One Hundred & One Layer Cakes (1907)

8/6/2019 One Hundred & One Layer Cakes (1907)

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ALBERT R. MANN LIBRARYCornell University

Gift ofThomas Bass


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CORNELL UNIVERSITY LIBRARY

924 089 588 291


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Cornell UniversityLibrary

The original of this bool< is inthe Cornell University Library.

There are no known copyright restrictions inthe United States on the use of the text.


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One Hundred^ OneLAYERCAKESCOMPILED BY

May E. Southworth

PAUL ELDER AND COMPANYSAN FRANCISCO AND NEW YORK


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Ccfyright, igoyhy Paol Elder and CoMrANv


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IN MAKING cake useonly the best and freshestmaterials. See that the

oven is right for baking, greaseand flour the pans, have theflour sifted and everything meas-ured before beginning to mix.


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^ AARBES-MOKA ^BEAT a half-cupful of butterwith one and a half cupfulsof sugar to a cream; add

three eggs, and beat hard. Mix ateaspoonful of cream of tartar, ahalf-teaspoonful of soda and aquarter of a teaspoonful of saltwith two and a half cupfuls of flourand sift four times ; add this to thebutter, sugar and eggs with a half-cupful of warm water. Flavorwith vanilla.

FILLINGCream a half-cupful of unsalted

butter; add three-quarters of a cup-ful of confectioner's sugar and thebeaten yolks of two eggs. Add ahalf-cupful of strong, freshly madeblack coffee, beating it in, a fewdrops at a time, as you would oilin salad dressing. Cover the topwith maple icing.


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^ ALMOND ^BEAT till creamy a half-cupfulof butter; add gradually twocupfuls of sugar, beating all

the time. Mix two cupfuls offlour, one cupful of cornstarch andtwo teaspoonfuls of baking-powderand sift tiiree times. Add a cupfulof milk to the creamed butter andsugar, and a teaspoonful of almond-extract, and beat in the flour a littleat a time. Last, fold in lightly thestiflly beaten whites of seven eggs.

FILLINGWhip the whites of three eggsto a stiff froth; add two cupfuls ofpowdered sugar, a teaspoonful of

almond-extract and a cupful ofblanched almonds, chopped orrolled very fine. Beat a pint ofcream stiff and dry and fold in care-fully. Put between the layers andsift powdered sugar over the topand decorate with split almonds.


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^ ANGEL LAYER $:MIX a quarter of a teaspoon-ful of soda with two cupfulsof sifted flour and sift four

times. Whip three-quarters of acupful of butter to a cream and stirinto the flour. Beat the whites ofsix eggs to a stiff froth and mix withthem one and a quarter cupfuls ofconfectioner's sugar; stir this gradu-ally into the flour and butter; addthe juice of a lemon, a tablespoon-ful of water and a pinch of salt.

FILLINGBeat the whites of t^o eggs; add

a cupful , of confectioner's sugar,two . tahlespoonfuls of cornstarchand a half-teaspoonful of salt andbeat smooth; pour over it a pint ofhot cream and put in a double-boilerand cook till thick, stirfing constant-ly; remove from the fire and beatwith a Dover egg-beater till light.Add a half-cupful of pistachio nutschopped fine and a quarter of apound of marshmallows cut small.Flavor with orange water and bitteralmond. Frost the top with softfrosting, colored a delicate greenand flavored with same. Cutmarshmallows in half to decoratethe top.


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9 APACHE ^CREAM a half-cupful of but-ter and beat in a cupful ofsugar. Beat the yolks of six

eggs till thick and add, with a tea-spoonful of lemon-juice and a table-spoonful of brandy. Mix one anda half teaspoonfuls of baking-pow-der and a quarter of a teaspoonfulof mace with one and two-thirdscupfuls of flour and sift twice. Addalternately, a little at a time, witha half-cupful of milk.

FILLINGWash a pound of figs and steam

till plump and tender, then cut orchop very fine. Dissolve a table-spoonful of gelatine in a half-cup-ful of water, add a cupful of sugarand cook five minutes; remo've fromthe fire and heat till white and thick.Reheat and pour scalding hot overthe beaten whites of two eggs. Addthree tablespoonfuls of sugar, a tea-spoonful of lemon-juice, a half-cupful of sherry, a half-cupful ofblanched and chopped almonds andthe figs.


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^ APPLE SNOW ^MIX one and a half cupfuls ofpastry flour, one-half cupfulof cornstarch and two level

teaspoonfuls of baking-powder andsift three times. Cream a half-cup-ful of butter; add one and a halfcupfuls of sugar, a half-teaspoonfulof lemon-extract and beat thorough-ly. Whip the whites of six eggsto a stiff froth and fold in with theflour and a half-cupful of milk.

FILLINGWash and polish four large

Greening apples and bake wholein the "jackets" until they hurstthe skin. Press the pulp through asieve. Beat a pint of cream till stiffand dry, sweeten with two tea-spoonfuls of sugar and flavor withlemon. Reserve enough of thecream to cover the top of the cakeand to the rest add the white of anegg beaten stiff and the apple pulpsweetened to taste. Spread betweenthe layers, with the reserved creamon top.


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ARCHANGEL ^BEAT the yolks of five eggsuntil lemon colored and thick;add a cupful of sugar, one and

a half tablespoonfuls of orange-juice, a teaspoonful of lemon-juiceand beat thoroughly. Mix three-quarters of a cupful of flour with ahalf-teaspoonful of cream of tartarand sift four times. Cut and foldin the stiffly beaten whites of sixeggs and add alternately with theflour.

FILLINGMix a cupful of sugar, the juiceand grated rind of an orange, a

half-cupful of orange pulp, a table-spoonful of lemon-juice and a table-spoonful of butter and cook forthree minutes. Heat in a double-boiler one and a half cupfuls ofmilk; add a quarter of a cupful ofcornstarch wet with a little coldmilk and cook twenty minutes. Pourthis scalding hot over two well-beaten eggs, stirring constantly;add the fruit, a pinch of salt andheat till thick. Spread between thelayers and ice the top with thebeaten yolk of an egg thickenedwith powdered sugar and flavoredwith a teaspoonful of orange cura-^oa.


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9 BANANA ^PUT In a mixing-bowl one anda half cupfuls of sifted flourin which has been sifted a

rounded teaspoonful of baking-powder and a cupful of sugar.Break into a cup one whole egg andthe yolk of another, fill withwarmed butter to the half line andthen to the top with milk. Put allin the bowl and beat ten minutes.Flavor with lemon. Bake in twolayers.

FILLINGPeel and cut into small pieces

three bananas, sprinkle with a tea-spoonful of lemon-juice and a half-cupful of confectioner's sugar andlet stand an hour. Then mash witha wooden or silver spoon and breakin the white of one egg. Beat witha whip till light and flufy, abouttwenty-five minutes.


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^ BERNY'S BEST ^BEAT the whites of two eggsstiff, then beat the' two yolks

into them until light. Creama half-cupful of butter, add a cupfulof sugar a little at a time and beattogether till smooth and creamy;flavor with a teaspoonful of lemon-extract. Sift together one and ahalf cupfuls of flour, a quarter ofa cupful of cornstarch, a teaspoon-ful of baking-powder and a half-teaspoonful of salt. Put the ingre-dients together, adding a half-cup-ful of milk.

FILLINGCook together till thick, the juiceand grated rind of a lemon, yolkof one egg, a cupful of confection-er's sugar, one-half of a cocoanutgrated and a little milk. Spread be-tween the layers and frost the topwith the white of one egg, beatenstif, three tahlespoonfuls of con-fectioner's sugar, a little lemon-flavoring and the rest of the cocoa-nut grated.


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^ BERWICK SPONGE ^CREAM the yolks of four eggswith one and a quarter cup-fuls of granulated sugar; add

the beaten whites. Sift two smallteaspoonfuls of baking-powder withone and a half cupfuls of flour;add this to the eggs with four table-spoonfuls of boiling water and apinch of salt. Beat thoroughly andbake Immediately. Two layers.

FILLINGWhip a half-pint of cream, flav-

or with vanilla and sweeten slightly.Put betv^een the two layers and ontop.


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^ BISMARCK ^BEAT until creamy a half-cup-ful of butter; add a cupful ofsugar and beat until smooth

and creamy. Measure two cupfulsof sifted flour and sift with it twoteaspoonfuls of baking-powder.Flavor the butter and sugar with ateaspoonful of lemon-extract, .addthree-fourths of a cupful of milkand the flour; beat thoroughly andfold in the beaten whites of foureggs. FILLINGWash three cupfuls of dates, pullapart, pick out the stones and cook

with two tablespoonfuls of lemon-juice, a half-cupful of sugar, stickof cinnamon and just sufficientclaret to cover them. Simmer gentlytill all the liquid is absorbed. Spreadthis between the layers and frostthe top.


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BOOKER WASHINGTONACUPFUL of sugar creamedwith a scant half-cupful ofbutter. Mix a half-cupful of

molasses with a half-cupful of sourmilk and beat in a level teaspoonfulof soda. Whip three eggs togetherand add to the butter and sugar;then the molasses and milk, a tea-spoonful of cinnamon and two cup-fuls of flour. Bake in three layers.

FILLINGCook in a douhle-boiler one cup-

ful of broken chocolate, one cupfulof brown sugar, a half-cupful ofbutter and a cupful of molasses.When thick, remove from the fireand beat in a cupful of chopped nutmeats and a teaspoonful of vanilla.In serving, place a tablespoonful ofwhipped cream on the side of theplate with each piece of cake.


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^ BURLINGTON ^BEAT two eggs together.Cream a half-cupful of butterwith a cupful of sugar and add

to the eggs, beating thoroughly.One and a half cupfuls of floursifted with a teaspoonful of creamof tartar and a half-teaspoonful ofsoda. Flavor the butter and sugar;add a half-cupful of milk and stirin the flour.

FILLINGMix with a cupful of maple

syrup the beaten yolks of four eggs;put in a double-boiler and cook tillthe mixture gathers on the spoon,stirring constantly. Remove fromthe fire and beat till cold; add atablespoonful of creamed butter, acupful of currants .washed anddried, a half-cupful of nut meats,some finely shredded citron, thejuice of half a lemon and a pinch ofgrated nutmeg. Mix thoroughly.Ice the top.


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^ BUTTERCUP ^BEAT the yolks of five eggs andset aside. Take the whites ofseven eggs and add a pinch of

salt and a quarter of a teaspoonfulof cream of tartar and beat untilstifF; add a cup of fine granulatedsugar and after beating thoroughlyput in a teaspoonful of orange-ex-tract and the beaten yolks. Beat inlightly and carefully a scant cupfulof flour measured after sifting fivetimes. Flavor with lemon.

FILLINGWhip a pint of cream, sweeten

slightly and flavor with orange.Grate fresh orange-peel over thelayers before filling.


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CABINET CARAMELONE cupful of sugar creamedwith a half-cupful of butter;add two eggs, one and a half

cupfuls of flour, a half-cupful ofsherry, a half-teaspoonful of sodaand a cupful of seeded raisins. Bakein three layers.

FILLINGMix two cupfuls of brown sugar,a half-cupful of cream, a square of

grated chocolate, a tablespoonful ofmolasses and one of butter. Cookin a double-boiler till it forms a softhall, then pour slowly on the beatenwhites of two eggs. Beat hard andwhen cool add a half-cupful of pe-can meats.


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^ CAMELINA ^CREAM a half-cupful of but-ter with a cupful of sugar;add the well-beaten yolks of

six eggs. Sift two teaspoonfuls ofbaking-powder with two cupfuls offlour and add with a half-cupful ofmilk. Flavor with a half-teaspoon-ful each of lemon and vanilla.

FILLINGBeat the yolks of four eggs untilcreamy and mix with them a cupfulof sugar, a quarter of a cupfulof butter and the grated rind andjuice of two oranges; beat togethertill light, and cook in a double-boiler ten minutes. Remove fromthe fire and stir in the beaten whitesof two eggs and a cupful, mixed,of finely shredded citron and can-died orange-peel. Frost the topand sides with an icing made of twoegg yolks, confectioner's sugar,four tablespoonfuls of orange-juice,and a teaspoonful of lemon-juice.


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^ CARAMEL ^CREAM a half-cupful of but-ter with one and a half cup-fuls of sugar; break in two

eggs and beat hard. Sift two tea-spoonfuls of baking-powder and aquarter of a teaspoonful of saltwith two cupfuls of flour; add tothe butter and sugar with a half-cupful of milk. Flavor with a half-teaspoonful of vanilla and a slightgrating of nutmeg. The last thingadd a tablespoonful of ice-water.Bake in three layers.

FILLINGBeat together a cupful of cream,

three-quarters of a cupful of lightbrown sugar and two tablespoon-fuls of butter; cook till it threads.Remove from the fire; add six table-spoonfuls of caramelized sugar anda teaspoonful of vanilla and beattill cold. Spread thick between thelayers and cover the top and sideswith plain white icing decoratedwith burnt almonds.


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^ CHARLESTON ^THE whites of eight eggswhipped stiff and dry. Halfa pound of butter creamed

and a pound of sugar beaten in. Apound of flour sifted with two tea-spoonfuls of baking-powder. Tothe creamed butter and sugar adda half-pint of milk, two teaspoon-fuls of almond-extract and the flour,and beat hard; then fold in thebeaten whites. This makes onelarge or two small cakes.

FILLINGPour a cupful of boiling wateron three cupfuls of sugar and boil

till it threads. Whip the whites offour eggs to a stiff froth and add ateaspoonful of tartaric acid. Pourthe boiling syrup slowly over this,beating all the time; add two cup-fuls of seeded raisins, that havebeen softened in hot water, a cup-ful of broken walnut meats and ahalf-teaspoonful of salt. Frost thetop and sides with Royal icing.


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CHOCOLATE ^RUB a half-cupful of butter tillcreamy; add a cupful of sugarand beat smooth. Beat the

yolks of six eggs till thick andcreamy and add with a tablespoon-ful of lemon-juice and one ofbrandy. Mix two and a half levelteaspoonfuls of baking-powder anda quarter of a teaspoonful of macewith two cupfuls of flour and sifttwice. Melt two tablespoonfuls ofgrated chocolate over hot waterwith a tablespoonful of sugar;when dissolved add a half-cupful ofmilk. Add this with the flour, beat-ing hard. FILLINGMelt four bars of vanilla choco-

late over hot water; stir into it acupful of hot cream, a tablespoon-ful of melted butter, two cupfuls ofconfectioner's sugar and the beatenyolks of two eggs. Beat smooth andflavor with a teaspoonful of vanilla.Spread between the layers, and onthe top layer put whipped creamslightly sweetened and flavored.


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9 COCOA ^TO the beaten yolks of two eggsadd a half-cupful of creamedbutter and a cupful of sugar.Mix one and a half cupfuls of flour,

one teaspoonful of baking-powderand two teaspoonfuls of cocoa bysifting together. Add a half-cup-ful of milk, and the Iflour, alter-nately, to the butter, yolks andsugar, beating hard; and last, thebeaten whites of two eggs and ateaspoonful of lemon-extract.

FILLINGWhip a cupful of heavy cream.

Beat the yolk of one egg till thickand creamy; add three tablespoon-fuls of powdered sugar and a cup-ful of nut meats, chopped fine. Boila cupful of sugar with a third of acupful of water till it threads; pourslowly on the beaten ^hite of oneegg and beat well; add the nut mix-ture and mix thoroughly and thenthe cream.


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^ COFFEE ^BEAT a half-cupful of butterwith a cupful of brown sugar;add the yolks of two eggs, a

half-cupful of molasses, a half-cup-ful of strong black coffee and ahalf-teaspoonful each of cloves, cin-namon and salt. Beat hard tilllight and creamy. Dissolve a tea-spoonful of soda in a half-cupfulof sour milk and add with two anda half cupfuls of flour. Fold inthe two beaten whites last.

FILLINGCream a half-cupful of butterwith one and a quarter cupfuls of

confectioner's sugar. Beat two^SS> ^dd a cupful of granulatedsugar, three tablespoonfuls of flour,a quarter of a teaspoonful of salt,a cupful of milk, a half-cupful ofstrong, freshly made coffee and twosquares of melted chocolate; cookin a double-boiler ten minutes. Re-move from the fire and beat in thecreamed butter and sugar, cool,flavor with vanilla and stir in a cup'ful of chopped raisins that havebeen softened in hot water.


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^ COLUMBIA ^MIX with a cupful of flour, ahalf-cupful of cornstarch,a half-teaspoonful of soda

and a quarter of a teaspoonful ofsalt and sift four times. Cream ahalf-cupful of butter with a cupfulof sugar; add a half-cupful of milk,a teaspoonful of lemon-extract andthe flour. Beat the whites of sixeggs; add a teaspoonful of creamof tartar and fold in the mixture.Bake in three layers.

FILLINGUse the largest and best dates;

take out the stones and remove asmuch of the scaly skifi as possible,and spread them open on two layersof the cake, covering them com-pletely; over this, sprinkle choppednut meats, walnuts, almonds andpecans, mixed. Put the layers to-gether and ice the top one, coveringwith the chopped nuts..


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^ CREAM WALNUT ^CREAM a half-cupful of but-ter and add a cupful of sugar;beat in two eggs and add a

half-cupful of milk. Sift two tea-spoonfuls of baking-powder anda quarter of a teaspoonful of saltwith two cupfuls of sifted flour;add this to the butter, sugar andeggs with a half-cupful of milk.Flavor with vanilla.

FILLINGBreak the whites of three eggs

in a platter; add three teaspoon-fuls of lemon-juice and a teaspoon-ful of water; whip in three cupfulsof confectioner^s sugar, a spoonfulat a time. Flavor with sherry.Spread the layers liberally with thecreamy frosting and cover eachwith broken walnut meats.


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CREME DE MARRONSTWO-THIRDS of a cupful ofbutter creamed with two cup-fuls of sugar; flavor with a

half-teaspoonful of lemon-extractand a few drops of extract of cinna-mon. Mix with two cupfuls of flour,a cupful of cornstarch, one and ahalf teaspoonfuls of baking-powderand a quarter of a teaspoonful ofsalt, and sift four times; add thisto the butter and sugar with a cup-ful of milk. Fold in the beatenwhites of six eggs.

FILLINGPut a half-pound of shelledEnglish chestnuts in hot water andsimmer gently until soft; remove,drain and mash smooth, adding alittle cream to soften. Boil a cup-ful of sugar with four tablespoon-fuls of water till it threads; pourslowly over the beaten yolks of foureggs; add the chestnuts, a pinch ofsalt and whip till cold. Flavorwith lemon-juice and vanilla, cura-^oa, noyau or two ounces of meltedchocolate.


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CREME FOUETTEEBEAT to a cream one and a halfcupfuls of sugar with a half-cupful of butter; add three

eggs slightly beaten and beat inwith a half-cupful of milk. Cookeight tablespoon fuls of gratedchocolate with three of sugar in ahalf-cupful of milk; add this withthree cupfuls of flour in which twoteaspoonfuls of baking-powder hasbeen sifted. Flavor with a tea-spoonful of vanilla. Three layers.

FILLINGWhip three cupfuls of cream;add a half-cupful of powdered

sugar and flavor with vanilla. Fillwhen the cake is cold and pile ontop.


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^ DAMSON ^BREAK seven eggs, beatingyolks and whites separately;to the yolks add a pint of

granulated sugar and creamthoroughly. To the beaten whitesadd the juice of a lemon and a littleof the grated rind. Sift a teaspoon-ful of baking-powder and a quarterof a teaspoonful of salt with a pintof sifted flour; mix with the yolksand sugar, beating ten minutes; addthe whites last. Bake in a longpan. When done turn out on aclean towel, trim the edges andspread thick with damson preserves.Roll quickly and wrap in a clothwrung dry out of tepid water.With it serve a chocolate sauce.

SAUCEMelt a half-cake of chocolate;add two cupfuls of brown sugar, aheaping tdblespoonful of butter anda cupful of cream; simmer tillthick; cool and add a teaspoonfulof vanilla.


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^ DARKTOWN ^TWO-THIRDS of a cupful ofbutter creamed with one anda half cupfuls of sugar; add

the beaten yolks of three eggs,nine tablespoonfuls of gratedchocolate and two-thirds of a cup-ful of milk^and beat thoroughly.Add three cupfuls of sifted flourin which three teaspoonfuls of bak-ing-powder has been sifted againand the beaten whites of three eggs.Flavor with cinnamon.

FILLINGMix together two cupfuls ofbrown sugar, a half-cupful of but-

ter and a quarter of a cupful ofmilk and boil ten minutes. Removefrom the fire and beat till coolenough to spread between the lay-ers. For icing the top and sides,put into a bowl two teaspoonfuls oflemon-juice and a small glass ofJamaica rum; add brown sugar tillthe right consistency to spread.


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^ DOLLY MADISON ^MEASURE three cupfuls ofsifted flour and mix with ita half-teaspoonful of soda

and sift twice again. Break threeeggs, separating the white andyolks. Whip the white^ a little andthen put in a teaspoonful of creamof tartar and finish whipping to astiff froth. Cream two-thirds of acupful of butter with two cupfuls ofsugar; add the yolks beaten creamyand a grating of nutmeg. Mix inthe flour and a half-cupful of milkand beat hard. Last, stir in thebeaten whites.

FILLINGMelt a cupful of granulated

sugar, without burning, over a slowfire; add quickly a half-cupful ofboiling water. Stir and boil to athick syrup. Remove from the fire,heat, and add confectioner^s sugartill creamy and thick enough tospread. Add a cupful of pecanmeats chopped fine, a little salt andvanilla-flavoring.


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^ DREAM ^THE whites of six eggs, oneand a half cupfuls of sugar,a half-cupful of butter, a half

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cupful of water, two cup fuls offlour, two teaspoonfuls of baking-powder and a teaspoonful of van-illa. Cream the butter and add thesugar. Sift the baking-powderwith the flour dnd add last with thebeaten whites.

FILLINGMelt a package of ChocolateMenier with a half-cupful of milk,

add a small cupful of sugar and ateaspoonful of butter. Boil till darkand glossy and beginning to thick-en, then remove and bent till cool.


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^ DUCHESS ^BEAT two-thirds of a cupful ofbutter until creamy; add twocupfuls of sugar and beat

smooth. Mix with three and a halfcupfuls of sifted flour, a teaspoon-ful of cream of tartar, a half-tea-spoonful of soda and a pinch of saltand sift four times again. Beat theyolks of five eggs and add to thebutter and sugar with a cupful ofmilk and beat all together for tenminutes. Add the flour, flavoring,and the beaten whites of two eggs.

FILLINGSoak a half-pound of glace nec-

tarines or apricots and a cupful ofpistachio nut meats in a thin, warmsyrup of sugar and water, flavoredwith brandy, till they are soft;drain, wipe dry and chop separatelyvery fine. Break the whites of twoeggs in a bowl; add tibo cupfuls ofconfectioner's sugar by spoonfuls,beating all the time about twentyminutes. Flavor with noyau cor-dial and add the fruit and nuts.


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^ EGYPT ^WHIP a half-cupful of butterwith a fork till creamy andthen whip in a cupful of

brown sugar; add three eggs beatenslightly, a cupful of grated choco-late, a half-cupful of ground al-monds, a teaspoonful of vanilla,one of ground cinnamon and a half-cupful of miik. Beat these togetherthoroughly; add a cupful of flourin which has been sifted one and ahalf teaspoonfuls of baking-powderand a half-teaspoonful of salt.

FILLINGBoil together, two cupfuls of

brown sugar, one cupful of creamand four tablespoonfuls of blackcoffee, till it forms a soft ball. Re-move from the fire and beat in twotablespoonfuls of butter and spreadbetween the layers while warm.


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^ ENGLISH APOUND of sugar and a half-pound of butter creamed to-gether; add six well-beateneggs, a pound and one ounce offlour, a half-pint of milk and twoeven teaspoonfuls of baking-pow-der sifted with the flour. Beatvigorously before adding the flourand flavor with a teaspoonful oflemon-extract and a grating of nut-meg. FILLING

Shred a quarter of a pound of cit-ron, a quarter of a pound of figs, ahalf-pound of raisins and a poundof almonds and cook in a warmbrandy syrup until softened. Boila pound of sugar, with enoughwater to dissolve it, until it threads;pour slowly over the stiffly beatenwhites of four eggs, beating steadilyall the time. Stir in the fruit. Forthe top and sides use plain icing.


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^ ETHIOPIA ^SOFTEN a half-cupful of but-ter, then add a cupful of sugarand cream. Add a half-tea-

spoonful of soda to two cupfuls ofsifted flour and sift twice again.Separate three eggs, beating theyolks thick; to the stiffly beatenwhites add a teaspoonful of creamof tartar. Add the yolks and ahalf-cupful of milk to the butterand sugar; then the flour and thebeaten whites. Flavor with lemon,

FILLING,

Boil two cupfuls of brown sugarwith two-thirds of a cupful of thincream till it threads. Pour it onthe beaten whites of three eggs; adda cupful of seeded and choppeddates, a half-glass of blackberryjelly, a dash of nutmeg and somechopped candied orange and lemon-peel.


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^ EVE'S ^BEAT a cupful of butter tillcreamy; add two cupfuls ofsugar and a teaspoonful of

lemon-extract and beat smooth.Whip the whites of erght eggs tillfoamy, add a teaspoonful of creamof tartar and whip till light anddry. Sift a half-teaspoonful ofsoda with three cupfuls of siftedflour. Add a half-cupful of milkto the butter and sugar; then theflour and beaten whites, alternately,a little at a time.

FILLINGMix a tablespoonful of flourwith a cupful of sugar and beat intoan egg; add a half-cupful of waterand cook in a double-boiler tillthick, stirring constantly. Removefrom the fire and add a tablespoon-ful of butter and a teaspoonful oflemon-extract and cool. Pare andgrate four large tart apples; addthe juice and grated rind of a lemonand stir into the custard.


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FIG ^ONE cupful of butter creamed;add two cupfuls of sugar andbeat smooth; then the yolks

of three eggs and a cupful of milkand beat till creamy. Mix a tea-spoonful of cream of tartar and ahalf-teaspoonful of soda, or threeteaspoonfuls of baking-powder,with three cupfuls of pastry flourand beat in thoroughly ; then fold inthe three beaten whites and flavorwith almond or noyau.

FILLINGMix two cupfuls of dried figs,chopped fine, with a half cupful of

currants, washed and dried; addone and a half cupfuls of sugar andcook in a cupful of port wine tillthick and soft. Remove from thefire, add a tahlespoonful of butterand a pinch of salt and beat witha wire whip till smooth. Ice thetop and sides with Royal icingflavored with almond or noyau.


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$ FLORENTINE ^TWO cupfuls of sugar creamedwith a half-cupful of butter.-. Sift two heaping teaspoonfuls

of baking-powder and a quarter ofa teaspoonful of salt with two anda half cupfuls of sifted flour; addto the butter and sugar with a cup-ful of milk. Beat hard for threeminutes, then fold in the stiffly beat-en whites of five eggs. Flavor witha teaspoonful of lemon-extract.

FILLINGBeat together, one cupful of

sugar, two tablespoonfuls of gratedchocolate, two of cornstarch and theyolks of two eggs; add a cupful ofmilk and cook in a double-boileruntil it thickens, stirring all thetime. Remove from the fire andbeat in a tablespoonful of butter,the juice and grated rind of a lemonand a cupful of grated cocoanut.


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^ FRUIT JELLY ^TWO cupfuls of sugar, two-thirds of a cupful of butter,two-thirds of a cupful of

milk, four eggs, three cupfuls offlour ahd three teaspoonfuls ofbaking-powder. Creaiil the butterand sugar, sift the flour and baking-powder together and beat the eggswithout separating. Divide thebatter into three equal parts; intoone stir a cupful of finely choppedraisins and a half-teaspoonful eachof cloves, cinnamon and nutmeg.The other two parts flavor withlemon. Put together with jelly, thefruit layer in 1;he middle.


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^ GATEAU D'ELITE ^CREAM together a scant cup-ful of butter and one and ahalf cupfuls of sugar; add the

yolks of three eggs well beaten anda teaspoonful of lemon or vanilla-flavoring. Beat well and add ahalf-cupful of milk and two cup-fuls of flour in which ha^ been sift-ed a large teaspoonful of baking-powder. Last, fold in the beatenwhites of three eggs.

FILLINGTwo cupfuls of powdered sugar

boiled with a half-cupful of milkfor fve minutes; remove from thefire and beat smooth. Plump a half-cupful of seeded raisins by soakingin hot water and then cut fine;mix with them a half-cupful ofchopped walnut meats and a table-'spoonful of finely shredded citron,and add to the sugar. Flavor.Cover the top and sides with plainwhite icing.


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^ GENOESE ^TWO eggs, the same weight ofbutter, of sugar and of flour.Beat the butter and sugar to-

gether until very light and creamy;add a saltspoonful of salt and atablespoonful of brandy; add theeggs, one at a time, and beat eachone in well before adding the next.Beat the mixture fifteen minutes,then stir in lightly the sifted flour.Bake in three layers.

FILLINGChop two cupfuls of raisins and

a cupful of hickory nut meats ratherfine; add two tablespoonfuls oflemon-juice, a half-teaspoonful ofsalt and a half-cupful of sugar;cover with water and simmer tillthick. Remove from the fire andheat in a tablespoonful of butterand when cool stir in the whites oftwo eggs stiffly beaten and a tea-spoonful of lemon-extract.


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^ GIBSON GIRL ^BEAT the yolks of five eggs tillthick and lemon colored; stirin a. cupful of granulated

sugar, the grated rind of a lemonand a tablespoonful of the juice.Whip the whites of the five eggsto a froth, add a few tablespoonfulsto the beaten yolks, then a cupfulof pastry flour, to which a quarterof a teaspoonful of salt has beenadded and then the rest of the beat-en yolks. FILLING ^

Break the whites of two eggs ina glass and in another put the samemeasurement of cold water. Mixthese and work in sufficient confec-tioner's sugar to be the right consis-tency to spread; add a teaspoonfulof almond-extract and a half-tea-spoonful of baking-powder; put ona flat platter and whip with a wireegg-beater till smooth and light.Add a cupful of blanched andchopped almonds.


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^ GOLD CHOCOLATE ^CREAM together a quarter ofa cupful of butter and a cup-ful of granulated sugar. Beat

the yolks of eight eggs thoroughlyand add to the butter and sugar.Sift two teaspoonfuls of baking-powder with one and a half cupfulsof flour; add this alternately, a littleat a time, with three-quarters of acupful of milk.

FILLING/ Melt four squares of chocolate ina quarter of a cupful of hot milk;add three-quarters of a cupful ofsugar, two tablespoonfuls of butter,one egg, a quarter of a teaspoonfulof salt and cook in a double-boileruntil it thickens. Remove from thefire and flavor with vanilla orsherry.


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GOOSEBERRY TRIFLESIFT a teaspoonful of cream of

tartar, a quarter of a teaspoon-ful of soda and a pinch of salt

with one and a half cupfuls of flour,four times. Cream a half-cupful. ofbutter with one of sugar; add theflour and beat ten minutes. Flavorwith a teaspoonful of lemon-ex-tract ; add two tablespoonfuls of ice-water and the stiiBy beaten whitesof five eggs.

FILLINGBreak into a large flat platter the

whites of two eggs; add a smallglass of gooseberry jam, a half-glass of currant jelly and two table-spoonfuls of confectioner's sugar.Whip with a wire whip twenty-fiveminutes.


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^ GRAND DUKE ^ONE and a half cupfuls ofsugar creamed with three-quarters of a cupful of but-

ter; add four whole eggs and beatuntil smooth. Measure a pint ofsifted flour and mix with it a tea-spoonful of cream of tartar, a half-teaspoonful of soda and a quarterof a teaspoonful of salt and sifttwice again; add this to the butterand eggs with a half-cupful of milk,a teaspoonful of vanilla and a gra-ting of nutmeg. Last stir in a cup-ful of raisins and nut meats, mixed,chopped and floured.

FILLINGStir with a fork until creamy a

half-cupful of butter; add, beatingcontinually, one and a quarter cup-fuls of confectioner's sugar, twotablespoonfuls of very strong cofee,two of cocoa and a teaspoonful ofground cinnamon. For icing thetop use a tablespoonful of cocoamelted in a tablespoonful of strong,hot cofee, thickened with confec-tioner's sugar and flavored withvanilla.


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^ GRAPE ROLL ^THREE eggs, yolks and whitesbeaten separately. To thebeaten yolks add a cupful of

sugar, three tablespoonfuls of milk,one of cream and a saltspoonful ofsalt; beat for ten minutes. Add acupful of sifted flour alternatingwith the beaten whites. Bake in along tin.

FILLINGAs soon as the cake is taken fromthe oven, cut of the hard edges andspread it thick with soft Concordgrape jelly. Roll it up' evenly andsmoothly and then roll it in a cleannapkin and tie, so that it will coolin a round even shape.


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^ HARLEQUIN ^MIX a cupful of flour, a half-cupful of cornstarch, a half-teaspoonful of soda and a

saltspoonful of salt and sift fourtimes. Cream a half-cupful of but-ter with a cupful of sugar; add ahalf-cupful of milk, a teaspoonfulof vanilla and the flour. Fold inthe beaten whites of six eggs.

FILLINGBreak the whites of four eggs in

a large platter; add four teaspoon-fuls of lemon-juice and one ofwater; beat in four cupfuls of con-fectioner's sugar, a spoonful at atime. It should he soft, creamy andabout as stiff as meringue. Divideinto three equal parts; color onewith chocolate and flavor withvanilla; color one pink with liquidcochineal and flavor with rose; andthe other leave white and flavorwith lemon. Use the pink for thebottom layer and the white for thetop with the chocolate between.


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^ HICKORY NUT ^TWO heaping tablespoonfulsof butter, a cupful of sugar,yolks of three eggs and whites

of four, a teaspoonful of cream oftartar, a half-teaspoonful of soda,a pinch of salt, a half-teaspoonfulof vanilla, one and a half cupfuls offlour and a half-cupful of milk.Cream the butter and sugar, beatthe eggs separately, adding thecream of tartar to the whites, andsift the soda in the flour.

FILLINGPut a half-cupful of milk, a cup-ful of cream and one of sugar in a

double-boiler and when it comes toa boil thicken with two tablespoon-fuls of cornstarch rubbed smooth ina little cold milk. Beat up onewhole egg and the yolk of anotherand add a little of the hot milk;gradually add it to the custard stir-ring all the time and cook till itthickens. Remove from the fireand stir in a tablespoonfid of but-ter and a half-teaspoonful of salt;when cool add a cupful of choppedhickory nut meats and a teaspoon-ful of vanilla.


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^ HONOLULU ^BEAT a cupful of granulatedsugar with a half-cupful ofbutter until smooth and

creamy. Mix a cupful of flour, ahalf-cupful of cornstarch and twoteaspoonfuls of baking-powder andsift four times. Add a half-cupfulof milk to the creamed butter andsugar and a teaspoonful of almond-flavoring and beat in the flour.The beaten whites of four eggs areadded last.

FILLINGSpread the layers thickly with

raspberry-currant jelly and over thisboiled icing and over this a thicklayer of grated cocoanut. Finishthe top and sides with soft whiteicing thickly covered with gratedcocoanut.


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^ IMPERIAL ^CREAM a half-cupful of but-ter with a cupful of sugar;add a half-cupful of milk, a

teaspoonful of almond-extract andbeat hard. Mix a teaspoonful ofbaking-powder with one and three-quarters cupfuls of flour and sifttwice; add this with the whites offour eggs beaten stiff.FILLING

Soak a quarter of a cupful of can-died cherries, a quarter of a cupfulof candied peaches and two ouncesof blanched almonds, all cut small,in a quarter of a cupful of sherryfor one hour. Pour a little coldwater over two level teaspoonfulsof gelatine, let stand ten minutes,then place the cup in boiling waterover the fire and stir till dissolved;remove and strain. Have a pint ofheavy cream very cold, sweeten itslightly, add a teaspoonful of Ja-maica rum; beat with a Dover egg-beater, and as the froth rises re-move to a sieve and drain, Whenthe gelatine is cold, whip it tillfrothy and then into the cream.Add the fruit.


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^ ISABELLA ^BEAT a half-cupful of buttertill light; add a cupful ofsugar and cream; break into

this one egg and beat all togetherfor ten minutes. Mix together oneand a quarter cupfuls of flour, one-third of a cupful of cornstarch, ateaspoonful of baking-powder anda pinch of salt and sift four times.Add a little of the flour and anotheregg to the butter and sugar and beatthoroughly; then a half-cupful ofsweet milk and the restof the flour.Flavor with lemon or orange.

FILLINGMix three tablespoonfuls of corn-

starch in a little cold water; add oneand a half cupfuls of boiling water,a cupful of sugar beaten with oneegg, and the juice of a large lemonand the grated rind of half. Putin a double-boiler and cook five min-utes, stirring constantly. While thecake is warm, before filling, gratethe half of the lemon-peel overthem.


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^ JAVA ^BEAT four eggs very light.Cream two and a half cupfulsof sugar with a cupful of but-

ter; add gradually a cupful of milk;add this to the eggs with a half-teaspoonful of salt and two and ahalf cupfuls of flour in which twoteaspoonfuls of baking-powder hasbeen sifted. Beat the batterthoroughly and divide into threeparts; to one add half a cupful ofraisins, stoned and chopped, halfa cupful of washed and dried cur-rants and a half-teaspoonful ofeither cinnamon or nutmeg. Forthe second layer add two table-spoonfuls of grated chocolate anda teaspoonful of vanilla. The lightlayer flavor with lemon. Whenbaked put the chocolate layer onthe bottom and the fruit between.Put together with an icing made ofsix tablespoonfuls of grated choco-late, ten tablespoonfuls of sugar,two tablespoonfuls of butter, fourof cream and a teaspoonful ofvanilla. Boil ten minutes andspread hot.


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^ LADY BALTIMORE ^TWO cupfuls of sugar creamedwith a half-cupful of butter.Two cupfuls of flour mixedwith one of cornstarch, two tea-spoonfuls of baking-powder and ahalf-teaspoonful of salt and siftedfour times. Add this to the butterand sugar with a cupful of milk anda teaspoonful of lemon-extract andbeat all together for five minutes.Last fold in the beaten whites ofseven eggs.

FILLINGA dozen marshmallows cut fine,a dozen raisins, a dozen blanched

almonds and a dozen English wal-nuts, all chopped fine, a tablespoon-ful of citron, one of candied cher-ries, one of candied orange-peel andone of angelica, all chopped fine andmeasured after they are chopped.Mix and add a teaspoonful ofbrandy, one of vanillaj a cupful ofconfectioner's sugar, the whites ofthree eggs beaten stiff, and a pintof whipped cream.


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9 LEMON CRfeAM ^TBEAT three eggs, yolks andwhites separately; to thewhites add a teaspoonful of

cream of tartar. Cream a half-cupful of butter with one and ahalf of sugar; add a half-cupful ofmilk, the beaten yolks and thegrated rind of a lemon. Sift a half-teaspoonful of soda with two cup-fuls of flour and add with the beat-en whites. FILLING

Beat together, the yolks of foureggs, a quarter of a pound of butterand a half-pound of sugar. Addthe juice and grated rind of a lemonand boil in a double-boiler ten min-utes; stir in the beaten whites ofthree eggs and cook two minuteslonger, stirring all the time.


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^ LEMON GELEE ^MIX a cupful of flour, a half-cupful of cornstarch, twoteaspoonfuls of baking-pow-

der and a quarter of a teaspoonfulof salt and sift together four times.Cream a cupful of sugar with ahalf-cupful of butter; add the flour,a half-cupful of milk and the beatenwhites of six eggs. Flavor withlemon and bake in three layers.

FILLINGCover two tablespoonfuls of

gelatine with a tablespoonful ofcold water and let stand ten min-utes; dissolve by adding two table-spoonfuls of boiling water. Beatthe whites of two eggs stiff and dry.Whip the gelatine ten minutes; adda cupful of confectioner's sugar,two tablespoonfuls of lemon-juiceand the grated rind of a lemon, andstir this into the beaten whites. Be-fore putting in the filling grate alittle lemon-rind over each layer.


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^ MACAROON ^AHALF-CUPFUL of buttercreamed with one and a halfcupfuls of sugar; add theyolks of four eggs and one wholeegg and beat hard. Flavor withalmond; add a half-cupful of milkand two and a half cupfuls of flourin which has been sifted a quarterof a teaspoonful of soda and three-quarters of a teaspoonful of creamof tartar, or two and a half levelteaspoonfuls of baking-powder.

FILLINGDissolve a teaspoonful of gela-tine by soaking in cold water and

melting over hot water. Separatetwo eggs; add a tablespoonful ofsugar to the yolks and beat light;pour over them a cupful of hotmilk; put in a double-boiler andcook till thick stirring all the time.Remove from the fire, add the gela-tine, two tifblespoonfuls of sherry,a cupful of stale macaroons rolledfine and the beaten whites of twoeggs.


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^ MADE CREAM ^TWO tablespoonfuls of buttercreamed; to this add grad-ually three-quarters of a cup-

ful of sugar and the yolks of twoeggs; beat thoroughly. Sift a tea-spoonful of baking-powder withone and a half cupfuls of flour andadd alternately, with a half-cupfulof milk. Flavor with lemon, adda grating of nutmeg and a pinch ofsalt; and last fold in the beaten twowhites. FILLINGHeat a half-pint of milk to boil-ing point and stir in it two table-

spoonfuls of flour wet with a littlecold milk. Beat up two eggs witha cupful of sugar; add the hot milkgradually, stirring constantly; re-turn to the fire and cook till smoothand thick. Remove from the fire,flavor with vanilla, stir in a table-spoonful of butter and a pinch ofsalt. Do not spread the layers untilcream is cold.


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^ MADELANE ^THREE tablespoonfuls of but-ter creamed with a cupful ofsugar; add two whole eggs

and beat thoroughly. One and ahalf cupfuls of flour, mixed withone and a half teaspoonfuls of bak-ing-powder and a quarter of a tea-spoonful of salt and sifted threetimes; add to the butter and sugarwith a half-cupful of milk. Flavor"with a half-teaspoonful of lemonand a grating of nutmeg.

FILLINGForce through a meat chopper orcrush with a rolling pin a cupful ofEnglish walnut meats. Beat the

yolks of two eggs, add a cupful ofthick sour cream and beat the mix-ture till stiff. Sweeten with a cupfulof confectioner's sugar, flavor withlemon, add a pinch of salt, fold inthe two whites beaten stiff and addthe nuts.


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^ MADRID ^BEAT with a fork a cupful ofbutter, till light and creamy;add two cupfuls of sugar,

flavor with vanilla and beat tenminutes. Sift two teaspoonfuls ofbaking-powder with three and ahalf cupfuls of flour, and add witha cupful of milk. Beat well andfold in the last thing the beatenwhites of six eggs.

FILLINGCook three cupfuls of granulated

sugar with a cupful of water till thesyrup will thread when droppedfrom the tip of a spoon. Pourgradually boiling hot, on the stifflybeaten whites of three eggs; add acupful of seeded rinsins, choppedfine, a cupful of pecan meats, rolled,and five figs cut into thin strips.Spread thick between the layers andfrost the top and sides with plainwhite icing.


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^ MAPLE ^ONE cupful of sugar creamedwith three tablespoonfuls ofbutter ; add three eggs beaten

together. Measure one and a halfcupfuls of sifted flour; add a tea-spoonful of cream of tartar and aquarter of a teaspoonful of salt andsift twice again. Dissolve a half-teaspoonful of soda in four table-spoonfuls of milk. Add the milkand flour alternately, beating hard.

FILLINGMelt two cupfuls of maple sugar

in one of water and boil until itgrains. Remove from the fire andbeat in the whites of two eggs,slightly whipped. Beat about fif-teen minutes and spread the cakewhile warm.


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^ MARGARET ^AHALF-CUPFUL of buttercreamed with one of sugar;add two eggs and a teaspoon-ful of vanilla and beat thoroughly

;

add two teaspoonfuls of baking-powder sifted with two and a halfcupfuls of flour, and a half-cupfulof water. Bake in two layers.

FILLINGSoak a teaspoonful of gelatine infour of water for ten minutes andthen melt over hot water; add ahalf-cupful of cream and scald. Re-move from the fire, add a half-cup-ful of sugar, pinch of salt and onebeaten egg. When cool flavor witha tablespoonful of sherry and whiptill frothy; add a cupful, mixed, ofglace cherries, blanched almonds,raisins and citron, all chopped veryfine and a few macaroons brokenand softened in sherry. Put thisbetween the layers and sift sugarover the top.


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^ MARIE LOUISE ^WORK two cupfuls of sugarwith a half-cupful of buttertill creamy; add the yolks

of four eggs and beat smooth. Sifttwo teaspoonfuls of baking-powderwith two and a half cupfuls of flourand add with half-cupful of milkand a half-cupful of water.- Gratethe peel of one orange into the bat-ter. Beat the whites of four eggsand add last.

FILLINGGrate three oranges, rind and

pulp; remove seeds and all of thewhite fiber; add a small tin of theprepared grated pineapple. Beatthe whites of two eggs to a stifffroth, stir in the orange and pine-apple and a cupful of confectioner'ssugar. Spread when cakes are cold.


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^ MERINGUE ^THE yolks of three eggs beatentill light and creamy; addone and a halfi cupfuls of

sugar gradually, and cream again.Add the juice and grated rind ofhalf a lemon, a half-cupful of coldwater and a pinch of salt. Sift ateaspoonful of baking-powder withtwo cupfuls of sifted flour and add,beating hard. Beat the three whitesstiff and dry and lightly cut or foldthem in. FILLING

Whisk the whites of two eggs toa stif froth with two cupfuls of con-fectionet^s sugar. .Divide into twoportions; to the bigger half adda cupful of fresh strawberries,crushed, and a hatf-c^pful ofblanched almonds, chopped fine.Beat these thoroughly together andplace between the layers. Flavorthe other portion with lemon andspread it over the top and sides. Or-nament with ripe strawberries andserve the day it is made,. '


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^ MINT ^AHALF-CUPFUL of buttercreamed with one of sugar;add a half-cupful of milk and

flavor with lemon. Add two cup-fuls of flour sifted with half a tea-spoonful of soda and the whites ofsix eggs beaten with a teaspoonfulof cream of tartar. Bake in threelayers. FILLINGPour a cupful of boiling water

over a cupful of coariely choppedmint leaves and let stand ten min-utes; strain and add ti^o cupfuls ofsugar and cook till it spins a thread.Pour over the stifly beaten whitesof two eggs, beating constantly;add citron finely shredded and colorwith creme de menthe.


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^ MISTRESS ANNIE ^BEAT the whites of three eggsvery stiff ; add a cupful of con-fectioner's sugar and beat ten.

minutes. Beat the yolks of thethree eggs till thick and lemon col-ored ; add a teaspoonful of almond-extract and stir them into the whitesand sugar and beat ten minutesmore. Mix a half-teaspoonful ofbaking-powder with a cupful ofsifted pastry flour and add withtwo tablespoonfuls of bo'iling water.

FILLINGBoil two cupfuls of sugar with

ten tablespoonfuls of boiling watertill it forms a soft ball; add thirty-two marshmallows cut fine and boilup again. Beat the whites of threereggs till stiff; add a quarter of a tea-spoonful of cream of tartar and ahalf-teaspoonful of almond extract.Pour the boiling syrup on the eggs,beating all the time, and when cooladd a cupful of chopped nut meats.


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MOCHA ^BEAT the yolks of three eggsuntil lemon colored and thick

;

add a cupful of sugar and con-tinue beating. Mix a teaspoonful ofbaking-powder, a quarter of a tea-spoonful of salt and a cupful offlour and sift four times. Beat thewhites of three eggs stiff and addwith the flour and three tablespoon-fuls of hot strong coffee.

FILLINGCream a half-cupful of butter;add a cupful of confectioner's su-

gar. Beat two eggs; add a cupfulof granulated sugar, a quarter of acupful of flour^ a quarter of a tea-spoonful of salt, a cupful of hotcream and a half-cupful of strongcofee. Cook in a double-boiler tenminutes; cool, and add a teaspoon-ful of vanilla and the creamed but-ter and sugar.


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^ MOKA CHARLYT ^BEAT separately the yolks andwhites of four eggs; to theyolks add two cupfuls of sugar

and a cupful of sweet cream andbeat for ten minutes ; to the beatenwhites add two teaspoonfuls ofcream of tartar and whisk up again.Sift a teaspoonful of soda in twoand a half cupfuls of flour; add theflour to the yolks with a tiny pinchof salt and a grating of nutmeg,and the whites last.

FILLINGTo a cupful of strong, black cof-

fee add a half-pint of cream and acupful of sugar; bring to a boil andthicken with two tablespoonfuls offlour blended with a tablespoonfulof butter. Beat two eggs and turnthe custard gradually over them,stirring all the time; set over boil-ing water till the eggs thicken a lit-tle; remove, add two squares ofmelted chocolate, a pinch of saltand a teaspoonful of vanilla.


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MOUNT VERNON PIEHALF a cupful of buttercreamed with a cupful ofsugar; when light add the

grated rind and juice of an orangeand an egg well-beaten. Sift a tea-spoonful of baking-powder with aheaping cupful of flour and addwith a half-cupful of milk. Bakein two layers in a quick oven.

FILLINGSoak a tablespoonful of gelatine

in a tablespoonful of cold water forfive minutes; dissolve^ over hotwater and strain into a cupful ofhot cream; sweeten with a table-spoonful of confectioner's sugar andflavor with orange-juice. Cool,place the bowl in ice water and whipwith an egg-beater to a froth andquite stif; add a cupful of whippedcream and a half-cupful of choppedhickory nut meats. Spread this be-tween the layers heaping a smallpyramid on top.


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^ NEAPOLITAN ^THREE-QUARTERS of acupful of butter creamed withtwo cupfuls of sugar; add

three-quarters of a cupful of milkand beat ten minutes. Sift togethertwo heaping cupfuls of flour, fourteaspoonfuls of baking-powder anda quarter of a teaspoonful of salt;add to the butter and sugar and beathard; fold in the beaten whites ofeight eggs. Divide the batter intofour equal parts; leave one partplain and flavor with lemon; colorone yellow and flavor with orange;color one pink and flavor with rose

;

and one color with chocolate andflavor with vanilla. Put togetherwith jelly between each layer andpress with a weight on top for acouple of hours.


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^ NOUGAT ^ONE and a half cupfuls of su-gar creamed with three quar-ters of a cupful of butter; add

the yolks of eight eggs and onewhole egg and beat hard and thor-oughly. Mix four teaspoonfuls ofbaking-powder, a quarter of a tea-spoonful salt and two and a quar-ter cupfuls of flour and sift fourtimes; add to the butter, eggs andsugar with one and a half cupfulsof milk and a teaspoonful of van-illa. Rub a teaspoonful of flour ina half-pint of stoned and choppedraisins and stir in the last thing.

FILLINGMix together four squares of

chocolate, two cupfuls of sugar,four tablespoonfuls of butter, onecupful of cream and a cupful ofmilk. Put where they will melt andthen boil to a soft ball; removefrom the fire and beat till creamy;add a teaspoonful of vanilla and acupful of chopped nut meats.


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^ NUT ^BEAT three eggs till creamy;add one and a half cupfuls ofsugar and a pinch of salt and

beat again. Sift a teaspoonful ofcream of tartar with two cupfulsof flour and add to the eggs andsugar, beating hard; add the juiceand grated rind of half a lemon anda half-cupful of cold water inwhich is dissolved a half-teaspoon-ful of soda.

FILLINGCook together, a cupful of sugar,

one of chopped hickory nut meatsand one of sweet cream. As soon asit commences to thicken, removefrom the stove and stir till creamy.


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^ ORANGE ^BEAT to a cream the yolks offour eggs with a cupful ofsugar; add a half-cupful of

milk and a teaspoonful of lemon-extract and beat again thoroughly.Sift together four times, one and ahalf cupfuls of flour, a teaspoonfulof baking-powder and a- quarter ofa teaspoonful of salt. Add this,beating well, with the whites offour eggs beaten stiff. Bake inthree layers from seven to ten min-utes.

FILLINGBeat the yolks of four eggs; addfour tablespoonfuls of orange-juiceand one of lemon-juice and enoughconfectioner's sugar to make it thickenough to spread. Grate orange-peel over each layer before spread-ing.


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^ OTHELLQ ^SCRAPE two ounces of choco-late and melt with a table-spoonful of butter and three

of sugar. Beat a half-cupful of but-ter to a cream and gradually add acupful of sugar; add the meltedchocolate, a half-teaspoonful ofvanilla and beat well. Beat theyolks of four eggs and add with oneand three-fourth cupfulp of flour, ahalf-cupful of milk and a teaspoon-ful of baking-powder. Add thebeaten whites of two eggs last.

FILLINGScrape four ounces of chocolateand melt with a half-cupful of

sugar and four tablespoonfuls ofwater. Beat the whites of four^SS^>' t^dd two cupfuls of sugar, ateaspoonful of vanilla and themelted chocolate. Beat till thickenough to spread. Cover eachlayer, after it is spread with thechocolate filling, with chopped wal-nut meats.


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^ PEACH ^BEAT a half-cupful of butter toa cream and add a cupful ofsugar gradually ; stir in a half-

wine-glass of brandy, two table-spoonfuls of milk and a little nut-meg. Beat three eggs together un-til light and add with two and ahalf cupfuls of flour in which hasbeen sifted two teaspoonfuls of bak-ing-powder.

FILLINGUse either fresh or canned

peaches. Have them cooked withsugar and a very little water; whilehot press through a wire sieve.Dissolve a teaspoonful of fine gela-tine and add to a cupful of thesifted peach. Whip the white of an^SS ^f^ff *^ ^dd with a cupful ofwhipped cream. Put this betweenthe layers and cover the top withwhipped cream slightly sweetened.


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PECAN AND MAPLETO the beaten yolks^ of five eggsadd the white of one well-beaten. Cream a cupful of

butter with one and a quarter cup-fuls of sugar; add a teaspoonful ofvanilla and the eggs and beat hard.Sift two teaspoonfuls of baking-powder with two cupfuls of flourand add a half-cupful of milk.

FILLINGBreak into small pieces sufficient

maple-sugar to make two cupfuls;add a half-cupful of water andmelt slowly, then boil, without stir-ring, until a little dropped in coldwater will form a soft ball. Pouron to the beaten whites of two eggs;add a cupful of beaten cream, apinch of salt and a cupful ofchopped pecan meats and beat tillthick enough to spread.


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^ PEPPERMINT ^THREE tablespoonfuls of but-ter creamed; add a cupful ofsugar and a teaspoonful of al-

mond-extract and cream again.Beat two eggs, yolks and whitesseparately; add a half-cupful ofmilk to the yolks and beat into thebutter and sugar. Sift two tea-spocmfuls of baking-powder withone and a half cupfuls of flour andadd with the beaten whites.

FILLINGMix a saltspoonful of cream of

tartar with two cupfuls of sugarand boil with a half-cupful ofwater till it threads; pour over thebeaten whites of three eggs. Adda half-pound of blanched almondsground fine and a quarter of apound of peppermint cream candycrushed fine. Frost the top withplain icing and decorate with splitalmonds.


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^ PETER PAN ^BEAT together till light andcreamy a quarter of a poundof butter and a half-pound of

sugar ; break in four whole eggs andbeat hard for two minutes. Sift ateaspoonful of cream of tartar, ahalf-teaspoonful of soda and aquarter of a teaspoonful of saltwith a half-pound of flour and addwith a gill of milk. Flavor with al-mond.

FILLINGBoil two cupfuls of siigar with a

half-cupful of water till it spins athread. Pour this on three wholeeggs beaten together, and beat un-til smooth. Add a cupful of raisinsseeded, chopped and soaked and acupful of blanched almonds, groundfine. Flavor with almond.


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^ PINEAPPLE ^MIX with two cupfuls of flour,two teaspoonfuls of baking-powder and a quarter of a

teaspoonful of salt and sift fourtimes. Beat three eggs, yolks andwhites separately; to the yolks addone and a half cupfuls of sugar anda teaspoonful of vanilla and beatfor ten minutes; add the flour, ahalf-cupful of water and the beatenwhites. FILLING

Boil two cupfuls of sugar with ahalf-cupful of water till it threads.Beat the whites of three eggs to astijf froth; add a pinch of cream oftartar and a tablespookful of or-ange-juice. Pour the boiling syrupover this beating all the time, untilthick and creamy. Spread thelayers, sprinkling each thickly withshredded pineapple.


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PISTACHIO GREAMSIFT together four times threecupfuls of flour, four teaspoon-fuls of baking-powder and a

quarter of a teaspoonful of salt.Cream a half-cupful of butter; addtwo cupfuls of sugar, a cupful ofmilk and four eggs and creamagain; add the flour, and flavorwith orange-flower water and a lit-tle bitter almond.

FILLINGMix two cupfuls of sugar with a

half-cupful of milk and bringslowly to the boiling point, with-out stirring. Boil one minute. Cuta half-pound of marshmallows insmall pieces and melt in a double-boiler; add four tablespoonfuls ofhot water and beat smooth; add thehot syrup gradually, stirring con-stantly. Remove from the fire andbeat till creamy. Add a cupful ofpistachio meats, chopped, and colora delicate green.


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PRESERVED GINGERBEAT a half-cupful of butter toa cream; add a cupful of sugarand mix until creamy ; add the

yolks of three eggs and beat fiveminutes, then by degrees a half-cup-ful of luke-warm water. Sift oneaiid a half-teaspoonfuls of baking-powder and quarter of a teaspoon-ful of salt with one and a half cup-fuls of flour; beat into the butterand sugar, flavor with a teaspoon-ful of lemon and fold in the beatenwhites of the thfee eggs.

FILLINGBeat the yolks of three eggs; adda tablespoonful of sugar and pouron them a gill of hot milk. Heatand stir in a double-boiler till thick.Cut up two ounces of preserved gin-ger into Julienne shreds and cookuntil soft in a gill of the syrup;when cool add to the custard. Melta teaspoonful of gelatine; whencool whip till light and frothyand add to a half-pint of creamwhipped solid. Fold this lightlyinto the custard. Have the cakecold before spreading.


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^ PRINCESS MIX a gill of cornstarch withthree of flour, making apint in all and sift with it

a teaspoonful of cream of tartar.Dissolve a half-teaspoonful of sodain a gill of milk. Cream a half-cupful of butter with ^ cupful ofsugar; add milk and a teaspoonfulof almond-extract and beat hard.Beat the whites of five eggs and addalternately with the flour.

FILLINGCut a half-pound of marshmal-

lows into tiny bits, put two^table-spoonfuls of water with them andmelt over hot water. Boil one anda half cupfuls sugar with a half-cup-ful of water till it threads and pourover the well-beaten whites of foureggs. Flavor with a tablespoonfulof the best sherry wine and whip inthe melted marshmallows.


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^ QUAKER ^ACUPFUL of sugar creamedwith a half-cupful of butter.,Mix a half-cupful of molassesand a half-cupful of thick sourcream or milk and dissolve in it ateaspoonful of soda ; add this to thebutter and sugar with three eggsand beat vigorously for ten min-utes. Beat in two cupfuls of siftedflour, a teaspoonful of ground cin-namon; arid last add a cupful ofchopped raisins rolled in flour.Bake in three layers.

FILLINGMix together two cupfuls ofsour cream, two cupfuls of sugar,one and a half cupfuls of choppednut meats and a half-teaspoonful ofsalt. Cook until thick. Flavor totaste.


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^ RASPBERRY ^ONE cupful of sugar creamedwith a half-cupful of butter.Sift a teaspoonful of baking-

powder and a quarter of a teaspoon-ful of salt with one and a half cup-fuls of flour. Add three eggs tothe creamed butter and sugar, a tea-spoonful of lemon-extract and ahalf-cupful of cold water and beathard for ten minutes; tlien add theflour. Bake in three layers.

FILLINGBreak the whites of two eggs

into a large platter; add a glass ofhome-made raspberry jelly andthree tablespoonfuls of sugar andwhip with a wire egg-heater tillstif. This takes about twenty-fiveminutes.


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^ RHUBARB ^SIFT a teaspoonful of cream oftartar and a half-teaspoonfulof soda with a pint of sifted

flour. Cream a half-cupful ofbutter with a cupful of sugar ; addthree eggs slightly beaten, a half-cupful of milk and the flour, beat-ing thoroughly. Flavor withlemon. After the batter is in thebaking tins sprinkle a few driedcurrants, that have been washedand dried, over each one.

FILLINGBeat a half-cupful of sugar with

a quarter of a cupful of butter; addthe yolks of two eggs well-beatenand three cupfuls of cooked andsweetened rhubarb.' Put in a dou-ble-boiler and cook till thick andsmooth. Let cool before spread-ing. Sift sugar over the top layer.


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^ RIBBON ^AQUARTER of a pound ofbutter creamed with two cup-fuls of sugar. Beat four

eggs, whites and yolks separately;add the beaten yolks to thecreamed butter and sugar with ateaspoonful of vanilla. Measurethree cupfuls of pastry flour andadd to it, two teaspoonfuls of bak-ing-powder and a quarter of a tea-spoonful of salt, arid sift fourtimes; add this alternately with acupful of milk and beat hard.Last fold in lightly the beatenwhites. Divide the batter intothree equal parts ; bake two of themlight and to the third add a tea-spoonful of powdered cinnamon,a cupful of currants, washed, driedand floured, a quarter of a cupfulof shredded citron and one squareof melted chocolate. Mix well andbake in a pan exactly like the othertwo. As soon as baked turn a lightone out on oiled paper and frostthick with soft white icing. Putthe dark over this and ice, and thenthe other white one. Cover thetop with oiled paper, put tin andweight on top and press for a fewhours; remove weight and paperand frost with soft icing.


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^ ROCHESTER ^ACUPFUL of sugar creamedwith a third of a cupful ofcreamed butter; add twoeggs; two-thirds of a cupful of milkand beat thoroughly. Sift a tea-spoonful of cream of tartar, a halfa teaspoonful of soda and a quarterof a teaspoonful of salt with twoand a third cupfuls of flour; beat ingradually and flavor with lemon.

FILLINGA cupful of granulated sugar, acupful of grated maple sugar, twotablespoonfuls of butter and a half-cupful of milk; mix and boil till itspins a thread; remove from the fireand pour onto the beaten whites oftwo eggs. Add a cupful of beatencream, a pinch of salt and beat untilit thickens. Spread the cake whilewarm.


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^ ST. HONORE ^TWO-THIRDS of a cupful ofbutter creamed ; add two cup-fuls of sugar and beat

thoroughly. Sift four cupfuls ofsifted flour with two teaspoonfulsof baking-powder and a quarter ofa teaspoonful of salt; add this tothe creamed butter and sugar witha cupful of milk. Flavor with al-mond and fold in the beaten whitesof six eggs.

FILLINGBoil two cupfuls of sugar, with-

out stirring, in a cupful of cream,until almost candy; remove fromthe fire and pour on a large flat plat-ter; when nearly cold: add a tea-spoonful of baking-powder andwith a wire-whip beat until lightand creamy. Add a quarter of apound of candied cherries, choppedfine and a quarter of a pound ofmarshmallows cut fine. Flavorwith noyau or other liqueur.


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^ SAVOIE ^CREAM a half-cupful of butterwith two of sugar ; add a cup-ful of milk and beat until

smooth. Sift two teaspoonfuls of'baking-powder and a quarter of ateaspoonful of salt with three cup-fuls of flour; add this to the batter,alternately, with the whites of seveneggs beaten stiff. Flavor with pine-apple-extract.

FILLINGBeat the whites of four eggs stiffand dry and add two cupfuls of con-

fectioner's sugar. Grate enoughfresh pineapple to make two cup-fuls; strain and add the juice to thebeaten whites and sugdr. Take outenough of the frosting to cover thetop layer; to the rest add thestrained fruit, a half-cupful ofchopped pecan meats and a tea-spoonful of lemon-juice; whip to-gether and use for filling. Add ahalf-cupful more sugar to the re-served frosting and cover the toplayer.


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^ SHORTCAKE ^BEAT one and a half-cupfuls ofsugar with three whole eggs

;

when thick and creamy add ahalf-cupful of cold water and beatfor ten minutes. Sift a teaspoonfulof cream of tartar, a half-teaspoon-ful of soda and a quarter of a tea-spoonful of salt with two cupfuls offlour and beat into the sugar andeggs. Flavor with lemon and bakein two layers.FILLING

Cover each layer with a thicklayer of whipped cream which hasbeen sweetened and flavored withlemon. Arrange whole fresh ripestrawberries close together over theentire surface. Place one layer ontop the other and serve at once.


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^ SILVER AND GOLD ^WHITE LAYERSCREAM a quarter of a cupfulof butter with a half-cupful ofsugar; add one and a half

cupfuls of flour sifted three timeswith a teaspoonful of baking-pow-der and a quarter of a teaspoonfulof salt, three tablespoonfuls of milkand a half-cupful of water. Flavorwith vanilla and beat steadily fortwo minutes; then fold in lightlythe beaten whites of four eggs.YELLOW LAYERS

AHALF-CUPFUL of buttercreamed with three-quartersof cupful of sugar; add thebeaten yolks of three eggs, half ateaspoonful of vanilla, a half-tea-spoonful of grated lemon-rind anda small pinch of mace. Mix fourtablespoonfuls of cornstarch with acupful of flour and one and a halfteaspoonfuls of baking-powder, andsift four times; add this to the bat-ter, alternately, with three table-spoonfuls of milk.FILLING

Soak an ounce of gum-arabic infour tablespoonfuls of water for anhour; melt over hot water. Add acupful of sugar and cook till thick;pour slowly over the stiffly beatenwhites of two eggs and beat steadilyuntil stiff and white. Flavor withalmond. Ice the top and ornamentwith split marshmallows.


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^ SMYRNA ^CREAM a half-cupful of but-ter and add a cupful of sugarand beat till creamy. Mix

three level teaspoonfuls of baking-powder and a quarter ofa teaspoon-ful of salt with two cupfuls of flourand sift four times ; add this to thebutter and sugar, alternately, witha half-cupful of milk. Flavor witha teaspoonful of lemon-extract andfold in the three beaten whites.Bake in two layers.

FILLINGChop a pound of jigs and mix

with them a half-cupfUl of sugar,two tablespoonfuls of cider or lem-on juice, a tablespoonful of butterand a pinch of salt. Cook with alittle hot water to a smooth paste.Spread while hot upon one layerand press the other layer on top.When cool ice the top and sides.


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^ SOUR CREAM ^THREE eggs, the yolks andwhites beaten separately, tothe yolks add one and a half

cupfuls of sugar and cream to-gether; add a pinch of salt and ateaspoonful of lemon-extract, and ahalf-cupful of cold water and beathard. Sift a teaspoonful of baking-powder with two cupfuls of flourand add to the eggs and sugar. Addthe three beaten whites last.

FILLINGBreak the whites of two eggs into

two cupfuls of sour cream and whipup together till stiff; add a cupfulof butternut meats, chopped, and ateaspoonful of vanilla. Sweeten totaste with confectioner's sugar.Spread between the layers, heapingit roughly on top.


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SPANISH CHOCOLATEMIX a half-cupful of gratedunsweetened chocolate, aquarter of- a cupful of sugar

and two tablespoonfuls of milk andmelt. Cream a third of a cupful ofbutter with a cupful of sugar; addtwo eggs, one at a time, beatingwell, and a half-teaspoonful of van-illa. Beat in the melted chocolateand add gradually a quarter of acupful of milk. Sift a teaspoonfulof baking-powder with a cupful offlour and add last. Bake in twolayers. FILLING

Boil together two cupfuls ofgranulated sugar and ten table-spoonfuls of milk. As soon as itwill form a soft ball when droppedin cold water, remove from the fire;add a half-teaspoonful of vanillaand beat till white, soft and creamy.Spread this between the layers andon top and sides while warm, thencoat immediately the top and sideswith melted unsweetened chocolateusing a soft pastry brush.


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^ STARLIGHT ^MIX a quarter of a teaspoonfulof soda and a quarter of ateaspoonful of salt with two

cupfuls of flour and sift three times.Cream three-quarters of a cupful ofbutter and work into the flour.Whip the whites of six eggs to astiff froth; add one and a quartercupfuls of sugar and gradually beatthem into the butter and flour; addthe juice and grated rind of a lemonand a tablespoonful of cold water.

FILLINGBeat the whites of two eggs to a

stiff froth. Grate fresh, sour applestill there is a pint of the pulp; adda cupful of confectioner's sugar, thejuice and grated rind of a lemonand a teaspoonful of lemon-extract.Put with the whites and whip to-gether. Grate lemon-peel overeach layer while warm, but do notspread the apple until the cakes arecold.


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STRAWBERRY GREAMBEAT together till smooth andcreamy a- half-cupful of butterwith a cupful of sugar; break

in this two whole eggs and beathard. Sift a teaspoonful of baking-powder and a quarter of a tea-spoonful of salt with one and ahalf cupfuls of flour and add witha half-cupful of milk. Flavor withlemon and bake in three round jellytins.

FILLINGBreak the white of an egg in a

large platter; add a cupful of con-fectioner's sugar and one of freshstrawberries, hulled, washed anddried. Beat all together for twenty-five minutes.


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^ SUNBEAM ^MIX with a cupful of flour, ahalf-cupful of cornstarch,one and a half teaspoonfuls

of baking-powder and a quarter ofa teaspoonful of salt, and sift fourtimes. Cream a cupful of sugarwith a big tablespoonful of butter;add one whole egg and the yolkof another and beat till smooth andlight. Flavor with a teaspoonfulof lemon-extract and a grating ofnutmeg. Add the flour last witha half-cupful of milk.

FILLINGBeat the yolks of three eggs till

light and creamy; add three table-spoonfuls of cornstarch, one table-spoonful of butter, a cupful ofsugar, a cupful of water and thejuice of an orange. Cook in adouble-boiler twenty minutes stir-ring constantly. Cool,^ add a pinchof salt and a teaspoonful of orangecuracoa. Grate orange-peel overthe layers before filling.


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9 TRIANON ^THREE cupfuls of flour mixedwith a teaspoonful of creamof tartar, a half-teaspoonful

of soda and a quarter of a teaspoon-ful of salt and sifted four times.Cream a half-cupful of butter with-two cupfuls of sugar; add threeeggs, beaten, and stir till smooth;add the flour and a cupful of milk.Divide the batter into three equalparts. Flavor the two plain layers,one with lemon, and one with van-illa; to the other layer add twotablespoonfuls of molasses in whichis dissolved a pinch of soda, a table-spoonful of brandy, a little maceand cloves and a cupful of seededraisins chopped fine and someshredded citron. Spread each layerwith raspberry jellywith the fruitlayer in between the two light lay-ers.


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^ VERMONT ^CREAM a cupful of sugarwith a half-cupful of butter;add the beaten yolks of six

eggs, a half-cupful of milk, a tea-spoonful of vanilla, a pinch of saltand a grating of nutmeg. Beat alltogether for ten minutes. Sift twoteaspoonfuls of baking-powder withtwo and a half cupfuls of flour andadd last. FILLINGCook a pound of shaved maple-

sugar in a half-cupful of water tillit threads; remove from the fire andstir until nearly cool; add a fewgrains of salt, the stiffly whippedwhite of an egg and a cupful ofwhipped cream. Spread each layerand sprinkle broken walnut-meatsthickly over the filling before put-ting the next layer on top.


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^ VIOLET ^CREAM a half-cupful of but-ter; add a cupful of sugar andcream again. Sift together a

teaspoonful of baking-powder, oneand a half cupfuls of flour and aquarter of a teaspoonful of salt;add this to the butter and sugarwith a half-cupful of milk and thebeaten whites of four eggs. Flavorwith a teaspoonful of violet-extractand four drops of vanilla,

FILLINGWhip a pint of cream dry and

stiff; add the beaten whites of threeeggs and a half-cupful of confec-tioner's sugar. Flavor with a tea-spoonful of creme yvette cordialand a half-teaspoonful of vanilla.Color violet with' coloring paste.Put this between the two layers andmake a plain icing for the topflavored with creme yvette. Deco-rate with crystallized violets, mak-ing stems of shredded angelica.


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WASHINGTON MOCHAACUPFUL of sugar creamedwith a half-cupful of butter.Mix together, a half-cupfulof cornstarch, one and a quartercupfuls of flour, a half-teaspoonfulof cream of tartar, a quarter of ateaspoonful of soda and a pinch ofsalt, and sift four times ; add this tothe butter and sugar with a half-cupful of milk and the beatenwhites of three eggs. Bake in twolayers.

FILLINGA half-cupful of strong freshlymade black cofee, reserving three

tahlespoonfuls for the icing; fill upthe cup with cream and put in adouble-boiler. Mix two table-spoonfuls of flour with a little coldmilk; add a cupful of sugar, onewhole egg and the three yolks andstir into the hot cofee and cream.Cook till thick and smooth, stirringconstantly; remove from the fireand while warm, but not hot, beatin two tahlespoonfuls of butter.Put this between the two layers, icethe top with an icing made by beat-ing together one cupful of confec-tioner's sugar, three tahlespoonfulsof- cofee and the white of one egg.


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INDEXAarbes-mokaAlmondAngel LayerApacheApple SnowArchangel ; .BananaBerny's Best .Berwick SpongeBismarckBooker WashingtonBurlingtonButtercup .Cabinet CaramelCamelina .CaramelCharlestonChocolateCocoaCoffee ,Columbia .Cream WalnutCreme de MarronsCreme FouetteeDamsonDarktownDolly MadisonDream .DuchessEgypt .EnglishEthiopiaEve'sFig .Florentine .Fruit JellyGateau d'EliteGenoeseGibson GirlGold ChocolateGooseberry TrifleGrand Duke .Grape Roll


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HarlequinHickory NutHonoluluImperialIsabella .Java .Lady BaltimoreLemon CreamLemon GeleeLuncheon .MacaroonMade CreamMadelaneMadridMaple .Margaret .Marie LouiseMeringue .MintMistress AnnieMocha .Moka CharlytMount Vernon PicNeapolitanNineteen-twenty-oneNougatNut .OrangeOthello .PeachPecan and MaplePeppermintPeter PanPineapple .Pistachio CreamPreserved GingerPrincessQuakerQuinceRaspberry .RhubarbRibbonRochesterSt. Honore


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Documents

One Hundred & One Layer Cakes (1907)