The news & observer. [volume] (Raleigh, N.C.) 1894-current, 1904-11-24

sugar, and beat it fifteen minutes.
Pour in one cup boiling water, stirring
briskly. Add three cups -four, put
ting two teaspoons baking powder in
last cup. Then the well beaten whites
of three eggs For frosting two cups
graduated sugar with water enough
to moisten, cook until it snaps, pour
over we'll beaten whites of three eggs
Flavor with lemon or vanilla.
North Carolina Tipsy Cake.
Prepare all the ingredients in time
to build your cake several hours be-
fore using, put in cold place. make
enough sponge cake to bake two lay
ers about an inch thick when done.
Make a rich custard of one pint milk
and three eggs, let it be very thick,
sweeten to taste. Flavor with vanilla,
one glass of sweet wine, one pint
cream, one pint blanched almonds.
Flavor your cream delicately with a lit
tie wine, and whip until it will stand
alone. Put a layer of cake in a deep
bowl. pour wine over slowly until cake
is about soaked through, stick almonds
thickly, then a layer of cuStard. then
whipped cream, and so on until bowl
is full. Ornament top Of cream with
crystalized cherries.
A FRIEND.
"Old Virginia" Pound Cake.
Twelve eggs, pound Of butter pound
of -four. pound of sugar, cream but
ter, add flour gradually to creamed
butter, beat yolks separately add tn a
sugar to those, then mix creamed but
ter and -four with yolks and sugar.
Now fold in the we'll beaten whites.
Beat until thoroughly mixed. Flavor
with wine or roseWater, and bake III
moderately hot oven from one to one
and one-half hours.
MRS. MICHAELS.
Ice Cream Cake.
Make good sponge cake, bake half
an inch thick in jelly pans and let
them get perfectly cold: take a pint
thickeSt sweet cream, beat until it
looks like ice cream, make very sweet
and ftavor with Vanilla blanch AMI
chop pound almonds, stir into cream
and put very thick between each lay
er. This is the queen of all cakes.
MRS. II.
Chocolate Cake.
One cup grated chocolate, / cu1 SUI
gar, IL cup sweet milk, yolk of one
egg. Boil all this together until it
thickens. While this is cooking make
a cake, IL cup butter. 1-2 cup sweet
milk, 2 IL cups sifted flour, 2 teas
poems baking powder, eggs heated
separately / teaspoon of vanilla. Beat
DdLleT very lSIlI ana dQO 10 II the
chocolate mixture when cold, stir in
Well. Make a boiled icing of l pound
sugar, 1-2 cup water. When this is
done pour over the well heated whites
of three eggs. Spread between lay
ers and ice top. Good.
LIZZIE PERKINS.
Chocolate Fudge.
One cake Bakers chocolate, cups
granulated sugar, IL cups sweet
milk. IL cup butter Put sugar and
milk on together, melt chocolate and
butter When milk boils up add 9TH
er ingredients. Stir constantly II to
Is minutes. Take oft and add 2 table
spOonfuls vanilla. Beat hard min
utes. Pour into buttered dishes to
cool, mark in squares.
MRS. FRANK FULLER.
Rasin Cake.
one and one-half cups sugar, one
of butter. two and one-half of flour,
five eggs beaten separately, four tea
spoons sweet milk, teaspoon cream
tartar, half teaspoon soda For filling
take three cups sugar and one cup
water, boil until it will make soft
ball in cold water Add this to the
we'll heated whites Of three eggs, pour
ing gradually while beating. Add a
few drops of lemon at q time until you
have used one Beat until very thick.
Fill the cake by icing both sides of
layers and sprinkling chopped rasins
between Ice the cake all over with
the smooth icing.
KATE HERNDON.
Lemon Jelly FOR Cake.
Crate . lemons. take butter size
of an egg. cups sugar, add 3 eggs,
put on the fire in double boiler and
stir constantly until the mixture thick
ems When cold it is ready for use
MRS. w. H. HANKS,
Marshmallow Filling for Cake.
Put / cup full granulated sugar and
Ia cup full water over the fire to-
gether, stir until the sugar is dissolv-
ed, then boil carefully until it forms
soft ball when dropped in cold
water. While watching this, pun
apart half a pound of marshmallows,
put them into a double boiler with
two tablespoonfuls of hot water ana
stir until melted. Now pour tins
syrup gradually over the marshmallow
mixture, stirring all the while. Add
vanilla and beat until cola.
MRS. r. d. BLACKNALL.
Tipsy Cake.
Bake a sponge cake, cut into slices.
put layer of slices into a bowl satur
ate with wine, dot blanched almonds
all over the slices and then pour
DOlleQ cuSkdTu over lndC, repeat f0tll
bowl full, and then serve with Siel-
abub over it.
MRS. PATTTE A. TYREE.
English Walnut Cake.
1 cup sugar 1-2 cup butter. IL
cup milk, 2 cups -four eggs, l heap
ing teaspoonful baking powder / cup
stoned raisins, l cup chopped wal
nuts. Flour nuts and raisins before
putting into cake.
Sponge Cake.
eggs, large cup sugar. / large
cup -four, l teasDoonful baking DOW
der, 1-3 cup hot water / teaspoonful
lemon extract. Beat eggs very ligh,,
add gradually sifted sugar, then water
and lemon, and lastly flour and baking
powder.
Menu for Thanksgiving Day.
Breakfast:
Grapes, Dat Meal with Cream. Pam
ned Oysters with Toast. Hot Rolls.
Broiled Steak, French Fried Potatoes,
Flannel Cakes with Maple Syrup.
Dinner:
Turtle or oyster soup, Baked Fish,
Dreamed Potatoes. Celery, Roast Tur-
key, Baked Sweet Potatoes Lima
Beans, Stewed Tomatoes. Maccaroni,
Cranberry Sauce, Celery Salad with
MauonaiSp Drnccipor Chow Chou