The Queen Cook Book: A Careful Compilation of Recipes and Practical ...

4 cups flour This is very rich and fine, and needs to be made and baked in a skillful manner. One teaspoon baking-powder is surer of being light and a tube in center of baking pen. Can bake it in one large loaf, or two smaller ones. Can flavor with one tablespoon nectarine of orange flower water. Cup Cake. 1 cup butter 3 cups flour 2 cups sugar 4 eggs 2 teaspoons baking-powder Flavoring. Mix as for other cakes. Can add, if you wish, a half cup of milk, and then more flour. Sponge Cake. 2 cups sugar lo eggs, salt 2 cups flour I lemon, juice and rind Baking-powder, if you like Beat the yolks light, beat in the sugar until very light, then add half the flour. Beat the whites to a very stiff froth, add half of them to cake, then the remaining half of flour, then the remaining half of the whites, the grated rind and strained juice of lemon; stir lightly and put in buttered paper pan. Bake in a quick oven, but not too hot, about forty-five minutes; to one hour. Great care should be taken not to butter the paper too heavily; lay the paper in hot pan and grease with small cloth. The Queen Cook Book 199 White Sponge Cake. 6 eggs, the whites i cup sugar J^ teaspoon cream tartar % cup flour I teaspoon almond extract Beat the whites to a stiff froth, then gradually beat in the sugar, mixing lightly, add the cream tartar to the flour, sift it twice, then sift it into the cake, mix the cake quickly, but carefully, add one teaspoon of flavoring. The recipe says turn into an ungreased pan and bake in a moderate oven thirty minutes, A Small Sponge Cake. I cup sugar i J^ cups flour 6 eggs Flavoring Beat eggs separately and mix as above. Sponge Cake. I tumbler sugar i tumbler flour 5 eggs I teaspoon vinegar Another Sponge Cake. I cup sugar i cup flour 4 eggs I teaspoon baking-powder Flavoring A Smaller Sponge Cake. I teacup sugar 1 i teacup flour 3 eggs, lemon extract i ^4 teaspoons baking-powder y 2 tablespoons water. 300 The Queen Cook Book Ice-Cream Cake. 2 cups sugar ^ cup butter I cup milk 7 eggs, the whites 1 cup corn starch 2 cups flour 2 teaspoons baking-powder 2 teaspoons lemon extract Bake in three layers with boiled frosting between. Two cups sugar, one-half a cup of water boiling hot; boil until it candies; do not stir it. Cool a little and try it between the thumb and finger; if it threads it is done. Beat the whites of three eggs to a stiff froth; pour over them slowly (beating) the candied sugar and beat until cold. Mrs, Sarah B. Smith. The above recipe is a nice delicate cake baked in one loaf. Delicate Cake. 2 cups sugar 3 cups flour 6 ounces butter 4 eggs, the whites I lemon juice and rind. Almond Cake. 2 cups sugar % cup butter 8 eggS) the whites i cup milk I or 2 teaspoons orange % pound almonds mashed flower water 4 cups flour 2 teaspoons baking-powder This must be carefully put together and it is very nice. To Blanch Almonds. Shell them, throw them into boiling water, place on back of stove about six minutes; then put them into cold water and remove the skins by rubbing with the hands. Mash in an earthen mortar. The Queen Cook Book aoi White Mountain Cake. 2 cups sugar 7 eggs T^ cup butter i cup corn starch 2 cups flour 2 teaspoons baking-powder Bake in layers, three or four, with this filling: Pour one-half a pint of boiling water over four cups of sugar (powdered) and boil till a spoonful on a cold saucer will stir to a cream. Pour the boiled sugar gradually (beating all the time) into the whites of four well-beaten eggs. Stir until the whole is cold and creamy. Spread between and on top of layers. Cocoanut Cake. 1 cup sugar % cup milk >4 cup butter 2 eggs 2 cups flour I teaspoon baking-powder This is a good foundation for any layer cake. I