Mrs. Lincoln's Boston cook book

Sponge Cake with Fruit, — Make a Sponge Cake,, bake in shallow pans, and put crushed and sweetened strawberries between the layers. Cover with whipped cream. Or put 07ie cup of candied fruit,, cut flne, in a cream prepared as above, and use in the same way Sponge Cake for Children, {Miss M, L, Clarke,^ — Mix in a bowl one cup and a half of pastry flour,, one teaspoonful of cream of tartar and half a teaspoonful of soda,, sifted with the flour, one cup of sugar,, and one teaspoonful of extract of lemon or orange ; two eggs,, broken in a cup and the cup filled with milk or cream. Mix all in the order given, and beat very hard till light. Bake from twenty to thirty minutes in a moderate oven. The Boston Cook Book. Roll Jelly Cake. This is the simplest form of a butter cake. It is like a sponge cake, with the addition of a small amount of shortening. Three eggs^ beaten separately till very light, then beaten together ; add one cup of sugar ^ three tablespoonfuls of cream^ or one of melted butter^ one cup pastry flour mixed with one teaspoonful of cream of tartar and half a teaspoonful of soda. Spread very thin on long shallow tins, and bake in a moderate oven. Spread with jelly while warm, trim the edges with a sharp knife, and roll up. One Egg Cake. cup butter, creamed. 2 cups flour. 1 cup sugar. 3^ teaspoonful soda. 1 egg, beaten light. 1 teaspoonful cream of tartar. 1 cup milk. 1 teaspoonful vanilla. Mix in the order given, and bake in a shallow pan, in a moderate oven, thirty minutes. Park Street Cake. 3^ cup butter. 1 cup milk. 2 cups sugar. 8 cups pastry flour. 4 eggs. 3^ teaspoonful soda. 1 teaspoonful cream of tartar. 1 teaspoonful vanilla or lemon extract. 1 saltspoonful mace. Contrary to our usual practice, this receipt is not given in the order in which the materials are to be put together, but in numerical order, as an aid in remembering the proportions. Rub the butter in a warm bowl, with a wooden spoon, until like cream, and add one cup of the sugar gradually ; add the remaining cup of sugar to the beaten yolks of the eggs, beat until very light, and add to the butter. Add the flavoring. Then beat the whites stiff and dry, and let them stand while you add a little milk and flour alternately to the mixture. Add the whites last. This makes two loaves. Bake in a mod- The Boston Cook Book. 2>77 erate oven until the loaf shrinks from the pan. Halve this receipt, and you have Feather Cake ; or bake it in round shallow pans for Jelly Cake or for Cream Pies. Orange Cake. 2 eggs. 1 cup sugar. 1 tablesp. melted butter. 3^ cup milk. 1^ cup flour. 3^ teaspoonful soda. 1 teaspoonful cream of tartar. 1 tablespoonful orange juice and a little of the grated rind. Mix in the order given. Bake in a round shallow pan, split, and fill with orange cream. Orange Cream for Cake. — Put in a cup the rind of half and the juice of 07ie orange^ one tablespoonful of lemon juice ^ and fill with cold water. Strain, and put on to boil. Add one tablespoonful of cornstarch,, wet in cold water. Stir till thick, then cook over hot water ten minutes. Beat the yolk of one egg^ add two heaping tablespoonfuls of sugar,, stir into the starch, cook one minute, add one teaspoonful of butter,^ and cool.