The Boston cooking-school cook book

Filling.= To one-half the recipe for White Mountain Cream add eight soft prunes stoned and cut in pieces, and one-fourth cup almonds blanched and cut in pieces. Marshmallow Cake ½ cup butter 1½ cups sugar ½ cup milk 2 cups flour 3 teaspoons baking powder ¼ teaspoon cream of tartar Whites 5 eggs 1 teaspoon vanilla Follow recipe for mixing butter cakes. Bake in shallow pans, and put Marshmallow Cream between the layers and on the top. Fig Éclair ½ cup butter (scant) 1 cup sugar ½ cup milk 1⅞ cups flour 3 teaspoons baking powder Whites 4 eggs ½ teaspoon vanilla Follow recipe for mixing butter cakes. Bake in shallow pans, put between layers Fig Filling, and sprinkle top with powdered sugar. Banana Cake Mix and bake Fig Éclair mixture; put between layers White Mountain Cream covered with thin slices of banana, and frost the top. This should be eaten the day it is made. Bride’s Cake ½ cup butter 1½ cups sugar Whites six eggs ½ cup milk 2½ cups flour 3 teaspoons baking powder ¼ teaspoon cream of tartar ½ teaspoon almond extract Follow recipe for mixing butter cakes. Bake forty-five to fifty minutes in deep, narrow pans. Cover with white frosting. Ice Cream Cake ½ cup butter 2 cups sugar 1 cup milk 3 cups flour 4 teaspoons baking powder Whites 4 eggs Vanilla Follow recipe for mixing butter cakes. Bake in layers, and put between layers and on top Ice Cream Frosting. Light Fruit Cake To Fig Éclair mixture add one-half cup raisins seeded and cut in pieces, two ounces citron thinly sliced and cut in strips, and one-third cup walnut meat cut in pieces. In making mixture, reserve one tablespoon flour to use for dredging fruit. White Nut Cake ¾ cup butter 1½ cups sugar Whites 8 eggs ½ cup milk 2½ cups flour ½ teaspoon cream of tartar 3 teaspoons baking powder 1 cup walnut meat cut in pieces Follow recipe for mixing butter cakes. This mixture makes two loaves. Golden Cake ¼ cup butter ½ cup sugar 1 teaspoon orange extract Yolks