Mrs. Lincoln's Boston cook book

374 The Boston Cook Book. cakes made. Cut through the crust with a sharp pointed knife, then break apart. Sponge Cake, (Miss Josselyn.) — Beat the yolks of three eggs ; add one cup of fine granulated sugar ^ one tablespoonful of lemon juice^ and one tablespoonful of cold tcater^ or a lump of ice melted in the lemon juice to make two tablespoonfuls of liquid. Add the whites^ beaten stiff, and one cup of pastry flour , Lady Fingers and Sponge Drops. — Four eggs^ half a cup of powdered sugar ^ half a saltspoonful of salt^ one teaspoonful of flavoring^ and three quarters of a cup of pastry flour. See general directions for mixing sponge cakes. Pour the mixture into a pastry bag, and press through it into shape, about three inches long and not quite one inch wide. Or drop by the spoonful on a buttered pan, and you have Sponge Drops. Sprinkle powdered sugar over them, and bake twelve or sixteen minutes in a very slow oven. Miss Ward^s Sponge Cake. — Break ten eggs into a bowl ; add one pound of powdered sugar and beat together for half an hour without stopping. Add half a pound of flour., the grated rind and juice of one lemon., and a wineglass ful of wine. Bake in deep pans one hour ; slowly at first, then quicken the fire the last half-hour. Sprinkle powdered sugar over the top before baking. Angel Cake. - — One cup of flour., measured after one sifting, and then mixed with one teaspoonful of cream of tartar and sifted four times. Beat the whites of eleven eggs., with a wire beater or perforated spoon, until stiff and flaky. Add one cup and a half of fine granulated sugar, and beat again ; add one teaspoonful of vanilla or almond^ then mix in the flour quickly and lightly. Line the bottom and funnel of a cake pan with paper not greased, pour in the mixture, and bake about forty minutes. When done, loosen the cake around the edge, and turn out at once. Some persons have been more successful with this cake by mixing the sugar with the flour and cream of tartar, and adding all at once to the beaten egg. The Boston Cook Book. Sunshine Cake, — Make the same as Angel Cake, using one teaspoonful of orange extract instead of vanilla, and adding the well-beaten yolks of six eggs to the beaten whites and sugar before adding the flour. Sponge Cake for Cream Pies, or Berwick Sponge Cake. 3 eggs, yolks. ly^ cup sugar. % cup water. 1 teaspoonful lemon extract. 2 cups pastry flour. 1 teaspoonful cream of tartar. 3^ teaspoonful soda. Whites of 3 eggs. Beat the yolks of the eggs ; add the sugar, lemon juice, and water ; then the flour, mixed with the soda and cream of tartar, and, lastly, the whites of the eggs. Bake in round shallow pans. When cool, split and fill with cream. When each part of the process of beating is done just two minutes by the clock, and baked in a loaf, it is called Berwick Sponge Cake, Cream, — Boil one pint of milk. Beat two eggs ; add half a cup of sugar and one saltspoonful of salt. Melt one tahlespoonful of butter in a granite saucepan, and add two tablespoon fuls of flour. When well mixed, add the boiling milk graduallj^, pour it on the eggs and sugar, and cook in a double boiler five minutes, or till smooth. When cool, flavor with lemon^ vanilla^ or almond.