Virginia Cookery-book

soda, two teaspoonfuls of cream of tartar, one cup of sweet milk ; first beat the eggs, whites and yolks separately ; add the sugar to the yolks when they are light, and beat again ; then add the butter, after washing the salt from it and creaming it, then the cup of milk and whites of egg, The flour should be added last, the soda and cream of tartar having been perfectly incorporated with it by sifting. Let the process of making be as prompt as possible, and bake in a quick, steady oven. Flour lib. Butter i " Eggs 5 Soda 1 teaspoonf ul. Sugar f lb. Milk 1 cup. Cream of tartar . 3 teaspoonfuls. (Flavor as your fancy directs.) Wafers. Beat six eggs separately ; add a pint of flour, half a pound of sugar, and two ounces of butter. They are nice without any flavoring ; but, if preferred, a little grated nutmeg or powdered cinnamon is not amiss. For the baking of these cakes a particular iron is needed, known as wafer-tongs. Grease these well, but delicately ; pour in a dessert-spoonful of batter; thrust the irons in the fire ; hold them there only three minutes ; cut off with a knife any burnt batter that may exude ; have a clean dish ready ; rest the irons upon a table close at hand, and with a fork fold the wafer up into a small roll. No cake can be more dainty and delicious, if successful. If, upon trying, the batter be a little too short, and break, add a few teaspoonfuls of milk, and the fault will be corrected. Cream Cake. Three cups of sugar, one cup of butter, rubbed together, two cups of cream, five cups of flour, four eggs, half a teaspoonful of soda, half a glass of wine, and one teaspoonful of any spice you fancy. VIRGINIA COOKERY-BOOK. 93 Tea Cakb, No. 1. Two teacupfuls of sugar, one teacupful of butter, one teacupful and a half of milk, and two eggs ; dissolve half a teaspoonf ul of soda in the milk, and mix enough flour with these ingredients to make a paste that will roll handily ; cut out with a biscuit-cutter, and bake. Tea Cake, No. 2. Three pints of flour, with which Horsford Powder has been incorporated in the regular proportion, three teacupfuls of sugar, a piece of butter the size of an egg, and one nutmeg ; make up with milk or water, as you find convenient ; roll them out, and cut into round or fancy shapes. If you prefer, you can use buttermilk and a teaspoonf ul of soda instead of yeast flour. Indian Meal Pound Cake. Sift a pint of Indian meal and half a pint of flour ; mix them together ; stir together half a pound of loaf sugar and half a pound of fresh butter, with a table-spoonful of cinnamon, a nutmeg, a glass of wine, and one of brandy; beat eight eggs very light, and stir them into the butter and sugar, a little at a time, in turn with the meal. When well mixed and beaten, pour into a greased pan and bake for an hour and a half. Almond Cake. One pound of butter, one pound and a half of flour, one pound and a half of sugar, the whites of eighteen eggs, two pounds of blanched almonds, one dozen of bitter almonds, one teaspoonful of mace. This cake must be baked in shallow pans, and is delicious. It should be iced. To Make Shrewsbury Cakbs. Take four eggs; beat them with two spoonfuls of rosewater and three of wine ; one pound of flour well dried, half a pound of butter, and three-quarters of a pound of sugar ; cut your butter in slices upon the flour, and put the sugar to it ; then put your eggs to the flour, sugar, and butter, and mix them all well together ; then cut them out into little thin cakes, dust sugar over them, and bake in a slow oven. A Good but Cheap Cake. (Mrs. GoTenior Floyd's Recipe.)