THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK .

CAKES—Continued

POMPEIAN CAKE
Y, Cup Crisco (or half lard and ', Teaspoon Salt
half butter) 1 Teaspoon Mace

14% Cups Sugar 1 Cup Milk
2 Eggs, separated 1!4 cups chopped, cooked prunes
2 Cups Flour 1, Cup Chopped Walnuts

21’, Teaspoons Baking Powder

Beat shortening, sugar, egg yolks until light. Sift dry ingredients,
add alternately with milk. Beat well. Fold in stiffly beaten egg
whites, mix prunes and chopped walnuts in separate bowl, butter
angel cake pan. Pour in alternate layers of batter and fruit-nut
filling with batter on top. Bake in moderate oven (350°F.) about
| hour. Cool. Spread with Prune Icing.

Prune Icing:

Slowly add 1!'% cups sifted confectioner’s sugar and 1/7 teaspoon
salt to 2 tablespoons Crisco or butter. Add 1 tablespoon each of

prune juice and lemon juice. Beat.
Edna Watts.

LOUIS’ FAMOUS CAKE
1 Pound of Butter 4 Pound of Almonds
1 Pound of Granulated Sugar 4 Pound of Filberts
6 Whole Eggs 4 Pound of walnuts
4 Yolks 1, Pound of Cherries (Glace)
1 Pound Flour 1/3 Pound of sultana raisins
Grated Rind of One Lemon 1/3 Pound Black Raisins
Vanilla

Cream butter and sugar, add eggs one at a time beating thoroughly.
Add flour gradually, then lemon and vanilla and lastly fruits and
nuts well floured. Cook two and one half hours.

Angela Lane.

BOHEMIAN BRIDE’S CAKE
First Layer:
3 Tablespoons Icing Sugar
Y, Cup Butter
Y, Cup Flour

Mix together and pat flat in cake tin. Bake in moderate oven for
short while, removing before completely done as it has to be baked
again with second layer.

Second Layer:

1 Cup Cocoanut
1 Cup Ground Walnuts
4 or 4 lb. Glace Cherries

3 Tablespoons Flour
Y, Teaspoon Soda
2 Eggs

Mix these ingredients together and spread over first layer, baking

again until done.

Madeline MacPhail.

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