Mrs. W. G. Mercer.
Hickory Nut Cake.
2 cupsful of sugar, 1 cupful of butter, ⅔ cupful of milk, 3 cupsful of flour, whites of 6 eggs, 2 teaspoonsful of baking powder, 1 cupful of fine chopped nut meats.
Mrs. W. G. Mercer.
ICE CREAM CAKE.
2 cupsful of pulverized sugar and 1 cupful of butter well beaten together, 1 cupful of sweet milk, 3 cupsful of flour, 2 teaspoonsful of baking powder, whites of 8 eggs beaten stiff. Bake in layers.
FILLING—4 cupsful of sugar and a small cupful of boiling water, let them boil in a pan until clear and candied, then pour it onto the whites of 4 eggs, which have already been beaten to a froth. Beat until cold, flavor with vanilla. Spread between each layer and on top.
E. G. R.
ICE CREAM CAKE.
Make any nice white cake or sponge cake. Bake an inch thick in jelly pans and let them get perfectly cold. Take 1 pint of thickest sweet cream, make very sweet with powdered sugar and flavor with vanilla. Blanche 1 pound of almonds and chop fine, stir into cream and put very thick between layers.