The Worcester domestic science school's one year course laboratory cook book

SPONGE CAKE. Eggs, yolks, 6 Eggs, whites, 6 Sugar, 1 cup Flour, 1 cup Lemon juice, 1 tbl. Salt, y± tsp. Lemon rind, grated, y2 tbl. Beat yolks until thick and lemon colored; add sugar gradually and continue beating, using Dover egg beater. Add lemon juice, rind and whites of eggs beaten stiff and dry. When eggs are partially mixed with yolks, remove beater and carefully cut and fold in flour mixed and sifted with salt. Bake one hour in a slow oven in an angel cake pan or a deep narrow pan. ANGEL CAKE. Whites 8 eggs % cups flour 1 tsp. cream tartar 14 tsp. sa^ ] cup sugar % tsp. vanilla Beat whites of eggs until frothy, add cream of tartar and con- tinue beating till eggs are stiff; then add sugar gradually. Fold in flour mixed with salt and sifted four times, and add vanilla. Bake 40-50 min. in an unbuffered angel cake pan. After cake has risen and begins to brown cover with a paper. When done place the corners of the pan on four muffin rings or cups to cool. Ice with royal icing. APPLE-SAUCE CAKE. 1 C. sugar y2 C. chopped raisins Y2 C. butter 1 t. soda dissolved in hot y4 t. salt water 1 t. lemon extract y2 t. clove 1 C. apple-sauce 1 t.- cinnamon 13/4 C. flour 1-16 t. nutmeg Cream butter, add sugar, lemon, apple, soda dissolved in hot water. Add seasoning to half of flour, sift, roll raisins in flour, add flour slow- ly. Beat, add raisins. Bake in two layers. 204 THE WORCESTER DOMESTIC SCIENCE SCHOOL. FILLING. 2 beaten egg whites 14 C. sugar 1 C. sifted apple-sauce POUND CAKE. Butter, 1 lb. Flour, 1 lb. Sugar, 1 lb. Mace, y2 tsp. Eggs, yolks, 10 Brandy, 2 tbl. Eggs, whites, 10 Cream butter, add sugar gradually and continue beating; then add the yolks beaten until thick and lemon colored ; add the whites of eggs beaten until stiff and dry; flour, mace and brandy. Beat vigor- ously 5 min. Bake in a deep pan 1*4 hours in a slow oven; or if to be used for fancy ornamented cakes bake 30-35 min. in a dripping pan. When cold cut in fancy shapes, glaze and dip in fondant icing. MAPLE CARAMEL CAKE. 14 C. butter 1V2 C. flour 1 C. sugar iv I o t. baking powder 2 small eggs V2 t. vanilla i/2 C. milk Cream the butter, add the sugar gradually, and the yolks of eggs well beaten, then the whites beaten until stiff. Add milk, flour sifted with baking powder, and beat thoroughly; then add vanilla, and bake in layers or loaf. FROSTING. 1 lb. soft maple sugar Whites 2 eggs y2. C. boiling water Break sugar in small pieces, put in the saucepan with the boiling water and stir until sugar is dissolved. Boil without stirring until syrup will thread when dropped from tip of spoon. Pour gradually on the beaten whites, and beat constantly until mixture is the right consistency to spread. RICH FRUIT CAKE. 1 pt. sugar 1V-2 lbs- currants y2 pt. butter % l°s. citron 1 pt. flour 3-8 lbs. blanched and 1) eggs pounded almonds 2 lbs. stoned raisins 2 oz. cinnamon y2 oz. mace 1 nutmeg V2 oz. clove 14 pt. brandy Dredge currants and raisins with y2 C. of the flour. Mix the spice with the remainder of the flour. Beat the butter to a cream, LABORATORY COOK BOOK. 205