minutes; take them out and lay on dishes in the sun, a day or two,
then put them in vinegar prepared as for cabbage pickle.--_Mrs. Dr.
J._
PICKLED ONIONS.
Pour boiling water over the onions and let them stand until the brine
gets cooled; then change the brine for nine mornings, warming it every
day. The ninth day put them in fresh water, and let them soak one day
and night. Then put the spices and vinegar on the fire, and let them
come to a boil, and drop in the onions in a few minutes; add sugar to
your taste.--_Mrs. A. H._
LEMON PICKLE.
Rasp the lemons a little and nick them at one end; lay them in a dish
with very dry salt, let them be near the fire, and covered. They must
stand seven or eight days, then put in fresh salt, and remain the same
time; then wash them well, and pour on boiling vinegar, grated nutmeg,
mace, and whole pepper. Whenever the salt becomes damp, it must be
taken out and dried. The lemons will not be tender for nearly a year.
The time to pickle them is about February.--_Mrs. A._
PICKLING FIFTY LEMONS.
Grate off the yellow rind, cut off the end, and pack in salt for eight
days. Set them in a hot oven, in dishes; turning until the salt
candies on them. Place them in a pot and pour on two gallons vinegar
(boiling) to which has been added two pounds white mustard-seed, two
tablespoonfuls mace, one pound ginger, four tablespoonfuls
celery-seed, one pound black pepper, two pounds sugar, one handful
horseradish scraped.
All the spices, except mustard-seed, must be pulverized.--_Mrs. H. P.
C._
APPLE PICKLE.
3 pounds apples.
2 pounds sugar.
1 pint vinegar.
1 teaspoonful mace.
1 tablespoonful beaten cinnamon.
1 dozen cloves.
2 teaspoonfuls allspice.
1 tablespoonful beaten ginger.
1 tablespoonful celery-seed.
Boil until the apples are perfectly clear.--_Mrs. J. A. S._
CHERRY PICKLE.
Pick firm, ripe, short-stem cherries, and lay them in a stone jar,
with the stems on. Put into a kettle vinegar, sweetened to your taste,
allspice, mace, cloves, and cinnamon.
Put on the fire until it is scalding hot, then pour over the cherries,
and let them stand until next day, when the vinegar must be poured off
them into the kettle again, and scalded as before, and poured on the
cherries. Repeat this for nine mornings, and your pickle is ready for
use.--_Mrs. C._
PICKLED BLACKBERRIES.
One pound sugar, one pint vinegar, one teaspoonful powdered cinnamon,
one teaspoonful allspice, one teaspoonful cloves, one teaspoonful
nutmeg. Boil all together, gently, fifteen minutes, then add four
quarts blackberries, and scald (but not boil) ten minutes more. The
spices can be omitted, if preferred.--_Mrs. W._
TOMATO CATSUP.
Take sound, ripe tomatoes, grate them on a coarse grater, then strain
through a wire sieve, throwing away the skins and seed. Then put the
liquid in a cotton bag and let it drip for twenty-four hours. Take the
residuum and thin to the proper consistency with vinegar. Then season
it to your taste with garlic, salt, pepper, and spices.--_Mrs. A. A._
_Tomato Catsup._
One-half bushel tomatoes stewed sufficiently to be strained through a
colander; to every gallon of pulp add three quarts strong vinegar, two
tablespoonfuls salt, four tablespoonfuls grated horseradish, one pound
brown sugar, three large onions chopped fine, one tablespoonful black
pepper. Boil till quite thick.--_Mrs. C. B._
_Cold Tomato Catsup._
½ peck ripe tomatoes.
½ gallon vinegar.
1 teacup salt.
1 teacup mustard, ground fine.
4 pods red pepper.
3 tablespoonfuls black pepper.
A handful celery-seed.
1 cup horseradish.
All of the ingredients must be cut fine, and mixed cold. Put in
bottles, cork, and seal tight. It is better kept awhile.--_Mrs. P._
_Tomato Catsup._
1 gallon pulp of tomatoes
1 tablespoonful ginger.
2 tablespoonfuls cloves.
1 tablespoonful black pepper.
2 tablespoonfuls grated horseradish.
2 tablespoonfuls salt.
2/3 gallon vinegar.
Boil all well together, then add three pounds sugar, and boil
awhile.--_Mrs. M. S. C._
_Tomato Catsup._
Put into a preserving kettle about one pint water, fill up the kettle
with ripe red tomatoes, previously washed and picked, with the skins
on, cover closely, and set on a hot fire; frequently stirring that
they may not stick to the bottom. Boil about one hour. Turn into a
wooden tray; when cool enough, rub through a coarse sieve, through
which neither skin nor seed can pass. Measure five quarts of this
pulp, and boil until very thick, then add two tablespoonfuls
horseradish, two tablespoonfuls white mustard-seed, two tablespoonfuls
celery-seed, two tablespoonfuls black pepper beaten fine, two or three
races of ginger beaten fine, three or four onions chopped fine, a
little garlic, one nutmeg, salt and sugar to the taste.
Stir all in, and let it come to a boil. Pour in one quart strong cider
vinegar. Let it boil up once more, and take off the fire. Bottle,
cork, and seal.--_Mrs. S. T._
CUCUMBER CATSUP.
Pare and grate the cucumbers. To one quart of cucumbers add three
large onions grated, one teaspoonful salt, one teaspoonful pepper, and
as much vinegar as cucumbers. Exclude the air.--_Mrs. L. P._
_Cucumber Catsup._
Grate three cucumbers; one onion, one pint of vinegar, one
tablespoonful black pepper, one tablespoonful salt, one teaspoonful
pounded celery-seed.
Put the catsup in bottles, with large mouths; as the cucumber settles,
and is hard to get out.--_Mrs. H. T._
_Cucumber Catsup._
Chop three dozen large cucumbers and eight white onions, fine as
possible, or grate them. Sprinkle over them three-fourths of a pint of
salt, one-half teacup ground pepper; before seasoning, drain off all
the water through a sieve; mix well with good vinegar, and
bottle.--_Mrs. P. W._
_Cucumber Catsup._
One dozen cucumbers, four large onions, four tablespoonfuls salt, four
teaspoonfuls black pepper, one quart strong vinegar. Grate onions and
cucumbers.--_Mrs. H. D._
WALNUT CATSUP.
To one gallon vinegar:
Add 100 walnuts pounded.
2 tablespoonfuls salt.
A handful horseradish.
1 cup mustard-seed, bruised.
1 pint eschalots, cut fine.
½ pint garlic.
¼ pound allspice.
¼ pound black pepper.
A tablespoonful ginger.
If you like, you can add cloves, mace, sliced ginger, and sliced
nutmeg. Put all these in a jug, cork tightly, shake well, and set it
out in the sun for five or six days, remembering to shake it well each
day. Then boil it for fifteen minutes, and when nearly cool, strain,
bottle, and seal the bottles.--_Mrs. A. C._
_Walnut Catsup._
Take forty black walnuts that you can stick a pin through; mash and
put them in a gallon of vinegar, boil it down to three quarts and
strain it. Then add a few cloves of garlic or onion, with any kind of
spice you like, and salt. When cool, bottle it. Have good
corks.--_Miss E. T._
_To make Catsup of Walnuts._
Bruise the walnuts (when large enough to pickle) in a mortar; strain
off the liquor and let it stand till it be clear; to every quart thus
cleared add one ounce of allspice, one ounce black pepper, one ounce
ginger bruised fine. Boil the whole about half an hour; then add one
pint best vinegar, one ounce salt, eight eschalots, or one ounce
horseradish. Let it stand to cool; then strain it again, and bottle
for use.--_Mrs. M. P._
_To make Walnut Catsup from the Leaves._
Provide a jar that will hold about three gallons. Mix the following
ingredients: common salt one pound, one-half ounce powdered cloves,
four ounces powdered ginger, one handful garlic sliced, six pods
bruised red pepper, three handfuls horseradish root, sliced. Gather
the young leaves from the walnut--cut them small. Put a layer at the
bottom of the jar; then sprinkle on some of the ingredients, and so on
with alternate layers, until the jar is packed full. Let the whole
remain in this state one night. Then fill with boiling vinegar, tie it
closely, and let it set in the sun for a fortnight. Then press out the
liquor, strain and bottle.--_Mrs. E. W._
_Bay Sauce._
Get young walnut leaves while tender. Make a mixture of the following
ingredients: one quart salt, one handful horseradish, one-half dozen
onions chopped up, two teaspoonfuls allspice, one tablespoonful black
ground pepper.
Put in a layer of the leaves, and then one of the mixture, so on till
the jar is nearly filled; cover with good cold vinegar. Put it in the
sun for a fortnight, then bottle. It will not be good for use until it
is six months old.
This is an excellent sauce for fish. It will improve it to add a
tablespoonful of ground ginger.--_Mrs. E. C. G._
_Bay Sauce._
One pound salt, one-half ounce cloves, four ounces ginger, all
powdered; three handfuls garlic, three handfuls horseradish scraped
fine, six pods of red pepper cut up fine. Gather leaves of black
walnut when young, cut them up fine; put a layer of leaves in the
bottom of a jar, then one of ingredients (mixed together), until the
jar is filled; tie it up closely and set it in the sun for two weeks;
then bottle for use. It is not good for six months. Some think two or
three large onions an addition.--_Mrs. H. D._
MUSHROOM CATSUP.
Take the largest mushrooms, cut off the roots, put them in a stone
jar, with salt; mash them and cover the jar. Let them stand two days,
stirring them several times a day; then strain and boil the liquor, to
every quart of which put one teaspoonful whole pepper, cloves,
mustard-seed, a little ginger; when cold bottle it, leaving room in
each bottle for one teacupful strong vinegar, and one tablespoonful
brandy.
Cork and seal.--_Mrs. C._
_Mushroom Sauce._
After peeling, lay them on the oyster broiler and sprinkle with a
little salt. Have ready a hot dish with butter, pepper, salt, and
cream, and throw the mushrooms into this as they are taken from the
broiler. A very nice sauce for steaks.--_Mrs. J. S._
MUSHROOM CATSUP.
Break one peck large mushrooms into a deep earthen pan. Strew
three-quarters pound salt among them, and set them one night in a cool
oven, with a fold of cloth or paper over them. Next day strain off the
liquor, and to each quart add one ounce black pepper, one-quarter
ounce allspice, one-half ounce ginger, two large blades mace.
Boil quickly twenty minutes. When perfectly cold, put into bottles,
and cork well, and keep in a cool place.--_Mr. J. B. N._
_Mushroom Catsup._
Pack the mushrooms in layers, with salt, in a jar; let them stand
three hours, then pound them in a mortar, return them to the jar and
let them remain three or four days, stirring them occasionally.
For every quart of the liquor add, one ounce of pepper, half ounce
allspice; set the jar in the kettle of water, and boil four hours,
then pour the liquor through a fine sieve, and boil until it is
reduced one-half.
Let it cool and bottle.--_Mrs. C. C._
HORSERADISH SAUCE.
Five tablespoonfuls scraped or grated horseradish, two teaspoonfuls
sugar, one teaspoonful salt, half teaspoonful pepper, one
tablespoonful mixed mustard, one tablespoonful vinegar, four
tablespoonfuls rich sweet cream. Must be prepared just before
using.--_Mrs. S. T._
_Horseradish Sauce._
Just before dinner, scrape one teacup of horseradish, add one
teaspoonful white sugar, one saltspoonful salt, and pour over two
tablespoonfuls good cider vinegar. It is best when just made.
CELERY VINEGAR.
Pound a gill of celery-seed, put in a bottle and fill with strong
vinegar. Shake it every day for two weeks, then strain it, and keep it
for use. It will flavor very pleasantly with celery.--_Mrs. Dr. J._
_Celery Vinegar._
Take two gills celery-seed, pound and put it in a celery bottle, and
fill it with sharp vinegar. Shake it every day for two weeks; then
strain it, and keep it for use. It will impart an agreeable flavor to
everything in which celery is used. Mint and thyme may be prepared in
the same way, using vinegar or brandy. The herbs should not remain in
the liquid more than twenty-four hours. They should be placed in a
jar--a handful is enough, and the vinegar or brandy poured over them;
take out the herbs next day, and put in fresh. Do this for three days;
then strain, cork, and seal.--_Mrs. R._
PEPPER SAUCE.
2 dozen peppers.
Twice this quantity of cabbage.
1 root of horseradish, cut up fine.
1 tablespoonful mustard-seed.
1 dessertspoonful cloves.
2 tablespoonfuls sugar.
A little mace.
Boil the spices and sugar in two quarts of best cider vinegar, and
pour boiling hot over the cabbage and pepper.--_Mrs. W. A. S._
PEPPER VINEGAR.
One dozen pods red pepper, fully ripe. Take out stems and cut them in
two. Add three pints vinegar. Boil down to one quart; strain through a
sieve, and bottle for use.--_Mrs. Dr. J._
RED PEPPER CATSUP.
To four dozen fine ripe bell-peppers add two quarts good vinegar, one
quart water, three tablespoonfuls grated horseradish, five onions
chopped fine. Boil till soft, and rub through a sieve. Then season to
your taste with salt, spice, black and white mustard well beaten;
after which boil ten minutes. Add celery-seed if liked, and a pod or
more strong pepper, a little sugar. All should be cut up and the seed
boiled with it. Bottle and cork tightly.--_Mrs. G. N._
CAPER SAUCE.
Stir in melted butter two large tablespoonfuls capers, a little
vinegar. Nasturtiums pickled, or cucumbers cut very fine will be good
substitutes for the capers. For boiled mutton.--_Mrs. R._
_Caper Sauce._
To one cup drawn butter add three tablespoonfuls green pickled capers.
If prepared for boiled mutton, use half teacupful of the water in
which it was boiled; add salt and cayenne pepper. Let it boil up once
and serve.--_Mrs. S. T._
TARTAN SAUCE.
One mustardspoon of mixed mustard, salt and cayenne to the taste, the
latter highly.
Yolk of one raw egg, sweet-oil added very slowly, until the quantity
is made that is desired; thin with a little vinegar.
Take two small cucumber pickles, two full teaspoonfuls capers, three
small sprigs parsley, and one small shallot or leek. Chop all fine,
and stir into the sauce about an hour before serving. If very thick,
add a tablespoonful cold water. This quantity will serve eight
persons--is good with trout, veal cutlets, and oysters.--_Miss E. S._
MORCAN'S TARTAN SAUCE.
Put into a bowl one spoonful of dry mustard, two spoonfuls salt, a
little cayenne pepper, yolk of one raw egg; mix these together.
Then add, drop by drop, one teacupful sweet-oil; stir until a thick
mass. Add a little vinegar. Chop very fine two small cucumber pickles,
two teaspoonfuls capers, two sprigs parsley, one leek or small onion,
and a little celery; stir all into the dressing. This is delicious
with boiled fish, either hot or cold--also cold meats, chicken or
turkey.--_Mrs. S._
AROMATIC MUSTARD.
4 tablespoonfuls ground mustard.
1 tablespoonful flour.
1 tablespoonful sugar.
1 teaspoonful salt.
1 teaspoonful black pepper.
1 teaspoonful cloves.
1 teaspoonful cinnamon.
Mix smoothly with boiling vinegar, add a little salad oil, and let it
stand several hours before using. It will keep any length of
time.--_Mr. R. H. M._
TO MIX MUSTARD.
Take half a cup ground mustard, one tablespoonful sugar, four
tablespoonfuls vinegar, olive oil, or water, whichever is preferred,
one teaspoonful pepper, and one of salt.--_Mrs. P. W._
CAKE.
Before commencing to make cake, be sure that you have all the
ingredients in the house, and all the implements at hand, such as
trays, bowls, large dishes, large strong iron spoons, egg-beaters,
etc.
Use none but the best family flour in making cake. It is a good plan
to sift it before weighing or measuring it, and to let it air and sun
several hours before using it; as this makes it much lighter.
It is a great mistake to set aside rancid or indifferent butter for
cake-making. The butter used for the purpose should be good and fresh.
Always use granulated sugar or else powdered loaf or cut sugar; as
pulverized sugar is apt to have plaster of Paris or other foreign
elements in it. Never use brown or even clarified sugar in
cake-making, unless it be for gingerbread.
Do not attempt to make cake without fresh eggs. Cream of tartar, soda
and yeast powders are poor substitutes for these.
A fresh egg placed in water will sink to the bottom.
In breaking eggs, do not break them over the vessels in which they are
to be beaten. Break them, one by one, over a saucer, so that if you
come across a defective one, you will not spoil the rest by mixing it
with them; whereas, if it is a good one, it will be easy to pour the
white from the saucer into the bowl with the rest of the whites, and
to add the yolk which you retain in the egg-shell to the other yolks.
The Dover egg-beater saves much time and trouble in beating eggs and
will beat the yolks into as stiff a froth as the whites. It is well to
have two egg-beaters, one for the yolks and the other for the whites.
Eggs well beaten ought to be as stiff as batter. Cool the dishes that
you are to use in beating eggs. In summer, keep the eggs on ice before
using them, and always try to make the cake before breakfast, or as
early in the morning as possible.
Some of the best housewives think it advisable to cream the butter and
flour together, and add the sugar to the yolks when these are whipped
to a stiff froth, as it produces yellow specks when you add the sugar
sooner. The whites must always be added last.
In making fruit cake, prepare the fruit the day before. In winter
time, this may be easily and pleasantly done after tea. It requires a
longer time to bake fruit cake, than plain. Every housekeeper should
have a close cake-box in which to put cake after cooling it and
wrapping it in a thick napkin.
WHITE CAKE.
The whites of 20 eggs.
1 pound of flour.
1 pound of butter.
1 pound of almonds.
Use a little more flour, if the almonds are omitted.--_Mrs. Dr. S._
_White Cake._
1 cup of butter.
3 cups of sugar.
1 cup of sweet milk.
The whites of 5 eggs.
3 cups of flour.
3 teaspoonfuls cream of tartar.
1 teaspoonful of soda.--_Mrs. D. C. K._
SUPERIOR WHITE CAKE.
1 pound sugar.
The whites of 10 eggs.
¾ pound butter.
1 pound of flour.
Flavor with lemon or rose-water, and bake in a moderate oven.--_Mrs.
F. C. W._
LEIGHTON CAKE.
1 pint butter.
1 pint cream.
2 pints sugar.
4 pints flour.
2 teaspoonfuls essence of almonds.
The whites of 12 eggs.
2 teaspoonfuls yeast powder, mixed in flour.--_Mrs. N._
WHITE MOUNTAIN CAKE.
4 cups flour.
1 cup butter.
3 cups sugar, creamed with the butter.
1 cup sweet milk.
2 small teaspoonfuls cream of tartar.
1 small teaspoonful of soda.
Whites of 10 eggs beaten very light.
Bake in jelly-cake pans; when cold, make an icing of whites of three
eggs and one pound of sugar. Grate cocoanut over each layer of
icing.--_Mrs. P. McG._
_White Mountain Cake._
1 pound sugar.
½ pound butter.
¾ pound of flour.
1 large teaspoonful essence of bitter almonds.
Whites of 10 eggs, whipped very stiff.
Cream butter and sugar, put next the eggs, then the flour, lastly the
flavoring.--_Mrs. D. C. K._
_White Mountain Cake._
Make four or five thicknesses of cake, as for jelly cake. Grate one
large cocoanut. The juice and grated rind of two lemons or oranges.
The whites of six eggs beaten very light, with one pound sugar. To
this add the milk of one cocoanut, then rind and juice of one orange.
Lastly, stir in the cocoanut well, and put between the cakes as you
would jelly.--_Mrs. J. L._
_White Mountain Cake._
1 pound flour.
1 pound sugar.
¾ pound butter.
Whites of 16 eggs.
Wine-glass of wine or brandy.
Bake in flat pans.
Grate two cocoanuts. Beat the whites of four or five eggs to a stiff
froth, and mix as much sugar as for icing. Stir in the cocoanut;
spread between each layer of the cake, as jelly cake. Ice it all, or
only on top, or not at all, as you please.--_Mrs. M._
_Mountain Cake._
The whites of 8 eggs.
1 cup of butter.
2 cups of sugar.
3 cups of flour.
½ cup sweet milk.
1 teaspoonful of cream of tartar.
½ teaspoonful of soda.
Mix all the ingredients well, and flavor with lemon. Bake in very
shallow pans. Ice each cake separately and cover with jelly; then form
a large cake, and ice over.--_Mrs. Dr. S._
SNOW MOUNTAIN CAKE.
1 cup of butter.
3 cups of sugar, creamed together.
1 cup of sweet cream.
1 teaspoonful cream of tartar and ½ teaspoon of soda, sprinkled
in 3½ cups of sifted flour.
Whites of 10 eggs.
Bake in thin cakes as for jelly cakes. Ice and sprinkle each layer
with grated cocoanut.
Take the whites of three eggs for the icing, and grate one
cocoanut.--_Mrs. C. M. A._
SNOW CAKE.
Whites of 10 eggs.
1½ cups of sugar.
1 cup of flour.
2 teaspoons of cream of tartar.
Salt.
Flavoring.
Rub the flour, cream tartar, sugar, and salt, well together. Add the
eggs beaten light, and stir only sufficient to mix very
lightly.--_Mrs. G. P._
WHITE MOUNTAIN ASH CAKE.
1 pound white sugar.
1 teacup of butter.
½ teacup sweet milk.
Whites of 10 eggs.
½ small teaspoonful of soda.
1 teaspoonful cream tartar.
3 cups of flour.
Flavor with vanilla or almond.
Bake in jelly-cake pans, with icing and cocoanut between.
_Icing for cake._--One pound fine white sugar, and whites of three
eggs.--_Miss E. P._
MOUNTAIN ASH CAKE.
The whites of 8 eggs.
1 cup of butter.
2 cups of sugar.
3 cups of flour.
½ cup of sweet milk.
½ teaspoonful of soda.
1 teaspoonful cream of tartar.
Mix all the ingredients well, and flavor with lemon.
Bake in shallow pans; ice each cake separately and cover with jelly,
then form a large cake and ice over.--_Mrs. P._
BRIDE'S CAKE.
1 pound flour.
¾ pounds sugar.
½ pound butter.
Whites of 14 eggs.
Cream sugar and butter together, and stir in them flour and beaten
whites, very little at a time; one and a half pounds fruit, prepared
and mixed with batter, will make a nice fruit cake.--_Mrs. H. D._
_Bride's Cake._
Whites of 18 eggs.
1¼ pounds sugar.
1 pound flour.
¾ pound butter.
Cream butter and sugar together; whip the eggs to a stiff froth, then
add gradually, flour, butter, sugar.
Season with lemon or brandy. Bake as pound cake.--_Mrs. R. E._
_Bride's Cake._
1½ pounds flour.
1½ pounds sugar.
1-1/8 pounds butter.
Whites of 20 eggs.
½ a teaspoon of powdered ammonia dissolved in ½ a wineglass of brandy.
Heavy plain icing. 1½ pound mould.
Insert the ring after the cake is baked.--_Miss S._
_Bride's Cake._
¾ pound flour.
½ pound butter.
14 whites of eggs.
1 pound sugar--beat in the whites.
The acid of 1 green lemon.
Double for one and a half pound cake.--_Mrs. J._
SILVER CAKE.
Whites of 8 eggs.
¼ pound of butter.
½ pound of sugar.
¼ and ½ a quarter of a pound of sifted flour, or 6 ounces of flour.
Cream the butter and sugar.--_Mrs. W. C. R._
_Silver Cake._
1 pound powdered sugar.
¾ pound flour.
½ pound butter.
Whites of 11 eggs.
1 teaspoonful essence of bitter almond.
Cream the butter, gradually rub in the flour, then the sugar; add the
flavoring; last of all, stir in the whites of the eggs beaten to a
stiff froth. Flavor the icing with vanilla or bitter almonds.--_Mrs.
S. T._
_Silver Cake._
One cup sugar.
½ cup butter.
1½ cups flour.
½ cup of milk.
½ teaspoon of cream tartar, and half as much soda.
Whites of 4 eggs.
Beat the butter and eggs to a cream, then add the milk and flour with
the soda and cream tartar; whisk the whites of the eggs to a froth,
and stir them in gently at the last. Flavor with lemon.--_Mrs. C._
GOLD CAKE.
1 pound flour.
1 pound sugar.
¾ pound butter.
Yolks of 11 eggs.
Grated rind of an orange.
Juice of 2 lemons.
1 teaspoonful soda.
Cream the butter well, rub into it the flour. Beat the yolks well, put
in the sugar, and beat again; add the orange rind and lemon juice.
Mix all together, and beat for ten minutes. Last of all, sift in the
soda, stirring it in well. Requires two hours to bake in one pound
cake-mould. Flavor the icing with lemon.--_Mrs. S. T._
ANGEL'S CAKE.
Whites of 8 eggs, well beaten.
1 cup of butter.
2 cups of sugar.
3 cups of flour.
1 teaspoonful cream of tartar.
½ teaspoonful of soda, dissolved in ½ cup of milk.
Mix in this way; add the sugar to the eggs, then the butter well
creamed, then the flour and milk alternately. Season to taste. Bake
thin, and spread icing between, on the top and sides, sprinkling
grated cocoanut over the whole.--_Mrs. C._
LADY CAKE.
1 pound sugar.
½ pound of flour.
6 ounces of butter.
The whites of 14 eggs.
Season with two drops oil of bitter almond.--_Miss S._
_Lady Cake._
The whites of 8 eggs, beaten to a froth.
3 cups flour.
2 cups of sugar.
1 cup of butter, creamed with the sugar.
1 teaspoonful cream of tartar in the flour.
½ teaspoonful of soda in ½ cup sweet milk.