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

Sauce for Lemon Cheese Cake. — Grated rind and juice of two lemons, yolks of three eggs, half cup butter, one cup sugar; mix all together, and set on stove, and cook till thick as sponge, stirring all the time; then use like jelly between the cakes. SNOW CAKE. One pound of arrowroot, half pound pounded white sugar, half pound butter, the whites of six eggs; flavoring to taste, of essence of almonds, or vanilla, or lemon. Mode: Beat the butter to a cream; stir in the sugar and arrowroot gradually, at the same time beating the mixture. Whisk the whites of the eggs to a stiff froth, add them to the other ingredients, and beat well for twenty minutes. Put in whichever of the above flavoring may be preferred; pour the cake into a buttered mold or tin and bake it in a moderate oven from one to one and a half hours. TILDEN CAKE. One cup butter, two of pulverised sugar, one of sweet milk, three of flour, half cup corn starch, four eggs, two teaspoons baking powder, two of lemon extract. This is excellent CORN STARCH CAKE. Whites of six eggs, one cup of butter, two cups of flour, one cup of corn starch, two oups of sugar, one cup of sweet milk, one-half teaspoonful of soda, one of cream of tartar. Mother's Cook Book. BIRTHDAY CAKE. One pound and a half of fine sugar, one pound and a half of butter, three pounds and a half of currants, two pounds of flour, one-half pound candied peel, one-half pound almonds, two ounces spices, the grated rind of three lemons, eighteen eggs, one gill of brandy. Paper the hoops, and bake three hours. Ice when cold. NAPLES BISCUIT. Beat eight eggs light; add to them one pound of fine white sugar, and one ponnd of sifted wheat flour; flavor with a teaspoonful of salt, and essence of lemon or orangeflower water; beat it until it rises in bubbles; bake in a quick oven. CAKE TRIFLE. Bake a Naples biscuit; cut out the inside about one inch from the edge and bottom, leaving the shell. In place of the inside, put a custard made of the yolks of four eggs, beaten with a pint of boiling milk, sweetened, and flavored with half a teaspoonful of peach-water; lay on it some jelly, or jam; beat the whites of two eggs, with white ground sugar, until it will stand in a heap; pat it on the jelly, and serve. SAVOY CAKE. The weight of four eggs in pounded loaf-sugar, the weight of seven in floor, a little grated lemon-rind, or essence of almonds, or orange-flower water. Break the seven eggs, putting the yolks into one basin and the whites into another. Whisk the former, and mix with them the sugar, the grated lemon-rind, or any other flavoring to taste; beat them well together, and add the whites of the eggs, whisked 190 UoTHRs'a Cook Book. to a froth. Put in the flour by degrees, continuing to beat the mixture for one-quarter of an hour, butter a mold, pour in the cake, and bake it from one and a quarter to one and a half hours. This is a very nice cake for dessert, and may be iced for a sapper table, or cut into slices and spread with jam, which converts it into sandwiches. COMPOSITION CAKE. Five cups of flour, two cups of butter, three of sugar, one of milk, five eggs, one teaspoon of soda; two of cream of tartar, fruit as yon please, cinnamon, nutmeg and clove to taste. ALMOND CREAM CAKE.