Boston Cooking-School cook book

Beat egg whites until stiff but moist, add sugar gradually, and continue beating. Add egg yolks, beaten until thick and lemon-colored, and flavoring. Cut and fold in flour mixed and sifted with salt. Bake in lady finger tins or shape 1 by 414 inches on a cooky sheet covered with unbuttered paper, using pastry bag and [illustration: To S irs] plain hole tube. Sprinkle with powdered sugar and bake 12 minutes in moderate oven (350° F.). Remove from paper with knife. Use for lining molds ‘to be filled with whipped cream mixtures, serve with frozen desserts, or put together in pairs with a thin coating of whipped cream between. Sponge Drops. Drop mixture from tip of spoon on unbuttered paper. Sprinkle with powdered sugar and bake 12 minutes in moderate oven (350° F.). MOCHA CAKES Bake a sponge-cake mixture in sheets. Shape in small rounds and cut in 3 layers. Put layers together with a thin coating of Chocolate Butter Frosting (p. 685). Spread frosting around sides and roll in shredded coconut. Ornament top with frosting forced through pastry bag and tube, using the rose tube. Begin at center of top and coil frosting around until surface is covered. Gariish center of top with a candied cherry. LEMON QUEENS 14 cup butter 2 egg yolks 4 cup sugar 54 cup flour Grated rind 14 lemon V4 teaspoon salt 1 teaspoon lemon juice YZ teaspoon soda (scant) 2 egg whites Cream butter, add sugar gradually, and continue beating. Add grated rind, lemon juice, and egg yolks beaten until thick and lemon-colored. Mix and sift soda, salt, and flour; add to first mixture and beat thoroughly. Add egg whites beaten stiff. Bake 20 to 25 minutes in small tins in moderate oven (350° F.). ALMOND: CAKES . ¥ cup butter 2 eggs 34 cup sugar 11 cups flour 14g cup milk 2 teaspoons baking powder 1 cup Jordan almonds, blanched and cut in pieces Mix ingredients in order given and bake in individual cake tins in moderate oven (350° F.). CHOCOLATE CAKES 3 eggs, beaten until light 3 squares chocolate, melted 44 cup butter 1 cup moist bread crumbs, V6 cup sugar packed solidly 3 tablespoons flour Cream butter, add sugar, eggs, chocolate, bread crumbs, and flour. Spread mixture in shallow buttered pan and bake in moderately slow oven (325° F.). Shape with tiny biscuit cutter and - put together in pairs with White Mountain Cream (p. 681) between and on top. CHOCOLATE VIENNA CAKES 34 cup butter 1% cups flour 1% cup sugar 3 teaspoons baking powder 5 egg yolks 5 egg whites 4 squares unsweetened chocolate Apricot or Orange Marmalade Mix ingredients in order given and bake in small tins in moderate oven (350° F.). Remove from tins, cool, take out a small portion of cake from the center of each, and fill cavity with marmalade. Cover tops of cake with Marshmallow Frosting (p. 681) or Boiled Chocolate Frosting (p. 681). MARGUERITES I 2 eggs, slightly beaten Vg teaspoon salt 1 cup brown sugar 1 cup pecan nut meats, 14 cup flour cut in small pieces Y4 teaspoon baking powder Mix in order given. Fill small buttered tins 24 full of mixture and place pecan nut meat on each. Bake 8 to 15 minutes in moderate oven (350° F.). . MARGUERITES II Y cup butter 1 egg, well beaten 4% cup powdered sugar ¥% cup bread flour ; 14 cup Puerto Rico molasses 1 cup pecan meats, cut in pieces Mix ingredients in order given. Bake in small, shallow, fancy cake tins, garnishing top of each cake with 14 pecan. SALTINA MARGUERITES 114 cups sugar 2 tablespoons shredded coconut Vg cup water 14 teaspoon vanilla 5 marshmallows 1 cup English walnut meats 2 egg whites Saltines