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

11 eggs, the whites i tumbler sugar I tumbler flour A pinch of salt Sift the flour five times with the baking-powder (one The Queen Cook Book JOS teaspoon) and salt; sift the sugar three times. Beat the eggs to a stiff froth. In mixing beat as little as possible; bake twenty minutes in a moderate steady heat. Angel's Food. J^ pint flour i even teaspoon cornstarch 4 tablespoons hot water 3 even teaspoons cream of I ^ cups powdered sugar tartar 11 eggs I teaspoon flavoring Sift the flour; corn starch, and cream of tartar together five times; put the water and sugar in a granite basin on the stove; stir well together, let it simmer slowly while you beat the eggs to a stiff froth after you sprinkle on them one-half teaspoon of salt. Boil the syrup until it will thread, and pour it slowly over the beaten eggs; beat all briskly until the mixture is light and cool; then sift the flour over it a little at a time, and stir it gently until all the flour is in and no lumps, stir in the flavoring, and pour the batter into a three-quart pan with a tube in the center; bake in a moderate oven about forty minutes. Stick a straw into the cake, if it comes out clean, the cake is done. Turn the pan upside down and let it rest on the table until the cake is nearly cold, then remove it from the pan, and place it bottom up, on a larger cake pan. Cover with boiled icing. N. B. — In making the angel's food, the beating and mixing must all be done with a wire spoon egg beater (not a Dover). The eggs niust be very cold. Grease the pan very slightly — do not use a piece of butter larger than a pea; do not cut this cake until it is ten or twelve hours old. Better when two days old. Saw the cake with the knife when cutting it. Home Messenger. 2o6 The Queen Cook Book Sunshine Cake. lo eggs, the whites 7 yolks I tumbler flour i >^ tumblers sugar I teaspoon cream of tartar i lemon, juice and rind J4 teaspoon carbonate ammonia, or extract lemon Beat the yolks very light with half the sugar; beat the whites to a stiff froth, beating in lightly the rest of the sugar; then add the beaten yolks, sugar and flavoring; stir in the lour gradually, sifting the ammonia last. Bake in a tin the same as angel's food, without greasing it; sift the sugar once and the flour four times; turn the tin upside down to cool as in angel's food. ^ N. B. — Carbonate of ammonia can be powered fine and dissolved in lemon juice or sprinkled over and stirred into the batter the last thing. Home Messenger. One Egg Cake. I yi cups sugar i cup milk or cream J^ cup butter i egg, 3 cups flour 2 teaspoons baking-powder Grated nutmeg to taste Molasses Cake. I cup molasses i teacup butter ^ cup hot water i teaspoon soda I even tablespoon ginger Heat the molasses hot, dissolve the soda in the hot water, stir it with the softened butter, ginger and one teaspoon baking-powder in the two and a half cups of flour, sifting it twice. Not quite so stiff as other cakes. The Queen Cook Book ^oy ICINGS. Icing for Cakes. The whites of three large eggs beaten so stiff they will not slide or drop from knife, sift in through a piece of lace or fine sieve two cups of powdered sugar, sifting and beating in gradually, till you can spread it on cake and not run. This will frost two cakes top and sides. Flavor with one teaspoon of lemon extract or a half teaspoon cream of tartar. Rule for Frosting. For the white of one egg, one cup of sifted sugar. Beat the egg stiff and gradually add the sugar, beating till light and not thin enough to run when you spread it. Flavor or not as you like. This is the proportion. For boiled icing, I refer you to the icing under the head of mountain cake and ice cream cake. Boiled Icing.