RECIPES FOR COOKING. 993 



and sift it again. Beat all together, and add vanilla or lemon extract for flavoring. Then 

 add two-thirds of a cup of water the last thing, and beat thoroughly, turn into a well 

 buttered dish, and bake in a quick oven. 



Grinnel Cake. One and one-half cups of sugar, two and one-half cups of flour, one 

 cup of sweet milk, one-half cup of butter, two eggs, one teaspoonful of soda, and two of 

 cream-tartar. Beat the eggs and sugar, adding the milk and flour afterwards. Divide this 

 mixture, half and half. Flavor the light part to suit the taste; with the other part one cup 

 of chopped raisins, and one full teaspoonful each of cloves, mace or nutmeg, and cinnamon. 

 Bake separately in the same sized tins, frost both loaves, and place the light colored loaf on 

 the dark one while the frosting is soft. This is very nice. 



Loaf Cake. Three cups of milk, and one of yeast; make a stiff batter and let it rise 

 very light; then add two cups of sugar, one and three-fourth cups of butter, two cups of 

 raisins and two eggs, with spices to suit the taste. Mix thoroughly and put in well buttered 

 tins to rise again before baking. 



Silver Cake. Two cups of sugar, one-half cup of butter, three cups of flour, one cup 

 of sweet milk, the whites of three eggs, one teaspoonful of soda, and two teaspoonfuls of 

 cream-tartar. Flavor with lemon extract. This makes two loaves. 



Gold Cake. The same as the above, using the yolks of the eggs instead of the whites. 

 Flavor with vanilla. 



French Cake. One cup of sugar, one-third cup of butter, one cup of sweet milk, one 

 and a half cups of flour, one egg, two teaspoonfuls of cream-tartar, one teaspoonful of soda. 

 Flavor with extract of lemon or vanilla. 



Jumbles. One and a half-pounds of flour, one pound of sugar, one-half pound of 

 butter, four eggs. Mix the sugar and butter, then add the eggs and flour, and a little sweet 

 milk if the eggs are not sufficient. Roll out and bake in a quick oven. 



Fruit Cake. One a half-cups of butter, three cups of sugar, four and two-thirds cups 

 of flour, one cup of milk, six eggs, two teaspoonfuls of cream-tartar, one of soda, one 

 teaspoonful of nutmeg, two of cinnamon, and one each of cloves and allspice. Two pounds 

 of chopped raisins, two pounds of currants, and one-fourth pound of citron. This makes 

 two loaves. 



Another recipe considerably richer: One pound of flour, one pound of butter, one 

 pound of sugar, ten eggs, three pounds of stoned and chopped raisins, one pound of currants, 

 one pound of citron, two nutmegs, two full teaspoonfuls each of cloves and other spices, one 

 teaspoonful of saleratus, and about a gill of molasses. 



Snow Cake. Two cups of fine granulated sugar, one cup of butter broken into small 

 pieces, one even cup-full of flour, and four tablespoonfuls of corn starch sifted together, 

 whites of twelve eggs, juice of one lemon. Flavor with two tablespoonfuls of rose-water, 

 one teaspoonful of lemon extract, or half a teaspoonful of essence of bitter almonds. Beat 

 the butter and one-half of the sugar together, then beat the whites of the eggs to a stiff 

 froth, adding the rest of the sugar; drop the butter and sugar into the flour, turn the eggs 

 and sugar upon it and beat thoroughly. Bake in a quick oven. Flavor the icing with rose- 

 water or lemon. 



Angel Cake. The whites of eleven eggs, one and a half-cupfuls of granulated sugar, 

 one cupful of pastry flour, measured after being sifted four times; one teaspoonful of cream- 

 tartar, one of vanilla extract. Sift the flour and cream-tartar together. Beat the whites to 

 a stiff froth. Beat the sugar into the eggs, and add the seasoning and flour, stirring quickly 

 and lightly. Beat until ready to put the mixture in the oven. Use a pan that has little legs 

 at the top corners, so that when the pan is turned upside down on the table, after the baking, 

 a current of air will pass under and over it. Bake for forty minutes in a moderate oven. 

 Do not grease the pan. Miss Parloa. 



Sunshine. This is made almost exactly like angel cake. Have the whites of eleven 

 eggs, and yolks of six, one and a half-cupfuls of granulated sugar, measured after one sift; 

 one cupful of flour, measured after sifting; one teaspoonful of cream -tartar, and one of 

 orange extract. Beat the whites to a stiff froth, and gradually beat in the sugar. Beat the 

 yolks in a similar manner, and add to them the whites and sugar, and the flavor. Finally 

 sift in the flour, mix quickly and well. Bake for fifty, minutes in a slow oven, using a pan 

 like that for angel cake. Miss Parloa. 



