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Classic
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page 491
8. Hickory-Nut Cake No. 2. 1 cupful of sugar, 1/2 cup ful of butter, 2 eggs, 1/2
cupful of milk, 1 large cupful of raisins, 1 cupful of nut-meats, 2 cupfuls of
flour, and 2 teaspoonfuls of baking powder. Beat sugar, butter and yolks of eggs
to a cream, then add the milk, flour, the raisins, stir in with the nuts, then
add the flour and the baking powder.
9. Delicate Cake. 1 cupful of sugar, 1/2 cupful of butter, the whites of 4 eggs,
1 cupful of milk or water, 1/2 teaspoonful of rose and almond extract, 2 1/2
cupfuls of flour, and 2 teaspoonfuls of baking powdered. Cream the butter and
sugar, add flavoring and milk, sift the flour and baking powder together and
stir into the cake, and at last add the beaten whites of the eggs.
10. Silver Cake. The whites of 8 eggs, 3/4 cupful of milk, 3/4 cupful of butter,
1 1/2 cupful of sugar, 1 teaspoonful of baking powder, and 3 cupfuls of flour.
Cream the butter, beat in the sugar, then the milk; sift the flour and baking
powder together 3 times, stir in the dough, and then carefully stir in the
beaten whites of the eggs. Bake in a large loaf.
11. Gold Cake. The yolks of 8 eggs, 1 cupful of sugar, 1/2 cupful of milk, 1/4
cupful of butter, 1 teaspoonful of lemon extract, 1 1/2 cupfuls of flour and 2
teaspoonfuls of baking powder. Cream the butter, beat in the sugar and yolks of
eggs; add the extract and beat the mixture; add the milk. Sift the flour and
baking powder and stir into the dough. Bake in a tube-pan for about 40 minutes.
12. Fig Cake. The whites of 6 eggs, 3/4 cupful of milk, 1 1/2 cupfuls of sugar,
1/2 cupful of butter, 2 cupfuls of flour, and 1 teaspoonful of baking powder.
Cream the butter and sugar, add milk, then sift the flour and baking powder, add
to the dough, and at last add the whites of the eggs. Bake in layer tins.
13. Fig Filling. One-half pound of figs and one-half pound of raisins, chopped
fine. Add enough boiling water to make a smooth paste. Spread evenly between the
layers, and frost the top with white icing.
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Classic
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