Temperance cook book

Beat up the whites of six eggs to a stiff froth; add one pound of blanched almonds, pounded fine, with a little rose water, then mix in by degrees, five teacupfuls of powdered sugar; put it on the cake very thick, and when nearly dry, cover with plain icing. CHOCOLATE ICING. Two sticks of chocolate, grated, one-half cup of sweet milk, one tablespoonful cornstarch, one teaspoonful vanilla. Boil two minutes, sweeten to taste, and add the vanilla. To COLOR ICING. To color a delicate pink, use strawberry, currant or cranberry; or the grated peeling of an orange or lemon moistened with the juice and squeezed through a thin cloth, will color a handsome yellow. FRUIT CAKE. (No. 1.) One and one-half pounds of flour, one and one-half pounds of sugar, one and one-half pounds of butter, two pounds of currants, two pounds of raisins, one-half pound of citron, one-half ounce each of mace, cloves and cinnamon, twelve eggs, one cupful of molases, one cupful of strong coffee, one teaspoonful of soda. FRUIT CAKE. (No. 2.) One pound of brown sugar, one pound of butter, 10 eggs, one pound of flour, two pounds of raisins, two pounds of currants, one-half pound of citron, one nutmeg, one teaspoonful cloves, and one of allspice, one cupful of boiled cider, two teaspoonfuls Equity baking-powder. BLACK FRUIT CAKE. (No. 3.) Four cupfuls of sugar, two cupfuls of butter, one cupful cold, strong green tea, eight cupfuls of flour, one-half pint sour cream, eight eggs, two pounds of raisins, two pounds of currants, and two of almonds, one-half pound of citron, one tablespoonful of cloves, one teaspoonful saleratus, one lemon, two grated nutmegs, one cupful molasses. WEDDING CAKE — Very fine. Four pounds of flour, four pounds of sugar, three pounds of butter, forty eggs, five pounds of stoned raisins, three pounds currants, one pound of citron, chopped, one ounce of mace, half ounce of nutmeg, six teaspoonfuls of rose water, one tablespoonful of oil of lemon, four teaspoonfuls of baking-powder or two ounces of ammonia, well dissolved. Beat the butter and sugar to a cream, whisk the whites and yolks of eggs separately, then mix and add the flour, gradually; last, the spices, fruit and ammonia. Beat well and bake six hours. FROSTING FOR WEDDING CAKE. Three and one-half pounds double refined sugar, whites of twelve eggs, beaten to a stiff froth, then add the sugar, add a little potato starch, gradually, add the juice of one lemon. Beat well, spread with a knife. Ornaments may be made of the frosting by putting a little into a paper funnel and squeezing it through in designs upon the cake, after the plain coat has well set. FRUIT CAKE. (No 4.) Three cupfuls of granulated sugar, two cupfuls of butter, onehalf cup of molasses, four and one-half cupfuls of flour, five eggs, three pounds of raisins, one and one-half of currants, one-half pound of citron, one teaspponful of Equity baking-powder, one teaspoonful of cloves, allspice, nutmeg and mace, one tablespoonful of cinnamon. BLACK CAKE. (No. 5.)