Temperance cook book

One pound of butter and one of sugar beaten to a cream, one pound flour, the grated rind and juice of a lemon, nine eggs, one and a quarter pounds of almonds before they are cracked, half pound citron, half pound raisins; beat the yolks light, add sugar and butter, then the whites, beaten to a stiff froth, and the flour, reserving a part for the fruit, and lastly, the nuts blanched, cut fine and mixed with fruit and the rest of the flour. This is very delicious, and will keep for months. LEMON CAKE. Two cupfuls of sugar, one cupful of butter, four cupfuls of flour, five eggs, one large lemon, one cup of sweet milk, one teaspoonful of saleratus. Rub the butter and sugar to a cream, then stir in the yolks of the eggs, well beaten; dissolve the saleratus in the milk, and add that next; beat the whites of the eggs to a stiff froth, and stir them in alternately with the flour; lastly, add the juice and grated rind of the lemon. Bake at once. COCOANUT CAKE. One-half cup of butter, two and one-half coffeecups of sugar, four and one-half coffeecups of flour, two grated cocoanuts, one coffeecup of sweet milk, whites of seven eggs, three small teaspoonfuls of Equity baking-powder. Reserve a handful of the cocoanut for frosting. WHITE CAKE. Whites of six eggs, scant three-fourths of a cup of butter, one and one-fourth cup of sugar, one teaspoonf ul of Equity bakingpowder. Mix the baking-powder well with the flour, and pass it through the sieve four times. Beat the butter to a light cream, and add the flour to it stirring it in gradually with the ends of the fingers, until it is a smooth paste. Beat the whites of six eggs to a stiff froth, and mix in them the pulverized sugar; now stir the egg and sugar gradually into the flour and butter, and mix it smoothly together with the egg- whisk; as soon as smooth, put it in the oven, the heat of which should be moderate at first. Mixing cake in this way makes it very fine grain. SNOW CAKE. Three-fourths cup of butter, two cupf uls of powdered sugar, one cupful of sweet milk, one of cornstarch, two of flour, one and one-half teaspoonfuls of Equity baking-powder. Mix cornstarch, flour, baking-powder together, add to butter and sugar (which has been stirred to a cream), alternately with the milk; lastly, add the whites of seven eggs; flavor to taste. Never fails to be good. WHITE CAKE. Whites of eight eggs, beaten stiff, small cupful of butter, two cupfuls of pulverized sugar, three-fourths cup of sweet milk, small teaspoonful of soda, two teaspoonfuls of cream-tartar, or three teaspoonfuls of Equity baking-powder, three and one-half cupfuls of flour. Stir the butter and sugar to a cream, add the milk and soda, then one-half the eggs, two cups of flour, then the rest of the eggs with the cupful of flour, in which the cream-tartar has been well mixed. Makes two loaves. A??!^ .M^miHissi , WHITE OAKE. C" Two cupfuls of sugar, one-half cup of butter, whites of four eggs, one cup of sweet milk, three cupfuls of flour, three small ^teaspoonfuls of baking-powder sifted into the flour. Beat the butter and sugar to a cream, stir in the milk and flour, a little at a time, add the whites last. All cake should be well stirred before the whites of the eggs are added. Never fails. CORNSTARCH CAKE. — Very nice.