2-1/2 cups flour.
3 eggs.
2/3 cup milk.
4 (l.) tsps. baking powder.

Beat the butter and sugar to a cream, then add the yolks of the eggs
gradually; then the flour and milk alternately (sifting the baking
powder with the flour), add the well-beaten whites last. Bake in 3
tins in a moderate oven about 15 minutes. (Flavoring has been omitted
in this recipe as the cake is more delicate by allowing the filling to
provide the flavor.)

PLAIN FRUIT CAKE.

3 eggs.
1 cup milk.
1 oz. candied lemon.
4 (l.) tsps. baking powder.
2/3 cup butter.
3 (l.) cups flour.
1 cup raisins.

Mix as directed in preceding recipe, only mixing the fruit with the
flour and baking powder.

ICING.

Whites of 2 eggs.
1/2 lb. powdered sugar.
1 tsp. of lemon juice.

Have the material very cold. Break the eggs carefully, beat the whites
until frothy (not stiff); sift the sugar in gradually, beating all the
while; add the lemon juice and continue beating until fine and white,
and stiff enough to stand alone. Keep in a cool place, when using,
spread with a knife dipped in cold water. If used for ornamenting
press through a tube. It may be divided and different colorings added.

BOILED ICING.

1 cup granulated sugar.
1/3 cup boiling water.
1/4 tsp. cream of tartar.
White of 1 egg.

Boil the sugar and water together until it hangs from the spoon. Beat
the egg to a stiff froth, add the cream of tartar, then pour on the
syrup, beating all the while. Beat until cold and thick.

* * * * *

PASTRY.

Pastry, unless light and tender, should never be eaten; even then it
should be avoided by people with poor digestion. There are so many
food preparations superior to pastry in both nutritive value and cost
of time and material, that it will be wise to give it a very secondary
place in the training of a culinary artist. However, as it is still a
popular fancy with many, we may as well make the best of it. Butter is
more wholesome in pastry than lard, although the latter makes a light
crust. In order to secure satisfactory results in pastry
making--especially puff pastry--three things should be observed: (1)
have all the materials cold; (2) use as little liquid as possible; (3)
handle lightly and quickly. Pastry should be very cold when it is put
into the oven. Have the oven very hot.

PUFF PASTE.

1 lb. flour.
1 lb. butter