GOLD STANDARD PURE FOOD PRODUCTS

NUT CAKE.

One cup sugar, one-half cup butter, one-half cup milk, two cups
pastry flour, two eggs, one cup chopped raisins, one cup chopped
walnuts, hickory nuts or butter nuts, one heaping teaspoon Gold
Standard Baking Powder. Beat the butter to a cream, add the

sugar gradually and when light, add the eggs well beaten, then

the milk and flour, previously sifting the baking powder with the
flour; mix quickly and add raisins and nuts. Bake on a sheet tin,
in a moderate oven for thirty-five minutes. When. cool, ice with
Gold Standard Almond Icing.

WALNUT CAKE

One cup sugar, half cup butter, half cup sweet milk, two eggs,
two cups flour, two teaspoons Gold Standard Baking Powder, one
cup shelled walnuts chopped fine, half cup chopped raisins.

NEAPOLITAN CAKE.

Four layers (white, pink, yellow and brown).

White and Pink Layers: One cup sugar, one-third cup butter,
half cup milk, one and a half cups flour, half cup cornstarch, one
and a half teaspoons Gold Standard Baking Powder, whites of
three eggs well beaten. Divide in two parts; flavor white with
Gold Standard Almond Extract; add a few drops of cake coloring
for pink, and flavor with Gold Standard Rose Extract.

Yellow and Brown Layers: One cup sugar, half cup butter,

half cup milk, one whole egg, yolks of three, one and three-quarters —

cups flour, one and a half teaspoons Gold Standard Baking Pow-
der. For the brown layer, add to half the mixture one tablespoon-
ful of confectioner’s chocolate dissolved in a few drops of water.
Flavor brown layer with Gold Standard Vanilla Extract and the
yellow layer with Gold Standard Orange Extract.

For the filling take the juice of half an orange and half a

lemon, with a little grated rind of each; thicken with Gold Stan-
dard White Icing Sugar, and a little freshly grated cocoanut. Ice
the whole and lay blanched almonds over the top. ;

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