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Cake Confectionery and Little Sweets: Cakes

ORANGE CAKES Cream together one-half cupful of butter, one cup of sugar, add the yolks of five eggs beaten thick, one-half cupful of milk, one and three-fourths cupfuls of flour sifted with two level teaspoonfuls of baking-powder. Add one teaspoonful of orange extract. Roll out and cut in star or other fancy shape. Cover with yellow orange flavored fondant, and sprinkle over the top with candied orange peel cut into bits.

COCOANUT DROPS Sift together one and one-half cupfuls of flour and a rounding teaspoonful of baking-powder. Beat up one egg until light, then beat into it one-half cupful of sugar, add a half cupful of grated cocoanut and a teaspoonful of grated lemon rind, then alternately the flour and half a cupful of rich cream. Drop in little pats on greased pans which have been dusted with flour. Have the cakes far enough apart so that the batter will not run together. Sprinkle a little grated cocoanut over the top of each cake and bake in a moderate oven. ALMOND CAKES Mix together one-fourth cupful of butter and a cupful of sugar to a cream, add the beaten yolks of four eggs, one-fourth cupful of cream and two cupfuls of flour in which has been placed one teaspoonful of baking-powder. Roll out on a well-floured board about one-fourth of an inch thick, cover with powdered sugar and cut into diamonds. Spread with maple fondant, and sprinkle the cakes thickly with blanched and chopped almonds.