Cake: Juice
Lady Baltimore Cake. 1 cupful butter, 2 cupfuls powdered sugar, 1 cupful milk, Juice 1 lemon, Whites 6 eggs, 4 cupfuls flour, 2 teaspoonfuls Calumet baking powder.
Rub the butter and sugar to a cream, and add the milk; when well mixed, stir in the juice of the lemon and whip very light; stir in alternately the stiffened whites of eggs and flour, sifted with the baking powder.
Bake in jelly-tins. When cold, put together with this filling, and frost the top: Boil 3 cupfuls granulated sugar with a cupful water until a drop hanging from the tip of a spoon threads in the air. Pour while hot over the whites 3 eggs whipped to a standing froth. Whip until you have a thick cream and stir in gradually a cupful each minced raisins and chopped pecans with 5 figs that have been soaked soft in lukewarm water, then dried and minced. Cocoanut Cake. 1 cupful sugar, cupful butter, cupful milk, 3 eggs, 21 cupfuls flour, 2 teaspoonfuls Calumet baking powder, 1 grated cocoanut.
Cream the sugar and butter; take the milk of the cocoanut and, if not enough, add sweet milk to make cupful. Add the beaten yolks, then flour and baking powder sifted, then beaten whites, and lastly the grated cocoanut, reserving some for the frosting of the loaf. This is to be baked in a deep tin.
Orange Cake. 2 cupfuls sugar, cupful butter, cupful cold water, Yolks 5 eggs, 2½ cupfuls flour, 2 teaspoonfuls baking powder, Juice and rind 1 orange, Whites 3 eggs.
Bake in layers; use boiled icing flavored with orange juice.