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.
FIG FILLING FOR CAKE.
Stew one-half pound of chopped figs in a syrup made of one-fourth
cupful of water and half cupful of sugar. Spread this when it is
quite thick.
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