1 cup sugar.
1/2 cup water.
2 teaspoonfuls baking-powder.
1/2 cup butter.
2 1/2 cups flour.
Rub the butter to a cream in a deep bowl, and put in the sugar a little at a
time, and rub this till it, too, creams. Then put in the beaten yolks of the
eggs, and then the water. Beat the egg-whites well, and fold in half, then
add the flour, in which you have mixed and sifted the baking-powder, and
then put in the vanilla and the rest of the eggs.
Divide in two layers, or in three if the tins are small, and bake till a
Filing for Layer Cakes
Nut and Raisin Filling
Make the rule for plain icing, and add a half-cup of chopped raisins mixed
with half a cup of chopped almonds or English walnuts.
Mix a cup of chopped figs with the same icing.
Chop a quarter of a pound of marshmallows; put them over the teakettle to
get soft; make a plain icing and beat them in.
2 cups maple syrup.
Whites of 2 eggs.
Boil the syrup slowly till it makes a thread when you hold it up; then add
it slowly to your beaten egg-whites, beating till cold.
1 cup powdered sugar.
1 tablespoonful boiling water.
Grated rind of 1 orange.
1 tablespoonful orange-juice.
Put the sugar in a bowl, add the rind, then the water and juice, and spread
at once on the cake. This icing must be very thick when made, and if is
seems thin put in more sugar.
2 cups brown sugar.
1/2 cup cream or milk.
Butter the size of an egg.
1/2 teaspoonful vanilla.
Mix all together and cook till it is smooth and thick.
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