22. Minnehaha Cake. — One-half cup butter, one and one-half cups sugar, T whites of six or the whole of three eggs, one cup sweet milk, two and one-half cups flour, two teaspoonfuls baking powder✪ Minnehaha Cake. Bake in three layers. Filling. — One cup j^sugar, four tablespoonfuls water boiled till clear. Stir it into the beaten white of one egg, quickly, and add one-half cup raisins, seeded and chopped fine, and one-half cup chopped hickory-nut meats. 23. Lemon Custard Jelly Cake. — Make a dough as for gold cake, bake in shallow tins and fill with the following: Yolks of three eggs, one-fourth pound of butter, one-half pound of pulverized sugar. Beat all together till light. The rind and juice of one lemon. Put on to boil in a small vessel, and stir till it boils. Boil ten minutes. Stir in the beaten whites of three eggs and boil two minutes longer, stirring all the time. 24. Chocolate Cake. — Make layers of "Plain Cake" and fill with the following:, Five table- spoonfuls of Baker's Chocolate grated fine, enough cream or milk to wet it, one cup of THE PHYSICAL CULTURE COOK BOOK. 195 sugar, one egg, one teaspoonful vanilla flavor- ing; stir the ingredients over the fire until thoroughly mixed, having beaten the egg well before adding it; then add the flavoring after taking from the fire. 25. Chocolate Cake. — One-half cup (scant) butter, creamed, one cup sugar, two eggs, whites and yoiks beaten separately, one-half cup sweet milk, two cups flour, two teaspoon- fuls baking powder. Boil together not quite one-quarter cake chocolate grated, one-half cup milk, one cup sugar and one teaspoonful vanilla. When cool add to the above mixture. Bake in jelly tins and put boiled icing between the layers. 26. Cocoanut Cake. — Three-quarters cup butter, two cups sugar, yolks of four eggs and whites of two, one cup sweet milk, three and one-ha;f cups flour, two teaspoonfuls baking powder✪ Chocolate Cake. Bake in jelly tins. Grate one fresh cocoanut, or use desiccated cocoanut soaked in milk and drained. Cover the layers with boiled icing, and sprinkle thickly with cocoanut. 27. Cream Cake. — Beat three eggs sep- arately t© a stiff froth ; add one cup sugar, one- half cup flour, one teaspoonful baking powder and beat all together. Bake in two tins. Fill- 196 THE PHYSICAL CULTURE COOK BOOK. ing: One pint milk, two eggs, one cup sugar, two tablespoonfuls cornstarch, a little vanilla. 28. Orange Cake. — Make a dough as for plain cake, bake in shallow tins and fill with the following: Grate thin yellow part of the skin of two oranges into one cupful of water, and boil until reduced one-half; strain, add one and one-half cupfuls of sugar✪ Orange Cake, and boil with- out stirring until it will spin a thread. Now pour slowly in a tiny stream on the beaten yolks of three eggs, beating all the time, and keep on beating until the mixture stiffens. Add the juice of one orange and the juice of half a lemon. Or

AI-modernized reading of the original text

22. Minnehaha Cake. — One-half cup butter, one and one-half cups sugar, whites of six or the whole of three eggs, one cup sweet milk, two and one-half cups flour, two teaspoonfuls baking powder. Bake in three layers. Filling. — One cup sugar, four tablespoonfuls water boiled till clear. Stir it into the beaten white of one egg, quickly, and add one-half cup raisins, seeded and chopped fine, and one-half cup chopped hickory-nut meats. 23. Lemon Custard Jelly Cake. — Make a dough as for gold cake, bake in shallow tins and fill with the following: Yolks of three eggs, one-fourth pound of butter, one-half pound of pulverized sugar. Beat all together till light. The rind and juice of one lemon. Put on to boil in a small vessel, and stir till it boils. Boil ten minutes. Stir in the beaten whites of three eggs and boil two minutes longer, stirring all the time. 24. Chocolate Cake. — Make layers of "Plain Cake" and fill with the following:, Five tablespoonfuls of Baker's Chocolate grated fine, enough cream or milk to wet it, one cup of sugar, one egg, one teaspoonful vanilla flavoring; stir the ingredients over the fire until thoroughly mixed, having beaten the egg well before adding it; then add the flavoring after taking from the fire. 25. Chocolate Cake. — One-half cup (scant) butter, creamed, one cup sugar, two eggs, whites and yoiks beaten separately, one-half cup sweet milk, two cups flour, two teaspoonfuls baking powder. Boil together not quite one-quarter cake chocolate grated, one-half cup milk, one cup sugar and one teaspoonful vanilla. When cool add to the above mixture. Bake in jelly tins and put boiled icing between the layers. 26. Cocoanut Cake. — Three-quarters cup butter, two cups sugar, yolks of four eggs and whites of two, one cup sweet milk, three and one-half cups flour, two teaspoonfuls baking powder. Bake in jelly tins. Grate one fresh cocoanut, or use desiccated cocoanut soaked in milk and drained. Cover the layers with boiled icing, and sprinkle thickly with cocoanut. 27. Cream Cake. — Beat three eggs separately to a stiff froth ; add one cup sugar, onehalf cup flour, one teaspoonful baking powder and beat all together. Bake in two tins. Fill- ing: One pint milk, two eggs, one cup sugar, two tablespoonfuls cornstarch, a little vanilla. 28. Orange Cake. — Make a dough as for plain cake, bake in shallow tins and fill with the following: Grate thin yellow part of the skin of two oranges into one cupful of water, and boil until reduced one-half; strain, add one and one-half cupfuls of sugar, and boil without stirring until it will spin a thread. Now pour slowly in a tiny stream on the beaten yolks of three eggs, beating all the time, and keep on beating until the mixture stiffens. Add the juice of one orange and the juice of half a lemon. Or

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