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Classic
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page 62
ounce cloves, ounce cinnamon, four of mace, four of nutmeg. This makes
forty-three and a half pounds, and keeps twenty years.--Mrs. C. H. D.,
Northampton, Mass.
WHITE CAKE.
One cup butter, two of sugar, one of sweet milk, three of flour, whites of five
eggs, two tea-spoons baking-powder.--Mrs. Daniel Miller.
WHITE PERFECTION CAKE.
Three cups sugar, one of butter, one of milk, three of flour, one of corn
starch, whites of twelve eggs beaten to a stiff froth, two tea-spoons cream
tartar in the flour, and one of soda in half the milk; dissolve the corn starch
in the rest of the milk, and add it to the sugar and butter well beaten
together, then the milk and soda, and the flour and whites of eggs.--Mrs. C.
Jones, Bradford, Vt.
LAYER-CAKES.
In baking layer-cakes, it is important to thoroughly grease the tins--to make it
emphatic, we will say thoroughly grease and then grease again--and after using
rub off with a coarse towel, taking care that they are perfectly free from all
small particles of cake, grease and fill again, thus obviating the necessity of
washing every time they are filled. If jelly is used to spread between the
layers, it is a good plan to beat it smoothly and spread it before the cakes are
quite cool: In "building," an inverted jelly-tin furnishes a perfectly level
surface on which to lay and spread the cake, and it may be allowed to remain on
it until perfectly cold, when it should be set away in a tin cake-box, in a cool
place.
To blanch almonds, pour boiling water over them, let stand a moment, drain and
throw them into cold water, slip off the skins and pound.
ALMOND CAKE.
Two cups sugar, three-fourths cup butter, one of sweet milk, two of flour, and
one of corn starch well mixed, whites of six eggs, two
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