Around-the-world cook book

Cream of tartar, 1 teaspoon. Salt. Take 1 glassful of the whites of the eggs, which will be 9, or 11, according to the size of the eggs, and add to it, 1 teaspoon of cream of tartar and a pinch of salt. Beat until so stiff that the dish can be turned upside down and the eggs will stay firm. Then season. Stir together 1 cup of flour and li/^ cups of sugar; into this stir the eggs lightly — so lightly that particles of the beaten eggs can be seen as the mixture is turned into the baking-pan. Bake in a moderate oven until a nice light brown. CAKES WITH FILLINGS MINNEHAHA CAKE Butter, % cup. Sugar, iy2 cups, Eggs, 3, Milk, 1 cup. Flour, 21/^ cups. Baking-powder, 2 teaspoons, Vanilla. Mix all the dry ingredients. Cream the butter and the sugar together, and add to it the beaten yolks of the eggs. Add next some vanilla, and then add, alternately, the milk and the flour, beating well in, and bake in 3 layers in a quick oven. Put the cake together with a fruit filling in which the whites of the eggs are used. CARAMEL CAKE Eggs, 6, Sugar, 2 cups, Flour, 21/2 cu^s. Milk, 1 cup, Baking-powder, 1 teaspoon, Vanilla, 1 teaspoon. Bake in 3 layers, and when cool fill and ice with Caramel mixture. Caramel Filling Brown sugar, 1 pound, Butter, 1/4 pound, Milk, 1 cup. ]\Iix together, and when it begins to boil, stir continually until it grows thick. Then it is ready to spread on the cake. MOCHA CAKE Flour, 1 cup, Sugar, 1 cup, Eggs, 2, Milk, % cup. Butter, 2 tablespoons. Baking-powder, 1 teaspoon, Vanilla, 1 teaspoon. In making the layers, stir the sugar and eggs together, then add the flour. The milk and butter should be heated and put in last. Bake in 2 layers. This makes a small cake. Filling for Mocha Cake Confectioner's sugar, 1 cup, Cocoa, 2 teaspoons, Butter, 14 cup, Strong-made coffee, 2 tablespoons. Put the filling between the layers, and on top. JVLARSHMALLOW CAKE Butter, 1 cup, Sugar, 2 cups, Milk, 1 cup. Eggs, 4, Flour, 4 cups. Baking-powder, 3 large teaspoons. Vanilla, 1 teaspoon. Salt, % teaspoon. Bake the layers in 3 thick, or 4 thinner layers. Filling for Marshmallow Cake Marshmallow candies, % pound, Granulated sugar, 1 cup. Egg, 1 (white only). Put the marshmallows on an agate dish, and place in an open oven until they have melted and run together. In the meantime make a boiled icing with 1 cup of sugar and % cup of hot water, and boil until the syrup hairs; then pour over it the stiffly beaten white of 1 egg. Add the melted marshmallows to this, beat slowly for 5 minutes, spread on the cake, between the layers, and on top. For the top layer put a number of marshmallows on a skewer, hold before the open fire, till they puff, and brown ; then place them round the edge of the cake. FUDGE CAKE Butter, 1 cup, Sugar, 1 cup, Milk, 1 cup, Flour, 3 cups, Pecan nuts, % cup, Grated chocolate, Vi ^^ip, Eggs, 2, Baking-powder, 1 teaspoon. Cream the butter with the sugar, add the milk, and chocolate, eggs, sifted flour, and baking-powder, and last of all the nuts, broken and dredged with flour. Bake in layers, and put together with the fudge filling here given. Cover all with boiled icing.