The Worcester domestic science school's one year course laboratory cook book

gradually beat in the sugar. Add the brandy a little at a time, beating until the mass is smooth and creamy. Add the almonds and beat well. Now add the well-beaten yolks of the eggs, then the whites. Stir the flour in lightly, then the raisins and currants, spread the cake mixture in layers in the pans and spread thin slices of citron on each layer. Bake for four hours in a moderate oven. SOFT GINGERBREAD. 2 eggs 2 tsp. soda y2 cup butter 1 tsp. ginger ]/2 cup sugar 1 tsp. cinnamon 1 cup molasses y2 tsp. cloves 2% cups flour 1/9 tsp. allspice 1 cup boiling water Beat the butter and sugar to a cream; add the molasses, then the soda dissolved in the cup of boiling water. Add the flour and spice sifted together, and lastly the two well-beaten eggs just before baking. Bake in a very moderate oven. Citron, raisins and currants may be added, with y2 cup more flour, making a nice fruit cake. GINGER BREAD. Y2 C. sugar y2 C. molasses 1 T. butter 1 t. soda 1 egg IV2 C. flour 1 1. ginger 1 t. cinnamon i/8 t. clove 1/2 t. salt y2 C sour milk Cream butter, add sugar and spices, egg well beaten. Sift soda and salt with flour and add alternately with milk and molasses. Bake in pan or gem tins. FRUIT PORK CAKE. 1 lb. fat pork minced fine and 1 C. boiling water poured over it. 2 C. brown sugar 1 C. molasses 6 C. flour 2 t. soda dissolved in hot 1 lb. currants H20 1 lb. dates 2 lbs. raisins 2 t. cloves % lb. citron 2 t. allspice 2 t. cinnamon y2 C. cherry wine 2 t. nutmeg Bake 4 hours MARGUERITES. Boil 1 c. sugar, y2 C. water until it threads. Remove to back of stove and drop in 5 marshmallows cut in small pieces. Let dissolve, pour gradually over 2 egg whites beaten stiff, add 2 T. cocoanut, 14 t. vanilla, 1 C. nuts. Drop from spoon onto buttered tins, brown in moderate oven. MARGUERITES. 2 eggs 7 T. pastry flour 1 C. brown sugar 14 t. baking powder 1-3 t. salt % C. pecan or any nut meats y2 t. vanilla Beat eggs light, add sugar and salt and beat until creamy. Add vanilla and flour, lastly fold in nut meats, reserving a few of them to put on top. Bake in a large shallow tin, or small fluted tins, in a moderate oven. 1 EGG CAKE. 14 C. butter 1/2 C. milk y2 C. sugar iy2 C. pastry flour 1 egg 2% t. baking powder Cream butter, add sugar, egg well beaten. Mix baking powder with flour, add alternately with milk. Bake in moderate oven. CHOCOLATE FROSTING. % C. powdered sugar Milk to make a thick paste 1 sq. chocolate y± t. vanilla Melt chocolate, add enough milk to sugar to make of consistency to spread, add chocolate and vanilla. CHOCOLATE CAKE. 1/2 C. butter iy2 C. flour (pastry) 1 C. sugar 2y2 t. baking powder 2 eggs 2 sqs. chocolate y2 C. milk y2 t. vanilla Directions: Cream butter, add sugar gradually, and the egg yolks beaten light. Add milk, flour mixed with baking powder, and beat well. Add melted chocolate and vanilla. Fold in egg whites beaten stiff. Bake 40 to GO minutes in slow oven. Melt chocolate over hot water. Fancy Cakes VENETIAN CAKES. ]/2 cup of butter 1 cup almonds Y2 cup powdered sugar 1 tsp. vanilla iy2. cups pastry flour Yolks, 3 eggs