CAKES. 301
raisins (seedless, if possible) and stew a few moments ; when cold, add three cupfuls of flour, one cupful of butter, three eggs and a teaspoon- f ul of soda ; bake in a steady oven. This will make two good-sized pan- fuls of splendid cake ; the apples will cook like citron and taste deli- ciously. Raisins may be omitted; also spices to taste may be added. This is not a dear but a delicious cake.
CAKE WITHOUT EGGS.
BEAT together one teacupful of butter and three teacupfuls of sugar, and when quite light stir in one pint of sifted flour. Add to this one pound of raisins seeded and chopped, then mixed with a cup of sifted flour one teaspoonful of nutmeg, one teaspoonful of powdered cinnamon and lastly one pint of thick sour cream or milk in which a teaspoonful of soda is dissolved. Bake immediately in buttered tins one hour in a moderate oven.
WHITE MOUNTAIN CAKE. No. 1.
Two CUPS of sugar, two-thirds cup of butter, the whites of seven eggs well beaten, two -thirds cup of sweet milk, two cups of flour, one cup of cornstarch, two teaspoonfuls baking powder. Bake in jelly- cake tins.
Frosting. Whites of three eggs and some sugar beaten together not quite as stiff as usual for frosting ; spread over the cake, add some grated cocoanut, then put your cakes together ; put cocoanut and frost- ing on top.
WHITE MOUNTAIN CAKE. No. 2.
CREAM three cupfuls of sugar and one of butter, making it very light, then add a cupful of milk. Beat the whites of eight eggs very stiff, add half of those to the other ingredients. Mix well into four cups of sifted flour one tablespoonf ul of baking powder ; stir this into the cake, add flavoring, then the remaining beaten whites of egg. Bake in layers like jelly cake. Make an icing for the filling, using the whites of four eggs beaten to a very stiff froth, with two cups of fine white sugar and the juice of half a lemon. Spread each layer of the cake thickly with this icing, place one on another, then ice all over the top and sides. The yolks left from this cake may be used to make a spice cake from the recipe of " Golden Spice Cake."
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