The white ribbon cook book

Mix the baking-powder with the flour, and beat each of the eggs separately. Then mix all the ingredients together, and bake in jelly tins in a brisk oven. When cool, chocolate frosting put between the cakes makes them very delicious, or jelly if preferred. Jelly Rolls— Three eggs, 3^ cupful butter, 13^ teaspoonfuls baking-powder, f^ of a cup of pulverized sugar, 1 cupful flour, a little salt. Bake in shallow pans — a dripping-pan well buttered is good for this purpose; put in the dough till it is about 3^ inch thick; take it carefully from the tins when baked and lay on a cloth; spread jelly over it evenly with a knife; roll while hot; if this is not done the cake will crumble. Sponge Jelly Cake (Rolled)— Five eggs, 1 cup sugar, 1 cup flour, 1 teaspoonful baking-powder. Beat the yolks and sugar to a cream, add the whites, beaten to a stiff froth; then the flour, in which the baking-powder has been mixed. Bake in a dripping-pan. When done, turn out on a cloth, spread jelly on the bottom of the cake, and roll from the side. Johnny Cake — One pt. corn meal, 1 teacupful sugar, 1 pt. milk, 2 eggs, 1 teaspoonful butter, salt to taste, 1 teaspoonful dissolved saleratus. Mix the butter and sugar with the meal; boil half the milk. Add the dissolved saleratus and the eggs, after they have been well beaten, to the remaining half of the cold milk. Pour the boiling milk over the meal and let it cool. Then 158 White Ribbon Cook Book. add the cold milk and saleratus. Bake in a shallow pan. Icing for Cakes (1) —Four eggs, 1 lb. finely powdered white sugar, vanilla, strawberry, lemon, or any other flavoring. Beat well the whites of the eggs, adding the sugar to stiffen in small quantities; continue until you have beaten the eggs to a stiff froth; it will take about ^ an hour if well beaten all the time; if not stiff enough then, add more sugar; spread carefully on the cake with a broad-bladed knife; to color icing yellow put the grated peel of a lemon (or orange) into a piece of muslin, strain a little juice through it and press hard into the other ingredients. Strawberry juice or cranberry syrup colors a pretty pink color. Icing for Cakes (2) — The whites of 2 eggs, 3^ lb. castor sugar, and the juice of a lemon or a few drops of orange-flower water. Beat the mixture until it hangs upon the fork in flakes, then spread over the cake, dipping the knife in cold water occasionally; stand it before the fire, and keep turning the cake constantly, or the sugar will catch and turn brown. As soon as it begins to harden it may be removed. The icing must not be put on until the cake itself is cold; otherwise it will not set. A few drops of cochineal will color it if desired. Lemon Icing* — Squeeze the juice of 2 lemons into a basin with 3^ lb. of powdered white su^ar, and beat it for a short time. If wanted pmk, add cochineal. Egoless Icing —Take 1 cupful confectioner's sugar and 2 tablespoonfuls water; beat thoroughly and spread on your cake, which should be ice-cold. The icing will whiten when it has Bread and Cakes. 159 stood a little while. You may color it with pink sugar or chocolate if you like.