Part 59 (1/2)

CITRON POUND CAKE.

Stir two cups of b.u.t.ter to a cream, then beat in the following ingredients each one in succession: one pint of powdered sugar, one quart of flour, a teaspoonful of salt; eight eggs, the yolks and whites beaten separately, and a wine-gla.s.s of brandy; then last of all add a quarter of a pound of citron cut into thin slices and floured.

Line two cake pans with b.u.t.tered paper and turn the cake batter in.

Bake in a _moderate_ oven about three-quarters of an hour.

CITRON CAKE.

Three cups of white sugar and one cup of b.u.t.ter creamed together; one cup of sweet milk, six eggs, whites and yolks beaten separately, one teaspoonful of vanilla or lemon extract, two heaping teaspoonfuls of baking powder, sifted with four cups and a half of flour. One cup and a half of citron, sliced thin and dredged with flour. Divide into two cakes and bake in tins lined with b.u.t.tered letter paper.

LEMON CAKE.

Three teacupfuls of sugar, one cupful of b.u.t.ter, five eggs, a level teaspoonful of soda dissolved in a cup of sweet milk, four full cups of sifted flour and lastly the grated peel and juice of a lemon, the juice to be added the very last. Bake in two shallow tins. When cold ice with lemon icing and cut into squares.

DELICATE CAKE.

One cup of cornstarch, one of b.u.t.ter, two of sugar, one of sweet milk, two of flour, the whites of seven eggs; rub b.u.t.ter and sugar to a cream; mix one teaspoonful cream of tartar with the flour and cornstarch; one-half teaspoonful soda with the sweet milk; add the milk and soda to the sugar and b.u.t.ter, then add flour, then the whites of eggs; flavor to taste. Never fails to be good.

SILVER, OR DELICATE CAKE.

Whites of six eggs, one cupful of sweet milk, two cupfuls of sugar, four cupfuls of sifted flour, two-thirds of a cup of b.u.t.ter, flavoring and two teaspoonfuls of baking powder. Stir the sugar and b.u.t.ter to a cream, then add the milk and flavoring, part of the flour, the beaten whites of eggs, then the rest of the flour. Bake carefully in tins lined with b.u.t.tered white paper.

When using the whites of eggs for nice cakes, the yolks need not be wasted; keep them in a cool place and scramble them. Serve on toast or with chipped beef.

GOLD CAKE.

After beating to a cream one cup and a half of b.u.t.ter and two cups of white sugar, stir in the well-whipped yolks of one dozen eggs, four cupfuls of sifted flour, one teaspoonful of baking powder. Flavor with lemon. Line the bake-pans with b.u.t.tered paper and bake in a moderate oven for one hour.

GOLD OR LEMON CAKE.

Two cups of sugar, half a cup of b.u.t.ter, the yolks of six eggs and one whole one, the grated rind and juice of a lemon or orange, half a teaspoonful of soda dissolved in half a cup of sweet milk, four cups of sifted flour, sifted twice; cream the b.u.t.ter and sugar, then add the beaten yolks and the flour, beating hard for several minutes.

Lastly, add the lemon or orange and bake, frosting if liked. This makes a more suitable _lemon_ cake than if made with the white parts of eggs added.

SNOW CAKE. (Delicious.)

One pound of arrowroot, quarter of a pound of pounded white sugar, half a pound of b.u.t.ter, the whites of six eggs, flavoring to taste of essence of almonds, or vanilla, or lemon; beat the b.u.t.ter to a cream; stir in the sugar and arrowroot gradually, at the same time beating the mixture; whisk the whites of the eggs to a stiff froth; add them to the other ingredients and beat well for twenty minutes; put in which-ever of the above flavorings may be preferred; pour the cake into a b.u.t.tered mold or tin and bake it in a _moderate_ oven from one to one and a half hours. _This is a genuine Scotch recipe_.

MARBLE CAKE.

_White Part._--Whites of four eggs, one cup of white sugar, half a cup of b.u.t.ter, half a cup of sweet milk, two teaspoonfuls of baking powder, one teaspoonful of vanilla or lemon and two and a half cups of sifted flour.