Dora's cook book

Whites of two eggs beaten stiff, add white sugar and flavor to taste. First cover a white layer with filling, then lay on a pink layer and cover that, next a white, next pink, last white, filling between each, and frosting the top. MARY’S CREAM SPONGE CAKE. Yolks of eight eggs, beaten to the lightest possible cream ; two cups of white sugar, two teaspoonfuls of baking powder, sifted well with flour ; bake in three jelly-tins. Make an icing of the whites of three eggs, and one pound of sugar. Spread it between the cakes, and sprinkle grated cocoanut thickly over each layer. It is delicious when properly made. 3 ALUM GINGERBREAD. One pint molasses, one cup melted lard, one tablespoonful ginger, one tablespoonful salt, one cup boiling water ; in half the water dissolve one tablespoonful pulverized alum, and in the other one teaspoonful soda ; stir in just - enough flour to knead, roll about half an inch thick, cut - in oblong cards, and bake in a tolerably quick oven. CAKES. one AUNT LIZZIE'S GINGERBREAD. Three and a-half pounds of flour, one pound of butter, one quart of molasses, one half pint of milk, one teaspoon soda ; mix the milk, molasses, and flour together, add the melted butter ; roll out in sheets and bake. CAKE OR FRUIT SANDWICHES. Four eggs, their weight in flour, sugar, butter; warm the butter and beat it to a cream then stir the flour and sugar into it gradually ; beat up the eggs and stir them in. Beat the cake well for half an hour and bake in a rather quick oven ; if for sandwiches slice the cake in half and put the fruit between. SAND COOKIES. One pound sugar, three-fourths of a pound of butter, two eggs, leave out the white of one, add flour enough to roll out, roll them in cinnamon and almonds, use the white to wash over the cakes after they are rolled. FRANKIE’S CORN-STARCH GEMS. One pound white sugar, three-fourths of a pound of butter, six eggs, one pound corn-starch. Bake in gem tins. CHOCOLATE JUMBLES. Two cups sugar, one cup butter, three cups flour, four eggs, two cups of grated chocolate, three teaspoonfuls baking powder, a little salt ; roll thin. COCOANUT PUFFS. Mix two cups of cocoanut with one cup of powdered sugar, the whites of two well beaten eggs, and two tablespoontuls of corn-starch, drop on buttered pans, and bake quick. ee ¥ COCOA NYT “CAKE: One and a-half cups of sugar, two cups of cocoanut, one pint of flour, six beaten eggs, one teaspoonful of soda, two teaspoons of cream tartar. COCOANUT DROPS. One pound of cocoanut, one pound sugar, four eggs, four tablespoonfuls of flour. CHICAGO CAKE. One cup of butter, three cups sugar, one cup sour milk, four eggs, one teaspoonful soda, two teaspoonfuls cream of tartar, four cups of flour. Divide this in three parts, and bake two of the parts in two long pie tins (as for jelly cake), add to the third part one cup each currants and raisins, two tablespoonfuls molasses, cinnamon, allspice, cloves and citron to taste ; the dark part is for the middle layer. Spread jelly between layers, and frost the top. BUTTERNUT CAKE. One and a-half cups sugar, one half cup butter, two * cups flour, three-fourths cup sweet milk, one cup butternut meats, whites of four eggs, and two teaspoonfuls baking powder. oN +N bi ch iB eit aii Ce tal a heen be WAT 9 Daiwa! Yagi op OI Oy NG ee eat oS ae eg Ce | al oe & eae es + ees 7, Sie ‘ ¢ NY Sa oe, ine toe oF IR snes “ay Pe / ee ae f ’ * te . s te ? CAKES | 207 PEACH CAKE. : Bake three sheets of sponge cake as for jelly cake ; cut peaches in thin slices, prepare cream by whipping, sweetening and adding vanilla if desired, put layers of peaches between the sheets of cake, pour cream over each layer and over the top. ‘his is also delicious, made with ripe strawberries. : CORA’S ORANGE CAKE.