Ingredients: Whites of six eggs, one and a quarter cupfuls of sugar, one
and a quarter cupfuls of flour, half a cupful of butter, half a cupful
of sweet milk, half a cupful of corn starch, a little vanilla, two
tea-spoonfuls of baking-powder.
Bake it in two or three parts, like jelly-cake; put a frosting between
the layers and on top of the cake, made of the whites of four eggs, nine
table-spoonfuls of pulverized sugar, and a little vanilla; or use grated
cocoa-nut, mixed thickly in the frosting, without vanilla; or use the
chocolate mixture in the preceding receipt; or make it a jelly-cake.
CREAM CAKE OR PIE (_Mrs. Arnold_).
This is an excellent dessert cut as a pie, or it may be served as a cake
for tea.
_Crust._--Three eggs, one cupful of sugar, one cupful of flour,
one-third of a tea-spoonful of soda, and one tea-spoonful of cream of
tartar. Beat the whites and yolks well separately; stir all together as
quickly as possible, and bake in two pans (if rather small; if large,
use only one), the batter three-quarters of an inch thick.
_Cream._--Two and a half cupfuls of sweet milk, four even
table-spoonfuls of sugar, two table-spoonfuls of flour, and one egg.
Boil this a few moments until it has thickened, and flavor with vanilla
or lemon.
When the crust is cold, split it, and put the custard between.
This cake is much improved with a boiled icing.
SPONGE JELLY-CAKE (_Mrs. Pope_).
Ingredients: Five eggs, one cupful of sugar, one cupful of flour, two
even tea-spoonfuls of yeast-powder, and grated rind of a lemon.
Beat the yolks, sugar, and lemon together to a cream; add whites of eggs
beaten to a stiff froth; then the flour and yeast-powder perfectly
mixed. Bake in a dripping-pan, and when done spread jelly (not sweet)
over the bottom of the cake, roll it from the side, and sprinkle sugar
over the top; or bake it in two or three jelly-cake pans, and spread
jelly between. The cake may be iced on the bottom. The rolled jelly-cake
may be cut into slices, and served with a sweet sauce for dessert.