The Florida agriculturist., 1907-05-15
Some Tried Recipes.


butter, two cups Of sugar, one cup of
sweet milk, two and one-half cups of
flour, whites Of seven eggs, two tea
spoonfuls of baking powder. One
pound each of seeded raisins, figs and
blanched Almonds and one-fourth
pound Of cltron cut I'D fine. Mix all
thoroughly before adding fruit Add
teaspoonful of lemon extract, sift
flour over fruit before stirring it in.
Bake slowly two hours A cup full
OF cocoanut is a nice addition to this
cake.
Chocolate Cake.-One cup of but
ter, two cups sugar, stirred to
cream, with the yolks of five eggs ad-
ded after they have been we'll beaten.
Stir into that, one cup of milk, to
which add the whites of two eggs
beaten to a stiff froth; now put in
three cups and a half of sifted flour,
two teaspoonfuls of baking powder.
Bake in jelly cake tins Mixture for
filling: Take the remaining three
whites, beaten very stiff, two cupfuls
Of sugar boiled to almost candy, or
until it becomes stringy; take it hot
from the fire and pour slowly on the
beaten whites, beating quite fast, add
one half cup of grated chocolate, a
teaspoon Of vanilla, stir until cool,
then spread between each layer and
over the top and Sides
Caramel Cake.-Beat a half cup of
butter to cream, add gradually one
cup of sugar. Then add the whites
Of five eggs, and beat again. Beat
the whites of the eggs to a stiff
froth. Sift one and one-half cups of
flour and four tablespoonfuls of corn
starch, with teaspoonful of baking
powder. Add first a little of the
whites then little flour, then little
more of the whites and continue un-
til you have consumed both. Beat
thoroughly for about two minutes
pint Of milk in a double boiler.
starch in a little cool milk, and add
it to the hot milk; stir until it cooks
and thickens-(about two minutes
Beat two eggs with four tablespoons
fuls of sugar until light. Stir that
into the hot corn starch; cook one
minute longer, take from the fire,
and add two tablespoonfuls of cara
mel, and teaspoonful of vanilla,
turn out to cool. When the cakes are
cold put them together with layer
of this caramel custard between each.
Cover the top and sides with fon-
dant and favored with caramel.
Egg Plant in Shells-Boil three
large egg plunts in water to. cover
until tender, drain and cut in halves;
then scoop out the inside without
breaking the shell. Mash to pulp,
add one large spoonful of butter, a
Well-beaten egg, two cupfuls OF fine
dry breadcrumbs and one teaspoon
full of minced onion Moisten with
three tablespoonfuls Of cream or milk
and mash very smooth. Pile neatly in
the shells, sprinkle buttered crumbs
over the top and set in a hot oven for
fifteen minutes
Fried Egg Plant. into slices
half an inch thick, pare and let stand
in cold water for half an hour before
using. Then dip each slice in beaten
egg and bread crumbs lightly season
ed and fry in boiling fat until delicate
ly Drowned on both sides. Dust again
with seasoning and serve at once.
Egg Plant Rissoles-Wash the egg
plants and cook in boiling water for
half an hour, then drain and cut in
halves. Scoop out the inside, mash it
smooth, and mix it with half as much
fine breadcrumbs, a teaspoonful of
minced onion, two well beaten eggs,
and about Ona-fourth +he nuanti+x, Of