Mother Hubbard's cupboard: Recipes collected by the Young Ladies' Society, First Baptist Church, Rochester N.Y. Fourth Edition

by N.Y.). Young Ladies' Society First Baptist Church (Rochester

ALMOND CREAM CAKE.

Two cups sugar (pulverized), one-fourth cup butter, one cup sweet milk, three cups flour, three teaspoons baking powder, whites four eggs, beaten very light; one-half teaspoon vanilla. Bake in four layers.

FOR THE CREAM.

Whip one cup of sweet cream to a froth; stir gradually into it one-half cup pulverized sugar, a few drops vanilla, and one pound of almonds, blanched and chopped. Spread quite thickly between the layers of cake, and frost the top and sides.

Mrs. Henry Barnard.