Three coffee-cups sugar, one heaping coffee-cup butter, and the yolks of six eggs, beaten together to a cream; five even cups sifted flour, four teaspoonfuls baking powder; one and one-half cups sweet milk; the whites of the six eggs beaten to a stiff froth, and added last; with one teaspoonful lemon flavoring. Bake in layers.
ALMOND SAUCE FOR FILLING.—Three pounds almonds, blanched and pounded to a paste, one and one-half coffee-cups fresh, pure sour cream, one and one-half coffee-cups sugar, four eggs (whites and yolks beaten thoroughly together). Stir all together, and add vanilla enough to drown the taste of sour cream.
WHITE LAYER CAKE. MRS. MARY DICKERSON.
One-half cup butter, two cups sugar, whites of five eggs, one cup milk, two and one-half cups flour, two teaspoons baking powder, one teaspoon vanilla.
ICING FOR CAKE. MRS. G. A. LIVINGSTON.
One cup sugar, one cup grated pineapple, one heaping teaspoon corn starch, a pinch of salt; stir together well; add a small cup boiling water. Set on the stove, and boil until quite thick. Let it cool before using.
CHOCOLATE ICING. ETHEL CLARK.
Beat together three cups of four X sugar; add the white of one egg, beaten stiff; thin it with milk, so it will spread; melt one-fourth cake of Bakers chocolate, and stir into the icing.
FROSTING WITHOUT EGGS.
One cupful of granulated sugar, five tablespoonfuls of milk. Boil four or five minutes till it threads from the spoon. Flavor as desired. Stir till right thickness for spreading. This is fine grained, white, and delicious.