CAKES. 393 



eggs to a stiff froth; the yolks and sugar together, and stir into the warm milk', 

 the yeast powder having been mixed in the flour, sift it in; then the whites of 

 the eggs; pour into a buttered cake mold, and bake in a quick oven 30 minutes. 



" Sallie-Long," or Tea Cake,— Flour, 1 qt.; baking powder 3 tea 

 spoonfuls; sweet milk, 1 pt. ; eggs, 3; butter and lard, of each 1 table-spoon fu) 

 pulverized sugar, % cup. Mix the baking powder into the dry flour; beat tho 

 eggs, and stir them and the milk, butter, lard and sugar together, then the 

 flour, mixing all thoroughly; baking in a moderate oven. 



Eemarks. — This cake I suppose to be an own cousin of Sally Lunn, but 

 why it should have been called Long, when, in fact, it is so nice and short, I 

 cannot tell. I give it as I received it, and will make no complaint about its 

 " Long " name, so long as it fills the bill as well as it has done, with my family, 

 for a long time. It is, no doubt, a first cousin of Sally Lunn, above. 



Apees, or Cake Without Eggs or Yeast.— Fresh butter, 1 lb. (3 

 cups); sifted flour, 2 lbs. (7 cups;) powdered sugar, 1 lb. (2)| cups); mixed 

 spices (nutmeg, mace and cinnamon), 1 tea-spoonful; caraway seeds, 4 tea- 

 spoonfuls; wine (white is best), 1 large glass; cold water to make a stiff dough. 

 Directions— Cut the butter into the flour and rub fine, or smooth, mixing in 

 the sugar and spices, then put in the wine, and water to work stiff, with a 

 broad knife, or knead with a wooden potato masher. Roll thin (less than J^ 

 inch), and cut into small cakes. Place in long tins, shghtly buttered, not to 

 touch each other. Bake in a quick oven till they are a pale brown. 



Remarks. — They are quickly made, requiring no eggs nor yeast, and are 

 very nice, resembling, somewhat, the Grerman crisps. 



Cream Cake.— Sweet milk, 1 pt. ; butter, 1 table-spoonful; salt, a pinch; 

 flour, 3 cups. Directions — Melt the butter in milk, put in the salt and then 

 mix in the flour, only enough to make a stiff dough. Roll out rapidly, several 

 times, on the board, cut into squares and bake on a griddle, or in a hot oven. 



Cookies, Plain.— Sugar, 1 cup: butter, % cup; soda, }^ tea-spoonful; 

 warm water, % cup; flour enough to roll. Directions — Dissolve th'> soda in 

 the warm water; mix, roll very thin, cut and bake in a quick oven. 



Plain Cookies, with Ammonia.— Sugar, 2 cups; butter, 1 cup; milk, 

 1 cup; 2 eggs; carbonate of ammonia, % oz. ; flour, 1 qt. {Z% cups.) Direc- 

 tions — Pulverize the ammonia and mix it with the flour, and mix the butter in 

 well, then the other ingredients; use only flour enough to allow you to handle 

 (not stiff); roll thin, cut and bake in a suitable oven — in fact all cookies require 

 quick handling and a quick oven. 



Cookies— Eose Flavor.- Sugar, 3 cups; butter, 1 cup; 3 eggs; milk, 

 J^ cup; rosewater, 2 table-spoonfuls [see "Tincture of Rose"]; flour, enough to 

 roll out well. Directions — Beat the eggs very light, rub the butter, sugar and 

 rosewater together, then the eggs, soda in the milk, flour, etc. ; roll thin, bake 

 quickly. 



Carraway Cookies.— Sugar, 2 cups; butter, 1 cup; 2 eggs; milk, J^ 

 cup; soda, }4 tea-spoonful, caraway seed, 1 table-spoonful, or to taste. I liko 

 them to be put in freely. 



