No. 653. Plain Cake

1 large loaf). 22 cts.

A : Cream 1/2 c. butter, add 2 cs. granulated sugar, sifted, 4 egg-yolks, beaten thick, 1 tbsp. vanilla or brandy, grating nutmeg ;

B : 3 cs. flour, 3 tsps. baking-powder, sift twice, and 1 c. milk ; C : Whites, beaten stiff.

Beat A thoroughly, add B alternately, beat again, add, if you like, 1 c. chopped nuts, currants, or raisins, then fold in C carefully, and bake 30 or 40 m.

No. 654. Pound Cake

2 loaves). 75 cts.

A : 2 cs. butter, cream, add gradually 2 cs. granulated sugar, then yolks 10 eggs, beaten until thick ;

B : Whites of eggs, beaten stiff, and 4 cs. flour ;

C : 1/2 c. brandy, 1/2 tsp. mace or nutmeg, and, if you like,

2 cs. raisins, currants, citron, or nuts.

Beat A 5 m., add B alternately, flavor with C, and bake 1 hour.

No. 655. Raisin Cake

2 loaves). 60 cts.

A : Cream 1 c. butter, add 11/2 cs. sugar, 1 c. cream, 5 egg-yolks, beaten thick, 2 tsps. cinnamon, 1 tsp. cloves, 1/2 tsp. nutmeg, 1/4 c. brandy or sherry, 1 lb. raisins, seeded. Mix thoroughly, add 4 cs. flour, 1 tsp. soda, sifted twice ;

B : Whites, beaten very stiff.

Beat A thoroughly, fold in B, and bake in buttered, papered pans 40 m. This will keep fresh a long time.

No. 656. Sponge Cake (i large loaf)

15 cts.

A: 3 egg-yolks, beat 10 m., 11/2 cs. sifted granulated sugar, beat 5 m., 1 c. sifted flour, beat 1 m., 1/2 c. cold water, beat 5 m., 1 c. flour, 3 tsps. baking-powder, sifted twice, juice and grated rind 1 lemon, or 1 tbsp. flavoring, 1/8 tsp. salt;

B : Whites, beaten stiff.

Beat A 10 m., fold in B, bake in slightly floured, buttered pan 40 m.

Or 1 Small Loaf.

A : 5 egg-yolks, beaten until thick, 1 c. sugar, sifted, flavoring ;

B : Whites, beaten stiff, and 1 c. flour, dash salt.

Beat A 3 m., add B alternately, folding in carefully, bake 40 m. in slow oven.

No. 657. Sunshine Cake (I loaf)

18 cts.

A : 5 egg-yolks, beaten thick, 1 c. granulated sugar, sifted, dash salt, 3/4 c. flour, and 1/2 tsp. cream of tartar, sifted twice;

B : 7 egg-whites beaten very stiff, 1 lump sugar rubbed with lemon-rind and dissolved in 1 tsp. lemon and 1 tbsp. orange-juice.

Beat A 20 m., fold in B, and bake in slightly floured and buttered pan 40 m.

No. 658. White Almond or Butter Cak

40 cts.

(1 large loaf).

A : 1 c. butter, creamed, 2 cs. sugar, sifted ;

B : 1/2 c. milk and 3 cs. flour and 2 tbsps. baking-powder, sifted twice, 1 c. chopped almonds, 1 tsp. almond or

Noyau extract;

C : 8 egg-whites.

Cream A, add B alternately, beat thoroughly, fold in C, bake in buttered and papered pan 40 m. For butter cake omit milk and almonds, and use only 2 cs. flour.

No. 659. White Fruit Cake

2 loaves). 80 cts.

A : Cream 3/4 c. butter, add 11/2 cs. granulated sugar, sifted, 3 egg-yolks, beaten thick ;

B : 21/2 cs. flour. 2 tsps. baking-powder, sifted twice, \ c. cream ;

C : 11/2 lbs. seeded raisins, 1 lb. currants. \ c. citron, and

1/2 c. candied orange-peel, sliced and dredged with flour, 1/2 tsp. nutmeg, 1/4 c. brandy ; D : Whites, beaten stiff.

Mix A thoroughly, add B alternately, beat and add C, fold in D, and bake in buttered, papered pans 40 m. This will keep several weeks.