CAKES.

797. +Plain Cake.+-- 1 cup butter, 1 cup milk, 2 cups sugar, 3 cups

prepared flour, 4 eggs and the grated rind of 1 lemon; stir butter

and sugar to a light white cream with your right hand; then stir

with a silver spoon, add the eggs, 1 at a time, stirring a few

minutes between each addition; next add the sifted flour and milk

alternately; butter a large, round cake pan and line it with

buttered paper; pour in the cake mixture and bake in a medium hot

oven for 1 hour; to ascertain if cake is done thrust a knitting

needle into center of cake; if it comes out clean the cake is done;

if not, the baking must be continued; when done remove the cake from

oven and let it stand 10 minutes; then turn it out of pan, remove

the paper and set the cake in a cool place or put it when cold in a

tin cake box. If plain flour is used take 1-1/2 teaspoonfuls baking

powder and sift it with the flour. Measure with a cup which holds

half a pint.

798. +Marble Cake.+-- Take the same mixture as for Plain Cake and

divide it into 3 equal parts; add to one part some red sugar or a

little prepared cochineal, to give it a fine pink tint; stir into

another part 3 tablespoonfuls grated chocolate and leave the third

part plain; butter a large cake pan and line it with buttered paper;

fill the pan about 1/2 inch deep with the plain batter and drop upon

this in 3 or 4 places 1 spoonful of the dark and pink batters; pour

in more plain batter; then drop in the pink and brown the same way;

continue until all is used; the pink may be omitted if the coloring

is not handy; bake the same as Plain Cake; when done ice the cake

with boiled chocolate glaze.

799. +Nut Cake.+-- Prepare a cake batter the same as for Plain Cake,

stir in 1 pint shelled walnuts broken into pieces and finish the

same as Plain Cake; or stir 3 cups freshly grated cocoanut into the

plain cake batter; or stir 1 pint shelled hickory nuts into the

plain cake batter; or almonds cut into strips; Brazil nuts may also

be used.

800. +Citron Cake.+-- Cut 1/2 pound citron into fine slices and prepare

a cake batter the same as for Plain Cake; butter a large, round pan

and line it with buttered paper; pour in a layer of cake batter;

then a layer of sliced citron; then batter and citron again;

continue until all is used; bake in a medium hot oven till done,

which will take about 1-1/4 hours; if the oven should be too hot cover

the cake with buttered paper.

801. +Lady Cake.+-- 1 cup butter, 2 cups sugar, 1 cup milk, 3 cups

prepared flour, the whites of 8 eggs and the grated rind and juice

of 1 lemon; stir butter and sugar with your hand to a light white

cream and beat the whites to a stiff froth; take a silver spoon and

stir the whites, the lemon, sifted flour and milk alternately into

the creamed butter and sugar; butter a large mould and line it with

buttered paper; pour in the mixture and bake 1 hour. NOTE.--1/2 pound

blanched almonds cut into strips may be stirred into the cake

mixture and flavored with vanilla; or 1 pint shelled walnuts broken

into pieces or 1/2 pound finely cut citron can be stirred into the

batter and flavored with essence of almonds; ice with clear icing.

802. +Dutchess Cake.+-- 1 cup butter, 1 cup milk, 2 cups sugar, 3

cups prepared flour, the yolks of 8 eggs and 2 teaspoonfuls peach

extract; stir butter and sugar with the right hand to a light white

cream; then stir with a spoon and add the yolks, 2 at a time,

stirring a few minutes between each addition; next add the

flavoring, the sifted flour and milk alternately; butter a large,

round cake pan and line it with buttered paper; pour in the cake

mixture and bake in a medium hot oven 1 hour. NOTE.--1 pint shelled

walnuts broken into pieces may be stirred into this cake mixture or

Brazil nuts may be used; also peanuts broken into pieces.

803. +Fruit Cake.+-- Prepare a cake batter the same as for Plain

Cake; remove the stones from 1/2 pound raisins; cut 1/4 pound citron

into fine slices and mix the raisins and citron with 1/2 pound well

washed and dried currants; dust the fruit with flour, stir it into

the cake mixture and finish the same as Plain Cake.

804. +Rich Fruit Cake.+-- 2 pounds stoned raisins, 2 pounds seedless

raisins, 2 pounds well washed and dried currants, 1 pound finely

sliced citron, 1 pound butter, 1/2 pint good brandy, 1 pint molasses,

1 pound brown sugar, 2 teaspoonfuls grated nutmeg, 2 teaspoonfuls

ground cinnamon, cloves and mace, 12 eggs and 1 pound flour sifted

with 2 teaspoonfuls baking powder; dredge the fruit with flour; stir

butter and sugar with the hand to a light white cream; then stir

with a wooden spoon and add the eggs, 1 at a time, stirring a few

minutes between each addition; next add the molasses, brandy, spice

and sifted flour and lastly stir in the fruit; butter 2 large, round

cake pans and line them with brown paper; fill in the mixture and

bake in a medium hot oven from 3 to 4 hours. Great care must be

taken that the oven is just right, as the cake burns very easily.

805. +Orange Layer Cake.+-- 1/2 cup butter, 1 cup sugar, 1/2 cup milk,

the whites of 3 eggs, 1-1/2 cups prepared flour and the grated rind of

1/2 orange; stir butter and sugar with your right hand to a light

white cream and add the grated orange rind; beat the whites to a

stiff froth; then add them alternately with the sifted flour and

milk to the above mixture; butter 2 large jelly cake tins and line

them with buttered tissue paper; put an equal portion of the cake

batter into each pan; spread it evenly with a broad-bladed knife

dipped in water and bake the cakes in a medium hot oven till a light

brown and done, which will take from 15 to 20 minutes; to ascertain

when cakes are done thrust a knitting needle into the center of

them; if it comes out clean the cakes are done; if any dough adheres

to it the baking must be continued; as soon as the cakes are done

remove them from the oven; lay a clean cloth or paper on the kitchen

table and dust over it some powdered sugar; turn the cakes out of

pans upside down onto the cloth and let them lay till cold; in the

meantime prepare the filling, as follows: Put in a small saucepan

the juice of 1 orange, 1 teaspoonful lemon juice, a little grated

orange peel, 1 teaspoonful butter and the yolks of 3 eggs; set the

saucepan in a vessel of boiling water and stir the contents till

they thicken; remove from the fire and when cold add 1/2 cup sugar;

lay one layer of cake, bottom side up, on a jelly cake dish and

spread over it the orange mixture; lay over the remaining layer,

right side up, and dust with powdered sugar; or ice the cake with

clear icing; or cover the top of cake with an orange glaze.

806. +Lemon Layer Cake.+-- 1 cup butter, 1 cup milk, 2 cups sugar, 3

cups prepared flour and the whites of 6 eggs; stir butter and sugar

with the right hand to a light white cream, then stir it with a

spoon; beat the whites to a stiff froth; add by degrees the sifted

flour, the beaten whites and milk alternately to the above mixture;

butter 4 good sized jelly tins and line them with buttered paper;

then fill in a thin layer of the cake mixture, spread it smooth with

a knife and bake in a medium hot oven to a light brown and well

done; in the meantime prepare a filling as follows:--Put in a small

saucepan the grated rind and juice of 1 lemon, the yolks of 6 eggs,

1 tablespoonful butter and 2 tablespoonfuls water; set the saucepan

in a vessel of boiling water and stir till contents thicken; remove

from fire when cold, add 1 cup sugar; when cake is done remove it

from oven, lay a clean cloth on a table, dust over some powdered

sugar and turn the cake out of pan onto the cloth; when cold put 1

layer on a jelly cake dish, bottom side up, and spread over 1/3 of the

lemon mixture; put on another layer, upside down, and spread it with

the mixture; then treat the third layer the same way; then put on

the last layer, right side up, and cover the top with a lemon glaze

or dust it with powdered sugar. NOTE.--If this cake is not wanted so

large it may be divided into 2 cakes, taking 2 layers for each cake;

or use half the quantities. Cream or jelly may be used instead of

lemon filling.

807. +Chocolate Layer Cake.+-- 4 eggs, 1 cup butter, 2 cups sugar, 1

cup milk, 3 cups prepared flour and 1 teaspoonful vanilla; stir

butter and sugar to a light white cream and add the eggs, 1 at a

time, stirring a few minutes between each addition; next add

vanilla, the sifted flour and milk alternately; bake in paper lined

jelly tins in a quick oven; make 4 layers; in the meantime prepare

the following filling:--Beat the whites of 3 eggs to a stiff froth

and add 1-1/2 cups powdered sugar, 4 tablespoonfuls Baker's grated

chocolate and 1 teaspoonful vanilla; mix all well together and put

it between the layers and on top; or put boiled chocolate glaze

between the layers and over the top (see Boiled Chocolate Glaze).

The top of cake may be ornamented with blanched almonds laid in a

circle around the top and some in the center.

808. +Chocolate Cream Cake.+-- 1 cup sugar, 1/2 cup milk, 1-1/2 cups

prepared flour, 1 tablespoonful butter, 2 eggs and mix the same as

in foregoing recipe; bake in 2 layers in jelly tins; for the

cream:--Boil 3/4 cup milk and add 1/2 tablespoonful butter, 2

tablespoonfuls grated chocolate, 1/2 cup sugar and 1 tablespoonful

cornstarch wet with a little cold water; stir and boil for a few

minutes; remove from fire and mix with 1 beaten egg and 1/2

teaspoonful vanilla extract; when cold lay one of the cake layers on

a flat dish and spread half the chocolate mixture over it; put on

the other layer, spread over the top the remaining chocolate cream

and decorate the top with shelled walnuts.

809. +Cocoanut Layer Cake.+-- 3/4 cup sugar, 1/2 cup butter, 1-1/2 cups

prepared flour, the grated rind and juice of 1/2 lemon, the whites of

3 eggs and 1/2 cup milk; stir butter and sugar to a light white cream;

beat the whites to a stiff froth and add them by degrees alternately

with the sifted flour and milk to the creamed butter and sugar;

butter 2 good sized jelly cake tins and line them with buttered

paper; put an equal portion in each tin, spread it evenly with a

broad-bladed knife dipped in water and bake them in a medium hot

oven to a delicate brown color; when done remove them from oven and

let them stand for a few minutes; then turn the cakes onto buttered

paper to cool; in the meantime grate 1 cocoanut and beat the white

of 1 egg to a stiff froth; add 3/4 cup powdered sugar and the juice of

1/2 lemon; lay one cake layer, bottom side up, on a jelly cake dish,

spread over half the white icing and sprinkle over a thick layer of

the freshly grated cocoanut; put on the remaining layer, right side

up, spread over the rest of icing, cover with a thick layer of the

cocoanut and sift over some powdered sugar. This cake may be served

as a dessert with vanilla sauce.

810. +Lemon Cream Cake.+-- 1/2 cup butter, 1 cup sugar, the whites of 3

eggs, 1/2 cup milk, 1-1/2 cups prepared flour and the grated rind and

juice of 1/2 lemon; stir butter and sugar to a cream; beat the whites

to a stiff froth and add them alternately with the sifted flour and

milk to the creamed butter and sugar; add lastly the lemon; butter 2

jelly tins and dust them with cracker dust; put in the mixture,

spread it evenly with a knife and bake a light brown; when done put

a napkin or clean cloth on the kitchen table and dust with powdered

sugar; turn the cakes upside down onto the napkin and let them lay

till cold; cream for filling:--Boil 3/4 cup milk with 2 tablespoonfuls

sugar; dissolve 1 tablespoonful cornstarch in 1/4 cup cold milk, stir

it into the boiling milk and boil a few minutes; add 1 teaspoonful

butter, a pinch of salt and remove it from fire; beat up the yolks

of 3 eggs with 1 tablespoonful cold milk, stir them into the

cornstarch and add 1 teaspoonful essence of lemon; when cold put 1

layer of cake, upside down, onto a plate and spread over the cream;

put the other layer over it, right side up, and dust the top with

powdered sugar.

811. +Vanilla Cream Cake+ is made the same as Lemon Cream Cake,

using vanilla flavoring instead of lemon.

812. +Jelly Cake, No. 1.+-- 3 eggs, 1 cup powdered sugar,

1 cup sifted flour mixed with 1 teaspoonful baking powder, 2

tablespoonfuls water and the grated rind of 1/2 lemon; stir sugar

and eggs to a cream and add alternately the sifted flour, water and

lemon; butter 3 medium sized jelly tins and dust them with finely

sifted bread crumbs; put an equal portion of the cake mixture into

each tin, spread it evenly and bake in a medium hot oven to a

delicate brown; when done remove the cakes from oven.

813. +Jelly Cake, No. 2.+-- 3/4 cup butter, 2 cups sugar, 1 cup milk, 3

cups flour, 1-1/2 teaspoonfuls baking powder, 4 eggs and 1 teaspoonful

essence of lemon; stir butter and sugar with the right hand to a

light white cream; then stir with a spoon and add the eggs, 1 at a

time, stirring a few minutes between each addition; next add the

lemon and then alternately the milk and flour; bake in 3 jelly cake

tins in a medium hot oven to a delicate brown color; the tins should

be lined with buttered paper; when cold lay the layers over one

another with jelly between and dust the top with powdered sugar or

ice it with fruit icing.

814. +Jelly Cake, No. 3.+-- Stir 1/4 pound butter with 1/2 pound powdered

sugar to a light cream and add alternately 1-1/2 cups prepared flour

(sifted), the whites of 4 eggs beaten to a stiff froth and 10 drops

extract of bitter almonds; butter 2 good sized jelly cake tins and

line them with buttered paper; put an equal portion of the cake

mixture into each one, spread it evenly with a knife dipped in water

and bake to a delicate brown color; when cold arrange in layers with

jelly between and sift fine sugar over the top.

815. +Wine Glazed Cake.+-- 4 eggs, 1 cup flour, 1/2 cup sugar, 1

teaspoonful baking powder and the grated rind and juice of 1/2 lemon;

stir eggs and sugar to a cream; sift the flour and baking powder

together and add them with the lemon to the above mixture; butter a

round cake pan and dust it with fine bread crumbs; pour in the

mixture and bake about 1/2 hour in a moderate oven; for glazing

dissolve 1/2 cup sugar in 1/2 cup cold water and put it over the fire to

boil until the sugar forms a thread between 2 fingers; then add 1

tablespoonful sherry wine, remove it from the fire and stir until a

skin forms on top; then slowly pour it over the cake.

816. +Wine Glazed Cream Cake.+-- Stir 4 eggs with 1/2 cup granulated

sugar to a cream and add 3/4 cup sifted flour in which 1 teaspoonful

baking powder has been mixed; bake in a round pan; when done pour

over a wine glaze the same as in foregoing recipe and decorate the

top with blanched almonds, hazel or walnuts; when cold cut the cake

in half with a sharp knife; spread the under half thickly with

whipped cream, put the other layer over it and cover the top with

whipped cream. NOTE.--This mixture may be baked in a long, shallow

pan and before putting it into the oven sprinkle 2 tablespoonfuls

granulated sugar over the top. When done cut into squares; or omit

the sugar and when done glaze with boiled sugar glaze and cut into

squares.

817. +Pineapple Cake.+-- 1/2 pound butter, 1 pound powdered sugar, 3/4

pound flour, 1 heaping teaspoonful baking powder, 1/2 pint pineapple

syrup, 2 whole eggs, the yolks of 4 and 1 teaspoonful essence of

vanilla; wash the butter several times in cold water and dry it in a

napkin; put butter and sugar in a mixing bowl and stir with the

right hand to a light white cream; then stir with a spoon and add

the 2 whole eggs, 1 at a time, stirring a few minutes between each

addition; next add the yolks, 1 at a time; sift flour and baking

powder together; add the flour and pineapple syrup alternately to

the above mixture; butter 3 large, deep jelly cake tins and dust

them with flour; put an equal portion of the cake batter into each

pan, spread it evenly with a broad-bladed knife dipped in water and

bake the cakes in a medium hot oven to a delicate brown; when done

remove the cakes from the oven; lay a napkin on a pastry board and

dust over some powdered sugar; turn the cake out, upside down, onto

the napkin; when cold put one cake, bottom side up, on a cake dish

and spread over a layer of pineapple marmalade; put on the last

layer, right side up, and cover the top with pineapple glaze made as

follows:--Stir 1/2 pound powdered sugar with 3 or 4 tablespoonfuls

pineapple syrup and a few drops of prepared saffron to a stiff

sauce; set it for a few minutes over the fire, stirring constantly

until lukewarm; then pour it by spoonfuls over the cake and lay some

preserved pineapple slices in a circle around the cake; or use

candied pineapple.

818. +Wild Rose Cake.+-- 1 pound powdered sugar, 3/4 pound flour, 1/2

pound butter, 1 teaspoonful baking powder, the whites of 8 eggs and

1 cup white brandy; sift flour and baking powder together; wash the

butter in cold water, to remove the salt, and dry it in a napkin;

put butter and sugar in a mixing bowl and stir it with the right

hand to a light white cream; beat the whites to a stiff froth and

stir them with a spoon in small portions alternately with the flour

and brandy into the creamed butter; divide the mixture into 4 equal

parts; add to one part a little prepared cochineal, to color it a

delicate pink, and flavor with 2 teaspoonfuls rose water; stir into

the second part 2 tablespoonfuls cocoa and 1 teaspoonful vanilla

sugar; add to the third part the yolks of 2 eggs and 1/2 teaspoonful

essence of bitter almonds; leave the fourth part white and flavor it

with 1 teaspoonful essence of lemon; take some large, deep jelly

cake tins, rub them well inside with butter and dust with flour; put

each part of cake mixture into a separate pan and spread the batter

smooth with a broad-bladed knife; then bake in a medium hot oven to

a delicate brown and well done; lay some clean brown paper or a

napkin on a table and dust over some powdered sugar; as soon as one

cake is done remove from the oven and let it stand 3 minutes; then

turn the pan upside down onto the paper; treat the remaining cakes

the same way; as soon as the cakes are cooled off prepare a meringue

as follows:--Beat the whites of 5 eggs to a stiff froth and mix them

with 1/2 pound powdered sugar; have ready 1/2 pound blanched almonds, 1/2

pound blanched walnuts and 1/2 pound blanched Brazil nuts; chop the

nuts fine; when all is prepared put the cakes together and put the

white layer upside down on a jelly dish; spread over the layer 1/3 the

meringue and sprinkle over 1/3 the chopped nuts; then put on the dark

layer; spread again with meringue and sprinkle with nuts; next put

on the yellow layer; spread over the remaining meringue and sprinkle

over the nuts; lay the pink layer on top, with the right side up,

and cover with the following glaze:--Mix 1/2 pound powdered sugar with

a few spoonfuls red fruit juice or fruit syrup, such as red cherry,

raspberry or strawberry syrup; stir the sugar to a thick sauce, set

it over the fire and stir constantly until the sugar is lukewarm;

then pour it by spoonfuls over the cake; lay blanched almonds and

blanched walnuts in a circle around the edge of cake and a few in

the center.

819. +Biscuit au beurre.+-- 1/2 pound powdered sugar, 1/4 pound sifted

flour, 1/4 pound cornstarch, 1/2 pound melted butter, 7 eggs and the

grated rind of 1 lemon; beat the 7 whites to a stiff froth and add

by degrees the yolks and sugar; set this on a hot stove and beat

till it is warm; then remove it and continue the beating until

nearly cold; strain the melted butter into a cup and continue the

beating with the right hand; hold the cup with the melted butter in

the left hand; pour butter into the mixture gradually; next stir in

the sifted flour and cornstarch; butter a round cake pan and line it

with buttered tissue or waxed paper; pour in the mixture; cover the

bottom of a pie plate with salt, set the pan with cake onto this and

bake 3/4 hour in an oven not too hot; if it browns too much put paper

over it.

820. +Fine Sponge Cake.+-- 1 pound powdered sugar, 12 eggs and not

quite 1 pound (about 2 tablespoonfuls less) of flour; then add the

grated rind and juice of 1 lemon; put the flour into a tin pan and

set it in front of oven to get warm; put the eggs, sugar and lemon

into a deep stone mixing bowl; set the bowl into a large dishpan of

hot water in such a way that the bowl is half covered with water;

beat the contents of bowl with an egg beater for 3/4 hour; then slowly

add the flour, continue the beating for a few minutes longer and

pour the mixture into a large round pan or 2 medium sized ones; the

pan should be previously well buttered and lined with fine brown

buttered or waxed paper; bake 1 hour in a slow oven. Sponge cake

made according to this recipe is elegant, but care must be taken to

follow the instructions exactly. Half these quantities will make a

good sized cake. If the oven should be rather hot at the bottom put

in a large pie plate with salt, set the pan with cake onto it and

bake.

821. +Delicate Sponge Cake.+-- 9 eggs, 1-1/2 small cups granulated

sugar, 1-1/2 small cups flour (sifted 3 times) and the grated rind and

juice of 1 lemon; put the 9 yolks in a bowl and the whites into a

deep dish; add to the yolks 1/2 the sugar and stir them to a cream;

beat the whites to a stiff froth and add the remaining sugar,

beating constantly; then add slowly, in small portions, the creamed

yolks; next the lemon; continue the beating with an egg beater until

all is well mixed; then stir in lightly the sifted flour; butter a

long, shallow pan and line it with buttered paper; pour in the

mixture and bake in a slow oven 3/4 hour to a delicate brown; when

done carefully remove the cake from oven and let it stand for a few

minutes before taking out of the pan. This cake may be iced either

with clear icing or wine or fruit glaze.

822. +Marguerites.+-- 1/4 pound flour, 1/4 teaspoonful salt, 1/4 pound

sugar, 1 whole egg, the yolk of 1 egg, 1 heaping teaspoonful anise

seed, the grated rind of 1/2 lemon, 1/2 cup lukewarm water and 2

tablespoonfuls melted butter; measure after the butter is melted;

sift the flour in a bowl, add salt, sugar, grated lemon peel, the

eggs and mix the whole with the water into a batter; lastly add the

butter and anise seed; put a wafer iron over the fire; when hot

brush it over with melted lard; put 1 teaspoonful of the batter in

the center of wafer iron, close it and bake the cake a light brown

on both sides; as soon as one is done take it from the iron and roll

up like a tube; continue to bake the remaining batter the same way;

these quantities will make 50 cakes. 2 teaspoonfuls of vanilla sugar

may be used instead of anise seed. These cakes may be served either

with ice cream, wine or coffee.

823. +Macaroons.+-- Scald 1/2 pound sweet almonds with a few bitter

ones, remove the brown skins and spread the nuts out on paper to

dry; then pound them in a wedgewood mortar to a paste with the

whites of 2 eggs and add 2 teaspoonfuls vanilla sugar or the grated

rind of 1 lemon; mix it with 1/2 pound powdered sugar and 2

tablespoonfuls clear icing made as follows:--Take 1/2 the white of 1

egg, mix it with 2 tablespoonfuls sifted powdered sugar and stir for

a few minutes; then add it to the almonds; mix the whole into a firm

paste and form with the hands into small round balls the size of a

hickory nut; line some shallow tin pans with brown paper (such as is

used for wrapping paper), but do not butter it; set the balls in

even rows, one inch apart, on the paper, flatten each one a little

with a wet finger and bake them in a medium hot oven to a golden

color; when done wet a pastry board with cold water and lay the

macaroons on the wet board with the paper side towards the board;

after 5 minutes the macaroons may be lifted from the paper, as the

dampness loosens them; the above quantities will make 50 macaroons.

Great care should be taken to use the exact amount of ingredients

here stated.

824. +Cookies.+-- 1 cup butter, 2 cups sugar, 2 eggs, the grated rind

of 1 lemon and 1 teaspoonful baking powder; stir the butter and

sugar to a light white cream and add the eggs 1 at a time; sift the

powder with 2 cups flour, add it to the mixture and work the whole

with sufficient flour into a stiff dough; roll it out 1/8 inch in

thickness, cut with a cake cutter into rounds and bake them a light

brown in well buttered shallow tin pans.

825. +Butter Cakes.+-- 1 yeast cake 1 quart sifted flour, 1-1/2 pints

warm milk or water and 1 teaspoonful salt; dissolve the yeast in a

little warm water; sift the flour and salt into a mixing bowl, make

a hollow in center, pour in the yeast and water, mix into a batter

and let it stand over night (this is called setting a sponge); next

morning stir 1 cup sugar with 1/2 cup lard and 1/2 cup butter to a cream

and add 2 eggs, 1 at a time, stirring a few minutes between each

addition; then add the grated rind of 1 lemon and a very little

powdered cardamon; mix this thoroughly with the sponge, add

sufficient sifted flour to make a soft dough, cover it with a clean

cloth and set in a warm place to rise to double its height; then

butter 4 long, shallow tin pans (12 inches long, 8 inches wide and 1

inch deep) and dust each one with flour; when the dough has attained

the desired lightness divide it into 4 equal parts; roll each part

out on the pastry board, put it into the pan, press evenly all over

and again set it to rise to top of pan; when ready to bake brush

each cake over with melted butter, sprinkle over 2 tablespoonfuls

granulated sugar mixed with a little cinnamon and bake in a quick

oven to a light brown; as soon as done remove the cakes from the

pans and lay them on a long platter, one over the other, with the

sugared sides together; when cold serve with coffee.

826. +Butter Cakes (with Baking Powder).+-- 2 cups sifted flour, 2

eggs, 1-1/2 teaspoonfuls baking powder, 1 tablespoonful melted butter,

1 cup milk, 1/2 teaspoonful salt, the grated rind of 1 lemon and 1/2 cup

well washed currants; sift flour, salt and baking powder into a

mixing bowl, make a hollow in center, put in the 2 whites and 1 yolk

of eggs well beaten, add the lemon, the melted butter and mix it

with the milk into a thick batter; lastly stir in the currants;

spread the mixture into 2 well greased, shallow tin pans; first

brush them over with the remaining yolk, then with 2 tablespoonfuls

melted butter; mix 3 tablespoonfuls granulated sugar, 2

tablespoonfuls finely cut citron, 1/2 cup finely chopped almonds

together, sprinkle this over the 2 cakes and bake immediately in a

quick oven till done and a light brown. Prepared flour may be

substituted for baking powder.

827. +Apple Cake.+-- Prepare a dough the same as for Butter Cakes and

divide it into 6 parts, as the dough for Apple Cake has to be

thinner than for Butter Cakes; line 6 shallow tin pans with the

dough and set it to rise to double its height; in the meantime pare,

core and cut into eighths some large, tart apples and lay them

together closely in long rows over the cake; drop 1 tablespoonful

melted butter over each cake, sprinkle over some granulated sugar

and bake in a hot oven; when done dust with powdered sugar.

828. +Cheese Cake.+-- Dissolve 1/2 yeast cake in 1/2 pint warm milk and

add 1 pound sifted flour, 2 eggs, 1/2 teaspoonful salt, 2

tablespoonfuls butter and 1/2 tablespoonful sugar; work this into a

soft dough and set it in a warm place to rise to double its height;

then roll it out 1/8 of an inch in thickness; butter 2 large cheese or

pie plates, cover them with the dough, ornament the edge and let it

rise again until light; mix 1 pound fresh pot cheese with 1-1/2 cups

thick sweet or sour cream, 3/4 cup sugar (or sweeten to taste), 3 eggs

and 1/2 cup currants; when this is well mixed together brush the dough

over with melted butter and fill the plate with the cheese mixture;

bake in a medium hot oven.

829. +Chrysanthemum Cake.+-- 1/2 pint butter, 1 pint sugar, 1-1/2 pints

flour sifted with 1-1/2 teaspoonfuls baking powder, the grated rind of

1 orange, 1/2 pint milk and the whites of 8 eggs; stir butter and

sugar with your right hand to a light white cream; beat the whites

to a stiff froth, add them to the creamed butter and mix well

together with a spoon; add alternately the flour and milk; then add

the grated orange peel and a few drops of cochineal, to color the

mixture a delicate pink; butter 3 large jelly tins, dust them with

fine bread crumbs, fill in the mixture in equal parts and bake in a

medium hot oven; when done remove the cakes from the pans and lay

them aside to cool; mix 1/2 cup powdered sugar with the beaten whites

of 2 eggs; spread this icing over the layers and sprinkle them

thickly with freshly grated cocoanut; lay the layers over one

another, cover the top with pink icing and sprinkle over some

cocoanut.

830. +Snowflake Cake.+-- 2 cups sugar, 1 cup butter, 1 cup milk, 3

cups prepared flour, the grated rind of 1 lemon and the whites of 6

eggs; stir the butter and sugar to a light white cream; beat the

whites to a stiff froth, add them to the creamed butter and add the

lemon; then add alternately the milk and sifted flour; bake in 3

layers in large jelly tins; when done remove the cakes from the tins

and set aside to cool; beat the whites of 2 eggs to a froth and add

1/2 cup powdered sugar; spread this over each layer and sprinkle them

thickly with freshly grated cocoanut; lay the layers over one

another, spread the top layer with the icing, cover it thickly with

cocoanut and dust over some powdered sugar.