The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1878-10-04

LILLY Cdh.-Take ! cupful Of sugar, cup
full OF sweet milk, y cnpfuls Of -four, ;
eggs, yoIks and whites beaten separately;
| t~easpoonful Of cream OF tartar, and tea
spoonful OF soda. A simple and good
cake.
n4in1b Cdh.-Mix ! cupful Of butter, 9
cupfuls of pulveriEed sugar, l cupful of
sweet milk, I cupfuls Of Hour, . teaSp oon-
fuls of cream Of tartar, ! tcaspOOniul #
soda, and the whites Of Seggs beaten stiff.
Strawberry Dessq4.-Fil cups loosely with
strawberries, or any other nice ripe berries,
and pour over them corn-starrh blanc
mango to fill the interstices between the
berries. Turn out when cold, and serve
with cream and sugar.
Fraich Cake. Take II cupfuls OF pulver-
ized sugar, 1 eggs tyolks and whites beaten
separately and WE'LL, cupful Of cold wat
er, . cupfuls OF -four, | t~easpoonfnl Of
cream Of tartar, and t%easpOoniul OF soda.
Nice to eat with ice cream Or berries.
GrlEdm Cakt. Take | cupful OF brown
sugar, cupful Of nlolasses, egg, l cupful
Of nisins stoned and chopped, cupfll OF
butter, cupful OF sweet milk, . cupiuls
Of -four, | t~easpoOnful OF cream OF tartar,
teaspoonful OF soda, and all kinds Of
spice.
Apyk Float One pint OF nice stewed
apples, the whites OF 5 Eggs beaten TO a
stiff frOth, and 1 t~ablespOOnfuls Of sugar
to sweeten the sluce. Beat all together
until stiff enough 70 stand alone; have 4
deep dish filed with a nice boiled %custard,
and pile the float on top.
Boiled G~tddri-Boil one quart OF milk;
take from the fire and let il stand five min.
utes to cool; then stir in gradually 6 well
beaten eggs THE yOlks only, pound OF
white sugar; set on the FIRE and stir until
it thickenS, but do not let it boil. Flavor
with vanilla or lemon.
Rye Bnad. Set a sponge over night with
ono pint OF warm water, one teacupful OF
yeast, and white -four for a batter. In the
morning mix in n quart OF warm scald.
ed milk, one tablespoonful OF salt, one
cupful OF cornmeal, and enough rye -four
TO mould, and proceed the same as in ina.
king wheat bread. 1t requires TO be baked
longer than wheat bread.
Sao'rbaN Cake. Use ! cupful OF pulver-
lied sugar, cupful OF butter, cupful OF
sweet milk, . cupfuls OF -four, the whites
OF 3 eggs, teaspoonful OF soda, | tea.
spoonful OF cream OF tartar, Sitted into the
-four. Beat the butter and sugar thorough.
~ together; add the whites beaten stiff,
then the -four and milk, and soda last.
Use the yolks with the same quantity Of in
gradients Us in the above, and you will
have o better cake. The two kinds look
very pretty together in a cake basket.
Grunge Cream.-Take ! pint OF orange
juice, and put it TO the wen beaten yolks
OF G eggs; set 1t over the fire, adding the
peel Oi half an orange. Keep stirring all
the while one way, and when thick, but
not boiling. take out the peel and put into
glasses to cool. While Il Is cooking, add
white sugar to sweeten to taste. Just be-
fore serving, beat the whites Of legs to a
stiff roth, Sweetened with Tablespoonful
OF powdered sugar, and drop a tablespoon
ful into each glass. This is very nice with
cake.
RuLs for Cake Have the ingredients all
measured and prepared, and the tins but
tered before mixing the materials. Sift
the cream OF tartar, or baking powder,
we'll into the -four; dissolve the soda in
the milk, or, If no milk is used, in a little
warm water; roll the sugar; beat the but
together; beat the yolks and whites OF the
eggs separately. When fruit is used, it
must always DO added the last thing, and
dredsed with -four to prevent its falling to
the bottom. Cake to be light should be
baked slowly at irt, until the batter is
evenly heated all through. I find that
cake Is very much more delicate made with
pulverized sugar than when made with u
coarser kind. Eggs will beat lighter and
quicker il they are put into a basin Of cold
water for half an hour before using, but
with the wonderful Dover beaten it is not
necessary,