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GOLD STANDARD PURE FOOD PRODUCTS

' RIBBON CAKE No. 1.

’ $ cup butter 4 teaspoon Gold Standard Cassia
2 cups sugas + teaspoon Gold Standard Mace
Yolks 4 eggs ¢ teaspoon Gold Standard
1 cup milk Ground Nutmeg
3% cups flour 1% cup raisins seeded and cut 4
© teaspoons Gold Standard % cup figs finely chopped : :
Baking Powder 1 tablespoon Gold Standard {
Whites 4 eggs Molasses a

Mix first seven ingredients in order given. Bake two-thirds of
the mixture in two layer cake pans. To the remainder add spices,
fruit and. molasses and bake in a layer cake pan. Put layers to-
gether with jelly (apple usually being preferred, as it has less
flavor), having the dark layer in the centre.

RIBBON CAKE No. 2.

One cup granulated sugar, one-half cup butter, mix to a cream;
add one-half cup milk, a little at a time, two cups sifted flour, two
teaspoons Gold Standard Baking Powder, the whites of three eggs
beaten stiff. Flavor with Gold Standard Extract Vanilla. Take
out a little less than one-third of the batter, to which add. one
tablespoon molasses, one cup chopped raisins, and about half a
teaspoon each of Gold Standard Ground Cassia and Cloves. Bake
{ in a quick oven. Put dark layer between the light one, spreading
jelly between the layers. Ice with Gold Standard Chocolate Icing.

ROSE CAKE.

) One-half cup butter, one cup white sugar, one-half cup milk,
whites of four eggs, good teaspoon Gold Standard Baking Powder,
| one cup flour, half cup cornstarch, flavor with Gold Standard Ex-
tract of Rose. Cream butter and sugar together, beat whites of
eggs stiff. Mix flour, cornstarch and baking powder together, then
add a little milk to the butter and sugar, and part of the eggs and
part of the flour, repeating till all are used up. Flavor with Gold
Standard Rose Extract, and bake in a moderate oven, taking care
to keep the heat even, and not to jar the cake till done. Ise with
as Gold Standard Rose Icing.

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