The century cook book

Wine Cake. Beat together two cupfuls of sugar, with one-half cupful of butter, and three eggs; add two cupfuls of sifted flour, one teaspoonful of baking powder, and one gill of wine. Mix into a firm batter, put in deep mould, and bake in a moderate oven. Frost. Sponge Cake. Stir together two cups of sugar, two and one-half cupfuls of flour, two teaspoonsful of cream tartar. When well mixed, stir in six well-beaten eggs. Line a baking pan with buttered paper, pour in Sponge Cake. the dough and bake in a moderate oven. Sponge Cake No. 2. Stir together two cupfuls of sugar, two of flour, and three teaspoonfuls of baking powder. Then mix in separately, the well-beaten whites of four eggs, and the yolks of five; last of all, stir in one-half cupful of cold water. Bake as above. White Sponge Cake. Stir together one and one-half tumblers of sugar, with one tumbler of flour and one teaspoonful of cream tartar. When these are thoroughly mixed, add the whites of ten eggs beaten to a stiff froth. Line a baking pan with buttered paper, pour in the dough and bake in a moderate oven. Be careful not to jar the cake while baking, as it will cause it to fall. Water Sponge Cake. Stir together one cupful of sugar, one cupful of flour, one teaspoonful of baking powder, and a pinch of salt. When these are mixed, stir in two well- I 24 Cake beaten eggs and one-half cupful of boiling water; bake in paper-lined tins in a moderate oven. Angel Food. One and one-fourth cupfuls of powdered sugar, one cupful of flour, one-half teaspoonful of cream tartar, whites of nine large, or ten small eggs. Sift the flour four or five times before .measuring. Beat the whites two or three minutes, add the cream tartar, then beat them to a very stiff froth; add the sugar and when well beaten in, add the flour, and mix well. Line a baking pan with buttered paper, turn in the mixture and bake in a moderate oven, being careful not to jar the pan, as it will cause the cake to fall. Chocolate Cake. Shave off one-half cupful of Baker's chocolate, put in a stirring bowl, and set the bowl in boiling water until the chocolate is dissolved. While it is dissolving add one-half cupful of milk; when dissolved set in a cool place. When cold, add two cupfuls of sugar, one-half cupful of butter, one-half cupful of milk, the well-beaten yolks of three eggs and the whites of two. When these are well mixed, stir in two and three-fourths cupfuls of flour, and three teaspoonfuls of baking powder. Bake in layers and frost between. Tip-Top Cake. Beat together one and one-half cupfuls of sugar, two eggs, one tablespoonful of butter, one cupful of milk, 2^^ cupfuls of flour, and two tablespoonfuls of baking powder. Beat for three minutes, pour into a shallow square tin and bake in a rather quick oven. Cream Cake. Beat together one cup of sugar and* two eggs, then add one cupful of sweet cream, one and twothirds cupfuls of flour and three teaspoonfuls of baking powder. Stir all together and bake in rather a brisk oven. Snow-Flake Cake. Mix together one and one-half tumblers of powdered sugar, one tumbler of flour, and half a teaspoonful of cream tartar. When they are well mixed, Cake 125 add the well-beaten whites of eight eggs. Bake as you would sponge cake.