GOLD CAKE Mrs. Charles S. Daily
One and one-half cups sugar; three-fourths cup butter; four yolks of eggs; three whites of eggs; three-fourths cup milk; two cups flour; two teaspoonfuls baking powder; one teaspoonful flavoring. Cream butter and sugar, then add the beaten yolks of eggs, add flavoring to this, then add milk and flour alternately, first sifting flour and baking powder together. Beat the whites of eggs to a stiff froth and add last, folding them in gently. Bake in a loaf cake pan forty minutes in a modern oven.
COCOANUT CREAM CAKE Mrs. H. S. Mount
One-half cup butter; one and one-half cup sugar; one cup cold water; three cups sifted flour (sifted three times); two heaping teaspoonfuls baking powder; whites four eggs beaten stiff; flavor with vanilla. Cream butter and sugar. Add one-third water and beat thoroughly; then add one cup flour and beat again. Add second one-third cup of water and second cup of flour and continue beating. Into last cup of flour add baking powder and add last one-third cup of water with the last cup of flour and beat thoroughly. Then flavor and fold in the beaten whites of eggs; carefully put in three layer tins. Grate a whole cocoanut. Whip one pint of cream. After cakes are cool put whipped cream on first layer, then cover with freshly grated cocoanut. Continue the same until the last layer is well covered with whipped cream, and then cocoanut.
ORANGE CAKE Mrs. Martin K. Northam
One-third cup butter; one cup sugar; grated rind of one orange; one-half cup milk or water; one and one-half cups sifted pastry flour; two level teaspoonfuls baking powder; yolks of two eggs, beaten light; whites of two eggs, beaten dry. This makes two small layers.
Filling: The unbeaten white of one egg; add to this one-fourth cup orange pulp and juice, with the rotary egg beater gradually beat in one and one-half cups powdered sugar, beating it slowly. When that is stiff enough to hold its shape spread upon the cake. Long beating makes this icing spongy and white.
EGGLESS CAKE Mrs. W. H. Muschlet
One cup apple sauce, unsweetened; one teaspoonful soda; one cup of sugar; one-half cup butter; one and one-half cup flour—depends on consistency of apple sauce; one teaspoonful ground cinnamon; one teaspoonful ground allspice; one-half teaspoonful cloves; one-half teaspoonful nutmeg; one-half cup citron, cut in small pieces; one or over cups of nuts. Mix flour, nuts and citron well. Cream butter and sugar till it pops; add apple sauce; which turns brown. Then add spices, flour, nuts and citron. Bake in moderate oven in flat pan about 35 minutes, probably 40 minutes. If preferred iced, cut in squares. Make double quantity, as the longer kept the better.
LADY BALTIMORE CAKE Mrs. L. B. Maxwell