Sift together three cupfuls of pastry flour and three level teaspoonfuls of baking-powder. Cream one scant cupful of butter with one and one-half cupfuls of sugar, adding the sugar gradually; and the well-beaten yolks of three eggs and one teaspoonful of vanilla. Add to this one-half cupful of milk alternately with the flour and last of all one cupful of cleaned and floured currants. Bake in a moderate oven about fifty minutes.
FROSTINGS FOR CAKES
Boiled frosting for cake
Put into a saucepan half a cupful of water and a pound of granulated sugar and let it boil slowly. Do not stir. When it spins a thread from the tip of a spoon dipped into it, take it from the fire. Set it aside until it is blood-warm, and then stir steadily until you have a smooth white cream. Apply it to the cake as you would any other icing. If made properly it will harden by the time it is fairly on the cake. If it hardens too much before it is used set it in warm water until it softens. Flavor it while stirring.
Frosting for plain loaf cake
One cupful of cream; one pound of confectioner’s sugar XXX; one cupful of seeded raisins, chopped; one cupful of almonds, chopped; one teaspoonful of lemon juice. Mix quite stiff.
Chocolate frosting for layer cake
Put into a porcelain-lined saucepan a cupful of granulated sugar and a third of a cupful of hot water and boil without stirring until it threads, then pour slowly upon the beaten white of an egg to which has been added a pinch of cream of tartar. Beat steadily, adding, as you do so, two heaping tablespoonfuls of grated chocolate, two tablespoonfuls of cream, a half-teaspoonful of butter, and a teaspoonful of vanilla. When the mixture is blood-warm, cover the cake with it.
Milk frosting
(Contributed)