The Rural cook book

Angel Cake. — Four ounces and a heaping tablespoonful of flour, 12 ounces of powdered sugar, the whites of 11 eggs beaten to a very stiff froth (flavor with rose before beating), a teaspoonful of cream of tartar and a little salt, Mi^ the sugar, flour, salt and cream of tartar together and sift through a very fine sieve six times. Then stir in lightly the beaten whites. Bake in a new pan, without greasing, for 40 minutes. After taking from the oven, invert the pan and place upon cups or tumblers until the cake is cold, then remove and cover with a thin icing. No soda is used. A pan with a tin tube in the center is preferable for Angel Cake No. 3— Take the whites of nine large eggs. Add to them a pinch of salt and whip them lightly until they are partly stiff, then add half a teaspoonful of cream of tartar and whip them until very stiff. Fold in carefully one and one-fourth cupful of granulated sugar , that has been sifted three times. Sift one cupful of the best pastry flour seven times (if you want a perfect cake), and fold it into the sugar and whipped eggs lightly. Last of all, add a teaspoonful of vanilla. Turn the cake into a large, unbuttered pan. Bake in a moderate oven from 35 to 50 minutes. Never open the oven door until you think the cake is done, as it falls very easily. On taking it from the oven turn it upside down in such a way that a current of air will pass under it until it is cold. When cold loosen the cake from the sides of the pan and lift it out. It should be so delicately baked that this will not be difficult. If you intend to ice it cover it with a soft uncooked icing made with powdered sugar, white of egg and a very little vanilla. Angel cake is generally better for being kept a day before serving. If it is a little tough place it in a stone jar and cover with a plate. Let it ' stand for two or three days in this way and it will become tender. Apple Cake. — Measure two cupfuls of sifted flour, add two teaspoonfuls of baking powder and half a teaspoonful of salt and sift again into a mixing bowl; make a well in the center; beat whites of two and yolk of one egg until light, add grated rind of a lemon, one tablespoonful of melted butter and a cupful of milk; mix this gradually into the flour until you have a thick batter or very soft dough. Spread this on shallow, well-buttered tins, having batter not more than half an inch thick. Pare and cut into eighths enough large, tart apples to cover the top of the cake by laying the pieces close together in rows, pressing the sharp edges into the dough; brush well with softened but not melted butter, sprinkle thickly with granulated sugar and bake in a hot oven. When done dust -with powdered sugar and cinnamon. Dutch Apple Cake. — Measure a pint of sifted flour, add half a level teaspoonful salt, quarter of a cupful of sugar and a scant teaspoonful of soda. Sift three times. Beat up one egg with a cupful of sour milk. Rub a third of a cupful of butter into the flour thoroughly ; then mix ■in the liquid, making a soft dough. Spread this half an inch thick in a well-greased biscuit pan. Pare and core five juicy, nicely -flavored apples, and cut them into eighths ; arrange them in parallel rows, sharp edges down, on top of the dough, pressing down so that they are partially imbedded in the dough. SprinKle over thickly with sugar and a little 1 and spread with bits of butter. Bake in a quick oven for 25 Serve hot as a dessert or tea cake. Made with fresh, ripe peaches cut in quarters, it is delicious. Omit the cinnamon when peaches are used.