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THE CODVILLE COMPANY, LIMITED

CREAM CAKE No. 1.

2 eggs, 4 teaspoon Gold Standard

I cup sugar | Ground Cassia

23 cup thin cream 4 teaspoon Gold Standard

124 cups flour Ground Mace

2% teaspoons Gold Standard ¢ teaspoon Gold Standard
Baking Powder Ground Ginger

+ teaspoon salt

| Put unbeaten eggs in a bowl, add sugar and cream, and beat
vigorously. Mix and sift remaining ingredients, then add to first
mixture. Bake thirty minutes in a shallow cake pan.

CREAM CAKE No. 2.

Three eggs, one and a’ half cups light brown sugar, one large
tablespoon butter, one coffee cup of sweet cream, one and a half
cups of raisins seeded and chopped, half teaspoon Gold Standard
Extract of Lemon, two teaspoons Gold Standard Baking Powder,
three small coffee cups flour; eggs beaten separately, whites added
last.

ICE CREAM CAKE.

One tablespoon butter, one cup sugar, one-quarter cup corn-
starch, one-half cup sweet milk, one and one-quarter cups flour,
whites: of three eggs, one and one-half teaspoons Gold Standard
Baking Powder. :

Filling for Above: Two cups white sugar, boil ten minutes
with three-fourths of a cup of water, stir in beaten whites of two
eggs, add Gold Standard Vanilla Extract to taste. }

ALMOND CREAM CAKE.

Two cups pulverized sugar, one-quarter cup of butter, one cup
sweet milk, three cups flour, two and a half teaspoons Gold Stan-
dard Baking Powder, whites of four eggs beaten very light, one-
half teaspoon Gold Standard Vanilla. Bake in four layers. Whip
one cup of sweet cream to a froth, stirring gradually into it half
a cup pulverized sugar, a few drops of Gold*Standard Vanilla
Extract, one pound of almonds, blanched and chopped fine. Spread
thick between the layers, and ice top with Gold Standard Almond
Icing. ° |

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