Cake, In Loaves

No. 647. Angel Cake

1 loaf). 20 cts.

A : 1 c. egg-whites, 1/8 tsp. salt ;

B : 1 c. granulated sugar sifted twice, 1 tsp. almond, \ tsp. vanilla ;

C : 1 c. flour, 1 tsp. cream of tartar, sift 3 times.

Beat A very stiff, fold in B, then, carefully, C, fill unbuttered pan, one with a centre-tube is best, bake 40 m. without moving, when done, invert pan until cool, remove pan, and brush cake with egg-white beaten with sugar, then cover with frosting.

No. 648. Coffee Cake, with Fruit

2 loaves). 45 cts.

A : Cream 1 c. butter, add 1 c. sugar, beat thoroughly, add 2 eggs beaten slightly, 1 c. strong black coffee, 1 c. molasses, 2 cs. raisins, seeded and chopped, \ c. citron, shredded, \ c. currants or chopped nuts, 1 tsp. cinnamon, 1/2 tsp. each of allspice, cloves, and nutmeg ;

B : 4 cs. flour, 1 tsp. soda.

Beat A thoroughly, add B, sifted twice, a little at a time, fill slightly buttered pans, bake § of an hour. This will keep fresh a long time.

No. 649. Chocolate Marshmallow Cake

30 cts.

A : Cream \ c. butter, add 1 c. sugar, sifted ;

B : 2 cs. flour, 2 tsps. baking-powder, sifted thoroughly; C : \ c. cold water or milk, 1 tsp. vanilla or 1 tbsp. brandy ;

D : 4 egg-whites, beaten very stiff.

Cream A, add B and C alternately, beat thoroughly, fold in 1), without further beating, bake in shallow tin 30 in., when cold pin a strip of wax-paper around the cake, and cover \ inch deep with Marshnmllow Filling No. 693 (Marshmallow Filling), when cool cover with 2 ozs. chocolate, niched.

No. 650. Delicate Cake (I large loaf)

25 cts.

A: Cream 1/2 c. butter, add 11/2 cs. granulated sugar, sifted twice ;

B : 3 cs. flour, 3 tsps. baking-powder, sifted twice, and

1 c. cold water or milk ;

C : 3/4 c. of egg-whites, about 6, beaten very stiff, 1 tsp.

vanilla or almond extract, or 1 tbsp. brandy.

Cream A thoroughly, add B alternately, beat thoroughly, fold in C, and add, if yon like, 1/2 c. English walnut-meats or currants. Bake in slightly buttered and papered tin 40 m., very slow the first half hour.

No. 651. Federal Fruit Cake

2 loaves). 35 cts.

A : Cream 2 cs. butter, add 2 cs. brown sugar, cream, and add 5 egg-yolks, beaten thick, and 1/2 c. sour cream : B : 2 cs. seeded and chopped raisins. 1 c. each of chopped almonds, currants, and citron, dredged with flour, 4 cs. flour, 1/2 tsp. soda. 1 tsp. cinnamon, 1/2 tsp. each nutmeg and clove, 1/4 c. each brandy and sherry ; C : 5 egg-whites, beaten stiff.

Beat A thoroughly, add B alternately, then beat again, fold in C carefully, bake 40 m. This cake will keep fresh several weeks.

No. 652. Globe Molasses Cake (I loaf)

15 cts.

A : \ c. melted butter, mix with 1 c. molasses, add 2 eggs, beaten, 1/2 c. cold water, 1 tsp. cinnamon, 1/2 tsp. ginger;

B : 2 cs. flour. 1 tsp. soda, sift twice.

Beat A thoroughly, add B, bake in shallow pan 30 m., cover with Boiled Frosting No. 098.