Mary Jane's cook book

Delicious Maple Frosting. — Cream one cup of maple sugar with one fourth cup butter till very creamy. Flavor with a few drops vanilla and spread on cake with a broad bladed knife while cake is hot. This is especially good on maple cake. Maple Sandwiches. — Put one cup of finely shaved maple sugar through the meat chopper with one cup of blanched almonds, mix this to a paste with thick SUNSHINE CAKE. Egg whites, 5. Cream of tartar, y2 teaspoon. Egg yolks. 4. Sugar, % cup. Salt, ys teaspoon. Vanilla, y2 teaspoon. Pastry flour, i/2 cup. Add salt to egg whites and beat until light, add cream of tartar and continue beating until very stiff and dry. Beat yolks until thick and lemon colored and add 2 heaping teaspoons of the beaten whites. To the remaining whites add slowly, beating constantly, the sugar sifted five times, and vanilla. Combine mixtures carefully and cut and fold in flour measured after five siftings. Turn into an angel cake pan dipped in cold water and bake in a slow oven 45 to 50 minutes. Don't Worry. OLD-FASHIONED LOAF CAKE. Bread dough, 3 cups. Soda, y2 teaspoon. Butter, 1 cup. Nutmeg, 1 pinch. Sugar, 2 cups. Seedless raisins, 1 cup. Eggs, 2. To the raised bread dough add the remaining ingredients, dissolving soda in a little water, chopping raisins and beating eggs light. Mix thoroughly with the hand and turn into round cake tins. Fill pans half full, let rise to the top and bake slowly in a moderate oven. Frost with egg white and powdered sugar. This recipe makes two loaves. ORIGINAL BERWICK SPONGE CAKE. (Used more than 65 years ago by an old cook at the American House.) Eggs, 6. Cream of tartar, 1 teaspoon. Sugar, 3 cups. Cold water, 1 cup. Flour, 4 cups. Soda, y2 teaspoon. Lemon extract, 1 teaspoon. Beat the yolks of the eggs till very thick and lemon colored, add sugar and beat, then the water and extract. Sift the cream of tartnr and soda with the flour three times and stir it in lightly. Beat the whites till stiff and fold them in lightly last of all. Bake in a good oven for 30 minutes. C. E. C., Dover, N. H. ORANGE SPONGE CAKE. Grated orange rind, 1 teaspoon. Orange juice, % cup. Sugar, 2 cups. Flour, 2 cups. Egg whites, 3. Egg yolks, 5. Baking powder, 2 teaspoons. Salt, y2 teaspoon. Beat the egg whites to a stiff froth and gradually beat in the sugar, which should be of fine quality. Add yolks beaten till thick and light, orange juice and grated rind, and last, flour sifted with baking powder and salt. Bake in one loaf. SPONGE CAKE. Eggs, 4. Sugar, 1 cup. Salt, a pinch. Potato flour, 4 tablespoons. Baking powder, 1 teaspoon. Beat yolks and whites separately till very light. Add salt and half of sugar to yolks and other half of sugar to whites. Sift baking powder with the flour into the yolks and beat well. Fold in whites lightly. Bake in moderate oven. Rae, Concord. JELLY ROLL.