The Union. [volume] (Georgetown, Del.) 1863-1866, 1863-09-25
Che atonselpife's department.

SPONGE CAKE.-To II eggs, slightly beaten,
til very light, with wire heater, then flavor
with extract of Lemon, and add about ! q
teaspoonful of saleratus dissolved in as little
water as possible; mix this through, and add
] pounds of sifted flour; work this in gently
until smooth, with the beaten. Put the bat
ter in small, CREASED tins, with a spoon, and
bake as soop as possible in an oven or stove,
hot enough for bread, If made in one or two
cakes, the oven must not be so hot, and the
saleratus and water left out.
ALMOND SPoNGE.-With wire heater, beat
up until very light and stiff, pound of fine
sugar and IL eggs; favor with extract of
Almond; mix this in well, and add pound
sifted fourS mix in lightly, but don't beat
the paste. Pour it all in CREASED and pa
pered pan, and bake Immediately in mod
erately hot oven. This will make fb. cake.
The pan should not be more than half filed
with the batter. 1t can be baked in smaller
cakes if desired.
FRUIT CAKE.-Mix together, and beat until
light, pound of sugar and pound of butter;
then add flew at time eggs, and beat up
light; flavor with extract of Glove, Ia little
extract of Nutmeg will improve it, than II
pounds of -four, mix it in partly, and add /
pound of currants, pound of raisins, pound
of citron, and mix it all well through. More
fruit can be added, if preferred. Bake in
moderately heated oven.
VANILLA DRoPs.-Mix together of a pound
of sugar and of pound of butter, add egg
mix, and flavor with extract of Vanilla then
add / of pound of -four; work in until
smooth, and drop in small Jumps with spoon
far enough apart to spread on creased pans.
Bake in moderately hot oven.
WAFERs.-Mix well together a pound of
sugar and pound of butter, add 2 eggs !;
mix and flavor with extracts of Rose and
Nutmeg; then add pound of -four, and
mix it well through. This paste can be drop
ped on CREASED. pans with spoon, far enough
apart to spread. Bake in moderate heat
POUND CAKE.-Beat up together until very
light ! pound of sugar, and pound of but
ter, add 10 eggs, Is eggs will do,) few at a
time. and beat up light each time, flavor with
extracts of Rose and Nutmeg; mix in these,
and add l pound of -four, mix it in until
smooth. Put in CREASED and papered tin,
and bake in a moderate heat. A hot oven or
stove is required, if baked in small tins.
WASHINGTON CAKE.-Mix together until
light l pound of sugar and of pound of
butter I; add 5 eggs, few at time and mix /;
flavor with extract of Pimento, (extract of
Nutmeg may be used if desired j mix in
gill of milk, and add II pounds of -four /;
partially mix, and add pound of currants,
a pound of raisins, and of pound of cit
ron mix all well through. Put in CREASED
and papered pan, or two pans can be used.
Bake in moderately hot oven or stove.
JELLY CAKE.--Mix one pound of sugar and
lib. of butter until light, add eggs gradually
and mix; flavor with extract of Orange, then
add Ia ounces of flour, and mix well through;
then spread the dough out in thin round
sheets on white paper about large table
spoonful in each Lay the papers on pans,
and bake in quick heat. Do not bake them
too much. When cold, take them off the pa
per, and put them in piles of two or three
thick. with any kind of jelly or jam between
each layer; trim off the edge all round, and
sift sugar over them, or they can be iced and
ornamented.
ORANGE CAKE.-Mix well together pound
of sugar and of "a pound of butter; when
light, add s eggs; mix well, and flavor with
extract of Orange, then add 4 of pound of
sifted -four, and mix until the dough becomes
smooth. Put it in one or more CREASED pans,
and bake.