CAKE-MAKING

fioda, fourth pint molasses, two teaspoons each cinnamon and nut- meg. Scald the milk, cool to blood-warm, add ^^^^^^^ the yeast, then the flour, to which all the but- Jp!""j|::?''''i||l||||L^ ter and half the sup;ar have been added ; then ^i^^^'- ■ ■-'' iniiiHilil^^ mix together, and let rise until light. _ It is ^^^r" 'Mi; , _j!«U*a»^ better to set this sponge overnight, and in the ix,af.c«ko.

morning add the other ingredients (flouring raisins) and let rise again. "When light, till baking pans and let rise again. Bake in a moderate oven. This recipe makes three large loaves, and is a stand- ard, economical loaf-cake.

Marhle Cake. — Dark pait : Yolks three eggs, one-half cup but- ter, one cup brown sugar, one tablespoon molasses, one-half cup sour milk, one teaspoon soda, one and one-third cups flour, spices to taste and one cup raisins and currants, or leave out spices and fruit and use three tablespoons grated chocolate. Light part : Whites three eggs, one-half cup corn starch, one cup white sugar, one-half cup each sweet milk and butter, one cup flour, one teaspoon leaking powder. Alternate the light and dark parts by spoonfuls or layers, or both, in tin before baking.

Marhle Cake. — White part : "Whites seven eggs, three cups white sugar, one of butter, one of sour milk, four of flour, sifted and heap- ing, one teaspoon soda ; flavorto taste. Dark part : Yolks seven eggs, three cups brown sugar, one of butter, one of sour milk, four of flour, sift«d and heaping, one tablespoon each cinnamon, allspice and cloves, one teaspoon soda ; put in pans a spoonful of white part and then of dark, and so on. Bake an hour and a quarter. Use coffee-cups to measure. This will make one large and one medium cake. The w^hite and dark parts are alternated, either by putting in a spoonful of white, then ot dark, or a layer of white and then of dark part, being careful that the cake may be nicely "marbleized."

Oner-Egg Cake. — One cup butter, one and a half cups sugar, three of flour, one of sweet milk, one egg, teaspoon soda, two tea- spoons cream tartar in the flour, cup raisins chopped fine.

Orange Cake. — Two cups sugar, four eggs, leaving out whites of two, half cup butter, one of -water, two teaspoons baking powder, three cups flour, juice, grated rind, and pulp of one orange ; use the remaining whit^es for frosting the top.

Plum Cake. — Cut one pound butter in small pieces and work into two and one-half pounds flour with half a nutmeg, grated, and two pounds currants, picked and washed. Add one pound sugar and six yolks eggs rubbed together, one-half pint each """"'"" yeast and cream and work to a smooth batter.

Pound one-half pound shelled and blanched almonds with a little rose water to a paste and add with one-fourth pound citron

80 CAKK-MAKING

and one-fourth pound Ciindiod oranjre and lemon peels, sliced and dredged. Let rise and bake in paper lined pans in moderate oven.

Peanut Cake. — One-half cup butter, one and one-half cups milk, two and one-half cups flour, wliites four eggs, one-half tea- spoon cream tartar. one-(]Uarter teaspoon soda ; just before putting into oven sjjrinkle over tup one cup peanuts broken into pieces.

.Poor-Jfafi's Cake. — Tlnce cups bread dough, two cups sugar, one of buttt-r, two eggs, mix well, put in sjiice to taste, and fruit if preferred. I^'t lise and bake in l,»risk oven. Do not use any flour.

Citron Pound Cake. — One pound each sugar and flour, three- fourths pound Inittcr, eight large or ten small eggs, one and one- fourth poiuuls citron finely shredded ; cream butter and sugar, add the yolks, then tlie flour and well-whip])ed whites; i)ut layer of bat- ter in cake-pan and si)rinkle thickly Avith citron, then another layer of batter, etc., till pan is filled. Bake slowly one and a half to two hours.

Pi/mmkl Poiuid Calce. — One pound each sugar, butter and flour, ten eggs ; l)ake in a dripping-]jan one inch in thickness and cut when cold into jneces three and a half inches long by two \vide, or bake in sponge cake pans, and frost top and sides ; form on the eake stand in pyramid l^efore the icing is quite dry by la3'ing first in a circle, five i)ieees with some space between them ; over the spaces between these lay five other pieces, gradually drawing in the column :ind erowning the top with a bouquet of flowers.

yVldte Pound Cake. — One pound each sugar and flour, half pound butter, whites sixteen eggs, teaspoon baking po\yder sifted liioroughly with flour; ])ut in cool oven with gradual increase of heat. For boiled icing, three cups sugar boiled in one of water until clear ; beat whites three eggs to very stiff froth and pour over them tlie boiling liquid. l)eating all the time for ten miimtes ; frost while both cake and icing are warm.

Rice Cake. — One pound each sugar and ground rice, half pound butter, nine eggs. rose-M'ater to taste ; add a little salt, beat butter and sugar together, add rose-water, salt and eggs, lastly the rice; bake in shallow pans.

Snoio Cake. — Half cu]) butter, one of sugar, one and a half sifted flour, half cup sweet milk, whites four eggs, teaspoon l)aking })Owder ; flavor with lemon.

Snotr CrtAv.— Beat one-half pound }>utter to a cream, stir in one- half i)ound granulated sugar and one pound arrowroot flour gradu- allv, beating steadily; add whii)ped whites six eggs, and beat well twenty minutes ; flavor to taste with essence almonds, vanilla or lemon. Bake in moderate oven one to one and one-half hours.