CAKES. 377 



wide and 5 or 6 long, and lap across in a true love knot. Bake in a quick oven. 

 Ann Arbor Register. 



Charlotte Polonaise— Iced Cake.— Powdered sugar, 2 cups; butter, 

 J^ cup; 4 eggs, beaten separately; cream, 1 cup, or rich milk with a little 

 cream ; prepared flour (an article now in the market), 3 cups. 



Tlie Custcurd. — Powdered sugar, 1 small cup; 6 eggs; flour, 3 table-spoon- 

 fuls; cream, 3 cups; chocolate, 1 small cup; almonds, % lb.; citron, J^ lb..; 

 macaroons, J^ lb. ; apricots, J^ lb. ; candied peaches, or other candied fruit in 

 their place, }4 lb. ; cold milk. Dikections — Beat the yolks very light; mix 

 the flour with the cold milk, thes stir in the cream, then the yolks, slowly; 

 boil for 5 minutes, stirring constantly. Now pour out the custard into 3 equal 

 parts. 



First part — The chocolate being grated and the macaroons crumbled, stir 

 them, with 1 table-spoonful of sugar with the first and boil for 5 minutes, stir- 

 ring all the while; then pour out and whip 5 minutes with the egg-beater (if you 

 have none, beat with a spoon), flavor with vanilla and set away to cool. 



Second part — The almonds having been blanched (the skin removed by 

 soaking in water vmtil it will slip off with tlie thumb and fingers), chop them, 

 then pound them in a "Wedgewood mortar (same as druggists use, the name 

 coming from the man who first made them from a mixture made for this pur- 

 pose), putting in a few only at a time, adding a little rosewater from time to 

 time. Chop the citron and mix with the pounded almonds, adding sugar, 3 

 table-spoonfuls, and stir into the second part, heating to a boil; flavor with 

 extract of bitter almonds, then set aside as the first. 



Third part — Chop the peaches, or other candied fruit, fine, and stir into 

 the last custard, which will not need flavoring. The cake being baked in 4 lay- 

 ers, you have a custard, or jelly, of different color or flavor to go between each, 

 the top to be iced with lemon ice or frosting. 



Remarks.-^Tlxh makes 2 loaves, and although it is not presumed that this 

 cake will be made for every -day use, yet, for an evening party or other especial 

 occasions, the nicety of the cake will pay for the extra trouble. The name. 

 Polonaise, means simply, in three parts, like music having three crotchets in a 

 bar. 



National Cake. — "White part — Cream together 1 cup white sugar and ^ 

 cup of butter, then add i^ cup of sweet milk, the beaten whites of 4 eggs , J^ cup 

 of corn starch, 1 cup of flour into which has been mixed 1 tea-spoonful of cream 

 tartar and % tea-spoonful of soda. Flavor with lemon extract. 



Blue part — Cream together 1 cup of blue sugar sand an i^ cup of butter, 

 then add 3^ cup of sweet milk, the beaten whites of 4 eggs and 2 cups of flour, 

 in which mix 1 tea-spoonful of cream of tartar and % tea-spoonful of soda. 

 No flavor. 



Red part — Cream together 1 cup of red sugar and % cup of butter, then add 

 14. cup of sweet milk, the beaten whites of 4 eggs and 2 cups of flour, in which 

 mix 1^ tea-spoonful of cream of tartar and J^ tea-spoonful of soda. No flavor. 

 Place in a bake pan. first the red. then the white, and last the blue. Bake in a 

 moderate oven. 



