MARBLE CAKK

White part : Half cup butter, one and a half cups sugar, half cup milk, three cups flour, two teaspoons baking powder, whites four eggs.

Dark Part : Half cup butter, one and a half cups brown sugar, half cup molasses, half cup sweet milk, three cups flour, two teaspoons each cloves and cinnamon, one tablespoon grated chocolate, yolks of four eggs and one white, two tea- spoons baking powder. Mix and bake in loaf one hour.

Mrs. Jerry Conroy. NUT CAKE.

Two cups sugar, one cup butter, three cups flour, one cup milk and water mixed, one cup chopped raisins, one cup wal- nuts coarsely chopped, three eggs, two teaspoonfuls baking powder, one teaspoonful each of cloves and cinnamon, half of a nutmeg.

Mrs Kemp. NUT CAKE).

Half cup butter, one and a half cups sugar, two and a half cups flour, half cup milk, one cup chopped walnuts, three eggs, one and a half teaspoonfuls baking powder. Cream the but- ter and sugar and add, in order, eggs (beaten), flour, milk and nuts. Mix baking powder into the flour. This will be a stiff batter.

Mrs. H. C Austin. ORANGE CAKE.

Three eggs, their weight in butter, sugar and flour. Beat butter and sugar to a light cream ; add two eggs and half the

170 LANDMARKS CLUB COOK BOOK.

flour beaten well. Then add the grated rind of one orange* and half the juice; then put in the remainder of the flour, a small teaspoonful of baking powder and the third egg. Bake half hour.

Icing (if desired) : Six ounces of icing sugar and enough orange juice to make it a thick cream.

F. S. C, England. POUND CAKE.

The success of the cake is dependent upon the mixing. Beat one pound of butter to a cream and add to it one pound of flour into which has been well sifted a full teaspoonful of mace. Add to the well beaten yolks of ten eggs one pound of sugar, and beat until the sugar is dissolved ; beat both mix- tures together thoroughly ; then add the well beaten whites of the ten eggs and bake in medium oven. Much depends upon the baking.

Carrie T. Waddilove. POUND CAKE.

One pound of sugar, one pound of butter, creamed ; ten eggs, yolks stirred into butter and sugar, the whites beaten stiff; three tablespoonfuls of water, one pound of flour, a large ta- blespoonful of baking powder. Into butter, sugar, eggs and water alternate the flour and whites of eggs. One white may be reserved for icing.

Mrs. H. C. Austin. PREMIUM CAKE.

One cup butter, two cups sugar, one and a half of flour, one and a half cornstarch, one cup of thick cream, one tea- spoonful cream of tartar, half a teaspoon soda, four eggs. Beat yolks and whites separately.

Mrs. Stephen M. White. QUEEN'S CAKE.

One pound of sugar, three-fourths pound of butter, eight eggs, wine glass of sherry, one of brandy and one of milk. Stir the butter and sugar to a cream until it is light and white. Separate the whites and yolks of the eggs and beat to a stiff froth ; then stir them in gradually to the butter and sugar, add wine, brandy and milk. Stir in one pound of sifted flour and

one pound of seeded raisins and one pound of Zante currants, alternately handful of raisins and handful of currants — the currants to be previously washed and dried. Line a couple of three-pint tin pans with buttered white paper, put in the cake, and bake it directly. If it browns too fast, cover it with pa- per. It takes from an hour and a quarter to an hour and a half to bake it, according to the heat of the oven. Will keep for years if placed in tight tin.

Dr. Harriet Welch, San Francisco. + RAISED CAKE).

At night, one cupful scalded milk, one cake compressed

yeast, one-half cupful sugar. Make a stiff batter and cover

closely. In the morning add one-half cupful warm milk, two

and a half cupfuls sugar creamed with two cupfuls butter,

four eggs and a half teaspoonful soda. Mix thoroughly; add

another cupful flour, spices to taste. Pour into tins and let

rise until bubbles are on the top. Bake in a moderately quick

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