Making Cake. — Part II 1463 



White layer cake 



\ cupful butter 3 teaspoonfuls baking powder 



I aipful su^ar if cupful flour ' 



\ cupful milk Whites of 4 eggs, beaten stifT 



Mix by method I, leaving out the yolks of the eggs. Bake in two 

 layers or in a loaf. The layers may be put together with any desired 

 frosting. 



Ice cream cake 



f cupful butter 2 cupfuls flour 



I J cupful sugar \ teaspoonful soda 



Grated rind and juice of \ lemon Whites 6 eggs 



Mix by method I, leaving out the yolks of the eggs. This cake, if 

 properly made and baked, is fine grained and very good. In this case 

 the lemon juice is the acid constituent that takes the place of cream 

 of tartar. 



JANET MACKENZIE HILL 



Bride's cake 



I cupful butter 4 cupfuls flour 



25 cupfuls sugar 3 teaspoonfuls baking powder 



I cupful milk Whites 12 eggs 



I teaspoonful vanilla or almond extract 



Mix by method I, leaving out the yolks of the eggs. Care should be 

 taken not to beat the whites of eggs until they are too dry. 



Lady Baltimore cake 



1 cupful butter . 3 cupfuls flour 



2 cupfuls sugar 4 teaspoonfuls baking powder 

 I cupful milk I teaspoonful vanilla 



Whites 6 eggs 



Mix by method I, leaving out the yolks of the eggs; bake in three layers; 

 put together with Lady Baltimore filling; and frost with twice-cooked 

 frosting. This cake may be made with two, three, four, five, or even 

 six teaspoonfuls of baking powder, and it offers an interesting illustration 

 of the effect of baking powder on cake. With two teaspoonfuls of baking 

 powder, the cake will be close grained, and inclined to be bready. With 

 six teaspoonfuls of baking powder, if the cake is carefully baked, it will 



