The white ribbon cook book

Mix the flour and butter with the hands; then add the sugar, and work all into a smooth ball; then roll out until it is an inch thick; prick over with a fork and pinch round the edges, and bake for ^ hour in an oven with a moderate fire, in a round or square pan, according to taste. Chocolate Cake — Half lb. butter, yolks of 12 eggs, 3/4 lb. white sugar, same of ground almonds, J^ lb. chocolate, 2 tablespoonfuls cinnamon, }4 teaspoonful pounded cloves. Bread and Cakes. 169 Melt the butter and stir it until it froths, beat the yolks of the eggs and stir into the butter; add the sugar and pounded almonds, grated chocolate, cinnamon and pounded cloves, beat well for 15 minutes; then beat the whites of the eggs to a froth, and add these to the above mixture; butter the mould, and bake the above in a moderate oven for 1 1/2 hours. Almond Macaroons — Blanch and skin 8 oz. of Jordan almonds and 1 oz. of bitter ones; dry them on a sieve, and pound them in a smooth paste in a mortar, adding occasionally a very little water, to prevent them from getting oily; add to them 5 oz. pulverized sugar, 1 teaspoonful rice flour, and the whites of 3 eggs beaten in a stiff froth; put this on paper in drops the size of walnuts, bake in a slow oven until they are of a light color and firmly set; take them from the paper by wetting the under side of it. Cocoanut Macaroons — Stir together the whites of 2 eggs beaten to 1 lb. of desiccated cocoanut and 1 cupful powdered sugar. Work till it becomes a soft paste and drop in spoonfuls on a buttered tin. Bake in a slow oven. Silver Cake — Three-fourths lb. sugar, 1/4 lb. flour, }^ lb. butter, whites of 8 eggs, 1 heaped teaspoonful essence of bitter almonds. Cream the butter and sugar; whisk the eggs to a stiff froth and add; lastly the flour and flavoring. Flavor icing of this cake with rosewater. Cocoanut Cake — Six oz. butter, 1 lb. sugar, 1 lb. flour, 1 large cupful milk, 1 teaspoonful soda, 2 of cream-of-tartar. Rub the butter into the flour; add the sugar and cream-of-tartar; well whisk the eggs; dissolve the soda in a little warm water, adding these to 170 White Ribbon Cook Book. other ingredients. Bake in layers as for jelly cake. Icing to place between the layers: 8 oz. white sugar, whites of two eggs. Well whisk the eggs and sngar, add the grated cocoanut and place between the layers. Scotch Snow Cake — Seven oz. white sugar, 1 lb. arrowroot, 1/4 lb. butter, whites of 7 eggs, any flavoring that is preferred. Beat the butter until like cream, and while beating add gradually the arrowroot and sugar. When the whites of the eggs are beaten to a stiff froth, mix with the other ingredients and beat for a quarter of an hour. Flavor to taste, pour into buttered mould and bake for 1 1/2 hours. White Bride Cake — Put i lb. of butter into a basin and beat it with your hand till it comes to a fine cream; add 1}^ lbs. pulverized sugar, and beat together until it is fine and white: then add 1 lb. sifted flour, give it a stir, and then add the whites of 14 eggs; continue to beat it and add another pound of flour and 14 more whites; beat well; mix all together, paper your dish around the sides and bottom, put in your batter and bake in a moderate oven.