336 THE HOUSEHOLD..^ 



Frosting for Cake. — Allow sixteen tablespoonfula ptilvcrized sngar for 

 each egg, Take part of the sugar at first and sprinkle over the egg; beat 

 them for half an hour, gradually stirring in the rest of the sugar; then 

 flavor. A little lemon juice whitens icing. Strawberry juice or cranberry 

 syrup gives a pretty pink shade. It may be colored yellow by using some 

 of the yelk of the egg or by putting the grated peel of a lemon or orange in 

 a thin muslin bag and squeezing it hard into the egg and sugar. 



Currant Cookies—One pound flour, one-half pound of butter, three- 

 quarters of a pound of sugar, four eggs, one half pound of currants well 

 washed and dredged, one half teaspoonful of soda dissolved in hot water, 

 one-half lemon, grated rmd and juice, one teaspoonful of cinnamon. Drop 

 from a spoon upon a baking tin lined with well-buttered paper and bake 

 quickly. 



Cocoannt Cake—Three eggs (the whites of two of them to be used for 

 frosting), two-thirds of a cup of sugar, two-thirds of a cup of sweet milk, 

 one and two-thirds cups of flour, one teaspoonful of cream of tartar, and a 

 half teaspoonful of soda. Bake in thin roiind tins; make a frosting of the 

 whites of the two eggs, well beaten, with four dessertspoonfuls of white 

 sugar; spread on the top of the cakes and sprinkle the grated cocoanut with 

 the frosting. 



Apple Cake. — A pleasant variation on the jelly and cream filling used 

 for double cakes may be made of apples. Beat one egg light in a bowl, and 

 into it a cup of sugar. Add to this the strained juice and grated rind of a 

 lemon. Peel and grate three firm pippins or other ripe, tart apples directly 

 into tills mixture, stirring each well in before adding another. When all are 

 in, put into a farina kettle and stir over the fire until the apple custard is 

 boiling hot and quite thick. Cool and spread between the cakes. 



Angel Cake — Sift together four times, one and one-half cups of sugar, 

 one cup flour, one teaspoonful cream of tartar; stir in this very lightly 

 whites of eleven eggs thoroughly beaten. Flavor with one-half teaspoonful 

 of rose extract. Bake fifty minutes in a slow oven, not opening the oven for 

 thirty minutes. Turn pan over on a rack and let cake remain in pan one 

 hour. Tliis is the simplest rule for angel cake that we have ever seen, and 

 is excellent. 



A Useful Cake. — One-third cup of butter, two cups hght brown sngar, 

 two eggs, beat all together. One cup of new sweet milk, three cups of sifted 

 flour, three t«aspoonfuls baking powder. Stir all together, and bake in 

 seven layers. For jelly cake take jelly, for orange cake juice and grated 

 rind of one orange, whites of two eggs, make stiff with sugar. For lemon 

 cake white of one egg, juice of one lemon, and teaspoonful extract of lemon. 

 For cocoanut, whites of two eggs, thickened with sugar and grated cocoanut. 



Dolly Vai-d en Cake. — Two cups of sugar, two-thirds of a cup of butter, 

 one cup of sweet milk, three cups of flour, three eggs, one-half teaspoonful 

 of soda, one teaspoonlul of cream tartar. Flavor with lemon. Bake oae- 

 half of tliis in two pans. To the remainder add one tablespoouful of 

 molasses, one cup of chopped raisins, one -half cup of currants, piece of 

 citron chopped fine, one teaspoonful of cinnamon, cloves and nutmeg. Bake 

 in two pans and put in sheets alternately with a Uttle jelly or white of an 

 egg beaten to a froth, 



