The National home cook book

‘ ALMOND CAKES—One-quarter pound sweet and bitter almonds, one-quarter pound loaf sugar, . spoonful of cream, white of two eggs, puff paste. Blanch one pound the sweet and bitter almonds with a tablespoonful of ‘water, then add the sugar, cream and white of eggs. Mix as quickly as possible. Put in very small patty pans lined with | puff paste. Bake in warm oven 20 minutes. : ANGEL FOOD—Whites of nine large or 10 small eges, pinch of salt added to the eggs, 14%, cups granulated sugar, one-half teaspoon cream of tartar, one cup flour, one tea- spoon vanilla. : Add the flour and stir as little as possible. ‘Sitt flour five times. Have a pan with little legs on top so you can turn the cake upside down and let it cool. Do not grease the pan. ANGEL FOOD—One and one-half cups of granulated sugar (measured after sifting), one cup of pastry flour, one teaspoonful cream of tartar. Sift flour and cream of tartar until they are dry. Pour over one teaspoon vanilla, fold the mixture of flour and sugar. Place in a moderate oven and bake as quickly as possible and bake about one hour. The pan should have a chimney and little legs on top, so that ‘when turned over a current of air can pass under it. Do not grease the pan. Never try to take cake out, but stand up . side down until it drops of itself. ANISE CAKES—One pound granulated sugar and eggs (whole) stirred together for half hour. Add four drops : one teaspoon soda after having poured over it three a tablespoon boiling water. When soda is dissolved add re “peat 10 minutes. Stir in as much sifted flour as you can _~- Flour board, put dough out on it and knead in flour until ' dough is stiff so as to take the print of the anise mold. When stiff enough roll out dough a little thicker than used ; pies, flour slightly so as to prevent molds from sticking. Press mold on hard, so as to give good print, cut cakes apar ---and lay on trays to dry for two or three days. When dry enough, bake for a few minutes in a moderate oven. : APPLE CAKE—Slice good cooking apples on pie pans _ that have previously been greased with butter. Then make dough by the following recipe: One cup of sugar, butter the size of an egg, one egg, one cup of sweet milk, flour enou to make a stiff batter. Drop the batter over the apples bake 30 minutes in hot oven. Serve with sugar and cream. APFEL KUCHEN—Mix a good tablespoon of butter in 'two cups of flour, in which you have sifted two teaspoons baking powder (also two tablespoons of sugar) and a teaspoonful of salt. Beat well one egg and fill up the cup with milk. Grease a large shallow pan and spread the dough. Have apples ready and press them into the dough in close, even rows. Sprinkle well with sugar and cinnamon and bake in moderate oven half an hour. This is excellent for the tt! folks and good hot or cold. APPLE SAUCE CAKE—One cup sugar, one cup unsweetened apple sauce, half cup butter, one teaspoon soda, 0 tablespoon warm water, one teaspoon cinnamon, ene chopped seeded raisins. Stir well together, add two cups of flour, bake 45 minutes. This cake requires no milk. Use powdered or confectionery sugar for the frosting. minutes. -tfectionery sugar for the frosting. - BREAD CAKE FOR CHILDREN—Set small pieces of bread, add one or two eggs, salt, sugar, one tablespoon butter, same lard, one-half cup seeded raisins, same currants, Mix well and let rise. After it rises, bake. MEMORANDA 21 : BREAD SPONGE CAKE—Two cups of bread sponge, cups of brown sugar, one cup of butter, two well beaten eggs, 114 cups of flour, two teaspoons of soda, one teaspo one teaspoon of cinnamon, one teaspoon of cloves, one pound of raisins, chopped fine, 1% cups of which to be used for filling between The e layers. BREAKFAST CAKE—One-half cup cornmeal, one and one-half cups of flour, one-half cup sugar, one cup sour milk, three tablespoons sour creamm, one teaspoon soda, one-fourth teaspoon salt; bake quick. a