Ebook - Recipes Tried And True (1894 Cookbook).txt

of six eggs, beaten together to a cream; five even cups sifted flour,

four teaspoonfuls baking powder; one and one-half cups sweet milk; the

whites of the six eggs beaten to a stiff froth, and added last; with

one teaspoonful lemon flavoring. Bake in layers.

ALMOND SAUCE FOR FILLING.--Three pounds almonds, blanched and pounded

to a paste, one and one-half coffee-cups fresh, pure sour cream, one

and one-half coffee-cups sugar, four eggs (whites and yolks beaten

thoroughly together). Stir all together, and add vanilla enough to

drown the taste of sour cream.

WHITE LAYER CAKE. MRS. MARY DICKERSON.

One-half cup butter, two cups sugar, whites of five eggs, one cup

milk, two and one-half cups flour, two teaspoons baking powder, one

teaspoon vanilla.

ICING FOR CAKE. MRS. G. A. LIVINGSTON.

One cup sugar, one cup grated pineapple, one heaping teaspoon corn

starch, a pinch of salt; stir together well; add a small cup boiling

water. Set on the stove, and boil until quite thick. Let it cool

before using.

CHOCOLATE ICING. ETHEL CLARK.

Beat together three cups of four X sugar; add the white of one egg,

beaten stiff; thin it with milk, so it will spread; melt one-fourth

cake of Bakers chocolate, and stir into the icing.

FROSTING WITHOUT EGGS.

One cupful of granulated sugar, five tablespoonfuls of milk. Boil

four or five minutes till it threads from the spoon. Flavor as

desired. Stir till right thickness for spreading. This is fine

grained, white, and delicious.

FIG FILLING FOR CAKE.

Stew one-half pound of chopped figs in a syrup made of one-fourth

cupful of water and half cupful of sugar. Spread this when it is

quite thick. It is excellent. Another nice filling may be made by

using raisins instead of figs, treating them in the same way.

LEMON JELLY FOR CAKE.

Lemon jelly, to spread between layers of cake, or on the top of sago

or custard pudding, is made by grating the rinds of two lemons and

squeezing out the juice; add a heaping cup of sugar, a tablespoonful

of butter. Stir these together and then add three eggs, beaten very

light; set the basin or little pail in which you have this in another

of boiling water; stir it constantly until it thickens. When it is

cold, it is ready for use.

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