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Classic
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page 277
VARIEGATED CAKES.
One cup powdered sugar, one-half cup of butter creamed with the sugar, one-half
cup of milk, four eggs, the whites only, whipped light, two and one-half cups of
prepared flour. Bitter almond flavoring, spinach juice and cochineal. Cream, the
butter and sugar; add the milk, flavoring, the whites and flour. Divide the
batter into three parts. Bruise and pound a few leaves of spinach in a thin
muslin bag until you can express the juice. Put a few drops of this into one
portion of the batter, color another with cochineal, leaving the third white.
Put a little of each into small, round pans or cups, giving a light stir to each
color as you add the next. This will vein the cakes prettily. Put the white
between the pink and green, that the tints may show better. If you can get
pistachio nuts to pound up for the green, the cakes will be much nicer. Ice on
sides and top.
CORN STARCH CAKES.
One cupful each of butter and sweet milk, and half a cup of corn-starch, two
cupfuls each of sugar and flour, the whites of five eggs beaten to a stiff
froth, two teaspoonfuls of cream of tartar and one of soda; flavor to taste.
Bake in gem tins or patty pans.
SPONGE DROPS.
Beat to a froth three eggs and one teacup of sugar; stir into this one heaping
coffee-cup of flour, in which one teaspoonful of cream of tartar and half a
teaspoonful of saleratus are thoroughly mixed. Flavor with lemon. Butter tin
sheets with washed butter, and drop in teaspoonfuls about three inches apart.
Bake instantly in a very quick oven. Watch closely as they will burn easily.
Serve with ice cream.
SAVORY BISCUITS OR LADY FINGERS.
Put nine tablespoonfuls of fine white sugar into a bowl, and put the bowl into
hot water to heat the sugar; when the sugar is thoroughly heated, break nine
eggs into the bowl and beat them quickly until they become a little warm and
rather thick; then take the bowl from the water, and continue beating until it
is nearly or quite cold; now stir in lightly nine tablespoonfuls of sifted
flour; then with a paper-funnel, or something of the kind, lay this mixture out
upon papers, in biscuits three inches long and half an inch thick, in the form
of fingers; sift sugar over the biscuits, and bake them upon tins to a light
brown; when they are done and cold, remove them from the papers, by wetting them
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