The Blue grass cook book

Cream butter and sugar very light; add yolks well-beaten, the almonds cut; mix and add vanilla and stir in lightly the flour. The dough should be rather soft. Take a small piece at a time, drop into powdered sugar, roll in the hands in a ball an inch in diameter. Put a piece of pistachio nut on the top. Place the balls a little distance apart on a floured pan, and bake in a moderate oven 10 or 15 minutes. They will look like macaroons. WASHINGTON CAKE 1 pound of flour, ' 1 pound of brown sugar, ^ pound of butter, 1 cup of sweet milk, 1 teaspoon of soda, sifted with flour, 1 pound of raisins, stoned, ^ pound of currants, ^ pound of citron, 1 cup of English walnuts, chopped fine, 4 eggs, beaten together, 1 teaspoon of cinnamon, 1 teaspoon of cloves, ^ glass of whisky. BsJce in a 4-quart can, and in a slow oven. WHITE CAKE Mrs. Simms 1 large teacup of butter, 9, large teacups of sugar, S large teacups of flour, Whites of 12 eggs, 2 heaping teaspoons of baking-powder, 1 cup of sweet milk. If large mould is used, put in 2 cups of seeded raisins. Mix sugar and butter night before. Add flour and whites alternately — milk last, then ^ cup of flour with the baking-powder in it. no WHITE SPONGE CAKE (No. 1) Mrs. J. C. Berryman Whites of 12 eggs beaten very light. Beat in f pound of sugar, then stir, and put in slowly ^ pound of flour, a little at a time. Bake in pan ^ hour. WHITE SPONGE CAKE (No. St) 13 eggs, whites only, 4 yoUcs, 1 pound of sugar, ^ pound of flour, 1 lemon. Beat the yolks and sugar together till very light. Then add the whites, which have been well beaten, and beat all together well. Cut in the flour with a knife, and add juice of lemon. Bake very slowly an hour and a half in a largesized mould. Fillings for Cakes ALMOND FILLING (No. 1) 1 cup of sour cream, heated to boiling point, Stir into it 3 teaspoons cornstarch, Yolks of 3 eggs, beaten with 1 cup of sugar, Beat the whites to a stiff froth and add last, 1 teacup of almonds after they are shelled. Blanch them and roll fine. Return the mixture to the fire and stir constantly till thick. ALMOND ICING (No. «) Miss Mary Bashford 1 pound of almonds, 3 cups of white sugar, 1^ cups of sweet cream, 4 tablespoons of butter. Boil till it is a soft jelly. Remove from the stove and flavor with extract of almond. Blanch the almonds, dry them thoroughly, and then grind or grate them nicely, reserving a few for the top of cake. Stir them in the icing and spread on the cake, and ornament top with almonds in halves. FINE ALMOND FILLING FOR CAKE (No. 3) Mrs. R. H. Hanson 2 pounds almonds, 1 cup sugar, 1 cup sour cream. Blanch and pulverize the almonds and add sugar and cream. Color with a little cochineal. Add a little more sugar and cream if not sweet and thin enough. BOILED ICING Whites of 3 eggs, 3 cups of white sugar. Water enough to dissolve. Pour the water over the sugar and let it cook till it is thick, or the syrup threads when dropped from a spoon. Beat the whites of the eggs to a stiff froth and pour the syrup over them, beating all the time. Use any flavor desired. When it