Boston Cooking-School cook book

Beat egg whites until foamy. Add salt and cream of tartar; beat until stiff, but not dry. Beat in sugar, carefully. Divide in half. To one part, carefully fold in 4% cup flour and vanilla. To | other fold in yolks, well beaten, remaining flour, and orange extract. Put by spoonfuls into large unbuttered angel-cake pan, alternating yellow and white. Bake 114 hours in moderately slow oven (325° F.). Invert; let stand 40 minutes before removing from pan. Sprinkle with powdered sugar. CREAM CAKE 2 eggs 124 cups flour ¥% cup sugar 21% teaspoons baking powder 24 cup thin cream Y% teaspoon salt 1 teaspoon vanilla Put unbeaten eggs in a bowl, add sugar and cream; beat vigorously. Mix and sift remaining ingredients; add first mixture. Bake 30 minutes in shallow cake pan in moderately slow oven (325° F.). ANGEL CAKE 1 cup egg whites (8 or 10) \4 teaspoon salt 14 cups fine granulated sugar, sifted 4% teaspoon almond extract 1 teaspoon cream of tartar 1 teaspoon vanilla 1 cup cake flour Beat egg whites and salt with flat wire whisk until foamy, add cream of tartar, and beat until stiff but moist. Sift flour and sugar 4 or 5 times and fold carefully into beaten whites with flavoring, using whisk. Bake in unbuttered angel-cake tin 50 minutes in slow oven (300° F.), then turn off heat, and bake 10 minutes longer. Invert on cake cooler until cold. Cocoa Angel Cake. Sift 14 cup dry cocoa with flour and sugar. MOCK ANGEL CAKE 1 cup sugar Vg teaspoon salt 114 cups flour 2% cup scalded milk 3 teaspoons baking powder 1 teaspoon vanilla 2 egg whites Mix and sift first 4 ingredients 4 times. Pour on the scalded milk gradually. Fold in egg whites beaten until stiff, and add vanilla. Turn into an unbuttered angel-cake pan and bake 45 minutes in moderate oven (350° F.). Keep 1 day before serving. Angel Cake and Snowballs (p. 712) ie ONE-EGG CAKE V4 cup butter ¥ cup milk 44 cup sugar 1% cups flour 1 egg, well beaten 2% teaspoons baking powder V4 teaspoon salt 1 teaspoon vanilla Cream butter and add half the sugar gradually. Add remaining sugar to egg. Combine mixtures. Mix and sift flour, baking powder, and salt. Add alternately with milk to first mixture. Add vanilla. Bake 30 minutes in moderate oven (350° F.). LIGHTNING CAKE 1 egg V4 teaspoon salt VY cup sugar 44 cup milk 1 cup flour 5 tablespoons melted butter 1 teaspoon baking powder 14 teaspoon lemon extract Y% teaspoon vanilla Beat egg and add sugar while beating. Add flour sifted with baking powder and salt. Then add milk, melted butter, and flavoring. Bake 25 minutes in oiled layer-cake pans in moderate oven (350° F.). Put together with any desired filling and frost as desired. PRIZE CAKE 2 eggs 2 cups flour 2 egg yolks 2% teaspoons baking powder 1 cup sugar ¥% cup milk 1 cup melted butter Beat eggs and egg yolks until thick, with egg beater; add sugar gradually, while beating constantly. Mix and sift flour and baking powder and add alternately with milk to first mixture; then add butter. Turn into buttered and floured shallow cake pan and bake 35 minutes in moderate oven (350° F.). TWO-EGG CAKE ¥% cup butter 134 cups flour 1 cup sugar V teaspoon salt 2 eggs, well beaten V teaspoon vanilla Y¥% cup milk 2 teaspoons baking powder Cream butter, add half the sugar gradually, and beat until light. Add remaining sugar to well-beaten eggs. Combine mixtures. Mix and sift flour, baking powder, and salt and add alternately with milk to first mixture. Beat thoroughly and add vanilla. Bake in loaf tin or buttered layer-cake pes 20 to 30 minutes in moderately hot oven (375° F.). Burnt Sugar Cake. Use water in place of milk. Add 2 tablespoons Caramel Sirup (p. 29). Citron Cake. Add 1 cup citron (p. 648), thinly: sliced, to mixture.