Royal Victoria cook book

KIRSCH CAKE.—One pound flour, $ pound butter, }¢ pound powdered sugar, 12 eggs, omitting 4 whites, a large wineglass of Kirsch, ora glass of brandy with $ a teaspoon of bitter almond flavoring, 4 ounces candied cherries. Beat butter and sugar to a cream, then add the Kirsch or brandy, and when well mixed, the beaten yolks of the eggs Stir rapidly for 5 minutes, then sift in flour and beat another 5 minutes. Now add the whites of the eggs whipped to a stiff froth, and stir gently until well blended. Then add the candied cherries, which should be cut in half and floured, stirring just enough to mix them. Bake for 1½ hours in a moderate oven. A deep, round pan should be used, with straight sides, lined with buttered paper. The cake should not be removed from the pan till it is cool. Ice with cream icing, colored pink. Cream Icing :—Dissolve 1 pound sugar in a cup of water. Boil rapidly until when a little of it is dropped into ice water it forms a soft ball. Leave it until half cold, then stir until it forms a stiff cream. This icing will keep for weeks. When wanted for use it should be put in a bowl set in boiling water, and stirred until it will run like cream. It is then ready to be flavored and spread on cake. Mrs. GRASETT. SPONGE CAKE.—One cup sugar and 4 eggs beaten 20 minutes, then add 1 cup sifted flour and any flavoring desired. Sprinkle lightly with sugar and bake 20 minutes. Mrs. A. HESS. COCOANUT CARAMELS.—Two cups grated cocoanut, 1 cup sugar, 2 tablespoons flour, whites of 3 eggs. Beat stiff and bake on buttered paper in quick oven. Mrs. W. H. Myers. SPONGE CAKE.—The weight of eggs in sugar, $ the weight of eggs in flour, juice of 4 large lemons to 5 eggs. Bake in slow oven. Mrs. SHORTT. IRENE CAKES.—Three ounces corn starch, 2 ounces white sugar, 1 ounce flour, 3 ounces butter, 1 egg, $ teaspoon baking powder, grated rind of 1 lemon. Cream butter and sugar, then add egg and other ingredients. Drop teaspoonful in well-buttered Irene tins and bake 10 minutes. Mrs. JUSTIN EDWARDS. LEMON SHORT CAKE.—Make a nice rich short cake, split and butter ; then take the rind, juice and pulp of 2 lemons, 1 cup sugar and 1 cup cream; mix thoroughly, spread between, and cut in squares. Mrs. B. Hanpy. FRUIT CAKE.—One pound flour, 1 pound sugar, 1 pound butter, 1 pound raisins, 1 pound currants, $ pound mixed peel, 9 eggs, $ cup milk. Mrs. C, H. CLARK. SHORT BREAD.—Two pounds flour, 1 pound butter, 4 pound sugar. Mix well and make into flat, round cakes, nearly an inch thick. Mrs. C. H. CLARK. NUT CAKE —One cup white sugar, 4 cup butter 2 eggs, $ cup sweet milk, 14 cups flour, 2 teaspoons baking powder, 1 large cup chopped walnuts, 1 large cup chopped raisins. Mrs. WiLL R. KING. JELLY CAKE.—Three eggs, beaten separately, 1 cup sugar, 2 tablespoons butter, 4 tablespoons milk, 1 cup flour, 2 teaspoons baking powder. Put beaten whites in last thing. ETHEL FLETCHER. COCOANUT CREAM CAKE.—Two beaten eggs, 1 cup sugar rolled fine, 4 cup butter, } cup milk, 2 cups flour sifted with 2 teaspoons baking powder. Bake in layers and put together with the following cream: Cream for Filling: Put 1 cup of milk into a dish and set in a kettle of hot water. Mix together 1 egg, $ cup sugar, 1 tablespoon corn starch ; stir into the milk when it boils. When thick, add 4 cup dessicated cocoanut. Frost the top and sprinkle with dry cocoanut. ETHEL FLETCHER. CAKE.—One cup sugar, 1 cup chopped raisins, $ cup butter, 4 cup sour milk, $ teaspoon baking soda, 3 eggs, 14 spoons of mixed spices, flour to mix thin. ; Mrs. A. J. SARJEANT.