The Rural cook book

Lady Baltimore Cake. — One cupful of butter, two cupfuls of sugar, three and one-half cupfuls of flour, one cupful sweet milk, the whites of six eggs, two level teaspoonfuls of baking powder and a teaspoonful of rose water. Mix as directed for white cakes and bake in three layers, with this filling: Dissolve three cupfuls of granulated sugar in one cupful of boiling water, cook unlil it threads, then pour gradually over the stiffly-beaten whites of three eggs, stirring constantly. Add to this icing one cupful of chopped raisins, one cupful of chopped nut meats (pecans preferred), and five tigs cut in very thin strips. Ice and emboss top and sides of cake. Lady Fingers.— Beat the whites of three eggs until very stiff, then beat in gradually one-third of a cup of sugar and just a bit of salt Beat the yolks of three eggs until light and thick and add to the whites, putting in at the same time a little vanilla extract. Fold in one-third of a cup of flour. Shape on a buttered tin to resemble those sold in the shops; that is, make them very thin and about four and one-half inches long by one inch wide. Dust with confectioner's sugar and bake in a moderate oven. About eight minutes will be required for the baking. Lebkuchen. — Take a cupful of butter and one of sugar, pour over them two cupfuls of honey heated to the boiling point. Add a generous handful of blanched almonds, a grated nutmeg and a teaspoonful of cinnamon. Dissolve a scant teaspoonful of soda in water and add to the ingredients. Mix with flour until the dough is as stiff as for ginger cookies. Roll out like cookies. Cut into oblong cakes and bake until well browned. Lemon Sponge Cake. — Three eggs, one-half cupful granulated sugar, one-half cupful of sifted flour, the juice and grated rind of one lemon, one-half teaspoonful of baking powder. Beat the whites of eggs very stiff, beat the yolks and add. When well mixed add the sugar slowly and beat; grate the outside of rind of lemon and add the juice, then beat all with egg beater three minutes. Sift in the flour in which the baking powder has been mixed and stir slowly and carefully, but do not beat after flour is in. Bake in a moderate oven 35 minutes. Maple Layer Cake.— Make a tender layer cake by any good recipe, and bake in three large layers. For a filling take two cupfuls of maple sugar, add one cup of water and boil until it will wax when dropped in cold water. Then remove from the fire and add two teaspoonfuls of butter and stir speedily till it will spread on the cake. Add one-half teaspoonful of vanilla and put between the layers. Molasses Cookies.—Take one cupful of sugar and one cupful of butter or good shortening. Cream them and add two cups of molasses and two eggs. Dissolve two good-sized teaspoonfuls of soda in a little hot water, and fill up the cup it is in with cold water. Add it to the other mixture and stir in enough flour to make a soft dough, but one that can be rolled out and cut into cookies. Spice to suit the taste. Delicious Nut Cake. — Cream half a cupful of sugar, adding the stiffly beaten whites of three eggs and beating very light ; then add, by alternate bits, two-thirds of a cupful of milk and one and a half cupfuls of flour mixed with two level teaspoonfuls of baking powder. At the last turn in a cupful of minced English walnut meat and bake in a shallow tin. When the cake is cool cover with icing, mark in squares and put nut meat on the top of each Nut Wafers, — Two eggs, one cup of sugar, two tablespoon fuls of flour, one cup of nut meats chopped fine. Hickorynuts are preferred, and the sugar should be light brown. Spread the mixture in a very thin layer on a well-greased tin and bake ten minutes or until well tinged with brown. Cut in squares and remove from the tin as soon as they are done, that the wafer.!! may grow crispy in the air.