Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1894-01-21
THREE DELICATE CAKES.
A Good Family Variety, Easy to Make and
Keen Well.
written for the Dlspatch)

written for the Dispatch)
To produce good cake. uniformly up
| TO the standard. the housewife must have
n supply Of hrst-class flour kept dry;
| likewise Of powdered sugar or the finest
granulated. also kept dry. No granulated
sugar can be Incorporated with butter
| so readily or perfectly as sugar powdered.
store both i'm wooden buckets and Keep
in cool, dry place. Heat and moisture
affect -four and sugar 10 a degree unsus-
pected by cooks who complain Of bad
luck" with their breads and cake. Sift
-four before using. and measure after
sitting. Mix all batters in earthenware
bowls.
Using good -four. sugar. butter. and
eggs. three kinds of especially dainty
cakes can be made by means Of the direc-
lions given here. These are the standard
recipes for the everyday family table
cake in several households where uni
formIy excellent cookery IS insisted upon.
SAID CAKE.
Peat half a pound Of sweet butter to
cream and the yOks Of five eggs ana
half a pound OF sugar. for this cake
granulated sugar is always To be used.
Stir this mixture half an hour; then
add gradually half pound Of corn
starch and sherry glassful or Jamaica
rum. crate in tho thin. yellow rind OF
half a lemon. add a little Of the juice
and last Of all. stir in lightly the stiiy-
beaten whites Of three eggs. The right
tin To bake this in is high one with a
tube I'm the centre and the pan should be
| thoroughlv creased with lard before put
tina, I'm the cake: the cake may suck II
butter is used. Bake from half 10 three
ouarters of an hour. Ice the top II de-
sired.
ALWAYS make sand cake a couple Of
DAYS before cutting II.
LIGHT LAYER CAKE.
Beat a pound OF butter 10 cream and
add. one at a time the yolks or seven
eggs; as you drop IN n yolk. break IN
also q whole egg. making seven eggs In
addition TO the seven yolks. Mix tho
roughly and add gradually one pound OF
sugar Stir fifteen minutes before putting
in a Mound Of slfted -four and the juice
and grated rind Of lemon. Bake IN
lavcr-cake tins and fill as preferred.
4 perfectly delicious filling Is made with
nuts: make a boiled syrup Of two ounces
OF sugar and three tablespoons OF water
Have ready three ounces Of walnut
meats-or haZel-nuts-w which must be
pounded fine with n tablespoon Of cream
Put into these a scant teaspoon or cream
vanilla essence and an ounce OF candiet
lemon or orange-peel minced; pour the
syrup over this and stir lightly. Put be-
tween the LAYERS OF cake: the top can be
led or simply have powdered sugar slfted
thickly over.
PROMISES.
To make promises mix together one
egg. six ounces OF sugar, three quarters
Of n pound Of butter; when thoroughly
mixed add one pound Of sifted flour; stir
this until all is smooth. then add half
cupful Of sherry wine or Jamaica rum.
TIE dough should be the consistency OF
soft putty. Lay a large lump In n large
biscuit-pan. and press it out with the
hand to cover the tin as evenly as posi-
bile. not more than n quarter OF an inch
thick. and less If you can. This may
seem troublesome. but II you keep
little dry -four To dip your hand In, il
win be easy. Sift over the iilttened dough
sc.ne powdered sugar and ground CHINA
mon.
Bake in a moderate oven until the edges
are brown, and the rest pale yellow.
Take the pan from the oven and cut
quickly from end To end. and then cross
in strips: use Il sharp knife and lift the
cakes very carefully as they break easily
Lay on a platter; they will harden as
they cool. These little cakes are deli
cious with tea or coffee, and should be
served on cut paper in q light, careless
pile. EMMA /. MLAGAN.