FEDERAL CAKE

I pound of butter; i pound of sugar; i pound of flour; y^ pint of sour cream; i teaspoonful of saleratus; 4 eggs; i glass brandy; i pound of raisins; i nutmeg; ^teaspoonful cloves.

ANGEI^'S FOOD.

Mrs. Sophia White.

Whites of 1 1 eggs.

I Yz tumblers of granulated sugar.

I tumbler of flour.

I teaspoonful of Virot's Vanilla.

I teaspoonful of cream of tartar.

Sift the flour 4 times, then add the cream of tartar, and sift again, but have the right measure before putting in the cream of tartar. Sift the sugar and measure. Beat the eggs to a stiff froth on a large platter; on the same dish add the sugar lightly, then the flour very gently, and then the vanilla. Do not stop beating until it is in the pan to bake. Bake 40 minutes in a very moderate oven. Try with a straw. Do not open the oven until the cake has been in 15 minutes. Turn the pan upside down to cool, and when cold take out by loosening around the sides with a knife. Cut v/ith a sharp knife. Use a pan that has never been greased, and have on the edges 3 or 4 projections about 2 inches deep, so that when turned upside down there will be a space between the pan and the table.

The tumbler for measuring must hold 2^ gills.

Price to suit all— Virot's Products.

FREDONIA COOK BOOK. 8 1