Cream one-half cup of butter, two cupfuls of sugar; add one egg beaten light, one cupful of milk, one teaspoonful of vanilla, and two cupfuls of flour into which have been sifted two level tea-spoonfuls of baking-powder. Bake in a moderate oven.
Sift together three cupfuls of pastry flour and three teaspoon-fuls of baking-powder. Cream one-half cupful of butter and two cupfuls of sugar. Beat the yolks of four eggs until thick and lemon-colored. Add one cupful of milk and alternately the well-beaten whites of the eggs and the flour. Then add one teaspoonful of vanilla extract nnd one teacupful of chopned walnuts. Bake in loaf and when done cover with the caramel frosting.
Sift together three cupfuls of pastry flour and three level tea-spoonfuls of baking-powder. Cream one scant cupful of butter with one and one-half cupfuls of sugar, adding the sugar gradually;and the well-beaten yolks of three eggs and one teaspoonful of vanilla. Add to this one-half cupful of milk alternately with the flour and last of all one cupful of cleaned and floured currants. Bake in a moderate oven about fifty minutes.