Dora's cook book

teaspoonful grated nutmeg, one cup of chopped and well floured raisins, ANNIE’S ORANGE CAKE. One and one-half cups sugar, one of butter, two and one-half cups flour, five eggs beaten separately, four teaspoonfuls sweet milk, one teaspoonful cream tartar, one-half teaspoonful soda. For jelly :—Take coffee cup sugar, two tablespoonsfuls butter, two eggs, and the juice of two oranges; beat all together and boil until the consistency of jelly. CUSTARD CREAM PUFES. One-half pint boiling water, one cup of butter, two cups of flour, let the water and butter boil, then stir in the flour ; and two teaspoonfuls baking powder. Let it cool; add five eggs well beaten; beat all well; drop in muffin rings ; bake thirty minutes. Boil one pint of milk ; beat together one cup of flour, one cup of sugar, and two egos ; add this to the boiling milk and boil three minutes; cut a hole in the top of each cake and fill with cream, put- | ting the piece of crust back. CHOCOLATE ECLAIRS. Make a batter as for “cream puffs,” form it with a spoon on the baking pan into long narrow cakes, leaving a space between; when baked and cold make an opening in the side of the cake and put in the cream which must also be cold. Make the cream as follows:—Break, dissolve and CAKES, ee 211 mix smoothly one ounce of chocolate with three tablespoonfuls of warm water in a bowl ; set over a boiling teakettle, add gradually a cup of milk and leave it to scald; beat one egg and add to it one-half cup of sugar and two tablespoonfuls corn starch; mix well and stir into the scalded milk, then put the whole into the bowl over the boiling water, and stir till it is much thicker than boiled custard ; add very little salt and a half teaspoonful of vanilla; after filling the cakes with the custard, frost with hot icing with two ounces of chocolate dissolved in it. Frost the top only. THANKSGIVING CAKE. Make a batter as for cocoanut cake. Bake five layers in jelly tins; make a frosting of whites of three eggs, three teaspoons baking powder, and three-fourths pound pulverized sugar; for frosting for first layer mix rolled hickory nut meats; with that for second layer mix finely sliced figs; for third with hickory nut meats, for _ fourth with figs, and on the top spread plain frosting, and grate cocoanut over thickly. TORONTO CAKE. One and a-half cups sugar, one-half cup butter, onehalf cup sweet milk, one and one-half cups flour, one-half cup corn-starch, one teaspoonful baking powder, whites of six eggs; bake in two cakes, and spread “ Tutti Frutti Frosting “ between layers, and on top. é PO i Se Nau eRe lh Se han PM Ne Seep ts Me a Ate tale’ ee NG ce Whe Ry ARMIN Sa Laade uit iy fe ai bin ike ; Reece arr ae BRS SH re} Rang SPU Cena Oy SO NR Pea Bee LR ee te ere OL DORA’S COOK BOOK. _ CEREALINE CHERRY CAKE. One cup of cerealine; one cup butter, one-half cup cream, five eggs, one teaspoonful of extract of vanilla, three-fourths pint of flour, one and one-half cups sugar, _ one teaspoonful baking powder; one cup dried cherries (pitted). Rub the butter and sugar to a light cream; add the eggs, two at a time ; beating three minutes between each addition ; add the flour and baking powder sifted together ; then add the cerealine cherries, cream and extract; mix smoothly and gently into a rather firm batter; bake in a paper-lined cake tin in a moderately hot oven, and watch carefully. COCOANUT ICING. Whites of two eggs, one and one-half cups of pulverized sugar, six tablespoonfuls of grated cocoanut, two teaspoonfuls of vanilla; spread thickly between the layers and on the top. It should be like any frosting. PINK ICING. Break the whites of two eggs into a bowl without beating; add one teaspoonful of corn-starch, and pink sugar enough.to make it stiff. DORA’S CHOCOLATE ICING,