Railroad Cake

1½ cupfuls of white sugar creamed with ½ cupful butter. 5 whites of eggs.

1 cupful sweet milk, or half of milk and water. 3 cupfuls of flour sifted before measuring, and sifted again with 2 teaspoonfuls baking powder.

Divide the cake batter in two equal parts. Bake ½ in two layer cake tins. Divide the other half in two parts, and into one part stir ½ cupful hickory nut meats. Into the other stir 2 table-spoonfuls grated chocolate dissolved in a little hot milk and cooled before using. Bake each of these in a layer cake tin. To add still farther to the ornamental appearance of the cake, ½ cupful of seedless raisins may be stirred into 1 of the white parts. Put together alternately light and dark. Use jelly or frosting for the filling; frost the top in either case.

White Layer Cake

Make the same cake batter as for Bail-road Cake. Bake in four layers. Spread between each layer a soft icing. This will be more ornamental if 1 tablespoonful of bright colored jelly is stirred into the icing before using. Flavor the cake with any extract preferred.

Ice Cream Cake

3 eggs.

2 cupfuls flour.

1 cupful sugar. ½ cupful cold water.

1½ teaspoonfuls baking powder.

Flavor with 1 teaspoonful vanilla. Put together with icing flavored with vanilla, icing the top as well. This may be made nicer to use the whites of 6 eggs instead.

Ice Cake

10 eggs.

2 cupfuls flour.

3 cupfuls powdered sugar. 1 lemon rind grated,and juice.

Beat whites and yolks separately. Add to the yolks and 7 of the whites, the sugar, lemon juice and flour. Bake in layer cake tins. Make the following frosting:

Whites of 3 eggs beaten with 1 pound of sugar. Beat stiff Take out enough for the top of the cake and set aside. Add to the remainder the juice and ½ the grated yellow rind of an orange. When the cake is nearly cold spread this between the layers. Beat into the icing reserved for the top a little lemon juice and ¼ cupful more powdered sugar and spread on. Delicious.

Fig Layer Cake

Make any of the layer cakes given at the beginning of this article. Bake in 4 or 5 layers and put together with fig filling. White Cake is very nice to use.

Raisin Layer Cake

1 cupful sugar.

1½ cupfuls flour.

1 teaspoonful baking powder.

1¼ cupfuls raisins.

½ cupful butter. 4 eggs.

Cream the butter and sugar. Add 2 eggs and the yolks of the other 2, the flour, baking powder, and the raisins previously well dredged with flour. Beat thoroughly and bake in 3 layers. Put frosting between, on the top and sides. Use the two reserved whites of eggs for this. See rules at beginning of chapter.

Fruit Layer Cake

1 cupful sugar creamed with:

2 eggs.

1½ cupfuls flour sifted with 1 cupful raisins chopped.

½ cupful butter. ½ cupful sweet milk. 1 teaspoonful baking powder. ½ cupful Zante Currants.

1 teaspoonful each of cinnamon, nutmeg and allspice. Add the fruit last, dredging well with flour. Bake in 3 layers using frosting to put together when baked; frost top and sides.

A variation that is very pretty is to make a rule of white cake choosing any one, feather Cake or Snowflake Cake. Bake in jelly tins and alternate the black and white layers. This will be enough for two loaves. Put together with frosting as before.