Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

Meringue; mix both parts together, add the flour blood warm. Take off the fire and beat till ci Id; with the baking powder, mix lightly but fully and add the flavor, and mix in the well-sifted flour, bake like Pound Cake. When the flour is in, add the melted butter HOT. This makes a very rich birthday or brides cake Fill into molds and bake, mixture. These cakes are best baked in wooden frames, 339. — LADY CAKES NO. 2. as generally nsed for large square cakes, or in Two pounds of butter, two and one-half pounds rings. Take the frames and rub lightly with of sugar, two and three-quarter pints of whites of butter or lard and dust with powdered sugar, eggs, twtwo and one-half pounds of flour, one-eighth Put a sheet of paper on the pan, dust also and set of an ounce of cream of tartar, one-eighth of an on the frame. Fill in the mixture and bake in a ounce of soda. medium beat. 245.— BUTTER SPONGE CAKE NO. 2. The cakes are best baked in the round pans Sixteen eggs, ten yolks, one pound of flour, one with a wide center tube, pound of sugar, four ounces of batter, vanilla. The molds are not lined with paper or greased Mix same as No. 244. like for other cakes. On the contrary, they 246.— BUTTER SPONGE CAKE NO. 3. should be dry and free from grease, s© the cake One pound of sugar, sixteen eggs, one pound of sticks to the molds when baked, flour, eight ounces of butter, vanilla. Bake the cake in a medium heat of 300 degrees Separate the eggs, beat the whites firm, then Fahrenheit. When done turn upside down and add the sugar gradually, beating all the time, let cool. This prevents the cake from shrinking Add the flavor and stir in the yolks. Add the and keeps it light. When cold loosen the cake flour; mix it in half and add the melted butter around the edge, knock the pan on the table and hot. and finish mixing. Bake same as No. 244 in the cake should drop out. Brush off the brown layers or in one loaf. crumbs and ice with vanilla. 247.-GENOISE SPONGE CAKE. _. ^ , , . „ , , of fancy flavored cakes, as Rose. Violet, Pis- Sixteen whole eggs six yolks, one pound of tachini, Strawberry, Raspberry, etc., using the sugar, twelve ounces of flour, four ounces of corn- , ... ....^ ... ,, .J. J. proper colors and icings. starch, eight ounces of butter, the grated nnd of '^ ..; -^ . . ... , ii,,.^^ ' ° ., , ' ^ No. 1. One quart of whites, one and threeone lemon. Make same as No. 244. , , ... ^, „« '^ quarters pounds of sugar, eighteen ounces of 248.— PLAIN SPONGE CAKE. flour, no ounces of cornstarch, a half ounce of One pound of sugar, one pound of flour, twelve gjeam of tartar, eggs, flavor. No. 2. One quart of whites, one and one- Beat sugar and eggs together slightly warm and quarter pounds of sugar, eight ounces of flour, then cold. eight ounces of cornstarch, a half ounce of cream Mix and bake same as No. 244. q£ tartar. 249.— PLAIN SPONGE CAKE NO. a. No. 3. One quart ot whites, two pounds of One pound of sugar, one pound of flour, one sugar, fourteen ounces of flour, two ounces of pint of eggs, a half pint of yolks, lemon or vanilla cornstarch, a half ounce of cream of tartar. flavor. No. 4. One quart of whites, two pounds of Mix same as No. 244. Bake in medium beat sugar, twelve ounces of flour, two ounces of corn- 300 to 350 degrees Fahrenheit. starch, a half ounce of cream of tartar.