Scientific cooking with scientific methods

brandy, molasses and wine; then add the fruit, except the sliced citron, which is put in layers as you fill the pans. When all is in except the citron, beat very hard for a few moments. Put into brick-shaped pans, adding the citron. Steam same as fruit-cake. This cake keeps any length of time. Perfection Cake. 3/4 cup butter. 3 teaspoons baking-powder. 1 3/4 cups sugar. Yolks 4 eggs. 1/2 cup cold water. Whites 4 eggs. 1 1/2 cups flour. % cup almonds, blanched 'V2 cup cornstarch. and shredded. Pinch salt in eggs. Cream butter, add sugar slowly, and beat until very light. Add water, mix and sift flour, baking-powder and cornstarch. Add yolks of eggs beaten very light, then whites beaten stiff and dry, then the flour, cornstarch and baking-powder. Put into buttered pans lined with paper, sprinkle with the shredded almonds and powdered sugar, and bake in a moderate oven for thirty-five or forty minutes. This will make two squares, and is a very delicate cake. Citron Cake. Vs cup butter. 2 cups flour. 1 cup sugar. 2 tablespoons brandy. 3 eggs. 1% cups citron, cut thin yo cup water. and shredded. 2 teaspoons baking-powder. Cream butter, add sugar slowly, and beat well. Then add beaten yolks of eggs, water, whites beaten stiff, flour with baking-powder, then the brandy and citron. Bake in loaf. Nut Cakes. Vii pound English walnut 1(2 teaspoon baking-powder. meats, chopped fine. 1 saltspoon salt. Yj pound brown sugar. % cup flour. 3 whites of eggs. Pound nut meats and mix with flour. Beat egg whites until stiff and yolks until lemon color and thick. Drop on tin sheet on buttered paper, allowing tablespoonful to each cake. Gold Cake. 1/; cup butter. 2 cups flour. 1 cup sugar. 2 teaspoons baking-powder. % cup water. Yolks G eggs. Grated rind V^ orange. Cream butter, add sugar slowly, water little at a time, and stir in two tablespoons of the flour. Then add the yolks beaten until thick and light, then the orange peel and flour, and beat hard for a few moments. Bake in loaves or layers. If baked in loaves, sliced citron is nice in it. My Lady Baltimore. 1^ cup butter. 2 cups flour. 1 cup sugar. Whites 4 eggs. 1/. cup water. 2 teaspoons baking-powder. Bitter almond to flavor. Follow directions for mixing white cake, and bake in two square layer pans buttered and papered. Filling for Lady Baltimore Cake. 2 cups of granulated Whites 2 eggs, beaten sugar. until stiff and dry. 14 cup water. V^ cup chopped nut meats. % teaspoon cream of V2 cup chopped raisins. tartar. 14 pound candied cherries, % cup chopped figs. cut in halves. Add cream of tartar to sug^ar, and stir; then add water and stir again, so sugar will not adhere to bottom of saucepan. Place on hot part of range and cook until it threads. Remove at once and pour slowly on the beaten whites of eggs. Beat until cool and it will spread nicely. Add fruit and nuts to enough of the icing to spread between the layers. Cover top and sides with remaining icing, and dot in lines on top and sides, with the candied cherries. Ribbon Cake,