Harper's cook book encyclopædia

Angel Cake or Angel-food. — Take the whites of eleven eggs, a tumbler and a half of sifted granulated sugar, a tumbler of flour, three times sifted, a teaspoonful of vanilla essence, a teaspoonful of cream of tartar, sifted. The tumblers should contain two gills and a quarter. Beat the whites of the eggs to a stiff froth, then add the sugar lightly, then the flour gently, and lastly the essence of vanilla. Do not stop beating until you are ready to put the mixture into the tin, which should be one of those with a tube in the middle, sometimes known as a “ Turk’s head.” The pan should not be greased. Bake forty minutes in a moderate oven. If still soft when tried with a straw, let it bake longer. When baked, turn the tin upside down on saucers to cool. Cut with a very sharp knife. The same recipe may be used for sunshinecake by adding six of the yolks of the eggs, well beaten, after beating the whites and the sugar together. Another way : — Beat the whites of eleven eggs to a stiff froth ; have ready some flour, sifted seven times, after which measure a rounded cupful ; add one teaspoonful of fresh cream of tartar and sift twice. Sift one cupful of granulated sugar once, then add it to the flour and sift twice. With a fork lightly stir in the flour and sugar, which should be sifted in gradually. Bake in an ungreased pan with a stem forty - five minutes. It is best to get a new pan and not use it for anything but the angelfood. Apple Bread. — To one quart of meal put one pint of ripe, chopped apples, one egg, a small piece of butter, a little salt, and fresh water enough to form a stiff dough. The apples should, of course, be peeled and minced very fine. Some persons like a little sugar on the dough, but it is generally preferred without. This is a favorite with children. Apple Bread, Baltimore. — Prepare a dough exactly as if for rusks. When it is very light, roll out a cake about half an inch thick. Spread stewed apples over it, and over that place another cake of dough like the first. Put it in a pan to lighten for a short time. Bake it. Have some thin slices of apples stewed very tender, and when the bread is baked lay these slices of apples all over the top, sprinkle with sugar, some small bits of butter, and any spice you like. Put it back in the oven long enough for the sugar to form a coating on the top. When cold, slice it nicely for tea. Apple Cake. — One and a half pints of sour dried apples, soaked overnight. In the morning pour off any water ; chop the apples, and stew them twenty minutes with one and a half pints of molasses and one table-spoonful each of cinnamon, mace, and cloves. Cream ½ lb. of butter, and add to the apples and molasses when they become cold. Add one beaten egg, a level teaspoonful of soda dissolved in a table-spoonful of boiling water, 14 ozs. of sifted flour, and a half-pint of seeded raisins, cut in half. Mix thoroughly and bake in a moderate oven. Bannock. — Dry before the fire 1 lb. of fine flour, melt ½ lb. of butter, mix with the flour 2 ozs. of almonds, finely chopped, 2 ozs. of orange-peel, 2 ozs. of sugared caraways, and 2 ozs. of pounded or castor sugar. Pour on these ingredients the melted butter, knead together thoroughly well, roll into a square or oblong shape, and bake in a slow oven for one hour.