Temperance cook book

with frosting while warm, the gold between the white ones, and cover with frosting. LEMON JELLY CAKE. Two cupfuls of granulated sugar, one-half cup of butter, one cupful of sweet milk, three cupfuls of flour, three eggs, three teaspoonfuls of Equity baking-powder. Bake in jelly-pans. JELLY FOR CAKE. — One cup of white sugar, one egg, one lemon, the rind grated, one tablespoonful of butter. Beat all together, and boil three minutes; let it get perfectly cold before using. Spread between the layers, and frost the top and sides. ALMOND CAKE. (No. 1.) Two cupfuls of powdered sugar, two and one-half cupfuls of flour, half cup of milk, one-fourth cup of butter, whites of eight eggs, three teaspoonfuls of Equity baking-powder. For custard take three-fourths pint of rich sour cream, yolks of three eggs, beaten well with the same quantity of sugar, one and one-half pounds of almonds, blanched and pounded in a mortar very fine; add the beaten yolks to the cream, and beat until as thick as sponge-cake, then add the whites and almonds; flavor with vanilla. Spread thick between the layers; frost the top and sides. ALMOND CAKE. (No. 2.) One-half cup of butter, two cupfuls of powdered sugar, three cupfuls of flour, one cupful of sweet milk, four eggs, or the whites of six, three teaspoonfuls of Equity baking-powder. THE CREAM. — One-half pint of thick, sweet cream, whites of three eggs, one pound of almonds, blanched and pounded to a paste. Set the sauce-pan, containing the cream, into a pan of boiling water, and when the cream comes to a boil, stir in the whites beaten to a stiff froth, add the almonds and one-half cup of sugar; let it get cold, then flavor with vanilla; spread this between the cake, and frost the top and sides. VARIETY CAKE. Make a batter, as for cocoanut cake; bake five layers in jellytins; make frosting of the whites of three eggs, two cupfuls of powdered sugar, two teaspoonfuls of Equity baking-powder, with frosting for the first layer mix rolled English walnuts, with that for second layer mix fine-sliced figs, for the third with walnuts, for fourth with figs, and on the top and sides spread the plain frosting, with grated cocoanut thickly over it. DREAM CAKE. Two cupfuls of pulverized sugar, half cup of butter, beaten to a cream; add half cup of sweet milk, two and a half cups of flour, two and a half teaspoonfuls of Equity baking-powder in the flour, whites of eight eggs; it is baked in three layers; each layer should be about inch and a half thick when baked. The frosting for the bottom layer is flavored with lemon, the next layer with vanilla, and the top layer and sides are frosted, and the top layer is thickly covered with cocoanut and is flavored delicately with a few drops of rose water. SNOW CAKE. Beat one cupful of butter to a cream, add one and a half cupfuls of flour, and stir very thoroughly together; then add one cupful of cornstarch, one cupful of sweet milk, in which three teaspoonfuls of Equity baking-powder have been dissolved; last, add the whites of eight eggs and two cupfuls of sugar well beaten together; flavor to taste, bake in sheets, and put together with icing. MINNEHAHA CAKE.