Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1890-09-23
nrliAalr nlclpIs foa cAkl

SI~INaI tAkN.-pnr tsouni of sugar
Que ~ four. ten eggs. brat ih. yolk. ~
m. egg. and the sugar until perfectly
LIGHT: hat the white. ~ the egg and
aid thru to the Hour. flavor siih lemon.
Thr-- t-aspoonfuls 10 baking powder
may D. Adde,I to the -four II the cake "
lll,Si very dry. bu, u never fail. With
uut.
A>aIIs-foop JANE.-DD. Cupful
and half ~ powdered sugar, the white.
/ of eleven sgg.. ons Cof'--cupful 81 nour,
on. tea.toonful uf cream 10 tartar 90"
soda Slr the iour siN timr., ihrrc
time. before, and ihr-c time. after put
ting In the cream ~ tartar. Heat The
Nhltr. a. a It'll fro,h, having nr.i pat IN
| q pinch ~ ALT; stir In tb. sugar very
lightly. then add the -four In the same
manner. add a isaspoonful of vanilla, 30
lemon faVoring, ani turn Immediately
into a ruund pan with funnel In the
ccu,rr. ilakc In a moderate oScn Tor
one hour.
SORT rorNp Clkr.-lialf q pound II
butter. QUE pound ~ sugar, Que pound
aud on- ounce 20 flour, one cupfal ~
sweet milk, .ix eggs. two teasPoonful.
n cream - tartar aud one tchspoouful
81 so,ia. or thru. teaspoonfuls IL baking
powder. ilrvak one egg In AZ q time,
bat otherwise proceed az for other cakes.
ORl>oT CAkT.-l'arr an orangr very
| thin, aud soak the peel for an hour and
a half In the juice ~ two oranges; rub
the I,-,l 90 the second orange With a
quarter Ola pound 81 loaf sugar, AMI
crush this In marbl. mortar; beat a
quarter ~ pound 10 fresh butter Ia a
light cram, With a quarter 81 a pound
| 81 .lfie,l sugar. add the crushed orange
t-cl aud sugar. then add, oD. by Que.
i've frcsh egg, aud l-st all togrthsr for
/ . quarter ~ an hour. strain the orange
IuIcc FROM the I~,l. ani adj II to the
butier and cgg., aud then mix In ihr-c-
quarters ~ a pound % fns -four thor.
oughly. ~ the last, siif In two small
teaspooufuls ~ soda Dissolved In table
spoonful 81 boiling water. Pour the
mixture into q BATTERED tin, aud bake
When done aud cooled, Ice II With the
following: steep the thlnly pared rind
10 Que orange In u. Juice for an hour or
an, then strain the julie. aud mix u With
thr--luarier. ~ pound IL Icing sugar
till u l. all Thick and smooth, then spread
| Il carefully aud evenly over the cake,
and put II aside Ia cool, sbslisring u
from the du., With a sheet 81 white pa
pr.
Coco,>Ur CAkr.-lIAlf a pound ~
grated cocoanut; three quarter. ~
pound of crushed lump sugar; six
ounce. ~ butter; the beaten whites 81
fi,e eggs; two tablc.Ioonfuls ~ ro.~-
water or a fiayoring OF vanilla; little
grated nutmeg (thi. NAV be omitted
when the flavor u not llkedO Cream
the butter aud sugar, beat until very
light. add the ro.e-w alter, then the 60
cosnut, heating II In n lightly n. po..h
BILE: finally. whip In the whites III the
egg. lightly. Bakr nj once In a butter
Ell dish, or u preferred, In little shells.
Sprinkle powdered sugar over the cake
when cold.
PorAro CAkL.-steam i've or ak
modera,.-siyed potatoes, pound them In
. mortar with q small piece ~ butter.
add milk until they are moderately thick I:
then put In two tsble.poonfuls of pound
ed sugar. aud the grated rind 81 l.mon {;
cook for few minutes, then let u cool
mix little milk with the yolks ~ three
eggs. add Ia the potato, aud heat to-
gether; whip the white. 81 the egg. Ia
a froth. mix them lightly with thu other
ingredients, put la BATTERED dish and
bake In hot oven.
CgEAM CAkE.-One cupful and half
Of sugar. one cupful aud half 81 but
ter, half cupful Of sweet milk. two
eupfuls % -four. three eggs, two tea
spoonfuls ~ baking powder. Bake Ia
layers, and fill with whipped cream,
swectened. or jelly.
liiCkoRi-NuT CAkE.-One cupful
aud half 81 sugar, half n cupful of but
ter. two cupfuis of -four, two teaspoon.
ful. az baking powder, one cupful Of
meats 81 nuts (cut Ia smsii pieces and
mixed With fiour before adding the other
ingredients the whites Of four eggs,
and thrce-auarters of cupful of SWEET
milk.
CoogrD lcING.--Nlne heaping table
spconfuls of sugar, three of cold wafer,
one heaplng .teaspoonful Of corn-.tsrch.
stir well together and boil two minutes,
then pour II hot on the white of one egg
beaten 10 n siiff froth. and heat until per-
fectly smooth and white. Flavor ac-
cording To taste.