Harper's cook book encyclopædia

Another way : — A half-cupful of butter, one and one-half cupfuls of sugar, one cupful of milk, three cupfuls of sifted flour, two teaspoonfuls of baking-powder, four eggs, 4 ozs. of melted chocolate. Beat the butter and sugar to a cream, add the beaten yolks, then add slowly the milk and three-quarters of the well-sifted flour. Beat a long time, until very smooth and light, then add the melted chocolate and the rest of the flour in which the bakingpowder has been mixed ; beat well, and lastly add the well-beaten whites of the eggs. Bake in a moderate oven. Turn out bottom side up, and put the icing on when hot. Chocolate Eclairs. — Beat four eggs and add their weight in sugar. Take half the weight of the eggs in flour, to which add a small teaspoonful of baking-powder; sift this three or four times, then mix in the eggs. Bake in tin forms and cover with a chocolate icing made of the whites of two eggs (not beaten) stirred into two small cupfuls of sugar. Dissolve the chocolate and one-half cupful of sugar in hot water and add the eggs - and - sugar mixture. Chocolate Filling. — Stir half a cake of sweet chocolate, grated, into half a cup of rich milk, and add a table-spoonful of corn-starch. When this last is well dissolved, put the ingredients over the fire and cook, stirring all the time until thick. It must not boil longer than two minutes, and great care should be taken that the chocolate does not scorch. Remove from the fire, beat in a teaspoonful of vanilla, and when cool spread the filling between layers of cake. Chocolate Layer Cake. — Grate % lb. of chocolate, and add half a Cinnamon Cakes Coffee Cake teaspoonful of powdered cinnamon and the same amount of bakingpowder, and a heaping table-spoonful of sifted flour. Beat lightly the yolks of six eggs, and stir them into one cupful of sugar and a teaspoonful of vanilla extract. When thoroughly mixed add them to the drj^ ingredients. Beat the whites of the eggs very dry and light, and stir in as lightly as possible. Pour into buttered biscuit - tins and bake about thirty minutes in a moderate oven. Cinnamon Cakes. — Whites and yolks of two eggs, which are to be beaten up with % lb. of castor sugar for half an hour ; add 2 ozs. of pounded almonds, Y\ oz. of powdered cinnamon, and twelve pounded cloves. Stir into this mixture, very gradually, Y/z lb. of fine flour. Roll out into long strips and divide into cakes, and bake in buttered tins. Citron Cake. — Mix the well-beaten yolks of six eggs with Y* lb. of sugar and 10 ozs. of fine flour; add Yz lb. of fresh butter, beaten to a cream ; 4 ozs. of candied citron, chopped small ; a wineglassful of brandy and the whites of the eggs, beaten to a firm froth. Mix thoroughly, pour the mixture into a well-buttered mould, and bake it in a good oven. Time to bake, about three-quarters of an hour. Another way : — One cupful of butter stirred to a cream with two cupfuls of sugar; add three cupfuls of flour, with two teaspoonfuls of baking-powder sifted with it, one cupful of milk, the grated rind of half a lemon, and three eggs, the whites and yolks beaten separately. Add Y\ lb. of citron. cut in exceedingly thin strips and well covered with flour. Bake in a moderate oven. The cake may be iced or not, according to taste.