Cream Cake. — One teacupful of sugar, two teacup- fuls of flour, one teaspoonful of soda, two teaspoonfuls of cream of tartar, four eggs, one-half pint of milk, one table- spoonful of flour, two tablespoonfuls of sugar, one ^%%^ one saltspoonful of salt, six drops of essence of almond. Put the flour and sugar into a mixing bowl, and rub them together. Place the soda and cream of tartar upon a plate, and rub the lumps out of them with the back of a spoon, and mixing these with the sugar and flour, make a hole in the ORANGE CAKE. 199 centre of the dry ingredients, and drop into it one by one the yolks of the four eggs. Place the whites of eggs upon a dry plate, and with a dry knife whip them to a stiff froth, after which stir the froth lightly together with the contents of the mixing bowl. Grease well with butter four jelly cake tins, spread an equal portion of the cake batter upon each, and bake these in a quick oven for seven minutes. While the cakes are baking, put the milk, into which throw the salt, into a saucepan over the fire, and bring it to the boiling point. While this is boiling beat the one egg until very light, stir into this a tablespoonful of flour and^two table- spoonfuls of sugar, and when the milk boils, remove it from the fire, let it cool for one minute and add to it the egg mixture. Return the saucepan to the fire and let its con- tents boil for one minute, stirring it meanwhile to prevent scorching. Take the saucepan again from the fire and drop into it the essence of almond, and removing the cakes from the tins, place them one upon the other upon a flat dish, spreading between each layer of cake, equal portions of the cream from the saucepan. Serve with a little pow- dered sugar sprinkled over the top. Note.— Jelly cakes may be made also from this recipe, substitu- ting jelly for the cream, and with this purpose the ingredient for the cake and cream have been given in separate quantities. Orange Oake. — Two ounces of butter, six ounces of sugar, two teacupsfuls of flou✪ Cream Caker, one-half teacupful of 200 BREAD AND CAKES. sweet milk, one teaspoonful of cream of tartar, one-half teaspoonful of soda, three eggs, one orange. Put the flour, butter, and three ounces of the sugar, in a mixing bowl. Rub them all lightly together, and making a well in the centre, drop into it the yolks of the eggs. Rub the cream of tartar and soda smooth of lumps, and stir them into the milk. Pour this over the yolks of eggs, and stir all well together. Whip the whites of two eggs to a stiff froth, mix this lightly in with the contents of the mixing bowl, and greasing three jelly cake tins, spread the batter in equal portions over each. Bake these cakes in a quick oven for seven minutes. While the cakes are baking, grate into a sieve the rind from the qirange, place the sieve over a bowl and squeeze through it the juice of the orange, passing the grated dust of the orange rind through at the same time. Whip the remaining white of egg to a stiff froth, and add to this froth, by degrees, the remaining three ounces of sugar and the orange preparation. Remove the cakes from the oven to a sieve, and when they become cool, arrange them one upon the other upon a flat plate, spreading between each layer of cake equal portions of the orange iceing. Snow Oake. — One pound of arrow root, one-half pound of powdered sugar, one-half pound of butter, whites of six eggs, one teaspoonful of essence of lemon✪ Snow Cake. Pass the arrow-root through a wire sieve to remove the lumps. Beat the sugar and butter together to a cream, and add to these by degrees the arrow-root, beating the mixture constantly while sprinkling the arrow-root in. Whip the whites of eggs to a stiff froth, and add these also to the mixture, after which beat all together for twenty SPOATGE CAKE. 2OI minutes, until the mixture becomes a very smooth batter, and looks very white.

AI-modernized reading of the original text

Cream Cake. — One teacupful of sugar, two teacupfuls of flour, one teaspoonful of soda, two teaspoonfuls of cream of tartar, four eggs, one-half pint of milk, one tablespoonful of flour, two tablespoonfuls of sugar, one egg, one saltspoonful of salt, six drops of essence of almond. Put the flour and sugar into a mixing bowl, and rub them together. Place the soda and cream of tartar upon a plate, and rub the lumps out of them with the back of a spoon, and mixing these with the sugar and flour, make a hole in the ORANGE CAKE. centre of the dry ingredients, and drop into it one by one the yolks of the four eggs. Place the whites of eggs upon a dry plate, and with a dry knife whip them to a stiff froth, after which stir the froth lightly together with the contents of the mixing bowl. Grease well with butter four jelly cake tins, spread an equal portion of the cake batter upon each, and bake these in a quick oven for seven minutes. While the cakes are baking, put the milk, into which throw the salt, into a saucepan over the fire, and bring it to the boiling point. While this is boiling beat the one egg until very ligand stir into this a tablespoonful of flour and two tablespoonfuls of sugar, and when the milk boils, remove it from the fire, let it cool for one minute and add to it the egg mixture. Return the saucepan to the fire and let its contents boil for one minute, stirring it meanwhile to prevent scorching. Take the saucepan again from the fire and drop into it the essence of almond, and removing the cakes from the tins, place them one upon the other upon a flat dish, spreading between each layer of cake, equal portions of the cream from the saucepan. Serve with a little powdered sugar sprinkled over the top. Note.— Jelly cakes may be made also from this recipe, substituting jelly for the cream, and with this purpose the ingredient for the cake and cream have been given in separate quantities. Orange Oake. — Two ounces of butter, six ounces of sugar, two teacupsfuls of flour, one-half teacupful of sweet milk, one teaspoonful of cream of tartar, one-half teaspoonful of soda, three eggs, one orange. Put the flour, butter, and three ounces of the sugar, in a mixing bowl. Rub them all lightly together, and making a well in the centre, drop into it the yolks of the eggs. Rub the cream of tartar and soda smooth of lumps, and stir them into the milk. Pour this over the yolks of eggs, and stir all well together. Whip the whites of two eggs to a stiff froth, mix this lightly in with the contents of the mixing bowl, and greasing three jelly cake tins, spread the batter in equal portions over each. Bake these cakes in a quick oven for seven minutes. While the cakes are baking, grate into a sieve the rind from the orange, place the sieve over a bowl and squeeze through it the juice of the orange, passing the grated dust of the orange rind through at the same time. Whip the remaining white of egg to a stiff froth, and add to this froth, by degrees, the remaining three ounces of sugar and the orange preparation. Remove the cakes from the oven to a sieve, and when they become cool, arrange them one upon the other upon a flat plate, spreading between each layer of cake equal portions of the orange iceing. Snow Oake. — One pound of arrow root, one-half pound of powdered sugar, one-half pound of butter, whites of six eggs, one teaspoonful of essence of lemon. Pass the arrow-root through a wire sieve to remove the lumps. Beat the sugar and butter together to a cream, and add to these by degrees the arrow-root, beating the mixture constantly while sprinkling the arrow-root in. Whip the whites of eggs to a stiff froth, and add these also to the mixture, after which beat all together for twenty SPOATGE CAKE. 2OI minutes, until the mixture becomes a very smooth batter, and looks very white.

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