2/3 cup flour.
2/3 cup pulverized sugar.
The grated rind and juice of 1/2 lemon.
Beat the yolks of the eggs and sugar until very light, now add the juice and rind of the lemon and half the flour; beat the whites to a very stiff froth, add the remainder of the flour and the whites alternately, stirring lightly, pour into a greased cake pan. Bake in a quick oven from 25 to 30 minutes.
ROLL JELLY CAKE.
2 eggs.
1 cup sugar.
1-1/2 cup flour.
1/2 tsp. salt.
1 cup sweet milk.
3 (l.) tsps. baking powder.
Beat the eggs separately till very light, then beat them together, add the sugar, then the milk gradually, then the flour in which the salt and baking powder have been mixed. Spread very thin on long shallow pans. Spread with jelly while warm and roll up.
SEED CAKE.
1 cup b.u.t.ter.
1 cup milk.
2 tsps. caraway seeds.
3 tsps. baking powder.
1-1/2 cup sugar.
3 eggs.
3 cups flour.
Cream the b.u.t.ter, add the sugar gradually, then the yolks of the eggs, then the seeds; sift the baking powder with the flour; add the flour and milk alternately a little at a time, lastly the whites which have been beaten stiff and dry; bake from 40 to 50 minutes.
COOKIES (PLAIN).
1/2 cup b.u.t.ter.
1/4 cup milk.
2 even tsps. baking powder.
1 cup sugar.
1 egg.
Flour to roll out thin.
Cream the b.u.t.ter, add the sugar, milk, egg beaten lightly, and the baking powder mixed with two cups of flour, then enough more flour to roll out. Roll a little at a time. Cut out. Bake about 10 minutes.
LAYER CAKE.
1/2 cup b.u.t.ter.
1 cup sugar.
2-1/2 cups flour.
3 eggs.
2/3 cup milk.
4 (l.) tsps. baking powder.
Beat the b.u.t.ter and sugar to a cream, then add the yolks of the eggs gradually; then the flour and milk alternately (sifting the baking powder with the flour), add the well-beaten whites last. Bake in 3 tins in a moderate oven about 15 minutes. (Flavoring has been omitted in this recipe as the cake is more delicate by allowing the filling to provide the flavor.)
PLAIN FRUIT CAKE.
3 eggs.
1 cup milk.
1 oz. candied lemon.
4 (l.) tsps. baking powder.
2/3 cup b.u.t.ter.
3 (l.) cups flour.
1 cup raisins.
Mix as directed in preceding recipe, only mixing the fruit with the flour and baking powder.
ICING.
Whites of 2 eggs.
1/2 lb. powdered sugar.
1 tsp. of lemon juice.
Have the material very cold. Break the eggs carefully, beat the whites until frothy (not stiff); sift the sugar in gradually, beating all the while; add the lemon juice and continue beating until fine and white, and stiff enough to stand alone. Keep in a cool place, when using, spread with a knife dipped in cold water. If used for ornamenting press through a tube. It may be divided and different colorings added.
BOILED ICING.
1 cup granulated sugar.
1/3 cup boiling water.
1/4 tsp. cream of tartar.
White of 1 egg.
Boil the sugar and water together until it hangs from the spoon. Beat the egg to a stiff froth, add the cream of tartar, then pour on the syrup, beating all the while. Beat until cold and thick.
PASTRY.
Pastry, unless light and tender, should never be eaten; even then it should be avoided by people with poor digestion. There are so many food preparations superior to pastry in both nutritive value and cost of time and material, that it will be wise to give it a very secondary place in the training of a culinary artist. However, as it is still a popular fancy with many, we may as well make the best of it. b.u.t.ter is more wholesome in pastry than lard, although the latter makes a light crust. In order to secure satisfactory results in pastry making--especially puff pastry--three things should be observed: (1) have all the materials cold; (2) use as little liquid as possible; (3) handle lightly and quickly. Pastry should be very cold when it is put into the oven. Have the oven very hot.
PUFF PASTE.
1 lb. flour.
1 lb. b.u.t.ter.
Enough ice water to make into a very stiff dough.