Mazdaznan encyclopedia of dietetics and home cook book

Beat the yolks of eight eggs, add gradually one and onehalf cups of sugar, the grated rind of one lemon. Beat, in separate bowl, the white of eight eggs to a stiff froth. Now mix, in a third bowl, alternately the whites with the sugared yolks, adding gently three gills of flour. Stir very gently and just enough to mix well. Lastly add the juice of one lemon. Make into two loaves and bake for twenty minutes in moderate oven. GINGER BREAD. Dissolve one-third teaspoonful of soda in a little hot water and put into one cupful of honey (or molasses), add two well-beaten eggs, one-quarter cup of warm oil or melted butter. Stir in two and two-thirds cups of warm, sifted flour and one heaping teaspoonful of egg baking powder. Add two teaspoonfuls of powdered ginger, one teaspoonful of salt and lastly one cup of boiling water. Bake in slow oven. N. B. The flavor may be improved by allowing a pod of vanilla to boil in the water ; the pod to be removed when adding boiling water. One tablespoonful of chopped almonds added with the flour will give it all a decided taste. It is well to ornament the top with a few whole blanched almonds and tliin sliced candied citrus. MARSHMALLOW FILLING. Boil four ounces chocolate and one-half cup sugar in one-fourth cup water until it will form a thread between the fingers. Take one-half pound marshmallow candy, dissolve in one tablespoonful boiling water and add to chocolate. When cool, spread one-half of the filling over each layer ; put them together and on the top one sprinkle finely chopped nuts. WEDDING CAKE. Sift three teaspoonfuls baking powder into one pound flour. Cream one pound cocoanut butter with one pound powdered sugar, to which mix well the beaten yolks of twelve eggs, then add one-half the flour, one tablespoonful each cinnamon, ginger, cloves and mace, one cup maple syrup or sorghum. Add alternately the beaten whites and balance of flour; mix well. Chop well two pounds each seeded layer raisins, currants, citron, almonds, and onehalf pound each dates and figs. Add one-half glassful grape juice and mix the whole. Put in two large pans and bake two hours or more in moderate oven. This cake will keep in a cool place for three months. RAY'S SHORT CAKE. Sift together two cupfuls whole-wheat flour and two teaspoonfuls baking powder, add one-third cupful clarified butter and one cupful sweet milk. Roll in two layers, each one-half inch thick, and bake well. STRAWBERRY FILLING. Mash one quart strawberries in an earthenware dish and add powdered sugar to sweeten ; set dish in hot oven until berries are well heated ; remove and spread between and on top of the layers. Serve with cream. CRANBERRY FILLING. Pick and wash carefully one quart cranberries. Cook five minutes in granite or earthen vessel, using sufiicient water to cover, then pour off water, and add same quantity boiling water and after cooking two or three hours, mash thru colander. Add sufficient sugar to sweeten, then set on back of range and simmer for twenty minutes. Spread between and on top of layers and serve with cream. NUT-FRUIT FILLING.