Scientific cooking with scientific methods

Cream butter and add sugar gradually, then the milk with two tablespoons of flour, next the egg well beaten, then the flour with baking-powder well mixed with it. Bake thirty minutes in shallow pan, and cover with cold orange or lemon frosting, or serve cut into squares as a plain cake. In cooking in high altitudes, use less butter and more flour and eggs, especially in baking loaf cakes; but cakes baked in layers can be made richer. Rocky Mountain Cake. 1 cup sugar. 2 teaspoons baking-powder. 14 cup butter. 1^ cup milk. 2 cups flour. 3 eggs. y± teaspoon salt. Cream butter and add sugar slowly, and stir until well creamed, then add milk with two tablespoons of flour, then yolks of eggs well beaten, then whites beaten until stiff, then flour W'ith baking-powder and salt. Beat thoroughly, and bake in loaf or in two layers, and put together with orange frosting. Orange Cake. % cup butter. 2 teaspoons baking- 1 cup sugar. powder. % cup milk. Pinch salt. 2 cups flour. 2 eggs well beaten. Cream butter, add sugar slowly, and continue stirring. Add milk, with two tablespoons of flour, then the eggs beaten until very light, without separating; next the flour, with baking-powder and salt mixed well together. Bake in two square layer pans, fill with orange filling, and cover with orange frosting. Orange Filling. — One-half cup sugar, two and onehalf tablespoons flour, grated rind from half an orange, one-fourth cup orange juice, one tablespoon lemon juice, yolks of two eggs slightly beaten, and a small piece of butter. Mix all, and cook in double boiler until thick. Orange Frosting. — Grated rind of one orange, with two tablespoons of orange juice, one tablespoon of lemon juice, one teaspoon of good brandy, yolk of one egg. Beat egg until light and thick; add brandy, then the orange juice and grated rind and lemon juice. Beat in confectioners' sugar until stiff enough to spread. Delicate White Cake. Whites 4 eggs. 1 cup sugar. Vo cup butter. 2 cups flour, sifted. y2 cup water. 2 teaspoons baking-powder. Pinch salt. Cream butter, add sugar gradually, beating all the while, then add the water slowly, with two tablespoons of flour. Fold in the well-beaten whites of eggs, then add the remaining two cups of flour with bakingpowder mixed with it. Fold until well mixed, and beat hard for a moment, and turn into buttered and papered pans (square ones preferred), and place in moderate oven and bake until cake leaves side of pans. Put together with opera caramel frosting. As the caramel cools and gets hard, mark top with thread where it is to be cut. This prevents the icing from breaking as you cut the cake. Chocolate Cake. 2 eggs. I/O cup milk. 14 cup butter. 2 teaspoons baking-powder. 1^2 cups flour. 2 ounces grated chocolate. 1 teaspoon vanilla. Separate eggs, beat whites until stiff and dry, and add yolks until thick. Cream butter, add sugar slowly, and yolks of the beaten eggs. Add milk and flour mixed with the baking-powder and whites of eggs, then the grated chocolate and vanilla. Bake in buttered and papered pan for thirty-five minutes. Cover with boiled frosting flavored with vanilla. DeviFs Food. Vj cup butter. 214 cups flour. 2 cups sugar. 3 teaspoons baking-powder. 4 eggs. 2 squares Baker's chocolate. 1 cup milk. 1 teaspoon vanilla.