Dora's cook book

Five pounds of flour, three pounds butter, five pounds of currants, two pounds loaf sugar, two nutmegs, one ounce of mixed spices, sixteen eggs, one pound of sweet almonds, one half pound candied citron, one-half pound candied orange, one gill of wine, one gill of brandy; beat the white and yolks of the eggs separately. Bake six hours. 2 hs Be eceres DORA’S COOK BOOK. - “ONTARIO OAKE. Three eggs, one cup of butter, two cups white sugar, three cups flour, one cup sweet milk, one-half cup cornstarch, two teaspoons baking powder. Flavor to taste. RICE CAKE. - r 3 One cup of white sugar, six eggs, two cups of ground rice ; beat thoroughly. FEATHER CAKE. One egg, one cup of sugar, one and a-half cups of flour, one-half cup sweet milk, one teaspoon of soda, two teaspoons cream tarter, butter size of a hickory nut, and a lit- tle salt. LAYER CAKE. One cup of sugar, one egg, one tablespoon butter, one- - half cup milk, one teaspoon baking powder, one and a-half cups flour. Bake in layers. FROSTING, One cup white sugar; a little water, boil until the water is boiled out, have the white of an egg beaten to a froth, then stir the boiling sugar in the ego; beat often until cold, flavor and put between cakes. DROP CAKES. _ Beat the yolks of ten eggs with a spoonful of rose-water for half an hour, then add six ounces of white sugar sift- eo nae naeaed Ba ee : i éd; beat them together for half an hour longer, then add six ounces of flour, and a half ounce of caraway seeds.. Drop them on white paper. GINGER NUTS. One cup of molasses, half a cup of sugar, a spoonful of ginger, one cup of butter, half a cup of sour milk, one teaspoon of soda. Make it just stiff enough to roll very thin, cut in small cakes, and bake in a slow oven. ALMOND CREAM CAKE. On beaten whites of ten eggs, sift one and a half goblets pulverized sugar and a goblet of flour, through which has been stirred a heaping teaspoon cream tarter; stir very - gently and do not heat it; bake in jelly tins. For the filling, take a half pint sweet cream, yolks of three eggs tablespoon pulverized sugar, teaspoon corn-starch; dissolve starch smoothly with a little milk, beat yolks and sugar . together with this, boil the cream, and stir these ingredi- ents in as for any cream cake filling, only make a little thicker ; blanch and chop fine a half pound almonds and stir into the cream. Put together like jelly cake while icing is soft, and stick in a half pound of almonds split in two. BRIDE’S CAKE. Three cups sugar, one cup butter, one cup milk, three cups flour, one cup corn-starch, whites of twelve eggs beaten to a stiff froth, two teaspoons cream tartar in flour, CAKES. | ~ 489. ‘aver oe Chis Se ise beget ee Salas hake eR) Reel Bs Sia mn ir Me vel! THES 3) kes te = and one teaspoon soda in half the milk ; dissolve the corn starch in the rest of the milk, and add to it the sugar and -butter well beaten together, then the milk and soda, and the flour and whites of the eggs. ALMOND CITRON CAKE. One pound of butter beaten to a cream, one pound flour, one pound white sugar, eight well beaten eggs, onehalf pound almonds blanched and chopped fine, one quarter pound citron ; beat well and bake in greased tins lined with paper. CUSTARD CAKE. One cup sugar, one cup sweet milk, two cups flour, one egg, two teaspoons baking powder, two tablespoons butter. Bake in three layers. THE FILLING: Oneegg, one-half pint milk, one teaspoonful corn-starch, one tablespoonful flour, two tablespoonfuls sugar; scald the milk, beat the sugar, flour and corn-starch together, add the milk; boil until thick. Flavor when cold and_ spread between the layers. VANITY CAKE. Four eggs, two cups flour, rolled thin as a wafer; cutin patterns, and fry in hot lard. SPONGE GINGERBREAD.