WHITE MOUNTAIN CAKE.  No. 2.

Cream three cupfuls of sugar and one of butter, making it very light, then add a cupful of milk.  Beat the whites of eight eggs very stiff, add half of those to the other ingredients.  Mix well into four cups of sifted flour one tablespoonful of baking powder; stir this into the cake, add flavoring, then the remaining beaten whites of egg.  Bake in layers like jelly cake.  Make an icing for the filling, using the whites of four eggs beaten to a very stiff froth, with two cups of fine white sugar and the juice of half a lemon.  Spread each layer of the cake thickly with this icing, place one on another, then ice all over the top and sides.  The yolks left from this cake may be used to make a spice cake from the recipe of “Golden Spice Cake.”

QUEEN’S CAKE.

Beat well together one cupful of butter and three cupfuls of white sugar, add the yolks of six eggs and one cupful of milk, two teaspoonfuls of vanilla or lemon extract.  Mix all thoroughly.  To four cupfuls of flour add two heaping teaspoonfuls of cream of tartar and sift gently over the cake stirring all the time.  To this add one even teaspoonful of soda dissolved in one tablespoonful of warm water.  Mix it well.  Stir in gently the whites of six eggs beaten to a stiff foam.  Bake slowly.  It should be put in the oven as soon as possible after putting in the soda and whites of eggs.

This is the same recipe as the one for “Citron Cake,” only omitting the citron.

ANGEL CAKE.

Put into one tumbler of flour one teaspoonful of cream of tartar, then sift it five times.  Sift also one glass and a half of white powdered sugar.  Beat to a stiff froth the whites of eleven eggs; stir the sugar into the eggs by degrees, very lightly and carefully, adding three teaspoonfuls of vanilla extract.  After this add the flour, stirring quickly and lightly.  Pour it into a clean, bright tin cake-dish, which should not be buttered or lined.  Bake at once in a moderate oven about forty minutes, testing it with a broom splint.  When done let it remain in the cake-tin, turning it upside down, with the sides resting on the tops of two saucers so that a current of air will pass under and over it.

This is the best recipe found after trying several.  A perfection cake.

WASHINGTON LOAF CAKE.

Three cups of sugar, two scant cups of butter, one cup of sour milk, five eggs and one teaspoonful of soda, three tablespoonfuls of cinnamon, half a nutmeg grated and two cups of raisins, one of currants and four cups of sifted flour.

Mix as usual and stir the fruit in at the last, dredged in flour.  Line the cake-pans with paper well buttered.  This cake will take longer to bake than plain; the heat of the oven must be kept at an even temperature.