Temperance cook book

Two cupfuls of sugar, two and one-half cupfuls of flour, twothirds cupful of sweet milk, four eggs. Put three teaspoonfuls of Equity baking-powder into the flour before adding it to the other ingredients. Beat the eggs and sugar as for sponge cake, then add the milk and flour, with a little salt. For frosting, whites of two eggs, two cupfuls of powdered sugar, to which add the juice and grated rind of two oranges, and put together. This is a very accommodating cake when butter is scarce; can be used for any kind of layer cake, or it is very nice baked in a loaf. ICE CREAM CAKE. Make a good sponge cake, bake half an inch thick in jelly-pans, and let them get perfectly cold; take a pint of very thick, sweet cream, beat until it looks like ice cream, add one cupful of sugar and flavor with vanilla; blanch and chop a pound of almonds, stir into the cream, and put very thick between each layer. LITTLE GOLD CAKES. The yolks of eight eggs, three cupfuls of flour, two cupfuls of sugar, one-half cupful of butter, one cupful of sweet milk, two teaspoonfuls of baking-powder; flavor to taste. Bake in small fluted pans. RICE CAKES. Take four pounds of flour, one pound of ground rice, two pounds of sugar, one pound of butter, ten eggs, one-half pint of cold water, one-half ounce of ammonia, dissolved in the water, and added immediately to the other ingredients before mixing, flavor with lemon, wash with beaten egg and dust with broken sugar on top before putting in the oven. ALMOND CAKES. Whites of eight eggs, beaten to a froth, stir into them one pound of powdered sugar, for half an hour, one-half pound of almonds, chopped, and flour sufficient to make a thick dough. Drop on buttered tins dusted with flour. Put in cinnamon to suit the taste. SPONGE DROPS. One and one fourth pounds of sugar, nine eggs, one ounce of ammonia, one-half pint of sweet milk; flavor with lemon; one pound of flour. Drop on buttered pans and bake in a hot oven. SHREWSBURRY CAKES. Four pounds of flour, two pounds of sugar, two pounds of butter, eight eggs, one pint of milk, one and one-half ounces of ammonia, lemon to taste. Drop on tins and bake. CITRON CAKES. Four eggs, whites and yolks beaten separately, then together, with one-half pound white powdered sugar; stir one-half hour; one-fourth pound of chopped citron, and the same of chopped almonds; flour enough for thick dough, and bake like the above. LEMON JUMBLES. One egg, one teacupful of sugar, one-half teacup of butter, three teaspoonfuls of milk, juice of two small lemons, and the grated rind of one, one level teaspoon of cream-tartar, one-half (small) teaspoon of soda. Mix into a soft dough, handle as little as possible, roll very thin cut into round cakes and bake in a quick oven. NEW YEAR'S COOKIES. One and one-fourth pound of sugar, one pound of butter, onehalf pint of cold water, three and one-fourth pounds of flour, one teaspoonful of soda, dissolved in warm water, four tablespoonfuls caraway seed, sprinkled through the flour. Rub the butter, or, what is better, chop it up in the flour; dissolve the sugar in the water; mix all well with the beaten eggs, cut with a round mould, and bake quickly. Keep in a cool, dry place, in a stone crock. They are very nice. Add two eggs. LEMON COOKIES.