Layer Cake No. 2

1 1/4 cups pastry flour, 4 tablespoons corn starch, 1 scant cup sugar, 3 tablespoons water, 1 tablespoon vegetable oil, 1/2 teaspoon lemon, 4 eggs separately, vanilla flavor.

Measure the flour and starch and sift them together through a flour sifter to mix them thoroughly. Add the water and oil to the sugar, mix well with a spoon so the sugar becomes well dissolved, and on the stove to heat while the eggs are being beaten. The sugar, water, and oil should be allowed to boil up well, so that the oil will be completely emulsified and does no longer float on the top; it should not be allowed to stand and boil too long, for then it will cook down to a thick syrup. As soon as the oil is emulsified set it to one side to keep hot till the eggs are ready. Beat the yolks with a Dover beater till light and lemon colored, add the lemon juice and vanilla flavor, and set aside. Beat the whites stiff and dry, then fold the yolks into the whites; when well blended pour slowly the hot syrup into the eggs, folding it in with a wire batter whip or a large spoon, which causes the eggs to rise and get light. Care should be taken not to pour in the hot liquid so fast as to cook the eggs. Lastly, sprinkle over about half the flour, and fold it in with a large spoon, then add the remaining flour and fold it in likewise until all is well blended, but avoid stirring it, for that would break down the lightness of the batter; pour it into two oiled cake tins, and bake in a medium slow oven for fifteen to twenty minutes.

Walnut Loaf Cake

2 eggs, § cup pastry flour, 1/2 teaspoon lemon juice, 1 1/2 tablespoons water, 1/4 cup chopped walnut meats, 1/2 scant cup sugar, vanilla flavor.

Have the flour measured and sifted, separate the eggs, beat the yolks with Dover egg-beater until light and lemon colored; add the water, lemon, vanilla, and sugar, and stir only enough to mix well, add about one-fourth of the flour and mix evenly, not stirring very much, only enough to make a smooth batter. Add a dash of salt to the whites and beat them stiff and dry. Pour the batter slowly into the whites, folding it in by running a batter whip or large spoon down the side of the bowl through the center and lifting it straight up and allowing the mixture to drop back into the bowl; repeat until all is well blended, but do not stir. Add the remaining flour and the chopped walnut meats and fold it in evenly with a spoon, turn out into an oiled bread tin and bake in a medium slow oven about twenty-five to thirty-five minutes. The damper of the stove should be closed up to keep a slow steady heat for any loaf cake which requires such a long time to bake. This may be frosted over with a white frosting and sprinkled with chopped nuts, if desired.

White Icing No. 1

1 cup sugar, 1/3 cup water, 1 teaspoon lemon juice, white of 1 egg.

Dissolve the sugar in the water and let it boil until it threads, have the white of the egg beaten quite stiff, add the lemon juice, and pour in gradually the hot syrup, stirring the meanwhile; add the vanilla, a few drops, and continue beating until the mixture is light and creamy, then it is ready to use.

It would be well for the inexperienced in boiling this syrup to take a bowl of cold water, and while the sugar is boiling drop a teaspoon into cold water, and when it stays together and can be handled, then test the syrup by lifting the spoon from it and let the syrup run off until it threads. It should never be allowed to cook so long that it will harden when put into cold water.

White Icing No. 2

1 cup powdered sugar, 1 teaspoon lemon juice, white 1 egg, a few drops vanilla flavor.

Beat the white of the egg, add the sugar, lemon juice, and flavor, and beat until creamy.

Icing No. 3

A simple icing can be made by adding powdered sugar to orange juice to the consistency to spread on cake, cover the same as when using boiled icing. Many prefer this icing to that made with white of egg, as it will not dry out nearly so quick as the boiled icing.

Orange Filling

1/4 cup boiling water, juice of four oranges, grated rind of 1 orange, 1/3 cup sugar, 1/4 cup flour.

Bring liquids and rind to the boiling point, braid the flour smooth with cold water and stir into the liquid; let it cook a few minutes and let cool.

If desired, the yolk of one egg may be added and stirred over the fire until it thickens, then set immediately off the fire to cool.