Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-11-19
FOR THE CAKE BASKET.
ORANGE CAKE.

ORANGE CAKE.
Cream together two cupfuls Of sugar
aud the yolks OF four eggs, add the
grated rind and juice Of one orange, then
one-half cup Of cold water; next two
cupfuls Of -four with two teaspoonfuls
Of cream Of tartar and one of soda; last
ly, add the whites Of two eggs beaten
stiff. Bake In layers.
FILLING FOR CAKE.-The whites OF
two eggs beaten and made stiff with
frostiug sugar, add the juice and rind Of
one orange.
II the orange used In the cake Is very
large and juicy, II may require little
more -four. Ii Is we'll to bake tiny bit
of the cake dough In small tin before
baking the whole cake to ascertain IL
there Is enough -four In the cake.
LEMON CAKE.
Cream together two cupfuls Of sugar
and one cupful OF butter, add two-thirds
OF cupful Of milk, then the stifily beat
en- whites OF six eggs, and four level cup
fuls OF flour In which two teaspoonfuls
Of baking powder are mixed; flavor
with two teaspoonfuls of the extract OF
lemon. One-half Of this recipe makes a
nice cake.
FRosTING FOR CAKE.-The stiiliy
beaten white Of one egg made thick with
frosting sugar, add the yolk Of one egg
to color the frosting yellow. Flavor
with lemon.
VANILLA CAKE.
One cupful Of sugar, one-half cupful
OF butter, and the yolks OF four eggs
beaten together, add one-half cupful Of
milk In which one-half teaspoonful Of
soda Is dissolved. and one and two-thirds
cupfuls of -four in which one teaspoon
full Of cream OF tartar Is mixed. Flavor
with one teaspoonful OF vanilla.
IL this cake Ia baked In a square pan,
frosted with vanilla frosting, marked la
squares, and each square ornamented
with an English walnut IL Is very nice.
MARBLE CHOCOLATE CAKE.
Cream one-half cupful Of butter and
one cupful of sugar together, add two
eggs and beat thoroughly, next one-half
cupful Of milk in which one-half tea
spoonful of soda Is dissolved. one and
two-thirds cupfuls Of flour in which Is
mixed one teaspoonful OF crearn Of tar
tar. Take out two-thirds OF a cupful of
this dough and add rounding table
spoonful of cocoa. Put onkhalf OF
the yellow batter In cake tin, then put
in the chocolate bstter and the remainder
Of the yellow batter on top. Frost the
top with chocolate frosting.
RIBBON CAKE.
0ne-half cupful OF butter aud cupful
of sugar creamed together, add one
third cupful of milk and tho beaten
whites Of three eggs, next two cupfuls
of flour In which one rounding teaspoon
full of baking powder Ia mixed. Bake In
two jelly cake tins.
DARK PART.-Onc-hslf cupful OF
sugar, scant one-half cupful OF rnolssses,
one mixing spoonful "a spoon little
larger than tablespoon rounding full
OF butter, yolks OF two eggs, three table
spoonfuls of sour milk, a small teas poon-
full OF soda, one and one-third cupfuls Of
fiour, ope-half teaspoontul each Of cloves
and cinnamon, and little nutmeg, one
half cupful Of chopped raisins, one table
spoonful Of -four this Is not part OF the
put Va
ed with the rsisins; bake In one layer.
Put the cakes together, the dark one In
the middle, with jelly or frosiing as one
prefers, and frost the top.
EXCELLENT SPONGE CAKE.
Four eggs well beaten, two cupfuls
OF sugar, two cupfuls little more
than level full about two and one
third cupfuls) of flour, two tea
spooniuls of baking powder; lastly, add
one cupful of hot milk. Flavor as YOU
wish.
ZIG LAYER CANE.
One cupful OF sugar aud one mixing
spoonful rounding full Of butter, cream
ed together, one egg, one cupful OF milk
In which dissolve one teaspoonfu OF soda,
TWO level cupfuls Of Hour in which two
tesspoonfuls OF cream OF tartar are mix
ed. Beat thoroughly and bake in two
layers.
FILLING AND FRosTING.- Boil one
cupful OF sugar and four tablespoonful;
Of hot water together until the mixture
threads" when dropped from the spoon ;
take this from the stove, add one small
cupful Of figs that are chopped very fine,
and the beaten white OF OF one egg. Stir
this until IL cools, then put IL between
| the layers and on top. Very nice.