The whites of nine large, fresh eggs. When they are partly beaten add
one-half teaspoonful of cream of tartar and then finish beating--the
cream of tartar makes them lighter--then add one and a quarter cups of
granulated sugar, stir the sugar very lightly into the whites of the
eggs, and add a teaspoonful of vanilla. Have flour sifted five times,
measure a cupful and fold it in very carefully, not with a circular
motion, and do not stir long. Turn it into a Turk's head mould and bake
forty-five minutes. Do not grease the mould, and when taken out of the
oven invert it until the cake is cold before removing from the pan.
Never use a patent egg-beater for this cake, but a whip, taking long,
rapid strokes, and make it in a large platter, not a bowl.
BERLINERKRANDS (a Norwegian Cake).
Half a pound of butter washed in two waters and beaten to a cream, two
hard-boiled egg yolks mashed fine and stirred into two raw egg yolks,
four ounces of powdered sugar stirred into the eggs, then mix all with
the butter, add a pound of flour and a wineglass of brandy, mix well.
Roll under the hand and make into small jumble cakes or krunchens. Beat
the white of an egg, dip each cake into it and then roll in granulated
sugar, bake a delicate brown in a very slow oven fifteen or twenty
minutes. Grease the tins.