Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

ago. — SPONGE CAKE. No. 5. One quart of whites, one pound of sugar. LADYFINGER MIXTURE. fourteen ounces of flour, two ounces of cors- One pound of sugar, eighteen eggs, one pound starch, a half ounce of cream of tartar, one ounce of flour, vanilla flavor. Mix the flour, starch, sugar and cream of tar- Separate the eggs; stir the yolks and scgar tar well together, sifting it three or four times. light. Keep one ounce ot the sugar out. Beat Beat the whites firm same as for meringve. Add the whites firm and beat in the sugar, then stir in a handful of the mixed sugar and flour and beat the flavor and yolks and mis in the flour lightly it in with the flavor; then add the flour and sogai: but fully. mix and fill into the mold, and bake. Other mixtures with the same amount of flour Mixture No. 4 is a very light mixturs— tbe sponge and sugar are made with from ten to sixteen eggs original angel food. The whites should not be to the pound. The "tea eggs" mixture is used beaten up fully for this one mixture, only till tbe for cheaper bakery goods; but more eggs make a eggs stand up on the beater, better ladyfinger and raise them up high and The others are standard mixtures, generally smooth in baking. used. Bake in about 400 degrees Fahrenheit. 252. — SUNSHINE CAKE. 2ei._ANGEL CAKE. Make the mixture as for the Angel Cakes above, Angel Cake or Angel Food is a cousin of the °°^y *^^ *'°°' sixteen to twenty-four yolks to the sponge cake made from the whites of eggs only ^^^^^^ "^ ees^ when they are beaten firm) before The quality differs according to how much more ^^^ fl°"'- ^'a'°' »emon or vanilla. Bake ia or less flour is used in the mixture. The corn- medium heat, starch is added to make the cake eat short; the 853.— FRUIT CAKES, cream of tartar to whiten the mixture. [Ifthelat- The fruit cakes are divided into heavy aad ter is left out the cakes get a dull dark color like light cakes. as if a very dark flour has been used; and the The black fruit cake and tbe English wedding cake feels dry and tough]. cakes contain the most fruit. Some bakers add burned sugar to the cake or CHRISTMAS CAKES are iced with the almond brown flour to darken the mixture; but this cus- paste while warm, right after they are baked; and tom is detrimental to the good flavor of the cakes, when the paste is dry, a coat of Royal or Fondaot The heavy cakes should be baked at a law Icing is put over the almond icing and then decotemperature of about 20a degrees Fahrenheit, and rated. made about two and one-half inches thick. A Another way is to put the Almond Paste on cake of this thickness, about a foot square will with bag and star tube, put it back in the oven bake in two and one-half to three hours' time, and brown it lightly in a quick beat, instead of The pans should have a double lining of strong using two coats, and decorate with French fruit. paper, well buttered, to prevent too much color in j-s. FRENCH FRUIT CAKE. '^•'•"g- 1 lb. butter iX lbs. flour i lb. sugar 254.— AMERICAN FRUIT CAKE. ^ pinch baking powder 10 eggs orange flavor 2 lbs. sugar 4 lbs. currants i oz. allspice one and one-half pounds of French Iruiis 2 lbs. butter 2 lbs. seeded raisins i oz. cinnamon gjaces, cut in dice, consisting of cherries, apri- 2 lbs. flour 2 lbs. Sultanas }i 02. ginger gots, angelica, orange, or pomegranate. 16 eggs 12 oz. citron }i oz. cloves m^ nke other fruit cakes. •A pt.molasses ^ oz. mace asg.-FRENCH FRUIT CAKE NO. 2. >^ pt.brandy 4 oz. orange peel 2 oz lemon peel ^^ ^^^ ^ ,j, ^^^^^^ ^^ ^j^^ • So^V f'^^T r" u JPf"' I >b. butter 'A lb. blanched & sliced almonds in the brandy and molasses over night. Before ,, . ... . ,, ,. ,. ' . . ^ . iM pts. whites of eggs J^ lb. sultanas using, cream butter, sugar and eggs the same ,/ m. i, i^ .1 >