Spice Cake

(Made from the Yolks of Angel Cake. Mrs. Durand).

10 yolks.

11/4 cups of flour.

1 scant cup granulated sugar.

Put the yolks in a granite sauce pan, beat the sugar gradually into the eggs with a flat beater; beat till light and thick; set the sauce pan in a pan of boiling water on the stove. Cook till thick. When cool, add two teaspoonfuls of cinnamon, one-half teaspoonful of cloves and one cup of nut meats cut fine, and the flour that has been sifted four times.

White Cake (Mrs. Gaylord)

1/2 cup of butter.

2 cups of sugar.

2 teaspoonfuls of baking powder. 1 cup of milk.

Whites of five eggs. 3 cups of flour. 1 teaspoonful of vanilla or rose water.

Cream butter and sugar, sift the baking powder and flour together, add half of the flour and half of the milk until used up, then fold in the stiffly beaten whites and flavoring.

Gold Cake

1/2 cup of butter. 1 1/4 cups powdered sugar. 1/2 cup of milk. Yolks of five eggs. 1/2 teaspoonful of baking powder.

1/4 teaspoonful of salt. 2 cups of flour. Flavor with mace, nutmeg or vanilla.

Cream the butter and sugar, add the flavoring, beaten yolks, part of the flour that has the salt and baking powder sifted in it, the milk, then the rest of the flour. Bake from thirty to forty minutes.

Silver Cake

Make the same as the gold cake, using the whites; add the milk to the creamed butter and sugar, then add part of the flour, part of the whites, the rest of the flour, and fold in the remaining whites; flavor with almond or lemon juice.

Bride's Cake

1 cup butter.

1 1/4 cups powdered sugar. Whites of eight eggs.

2 cups flour.

1/2 teaspoonful baking powder.

1/4 teaspoonful salt.

1 teaspoonful of lemon or rose extract or 1/2 teaspoonful of almond.

Cream the butter and sugar, add the flavoring, the flour that has the salt and baking powder sifted in it, half of the beaten egg; beat thoroughly. Fold in the rest of the whites. Bake in a round pan with a tube. Cover with boiled icing.

Imperial Cake

1 pound sugar.

1 pound butter.

1 pound flour.

10 eggs.

Wine glass of brandy.

1 pound blanched almonds cut in strips.

2 pounds raisins.

1 pound citron, also cut in strips.

2 teaspoonfuls baking powder sifted with flour.

Cream the butter and sugar. Add the well beaten eggs, the flour, brandy and fruit. This will make two good size cakes. Bake one hour.

Lemon Cake

Cream one cup of butter and two cups of powdered sugar (at a low altitude granulated sugar can be used), beat the yolks of six eggs till thick and light, add alternately one cup of milk and four cups of flour sifted with one-half teaspoonful of soda; beat thoroughly, then add the beaten whites of the eggs, lastly the grated yellow rind of a good-sized lemon with the juice. Cover with an icing flavored with lemon juice.