French Date Cake.
Beat the yolks of 6 eggs with 2 cups sugar, then add the beaten whites of eggs. Beat well; add 2 cups flour, 2 teaspoons baking powder, ½ pound nuts, 1 pound dates. Cut dates and nuts. Flour both well, then add to batter. Bake ½ hour in coffee cake tins. This makes two cakes.—Mrs. W. C. Hinrichs.
Daisy Cake.
Beat together 1 cup sugar and 4 egg yolks until very light, stir in ¼ pound butter which has been creamed, and then add 1 gill of water mixed with 3 teaspoons cream, 1 teaspoon vanilla, about 1½ cups flour sifted with 2 level teaspoons baking powder. The dough should not be too stiff. Bake in 2 layers. These form the yellow part. For the white part cream together ½ cup butter and 1½ cups sugar, add 1 cup luke warm water and 2½ cups flour sifted with 2 teaspoons baking powder. Beat hard, then add the juice and rind of 1 lemon and the stiffly beaten whites of 4 eggs. Bake in layers. Put together with a boiled icing filling, alternating yellow and white layers. Use the same icing on top covering it with grated orange peel—when this icing is cold, form a daisy on it of white boiled icing using a pastry tube.—Mrs. A. Weith.
Economy Cake.
One cup water, 1 cup sugar, 1 cup raisins, 1 teaspoon lard, ½ teaspoon cloves, 1 teaspoon cinnamon. Mix and boil 4 minutes, let cool 4 minutes. Add 2 cups flour, 1 teaspoon soda dissolved in ¼ cup warm water, a pinch of salt, nuts if desired. Bake in loaf.—Elsie Rauschert.
Feather Cake.
One and one-quarter cups sugar, ¾ cup butter, ½ cup water, 4 eggs, 2½ cups flour, 2 teaspoons baking powder. Flavor to taste. Cream butter and sugar, add beaten yolks, water, and beaten whites of eggs, then add flour and flavoring and stir hard. Bake in slow oven, either in loaf or layers.—Mrs. G. C. Hass.
