Miss Parloa's kitchen companion

Use the whites of six eggs, half a cupful of powdered sugar, half a cupful of flour, and the grated yellow rind of an orange. Mix the sugar and orange rind. Beat the whites of the eggs to a stiff, dry froth. With a spoon beat the sugar into the beaten whites ; do not stir it in. Now cut in the flour, a little at a time. Bake the same as the fingers described in the preceding receipt. * White Sponge Fingers. Use the whites of six eggs, half a cupful of powdered sugar, half a cupful of flour, and the grated yellow rind of an orange. Mix the sugar and orange rind. Beat the whites of the eggs to a stiff, dry froth. With a spoon beat the sugar into the beaten whites ; do not stir it in. Now cut in the flour, a little at a time. Bake the same as the fingers described in the preceding receipt. Rich Cup Cake. The materials needed are : one cupful of butter, two of sugar, four scant cupfuls of flour, half a cupful of milk, six eggs, two table-spoonfuls of lemon juice, half a teaspoonful of vanilla extract, one-fourth of a teaspoonful of extract of almond, half a teaspoonful of soda, and one teaspoouful of cream-of-tartar. Beat the butter to a cream. Gradually beat in the sugar. Add the flavors and the yolks of the eggs, well beaten. Beat in the milk. Add the flour, mixed with the soda and cream-of-tartar. Finally add the whites of the eggs, well beaten. Bake in two loaves in a moderate oven for one hour. The loaves may be round or long ; or half the batter may be baked in a loaf, and the other half in two thin sheets. When it is not convenient to use the fresh lemon juice, substitute one teaspoonful of extract of lemon. * Plain Cup Cake. For two sheets of cake use one cupful of sugar, half a cupful of butter, one cupful of milk, two cupfuls and three-quarters of sifted flour, the rind and juice of one lemon, three eggs, one teaspoonful of soda, and two teaspoonfuls of cream-of-tartar. Mix the flour, soda, and cream-of-tartar, and sift the mixture. Beat the butter to a cream. Gradually beat in the sugar. Beat the eggs till light, and beat them into the butter and sugar. Now add the milk, and lastly the flour. Beat vigorously for half a minute. Spread the mixture in two buttered shallow pans. Sprinkle with powdered sugar, and cook for twenty-five minutes in a moderate oven. Delicate Cake. For two loaves of this cake use one cupful of butter, two of sugar, one of milk, three and one-half of sifted flour, three table-spoonfuls of wine, one-eighth of a teaspoonful of ground mace, one generous teaspoonful of cream-of-tartar, one scant teaspoonful of soda, and the whites of eight eggs. Beat the butter to a cream, and gradually beat the sugar into it ; then add the wine and mace, and beat two minutes longer. Beat the whites of the eggs to a stiff, dry froth. Add the milk to the butter and sugar ; then add the eggs, and finally the flour, mixed with the soda and cream-of-tartar. Turn the mixture into two deep pans that have been well buttered, and bake in a moderate oven for threequarters of an hour. * Plain Spice Cake. This is delicious. It is made of an egg, two-thirds of a cupful of sugar, the same quantity of molasses and of butter, a cupful of milk, two cupfuls and a half of flour, measured generously, one teaspoonful of soda, one level teaspoouful of cream-of-tartar, one table-spoonful of vinegar or lemon juice, and one table-spoonful of mixed spice.