INTRODUCTORY RECIPES ii 



ONE-TWO-THREE-FOUR CAKE 



One cup each of butter and milk; two scant cups sugar; 

 three cups flour; four eggs; two small teaspoons baking 

 powder. 



SIMPLE SPONGE CAKE 



Three-fourths cup sugar; one cup sifted flour; one and 

 one-half teaspoons baking powder; two eggs beaten with 

 the sugar ; a pinch of salt ; two large (kitchen) tablespoons 

 cold water; any flavouring desired. (If wine is used sub- 

 stitute one tablespoon of it for one of water). This makes 

 a small cake. 



FRUIT CAKES 



The generally accepted unwholesomeness of fruit cakes 

 is chiefly based on the fact that the condensed nutriment 

 of such cakes is not realised and they are eaten "on top of" 

 too much other food or in too great quantity at any time. 

 The dried fruits contain concentrated nourishment and 

 should be eaten sparingly as well as at proper time, with 

 thorough mastication. 



WHITE FRUIT CAKE (German Recipe) 



Beat together one cup of butter and two of sugar; add 

 one-half glass white wine and then the stiff-whipped whites 

 of eight eggs. Now add gradually three cups of flour, in 

 which two teaspoons of baking powder have been sifted, 

 and at the last one-quarter pound fine cut citron, one-half 

 pound chopped almonds, one teacup of light-coloured 

 currants and one-half cup grated cocoanut. Bake slowly 

 about two hours, until it does not stick to the slenderest 

 straw. 



