Sprinkle them with granulated sugar, mixed with % tea- spoon of ground cinnamon. Bake in a hot oven, and serve hot with cream. DESSERTS AROUND-THE-WORLD COOK BOOK APPLE FLORENTINE Large firm apples, 12, Sugar, % pound, Eggs, 4, Sherry, 1 gill, Butter, % pound. Nutmeg✪ Apple Florentine. Peel, core, and slice the apples, and stew them in as little water as possible. When cooked, mash them through a col- ander, and let them stand until cold. Sweeten with the sugar, add % pound of butter, the sherry, a seasoning of nutmeg, and the eggs, which have been beaten until light. Bake 1 hour, and serve hot. 234 CAKE REMARKS Handling cakes — To turn out a cake from a tin without breaking, wrap a damp cloth around it for a few moments. This will prevent its sticking to the tin. Icing cake — Cake icing will not crack when cut, if a little thick cream is added to it. Allow 1 teaspoon of cream to each white of egg. Before icing a cake, rub the top over with flour. This vnW make the icing stick more firmly. If you wish the idng to stand up, round the edge of the top, pin a band of oiled paper round it before icing. Blanching almonds — Put them in a stewpan with enough cold water to cover, and bring quickly to a boil. Strain, rinse them in cold water, and rub them in a clean cloth. The skins will then come off easily. Pounding almonds — When pounding almonds add a few drops of cold water, or they are liable to oil. Almonds al- ready pounded can be bought in tins, or by the pound. In any case they need to be stored in tins, as any paper left in contact with them absorbs oil. YELLOW FEOSTING Eggs, 2, Sugar, 1/2 cup, Lemon-extract, % teaspoon. Beat the yolks thoroughly, add half a cup of sugar (pow- dered), half a teaspoon of lemon-extract. Use on a small white cake. 235 CAKE AROUND-THE- WORLD COOK BOOK BLACK FRUIT CAKE Brown sugar, 2 cups, Butter, 1 cup, Eggs, 3, Molasses, 1 cup, Soda, 1 teaspoon. Ground cloves, 1 teaspoon, Powdered cinnamon, 1 teaspoon, Flour, 5 cups. Sour milk, 1 cup, Raisins, 1 pound. Currants, 1 pound, Citron, 1 pound. Nutmeg✪ Black Fruit Cake. Cream the butter with the sugar. Beat the eggs thoroughly, and add them to the creamed butter and sugar. Add also the molasses, soda, and spices, and beat well. Next add the 5 cups of sifted flour, and 1 cup of sour milk, beating it in; first adding a little flour, and beating it in, and then a little of the milk, and so on, until all is well beaten in. Flour lightly, 1 pound of raisins and 1 pound of currants, and 1 pound of finely shaved citron, and stir into the batter, and bake in a slow oven. This will make 2 loaves. The putting together of the in- gredients counts very much in making; and this fruit cake should be put together as directed, in order to insure suc- cess. DARK FRUIT CAKE Flour, 3 cups, sifted. Sugar, 1 pound. Dried peaches, 1 pound, 236 AROUND-THE-WORLD COOK BOOK CAKE Dried prunes, 1 pound, Butter, y^ pound, Eggs, 5, Oranges, 2, Cloves, % teaspoon, Ginger, 1 teaspoon, Cinnamon, 1 teaspoon, Salt, 1/^ teaspoon, Chopped nuts, y^, pound. Baking-powder, 2 teaspoons.

AI-modernized reading of the original text

Sprinkle them with granulated sugar, mixed with % teaspoon of ground cinnamon. Bake in a hot oven, and serve hot with cream. APPLE FLORENTINE Large firm apples, 12, Sugar, % pound, Eggs, 4, Sherry, 1 gill, Butter, % pound. Nutmeg. Peel, core, and slice the apples, and stew them in as little water as possible. When cooked, mash them through a colander, and let them stand until cold. Sweeten with the sugar, add % pound of butter, the sherry, a seasoning of nutmeg, and the eggs, which have been beaten until light. Bake 1 hour, and serve hot. CAKE REMARKS Handling cakes — To turn out a cake from a tin without breaking, wrap a damp cloth around it for a few moments. This will prevent its sticking to the tin. Icing cake — Cake icing will not crack when cut, if a little thick cream is added to it. Allow 1 teaspoon of cream to each white of egg. Before icing a cake, rub the top over with flour. This will make the icing stick more firmly. If you wish the idng to stand up, round the edge of the top, pin a band of oiled paper round it before icing. Blanching almonds — Put them in a stewpan with enough cold water to cover, and bring quickly to a boil. Strain, rinse them in cold water, and rub them in a clean cloth. The skins will then come off easily. Pounding almonds — When pounding almonds add a few drops of cold water, or they are liable to oil. Almonds already pounded can be bought in tins, or by the pound. In any case they need to be stored in tins, as any paper left in contact with them absorbs oil. YELLOW FROSTING Eggs, 2, Sugar, 1/2 cup, Lemon-extract, % teaspoon. Beat the yolks thoroughly, add half a cup of sugar (powdered), half a teaspoon of lemon-extract. Use on a small white cake. BLACK FRUIT CAKE Brown sugar, 2 cups, Butter, 1 cup, Eggs, 3, Molasses, 1 cup, Soda, 1 teaspoon. Ground cloves, 1 teaspoon, Powdered cinnamon, 1 teaspoon, Flour, 5 cups. Sour milk, 1 cup, Raisins, 1 pound. Currants, 1 pound, Citron, 1 pound. Nutmeg. Cream the butter with the sugar. Beat the eggs thoroughly, and add them to the creamed butter and sugar. Add also the molasses, soda, and spices, and beat well. Next add the 5 cups of sifted flour, and 1 cup of sour milk, beating it in; first adding a little flour, and beating it in, and then a little of the milk, and so on, until all is well beaten in. Flour lightly, 1 pound of raisins and 1 pound of currants, and 1 pound of finely shaved citron, and stir into the batter, and bake in a slow oven. This will make 2 loaves. The putting together of the ingredients counts very much in making; and this fruit cake should be put together as directed, in order to insure success. DARK FRUIT CAKE Flour, 3 cups, sifted. Sugar, 1 pound. Dried peaches, 1 pound, Dried prunes, 1 pound, Butter, y^ pound, Eggs, 5, Oranges, 2, Cloves, % teaspoon, Ginger, 1 teaspoon, Cinnamon, 1 teaspoon, Salt, 1/^ teaspoon, Chopped nuts, y^, pound. Baking-powder, 2 teaspoons.

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