The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

lemon juice when half beaten; slip on to cake batter, sift flour over gradually, and fold all lightly together. Put into pan to depth of not over 2 in. Bake in moderate oven. =Fruit and Nut Cake. Unsurpassed= 1⅓ cup sugar ⅔ cup butter 1⅓ cup flour 6 eggs 4 cups (1⅓ lb.) seeded raisins 3 cups (1 lb.) currants 1½ cup (½ lb.) ground citron large ¾ cup blanched almonds, ground ¼-½ teaspn. extract rose, according to strength (rose leaves in their season) Mix fruit with part of the flour, add nuts; cream butter with a little of the flour; beat together the sugar and yolks of eggs until very light and add with extract to creamed butter; beat well; whip whites of eggs with pinch of salt to stiff froth, add fruit and nuts to yolk mixture, chop in beaten whites and remainder of flour; bake in well oiled tin 1½-2½ hrs. in moderate and slow oven; cover when necessary. The cake may be steamed 3-4 hrs. and baked ½-1 hr. This cake will keep a long time with care and is unusually desirable. 3 times the quantity given will make 4 medium sized loaves. =Corn Starch Cake= 6 eggs ½ cup butter (part oil) 1⅓ cup sugar 1½ cup flour 3 tablespns. corn starch flavoring Beat yolks with half the sugar and cream butter with the other half; mix, beat. (Part of the flour and corn starch may be added to the butter and sugar.) Beat whites of eggs stiff, slide on to the mixture, add flour and corn starch (which have been sifted together) gradually, chopping and folding in with the whites; bake in moderate oven. Two thick round layers. [Illustration: THE MISSES LISK CAKE TINS] =★ Silver Cake= 1 lb. (2 cups and 3 tablespns.) sugar ¾ lb. (3⅛-3½ cups) flour 6 oz. (¾ cup soft) butter rose flavor 1½ cup citron or prunes in slices whites of 14 eggs Cream butter and sugar, add flavoring, beaten whites and flour, lay slices of fruit in and on top of cake. One very large square, or