Temperance cook book

Nine eggs, beaten separately, one cupful of sugar, the rind and juice of one lemon, two cupfuls of grated, stale, white bread, one cupful blanched almonds, chopped fine. Bake in a slow oven. ANGEL CAKE. Whites of eleven eggs, one and one-half cupfuls of sugar (fine crushed, rolled fine), one cupful of flour, one teaspoonful each of Equity baking-powder and vanilla. Measure sugar and flour, before sifting, then sift sugar once, and the flour four times, adding baking-powder the last time. Bake in a very slow oven without butteiing the pan. When it is done turn the pan upside down, resting the corners on something so that the air can reach it while cooling. The eggs must be beaten quickly, and have no water in them. Do not let them stand a minute; have sugar and flour ready before beating. Bake forty minutes. Keep a pint dish of hot water in the oven, while baking. Do not open the oven, at least twenty minutes after being put in. Avoid janing the oven while the cake is baking. Use a new pan to bake the cake, and use this dish for no other purpose. ANGEL FOOD. Whites of eleven eggs, beaten to a stiff froth, one and one-half cupfuls of granulated sugar, sift four times, one cup of flour, pinch of salt, flavor to taste, one teaspoonful of cream-tartar. Sift the flour, add the cream-tartar, sift again, sift the flour and sugar twice more, then add sugar lightly to beaten eggs, then the flour very gently, then the flavoring. Beat the whole all the time until put into the oven, bake moderately forty minutes. You can bake it in a loaf, or in two shallow pans, and put between, boiled icing. WHITE MOUNTAIN CAKE, Two cupfuls of powdered sugar, one cupful of butter, one cupful of sweet milk, three cupfuls of flour, three teaspoonfuls of Equity baking-powder, whites of six eggs. Bake in jelly-pans, and frost. ICING. Whites of four eggs, and three teacupfuls of powdered sugar, whipped together for half an hour; flavor with lemon, and add one teaspoonful of cream-tartar; put between layers and on top. Or, you can make boiled icing. You can make a yellow cake the same as the above recipe, only using the yolks of the eggs; bake the same, and put it together alternately, first the yellow, then the white. It looks very pretty when cut. The two together will make two loaves. COCOANUT CAKE. One and one-half cupfuls of white, powdered sugar, one-half cup of butter, three cupfuls of flour, one cupful of sweet milk, one whole egg, and the yolks of three, one cocoanut. Bake in jelly-pans. To prepare cocoanut, cut a hole through the meat, at one of the eyes in the end of the nut, draw out the milk, pound the nut well on all sides, to loosen the meat, crack, take out the meat, wipe dry, and set the pieces in the heater, or in a cool, open place, over night, or for a few hours, to dry; then grate. Make a boiled icing, put a handful of cocoanut into the frosting, and put between the layers of the cake; frost the top and sides, and sprinkle thickly with cocoanut. WHITE COCOANUT CAKE. Two cupfuls of sugar, one small cupful of butter, whites of seven eggs, one cupful of sweet milk, two cupfuls of flour, one cupful of cornstarch, two teaspoonfuls of Equity baking-powder, Frost, and prepare cocoanut as in above recipe. ORANGE CAKE.