Mazdaznan encyclopedia of dietetics and home cook book

Put into a granite or earthenware saucepan one-half pint sugar and one-fourth cupful water, boil gently until bubbles begin to come from the bottom, say five minutes. Take from the fire instantly. Do not stir or shake the sugar while cooking. Pour the hot syrup in a thin stream into the whites of two eggs that have been beaten to a stiff froth, beating the mixture all the time. Continue to beat until the glace is thick. Flavor with one teaspoonful of vanilla. Use two-thirds of this as a white icing and to the remaining third add one ounce of melted chocolate. To melt the chocolate, shave it fine and put it in a cup, which is then to be placed in a pan of boiling water. CHOCOLATE-MARSHMALLOW CAKE. Sift one and one-half cupfuls flour with one heaping teaspoonful baking powder. Cream four ounces cocoanut butter with one-half pound pulverized sugar; add yolks of three well-beaten eggs. Beat whites of three eggs to stiff froth. Mix all with flour, adding slowly one gill sweet milk. Flavor with one-half teaspoonful vanilla and bake in two jelly-cake pans. SORGHUM CAKE. Two cups flour, one cup sweet milk, one-half cup cocoanut butter or vegetable oil, one heaping teaspoonful soda, one cup sorghum, one-half teaspoonful cinnamon or ginger, mix thoroly, put in oiled pan and bake to a dark brown in hot oven. NUT COOKIE. Cream one cupful of butter with one pound light brown sugar, add two well-beaten eggs, one cupful sweet milk, one cupful chopped hickory nuts (or any other nut) and flour enough to stiffen. Roll out, cut and bake in very hot oven. If instead of butter, oil is preferred, take only twothirds the quantity to that of butter. MAZDAZNAN CAKE. Cook one cupful of sugar and four tablespoonfuls of water until it threads. Add it to the beaten whites of three eggs, stirring until cool. Add the yolks of the eggs and one cup of flour. Beat quickly, flavor with vanilla or grated citrus rinds. Bake in quick oven and serve with Dutch frosting. DUTCH FROSTING. To two well beaten eggs, add one cupful of granulated sugar and two grated apples of good size, a few drops of lemon flavor. Keep heating until snow-white. To be served with plain layer cake. CAKE NUTS. To three tablespoonfuls of ground, raw peanuts, add one-half cupful finely crushed bread crumbs, two eggs, one half cupful milk. Season and flavor to taste. Drop with spoon into hot oil and brown. Other nuts may be substituted for peanuts. ANGEL CAKE. To one cupful of sifted flour, add one teaspoonful cream of tartar and sift four times. Now add one and one-half cup of sifted granulated sugar, one teaspoonful of vanilla and fold in the whites of eleven eggs. Bake in an ungreased pan for forty minutes. When done, invert pan on two cups and let stand until cake is cold. N. B. By adding the sugar to the white of eggs, then the flour with the cream of tartar and lastly the vanilla, will give the cake a different flavor. SUNSHINE CAKE.