Buckeye Cookery

page 73

VANITY CAKE.
One and a half cups sugar, half cup butter, half cup sweet milk, one and a half
cups flour, half cup corn starch, tea-spoon baking-powder, whites of six eggs;
bake in two cakes, putting frosting between and on top.--Olivia S. Hinman,
Battle Creek, Mich.

WHITE MOUNTAIN CAKE.
Two cups pulverized sugar, half cup butter beaten to a cream; add half cup sweet
milk, two and a half cups flour, two and a half tea-spoons baking-powder in the
flour, whites of eight eggs; bake in jelly-tins and put together with icing made
by boiling a half tea-cup of water and three tea-cups sugar till thick; pour it
slowly over the well-beaten whites of three eggs, and beat all together till
cool. Beat before putting on each layer.

Sprinkle each layer thickly with grated cocoa-nut, and a handsome cocoa-nut cake
will result.--Mrs. Dr. Stall, Union City, Ind.

DIRECTIONS FOR FROSTING.

Beat whites of the eggs to a stiff froth, add powdered sugar gradually, beating
well all the time;
or break the whites into a broad platter, and at once begin adding powdered and
sifted sugar, keep adding gradually, beating well all the while until the icing
is perfectly smooth (thirty minutes beating ought to be sufficient); lastly, add
flavoring (rose, pineapple, or almond for white or delicate cake, and lemon or
vanilla for dark or fruit cake). If the cake is rough or brown when baked, dust
with a little flour, rub off all loose particles with a cloth, put on frosting,
pouring it around the center of the cake, and smooth off as quickly as possible
with a knife. If the frosting is rather stiff, dip the knife in cold water. It
is better to frost while the cake is still warm. A good general rule for
frosting is ten heaping tea-spoons powdered sugar to each white of an egg, and
some add to this a tea-spoon of corn starch. As eggs vary in size, the
measurement must also vary, and practice only will teach when the frosting is
just stiff enough.
If the flavor is

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