Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college

Mix in order given, reserving whites of eggs in a cool place until ready to use. Beat very light. Fold into the mixture, and bake in a loaf or three layers. This is a plain cake, but a sure one. It may be varied by the addition of chocolate, molasses, nuts, fruit, etc. Vanilla and grated orange peel are good. Valentine Cakes. 1/4 C. butter 1 T. grated rind of lemon 1 C. sugar 11/4 C. flour 4 eggs 1/4 T. soda 1 Tb. lemon juice 1/2 C. chopped blanched Valencia almonds Bake in one large sheet. Cut into two long strips, and from each strip cut hearts, with a heart-shaped cutter, or by cutting around a pasteboard shape. Use icing with chopped almonds and outline with chopped candied cherries or red candies. Devil's Food Cake. A— 1/2 C. butter 1 C. brown sugar 2 eggs, well beaten, not separated B — Well beaten and added to A — 1/4 lb. chocolate, melted 1/2 C. brown sugar 1 egg, beaten whole C— 1 C. sweet milk 1 T. soda in 1 T. hot water 2 C. flour, measured after sifting Mix in order given. Gingerbread. 1/2 C. molasses 2 T. baking powder % T. soda 1 T. ginger Set aside to work. 1 T. cinnamon % C. butter or other fat I/4 T. nutmeg or mace Cream with — 14 T. cloves % C. sugar % C. water 2 yolks of eggs 2 whites of eggs 2 C. flour Mix like any butter cake, adding water after molasses. The addition of almonds and raisins makes a fruit cake oi this. English Fruit Cake — Rich. 2 lbs. seeded raisins 2 Tb. cinnamon 11/2 lb. currants 1 T. cloves 1 lb, citron 1 T. salt 1/2 lb. candied cherries 1 grated nutmeg 1/2 lb. shelled pecans 8 eggs 1 lb. brown sugar 1 C. grape juice, or 1 lb. butter 1 glass currant jelly 1 lb. flour, sifted with This cake weighs about 9 pounds and yields 19,527 calories. Cost $2.60. Baked Apples. For Breakfast. Select apples of equal size, wash and rub them dry; remove the core, place them in a baking-pan, add a little sugar where the core has been removed, and a little water to the pan. Bake 25 minutes, or until tender. Serve with sugar and cream. For Luncheon. Proceed as above, adding 14 teaspoon of butter to the cavity (and the apples may be pared). Baste frequently, remove from the oven when tender. Sprinkle with granulated sugar and cinnamon, or a grating of nutmeg. A drawn butter sauce is sometimes served with apples, but cream is best. Compote of Apples. 1 C. sugar 1 stick cinnamon 1 C. water 8 or 10 tart apples Make syrup with sugar, Avater and cinnamon; boil slowly 10 minutes, skimming well. Core and pare apples, cook till nearly done in syrup. Drain, and bake apples a few minutes in the oven. Boil the syrup till almost like a jelly. Arrange apples on dish for serving. Fill core cavities with jelly or marmalade. Pour the syrup over them. Put whipped cream around the base and garnish cream with jelly. A delicious variation is made by sticking blanched almonds over the surface of apples, and making the syrup with grape juice. Stewed Prunes. Wash and pick over prunes. Put in saucepan, cover with cold water, and soak two hours; then cook till soft in same water. When nearly cooked add sugar to sweeten — 1 Tb. to 1 qt. prunes, and a small quantity of lemon juice. When not soaked, put on in cold water, let stand on warm place on stove, then later cook without boiling.