Cooking for profit

The coffee cakes previously described, if baked in loaves and sliced when stale make the best of rusks and for this reason perhaps, have gained the name of rusks when hot and in fancy shapes. But the name is not correct. They are then cakes or buns. The following are special sorts: 278— Marlborough Rusks. Make the common sponge cake — called eight-egg sponge cake in the index — and add to the mixture along with the flour one ounce carraway seeds. Bake in long narrow moulds. When a day old, slice and brown the slices in the oven. These crisped slices can be kept a long time, and serve much the same purpose as sweet crackers. Cost of material — 32 cents for 32 elices, or according to size. 279— Anisette Rusks. 8 ounces granulated sugar — 1 cup. 10 eggs. 4 ounces almonds. 6 ounces flour. \ ounce anise seed. Mince the almonds as fine as possible, without removing the skins. Mix them and the anise seed with the flour dry. Beat the sugar and eggs together about 20 minutes or until quite light, as if for sponge cake, and lightly stir in the flour etc. Bake in long and narrow moulds and when a day old slice and brown the slices on both sides in the oven. Cost of material — 39 cents. 280— Russian Wine Rusks. Make with the s »me care in beating the eggs and cutting in the flour lightly that is needed to make sponge cake good. 14 ounces granulated sugar, ' 12 eggs. 8 ounces almonds. 8 ounces graham flour. 1 teaspoon almond extract. Crush the almonds with the rollingpin on the table without removing the skins, and then mix them with the graham flour, which should have the coarsest bran sifted away before weighing. Beat the sugar and eggs together in a cool place about 20 minutes or until light and thick. Stir in the flavoring and flour and almonds. Bake in long, narrow molds and when a day old slice and brown the slices in the oven. Cost of material — sugar 10, eggs 25, almonds 20, flour 2, extract 1; 58 cents for 2 J pounds. Note. — Rusks of the preceding sorts may be seen in the windows of many of the best confectioneries. They are as expensive as cakes and are sold accordingly. The way of mixing the sponge cake batter for the two foregoing is for one person working alone. The eggs and sugar can bo made perfectly light by sufficient beating. If it is preferred to separate the eggs and have the whites and yolks and sugar beaten separately by two persons, observe to mix in the whipped whites last of all, after the flour and all else. 281— Sponge Cake Squares. 14 ounces sugar — 2 cups. 8 eggs. 1 cup water. 18 ounces flour — 4 rounded cups. 1 heaping teaspoon baking powder. Separate the eggs, put the sugar and water with the yolks and beat up until light and thick. Mix the powder with the flour. Whip up the whites. Stir the flour into the yolk mixture and then the whites. As soon as they are fairly mixed in out of sight it is ready. Spread it ^ inch deep in a greased baking pan. Dredge a very little powdered sugar over the surface and bake about 10 minutes. When cold cut it into 10 or 12 square blocks. Cost of material — 30c 282— Small Sponge Cakes.