Royal Victoria cook book

WHITE CAKE.—One cup corn starch, 1 cup milk, 1 cup butter, 2 cups sugar, 2 cups flour, 1 teaspoon cream tartar, $ teaspoon soda, whites of 6 eggs. Mrs. H. SPONGE CAKE.—Four eggs, 1 cup white sugar, 1 cup flour, 1 teaspoon baking powder, flavoring. Beat whites of eggs stiff, add the sugar gradually ; beat yolks and add to the whites and sugar; add flour and baking powder and flavoring ; bake from 15 to 25 minutes. CLARA SPRY. FAIRY GINGERBREAD,—One cup butter, 2 cups brown sugar, 3 cups flour, 1 cup milk, 2 tablespoons ginger. Spread very thin on the back of pans in a quick oven. Take off the pans as soon as baked and cut immediately into squares. Miss Way. GINGERBREAD NUTS.—Two pounds flour, $ pound butter, 1 pound coarse moist sugar, 1 pound syrup, 1 ounce ground ginger, § ounce allspice, 1 teaspoon baking powder. Miss Way.. OATMEAL COOKIES.—One cup sugar, 1 cup (or more) of shortening, 3 cups flour, 4 cups oatmeal, 3 teaspoons baking powder, milk to make a soft dough. OATMEAL CAKES.—Four cups rolled oats, 2 cups flour, 3 teaspoons baking powder, | cup sugar, 1 cup butter, 4+ cup hot water. Roll thin and bake quickly. Mrs. HosBtey. SPANISH BUN.—One egg, yolks of 3 eggs, 1 cup milk, ? cup of butter, 2 cups sugar, 24 cups flour, 3 teaspoons baking powder, 3 tablespoons mixed spice. Frosting for above :—Cup of sugar, whites of eggs. M. E. Ross. GINGER SNAPS.—Two cups butter, 2 cups sugar, 2 cups molasses. Put on stove and let come toa boil. Take off and add 1 teaspoon of soda and 2 tablespoons of ground ginger, flour enough to roll out. M. Scott. WHITE SPONGE OR ANGEL CAKE. Whites of 6 egos, $ cup of flour, ? cup granulated sugar, $ teaspoon of vanilla, 1 teaspoon cream tartar. Put the cream of tartar into the flour and sift five or six times ; sift sugar twice. Put a pinch of salt with the whites of the eggs and whip very stiff; add the sugar to the whipped whites, placing it on the end of platter and gradually beating it in from below. Add the flour the same way, and lastly add the flavoring. Do not stop beating after the mixing is begun, and keep the mixture light. Bake in a perfectly bright ungreased pan or one lined with paper, a pan with tube in the centre is best. Bake in a moderate oven thirty or forty minutes. M. Scorv. CARAMEL ICING FOR CAKE.—Quarter cup milk, 4 cup white sugar, } cup brown sugar. Put on stove and stir until it boils, then boil 5 minutes without stirring. Have on a dinner plate 4 teaspoon of butter and 1 of vanilla and pour the mixture on and stir until cold. M. Scort. OATMEAL CAKES.—Three cups oatmeal, $ cup sugar, 1 cup lard and butter mixed, 1 cup milk, 1 teaspoon soda and 2 of cream tartar, flour enough to roll out. M. Scott. BISHOP’S JOHNNY CAKE—1 cup corn meal, | cup flour, 1 cup sugar, 1 cup milk, 3 ole uaits butter, 2 eggs (not beaten), 1 teaspoon cream tartar, $ teaspoon soda. M. Scort. OATMEAL CAKES.—Three cups oatmeal, 2 cups flour, ? cup butter, ? cup sugar, $ teaspoon soda, $ cup warm water. SHORTBREAD. ronan pounds flour, 4 pounds butter, 2 pounds sugar, 6 eggs, $ ounce soda. JELLY CAKE.—Whites of 2 eggs, # cup of sugar, 2 tablespoons butter, 1 cup milk, 2 teaspoons baking powder, 2 cups flour or as much as is needed. CODES a. cup butter, 1 cup sugar, } cup milk, 2 eggs, 4 teaspoon soda, flour enough to make a dough. Roll a and bake quickly. SPONGE CAKE.—One large cup sugar, 4 eggs well beaten, 3 tablespoons milk, 2 teaspoons baking powder, 1 large cup flour. SPONGE CAKE.—Five eggs, their weight in sifted sugar, $ their weight in flour, a little grated lemon peel. Beat the whites of eggs and sugar for 10 minutes, then add the yolks, lastly the flour. Beat all together. Mrs. Boyer.