Physical culture cook book

21. Mince Pie. — This is the English mince pie, and is more wholesome than ours, and very good. Take two pounds of finely chopped suet, four pounds of grated bread crumbs, four pounds of currants, four pounds of raisins, five pounds of brown sugar, one and one-half pounds of peel, lemon, orange and citron, six pounds of apple, weighed 'after being chopped, two tablespoonfuls of cinnamon, two tablespoonfuls of cloves, one tablespoonful of mace, one tablespoonful of salt and two quarts of boiled cider. 22. Mince Meat. — Pint bowl of well-cooked lean beef chopped to the finest mince (measured after chopping), two bowls of tart apples chopped into coarse bits, and half a bowl of chopped suet. Add to this a pound of seeded raisins, chopped fine, a pound of currants, a quarter of a pound of citron cut in thin slices, a tablespoonful each of powdered cinnamon, grated nutmeg and powdered cloves. Use enough sweet cider to make these ingredients very moist. Add a bowl of sugar and an even teaspoonful of salt. Let the mince meat boil up for ten minutes and set it away in a stone jar. CHAPTER XVI. CAKES. Rich cake is not very digestible or wholesome, but plain, simple cake, in small quantities, may be used occasionally. The practice, however, of having cakes, crullers, etc., on the table at least once a day, is to be deplored. A few general directions must be followed in making cake. Always cream the butter and sugar together first and beat the eggs separately. Put the baking powder into the flour and sift well. Do not make too stiff a dough. A little flour dredged over a cake before icing it, will keep the icing from spreading and running oft". Keep the heat of the oven regular, having it hotter for layer cake than for loaf cake. Indeed, layer cake can hardly bake too quickly. To determine if cake is done, stick a straw into the middle and if no dough adheres to it the cake is sufficiently baked. Be careful, however, not to open the oven too soon after the cake is put in. Water is sometimes preferred to milk, as it is said to make a lighter cake. 1. Plain Cake (Simple and good). — One cup sugar, one-third cup butter, one-half cup milk or water, two eggs, one teaspoonful baking powder, one and one-half cups flour, vanilla to taste. 2. Raisin Cake. — Proceed as above. At the last add one cup raisins, dredged with flour. 3. Hickory Nut Cake. — Proceed as for plain cake, adding one cup nut meats. 4. Delicate Cake. — Cream one cupful of su- ^ar with one-half cupful of butter. Add threefourths cupful of milk, two cupfuls of floui sifted with two teaspoonfuls of baking powder and the beaten whites of four eggs. Flavor with one-half teaspoonful of vanilla or almond extract. Bake in a sheet or loaf from thirty to fifty minutes. 5. White Cake. — Whites of six eggs, scant three-fourths cupful of butter, one and onefourth cupfuls of pulverized sugar, two cup-