HiwniiMffliniffimMHMniiiQmimira^^ 1 f filifl I ilij] fM ,11, i 4f^ L 1 l.[;^H".^jJ>t^^^f^^>t^. . iim KinnuiMiniiirr Miwiwinimmuwim 1 1 i lUitlUlllSUUIiHIh Ijil 111 V iHWIHfflUllUmQDlV ■iiili llil 'I'lll mill ■iiitiii ■iiitlii'' ALBERT R. MANN LIBRARY Cornell University Gift of Thomas Bass ^dd a cupful of granulated sugar, three tablespoonfuls of flour, a quarter of a teaspoonful of salt, a cupful of milk, a half-cupful of strong, freshly made coffee and two squares of melted chocolate; cook in a double-boiler ten minutes. Re- move from the fire and beat in the creamed butter and sugar, cool, flavor with vanilla and stir in a cup' ful of chopped raisins that have been softened in hot water. ^ COLUMBIA ^ MIX with a cupful of flour, a half-cupful of cornstarch, a half-teaspoonful of soda and a quarter of a teaspoon ful of salt and sift four times. Cream a half-cupful of butter with a cupful of sugar; add a half-cupful of milk, a teaspoonful of lemon-extract and the flour. Beat the whites of six eggs; add a teaspoonful of cream of tartar and fold in the mixture. Bake in three layers. FILLING Use the largest and best dates; take out the stones and remove as much of the scaly skifi as possible, and spread them open on two layers of the cake, covering them com- pletely; over this, sprinkle chopped nut meats, walnuts, almonds and pecans, mixed. Put the layers to- gether and ice the top one, covering with the chopped nuts.. 23 ^ CREAM WALNUT ^ CREAM a half-cupful of but- ter and add a cupful of sugar; beat in two eggs and add a half-cupful of milk. Sift two tea- spoonfuls of baking-powder and a quarter of a teaspoonful of salt with two cupfuls of sifted flour; add this to the butter, sugar and eggs with a half-cupful of milk. Flavor with vanilla. FILLING Break the whites of three eggs in a platter; add three teaspoon- fuls of lemon-juice and a teaspoon- ful of water; whip in three cupfuls of confectioner^ s sugar, a spoonful at a time. Flavor with sherry. Spread the layers liberally with the creamy frosting and cover each with broken walnut meats. 24 CREME DE MARRONS TWO-THIRDS of a cupful of butter creamed with two cup- fuls of sugar; flavor with a half-teaspoonful of lemon-extract and a few drops of extract of cinna- mon. Mix with two cupfuls of flour, a cupful of cornstarch, one and a half teaspoonfuls of baking-powder and a quarter of a teaspoonful of salt, and sift four times; add this to the butter and sugar with a cup- ful of milk. Fold in the beaten whites of six eggs. FILLING Put a half-pound of shelled English chestnuts in hot water and simmer gently until soft; remove, drain and mash smooth, adding a little cream to soften. Boil a cup- ful of sugar with four tablespoon- fuls of water till it threads; pour slowly over the beaten yolks of four eggs; add the chestnuts, a pinch of salt and whip till cold. Flavor with lemon-juice and vanilla, cura- ^oa, noyau or two ounces of melted chocolate. *S CREME FOUETTEE BEAT to a cream one and a half cupfuls of sugar with a half- cupful of butter; add three eggs slightly beaten and beat in with a half-cupful of milk. Cook eight tablespoon fuls of grated chocolate with three of sugar in a half-cupful of milk; add this with three cupfuls of flour in which two teaspoonfuls of baking-powder has been sifted. Flavor with a tea- spoonful of vanilla. Three layers. FILLING Whip three cupfuls of cream; add a half-cupful of powdered sugar and flavor with vanilla. Fill when the cake is cold and pile on top. z6 ^ DAMSON ^ BREAK seven eggs, beating yolks and whites separately; to the yolks add a pint of granulated sugar and cream thoroughly. To the beaten whites add the juice of a lemon and a little of the grated rind. Sift a teaspoon- ful of baking-powder and a quarter of a teaspoonful of salt with a pint of sifted flour; mix with the yolks and sugar, beating ten minutes; add the whites last. Bake in a long pan. When done turn out on a clean towel, trim the edges and spread thick with damson preserves. Roll quickly and wrap in a cloth wrung dry out of tepid water. With it serve a chocolate sauce. SAUCE Melt a half-cake of chocolate; add two cupfuls of brown sugar, a heaping tdblespoonful of butter and a cupful of cream; simmer till thick; cool and add a teaspoonful of vanilla. 27 ^ DARKTOWN ^ TWO-THIRDS of a cupful of butter creamed with one and a half cupfuls of sugar; add the beaten yolks of three eggs, nine tablespoonfuls of grated chocolate and two-thirds of a cup- ful of milk^and beat thoroughly. Add three cupfuls of sifted flour in which three teaspoonfuls of bak- ing-powder has been sifted again and the beaten whites of three eggs. Flavor with cinnamon. FILLING Mix together two cupfuls of brown sugar, a half-cupful of but- ter and a quarter of a cupful of milk and boil ten minutes. Remove from the fire and beat till cool enough to spread between the lay- ers. For icing the top and sides, put into a bowl two teaspoonfuls of lemon-juice and a small glass of Jamaica rum; add brown sugar till the right consistency to spread. 28 ^ DOLLY MADISON ^ MEASURE three cupfuls of sifted flour and mix with it a half-teaspoon ful of soda and sift twice again. Break three eggs, separating the white and yolks. Whip the white^ a little and then put in a teaspoonful of cream of tartar and finish whipping to a stiff froth. Cream two-thirds of a cupful of butter with two cupfuls of sugar; add the yolks beaten creamy and a grating of nutmeg. Mix in the flour and a half-cupful of milk and beat hard. Last, stir in the beaten whites. FILLING Melt a cupful of granulated sugar, without burning, over a slow fire; add quickly a half-cupful of boiling water. Stir and boil to a thick syrup. Remove from the fire, heat, and add confectioner^ s sugar till creamy and thick enough to spread. Add a cupful of pecan meats chopped fine, a little salt and vanilla-flavoring. 29 ^ DREAM ^ THE whites of six eggs, one and a half cup fuls of sugar, a half-cupful of butter, a half - cupful of water, two cup fuls of flour, two teaspoonfuls of baking- powder and a teaspoonful of van- illa. Cream the butter and add the sugar. Sift the baking-powder with the flour dnd add last with the beaten whites. FILLING Melt a package of Chocolate Menier with a half-cupful of milk, add a small cupful of sugar and a teaspoonful of butter. Boil till dark and glossy and beginning to thick- en, then remove and bent till cool. 30 ^ DUCHESS ^ BEAT two-thirds of a cupful of butter until creamy; add two cupfuls of sugar and beat smooth. Mix with three and a half cupfuls of sifted flour, a teaspoon- ful of cream of tartar, a half-tea- spoonful of soda and a pinch of salt and sift four times again. Beat the yolks of five eggs and add to the butter and sugar with a cupful of milk and beat all together for ten minutes. Add the flour, flavoring, and the beaten whites of two eggs. FILLING Soak a half-pound of glace nec- tarines or apricots and a cupful of pistachio nut meats in a thin, warm syrup of sugar and water, flavored with brandy, till they are soft; drain, wipe dry and chop separately very fine. Break the whites of two eggs in a bowl; add tibo cupfuls of confectioner's sugar by spoonfuls, beating all the time about twenty minutes. Flavor with noyau cor- dial and add the fruit and nuts. 31 ^ EGYPT ^ WHIP a half-cupful of butter with a fork till creamy and then whip in a cupful of brown sugar; add three eggs beaten slightly, a cupful of grated choco- late, a half-cupful of ground al- monds, a teaspoonful of vanilla, one of ground cinnamon and a half- cupful of miik. Beat these together thoroughly; add a cupful of flour in which has been sifted one and a half teaspoonfuls of baking-powder and a half-teaspoonful of salt. FILLING Boil together, two cupfuls of brown sugar, one cupful of cream and four tablespoonfuls of black coffee, till it forms a soft ball. Re- move from the fire and beat in two tablespoonfuls of butter and spread between the layers while warm. 32 ^ ENGLISH ¥ A POUND of sugar and a half- pound of butter creamed to- gether; add six well-beaten eggs, a pound and one ounce of flour, a half-pint of milk and two even teaspoonfuls of baking-pow- der sifted with the flour. Beat vigorously before adding the flour and flavor with a teaspoonful of lemon-extract and a grating of nut- meg. FILLING Shred a quarter of a pound of cit- ron, a quarter of a pound of figs, a half-pound of raisins and a pound of almonds and cook in a warm brandy syrup until softened. Boil a pound of sugar, with enough water to dissolve it, until it threads; pour slowly over the stiffly beaten whites of four eggs, beating steadily all the time. Stir in the fruit. For the top and sides use plain icing. 33 ^ ETHIOPIA ^ SOFTEN a half-cupful of but- ter, then add a cupful of sugar and cream. Add a half-tea- spoonful of soda to two cupfuls of sifted flour and sift twice again. Separate three eggs, beating the yolks thick; to the stiffly beaten whites add a teaspoonful of cream of tartar. Add the yolks and a half-cupful of milk to the butter and sugar; then the flour and the beaten whites. Flavor with lemon, FILLING , Boil two cupfuls of brown sugar with two-thirds of a cupful of thin cream till it threads. Pour it on the beaten whites of three eggs; add a cupful of seeded and chopped dates, a half-glass of blackberry jelly, a dash of nutmeg and some chopped candied orange and lemon- peel. 34 ^ EVE'S ^ BEAT a cupful of butter till creamy; add two cupfuls of sugar and a teaspoonful of lemon-extract and beat smooth. Whip the whites of erght eggs till foamy, add a teaspoonful of cream of tartar and whip till light and dry. Sift a half-teaspoonful of soda with three cupfuls of sifted flour. Add a half-cupful of milk to the butter and sugar; then the flour and beaten whites, alternately, a little at a time. FILLING Mix a tablespoonful of flour with a cupful of sugar and beat into an egg; add a half-cupful of water and cook in a double-boiler till thick, stirring constantly. Remove from the fire and add a tablespoon- ful of butter and a teaspoonful of lemon-extract and cool. Pare and grate four large tart apples; add the juice and grated rind of a lemon and stir into the custard. 35 ¥ FIG ^ ONE cupful of butter creamed; add two cupfuls of sugar and beat smooth; then the yolks of three eggs and a cupful of milk and beat till creamy. Mix a tea- spoonful of cream of tartar and a half-teaspoonful of soda, or three teaspoonfuls of baking-powder, with three cupfuls of pastry flour and beat in thoroughly ; then fold in the three beaten whites and flavor with almond or noyau. FILLING Mix two cupfuls of dried figs, chopped fine, with a half cupful of currants, washed and dried; add one and a half cupfuls of sugar and cook in a cupful of port wine till thick and soft. Remove from the fire, add a tahlespoonful of butter and a pinch of salt and beat with a wire whip till smooth. Ice the top and sides with Royal icing flavored with almond or noyau. 36 $ FLORENTINE ^ TWO cupfuls of sugar creamed with a half-cupful of butter. -. Sift two heaping teaspoonfuls of baking-powder and a quarter of a teaspoonful of salt with two and a half cupfuls of sifted flour; add to the butter and sugar with a cup- ful of milk. Beat hard for three minutes, then fold in the stiffly beat- en whites of five eggs. Flavor with a teaspoonful of lemon-extract. FILLING Beat together, one cupful of sugar, two tablespoonfuls of grated chocolate, two of cornstarch and the yolks of two eggs; add a cupful of milk and cook in a double-boiler until it thickens, stirring all the time. Remove from the fire and beat in a tablespoonful of butter, the juice and grated rind of a lemon and a cupful of grated cocoanut. 37 ^ FRUIT JELLY ^ TWO cupfuls of sugar, two- thirds of a cupful of butter, two-thirds of a cupful of milk, four eggs, three cupfuls of flour ahd three teaspoonfuls of baking-powder. Creaiil the butter and sugar, sift the flour and baking- powder together and beat the eggs without separating. Divide the batter into three equal parts; into one stir a cupful of finely chopped raisins and a half-teaspoonful each of cloves, cinnamon and nutmeg. The other two parts flavor with lemon. Put together with jelly, the fruit layer in 1;he middle. 38 ^ GATEAU D'ELITE ^ CREAM together a scant cup- ful of butter and one and a half cupfuls of sugar; add the yolks of three eggs well beaten and a teaspoonful of lemon or vanilla- flavoring. Beat well and add a half-cupful of milk and two cup- fuls of flour in which ha^ been sift- ed a large teaspoonful of baking- powder. Last, fold in the beaten whites of three eggs. FILLING Two cupfuls of powdered sugar boiled with a half-cupful of milk for fve minutes; remove from the fire and beat smooth. Plump a half- cupful of seeded raisins by soaking in hot water and then cut fine; mix with them a half-cupful of chopped walnut meats and a table-' spoonful of finely shredded citron, and add to the sugar. Flavor. Cover the top and sides with plain white icing. 39 ^ GENOESE ^ TWO eggs, the same weight of butter, of sugar and of flour. Beat the butter and sugar to- gether until very light and creamy; add a saltspoonful of salt and a tablespoonful of brandy; add the eggs, one at a time, and beat each one in well before adding the next. Beat the mixture fifteen minutes, then stir in lightly the sifted flour. Bake in three layers. FILLING Chop two cupfuls of raisins and a cupful of hickory nut meats rather fine; add two tablespoonfuls of lemon-juice, a half-teaspoonful of salt and a half-cupful of sugar; cover with water and simmer till thick. Remove from the fire and heat in a tablespoonful of butter and when cool stir in the whites of two eggs stiffly beaten and a tea- spoonful of lemon-extract. 4,0 ^ GIBSON GIRL ^ BEAT the yolks of five eggs till thick and lemon colored; stir in a. cupful of granulated sugar, the grated rind of a lemon and a tablespoonful of the juice. Whip the whites of the five eggs to a froth, add a few tablespoonfuls to the beaten yolks, then a cupful of pastry flour, to which a quarter of a teaspoonful of salt has been added and then the rest of the beat- en yolks. FILLING ^ Break the whites of two eggs in a glass and in another put the same measurement of cold water. Mix these and work in sufficient confec- tioner's sugar to be the right consis- tency to spread; add a teaspoonful of almond-extract and a half-tea- spoonful of baking-powder; put on a flat platter and whip with a wire egg-beater till smooth and light. Add a cupful of blanched and chopped almonds. 41 ^ GOLD CHOCOLATE ^ CREAM together a quarter of a cupful of butter and a cup- ful of granulated sugar. Beat the yolks of eight eggs thoroughly and add to the butter and sugar. Sift two teaspoonfuls of baking- powder with one and a half cupfuls of flour; add this alternately, a little at a time, with three-quarters of a cupful of milk. FILLING / Melt four squares of chocolate in a quarter of a cupful of hot milk; add three-quarters of a cupful of sugar, two tablespoonfuls of butter, one egg, a quarter of a teaspoonful of salt and cook in a double-boiler until it thickens. Remove from the fire and flavor with vanilla or sherry. 42 GOOSEBERRY TRIFLE SIFT a teaspoonful of cream of tartar, a quarter of a teaspoon- ful of soda and a pinch of salt with one and a half cupfuls of flour, four times. Cream a half-cupful. of butter with one of sugar; add the flour and beat ten minutes. Flavor with a teaspoonful of lemon-ex- tract ; add two tablespoonfuls of ice- water and the stiiBy beaten whites of five eggs. FILLING Break into a large flat platter the whites of two eggs; add a small glass of gooseberry jam, a half- glass of currant jelly and two table- spoonfuls of confectioner' s sugar. Whip with a wire whip twenty -five minutes. 43 ^ GRAND DUKE ^ ONE and a half cupfuls of sugar creamed with three- quarters of a cupful of but- ter; add four whole eggs and beat until smooth. Measure a pint of sifted flour and mix with it a tea- spoonful of cream of tartar, a half- teaspoonful of soda and a quarter of a teaspoonful of salt and sift twice again; add this to the butter and eggs with a half-cupful of milk, a teaspoonful of vanilla and a gra- ting of nutmeg. Last stir in a cup- ful of raisins and nut meats, mixed, chopped and floured. FILLING Stir with a fork until creamy a half-cupful of butter; add, beating continually, one and a quarter cup- fuls of confectioner's sugar, two tablespoonfuls of very strong cofee, two of cocoa and a teaspoonful of ground cinnamon. For icing the top use a tablespoonful of cocoa melted in a tablespoonful of strong, hot cofee, thickened with confec- tioner's sugar and flavored with vanilla. 44 ^ GRAPE ROLL ^ THREE eggs, yolks and whites beaten separately. To the beaten yolks add a cupful of sugar, three tablespoon fuls of milk, one of cream and a saltspoonful of salt; beat for ten minutes. Add a cupful of sifted flour alternating with the beaten whites. Bake in a long tin. FILLING As soon as the cake is taken from the oven, cut of the hard edges and spread it thick with soft Concord grape jelly. Roll it up' evenly and smoothly and then roll it in a clean napkin and tie, so that it will cool in a round even shape. 45 ^ HARLEQUIN ^ MIX a cupful of flour, a half- cupful of cornstarch, a half- teaspoonful of soda and a saltspoonful of salt and sift four times. Cream a half-cupful of but- ter with a cupful of sugar; add a half-cupful of milk, a teaspoonful of vanilla and the flour. Fold in the beaten whites of six eggs. FILLING Break the whites of four eggs in a large platter; add four teaspoon- fuls of lemon-juice and one of water; beat in four cupfuls of con- fectioner's sugar, a spoonful at a time. It should he soft, creamy and about as stiff as meringue. Divide into three equal parts; color one with chocolate and flavor with vanilla; color one pink with liquid cochineal and flavor with rose; and the other leave white and flavor with lemon. Use the pink for the bottom layer and the white for the top with the chocolate between. 45 ^ HICKORY NUT ^ TWO heaping tablespoonfuls of butter, a cupful of sugar, yolks of three eggs and whites of four, a teaspoonful of cream of tartar, a half-teaspoonful of soda, a pinch of salt, a half-teaspoonful of vanilla, one and a half cupfuls of flour and a half-cupful of milk. Cream the butter and sugar, beat the eggs separately, adding the cream of tartar to the whites, and sift the soda in the flour. FILLING Put a half-cupful of milk, a cup- ful of cream and one of sugar in a double-boiler and when it comes to a boil thicken with two tablespoon- fuls of cornstarch rubbed smooth in a little cold milk. Beat up one whole egg and the yolk of another and add a little of the hot milk; gradually add it to the custard stir- ring all the time and cook till it thickens. Remove from the fire and stir in a tablespoonfid of but- ter and a half-teaspoonful of salt; when cool add a cupful of chopped hickory nut meats and a teaspoon- ful of vanilla. 47 ^ HONOLULU ^ BEAT a cupful of granulated sugar with a half-cupful of butter until smooth and creamy. Mix a cupful of flour, a half-cupful of cornstarch and two teaspoonfuls of baking-powder and sift four times. Add a half-cupful of milk to the creamed butter and sugar and a teaspoonful of almond- flavoring and beat in the flour. The beaten whites of four eggs are added last. FILLING Spread the layers thickly with raspberry-currant jelly and over this boiled icing and over this a thick layer of grated cocoanut. Finish the top and sides with soft white icing thickly covered with grated cocoanut. 48 ^ IMPERIAL ^ CREAM a half-cupful of but- ter with a cupful of sugar; add a half-cupful of milk, a teaspoonful of almond-extract and beat hard. Mix a teaspoonful of baking-powder with one and three- quarters cupfuls of flour and sift twice; add this with the whites of four eggs beaten stiff. FILLING Soak a quarter of a cupful of can- died cherries, a quarter of a cupful of candied peaches and two ounces of blanched almonds, all cut small, in a quarter of a cupful of sherry for one hour. Pour a little cold water over two level teaspoonfuls of gelatine, let stand ten minutes, then place the cup in boiling water over the fire and stir till dissolved; remove and strain. Have a pint of heavy cream very cold, sweeten it slightly, add a teaspoonful of Ja- maica rum; beat with a Dover egg- beater, and as the froth rises re- move to a sieve and drain, When the gelatine is cold, whip it till frothy and then into the cream. Add the fruit. 49 ^ ISABELLA ^ BEAT a half-cupful of butter till light; add a cupful of sugar and cream; break into this one egg and beat all together for ten minutes. Mix together one and a quarter cupfuls of flour, one- third of a cupful of cornstarch, a teaspoonful of baking-powder and a pinch of salt and sift four times. Add a little of the flour and another egg to the butter and sugar and beat thoroughly; then a half-cupful of sweet milk and the restof the flour. Flavor with lemon or orange. FILLING Mix three tablespoonfuls of corn- starch in a little cold water; add one and a half cupfuls of boiling water, a cupful of sugar beaten with one egg, and the juice of a large lemon and the grated rind of half. Put in a double-boiler and cook five min- utes, stirring constantly. While the cake is warm, before filling, grate the half of the lemon-peel over them. 50 ^ JAVA ^ BEAT four eggs very light. Cream two and a half cupfuls of sugar with a cupful of but- ter; add gradually a cupful of milk; add this to the eggs with a half- teaspoonful of salt and two and a half cupfuls of flour in which two teaspoonfuls of baking-powder has been sifted. Beat the batter thoroughly and divide into three parts; to one add half a cupful of raisins, stoned and chopped, half a cupful of washed and dried cur- rants and a half-teaspoonful of either cinnamon or nutmeg. For the second layer add two table- spoonfuls of grated chocolate and a teaspoonful of vanilla. The light layer flavor with lemon. When baked put the chocolate layer on the bottom and the fruit between. Put together with an icing made of six tablespoon fuls of grated choco- late, ten tablespoonfuls of sugar, two tablespoonfuls of butter, four of cream and a teaspoonful of vanilla. Boil ten minutes and spread hot. SI ^ LADY BALTIMORE ^ TWO cupfuls of sugar creamed with a half-cupful of butter. Two cupfuls of flour mixed with one of cornstarch, two tea- spoonfuls of baking-powder and a half-teaspoonful of salt and sifted four times. Add this to the butter and sugar with a cupful of milk and a teaspoonful of lemon-extract and beat all together for five minutes. Last fold in the beaten whites of seven eggs. FILLING A dozen marshmallows cut fine, a dozen raisins, a dozen blanched almonds and a dozen English wal- nuts, all chopped fine, a tablespoon- ful of citron, one of candied cher- ries, one of candied orange-peel and one of angelica, all chopped fine and measured after they are chopped. Mix and add a teaspoonful of brandy, one of vanillaj a cupful of confectioner's sugar, the whites of three eggs beaten stiff, and a pint of whipped cream. 52 9 LEMON CRfeAM ^T BEAT three eggs, yolks and whites separately; to the whites add a teaspoonful of cream of tartar. Cream a half- cupful of butter with one and a half of sugar; add a half-cupful of milk, the beaten yolks and the grated rind of a lemon. Sift a half- teaspoonful of soda with two cup- fuls of flour and add with the beat- en whites. FILLING Beat together, the yolks of four eggs, a quarter of a pound of butter and a half-pound of sugar. Add the juice and grated rind of a lemon and boil in a double-boiler ten min- utes; stir in the beaten whites of three eggs and cook two minutes longer, stirring all the time. 53 ^ LEMON GELEE ^ MIX a cupful of flour, a half- cupful of cornstarch, two teaspoonfuls of baking-pow- der and a quarter of a teaspoonful of salt and sift together four times. Cream a cupful of sugar with a half-cupful of butter; add the flour, a half-cupful of milk and the beaten whites of six eggs. Flavor with lemon and bake in three layers. FILLING Cover two tablespoonfuls of gelatine with a tablespoonful of cold water and let stand ten min- utes; dissolve by adding two table- spoonfuls of boiling water. Beat the whites of two eggs stiff and dry. Whip the gelatine ten minutes; add a cupful of confectioner's sugar, two tablespoonfuls of lemon-juice and the grated rind of a lemon, and stir this into the beaten whites. Be- fore putting in the filling grate a little lemon-rind over each layer. 54 ^ LUNCHEON ^ BEAT a half-cupful of butter with a cupful of sugar, to a cream. Sift a teaspoonful of cream of tartar, a half-teaspoonful of soda and a quarter of a teaspoon- ful of salt with one and three-quar- ters cupfuls of flour; add this to the butter and sugar with a half-cupful of milk. Flavor with vanilla and add the beaten whites of three eggs. Bake in two layers. FILLING Beat the yolks of three eggs; add a cupful of sugar, five tablespoon- fuls of grated chocolate and a half- cupful of cream or milk. Heat and blend thoroughly; remove from the fire and add a tablespoonful of but- ter, a pinch of salt and a teaspoon- ful of vanilla, beating hard. 55 ^ MACAROON ^ A HALF-CUPFUL of butter creamed with one and a half cupfuls of sugar; add the yolks of four eggs and one whole egg and beat hard. Flavor with almond; add a half-cupful of milk and two and a half cupfuls of flour in which has been sifted a quarter of a teaspoonful of soda and three- quarters of a teaspoonful of cream of tartar, or two and a half level teaspoonfuls of baking-powder. FILLING Dissolve a teaspoonful of gela- tine by soaking in cold water and melting over hot water. Separate two eggs; add a tablespoonful of sugar to the yolks and beat light; pour over them a cupful of hot milk; put in a double-boiler and cook till thick stirring all the time. Remove from the fire, add the gela- tine, two tifblespoonfuls of sherry, a cupful of stale macaroons rolled fine and the beaten whites of two eggs. . 56 ^ MADE CREAM ^ TWO tablespoonfuls of butter creamed; to this add grad- ually three-quarters of a cup- ful of sugar and the yolks of two eggs; beat thoroughly. Sift a tea- spoonful of baking-powder with one and a half cupfuls of flour and add alternately, with a half-cupful of milk. Flavor with lemon, add a grating of nutmeg and a pinch of salt; and last fold in the beaten two whites. FILLING Heat a half-pint of milk to boil- ing point and stir in it two table- spoonfuls of flour wet with a little cold milk. Beat up two eggs with a cupful of sugar; add the hot milk gradually, stirring constantly; re- turn to the fire and cook till smooth and thick. Remove from the fire, flavor with vanilla, stir in a table- spoonful of butter and a pinch of salt. Do not spread the layers until cream is cold. 57 ^ MADELANE ^ THREE tablespoonfuls of but- ter creamed with a cupful of sugar; add two whole eggs and beat thoroughly. One and a half cupfuls of flour, mixed with one and a half teaspoonfuls of bak- ing-powder and a quarter of a tea- spoonful of salt and sifted three times; add to the butter and sugar with a half-cupful of milk. Flavor "with a half-teaspoonful of lemon and a grating of nutmeg. FILLING Force through a meat chopper or crush with a rolling pin a cupful of English walnut meats. Beat the yolks of two eggs, add a cupful of thick sour cream and beat the mix- ture till stiff. Sweeten with a cupful of confectioner's sugar, flavor with lemon, add a pinch of salt, fold in the two whites beaten stiff and add the nuts. 58 ^ MADRID ^ BEAT with a fork a cupful of butter, till light and creamy; add two cupfuls of sugar, flavor with vanilla and beat ten minutes. Sift two teaspoonfuls of baking-powder with three and a half cupfuls of flour, and add with a cupful of milk. Beat well and fold in the last thing the beaten whites of six eggs. FILLING Cook three cupfuls of granulated sugar with a cupful of water till the syrup will thread when dropped from the tip of a spoon. Pour gradually boiling hot, on the stiffly beaten whites of three eggs; add a cupful of seeded rinsins, chopped fine, a cupful of pecan meats, rolled, and five figs cut into thin strips. Spread thick between the layers and frost the top and sides with plain white icing. 59 ^ MAPLE ^ ONE cupful of sugar creamed with three tablespoonfuls of butter ; add three eggs beaten together. Measure one and a half cupfuls of sifted flour; add a tea- spoonful of cream of tartar and a quarter of a teaspoonful of salt and sift twice again. Dissolve a half- teaspoonful of soda in four table- spoonfuls of milk. Add the milk and flour alternately, beating hard. FILLING Melt two cupfuls of maple sugar in one of water and boil until it grains. Remove from the fire and beat in the whites of two eggs, slightly whipped. Beat about fif- teen minutes and spread the cake while warm. 60 ^ MARGARET ^ A HALF-CUPFUL of butter creamed with one of sugar; add two eggs and a teaspoon- ful of vanilla and beat thoroughly ; add two teaspoonfuls of baking- powder sifted with two and a half cupfuls of flour, and a half-cupful of water. Bake in two layers. FILLING Soak a teaspoonful of gelatine in four of water for ten minutes and then melt over hot water; add a half-cupful of cream and scald. Re- move from the fire, add a half-cup- ful of sugar, pinch of salt and one beaten egg. When cool flavor with a tablespoonful of sherry and whip till frothy; add a cupful, mixed, of glace cherries, blanched almonds, raisins and citron, all chopped very fine and a few macaroons broken and softened in sherry. Put this between the layers and sift sugar over the top. 6i ^ MARIE LOUISE ^ WORK two cupfuls of sugar with a half-cupful of butter till creamy; add the yolks of four eggs and beat smooth. Sift two teaspoonfuls of baking-powder with two and a half cupfuls of flour and add with half-cupful of milk and a half-cupful of water.- Grate the peel of one orange into the bat- ter. Beat the whites of four eggs and add last. FILLING Grate three oranges, rind and pulp; remove seeds and all of the white fiber; add a small tin of the prepared grated pineapple. Beat the whites of two eggs to a stiff froth, stir in the orange and pine- apple and a cupful of confectioner's sugar. Spread when cakes are cold. 62 ^ MERINGUE ^ THE yolks of three eggs beaten till light and creamy; add one and a halfi cupfuls of sugar gradually, and cream again. Add the juice and grated rind of half a lemon, a half-cupful of cold water and a pinch of salt. Sift a teaspoonful of baking-powder with two cupfuls of sifted flour and add, beating hard. Beat the three whites stiff and dry and lightly cut or fold them in. FILLING Whisk the whites of two eggs to a stif froth with two cupfuls of con- fectionet^s sugar. .Divide into two portions; to the bigger half add a cupful of fresh strawberries, crushed, and a hatf-c^pful of blanched almonds, chopped fine. Beat these thoroughly together and place between the layers. Flavor the other portion with lemon and spread it over the top and sides. Or- nament with ripe strawberries and serve the day it is made,. ' 63 ^ MINT ^ AHALF-CUPFUL of butter creamed with one of sugar; add a half-cupful of milk and flavor with lemon. Add two cup- fuls of flour sifted with half a tea- spoonful of soda and the whites of six eggs beaten with a teaspoonful of cream of tartar. Bake in three layers. FILLING Pour a cupful of boiling water over a cupful of coariely chopped mint leaves and let stand ten min- utes; strain and add ti^o cupfuls of sugar and cook till it spins a thread. Pour over the stifly beaten whites of two eggs, beating constantly; add citron finely shredded and color with creme de menthe. 64 ^ MISTRESS ANNIE ^ BEAT the whites of three eggs very stiff ; add a cupful of con- fectioner's sugar and beat ten. minutes. Beat the yolks of the three eggs till thick and lemon col- ored ; add a teaspoonful of almond- extract and stir them into the whites and sugar and beat ten minutes more. Mix a half-teaspoonful of baking-powder with a cupful of sifted pastry flour and add with two tablespoonfuls of bo'iling water. FILLING Boil two cupfuls of sugar with ten tablespoonfuls of boiling water till it forms a soft ball; add thirty- two marshmallows cut fine and boil up again. Beat the whites of three reggs till stiff; add a quarter of a tea- spoonful of cream of tartar and a half-teaspoonful of almond extract. Pour the boiling syrup on the eggs, beating all the time, and when cool add a cupful of chopped nut meats. 65 ¥ MOCHA ^ BEAT the yolks of three eggs until lemon colored and thick ; add a cupful of sugar and con- tinue beating. Mix a teaspoonful of baking-powder, a quarter of a tea- spoonful of salt and a cupful of flour and sift four times. Beat the whites of three eggs stiff and add with the flour and three tablespoon- fuls of hot strong coffee. FILLING Cream a half-cupful of butter; add a cupful of confectioner's su- gar. Beat two eggs; add a cupful of granulated sugar, a quarter of a cupful of flour ^ a quarter of a tea- spoonful of salt, a cupful of hot cream and a half-cupful of strong cofee. Cook in a double-boiler ten minutes; cool, and add a teaspoon- ful of vanilla and the creamed but- ter and sugar. 66 ^ MOKA CHARLYT ^ BEAT separately the yolks and whites of four eggs; to the yolks add two cupfuls of sugar and a cupful of sweet cream and beat for ten minutes ; to the beaten whites add two teaspoonfuls of cream of tartar and whisk up again. Sift a teaspoonful of soda in two and a half cupfuls of flour; add the flour to the yolks with a tiny pinch of salt and a grating of nutmeg, and the whites last. FILLING To a cupful of strong, black cof- fee add a half-pint of cream and a cupful of sugar; bring to a boil and thicken with two tablespoonfuls of flour blended with a tablespoonful of butter. Beat two eggs and turn the custard gradually over them, stirring all the time; set over boil- ing water till the eggs thicken a lit- tle; remove, add two squares of melted chocolate, a pinch of salt and a teaspoonful of vanilla. 67 MOUNT VERNON PIE HALF a cupful of butter creamed with a cupful of sugar; when light add the grated rind and juice of an orange and an egg well-beaten. Sift a tea- spoonful of baking-powder with a heaping cupful of flour and add with a half-cupful of milk. Bake in two layers in a quick oven. FILLING Soak a tablespoonful of gelatine in a tablespoonful of cold water for five minutes; dissolve^ over hot water and strain into a cupful of hot cream; sweeten with a table- spoonful of confectioner's sugar and flavor with orange-juice. Cool, place the bowl in ice water and whip with an egg-beater to a froth and quite stif; add a cupful of whipped cream and a half-cupful of chopped hickory nut meats. Spread this be- tween the layers heaping a small pyramid on top. 68 ^ NEAPOLITAN ^ THREE-QUARTERS of a cupful of butter creamed with two cupfuls of sugar; add three-quarters of a cupful of milk and beat ten minutes. Sift together two heaping cupfuls of flour, four teaspoonfuls of baking-powder and a quarter of a teaspoonful of salt; add to the butter and sugar and beat hard; fold in the beaten whites of eight eggs. Divide the batter into four equal parts; leave one part plain and flavor with lemon; color one yellow and flavor with orange; color one pink and flavor with rose ; and one color with chocolate and flavor with vanilla. Put together with jelly between each layer and press with a weight on top for a couple of hours. 69 NINETEEN-TWENTY-ONE A CUPFUL of sugar, a half- cupful of molasses, a half- cupful of melted .butter and a half-teaspoonful each of cinnamon and nutmeg, creamed together; add three whole eggs and beat for ten minutes. Dissolve a level tea- spoonful of soda In a half-cupful of sour milk and add with two cup-, fuls of flour and a pinch of salt. Add a half-pound of fresh dark whole figs ; or if dried figs are used steam whole until soft. Bake in three layers. FILLING Boil two cupfuls of sugar with a half-cupful of hot water till it threads; pour over the beaten whites of three eggs; add a half- cupful of soaked and chopped rais- ins and a teaspoonful of lemon- juice. 70 ^ NOUGAT ^ ONE and a half cupfuls of su- gar creamed with three quar- ters of a cupful of butter; add the yolks of eight eggs and one whole egg and beat hard and thor- oughly. Mix four teaspoonfuls of baking-powder, a quarter of a tea- spoonful salt and two and a quar- ter cupfuls of flour and sift four times; add to the butter, eggs and sugar with one and a half cupfuls of milk and a teaspoonful of van- illa. Rub a teaspoonful of flour in a half-pint of stoned and chopped raisins and stir in the last thing. FILLING Mix together four squares of chocolate, two cupfuls of sugar, four tablespoonfuls of butter, one cupful of cream and a cupful of milk. Put where they will melt and then boil to a soft ball; remove from the fire and beat till creamy; add a teaspoonful of vanilla and a cupful of chopped nut meats. 71 ^ NUT ^ BEAT three eggs till creamy; add one and a half cupfuls of sugar and a pinch of salt and beat again. Sift a teaspoonful of cream of tartar with two cupfuls of flour and add to the eggs and sugar, beating hard; add the juice and grated rind of half a lemon and a half-cupful of cold water in which is dissolved a half-teaspoon- ful of soda. FILLING Cook together, a cupful of sugar, one of chopped hickory nut meats and one of sweet cream. As soon as it commences to thicken, remove from the stove and stir till creamy. 72 ^ ORANGE ^ BEAT to a cream the yolks of four eggs with a cupful of sugar; add a half-cupful of milk and a teaspoonful of lemon- extract and beat again thoroughly. Sift together four times, one and a half cupfuls of flour, a teaspoonful of baking-powder and a- quarter of a teaspoonful of salt. Add this, beating well, with the whites of four eggs beaten stiff. Bake in three layers from seven to ten min- utes. FILLING Beat the yolks of four eggs; add four tablespoonfuls of orange-juice and one of lemon-juice and enough confectioner's sugar to make it thick enough to spread. Grate orange- peel over each layer before spread- ing. 73 ^ OTHELLQ ^ SCRAPE two ounces of choco- late and melt with a table- spoonful of butter and three of sugar. Beat a half-cupful of but- ter to a cream and gradually add a cupful of sugar; add the melted chocolate, a half-teaspoonful of vanilla and beat well. Beat the yolks of four eggs and add with one and three- fourth cupfulp of flour, a half-cupful of milk and a teaspoon- ful of baking-powder. Add the beaten whites of two eggs last. FILLING Scrape four ounces of chocolate and melt with a half-cupful of sugar and four tablespoonfuls of water. Beat the whites of four ^SS^>' t^dd two cupfuls of sugar, a teaspoonful of vanilla and the melted chocolate. Beat till thick enough to spread. Cover each layer, after it is spread with the chocolate filling, with chopped wal- nut meats. 74 ^ PEACH ^ BEAT a half-cupful of butter to a cream and add a cupful of sugar gradually ; stir in a half- wine-glass of brandy, two table- spoonfuls of milk and a little nut- meg. Beat three eggs together un- til light and add with two and a half cupfuls of flour in which has been sifted two teaspoonfuls of bak- ing-powder. FILLING Use either fresh or canned peaches. Have them cooked with sugar and a very little water; while hot press through a wire sieve. Dissolve a teaspoonful of fine gela- tine and add to a cupful of the sifted peach. Whip the white of an ^SS ^f^ff *«^ ^dd with a cupful of whipped cream. Put this between the layers and cover the top with whipped cream slightly sweetened. 75 PECAN AND MAPLE TO the beaten yolks^ of five eggs add the white of one well- beaten. Cream a cupful of butter with one and a quarter cup- fuls of sugar; add a teaspoonful of vanilla and the eggs and beat hard. Sift two teaspoonfuls of baking- powder with two cupfuls of flour and add a half-cupful of milk. FILLING Break into small pieces sufficient maple-sugar to make two cupfuls; add a half-cupful of water and melt slowly, then boil, without stir- ring, until a little dropped in cold water will form a soft ball. Pour on to the beaten whites of two eggs; add a cupful of beaten cream, a pinch of salt and a cupful of chopped pecan meats and beat till thick enough to spread. 76 ^ PEPPERMINT ^ THREE tablespoonfuls of but- ter creamed; add a cupful of sugar and a teaspoonful of al- mond-extract and cream again. Beat two eggs, yolks and whites separately; add a half-cupful of milk to the yolks and beat into the butter and sugar. Sift two tea- spocmfuls of baking-powder with one and a half cupfuls of flour and add with the beaten whites. FILLING Mix a saltspoonful of cream of tartar with two cupfuls of sugar and boil with a half-cupful of water till it threads; pour over the beaten whites of three eggs. Add a half-pound of blanched almonds ground fine and a quarter of a pound of peppermint cream candy crushed fine. Frost the top with plain icing and decorate with split almonds. 77 ^ PETER PAN ^ BEAT together till light and creamy a quarter of a pound of butter and a half-pound of sugar ; break in four whole eggs and beat hard for two minutes. Sift a teaspoonful of cream of tartar, a half-teaspoonful of soda and a quarter of a teaspoonful of salt with a half-pound of flour and add with a gill of milk. Flavor with al- mond. FILLING Boil two cupfuls of siigar with a half-cupful of water till it spins a thread. Pour this on three whole eggs beaten together, and beat un- til smooth. Add a cupful of raisins seeded, chopped and soaked and a cupful of blanched almonds, ground fine. Flavor with almond. 78 ^ PINEAPPLE ^ MIX with two cupfuls of flour, two teaspoonfuls of baking- powder and a quarter of a teaspoonful of salt and sift four times. Beat three eggs, yolks and whites separately; to the yolks add one and a half cupfuls of sugar and a teaspoonful of vanilla and beat for ten minutes; add the flour, a half-cupful of water and the beaten whites. FILLING Boil two cupfuls of sugar with a half-cupful of water till it threads. Beat the whites of three eggs to a stijf froth; add a pinch of cream of tartar and a tablespookful of or- ange-juice. Pour the boiling syrup over this beating all the time, until thick and creamy. Spread the layers, sprinkling each thickly with shredded pineapple. 79 PISTACHIO GREAM SIFT together four times three cupfuls of flour, four teaspoon- fuls of baking-powder and a quarter of a teaspoonful of salt. Cream a half-cupful of butter; add two cupfuls of sugar, a cupful of milk and four eggs and cream again; add the flour, and flavor with orange-flower water and a lit- tle bitter almond. FILLING Mix two cupfuls of sugar with a half-cupful of milk and bring slowly to the boiling point, with- out stirring. Boil one minute. Cut a half-pound of marshmallows in small pieces and melt in a double- boiler; add four tablespoonfuls of hot water and beat smooth; add the hot syrup gradually, stirring con- stantly. Remove from the fire and beat till creamy. Add a cupful of pistachio meats, chopped, and color a delicate green. 80 PRESERVED GINGER BEAT a half-cupful of butter to a cream; add a cupful of sugar and mix until creamy ; add the yolks of three eggs and beat five minutes, then by degrees a half-cup- ful of luke-warm water. Sift one aiid a half-teaspoonfuls of baking- powder and » quarter of a teaspoon- ful of salt with one and a half cup- fuls of flour; beat into the butter and sugar, flavor with a teaspoon- ful of lemon and fold in the beaten whites of the thfee eggs. FILLING Beat the yolks of three eggs; add a tablespoonful of sugar and pour on them a gill of hot milk. Heat and stir in a double-boiler till thick. Cut up two ounces of preserved gin- ger into Julienne shreds and cook until soft in a gill of the syrup; when cool add to the custard. Melt a teaspoonful of gelatine; when cool whip till light and frothy and add to a half-pint of cream whipped solid. Fold this lightly into the custard. Have the cake cold before spreading. ^ PRINCESS ¥ MIX a gill of cornstarch with three of flour, making a pint in all and sift with it a teaspoonful of cream of tartar. Dissolve a half-teaspoonful of soda in a gill of milk. Cream a half- cupful of butter with ^ cupful of sugar; add milk and a teaspoonful of almond-extract and beat hard. Beat the whites of five eggs and add alternately with the flour. FILLING Cut a half-pound of marshmal- lows into tiny bits, put two^table- spoonfuls of water with them and melt over hot water. Boil one and a half cupfuls sugar with a half -cup- ful of water till it threads and pour over the well-beaten whites of four eggs. Flavor with a tablespoonful of the best sherry wine and whip in the melted marshmallows. 82 ^ QUAKER ^ A CUPFUL of sugar creamed with a half-cupful of butter. ,Mix a half-cupful of molasses and a half-cupful of thick sour cream or milk and dissolve in it a teaspoonful of soda ; add this to the butter and sugar with three eggs and beat vigorously for ten min- utes. Beat in two cupfuls of sifted flour, a teaspoonful of ground cin- namon; arid last add a cupful of chopped raisins rolled in flour. Bake in three layers. FILLING Mix together two cupfuls of sour cream, two cupfuls of sugar, one and a half cupfuls of chopped nut meats and a half-teaspoonful of salt. Cook until thick. Flavor to taste. 83 ^ QUINCE ^ MIX together, two cupfuls of; flour, one of cornstarch, one' and a half teaspoonfuls of baking-powder and a quarter of a teaspoonful of salt and sift four times. Cream two cupfuls of sugar with a half-cupful of butter; add a cupful of milk, a teaspoonful of lemon-extract and the flour; last fold in the beaten whites of six eggs. FILLING Pare, quarter and core eight quinces, put in a baking-dish with a cupful and a half of sugar, a half- cupful of water and a tablespoonful of butter, cut into bits; cover and bake till tender; remove the cover and simmer over a slow fire until the fruit is nearly dry. When cold add two teaspoonfuls of lemon- juice and beat with a wire egg-whip till light and smooth. Cover the top layer with whipped and sweet- ened cream. 84 ^ RASPBERRY ^ ONE cupful of sugar creamed with a half-cupful of butter. Sift a teaspoonful of baking- powder and a quarter of a teaspoon- ful of salt with one and a half cup- fuls of flour. Add three eggs to the creamed butter and sugar, a tea- spoonful of lemon-extract and a half-cupful of cold water and beat hard for ten minutes; tlien add the flour. Bake in three layers. FILLING Break the whites of two eggs into a large platter; add a glass of home-made raspberry jelly and three tablespoonfuls of sugar and whip with a wire egg-heater till stif. This takes about twenty-five minutes. 8S ^ RHUBARB ^ SIFT a teaspoonful of cream of tartar and a half-teaspoonful of soda with a pint of sifted flour. Cream a half-cupful of butter with a cupful of sugar ; add three eggs slightly beaten, a half- cupful of milk and the flour, beat- ing thoroughly. Flavor with lemon. After the batter is in the baking tins sprinkle a few dried currants, that have been washed and dried, over each one. FILLING Beat a half-cupful of sugar with a quarter of a cupful of butter; add the yolks of two eggs well-beaten and three cupfuls of cooked and sweetened rhubarb.' Put in a dou- ble-boiler and cook till thick and smooth. Let cool before spread- ing. Sift sugar over the top layer. 86 ^ RIBBON ^ A QUARTER of a pound of butter creamed with two cup- fuls of sugar. Beat four eggs, whites and yolks separately; add the beaten yolks to the creamed butter and sugar with a teaspoonful of vanilla. Measure three cupfuls of pastry flour and add to it, two teaspoonfuls of bak- ing-powder and a quarter of a tea- spoonful of salt, arid sift four times; add this alternately with a cupful of milk and beat hard. Last fold in lightly the beaten whites. Divide the batter into three equal parts ; bake two of them light and to the third add a tea- spoonful of powdered cinnamon, a cupful of currants, washed, dried and floured, a quarter of a cupful of shredded citron and one square of melted chocolate. Mix well and bake in a pan exactly like the other two. As soon as baked turn a light one out on oiled paper and frost thick with soft white icing. Put the dark over this and ice, and then the other white one. Cover the top with oiled paper, put tin and weight on top and press for a few hours; remove weight and paper •and frost with soft icing. 87 ^ ROCHESTER ^ A CUPFUL of sugar creamed with a third of a cupful of creamed butter; add two eggs; two-thirds of a cupful of milk and beat thoroughly. Sift a tea- spoonful of cream of tartar, a half a teaspoonful of soda and a quarter of a teaspoonful of salt with two and a third cupfuls of flour; beat in gradually and flavor with lemon. FILLING A cupful of granulated sugar, a cupful of grated maple sugar, two tablespoonfuls of butter and a half- cupful of milk; mix and boil till it spins a thread; remove from the fire and pour onto the beaten whites of two eggs. Add a cupful of beaten cream, a pinch of salt and beat until it thickens. Spread the cake while warm. 88 ^ ST. HONORE ^ TWO-THIRDS of a cupful of butter creamed ; add two cup- fuls of sugar and beat thoroughly. Sift four cupfuls of sifted flour with two teaspoonfuls of baking-powder and a quarter of a teaspoonful of salt; add this to the creamed butter and sugar with a cupful of milk. Flavor with al- mond and fold in the beaten whites of six eggs. FILLING Boil two cupfuls of sugar, with- out stirring, in a cupful of cream, until almost candy; remove from the fire and pour on a large flat plat- ter; when nearly cold: add a tea- spoonful of baking-powder and with a wire-whip beat until light and creamy. Add a quarter of a pound of candied cherries, chopped fine and a quarter of a pound of marshmallows cut fine. Flavor with noyau or other liqueur. 89 ^ SAVOIE ^ CREAM a half-cupful of butter with two of sugar ; add a cup- ful of milk and beat until smooth. Sift two teaspoonfuls of 'baking-powder and a quarter of a teaspoonful of salt with three cup- fuls of flour; add this to the batter, alternately, with the whites of seven eggs beaten stiff. Flavor with pine- apple-extract. FILLING Beat the whites of four eggs stiff and dry and add two cupfuls of con- fectioner's sugar. Grate enough fresh pineapple to make two cup- fuls; strain and add the juice to the beaten whites and sugdr. Take out enough of the frosting to cover the top layer; to the rest add the strained fruit, a half-cupful of chopped pecan meats and a tea- spoonful of lemon-juice; whip to- gether and use for filling. Add a half-cupful more sugar to the re- served frosting and cover the top layer. 90 ^ SHORTCAKE ^ BEAT one and a half-cupfuls of sugar with three whole eggs ; when thick and creamy add a half-cupful of cold water and beat for ten minutes. Sift a teaspoonful of cream of tartar, a half-teaspoon- ful of soda and a quarter of a tea- spoonful of salt with two cupfuls of flour and beat into the sugar and eggs. Flavor with lemon and bake in two layers. FILLING Cover each layer with a thick layer of whipped cream which has been sweetened and flavored with lemon. Arrange whole fresh ripe strawberries close together over the entire surface. • Place one layer on top the other and serve at once. 91 ^ SILVER AND GOLD ^ WHITE LAYERS CREAM a quarter of a cupful of butter with a half-cupful of sugar; add one and a half cupfuls of flour sifted three times with a teaspoonful of baking-pow- der and a quarter of a teaspoonful of salt, three tablespoonfuls of milk and a half-cupful of water. Flavor with vanilla and beat steadily for two minutes; then fold in lightly the beaten whites of four eggs. YELLOW LAYERS A HALF-CUPFUL of butter creamed with three-quarters of cupful of sugar; add the beaten yolks of three eggs, half a teaspoonful of vanilla, a half-tea- spoonful of grated lemon-rind and a small pinch of mace. Mix four tablespoonfuls of cornstarch with a cupful of flour and one and a half teaspoonfuls of baking-powder, and sift four times; add this to the bat- ter, alternately, with three table- spoonfuls of milk. FILLING Soak an ounce of gum-arabic in four tablespoonfuls of water for an hour; melt over hot water. Add a cupful of sugar and cook till thick; pour slowly over the stiffly beaten whites of two eggs and beat steadily until stiff and white. Flavor with almond. Ice the top and ornament with split marshmallows. 92 ^ SMYRNA ^ CREAM a half-cupful of but- ter and add a cupful of sugar and beat till creamy. Mix three level teaspoonfuls of baking- powder and a quarter of „a teaspoon- ful of salt with two cupfuls of flour and sift four times ; add this to the butter and sugar, alternately, with a half-cupful of milk. Flavor with a teaspoonful of lemon-extract and fold in the three beaten whites. Bake in two layers. FILLING Chop a pound of jigs and mix with them a half-cupfUl of sugar, two tablespoonfuls of cider or lem- on juice, a tablespoonful of butter and a pinch of salt. Cook with a little hot water to a smooth paste. Spread while hot upon one layer and press the other layer on top. When cool ice the top and sides. 93 ^ SOUR CREAM ^ THREE eggs, the yolks and whites beaten separately, to the yolks add one and a half cupfuls of sugar and cream to- gether; add a pinch of salt and a teaspoonful of lemon-extract, and a half-cupful of cold water and beat hard. Sift a teaspoonful of baking- powder with two cupfuls of flour and add to the eggs and sugar. Add the three beaten whites last. FILLING Break the whites of two eggs into two cupfuls of sour cream and whip up together till stiff; add a cupful of butternut meats, chopped, and a teaspoonful of vanilla. Sweeten to taste with confectioner's sugar. Spread between the layers, heaping it roughly on top. 94 SPANISH CHOCOLATE MIX a half-cupful of grated unsweetened chocolate, a quarter of- a cupful of sugar and two tablespoonfuls of milk and melt. Cream a third of a cupful of butter with a cupful of sugar; add two eggs, one at a time, beating well, and a half-teaspoonful of van- illa. Beat in the melted chocolate and add gradually a quarter of a cupful of milk. Sift a teaspoonful of baking-powder with a cupful of flour and add last. Bake in two layers. FILLING Boil together two cupfuls of granulated sugar and ten table- spoonfuls of milk. As soon as it will form a soft ball when dropped in cold water, remove from the fire; add a half-teaspoonful of vanilla and beat till white, soft and creamy. Spread this between the layers and on top and sides while warm, then coat immediately the top and sides with melted unsweetened chocolate using a soft pastry brush. 95 ^ STARLIGHT ^ MIX a quarter of a teaspoonful of soda and a quarter of a teaspoonful of salt with two cupfuls of flour and sift three times. Cream three-quarters of a cupful of butter and work into the flour. Whip the whites of six eggs to a stiff froth; add one and a quarter cupfuls of sugar and gradually beat them into the butter and flour; add the juice and grated rind of a lemon and a tablespoonful of cold water. FILLING Beat the whites of two eggs to a stiff froth. Grate fresh, sour apples till there is a pint of the pulp; add a cupful of confectioner's sugar, the juice and grated rind of a lemon and a teaspoonful of lemon-extract. Put with the whites and whip to- gether. Grate lemon-peel over each layer while warm, but do not spread the apple until the cakes are cold. 96 STRAWBERRY GREAM BEAT together till smooth and creamy a- half-cupful of butter with a cupful of sugar; break in this two whole eggs and beat hard. Sift a teaspoonful of baking- powder and a quarter of a tea- spoonful of salt with one and a half cupfuls of flour and add with a half-cupful of milk. Flavor with lemon and bake in three round jelly tins. FILLING Break the white of an egg in a large platter; add a cupful of con- fectioner's sugar and one of fresh strawberries, hulled, washed and dried. Beat all together for twenty- five minutes. 91 ^ SUNBEAM ^ MIX with a cupful of flour, a half-cupful of cornstarch, one and a half teaspoonfuls of baking-powder and a quarter of a teaspoonful of salt, and sift four times. Cream a cupful of sugar with a big tablespoonful of butter; add one whole egg and the yolk of another and beat till smooth and light. Flavor with a teaspoonful of lemon-extract and a grating of nutmeg. Add the flour last with a half-cupful of milk. FILLING Beat the yolks of three eggs till light and creamy; add three table- spoonfuls of cornstarch, one table- spoonful of butter, a cupful of sugar, a cupful of water and the juice of an orange. Cook in a double-boiler twenty minutes stir- ring constantly. Cool,^ add a pinch of salt and a teaspoonful of orange curacoa. Grate orange-peel over the layers before filling. 98 9 TRIANON ^ THREE cupfuls of flour mixed with a teaspoonful of cream of tartar, a half-teaspoonful of soda and a quarter of a teaspoon- ful of salt and sifted four times. Cream a half-cupful of butter with -two cupfuls of sugar; add three eggs, beaten, and stir till smooth; add the flour and a cupful of milk. Divide the batter into three equal parts. Flavor the two plain layers, one with lemon, and one with van- illa; to the other layer add two tablespoonfuls of molasses in which is dissolved a pinch of soda, a table- spoonful of brandy, a little mace and cloves and a cupful of seeded raisins chopped fine and some shredded citron. Spread each layer with raspberry jelly — with the fruit layer in between the two light lay- ers. 99 op TUTTI-FRUTTI ^ A CUPFUL of butter creamed; add two cupfuls of sugar and beat till smooth. Mix two teaspoonfuls of baking-powder with three cupfuls of flour and sift to- gether three times. «Add three beaten eggs to the creamed butter and sugar, flavor with lemon and beat together ten minutes; add, al- ternately, a little at a time, a cupful of milk and the flour. Bake in four layers. FILLING Chop fine an ounce of candied cherries, one of citron, one of can- died pineapple and seeded raisins and soak till soft in warm sherry. Melt three cupfuls of sugar in a cupful of water and boil till it spins a thread; pour over the beaten whites of three eggs, beating hard; add the fruit and a half-cupful of blanched and chopped almonds. For the icing put the white of an egg in a bowl with a teaspoonful of lemon-juice and a few drops of water; beat and add confectioner' s sugar till thick enough to spread. ^ VERMONT ^ CREAM a cupful of sugar with a half-cupful of butter; add the beaten yolks of six eggs, a half-cupful of milk, a tea- spoonful of vanilla, a pinch of salt and a grating of nutmeg. Beat all together for ten minutes. Sift two teaspoonfuls of baking-powder with two and a half cupfuls of flour and add last. FILLING Cook a pound of shaved maple- sugar in a half-cupful of water till it threads; remove from the fire and stir until nearly cool; add a few grains of salt, the stiffly whipped white of an egg and a cupful of whipped cream. Spread each layer and sprinkle broken walnut-meats thickly over the filling before put- ting the next layer on top. ^ VIOLET ^ CREAM a half-cupful of but- ter; add a cupful of sugar and cream again. Sift together a teaspoonful of baking-powder, one and a half cupfuls of flour and a quarter of a teaspoonful of salt; add this to the butter and sugar with a half -cupful of milk and the beaten whites of four eggs. Flavor with a teaspoonful of violet-extract and four drops of vanilla, FILLING Whip a pint of cream dry and stiff; add the beaten whites of three eggs and a half-cupful of confec- tioner's sugar. Flavor with a tea- spoonful of creme yvette cordial and a half-teaspoonful of vanilla. Color violet with' coloring paste. Put this between the two layers and make a plain icing for the top flavored with creme yvette. Deco- rate with crystallized violets, mak- ing stems of shredded angelica. I02 WASHINGTON MOCHA A CUPFUL of sugar creamed with a half-cupful of butter. Mix together, a half-cupful of cornstarch, one and a quarter cupfuls of flour, a half-teaspoonful of cream of tartar, a quarter of a teaspoonful of soda and a pinch of salt, and sift four times ; add this to the butter and sugar with a half- cupful of milk and the beaten whites of three eggs. Bake in two layers. FILLING A half-cupful of strong freshly made black cofee, reserving three tahlespoonfuls for the icing; fill up the cup with cream and put in a double-boiler. Mix two table- spoonfuls of flour with a little cold milk; add a cupful of sugar, one whole egg and the three yolks and stir into the hot cofee and cream. Cook till thick and smooth, stirring constantly; remove from the fire and while warm, but not hot, beat in two tahlespoonfuls of butter. Put this between the two layers, ice the top with an icing made by beat- ing together one cupful of confec- tioner's sugar, three tahlespoonfuls of- cofee and the white of one egg. 103 INDEX Aarbes-moka Almond Angel Layer Apache Apple Snow Archangel ; . Banana Berny's Best . Berwick Sponge Bismarck Booker Washington Burlington Buttercup . Cabinet Caramel Camelina . Caramel Charleston Chocolate Cocoa Coffee , Columbia . Cream Walnut Creme de Marrons Creme Fouettee Damson Darktown Dolly Madison Dream . Duchess Egypt . English Ethiopia Eve's Fig . Florentine . Fruit Jelly Gateau d'Elite Genoese Gibson Girl Gold Chocolate Gooseberry Trifle Grand Duke . Grape Roll Harlequin Hickory Nut Honolulu Imperial Isabella . Java . Lady Baltimore Lemon Cream Lemon Gelee Luncheon . Macaroon Made Cream Madelane Madrid Maple . Margaret . Marie Louise Meringue . Mint Mistress Annie Mocha . Moka Charlyt Mount Vernon Pic Neapolitan Nineteen-twenty-one Nougat Nut . Orange Othello . Peach Pecan and Maple Peppermint Peter Pan Pineapple . Pistachio Cream Preserved Ginger Princess Quaker Quince Raspberry . Rhubarb Ribbon Rochester St. Honore Page Shortcake . . . , 91 Silver and Gold • 9* Smyrna . . . . Sour Cream . 93 . 94 Spanish Chocolate Starlight Strawberry Cream Sunbeam 9S . ,. 96 91 . . 98 Trianon 99 Tutti-Frutti . . 100 Vermtmt .. . . lOI Violet .... . 102 Washington Mocha . 103 lllllliljllill!!! iliilikteillilillllllliiii'!!! iiiiiililiiillliiliiiiiiiiiiliji