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Classic
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page 265
in three jelly-cake pans. Make an icing of the whites of three eggs and one
pound of sugar. Spread it between the cakes and sprinkle grated cocoanut thickly
over each layer. It is delicious when properly made.
DRIED APPLE FRUIT-CAKE.
Soak three cupfuls of dried apples over night in cold water enough to swell
them; chop them in the morning, and put them on the fire with three cups of
molasses; stew until almost soft; add a cupful of nice raisins (seedless, if
possible), and stew a few moments; when cold, add three cupfuls of flour, one
cupful of butter, three eggs, and a teaspoonful of soda; bake in a steady oven.
This will make two good-sized panfuls of splendid cake; the apples will cook
like citron and taste deliciously. Raisins may be omitted; also spices to taste
may be added. This is not a dear, but a delicious cake.
CAKE WITHOUT EGGS.
Beat together one teacupful of butter, and three teacupfuls of sugar, and when
quite light stir in one pint of sifted flour. Add to this, one pound of raisins,
seeded and chopped, then mixed with a cup of sifted flour, one teaspoonful of
nutmeg, one teaspoonful of powdered cinnamon, and lastly, one pint of thick sour
cream or milk, in which a teaspoonful of soda is dissolved. Bake immediately in
buttered tins one hour in a moderate oven.
WHITE MOUNTAIN CAKE. No. I.
Two cups of sugar, two-thirds cup of butter, the whites of seven eggs,
well-beaten, two-thirds cup of sweet milk, two cups of flour, one cup of
corn-starch, two teaspoonfuls baking-powder. Bake in jelly-cake tins.
Frosting.--Whites of three eggs and some sugar beaten together not quite as
stiff as usual for frosting; spread over the cake; add some grated cocoanut;
then put your cakes together; put cocoanut and frosting on top.
WHITE MOUNTAIN CAKE. No. 2.
Cream three cupfuls of sugar and one of butter, making it very light, then add a
cupful of milk. Beat the whites of eight eggs very stiff, add half of those to
the other ingredients. Mix well into four cups of sifted flour one tablespoonful
of baking-powder; stir this into the cake, add flavoring, then the remaining
beaten whites of egg. Bake in layers like jelly-cake. Make an icing for the
filling, using the whites of four eggs beaten to a very stiff froth, with two
cups of fine white sugar, and the juice of half a lemon. Spread each layer of
the
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