Cream the butter and sugar, mix alternately the cold coffee and flour sifted with the baking powder, then stir in the walnut meats and whites of eggs beaten stiff. Bake in a deep pan and cover with White-Mountain Frosting, garnished with balf walnuts.
Cider Cake.
9 cupfuls sugar, 1 cupful butter, 3 eggs, / cupful cider, 4 cupfuls flour, 1 teaspoonful cloves, 1 teaspoonful soda.
Cream the butter and sugar, beat in the yolks of eggs, sift together the flour, soda, and spice, and mix al ternately with the cider; last add the whites of eggs whipped to a stiff froth.
Neapolitan Cake.
9 cupfuls' sugar, 1 cupful butter, 3 eggs, 1 cupful milk, 3 cupfuls flour, 1/ teaspoonfuls Calumet baking powder.
Make this cake exactly after the di rections given for other cakes, then divide the batter into 3 equal parts. Color one third brown with a square of Runkel's Chocolate melted, another part pink with a morsel of pink col oring paste dissolved in / teaspoonful McIlhenny's Vanilla, leave the third part uncolored; pour each portion into a layer-cake tin and bake in a moderate oven. Lay on a plattex first the white cake, then the choco late, then the pink, putting each one together with White-Mountain Frost ing; cover the top thickly with the same icing.
Citron Cake.
/ cupful butter, 1 cupful sugar, 3 eggs, / cupful milk, 3 cupfuls flour, 1 cupful citron, 1/ teaspoonfuls Calumet baking powder.
Cream the butter and sugar, add the beaten egg yolks, then the flour sifted with the baking powder, al ternately with the milk. Whip the whites of eggs to a dry froth, blend into the cake batter, add the finely shaved citron, and bake an hour in a moderate oven.
Huckleberry Cake.
/ cupful butter, 1 cupful sugar, 3 eggs, / cupful milk, 2 teaspoonfuls Calumet baking powder, 9 cupfuls flour, 1 cupful huckleberries.
Cream the butter and sugar, add the beaten eggs, milk and flour sifted with the baking powder. Stir in a cupful huckleberries dredged with flour, and bake in a moderate oven in a deep cake pan. This cake may be eaten cut in slices or served hot as a dessert with vanilla sauce.
Cocoanut-and-Citron Cake.
I cupful butter, 1 cupful sugar, 9 eggs, 1/ cupfuls flour, 9 teaspoonfuls Calumet baking powder, / cupful milk.
Cream the butter and sugar, add the beaten egg yolks, then the milk with the flour and ba.king powder; last of all stir in the whites of eggs whipped to a stiff froth. Bake the cake in two layers. Prepare the frost ing after this fashion: Whip pint double cream till stiff, blend with cupful powdered sugar and stir in 2 cupfuls finely grated cocoanut. Spread between the cake, also on top, scattering it with shaved citron. This cake :must be eaten soon after it is made, else it becomes sour and soggy.
Gold Cake.
cupful butter, cupful sugar, Yolks 5 eggs, 1 teaspoonful orange extract, cupful flour, teaspoonfuls Calumet baking powder, cupful milk.
Cream the butter, add sugar slow ly, and continue beating. Add the yolks of eggs beaten until thick and lemon-colored, and the orange ex tract. Mix and sift the flour with the baking powder, and add alter nately with milk to the first mixture. Bake in a buttered and floured tin.
Hickory Cake.
1 cupful butter, 2 cupfuls sugar, 1 cupful cold water, Yolks 4 eggs, 1 tea,spoonful ground mace and cinnamon mixed, 2 teaspoonfuls Calumet baking powder, 3 cupfuls flour, 2 cupfuls hickory-nut kernels.
Cream the butter with the sugar, add the cold water, well beaten yolks of eggs, mace, and cinnamon, baking powder and flour, stirred in alter nately with the stiffened whites of eggs. Add the nuts, thoroughly dredged with flour. Stir in quickly, and turn into a loaf tin. Bake in a steady oven, covering the cake with brown paper for the first half hour it is in the oven. When cold, turn out, and cover with a plain icing. Arrange half kernels of hickory nuts at regu lar intervals on top of the icing.
Ground-Rice Cake.
Yolks 19 eggs, Whites 6 eggs, Grated peel 2 lemons, cupfuls ground rice, cupfuls flour, a cupfuls sugar.
Beat the yolks and whites of eggs with the lemon, mix in the rice, flour, sugar;• beat up with the eggs, using a wooden spoon; butter a pan, and bake in a moderate oven half an hour.