Bride's Cake

1/2 cup white oleomargarine

3/4 cup sugar

3/4 cup white corn syrup

1 1/2 cups flour

1 cup rice flour

3 teaspoons baking powder 1/4 teaspoon cream of tartar 1/2 cup milk

1/2 teaspoon lemon extract Whites 6 eggs

Cream oleomargarine and add sugar gradually while beating constantly; then add corn syrup. Mix and sift flour, rice flour, baking powder, and cream of tartar. Add alternately to first mixture with milk; then add lemon extract and whites of eggs beaten stiff. Bake fifty minutes in a greased, round pan with a ring, thimble, and coin. Frost and decorate with Maple Marshmallow Frosting (see page xxxix).

White Fruit Cake

1/3 cup uncolored oleomargarine

1 teaspoon lemon juice

1/2 cup flour

1/4 cup potato flour

1/8 teaspoon soda

1/3 cup candied cherries

3 tablespoons blanched shredded almonds 1/4 cup citron

1/2 teaspoon almond extract Whites 3 eggs 1/4 cup sugar

1/4 cup white corn syrup

Cream oleomargarine, add lemon juice, and very gradually, beating constantly, white flour, potato flour, and soda sifted together; then add candied cherries cut in small pieces, blanched shredded almonds, citron sliced and cut fine, and almond extract. Beat egg whites until stiff, add sugar slowly while beating constantly, and white corn syrup. Combine mixtures, put in greased and floured tins, and bake half an hour.

Eggless, Butterless, Wheatless Fruit Cake

1 cup buckwheat flour

2 teaspoons baking powder 1/4 teaspoon salt

34 teaspoon allspice

34 teaspoon clove

34 teaspoon mace

1/4 teaspoon grated nutmeg

1/2 teaspoon cinnamon 1/4 cup sugar 1/2 cup molasses 1/3 cup milk

3 tablespoons coffee infusion 1/2 cup raisins, seeded and cut in pieces

1/2 cup oat flour

Mix and sift buckwheat flour, baking powder, salt, and spices. Mix sugar, molasses, milk, and coffee. Combine mixtures, add raisins mixed with oat flour, beat thoroughly, pour in a well-greased and floured bread pan and bake in a moderate oven.

Potato Chocolate Cake

4 tablespoons butter substitute 1/2 cup sugar 1/2 cup corn syrup 2 squares melted unsweetened chocolate

2 eggs

1 cup hot mashed potato 1 1 1/8 cups barley flour 1/2 teaspoon salt

3 teaspoons baking powder

Cream butter substitute and add. sugar gradually, while beating constantly; then add corn syrup, melted chocolate, eggs well beaten, mashed potato, and barley flour sifted with salt and baking powder. Beat thoroughly, put in square greased cake tin, and bake in a moderate oven.

Eclairs And Cream Puffs

4 tablespoons butter substitute 1/2 cup boiling water 1/4 cup barley flour

34 cup rice flour Few grains salt 2 eggs

Put butter substitute and water in saucepan and when boiling point is reached, add all at once, barley flour, rice flour and salt sifted together, and stir vigorously. Remove from fire as soon as mixed, add one unbeaten egg and beat until smooth, then add the other egg and beat until smooth. Drop by spoonfuls on a buttered tin sheet, shaping long and narrow for eclairs and round for cream puffs. Bake thirty or thirty-five minutes in a moderate oven.