ing constantly, then a pound grated cocoanut and one grated nut- me✪ Cocoanut Pound Cakeg. Work all well until smooth, line cake pans with buttered pa- per, pour in the batter, smooth with a knife dipped in cold water, ana bake in a moderate oven. The juice or grated rind of a lemon may be added with the cocoanut. ice while warm with same icins as given in recipe for Cocoanut Cake, flavored with almond instead of lemon. Rice-Flour Cakes. — Beat together for ten minutes one and one- third pints pulverized sugar, one-half pint butter and yolks C>f four eggs; add a tablespoon orange flower water, and the juice and grated rind of one lemon, one pint each of flour and rice flour sifted -to* gether, and four whites of eggs well beaten, the flour and whites to be added alternately, one-third at a time. Beat well for half an hour, bake in patty pans and serve while fresh. Snow Cake. — Beat one-half pound butter to a cream; stir in one-half pound granulated sugar and one pound arrowroot flour gradually, beating steadily ; add whipped whites six eggs✪ Snow Cake and beat well twenty minutes ; flavor to taste with essence almond, vanilla or lemon. Bake in a moderate oven one to one and one-half hours. Spice Cake. (Without Eggs.) — One heapifigcup sugar, one-half cup butter, one and one-half cups sour milk, one teaspoon each cin- namon, cloves and nutmeg, one cup fruit, one teaspoon soda✪ Spice Cake (Without Eggs) ; stir in flour until it will just drop from the spoon. Spice Cake. — Three eggs, one cup butter, one cup brown sugar, four cups flour, two teaspoons baking powder, one cup each molas- ses and milk, one teaspoon each extract nutmeg, cinnamon and ground cloves. Sponge Cake. — Beat to a cream four eggs and a large cofi*ee-cup white sugar. Sift two teaspoons baking powder with two cups flour, fitir this in carefully with sugar and- eggs, then add two-thirds cup boiling water. Flavor to taste. Beat lightly together and bake in four-quart pan. The hot water makes it deficiously tender. Almond Sponge Cake. — Blanch one ounce of sweet almonds and a half ounce bitter almonds, and grind to a paste in a mortar with two tablespoons of rose-water. To two-thirds of a pint of pulver- ized sugar, add yolks of three eggs, stir to a cream, add gradually the yolks of three more eggs, beat all until thick and smooth and add almond paste. Beat the whites of six eggs, adding gradually a half-tablespoon of pulverized sugar. Now add whites of the eggs, one-half at first, stirring gently before adding the other half^ lastly add a scantpint flour and beat until very light. Bake in a moder« ate oven. For a plain Sponge Cakcj omit the almonds and use only one tablespoon rose-water. Some beat yolks eighteen minutes then add part of the sugar and the tablespoon rose-water making a smooth thick batter. Have a second person beating the whites^ when par* tially frothed, add the rest of sugar and beat till yezy stiff; add ^« CAKE MAKING. 71

AI-modernized reading of the original text

ing constantly, then a pound grated cocoanut and one grated nutmeg. Work all well until smooth, line cake pans with buttered paper, pour in the batter, smooth with a knife dipped in cold water, and bake in a moderate oven. The juice or grated rind of a lemon may be added with the cocoanut. ice while warm with same icing as given in recipe for Cocoanut Cake, flavored with almond instead of lemon. Rice-Flour Cakes. — Beat together for ten minutes one and onethird pints pulverized sugar, one-half pint butter and yolks C>f four eggs; add a tablespoon orange flower water, and the juice and grated rind of one lemon, one pint each of flour and rice flour sifted together, and four whites of eggs well beaten, the flour and whites to be added alternately, one-third at a time. Beat well for half an hour, bake in patty pans and serve while fresh. Snow Cake. — Beat one-half pound butter to a cream; stir in one-half pound granulated sugar and one pound arrowroot flour gradually, beating steadily ; add whipped whites six eggs and beat well twenty minutes ; flavor to taste with essence almond, vanilla or lemon. Bake in a moderate oven one to one and one-half hours. Spice Cake. (Without Eggs.) — One heaping cup sugar, one-half cup butter, one and one-half cups sour milk, one teaspoon each cinnamon, cloves and nutmeg, one cup fruit, one teaspoon soda ; stir in flour until it will just drop from the spoon. Spice Cake. — Three eggs, one cup butter, one cup brown sugar, four cups flour, two teaspoons baking powder, one cup each molasses and milk, one teaspoon each extract nutmeg, cinnamon and ground cloves. Sponge Cake. — Beat to a cream four eggs and a large coffee-cup white sugar. Sift two teaspoons baking powder with two cups flour, stir this in carefully with sugar and- eggs, then add two-thirds cup boiling water. Flavor to taste. Beat lightly together and bake in four-quart pan. The hot water makes it deficiously tender. Almond Sponge Cake. — Blanch one ounce of sweet almonds and a half ounce bitter almonds, and grind to a paste in a mortar with two tablespoons of rose-water. To two-thirds of a pint of pulverized sugar, add yolks of three eggs, stir to a cream, add gradually the yolks of three more eggs, beat all until thick and smooth and add almond paste. Beat the whites of six eggs, adding gradually a half-tablespoon of pulverized sugar. Now add whites of the eggs, one-half at first, stirring gently before adding the other half, lastly add a scant pint flour and beat until very light. Bake in a moderate oven. For a plain Sponge Cakcj omit the almonds and use only one tablespoon rose-water. Some beat yolks eighteen minutes then add part of the sugar and the tablespoon rose-water making a smooth thick batter. Have a second person beating the whites, when partially frothed, add the rest of sugar and beat till very stiff; add ^«

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