The Portland Woman's Exchange Cook Book

Mrs. E. D. Kingsley. Loaf Cake. Yi cup butter. 1 cup sugar. 2 eggs. Yi cup milk. \Yi cups flour. XYi teaspoons baking powder. 1 teaspoon cornstarch. Yi teaspoon vanilla or lemon flavoring. Mrs. E. C. Shevlin. Maine Tea Cakes. 1 lb. flour. 14 lb. sugar. Yz lb. butter. Yolks of 4 eggs. Grated rind of 1 lemon. Mix all together, forming a paste. Roll out, cut into squares, IJ/2 or 2 inches across. Varnish squares with yolks of egg. Dip in powdered sugar. Bake on plates covered with flour. Mrs. J. G. Gauld. Marmalade Cake. 1 cup sugar. Yi cup butter. XYi cups sifted flour. XYi level teaspoons baking powder. 2 eggs. Yi cup milk. A little salt. 1 small glass orange marmalade. Cream butter and sugar, add eggs one at a time, ana beat 5 minutes each, then other ingredients, the marmalade last. Bake in a loaf in slow oven. Mrs. S. T. Hamilton. Mocha Cake. 3 eggs. 1 cup and 1 tablespoon flour. 1 teaspoon baking powder. 4 tablespoons water. 1 tablespoon Turkish essence of coffee. y^ cup sugar. Beat eggs separately. To beaten yolks add sugar, then flour sifted with baking powder; water and coffee essence. Last fold in whites beaten stiff. Bake in layers in slow oven. Filling for Mocha Cake, 1 pint of whipping cream. 2 tablespoons sugar. 2 tablespoons coffee essence. Mrs. L. H. Tarpley. One Egg Cake. Sometimes called Poor Man's Cake. 1 egg. Piece of butter size of an egg. I cup sugar. J/2 cup milk. lJ/2 cups sifted flour. J/2 teaspoon soda in milk. 1 teaspoon cream of tartar in flour. 1 teaspoon vanilla. Bake in shallow pan. This cake is inexpensive and quickly mixed and baked and is best served warm with a little butter. It is better when not too carefully mixed, and should not be beaten but just stirred thoroughly. Mrs. Philip C. Schuyler. Orange Cake. J4 cup butter. 1 cup sugar. Yi cup milk. 2 eggs. lJ/2 cups flour. 2J/2 level teaspoons baking powder. Yi teaspoon vanilla. Cream butter and sugar, add well beaten eggs, milk and flour sifted with baking powder. This is an excellent recipe for any layer cakes. Filling: Juice 1 orange, part of grated rind, 1 egg, 1 small cup sugar, 2 tart apples grated. Cook a few minutes, stirring all the time. Put between layers. Miss C. Glisan. Potato Cake. % cup butter. 2 cups granulated sugar. 2 cups flour. 1 cup hot mashed potatoes. Yz cup sweet milk. 4 eggs. 1 cup grated chocolate. 1 cup walnuts. 2 teaspoons baking powder. 1 teaspoon each of cinnamon, nutmeg and cloves. Bake one hour. Mrs. Henry E. Jones. Potato Caramel Cake. 2-3 cup of butter. 2 cups granulated sugar. 2 cups flour. 1 cup hot mashed potatoes. Yi cup sweet milk. 1 cup grated chocolate. 1 cup chopped walnuts. 4 eggs. 2 teaspoons baking powder. 1 teaspoon each of cinnamon, cloves and nutmeg. Cream the butter, sugar and yolks of eggs; add the milk, mashed potatoes, spices and chocolate; sift baking powder in the flour and beat the whites to a stiff froth; stir the flour into the batter and beat in the whites; add nuts last and bake in a loaf. Mrs. F. B. Waite. Prune Cake. 1 cup sugar. 2-3 cup butter. 3 egg yolks. Stir together. 1 cup prunes, mashed or chopped fine. 1 teaspoon nutmeg. 1 teaspoon allspice. 1 teaspoon cinnamon. n/2 cups flour; vanilla. 3 tablespoons sour cream. 1 teaspoon soda. Mrs. R. B. Sinnott. Pound Cake. I cup butter. V/i cups flour. 1 level teaspoon baking powder. 1 cup of eggs. V/i cups sugar. 1 tablespoon brandy. Grated nutmeg and vanilla. Cream butter and gradually beat in flour sifted with baking powder. Beat very light. To well beaten eggs add sugar and beat light. Add to first mixture and beat very light. Success lies in the beating. Mrs. Lownsdale. Pistache Cake.