,the ,new ,york ,cake ,book3 ,fifty ,recipes ,by ,a ,famous ,new ,york ,chef4 ,new ,york3 ,c4 ,a4 ,montgomery ,co41 #aijd4 ,copyright1 #aijd1 by ,c4 ,a4 ,montgomery ,co4 ,illustration3 ,page header ,general ,directions for ,making ,cake4 ,it is absolutely essential to the making of good cake that the materials should be good2 the flour must be white and dry1 and carefully sifted before using2 the sugar white and free from lumps2 the eggs above suspicion2 the butter sweet and fresh1 and the milk whole or unskimmed4 ,it is hardly less important that the measuring and weighing should be accurate throughout1 and that each step in the process of mixing should be rightly taken4 ,the flour1 as we have said1 should be sifted before measuring1 and if damp dried thoroughly4 ,the eggs should be beaten separately1--the whites in a cool room till they are solid enough to slice4 ,the milk may be used either sour or sweet1 but the two must never be mixed2 sour milk makes spongy cake1 sweet makes it more solid4 ,the soda should be thoroughly dissolved in hot water and strained before it is stirred into cake4 ,currants should be carefully rinsed1 rubbed in a dry cloth to get out the stems1 and then spread on platters and dried1 before being used4 ,almonds should be blanched1 by pouring boiling water on them2 drain and repeat the process and they will readily pop from the skin2 when blanched1 dry and then pound them fine with a few drops of milk1 to prevent their oiling4 ,all kinds of cake that are made without yeast are better for being stirred till just before they are baked4 ,when ready to mix1 stir the butter to a cream1 then add the sugar1 and stir till white2 next beat the yolks of the eggs1 strain them and add them to the sugar and butter2 meantime another person should beat the whites to a stiff froth and put them in2 then add the spices and flour1 and last of all the fruit1 if any be used4 ,earthenware is best to mix in1 and a wooden spoon should be used4 ,butter the cake pans well2 the cake will be less liable to burn if the pans are lined with white buttered paper4 ,the oven should be 8quick0 but not furiously hot2 if it be slow the cake will not rise properly4 ,the cake must not1 while baking1 be moved1 or changed from one oven to another1 and if it browns too rapidly on top1 cover it over with a piece of white buttered paper4 ,to find out when it is baked enough1 half open the oven door1 and try the center of the loaf with a clean broom-straw4 ,if the cake is baked the straw will come out dry2 if not1 a little of the batter will adhere to it1 in which case the door of the oven must be closed immediately or the cake will fall4 ,cake that is to be frosted should be baked in pans with sides perpendicular1 instead of slanting4 ,it should be iced as soon as taken from the oven1 to insure its drying quickly and smoothly4 ,as soon as the cake is cool1 wrap it in a thick white cloth1 and keep it in a covered earthen jar or tight tin box4 ,do not cut more at a time than is likely to be used4 ,illustration3 ,decorative page footer ,almond ,cake4 ,take3 ,sugar1 #a lb42 butter1 lb42 flour1 #a lb42 eggs1 #h2 almonds1 #a coffee-cupful2 essence of bitter almonds1 teaspoonful4 ,stir one pound of powdered sugar and a quarter of a pound of butter to a cream2 beat up the eight eggs1 the whites and yolks separately1 and add the yolks to the butter and sugar2 stir together very thoroughly1 and then put in one pound of flour2 add a coffee-cupful of sweet almonds blanched1 and beat to a smooth paste1 with half a teaspoonful of essence of bitter almonds2 along with the almonds stir in the whites of the eggs4 ,bake in a quick oven1 and frost it as soon as it is done4 ,season the icing with rose-water4 ,caraway ,cakes4 ,take3 ,flour1 #b qts42 white sugar1 #a qt42 butter1 #a tea-cupful2 caraway seeds1 gill2 essence of lemon1 #a teaspoonful2 milk1 to make a dough that may be rolled4 ,stir one quart of powdered white sugar and a tea-cupful of butter to a cream2 add two quarts of flour1 half a gill of caraway seed1 and a teaspoonful of essence of lemon2 make into a dough1 roll out into a sheet half an inch thick1 cut into square cakes1 and crimp the edges4 ,then bake in a tolerably quick oven4 ,chocolate ,cake4 ,take3 ,flour1 #c cupfuls2 butter1 #a cupful2 sugar1 #b cupfuls2 eggs1 #e2 milk1 #a cupful2 cream-tartar1 #a teaspoonful2 soda1 teaspoonful2 fine white sugar1 #a cupfuls2 grated chocolate1 #c tablespoonfuls2 essence of vanilla1 #a teaspoonful4 ,mix one cup of butter2 two cups of sugar2 yolks of five eggs and whites of two2 three and a half cups of flour1 into which one teaspoonful of cream-tartar has been stirred2 one cup of milk1 and half a teaspoonful of soda4 ,bake in jelly-cake tins1 and use the following mixture for spreading between layers and on top3 ,one and a half cups of sugar2 the remaining whites of three eggs2 three tablespoonfuls of grated chocolate1 and one teaspoonful of essence of vanilla2 beat well4 ,cocoanut ,cake4 ,recipe ,no4 #a4 ,take3 ,flour1 #d cupfuls2 sugar1 #c cupfuls2 butter1 #a cupful2 soda1 #a teaspoonful2 cream-tartar1 #b teaspoonfuls2 grated cocoanut1 #c cupfuls2 eggs1 whites of #c2 lemon1 grated rind of #a4 ,mix together three cupfuls of sugar2 one of butter2 the whites of three eggs2 a level teaspoonful of soda2 four cupfuls of flour1 with two teaspoonfuls of cream-tartar sifted into it2 three cupfuls of grated cocoanut2 the grated rind of one lemon1 and a gill of milk4 ,stir thoroughly1 and bake in a moderate oven4 ,cocoanut ,cake4 ,recipe ,no4 #b4 7,sponge47 ,take3 ,flour1 pt42 grated cocoanut1 #a2 white sugar1 #a pt42 eggs1 #f2 salt1 teaspoonful4 ,stir together a pint of fine white sugar1 and the yolks of six eggs1 beaten and strained2 add one cocoanut 7grated71 and half a teaspoonful of salt1 and the juice of half a fresh lemon2 just before the cake is put into the oven1 add the whites of the six eggs beaten up stiff1 and then stir in half a pint of flour4 ,stir the flour in only just enough to mix it2 then put the cake in pans lined with buttered paper1 and bake in a quick oven4 ,do not let the top harden quickly2 if there is danger of it1 cover with buttered paper4 ,cocoanut ,cake4 ,recipe ,no4 #c4 ,take3 ,sugar1 #a cupfuls2 butter1 cupful2 eggs1 #c2 milk1 cupful2 flour1 #b cupfuls2 cream-tartar1 #a teaspoonful2 soda1 teaspoonful2 cocoanut1 #a2 fine white sugar1 #a cupfuls4 ,stir one and a half cupfuls of sugar and half a cupful of butter to a cream2 beat up three eggs and add them1 together with half a cupful of new milk2 then add two cupfuls of flour into which a teaspoonful of cream-tartar and a quarter of a teaspoonful of soda have been sifted4 ,stir together well1 and bake in jelly-cake tins4 ,mix one cocoanut 7grated7 and its milk with a cupful and a half of white sugar2 set this in the oven till the sugar melts1 and spread between the layers of cake4 ,cocoanut ,cakes4 ,take3 ,grated cocoanut1 #a lb42 white sugar1 #a lb42 eggs1 whites of #f4 ,take a pound each of powdered white sugar and grated cocoanut 7the brown part of the cocoanut should be cut off before grating it72 add the whites of half a dozen eggs beaten to a stiff froth4 ,there should be just enough eggs to moisten to a stiff paste4 ,drop this mixture on buttered plates in 8dabs0 the size of a twenty-five-cent piece and several inches apart1 and bake immediately in a moderately warm oven1 watching constantly to keep them from scorching4 ,coffee ,cake4 ,take3 ,flour1 #b lbs42 brown sugar1 #i oz42 butter1 #ad oz42 molasses1 #a pt42 cold strong coffee1 #a pt42 stoned raisins1 cut in two1 #b lbs42 citron1 #a lb42 mace1 cinnamon1 and ginger1 #b teaspoonfuls each2 cloves and allspice1 #a teaspoonful each2 soda1 dissolved in a little of the coffee1 #b even teaspoonfuls4 ,rub the sugar and butter together1 add the molasses1 coffee and flour alternately1 leaving a pint of flour in which to rub the fruit1 then the soda1 and lastly the fruit4 ,bake slowly about an hour4 ,cornstarch ,cake4 ,take3 ,sugar1 #b cupfuls2 butter1 #a cupful2 milk1 #a cupful2 eggs1 #c2 soda1 #a teaspoonful2 flour1 #b cupfuls2 cornstarch1 #a cupful2 cream-tartar1 #b teaspoonfuls4 ,stir two cupfuls of sugar and one of butter to a cream2 add one cup of milk1 three eggs1 whites and yolks beaten separately1 and one teaspoonful of soda1 dissolved in a little hot water2 then stir in two cupfuls of flour1 and one cupful of cornstarch1 with two teaspoonfuls of cream-tartar sifted through them4 ,bake in small tins1 and eat fresh4 ,cream ,cake4 ,recipe ,no4 #a4 ,take3 ,sugar1 lb42 butter1 lb42 eggs1 #g2 flour1 #a lbs42 nutmeg1 #a2 cream1 pt4 ,take half a pound of butter and three quarters of a pound of sugar1 and stir together till very white2 beat seven eggs1 the whites and yolks separately1 and stir them into the cake1 then add a grated nutmeg1 and a pound and a half of sifted flour2 just before putting it into the pans1 add half a pint of sweet cream1 and a pound of seeded raisins4 ,bake in a quick oven4 ,cream ,cake4 ,recipe ,no4 #b4 7,without ,eggs47 ,take3 ,sugar1 #c cupfuls2 butter1 #a cupful2 flour1 #d cupfuls2 soda1 #a teaspoonfuls2 essence of lemon1 #a teaspoonful2 nutmeg1 7grated72 sour cream1 #b cupfuls4 ,stir three cups of sugar and one of butter together thoroughly2 add two cupfuls of sour cream1 one and a half teaspoonfuls of soda dissolved in a little cold water1 a teaspoonful of essence of lemon1 and half a grated nutmeg2 pour all this into the middle of four cupfuls of flour4 ,mix together quickly and thoroughly1 and bake at once4 ,cup ,cake4 ,recipe ,no4 #a4 ,take3 ,sugar1 #b cupfuls2 butter1 #a cupful2 eggs1 #d2 flour1 #c cupfuls2 baking powder1 #a teaspoonful2 essence of almond1 to taste4 ,beat one cup of butter and two of sugar to cream2 then add four eggs1 whites and yolks beaten separately1 and three cupfuls of flour2 flavor with almond to taste1 and at last1 just before putting into the oven1 add one teaspoonful of baking powder4 ,bake in a quick oven1 either in cups or pans4 ,cup ,cake4 ,recipe ,no4 #b4 ,take3 ,sugar1 #c teacupfuls2 butter1 #a cupfuls2 eggs1 #c2 flour1 #f cupfuls2 essence of lemon1 or rose-water1 to taste2 soda1 #a teaspoonful2 milk1 #a cupful4 ,stir three teacupfuls of sugar and one and a half of butter to a cream2 beat three eggs to a froth1 and stir them into the sugar and butter1 together with three cupfuls of flour2 flavor to taste with essence of lemon or rose-water4 ,dissolve a teaspoonful of soda in a cupful of milk1 strain it into the cake1 and then add three more cupfuls of flour1 with three teaspoonfuls of cream-tartar4 ,mix well1 and bake immediately either in cups or pans4 ,currant ,cake4 ,take3 ,flour1 #a lb42 butter1 lb42 sugar1 lb42 currants1 lb42 eggs1 #d2 cinnamon1 #a teaspoonful2 soda1 teaspoonful2 a lemon4 ,mix together one pound of flour1 half a pound of butter1 three quarters of a pound of sugar1 half a pound of currants 7well washed71 four eggs1 one teaspoonful of cinnamon1 half a teaspoonful of soda dissolved in hot water1 half a lemon 7squeezed and the rind grated74 ,line the bake-pans with buttered paper2 drop the mixture upon it1 and bake quickly4 ,delicate ,cake4 ,take3 ,butter1 #a cupful2 sugar1 #b cupfuls2 milk1 #a cupful2 eggs1 whites of #e2 cream-tartar1 #a teaspoonful2 soda1 teaspoonful2 flour1 #c cupfuls4 ,stir one cupful of butter and two of sugar to a cream2 add one cupful of milk1 the whites of five eggs1 one teaspoonful of cream-tartar1 half a teaspoonful of soda1 and three cupfuls of sifted flour4 7,the yolks of the eggs can be used for other purposes74 ,fancy ,cakes4 ,take3 ,sugar1 lb42 eggs1 #d2 flour1 lb42 essence of lemon1 #a teaspoonful4 ,beat half a pound of sugar and the yolks of four eggs together2 add half a pound of flour1 and beat up thoroughly2 then add a teaspoonful of essence of lemon1 and the whites of the eggs1 beaten to a stiff froth4 ,bake in small patties1 and put a sugar-plum on the top of each4 ,fruit ,cake4 ,take3 ,white sugar1 #a lb42 butter1 lb42 eggs1 #g2 flour1 #a lb42 citron1 lb42 nutmeg1 #a teaspoonful2 cinnamon1 #a teaspoonful2 currants1 lb42 raisins1 lb4 ,beat one pound of fine white sugar and three quarters of a pound of butter to a cream2 add the yolks of seven eggs1 beaten to a froth2 then the whites of the eggs1 whipped to a froth1 and a quarter of a pound of citron1 one teaspoonful of nutmeg1 one of cinnamon1 and one pound of flour2 stir together1 and add half a pound of currants1 washed carefully and dredged1 and half a pound of raisins1 seeded and chopped4 ,mix thoroughly1 and bake in a moderately quick oven4 ,gingerbread4 ,recipe ,no4 #a4 ,take3 ,sugar1 lb42 butter1 lb42 flour1 #b lbs42 caraway seed1 #a oz42 ground ginger1 #a oz42 coriander seed1 oz42 molasses1 #a lbs4 ,rub together half a pound of fine sugar and half a pound of butter2 then add two pounds of flour1 well dried by the fire1 one ounce of caraway seed1 one ounce of ground ginger1 and half an ounce of coriander seed4 ,mix them with one and three quarter pounds of molasses1 roll thin1 and bake in a quick oven4 ,gingerbread4 ,recipe ,no4 #b4 7,fleming47 ,take3 ,butter and sugar1 lb4 each2 molasses1 pt42 eggs1 #d2 flour1 #a pts42 ground ginger1 #a tablespoonful2 cinnamon1 #a teaspoonful2 soda1 #a teaspoonful4 ,stir together a quarter pound each of butter and brown sugar2 add half a pint of molasses4 ,beat four eggs to a froth1 and stir them into the mixture alternately with a scant pint and a half of flour2 add a heaping tablespoonful of ground ginger1 and a teaspoonful of powdered cinnamon4 ,stir together well4 ,dissolve a level teaspoonful of soda in two tablespoonfuls of warm water1 and stir this in last4 ,put the mixture into a buttered tin pan1 set at once in brisk 7not too hot7 oven and bake well4 ,test with a straw4 ,gingerbread4 ,recipe ,no4 #c4 7,hard47 ,take3 ,molasses1 #a pt42 butter1 lb42 sour milk1 #a teacupful2 ground ginger1 #b tablespoonfuls2 soda1 #a tablespoonful2 cloves1 #a tablespoonful2 lemon1 rind of #a2 flour4 ,mix one pint of molasses1 half a pound of butter1 one cupful of sour milk1 two tablespoonfuls of ginger1 one tablespoonful of soda1 one tablespoonful of cloves1 the rind of one lemon 7grated71 and flour enough to make a stiff paste4 ,butter the tin sheets1 roll the dough on them1 sprinkle lightly with sugar as thin as possible1 and bake in a quick oven4 ,gingerbread4 ,recipe ,no4 #d4 7,soft47 ,take3 ,butter1 #a teacupful1 melted2 molasses1 #a pt42 ground ginger1 #a tablespoonful2 flour1 #a pt42 eggs1 #b2 soda1 #b teaspoonfuls2 sour milk1 pt42 flour2 lemon peel4 ,mix a teacupful of melted butter with a pint of molasses1 a tablespoonful of ground ginger1 a pint of flour1 and two beaten eggs2 a fresh lemon peel1 cut into strips1 may be added4 ,mix two teaspoonfuls of soda in half a pint of sour milk1 stir it into the cake1 and add flour enough to make soft sponge4 ,bake in deep pans1 in a moderately quick oven1 about half an hour4 ,gingerbread4 ,recipe ,no4 #e4 7,spiced47 ,take3 ,sugar1 #a lb42 butter1 lb42 eggs1 #e2 milk1 #c tablespoonfuls2 cream-tartar1 #a teaspoonful2 soda1 teaspoonful2 ground ginger1 #a tablespoonful2 flour1 #a lb42 cloves1 nutmeg1 cinnamon1 teaspoonful each4 ,stir one pound of sugar and half a pound of butter to a cream2 add five eggs beaten to a froth1 three tablespoonfuls of sweet milk1 one teaspoonful of cream-tartar1 half a teaspoonful of soda dissolved in a little hot water1 a heaping tablespoonful of ground ginger1 and one teaspoonful each of cloves1 nutmeg1 and cinnamon2 mix together well and add one pound of flour4 7,this amount will make two good-sized loaves47 ,gingerbread4 ,recipe ,no4 #f4 7,sponge47 ,take3 ,molasses1 #a cupful2 butter1 cupful2 ginger1 #a tablespoonful2 sour milk1 #a cupful2 soda #a teaspoonfuls2 flour4 ,mix a cupful of molasses1 half a cupful of butter1 and one tablespoonful of ginger1 and set it on the fire till well warmed2 then add one cupful of sour milk1 one teaspoonful and a half of soda and enough flour to make a stiff sponge4 ,bake at once in a rather quick oven4 ,ginger ,snaps4 ,recipe ,no4 #a4 ,take3 ,butter1 lb42 brown sugar1 lb42 molasses1 #a pt42 ginger1 #b tablespoonfuls2 flour1 #a qt42 soda1 #b teaspoonfuls2 milk1 #a wine-glassful4 ,take half a pound of butter1 melt and mix with a quarter of a pound of brown sugar1 a pint of molasses1 two tablespoonfuls of ground ginger1 and a quart of flour4 ,dissolve two teaspoonfuls of soda in a wine-glass of milk1 strain it into the cake1 and add sufficient flour to make a soft dough4 ,roll it out thin1 cut into small cakes1 and bake them in a quick oven4 ,ginger ,snaps4 ,recipe ,no4 #b4 ,take3 ,butter1 #a cupful2 sugar1 #a cupful2 molasses1 #a cupful2 water1 cupful2 ground ginger1 cinnamon1 and cloves1 #a tablespoonful each2 soda1 #a teaspoonful2 flour4 ,mix a cupful of butter with one heaping cupful of sugar1 one cupful of molasses1 half a cupful of cold water1 one tablespoonful each ground ginger and cinnamon1 one teaspoonful of cloves1 one of soda dissolved in hot water1 and enough flour to make a pretty stiff dough4 ,roll out thin1 and bake at once4 ,golden ,cake4 ,take3 ,white sugar1 #a lb42 butter1 lb42 eggs1 yolks of #af2 flour1 #b lbs42 milk1 #a cupful2 lemon1 #a2 mace2 baking powder4 ,mix together one pound of fine white sugar1 three quarters of a pound of butter1 the yolks of sixteen eggs1 the rind and juice of one lemon1 one cupful of milk1 and two pounds of flour1 with two teaspoonfuls of baking powder2 season to taste with mace4 ,bake about half an hour4 ,huckleberry ,cake4 ,take3 ,sugar1 #a cupful2 molasses1 #a cupful2 milk1 #a cupful2 butter1 cupful2 cream-tartar1 #a teaspoonfuls2 soda1 #a teaspoonful2 flour2 huckleberries1 #a pt42 allspice1 cinnamon1 and cloves4 ,beat together one cup of sugar1 one of molasses1 one of milk1 half a cup of butter1 one teaspoonful and a half of cream-tartar1 one teaspoonful of soda dissolved in a little warm water2 stir in enough flour to make a soft sponge1 and then add one pint of huckleberries1 washed and dredged2 season to taste with allspice1 cinnamon1 and cloves4 ,jelly ,cake4 ,recipe ,no4 #a4 ,take3 ,sugar1 #a lb42 butter1 lb42 milk1 #a cupful2 eggs1 #f2 cream-tartar1 #a teaspoonful2 soda1 teaspoonful2 flour1 #a lb42 jelly4 ,stir to a light cream one pound of sugar and half a pound of butter2 add one cupful of milk1 six eggs beaten to a froth1 one teaspoonful of cream-tartar1 half a teaspoonful of soda1 and one pound of flour4 ,spread over buttered tins to the thickness of a quarter of an inch1 bake till brown1 and when done pile them on a plate1 and put a layer of jelly between4 ,jelly ,cake4 ,recipe ,no4 #b4 ,take3 ,sugar1 lb42 butter1 #f oz42 eggs1 #h2 flour1 #a lb42 lemon1 #a2 jelly4 ,stir together till white half a pound of rolled sugar and six ounces of butter2 beat eight eggs to a froth1 stir them into the butter and sugar1 and add a pound of flour2 add the juice and grated rind of a fresh lemon2 turn this mixture into scolloped tin plates that have been well buttered4 ,bake and arrange as in ,no4 #a4 ,lady ,cake4 ,take3 ,sugar1 #a lb42 butter1 #f oz42 eggs1 whites of #ab2 flour1 lb42 lemon1 or bitter almond4 ,stir together one pound of sugar and six ounces of butter2 add the whites of twelve eggs whipped to a froth1 and three quarters of a pound of flour2 flavor with bitter almond or with the juice and grated rind of one lemon4 ,bake in square shallow tins1 and flavor the frosting with vanilla4 ,lemon ,cake4 ,recipe ,no4 #a4 ,take3 ,sugar1 #c cupfuls2 butter1 one cupful2 milk1 #a cupful2 eggs1 #e2 soda1 #a teaspoonful2 flour1 #d cupfuls2 lemons1 #b4 ,beat three cups of sugar and one of butter to a light cream2 add one cup of milk1 five eggs beaten to a froth1 one teaspoonful of soda1 four cups of flour1 and the juice and grated rind of two lemons4 ,beat together thoroughly and bake in a moderately quick oven4 ,lemon ,cake4 ,recipe ,no4 #b4 ,take3 ,sugar1 #a lb42 butter1 lb42 eggs1 #g2 flour1 #a lb42 lemons1 #b2 currants1 #a teacupfuls4 ,beat one pound of sugar and three quarters of a pound of butter to a cream2 add the yolks of seven eggs beaten to a froth and strained2 whip the whites up stiff and stir them in with one pound of dried flour1 the juice of one lemon and the peel of two cut into strips1 and a cupful and a half of currants4 ,the currants may be left out if desired4 ,bake in a moderately quick oven4 ,loaf ,cake4 ,take3 ,brown sugar1 #a lb42 butter1 lb42 sour milk1 #a pt42 molasses1 #a pt42 eggs1 #e2 soda1 #b teaspoonfuls2 flour1 #c lbs42 currants1 #b lbs42 raisins 7seeded71 #a lb42 cloves1 allspice1 and cinnamon1 #a teaspoonful each2 nutmeg1 #a 7grated74 ,beat together a pound of brown sugar and three quarters of a pound of butter2 add a pint of sour milk1 a pint of molasses1 five eggs beaten to a froth1 two teaspoonfuls of soda1 one teaspoonful each of cloves1 allspice1 and cinnamon1 one grated nutmeg1 and three pounds of flour4 ,mix well1 and then stir in two pounds of currants1 carefully washed1 and one pound of seeded raisins4 ,bake in a moderately quick oven4 ,macaroons4 ,almond4 ,take3 ,almonds1 lb42 rose-water1 #a tablespoonful2 eggs1 whites of #c2 white sugar 7powdered71 lb4 ,soak the almonds in boiling-hot water till the skin will rub off easily2 wipe them dry1 removing the skins1 and pound to a paste with the rose-water4 ,beat the whites of the eggs to a stiff froth1 stir the sugar in gradually1 and then add the almonds4 ,when the almonds are well mixed in1 drop the mixture by spoonfuls upon buttered baking plates or letter-paper1 several inches apart1 sift sugar on them1 and bake to a light brown in a slow oven2 it will take fifteen to twenty minutes4 ,if desired1 substitute an ounce or more of bitter almonds for the sweet4 ,macaroons4 ,cocoanut4 ,rasp a fresh cocoanut1 spread it on a dish or tin1 and let it dry gradually for two days2 add to it double its weight of fine sifted sugar1 and the whites of eight eggs 7beaten to a stiff froth71 to the pound4 ,roll the mixture into small balls1 place them on a buttered tin1 and bake in a very slow oven twenty minutes4 ,move them from the tin while they are warm1 and store in a perfectly dry canister as soon as cold4 ,macaroons4 ,filbert4 ,heat a quarter of a pound of filbert meats till the skin will rub off2 when cold1 pound to a paste with a little white of egg2 add a quarter of a pound of sifted white sugar and the white of one egg2 mix well1 and bake on buttered tins4 ,mountain ,cake4 ,mix together three quarters of a pound of sugar1 half a pound of butter1 one pound of flour1 the yolks of six eggs1 and whites of four beaten to a froth1 one teacupful of milk1 one teaspoonful of soda1 and two of cream-tartar2 flavor with vanilla4 ,for a jelly to put over the top1 beat together the whites of eggs left over1 one pound of sugar1 and a cupful of currant jelly4 ,nut ,cake4 ,take3 ,sugar1 #a cupfuls2 butter1 cupful2 eggs1 #c2 milk1 cupful2 flour1 #b cupfuls2 cream-tartar1 #a teaspoonful2 soda1 teaspoonful2 hickory-nut meats 7or any other kind71 #a cupful4 ,beat together one and a half cupfuls of coffee-sugar1 half a cupful of butter1 and three eggs1 to a light froth2 add alternately the half cup of milk in which the soda has been dissolved1 and the two and a half cups of flour with which the cream-tartar has been sifted2 add the half cupful of nuts and bake in one loaf4 ,orange ,cake4 ,take3 ,flour1 #a lb41 lacking #c even tablespoonfuls2 sugar1 #a lb42 butter1 lb42 sweet milk1 pt42 baking powder1 #a even tablespoonfuls2 eggs1 #e4 ,cream the butter with the sugar1 adding enough of the milk to make them mix easily2 add the yolks of the eggs and beat well1 then add the milk1 the beaten whites of the eggs and the flour in which the baking powder has been well mixed4 ,spread one third of an inch deep in jelly-cake pans1 and bake in a very quick oven4 ,make this icing3 ,whites of three eggs1 beaten stiff1 one pound and a quarter of powdered sugar2 grated rind1 soft pulp and juice of two large sour oranges and one lemon4 ,add sugar for outside icing4 ,plum ,cake4 ,take3 ,flour1 #a lbs42 butter1 #a lb42 sugar1 #a lb42 currants1 lb42 candied citron1 lb42 orange peel1 lb42 sweet almonds1 #b oz42 allspice1 oz42 cinnamon oz42 eggs1 #aj4 ,beat the sugar and butter to a light cream2 add the allspice and pounded cinnamon2 work in the yolks of the eggs1 two at a time2 whip the whites till they are highly frothed1 and work them in1 keeping the paste warm1 or it may become heavy4 ,cut the citron and orange peel into strips2 mix them with the currants 7previously well washed and dried before the fire71 and also with the almonds2 stir in by degrees the flour4 ,beat the whole together thoroughly1 and bake #a hours in a moderate oven4 ,there should be a couple sheets of paper both under and over the cake4 ,pound ,cake4 ,recipe ,no4 #a4 ,take3 ,white sugar1 #a lb42 butter1 lb42 eggs1 #h2 flour1 #a lb42 lemon or nutmeg4 ,stir one pound of fine white sugar1 and three quarters of a pound of butter to a light cream2 add eight eggs1 the whites and yolks beaten separately to a froth1 and one pound of flour2 flavor to taste with lemon or nutmeg4 ,cover with icing as soon as done4 ,pound ,cake4 ,recipe ,no4 #b4 ,take3 ,white sugar1 #a lb42 butter1 lb42 eggs1 #aj2 flour1 #a lb42 currants1 #a teacupful2 mace1 teaspoonful2 nutmeg1 7grated74 ,beat a pound of fine white sugar1 and three quarters of a pound of butter to a cream2 beat up ten eggs1 the whites and yolks separately2 add the yolks to the butter and sugar1 half a teaspoonful of mace1 and half a grated nutmeg2 mix well together1 and add the whites of the eggs2 stir in a pound of flour thoroughly1 and then add a teacupful of currants1 washed and dried4 ,bake in a rather quick oven4 ,quick ,cake4 ,take3 ,raised bread-dough1 #a lbs42 butter1 lb42 sugar1 lb42 eggs1 #d2 cinnamon1 #a teaspoonful2 nutmeg1 #a2 milk1 #a teaspoonful2 soda1 teaspoonful2 raisins1 7seeded71 #a lb4 ,melt half a pound of butter1 and when cool1 work it into a pound and a half of raised bread-dough4 ,beat four eggs and three quarters of a pound of rolled sugar together1 and mix with the dough2 add a teaspoonful of cinnamon1 and a grated nutmeg4 ,dissolve half a teaspoonful of soda in a teaspoonful of milk1 strain it over the dough1 and work the whole with the hands for a quarter of an hour2 then add a pound of seeded raisins1 and put it into cake pans4 ,let it stand in them until light before putting it into the oven4 ,savory ,cakes4 ,take3 ,white sugar1 #a lb42 eggs1 #h2 flour1 #a lb42 coriander seed1 #b tablespoonfuls2 lemon #a4 ,mix together a pound of powdered white sugar and eight eggs1 the whites and yolks beaten up separately2 beat them well together for several minutes1 then add the grated rind of a fresh lemon and half the juice1 a pound of flour1 and two tablespoonfuls of coriander seed4 ,drop this batter by the large spoonful upon buttered baking pans1 sift white sugar over them and bake them immediately in a quick oven4 ,silver ,cake4 ,take3 ,white sugar1 #a lb42 butter1 lb42 eggs1 whites of #aj2 flour1 lb42 essence bitter almonds1 #a teaspoonful4 ,beat to a cream one pound of fine white sugar and half a pound of butter2 add the whites of ten eggs1 whipped to a stiff froth2 then add three quarters of a pound of flour2 flavor with one teaspoonful of the essence of bitter almonds4 ,flavor the icing with rose-water4 ,spice ,cakes4 ,take3 ,butter1 #a teacupful2 sugar1 #a teacupful2 molasses1 teacupful2 soda1 #a teaspoonful2 nutmeg1 #a 7grated72 ground ginger1 cinnamon1 caraway seed1 coriander seed1 #a teaspoonful each4 ,melt a teacupful of butter1 and mix it with a teacupful of sugar1 and half a teacupful of molasses2 add a teaspoonful of cinnamon1 a teaspoonful of ground ginger1 a grated nutmeg1 and a teaspoonful each of caraway and coriander seed2 put in a teaspoonful of soda dissolved in half a teacupful of warm water1 stir in flour till stiff enough to roll out thin2 cut into cakes and bake them in a slow oven4 ,sponge ,cake4 ,recipe ,no4 #a4 ,take3 ,powdered sugar1 #b cupfuls2 flour #a cupfuls2 eggs1 #g2 lemon1 the grated rind and juice of one4 ,beat the yolks of the eggs with the sugar until very light2 add the rind of the lemon and the whites of the eggs beaten to a stiff froth2 sift in the flour and all the lemon juice1 stirring as gently as possible4 ,sponge ,cake4 ,recipe ,no4 #b4 7,white47 ,take3 ,sugar1 #a cupfuls2 flour1 #a cupful2 eggs1 whites of #aj2 cream-tartar1 #a teaspoonful4 ,take one and a half cupfuls of sugar1 one cupful of flour1 the whites of ten eggs1 and one teaspoonful of cream-tartar4 ,beat the eggs to a froth and stir the sugar with them2 put the cream-tartar in the flour1 and then stir the flour with the paste lightly and quickly4 ,do not stir the cake after the flour is fairly in4 ,bake in a quick oven4 ,strawberry ,shortcake4 ,recipe ,no4 #a4 ,take3 ,flour1 #a qt42 eggs1 #d2 cream or melted butter1 #a teacupful2 milk2 salt1 #a teaspoonful2 strawberries2 white sugar4 ,mix a quart of flour with four beaten eggs1 a teacupful of cream or melted butter1 and a teaspoonful of salt2 add enough milk to roll it out4 ,roll it out thin2 line a shallow baking pan with part of it1 put in a thick layer of nice1 ripe strawberries1 and sprinkle in sufficient white sugar to sweeten them2 cover them with a thin layer of the crust2 then add another layer of strawberries and sugar1 and cover the whole with another layer of the crust4 ,bake in a quick oven about twenty-five minutes4 ,strawberry ,shortcake4 ,recipe ,no4 #b4 ,take3 ,a soda biscuit crust made with flour1 #a qt42 soda1 #a teaspoonful2 cream-tartar1 #b teaspoonfuls2 butter1 #c oz42 sweet milk1 #c gills4 ,this will make two cakes4 ,if the cake is to be served on a platter1 roll the crust the shape and size inside the rim2 if a dinner plate is to be used1 make the cakes round4 ,roll the crust to the thickness of half an inch1 prick and bake in a quick oven4 ,have the strawberries cut in two or three pieces1 split the cakes1 lay one half on the plate2 butter it and put over it a thick layer of strawberries and sugar2 then replace the other half1 upside down1 if there is to be another layer of fruit4 ,leave in the oven five to ten minutes1 and serve smoking hot4 ,white ,cake4 ,take3 ,sugar1 #b cupfuls2 butter1 #a cupful2 milk1 #a cupful2 eggs1 whites of #f2 cream-tartar1 #b teaspoonfuls2 soda1 #a teaspoonful2 flour1 #b cupfuls2 cornstarch1 #a cupful4 ,beat together two cups of sugar and one of butter2 add one cupful of sweet milk1 the whites of six eggs whipped to a froth1 two teaspoonfuls of cream-tartar1 one of soda1 two cupfuls of flour1 and one of cornstarch4 ,mix together thoroughly1 and bake in a rather quick oven4 ,icing 7for ,cake74 ,recipe ,no4 #a4 ,beat the whites of three eggs to a froth only 7not until they are white72 add gradually one pound of powdered sugar while you continue beating2 this may be done in five minutes4 ,flavor with lemon or vanilla4 ,beating the egg stiff before the sugar is added makes the icing slow in drying4 ,ice the cake as soon as taken from the oven4 ,icing 7for ,cake74 ,recipe ,no4 #b4 ,place one pound of sugar 7double refined7 in a bowl with a level teaspoonful of cream-tartar1 and the whites of three eggs2 beat with a wooden spoon twenty minutes1 when it should be very white and light1 and on letting it run from the spoon1 preserve its thread-like appearance three or four minutes4 ,invert the cake on a mould that is smaller than the cake4 ,ice the sides with a broad-bladed knife2 when dry1 turn the cake and cover the top by slowly pouring the icing on the center of the cake4 ,icing 7for ,cake74 ,recipe ,no4 #c4 7,almond47 ,blanch fifteen ounces of ,jordan1 and one ounce of bitter almonds2 pound to a smooth fine paste1 with two tablespoonfuls of orange-flower water2 then add one and a quarter pounds of sifted sugar1 and the whites of four eggs4 ,mix and pound well for eight or ten minutes2 take it up in a bowl4 ,pass a long band of paper1 #b inches wide1 around the sides of the cake1 leaving it #a inch above the top2 then make a layer of the icing1 place it in a slow oven thirty-five minutes without acquiring any color4 ,it may be served as it is1 or be iced over1 as in previous recipe4 ,illustration3 ,page header ,index4 ,general ,directions #c-f ,a ,almond #g ,c ,caraway #h ,chocolate #i ,cocoanut #aj-ac ,coffee #ad ,cornstarch #ae ,cream #af1 #ag ,cup #ah1 #ai ,currant #bj ,d ,delicate #ba ,f ,fancy #bb ,fruit #bc ,g ,gingerbread #bd-bi ,ginger ,snaps #cj1 #ca ,golden #cb ,h ,huckleberry #cc ,i ,icings #eg1 #ei ,j ,jelly #cd1 #ce ,l ,lady #cf ,lemon #cg1 #ch ,loaf #ci ,m ,macaroons3 ,almond #dj ,cocoanut #da ,filbert #da ,mountain #db ,n ,nut #dc ,o ,orange #dd ,p ,plum #de ,pound #df1 #dg ,q ,quick #dh ,s ,savory #di ,silver #ej ,spice #ea ,sponge #eb1 #ec ,strawberry ,shortcake #ed1 #ee ,w ,white #ef ,illustration3 ,decorative page footer ,transcriber's ,notes --,silently corrected a few typos4 --,retained publication information from the printed edition3 this e,book is public-domain in the country of publication4 --,in the text versions only1 text in italics is delimited by underscores4