Make a cup-cake with the following ingredients: One cupful of butter, two cupfuls of sugar, three cupfuls of flour, one cupful of milk, four eggs beaten separately, one tea-spoonful of soda, two tea-spoonfuls of cream of tartar, or two tea-spoonfuls of yeast powder.
Chocolate Mixture. - Five table-spoonfuls of grated chocolate, with enough cream or milk to wet it, one cupful of sugar, and one egg well beaten. Stir the ingredients over the fire until thoroughly mixed; then flavor with vanilla.
Ingredients: Whites of six eggs, one and a quarter cupfuls of sugar, one and a quarter cupfuls of flour, half a cupful of butter, half a cupful of sweet milk, half a cupful of corn starch, a little vanilla, two tea-spoonfuls of baking-powder.
Bake it in two or three parts, like jelly-cake; put a frosting between the layers and on top of the cake, made of the whites of four eggs, nine table-spoonfuls of pulverized sugar, and a little vanilla; or use grated cocoa-nut, mixed thickly in the frosting, without vanilla; or use the chocolate mixture in the preceding receipt, or make it a jelly-cake.
This is an excellent dessert cut as a pie, or it may be served as a cake for tea.
Crust. - Three eggs, one cupful of sugar, one cupful of flour, one-third of a tea-spoonful of soda, and one tea-spoonful of cream of tartar. Beat the whites and yolks well separately; stir all together as quickly as possible, and bake in two pans (if rather small; if large, use only one), the batter three-quarters of an inch thick.
Cream. - Two and a half cupfuls of sweet milk, four even table-spoonfuls of sugar, two table-spoonfuls of flour, and one egg. Boil this a few moments until it has thickened, and flavor with vanilla or lemon.
This cake is much improved with a boiled icing.
Ingredients: One pound of cocoa-nut grated, half a pound of sugar, the whites of two eggs, and the yolk of one egg.
Beat the yolk well; add the sugar to it; then the cocoa-nut and whites of the eggs beaten to a stiff froth. Drop by the tea-spoonful on sheets of buttered paper placed on tins. Form each little cake into the shape of a cone, and bake in a moderate oven about half an hour.
Ingredients: Three-quarters of a pound of shelled almonds, half a pound of citron, three - quarters of a pound of sugar, three-quarters of a pound of flour, and six eggs.
Blanch and halve the almonds, and slice the citron; mix them well together, and roll them in flour; add to them the sugar, then the eggs (well beaten), lastly the flour. Butter shallow pans, and lay in the mixture two inches thick. After it is baked in a quick oven, slice the cake into strips one inch wide, and turn every strip. Return the pan to the oven, and bake the sides a little. When cold, put it away in tin boxes. This cake will keep a year or more, and for reserve use is quite invaluable.