Capital city recipes

Stir the beaten yolks into the sugar and butter, and then add the flour and egg (white) alternately, a handful of flour and a spoonful of egg. When all is added and well beaten stir in one | teaspoonful of pounded mace and one gill of French brandy or the dest Sherry wine. Now mix in the cocoanut, almonds and citron, incorporate thoroughly and bake more slowly than a pound cake. Use only the best materials for this cake—fresh_ butter, fresh cocoanuts, and the best citron. Made exactly ac- cording to the recipe, and baked thoroughly, it is a beautiful and delicious cake. ANNA ALEXANDER CAMERON. ORANGE CAKE (FILLING). Orange, : : i : : I Cocoanut, : ; ; ! I Powdered Sugar, . ; : : I pound. Eggs, .. ; : : ' : 3 Make 4 layers of batter with the yolks of the eggs (Golden Cake); grate the orange and cocoanut; make iciug of the whites of the eggs and the sugar; mix the orange and part of the cocoa-| nut with a part of the icing and spread between the layers; then ice the cake and sprinkle the remainder of the coccanut over. In grating the orange grate right through the rind and’ all, rejecting the tough part of the pulp. Mrs. A. L. HULL, (Georgia), WHITE CAKE, Eggs (whites) ‘ ea is 4 12 Flour 5 , 5 cupfuls. Sugar, 3 cupfuls. Butter, *; ‘ : : 4 1 heaping cupful | Sweet Milk, . 2 : ‘ : I cupful. Baking Powder, . ; : ‘ 3 teaspoonfuls. Work the butter till it runs, stir in the sugar gradually, then > the milk, then the flour with the baking powder sifted in three _ times; lastly the whites of the eggs beaten stiff; bake quickly. © Put layers together with icing, alternating with layers of Coffee — Cake below. CAKES. 39 CITRON CAKE. Sugar, : ¥ : I pound. Flour, : : ; : 3% pound, Citron, I pound. Buiter, , 4 ; } : 8 ounces. Eggs (whites) ! , ; 14 | Beat the sugar and butter to a cream; add the whites of the »ggs beaten to a stiff froth, flour gradually, and add citron, well floured, last. Flavor with lemon and mace. | Mrs. W. Ll. HAWLEY (Fayetteville). COFFEE CAKE. Brown Sugar, I cupful. Butter, ¥% cupful. Flour, . : 2% cupfuls. Black Molasses, ¥% cupful. Strong Coffee, ¥% cupful. Seeded Raisins, . 1 cupful. Currants, : 1 cupful. Soda, 1 teaspoonful. | Flavor with cinnamon, cloves and mace. Mrs. EK. P. MOSES. ———— NASHVILLE CAKE. Make a white cake batter as above; bake in thick layers ; make a filling of 4% of a pound of blanched almonds, chopped, 1% of a pound of English walnuts, chopped, 1 cupful of stoned raisins, 14 cupful of sliced citron; make a boiled icing and stir all these ingredients in; spread between the layers and on top of cake, Flavor icing with rose-water or bitter almonds. Mrs. A. L. Hutt (Georgia). ANGEL’S FOOD CAKE. Vanilla, gently; lastly, vanilla. Bake in moderate oven fifty minutes. Eggs (whites), . : : iE Pulverized Sugar, : 12 ounces. Flour, : 5 ounces. Cream of Tartar, 1 teaspoonful. 1 teaspoonful. | Sift flour four times, then add cream of tartar ; beat eggs to istiff froth; add sugar lightly through seive, beating with egg Ibeater all the time, then add flour with cream of tartar very Beat constantly till you put in pan. Icing.—Whites of two eggs beaten stiff; boil 1 pound pulver- 40 CAKES. ized sugar with enough water to dissolve—boil till it candies— | pour slowly into the whites, beating all the time until cold; add | vanilla to suit taste. Mrs. SCHWARTZ. CARAMEL CAKE, No. 1. Eggs (whites), Sugar, ; Butter, Milk, Hiour : Baking Powder, : : CARAMEL. Granulated Sugar, Maple Sugar, : é Sweet Cream or Milk, Butter, . é ‘ 8 2 cupfuls. 1 cupful. I cupful. 4 light cupfuls. 1 teaspoonful. 2 cupfuls. ¥% pound. I cupful. 1 tablespoonful. In making the caramel melt the sugar and butter together and add the milk carefully. Set stew-pan in boiling water and stir until smooth. Mrs. JOHN THOMPSON.