Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1880-12-08

-four, after weighing add a heaping
tablespoonful Of the same material ;
twelve ounces Of powdered sugar !;
a tablespoonful of salt; the whites OF
eleven eggs, favored before beaten,
rose is generally used-one tea
spoonful of cream-of-tartar. Put
sugar, fonr, salt, and cream-Of
tarter together and slit through
a fine sieve six times; then
stir in lightly the whites Of the
eggs beaten, to a stiff froth. Put
into pan without grease, and
bake in good oven about fifty
minutes. This cake must be bak
ed in a new pan. az one kept for
any other purpose does not answer
as well, When baked turn it over
on two or hree tumblers untll cold;
then remove it from the pan, and
ice it with thin icing. Soda is not
used, ard pan with tube in the
center is preferable for baking.
IMPERIAL CAKE.-One pound o
butter, one pound of sugar, one
pound Of -four, one nutmeg, one
pound Of raisins, halt pound O
citron, ten eggs, one wine glass o
brandy, one wine-glass Of wine,and
one pound of blanched almonds.
Snow CAKE OR WHITE SPONGE
CAKE.-One tumblerful Of -four
one and one-half tumblerful OF su
gar, one small teaspoontul Of cream
ot-tartar. mo soda),and the whites
OF ten eggs, Beat the eggs very
light, sift the -four, sugar,and cream
of-tartar together, and stir gradual
II to the eggs. Bake in a round.
papered pan 40 minutes. After
baking, frost it with the white Of
one egg, three spoonfuls Of powder
ed sugar, and then cover with gra-
ted cocoanut.
ROLL JELLY CAKE.-That J. c.
c, may have more than one recipe
to try for jelley cake that will roll
l send NINE which is very simple
and so quickly made and baked that
it is tavorite with us and many
others who have tried it. Three
eggs well beaten, one cup Of sugar
one and one half cup Of flour, two
teaspoonfuls Of melted butter Mot
hOt), three teaspoOntuls Of sweet
milk one teaspoonful OF cream-of-tar-
tar, one-half teaspoontul 0. soda OIL
or one Of baking powder. | bake
in long bread pan, buttered, hay
ing the batter as even as possible.
Spread jelley on the top as soon as
taken from the oven. Loosen from
the sides Of the pan If necessary.
Begin at ore end and roll. slip tie
krife under and draw a little from
the end Of the pan and roli a little
farther, so il will lie on the end OF
the AXE and keep from enrolling,
After a few minutes remove TO a
platter where it will lie strait. |
roll the bottom out, as it will not
crack so easily as the top and re
quireS less handling. Should the
cake be too thick to suit you, bake
next time in larger pan or in two.
This is also good rule for layer
cake in which case you can add more
milk and flour. For the i'll Y | us
ed one orange grated, one cup OF
sugar and three eggs. Cook II
minutes, stirring all the while. |
took twice the rule for the cake. as
/ wished a larger one and this
amount Of filing was sufficient.
FIG CAKE.-Two cups oil sugar,
one halt cup Of sw ct milk, one cup
Of butter, three cups OF -four. three
teaspoontulS OF BAKING powder ; u
figs sliced thin: Drop them in a:
ter you have put the cake in the tin
to bake.
Currant CAKE--One cup Of SUI
gar, one half-cup Of butter, one-halt
cup of sweet milk, three teaspoon
tuls Of baking powder, one cup OF
English currants, roll them in -four;
one and one-half cup of -four.
RIBBON CAKE.-One cup of So
gar, one-half cup of butter, one-half
cup Of sweet milk, one large tea
spoonful Of baking powder. two cups
Of -four, three eggs, taking out two
of the whites for frosting. Bake in
three layers, put spices and fruits IN
middle layer, between each light
one put jelly, then frosting be-
tween each