Take one cupful of butter; two cupfuls sugar; three and one-half cupfuls of flour; one cupful sweet milk; whites of six eggs; two teaspoonfuls baking powder; and one teaspoonful rose-water. Cream the butter, add the sugar gradually, beating continually; then the milk and flavoring; next the flour and baking powder and lastly the stiffly beaten whites of eggs, which should be folded into the dough. Bake in three layer cake tins in quite hot oven. To make the filling, dissolve three cups of sugar in one cupful boiling water; cook it until it threads; then pour it onto the stiffly beaten whites of three eggs, stirring constantly. To this icing add one cupful of chopped raisins, one cupful of nutmeats (pecans preferred) and five figs cut into very thin strips. This makes enough icing for top and sides of cake.
TUTTI FRUTTI CAKE Mrs. Wm. J. Maiden
Two tablespoonfuls butter; one cupful sugar; one cupful milk; one egg; two cupfuls flour; two heaping teaspoonfuls baking powder; one-half cupful dates (pitted and chopped); one-half cupful English walnuts, chopped; one-half cupful raisins or figs (or both), chopped; three tablespoonfuls chocolate or cocoa; one teaspoonful vanilla. This makes two layers.
Filling: Three cupfuls 4x sugar; three tablespoonfuls cocoa; six tablespoonfuls melted butter; six tablespoonfuls hot coffee; one teaspoonful vanilla. Mix well and put on cake.
CREAM CAKE Mrs. W. S. Holabird
One-half cup butter; one cup sugar; yolks of two eggs beaten light; one and three-fourths cups sifted pastry flour; two level teaspoonfuls baking powder; one-half cup cold water; whites of two eggs beaten dry; flavoring to suit.
Cream Filling: One-fourth cup sifted flour; one cup hot milk; one-third cup sugar; one-fourth teaspoonful salt; one egg beaten light; one ounce chocolate; one teaspoonful vanilla extract. Mix flour and salt with a very little cold milk; stir into the hot milk and cook ten minutes, add the chocolate and stir until it is melted and evenly blended with the flour mixture. Then beat in the egg mixed with the sugar, and lastly the vanilla.
LADY FINGER CAKE Mrs. C. A. Bowman
Five eggs, beaten separately; six lady fingers, browned and grated; three-fourths cup almonds, ground fine; one cup sugar; vanilla to taste. Mix all together, putting in stiffly beaten whites last. Bake in two layers in moderate oven.
Filling: Yolk of one egg; one and one-half teaspoonfuls corn starch; sugar and vanilla to taste. Spread between layers and put whipped cream on top.