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Classic
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page 69
LADY'S-FINGERS.
One and an eighth pound of flour, one of powdered sugar, ten eggs; beat eggs and
sugar as light as for sponge-cake; sift in with flour one tea-spoon
baking-powder and stir slowly. Make a funnel-shaped bag of heavy ticking or
strong brown paper; through the hole in the small end push a funnel-shaped tin
tube, one-third inch in diameter at small end and provided with a flange at the
other to prevent it from slipping quite through; tie the small end of bag firmly
around the tube, and you have a funnel-shaped sack with a firm nozzle projecting
slightly from the small end. Into this bag pour the batter, over which gather up
the bag tightly so that none will run out, press and run the dough out quickly
through the tube into a pan lined with light brown paper (not buttered), making
each about a finger long, and about as thick as a lead-pencil, being careful not
to get them too wide. Sprinkle with granulated sugar, bake in a quick oven, and,
when cool, wet the under side of the paper with a brush, remove and stick the
fingers together back to back. The bag, when made of ticking, will be useful in
making macaroons and other small cakes.--Charles W. Cyphers, Minneapolis, Minn.
MINNEHAHA CAKE.
One and a half cups granulated sugar, half cup butter stirred to cream, whites
of six eggs, or three whole eggs, two tea-spoons cream tartar stirred in two
heaping cups sifted flour, one tea-spoon soda in half cup sweet milk; bake in
three layers.
For filling, take tea-cup sugar and a little water boiled together until it is
brittle then dropped in cold water, remove from stove and stir quickly into the
well-beaten white of one egg; add to this a cup of stoned raisins chopped fine,
or a cup of chopped hickory-nut meats, and place between layers and over the
top.--Mrs. E. W. Herrick, Minneapolis, Minn.
METROPOLITAN CAKE.
Two cups sugar, one of butter, one of milk, nearly four cups flour, whites of
eight eggs, three tea-spoons baking-powder, flavor with lemon. Bake a little
more than three-fifths of this mixture in three jelly-tins, add to the remaining
batter one table-spoon
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Classic
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