New-York tribune., 1911-12-14

Spread the cut surface with the prepared
frosting, put on layer of silver cake, more
frosting then more cake, until the pile Is
as thick as you care to have IT, Trim
little round the edges and frost all over
with orange frosting or caramel frosting
about the color of cream.
/ have gathered seven original Lady
Baltimore cake" recipes. Which is authen-
tic know not. What follows seems TO mo
better than the others. Begin by beating
TO frothy cream one cup Of well washed
butter. Add TO il two cups of twice sifted
sugar, not all at once, but by handfuls.
When smooth and very light add gradually
cup of rich sweet milk and three and
half cups of twice sifted flour with two tea
spoonfuls of baking powder in 1t. Last of
all. add the six egg whites beaten very stin.
Fold them In, flavor with rose water and
bake In layers I'm a moderately hot oven.
The layers must not sc0rch, and paper bags
will not let them. Make the filling by boil
ing three cups Of granuated sugar with
one cup Of water till the syrup spins a
thread then pour 1t boiling hot upon the
stffly beaten whites Of three eggs, adding
the syrup gradually and beating hard all the
while II goes I'm. Add 10 the filling cup of
nuts, blanched and chopped fine, a cup Of
seeded raisns, cut very small, and half n
cup OF figs. minced coarsely Spread be-
tween the layers also over the top of them.
A finish Of white frosting NAV be added,
but it is rather like gliding refined gold
and painting the lily.
Last Of all shall come the humble sponge
cake and the tasty backWoods fruit cake,
dear to our forefathers. Both can be cooked
beautifully i'm paper bags. doing the method
no less credit than their costlier cOneeners.
For the sponge cake boil two cups Of
sifted sugar to a thick syrup with cup and
a half of water let cool, but not get quite
cold then mix with tho well beaten yolks
Of ten eggs. Beat well, then quickly ado
three cups Of -four sifted three times with
three feaspoonfuls Of baking powder Fold
il in lightly. then add also with folding
motion, the egg whites beaten a. stln a.
possible with q pinch of salt. Flavor with
lemon and vanilla or orange and rose. Put
i'm well creased bags or moulds and bake in
a rather quick oven. rot forgetting TO leave
plentv Of room in the bags or moulds for
rising nor to make tiny vent holes al the top.
Backwoods fruit cake may not be en-
tirely possible, but By judicious substitution,
as Of prunes for dried cherries and sultanas
for dried huckeberrics, you can make fair
appIoacll TO il. Iou need for II pound
each Of sun-dried peaches, apples cherries
and hucklebei1ies all well washed and
soaked overnight in two cups Of molassea
ard a cup of sweet cider Take teaspoon
fuls of all spices handy-there will not be
tco many. In the morning cook the fruit
with the cider and molasses, stewing 1t till
fairly soft then let it cool Beat into 1t a
large cup Of butter, creamed with two cups
of sugar, and after 1t is well mixed add six
eggs. one at time. Beat in each well be-
| fore adding another. Then add five cups Of
| -four sirted twice with two teaspoonfuls of
| soda. put in a creased bag and bake very
| slowly until done. Then cut open the bag
TOP and leave i'm the oven an hour longer,
keeping the heat as low rs possible.
| Copyright 1911. by the Associated Liter
airy PTess.)