Scientific cooking with scientific methods

and bake for forty to fifty minutes in slow oven. The cake must not begin to brown until it has been in oven for twenty-five minutes; by this time it will have raised to its full height. The point in the angel food is in the baking, but with the gas cooking of the present day this can be accomplished perfectly. In preparing the flour for angel food I only sift once, as I consider it time wasted to sift oftener. Sunshine Cake. Whites 10 eggs. 1 teaspoon grated rind of liA cups powdered sugar. lemon. Yolks 7 eggs. 1 cup flour. 1 teaspoon cream of tartar. Beat whites until frothy, add cream of tartar, and continue beating until stiff and dry. Add the grated rind of the lemon, add sugar, folding in lightly, then yolks beaten until thick and lemon color; then the flour. Bake in angel food pan for forty minutes in slow oven, allowing the first fifteen minutes for the rising. Cool cake with pan reversed, same as angel food. Ladyfingers. Whites 3 eggs. ^b cup powdered sugar. Yolks 2 eggs. i{« cup flour. \^ teaspoon vanilla. Pinch salt. Beat whites until stifl: and dry, add sugar gradually, and continue beating. Then add yolks beaten until very thick. iVdd flavoring, and fold in flour and salt, well mixed. Then, with pastry bag and tube, shape into four and one-half mches long and one inch wide, making them narrow in the center on a tin sheet, covered with unbuttered paper. Sprinkle Avith powdered su^ar, and bake eight minutes in rather moderate oven. Kemove with broad, thin-bladed knife. Sponge Drops. Use lady-finger mixture, and drop from point of spoon on tin sheet covered with paper. Sprinkle with, powdered sugar and bake same as lady-fingerj. Two can be put together by using whites of eggs while they are a little warm. Jelly Roll. 3 eggs. 1 rounding teaspoon baking- 1 cup sugar. powder. 1 tablespoon water. 1 tablespoon melted butter. 1 cup flour. Pinch salt. Separate eggs, bea.t whites until stiff and dry, and yolks until thick and lemon color. Add sugar to yolks, and continue beating, then add the water, then the butter, then the beaten whites, then the flour with bakingpowder well mixed. Fold and beat until all is well blended, and turn into a buttered and papered pan, spreading evenly on the bottom, using care not to have the cake too thick when it comes out. Turn onto a cloth slightly dampened or paper sprinkled with powdered sugar. Cut a strip from edge and spread with jelly that has been warmed and beaten to a consistency to spread easily, and roll. After rolling roll, cloth or paper should remain around roll untill well shaped before removing. Jam can be used instead of the jelly. A marmalade made of figs and raisins, with lemon juice added, is fine for this roll, and is good food for children. CHAPTER XXXIII. One-egg Cake. ^4 cup butter. 1 egg. % cup sugar. IV2 cups flour. 1/; cup milk. 2 teaspoons baking-powder.