Cloud City Cook-Book Part 7

POUND CAKE.

One and three-fourths cups sugar, half pound b.u.t.ter rubbed to a cream, one pound flour sifted three times, whites of sixteen eggs, one cup walnuts, one teaspoon baking powder.--Mrs. Werner.

CREAM CAKE.

Whites of three eggs beaten very light, one-fourth cup b.u.t.ter and one cup sugar beaten to a cream, one cup milk, three cups flour, two spoons baking powder. Stir eggs in last and bake in layers.

For the cream, take the yolks of two eggs, one cup milk, one-half cup sugar, two tablespoons cornstarch, b.u.t.ter size of a hickory-nut. Beat the yolks, then add the other ingredients and boil. Flavor to taste when cool. Do not spread on layers until cool.--Mrs. John Alfred.

RAISIN CAKE.

Take one and a quarter pounds of light dough, a teacup of sugar, one of b.u.t.ter, three eggs, a teaspoon of soda, one pound of raisins, nutmeg or cinnamon to the taste. Bake one hour. Let it rise before being baked.--Mrs. John Alfred.

COOKIES.

Cup of melted b.u.t.ter, two-thirds cup sour milk, teaspoon soda dissolved in hot water, three eggs well beaten, one and a fourth cups sugar, flour to roll thin, and bake in a quick oven.--Mrs. J. M.

Raymond.

BANANA CAKE.

Two cups sugar, one cup b.u.t.ter, one cup sweet milk, three cups flour, yolks of five eggs, whites of three, two teaspoons baking powder.

Bake in layers.

Filling.--Whites of two eggs, one-half pound powdered sugar; spread each layer with the icing. Cut banana thin with silver knife and spread thick over icing. Strawberries may be used the same way.--Mrs.

Werner.

STRAWBERRY SHORT CAKE.

One cup sour milk, very small teaspoon soda, one tablespoon melted b.u.t.ter, little salt, add flour to thicken, and bake in pie tins.

Split the cakes and add berries.--Mrs. Guilbault.

SPONGE CAKE.

Two cups flour, two teaspoons baking powder, six eggs, one cup milk, two cups sugar.--Mrs. John Alfred.

GINGER SNAPS.

One cup C sugar, one-half cup mola.s.ses, one cup boiling water, two eggs, one teaspoon each soda, ginger and cinnamon. Flour enough to roll out well.--Mrs. G. B. Harker.

DOUGHNUTS.

One coffee cup of not too thick sour cream, or one of sour milk and one tablespoon b.u.t.ter, two eggs, a little nutmeg and salt, one teacup sugar, one small teaspoon soda dissolved. Mix soft.--Mrs. A. J.

Lampshire.

OLD-FASHIONED GINGERBREAD.

One tablespoon soda, one teaspoon pulverized alum, each in one-half cup boiling water. Add one pint New Orleans mola.s.ses, one tablespoon ginger, one-half cup b.u.t.ter. Mix soft, roll thin, and bake in a quick oven.--Mrs. Hugh Parry.

CONFECTIONERY FROSTING.

Take the white of one egg (don't beat it) and stir powdered sugar into it until it is as thick as cold cream, or as thick as it can be spread on the cake. Flavor if desired.

LAYER CAKE.

TWO CAKES OF THREE LAYERS.

One cup sugar, one-half cup b.u.t.ter, four eggs, one cup milk, four cups flour, two heaping teaspoons baking powder.

CREAM FILLING--One cup milk, half cup sugar; boil one minute. Two heaping tablespoons cornstarch, yolks of two eggs; boil five minutes.

When cold add one teaspoon vanilla.

COOKIES.

One cup C sugar, one cup melted lard, two teaspoons baking powder, one egg; flour enough to roll without sticking.--Mrs. Hugh Parry.

ICE-CREAM CAKE.

Two cups sugar, scant cup of b.u.t.ter, one cup sweet milk, two cups flour, one cup cornstarch, whites of eight eggs, two teaspoons baking powder sifted in the flour and cornstarch. Cream, b.u.t.ter and sugar, add milk, then flour and cornstarch, and last eggs well beaten. Bake in layers.

ICING FOR THE ABOVE--Whites of four eggs, four cups sugar; pour half pint boiling water on sugar and boil till it candies; pour boiling sugar on the well beaten whites; then beat till it is cold. Flavor with lemon and two teaspoons vanilla. Spread between the cake.--Mrs.

Werner.