Household science and arts

Beat the yolks thick; add the sugar slowly and continue the beating; add the lemon juice. Beat the white stiff and dry ; add it to the yolk mixture. Mix the flour and salt, sift it three times and cut and fold it into the egg mixture. Cook the cake in a buttered pan in a rather slow oven for about forty minutes. ANGEL CABIE Turn the white on a large platter and beat it with a fork or a wire whisk. When it is partially stiff, add the cream of tartar and continue the beating. Beat in the sugar gradually and add the vanilla. Sift the flour and salt five times; then sift it into the egg mixture, cutting and folding it in. Use an angel cake pan and bake the cake one hour in a rather slow oven. PLAIN CAKE Mix the material according to the directions for making butter cakes. Note. — Many other kinds of cake may be made by varying this recipe. Spices and fruit, or chopped nuts may be added, or the mixture may be used for layer cake, marble cake, etc. CAKE WITHOUT EGGS Prepare the fruit and sprinkle it with 2 tbs. of the flour which is to be used in the cake. Sift the remainder of the flour, soda, and spices together ; cream the butter, add the sugar slowly, creaming it with the butter; add to it the milk and flour mixture alternately, and beat it well. Digitized by Google CAKE } ts. nutmeg i ts. mace i c. raisins i c. currants 2 tbs. citron, chopped fine i c. butter } c. sugar legg i c. milk li c. flour 2i ts. baking powder i ts. grated nutmeg J c. butter 1} 0. sugar 3 eggs J c. milk li c. flour i c. cocoa 2 ts. baking powder 1 ts. vanilla i c. butter 1} c. sugar 4 egg whites J C. TTllllc li c. pastry flour 2 ts. baking powder i ts. almond exiract i c. butter 1 c. sugar 4 egg yolks and Fold in the floured fruit, in a moderate oven. Bake the cake ONE EGG CAKE Mix the material according to the directions for making butter cakes. Use the cake while it is fresh. COCOA CAKE Mix the materials according to the directions for making butter cakes. Frost with lemon frosting, No. 216, or chocolate frosting. No. 215. SILVER CAKE Mix the material according to the directions for making butter cakes. Note. — Reserve the yolks from this cake for Gold Cake. GOLD CAKE Mix the materials according to the directions for making butter cakes. Digitized by Google 1 whole egg } c. milk 2 c. flour 2 ts. baking powder i ts. mace 2 eggs 1 e. sugar li tbs. melted butter J e. milk } ts. flavoring li c. flour 2 ts. baking powder i c. butter } c. sugar legg 1 C. TTlllV 2i e. flour 4 ts. baking powder i ts. vanilla LAYER CAKE Beat the eggs in a mixing bowl, add the sugar gradually, and continue the beating. Add the melted butter, milk, and flavoring, and lastly the sifted flour and baking powder. Beat the mixture thoroughly. Divide it into two parts and bake them in buttered layer pans or in buttered tin or agate pie plates. Fill with lemon cream, No. 207, or with plain cream. No. 209. Put chocolate or lemon frosting on top, Nos. 215, 216. COTTAGE PUDDING Mix the materials according to No. 199. Serve the pudding with foamy sauce or with lemon sauce. Creams and Frostings for Cake 1 lemon juice 1 ts. grated rind i c. boiling water 1 tbs. cornstarch i c. sugar 1 egg (beaten) 1 ts. butter LEMON FILLING Mix the boiling water, lemon juice, and lemon rind. Mix the cornstarch and sugar thoroughly. Pour the liquid mixture into the cornstarch and let it boil three mintites, stirring it constantly. Put over the boiling water, and cook it five minutes longer ; add the beaten egg and butter and cook it two minutes. Cool it. Use it for filling in layer cake. Digitized by Google