To Make Icing For Cakes

Beat the whites of two small eggs to a froth, then add to them a quarter of a pound of white sugar, ground fine like flour flavor with lemon extract or vanilla, beat it until it is light and very white, but not quite so stiff as kiss mixture; the longer it is beaten the more firm it will become. No more sugar must be added to make it so. Beat the frosting until it may be spread smoothly on the cake. This quantity will ice quite a large cake over the top and sides.

Marble Cake

White Parts

Whites of seven eggs, three cups white sugar, one of butter, one of sour milk, four cups of Albers flour, sifted and heaping, one teaspoon soda; flavor to taste.

Dark Parts

Yolks of seven eggs, three cups of brown sugar, one of butter, one of sour milk, four of Albers flour, sifted and heaping, one tablespoon each of cinnamon, allspice and cloves, one teaspoon soda; put in pans a spoonful of white part and then a spoonful of dark part, and so on. Bake an hour and a quarter. This will make one large and one medium cake. The white and dark parts are alternated, either putting in a spoonful of white then a dark or a layer of white and then of dark part, being careful that the cake may be nicely "marbleized."

Chocolate Layer Cake

Grate one cake of unsweetened chocolate, add four tablespoonfuls Albers flour, two teaspoonfuls baking powder, one cupful of sugar, five eggs beaten with the sugar. Beat all fifteen minutes and bake in layers.

Filling

One cupful of milk, one heaping teaspoonful of corn starch, mixed smooth in milk. Beat 3 eggs separately, add yolks to cup of milk, add 2 teaspoonfuls of vanilla extract. When warm, add butter the size of a hickory nut and one-half cupful of sugar. Stir in the beaten whites when cool.

Fig Cake

Two cups of sugar, one of butter, one of cold water, dissolve one teaspoonful of soda; three cups of raisins, chopped fine, cinnamon and nutmeg, four eggs, one pound of figs; use the figs whole, covering them well with the cake to prevent burning. Bake in layers, frosting between each layer. Make as stiff as pound cake. Cut with very sharp knife to prevent crumbling. This makes two loaves.

Marshmallow Cake

Half cup of butter, one and one-half cups of sugar, one-half cup of milk, whites of five eggs, one-half teaspoonful vanilla, two cups of Albers flour, two teaspoonful of baking powder. Beat butter to a cream and gradually beat into it the sugar and vanilla, add milk and the stiffly beaten whites of the eggs, then the flour and baking powder sifted together. Bake in three layers.

Filling

Boil one and one-half cups sugar with three-quarters cup of water till it threads. Just before taking off the fire put in half a pound of marshmallows (cut in bits to melt easily). Pour this mixture in the beaten whites of two eggs and beat until cold enough to spread. By using the pink marshmallows it makes a very pretty cake.

Molasses Cake

One cup butter, one of brown sugar, one-half of molasses, one of milk, one and one-half pints Albers flour, one and one-half teaspoonfuls baking powder, one egg. Rub smooth the butter and sugar; add the milk, egg and molasses; stir in flour, sifted with the powder; mix into a consistent batter, and bake in cake tin forty minutes.

French Loaf Cake

Two cups of white sugar, one scant cup butter, one cup of sweet milk, three heaping cups of Albers flour, three eggs, two teaspoonfuls soda and cream of tartar all together, beat to a froth; add milk, beating well, flavor with lemon extract, add the flour gradually, pour into a cake tin lined with buttered paper, sprinkle a little powdered sugar over the cake before baking. It is well to cover it when first putting in the oven, in order not to harden the top too soon.

Fruit Cake

One pound Albers flour, one pound sugar, one pound butter, two pounds of currants, one pound raisins, one-half pound citron, one ounce mace, one ounce cinnamon, four nutmegs, one ounce cloves, eight eggs, wine glass brandy, one-half ounce extract rose.

Orange Cake

One cup white sugar, one small half cup butter, two cups Albers flour, one-half cup water, five eggs and two teaspoonfuls of Baking Powder, juice and rind of one orange; bake like jelly cake; frost each layer; make frosting of the remaining white.

Chocolate Cake

Six sticks of chocolate, one and one-half cups of sugar, five eggs, one cup of milk, two cups of Albers flour, one-half cup each citron and almond chopped fine; teaspoon each of vanilla extract, cloves, cinnamon and nutmeg, 2 teaspoons baking powder; cream the butter and sugar, beat the whites and yolks of eggs separately; add the well beaten yolks to the cream butter and sugar; then add the milk and some of the flour; stir well and add the whites of the eggs, then the remainder of the flour, in which the baking powder has been sifted; add citron, blanched almonds, spice and flavoring last. Bake in a moderate oven and not less than one hour. An excellent loaf cake and, like fruit cake, improves with age.