Cake is hardly considered a dietetic food. A few recipes, however, are given that experience has proved good, and may be eaten by convalescents or invalids at the seaside or in the mountains.
STRAWBERRY SHORT-CAKE.
Bake a short-cake in three thin layers. Then put strawberries between, having them mashed and sweetened, and on the top layer and all about the side of a dish, put your finest large berries. This needs no sauce.
We also make a simple pudding, which is well cooked cracked wheat, with the whole berries stirred in when done, and put in moulds. To be eaten cold. Rice and corn mushes may be treated in the same way.
But best of all, is strawberries and plain unleavened bread. This exceeds in wholesomeness, and really in gustatory delight, all the ways that man has invented to punish strawberries.—Dr. Fairchild.
The short-cake should be made of cream and graham or entire wheat flour.
GRAHAM CAKE.
One cup sugar, two eggs, half a cup sweet cream, one cup of flour, one tea-spoon of baking powder. Bake in a deep tin. Adding currants and chopped raisins and baking in small cake tins makes a nice children’s cake.
EUREKA SPONGE CAKE.
Four eggs beaten with one and a half cups of sugar, two cups of sifted flour, baking powder and lemon extract, each one tea-spoon. Beat thoroughly together, and add three-fourths cup of boiling water. Is very thin, but makes a delicious and wholesome cake. It is good made from white or graham flour. Makes a nice layer cake by baking it in jelly tins.