Luncheons

The cake may be broken into squares, and the pieces fitted together and covered entirely with whipped cream. It can then be passed with a fork and spoon, as a dessert. No. 3. With preserved ginger. 1 cupful of black molasses, ■| cupful of butter, 2 cupf uls of flour, ■| cupful of boiling water with a teaspoonful of soda dissolved in it, 1 teaspoonful of ginger, 2 eggs, A dash of salt. Warm the molasses and mix it with the butter, add the ginger and salt, then the beaten eggs, and lastly the flour and water, a little at a time, alternately. Bake in a square pan. Break the cake into square pieces. Open each piece and spread between the halves some icing. No. 1 or No. 2, mixed with chopped preserved ginger; or use a chocolate icing. Serve very fresh. K ■ NO. 108. GlXGEI!15ia;AD. 1. AVIIU WHIPPED CHEAM. 2. WITH CHOCOLATE GLAZE. KO. 169. OEASOE-CAKE IN CRESCENTS. NO. no. COCOANUT-CAKE. LOAT CAKES — SMALL CAKES — FANCY CAKES 181 ORANGE-CAKE, No. 1 Tolks of five eggs, Whites of three eggs, 2 cupfuls of powdered sugar, 2 cupfuls of flour sifted three times with 1 teaspoonful of baking-powder, |- cupful of water. Juice of one orange, Grated peel of one half orange. First beat the yolks and sugar together thoroughly, then add the orange juice and grated peel, then the flour and water, a little at a time, alternately, and lastly the whites of three eggs whipped to a stiff froth. ]\Iake the laj-er one and a quarter inches thick for cres- cents. Bake in a moderate oven about twenty minutes, or until the cake leaves the sides of the pan. Cut the layer into pieces with a crescent-shaped cutter, and cover the tops with icing No. 1, page 191, made of confectioners' sugar and with water strained from grated peel. Arrange the crescents as shown in illustration. The amount of mixti;re given in above receipt will make a long layer which can be cut into eight crescents, and two round layers one inch thick and six inches in diameter. Spread the tops of the round layers with same icing and place one on top of the other; or use cocoanut cream filling in place of the icing, as in illustration No. 171. ORANGE-CAKE, No. 2, or PLAIN CUP-CAKE I cupful of butter, | cupful of milk, 1 cupful of sugar, 2 eggs, 2 cupfuls of sifted flour, i teaspoonful of baking-powder, Grated rind and juice of one orange, or of one lemon, 182 LUNCHEONS Beat together the butter and sugar, add the yolks of the eggs and the flavoring, then alternately, a little at a time, the milk and the flour which has been mixed with the baking- powder by sifting them together. Lastly fold in the whites of the eggs beaten to a stiff froth. Bake in a moderate oven. If flavored with orange, cover the loaf with orange icing, or bake it in layers and spread the icing between the layers as well as on top. The icing should be mixed with the juice of an orange and the part put betAveen the layers should have some of the grated peel in it. CHOCOLATE-CAKE Shave four squares of unsweetened chocolate, add half a cupful of milk and half a cupful of sugar. Boil until thickened, then add a teaspoonful of vanilla. Mix half a cupful of butter and half a cupful of sugar, stir them to a cream, then add the beaten yolks of three eggs and the chocolate mixture, then alternately, a little at a time, two cupfuls of sifted flour mixed with a teaspoonful of baking-powder, and half a cupful of milk. Lastly, fold in the whites of two eggs. Bake in loaves or in layers in a moderate oven. This amount of mixture will make two loaves. Cover with chocolate icing No. 13. If in layers, use the same icing between the layers. COCOANUT-CAKE Make two layers of cake, using any cake mixture. Spread cream filling between the layers. Cut the edges even, using a sharp knife. Cover the whole with icing and before it hardens sprinkle it with a plentiful amount of grated cocoa- nut. ^,<«««""