BEST FOODS METHODS OF PREPARING. 149 



butter, and stir into it half a cupful of sweet milk and 

 two-thirds of a cupful of corn-starch. Then add the well- 

 beaten whites of five eggs, a teaspoonful of extract of 

 rose, and a cupful of flour in which is mixed a large tea- 

 spoonful of baking powder. Bake rather gradually in a 

 paper-lined cake-tin. A thin icing, flavored with a few 

 drops of rose, may be spread on top. This delicate, snow- 

 white cake looks nicely along with contrasting squares of 

 golden sponge oake. 



Lady Fingers. Mix eight tablespoonfuls of powdered 

 white sugar, four eggs the yolks and whites beaten 

 separately six tablespoonfuls of flour, a little salt, and 

 a teaspoonful of lemon, orange, or vanilla. Beat the 

 batter for ten minutes ; roll some rather stiff paper into 

 a tunnel, and pour the batter through it upon buttered 

 pans in long, slender little cakes. Dust a little sugar 

 over them, and bake as quickly as possible without 

 scorching. 



Alum Gingerbread. Put a bit of alum the size of a 

 walnut in a cake-bowl, and pour upon it a cupful of boil- 

 ing water. When nearly cool, add half a cupful of but- 

 ter, two cupfuls of syrup, a tablespoonful of ginger, a 

 large teaspoonful of so^la, and enough flour for rolling. 



Plain Gingerbread. Mix one cupful of molasses, one 

 of boiling water, a tablespoonful of butter, two teaspoon- 

 fuls of ginger, two cupfuls of flour, and a teaspoonful of 

 soda. Pour the batter in a thick tin, and bake slowly. 



Bread Cake. Mix three cupfuls of light and sweet 

 bread-sponge, one small cupful of butter, two cupfuls of 

 light brown sugar, two eggs, one cupful of chopped rais- 

 ins, a teaspoonful of nutmeg and cinnamon, and a coffee- 

 cupful of flour, to which is added a large teaspoonful of 

 baking powder. Let it stand near the stove for a quar- 

 ter of an hour before placing it in the oven, and let it 

 bake rather slowly. 



