The Boston cooking-school cook book

I, using French Cream Filling in place of Cream Filling. Cocoanut Pie Mix and bake same as Cream Pie. Put Cocoanut Filling between layers and on top. Washington Pie Mix and bake same as Cream Pie. Put raspberry jam or jelly between layers and sprinkle top with powdered sugar. Chocolate Pie 2 tablespoons butter ¾ cup sugar 1 egg ½ cup milk 1⅓ cups flour 2 teaspoons baking powder Mix and bake same as Cream Pie. Split layers, and spread between and on top of each a thin layer of Chocolate Frosting. Orange Cake ¼ cup butter 1 cup sugar 2 eggs ½ cup milk 1⅔ cups flour 2½ teaspoons baking powder Cream the butter, add sugar gradually, eggs well beaten, and milk. Then add flour mixed and sifted with baking powder. Bake in a thin sheet in a dripping-pan. Cut in halves, spread one-half with Orange Filling. Put over other half, and cover with Orange Frosting. Quick Cake ⅓ cup soft butter 1⅓ cups brown sugar 2 eggs ½ cup milk 1¾ cups flour 3 teaspoons baking powder ½ teaspoon cinnamon ½ teaspoon grated nutmeg ½ lb. dates, stoned and cut in pieces Put ingredients in a bowl and beat all together for three minutes, using a wooden cake spoon. Bake in a buttered and floured cake pan thirty-five to forty minutes. If directions are followed this makes a most satisfactory cake; but if ingredients are added separately it will not prove a success. Boston Favorite Cake ⅔ cup butter 2 cups sugar 4 eggs 1 cup milk 3½ cups flour 5 teaspoons baking powder Cream the butter, add sugar gradually, eggs beaten until light, then milk and flour mixed and sifted with baking powder. This recipe makes two loaves, or one-half the mixture may be baked in individual tins. Cream Cake 2 eggs 1 cup sugar ⅔ cup thin cream 1⅔ cups flour 2½ teaspoons baking powder ½ teaspoon salt ½ teaspoon cinnamon ¼ teaspoon mace ¼ teaspoon ginger Put unbeaten eggs in a bowl, add sugar and cream, and beat vigorously. Mix and sift remaining ingredients, then