Butter Cake

1/2 cup butter 1 cup sugar 2 small eggs

112 cup milk

2 cups flour 2 1/2 teaspoons baking-powder 1/2 teaspoon vanilla

Cream the butter, add the sugar gradually, then the eggs well beaten - beating the mixture all the while to keep the consistency the same. Add the vanilla, then at the same time one third of the milk and one third of the flour, then another third of the milk and third of the flour, beating well mean-while. Sift in the last third of the flour containing the baking-powder and mix well before adding the last portion of milk - this to be added, or more, if needed. The consistency is a matter of experience. Bake in shallow cake pans, and put together with different frostings or filling, from which the cake takes its name.

Maple Sugar Frosting

1 pound soft maple sugar 1/2 cup boiling water Whites of 2 eggs

Break sugar in small pieces, put in saucepan with the boiling water, and stir occasionally until sugar is dissolved. Boil without stirring until syrup will thread when dropped from tip of spoon. Pour gradually on beaten whites, beating mixture constantly, and continue beating until of right consistency to spread.

Sour-Cream Filling

1/2 cup chopped English walnuts 1/2 cup chopped raisins

112 cup sour cream 1/4 cup sugar

Mix ingredients and spread between layers.

Fig Filling

112 pound figs finely chopped 1/3 cup sugar

1/3 cup boiling water 1 tablespoon lemon juice

Mix ingredients in order given, and cook in double boiler until thick enough to spread.

Walnut Cake

Add to the cake batter 3/4 cup walnut meats sliced thin, bake mixture in a sheet. When cool cover with boiled frosting, crease in squares, and place one half walnut in each square.

Marshmallow Cake

1/2 cup butter

1 cup sugar 1/2 cup milk

2 cups flour

3 teaspoons baking-powder 1/4 teaspoon cream of tartar Whites 5 eggs I teaspoon vanilla

Follow recipe for mixing Butter Cake. Bake in shallow pans, and put Marshmallow Cream between the layers and on top.

Marshmallow Cream Or Paste

3/4 cup sugar 1/4 cup milk

1/4 pound marshmallows 2 tablespoons hot water 1/2 teaspoon vanilla

Put sugar and milk in a saucepan, heat slowly to boiling point without stirring, and boil six minutes. Break marsh-mallows in pieces and melt in double boiler, add hot water and cook until mixture is smooth, then add hot syrup gradually, stirring constantly. Beat until cool enough to spread, then add vanilla. This may be used for both filling and frosting.

Pistachio Paste

To Marshmallow Paste add a few drops extract of almond, 1/3 cup pistachio nuts blanched and chopped, and leaf green to color.

Chocolate Nougat Cake

1/4 cup butter 1 cup sugar 1 egg and 1 egg-yolk

1 cup milk

2 cups pastry flour

3 teaspoons baking-powder 1/2 teaspoon vanilla

2 squares chocolate, melted 1/3 cup powdered sugar 2/3 cup almonds blanched and shelled

Cream the butter, add gradually 1 cup sugar and egg unbeaten; when well mixed add vanilla, then 2/3 cup milk, and flour in portions, the last portion of flour sifted with baking-powder. To melted chocolate add 1/3 cup powdered sugar, place on range, add gradually remaining milk, and cook until smooth. Cool slightly, and add to cake mixture. Bake 15 to 20 minutes in round layer-cake pans. Put between layers and on top of cake boiled frosting sprinkled with almonds.