The Boston cooking-school cook book

cup molasses Yolks 4 eggs 1 cup sour milk 2½ cups flour 1 teaspoon soda 1 teaspoon cinnamon ½ teaspoon clove ¼ nutmeg, grated 1 cup raisins, seeded and cut in pieces ½ cup currants ½ cup English walnut meats, cut in pieces 1½ teaspoons baking powder Mix ingredients in the order given. This recipe makes two loaves. Dark Fruit Cake ½ cup butter ¾ cup brown sugar ¾ cup raisins, seeded and cut in pieces ¾ cup currants ½ cup citron, thinly sliced and cut in strips ½ cup molasses 2 eggs ½ cup milk 2 cups flour ½ teaspoon soda 1 teaspoon cinnamon ½ teaspoon allspice ½ teaspoon mace ¼ teaspoon clove ½ teaspoon lemon extract Follow directions for mixing butter cake mixtures. Bake in deep cake pans one and one-quarter hours. Nut Cakes Meat from 1 lb. pecans 1 lb. powdered sugar ¼ cup flour Whites 6 eggs 1 teaspoon vanilla Pound nut meat and mix with sugar and flour. Beat whites of eggs until stiff, add first mixture and vanilla. Drop from tip of tablespoon (allowing one spoonful for each cake) on a tin sheet covered with buttered paper. Bake twenty minutes in a moderate oven. Snow Cake ¼ cup butter 1 cup sugar ½ cup milk 1⅔ cups flour 2½ teaspoons baking powder Whites 2 eggs ½ teaspoon vanilla or ¼ teaspoon almond extract Follow recipe for mixing butter cakes. Bake forty-five minutes in a deep narrow pan. Lily Cake ⅓ cup butter 1 cup sugar ½ cup milk 1¾ cups flour 2½ teaspoons baking powder Whites 3 eggs ⅓ teaspoon lemon extract ⅔ teaspoon vanilla Follow recipe for mixing butter cakes. Corn-starch Cake 1 cup butter 2 cups sugar 1 cup milk 1 cup corn-starch 2 cups flour 4½ teaspoons baking powder Whites 5 eggs ¾ teaspoon vanilla or ½ teaspoon almond extract Follow recipe for mixing butter cakes. This mixture makes two loaves. Prune Almond Cake Bake one-half Corn-starch Cake mixture in a dripping-pan. Cut in two crosswise, spread between layers Prune Almond Filling, and cover top with White Mountain Cream. =Prune Almond