Hickory Nut Cake.
One-half cup butter, 1 cup sugar, whites of 3 eggs, ½ cup milk, 1½ cups flour, ¾ cup chopped hickory, walnut or pecan meats, 1 teaspoon cream of tartar, ½ teaspoon soda dissolved in 1 teaspoon milk. Cream the butter well with sugar, stir in the whites beaten stiff and beat until light and smooth; add milk and flour, alternately and continue stirring; add nuts, stir, then sprinkle the cream of tartar over the mixture and lastly stir in the soda dissoved in 1 teaspoon milk. Beat again and then place in well buttered and slightly floured loaf pan and bake in a moderate oven.—Mrs. O. A. Kleppish.
Maple-nut Cake.
One-third cup shortening, 1 cup brown sugar, ½ cup milk, 1½ cups flour, 2 teaspoons baking powder, 2 eggs, 1 teaspoon vanilla, 1 cup chopped nuts, ¼ teaspoon salt. Cream shortening and sugar, add yolks of eggs and milk. Beat well, then add flour, salt and baking powder. Fold in beaten whites of eggs last. Bake in loaf about 35 to 45 minutes.—Mrs. H. England.
Whipped Cream Nut Cake.
Cream 1 cup sugar with 2 tablespoons of lard, or butter substitute, add yolks of 2 eggs, 1 teaspoon vanilla, ¾ cup sweet milk, 2 cups flour sifted with 2 teaspoons baking powder, a pinch of salt, ¼ cup finely chopped nuts and the beaten whites of 2 eggs.
Filling: One bottle cream whipped, 1 tablespoon confectioners’ sugar, ¼ cup chopped nuts.—Elsie Rauschert.
Orange Cake.
One-half cup butter, 2 cups sugar, 4 egg yolks, the juice and grated peel of 1 large orange and a cup of cold water and 3 cups flour, the whites of the 2 eggs beaten stiff, 2 heaping teaspoons baking powder.
Frosting: Into the whites of eggs beat 2 cups powdered sugar and when smooth and white flavor with orange juice and a few drops of lemon and grated peel of orange. Spread on cake.—Mrs. Piepho.
