The Lake County star. [volume] (Chase, Mich.) 1873-current, 1877-08-23

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a JELLY CAKE.
Beat together thoroughly, one cup
~ OF butter and two Of sugar, and the
teten yolks Of four eggs, stir In one
cupf0l OF milk and two even cupfulls
anda third scant cupfull sifted hour,
beat the whites Of the eggs and stir
them into the batter, then add one tea
spoonful Of lemon extract, and two and
. half Of baking powder, stir ten min
utes and pour into the jelly cake pans,
bake In rather quick oven. When
done, remove from the pans, lay on
cloth, and spread with tart jelly.
JELLY ROLLS.
One teacophali az wbitN sugar. four
eggs, one teacup Of -four, one teaspoon
full Of cream tartar, one-half teaspoon
fuf OF soda. Beat the yoIks and sugar
together, then add the whites beaten
t0 q stir froth, flavor with lemon or
vanilla. Spread one-quarter OF an
inch thick In q square tin and bake In
a quick oven. Then turn bottom side
up and spread with jelly and roll up
while warm. This will make three
rolls. L. ID.
POUNE CAKE. Il
One pound flour, one pound sugar.
one pound butter, eight eggs, three
sp0onfuls rose water. a.1I
ICE CREAM CAKE. ~.
One cup sugar, one-half cup butter,
two cups h0ur, three eggs, 0ne-half cup
sweet milk, one teaspoonful cream tar
tar, one-half teaspoonful saleratus.
Flavor with vanilla. 81
ys.' sNOw-BALLiCAKE.fi s
One and half cups of loaf sugar,
one cup ::Of butter. the whites Of three
eggs, one teaspoon soda dissolved In
gill Of water, flour to suit. Bake In
small tins. 3rnH f'itns
SOUR MILK CAKE WITHOUT Eoas.
One cup Of butter, two Of sugar, two
Of sour milk, half q cup Of molasees,
Ave cups of -four, one teaspoonfal Of
soda, pinch If salt, raisins and spice
to your taste. .ihn sHA'ir p'NFt
hlCkOHx CAKE ~ #stti
One cup of sugar, q tablespoonful of
butter, two eggs, two and Q half cups
Of flour, one cup of sweet milk. half .
spoonful Of soda, and one cup Of hick-
DRY nut meats chopped fine.
CONNECTICUT coFFEE CAKE.
Three eggs. two cups Of sugar, one
cup Of coffee, three-fOurths cup Of but
ter, three cups of -four, one teaspoon
ful each Of cloves, cinnamon, and nut
meg, one teaspo0nful cream tartar, and
one-half teaspoonful Of soda.
In copying this last recipe, we are
reminded Of young house keeper who
essayed Coffee Cake, as q surprise
to her husband, who was constantly
poking about and asking what's this?n
of every nice dainty she attempted to
manufacturer. The next morning,
though, she hastened to neighbors
and enquired how TO fix the coffee
that she put In cake. why, I cook
it, to be sure" "Well I made one
yesterday, and thought It was awful
tough. put the berries In raw"
SO as perseverance, Is one of her vir-
tues, she went home,, determined to
make another one and have 1t right.
and added ft to her cake with but lit
tie better results. Whereupon she in
quired of another neighbor the cause
the the cup Of coffee needs not only to
be cooked, but to be prepared as for
drinking, with cream and sugar. We
cite this as an example of the indefin-
iteness In Receipes.7 Here Is another.
MARBLE CAKE.
Light part--one and q half cups white
sugar, half cup ofbutter, half cup sweet |
milk, two and q half cups -four, half tea
spoon soda, one Of tartar, whites Of four
eggs.-Dark part.-one cup brown STU
gar, halfcup butter, half cup sour milk,
two and half cups Of Hour, half tea
spoon Of soda, one of tartar, yolks Of
eggs, and season to taste. MRS. 8.
Yousee our friend has neglected to tell
US. how to put it together In order to
give the marble appearance that the
name demands. To be sure the pro.
cess IL very simple to those who kp0w
hoao, but to q young housekeeper 1t
would be Greek: Surely 1t would be
very easy to add, when you pour
your batter into your baking dish, pour
hrst from the dark, then from the light
alternate layers, TIL ali Is used" In
writing q recipe, or giving instructions
Of any kind, we think IL best to assume
that the person addressed has no
whatever. on the subject.
It Is seldom that directions are too ex-
plicit. Much oftener. we are obliged to
supply some important omission. Re-
cipes come to US for puddings, often- |
times, with the most important item
left out, viz: whether they are to be |
boiled, baked or steamed and IL doesn't
add to ones composure to be told,
''Why anyone would know that II was |
TO be baked" OF course, but IL H. very |
easy TO say so when you are writing
your recipe.