The white ribbon cook book

Blanch and mince the almonds, add them to the flour and sugar, moisten with the egg, and mix with the butter, previously melted. Roll out rather thin, cut with a biscuit cutter, and bake for 34 hour. Tirginia Silver Cake — Three-fourths lb. butter; 1 lb. white sugar (loaf sugar pounded and sifted is the best here), ^ lb. flour, 3/4 lb. corn starch, whites of 18 eggs, 1 teaspoonful cream tartar. Cream the butter, then sift the flour, corn starch and cream tartar gradually into the butter; add last of all the beaten whites; Bread and Cakes. 167 flavor with almond. This cake requires much watching in baking, and a slow oven. Sponge Cake — Five eggs, )4. lb. loaf sugar, the grated rind and juice of one lemon, 3/4 lb. flour. Separate the yolks from the whites. Beat the yolks and sugar together until they are very light; then add the whites, after they have been whisked to a dry froth; alternately with the flour stir in the lemon, put the mixture in small pans, sift sugar over them and bake. Hickory IVut Cake — One and one-half cupfuls sugar, i^ cupful butter, a scant ^^ cupful sweet milk, 2 cupfuls flour, 3 eggs, 2 teaspoonfuls cream tartar, 1 of soda or 3 teaspoonfuls bakingpowder. Bake in layers. Filling for same: 1 cupful sweet cream or milk; let it come to a boil; then stir in 1 tablespoonful of corn starch which has previously been wet with cold milk; sweeten to taste; let it just boil up; remove from the fire, and stir in 1 pint of pulverized hickory nut meats. Flavor to taste, and when partially cool spread between each 2 layers. Strawberry Shortcake — Butter, flour, strawberries, sugar, whipped cream. Make a rich, short crust with butter and flour, allowing 1 ounce more of flour than butter; bake in flat tins of equal size (the pastry when baked should be about an inch thick); open the shortcake, butter it well, and cover with a layer of strawberries previously mixed with sugar; have alternate layers of berries and pastry, finishing with the former, over which place a layer of whipped cream. Shortcake (Spanish) — Three eggs, 3/4 cup butter, 1 cup sugar, % cup sweet milk, a little 168 White Ribbon Cook Book. cinnamon, 2 cups flour and 1 teaspoonful bakingpowder. Stir the flour in, do not knead it; the eggs, butter and sugar should be beaten together till very light; bake in a shallow tin; when it is done spread a thin frosting over the top; make this of the white of 1 egg, a little pulverized sugar and a teaspoonful of cinnamon; set it in the oven to brown. Blackberry Shortcake — Two qts. flour, 3 tablespoonfuls butter, 2 of lard, 2^^ cups buttermilk or thick sour milk, yolks of 2 eggs, a teaspoonful of soda and salt. Mix the salt in the flour, then work in the shortening; beat the yolks of the eggs; dissolve the soda in a little hot water and add to the above proportion of milk; add these to the first mixture; quickly make into a paste, roll out half an inch thick, having upper and under crust. Lay the paste in a well greased baking-tin, cover thickly with berries, sprinkle with sugar, cover with the top crust. Bake about half an hour; cut into squares and eat (splitting these open) with sugar and butter. Short-Cake (Scotch) — Four oz. white sugar, ^ lb. slightly salted butter, 1 lb. flour.