A little whisky or rum improves cake of all kinds.--_Mrs. Dr. C._
DELICATE CAKE.
2 cups white sugar.
2½ cups corn starch.
8 tablespoonfuls butter.
Whites of 8 eggs.
½ teaspoonful soda, dissolved in milk.
½ teaspoonful cream tartar in corn starch.
Flavor with juice of one lemon.--_Mrs. R. R._
_Delicate Cake._
One pound pulverized white sugar, seven ounces of butter (stirred to a
cream).
Whites of 16 eggs, beaten stiff.
Stir in 1 pound of sifted flour.
Flavor to the taste. Bake immediately.--_Mrs. A. H._
MERRY CHRISTMAS CAKE.
2 cups sugar.
1 cup corn starch.
2 cups flour.
1 cup butter.
½ cup sweet milk.
Whites of 8 eggs.
2 teaspoonfuls baking powder.
Bake in jelly-cake pans. Between each layer when done, on sides and
top, spread icing, with grated cocoanut. A very pretty dish.--_Mrs.
McG._
CORN STARCH CAKE.
1 cup butter.
2 cups sugar.
1½ cups corn starch.
2 cups flour.
1 cup milk, perfectly sweet.
½ teaspoonful soda.
½ teaspoonful cream tartar.
Beat the sugar and butter together. Dissolve the soda and corn starch
in the milk; put the cream tartar in the flour. Mix these well, and
then add the whites of eight eggs well beaten.-_-Mrs. S._
WHITE FRUIT CAKE.
1 pound sugar.
1 pound flour.
1 pound butter.
1 pound blanched almonds.
3 pounds citron.
1 cocoanut.
Whites of 16 eggs.--_Mrs. Dr. J._
_White Fruit Cake._
1 pound pulverized sugar.
¾ pound butter.
Whites of 12 eggs, beaten very light.
1 pound flour.
2 grated cocoanuts.
2 pounds citron, cut in small pieces.
2 pounds blanched almonds, cut in thin slices.
Bake slowly.
_White Fruit Cake._
Whites of 16 eggs, beaten well.
8 ounces butter.
1 pound flour.
1 pound sugar.
1 teacup citron.
1 cup almonds.
3 cups grated cocoanut.
The citron and almonds to be cut and blanched, of course.
_White Fruit Cake_ [_superior, tried recipe_].
1 pound white sugar.
1 pound flour.
½ pound butter.
Whites of 12 eggs.
2 pounds citron, cut in thin, long strips.
2 pounds almonds, blanched and cut in strips.
1 large cocoanut, grated.
Before the flour is sifted, add to it one teaspoonful of soda, two
teaspoonfuls cream tartar. Cream the butter as you do for pound cake,
add the sugar, and beat it awhile; then add the whites of eggs, and
flour; and after beating the batter sufficiently, add about one-third
of the fruit, reserving the rest to add in layers, as you put the
batter in the cake-mould. Bake slowly and carefully, as you do other
fruit cake.--_Mrs. W._
BLACK CAKE.
1¼ pounds butter.
1½ pounds sugar.
1½ pounds flour.
1½ dozen eggs.
2 pounds stoned raisins.
2 pounds picked and washed currants.
1 pound sliced citron.
2 tablespoonfuls pulverized cloves.
2 tablespoonfuls nutmeg.
2 tablespoonfuls mace.
2 tablespoonfuls cinnamon.
1 tablespoonful powdered ginger.
1 teaspoonful salt.
2 wineglasses of brandy.--_Mrs. D._
_Black Cake._
1½ pounds flour.
1½ pounds butter.
1½ pounds sugar.
1 pound citron.
2 pounds beaten raisins.
2 pounds sweet raisins, well cut.
2 pounds currants.
The juice and rind of two lemons and two oranges, one teaspoonful of
soda; after the beaten fruit is well beaten, add the cut fruit. The
citron or orange peel should never be rubbed in flour.--_Mrs. P._
_Black Cake._
Yolks of 24 eggs.
1 pound butter.
1 pound sugar.
Take out a gill of the sugar, and in place put one gill of molasses,
one pound flour; out of it take six tablespoonfuls, and in place put
five spoonfuls of seconds, and one of corn meal.
4 pounds seedless raisins.
1/3 pound citron.
½ pound currants.
½ pound almonds and palm nuts.
2 ounces grated cocoanut.
2 ounces fine chocolate.
1 tablespoonful finely ground coffee.
1 tablespoonful allspice, mace, and cloves.
1 tablespoonful vanilla.
1 gill blackberry wine, or brandy.
1 teaspoonful soda.
2 teaspoonfuls cream tartar.
Bake the mass six hours very moderately.--_Mrs. J._
FRUIT CAKE WITH SPICES.
1 pound butter.
1 pound sugar.
1 pound flour.
1 dozen eggs.
Mix as for pound cake.
Add 1 pound almonds.
1 pound raisins.
¼ pound citron.
1 ounce mace.
1 ounce cloves.
1 ounce allspice.--_Mrs. A. C._
FRUIT CAKE.
2 pounds best stoned raisins.
2 pounds currants.
1 pound citron.
12 eggs.
1 pound fresh butter.
1 pound loaf sugar.
1 pound flour.
Make the batter as you would for nice cake, and before adding the
fruit, stir into the batter--
4½ teaspoonfuls cream of tartar.
1½ teaspoonful soda.
1 large tablespoonful of ground cinnamon.
1 small tablespoonful of white ginger.
4½ nutmegs.
1 tablespoonful of _best_ molasses.
Add by degrees the fruit and one-half teacup best brandy; bake slowly
five hours. Excellent, and will keep good six months.--_Mrs. F._
_Fruit Cake._
18 eggs.
1½ pounds flour.
1½ pounds sugar.
1½ pounds butter.
2 pounds raisins.
2 pounds currants, washed and picked.
1½ pounds citron.
2 nutmegs.
2 pounds almonds, weighed in shell.
2 tablespoonfuls cinnamon.
2 tablespoonfuls mace.
1 small teaspoonful cloves.
1 small teaspoonful salt.
2 teaspoonfuls ginger.
2 wine-glasses of wine.
1 wine-glass of brandy.
1 teaspoonful soda.
2 teaspoonfuls cream of tartar, in a cup of milk.
Let it rise about three hours, then bake slowly, and let it stand a
good while after it is baked, in the oven.--_Mrs. C. B._
_Fruit Cake._
2½ pounds butter.
2½ pounds flour.
25 eggs.
2½ pounds sugar.
3 pounds citron.
5 pounds currants.
5 pounds raisins.
A large spoonful cinnamon.
1 spoonful mace.
4 nutmegs.
A glass wine.
A glass brandy.
This will make a very large cake.--_Mrs. A. P._
_Fruit Cake._
1½ pound risen dough.
10 eggs.
2 cups butter.
4 cups sugar.
1 cup milk.
1 cup wine, or brandy.
1 light teaspoonful soda.
1 teaspoonful lemon extract.
½ teaspoonful cloves.
Beat these ingredients together and add one pound of stoned raisins,
one pound of citron dredged in flour.
If very soft for cake, add a little flour.--_Mrs. J. W._
RICH FRUIT CAKE.
1 quart of sifted flour.
1 pound of fresh butter, cut up in 1 pound powdered sugar.
12 eggs.
3 pounds of bloom raisins.
1½ pound of Zante currants.
¾ pound of sliced citron.
1 tablespoonful each of mace and cinnamon.
2 nutmegs.
1 large wineglassful Madeira wine.
1 large wineglassful French brandy mixed with the spices.
Beat the butter and sugar together--eggs separately. Flour the fruit
well, and add the flour and other ingredients, putting the fruit in
last. Bake in a straight side mould, as it turns out easier. One
pound of blanched almonds will improve this recipe. Bake until
thoroughly done, then ice while warm.--_Mrs. L._
_Fruit Cake._
1 pound sugar.
1 pound flour.
1 pound butter.
2 pounds raisins.
2 pounds currants.
1 pound citron.
2 tablespoonfuls of mace and cinnamon.
2 nutmegs, powdered.
½ pint of brandy and wine, mixed.
Bake in a slow oven. Seedless raisins are best for cake.--_Mrs. F. C.
W._
PINEAPPLE, OR ORANGE CAKE.
1 cup of butter.
3 cups sugar.
5 eggs, beaten separately.
3½ cups flour.
½ cup sweet milk.
2 teaspoonfuls cream of tartar.
1 teaspoonful soda.
Bake in jelly-cake tins, four or five deep. Have ready a thick icing,
which put on the cakes as thickly as will stick; spread thickly on
that the grated pineapple, or orange, the icing to be flavored with
the juice of the fruit and a little tartaric acid.--_Mrs. C. C._
ORANGE CAKE.
Bake sponge cake in jelly-cake pans, three for each cake. Spread an
icing between the cakes, made of whites of three eggs, beaten very
light, and one and one-quarter pounds powdered sugar.
The rind and juice of one large, or two small oranges.
The rind and juice of one-half lemon; the other half to be used for
the cake.--_Mrs. P. McG._
_Orange Cake._
8 eggs.
1½ pounds sugar.
1½ pounds flour.
¾ pound butter.
1 pint milk.
2 teaspoonfuls cream tartar.
1 teaspoonful soda.
Beat the eggs very light, and mix in the sugar and creamed butter.
Pour in half the milk, and dissolve the cream tartar and soda in the
other half. Add the sifted flour as quickly as possible after the
foaming milk is poured in. Bake in jelly-cake pans.
Take six oranges, grate the peel and squeeze the juice with two pounds
pulverized sugar. If you use sweet oranges, add the juice of two
lemons. After stirring to a smooth paste, spread between the layers of
the cake. Ice, or sprinkle over sugar the last layer on top of the
cake.--_Mrs. J. C. W._
_Orange Cake._
First make a sponge cake with twelve eggs, the weight of twelve eggs
in sugar, and weight of ten in flour. Then make an icing of the whites
of two eggs, the juice of one lemon, and the juice and grated rind of
two oranges; add sufficient powdered sugar to make the proper
consistency for icing--then put between each cake, and on top of the
whole cake.--_Mrs. C. B._
LEMON CAKE.
1 cupful butter.
3 cupfuls white sugar.
5 eggs beaten separately.
Cream butter and sugar together.
1 teaspoonful soda.
1 cup milk.
The juice and grated rind of one lemon.
5 small teacupfuls flour.
Bake in small or shallow tins.--_Mrs. C._
_Lemon Cake._
One cupful of butter, three cupfuls of white sugar, rubbed to a cream.
Stir in the yolks of five eggs well beaten, and one teaspoonful of
soda dissolved in a cupful of milk; add the whites, and sift in as
lightly as possible four cupfuls of flour. Add the juice and grated
peel of one lemon.--_Mrs. Dr. S._
"ROBERT E. LEE" CAKE.
Twelve eggs, their full weight in sugar, a half-weight in flour. Bake
it in pans the thickness of jelly cakes. Take two pounds of nice "A"
sugar, squeeze into it the juice of five oranges and three lemons
together with the pulp; stir it in the sugar until perfectly smooth;
then spread it on the cakes, as you would do jelly, putting one above
another till the whole of the sugar is used up. Spread a layer of it
on top and on sides.--_Mrs. G._
"GEN. ROBERT LEE" CAKE.
10 eggs.
1 pound sugar.
½ pound flour.
Rind of 1 lemon, and juice of ½ lemon.
Make exactly like sponge cake, and bake in jelly-cake tins. Then take
the whites of two eggs beat to a froth, and add one pound sugar, the
grated rind and juice of one orange, or juice of half a lemon. Spread
it on the cakes before they are perfectly cold, and place one layer on
another. This quantity makes two cakes.--_Mrs. I. H._
COCOANUT CAKE.
1 teacup fresh butter.
3 teacups white sugar.
3½ teacups flour.
Whites of ten eggs.
1 cup sweet milk.
1 light teaspoonful soda.
2 light teaspoonfuls cream of tartar.
A little essence of lemon.
Bake in cakes an inch thick and spread with icing, having grated
cocoanut stirred in; pile one on another, allowing a little time for
drying off. In making the icing, reserve some plain for the outside of
cake. Finish off by sprinkling on the prepared cocoanut.--_Miss P._
_Cocoanut Cake._
Beat to a fine cream three-quarters of a pound of butter and half a
pound of sugar. Add gradually eight eggs well beaten, then mixed, one
tablespoonful essence of lemon, one small nutmeg, grated; mix all well
together, then stir in lightly half a pound flour in turn with half a
pound of grated cocoanut. Pour the mixture in a well-buttered pan, and
bake quickly.--_Mrs. C. V. McG._
MOUNTAIN COCOANUT CAKE.
Cream together one pound sugar, half a pound butter. Beat eight eggs
lightly without separating. Stir them gradually into the butter and
sugar. Sift in one pound of flour, beat all light, then put in an even
teaspoonful of soda dissolved in half a teacupful of sweet milk, two
even teaspoonfuls cream of tartar dissolved in the same quantity of
milk. Season with lemon or vanilla. For the icing, nine tablespoonfuls
of water and one pound sugar; boil until it glistens. Beat the whites
of four eggs to a stiff froth, stir into the boiling icing, then add
half a pound of grated cocoanut. Spread the icing between the cakes
and on the top.--_Miss S._
ANGEL'S BREAD.
_A variety of Cocoanut Cake._
1 cup butter.
2 cups sugar.
3 cups flour.
Whites of eight eggs.
½ cup sweet milk.
½ teaspoonful soda, 1 teaspoonful cream of tartar, stirred in the
milk.
Flavor with vanilla.
Bake in jelly-cake pans.
1 grated cocoanut.
Spread top and bottom of cake with icing, then put on the cocoanut,
and so on till your cake is large as you wish. Ice the whole cake, and
sprinkle on cocoanut. Make the icing, three whites to one pound of
pulverized sugar, with juice of one lemon.--_Mrs. D. R._
CLAY CAKE.
3 cups sugar.
1 cup butter.
4 cups flour.
1 cup sweet milk.
6 eggs.
1 teaspoonful soda in the milk.
1 teaspoonful cream of tartar in the flour.
Flavor with vanilla. Bake it in layers.
_Icing for the Cake._--Beat the whites of four eggs into a froth, and
add nine teaspoonfuls of pulverized sugar to each egg, flavoring it
with vanilla. Then grate up two large cocoanuts, and after icing each
layer, sprinkle grated cocoanut on it. Put the layers on each other as
in making jelly cake.--_Mrs. L. W._
_Cocoanut Cake._
2 cups powdered sugar.
½ cup butter.
3 eggs.
1 cup milk.
3 cups flour.
2 teaspoonfuls cream of tartar.
1 teaspoonful soda.
Bake in jelly-cake pans.
Filling: one grated cocoanut; to half-pound of this add the whites of
three eggs beaten to a froth, one cup of powdered sugar; lay this
between the layers of the cake; mix with the other half of the
cocoanut four tablespoonfuls powdered sugar, and strew thickly on top
of the cake.--_Mrs. D. C. K._
_One, Two, Three, Four Cocoanut Cake._
1 cup butter.
2 cups sugar.
3 cups flour.
Whites of 4 eggs.
1 teaspoonful cream of tartar.
½ teaspoonful soda.
½ small cocoanut, stirred in at the last.--_Mrs. D. C. K._
_Cocoanut Cake._
1 teacup of butter.
3 teacups of sugar.
3½ teacups of flour.
Whites of 10 eggs.
½ cup sweet milk, with one teaspoon not quite full of soda.
2 teaspoonfuls cream of tartar.
Essence of lemon.
Beat the eggs very light. Cream the butter, then mix the ingredients
gradually. Sift the cream tartar with the flour, and dissolve the soda
in the milk, and add to the cake last. Bake in pans; an inch thick
when baked. Mix prepared cocoanut with the icing; ice the top of the
first cake with the cocoanut icing, dry it slightly; lay another cake
on top, and ice again, and continue until the last cake is added, then
ice all over. When the last coat of icing is put on, sprinkle the
prepared cocoanut all over the cake, to give it a frosted
appearance.--_Mrs. M. S. C._
CHOCOLATE CAKE.
1½ pounds grated chocolate.
12 eggs.
1¾ pounds brown sugar.
1 teaspoonful cinnamon.
1 teaspoonful nutmeg.
1 teaspoonful cloves.
A few coriander-seed.
Break the eggs in the sugar and beat them, adding the chocolate by
degrees, until well incorporated; then add the spices, all of which
must be well powdered. Grease some small tins with lard, and bake
quickly.--_Mrs. T._
_Chocolate Cake._
2 cupfuls sugar.
1 cupful butter.
3 cupfuls flour.
¾ cupful sour cream or milk.
3 eggs.
1 teaspoonful cream tartar.
½ teaspoonful soda.
Beat the sugar and butter together; break the eggs into it one at a
time; then add the flour, then the sour cream with the soda. Bake in
jelly-cake pans.
Filling: two ounces of chocolate, one cupful of sugar, three-quarters
cup of sweet milk; boil half-done.--_Mrs. F._
_Chocolate Cake._
3 cupfuls sifted flour.
1½ cupfuls sugar.
1 cupful sweet milk.
1 egg.
2 tablespoonfuls butter.
1 teaspoonful soda.
2 teaspoonfuls cream tartar.
1 teaspoonful essence lemon.
Beat the butter and sugar to a cream, then add the milk (in which the
soda should be dissolved), next the eggs well beaten, and lastly the
essence. Mix two cupfuls of flour, and afterwards the third cupful of
flour into which the cream tartar has been stirred. Bake in square,
flat pans. Grate three ounces of chocolate, add four tablespoonfuls of
milk; warm slowly, and add eight tablespoonfuls of white sugar. Boil
three minutes, and pour over top of the cake. If you choose, you can
slice open the cake, and put inside of it a custard of one pint of
milk, warmed, and two eggs added, with sugar and flour to your
taste.--_Mrs. H._
_Chocolate Cake._
2 cupfuls sugar.
1 cupful butter.
Yolks of 5 eggs and whites of 2.
1 cupful milk,
3½ cupfuls flour.
½ teaspoonful soda.
1 teaspoonful cream tartar, sifted in the flour.
Bake in jelly-cake tins.
Filling: whites of three eggs, one and a half cupfuls of sugar, three
tablespoonfuls of grated chocolate, one teaspoonful of vanilla. Beat
well together; spread on top and between layers of the cake.--_Mrs.
K._
_Chocolate Cake._
Cream together one pound sugar, one and a half pounds butter. Beat
eight eggs light without separating; stir them gradually into the
sugar and butter. Sift in one pound of flour; beat all light. Then
put in an even teaspoonful of soda dissolved in a half-teacupful of
sweet milk, two even teaspoonfuls cream tartar dissolved in the same
quantity of milk. Season with lemon or vanilla. Bake in jelly pans.
Icing for the same: nine tablespoonfuls of water, one pound of sugar;
boil till it glistens.
Beat the whites of four eggs to a stiff froth. Stir them into the
boiling icing, then add one-quarter pound grated chocolate.
Spread the icing between the cakes and over the top.--_Miss S._
CHOCOLATE JELLY CAKE.
Make a sponge cake according to old family recipe, bake either in
jelly tins or moulds; then slice the cake for the following
preparation: one teacupful of milk, half a cake Baker's chocolate,
scraped or grated, one egg beaten with sugar enough to make it sweet;
flavor with vanilla. Let it boil (stirring all the time) till quite
thick. Place it evenly and thickly between the slices of cake. Instead
of the sponge cake, some use the ordinary jelly-cake recipe.--_Mrs.
B._
CITRON CAKE.
12 ounces flour.
12 ounces butter.
10 eggs.
1 pound sugar.
1 pound citron, cut in thin slices.
Mix like a pound cake.--_Mrs. C. L. T._
_Citron Cake._
4 large coffeecups sifted flour.
2½ cupfuls powdered sugar.
1 cupful butter.
Whites of 10 eggs, beaten to a stiff froth.
Add two tablespoonfuls rose water.
Butter a cake pan, and put alternate layers of batter and citron
sliced in long, thin slices.--_Mrs. McG._
CITRON CAKE.
1 pound flour.
1 pound sugar.
¾ pound butter.
12 eggs.
2 pounds citron.
2 pounds grated cocoanut.
2 pounds almonds.
1 teaspoonful mace.--_Mrs. M. E._
_Citron Cake._
1 pound of flour.
½ pound of sugar,
¾ pound of butter.
10 or 12 eggs.
2 pounds of citron.
1 cocoanut, grated.
Fruit to be put in last.--_Mrs. Dr. S._
ALMOND CAKE.
1¼ pounds of sugar.
1¼ pounds of butter.
1 pound of flour.
12 eggs.
1 pound almonds.--_Mrs. B._
_Almond Cake._
12 eggs.
1 pound flour.
1 pound sugar.
1 pound butter.
1 pound almonds (blanched).
1 pound citron.
Blanch the almonds, and slice the citron thin.
One wine-glass of brandy.
Mix like pound cake.--_Mrs. S. T._
DARK FIG CAKE.
2 cups of sugar.
1 cup of butter.
One cup of cold water, with one teaspoonful of soda dissolved in it.
3 cups of raisins, chopped fine.
Cinnamon and nutmeg.
4 eggs.
1 pound of figs.
Use the figs whole, covering them well with the cake to prevent
burning. Bake in layers, frosting between each layer. Make as stiff as
pound cake. Cut with a very sharp knife, to prevent crumbling. This
recipe makes two loaves.--_Mrs. A. T._
CURRANT CAKE.
1 cup butter.
2 cups sugar.
½ cup sweet milk.
5 eggs.
4 cups flour.
½ a nutmeg.
3 teaspoonfuls baking powder.
One pound currants washed, dried, and rolled in the flour.--_Mrs. W.
L. H._
POUND CAKE.
1 pound butter.
1 pound flour.
1 pound sugar.
16 eggs, yolks of 4.
After the butter is creamed, work the sugar and butter well before
mixing.--_Mrs. M. S. C._
_Pound Cake._
1 pound sugar.
1 pound butter.
1 pound of flour.
12 eggs.
Cream the butter; rub into it gradually the sifted and dried flour.
Beat the yolks of ten eggs very light, then add the powdered sugar,
beat again, add a wine-glass of brandy or one of good whiskey flavored
with nutmeg, or the grated rind of a lemon; mix all together. Stir in
the whites of twelve eggs beaten to a stiff froth, just before baking.
It will take two hours to bake.--_Mrs. S. T._
_Pound Cake._
1 pound flour.
1 pound of sugar.
¾ pound of butter.
10 eggs.
Cream the butter well with flour; beat the yolks well, and add, by
degrees, the butter and flour, and then the whites beaten to a stiff
froth. Season with mace and one glass of wine. Bake in cups well
greased. For fruit cake add to above, two pounds of raisins, two
pounds of currants, one-half a pound of citron, stirred in by degrees.
Add nutmeg and cinnamon to the seasoning. One pound of butter, and one
dozen eggs for fruit cake.--_Mrs. A. C._
_Pound Cake._
Beat the whites of twelve eggs to a stiff froth. The yolks beat until
they look light and white; then beat in one pound of sugar; next add
the whites; cream the light pound of butter until it looks frothy;
then sift in by degrees one pound of flour and cream them together,
and add the other mixture. Put a little powdered mace, if you like, a
wine-glass of wine, and the same of brandy.--_Mrs. W._
VERY DELICATE POUND CAKE.
16 eggs, 4 yolks.
1 pound of flour.
1 pound of sugar.
¾ pound of butter.--_Mrs. S. T._
SUPERIOR POUND CAKE.
1 pound of white sugar.
¾ pound of butter.
1 pound of flour.
Whites of 12 eggs, yolks of 9.
Cream the butter; add part of the sugar and yolks, and beat well; then
gradually add the whites, and flour and balance of yolks. Beat well,
flavor with extract of lemon, and bake in a moderate oven.--_Mrs. F.
C. W._
_Pound Cake._
1 pound flour.
1 pound sugar.
¾ pound butter.
11 eggs.
Sift and dry the flour, sift the sugar; wash all the salt out of the
butter, and squeeze all the water out of it. Cream the butter with
half the flour or more; beat the whites and yolks separately, beating
rather more than half of the sugar with the yolks; then rub the
remaining sugar and flour up together. Mix all these ingredients, part
at a time, first one, then another. Beat well, and season with French
brandy and lemon, or wine and nutmeg, to your taste.--_Mrs. M._
BUTTER SPONGE CAKE.
14 eggs.
Weight of 14 in sugar.
Weight of 8 in butter.
Weight of 6 in flour.
Juice and grated rind of two lemons.
All the ingredients added to the beaten yolks, and the frothed whites
stirred in last.--_Mrs. S. T._
_Butter Sponge Cake._
14 eggs.
Their weight in sugar.
8 in flour.
6 in butter.
The rind of 1, and juice of 2 lemons.
Bake quickly.--_Mrs. S._
SPONGE CAKE.
The weight of 1 dozen eggs in sugar.
The weight of 4 eggs in flour.
The juice and rind of 1 lemon.
Beat well, and bake quickly.--_Mrs. McG._
CONFEDERATE SPONGE CAKE.
1 cupful white sugar.
2 cupfuls sifted flour.
½ cupful cold water.
3 eggs.
One teaspoonful yeast powder in the flour; flavor to the taste. Mix
yolks and sugar, then add the water after the whites (beaten to a
stiff froth first), then the flour.--_Miss S._
SPONGE CAKE.
14 eggs.
Weight of 10 in powdered sugar.
Weight of 6 in flour.
Grated rind and juice of 1 lemon.
Beat the yolks of eight eggs very light, then add the sugar and beat
again. Put in the juice and grated rind of a lemon, then the whites of
fourteen eggs beaten to a stiff froth. Beat all together for fifteen
minutes without cessation, stirring in the flour last, barely mixing;
do not beat it. Pour into buttered moulds or shapes and bake in a hot
oven. A large cake will require fully an hour for baking. If it bakes
too fast on top, cover with buttered paper.--_Mrs. S. T._
_Sponge Cake._ (_Never fails._)
12 eggs.
Their weight in sugar.
The weight of 7 in flour.
Juice of 1 lemon.
1 tablespoonful good vinegar.
Beat the whites, beat the yolks and sugar; add the whites, beat well;
add the flour, and after adding it, do not beat it longer than is
required to stir it in; then add the lemon and vinegar, just as you
put it in the tins or moulds.
When the cake is hot, _lemon sauce_ is nice to eat with it.--_Mrs. K._
CREAM SPONGE CAKE.
4 eggs, whites and yolks beaten separately.
2 teacupfuls sugar.
1 cupful sweet cream.
2 heaping cupfuls flour.
1 teaspoonful soda.
Two teaspoonfuls cream of tartar, mixed in the flour before it is
sifted. Add whites of eggs last thing before the flour, then stir that
in gently, without beating. Very nice.--_Mrs. F. C. W._
EXTRA SPONGE CAKE.
Whites of 14 eggs.
Yolks of only 7.
One pound best white sugar stirred in the yolks after they are well
beaten. Add the whites, and lastly stir in very lightly half a pound
of sifted flour. Beat very little after putting in the flour. Bake
quickly.--_Mrs. D. C. K._
SPONGE CAKE ROLL.
6 eggs.
1½ teacups flour.
1 teacup powdered sugar.
Rind and juice of a lemon.