LARGE CAKES

Cup Cake.

Four cups of sugar, 6 cups of flour, 2 cups of butter, 2 cups of milk, 6 eggs, 3 teaspoons of powder, 2 teaspoons of Sauer's vanilla or lemon extract. Bake in 2 large moulds, cups or layers.

Marble Cake.

Make above batter and divide in half. To one half add i tablespoon each of cloves, cinnamon, allspice and nutmeg. Put first a layer of dark and then one of light, until all the batter has been used. Bake in a large mould.

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Rich Marble Cake.

Part First. — Yelks of 7 eggs, i cup of butter, i cup of mo- lasses, 2 cups of brown sugar, 4 cups of flour, i cup of milk, I teaspoon of soda, 2 teaspoons of cream of tartar, 2 tablespoons of cinnamon, i tablespoon of cloves, i teaspoon of allspice, i nutmeg.

Part Second. — Whites of 7 eggs, i cup of butter, 2 cups of sugar, 3 cups of flour, I/2 cup of milk, 3^ teaspoon of soda, i teaspoon of cream of tartar, i teaspoon Sauer's lemon extract. Put in a layer of dark and one of light until all has been used. Bake in a slow oven to prevent burning.

White Cake.

Two cups of sugar, 2 cups of flour, i cup of butter, whites of 6 eggs, I teaspoon of baking powder, i lemon or i teaspoon of Sauer's extract. Cream butter and flour. Beat eggs until stiff and add sugar. Then mix all together and bake in a sheet. Ice with the following: i cup of sugar, i teaspoon of vinegar and ^ cup of water; boil until it ropes. Beat spoon by spoon into the beaten white of i egg. Flavor with vanilla and ice the cake.

Dover Cake.

Three-fourths of a pound of butter, 2 pounds of sugar, 2 pounds of flour, 6 eggs, i pint of milk, i nutmeg, i wineglass of brandy, i teaspoon of soda dissolved in 2 teaspoons of vine- gar, I pound of currants, i pound of raisins. Mix and bake in a large mould.

Cocoanut Cake.

One and ne-half cups of sugar, two-thirds of a cup of butter, 2}i cups of flour, one-third of a cup of milk, whites of 4 eggs,

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I teaspoon of baking powder, i teaspoon of Sauer's vanilla. Bake in layers and ice with cocoanut icing.

Cocoanut Icing. — Boil i cup of white sugar and ^ of a cup of water, with ^ teaspoon of vinegar in it, until it ropes. Beat it in the well-beaten white of i egg. Season with Sauer's vanilla and add % pound of grated cocoanut.

Coccanut-Chocolate Cake.

Two cups of sugar, i cups of butter, i cup of milk, 5 eggs, 3 cups of flour, I teaspoon of powder, i teaspoon of Sauer's vanilla. Bake in 4 layers and spread the following between them:

Icing. — Beat whites of 3 eggs until light, add i pound of pulverized sugar and i grated cocoanut. Melt ^ of a pound of Baker's chocolate, and beat rapidly in the icing. Spread at once between the cakes, as it hardens very quickly.

Chocolate Cake.

One egg, beaten together; add ^ cup of milk, i cup of sugar, ^ cake of grated chocolate. Cook until it becomes hot through, and set aside to cool. Make a batter of 3 eggs ; beat yelks light, and add i cup of sugar, ^2 cup of milk, ^ cup of butter; to the beaten whites add 2 cups of flour, 2 teaspoons of powder, and when well mixed pour in the chocolate mixture. Bake in layers and ice with a white icing.

Caramel Cake.

Two cups of sugar, i cup of butter, 5 eggs, i cup of milk, 3 cups of flour, I teaspoon of powder, 2 teaspoons of Sauer's vanilla. Bake in layers and use the following as a filling:

Icing. — Two pounds of brown sugar, 2 ounces of butter, 2 teacups of milk. Boil until thick and add 3 teaspoons of Sauer's

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vanilla extract. Beat until it begins to harden. Then pour in I cup ci chopped black walnuts and spread on the layers.

Lemon Cake.

Make the usual batter for layer cake and put it together with 3 eggs (beaten light), 2 cupfe of sugar, butter size of an egg, juice of 3 lemons. Set the stew-pan in water, and cook until thick enough not to run from the cake. Cool and ice.

Walnut Cake.

Two cups of sugar, i cup of butter, 5 eggs, i cup of milk, 3 cups of flour, I teaspoon of powder, 1^/2 teaspoons of Sauer's lemon extract. Divide the batter in three parts, flavor two of them with lemon, and to the third add i teaspoon of cinnamon, 1^4 teaspoons each of cloves and allspice, ^ nutmeg. Bake in 3 layers and put between them the following :

Icing. — Five lemons, i^ pounds of pulverized sugar, 2 pounds English walnuts. Squeeze lemons and mix the sugar in them ; chop the nuts, taking out enough to cover the top, and beat the whole quickly together. If the icing is too thin to stay on the cake, add a little more sugar. When the icing begins to set, place the whole nuts over the top and set away to harden.

Date Cake.

One and one-half cups of sugar, ^ cup of butter, 2 large cups of flour, I cup of milk, 5 eggs (leaving out 2 whites), 2 teaspoons of powder, i teaspoon of Sauer's almond extract, and ^ pound of dates, chopped. Bake in sheets and ice.

Date Icing. — White of 2 eggs, 2 cups of sugar, y^ cup of water, i teaspoon of vinegar, y^ pound of dates, i teaspoon each of Sauer's lemon and vanilla extract. Make a boiled icing, and add the dates that have been sliced. Beat until the icing begins to harden.

CAKES. 95

Silver and Gold Cake.

White JLayers. — Whites of 6 eggs, i>4 cups of sugar, y^ cup of butter, ^ cup oi milk, 2>^ cups of flour, i teaspoon of powder, I teaspoon of Sauer's almond extract.

Gold Layers. — Yelks of 6 eggs, >4 cup of butter, i cup of milk, i^ cups of sugar, 2>4 cups tiour, i teaspoon of powder, I teaspoon of Sauer's orange extract.

Put together with a layer of white and one of yellow.

Icing. — Yelks of 4 eggs, beaten light, with >4 pound of white sugar and J4 pound of butter; cream well and cook on a slow fire until thick. Then add the whites of 4 eggs (well beaten) and I teaspoon of Sauer's orange extract. Cook long enough to thicken, and when done, beat into it 2 tablespoons each of chopped almonds and walnuts.

Fig Cake.

Two cups of sugar, y^ cup of butter, ^ cup of milk, 2^ cups of flour, whites of 6 eggs, i teaspoon of powder, i teaspoon of vanilla (Sauer's).

Filling.— 94 of a pound of chopped figs, ^ pound of seeded raisins, ^ pound of chopped almonds, >4 cup of icing. Mix- well and put the layers together with it.

Sponge Cake.

Twelve ^gzs>, their weight in sugar and half their weight in flour, Sauer's lemon extract to season. Mix as directed above, and bake in a large mould.

Sponge Cake.

Fifteen eggs, i>^ pounds of sugar, i pound of flour, juice and rind of i large lemon, 2 tablespoons of vinegar. Beat the yelks

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and whites separately; beat the yelks and sugar, then add the whites, and lastly stir in the flour that has been sifted 3 times. Mix well and add the lemon and vinegar. Bake in shallow pans.

Almond Cake. Twelve eggs, i pound of flour, i pound of sugar, i pound of butter, i pound of almonds (blanched), ^ pound of citron (sliced), I wineglass of brandy. Mix and bake as pound cake.

White Fruit Cake.

One pound of white sugar, i pound of flour, Yz pound of butter, whites of 12 eggs, 2 pounds of citron (cut thin), i large cocoanut (grated), i oound of blanched almonds, 3 teaspoons of baking powder. Cream butter and sugar, add eggs and flour, and then mix in one-third of the fruit. Mix in the rest as you put the batter in the mould, making a layer of batter and one of fruit. Bake in a slow oven. This will keep one month.

Black Fruit Cake.

One pound of flour, i pound of sugar, lYz pounds of butter, 13 eggs, 4 pounds of raisms, i^ pounds of currants, i pound of blanched almonds, ^ pound of citron, i tumbler of brandy, ^2 tumbler of wine, rind of i orange, i teacup of Porto Rico molasses, i teaspoon each of cloves, mace and allspice (all ground). Mix the batter as for any other cake, flour the fruit and add to the dough, and beat in the seasoning. Bake 4 hours.

Light Fruit Cake. Twelve eggs, i pound of flour, i pound of sugar, i pound of butter, i pound of currants, i^ pounds raisins, Yz pound of shelled almonds, 5 slices of preserved pineapple, ^ tumbler of brandy, and spice to taste. Mix and bake as other fruit cake. Sink the pan in wood ashes when it goes into the stove, and it will prevent burning.

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Large Fig Cake.

'i wo cups of sugar, i small cup of butter, i cup of milk, 3^ cups of flour, whites of 8 eggs, 2 teaspoons of powder, i pound of figs (cJioppeaj, 2 teaspoons of Sauer's lemon extract. Mix the batter and put a layer of it in a large mould, and then a layer of figs ; continue to use in this way until all the batter is used. Bake in a slow oven. Dredge the top with powdered sugar.

Lemon Citron Cake.

One pounds of flour, i pound of sugar, ^ pound of butter, 7 eggs, juice and rind of 2 lemons, 2 cups of sliced citron, i tea- spoon of powder. Beat the eggs separately, adding the whites after the batter has been mixed. Bake in a large mould.

Rolled Jelly Cake.

One cup of sugar, 2 eggs, i tablespoon of butter, 13^ cups of flour, two-thirds of a cup of milk, 2 teaspoons of powder,

1 teaspoon of Sauer's vanilla. Bake in a very shallow pan, and while hot spread over the top a coating of tart jelly; roll up quickly and tie a cloth around it. When the cake has gotten cold, slice about 3^ an inch thick, and cover each slice with a water icing.

Anoth r nice filling that will take the place of the jelly is to beat I egg with i teaspoon of corn starch, i tablespoon of flour,

2 tablespoons of sugar, and i teaspoon of Sauer's vanilla. Stir into it y2 pint of milk, and boil until it is stiff. Spread as you would the jelly, and roll the cake.

Water Icing. — Pour enough boiling water over i pound of pulverized sugar to make a thick icing, and any flavoring de- sired, and spread over the cake. This icing is quickly made, and hardens at oace.

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Raisin Cake.

One cup of butter, 2 cups of brown sugar, 3 cups of flour, I cup of milk, 5 eggs, i teaspoon of powder, ^ of a cup of wine, I pound of raisins, i teaspoon each of cloves, mace, allspice and cinnamon. Flour the raisins well and bake in a large pan.

Raisin and Citron Cake.

Half pound of butter, ^ pound of sugar, i pound of flour, 5 eggs, Yz pound of raisins, 5^ pound of citron, i teaspoon of powder, Sauer's lemon extract to taste. Bake in a large square mould.

German Wine Cake.

Half pound of butter, ^ pound of sugar, 4 eggs (beaten separately), rind of 1I/2 lemons, y% pound of currants, ^ pound of raisins, i scant pound of flour, i teaspoon of powder. Cream the butter and beat it well with the sugar and eggs, add the flour and powders, and lastly the beaten whites. Flour the fruit from the pound of flour, and add it after the batter has been mixed. Bake in a mould.

German Bread Cake.

Twelve eggs, ^ pound of sugar, ^ pound of buckwheat, Yi teaspoon of cloves, 3^ teaspoon of cinnamon, i teacup of citron and almonds mixed, i teaspoon of Sauer's lemon extract. Beat yelks with sugar and spice for 15 minutes; add buck- wheat, lemon and fruit, and then the whites. Bake as a sponge cake.

Risen Ginger Bread.

Six cups of flour, 4 cups of molasses, 2 cups of brown sugar, i^ cups of butter, 6 eggs, 2 teaspoons of powder, ginger to taste, I cup of milk. Mix and bake in a large mould, or better, in 2 small moulds.

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Ginger Bread.

One cup of butter, i cup of molasses, i cup of brown sugar, I cup of sour milk (or buttermilk), 3 eggs, 3^^ cups of flour, iVi tablespoons of ginger, 2 teaspoons of cinnamon, i teaspoon of soda dissolved in i tablespoon of hot milk. Beat the butter and sugar, and add the eggs ; beat the dissolved soda into the molasses, and add to the other ingredients ; mix next the milk, flour and spices. Bake in a large mould, cups or shallow pans, and serve with sauce.

Ginger Cup Cake.

Five eggs, 1V2 cups of molasses, i^ cups of brown sugar, i^ cups of milk, i^ cups of butter, 4 cups of flour, 3 teaspoons of powder, 2 tablespoons of ginger, 2 teaspoons of cinnamon. Bake in small cups or pans, and serve while hot with a rich wine sauce.

Cherry Cake.

Four eggs, ^ pound of sugar, ]/[ pound of butter, 6 ounces of flour, ^ pound of preserved cherries after they have been well drained, i teaspoon of powder. Bake in shallow tins in a quick oven. Ice with any icing preferred, and cut in squares.

Almond Cake.

Five eggs, ^ pound of sugar, scant ^ pound of flour, 54 pound of butter, 3^ pound of almonds, i orange. Cream flour and butter; beat yelks and sugar; beat whites to a froth, and mix with the almonds that have been shaved ; mix all well together. Bake m layers and frost with a boiled icing. Cut in squares 2 inches across, and make a daisy on the top of each one, with almonds for the petals, and some of the icing colored yellow for the centre, and a citron stem.

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A Quick Cake,

Whites of 4 eggs, i cup of sugar, ^ cup of milk, ^ cup of butter, ^ cup of corn starch, i^/^ cups of flour, 2 teaspoons of powder, i teaspoons of Sauer's ahnond extract. This cake must be baked in a very quick oven, or it will be a failure. Put in an earthenware bowl the whites of the eggs, without beating them ; add the sugar, the butter that has been softened, the sifted flour, corn starch and powders, milk and flavoring. After all ingredients are in, begin beating, and continue until the bat- ter is smooth and creamy. Bake in a shallow pan and ice with anything you like. This cake is one of the best made, and one of the easiest if the directions are followed.

Good Cake to Eat with Sauce.

Two eggs, 2 large tablespoons of butter, 2 cups of sugar. Cream this together, and add 2 small cups of milk, 3 teaspoons of powder and 4 cups of flour. Flavor with Sauer's lemon ex- tract. Bake in a large mould, and eat while hot with a sauce. This cake is not good after it gets cold.

Orange Icing.

Two cups of sugar, 13^ cups of water. Cook until it strings, and pour on the white of i egg that has been well beaten. Beat until it begins to harden, and flavor with Sauer's orange, lemon or vanilla extract. This icing takes a long time to cook, and has to be beaten as mu^h as an hour before it hardens.

Cooked Orange Filling.

One pound of sugar, % pound of butter, 4 oranges, 2 lemons, 6 eggs. Beat the butter and sugar, add the juice and rind of fruit, and when it comes to a boil pour over the well-beaten eggs. Cook until thick and set away to cool. Put between layers and ice the top with white icing.

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Orange Icing.

Squeeze an orange, and add as much pulverized sugar as the juice will take up. Spread on the layers.

Chocolate Icing.

Two ounces of chocolate, i cup of sugar, i egg, i cup of milk. Cream egg and sugar, pour the milk and chocolate with it, and set on fire to thicken. Beat until it hardens, and flavor with Sauer's vaniaa extract.

Chocolate Cream Icing.

One pint of milk, 4 ounces of chocolate, 4 ounces of sugar, 4 ounces of almonds, which have been blanched and pounded. Boil until thick and cool before using. Season with Sauer's vanilla, and don't add almonds until the icing comes off the fire.

Cinnamon Icing.

Whites of 2 eggs (stiffly beaten), 24 teaspoons of pulverized sugar, I teaspoon ot vanilla. Mix and pour in it 2 ounces of melted chocolate. Beat hard and ice the cake.

Caramel Icing.

One cup of milk, i ounce of butter, i pound of brown sugar, I teaspoon of Sauer's vanilla. Boil until it ropes, and beat until thick. You can use this icing plain, or add cocoanut, which must be dessicated. Nuts make a nice change.

CREAM, JELLIES, Etc.

" Enough is as good as a feast."

— Heyixiood.

CREAM, JELLIES, Etc.

Use ice that has been pounded fine, filling every crevice as you pack the freezer. If possible, use the best rock salt, that has been crushed to a powder, and pack with a layer of ice 3 inches deep and a layer of salt i inch thick. Fill the freezer to the top in this way, and turn the crank rapidly until it refuses to move. Lift out the dasher and scrape all cream from the sides ; work the cream well into the can with a large spoon, and cover again. Pour off all the water and add more salt and ice, packing well until the ice has been heaped over the cream. Throw a blanket over the freezer and set in a cool place to ripen for 4 hours.

Pure Vanilla Cream.

Two and one-half quarts of pure cream, i^ tablespoons of Sauer's vanilla, ^ pound of sugar. Mix and freeze, allowing it to harden before using.

Strawberry Cream.

Two quarts of berries (mashed with a spoon until every berry has been broken), i quart of cream, 3 cups of sugar (more if the berries are very sour), i pint of milk, and the juice of J/2 a lemon. Mix and freeze.

Raspberry Cream.

Make the same as strawberry cream, straining the berries after they have been mashed to extract the seed.

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Peach Cream.

Four quarts of soft peaches (peeled and mashed), i^ quarts of cream, 33^ cups of sugar, i pint of milk. Freeze and pack away to ripen.

Peach Cream.

Two quarts of peaches, i quart of milk, i quart of cream, i pound of sugar, 2 eggs. Make a custard of the milk, eggs and sugar. When it is cold, add the cream and the peaches that have been put through a presser. Freeze and let ripen for 3 hours.

Apple Cream.

Take 4 quarts of stewed apples, i pint of milk, i quart of cream, 4 lemons, 2 tablespoons of vanilla, 4 good cups of sugar, and mix them all together. Freeze 4 hours before using. The sugar varies according to the apple used, and it may need more.

Banana Cream.

One quart of cream, ^ pint of milk, 3 large cups of sugar, 2 lemons, 15 bananas. Mash the fruit and add the sugar and lemon juice. Stand for 15 minutes, and then add the milk and cream. Freeze as other creams.

Pineapple Cream.

One can grated pineapple (or i quart of the ripe fruit), i quart of milk, i pint of cream, 2 cups of sugar (unless you use the fresh fruit, and then it requires more), i lemon, ^ box of gelatine soaked in ^ pint of milk. Beat the cream and fruit together and add the lemon. Heat the milk and dissolve the y2 pint of milk and gelatine in it; add the sugar and bring to a boiling point. Cool and pour over the fruit and cream. Freeze.

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Make >4 gallon of rich boiled custard, allowing 6 eggs to each quart of milk, and 4 tablespoons of sugar. Add, before taking from the fire, 2 pounds of pounded almond macaroons and y2 pound of sliced almonds. When cold, freeze.

Caramel Cream.

Make a custard of 2 quarts of milk and 8 eggs. While this is boiling, put in a flat frying-pan i pound of brown sugar and Yz teacup of water; let it smoke until it begins to burn, and add it to the custard. The custard and sugar should both be boiling hot when put together, or the sugar will form into a hard lump and will be difficult to melt. When cold, add i table- spoon of Sauer's vanilla and i quart of cream. Freeze, and when the dasher comes out, fill the hollow it leaves with whipped cream that has been sweetened and seasoned with vanilla. Put the caramel over the top and pack away to harden.

Chocolate Ice-Cream.

Half gallon of milk, 8 eggs (whites and yelks), i>4 pounds of sugar, 4 ounces of chocolats, Sauer's vanilla to taste. Put the milk and chocolate on to boil ; beat the eggs and sugar, and pour the boiling milk over them. Thicken as for custard, and when cold, add the vanilla. Fill the centre with whipped cream and pack away.

Lemon Ice-Cream.

Dissolve 2 pounds of sugar in 2 quarts of milk ; add 2 table- spoons of Sauer's vanilla extract and partially freeze. When the cream begins to get hard, open the freezer and beat in it the juice of 12 lemons; finish freezing and allow it to harden.

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Sultana Roll.

One quart of milk, i egg, i quart of cream, i tablespoon flour, I cup of sugar, i^ cup raisins, soaked over night in enough brandy to cover them, i teaspoon of Sauer's vanilla, i teaspoon of Sauer's almond extract. Put the milk on to boil in a farina boiler with the flour, beaten egg and the sugar. Cook for 20 minutes. Cool and add the cream, keeping out half to whip. Flavor and color with vegetable green. Freeze. When nearly frozen pack down in small cans, mixing in the raisins as you pack it, and fill the centres with whipped cream. Pack in ice to harden. Make a sauce of i cup of sugar, ^/^ cup of water, and boil until :t is a thick syrup. Add 6 tablespoons of claret, and pour over the cream when served. Use i pound Royal baking powder cans to pack the frozen cream in.

Chestnut Cream.

Two quarts of cream, i^ cups of sugar, i cup of water, 2 oranges, yi pint of best wine, 3 dozen French chestnuts. Shell and blanch chestnuts, cover with boiling water and cook until you can marh them. Drain and pound in a mortar, and run through a potato presser. Boil the sugar, grated orange rind and water for 15 mmutes, then add the chestnuts. Cook for 5 minutes. Cool and add orange, v/ine and cream. Freeze.

Frozen Pudding.

Two cups of s'^gar, i pint of milk, i quart of cream, 2 table- spoons of gelatine, 2 eggs, ^ pound of conserved cherries, y2 cup of flour, ^ pint of wine, 4 tablespoons of rum. Put the milk on to boil, and pour it over the eggs, sugar, flour and gelatine that has been dissolved in i cup of cream. Thicken and let cool. Add the cream and liquor in which the cherries

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have been soaked overnight, and sliced. Freeze and serve with a rich boiled custard filled with cherries.

Maple Cream.

Make a rich custard and freeze. When served, pour over each plate i tablespoon of thick hot syrup, filled with chopped English walnuts. Heat maple syrup and stew until it is thick and ropes from the spoon. Add Sauer's vanilla and nuts before using.

Chocolate Sauce for Cream.

Six ounces of chocolate (grated), ij^ cups of brown sugar, I cup of milk, I teaspoon of Sauer's vanilla extract. Cook until thick and serve hot with vanilla cream.

Mint Sauce for Vanilla Cream.

This sauce is one found in a stray paper, but try it and see if you don't want to use it again many times. Leave ^ cup of mint leaves in i cup of cold water for an hour ; then heat and strain. Dissolve in it i cup of sugar and let it come to a boil. Color a faint green, and cook until it forms a soft ball when dropped in cold water. Pour hot over each saucer of cream, and it will candy on the cold mixture.

Lemon Ice.

One tablespoon of pulverized gelatine, 6 lemons, i pint of sugar, 'Yo cups of water, 2 dozen raisms. Shave the lemons, and put the peel on to bcil in the 35^ cups of water. Drop the raisins in with it. AVhen it has gotten hot through, add the sugar and boil until thick. Strain. When it is cold, add the lemons and the gelatine, whic.i has been dissolved in ^ cup of hot water. When the ice has half Trozen, open the can and add I quart of cream. Freeze and set away to ripen.

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Orange Ice,

Two tablespoons of gelatine, i quart of cold water, 12 oranges, 2 cups of sugar, i cup of boiling water. Dissolve gela- tine in hot water. Boil sugar and water to a syrup and add the gelatine. When cold add the orange juice. Freeze and fill the centre with whipped cream, seasoned and flavored with Sauer's vanilla extract.

Gelatine Ice.

Let I ounce of gelatine stand i hovir in i pint of cold water. Add 3 pints of boiling water, i^ pounds of sugar, i^ pints of wine, juice of 3 lemons and rind of i. Mix well and freeze before it begins to congeal.

Ambrosia. Peel and take the seed from 12 oranges ; cut them in dice and sprinkle with sugar. Slice 6 bananas and fill a bowl with layers of orange, bananas and cocoanut, sprinkling each layer with sugar. Serve cold.

Blanc-Mange.

One ounce of gelatine and 3 pints of milk. Soak the gela- tine in half of the milk, and put the rest on to boil ; add ^ cup of sugar and pour over the gelatine. Return to the fire and let heat through ; strain and pour in moulds, wet with water. Season with Sauer's vanilla or bitter almond extract.

Custard Blanc-Mange.

Make a custard of i quart of milk, i teacup of sugar and 4 eggs. Stir in while boiling 5^ box of gelatine that has been soaked in i teacup of milk. Season with Sauer's vanilla, and add ^ pound of shredded almonds. Pour in moulds and serve with whipped cream.

CREAM, JELLIES, ETC. in

German Blanc-Mange.

Five eggs, ^ pound of sugar, juice of i^ lemons and rind of one, Yz ounce of gelatine soaked in i cup of water. Stir the yelks in the sugar for ^ an hour, add the lemon juice and the well-dissolved gelatine, lastly the beaten whites, and pour at once into a pudding mould that has been wet. The mould must first be oiled with a little almond oil, and turned over to allow all the oil to run out, then wet and fill with the pudding. When stiff turn out and use with v^hipped cream or custard.

Snow Flake.

One cocoanut, grated and soaked in just enough cream to cover it ; soak for an hour. Sweeten and flavor i pint of cream and whip to a stiff froth. Beat the whites of 3 eggs and mix with the cocoanut and cream. It must be used at once, as it falls from standing.

Apple Snow.

Pare and core 12 large apples, put them in cold water and stew until soft enough to mash through a sieve, sweeten to taste, and flavor with Sauer's vanilla. Beat the whites of 6 eggs to a heavy froth, and add >^ pound of powdered sugar. Beat the two together until light, and cover the top with whipped cream.

One box of Chalmer's gelatine, i pint of cold water. Put together and let soak for an hour. Pour on this 3 pints of boil- ing water, and stir until all has dissolved. Add i>^ pints of cooking wine and i^i pounds of sugar. Squeeze into it the juice of 2 lemons and >4 an orange. Strain and set away to harden.

112 ■ TESTED VIRGINIA RECIPES.

Tutti Frutti Jelly.

Add to the above, before it congeals, Yi pound of red con- served cherries, i pound of broken English walnuts, 3/2 pound of blanched almonds, 3 or 4 pieces of candied orange peel. When this hardens, and you are ready to serve, put in the dish with a layer of split white grapei: (seeded) and sliced bananas. Surround with whipped cream and serve very cold. Use 4 bananas and 3 dozen grapes to this amount of jelly.

Charlotte Russe.

One quart of cream, i tablespoon of Sauer's vanilla, whites of 4 eggs, I cup of pulverized sugar, 3^ box of pulverized gelatine, I gill of cold milk, i gill of hot milk. Whip cream until it is stifif, and add the seasoning; beat the eggs and add the sugar; soak the gelatine in the cold milk and dissolve with hot milk. Beat all together, and fill a dish that has been lined with sponge cake or macaroons.

Custard Charlotte Russe.

Put I pint of milk on to boil with Yz box of gelatine. Beat the yelks of 2 eggs and Yi cup of pulverized sugar, and then beat in the whites; pour the hot milk over them. Beat i quart of cream and season with Sauer's vanilla or wine. Divide in half, and beat half in with eggs. Fill a glass dish with this mixture, and pile the rest of the cream on top. Place cake in the bottom of the dish before filling with the charlotte.

Marshmallow SoufBe.

Whites of 6 eggs, 3 tablespoons of powdered sugar, i table- spoon of gelatine, i teacup of water, 18 marshmallows, 2 table- spoons of Sauer's vanilla extract. Dissolve the gelatine in the water and melt Yz of the marshmallows in it. Whip the eggs

CREAM, JELLIES, ETC. 113

and sugar, and pour the warm mixture over them, and add the seasoning-. Beat until it begins to congeal, pour in a round dish, and cover the top with miarshmallows. Use only the best marshmallows.

Apple and Cocoanut. Core 12 Winesap apples and place in a dish ; strew thickly with brown sugar, filling in all the holes between the apples with it. Stuff the centres of the apples with freshly-grated cocoanut, and cover them with water. Bake in a slow oven, and when nearly done cover the top with cocoanut, and let it brown slightly. Serve with custard.

"To make a perfect salad, there should be a miser for oil, a spendthrift for vinegar, a wise man for salt, and a madcap to stir the ingredients up and mix them well together."— Spanish Proverb.

Potato Salad.

Six large Irish potatoes, boiled and cut in dice; 6 eggs, boiled hard and cut in small pieces; 3 tablespoons of celery seed, I onion chopped fine, 4 large, firm tomatoes, salt and pepper to taste. Cut the tomatoes in pieces, using only the firm part and discarding the seed. Mix all ingredients together, and wet thoroughly with the following dressing:

Mayonnaise Dressing.— 3 raw eggs (yelks only), ^ teacups of best olive oil, 3 tablespoons of vinegar, i tablespoon of mus- tard, pepper and salt. Mix the mustard and eggs, add oil and vinegar, and dress the salad with it. The dressing must be thick enough to cut with a knife.

Turkey Salad.

One large turkey (boiled and cut in dice), 5 hard-boiled eggs (chopped), 4 large pickled cucumbers, J^ can of potted ham, and as much celery as turkey. Mix well and add ]/\ cup of celery seed. Dress with the yelks of 10 eggs, 2 teacups of oil, 9 tablespoons of vinegar, >4 teacup of mustard, a dash of cayenne, and salt to taste. Mix a mayonnaise and pour over the salad.

Celery Salad.

Four eggs (whites and yelks), i teaspoon of salt, Yz tea- spoon of mustard, >4 teaspoon of black pepper, dash of cayenne, I tablespoon of butter, i teacup of vmegar, 2 teacups of cream. Boil the vinegar and butter together ; beat the eggs, salt, pepper and mustard well together, and pour over them the boiling

ii8 TESTED VIRGINIA RECIPES.

vinegar; mix well and return to the fire, stirring constantly until It thickens. Beat until cool and add the cream. Cut the ceiery in small pieces and pour the dressing over it. Serve in a nest of leccuce leaves, garnished with whole English walnuts.

Sweetbread Salad. Clean and boil large firm sweetbreads for ;^ an hour. Then remove the skin and fibres and cool thoroughly; cut in dice. Aiake a rich mayonnaise and mix it with the sweetbreads. Ar- range each plate with lettuce leaves, and put a large tablespoon of salad in them. Drop a spoonful of the dressing on the top of each and serve very cold.

Shad Roe Salad.

One pair of shad roes, 2 gills of mayonnaise, i teaspoon of salt, I small onion, 2 heads of lettuce. Wash the roes and put them in a sauce-pan with the salt and enough water to cover them. Boil for 20 minutes ; remove from the fire, drain and set away to cool. When cold cut in dice, mix with the dressing, and serve in lettuce.

Tomato Salad.

Use enough tomatoes to make i quart after they are peeled and cut in sections, or use i quart of canned tomatoes. Boil until they can be run through a fine strainer, and while boiling add 12 cloves, ^ lemon, a bay leaf, 2 stalks of celery, i teaspoon of vinegar and a dash of pepper. When it reaches a good boil, throw in 4 tablespoons of granulated gelatine and 2 teaspoons of sugar. Stir until the gelatine melts, and strain. Place 2 stuffed olives in the bottom of timbale moulds and pour the jelly over them. Set on xe, and when ready to serve, pass a hot cloth around them and turn out in a nest of lettuce. Serve with any rich dressing.

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Cucumber Salad.

Use medium-size cucumbers; slice off a lengthwise piece from each one and hollow out the inside, taking care not to break or bruise the meat. Lay in ice-cold water untd ready for use. Cut the cucumber centres in dice and add Y-i a tomato for each boat of them, chopping the tomatoes so the seed are thrown out. Mix with mayonnaise or cream dressing, and fill the boats with the mixture. They must not be filled until just before serving, as long standing imparts a bitterness to the salad. Serve with cheese wafers.

Asparagus Salad.

Turn the contents of i can of asparagus tips on a plate and drain the juice from them. Use the small white leaves of let- tuce, forming a bed of them in each plate. Fill with the tips, and put a tablespoon of mayonnaise on them. Garnish with red beets that have been cut in dice and chilled.

A Dainty Fruit Salad.

Two oranges, peeled and seeded, removing the thin fibrous skin; 2 bananas (sliced), i cup large strawberries, i dozen English walnuts. This can be mixed and served with a thick sweet syrup in punch glasses, or arranged in lettuce leaves and covered with mayonnaise. It must be chilled and the nuts sprinkled over the top.

Cherry Salad.

Arrange each plate with a triangle of lettuce leaves, filling a small head in the centre of each one. Seed and stew some red cherries — or the wax variety, if you prefer them — and m the centre of each one place i cooked peanut. This keeps the shape of the cherry and adds a flavor to the salad. Strew the cherries through the leaves and put a tablespoon of mayonnaise on each one. Serve very cold.

]2o TESTED VIRGINIA RECIPES.

Apple Salad.

Two cups of diced apples, 2 cups of chopped English wal- nuts. Mix well. Arrange a salad bowl with lettuce leaves and fill with the apples and nuts. Cover with mayonnaise and gar- nish with olives.

Walnut Salad.

Cream to a paste fresh cheese, with enough butter to make it soft. Roll in small balls and press on each side the half of an English walnut. Fill lettuce leaves with them and cover with a thick mayonnaise. Serve with thin bread or salt crackers.

Daisy Salad.

Fill an oblong shallow dish with crisp white lettuce leaves; place a thick mayonnaise over them. Arrange in the centre a nest of small leaves, leaving a hole, which must be filled with the yelks from 8 hard-boiled eggs, pressed through a potato masher. Shred the whites in long thin strips, and strew around the yelks to form the petals of the daisy. Serve dressing with each plate of salad.

Fish Salad.

Boil a large red snapper until tender. Skin while hot and place on ice to cool thoroughly. Make a rich mayonnaise dress- ing and serve with the fish. Cut the fish in thick slices and heap the dressing over it; garnish with points of lemon and red beets. The success of this lies in the fish being almost frozen and the dressing being thick enough to cut with a knife.

Salmon Salad.

Pick a can of red salmon to pieces and take out all bone, fat and skin. Chill and add as much celery with it as you have meat. Season with salt, pepper and i tablespoon of celery seed. Wet thoroughly with a sour mayonnaise and garnish with slices of egg. Serve in lettuce hearts.

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