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ALBERT

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CORNELL UNIVERSITY LIBRARY

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Southworth PAUL ELDER AND COMPANY SAN FRANCISCO AND NEW YORK .LAYER CAKES COMPILED BY One Hundred ^ One May E.

igoy hy Paol Elder and CoMrANv The Toiftoyi Press .05iy Ccfyright.

IN the only oven and is MAKING best cake use and freshest that materials. See the right for baking. grease flour the pans. have the flour sifted and everything meas- ured before beginning to mix. .

.

beating it in. sugar and eggs with a water. a half-teaspoonful of soda and a quarter of a teaspoonful of salt with two and a half cupfuls of flour and sift four times add this to the . oil Cover the top with maple icing. . Mix a teaspoonful of cream of tartar.^ AARBES-MOKA ^ of BEAT one and a half cupfuls with a half-cupful butter of sugar to a cream. as you would in salad dressing. freshly made black coffee. Flavor FILLING Cream a butter. add three eggs. add half-cupful of unsalted three-quarters of a cupconfectioner's sugar and the ful of beaten yolks of two eggs. and beat hard. Add a half-cupful of strong. butter. a few drops at a time. half- cupful of warm with vanilla.

and beat in the flour a little at a time. rolled very fine. Add a cupful of milk to the creamed butter and sugar. stiflly Last. a teaspoonful of Whip almond-extract and blanched almonds. fold in lightly the beaten whites of seven eggs. . one cupful of cornstarch and ^ ALMOND ^ BEAT creamygradually two add of till a half-cupful two teaspoonfuls of baking-powder and sift tiiree times. and a teaspoonful of almondextract. FILLING the whites of three eggs to a stiff froth. add two cupfuls of powdered sugar. sift and dry and fold in carePut between the layers and powdered sugar over the top stiff and decorate with split almonds.butter. cupfuls of sugar. a cupful of chopped or Beat a pint of cream fully. beating all Mix two cupfuls of the time. flour.

two . a tablespoonful of water and a pinch of salt. . Cut and flavored with marshmallows in half to decorate the top. a quarter of a teaspoon- ful of soda with two cupfuls of sifted flour and sift four Whip three-quarters of a cupful of butter to a cream and stir into the flour. pour over it a pint of hot cream and put in a double-boiler and cook till thick. stir this gradually into the flour and butter. add a cupful of confectioner's sugar. chopped Flavor with orange water and bitter almond. FILLING Beat the whites of t^o eggs. Add a half-cupful of pistachio nuts fine and a quarter of a pound of marshmallows cut small. stirfing constantly. tahlespoonfuls of cornstarch and a half-teaspoonful of salt and beat smooth. add the juice of a lemon. colored a delicate green same. Frost the top with soft frosting. Beat the whites of six eggs to a stiff froth and mix with them one and a quarter cupfuls of confectioner's sugar. remove from the fire and beat with a Dover egg-beater till light. .^ ANGEL LAYER $: MIX times.

FILLING Wash till a pound of figs and steam plump and tender. a teaspoonful of lemon-juice. Beat the yolks eggs till thick and add. Add with alternately. remo've from the fire and heat till white and thick. . a halfcupful of sherry. Dissolve a tablespoonful of gelatine in a half-cupful of water. add a cupful of sugar and cook five minutes. a half-cupful of blanched and chopped almonds and the figs. Add three tablespoonfuls of sugar.9 APACHE ^ of CREAM beat cupful and a half-cupful in a but- of of six sugar. with a teaspoonful of lemon-juice and a tablespoonful of brandy. a little at a time. then cut or chop very fine. Reheat and pour scalding hot over the beaten whites of two eggs. Mix one and a half teaspoonfuls of baking-powder and a quarter of a teaspoonful of mace with one and two-thirds ter cupfuls of flour and sift twice. a half-cupful of milk.

Reserve enough of the cream to cover the top of the cake and dry. FILLING Wash and in polish four large Greening apples and bake whole the "jackets" the skin. sweeten and to the rest add the white of an egg beaten stiff and the apple pulp sweetened the layers. Whip the whites of six eggs to a stiff froth and fold in with the flour and a half-cupful of milk. a half-teaspoonful of lemon-extract and beat thoroughly. Spread between with the reserved cream on top. to taste. . add one and a half cupfuls of sugar. Cream a half-cup- ful of butter. until they hurst Press the pulp through a Beat a pint of cream till stiff with two teaspoonfuls of sugar and flavor with lemon.^ APPLE SNOW ^ one and a half cupfuls of pastry flour. one-half cupful of cornstarch and two level teaspoonfuls of baking-powder and sift MIX three times. sieve.

a half-cupful of orange pulp. add a cupful of sugar. Mix threequarters of a cupful of flour with a half-teaspoonful of cream of tartar and sift four times. Spread between the layers and ice the top with the beaten yolk of an egg thickened with powdered sugar and flavored with a teaspoonful of orange cura^oa. the juice and grated rind of an orange. add the fruit. Pour this scalding hot over two wellbeaten eggs. . add a quarter of a cupful of cornstarch wet with a little cold milk and cook twenty minutes. Cut and fold of six eggs and add alternately with the in the stiffly beaten whites flour. stirring constantly. a pinch of salt and heat till thick. boiler one and a half cupfuls of milk. a teaspoonful of lemon-juice and beat thoroughly. FILLING a cupful of sugar.¥ ARCHANGEL ^ BEAT lemonyolks of and eggs colored the five until thick. one and a half tablespoonfuls of orangejuice. a table- Mix spoonful of lemon-juice and a tablespoonful of butter and cook for Heat in a doublethree minutes.

about twenty-five minutes. Then mash with a wooden or silver spoon and break in the white of one egg. sprinkle with a teaspoonful of lemon-juice and a halfcupful of confectioner's sugar and let stand an hour. Bake in two FILLING Peel and cut into small pieces three bananas. with warmed butter to the half line and then to the top with milk. layers. Put all in the bowl and beat ten minutes. . Flavor with lemon. Beat with a whip till light and flufy. a cupful into a cup one whole egg and fill yolk of another.9 BANANA ^ PUT rounded In a mixing-bowl one and a half cupfuls of sifted flour in which has been sifted a powder and Break the teaspoonful of bakingof sugar.

Spread between the layers and frost the top with the white of one egg. lO . beaten er's sugar. adding a half-cupful of milk. add a cupful of sugar a little at a time and beat together till smooth and creamy. flavor with a teaspoonful of lemonextract. three tahlespoonfuls of con- fectioner's sugar. the juice and grated rind of a lemon. yolk of one egg. a teaspoonful of baking-powder and a halfteaspoonful of salt. a cupful of confectionone-half of a cocoanut grated and a little milk. a quarter of a cupful of cornstarch. a rest little flavoring and the lemonof the cocoa- nut grated. ^ Cream the BEAT then whites beat into the' of two eggs two yolks them until light. Sift together one and a half cupfuls of flour. Put the ingre- dients together. FILLING Cook together till thick. a half-cupful of butter. stif.^ BERNY'S BEST stiff.

^ BERWICK SPONGE ^ yolks CREAM and of four eggs with one quarter the a fuls cup- of granulated sugar. Sift two small teaspoonfuls of baking-powder with one and a half cupfuls of flour. Beat thoroughly and bake Immediately. flavor with vanilla and sweeten slightly. add this to the eggs with four tablespoonfuls of boiling water and a pinch of salt. . Two layers. Put betv^een the two layers and on top. add the beaten whites. FILLING Whip a half-pint of cream.

^ BISMARCK ^ creamy a BEAT add a cupful of of until ful half-cup- butter. all the liquid is Simmer gently absorbed. . pick out the stones and cook juice. Measure two cupfuls and of sifted flour and sift with it two of baking-powder. 12 . sugar and beat until smooth creamy. Wash with two tablespoonfuls of lemona half-cupful of sugar. stick of till cinnamon and just sufficient claret to cover them. teaspoonfuls Flavor the butter and sugar with a teaspoonful of lemon-extract. FILLING three cupfuls of dates. Spread this between the layers and frost the top. beat thoroughly and fold in the beaten whites of four eggs. pull apart.add three-fourths of a cupful of milk and the flour.

fuls of flour. a half-cupful of butter and a cupful of molasses. a teaspoonful of cinnamon and two cupBake in three layers. then the molasses and milk. one cupful of brown sugar. remove from the fire and beat in a cupful of chopped nut meats and a teaspoonful of vanilla. place a tablespoonful of whipped cream on the side of the plate with each piece of cake.BOOKER WASHINGTON A of sugar creamed with a scant half-cupful of butter. in Cook When thick. Whip three eggs together CUPFUL and add to the butter and sugar. FILLING a douhle-boiler one cupful of broken chocolate. 13 . Mix a half-cupful of molasses with a half-cupful of sour milk and beat in a level teaspoonful of soda. In serving.

add a tablespoonful of creamed butter. Ice the top. add a half-cupful of milk and stir in the flour. 14 . One and a half cupfuls of flour sifted with a teaspoonful of cream soda. Mix thoroughly. beating thoroughly. FILLING Mix with a cupful of maple syrup the beaten yolks of four eggs. finely shredded citron. a cupful of currants . a half-cupful of nut meats. stirring constantly.washed and the fire some dried. the juice of half a lemon and a pinch of grated nutmeg. of tartar and a half-teaspoonful of Flavor the butter and sugar. put in a double-boiler and cook till the mixture gathers on the spoon.^ BURLINGTON ^ BEAT two eggs of Cream a half-cupful to together. Remove from and beat till cold. butter with a cupful of sugar and add the eggs.

Flavor with lemon. Whip n . the seven eggs and add a pinch of salt and a quarter of a teaspoonful of cream of tartar and beat until stifF. sweeten slightly and flavor with orange. Grate fresh orange-peel over the layers before filling. add a cup of fine granulated sugar and after beating thoroughly put in a teaspoonful of orange-extract and the beaten yolks.^ BUTTERCUP ^ eggs BEAT yolks of whitesand Take of the five set aside. five FILLING a pint of cream. Beat in lightly and carefully a scant cupful of flour measured after sifting times.

a half-teaspoonful of soda and a cupful of seeded raisins. a half-cupful of cream. a tablespoonful of molasses and one of butter. Bake in three layers. a half-cupful of sherry. a square of grated chocolate. add two eggs. Cook in a double-boiler till it forms a soft hall. ONE FILLING Mix two cupfuls of brown sugar. Beat hard and when cool add a half-cupful of pecan meats. then pour slowly on the beaten whites of two eggs.CABINET CARAMEL cupful of sugar creamed with a half-cupful of butter. i6 . one and a half cupfuls of flour.

beat together and cook in a doubletill light. boiler ten minutes. FILLING Beat the yolks of four eggs until creamy and mix with them a cupful of sugar. mixed. and a teaspoon ful of lemon-juice. CAMELINA ^ but- CREAM a ahalf-cupful of with cupful of sugar. an icing made of two and sides with egg yolks.^ ter six eggs. Remove from beaten whites the fire and stir in the of two eggs and a cupful. confectioner's sugar. of finely shredded citron and can- Frost the top died orange-peel. four tablespoonfuls of orange-juice. add the well-beaten yolks Sift two teaspoonfuls baking-powder with two cupfuls flour and add with a half-cupful milk. 17 . ful of of of of Flavor with a half-teaspooneach of lemon and vanilla. a quarter of a cupful of butter and the grated rind and juice of two oranges.

six table- Remove from the fire. break in two eggs and beat hard.^ CARAMEL ^ of CREAM aone and half with half-cupful a ter but- cup- fuls of sugar. Bake in three layers. Sift two teaspoonfuls of baking-powder and a quarter of a teaspoonful of salt with two cupfuls of flour. i8 . cook till it threads. add spoonfuls of caramelized sugar and a teaspoonful of vanilla and beat till cold. add to the butter and sugar with a halfcupful of milk. Spread thick between the layers and cover the top and sides with plain white icing decorated with burnt almonds. FILLING Beat together a cupful of cream. three-quarters of a cupful of light brown sugar and two tablespoonfuls of butter. Flavor with a halfteaspoonful of vanilla and a slight grating of nutmeg. The last thing add a tablespoonful of ice-water.

FILLING boiling water on three cupfuls of sugar and boil Whip the whites of till it threads. a cupful of broken walnut meats and a half-teaspoonful of salt. beating all the time. that have been softened in hot water. large or two small cakes. the creamed butter and sugar a half-pint of milk. I? . add two cupfuls of seeded raisins. four eggs to a stiff froth and add a teaspoonful of tartaric acid. then fold in the This makes one beaten whites. A pound of flour sifted with two teaspoonfuls of baking-powder. Pour the boiling syrup slowly over this. Frost the Pour a cupful of top and sides with Royal icing. Half a pound of butter creamed and a pound of sugar beaten in. and beat hard. fuls of almond-extract To add two teaspoonand the flour.^ CHARLESTON ^ THE whites of eight eggs whipped stiff and dry.

¥ CHOCOLATE ^ RUB add creamy. two cupfuls of late over hot water. when dissolved add a half-cupful of milk. a tablespoonful of melted butter. Spread between the layers. Mix two and a half level teaspoonfuls of baking-powder and a quarter of a teaspoonful of mace with two cupfuls of flour and sift twice. . and on the top layer put whipped cream slightly sweetened and flavored. Beat smooth and flavor with a teaspoonful of vanilla. stir into confectioner's sugar and the beaten yolks of two eggs. Beat the yolks of six eggs till thick and creamy and add with a tablespoonful of lemon-juice and one of brandy. a half-cupful of butter till a cupful of sugar and beat smooth. Add this with the flour. grated with FILLING Melt four bars of vanilla chocoit a cupful of hot cream. beating hard. Melt two tablespoonfuls of chocolate a over hot water tablespoonful of sugar.

Add butter. 21 .9 COCOA ^ TO the beaten yolks of two eggs add a half-cupful of creamed butter and a cupful of sugar. Beat the yolk of one egg till thick and creamy. add the nut mixture and mix thoroughly and then the cream. powdered sugar and a cupchopped fine. Mix one and a half cupfuls of flour. FILLING a cupful of heavy cream. and last. pour slowly on the beaten ^hite of one egg and beat well. to the yolks and sugar. a half-cupIflour. ful of milk. add three tablespoonfuls of Whip ful of nut meats. the beaten whites of two eggs and a teaspoonful of lemon-extract. beating hard. Boil a cupful of sugar with a third of a cupful of water till it threads. and the alter- nately. one teaspoonful of baking-powder and two teaspoonfuls of cocoa by sifting together.

Re- move from the fire and beat in the creamed butter and sugar.^ BEAT with COFFEE a cupful of ^ a half-cupful of butter brown sugar. Beat hard till and creamy. a half-cupful of strong black coffee and a half-teaspoonful each of cloves. three tablespoonfuls of flour. . cin- namon and light salt. cook in a double-boiler ten minutes. Beat two ^S£S> ^dd a cupful of granulated sugar. a half-cupful of strong. Dissolve a tea- spoonful of soda in a half-cupful of sour milk and add with two and a half cupfuls of flour. add the yolks of two eggs. flavor with vanilla and stir in a cup' ful of chopped raisins that have been softened in hot water. FILLING Cream a half-cupful of butter with one and a quarter cupfuls of confectioner's sugar. a half-cupful of molasses. a quarter of a teaspoonful of salt. a cupful of milk. Fold in the two beaten whites last. cool. freshly made coffee and two squares of melted chocolate.

23 . FILLING Use the largest and best dates. a half-cupful of cornstarch. add a half-cupful of milk. and spread them open on two layers of the cake. Bake in three layers. Cream a half-cupful of butter with a cupful of sugar. mixed. sprinkle chopped nut meats. covering with the chopped nuts. a half-teaspoonful of soda and a quarter of a teaspoon ful of salt and sift four times.. over this. almonds and pecans. covering them completely. walnuts. take out the stones and remove as much of the scaly skifi as possible. eggs. Put the layers together and ice the top one. a teaspoonful of lemon-extract and Beat the whites of six the flour.^ COLUMBIA ^ MIX with a cupful of flour. add a teaspoonful of cream of tartar and fold in the mixture.

whip in three cupfuls at of confectioner^ s sugar. beat in two eggs and add a Sift two teahalf-cupful of milk. add three teaspoonfuls of lemon-juice and a teaspoonful of water. spoonfuls of baking-powder and a quarter of a teaspoonful of salt with two cupfuls of sifted flour. Flavor with vanilla. 24 . Spread the layers liberally with the creamy frosting and cover each with broken walnut meats. Flavor with sherry. a spoonful a time. FILLING Break the whites of three eggs in a platter. sugar and eggs with a half-cupful of milk.^ CREAM WALNUT ^ of CREAM add and of ter a half-cupful a cupful but- sugar. add this to the butter.

one and a half teaspoonfuls of baking-powder and a quarter of a teaspoonful of salt. with lemon-juice and vanilla. adding a Boil a cuplittle cream to soften. a pinch of Flavor salt and whip till cold. Mix with two cupfuls of flour. remove. add the chestnuts. add this to the butter and sugar with a cupful of milk. flavor with a half-teaspoonful of lemon-extract and a few drops of extract of cinnamon. *S . pour slowly over the beaten yolks of four eggs. cura^oa. ful of sugar with four tablespoonfuls of water till it threads. noyau or two ounces of melted chocolate. a cupful of cornstarch. drain and mash smooth.CREME DE MARRONS TWO-THIRDS of a cupful of butter creamed with two cupfuls of sugar. Fold in the beaten whites of six eggs. FILLING Put a half-pound of shelled English chestnuts in hot water and simmer gently until soft. and sift four times.

CREME FOUETTEE

BEAT to aofcream one andaa half sugar with cupfuls
half-

cupful of butter; add three eggs slightly beaten and beat in with a half-cupful of milk. Cook grated tablespoon fuls of eight three of sugar in a chocolate with half-cupful of milk; add this with three cupfuls of flour in which two teaspoonfuls of baking-powder has Flavor with a teabeen sifted.

spoonful of vanilla.

Three

layers.

FILLING
Whip
three cupfuls of cream;

add a half-cupful of powdered sugar and flavor with vanilla. Fill when the cake is cold and pile on
top.

z6

^ DAMSON ^
whites separately; to the yolks add a pint of granulated sugar and cream thoroughly. To the beaten whites add the juice of a lemon and a little of the grated rind. Sift a teaspoonful of baking-powder and a quarter of a teaspoonful of salt with a pint of sifted flour; mix with the yolks

seven BREAK and yolks

eggs,

beating

and sugar, beating ten minutes; add Bake in a long the whites last. When done turn out on a pan. clean towel, trim the edges and spread thick with damson preserves. Roll quickly and wrap in a cloth

wrung dry out of tepid water. With it serve a chocolate sauce.

SAUCE
Melt a half-cake of chocolate; add two cupfuls of brown sugar, a
heaping tdblespoonful of butter and a cupful of cream; simmer till thick; cool and add a teaspoonful
of vanilla.

27

^ DARKTOWN ^
TWO-THIRDS of a
cupful of
butter creamed with one a half cupfuls of sugar;

and add

the beaten yolks of three eggs, nine tablespoonfuls of grated chocolate and two-thirds of a cupful of

milk^and beat thoroughly.

Add
in

three cupfuls of sifted flour

which three teaspoonfuls of baking-powder has been sifted again and the beaten whites of three eggs. Flavor with cinnamon.

FILLING
Mix
brown ter and a quarter of a cupful of milk and boil ten minutes. Remove from the fire and beat till cool enough to spread between the layers. For icing the top and sides, put into a bowl two teaspoonfuls of lemon-juice and a small glass of Jamaica rum; add brown sugar till
the right consistency to spread.

together two cupfuls of sugar, a half-cupful of but-

28

^ DOLLY MADISON ^ MEASURE three cupfuls of and mix with it a half-teaspoon ful of soda sifted flour Break three eggs. meats chopped a little salt and vanilla-flavoring. heat. add quickly a half-cupful of Stir boiling water. Whip the white^ a little and then put in a teaspoonful of cream of tartar and finish whipping to a sift and twice again. and add confectioner^ s sugar creamy and thick enough to spread. the white and yolks. Last. Add a cupful of pecan fine. Cream two-thirds of a cupful of butter with two cupfuls of sugar. till and boil to a Remove from the fire. stir in the beaten whites. add the yolks beaten creamy and a grating of nutmeg. FILLING Melt a cupful of granulated sugar. thick syrup. over a slow fire. Mix in the flour and a half-cupful of milk and beat hard. separating stiff froth. 29 . without burning.

FILLING Melt a package of Chocolate Menier with a half-cupful of milk. a half-cupful of butter. one a half cup fuls of sugar.- ^ DREAM ^ THE and whites of six eggs. add a small cupful of sugar and a teaspoonful of butter. two teaspoonfuls of bakingpowder and a teaspoonful of vanilla. Boil till dark and glossy and beginning to en. two cup fuls of flour. Sift the baking-powder with the flour dnd add last with the beaten whites. Cream the butter and add the sugar. then remove and bent till thick- cool. 30 . a half cupful of water.

warm syrup of sugar and water. FILLING tarines or apricots Soak a half-pound of glace necand a cupful of pistachio nut meats in a thin. till they are soft. a half-teacupfuls spoonful of soda and a pinch of salt and sift four times again. flavored with brandy. Add the flour. add tibo cupfuls of confectioner's sugar by spoonfuls. wipe dry and chop separately very fine. 31 . drain. add two-thirds butter until a cupful of two of sugar and beat smooth. dial and add the fruit and nuts. flavoring. Break the whites of two eggs in a bowl. and the beaten whites of two eggs. beating all the time about twenty Flavor with noyau corminutes. Mix with three and a half cupfuls of sifted flour. a teaspoonful of cream of tartar.^ DUCHESS ^ of BEAT creamy. Beat the yolks of five eggs and add to the butter and sugar with a cupful of milk and beat all together for ten minutes.

add three eggs beaten slightly. a half-cupful of ground almonds. Beat these together thoroughly. two cupfuls of brown sugar. WHIP FILLING Boil together. till it move from the fire 32 . a cupful of grated chocolate. coffee. one of ground cinnamon and a halfcupful of miik. a teaspoonful of vanilla. Reand beat in two tablespoonfuls of butter and spread between the layers while warm. add a cupful of flour in which has been sifted one and a half teaspoonfuls of baking-powder and a half-teaspoonful of salt. one cupful of cream and four tablespoonfuls of black forms a soft ball.^ EGYPT ^ a half-cupful of butter with a fork till creamy and then whip in a cupful of brown sugar.

33 . a pound and one ounce of flour. a half-pint of milk and two even teaspoonfuls of baking-powBeat der sifted with the flour. add six well-beaten eggs. until it threads. For the top and sides use plain icing. vigorously before adding the flour and flavor with a teaspoonful of lemon-extract and a grating of nut- FILLING Shred a quarter of a pound of ron. pour slowly over the stiffly beaten whites of four eggs. a quarter of a cit- pound of figs. ENGLISH ¥ POUND of sugar and a half- ^ pound of butter creamed together. brandy syrup a Boil pound of sugar.A meg. Stir in the fruit. with enough water to dissolve it. a half-pound of raisins and a pound of almonds and cook in a warm until softened. beating steadily all the time.

ETHIOPIA ^ a half-cupful of butthen add a cupful of sugar and cream. Boil two cupfuls of brown sugar with two-thirds of a cupful of thin cream till it threads. a half-glass of blackberry a dash of nutmeg and some chopped candied orange and lemondates. 34 . beating the yolks thick. Add a half-teaspoonful of soda to two cupfuls of sifted flour and sift twice again. peel. FILLING . Separate three eggs. then the flour and the beaten whites. Flavor with lemon.^ ter. Add the yolks and a SOFTEN half-cupful of milk to the butter and sugar. Pour it on the beaten whites of three eggs. to the stiffly beaten whites add a teaspoonful of cream of tartar. add a cupful of seeded and chopped jelly.

of sugar and a teaspoonful of lemon-extract and beat smooth. Whip the whites of erght eggs till foamy, add a teaspoonful of cream of tartar and whip till light and dry. Sift a half-teaspoonful of soda with three cupfuls of sifted flour. Add a half-cupful of milk to the butter and sugar; then the flour and beaten whites, alternately,
a
little

^ EVE'S ^ of butter BEAT a cupfultwo cupfuls creamy; add

till

at a time.

FILLING
Mix a tablespoonful of flour with a cupful of sugar and beat into an egg; add a half-cupful of water and cook in a double-boiler till
thick, stirring constantly.

Remove

and add a tablespoonful of butter and a teaspoonful of lemon-extract and cool. Pare and grate four large tart apples; add the juice and grated rind of a lemon and stir into the custard.

from

the

fire

35

¥

FIG

^

ONE two add

cupful of butter creamed; cupfuls of sugar and beat smooth; then the yolks

of three eggs and a cupful of milk and beat till creamy. Mix a teaspoonful of cream of tartar and a half-teaspoonful of soda, or three teaspoonfuls baking-powder, of with three cupfuls of pastry flour and beat in thoroughly then fold in the three beaten whites and flavor with almond or noyau.
;

FILLING
Mix
chopped
two cupfuls of dried figs, fine, with a half cupful of

currants,

washed and dried; add

one and a half cupfuls of sugar and cook in a cupful of port wine till
fire,

and soft. Remove from the add a tahlespoonful of butter and a pinch of salt and beat with a wire whip till smooth. Ice the top and sides with Royal icing flavored with almond or noyau.
thick

36

$
-.

FLORENTINE

^

TWO

cupfuls of sugar creamed with a half-cupful of butter. Sift two heaping teaspoonfuls of baking-powder and a quarter of a teaspoonful of salt with two and a half cupfuls of sifted flour; add to the butter and sugar with a cupful of milk. Beat hard for three minutes, then fold in the stiffly beaten whites of five eggs. Flavor with a teaspoonful of lemon-extract.

FILLING
Beat together, one cupful of sugar, two tablespoonfuls of grated chocolate, two of cornstarch and the yolks of two eggs; add a cupful of
milk and cook
until
it

in

thickens,

stirring

a double-boiler all the
the
fire

time.

Remove from

and

beat in a tablespoonful of butter, the juice and grated rind of a lemon and a cupful of grated cocoanut.

37

twothirds of a cupful of butter. three cupfuls of flour ahd three teaspoonfuls of baking-powder. other two parts flavor with lemon.^ milk. Creaiil the butter and sugar.he middle. Put together with jelly. into one stir a cupful of finely chopped raisins and a half-teaspoonful each of cloves. sift the flour and bakingpowder together and beat the eggs without separating. cinnamon and nutmeg. Divide the batter into three equal parts. The 38 . FRUIT JELLY two-thirds ^ TWO cupfuls of sugar. of a cupful of four eggs. the fruit layer in 1.

add the yolks of three eggs well beaten and a teaspoonful of lemon or vanillaflavoring. Last. half-cupful of milk fuls Beat well and add a and two cupof flour in which ha^ been sift- ed a large teaspoonful of bakingpowder. 39 . remove from the fire Two and beat smooth. Flavor. mix with them a half-cupful of chopped walnut meats and a table-' spoonful of finely shredded citron. FILLING cupfuls of powdered sugar boiled with a half-cupful of milk for fve minutes. fold in the beaten whites of three eggs. and add to the sugar.^ GATEAU D'ELITE ^ CREAM together one and of and a scant cupa ful butter half cupfuls of sugar. Cover the top and sides with plain white icing. Plump a half- cupful of seeded raisins by soaking in hot water and then cut fine.

Beat the butter and sugar together until very light and creamy. of sugar TWO one in well before adding the next. a half-teaspoonful of salt and a half-cupful of sugar. the ^ same weight of and of flour. add two tablespoonfuls of lemon-juice. and beat each butter.0 . one at a time. Remove from the fire and heat in a tablespoonful of butter and when cool stir in the whites of two eggs stiffly beaten and a tea- spoonful of lemon-extract. add the eggs. FILLING Chop two cupfuls of raisins and a cupful of hickory nut meats rather fine. 4. Beat the mixture fifteen minutes. cover with water and simmer till thick. add a saltspoonful of salt and a tablespoonful of brandy. then stir in lightly the sifted flour.^ GENOESE eggs. Bake in three layers.

41 . and lemon five till thick in stir a. and a tablespoonful of the Whip the whites of the five eggs to a froth. to which a quarter of a teaspoonful of salt has been added and then the rest of the beaten yolks. then a cupful of pastry flour. Add a cupful blanched and chopped almonds. put on a flat platter and whip with a wire tioner's egg-beater till smooth and of light. cupful of granulated sugar. Mix these and work in sufficient confec- sugar to be the right consisto spread. add a few tablespoonfuls to the beaten yolks. FILLING ^ Break the whites of two eggs in a glass and in another put the same measurement of cold water.^ GIBSON GIRL ^ eggs BEAT the yolks of colored. add a teaspoonful tency of almond-extract and a half-teaspoonful of baking-powder. the grated rind of a lemon juice.

Sift two teaspoonfuls of bakingpowder with one and a half cupfuls of flour. Beat the yolks of eight eggs thoroughly and add to the butter and sugar. FILLING / Melt four squares add of chocolate in a quarter of a cupful of hot milk. a little at a time. one egg. Remove from vanilla the and flavor with or sherry. with three-quarters of a cupful of milk.^ GOLD CHOCOLATE ^ quarter CREAM together and of a a cupful of butter a cupful of granulated sugar. 42 . add this alternately. three-quarters of a cupful of sugar. two tablespoonfuls of butter. a quarter of a teaspoonful of salt and cook in a double-boiler until fire it thickens.

a quarter of a teaspoon- ful of soda and a pinch of salt with one and a half cupfuls of flour. four times. of butter with one of sugar. 43 . add two tablespoonfuls of icewater and the stiiBy beaten whites of five eggs. a halfglass of currant jelly and two table- spoonfuls of confectioner' s sugar. Cream a half-cupful. add a small glass of gooseberry jam. add the flour and beat ten minutes. Flavor with a teaspoonful of lemon-extract .GOOSEBERRY TRIFLE SIFT a teaspoonful of cream of tartar. Whip with a wire whip twenty -five minutes. FILLING Break into a large flat platter the whites of two eggs.

ful of raisins Last stir in a cup- and nut meats. two tablespoonfuls of very strong cofee. hot cofee. 44 . chopped and FILLING Stir with a fork until creamy a half-cupful of butter. a halfteaspoonful of soda and a quarter of a teaspoonful of salt and sift twice again. one and a quarter cupfuls of confectioner's sugar.^ GRAND DUKE ^ ONE sugar and a half cupfuls of creamed with three- quarters of a cupful of butter. mixed. For icing the top use a tablespoonful of cocoa melted in a tablespoonful of strong. beating continually. Measure a pint of sifted flour and mix with it a teaspoonful of cream of tartar. thickened with confectioner's sugar and flavored with vanilla. two of cocoa and a teaspoonful of ground cinnamon. a teaspoonful of vanilla and a gra- ting of nutmeg. floured. add four whole eggs and beat until smooth. add. add this to the butter and eggs with a half-cupful of milk.

FILLING As soon as the cake is taken from the oven. 45 . three tablespoon fuls of milk. cut of the hard edges and spread it thick with soft Concord grape jelly.^ GRAPE ROLL ^ yolks and whites THREE beaten To eggs. the beaten yolks add a cupful of sugar. Bake in a long tin. beat for ten minutes. so that it will cool in a round even shape. Roll it up' evenly and smoothly and then roll it in a clean napkin and tie. Add a cupful of sifted flour alternating with the beaten whites. separately. one of cream and a saltspoonful of salt.

^ HARLEQUIN ^ a cupful of flour. color one pink with liquid cochineal and flavor with rose. a spoonful at a time. a halfteaspoonful of soda and a saltspoonful of salt and sift four times. Use the pink for the bottom layer and the white for the top with the chocolate between. color one chocolate and flavor with vanilla. a teaspoonful of vanilla and the flour. add a half-cupful of milk. and the other leave white and flavor with lemon. a halfcupful of cornstarch. beat in four cupfuls of confectioner's sugar. It should he soft. MIX Cream a half-cupful of but- ter with a cupful of sugar. Fold in the beaten whites of six eggs. Divide into with three equal parts. FILLING Break the whites of four eggs in a large platter. 45 . add four teaspoonfuls of lemon-juice and one of water. creamy and about as stiff as meringue.

yolks of three eggs and whites of four. and stir in a tablespoonfid of butter and a half-teaspoonful of salt. a half-teaspoonful of soda. when cool add a cupful of chopped hickory nut meats and a teaspoonful of cream double-boiler ful of vanilla. one and a half cupfuls of flour and a half-cupful of milk. gradually add it to the custard stirring all the time and cook till it Remove from the fire thickens. a half-teaspoonful of vanilla. a pinch of salt. Cream the butter and sugar. 47 .^ HICKORY NUT ^ TWO heaping tablespoonfuls of butter. and sift the soda in the flour. beat the eggs separately. FILLING Put a half-cupful of milk. adding the cream of tartar to the whites. a cupand one of sugar in a and when it comes to a boil thicken with two tablespoonfuls of cornstarch rubbed smooth in Beat up one a little cold milk. a teaspoonful of cream of tartar. whole egg and the yolk of another and add a little of the hot milk. a cupful of sugar.

a half-cupful of cornstarch and two teaspoonfuls of baking-powder and sift four times. FILLING Spread the layers thickly with raspberry-currant jelly and over this boiled icing and over this a thick layer of grated cocoanut. 48 . Mix a cupful of flour. The beaten whites of four eggs are added last. Add a half-cupful of milk to the creamed butter and sugar and a teaspoonful of almondflavoring and beat in the flour.^ HONOLULU ^ cupful BEAT with of granulated of sugar a a half-cupful butter until smooth and creamy. Finish the top and sides with soft white icing thickly covered with grated cocoanut.

Have a pint of heavy cream very cold. with half-cupful ter but- a add a half-cupful of milk. a quarter of a cupful of candied peaches and two ounces of blanched almonds. and as the froth rises remove to a sieve and drain. add this with the whites of four eggs beaten stiff. a teaspoonful of almond-extract and Mix a teaspoonful of beat hard. When the gelatine is cold. remove and strain. beat with a Dover eggmaica beater. all cut small. let stand ten minutes. in a quarter of a cupful of sherry Pour a little cold for one hour. water over two level teaspoonfuls of gelatine.^ IMPERIAL ^ CREAM a cupful of of sugar. baking-powder with one and threequarters cupfuls of flour and sift twice. Add the fruit. 49 . then place the cup in boiling water over the fire and stir till dissolved. add a teaspoonful of Jarum. FILLING Soak a quarter of a cupful of candied cherries. whip it till frothy and then into the cream. sweeten it slightly.

Mix together one and a quarter cupfuls of flour. break into this one egg and beat all together for ten minutes.^ ISABELLA ^ of BEAT add cupful a half-cupful a till butter light. then a half-cupful of sweet milk and the restof the flour. onethird of a cupful of cornstarch. Add a little of the flour and another egg to the butter and sugar and beat thoroughly. FILLING three tablespoonfuls of cornstarch in a little cold water. Put in a double-boiler and cook five minutes. Flavor with lemon or orange. a teaspoonful of baking-powder and a pinch of salt and sift four times. of sugar and cream. 50 . While the cake the is warm. stirring constantly. a cupful of sugar beaten with one egg. before of the half grate lemon-peel over filling. and the juice of a large lemon and the grated rind of half. them. add one Mix and a half cupfuls of boiling water.

Put together with an icing made of six tablespoon fuls of grated chocolate. to one add half a cupful of raisins. two tablespoonfuls of butter. Boil ten minutes and spread hot. The light When layer flavor with lemon. half a cupful of washed and dried currants and a half-teaspoonful of cinnamon or nutmeg. baked put the chocolate layer on the bottom and the fruit between. four of cream and a teaspoonful of vanilla. JAVA ^ very light. this to the add eggs with a half- teaspoonful of salt and two and a half cupfuls of flour in which two teaspoonfuls of baking-powder has Beat the batter been sifted. stoned and chopped. either the SI . thoroughly and divide into three parts. ten tablespoonfuls of sugar.^ ter. For second layer add two tablespoonfuls of grated chocolate and a teaspoonful of vanilla. eggs BEAT four and Cream two a half cupfuls of sugar with a cupful of but- add gradually a cupful of milk.

a dozen A Mix and add a teaspoonful of brandy. one of candied orange-peel and one of angelica.^ LADY BALTIMORE ^ TWO cupfuls of sugar creamed with a half-cupful of butter. and a pint of whipped cream. two teaspoonfuls of baking-powder and a half-teaspoonful of salt and sifted four times. a tablespoonful of citron. FILLING dozen marshmallows cut fine. the whites of three eggs beaten stiff. Last fold in the beaten whites of seven eggs. Add this to the butter and sugar with a cupful of milk and a teaspoonful of lemon-extract and beat all together for five minutes. one of candied cherries. all chopped fine. Two cupfuls of flour mixed with one of cornstarch. one of vanillaj a cupful of confectioner's sugar. 52 . a dozen blanched almonds and a dozen English walnuts. all chopped fine and measured after they are chopped. raisins.

53 . the yolks of four eggs. add a half-cupful of milk. Sift a halfteaspoonful of soda with two cupfuls of flour and add with the beat- en whites. cupful of butter with one and a half of sugar. a quarter of a pound of butter and a half-pound of sugar. stirring all the time. ^T and yolks to the whites add a teaspoonful of cream of tartar. Add the juice and grated rind of a lemon and boil in a double-boiler ten minutes. Cream a half- separately. stir in the beaten whites of three eggs and cook two minutes longer. FILLING Beat together. the beaten yolks and the grated rind of a lemon.9 LEMON BEAT three whites CRfeAM eggs.

two teaspoonfuls of baking-powder and a quarter of a teaspoonful of salt and sift together four times. Whip the gelatine ten minutes. add the flour.^ LEMON GELEE ^ MIX a cupful of flour. two tablespoonfuls of lemon-juice and the grated rind of a lemon. 54 . a halfcupful of cornstarch. and stir this into the beaten whites. a half-cupful of milk and the beaten Flavor with whites of six eggs. add a cupful of confectioner's sugar. Beat the whites of two eggs stiff and dry. dissolve by adding two tablespoonfuls of boiling water. FILLING gelatine two tablespoonfuls of with a tablespoonful of cold water and let stand ten minutes. Be- fore putting in the filling grate a little lemon-rind over each layer. lemon and bake Cover in three layers. Cream a cupful of sugar with a half-cupful of butter.

a half-teaspoonful of soda and a quarter of a teaspoonful of salt with one and three-quarters cupfuls of flour. FILLING Beat the yolks of three eggs.^ LUNCHEON ^ half-cupful of BEAT aa cupful of sugar. five tablespoonfuls of grated chocolate and a halfcupful of cream or milk. and add a tablespoonful of buta pinch of salt and a teaspoon- ful of vanilla.butter with a to cream. Bake in two layers. Heat and blend thoroughly. remove from the fire ter. Sift a teaspoonful of cream of tartar. add the beaten whites of three eggs. beating hard. add a cupful of sugar. 55 . add this to the butter and sugar with a half-cupful Flavor with vanilla and of milk.

pour over them a cupful of hot milk. add the gela- two tifblespoonfuls of sherry. add a tablespoonful of sugar to the yolks and beat light. Separate two eggs. . put in a double-boiler and cook till thick stirring all the time. add a half-cupful of milk and two and a half cupfuls of flour in which has been sifted a quarter of a teaspoonful of soda and threequarters of a teaspoonful of cream of tartar. Flavor with almond.^ MACAROON ^ creamed with one and a half cupfuls of sugar. 56 . the fire. add the yolks of four eggs and one whole egg and beat hard. tine Remove from tine. A HALF-CUPFUL of butter FILLING Dissolve a teaspoonful of gelaby soaking in cold water and melting over hot water. a cupful of stale macaroons rolled fine and the beaten whites of two eggs. or two and a half level teaspoonfuls of baking-powder.

a grating of nutmeg and a pinch of salt. Do not spread the layers until cream is cold. beat thoroughly. stir in a table- spoonful of butter and a pinch of salt. and last fold in the beaten two whites. spoonful of baking-powder with one and a half cupfuls of flour and add alternately. to this add gradually three-quarters of a cupof sugar and the yolks of two Sift a tea- eggs. 57 . Beat up two eggs with a cupful of sugar. Remove from flavor with vanilla. with a half-cupful Flavor with lemon. return to the fire and cook till smooth the fire.^ MADE CREAM ^ TWO ful tablespoonfuls of butter creamed. and thick. FILLING Heat a ing point half-pint of milk to boil- and stir in it two table- spoonfuls of flour wet with a little cold milk. add the hot milk gradually. add of milk. stirring constantly.

Beat the yolks of two eggs. add a pinch of salt. fold in the two whites beaten the nuts. One and a half cupfuls of flour. add to the butter and sugar "with a half-teaspoonful with a half-cupful of milk. Sweeten with a cupful of confectioner's sugar. stiff and add 58 . Flavor of lemon and a grating of nutmeg. add a cupful of thick sour cream and beat the mixture till stiff. flavor with lemon. add two whole eggs and beat thoroughly. mixed with one and a half teaspoonfuls of baking-powder and a quarter of a teaspoonful of salt and sifted three times. FILLING Force through a meat chopper or crush with a rolling pin a cupful of English walnut meats.^ MADELANE ^ of THREE creamed with tablespoonfuls ter but- a cupful of sugar.

Spread thick between the layers and frost the top and sides with plain white icing.^ MADRID ^ BEAT with forkandcupful of creamy. two teaspoonfuls of baking-powder with three and a half cupfuls of flour. a a butter. and add with Beat well and a cupful of milk. and five figs cut into thin strips. chopped fine. till light add flavor two Sift cupfuls of sugar. with vanilla and beat ten minutes. gradually boiling hot. FILLING three cupfuls of granulated sugar with a cupful of water till the Cook thread when dropped Pour from of a spoon. on the stiffly beaten whites of three eggs. add a syrup will the tip cupful of seeded rinsins. rolled. a cupful of pecan meats. fold in the last thing the beaten whites of six eggs. 59 .

beating hard. FILLING Melt two in cupfuls of maple sugar one of water and boil until it grains. the fire and beat in slightly the whites of two eggs. cupful of sugar creamed with three tablespoonfuls of butter .^ MAPLE ^ ONE together. add three eggs beaten Measure one and a half cupfuls of sifted flour. teen minutes Beat about fifand spread the cake while warm. 60 . Dissolve a halfteaspoonful of soda in four tablespoonfuls of milk. add a teaspoonful of cream of tartar and a quarter of a teaspoonful of salt and twice again. Remove from whipped. Add the milk sift and flour alternately.

add a cupful. mixed. raisins and citron. FILLING Soak a teaspoonful of gelatine in four of water for ten minutes and then melt over hot water. all chopped very fine and a few macaroons broken and softened in sherry. pinch of salt and one beaten egg.. add two eggs and a teaspoonful of vanilla and beat thoroughly add two teaspoonfuls of bakingpowder sifted with two and a half cupfuls of flour. Remove from the fire. and a half-cupful of water. of glace cherries. add a half-cupful of cream and scald. Bake in two layers. Put sift this between the layers and over the top. ^ MARGARET ^ A HALF-CUPFUL of butter creamed with one of sugar. When cool flavor with a tablespoonful of sherry and whip till frothy. add a half-cupful of sugar. sugar 6i . blanched almonds.

Beat the whites of four eggs WORK and add last. remove seeds and all of the white fiber. Spread when cakes are cold.. rind and pulp. add the yolks of four eggs and beat smooth. Sift two teaspoonfuls of baking-powder with two and a half cupfuls of flour and add with half-cupful of milk and a half-cupful of water. Beat the whites of two eggs to a stiff froth. 62 . stir in the orange and pineapple and a cupful of confectioner's sugar.^ MARIE LOUISE ^ two cupfuls of sugar with a half-cupful of butter till creamy.Grate the peel of one orange into the batter. add a small tin of the prepared grated pineapple. FILLING Grate three oranges.

and cream again. beating hard. Beat the three whites stiff and dry and lightly cut or fold them in.^ MERINGUE ^ THE till yolks of three eggs beaten light and creamy. Beat these thoroughly together and Flavor place between the layers. chopped fine. a half-cupful of cold water and a pinch of salt. . the other portion with lemon and spread it over the top and sides. add halfi one and a cupfuls of sugar gradually. FILLING the whites of two eggs to a stif froth with two cupfuls of confectionet^s sugar.Divide into two portions. Sift a teaspoonful of baking-powder with two cupfuls of sifted flour and add. Ornament with ripe strawberries and serve the day it is made. Add the juice and grated rind of half a lemon. ' 63 . to the bigger half add a cupful of fresh strawberries. crushed. Whisk and a hatf-c^pful of blanched almonds..

Bake in three layers.^ MINT ^ AHALF-CUPFUL of butter creamed with one of sugar. add citron finely shredded and color with creme de menthe. Pour over the stifly beaten whites of two eggs. Add two cupfuls of flour sifted with half a teaspoonful of soda and the whites of six eggs beaten with a teaspoonful of cream of tartar. Pour a cupful of 64 . add a half-cupful of milk and flavor with lemon. FILLING boiling water over a cupful of coariely chopped mint leaves and let stand ten minutes. beating constantly. strain and add ti^o cupfuls of sugar and cook till it spins a thread.

Mix a half-teaspoonful of baking-powder with a cupful of sifted pastry flour and add with two tablespoonfuls of bo'iling water. add a quarter of a teaspoonful of cream of tartar and a half-teaspoonful of almond extract. add thirty- two marshmallows cut fine and boil up again. ^ ten. FILLING Boil two cupfuls of sugar with ten tablespoonfuls of boiling water till it forms a soft ball. BEAT the whites of three eggs very add fectioner's sugar a cupful of con- and beat Beat the yolks of the three eggs till thick and lemon colored add a teaspoonful of almondextract and stir them into the whites and sugar and beat ten minutes more. Pour the boiling syrup on the eggs. Beat the whites of three reggs till stiff. 65 . minutes.^ MISTRESS ANNIE stiff . and when cool add a cupful of chopped nut meats. . beating all the time.

add a cupful of confectioner's sugar. a quarter of a cupful of flour a quarter of a teaspoonful of salt. a cupful of hot cream and a half-cupful of strong cofee. add a cupful of granulated sugar. FILLING Cream a half-cupful of butter. ¥ MOCHA ^ eggs BEAT the yolks of three thick lemon colored and until add a cupful of sugar and con- a teaspoonful of baking-powder. cool. Beat two eggs. Cook in a double-boiler ten minutes.. 66 . and add a teaspoon^ ful of vanilla ter and the creamed but- and sugar. Mix Beat the flour and sift four times. whites of three eggs stiff and add with the flour and three tablespoonfuls of hot strong coffee. a quarter of a teaspoonful of salt and a cupful of tinue beating.

till the eggs thicken a litremove. bring to a boil and thicken with two tablespoonfuls of flour blended with a tablespoonful of butter. the yolks add two cupfuls of sugar and a cupful of sweet cream and beat for ten minutes to the beaten whites add two teaspoonfuls of cream of tartar and whisk up again. Sift a teaspoonful of soda in two and a half cupfuls of flour. add two squares of melted chocolate. FILLING cupful of strong. and whites separately the yolks to . add the flour to the yolks with a tiny pinch of salt and a grating of nutmeg. black coffee add a half-pint of cream and a cupful of sugar. set over boil- To a ing water tle.^ MOKA CHARLYT ^ BEAT of four eggs. a pinch of salt and a teaspoonful of vanilla. Beat two eggs and turn the custard gradually over them. and the whites last. 67 . stirring all the time.

Spread this between the layers heaping a small pyramid on top. water and strain into a cupful of hot cream. FILLING Soak a tablespoonful of gelatine a tablespoonful of cold water for over hot dissolve^ five minutes. add a cupful of whipped cream and a half-cupful of chopped hickory nut meats. Bake in two layers in a quick oven. sweeten with a tablespoonful of confectioner's sugar and Cool. in 68 . place the bowl in ice water and whip with an egg-beater to a froth and quite stif.MOUNT VERNON PIE butter HALF sugar. flavor with orange-juice. Sift a teaspoonful of baking-powder with a heaping cupful of flour and add with a half-cupful of milk. creamed a cupful with a of cupful of when light add the grated rind and juice of an orange and an egg well-beaten.

color one yellow and flavor with orange.. add three-quarters of a cupful of milk and beat ten minutes. leave one part plain and flavor with lemon. add to the butter and sugar and beat hard. Put together with jelly between each layer and press with a weight on top for a couple of hours. color one pink and flavor with rose and one color with chocolate and flavor with vanilla. 69 . fold beaten whites of Divide the batter into four equal parts. four teaspoonfuls of baking-powder and a quarter of a teaspoonful of salt. in the eight eggs. ^ NEAPOLITAN ^ THREE-QUARTERS two cupfuls of a cupful of butter creamed with of sugar. Sift together two heaping cupfuls of flour.

70 . add a halfins cupful of soaked and chopped raisand a teaspoonful of lemon- juice. fuls of flour and a pinch of salt. a half- and nutmeg. Bake in . add three whole eggs and beat for ten minutes. a halfcupful of molasses. three layers.butter and a half-teaspoonful each of cinnamon A CUPFUL of sugar.NINETEEN-TWENTY-ONE cupful of melted . FILLING Boil two cupfuls of sugar with a half-cupful of hot water till it threads. pour over the beaten whites of three eggs. creamed together. Dissolve a level tea- spoonful of soda In a half-cupful of sour milk and add with two cup-. Add a half-pound of fresh dark whole figs or if dried figs are used steam whole until soft.

eggs and sugar with one and a half cupfuls of milk and a teaspoonful of vanilla. four tablespoonfuls of butter. FILLING together four squares of chocolate. two cupfuls of sugar. add a teaspoonful of vanilla and a cupful of chopped nut meats. add to the butter. add the yolks of eight eggs and one whole egg and beat hard and thoroughly. Mix four teaspoonfuls of baking-powder. one cupful of cream and a cupful of Mix Put where they will melt and then boil to a soft ball. 71 . milk. a quarter of a teaspoonful salt and two and a quarter cupfuls of flour ONE and a half cupfuls of su- and sift four times. Rub a teaspoonful of flour in a half-pint of stoned and chopped raisins and stir in the last thing. remove from the fire and beat till creamy.^ NOUGAT ^ gar creamed with three quarters of a cupful of butter.

one of chopped hickory nut meats and one of sweet cream. a cupful of sugar. of add three till a half cupfuls sugar and a pinch of salt and Sift a teaspoonful of cream of tartar with two cupfuls of flour and add to the eggs and sugar. which is dissolved a half-teaspoon- ful of soda. remove it commences to from the stove and stir till creamy. add the juice and grated rind of half a lemon and a half-cupful of cold water in beat again.^ NUT ^ BEATone and eggs creamy. FILLING Cook together. beating hard. As soon as thicken. 72 .

one and a half cupfuls of flour. three layers from seven to ten mina utes.^ ORANGE ^ BEAT four to a cream the yolks of eggs with a cupful of sugar. Sift together four times. with the whites of Bake in four eggs beaten stiff. a teaspoonful of baking-powder and a. add a half-cupful of milk and a teaspoonful of lemonextract and beat again thoroughly.quarter of teaspoonful of salt. Add this. add four tablespoonfuls of orange-juice and one of lemon-juice and enough confectioner's sugar to make it thick enough to spread. beating well. 73 . FILLING Beat the yolks of four eggs. Grate orangepeel over each layer before spreading.

spread with the with chopped wal- nut meats. Add the beaten whites of two eggs last. add the melted a chocolate. a half-cupful of milk and a teaspoonful of baking-powder. of Beat the yolks of four eggs and add with one and three. Cover each it is after chocolate filling.^ OTHELLQ ^ SCRAPE late two ounces of chocoand melt with a tablespoonful of butter and three of sugar. ^SS^>' t^dd Beat the whites of four two cupfuls of sugar. to Beat till thick spread. and beat FILLING Scrape four ounces of chocolate and melt with a half-cupful of sugar and four tablespoonfuls of water. ter to a Beat a half-cupful of butcream and gradually add a cupful of sugar. a of vanilla teaspoonful and the melted chocolate.fourth cupfulp of flour. vanilla half-teaspoonful well. enough layer. 74 .

Whip the white of an ^SS ^f^ff *«^ ^dd with a cupful of whipped cream. while hot press through a wire sieve. Have them cooked 75 . Beat three eggs together until light and add with two and a half cupfuls of flour in which has been sifted two teaspoonfuls of baking-powder. either Use fresh or peaches. butter to wine-glass sugar gradually stir in a halfof brandy.^ PEACH ^ BEAT a and add ofcupful of a cream a half-cupful . Put this between the layers and cover the top with whipped cream slightly sweetened. Dissolve a teaspoonful of fine gelatine and add to a cupful of the sifted peach. FILLING canned with sugar and a very little water. two tablespoonfuls of milk and a little nutmeg.

a pinch of salt and a cupful of chopped pecan meats and beat till thick enough to spread. until a little dropped in cold water will form a soft ball. 76 . Cream a cupful of butter with one and a quarter cup- add a teaspoonful of and the eggs and beat hard. add a half-cupful of water and melt slowly. FILLING Break into small pieces sufficient maple-sugar to make two cupfuls. Pour on to the beaten whites of two eggs. fuls of sugar. add a cupful of beaten cream. without stirring. Sift two teaspoonfuls of bakingpowder with two cupfuls of flour and add a half-cupful of milk.PECAN AND MAPLE TO vanilla add the white of one the beaten yolks^ of five eggs well- beaten. then boil.

FILLING a saltspoonful of cream of tartar with two cupfuls of sugar and boil with a half-cupful of water till it threads. add a half-cupful of milk to the yolks and beat into the butter and sugar. Sift two tea- spocmfuls of baking-powder with one and a half cupfuls of flour and add with the beaten whites.^ PEPPERMINT ^ THREE tablespoonfuls of of creamed. Frost the top with plain icing and decorate with split almonds. add ter but- a cupful sugar and a teaspoonful of almond-extract and cream again. Add a half-pound of blanched almonds ground fine and a quarter of a pound of peppermint cream candy crushed fine. yolks and whites separately. Mix 77 . Beat two eggs. pour over the beaten whites of three eggs.

78 . ground Flavor with almond. chopped and soaked and a cupful of blanched almonds. Pour this on three whole eggs beaten together. a half-teaspoonful of soda and a quarter of a teaspoonful of salt with a half-pound of flour and add with a gill of milk. Sift a teaspoonful of cream of tartar. and beat until smooth.a of butter and a half-pound of sugar break in four whole eggs and beat hard for two minutes. fine. FILLING Boil two cupfuls of siigar with a half-cupful of water till it spins a thread. ^ PETER PAN ^ and BEAT together of pound creamy till light a quarter mond. Flavor with al. Add a cupful of raisins seeded.

Beat the whites of three eggs to a add a pinch of cream of and a tablespookful of orange-juice. Pour the boiling syrup stijf froth. sprinkling each thickly with this over thick and shredded pineapple. until Spread the creamy. MIX FILLING Boil two cupfuls of sugar with a half-cupful of water till it threads.^ PINEAPPLE ^ with two cupfuls of flour. tartar beating all the time. layers. 79 . add the flour. to the yolks add one and a half cupfuls of sugar and a teaspoonful of vanilla and beat for ten minutes. two teaspoonfuls of bakingpowder and a quarter of a teaspoonful of salt and sift four times. Beat three eggs. a half-cupful of water and the beaten whites. yolks and whites separately.

PISTACHIO GREAM SIFT together four times three cupfuls of flour. chopped. Cut Mix two a half-pound of marshmallows in small pieces and melt in a doubleboiler. and color a delicate green. four teaspoonfuls of baking-powder and a quarter of a teaspoonful of salt. stirring constantly. add the flour. FILLING cupfuls of sugar with a half-cupful of milk and bring slowly to the boiling point. Remove from the fire and creamy. Boil one minute. add two cupfuls of sugar. add the hot syrup gradually. without stirring. and flavor with orange-flower water and a litmilk tle bitter almond. beat till 80 . a cupful of and four eggs and cream again. Cream a half-cupful of butter. Add a cupful of pistachio meats. add four tablespoonfuls of hot water and beat smooth.

yolks of three eggs and beat five minutes. Sift one aiid a half-teaspoonfuls of baking- powder and » quarter of ful of salt with one and a teaspoona half cup- fuls of flour. Have the cake cold before spreading. Cut up two ounces of preserved ginger into Julienne shreds and cook until soft in a gill of the syrup. then by degrees a half-cupful of luke-warm water. beat into the butter and sugar. Heat and stir in a double-boiler till thick. . add a tablespoonful of sugar and pour on them a gill of hot milk. Melt teaspoonful of gelatine. when a cool add to the custard. when cool whip till light and frothy and add to a half-pint of cream whipped into solid.PRESERVED GINGER BEAT a half-cupful of butter a cream. add cupful of sugar to a and mix until creamy add the . flavor with a teaspoonful of lemon and fold in the beaten whites of the thfee eggs. FILLING Beat the yolks of three eggs. Fold this lightly the custard.

Beat the whites of five eggs and add alternately with the flour. put two^tablespoonfuls of water with them and melt over hot water. ¥ making a MIX a gill of cornstarch with three and sift with it a teaspoonful of cream of tartar. Boil one and a half cupfuls sugar with a half-cupful of water till it threads and pour over the well-beaten whites of four eggs. 82 .^ PRINCESS of flour. Flavor with a tablespoonful of the best sherry wine and whip in the melted marshmallows. Cream a halfcupful of butter with ^ cupful of sugar. add milk and a teaspoonful of almond-extract and beat hard. pint in all Dissolve a half-teaspoonful of soda in a gill of milk. FILLING Cut a half-pound of marshmallows into tiny bits.

two cupfuls of sugar. Mix one and a half cupfuls of chopped nut meats and a half-teaspoonful of salt. in flour. arid last add a cupful of .^ QUAKER ^ A of sugar creamed with a half-cupful of butter. Cook until thick.Mix a half-cupful of molasses and a half-cupful of thick sour cream or milk and dissolve in it a teaspoonful of soda add this to the butter and sugar with three eggs and beat vigorously for ten minutes. FILLING together two cupfuls of sour cream. . Beat in two cupfuls of sifted flour. a teaspoonful of ground cinnamon. CUPFUL chopped raisins rolled Bake in three layers. 83 . Flavor to taste.

put in a baking-dish with a cupful and a half of sugar. MIX two cupfuls lemon-extract and the flour. quarter and core eight quinces. Cover the top layer with whipped and sweetened cream. a halfcupful of water and a tablespoonful of butter. 84 . cover and bake till tender. add a cupful of milk.^ QUINCE together. ^ of. FILLING Pare. cut into bits. When cold add two teaspoonfuls of lemonjuice and beat with a wire egg-whip till light and smooth. Cream two cupfuls of sugar with a half-cupful of butter. one of cornstarch. remove the cover and simmer over a slow fire until the fruit is nearly dry. one' and a half teaspoonfuls of baking-powder and a quarter of a teaspoonful of salt and sift four times. a teaspoonful of flour. last fold in the beaten whites of six eggs.

tlien add the flour. minutes. a teaspoonful of lemon-extract and a half-cupful of cold water and beat hard for ten minutes. 8S .^ RASPBERRY ^ ONE cupful of sugar creamed with a half-cupful of butter. Bake in three layers. Sift a teaspoonful of baking- powder and ful of salt a quarter of a teaspoon- with one and a half cupAdd three eggs to fuls of flour. the creamed butter and sugar. FILLING Break the whites of two eggs into a large platter. add a glass of home-made raspberry jelly and three tablespoonfuls of sugar and whip with a wire egg-heater till This takes about twenty-five stif.

^ RHUBARB ^ SIFT a teaspoonful tartar flour. Flavor ing is in the lemon. beatwith thoroughly. tins sprinkle a FILLING Beat a half-cupful of sugar with a quarter of a cupful of butter. over each one. After the batter baking few dried currants. add the yolks of two eggs well-beaten and three cupfuls of cooked and sweetened rhubarb. a half- cupful of milk and the flour. three eggs slightly beaten. Let cool before spreading. 86 . that have been washed and dried. of cream of and a half-teaspoonful of soda with a pint of sifted Cream a half-cupful of butter with a cupful of sugar add . Sift sugar over the top layer.' Put in a double-boiler and cook till thick and smooth.

thick with soft white icing. As soon as baked turn a light one out on oiled paper and frost Put the dark over this and ice. top with oiled paper. washed. 87 . three cupfuls of pastry flour and add to it. arid sift four times. Beat eggs. and then Cover the the other white one. add this alternately with a cupful of milk and beat hard. remove weight and paper •and frost with soft icing. spoonful of and to the third a cupful of currants. a quarter of a cupful of shredded citron and one square of melted chocolate. two teaspoonfuls of bak- ing-powder and a quarter of a teaspoonful of salt. whites and yolks separately. add the beaten yolks to the creamed butter and sugar with a Measure teaspoonful of vanilla. Last fold in lightly the beaten Divide the batter into whites. light add a teapowdered cinnamon. three equal parts bake two of them . dried and floured. Mix well and bake in a pan exactly like the other two. put tin and weight on top and press for a few hours.A RIBBON QUARTER of a fuls ^ ^ pound of two cupfour butter creamed with of sugar.

add two eggs. 88 . beat in gradually and flavor with lemon. a pinch of salt and beat until it thickens. remove from the fire A and pour onto the beaten whites of two eggs. Spread the cake while warm. two-thirds of a cupful of milk A CUPFUL and beat thoroughly. a cupful of grated maple sugar. mix and boil till it spins a thread. Sift a teaspoonful of cream of tartar. FILLING cupful of granulated sugar. a half a teaspoonful of soda and a quarter of a teaspoonful of salt with two and a third cupfuls of flour.^ ROCHESTER ^ of sugar creamed with a third of a cupful of creamed butter. two tablespoonfuls of butter and a halfcupful of milk. Add a cupful of beaten cream.

add this to the creamed butter and sugar with a cupful of milk. 89 . Flavor liqueur. Flavor with al- mond and fold in the beaten whites of six eggs. FILLING Boil two cupfuls of sugar. Sift sifted flour with two teaspoonfuls of baking-powder and a quarter of a teaspoonful of salt. when nearly cold: add a teaspoonful of baking-powder and with a wire-whip beat until light and creamy. until almost candy. chopped fine and a quarter of a pound of marshmallows cut with noyau or other fine. without stirring. of add two cupsugar and beat four cupfuls of thoroughly. HONORE ^ cupful of TWO-THIRDS of a butter creamed fuls . remove from the fire and pour on a large flat platter. in a cupful of cream. Add a quarter of a pound of candied cherries.^ ST.

Take out enough of the frosting to cover the top layer. to the rest add the strained a half-cupful of fruit. Add a half-cupful more sugar to the reserved frosting and cover the top layer. whip together and use for filling. Flavor with pineful apple-extract.^ SAVOIE ^ of CREAM of sugar add with two a half-cupful . with the whites of seven eggs beaten stiff. chopped pecan meats and a teaspoonful of lemon-juice. Sift two teaspoonfuls of 'baking-powder and a quarter of a teaspoonful of salt with three cupfuls of flour. 90 . Grate enough fresh pineapple to make two cupfuls. add this to the batter. FILLING Beat the whites of four eggs stiff and dry and add two cupfuls of confectioner's sugar. alternately. strain and add the juice to the beaten whites and sugdr. butter a cup- of milk and beat until smooth.

. ^ SHORTCAKE ^ of BEAT one and whole eggs sugar with a half-cupfuls three thick and creamy add a of cold water and beat half-cupful for ten minutes. two FILLING layer of Cover each layer with a thick whipped cream which has been sweetened and flavored with lemon. Arrange whole fresh ripe entire surface. in Flavor with lemon and bake layers. Sift a teaspoonful of cream of tartar. a half-teaspoonful of soda and a quarter of a teaspoonful of salt with two cupfuls of flour and beat into the sugar and when eggs. • strawberries close together over the Place one layer on top the other and serve at once. 91 .

Mix four tablespoonfuls of cornstarch with a cupful of flour and one and a half teaspoonfuls of baking-powder. alternately. a half-teaspoonful of grated lemon-rind and a small pinch of mace. add this to the batter. add the A beaten yolks of three eggs. with three table- spoonfuls of milk. three tablespoonfuls of milk and a half-cupful of water. half a teaspoonful of vanilla. melt over hot water. and sift four times. add one and a half cupfuls of flour sifted three times with a teaspoonful of baking-powder and a quarter of a teaspoonful of salt. pour slowly over the stiffly beaten whites of two eggs and beat steadily until stiff and white. Flavor with vanilla and beat steadily for two minutes. Ice the top and ornament with split marshmallows.^ SILVER AND GOLD ^ WHITE LAYERS quarter CREAM with of cupful of of a a butter a half-cupful sugar. Flavor with almond. 92 . FILLING Soak an ounce of gum-arabic in four tablespoonfuls of water for an hour. then fold in lightly the beaten whites of four eggs. Add a cupful of sugar and cook till thick. YELLOW LAYERS HALF-CUPFUL of butter creamed with three-quarters of cupful of sugar.

alternately. Mix three level teaspoonfuls of baking- powder and ful of salt a quarter of „a teaspoonwith two cupfuls of flour and sift four times add this to the butter and sugar. . 93 . Spread while hot upon one layer and press the other layer on top. two tablespoonfuls of cider or lemon juice. Cook with a little hot water to a smooth paste. Flavor with a teaspoonful of lemon-extract and fold in the three beaten whites. a tablespoonful of butter and a pinch of salt. Chop When cool ice the top and sides. FILLING a pound of jigs and mix with them a half-cupfUl of sugar. with a half-cupful of milk.^ SMYRNA ^ CREAM add cupful ofofsugar and a half-cupful a butter and beat till creamy. Bake in two layers.

Sift a teaspoonful of bakingpowder with two cupfuls of flour and add to the eggs and sugar. heaping 94 . the yolks a half cupfuls of FILLING Break the whites of two eggs into two cupfuls of sour cream and whip up together till stiff. Add the three beaten whites last. Spread between the it roughly on top. add a cupful of butternut meats. chopped.^ SOUR CREAM ^ THREE beaten yolks and whites eggs. and a half-cupful of cold water and beat hard. Sweeten to taste with confectioner's layers. the separately. to add one and sugar and cream together. and a teaspoonful of vanilla. add a pinch of salt and a teaspoonful of lemon-extract. sugar.

As soon as it will form a soft ball when dropped in cold water.a cupful of sugar and two tablespoonfuls of milk and Cream a third of a cupful of butter with a cupful of sugar. add two eggs. remove from the fire. soft and creamy. and a half-teaspoonful of van- Beat in the melted chocolate and add gradually a quarter of a Sift a teaspoonful of baking-powder with a cupful of cupful of milk. then coat immediately the top and sides with melted unsweetened chocolate using a soft pastry brush. FILLING Boil together two cupfuls of granulated sugar and ten tablespoonfuls of milk.SPANISH CHOCOLATE MIX melt. Spread this between the layers and on top and sides while warm. beating well. unsweetened a quarter of. a half-cupful of grated chocolate. add a half-teaspoonful of vanilla and beat till white. illa. Bake in two layers. one at a time. flour and add last. 95 .

Whip the whites of six eggs to a stiff froth. Cream three-quarters of a cupful of butter and work into the flour. but do not spread the apple until the cakes are gether. the juice and grated rind of a lemon and a teaspoonful of lemon-extract.^ STARLIGHT ^ a quarter of a teaspoonful of soda and a quarter of a teaspoonful of salt with two cupfuls of flour and sift three times. sour apples till there is a pint of the pulp. add a cupful of confectioner's sugar. cold. 96 . Grate fresh. add the juice and grated rind of a lemon and a tablespoonful of cold water. Put with the whites and whip toGrate lemon-peel over each layer while warm. FILLING stiff Beat the whites of two eggs to a froth. add one and a quarter cupfuls of sugar and gradually beat MIX them into the butter and flour.

five Beat all together for twenty- minutes.STRAWBERRY GREAM BEAT together smooth and creamy half-cupful of butter till a- with a cupful of sugar. in a add a cupful of confectioner's sugar and one of fresh strawberries. 91 . lemon and bake in three round jelly in this tins. hulled. washed and dried. break two whole eggs and beat hard. Sift a teaspoonful of bakingpowder and a quarter of a teaspoonful of salt with one and a half cupfuls of flour and add with Flavor with a half-cupful of milk. FILLING Break the white of an egg large platter.

^ add a pinch of salt and a teaspoonful of orange curacoa. a cupful of water and the juice of an orange. FILLING Beat the yolks of three eggs till and creamy. Cool. Add the flour last with a half-cupful of milk. 98 . a of cornstarch. Grate orange-peel over the layers before filling. one and a half teaspoonfuls of baking-powder and a quarter of a teaspoonful of salt. a cupful of sugar. add one whole egg and the yolk of another and beat till smooth and light. one tablelight spoonful of butter. and sift four half-cupful MIX Cream a cupful of sugar with a big tablespoonful of butter. add three tablespoonfuls of cornstarch. Cook in a double-boiler twenty minutes stirring constantly. Flavor with a teaspoonful of lemon-extract and a grating of nutmeg.^ SUNBEAM with a cupful of ^ flour. times.

beaten. 99 . and stir till smooth. a little mace and cloves and a cupful of seeded is raisins chopped fine and some shredded citron. Divide the batter into three equal Flavor the two plain layers. Cream a half-cupful of butter with -two cupfuls of sugar. add the flour and a cupful of milk. add three eggs.9 TRIANON ^ of THREE teaspoonful of mixed with cream cupfuls flour a of tartar. a tablespoonful of brandy. to the other layer add two tablespoonfuls of molasses in which dissolved a pinch of soda. a half-teaspoonful of soda and a quarter of a teaspoonful of salt and sifted four times. Spread each layer with raspberry jelly with the fruit layer in between the two light lay- — ers. and one with van- illa. one with lemon. parts.

«Add three beaten eggs to the creamed butter and sugar. a cupful of milk and the flour. fine Chop cherries. one of candied pineapple and seeded raisins and soak till soft in warm sherry. a little at a time. and sift to- teaspoonfuls of baking-powder with three cupfuls of flour gether three times. beating hard. beat and add confectioner' sugar till thick enough to spread. FILLING an ounce of candied one of citron. add two cupfuls of sugar and Mix two beat till smooth. Bake in four layers.s op TUTTI-FRUTTI CUPFUL ^ A of butter creamed. alternately. flavor with lemon and beat together ten minutes. add the fruit and a half-cupful of blanched and chopped almonds. add. Melt three cupfuls of sugar in a cupful of water and boil till it spins a thread. For the icing put the white of an egg in a bowl with a teaspoonful of lemon-juice and a few drops of water. . pour over the beaten whites of three eggs.

thickly over the filling before put- ting the next layer on top. until stir nearly cool. Sift two teaspoonfuls of baking-powder with two and a half cupfuls of flour and add last. Beat all together for ten minutes. Spread each layer and sprinkle broken walnut-meats it threads. . the stiffly whipped white of an egg and a cupful of whipped cream. add the beaten yolks of six eggs. a tea- spoonful of vanilla. a half-cupful of milk. FILLING Cook a pound of shaved maplesugar in a half-cupful of water till remove from the fire and add a few grains of salt.^ VERMONT ^ of CREAM cupful of sugar with a a half-cupful butter. a pinch of salt and a grating of nutmeg.

add this to the butter and sugar with a half-cupful of milk and the beaten whites of four eggs. FILLING a pint of cream dry and stiff. Whip I02 . Decorate with crystallized violets. cream again. Sift together a teaspoonful of baking-powder. add the beaten whites of three eggs and a half-cupful of confectioner's sugar. making stems of shredded angelica. Color violet with' coloring paste. Put this between the two layers and make a plain icing for the top flavored with creme yvette. Flavor with a teaspoonful of creme yvette cordial and a half-teaspoonful of vanilla. Flavor with a teaspoonful of violet-extract and four drops of vanilla. one and a half cupfuls of flour and a quarter of a teaspoonful of salt.^ VIOLET ^ of CREAM cupful of sugar and add a half-cupful a butter.

FILLING half-cupful of strong freshly made black cofee. ice the hot cofee thick Cook till made by beating together one cupful of confectioner's sugar. three tahlespoonfuls the top with an icing of- cofee and the white of one egg.WASHINGTON MOCHA A CUPFUL of sugar creamed with a half-cupful of butter. add a cupful of sugar. one and a quarter cupfuls of flour. reserving three A tahlespoonfuls for the icing. layers. fill up the cup with cream and put in a double-boiler. but not hot. Mix together. beat in two tahlespoonfuls of butter. and sift four times add this to the butter and sugar with a halfcupful of milk and the beaten whites of three eggs. and smooth. 103 . a half-teaspoonful of cream of tartar. stirring constantly. Put this between the two layers. remove from the fire and while warm. Bake in two . a quarter of a teaspoonful of soda and a pinch of salt. Mix two table- spoonfuls of flour with a little cold milk. a half-cupful of cornstarch. one whole egg and the three yolks and stir into and cream.

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Berwick Sponge Bismarck Booker Washington Burlington Buttercup . Banana Berny's Best . English Ethiopia Eve's Fig . . . Duchess Egypt . Cabinet Caramel Camelina Caramel Charleston . Florentine Fruit Jelly Gateau d'Elite Genoese Gibson Girl Gold Chocolate Gooseberry Trifle Grand Duke Grape Roll . Chocolate Cocoa Coffee .INDEX Aarbes-moka Almond Angel Layer Apache Apple Snow Archangel . Columbia Cream Walnut Creme de Marrons Creme Fouettee Damson Darktown Dolly Madison Dream . . .

Honore . Peach Pecan and Maple Peppermint Peter Pan . Java .Harlequin Hickory Nut Honolulu Imperial Isabella . . Pineapple Pistachio Cream Preserved Ginger Princess Quaker Quince Raspberry . . Lady Baltimore Lemon Cream Lemon Gelee Luncheon Macaroon Madelane Madrid Maple . Pic Neapolitan Nineteen-twenty-one Nougat Nut Orange Othello . . Rhubarb Ribbon Rochester St. Made Cream Mint Mistress Annie Mocha Moka Charlyt Mount Vernon . Margaret Marie Louise Meringue .

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