The new Annie Dennis cook book

Old Fashioned Lady's Cake 16 eggs (whites) 1 lb powdered sugar 1 lb flour, sifted 2 wine glasses rose water 1 lb butter (fresh) V4 pound bitter almonds Blanch the almonds in scalding water. Pound them one at a time in a mortar, pouring in, as you do so, the 238 THE NEW ANNIE DENNIS COOK BOOK rose water — a few drops at a time — to moisten tliem, make them lighter, and keep them from sinking in a lump to the bottom of the cake. On no account use sweet almonds. When they have been pounded to a smooth paste, cover them and set them away in a cold place. It is better to prepare them the day before they are wanted. Cut up the butter in the sugar and beat to a light cream. Take the whites only of sixteen eggs and beat till they stand alone. Then stir into the creamed butter and sugar alternately with the flour, a little at a time. Stir the whole mixture very hard, and then put into a well buttered tin pan, and set imme- diately in a hot oven. It will require more than two hours to bake. Be careful not to let burn. When sure it is done, which can be ascertained by testing it with a twig from a corn broom, place it on an inverted sieve, cover lightly with a napkin, and let it cool gradually. When cold, ice it with whites of egg and powdered loaf sugar, flavored with ten drops of oil of lemon or one drop of oil of roses. Don't cut until the next day. This cake is beautifully white and, if the recipe is strictly followed, will be found delicious. If put in a cool place and guarded from the air, it will keep a week. The yolks may be used in Gold Cakes. Chocolate Loaf 1 cupful butter 2 tablespoonfuls baking 2 cupfuls sugar powder 4 egg's 1 cupful chopped almonds 1 cupful Irish potatoes 1 teaspoonful vanilla iboiled and grated V2 cupful sweet milk 1 teaspoonful vanilla 2 cupfuls flour V2 cupful sweet milk 2 tablespoonfuls baking 2 cupfuls flour powder Cream the butter and sugar, then add the yolks of the eggs, the potatoes, chocolate, almonds and vanilla and milk, and beat well. Then add one cup of the sifted flour, then the whites, beaten stiflly, then the other cup of flour with the baking powder. Bake in a loaf for three-quarters of an hour, and serve hot or cold. THE NEW ANNIE DENNIS COOK BOOK 239 Six Egg Cake 4 cupfuls flour (sifted 1 cupful butter twice) 2 teaspoonfuls baking 6 eggs powder 2 cupfuls sugar 1 teacupful milk Beat yolks of eggs with one cupful of sugar; beat butter and other cupful of sugar. Mix and add one- half cupful of flour, then alternately, the milk and flour that has been sifted with the baking powder, then last, add the whites stiffly beaten. Bake well in greased tins. Use any filling desired. GOLD CAKE Premium Gold Cake 8 eggs (yolks) 4 teaeupfuls sifted flour 2 eggs (whites) 1 teaspoonful vanilla 2 teaeupfuls sugar 1 heaping teaspoonful bak- 1 teacupful butter ing powder 1 teacupful sweet milk Sift the baking powder in the flour. Beat the yolks and sugar until very light; cream the butter and add to this. Stir in one cupful of flour, then the sweet milk; then the rest of the flour, last the whites, well beaten, and the vanilla. Bake one hour and a half in a moderate oven. Old Fashioned Gold Cake