The new practical housekeeping

Do not grease the pan, but line it with clean manilla paper kept for the purpose. Bake forty minutes and do not open the oven for the first fifteen. It should rise to the top of the pan but may shrink a little. When done turn the pan upside down and let stand one hour, when if it does not drop out readily the edges may be carefully loosened with a knife. Ice the hottom with transparent glaze made as follows : Take one and one-half cups sifted powdered sugar, whites two eggs that have not been beaten, and as much cold water as eggs ; stir very hard with a whisk or egg beater until perfectly smooth ; now add three-fourths cup of confectioner's sugar known as " XXX," and enough water to bring it to a smooth paste free from lumps, adding the sugar a little at a time and stirring constantly. Ice cake smoothly with this and set in a real hot oven for a second or two to harden. If preferred use boiled icing. Any cake pan may be used, but it should be placed on a pie tin while baking. It is well to cover with the paper cap, heretofore described, while baking. Apple Cake. — Soak two cups dried apples over night, in the morning drain and chop fine in chopping bowl ; add one cup molasses and let it boil slowly on back or stove three or four hours ; let it cool and add one and a naif cups brown sugar, one cup butter, half cup sour milk, one teaspoon each cloves, allspice and cinnamon, one teaspoon soda, three eggs, three and one-half cups flour; bake in two square tins, or one five-quart basin; if baked in latter, bake slowly two hours. Very nice and will keep six months. cake-Making. ' 63 Angel Cake. — Mix a scant pint flour, one ounce of corn-starch, one pint pulverized sugar, one heaping teaspoon cream tartar; sift five times. Whip whites of fifteen eggs, adding bv pinches half a tablespoon pulverized sugar until stiff and smooth. Stir all lightly and smoothly together, using a wire egg whip for — stirring. Bake in the Turk's Head mould in a moderate oven about twenty-five minutes j take out, invert mould and let stand on tube to cool. To remove, pass sharp knife around it and it will drop [illustration: Angel cake pan]. out. Frost with vanilla or almond icing. The volks of the eggs may be used for any cakes, the recipes of which call for yolks. Black Cake, — Cream heaping pint pulverized sugar and pint butter ; add beaten yolks of two eggs, three-quarters pint sour milk, half gill sour cream and quart and a half browned flour in small quantities, tablespoon rose-water ; teaspoon each cinnamon, allspice and cloves, one grated nutmeg, level teaspoon soda dissolved in a little water, and lastly half pound each raisins (seeded) and currants and quarter pound citron. Bake in a moderate oven. Bannocks — Cream one pint butter with one and one-half pints brown sugar, add six eggs whipped to a stiff cream, one teaspoon ginger, one and one-fourth pounds white Indian meal and same of flour. Bake in small cakes in cups or gem pans and leave in them until cold.