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Flour Mixtures Continued: Cake: Whites

WHITE LAYER CAKE 1/2 cup of butter 3 level teaspoonfuls of baking 1 cup of sugar powder 1/2 cup of milk Whites of 3 eggs, beaten dry 2 cups of sifted flour Mix in the usual manner. See "Manner of Mixing a Butter Cake." Bake in two layers about twenty minutes. Put together with boiled chocolate frosting. Decorate with halves of English walnuts if desired. Or, bake in a sheet about thirty-five minutes and when cold cover with Caramel Nut Frosting. WHITE NUT CAKE 1/2 cup of butter powder 1 1/2 cups of granulated sugar 1/4 teaspoonful salt 3/4 cup of water The whites of 4 eggs 2 1/4 cups of flour 1 cup of walnut meats broken 4 level teaspoonfuls of baking in pieces Mix in the usual manner; bake in a sheet. Frost as desired. BURNT SUGAR CAKE 1/2 cup of butter Whites of 2 eggs 1 cup of sugar Frosting for Burnt Sugar Cake: Yolks of 3 eggs 3/4 cup of sugar 2 cups of sifted flour 1/3 cup of water 2 level teaspoonfuls of baking 2 tablespoonfuls of caramel powder syrup 1 cup of cold water The white of 1 egg 3 teaspoonfuls of caramel syrup 1 teaspoonful of vanilla extract Make both cake and frosting in the usual manner.

NUT AND RAISIN CAKE 1/2 cup of butter 2 level teaspoonfuls of baking 1 cup of sugar powder 3 eggs, unbeaten 3/4 cup of milk 1 cup of nut meats Grated rind of 1 lemon 1/2 cups of raisins 1/4 teaspoonful of cinnamon 2 cups of sifted flour 1/4 teaspoonful of mace Add the eggs, one at a time, to the creamed butter and sugar and beat in thoroughly. Put the nuts and raisins through a food chopper, then rub these through the flour sifted with the baking powder and spices. Bake in a tube pan or in a sheet. Cover with caramel nut frosting.