New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-03-26

recipe Take twelve eggs, the weight Of ten in
puverzed sugar, the weight OF six in flour, the
the eggs with IN egg-whsk for fully half an hour ;
then add the sugar to them and beat again until the
mixture is sponRy, light all through and filed with
bubbles. Now STIR in lightly as possible the
whites of the eggs beaten to the stliest possible
froth. Now add the well-sifted -four carefully as
the whites Of the eggs we're added merely cutting
il in with the egg-whsk until lightly mixed WIN
the dough. Add the Juice and grated rlud or me
lemon POur the mixture into square SHALLOW
bread-pans and bake Immediately IN nor, 81 any
oven. Sponge cake must never lie cut with KNIFE;
break il into small even pieces with the hands
CHOCOLATE EcLArRs-Take six eggs, half q pound
OF pulverlzed sugar, quarter of pound OF nOur.
Beat well according to the directions gwen ior
sponge cake. Squeeze the batter through merlngue
bag in strips about three inches long. When baked
and still no stick two cakes tOg ther and allow
them to cool. NJ lt two ounces OF best chocolate,
then stir in Tablespoonful of water and three tea-
spoonfuls of rich cream mix WELL then add small
tcacuplul of sugar. Stir well until the mixture be-
comes perfectly smooth about five minutos. Cover
the cellars smoothly with the tmlXture.
Eclairs may also be made by putting two Of the
cakes together with currant or other Jelly and ICING
them with clear icing; or pastry cream may DC
spread between the cakes when cOcOanut icing
should be used.
ORANGE FRITTERs.-Stir half pound Of -four tn
hall an ounce of butter, add the vol ks OF two eggs
and milk enough to make batter that VIII drop
from a spoon Beat thoroughly and add half salt,
spoonful of salt and the whites OF two eggs. Peel
and cut oranges In thin round Slices using very
sharp knife. Dip the slices IN sugar ana then I'D 'ne
batter and fry in hot lard clarified butter Pine
apple fritters may be made in the same way, cutting
the slices of pineapple into triangular pieces and
soaking them in wine II you Wish.
FLORIDA ORANGE SHoRTCAKE.-'Put pint and
half of flour into a sieve with heaped teaspoontu
of French cream tartar and half the quantity OF
soda Add half cup of butter. Rub the ingredients
together till the butter and flour are thoroughly
mixed The success of the shOrcake depends
largely on this point Now add quickly enough
fresh milk to, m Ike dough as soft as you can
each out half an inch thick, rub both well with
butter and place one above the other. Bake in a
quick oven till well done. Take enough sweet
Florida oranges he rusty frnit is cheaper and Just
as good for this purpOse, peel the fruit and with
very sharp knife cut It into thin round slices. Re
move the seeds each slice in quarters, separate
the layers of shortcake as soon as they are baked,
and strew them with oranges which have been well
sprinked with sugar. Ponr over them any juice
which may be left after shcing the oranges and pie
the LAYERS together. Set the shOrtcakc IN cool
oven for five minutes and at once. BE careful
to use only the best cream tartar and soda. Inis
may readily be procured at ans good drusgiSVs
SlUD.