destinon. Layer Cake Aii Rhum, or Kirsch. Prepare two layers of Layer Cake No. 11. Lay one layer on a plate with the upper side down. Spread it thickly with raspberry and currant jelly, or with cider jelly (the jelly must be a little tart). Put the second layer over this. Make an icing of 1 gill of Jamaica rum, or Kirsch, with powdered sugar beaten into it until just thick enough to spread. Cover with this and set away. After )/2 an hour a second layer of icing may be added if liked. Recommended. Miss Von Destinon. Imperial Cake. 1 lb. butter. 1 lb. flour. 1 lb. sugar. 2 lbs. seeded raisins. 1 lb. citron, shredded. 3 lbs. blanched almonds, cut fine. 10 eggs. 1 wineglass brandy. Mrs. M. S. Myrick. Lord Baltimore Cake. j/2 cup butter. 1 cup sugar. 8 yolks of eggs. Yi cup milk. 1% cups flour. 3 level teaspoons baking powder. Mix in order given and bake in layers. Put together with Lord Baltimore Riling. Lord Baltimore Filling: l]/2 cups sugar, Yi cup water, boiled until it forms soft ball when tried in cold water; pour on beaten whites of 2 eggs. Beat well, then add Yz cup macaroon crumbs, Yz cup nut meats cut in pieces, one-third cup candied cherries cut fine, Yi teaspoon each vanilla and orange extract. G. L. H. Lady Baltimore Cake. 1 cup butter. 2 cups sugar. 9 eggs. Ys teaspoon salt. 3*4 cups flour. 4 teaspoons baking powder. % cup milk. 1 teaspoon vanilla or almond. Cream butter and sugar, add 8 beaten egg yolks and 1 beaten whole egg and salt. Mix and sift flour and baking powder, add to sugar and eggs, alternately with milk. Add beaten whites and flavoring. Bake in layers, putting Lord Baltimore filling between.