376 DR. CHASE'S RECIPES. 



Roll Jelly Cake.— Sugar, 1 cup; 4 eggs; flour, 1 cup; cream of tartar, 

 1 tea-spoonful; soda, % tea-spoonful; salt, 1 pinch. Directions— Mix the 

 powders and salt with the flour, beat the eggs, light; add the sugar and flour, 

 and beat up light again. Bake in a square pan, turn upon a towel, spread on 

 the jelly, and roll immediately. 



Jelly Cake.— Sugar, 1 cup; butter, J^ cup; sour milk, % cup; 2 eggs; 

 flour, 2 cups; soda, % tea-spoonful; jelly. Dibections— Bake in 4 cakes. 

 "When cold spread the jelly and lay up. 



Remarks. — Grated cocoanut and sugar are very nice in this, or any other 

 jelly cake, in place of the jelly, which is generally used. Remember this, also, 

 ■when shortening (butter) is used in a jelly cake, it cannot be rolled. 



Corn Starch Cake.— Sugar, \% cups; flour, 1% cups; butter, % cup; 

 corn starch, J^ cup; milk, J^ cup; whites of 6 eggs; baking powder, 1 tea- 

 spoonful; extract of lemon, orange or vanilla, 2 tea-spoonfuls, or to taste; or if 

 your taste says none, use none. Directions— Cream the sugar and butter, 

 then the beaten whites of the eggs; wet up the corn starch with the milk and 

 stir in; then sift in the flour wherein the baking powder has been mixed. Bake 

 in a moderate oven. 



Remarks. — See general remarks upon cake making, baking, etc., to test 

 when done; but another test is a cake generally loosens from the edge and sides 

 of the pan when it is done. 



Lady Cake. — Whites of 8 eggs, beaten to a froth; white sugar 2 cups; 

 butter, 1 cup, creamed with the sugar; flour, 3 cups; cream of tartar, 1 tea- 

 spoonful in the flour; sweet milk, % cup, with soda, 1 tea-spoonful in it; then 

 heat all together and bake in a mold or small pans, as you please. Season, if 

 desired, any flavor preferred. 



Lady Cake, No. 2.— Sweet milk, % cup; powdered sugar and flour^ 

 each 2 cups; 4 eggs, whites only; baking powder, % tea-spoonful. 



Lady-Fingers. — One-half lb. pulverized sugar and 6 yolks of eggs, well 

 stirred; add }i lb. flour, whites of 6 eggs, well beaten. Bake in lady-finger 

 tins, or squeeze through a bag of paper in strips two or three inches long. 



Lady Fingers, as Made in India.— Sugar, 1 lb. ; 8 eggs; flour, 1 lb. 

 DraECTiONS— Sift sugar and flour; beat the yolks separately, then beat with the 

 sugar for 20 minutes; then beat in also the beaten whites, then, slowly, the 

 flour, and drop upon white paper, long, to resemble the finger; dust sugar over 

 them and bake in a hot oven. — Indian Bmnestic Economy and Cooking. 



Remarks. — These will be found equal in delicacy to a true " lady's finger," 

 even with an engagement-ring upon it. I should say moderate oven, lest they 

 melt, if too hot, in baking. 



Love Knots for Tea.— Little cakes folded over in the form of love 

 knots are nice for tea. Flour, 5 cups; sugar. 2 cups; butter, 1 cup; a piece of 

 lard the size of an egg; 2 eggs; sweet milk, 3 table-spoonfuls; soda, % ^^a- 

 si)oonful; a grated nutmeg, if liked, or as much cinnamon. Directions — 

 Sift the soda in the flour, then rub in the butter, lard and sugar, and then the 

 beaten eggs, milk and spices, if any are used; roll thin and cut in strips an inch 



