COOKING RECIPES. 337 



Almond Cake. — The following recipe for almond cake is a good one. It 

 makea a very nice cake for the basket. Take one cup of butter, one cup and 

 a half of sugar, three eggs, half of a cup of milk, two teaspoonftils of baking 

 powder, about two cups of flour; flavor with a little almond extract; blanch 

 one pound of almonds; lay aside enough to cover the top of the cake when 

 they are cut in halves; chop the rest and put into the cake. After the cake 

 is in the tin, lay the split ones over the top of the cake; they will rise and 

 brown as the cake bakes. This is delicious; try it. 



Ratted RsUIn Cake. — DiBsolve half a square of compressed yeast in 

 one large cup of milk and stir in one pound of flour, let rise; when light beat 

 together eight ounces each of butter and sugar, yelks of four eggs, cup of 

 stoned raisins, some fine cut citron, and grated peel of a lemon; stir now into 

 the dough, beating it very light (it is best to use the hand), let it rise again 

 in a round cake pan and bake in an even but moderate oven. 



Stravrberry or Red Cake. — Whites of five eggs; batter, one cnp; sngar, 

 one cup; red sugar sand, one cup; or if wanted very dark, two cups of red 

 sngar, leaving out the white; sweet milk, one cup; com starch, oiw cup; 

 flour, two cups; baking powder, three teaspoonfuls; then make a white cake 

 and bake same as marble cake, or, if desired, bake in layers and put to- 

 gether Avith frosting. 



Farmer's Fruit Cake. — Soak three cnpe of dried apples over night in 

 warm water. Chop slightly in the momiug, and simmer two hours in two 

 cups of molasses. Add two well-beaten eggs, one cup of sugar, one cup of 

 butter, one dessertspoonful of soda, flour enough to make rather a stiff bat- 

 ter. Flavor with nutmeg and cinnamon to the taste. Bake in a quick oven. 



Ice Cream Cake. — Take the whites of five eggs, one and a half cupe of 

 sugar, one-half cup of butter, one cup of milk, one-half tea8i>oonfttl of soda, 

 one teaspoonful cream tartar, three cups of flour. Separate this mixture 

 and color half with strawberry coloring. Flavor this wth vanilla, the white 

 with lemon. Put in the white, then the pink. Bake slowly. 



Rice Cake. — Take half a pound of clarified butter, eight eggs well 

 beaten, leaving out the whites of two, three-quarters of a pound of pounded 

 sugar, and the grated peel of a lemon; mix these well together; then add 

 grounded rice and dried flour, half a pound of each; currants and candied 

 peel may be added, when approved. 



Pineapple Cake. — Three cups sugar, one cup butter, five eggs, three 

 and one-half cups of flour, one-half cup cold water, two teaspoonfuls baking 

 powder. Bake in layers; spread each layer with a thick icing, then cover 

 with grated pineapple. Place on next layer and treat as before. 



Gelatine Frosting. — One tablespoonful gelatine, two tablespoonfuls of 

 cold water; when the gelatine is soft, one tablespoonful of hot water. When 

 entirely dissolved add one cup of powdered sugar, and beat while it is yet 

 warm until white and light; lemon to taste. Give good measure to all the 

 ingredients. This frosts one sheet of cake 



Molasses Cookies. — ^Two cups and one-half hot molasses, one cup of 

 shortening (half butter and half lard), one teaspoonful of ginger and one of 

 cinnamon; dissolve two teaspoonfuls of aaleratus in a cup of lukewanu 



