Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

haye it more than quarter of an inch thick. Bake in a moderately heated oven. When the cake is done, turn it out on a sheet of paper and cut it in circular, oblong, leaf, diamond, or any shape the tasto may suggest. These cakes may be decorated with meringue or icing. When cut in the shape of leaves, rings, etc, place the meringue in a cornucopia and decorate them. Then sift some powdered sugar over them and dry them at the entrance of the oven. Then finish decorating them by placing on them some strips or dote of any bright preserve. Darky Fingers Make the following coffee-cake receipt, bake in lady's finger pans, and put together with icing made by stirring powdered sugar with orango juice and beating thoroughly : — One cup of sugar, one cup of cold coffee, one cup of molasses, one scant cup of butter, one cup of raisins, one tablespoon of cloves, one tablespoon of cinnamon, three teaspoons of baking powder, four cupe of flour. Mix the butter and sugar together, add the soda, the cup of coffee and spice, and lastly the raisins, dredging with a little flour to prevent settling. Lady's Fingerà Five eggs, four ounces of flour, four ounces of powdered sugar. Beat the yolks of the eggs and the sugar together, then gradually add the flour, and last of all the stiffly beaten whites of the eggs. Put through a pastry bag on a brown paper and baking sheet and bake in moderate oven. Lady's Fingers Beat separately the yolks and whites of one pound of eggs and add them to one pound of sugar and one pound of butter, haying creamed separately the sugar and butter. Add a wine-glass of brandy and a teaspoon of mace and then, gradually, one pound of flour. This receipt makes f orty-eight lady's fingers. Lady May Fingers One pound of flour, one pound of batter, one pound of sugar, one pound of eggs, two teaspoons of mace, one wine-glass of brandy. Bake in lady's finger pans, and while warm stick together with the white of an egg. Gold-leaf Cake Yolks of eight eggs, one oup of granulated sugar, a scant balf cup of butter, half cup of sweet milk, a cup and a half of flour, two teaspoonfuls of baking powder. Cream the butter and sugar thoroughly, beat the yolks to a stiff froth, and stir thoroughly. Mix in the milk, then the flour, and stir hard. Bake in tube pan in moderate oven. See also under Silver Cake. Snaps Cream one-half pound of butter with one and a half cups of sugar, add three eggs and one-half teaspoonful of baking soda dissolved in a little boiling water. Season to taste with ground ginger and stir in one pound of flour. Roll very thin, cut the desired size and shape, and bake in a quick oven. Soft Gingerbread A half cup of brown sugar, half cup of molasses, one heaping tablespoon of lard, one heaping tablespoon of butter, two eggs, one even teaspoon of soda, large tablespoon of vinegar, two meagre cups of flour, a little salt, ginger and cloves to taste, half a cup of hot water. Cream the butter and sugar together ; add the molasses, hot water, soda, and vinegar, and then the rest of ingredients. FANCY CAKES. CURRANT JELLY CAKE. CAKES, FILLINGS, AND ICINGS 361 Gingerbread Sponge