Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

of sugar; add a cupful of cold water, the well-beaten yolks of four eggs, a half teaspoonful of ground mace and cinnamon, mixed, and three cupfuls of prepared flour, stirred in alternately with the stiffened whites of the eggs. Do not get the batter too stiff. Now add two cupfuls of hickory-nut kernels, thoroughly dredged with flour. Stir in quickly and turn at once into a well-greased loaf-tin. Bake in a steady oven, covering the cake with brown paper for the first half-hour it is in the oven. When a straw comes out clean from the thickest part it is done. When cold, turn out, and cover with a plain white-of-egg icing. Arrange half-kernels of hickory-nuts at regular intervals on the top of the icing. Sour cream cake (Contributed) Beat the yolks of three eggs until stiff, add one cupful of sugar and one cupful of rich sour cream, in which has been dissolved one scant teaspoonful of soda. Add two cupfuls of sifted flour, one-half teaspoonful of salt, and one teaspoonful of lemon extract. Bake in a shallow pan. Bride’s cake Cream together three cupfuls of sugar and one scant cupful of butter, adding the sugar a little at a time. Add one cupful of milk. Sift thoroughly three cupfuls of flour, three teaspoonfuls of baking-powder and one cupful of corn-starch. Beat very light the whites of twelve eggs. To the egg and sugar mixture add the sifted flour, and, last, of all, the beaten whites of the twelve eggs. Flavor to taste. Stir all together thoroughly. Pour into well-buttered and floured tins. Bake slowly in a moderate oven. Cream cake (Contributed) Beat separately the whites and yolks of four eggs, to the yolks add two cupfuls of sugar stirred in a little at a time, and one cupful of sweet cream. Sift thoroughly two heaping cupfuls of flour, one teaspoonful of soda and two teaspoonfuls of cream of tartar. Add this to the egg mixture. Stir in the whites last, stirring gently. Marble cake (Contributed) White Part: With two and one-half cupfuls of flour sift two teaspoonfuls of