Buckeye Cookery

page 71

scalding hot, stir in the yolks of two well-beaten eggs, and just before taking
from the fire stir in the white of one egg slightly beaten, and when cold put
between the layers of cake. Frost the top with the other egg. --Miss Mardie
Dolbear, Cape Girardeau.

      ORANGE CAKE.
Two-thirds cup butter, two small cups sugar, one cup milk, three tea-spoons
baking-powder, the yolks of five eggs, three small cups flour; bake in
jelly-tins. Whites of three eggs beaten to a stiff froth, juice and grated peel
of one orange, sugar to consistency; put this between the layers with white
frosting on the top.--Mrs. Gov. Pillsbury, Minnesota.

      PEACH CAKE.
Bake three sheets of sponge-cake as for jelly cake; cut peaches in thin slices,
prepare cream by whipping, sweetening and adding flavor of vanilla if desired,
put layers of peaches between the sheets of cake, pour cream over each layer and
over the top.
This may also be made with ripe strawberries.--Mrs. Woodworth, Springfield,
Mass.

      RIBBON CAKE.
Two and a half cups sugar, one of butter, one of sweet milk, tea-spoon cream
tartar, half tea-spoon soda, four cups flour, four eggs; reserve a third of this
mixture, and bake the rest in two loaves of the same size. Add to third
reserved, one cup raisins, fourth pound citron, a cup of currants, two
table-spoons molasses, tea-spoon each of all kinds of spice; bake in a tin the
same size as other loaves; put the three loaves together with a little icing or
currant jelly, placing the fruit loaf in the middle; frost the top and
sides.--Miss Alice Trimble, Mt. Gilead.

      FAVORITE SNOW-CAKE.
Beat one cup butter to a cream, add one and a half cups flour and stir very
thoroughly together; then add one cup corn starch, and one cup sweet milk in
which three tea-spoons baking-powder have been dissolved; last, add whites of
eight eggs and two cups sugar well beaten together; flavor to taste, bake in
sheets, and put together with icing.--Walter Moore, Hamilton.

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