ALMOND CREAM CAKE.

From MRS. FLORA BEALL GINTY, of Wisconsin, Seventh Vice-President
Board of Lady Managers.

Two cupfuls of pulverized sugar; one-quarter cupful of butter; one
cupful of sweet milk; three cupfuls of flour; two and a half
teaspoonfuls of baking powder; whites of four eggs, beaten very light;
one-half teaspoonful of vanilla. Bake in four layers. Whip one cupful
of sweet cream to a froth, stirring gradually into it half a cupful of
pulverized sugar, a few drops of vanilla, one pound of almonds,
blanched and chopped fine. Spread thick between layers; frost top and
sides.


VELVET CAKE.

From MRS. SALLIE S. COTTEN, of North Carolina, President State Board
and Alternate Lady Manager.

One pound sugar; one pound flour; one-half pound butter; four eggs;
one teacup of cold water; one teaspoonful cream of tartar; one-half
teaspoonful soda. Put yolks and whites of eggs in separate vessels;
dissolve soda in the water, sift the cream tartar in the flour. Beat
the sugar and butter to a white cream; add the flour and water,
stirring well. Next add the whites and lastly the yolks, both well
beaten. Flavor with lemon and beat all together for three minutes.
Bake an hour. Excellent also for a layer cake, with any filling.


CARAMEL CAKE.

From MRS. JAMES R. DOOLITTLE, JR., of Chicago, Lady Manager.

One even cup butter; two even cups sugar; three even cups flour;
whites of eight eggs; two even teaspoonfuls baking powder; one
teaspoonful vanilla; one cup milk. Stir butter and sugar to a cream,
add milk slowly, then flour in which the baking powder has been mixed,
and lastly the well beaten whites of eggs and vanilla. Bake in three
layers and to prevent sticking use white paper cut the size of the tin
and well greased with lard.

_Caramel Filling_--Two cups of brown sugar; one cup of cream or
milk; three tablespoonfuls butter; one teaspoonful vanilla. Boil until
the mixture will hold together in water; then spread between the
layers and on the outside. If it curdles when boiling, strain through
coarse sieve and put on the stove again. When done, put in vanilla.


A CARAMEL CAKE.

From MRS. FRANCE LUSE ALBRIGHT, of New Mexico, Lady Manager.

To be baked in layers. Four eggs; three-fourths of a cup of butter;
one-half cup of milk; three and one-half cups of flour; two
teaspoonfuls of baking powder; flavor to suit taste.

_Filling_--Two cups of brown sugar; one cup of rich cream; size
of a walnut of butter; boil one-half hour well stirred; spread between
the layers of the cake while hot.

_Chocolate Filling_--Six tablespoonfuls of grated chocolate; one
and one-half cups of pulverized sugar; two tablespoonfuls of cream;
put the chocolate in the pan with the cream and one-half the sugar and
let dissolve; add the remainder of the sugar to the whites of two eggs
well beaten; flavor with vanilla for four layers of cake.


ROLL JELLY CAKE.

From MRS. FLORA BEALL GINTY, of Wisconsin, Seventh Vice-President
Board of Lady Managers.

Five eggs, two cupfuls of sugar, two of flour, one-half cupful of
milk, two teaspoonfuls of cream of tartar, one of soda; bake in square
tins, spread with jelly and roll while warm. Lemon jelly is very nice.
This recipe makes four rolls.


CHOCOLATE CAKE.

From MRS. RALPH TRAUTMANN, of New York City, First Vice-President
Board of Lady Managers.

Have ready one-half pound sweet chocolate grated; one-fourth pound
chopped citron; one-fourth pound almonds, blanched and chopped; five
soda crackers, browned and rolled very fine; wineglass of brandy and
the juice and grated rind of two lemons; separate the yolks of eggs
from the whites; beat yolks well, mix with other ingredients and
lastly add the whites whipped to a stiff froth; bake two hours in a
slow oven; cover with frosting and ornament with candied fruit.


GEORGIE'S CAKE.

From MRS. CLARK WARING, of South Carolina, Alternate Lady Manager.

Three teaspoonfuls of soda; one cup butter; one cup molasses; two cups
brown sugar; two cups sour milk; four eggs; four and one-half cups
flour; one tablespoonful mixed spices; two pounds dates, weeded and
chopped fine; rub the butter and sugar to a cream, add the molasses,
then the sour milk, break one egg in at a time and beat well; sift the
soda in the flour and add, saving a little to dust the dates; add the
spices and last of all add the dates; bake slowly like a fruit cake.



FAVORITE DISHES


A COLUMBIAN AUTOGRAPH SOUVENIR COOKERY BOOK.

OVER THREE HUNDRED AUTOGRAPH RECIPES, AND TWENTY-THREE PORTRAITS,
CONTRIBUTED SPECIALLY BY THE BOARD OF LADY MANAGERS OF THE WORLD'S
COLUMBIAN EXPOSITION


COMPILED BY CARRIE V. SHUMAN, CHICAGO, 1893