DOMESTIC ECONOMY AND FAMILY RECIPES, 70U 



sugar, half a cup of flour, two eggs. Boil the milk, beat together 

 the sugar, eggs, and flour, stir in a little millc, when the milk boils 

 stir in this mixture. Salt a little, and flavor to the taste. 



Let both the cake and cream get perfectly'' cold, then cut the 

 cake open and spread the cream between. 



Tricolored Cake. — Take one spoonful of finel.y powdered 

 white sugar, nearly half a cupful of butter, half a cupful of sweet 

 milk, the whites of five eggs, a teaspoonful of cream of tartar, half 

 a teaspoonful of soda, and orange-flower water to flavor. Beat 

 the sugar and butter together until it is creamy; mix the cream 

 of tartar with a cupful of flour, stir it gradually with the mixture, 

 alternatel}'- a little flour, then a little milk, (leaving only about a 

 thimbleful of milk to mix the soda in,) until the whole is well 

 mixed ; have the whites beaten to a firm froth ; mix evenly ; at the 

 same time put in the flavor; and, for the last thing, stir in the 

 soda, dissolved in the reserved milk. The mixture should be as 

 stiff as batter for muflins. Butter two square tin pans, put paper 

 inside, after they are buttered ; then put in the mixture evenly, 

 and bake as quick as possible without scorching. Take just half 

 of the above measure, substituting brown sugar in the place of 

 white sugar, and flavor with the juice of half a lemon and the 

 peel of the half lemon grated, or extract ; bake this in one pan. 

 Xow take five yolks, light brown sugar in the same proportion as 

 for the Avhite cake, and have two or three ounces of sweet almonds 

 lilanched and chopped fine ; mix smoothly, and bake in two pans 

 the same as above. When all is done, and the cake is cold and 

 firm, shave the tops of the cake smoothly and evenly, with a sharp 

 knife, (the bottoms of the cake will not need shaving unless they 

 are too brown to look well without ;) put them together with fine 

 jelly, so that they will stick firm — the pink cake in the centre, and 

 the yellow at the top and bottom — and frost if you like. Cut it 

 in any form ; it is the prettiest cut in finger pieces ; that is, cut it 

 in slices an inch or an inch and a half wide, then in squares. 



Dried Apple Cake. — Three cups of dried apples soaked over 

 night. Chop the apples, and simmer them fifteen minutes in two 

 •ups of molasses. Then add one-third of a cup of butter, two 

 -'Ligs, half a cup of sugar, five cups of flour, half a cup of milk, 

 wo teaspoonfuls of soda — spice to your taste. Allow the apples 

 ind molasses to cool before adding the rest. 



Rice Cake. — Quarter of a pound of ground rice, quarter of a 

 •ound of finely powdered white sugar, five eggs. Beat all well 

 (igether till it froths; pour quickly into a tin lined with buttered 

 Kiper. Bake three-quarters of an hour in a moderate oven. 



SoTTR Milk Cake. — One cup of butter, two of sugar, two of 

 our milk, half a cup of molasses, five of flour, one teaspoouful of 

 oda ; raisins and spice. 



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