My mother's cook book

Place the whites of eggs upon a dry plate, and with a dry knife whip them to a stiff froth, after which stir the froth lightly together with the contents of the mixing bowl. Grease well with butter four jelly cake tins, spread an equal portion of the cake batter upon each, and bake these in a quick oven for seven minutes. While the cakes are baking, put the milk, into which throw the salt, into a saucepan over the fire, and bring it to the boiling point. While this is boiling beat the one egg until very light,, stir into this a tablespoonful of flour and two tablespoonfuls of sugar, and when the milk boils, remove it from the fire, let it cool for one minute and add to it the egg mixture. Return the saucepan to the fire and let its contents boil for one minute, stirring it meanwhile to prevent scorching. Take the saucepan again from the fire and drop into it the essence of almond, and removing the cakes from the tins, place them one upon the other upon a flat dish, ' spreading between each layer of cake, equal portions of the cream from the saucepan. Serve with a little powdered sugar sprinkled over the top. Note.— Jelly cakes may be made also from this recipe, substitnting jelly for the cream, and with this purpose the ingredient for the cake and cream have been given in separate quantities. Orange Cake. — Two ounces of butter, six ounces of sugar, two teacupsfuls of flour, one-half teacupful of sweet milk, one teaspoonful of cream of tartar, one-half teaspoonful of soda, three eggs, one orange. Put the flour, butter, and three ounces of the sugar, in a mixing bowl. Rub them all lightly together, and making a well in the centre, drop into it the yolks of the eggs. Rub the cream of tartar and soda smooth of lumps, and stir them into the milk. Pour this over the yolks of eggs, and stir all well together. Whip the whites of two eggs to a stiff froth, mix this lightly in with the contents of the mixing bowl, and greasing three jelly cake tins, spread the batter in equal portions over each. Bake these cakes in a quick oven for seven minutes. While the cakes are baking, grate into a sieve the rind from the oringe, place the sieve over a bowl and squeeze through it the juice of the orange, passing the grated dust of the orange rind through at the same time. Whip the remaining white ■ of egg to a stiff froth, and add to this froth, by degrees, the remaining three ounces of sugar and the orange preparation. Remove the cakes from the oven to a sieve, and when they become cool, arrange them one upon the other upon a flat plate, spreading between each layer of cake equal portions of the orange iceing. Sncw Cake. — One pound of arrow root, one-half pound of powdered sugar, one-half pound Of butter, whites of six eggs, one teaspoonful of essence of lemon. Pass the arrow-root through a wire sieve to remove the lumps. . Beat the sugar and butter together to a cream, and add to these by degrees the arrow-root, beating the mixture constantly while sprinkling the arrow-root in. Whip the whites of eggs to a stiff froth, and add these also to the mixture, after which beat all together for twenty SPONGE CAKE. 20I minutes, until the mixture becomes a very smooth batter, and looks very white. Add to the batter the lemon-juice, grease a cake tin with butter and pour the batter into it, and placing this in a moderate oven bake the cake for one hour and a half. Found Cake, — One pound of flour, one pound of butter, one pound of sugar, eight eggs, one wineglassful of brandy, one saltspoonful of salt, rind of two lemons. Break the eggs into a bowl and beat them until very light. Place the sugar in a large bowl, add to it the butter and beat both to a cream. Stir into this cream the flour and the beaten eggs, pouring each in in alternate small portions until all is well beaten together.