368 DR- CHASE'S RECIPES. 



as they should have been by their mothers,, or those having the care of them in 

 their minority, and now find it necessary to make cake for themselves and their 

 husbands, must begin witli the cookies, and other smaller and plainer cakes, 

 lest a faiUire should too greatly discourage them; and should they fail a few 

 times, take the mottoes, "don't give up the ship," but "try, try again," and 

 ultimate success must follow. 



Si)©cial Explanations. — If any special explanations are needed, they 

 will be given in connection with the recipe. 



Ijtkstly — Keoping Cake*. — Keep cakes in the cook-room until cool; 

 then wrap and place them in boie« with covers to exclude the air. Jelly cakes, 

 however, had best not be removed from the plates upon which they have been 

 built up, but need to be wrapped and placed in boxes, tlie same as others, which 

 insures their moisture much longer than if not put away in boxes Fried cakes, 

 cookies, etc., after becoming cool, may be put into stone jars, and a cloth of 

 several thicknesses be put upon them, pressing it down around the edge, then 

 another cloth over the top of the jar, with a plate upon it will keep them suffi- 

 ciently moist. It is not best to make large amounts of them at a time. Bread 

 needs the same care to keep it nicely moist. 



Table of Explanations and CompAratire Weights and Meas- 

 ures. — When white sugar is called for, "A," or first-class coflfee sugar is 

 intended. 



The cup intended to be used is the common sized tea-cup, but if larger 

 amounts are needed for large families, double the number, or use the larger 

 coflfee-cup. 



1 lb. white sugar equals about 2^^ cups; 1 lb. butter, 2 cups; 1 lb. lard, 2 

 r!ups; 1 lb. wheat flour, 33^ cups; 1 lb. graham, 3)^ cups; 1 lb. Indian meal, 

 3J^ cups. 



Icing, Boiled, for Cakes. — Powdered sugar, (and this is the right 

 kind to use for all Icings), 2 cups: boiling water, 1 gill; whites of 2 eggs; flav- 

 oring to suit. Directions — Pour the boiling water upon the sugar in a suita- 

 Sle dish, upon the stove, and boil until it readily creams, then pour this hot 

 ipon the beaten whites, and beat till cool, when it is ready to use, the cake 

 being cold, or, at least, cool; add vanilla, lemon, or orange extract, rose or cin- 

 namon water, or essence, a teasp(»nful to a tablespoonful, to suit, and dip upon 

 the cake ; smoothing, if "necessary, with a knife wet in cold water, 



Icing, Boiled, that ■will not Break.— White sugar, 1 cup; white of 

 1 egg; put water enough into the sugar to dissolve it; put it on the fire and let 

 it boil till it will "hair." Beat the white of the egg to a stiff froth; pour the 

 heated sugar on to the froth and stir briskly until cool enough to stay on the 

 cake. The icing should not be applied until the cake is nearly or quite cold. 

 This quantity will frost the tops of two common sized cakess. — Oodey's Lady's 

 Byok. 



Boiled Icing— Qiiick to Harden.— To 1 cupful sugar, take 1 egg. 

 Put sugar in pan and a little water over it, and let boil 20 minutes. Beat white 



