Gratan Mocha

Bake Cream Sponge Cake mixture (see The Boston Cooking-School Cook Book, p. 501) in two buttered round deep layer cake tins. Put between layers whipped cream, sweetened and flavored with strong coffee. Garnish top with cream, forced through a pastry bag and tube, and glaced pineapple, cherries and angelica, as shown in illustration.

Gratan Mocha.

Gratan Mocha.- Page 329.

Mock Angel Cake

1 cup sugar.

1 1/3 cups flour.

3 teaspoons baking powder.

1/3 teaspoon salt 2/3 cup scalded milk 1 teaspoon vanilla.

Whites 2 eggs.

Mix and sift first four ingredients four times. Pour on gradually the scalded milk. Fold in whites of eggs, beaten until stiff, and add vanilla. Turn into an unbuttered angel cake pan and bake in a moderate oven forty-five minutes. This is better for being kept twenty-four hours.

White Mountain Angel Cake

1 1/2 cups egg whites.

1 cups sugar.

1 teaspoon cream-of-tartar.

1 cup bread flour teaspoon salt 1 teaspoon vanilla.

Beat egg whites until stiff, using large egg beater. Remove egg beater and add sugar mixed with cream-of-tartar, gradually, folding in with wooden cake spoon. Cut and fold in flour, mixed with salt, and add flavoring. Turn into an unbuttered angel cake pan, cover and bake in a moderate oven twenty minutes. Remove cover and bake from twenty to twenty-five minutes. Invert pan on wire cake cooler and let stand, when cake should, by its own weight, drop from pan.

Fruit Cake (Without Butter Or Eggs)

1 cup sugar.

1/2 cup molasses.

cup milk.

1/2 cup coffee infusion.

1 1/2 cups entire wheat flour 1/2 cup white flour.

4 teaspoons baking powder.

1/2 teaspoon salt.

1 teaspoon cinnamon.

Allspice.

Clove.

Mace.

1/4 teaspoon each.

Grated nutmeg.

1 pound raisins seeded and cut in pieces.

Mix sugar, molasses, milk and coffee. Mix and siff dry ingredients, reserving one-fourth cup white flour.. Combine mixtures and add raisins, dredged with remaining flour. Turn into a buttered and floured bread pan and bake in a moderate oven fifty minutes.

Grant Cake

1/2 cup butter 1 cup sugar 1 egg.

1 cup sour milk 2 cups flour.

1 1/4 cups raisins 1 1/2 teaspoons soda teaspoon allspice teaspoon cloves 1 1/2 teaspoon cinnamon.

1/2 teaspoon salt.

Cream butter and add sugar gradually, while beat-ing constantly, egg, well beaten, and sour milk. Mix and sift two and one-half cups flour with soda, spices and salt and add to first mixture; then add raisins, seeded, cut in pieces and dredged with remaining flour. Turn into a buttered oblong cake pan and bake in a moderate oven fifty minutes.

Christmas Cakes

Bake Prize Cake mixture in buttered and floured goldenrod pans. Remove from pans, cool, trim off ends and cut each cake in quarters, crosswise. Spread top of each with Confectioners' Frosting (see The Boston Cooking-School Cook Book, p. 527) and decorate with small leaves, made from Ornamental.

Frosting II (see The Boston Cooking-School Cook Book, p. 532), colored green and forced through a bag and tube, and small red candies to represent holly.

Christmas Cakes.

Christmas Cakes. - Page 334.

Priscilia Cake

cup butter 1 cups sugar 5 eggs.

2 1/3 cups flour.

2 teaspoons baking powder.

cup milk.

1 teaspoon vanilla.

Cream butter and add gradually, while beating constantly, sugar; then add eggs well beaten. Mix and sift flour and baking powder and add alternately with milk to first mixture. Beat vigorously two minutes and add flavoring. Turn into a buttered and floured cake pan and bake in a moderate oven forty-five minutes.