Vegetarian Cook Book

two dishes till the cake is cool, when it can easily be taken out. Thus suspended from the bottom of the pan, the cake is stretched by its own weight, which makes it lighter and more elastic than if left to fall by its own weight in cooling. The quantity given will make a small loaf cake, or two layers. FAVORITE SPONGE CAKE Eggs, 6. Granulated sugar, 1 cup. Flour, 1 scant cup. Lemon juice, 2 tablespoons. Sift the flour and sugar several times. Beat the whites of the eggs to a stiff froth ; add the lemon juice. When well beaten, fold in carefully in regular order the sugar, the well-beaten yolks of the eggs, and the flour. Bake in a moderate oven. NUT SPONGE CAKE Eggs, 7. Water, 14 cup. Lemon extract, i^ teaspoon. English walnuts, ground, % cup. Sugar, 11^ cups. Vanilla, 1 teaspoon. Flour, 1 rounded cup. Beat the yolks of the eggs tiU thick. Boil the sugar in water till it will spin a thread; pour into the yolks, beating all the time till cool; add the vanilla and lemon extract. Mix the flour with the walnuts ; mix all together, and lastly stir in the stiffly beaten whites. Bake in tins lined with greased paper. ANDERSON'S CAKE Eggs, 8. Flour, 2 cups. Starch, 1 cup. Water, 1/4 cup. Sugar, 2 cups. Oil, 14 cup. Lemon juice, 1 teaspoon. Salt. Mix the flour and the starch. Add the water and the lemon juice to the sugar, and heat; boil a few minutes, and pour over the stiffly beaten whites, in which the wellbeaten yolks have been folded, stirring in carefully. Then add flour and oil alternately, flavor, and bake in a medium oven. SPONGE JELLY CAKE Eggs, 5. Lemon, 1. Sugar, 1 cup. Flour, 1 cup. Beat the yolks till very thick ; add sugar gradually, then the grated rind, and two tablespoonfuls of lemon juice. Fold in one half of the whites of the eggs, beaten very stiff ; then one half of the flour, the other half of the whites, and lastly the remainder of the flour. Bake in a large dripping pan. Turn onto a cloth, trim the edges, spread with the jelly, and roll up. Using the cloth makes it roll evenly. Wrap in the cloth, and set aside to cool. Care should be taken to have a slow, even heat on the oven. If the cake is overbaked it wiU not roll well. ALMOND MACAROONS Egg whites, 5. Rind of 1 lemon. Ahnond meal, 1 scant cup. Sugar, 2 cups. Flour, 1 cup. Beat the eggs stiff; put in the sugar, and beat very stiff; add the lemon rind, grated; mix, and add the flour and almond meal. Drop onto oiled pans in pieces the size of a walnut, allowing plenty of room between. Smooth with a knife dipped in water. Bake a light brown. MARGUERITES Egg white, 1, partly beaten. Sugar, 2 tablespoons. Walnuts, chopped, l^ cup. Stir together, and spread on crackers one inch wide by three or four inches long. Bake a light brown. CRUMB COOKIES Stale cake, 1 quart. Cream, 1 cup. Eggs, 4. Molasses, 14 cup. Crumb the cake very fine ; add the molasses, the cream, the beaten yoLks of the eggs, and spice if desired. Seedless raisins or chopped nuts may also be used. Lastly put in the beaten whites; spread with a spoon on a greased pan, and bake. CEEAM FILLING NO. 1 Sugar, 1 scant cup. Flour, 1-3 cup. Milk, 2 cups. Eggs, 2. Vanilla. Salt.