Have all material and dishes ready before beginning the cake, and have the oven of the right temperature. Take the whites of 9 fresh, cold eggs and beat a few minutes, then add a pinch of salt, and 1 tablespoonful of lemon-juice, and beat until it is very stiff and crumbly; then beat in 1 cup of very fine granulated sugar, adding a little at a time, and lastly add 1 cup of white flour which has been sifted three or four times before measuring, adding a little at a time, and folding it in very carefully. Bake in Misses Lisk's baking tins without oiling, or in common baking tins lined with an oiled paper, being careful not to jar the tins, or the cake will fall.
Roll out a strip of tart paste about one eighth of an inch in thickness. Spread it with jam or ground fruits, such as raisins, dates, or figs. Roll it up, and pinch the ends up tight to keep the sweetmeats in; glaze with the white of an egg. Bake in a moderate oven.
White part: Take the whites of 8 eggs, add a pinch of salt and 1 tablespoonful of lemon-juice, and beat to a stiff froth. Add the sugar, a little at a time, and continue beating; then add the flour, and fold in carefully.
Pink part: Make this part like the white with the exception of adding 1 tablespoonful of extracted beet juice instead of the lemon, and 2/3 cup of almond meal before adding the flour. Lastly stir in a few dark, seedless raisins as an imitation of seeds. Put the white part on the bottom and sides, then pour the pink in the center and put some of the white on top. When done, cover with green icing as directed below.
Coloring Green. - Look over, wash, and drain well, any quantity of spinach, and pound in a mortar to a pulp, wring it through a strong muslin cloth as dry as possible; pound the pulp again, wring it once more, and then cook the juice in a double boiler until it thickens like jelly. Then rub it through a fine sieve upon an oiled paper, and let it dry until it is a thick paste; add pulverized sugar until it spreads easily, spread on the cake, and dry.
To 1/3 of a compressed yeast-cake take 1 cup of warm water. Dissolve in it 1 level tablespoonful of nut butter, either almond or peanut, but the almond will make the whitest cake. Then add enough flour to make a good, stiff batter, and let rise until very light. Then add 2 well-beaten eggs, 1 cup of sugar, 1/2 cup of nut meal, and 1/2 spoonful of salt; flavor to suit the taste, and add about 1/4 cup of flour. Beat thoroughly, and put in three jelly tins to rise again. When very light, bake in a moderate oven until done. Cool, and cover with a bread cloth, and put in a tight box or can to keep it moist for twenty-four hours. Then put any filling between the cakes you wish, as follows: Jelly, cocoanut cream sauce, or apple or banana foam as directed (see index).
Take 2 pounds of raisins, 2 pounds of currants, 1 pound of citron, 1 pound of almond meal, 1 pound of sugar, 1/2 pound of almond butter, 1 pound of flour, 1 dozen of eggs, 1 tablespoonful of vanilla, 1 grated nutmeg, 1/2 cup of water, 1 teaspoonful of salt. The raisins and citron should be both cut up and rolled in flour. After the eggs are beaten very light, stir the fruit into them. Cream the almond, sugar, and water together. After stirring in the other ingredients, fold in the flour lastly. Turn into a well-oiled fruit-cake tin, and bake slowly for two or three hours. If it bakes too fast on top, put over it a piece of tin, a sheet-iron lid, or brown paper will do. This makes a very large cake.