LAYER CAKES

cup su^ar, juico and firated rind ono lemon : let boil and stir in two wcll-beaton ofxgs. When cold spread bet\ve«Mi layers. Tlie top may be iced, hut delicious without.

Lemon CaJ^c. — One and one-half cuj^s su.nar. one butter, two and one-half flour, five eggs beaten separately, four teaspoons sweet milk, teaspoon cream tartar, half teaspoon soda. For jelly: Take cotlee-cup sugar. tAvo tahk-^poons butter, two eggs and the juice of two lemons ; beat all together and l)oil until tlie consistency of jelly. For Oranf/e Cake use oranges instead of lemons. For Pine-apple Cake spread the layers witli grated pine-api)le s])rinkled with sugar; and a nice orua.ment of a jiine-aiiple is described in Charlotte Jiusse recipe.

Lemon ?'illing. — Grate rind of one lemon and pound well in a mortar with one ounce sugar; rub into this with the i)estle one egg and juice of one lemon and enough ''XXX " sugar to make a nice smooth paste.

Lady Fhu/ers. — One and one-eighth pound of flour, one of pow- dered sugar, ten eggs ; beat eggs and sugar as light as for sj)onge cake ; sift in Avith flour one teaspoon baking powder and stir slowly ; use the meringue l)ag descril)ed in confection- cry for shaping the cakes; ])ress and run the dough out quickly tlirough the tube into a pan lined with light brown paper (not buttered), making each about a finger long and about as thick as a lead ~

liencil, being careful not to get them too wide. Sprinkle with granulated sugar, hake in a cjuick oven, and when cool wet the under side of the ])aperwith a brusli. remove and stick the fingers logetlu r back to l>ack. The bag. when nuide of ticking, will be useful in mak- ing macaroons and other small cakes.

Metropolitan Cake. — Two cups sugar, one of butter, one of milk, nearly four cups flour, whites eight eggs, three teaspoons baking powder, flavor with lemon. Take a little more than three-fifths of this mixttu-e in three jelly-tins, add to the remaining batter one ta- blesjioon ground allspice, one and a half tablespoons cinnamon, tea- spoon cloves, fourth pound each of sliced citron and chopped raisins ; bake in two jelly-tins and jtut together with frosting, alternating dark and light.

Minnehaha Cake. — One and a half cups granulated sugar, half cup butter stirred to a cream, -whites six eggs, or three whole eggs, two teaspoons < ream tartar stirrcil in Iwo heajjing cups sifted flour, one teaspoon soda in half cuj) sweet milk ; bake in three layers. For filling, take a cup sugar and a little water boiled together until it is brittle when dropped in cohl water, remove from stove and stir

Plate of I.a.h- Fiuj

LAYER CAKES. 93

quickly into a -well iH'atf-n white of an egg; add to thif« a cup of stoned raisins chopped tine, or a cup of chopped liickorv-nut meats, and phicc between Livers and over the top. A universal favorite.

N'eapoJita)). Cale (Yellow, Pink. White nnd Brown). — Yel- low : Two cups powdered sugar creamed with one cup butter, five eggs, yolks and whitens beaten separately, one-half cup milk, three cups prepared flour, a little nutmeg. Pink and White : One-half pound butter creamed with one ])0und powdered sugar, whites ten eggs whipped stiff, and one pound prepared flour; divide this batter into two e([ual portions, leave one white and color the other with a very little ])re|)ared co<'hineal. Use carefully, as a few droi)S too much will ruin the color. Brown : One-fourth cup butter creamed with one cup powdered sugar, add three eggs beaten lightly, two tablespooiTS cream, one heaping cup prepared flour, and two table- 8{)Oons vanilla chocolate grated and rubbed smooth in cream ; bake in lav(M-s. the above (juantity making three of each color. Half as mucli will be suflicient for a family cake, but for a large supper or church "sociabb^" use the whole recipe. Filling — Yellow and P)rown : Two ciijis milk, two tablespoons corn starch wet with milk, two eggs, two cups powdered sugar : heat the milk to boiling, stir in the sugar and corn starch, cook a few minutes and i)ut in the eggs, boiling until thick. Divide the custard into two parts, and stir into one two tablespoons grated chocolate, and into the other a teaspoon hitter almond. White : Whip into the stiffened Avhites of three eggs one heaping cup powdered sugar, and the juice and half the grated ])eel of one lemon. Use a layer of the brown cake as a foundation for the pile spread with yellow cu.stard, then the pink coated with chocolate, then the white and yellow layers separated with the white frosting, or ])ut together in any oi-der fancied. Very elabor

OraiKje Cah'c. — Beat whites of three ami yolks of five eggs sep- arately : cream two cups sugar and a lialf cup butter ; add one-half cup cold watiM", two and one-half cups flour, two teaspoons baking ])OAvder and the grated rind and juice of one orange (saving one ta- blespoon juice for frosting). Bake in layers and put together \y\ih. this frosting : Whites of two eggs, two cups sugar and the table- sj^oon orange juice. Frost top also.

Orange Cufitard Cake. — One and one-half cups sugar, one cup butter, two and one-half cuj^s liour. live well beaten eggs, four tea- spoons sweet milk, tv.'o teaspoons baking powder. Bake in layers. For filling : Two whole oranges grated with peel of one ; one cup sugar, two tablespoons butter, two eggs ; beat Avell together and ))oil until it thickens, stirring to keep it from burning on the bottom.

Oran</e Cake. — Two cups sugar, half cup butter, three and a half cups sifted flour, half cup sweet milk, three eggs beaten sepa- rately, three teaspoons leaking powder mi.Kcd in flour ; bake in jelly-

\\4 LAYKK CAKES.

pans. For jelly, take the juice and grated rind of two oranges, two tablespoons cold water, two cups sugar; set in a pot of boiling water and when scalding hot stir in the yolks of two well beaten eggs, and just before taking from the fire stir in the white of one egg slightly beaten, and when cold put between the layers of cake ; frost the top with the other egg.

liihbon Cake. — Two and a half cups sugar, one of butter, one sweet milk, teaspoon cream tartar, half teaspoon soda, four cups flour, four eggs ; reserve a third of this mixture and bak<; the rest in two loaves of the same size ; add to third reserved, one cup each raisins and currants, fourth i)Ound citron, two tables))oons molasses, teaspoon each of all kinds of spice ; bake in a tin the same size as other loaves ; put the three loaves together with a little icing or cur- rant jelly, placing the fruit loaf in the middle ; frost the top and sides.

Cream Rose Cake. — Stir into a cup sweet cream with a pinch soda, one cup butter creamed with tlneo cups powdered sugar; whip with egg beater five minutes, or until like whipped cream ; flavor with vanilla and add by turns fivecups prepared flour and the frosted whites of ten eggs. Color a fine pink with cochineal, which is per- fectly harmless and which your druggist will prepare for you in either powdered or liquid form. If in the former, moisten before using with a very little water. Strain and stir in drop by dro]) until you get the right tint. Bake in four layers. For filling, take one and one-half cocoa-nuts pared and grated, whites four eggs whisked stifl', one and one-half cups powdered sugar, two teaspoons rose water. Heap the cake after it is filled with this mixture, beating in more sugar for the purpose. Very pretty.

Snow Cake. — Beat one cup butter to a ciean), add one and a half cups flour and stir very thoroughly together; then add onecu)> corn starch and one cup sweet milk in which three teaspo<;ns baking powder have l)een dissolved ; last, add whites eight eggs and two cups sugar well l^eaten together ; flavor to taste, bake in sheets ami put together with icing. For Cocoa-nut Cream Ca ke nne X\\\s filling : Whip one cup cream, one-half cupsugar, one cup cocoa-nut ; spread between layers and on top ; flavor to taste.

Cream Spo7i<je Cake. — Cream yolks often eggs'Avith one pound sugar, add the whipped whites, sift in six ounces flour and flavor with one teasjioon almond extract. Have ready this filling: Mix four eggs, four ounces sugar, two ounces flour, and stir smoothly into one quart milk. Cook until thick, stirring well ; take from the stove, add one teaspoon extract nectarine, and let cool before spread- ing the cake, which must be baked in layers twenty to thirty min- utes, covered with a paper to prevent scorching.

Thanksgiving Cake. — Make batter as for cocoa-nut cake (page 72). Hnk«> fom- layers in jelly-tins ; make frosting of w bites of three

LAYER CAKES. 95

€ggs, three teaspoons baking poM'der and three-fourtlis pound pul- verized Bugar; with frosting for first hiyer mix rolled hickory-nut meats, with that for second lay- er mix fine-sliced figs, for third with blanched al- monds chopped, and on the top spread the plain frosting, and grate cocoa-nut over thickly.

Vanity Cake. — One and a half cups sugar, half cup butter, half i-up sweet milk, one and a half cups flour, half cup corn starch, tea- spoon baking powdei-, whites six eggs : bake in four cakes, putting frosting between and on top.

Velvet Cake. — Two cups sugar, six eggs, leaving out the whites of three, one cup boiling hot water, two and one-half cups flour, one tablespoon baking powder in flour ; beat the volks a little, add the sugar, and beat fifteen minutes ; add the three l^eaten Avhites, and the eup of boiling water just before the flour ; flavor with a teaspoon lemon extract and bake in three layers, putting between them icing made by adding to the three whites of eggs beaten to a stiff" froth, six des.«ert-spoons of pulverized sugar to each egg. and lemon to flavor.

White Fndt Cake. — To one cup buttt-r beaten to a cream, add two of sugar, three of flour in which two teaspoons baking powder have been sifted, and the stifiHv beaten whites of six eggs. Bake in jelly-cake tins ; when done (while still hot) put between the layers this filling : Chop fine a quarter pound each of figs, seeded raisins, citron, preserved ginger and blanched almonds, and stir them into whites three eggs beaten stiflT, a cup powdered sugar, and the juico of one lemon; frost the whole quickly. A most delicious cake.

White Mountain Cake. — Two cups pulverized sugar, half cup butter beaten to a cream ; add half cup sweet milk, two and a half cups flour, two and a half teaspoons baking powder in the flour' whites eight eggs ; bake in jelly-tins and ])Ut together with icing made by boiling a half cup water and three cups sugar till thick ; pour it sloAvly over the well-beaten whites three eggs, and beat all together till cool. Beat before putting on each layer; or use plain icing. Sprinkle each layer thickly with grated cocoa-nut, also sides and top, using two cocoa-nuts, and a handsome Cocoa-nut Cake will result.

COOKIES AND JUMBLES

Xenophoii CaJcc. — Ono cup sugar, half each of Initter and milk, whites of four eggs, scant two cups flour, flavor with vauilla ; two teaspoons baking i>owdcr. Stir flour in last very lightly. Bake in layers and when cold sjn-ead with this filling; scant pound shelled almonds, blanched and pounded in a mortar (or a howl may he used with the potato-maslier), half cup thick sour cream, juice of half a lemon, make very sweet. ]Mix and let stand in cold place one hour before usincr. Delicious hut nnist he eaten the dav it is made.

Coolvies aiicl .Tiinil)lef

Sift before measuring all flour used in mixing and rolling, and bake in a quick oven. A nice '" finishing touch " can ho given l\v sprinkling them with gianulated sugar or seeds, and rolling over lightly with thf rolling i»in,then cutting out and press- ing a whole raisin in the center of each ; or, when done a very light hntwn, brush over while still hot Avith a small bristle Ijrush called a jtastry brush, and kc[)t for such jjurposes, or a soft bit of rag dipped in a thick syrup of sugar and water, or the roll glaze made of yolk of one egg. its ])ulk in water and (piarter teaspoon sugar ; sprinkle with currants.

cocoa-nut, or any seed preferred, and return to the oven a moment. Seed cookies may he made by adding one tal)lespoon caraway Beeds to any of the folloAving recipes. Flour should never he I'^e'l for any purpose without sifting, so it is Avell to always have a large

covered can or bucket full of sifted flour in the pantry. »— ^^►- »

Bachelor\s Buttons. — Mix two ounces butter, three ot' sugar, five of flour ; to this a<ld two ounces sugar mixed with one egg ; tlavor to taste. Roll in hand to size of a large nut, then roll in sugar, phice on tins with buttered j.aper and bake lightly.

Chocolate CooJiics. — Three-fourths cake chocolate, two cups white sugar, one butter, one-half cuj) cold water, two eggs, one tea- vi)oon so<h-i, flour to rolh To Ihiish nicely ice the tops.

Combinition fake r.oapl.

COOKIES AND JUMBLES. 97

Cream Cookies. — One cup each sour cream and sugar, one egg, one level teaspoon soda, nutmeg ; mix as soft as can be handled, roll thin and bake quickly.

Eggless Cookies. — Two cups sugar, one each milk and butter, half teaspoon each nutmeg and soda, flour to roll.

Fruit Cookies. — Two cups sugar, half cup butter, cup sour cream, (or sour milk may be used with more butter), two cups chopped raisins, two eggs, two tablespoons cinnamon, one teaspoon each nutmeg, cloves, and soda. Bake same as other cookies.

Graham Cookies. — Shave two cups maple sugar, and stir with one of butter, one egg, one cup sour milk, one teaspoon soda ; mix with graham flour ; use white flour on molding board. Brown or white sugar may be used instead of maple.

Good Cookies. — Two cups sugar, one each butter and sour cream or milk, three eggs, one teaspoon soda ; mix soft, roll thin, sift gran- ulated sugar over them, and gently roll it in.

Hickory-Nut Cookies. — Two cups sugar, two eggs, half cup melted butter, six tablespoons milk, one teaspoon cream tartar, hair teaspoon soda, flour to roll and one cup chopped meats stirred in the dough.

Nutmeg Cookies. — Two cups white sugar, three-fourths cup butter, two-thirds cup sour milk, nutmeg or caraway seed for flavor, two eggs, half teaspoon soda, and six cups flour, or enough to roll. Roll thin, and bake in quick oven.

North German Christmas Cookies. — Six pounds flour, two each of sugar, butter, and molasses, one teaspoon saleratus dissolved in rose water, arrack, or spirits, a few cloves and cinna- " mon pounded together, one pound raisins pounded in a mortar, half pound citron chopped fine. Warm mo- lasses, sugar and butter slightly, and gradually stir in

the flour ; kneaa well and roll out, and cut in various „. ^.,.

shapes. One-half the dough may be flavored with anise or carda- mon, omitting the raisins. This recipe will make a large quantity, and they are pretty to hang upon the tree during Christmas week, and to pass in baskets to holiday callers. This is the bona fide Christmas cookie.

Seed Cookies. — Cream one-half pound butter with three-fourths pound sugar, and sift in one and one-half pounds flour, adding one well-beaten egg, a half gill rose water, and a pinch soda dissolved in tablespoon warm water, knead well, roll into a sheet, cut with cutter having scalloped edge, and bake in buttered pan fifteen minutes. Use fennel, coriander, caraway, or cardamon seeds, or any mixture of them preferred.

Cookie Cutters

98 COOKIES AND JUMBLES.

Scotch Coolcies. — Half cup molasscs,^ono and a half of sugar, one and a quarter of butter (or half butter and half lard), two eggs, tea- spoon each Foda, cloves and allspice, two of cinnamon, and flour to roll ; roll thin, cut and l)ake ; or a richer recipe is t\Yo and a half pounds sugar, one and a fourth of butter, three of flour, five eggs, half pint molasses and one ounce soda mixed "uith it ; roll very thin, cut with cake cutter, place in pan, giving each cake plenty of room, and put in oven; when half done brush over top with glaze made "with yolk of an egg, as much water as there is egg, and quarter of teaspoon sugar; return to oven and bake.

Whortleberry Soft Cookies. — One cup sugar, one and a half of milk, M-ith half teaspoon soda dissolved in it, tablespoon butter, one quart berries, teaspoon cream tartar, and flour to make a stiff batter ; bake in small cake tins.

Crescents. — Rub eight ounces each rice flour and sugar togeth- er, and add eight eggs mixed to a cream after the yolks and whites have been beaten separately ; stir all together smoothly, spread thin- ly on buttered paper, and bake twenty minutes ; then cut with a crescent cutter into cakes, ice each one, and set in the oven for a minute to dry. Vary the icing if liked by coloring portions with cochineal and saffron, icing some of the crescents pink, some yellow and the effect is very pretty.

Jew Calces. — Three-fourths pound each butter and sugar, one pound flour, two eggs, two teaspoons baking powder ; roll thin, cut out, wash over top with an egg beaten in half cup cream, sprinkle with pound finely chopped almonds mixed with pound fine granu- lated sugar, and bake in quick oven.

Jumhles. — One and a half cups white sugar, three-fourths cup butter, three eggs, three tablespoons sweet milk, half teaspoon soda and one of cream tartar; mix with sufficient flour to roll; roll and sprinkle with sugar ; cut out and bake.

Cocoa-nut Jumhles. — Two cups sugar, one cu]W^utter, two eggs, half a grated cocoa-nut ; make just stiff enough to roll out ; roll thin.

Lemon Jumhles. — One egg, one cup sugar, half cup butter, three teaspoons milk, one teaspoon cream tartar, half teaspoon soda, two email lemons, juice of both and grated rind of one ; mix rather stiff, roll, and cut with cake cutter.

Lemon Snaps. — A large cup sugar, two-thirds cup butter, half teaspoon soda dissolved in two teaspoons hot water, flour enough to roll thin ; flavor with lemon,

Pepper-nuts. — One pound sugar, five eggs, half pound butter, half cup milk, two teaspoons baking powder, flour enough to roll.

Warranted Scotch " Short Bread.'" — Wash all particles of salt