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

One pound of powdered sugar, half a pound of flour, ten eggs, the grated rind of one lemon, and the juice of half a lemon. Beat the yolks and sugar to a stiff froth in which the juice of the lemon is mixed. Beat the whites of the eggs very stiff, add them to the mixture, and then gradually add the sifted flour. Bake in moderate oven for forty minutes. Hot Water Sponge Cake Two teacups of sugar, six eggs, half a cup of boiling water, the grated rind of half a lemon, one teaspoon of lemon juice. Beat the sugar and the yolks of the eggs to a froth and the whites to a stiff froth. Add the lemon to the yolks and sugar, then add the boiling water, then the whites, and lastly the flour. Mix quickly and bake half an hour in a moderate oven. CAKES, FILLINGS, AND ICINGS 869 Sunshine Cake The whites of seven small eggs and the yolks of five, one cup of granulateci sugar, two-thirds of a cup of flour, one-third of a teaspoon of cream of tartar, and a pinch of salt. Sift, measure, and set aside the flour and sugar as for angel cake. Beat the yolks of the eggs thoroughly, then after washing the beater, beat the whites about half, add the cream of tartar, and beat till very stiff. Stir in the sugar lightly, then the beaten yolks thoroughly, then add the flour. Put in a tube pan and in the oven at once. Bake thirty-five to fifty minutes. White Cake One cup of milk, one cup of butter, two cups of sugar, three cups of flour, the whites of eight eggs, two teaspoons of baking powder, a little salt, bitter almond flavoring. When this receipt is used for layer cake, between the layers and on top of the cake use thin icing (not the boiled icing) with fresh cocoanut on the icing. BREADS, PASTES, AND PIES Bread First of ali sift your flour, and be sure you do not leave it in a damp place. Let it stand for an hour before you begin to make your bread. Put one yeast-cake into one cup of tepid water and let it stand in a warm place — not too hot, and in about fifteen minutes, if your yeast is good, it will come to the surface. At this point add a tablespoon of flour, mix well, and let it stand until you are ready to use it. Boil your milk and let it get cool, not chilled. Have your flour sifted in a pan — not too much, so that you can work it well. Always measure your milk. To one yeast-cake you can safely add two quarta, or three if the yeast is good and fresh. To the flour add one tablespoon of butter, one-half tablespoon of lard, one tablespoon of sugar, and one tablespoon of salt. Mix well with the flour. Make a hole in the centre and add the milk, next add the yeast which you have in the cup to the milk. Mix all well together in the bread-pan, adding flour so that you can handle it easily. Take it out, lay it on a board, and work well until it does not stick to the hands or board, and feels like velvet in your hands. When your bread is thoroughly mixed, there will appear little bubbles in the dough. Put it back into the pan and let it rise over night. In the moming form it into loaves, without using any flour or kneading it. Put it into pans and let it rise well. Bake in a moderate oven one hour and a half. The longer the bread bakes, the sweeter and more wholesome it is. A good baker can always tell when bread is well baked BOSTON BROWN BRKAD.