New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-07-19

a slow oven. When # Is taken out turn the pa
upside Gown with the edges resting on two other
pans and lie, the cake grow cold before taking u
out
AS We gradually descend In the order OF our going
we come TO brides cake. which In no wise gives
precedence to It's ethereal predecessors IN tho
number Of eggs II lays claim 10. The ingredients
are as follows Three-quarters OF a pound OF nour.
half pound % butter. half a pound Of sugar. the
whites OF fourteen eggs and the juice Of one lemon
Cream very thoroughly the butter and the Hour To-
gether beat the eggs and the sugar until they are
Ike icing and then add them 10 the butter ana
-four; bea: the whole together thoroughly ana strain
In the lemon juice. Much OF the success OF tnn
cake depends on the SOW baking
In complete contrast 70 these three diherens
varieties Of light and delicate cake Is rich run
cake To make f. take one pound OF butter ana
one pound OF su ,ar and beat thsm 10 cream;
beat the yoks OF twelve ggs and add then beat ths
whites to a stir froth and add; lastly sur IN ono
pound OF -four Take three pounds Of seeded rals'hs
and half pound OF sliced ctron. dredge them chor-
ouehly In -four and add to the mixture; also one
teaspoonful o. ground mace sfted in hour Line
the bottom and sides Of the cakepan with huttered
paper AMI bake four hours in moderate oven tss
d pan with a chimney In the centre.
We now come 10 a birthday cake. Use one cup
OF sweet milk three and half cups OF hour. fhrss
cups OF sugar. the whites Of ten eggs. one scant
cup of butter. Two teaspoonfuls o. bakng-po"def
slfted in -four and flavor with almond Cream the
! butter then add the 10 the butter ana cream
them again: then add the other ingredients; bake
| n jely-tins Between the layers and on the top
pu' c!aS ana while the iciAg i 5'.S ontss Sr ~
| used instead % the bananas or fresh strawbeIr,es
when they are in season To- make me ,S,ns 'o o..
6 6 ehs af a he ' sugar Of o s5 se ire a add
! water and boil I'LL e hairs. bur never str II.
Put the whites into large nat Dish and peat tnem
! up few strokes just % keep them together; then
add the hot melted sugar, tuTn..e u ~ WY
! slowly. just slender stream, and oeaung al tne
time. When Il is all in beat II long and hard ~.
II is as waite As snow put II between the layers OF
! cake and on the top before i hardens
There is very p!ebeian sound 70 Miss Nancyo
whites OF sixteen eggs one pound OF sugar, one
! pound Of flour and one pound 81 butter. NIX ne
butter ana -four. then adi TIE suTar ana VINES 81
as any OF the previous ones. can De halved IN case
the quantities strike the reader with a.arm But
I give The rules In Their pristine splendor. a. .
Southern cook shrnks from having her recipes lest
, their charm in this wise be broken
! Here Is q rule for sponge cake which was always
graduated sugar ten ounces OF hour ana the JUICE
and rind OF lemon. Beat ne yoks very Eght
ana ada the sugar then adj the whites beaten 10
been carefully sira,n,i and lastly the hour. stirring
only until TIE -four disappears. Bake II In mod
This series OF rich mans cakes NAV be clossd
] with the rule for ice-cream cake. Cream one cup
! OF butter add Two cups of su-ar ana one cup o.
corn-sfarch and Two teaspOonfus OF baking powder:
then the whites Of eight eggs well beaten. bake IN
tey-tlns an inch thick. Place between IN. ayers
! and top he Glowing ICING 70 make TINS
ir!rg pour half a pin. os boiling water over four
cups OF sugar. and J1i, III !. VII candy IN colo
wdter: beat well tn whites o, .oui eggs ana pour pour
| ali the timc untf stiff before quite cold AID one
teaspoonfu OF cream-tartar and TWO OF vanillai
cake and over the top. This IS an especially de-
| l!ciOuS cake.