The Boston cooking-school cook book

add to first mixture. Bake thirty minutes in a shallow cake pan. Currant Cake ½ cup butter 1 cup sugar 2 eggs Yolk 1 egg ½ cup milk 2 cups flour 3 teaspoons baking powder 1 cup currants mixed with 1 tablespoon flour Cream the butter, add sugar gradually, and eggs and egg yolk well beaten. Then add milk, flour mixed and sifted with baking powder, and currants. Bake forty minutes in buttered and floured cake pan. Citron Cake ¼ lb. butter ½ lb. sugar 3 eggs ½ cup milk ½ lb. flour 1 tablespoon brandy 1 cup citron, thinly sliced, then cut in strips 1½ teaspoons baking powder Cream the butter, add sugar gradually, yolks of eggs well beaten, milk, and flour mixed and sifted with baking powder. Beat whites of eggs until stiff, and add to first mixture, then add brandy and citron. Bake in a moderate oven one hour. Velvet Cake ½ cup butter 1½ cups sugar Yolks 4 eggs ½ cup cold water 1½ cups flour ½ cup corn-starch 4 teaspoons baking powder Whites 4 eggs ⅓ cup almonds, blanched, and shredded Cream the butter, add sugar gradually, yolks of eggs well beaten, and water. Mix and sift flour, corn-starch, and baking powder, and add to first mixture; then add whites of eggs beaten until stiff. After putting in pan, cover with almonds and sprinkle with powdered sugar. Bake forty minutes in a moderate oven. Walnut Cake ½ cup butter 1 cup sugar Yolks 3 eggs ½ cup milk 1¾ cups flour 2½ teaspoons baking powder Whites 2 eggs ¾ cup walnut meat, broken in pieces Mix ingredients in order given. Bake forty-five minutes in a moderate oven. Cover with White Mountain Cream, crease in squares, and put one-half walnut on each square. Spanish Cake ½ cup butter 1 cup sugar Yolks 2 eggs ½ cup milk 1¾ cups flour 3 teaspoons baking powder 1 teaspoon cinnamon Whites 2 eggs Mix ingredients in order given. Bake in shallow tins and spread between and on top Caramel Frosting. Cup Cakes ⅔ cup butter 2 cups sugar 4