One cup butter, two cups sugar, one cup milk, three cups flour; three eggs, both whites and yolks beaten thoroughly together; two teaspoonfuls baking powder, one cup English walnuts chopped fine. For the icing use the whites of three eggs and one pound confectioners' sugar, flavored with vanilla. Bake the batter in two dripping pans about fifteen inches long and six inches wide. When cold, cut each in half, spread icing between, then ice the tops; with a knife mark off squares, and lay one-half out each square. As there are often poor nuts among the good, it is best to have one and one-half pound on hand.
EGG KISSES.
Whites of four eggs, one pint granulated sugar. Beat with silver spoon for forty minutes, add nut kernels and drop from spoon on buttered papers. Bake in slow oven on inverted bread pans.
FEATHER CAKE.
One-half cup butter, two cups sugar, three cups flour, one cup sweet milk, three eggs, two teaspoonfuls baking powder, grated rind of lemon. Bake in long pan. Sprinkle top with sugar. Cut slices out of pan when served.
FLORIDA DOUGHNUTS.
Three eggs, one cup sugar, one tablespoonful butter, one teaspoonful soda, two teaspoonfuls cream of tartar dissolved in one cup milk, flour to roll.
FRENCH CREAM CAKE.
Three eggs, one cup granulated sugar, one and one-half cup flour, four tablespoonfuls cold water, one teaspoonful baking powder. This is enough for two cakes, baked in pie pans, to be split while warm, spreading the hot custard between them. For custard, boil nearly one pint sweet milk, mix two tablespoonfuls cornstarch with a half teacup sweet milk, add two well-beaten eggs; when milk has boiled, add nearly a cup sugar, and add gradually the cornstarch and eggs, stirring briskly; add a half cup butter, stirring until dissolved. Flavor with one teaspoonful vanilla and spread between cakes while hot.