The economical cook book

Line the bottom and sides of a deep glass or china bowl with slices of sponge-cake, pour over a half pint of sweet wine, and let it stand until the cake has absorbed all the wine. Make a custard of a pint and a half of new milk, the yolks of five and the whites of two eggs, with sugar to your taste, boil it in a farina-boiler until it begins to thicken, stirring all the time, set it aside, stirring occasionally until perfectly cold; then pour it over the cake and wine, and let it stand for an hour. Sweeten to your taste a pint and a half of rich cream, use powdered sugar in which you have rolled a lemon, to extract the oil and flavor the cream ; whip it to a froth with a trifle-chum, taking off the froth as it rises with a skimmer, and putting it on a sieve covered with a piece of very thin muslin. Dot the cake before you pour the custard over with preserved cherries little pieces of jelly or marmalade ; put the whip on the custard just as it is wanted, and ornament the top with small macaroons soaked in wine. * Cheese-cakes. Pat two quarts of milk in a basin near the fire, and star in it two tablespoonfuls of prepared rennet, let it stand an hour, then break it up with a spoon, and let it stand half an hour longer, and pour it into a colander to drain. When dry, put it into a basin, and rub it fine with the back of a wooden spoon ; stir to A cream half a pound of butter and three-quarters of a pound of powdered sugar, add a third of a nutmeg grated, a saltspoonful of powdered cinnamon, a wine-glass of brandy and one of wine, and a little grated lemon-peel; beat six eggs very light, add them with the curd, and bake in puff paste crust abowt half an hour. One pint of cottage cheese can be used if at hand, instead of preparing the curd as above; rub it very smooth with the back of a wooden spoon. * Fancakes. Break four eggs into a basin, beat them very little, merely to mix them together, stir in them a quarter of a pound of sifted flour, with a pinch of salt and a little grated nutmeg ; mix them very smoothly, then add half a pint of rich milk or cream, melt a little piece of butter in a round pan the size of a dessert-plate. When hot, put in two tablespoonfuls of the mixture, let it spread over the pan, set it over the fire ; when slightly brown on one side, turn it over ; when colored slightly, take it out, lay it on a clean cloth ; proceed thus until all are done ; then spread either cinnamon and sugar thickly over each one, or a thin spread of marmalade, roll them up, lay them on a baking-tin, sift sugar over, set them in the oven three minutes, then serre. GAKS. * Fruit-cake, No. 1. One pound of batter, the same of sugar and flour, ten eggs, one pound of raisins seeded, one of currants washed and dried, and half a pound of citron cut in little strips. Stir the butter and sugar to a cream, add to them half a small nutmeg grated, a pinch of cinnamon and the rind of half a lemon grated ; stir well } then add the yolks of the eggs beaten light ; stir these well together, and then add the flour alternately with the whites of the eggs beaten to a froth ; mix the fruit altogether, and stir in it two heaping tablespoons of flour, and stir it in the cake. Bake slowly nearly two hours; if browning too much, cover with thick paper. When the cake shrinks from the sides of the pan, and a broom splint run down the centre of the cake comes out clean and dry, the cake is done ; and this is the test for all kinds of cake. Fruit-cake, No. 2.