One cupful of sugar, one-half cupful of butter, the yolks of three eggs and one whole egg. Reserve two whites for frosting. Take one-half cupful of cold water, two cupfuls of flour, two teaspoonfuls of baking-powder, the juice of one orange. Bake in two layers. Ice with boiled icing, grating in the rind. Mrs. G. L. Galbraith.
Two eggs, one cupful of sugar, one-quarter cupful of butter, one and one-half cupfuls of flour, one-half cupful of sweet milk, two rounding tea-spoonfuls of baking-powder, one tablespoonful of orange juice. Beat the butter and sugar together, add the beaten yolks, then the milk, lastly the beaten whites and the flour, stirring hard. Bake in two or three layers about twenty minutes.
For Orange Filling see page 249. Mrs. G. Pope.
Two eggs, one cupful of sugar, one-fourth cupful of butter, two and one-fourth cupfuls of flour, one cupful of milk, two level teaspoonfuls of baking-powder and a pinch of salt. Beat the sugar and eggs together until thick, sift together flour, salt and baking-powder and add them with the milk. Melt the butter without heating more than is necessary and stir it into the cake batter. Bake in layer pans. When cold, cover one layer with sliced bananas and over these a layer of frosting, made by beating together the whites of two eggs with one and one-half cupfuls of confectioners' or powdered sugar, until smooth. Reserve one-half of the frosting and use it to cover top layer of the cake. E. J. A.
Cream one-third of a cupful of butter with one cupful of sugar, add two well-beaten eggs, one half cupful of milk and one and three-quarters cupfuls of flour. Bake in layers. When baked spread between the layers a little boiled icing and sliced bananas; to be eaten while fresh.
Mrs. Eliza Locke.
One cupful of molasses, one teaspoonful of soda, one-fourth teaspoonful each of salt, cinnamon, allspice and one-eighth of a teaspoonful of paprica, two tablespoonfuls of vinegar, two-thirds cupful of warm water, one package of fig mince, three eggs, four cupfuls of flour, one-third cupful of Ko-nut melted. Bake in shallow pans twenty-five minutes.
Myrtie E. Robinson.
Take four cupfuls of fine sugar, eight eggs, stirring them for nearly one-half hour. Beat whites by themselves; rind of two lemons, two teaspoonfuls of baking-powder, flour enough to roll, two teaspoonfuls of cinnamon, one teaspoonful of ground cloves, one teaspoonful of allspice, one grated nutmeg. Cut them into any shape you choose and put two drops of brandy on each cake. Next morning turn them over and bake.
Mrs. J. Fuller.
One-half pound of butter rubbed, one-half pound of sugar, one-half pound of chopped almonds mixed in, two eggs, one-half pound of flour and the grated rind of one lemon. Roll them out and cut into squares. Bake in a moderate oven. Mrs. Jane Phillips.
Two cupfuls of flour, one cupful of coarsely-chopped nuts, one-half cupful of sugar, two tablespoonfuls of butter, one teaspoonful of baking-powder, one-half cupful of milk, one egg and a pinch of salt. Sift flour, salt and baking-powder into a bowl, rub in the butter and add the nuts and sugar. Mix to a rather stiff dough with the egg and milk, turn on to a floured board and roll out two-thirds of an inch thick. Cut into bars of convenient size and fry in hot fat until golden brown.
Chicago Cooking School.
Beat three eggs to a foam, add one cupful of sugar, five tablespoonfuls of melted butter, ten tablespoonfuls of milk, two teaspoonfuls of baking-powder and three cupfuls of flour. Flavor with lemon extract. Bake in patty pans. Rose Norden.
One cupful of white sugar, one-half cupful of butter, one-half cupful of liquid coffee, one-half cupful of molasses; never use syrup in cooking. Take the yolks of four eggs, one teaspoonful each of cinnamon, cloves, nutmeg and soda, two and one-half cupfuls of unsifted flour. Bake in patty pans with a quick oven. M. W.
One and.one-half cupfuls of white sugar, two eggs, one-half cupful of butter, one and one-half cupfuls of sweet milk (if you have none use water), two cupfuls of flour and two teaspoonfuls of baking-powder. Beat the sugar, butter and eggs together and lastly the flour with the baking-powder sifted together. Flavor to taste (I generally use nutmeg). Bake in gem tins in a quick oven. Mrs. M. L. Lockwood.
Take the whites of two eggs, one large cupful of confectionery sugar, one teaspoonful of vanilla; mix together with one-half pound of chopped English walnuts; spread this on Saratoga crackers and serve with afternoon tea. Marion Willard.