The Elm City cook book

Filling for the cake:—One and a fourth pounds of sugar, three- fourths cup water, boil until it ropes, and only stir until it is dissolved. Pour up, and stir until milky. Whites of two eggs beaten stiff stirred in that. One-fourth pound grated chocolate stirred in until nearly cold. ge All Kinds of Fresh Spices, at Davis’ Pharmacy. “@\ FIG CAKE. White part: two cups sugar, two-thirds cup butter, one-half cup milk, whites of eight eggs, one and a half teaspoonfuls Royal Baking Powder, thoroughly sifted with three cups flour, flavor with vanilla. Stir sugar and butter to a cream, add milk and flour, last whites of eggs. Dark part: one cup sugar, one-half cup butter, one half cup sweet milk, one teaspoonful baking powder sifted in one and three-fourths cups flour, yolks of seven eggs, thoroughly beaten, and one whole egg, one teaspoonful mixed spices. Bake the white in two long tins. Put half the dark in a long tin, and lay on one pound halved figs, (previously sifted over with flour), do not let them touch each other: put on the rest of the dark and bake. Put the cakes together with frosting while warm, the darkes between the whites, cover with powdered sugar. JELLY ROLE. Three eggs, whites and yolks beaten separately, one cup sugar, one cup flour, one-half teaspoonful soda, one cream tartar dis- solved in a little water, and pour in after all is mixed. Bake in two sheets and while hot spread with jelly, and roll. 27 NZ —3DRINK =< MorniInG Joywe Werrun (2 1b. TINS) Awarded Gold [ledal ATLANTA EXPOSITION! In Competition with the World. FOR’ SARESEN J. H. HACKBURN, 3 NEW BERNE, N. C. NEW ORLEANS COFFEE CO. Ltd, SOLE PROPRIETORS, NEW ORLEANS. TOOTHPICKS, ALL KINDS, AT BRADHAM’S PHARMACY. DELICIOUS LAYER CAKE. Beat the yolks of ten eggs, and add one pound fine granulated sugar, beat together until very light, add juice and rind of one lemon, a pinch of salt, the whites of the eggs beaten very stiff, and lastly, one-half pound flour, that has been sifted three times. Bake in layer tins, when perfectly cold put together with cream filling. CREAM FILLING. One-fourth box Gelatine, one pint cream, one teaspoonful vanilla, one tablespoonful Sherry wine, one-fourth cup boiling water, one-fourth cup cold water, one-half pound powdered sugar. Soak gelatine in the cold water until softened. Whip the cream, place the froth as it is made in a pan, set in ice water, and when all is whipped sift in the sugar. Add the vanilla and wine. Pour boiling water on the gelatine, and when the latter is dis- solved, strain it on the whipped cream, then stir rapidly resting the bowl of the spoon on bottom of pan. PLAIN LAYER CAKE. One cup granulated sugar, one tablespoonful butter, two eggs, three-fourths cup sweet milk, two cups flour, one and a half tea- spoonfuls baking powder. Mix in the usual way, beat well, and bake in three medium sized layer tins. Any filling may be used. Some times we bake two layers, and to the third add spices, and currants, then bake. Put between the other layers and spread with jelly between each layer. SPICE LAYER CAKE. One cup granulated sugar, scant half cup butter, half cup molasses, half cup sour milk, half teaspoonful soda dissolved in half tea cup hot water, two eggs, two and a half cups flour. Add cinnamon, cloves, and nutmeg until quite brown. Bake in layers, and put together with boiled icing, into which you have stirred three-fourths cups chopped raisins, and same of walnut meats. DELICATE LAYER CAKE. T'wo cups fine granulated sugar, one-half cup butter, creamed together, add half cup sweet milk, three cups flour into which you have sifted two teaspoonfuls Royal baking powder, and last the beaten whites of seven eggs. Put together with boiled icing, and either sprinkle thickly with grated pine apple, or place slices of banana between each layer. 29