Boil the sugar and water together until the syrup thus made forms a thread when dropped from a spoon. Beat the egg whites until stiff and dry. Pour the hot syrup over them, beating con- stantly until cold. Then stir in the egg yolks, beaten until light and lemon colored. Sift the dry ingredients and add them gradually. Pour in oiled tins, or better still in tins lined with oiled paper, and bake in a moderate oven until firm. This re- quires about 20 or 25 minutes. Hannali's Tea Cake 2 cupfuls butter juice of 1 lemon 3 cupfuls brown sugar 4^4 cupfuls flour 5 eggs 1 teaspoonful soda 1 cupful milk 1/4 teaspoonful salt grated rind of 1 lemon 1 pound raisins % teaspoonful vanilla 1 teaspoonful nutmeg 1 teaspoonful chopped citron Cream the butter, add the sugar and beat until light. Then stir in the beaten egg yolks and the grated lemon rind. Sift the flour, salt and soda together and add this mixture alter- nately wdth the milk. Then add the nutmeg, vanilla, lemon juice, chopped raisins and the citron slightly floured and fold in the stififly beaten egg whites. Bake in two loaves and ice with a white icing. Angel Food 1 cupful egg whites % teaspoonful cream of tartar 1 cupful sugar % teaspoonful vanilla 1 cupful flour speck of salt✪ Hannali's Tea Cake Beat the egg whites to a froth, add the cream of tartar and continue beating until stiff. Sift the sugar and flour 5 times. Beat in the sugar gradually. Fold in the flour, salt and vanilla. Bake in a clean tin about 45 minutes in a slow oven. 42 THE FARM COOK AND RULE BOOK Sponge Cake 4 eggs 1 teaspoonful baking powder 1 cupful sugar % cupful boiling water 2 cupfuls flour speck of salt grated rind of 1 lemon✪ Sponge Cake Beat the egg whites until dry and fold in the well beaten egg yolks. Mix sugar, flour and baking powder and add to the first mixture alternately with the water and grated lemon rind. Bake in an oiled tin in a moderate oven until firm in the center, or about 30 minutes. Cheap Sponge Cake 2 eggs 1 tablespoonful grated lemon rind 1 cupful sugar 1% cupfuls flour 5 tablespoonfuls cold water 2 teaspoonfuls baking powder✪ Cheap Sponge Cake Beat the egg yolks until they are a light lemon color, add the sugar and continue beating. Gradually add the water and lemon rind. Sift the dry ingredients together and add to the batter and fold in the stiffly beaten egg whites. Bake in an unbuttered tin in a moderate oven. Gingerbread 1 cupful shortening 1 tablespoonful ginger 1 cupful brown sugar 3 eggs 1 cupful molasses % teaspoonful salt % teaspoonful cinnamon 2% cupfuls flour ^ teaspoonful cloves 1 teaspoonful soda ^ teaspoonful nutmeg 1 cupful sour milk or buttermilk✪ Gingerbread Combine the shortening, sugar, molasses and spices. Place in a mixing bowl and set in a warm place near the range until the shortening is softened. Then beat the mixture with a spoon until it is light and creamy. Add the salt and eggs beaten until light. Stir in the flour and soda which have been sifted together alternately with the milk. Beat or whip the batter until light, then pour into oiled pans and bake 45 minutes in a moderate oven. When cool, ice with a thick white icing. This recipe makes two loaves and gives best results when a dark colored molasses and sugar are used. CAKES 43 CoflFee Gingerbread

AI-modernized reading of the original text

Boil the sugar and water together until the syrup thus made forms a thread when dropped from a spoon. Beat the egg whites until stiff and dry. Pour the hot syrup over them, beating constantly until cold. Then stir in the egg yolks, beaten until light and lemon colored. Sift the dry ingredients and add them gradually. Pour in oiled tins, or better still in tins lined with oiled paper, and bake in a moderate oven until firm. This requires about 20 or 25 minutes. Hannali's Tea Cake 2 cupfuls butter juice of 1 lemon 3 cupfuls brown sugar 4^4 cupfuls flour 5 eggs 1 teaspoonful soda 1 cupful milk 1/4 teaspoonful salt grated rind of 1 lemon 1 pound raisins % teaspoonful vanilla 1 teaspoonful nutmeg 1 teaspoonful chopped citron Cream the butter, add the sugar and beat until light. Then stir in the beaten egg yolks and the grated lemon rind. Sift the flour, salt and soda together and add this mixture alternately with the milk. Then add the nutmeg, vanilla, lemon juice, chopped raisins and the citron slightly floured and fold in the stififly beaten egg whites. Bake in two loaves and ice with a white icing. Angel Food 1 cupful egg whites % teaspoonful cream of tartar 1 cupful sugar % teaspoonful vanilla 1 cupful flour speck of salt Beat the egg whites to a froth, add the cream of tartar and continue beating until stiff. Sift the sugar and flour 5 times. Beat in the sugar gradually. Fold in the flour, salt and vanilla. Bake in a clean tin about 45 minutes in a slow oven. Sponge Cake 4 eggs 1 teaspoonful baking powder 1 cupful sugar % cupful boiling water 2 cupfuls flour speck of salt grated rind of 1 lemon Beat the egg whites until dry and fold in the well beaten egg yolks. Mix sugar, flour and baking powder and add to the first mixture alternately with the water and grated lemon rind. Bake in an oiled tin in a moderate oven until firm in the center, or about 30 minutes. Cheap Sponge Cake 2 eggs 1 tablespoonful grated lemon rind 1 cupful sugar 1% cupfuls flour 5 tablespoonfuls cold water 2 teaspoonfuls baking powder Beat the egg yolks until they are a light lemon color, add the sugar and continue beating. Gradually add the water and lemon rind. Sift the dry ingredients together and add to the batter and fold in the stiffly beaten egg whites. Bake in an unbuttered tin in a moderate oven. Gingerbread 1 cupful shortening 1 tablespoonful ginger 1 cupful brown sugar 3 eggs 1 cupful molasses % teaspoonful salt % teaspoonful cinnamon 2% cupfuls flour ^ teaspoonful cloves 1 teaspoonful soda ^ teaspoonful nutmeg 1 cupful sour milk or buttermilk Combine the shortening, sugar, molasses and spices. Place in a mixing bowl and set in a warm place near the range until the shortening is softened. Then beat the mixture with a spoon until it is light and creamy. Add the salt and eggs beaten until light. Stir in the flour and soda which have been sifted together alternately with the milk. Beat or whip the batter until light, then pour into oiled pans and bake 45 minutes in a moderate oven. When cool, ice with a thick white icing. This recipe makes two loaves and gives best results when a dark colored molasses and sugar are used. CoflFee Gingerbread

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Hannali's Tea CakeAngel FoodAngel FoodSponge CakeCheap Sponge CakeGingerbread

The farm cook & rule book