Whatever pleases the palate nourishes.

We can afford no more at such a price!


Custard Almond. Filling For Almond Cake

One cup thick sour Cream, 1 cup powdered sugar, 1 lb. (in the shell) almonds blanched and chopped, the finer the better. Flavor with vanilla.

Bride's Cake

Three-fourth pound of butter, washed, to free from salt, and creamed, 1 pound loaf sugar, pounded and sifted, 1 pound flour, whites of 15 eggs. Flavor with lemon or rose water.

Black Cake

Mix 1 pound of butter, 1 pound sugar and 10 eggs, well together. Add 1 teacup of molasses, 1 pound of flour, 1 ounce cinnamon, 1 ounce cloves-beat well. Add 2 pounds raisins, 1 pound currant, 1/2 pound citron, 1 teacupful quince preserves, 1 teacupful raspberry preserves, 1 teacupful strawberry preserves, 1 teacupful blackberry preserves or jam, 1 pound orange preserves (optional). roll the currants, raisins, and citron in flour to keep from sinking. Stir lightly. Bake 7 hours.

Bermuda Spice Cake

One-half pound brown sugar, 1/2 pound butter (a little less), 3 eggs 1/2 cup sweet milk, 1/2 cup molasses, 1/4 cup corn meal, 2 1/2 cups flour, 1/2 pound raisins, 1/2 pound currants. A little citron.

Bradley's Cake. Grace May Thomas

One cup sugar, 1/2 cup butter, 1 cup cold water, 5 eggs (whites), 3 cups flour, 3 teaspoonsful baking powder. Vanilla to taste. Bake in layers. Between layers put the ordinary icing and add English walnuts or any nuts, which may be preferred.

Bachelor's Buttons

One-half teacup butter, 2 eggs, 3 small cups of flour, 2 cups powdered sugar. Rub the butter and flour together, then the sugar and moisten it with the eggs. Flavor with vanilla. Drop on tins, making large as macaroons. Very good.

These can be made twice the size of a macaroon. Add a pinch of preserve on each after baking; cover with icing.

Caramel Cake

Three cups of sugar, 1 1/2 cups of butter, 1 cup of milk, 4 1/2 cups prepared flour, 5 eggs.

Caramel For Filling

Three coffee cups of brown sugar, 1 coffee cup sweet milk, 1/2 coffee cup of butter. Stir gently while cooking. Cook till it will stiffen when cool. Spread (while warm) on the layers of cake. The cake should be baked in layers as for jelly cake. Cover the top with the same and set in an open sunny window to dry.

Cup Cake

One cup of butter, 2 cups of sugar, 3 cups of flour, 4 eggs, 2/3 cup of milk, 1 teaspoon of baking powder.

Coffee Cake

One cup of butter, 2 cups of brown sugar, 1 pound of raisins, 1 cup of molasses, 1 pound of currants, 1 cup of very strong coffee, citron, 1 egg, cloves, 4 or 5 cups of flour, baking powder.

Cocoanut Cake

Beat 12 eggs, whites and yolks separately, mix together and add gradually 1 pound of sugar. Beat this 10 minutes, then stir in very lightly 1 pound of flour. It must not be beaten after the flour is in. Bake in jelly cake tins in a quick oven.

The Mixture

Soak 1/2 box of gelatine 1 hour, pour over 1/2 cup of warm water stirring till it is dissolved. Beat 1 pint rich Cream to a froth, also the whites of 8 eggs. Grate 2 cocoanuts, stir the gelatine into the cream and add cocoanut and sugar enough to sweeten, 1 teaspoonful vanilla, then the whites of the eggs. Spread this between and on the top, also grated cocoanut on the top.