Silver Cake

2 cups powdered sugar, sifted twice.

1/2 cup butter.

1/2 cup sweet cream.

1/2 tea cup ice water.

1/2 wine glass brandy.

3 1/2 cups flour sifted twice. Whites of 8 eggs, beaten stiff. 2 teaspoons baking powder.

Cream butter and sugar until perfectly white, add cream, flour, whites of eggs, yeast powder and ice water. Mix well together, then add brandy. Bake in moderately hot oven.

Superior Sponge Cake

14 eggs, beaten separately. 1 wine glass ice water. 1/2 lb. flour.

Juice of 1 lemon. 1 lb. sugar.

Cream yolks and sugar until very light, add lemon juice and ice water, whites of eggs beaten stiff, then mix in the flour very lightly. Do not beat after mixing in the flour. Bake.

Sponge Cake

12 eggs, beaten separately. 1 lb. sugar.

1/2 lb. flour. Juice of 1 lemon.

Make the same as Superior Sponge Cake.

Sunshine Cake

6 eggs, beaten separately.

6 tablespoons butter.

1 1/2 cups of milk.

3 cups of sugar sifted (powdered).

2 1/2 teaspoons yeast powder. 4 1/2 cups of flour (sifted). 1 teaspoon vanilla.

Cream butter and sugar, add yolks of eggs well beaten and part of the milk, then flour, whites and milk alternately, put in vanilla and yeast powder just before baking. Bake in moderate oven.

Tea Cakes

5 eggs, well beaten. 4 cups sugar.

1 cup butter.

2 teaspoons yeast powder.

1 cup milk. 3 qts. flour. 1/2 teaspoon cinnamon.

Mix and roll, cut into thin cakes and bake in hot oven.

Tutti-Fruitti

11 eggs. 1/2 lb. butter. 4 cups flour. 4 cups sugar.

1 lb. seeded raisins.

2 teaspoons yeast powder.

1 lb. currants.

1/2 lb. citron sliced thin.

1 lb. shelled pecans.

1/2 cup ice water.

1 wine glass brandy.

Cream butter and 2 cups of sugar, add the brandy and water, then the whites of 8 eggs beaten to a stiff froth, flour and yeast powder.

Put in fruits, reserving 1 cup each of raisins and pecans, mix well and bake in layers. Make an icing by cooking the whites of 3 eggs and two cups sugar, put icing on both sides of layer cake, then put the raisins and pecans (that were reserved) between layers of cake and some on top.

Wedding Cake

3 cups sifted powdered sugar.

1 cup sweet cream.

Whites of 12 eggs well beaten.

2 teaspoons baking powder.

6 cups nour.

1 cup sifted corn starch.

1 cup butter.

1/2 wine glass whiskey.

This cake must be beaten and creamed until very light and white. Bake. The butter should be washed so times until white, before using.

White Cake

1 lb. sifted flour.

1 lb. sifted sugar.

1 1/2 teaspoons yeast powder.

Whites of 14 eggs, well beaten. 9 ozs. butter.

Mix and beat until perfectly white, and bake in mod-erately hot oven.

White Fruit Cake

1 lb. sugar. 1 lb. flour.

1 lb. butter.

2 lbs. citron.

1 cup raisins.

2 lbs. almonds, blanched and chopped line.

2 cocoanuts, grated. Whites of 15 eggs.

1 wine glass brandy.

2 teaspoons yeast powder. 1 cup currants.

Cream butter and sugar until white, add whites of eggs well beaten, flour and yeast powder, then cocoanut, almonds and fruits dusted with flour, the brandy last. Mix well and bake about 2 hours.

White Mountain Cake

3/4 cup butter.

2 cups granulated sugar.

4 cups flour.

Whites of 10 eggs.

2 teaspoons yeast powder.

1 cup milk.

3 cocoanuts, grated.

2 teaspoons whiskey.

Cream butter and sugar, add flour, milk, eggs, yeast powder and whiskey. Bake in layers. Make an icing and put on both sides of the layers and then put the cocoa-nut between the layers of cake. It is best to grate the cocoanut the day before using.