Dishes & Beverages of the Old South Part 4

To make _Court Bouillon a la Espagnole_, stir together as above, lard and flour, taking care to have them smooth, add a large onion, six tomatoes, clove of garlic, sprigs of sweet basil and thyme, all chopped fine, along with two whole bay leaves. Brown all nicely, taking care not to burn, then add a quart of boiling water, bring to a boil and cook two or three minutes. Have six thick slices of fine, firm fresh fish, rub them well over with salt and pepper, lay in a dish and pour over a large cup of white wine boiling hot. Vinegar answers, but wine is better. Lay the fish slices in the pot, handling carefully, add the wine, and simmer until tender--about half an hour commonly. Take up carefully so as not to break, lay in a deepish dish, remove bay leaves from the gravy and pour over the fish. Finish with a garnish of sliced lemon, and serve with either boiled rice or whole boiled potatoes.

_Bouillabaisse_: While time endures New Orleans will plume itself upon this dish which drew from Thackeray a world-famous tribute. "In New Orleans you can eat a Bouillabaisse, the like of which was never eaten in Ma.r.s.eilles or Paris." Which is much, very much, from the laureate of Bouillabaisse, as native to Ma.r.s.eilles. The reason of superiority is not far to seek--it lies in the excellence and flavor of the fish native to the Gulf of Mexico. Lacking Pompano, Red Snapper, and Redfish, even Milly could not quite do her knowledge justice. But she made shift with what the market offered, choosing generally halibut, with fresh cod, or bluefish, or sea trout. Two kinds of fish in equal quant.i.ty are imperative. The better, finer and firmer the fish, the better the Bouillabaisse. Cut each sort in six equal slices, saving tr.i.m.m.i.n.gs, heads, etc. Boil them in three pints of water, with a sliced onion, and a bouquet of herbs, until reduced to one pint. Remove fish-heads and herbs, then strain the stock, and set aside until needed. Meantime rub the fish over very well with salt and pepper, then with a mixture made by mincing very fine three bay leaves, three sprigs each of thyme and parsley, three cloves of garlic, and six allspice pounded to powder. Rub the mixture in well and thoroughly--here is the key to success. The seasoning must go through and through the fish. Put into a very wide pan, two tablespoonfuls of olive oil, heat it gently, add two mild onions, chopped and let them cook a little without browning. Now lay in the fish, slice by slice, so one slice does not touch another, cover the pan, and let the slices smother for about ten minutes, turning them once, so as to cook each side partly. Take up, lay separately in a large dish, pour half a bottle of white wine into the pan, and stir hard. Add six large, fresh tomatoes, sliced very thin, let boil a few minutes, then half a lemon, also in very thin slices, and a pint of the fish stock strained. Season well, with salt, pepper, and Cayenne--here the palate is guide. Boil all together until reduced almost one half, then lay in the fish slices, taking care they do not touch, and boil briskly for five minutes. While the boiling goes on, chop fine a pinch of saffron, put it in a small, deep dish, and mix smooth with a spoonful of the boiling liquor. Dissolve the saffron very well, and when the fish has cooked its allotted five minutes, spread the saffron on top of the fish. Fry in b.u.t.ter as many slices of toast as you have slices of fish--lay the fish on the toast, pour the sauce over it, and serve immediately, very hot.

_Shrimps_: The secret of cooking shrimps is to boil them properly--that is to say in very salt water, almost brine. They take up salt only in the boiling, and not so much then. To five quarts of very salt water add a large bunch of celery, chopped, roots, leaves and all, two dozen allspice, one dozen cloves, two blades of mace, a bouquet of herbs chopped small, a pod of red pepper, and a seasoning of Cayenne. Boil until the strength of herbs and seasoning is extracted, then throw in a hundred shrimps--river shrimps are best--let boil hard ten minutes, take from fire and allow the shrimps to cool in the brine. Serve as a relish before dinner, on a bed of cracked ice, with a garnish of parsley.

_Baked Shrimp_: Cut the eyes from a dozen large, meaty tomatoes, scoop out the pulp, leaving the sh.e.l.ls whole, then mix it with one hundred shrimps boiled as directed and picked from their sh.e.l.ls, one cup grated bread crumbs or fine cracker crumbs, and one heaping tablespoon of b.u.t.ter. Stew all together, seasoning with pepper and salt, fill the tomato sh.e.l.ls with the mixture, sift fine crumbs on top, dot with b.u.t.ter, put in a pan, with a very little hot water in the bottom, and bake until done in a quick but not scorching oven.

_Shrimp Pie_: Boil and pick from sh.e.l.ls one hundred shrimps, mix well with two large slices stale bread free of crust, moistened with two gla.s.ses white wine, and highly seasoned with salt, pepper, Cayenne, nutmeg, mace, chopped thyme and parsley. Crisp the bread crusts, and grate over the mixture after it is packed in a deep dish. Dot well with b.u.t.ter, and bake in a hot oven. Serve with a sauce made by cooking together a pint of boiled shrimps, a tablespoonful of b.u.t.ter, five chopped tomatoes, a little celery, thyme, parsley and bay leaf, also chopped. Cook three to four minutes, then add half a pint of oyster liquor, boil up, and serve very hot.

_Shrimp Salad_: Boil, and pick from sh.e.l.ls--if large cut in half, otherwise leave whole. Season well with salt and pepper, then mix well with crisp celery, chopped fine with a very little onion. Heap in salad dish, cover with a good mayonnaise, and garnish with sliced hard-boiled eggs, sliced lemon, sliced beets, and celery tips.

_Fried Soft-Sh.e.l.l Crabs_: Wash always in cold water--hot water spoils the flavor. Remove all sand, also the sand-bag between the eyes, the ap.r.o.n, and the spongy growths under the side points. Rinse well again in cold water, and dry thoroughly with a clean towel. Season a pint of rich milk well with pepper and salt. Season the crabs also, lay them in the milk, rubbing them so that it may impregnate them throughout. Take out, roll in sifted flour, patting lightly as you roll, then shaking free of loose flour. Have deep fat, very hot--it must be deep enough to swim the crabs. Drop them in gently, fry to a delicate brown, skim out, drain on hot spongy paper, and serve garnished with fried parsley, and sliced lemon. Serve with Tartare sauce.

_Daube: Otherwise Beef a la Mode_: Take five pounds good lean beef, rump or top round, and lard it with a quarter pound salt pork or fat bacon, cut in thin strips and season highly with salt, pepper, onion, garlic, thyme, parsley, and bay leaves, all minced fine. Crowd in the seasoning as well as the larding strips. Make the cuts for larding three to four inches long. Cut two large, mild onions in quarters, and put into a deep saucepan with a tablespoonful of lard, let them brown well, then lay upon them the larded beef, cover, and let simmer very slowly till well browned. When browned add five carrots and two turnips cut into inch-squares, and two more onions chopped fine. Keep covered tight, and simmer for ten minutes, then turn over the meat, and brown the other side--it will take about ten minutes more. Then cover the meat with boiling water, or weak stock, add a gla.s.s of sherry or Madeira, or even claret, season with salt, black pepper, and Cayenne to taste, then cover the pot tight, set it where it will barely simmer and let smother for three hours. The meat should be very tender. Serve hot or cold.

_Cold Daube a la Creole_: Lard, season, and cook, three pounds of rump or round as above directed, but keep it simmering four hours instead of three. Put into a deep dish rather large and pour over it a sauce made thus: Put a two-pound veal steak and two well-cleaned pigsfeet, in a pot with, four quarts of water, after seasoning them well with salt, pepper and Cayenne. Add half a clove garlic, bay leaf, sprig thyme, one onion, all minced fine, also two cloves pounded, and a gla.s.s of sherry or Madeira. Keep boiling till the meat falls from the bones--take up then, remove bones, mince the meat fine, season it highly and return to the liquor, stirring it well through. Pour over the beef, let stand uncovered in a very cool place to harden. Serve in very thin slices--it will be like jelly. This is a cold-weather dish, as even an ice-box will not harden the sauce properly in summer.

_Grillades with Gravy_: Flatten by beating a good round steak, and cut into four-inch-squares. Season the squares highly with salt, pepper, and Cayenne. Put a heaping tablespoon of lard in a frying pan--as it melts, add a chopped onion, a clove of garlic also chopped, and as these brown, one tablespoonful of flour, stirring all smooth. Next add two sliced tomatoes with their juice--when they brown, lay the grillades upon them.

Cover close, let them brown on one side, then turn and brown the other.

Then add half a tablespoonful of vinegar, and a cup of water. Stir well, then set where it will simmer for half an hour. Fine for breakfast with hominy or rice.

Another way is to cook the grillades without garlic, and add to them along with the tomatoes half a pint of tender okra well washed and sliced. Or they can be fried brown, in clear fat, then put in a hot dish over boiling water while a gravy is made of fresh fat, heated very hot, and stirred about the pan to take up the brown meat essence, a chopped onion, two sliced tomatoes, a tablespoonful flour, as much vinegar and water. Season to taste with salt, pepper, and Cayenne, boil ten to twelve minutes and pour over the grillades.

_Chicken Saute a la Creole_: Clean, singe and cut in joints two spring chickens, dividing the b.r.e.a.s.t.s lengthwise, and cutting drumsticks from thighs. Season well with salt and pepper. Melt in a frying pan two large tablespoonfuls b.u.t.ter, add the chicken, and let it brown slowly for five minutes. Have three large onions sliced thin--add them and let brown but take care not to scorch in the least. Dredge in two tablespoonfuls flour, and let it brown. Then put in half a dozen large tomatoes peeled and sliced, let them brown but cook slowly, letting the pan barely simmer. Add chopped parsley, thyme and bay leaf, also two cloves of garlic finely minced, and if you have them, half a dozen sweet green peppers, freed of seed and cut in shreds. Stir well, cover and let smother for twenty minutes, stirring now and then, but keeping the pan covered. Add a cup of consomme if in hand, otherwise a cup of boiling water, cook very slowly a full half hour, seasoning to taste. After seasoning, cook ten minutes longer. Serve very hot.

_Roasted Quail_: Take six quail, fat, fresh and tender, pick, draw, singe, and wipe with a damp cloth inside and out. b.u.t.ter inside, and sprinkle with salt and pepper lightly. b.u.t.ter all over the outside, truss, and bind around with a thin slice of fat bacon. Put a tablespoonful of b.u.t.ter in the roasting pan, fit in the quail, and roast in a hot oven twenty to thirty minutes, according to size. Put six slices of hot b.u.t.tered toast in a hot dish, and lay a quail on each. Add half a spoonful of b.u.t.ter, a little boiling water, and the juice of a lemon to the gravy in the pan, cook three to four minutes, stirring well, strain, set back on stove to cook two minutes longer, then pour evenly upon the b.r.e.a.s.t.s of the birds so it will soak in the toast.

Garnish with sliced lemon and watercress, and serve with green grape jelly. If grape leaves are to be had, wrap the birds in them instead of bacon, after preparing as directed, roast, take up on toast, garnish with fresh young grape leaves, and serve with either spiced grapes or grape jelly.

_Creole French Dressing_: Put three tablespoonfuls of olive oil in a deep, small bowl, add to it a saltspoon salt and half one of pepper--more if taste approves. Add alternately drop by drop, a teaspoonful of made mustard, and a tablespoonful vinegar. When well mixed, add the yolk of a hard-boiled egg, mashed very smooth, and stir until blended. Serve with lettuce, celery or potato salad.

_Mayonnaise Dressing_: Chill a small bowl, also a fresh egg, and your salad oil. Put the yolk of the egg in the bowl--which if it is summer, should sit in cracked ice. Add drop by drop chilled oil, working it in as you drop it. When you have added a spoonful begin dropping in lemon juice, working it likewise into the yolk. It will harden the egg--stir till very hard, then add more oil, drop by drop, working it in with a fork. Repeat, until you have used the juice of half a lemon, and two gills of oil. When the egg begins to curdle add salt and pepper to taste--but do not put them in until the last. Keep and serve very cold.

_Remoulade Dressing_: Put three hard boiled egg-yolks into a bowl, mash smooth, add to them half a teaspoonful made mustard, one tablespoonful Tarragon vinegar, with salt and Cayenne to taste. Next add, drop by drop, three tablespoonfuls olive oil, after which put in the yolk of a raw egg, and stir until light. Finish with the juice of half a lemon, added very gradually. Much depends on the mixing--if hurried or carelessly done, the sauce will curdle. This is standard for cold meat of every sort, also heavy salads, and fish.

_Drip Coffee_: Two things are essential--an absolutely clean urn, and sound coffee, freshly parched, and ground neither too fine nor too coa.r.s.e. The water must be freshly boiled. Put a cup of ground coffee in the strainer, pour upon it about two tablespoonfuls of boiling water, let it stand until the water drips through and there is no more bubbling, then pour on more water, but not too much, let it drip, keeping both the strainer and the spout covered to prevent the loss of aroma. Repeat until you have used almost five cups of water--this for four cups of strained coffee, as the grounds hold part of the water.

Keep the pot hot while the dripping goes on, but never where the coffee will boil. If it dyes the cups it is too strong, but beware of making too weak.

_Bruleau_: Put into the special bruleau bowl, which has its own brandy ladle, three ladlefuls of brandy, along with the yellow peel of half an orange, a dozen cloves, a stick of cinnamon, a few grains of alspice and six lumps of sugar. Let stand several hours to extract the essential oils. At serving time put in an extra ladleful of brandy for every person to be served, and two lumps of domino sugar. Pour alcohol in the tray underneath the bowl, light it, and stir the brandy back and forth until it also catches from the flame below. Let burn two or three minutes--if the lights have been extinguished as they should be, the effect is beautifully spectral. After the three minutes pour in strong, hot, clear, black coffee, a small cupful for each person, keep stirring until the flame dies out, then serve literally blazing hot. This "burnt water" known in more sophisticated regions as _Cafe Diabolique_, originated in New Orleans, and is the consummate flowering of Creole cookery.

[Ill.u.s.tration: _Cakes, Great and Small_]

The very queen among cake makers sums her secret of success in a sentence: "The best of everything." Cake will never be better than the things whereof it is made, no matter how skilled the maker. But it can be, and too often is, dismally worse, thus involving a waste of heaven's good gifts of sugar, b.u.t.ter, eggs, flour and flavors. Having the best at hand, use it well. Isaac Walton's direction for the bait, "Use them as though you loved them," applies here as many otherwheres. Unless you love cake-making, not perhaps the work, but the results, you will never excell greatly in the fine art. Better buy your cake, or hire the making thereof, else swap work with some other person better gifted in this special branch.

Here are a few cardinal helps. Have the eggs very cold, b.u.t.ter soft but not oily, flour dry and light--sun or oven-dry it in muggy weather. Sift it three times for ordinary cakes, twice for tea cakes, and so on, four to five times for very light things, sponge cake, angel's food, and measure it before sifting, and don't forget the needed amount--then you will be in no danger of putting in too much or too little. Always put a pinch of fine salt in the bottom of the mixing bowl, which ought to be freshly scalded and wiped very dry. A damp bowl clogs with either sugar or flour, making the stirring much harder. Unless specifically directed otherwise, separate the eggs, set the whites on ice till time to whip them, beat the yolks very, very light--to a pale, frothy yellow, add the sugar, free of lumps, a cupful at a time, then the b.u.t.ter washed and beaten to a creamy froth, beat hard together for five minutes, then add alternately the flour and the egg-whites beaten to the stiffest possible froth. Add a pinch of salt as beating begins, and if the egg supply is scant, a teaspoonful of cold water to each white. This will increase the quant.i.ty, and help to make the cake lighter, as it is the air-bubbles imprisoned in the froth which give it its raising virtue. Add fruit and flavoring last thing. Fruit should be well floured but never clotted. If batter appears to be too stiff a little whiskey thins it excellently, and helps to make it lighter. Put in two tablespoonfuls to six eggs, using more in proportion. Rose water or a liqueur have the same effect but give their own flavor--which whiskey does not.

If strong b.u.t.ter needs must be used, it can be mitigated to a degree, by washing and kneading well in cold water barely dashed with chloride of lime solution, then rinsing well in cold water, and afterward in sweet milk. The milk may be half water. Rinse it out clean. Let the b.u.t.ter soften well before undertaking to cream it. A stout, blunt wooden spoon is the best for creaming, along with a deep bowl very narrow at the bottom. Grease deep cake tins plentifully, with either lard or b.u.t.ter--using only the best. For heavy cakes such as fruit, spice and marble cake, line them with double thicknesses of b.u.t.tered paper and either set shallow pans of water in the oven while baking or stand the pans themselves in other pans with a quarter inch of water in the bottoms. If cakes brown too fast, open the oven door, a trifle, and lay over the pan a thick, well b.u.t.tered paper until the oven cools. Never jar the oven while cake is baking in it--neither by banging the doors, nor dumping heavy vessels on top of it. Beware likewise slamming kitchen doors, or b.u.mping things about in the room. Fine cake demands as many virtues of omission as of commission. Indeed the don'ts are as essential as the doings.

Layer cakes need to be mixed thinner than deep ones. The batter must run freely. Half fill the tins and set in a hot oven, taking care not to scorch before rising is finished. b.u.t.ter tins very freely--it is economy in the end. Be sure the tins sit level in the oven--thus you escape an ungainly final loaf. Get filling ready as baking goes forward so as to put your layers together while still warm and pliable. Let cool before frosting, so as to trim sides smooth. Take care fillings are not too watery, also that they are mixed smooth. Spread evenly, and press down a layer firmly all over, before putting filling on top. Layers simplify greatly the problem of baking, but to my mind, no layer cake, not even the famous Lady Baltimore, is equal to a fine deep loaf, well frosted, and meltingly rich throughout.

_Pound Cake_: (Aunt Polly Rives) Take ten fresh eggs, their weight in fresh b.u.t.ter, white sugar, and thrice sifted flour. Separate the eggs, beat yolks to a cream-yellow, add the sugar, cupful at a time, beat hard, then the b.u.t.ter creamed to a froth, then half the flour, then two winegla.s.ses of whiskey or brandy or good sherry or rose water, beat hard five minutes, then add the rest of the flour, taking care not to pack it in the handling. Beat fifteen minutes longer, then fold in with long strokes, the egg-whites beaten with a good pinch of salt until they stick to the dish. Barely mix them through the batter, then pour it into deep pans, or ovens, lined with double greased papers. The vessels also must be well b.u.t.tered. Bake with quick heat, letting the cake rise well before browning. Slack heat when it is a very light brown, and cook until a straw thrust to the bottom comes out clean. Turn out upon a thick, folded cloth, cover with another thinner cloth, and let cool.

Frost when cool, either with the boiled frosting directed for cheesecakes (See Chapter on Paste, Pies and Puddings) or with plain frosting made thus. Beat three egg-whites well chilled to the stiffest possible froth with a pinch of salt, and a very little cold water. Add to them gradually when thus beaten a pound of sugar sifted with a teaspoonful of cream of tartar. Mix very smooth, and apply with a broad-bladed knife, dipping it now and then in cold water to keep the frosting smooth. It should dry a quarter-inch thick and be delicious eating. Frosted cake keeps fresh three times as long as that left naked.

_Spice Cake_: Cream a coffee cup of well washed b.u.t.ter, with two cups yellow sugar and one cup black mola.s.ses. Add to it one after the other, seven egg-yolks, beating hard between. When all are in, add one tablespoonful whiskey, or brandy, one teaspoonful grated chocolate, teaspoonful each of powdered cloves, allspice, ginger, mace, and cinnamon, a grated nutmeg, and half a saltspoonful of powdered black pepper. Add also a pinch of salt, and the barest dusting of paprika. If whiskey is for any reason disapproved, use strong, clear coffee instead, putting in two spoonfuls, and leaving out the chocolate. Beat all together hard for ten minutes, then add four scant cups flour browned in the oven but not burned. Sift after browning, adding to it two teaspoonfuls baking powder. Beat hard five minutes after the flour is all in, then pour in a deep, well greased pan, lined with b.u.t.tered paper, let rise ten minutes with the oven door open, then bake in quick heat until done through.

_Marble Cake_: Make up egg-yolks into spice cake, beat the whites very light, and add them to three cups of sifted sugar, beaten smooth in a large cup of creamed b.u.t.ter. Put in a winegla.s.s of whiskey or brandy, then add three cups and a half flour sifted three times with a heaping teaspoonful baking powder. Put the light and dark batter by alternate spoonfuls in pans well b.u.t.tered and papered, let rise and bake the same as spice cake. Else bake the light and dark batter in layers, put together with any good filling, and frost with caramel frosting.

_Real Gold Cake_: Beat very light the yolks of sixteen eggs, with a full pound of yellow sugar, and a scant pound of creamed b.u.t.ter. Add a cup of rich sour cream with a teaspoonful soda dissolved in it. Or if you like better put in the cream _solus_, and add the soda dissolved in a teaspoonful of boiling water at the very last. This makes lighter cake so is worth the extra trouble. Flavor to taste--grated lemon rind is good. Add gradually four cups flour sifted three times at least. Beat hard for ten minutes, then bake in well-greased pans, lined with b.u.t.tered paper, until well done, let cool partly in the pans, then turn out, dust lightly with flour or corn starch and frost.

_Real Silver Cake_: Wash and cream to a froth a pound of fresh b.u.t.ter, work into it a pound of sifted sugar, and a pound of flour, sifted thrice with a teaspoonful of baking powder. Add flavoring--vanilla, lemon or rose water, following it with a winegla.s.s of whiskey. Then fold in the whites of sixteen eggs beaten with a pinch of salt to the stiffest possible froth. If the batter looks too thick add half a cup sweet cream--this will depend on the size of the eggs and the dryness of the flour. Bake in deep pans, else in layers. By baking gold and silver batter in layers, and alternating them you can have a fine marble cake.

Or by coloring half the white batter pink with vegetable color to be had from any confectioner, you can have rose-marble cake. This should be iced with pink frosting else with plain white, then dotted over with pink. Very decorative for birthday parties or afternoon teas.

_Christmas Cake_: Prepare fruit first. Cut small half a pound of homemade citron drained from syrup, wash and seed one pound raisins, pick, wash and dry one pound currants, mince a teacup of any firm preserve--quince, peach or pear, or use a cupful of preserved cherries whole. Shred fine four ounces of homemade candied peel, also four ounces of preserved ginger, add a cupful of nutmeats--pecans or English walnuts, or even scalybarks, cutting them in bits, mix all well together, then pour upon them the strained juice of three oranges, and three lemons, also add the grated yellow peel. Next pour on half a pint of whiskey, a gill of rum, and a tumbler of cordial--peach or blackberry, and homemade if possible. Let stand overnight, in a warm place--the fruit should take up the most part of the liquor. A gla.s.s of tart jelly is held an improvement by some. I do not put it in--the preserves suit my palate better. Cream a full pound of b.u.t.ter with four cups sifted sugar, beat into it one at a time, ten large fresh eggs.

After them put in four cups dried and sifted flour, mix smooth, then put in the fruit, drained from the liquor and lightly dredged with hot, sifted flour. Mix well, then add the liquor drained from the fruit, along with a tablespoonful of lemon essence, and as much vanilla or rose water. If the batter is too stiff to stir well, thin with either a little sweet cream or boiling water, or cordial. Pour into pans b.u.t.tered and lined with five thicknesses of b.u.t.tered paper, set the pans in other pans of hot water inside a warm but not brisk oven, shield the tops with double paper, and let rise half an hour. Increase heat then, but the baking must be slow. Four to five hours is required, according to the size of pans. Keep covered until the last half hour--then the heat may be sensibly increased. Test with straws--when they come out clean, take up, set pans on racks, cover with thick cloth and let cool thoroughly.

Frost next day, with either plain or boiled frosting. By baking the cake in rather small square molds, set close in a larger pan, the squares can be cut without waste and frosted to make individual cakes.

_White Layer Cake_: (Mrs. George H. Patch.) Sift two teaspoonfuls baking powder through three and a half cups flour, measured before sifting.

Cream a cup of b.u.t.ter with two and one half cups sugar, add a cup of rich milk, beat hard, then add gradually the flour, following it with the whites of seven eggs beaten very stiff with a small pinch of salt.

Fold in lightly, and bake in three layers. Put together with orange filling, or frosting made thick with nuts and minced figs.

_German Coffee Cake_: (Mrs. T. G. Petre.) Beat six fresh eggs very light with one pound of sugar, and one pound flour. Add the peel of a lemon grated, and one yeast cake dissolved in a little hot milk or water. Let stand till very light, then roll into sheets one inch thick, spread them thickly with melted b.u.t.ter--half a pound will be required, sprinkle with two ounces bitter almonds blanched and shredded fine, mixed with four ounces sugar, and a teaspoonful powdered cinnamon. Let rise again, and bake in a moderate oven. Good hot or cold.

_Cream Cake_: (Betsy Vaughn.) Cream together very light two cups b.u.t.ter, three cups sugar, one cup sweet cream. Add gradually four cups flour sifted with one teaspoonful baking powder, then fold in the whites of fourteen eggs beaten very stiff with a pinch of salt. Flavor with bitter almonds, bake in loaves or layers, and frost with pink icing, flavored with rose water.

_Sponge Cake_: Beat very light the yolks of seven eggs with three cups sifted sugar, and a pinch of salt. Add to them gradually a cup of hot water, then three scant cups flour sifted thrice with two teaspoonfuls baking powder. Fold in last the stiffly beaten white of the eggs, pour into greased pans, and bake in a quick oven. The batter must not be too thin. If the eggs are large only half a cup of water may be requisite.

Flavor with vanilla, putting orange or lemon in the frosting.

_White Sponge Cake_: Beat very stiff six egg-whites, add to them gradually a cup of sugar, and a cup of flour sifted twice with a teaspoonful of baking powder. Do not forget a tiny pinch of salt in the eggs.

_Angel's Food_: Beat to a stiff froth with a pinch of salt, the whites of eleven eggs. Mix in gradually a cup and a half of powdered sugar, then add a cup of flour sifted twice with a teaspoonful cream of tartar.

Mix smooth, add the strained juice of half a lemon, pour into a smooth, ungreased pan, bake in a moderate oven half an hour, take up, turn pan upside down on a cloth and let stand till the cake falls out.

_Chocolate Cake_: Sift together two cups flour, one cup corn starch, and two teaspoonfuls baking powder, add to a cup of b.u.t.ter, creamed light with two cups sugar and one cup sweet cream. Add the stiffly beaten whites of seven eggs, flavor with vanilla, and bake in layers. For the filling boil together to a thick syrup, three cups sugar, one cup water, and half a cake of grated chocolate. Pour upon three egg-whites beaten very stiff, flavor with vanilla or bitter almond, and spread between layers.

_Orange Cake_: Cream a cup of b.u.t.ter with two cups sugar, beat into it a cup of cold water, then add four cups flour thrice sifted with two teaspoonfuls baking powder, alternate the flour with three well-beaten eggs. Flavor to taste, bake in layers, and put together with orange frosting made thus. Cook together till it threads the strained juice, and grated yellow peel of a large sweet orange with one cup sugar, then beat the hot syrup into two egg-whites whipped as stiff as possible.

Beat smooth and spread while hot.

_Dream Cakes_: Cream well half a cup b.u.t.ter, add a cup and a half of sugar, half a cup cold water, two cups flour sifted twice with two teaspoonfuls baking powder, a teaspoonful lemon extract, and the stiffly beaten whites of six eggs. Bake in small shapes, frost, with boiled frosting, and ornament with tiny pink candies.

_Shrewsbury Cakes_: This receipt with two that follow, comes down from: "The s.p.a.cious days of great Elizabeth." They are given verbatim, from the original version, as it seems to me the flavor of the language must add to the flavor of the cakes. "Mix half a pound of b.u.t.ter, well beat like cream, with the same weight of flour, one egg, six ounces of beaten and sifted loaf sugar, and half an ounce of caraway seed. Form these into a paste, roll them thin, and lay them in sheets of tin, then bake them in a slow oven."

_Queen Cakes_: "Take a pound of sugar, beat and sift it, a pound of well dried flour, a pound of b.u.t.ter, eight eggs, and half a pound of currants, washed and picked; grate a nutmeg and an equal quant.i.ty of mace and cinnamon, work the b.u.t.ter to a cream, put in the sugar, beat the whites of the eggs twenty minutes and mix them with the b.u.t.ter and sugar. Then beat the yolks for half an hour, and put them to the b.u.t.ter.

Beat the whole together and when it is ready for the oven, put in the flour, spices and currants, sift a little sugar over them, and bake them in tins."

_Banbury Cakes_: "Take a pound of dough, made for white bread, roll it out and put bits of b.u.t.ter upon the same as for puff paste, till a pound of the same has been worked in; roll it out very thin, then cut it into bits of an oval size, according as the cakes are wanted. Mix some good moist sugar with a little brandy, sufficient to wet it, then mix some clean-washed currants with the former, put a little upon each bit of paste, close them up, and put the side that is closed next the tin they are to be baked upon. Lay them separate, and bake them moderately, and afterward, when taken out, sift sugar over them. Some candied peel may be added, or a few drops essence of lemon."