The royal baker and pastry cook : $b A manual of practical cookery

extracts and milk, and mixing into smooth batter, rather firm. Have a paper-lined tin (fig. IX); with a spoon drop the two batters alternately into it, and bake in a rather quick oven 35 minutes. =Minnehaha Cake.=-½ cup butter, 1½ cups sugar, 3 eggs, 1 cup milk, 2½ cups flour, 2 teaspoons Royal Baking Powder, 1 teaspoon vanilla. Mix dry ingredients. Cream butter and sugar, add beaten yolks and vanilla, then, alternately, the milk and flour. Beat well, and bake in 3 layers in quick oven. Put together with fruit filling (see Cake Fillings). =Orange Cake.=-½ cup butter, 2 cups sugar, 5 eggs, 1 pint flour, 1½ teaspoons Royal Baking Powder, 1 teaspoon extract orange, 1 cup milk. Rub the butter and sugar to a cream; add the eggs, 2 at a time, beating 5 minutes after each addition; add the flour sifted with the powder, the milk and extract; mix into a smooth, fine batter, put in a paper-lined cake-tin (fig. IX), and bake in a moderate oven 30 minutes. When cool, cover the top with the following preparation: Whip the whites of 3 eggs to a dry froth; then carefully mix in 4 cups sugar, the juice, grated rind, and soft pulp, free of white pith and seeds, of 2 sour oranges. =Nut Cake.=-½ cup butter, 1½ cups sugar, 3 eggs, 2½ cups flour, 1½ teaspoons Royal Baking Powder, ½ cup milk, 1 cup of any meats of nuts preferred or at hand. Rub the butter and sugar to a light, white cream; add the eggs, beaten a little, then the flour, sifted with the powder; mix with the milk and nuts into a rather firm batter, and bake in a paper-lined tin (fig. IX), in a steady oven, 35 minutes. =Peach-Blossom Cake.=—1 cup pulverized sugar, ½ cup butter, stirred together until like thick cream, 2 teaspoons Royal Baking Powder, ½ cup sweet milk; beat the whites of 3 eggs, and add to a cup of flour, mixed with the baking powder; stir and add ½ teaspoon corn-starch. Flavor strongly with extract peach. Bake in 2 square sponge-tins