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

Break a cocoanut in pieces, and lay it in cold water, then cut off the dark rind, and grate the white meat on a coarse grater; put the whites of four eggs with half a pound of powdered white sugar; beat it until it is light and white, then add to it a teaspoonful of lemon extract, and gradually as much grated cocoanut as will make it as thick as can be stirred easily with a spoon; lay it in heaps the size of a 180 Mother's Cook Book. large nutmeg on sheets of white paper, place them the distance of half an inch apart; when the paper is full, lay it on a baking-tin, set them in a quick oven ; when they begin to look yellowish, they are done ; let them remain on the paper until nearly cold, then take them off with a tbin-bladed knife. CITRON HEART CAKES. Beat half a pound of batter to a cream, take six eggs, beat the whites to a froth, and the yolks with half a pound of sugar, and rather more than half a pound of sifted flour, beat these well together, add a wineglass of brandy, and quarter of a pound of citron cut in thin slips, bake it in small heart-shaped tins, or a square tin pan, rubbed over with a bit of sponge dipped in melted butter; put the mixture in half an inch deep, bake fifteen or twenty minutes in a quick oven. These are very fine cakes. Shred almonds may be substituted for citron. IMPERIAL CAKE. One pound of flour, half a pound of butter, three-quarters of a pound of sugar, four eggs, half a pound of currants, well-washed and dredged, half a teaspoonful of soda dissolved in hot water, half a lemon, grated rind and juice, one teaspoonful of cinnamon. Drop from a spoon upon well-buttered paper, lining a baking-pan. Bake quickly. PLUM CAKE. ' Make a cake of two cups of butter, two caps of molasses, one cap of sweet milk, two eggs, well-beatea, one teaspoonful of powdered saleratua, dissolved with a little hot water, one teaspoonful of ground mace or nutmeg, one teaspoonful of ground allspice, a tablespoonful of cinnamon, and a gill Mother's Cook Book. 187 of brandy; stir in floor to make a batter as stiff as may be stirred easily with a spoon; beat it well until it is light, then add two pounds of raisins, stoned, and oat in two, two pounds of currants, picked, washed, and dried, and half a pound of citron, cat in slips. Bake in a quick oven. This is a fine, rich cake, easily made, and not expensive. GOLD AND SILVER CAKE. Gold Part — Yolks of eight eggs, scant cup butter, two of sugar, four of flour, one of soar milk, teaspoon soda, tablespoon corn starch; flavor with lemon and vanilla. Silver Part. — Two cups sugar, one of butter, four (scant) of floor, one of sour milk, teaspoon soda, tablespoon corn starch, whites of eight eggs; flavor with almond or peach. Put in pan, alternately, one spoonful of gold and one of silver. TO MAKE SMALL SPONGE CAKES. The weight of five eggs in flour, the weight of eight in pounded loaf sugar; flavor to taste. Let the floor be perfectly dry, and the sugar well pounded and sifted. Separate the whites from the yolks of the eggs, and beat the latter np with the sugar; then whisk the whites until they become rather stiff, and mix them with the yolks, but do not stir them more than is jost necessary to mingle the ingredients well together. Dredge in the floor by degrees, add the flavoring; butter the tins well, pour in the batter, sift a little sugar over the cakes, and bake them in rather a quick oven, but do not allow them to take too much color, as they should be rather pale. Remove them from the tins before they get cold, and turn them on their faces, where let them remain until quite cold, when store them away in a closed ' or wide-mouthed glass bottle* Mother's Cook Book. LEMON CHEESE CAKE. Two cups sugar, half cup butter, three-quarters cup sweet milk, whites of six eggs, three cups flour, three teaspoons baking powder.