Harper's cook book encyclopædia

White-mountain Cake. — Cream until very light one coffee-cupful of butter. Add slowly, stirring all the time, two cupfuls of sugar, and when the mixture is light add one coffee-cupful of new milk; when well mixed, the yolks of five eggs. Rub thoroughly into four and a half cupfuls of sifted flour two teaspoonfuls of baking-powder, and stir in the butter, alternating with the beaten whites of three of the eggs, reserving the other two for the icing. Either bake in three pans, or six round jelly- plates ; in the latter case, put a chocolate mixture between the layers of three of the cakes, and the other three the beaten whites of the two eggs, adding four teaspoonfuls of flour. On top of each layer of cake and icing put grated cocoanut an inch in depth, and finish with it at the top. The desiccated cocoanut will answer, but the freshly grated nut, partly dried, is much better. White Spice Cake. — Beat together ten eggs and 1 lb. and 1 oz. of sugar for three-quarters of an hour, then add 1 lb. and 1 oz. of flour, Y\ lb. of coarsely chopped almonds, two teaspoonfuls of ground cloves, one tablespoonful of ground cinnamon, a little coarsely chopped candied orange and lemon peel (this is a matter of taste), one teaspoonful of ground cardamom seeds, two teaspoonfuls of arrack. Mix all these ingredients thoroughly, roll the dough out moderately thick Wine-drops Candied Fruits — about the consistency of cookies — put half an almond in each corner of the cakes, lay a strip of candied lemon peel in the centre, let them stand fifteen minutes, and bake in a moderately hot oven. Wine-drops. — Two cupfuls of brown sugar, one cupful of seeded and chopped raisins, two-thirds of a cupful of molasses, two-thirds of a cupful of lard or butter, two-thirds of a cupful of sour milk or buttermilk, two eggs, half a cupful of currants, one table-spoonful of powdered cinnamon, one teaspoonful of powdered cloves, one tablespoonful of allspice, one level teaspoonful of soda, flour enough to make a batter to drop nicely from the spoon into the cakes. Cream the sugar and butter, then add the eggs, unseparated, the spices, molasses, and milk ; sift the soda with one cupful of the flour and add to the mixture, then flour the fruit and beat in with the remainder of the flour ; drop four inches apart, and bake in quick oven. When done, dust with pulverized sugar. Calfs Brains, Fried. See Veal. .. .. Cutlets Calf’s Foot, Baked, etc. See Veal. Calfs-foot Jelly. See Jellies. CalFs Head, Vinaigrette. See Veal. .. .. Baked. .. .. Scalloped. M .. Soup. See Soups. Ca There are four well-marked stages of boiling sugar: i, the "thread” stage, at about 2150 ; 2, the " ball ” or "fondant” stage, at 2350 to 2450; 3, the " glace ” stage, at about 300° ; and, 4, the caramel stage, at about 350°. Fondant. — This is the basis of all French cream candies, and can be used for icing cakes. Stir one cupful of sugar and a half-cupful of water over the fire until the sugar dissolves. While boiling, wipe away any crystals forming on the edge of the saucepan with a wet cloth, taking care not to touch the boiling sugar. Allow it to boil till it spins a thread. This is the first stage. The best way to test it is to hold a bowl containing icewater in one hand. Dip two fingers. Calfs Liver and Bacon. See Veal. .. .. Bourgeois. .« .. Broiled. .. .. Minced. 4