The Ideal cook book

545. Metropolitan Cake—Ingredients— Light part: 2 cupfuls sugar, 34 cupful butter, 1 cupful sweet milk, 24% cupfuls of flour, whites of 5 eggs, 3 teaspoonfuls baking powder. Dark part: % cupful molasses, % cupful flour, 1 cupful raisins, I teaspoonful cinnamon, ¥% teaspoonful cloves, 2 large spoonfuls of the light part. Bake the light part in two cakes. Bake the dark part in one cake and place between the two light cakes with jelly or frosting. 546. Gateau de Savoye (French Sponge Cake)—Ingredients—(Take the weight of 8 eggs in their shells) of finely powdered white sugar and half their quantity of potato flour, 2 eggs, juice of — half a lemon, some (glace) sugar (icing), preserved cherries, and sugar plums. Put the sugar and the yolks of the eggs in a basin, and beat them well together with an egg whisk or with a fork until the mixture assumes a white creamy appearance. Add essence of lemon to taste. Sprinkle in (beating the mixture all the time) half the potato flour, and add the whites of four eggs whisked to a stiff froth. Then put in, in the same manner, the rest of the flour; and lastly add the remaining four whites beaten to a froth. As soon as the composition is smoothly mixed to- 164 THE Dominron Cook Book. gether—and this must be done quickly—pour it into a buttered plain mould, and bake it in a slow oven. When quite done, turn the cake out of the mould and leave it to get cold. In the meantime put the whites of two eggs into a basin, with the juice of half a lemon and some g/ace sugar; stir the mixture briskly with a wooden spoon, adding more g/ace sugar as it gets thin, until it becomes a smooth white paste of the consistency of butter. Lay the mixture all over the cake with a knife, and lay it on as smoothly as possible. Put the cake in the oven just long enough for the icing to glaze. Take it out, and before the icing has time to cool ornament the cake with preserved cherries, small coloured sugar plums, etc., in any pattern you please. 547. Thanksgiving Cake —Ingredients—1 Ib. butter, 1 lb. sugar, I Ib. flour, a small teaspoonful of cinnamon and mace mixed, a very small nutmeg grated, 3 oz. of candiedlemon peel, 2 oz. of blanched and chopped almonds, 6 oz. of currants, 8 eggs. Beat the sugar and butter to a cream, whisk the eggs and add to the former, now mix in the flour slowly, stirring all the time, add remaining ingredients, thoroughly mix, place in buttered tins and bake about two hours. §48. Sponge Cake-—Ingredients—5 eggs, % lb. white sugar, the grated rind and juice of 1 lemon, ¥ Ib. flour. Separate the yolks from the whites. Beat the yolks and sugar together until they are very light ; then add the whites, after they have been whisked to a dry froth; alternately with the flour stir in the lemon, put the mixture in small pans, sift sugar over them, and bake immediately. 549. Italian Sponge Cake—Ingredients—1 Ib. of white sugar, 18 eggs, I lb. potato flour. Put into a large basin the sugar and half the number of ~ eggs; beat for ten minutes with an egg whisk. Then place the basin in a large vessel containing hot water. Add the rest of the eggs, and continue beating the mixture for ten minutes longer, sprinkle in the potato flour and continue beating, taking care that it is mixed very slowly with the eggs and sugar. Pour into a buttered mould and bake in a slow oven. 550. Hickory Nut Cake—Ingredients—1% cupfuls of sugar, % a cupful of butter, a scant half-cupful of sweet milk, 2 cupfuls of flour, 3 eggs, 2 teaspoonfuls of cream-tartar, 1 of soda or 3 teaspoonfuls of baking powder. Hee et ae