White Mountain Cake

Ingredients

• Whites of 4 eggs
• 1/2 cup sugar
• 1/2 cup sifted pastry flour
• 2 teaspoons lemon juice
• A few grains of salt
• 1/4 teaspoon lemon flavor
• 1/4 teaspoon vanilla flavor

Method

No method was recorded for this recipe.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 119. The excerpt below is the record exactly as published.

/2 cups sugar I package seedless sultana raisins 6 tablespoons browned flour Y$ cup lemon juice A sprinkle of salt Pare the tomatoes thinly, and grind through a food mill set with a coarse knife, or chop with a knife. Grind or chop the apples in like manner, mix with tomato, lemon juice, sorghum, sugar, raisins, and a sprinkle of salt, and bring gradually to a boil. Blend the browned flour with 'cold water to a smooth paste, and add to the boiling mixture. Let boil continuously for 15 minutes, care being taken that it does not scorch ; then set aside in a crock, in a cold place. Line a pie tin with pastry, add the cooked fruit, sprinkle with small bits of vegetable butter, cover with a perforated crust, brush with milk, and bake the same as apple pie. This filling should be made a few days before using, as it will have far richer flavor than if used freshly cooked. BAKED APPLE DUMPLING Pare and core tart apples, set each apple on a 4^/2 -inch square of rolled pie crust, fill the cavity with sugar, wet the corners of the crust, bring them together on the top, and press together. Brush with milk, and bake to a nice brown color. Serve with lemon or vanilla sauce. CAKES AND COOKIES GENERAL RULES 1. Sift the flour once before measuring. 2. Line the bottom of tins with Manila paper, or oil the tins and dust them lightly with flour. Turn them over and tap them against the flour board to shake out all surplus flour. 3. Use accurate measurements. (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) -2O7 SCIENCE of FOOD and COOKERY 4. Have the oven heated and the drafts closed. 5. Remove the cake from the oven as soon as it is done. Longer cooking dries it out. To test it, touch gently with the finger when about done. If it does not respond to a light pressure of the finger, close the oven gently, and let bake until there is a slight spring in the crust when pressed gently with the finger. Use a toothpick for testing a loaf cake. Leave cake in tins for 10 or more minutes after baking. LAYER CAKE 4 eggs \l/3 cups sifted pastry flour 2 teaspoons lemon juice 3 tablespoons melted vegetable I scant cup granulated sugar butter 1 tablespoon water A few grains of salt Vanilla flavor Break the eggs whole into a round-bottomed mixing bowl, 3-quart or 4-quart size. Add the water, the lemon juice, the sugar, and a few grains of salt. Set the bowl into a pan of boiling water on the table, having the water about 2 inches deep, and beat quickly until the mixture is foamy and blood warm, or a little more ; then remove from the water, set on the table, and beat until cold, and so light that the batter will pile as it runs from the egg whip. Add the flavoring, and mix; then sift half of the flour over the batter, and fold in lightly. Sprinkle the melted butter over the mixture, and fold in with a few careful strokes. Sift the remainder of the flour over the batter, and fold in lightly ; then pour into 2 paper- lined cake tins, and bake in a medium oven from 10 to 12 minutes. LOAF CAKE 2 eggs 4 tablespoons cold water 4 tablespoons solid vegetable I tablespoon lemon juice fat % teaspoon salt 24 cup sugar l/2 teaspoon vanilla flavoring I cup flour and 4 tablespoons cornstarch sifted together Add y* cup sugar to the solid fat, and cream until white and light. Add the remaining l/\ cup of sugar to the yolks, and beat 2O8 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD awf COOKERY with a Dover beater until thick and lemon-colored. Work the yolk mixture into the creamed fat ; then add the salt, the flavoring, and the liquids gradually, stirring as they are being added. Add the sifted flour and starch, and fold together with a spoon until smooth. Add a pinch of salt to the whites, and beat them stiff and dry. Fold into them the batter, using a spoon, so as not to break down the lightness of the eggs unnecessarily. Pour into a paper-lined or oiled tin, and bake in a sloiv oven to begin with, and increase the heat so as to brown lightly, which requires from 20 to 35 minutes, according to the thickness of the loaf. JELLY ROLL Line a baking pan with Manila paper. Spread layer cake mix- ture about YZ inch deep on the paper, and bake on the top grate in a quick oven. Lay a sheet of Manila paper on the table, and sprinkle lightly with sugar; then as soon as the cake is done, turn bottom side up on the sugared paper, and carefully remove the paper from the bottom of the cake. Spread the cake with red jelly ; then take hold of the edge of the paper with the fingers, and roll the cake into a roll, with the sugared paper around to hold it together until cold. WHITE MOUNTAIN CAKE Whites of 4 eggs }/£ cup sugar YZ cup sifted pastry 2 teaspoons lemon juice flour A few grains of salt

Cook this with the app: pantry check, scaling, and the assistant.