mis of flour, juice of one-half lemon, one- fourth teaspoonful of soda✪ White Cake. Mix the soda well with the flour. Beat butter to a light cream, add the flour gradually with the ends of the fingers till it becomes a smooth paste. Beat stiff the whites of the eggs and mix in them the sugar, now stir the eggs and sugar gradu- ally into the flour and butter, adding also the lemon juice. Mix it all smoothly with the egg whites. Let your oven be moderate at first. This cake may be made with one teaspoonful of baking powder. While hot spread over it the following icing: A heaping teacup of pul- verized sugar to the white of one egg. Beat the white till it is slightly foaming only. Put in your sugar gradually. Flavor with lemon. 6. Angel Cake. — Whites of eleven eggs, one and one-half cups granulated sugar sifted once, one cup flour sifted with one teaspoonful cream of tartar four times, one teaspoonful vanilla✪ Angel Cake. Bake in an ungreased pan forty minutes. When done invert pan on two- cups and let stand until cake is cold. One-half this quan- tity will make one cake. 7. Gold Cake. — Yolks of eight eggs, one- half cup of butter, one and one-half cups of sugar, three-quarters of a cup of milk, two^cups 190 THE PHYSICAL CULTURE COOK BOOK. flour, one and a half teaspoonfuls of baking powder✪ Gold Cake. 8. Marble Cake. — One-half cup butter and one cup sugar beaten to a cream, one-half cup sweet milk, one and one-half cups flour, one teaspoonful baking powder, whites of four eggs added last. Take one cup of this mixture, add to it five tablespoonfuls grated chocolate wet with milk✪ Marble Cake and flavor with vanilla. Put a layer of white batter in cake pan, drop the chocolate batter with a spoon in spots ; pour over the re- maining white batter, and bake. Ice with choc- olate icing. 9. Pound Cake. — Yolks of ten eggs, whites of two well beaten. One pound butter, one pound flour, one and one-half teaspoonfuls baking powder, one cup milk✪ Pound Cake. Add flour and whites last. 10. Huckleberry Cake (Good). — One quart flour, one-half cup butter, one cup sugar, two and a half teaspoonfuls baking powder, one and a half pints huckleberries, pinch salt, milk enough to make a rather stiff dough✪ Huckleberry Cake. Bake in pie plates, about twenty minutes. Serve hot for luncheon. U. Sponge Cake.— Beat the yolks of eight THE PHYSICAL CULTURE COOK BOOK. 191 eggs well, add gradually one pint sugar and grated rind of one lemon. Beat whites of eggs to a stiff froth, and add to yolks and sugar al- ternately with three gills flour✪ Sponge Cake, stirring very gently and just enough to mix well. Then add juice of one lemon. Bake in small loaves twenty minutes, 12. Boiled Sponge Cake. — Six eggs. Beat whites first, then add yolks and beat very light. Three-quarters pound granulated sugar, one- half pound flour, one gill water, juice of one lemon✪ Boiled Sponge Cake. Boil sugar and water together until clear, pour into beaten eggs, beating well until cool, then add flour and lemon juice. Bake in square sheets, and cover with boiled icing.

AI-modernized reading of the original text

mis of flour, juice of one-half lemon, onefourth teaspoonful of soda. Mix the soda well with the flour. Beat butter to a light cream, add the flour gradually with the ends of the fingers till it becomes a smooth paste. Beat stiff the whites of the eggs and mix in them the sugar, now stir the eggs and sugar gradually into the flour and butter, adding also the lemon juice. Mix it all smoothly with the egg whites. Let your oven be moderate at first. This cake may be made with one teaspoonful of baking powder. While hot spread over it the following icing: A heaping teacup of pulverized sugar to the white of one egg. Beat the white till it is slightly foaming only. Put in your sugar gradually. Flavor with lemon. 6. Angel Cake. — Whites of eleven eggs, one and one-half cups granulated sugar sifted once, one cup flour sifted with one teaspoonful cream of tartar four times, one teaspoonful vanilla. Bake in an ungreased pan forty minutes. When done invert pan on two- cups and let stand until cake is cold. One-half this quantity will make one cake. 7. Gold Cake. — Yolks of eight eggs, onehalf cup of butter, one and one-half cups of sugar, three-quarters of a cup of milk, two cups flour, one and a half teaspoonfuls of baking powder. 8. Marble Cake. — One-half cup butter and one cup sugar beaten to a cream, one-half cup sweet milk, one and one-half cups flour, one teaspoonful baking powder, whites of four eggs added last. Take one cup of this mixture, add to it five tablespoonfuls grated chocolate wet with milk and flavor with vanilla. Put a layer of white batter in cake pan, drop the chocolate batter with a spoon in spots ; pour over the remaining white batter, and bake. Ice with chocolate icing. 9. Pound Cake. — Yolks of ten eggs, whites of two well beaten. One pound butter, one pound flour, one and one-half teaspoonfuls baking powder, one cup milk. Add flour and whites last. 10. Huckleberry Cake (Good). — One quart flour, one-half cup butter, one cup sugar, two and a half teaspoonfuls baking powder, one and a half pints huckleberries, pinch salt, milk enough to make a rather stiff dough. Bake in pie plates, about twenty minutes. Serve hot for luncheon. U. Sponge Cake.— Beat the yolks of eight eggs well, add gradually one pint sugar and grated rind of one lemon. Beat whites of eggs to a stiff froth, and add to yolks and sugar alternately with three gills flour, stirring very gently and just enough to mix well. Then add juice of one lemon. Bake in small loaves twenty minutes, 12. Boiled Sponge Cake. — Six eggs. Beat whites first, then add yolks and beat very light. Three-quarters pound granulated sugar, onehalf pound flour, one gill water, juice of one lemon. Boil sugar and water together until clear, pour into beaten eggs, beating well until cool, then add flour and lemon juice. Bake in square sheets, and cover with boiled icing.

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White CakeAngel CakeGold CakeMarble CakePound CakeHuckleberry CakeSponge CakeBoiled Sponge Cake

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