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

have made it in one loaf, stirring one-half of a grated cocoanut in the cake, frosting the top and sprinkling thick with cocoanut. For the icing, take two whites, beat to a stiff froth and beat in (sifting through a piece of lace) one cup of powdered sugar or more, till it is stiff enough not to run, spread it thin on each layer and sprinkle with cocoanut, then lay on the other and frost the same till all three layers are together, frosting and sprinkling the top one the heaviest. Set in the heater to dry. Chocolate Cake. I cup butter 2 cups sugar 4 cups flour I cup milk 4 eggs, flavoring 2 teaspoons baking-powder Three or four layers. 202 The Queen Cook Book Frosting. Two ounces of grated Baker's chocolate; and one cup and a half of powdered sugar sifted through lace into the stiffly beaten whites of three eggs; beat fifteen minutes, spread on each layer and put them evenly together. Washington Cake. 2 cups sugar 8 eggs ^ cup butter 2 cups flour Lemon extract 2 teaspoon baking-powder Bake in three layers. This is good for any layer cake and is just the thing for a picnic. Filling or Frosting. I quart milk 2 eggs 1 small cup sugar 2 tablespoons corn starch When both are cold, spread it between; but does not keep good over night. Lemon or Orange Jelly Cake. 2 cups sugar i cup milk Yi cup butter 2 cups flour 3 eggs 2 teaspoons baking-powder This makes three layers, flavor with lemon — ^The jelly: One cup of water, one tablespoon corn starch, one cup sugar, one lemon, two oranges, grate the rinds, add the juice, let boil to cook the corn starch, beating, making it very smooth. Or this filling: I cup sugar i lemon or 2 oranges, grate I tablespoon butter the rind, squeeze juice I egg Beat well together and let boil, This is much richer. The Queen Cook Book 203 Marble Cake. Light Layers: I cup sugar 2 eggs, the whites }4 cup butter Ji cup milk 1 % flour I teaspoon baking-powder % nutmeg Dark or Dark Dash: J^ cup brown sugar ^ cup molasses Ji cup butter J^ cup milk 2 cups flour I teaspoon cloves and cin- 1 teaspoon baking-powder namon 2 eggs, the yolks Can bake as layer cake, or as one cake by putting in first a layer of light, then the dark, making four layers, or in two cakes. If one prefers can use two tablespoons of grated chocolate instead of the spices. Queen's Cake. 2 cups sugar 16 eggs, the whites % cup butter 4 cups flour 2 teaspoons baking-powder >^ cup sweet cream Flavor with almond or lemon. Plain Cup Cake. I cup sugar i cup milk Ji cup butter 3 eggs 2^ flour I teaspoon baking-powder Flavor with nutmeg. Can leave out the cup of sweet milk and use sour cream our sour milk and soda if you like it better. 104 The Queen Cook Book Silver Cake. 2 cups sugar 2>^ cups flour 5^ cup butter 5^ sweet milk 8 eggs, the whites 2 teaspoons baking-powder Gold Cake. 1 cup sugar % sweet milk 3/4 cup butter 8 eggs, the yolks 2 cups flour 2 teaspoons baking-powder Mix and bake the same as other cakes: Flavor as you like. Cream Sponge Cake Pie. 3 eggs 2 tablespoons cold water I teacup sugar i J^. cups flour I teaspoon baking-powder Beat all well together and bake in layers. Use this ^filling: Boil one pint of milk, stir in smoothly one tablespoon corn starch dissolved in cold milk, two eggs, one-half cup sugar, a large teaspoon of butter; flavor as you wish. Vanilla or grated cocoanut in the cream. Or bake the above cake in one loaf; when cold split it open and put in the above filling, or this, whip a pint of sweetened cream stiff, the whites of two eggs beaten stiff, flavor with vanilla, beat all together, having it on ice or snow, and spread it upon the split sides of the cake. Do not let the cream appear on the outside and it looks like an ordinary cake. This is a delicate and delicious dessert. Real Angel's Food.