CAKE-MAKIXG

Spice Cake. (Without Eggs) — One heaping cup sugar, one- half eup butter, one and one-half cups sour milk, one teaspoon each cinnamon, cloves and nutmt\g, one cup fruit, one teaspoon soda; stir in Hour until it will just drop from the spoon.

Spice Cake. — Three eggs, one cup butter, one cup brown sugar, four cups flour, two teaspoons baking powder, one cup each molas- ses and milk, one teaspoon each extract nutmeg, cinnamon and ground cloves.

Sponge Cake. — Beat to a cream four eggs and a large coffee-cup white sugar. Sift two teaspoons baking powder with two cups flour, and stir tliis in carefully with sugar and eggs, then add two-thirds cup boiling water. Flavor to taste. Beat lightly together and bake in four-quart pan. The hot water makes it deliciously tender.

Sponge Cake. — Three eggs, one and a half cups powdered sugar, two sifted flour, two tea- spoons cream tartar, half cup cold water, teaspoon soda, grat- ed rind and half the juice one lemon ; bake in dripping-pan,

or in sj)onge cake pans given in cut.

Sponge Cake. — Twelve eggs, one and one-third ])iuts pulverized sugar, one and a half pints flour, measured before sifting, small tea- spoon salt, heaping teaspoon baking powder, essence of lemon for flavor; beat whites to very stiff froth and add sugar; beat yolks, strain and add them to whites and sugar; put three tablespoons cold water in bowl where yolks were beaten, stir until all yolk is taken Bip, and add batter and beat the wliole thoroughly ; mix ])aking pow- der and salt in the flour and add last, stirring in small quantities at a time ; bake one hour in a six-quart pan in a moderate oven. This makes one very large cake. By weight use one j^iound pulverized sugar and three-fourths pound tluur.

Sponge Cake. — One pound each sugar and flour, ten eggs ; stir yolks of eggs and sugar till perfectly light ; beat whites and add them with the flour after beating together lightly ; flavor with lemon. Three teaspoons baking powder in the flour will add to its lightness, but it never fails without. Bake in a moderate oven.

Lemon Sponge Cake. — One lemon, three gills flour, one pint sugar, eight eggs ; beat yolks of eggs thoroughly, add sugar little by little, and the grated rind of the lemon ; beat Avhites of eggs to stiff froth, and add them alternately Avith the flour, beating very gently and barely long enough to mix well ; when part of the flour is in, add the lemon juice. Bake twenty minutes, in small loaves.

82 CAKE-MAKIXG.

Philadelphia Sponge Cake. — AVeigh ingredients and prepare baking pans,then pour one gill boiling water on three-quarters pound HUgar in a bowl ; stir it, cover and let stand on the table until yolks of six eggs are beaten, add the grated rind of half a lemon to the eggs ; froth whites and pour yolks on them, l)eat thoroughly togeth- er, then add the syrup (sugar and water) and beat ten minutes, or till thick, sift in half pound Hour, mixing very gently with a knife, add juice of half a lemon, ])our in pans and bake from twenty to thirty minutes. The syrup is sometimes left on the range, and when boiling is j)oured into the eggs which are then beaten until cold. The eggs thicken more quickly in this way, and the cake is excellent, but perhaps not quite as moist as that made with cold syrup. This cake has the advantage of keeping much longer than ordinary sponge cake.

White Spo>i(fe Cake. — Sift together one cup powdered sugar, one-half cup each flour and corn starch, one teaspoon baking pow- der. Have ready the whites of eight eggs beaten to stitf froth and one tablespoon rose extract, mix thoroughly and bak^ in square tins about two inches deep in quick oven. Serve cut in small squares.

Ten Minute Cake. — One-fourth pound butter, a little less than a jxjund flour, the same of sugar, six eggs beaten separately ; flavor with mace and bake in mulhn rings.

Tildeii Cake. — One cup butter, two of pulverized sugar, one of sweet milk, three of flour, half cup corn starch, four eggs, two tea- spoons each leaking powder and lemon extract. Adding a quarter pound citron sliced fine makes an economical Cit)'ori Cake, using extra half cup starch. Either cake is very easily made, and when well beaten is almost a white cake. Is very deli<nous and never fails.

7 in- Wedding rV/^r.— Rub one cup butter and three of sugar to a cream ; add one cup milk, four of flour, five eggs, one teaspoon cream tartar, half teaspoon si^da. one-fourth pound citron. This makes two loav(^s.

Watenneloii Cake. — A\'hite part : Two ciips white sugar, one each of butter and swf^'t milk, three and a half of flour, whites eight eggs, two teaspoons cnram tartar, one of soda dissolved in a little warm watci-. l*»Hi jiait : One cup red sugar, half cup butt<'r, third • up sweet milk, two cups flour, whites four eggs, ttnispoon cream tartar, half teaspoon sofla, cup raisins; be careful to keep the red ])art around the tu1)e of th(» i)an and the white around the edge. It requires two persons to fill the pan. This is a very attractive and ornamental cake.

White Cake. — One cup Initter, two of sugar, one of sweet milk, three of flour, whit^^s five eggs, two teaspoons baking powder. Ea-sily made, and \erv Gjood. A verv handsome cake mav be made from

CAKE-MAKING. 83

this recipe by coloring one-fourth of the dough with a small tea- spoon cochineal dissolved in a little hot water and strained through a piece of muslin. When the batter is put into the tin, marble with this red dough. Ice it when baked.

Whipped -Cream Cake. — One cup sugar, two eggs, two table- spoons softened butter and four of milk ; beat all well together ; add a cup of Hour in which has been mixed teaspoon cream tartar and half teaspoon soda. Bake in rather small square dripping-pan. When cake is cool have ready a half pint SAveet cream whipped to a stiff froth, sweeten and fhivor to taste, spread over cake and serve while fresh. The cream will frotli easier to be made cold by setting on ice before whipping.

White Perfectio7i Cake. — Three cups sugar, one of butter, one of milk, three of flour, one uf corn starch, whites twelve eggs beaten to a stiff froth, two teaspoons cream tartar in the flour, and one of soda in half the milk ; dissolve the corn starcli in the rest of the milk, and add it to the sugar and butter well beaten together, then the milk and soda, and the flour and whites of eggs. This cake is rightly named "Perfection."

German Yeast Cake. — Take one pound melted butter, put into a glazed dish and beat for half an hour, until it foams and seems twice the quantity ; take the yolks of eighteen eggs, and twelve ounces warmed flour ; stir one yolk and one large spoon flour into tlie batter, at a time, till all are used up. Add two tablespoons sugar one teaspoon salt, four or five tablespoons good 5'east. Stir these well together, then add the whites of six eggs, well beaten ; grease the mold with fresh butter, and sprinkle a little flour in it ; then put the dough in, and cover it, and set it in a warm place to rise. Let it rise till an inch from the top of the mold, then put in a slow oven and bake for an hour. It must not be moved in the oven, while baking, as it will make hollow places in the cake, and will be im- perfect when turned out. When it is done, turn out of the mold carefully and sprinkle with sugar while liot.

Yule Cake. — Cream two and one-half cups butter and three cups sugar ; add ten 1)eaten eggs, four cups flour with two teaspoons baking powder, four cups currants, two-thirds cup chopped citron, one teaspoon grated nutmeg, and (}uarter teaspoon powdered cloves. Bake in a well-greased, paper-lined tin, in a moderate oven two and one-half hours ; or bake in patty pans and frost with chocolate icing.

Zephyr Cake. — Wash the salt out of nearly a quarter pound butter ; add a quarter pound powdered sugar and three well-beaten eggs, a teaspoon rosewater, and sifted flour enough to make a thin batter ; stir with a wooden spoon till batter is perfectly smooth and so light that it will break when it falls against the sides of the mix- ing crock ; fill well-buttered patty pans nearly half full >nth the bat- ter, and bake in quick oven ; serve warm. Excellent tea cakes.

LAYER CAKEt

Zufohs. — Sift together tea-cup powdered sugar, rounded eoffee- eup flour and teaspoon cream tartar, add to the loeU-frothed whites of eight eggs and stir without l>eating till Avell mixed. Fill mer- ingue hag and press out in finger sha})es or in drops, or bake in lady- finger pan as dcscrihcd or in patty pans. The white fingers are nice for charlotte-russe ; or malce a batter of three eggs, one and a half cups pugar, two of flour, half cup water, t('as])oon cream tartar and half of soda, bake in fancy-shaped ])atty pans and ice Avith chocolate icing, either plain, boiled or caramel ; or cut any kind of plain cake into small squares, cut pmall piece from center of each square, and fill cavity with some kind of marmalade or jelly, re- l)lace part that was removed, and cover with icing. The small sponge cakes may be iced with white icing and when cold "marked in gold'' by dipping a very small bristle brush in the yolk of an egg and writing a word or name upon them.

Tjayer Cakes.

{\\ making layer cake batter follow directions given in cake pref- ace, always remembering to sift the flour before measuring. In bak- ing it is important to thoroughly grease the tins — to make it emi)hatie we \\\\\ say, thoroughly grease with lard or American cooking oil, and tlicn grease again (it is not al- ways m^^essary to line tins for layer cakes with paj^er) — and after using rub ofl' with a coarse towel, taking care "^^m^iure. that they are perfectlv free from all particles of cake, grease and fill again, thus obviating the necessity of washing every time tliey are lilled. A much hotter fire is required for lay«M- than for loaf cakes ; a good test for the ov(Mi is to put in a ])iece of white paper, which shoidd be broAvned in one minute, when the oven is ready for the cake. If jelly is used to spread between the layers it is a good plan to beat it smoothly and si)read it before the cakes are (piitecool. In "building," an inverted jelly tin furnishes a perfectly level surface on which to lay and spread the cake, and it may be allowed to remain on it until perfectly cold when it sliould be set away in a cake box in a conl jdace. In put- ting the layers together many place theni bottom side uj^, because of the smoother surface afiorded. In cutting it is better to first make a romiil hole in the center Avith a knife or tin tube about an inch ami a (piarter in diameter, which prevents the edge of the cake from crumbling when cut. In making the custard or "filling"' for laym- cake, place in a custard kettlt^ or tin pail an<l set in boiling water to cook, thus .-ivuidinp: ;ill danger of liurnin^.

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