Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Put three ounces of plain chocolate in a pan and melt on a slow fire; then work it to a thick paste with one pound of powdered sugar and the whites of three eggs; roll the mixture down to the thickness of about one-quarter of an inch; cut it in small, round pieces with a paste-cutter, either plain or scalloped; butter a pan slightly, and dust it with flour and sugar in equal quantities; place in it the pieces of paste or mixture, and bake in a hot but not quick CARAMEL CAKE. One cup of butter, two of sugar, a scant cup milk, one and a half caps flour, cup corn starch, whites of seven eggs, three teaspoons baking powder in the flour; bake in a long pan. Take half pound brown sugar, scant quarter pound chocolate, half cup milk, batter size of an egg, two teaspoons vanilla; mix thoroughly and cook as syrup until stiff enough to spread; spread on cake and set in the oven to dry. Mother's Coos Boon. POUND CAKE. One pound of butter, one and one-quarter pounds of flour, one pound of pounded loaf sugar, one pound of currants, nine eggs, two ounces of candied peel, one-half ounce of citron, one-half ounce of sweet almonds; when liked, a little pounded mace. Work the batter to a cream; dredge in the flour; add the sugar, currants, candied peel, which should be cut into neat slices, and the almonds, which should be blanched and chopped, and mix all these well together; whisk the eggs, and let them be thoroughly blended with the dry ingredients. Beat the cake well for twenty minutes, and put it into a round tin, lined at the bottom and sides with a strip of white battered paper. Bake it from one and one-half to two hours, and let the oven be well heated when the cake is first put in, as, if this is not the case, the currants will all sink to the bottom of it. To make this preparation light, the yolks and whites of the eggs should be beaten separately and added separately to the other ingredients, A glass of wine is added to the mixture; but this is scarcely necessary, as the cake will be found quite rich enough without it. COCOANUT SPONGE CAKE. Beat the yolks of six eggs with half a pound of sugar and a quarter of a pound of flour, add a teaspoonful of salt, a teaspoonful of lemon essence, and half a nutmeg, grated; beat the whites of the eggs to a froth, and stir them to the yolks, etc., and the white meat of a cocoanut, grated; line square tin pans with buttered paper, and baring stirred the ingredients well together, put the mixture in an inch deep in the pans; bake in a quick oven half an hour; cut it in squares, to serve with or without icing. Hotheb's Cook Boos. COCOANUT POUND CAKE. Beat half a pound of batter to a cream; add gradually a pound of sifted floor, one pound of powdered sugar, two teaspoonfuls baking powder, a pinch of salt, a teaspoonful of grated lemon-peel, quarter of a pound of prepared cocoanut, four well-beaten eggs, and a cupful of milk; mix thoroughly; butter the tins, and line them with buttered paper; pour the mixture in to the depth of an inch and a half, and bake in a good oven. When baked take out, spread icing over them, and return the cake to the oven a moment to dry the icing. COCOANUT CUP CAKE. Two cups of sugar, two cups of butter, one cup of milk, one teaspoonful of essence of lemon, half a nutmeg grated, four well-beaten eggs and the white meat of a cocoanut grated; use as much sifted wheat floor as will make a rather stiff batter; beat it well, butter square tin pans, lino them with white paper, and put in the mixture an inch deep; bake in a moderate oven half an boor, or it may require ten minutes longer. When eold, cut in small squares or diamonds; this is a rich cake and is much improved by a thin icing. This coke should be made with fine white sugar. COCOANUT DROPS.